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iRubric: Knife Skills Lab Rubric

iRubric: Knife Skills Lab Rubric

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Knife Skills Lab Rubric 
Knife Skills Lab Rubric
Knife Skill Assessment Rubric for Prostart
Rubric Code: DBW5B5
By maryerooney
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Post Graduate

Powered by iRubric Knife Lab
  Poor

5 pts

Fair

10 pts

Good

15 pts

Mastery of Skills

20 pts

Safe Food Handling

Poor

Student did not wash hands or tie hair back.
Student did not rewash hands after each new task
Fair

Students washed hands minimally.
Teacher reminded student to tie back hair.
Good

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Mastery of Skills

Student demonstrated good personal hygiene, was aware of cross-contamination, mindful of time and temperature abuse throughout the assignment.
Techniques

Poor

Student did not practice demonstrated techniques for food preparation. Student was unable to sharpen the knife correctly.
Fair

Student attempted to use knife correctly and cut food somewhat correct.
Student attempted to sharpen the knife before use, but did not listen to teacher instructions.
Good

Student paid attention to details. The student forgot to use the honing tool. Student cut most of the cuts uniformly.
Mastery of Skills

Student showed a mastery of skills in sharpening the knife, used the steel to hone the blades and demonstrated all tasks uniformly.
Cooperation

Poor

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Mastery of Skills

Student demonstrated full knowledge of the task given. Completed task on time.
Safety and sanitation

Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Mastery of Skills

Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination.
Food Preparation

Poor

The student did not review recipe and didn't have proper "mise en place" of food or equipment.
Fair

The student only completed "mise en place" of food. Student used some of the demonstrated techniques. Did not pay attention to details.
Good

The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Mastery of Skills

The student practiced great organizational skills. Mise en plac was done correctly. Knife skill demonstrations were excellent with uniformity on entire lesson.
Knife Skill

Poor

The student did not use the correct knife for the assignment.
Fair

The student used the correct knife to perform the tasks correctly.
The student was not able to complete all cuts uniformly in the appropriate time.
Good

The student was able to use the correct knife for each task uniformly, but was unable to finish within
the appropriate time.
Mastery of Skills

The student demonstrated uniformity throughout the assessment. The student finished all tasks within the appropriate time.



Keywords:
  • allumette, batonet, brunoise, chiffonade, small dice, medium dice, large dice, paring, boning, chef knife, serrated slicer,



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