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iRubric: Food Lab Procedure Rubric

iRubric: Food Lab Procedure Rubric

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Food Lab Procedure Rubric 
Food Lab Procedure Rubric
Required tasks in a cooking lab. Individual student evaluation.
Rubric Code: C48W32
By dls813
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: (none)

Powered by iRubric Food Lab Procedures
  Poor

1 pts

Fair

3 pts

Good

5 pts

Preparation

Poor

Student did not wash hands; kept pushing stray hair back.
Fair

Student either failed to wash hands or kept pushing stray hair back.
Good

Student washed hands properly at the beginning and throughout the lab; well-kept hair was left alone.
Ingredients, Equipment

Poor

Ingredients, equipment insufficiently assembled or not readily available when needed.
Fair

Ingredients, equipment partially assembled; had to interrupt procedure to get items that should have been available.
Good

Ingredients and equipment either assembled in advance or readily available when needed.
Time Management

Poor

Preparation, cooking and clean-up were not completed in a timely manner.
Fair

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Good

Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation

Poor

Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Fair

Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Good

Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Recipe Reading

Poor

Recipe was not followed.
Fair

Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
Good

Recipe was followed commendably. No measuring or order of step errors occured.
Finished Food Product

Poor

Food product was inedible.
Fair

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good

Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Safety

Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Fair

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Good

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool



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