iRubric: Cooking Method Research rubric

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Cooking Method Research

Students will research, categorize, define, identify advantages and disadvantages of the various cooking methods and attach a brief video demonstrating that cooking method in a power point presentation.

Rubric Code: CX559C5

By mcoleburnett

Draft

Public Rubric

Subject: Vocational

Type: Presentation

Grade Levels: 9-12

Cooking Methods Powerpoint Students will create a power point that defines, categorizes, identifies the advantages and disadvantages of the assigned cooking method.
	Poor 1 pts	Fair 3 pts	Good 5 pts
Title & Definition of Cooking Metho 1 pts Slide should contain the title and the definition or description of the cooking method.	Poor Title present. Did not paint a clear picture of what the cooking method entails. Minimal details. Audience was unable to adequately create a mental picture of the cooking method being described.	Fair Title present. Did not provide enough of a description or details for the cooking method. Audience not quite able to create a mental picture of the cooking method being described.	Good Provided the title and a great definition and description of the cooking method. Audience can create a mental picture of the cooking method being described.
Cooking Method Category 1 pts Identify your cooking method as: Moist heat, Dry heat or Cooking in Fat with an explanation	Poor Presenter did not identify the correct cooking method category. No explanation or incorrect information given.	Fair Presenter identified the correct cooking method but did not provide an explanation of the cooking method category.	Good Presenter provided the correct cooking method category and gave an adequate explanation of the cooking method category.
Advantages/Disadvantages 1 pts Describe the advantages and disadvantages of the assigned cooking method	Poor Did not describe the advantages and disadvantages of the assigned cooking method.	Fair Did not adequately describe the advantages and disadvantages of the assigned cooking method.	Good Presenter adequately described the advantages and disadvantages of the assigned cooking method.
Pictures of Foods (3) 1 pts Display pictures of foods that are commonly prepared using the assigned cooking method	Poor Provided 1 or no pictures	Fair Provided 2 pictures.	Good Provided all pictures related to the assigned cooking method.
Short Video Clip 1 pts Attach a short video clip of a demonstration of your assigned cooking method.	Poor No video provided. Video unrelated to assigned cooking method.	Fair Video did not adequately demonstrate the assigned cooking method.	Good Video adequately demonstrated the assigned cooking method.
Communication 1 pts Student will briefly explain their assigned cooking method without reading from the slides.	Poor Read entirely from the slides. Audience was unable to hear the presenter.	Fair Presenter read some information from the slides.	Good Presenter was clearly knowledgeable of the cooking method and communicated a description of the cooking method adequately.

Keywords:

Cooking, Methods, Definitions

Subjects:

Vocational

Types:

Presentation

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