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iRubric: Food Lab Evaluation - Soft Pretzels rubric
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Food Lab Evaluation - Soft Pretzels
Food Lab Evaluation - Bread Baking
Kitchen Color ___________________Block__________________
Rubric Code:
GX6WBB4
By
bhassassian123
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
6-8
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Cooking lab evaluation
Poor
10 pts
Fair
15 pts
Good
18 pts
Excellent
20 pts
Preparation
Poor
Did not measure out all the ingredients properly Did not read recipe before beginning preparation, missed a preparation step
Fair
Student completed most of preparation steps but missed one or more of the procedures, or wandered out of group during the process.
Good
Student completed all the steps but did not use time management
Excellent
Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking
Poor
Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair
Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good
Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent
Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup
Poor
Student did not demonstrate safety and sanitation (using equipment correctly, hand washing, tying hair back, wearing apron, sanitizing, cleaning up), dish washing, and final clean-up.
Fair
Student only demonstrated some safety and sanitation practices. Teacher had to remind student of safety and sanitation procedures.
Good
Student demonstrated proper safety and sanitation practices most of the time.
Excellent
Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork
Poor
Student did not work within his group, did not complete his assigned tasks, or showed little group participation.
Fair
Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.
Good
Student worked within group, did all assigned tasks without prodding.
Excellent
Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Food Product
Poor
Food product was not satisfactory. Recipe was not followed according to specifications.
Fair
Food was acceptable but presentation and taste were lacking.
Good
Food was good and presentation and taste were good. Food was made according to the recipe
Excellent
Food was made to recipes specifications. The food was presented well and was an excellent product.
Keywords:
Food Lab Evaluation
Subjects:
Vocational
Types:
Assignment
(Other)
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