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iRubric: Plated Dessert rubric

iRubric: Plated Dessert rubric

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Plated Dessert 
Plated Dessert
Required tasks in a cooking lab. Group Evaluation
Rubric Code: CXA3X7B
By shuniro
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: (none)

Powered by iRubric Cooking Lab
Evaluate how your group worked together.
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation

Poor

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

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

Students 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 made better use of the time allowed.
Good

Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation

Poor

Students only worked with constant adult supervision or prodding. Argued with kitchen mates or ignored their comments. Didn't demonstrate a willingness to work cooperatively.
Fair

Students needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate.
Good

Students 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.
Drawing with Components

Poor

Drawing is messy and only a few or none are labeled
Fair

Drawing is almost complete and some things are labeled
Good

Drawing is neat and labeled completely
Recipes are included with packet

Poor

No recipes turned in.
Fair

Some recipes are turned in and may be messy.
Good

All recipes are turned in, clean and neat.
Schedule for completing dessert

Poor

No Schedule
Fair

Schedule partially complete
Good

Complete schedule.
Plated dessert components

Texture, sizes and shapes, flavors, colors, height, temp
Poor

1 or 2 components
Fair

3 or 5 components
Good

5 or 6 components.



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



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