iRubric: Knife Cuts Practical rubric

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Knife Cuts Practical

Knife Cuts for Culinary Cup

This Rubric is designed to assess skill level in the area of knife skills and knife handling.

Rubric Code: F23892A

By lookiecook

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

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 expectations. 5 pts	Good Student has performed very well with expectations. 8 pts	Excellent Student exceeds expectations. 10 pts
Bias/Angle/Rondelle 1 pts 1/8" x 1/8" x angle cut. & Completed Round Cut	Poor Cut is not identifiable. minimum requirement are met	Fair Cut has most requirements met	Good Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted	Excellent cut is precise, meets standard dimensions. Sufficient quantity produced in time allowed.
Julienne 1 pts 1/2 inch × 1/2 inch × 2 1/2 inches in length	Poor Cut is not identifiable. minimum requirement are met	Fair Cut has most requirements met	Good Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted	Excellent cut is precise, meets standard dimensions. Sufficient quantity produced in time allowed.
Large Dice 1 pts Solid food product in large pieces.	Poor Rough chop	Fair Dice meets most requirements	Good Dice is fine and mince is in very small pieces in allotted time	Excellent Dice is precise, meets standard dimensions. Sufficient quantity produced in time allowed.
Medium Dice 1 pts Solid food product is medium dices.	Poor Cut not identifiable. minimum standards are met	Fair Most requirements met.	Good Cut meets most requirements.	Excellent cut is precise, meets standard dimensions. Sufficient quantity produced in time allowed.
Small Dice 1 pts Solid food product in small dices.	Poor Rough chop	Fair Most requirements met. not fine enough	Good Finely chopped. consistent diced dimensions in allotted time	Excellent cut is precise, meets standard dimensions. Sufficient quantity produced in time allowed.
Sanitation and Safety 1 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 se-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.