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iRubric: Basic Cooking Methods rubric

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Basic Cooking Methods Rubric Code: F2X9AW8 By jamabile Draft Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

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	Excellent 20 pts	Good 16 pts	Developing 14 pts	Beginning 11 pts
Flavor	Excellent The finished product was not bland or over seasoned.	Good The finished Product was bland but additional seasoning could be added.	Developing The finished product was slightly over seasoned but still edible	Beginning The finished product was over seasoned to the point that it was inedible or was bland but additional seasoning could not be added.
Appearance	Excellent The finished product had excellent/appropriate color	Good The finished product was pale and/or lighter than it should be.	Developing The finished product was darker than it should be but was still an acceptable color	Beginning The finished product was too dark to serve
Texture	Excellent The finished product was not over/under cooked and not oily.	Good The finished product was not over/under cooked but was oily.	Developing The finished product was over/under cooked and not oily.	Beginning The finished product was over/under cooked and oily.
Procedure	Excellent The manner in which the cooking method was demonstrated was correct throughout the entire process	Good The manner in which the cooking method was demonstrated was correct throughout at least 75% of the process.	Developing The manner in which the cooking method was demonstrated was correct throughout at least 50% of the process.	Beginning The manner in which the cooking method was demonstrated was correct throughout less than 50% of the process.
Safety and Sanitation	Excellent Safety and Sanitation procedures were followed throughout the entire process.	Good Safety and Sanitation procedures were followed throughout at least 75% of the process.	Developing Safety and Sanitation procedures were followed throughout at least 50% of the process.	Beginning Safety and Sanitation procedures were followed throughout less than 50% of the process.