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iRubric: Culinary Arts Knife Cuts Practical rubric

iRubric: Culinary Arts Knife Cuts Practical rubric

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Culinary Arts Knife Cuts Practical 
CA 111 Knife Cuts Practical-Once weekly for 8 weeks
This rubric is designed assess skill level in the area of knife skills and knife handling.
Rubric Code: BX94952
By krisnjer
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Undergraduate

Powered by iRubric Knife Cuts
all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.
  Poor

Student has not met minimum requirements

0 pts

Fair

Student has met minimum requirements

6 pts

Good

Student meets expectations

8 pts

Excellent

Student exceeds expectations

10 pts

Mise en place
1 pts

Poor

Nothing in place
Fair

Student has 2 of the 5 items needed to complete task
Good

Student has 4 of the items needed to complete task
Excellent

Student has everything required to complete task
Julienne
1 pts

1/8" x 1/8" x 2" long matchstick cut.
Quantity: 1 celery stalk
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

Cut is precise. meets standard dimensions.
Brunoise
1 pts

1/8" x 1/8" x 1/8" cube cut.
quantity: 1/2 onion
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.
Medium Dice
1 pts

1/2" x 1/2" x 1/2" cube cut.
quantity: 1 celery stalk
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.<BR>
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.
Rough/coarse chop
1 pts

Large pieces 3/4 to 1" no uniformity
Quantity: 1/2 onion
Poor

No cuts produced or was not properly labeled
Fair

cuts are not identifiable.<BR>
minimum requirement are met
Good

cuts have most requirements met
Excellent

Cuts are precise. meets standard dimensions.
Mince/Fine chop
1 pts

Solid food product in very fine pieces.
Quantity: 1/2 onion
Poor

No production, mislabeling of product
Fair

rough chop
Good

chop & mince meet most requirements
Excellent

Chop is fine and mince
is in very small pieces
Chiffonade
1 pts

Fine shredded cut.
Quantity: 1/2 cup lettuce
Poor

no production,
mislabeling of product
Fair

rough chop
Good

most requiremnets met. not fine enough
Excellent

shredded cut. finely chopped. consistent shredding dimensions
Large Dice
1 pts

3/4 x 3/4 x 3/4 in cube cut.
Quantity: 1 celery stalk
Poor

No production, mislabeling of product
Fair

cut not identifiable. minimum standards are met
Good

most requirements met.
Excellent

all requirements are met, sufficient quantity produced
Small Dice
1 pts

1/4 x 1/4 cube cut

Quanity: 1/2 onion
Poor

No production, mislabeling of product
Fair

cut not identifiable. minimum standards are met
Good

most requirements met
Excellent

all requirements are met. sufficient quantity produced.
Cleanup
1 pts

Poor

No clean up
Fair

Completed 2 of the steps necessary for clean up/followed some of the guidelines for sanitation & safety
Good

Completed 3 of the steps necessary for clean up/proper sanitation & safety guidelines
Excellent

Completed all steps necessary for clean up/proper sanitation & safety guidelines




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