iRubric: Knife Cuts Practical WEHS rubric

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Knife Cuts Practical WEHS

This Practical exam is designed assess skill level in the area of knife skills and knife handling and Safety and Sanitation

Rubric Code: C2387C5

By lookiecook

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Public Rubric

Subject: Vocational

Type: Exam

Grade Levels: 9-12

Knife Cuts all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
	Poor Student has not met minimum requirements 1 pts	Fair Student has met minimum requirements 2 pts	Good Student meets expectations 3 pts	Excellent Student exceeds expectations 4 pts
Rondelle/Bias-Angle 4 pts Circler &1/8 x 1/8 angle cut.	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.sufficient quantity produced in time allotted.
Batonnet 4 pts 1/2" x 1/2" x 2" long matchstick cut.	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.sufficient quantity produced in time allotted.
Large Dice 4 pts 3/4 x 3/4 x 3/4 in cube cut.	Poor No cuts produced or was not properly labeled	Fair cut not identifiable. minimum standards are met	Good cut has most requirements met	Excellent Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Julienne 4 pts 1/4" x 1/4" x 2" long matchstick	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.sufficient quantity produced in time allotted.
Medium Dice 4 pts 1/2 x 1/2 x1/2 cube cut	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.sufficient quantity produced in time allotted.
Fine Julienne 4 pts 1/8 x 1/8 long matchstick	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.sufficient quantity produced in time allotted.
Small Dice 4 pts 1/8 x 1/8 x1/8 cube cut	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.sufficient quantity produced in time allotted.
Safety and Sanitation 4 pts All foods and equipment must be set-up correctly and all sanitation practices must be met.	Poor Station was not set-up properly and sanitation wasn't present.	Fair Station and food were partially set-up and overall safety was at a minimum.	Good Station and food safety was good but overall practice could have been better.	Excellent Station and food was set-up correctly and all sanitation practices were met at a maximum.

Subjects:

Vocational

Types:

Exam

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