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iRubric: Knife Skills Assessment (Cuts, Safety, Sanitation) rubric

iRubric: Knife Skills Assessment (Cuts, Safety, Sanitation) rubric

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Knife Skills Assessment (Cuts, Safety, Sanitation) 
This Practical exam is designed to assess skill level in the area of knife cuts, knife handling, mise en place, safety and sanitation. Execute & name 5 knife accurately while adhering to safety and sanitation rules.
Rubric Code: GXB5W75
By chefshelly
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Knife Skills #1
This Practical exam is designed to assess skill level in the area of knife cuts, knife handling, mise en place, safety and sanitation.
  Poor

Student has not met minimum requirements

1 pts

Fair

Student has met minimum requirements

6.5 pts

Good

Student meets expectations

8 pts

Excellent

Student exceeds expectations

10 pts

Extra Credit

Student went above and beyond

10 pts

Total

100 pts

Batonnet

1/4 x 1/4 x 2-3"
Quantity 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Small Dice

1/4 x 1/4 x 1/4"
Quantity: 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Rondelle

Solid food product in circular shape. Regular crosswise cut.
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Bias

Solid food product in obliquely or diagonally shape. Cut across the grain.
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Rough Chop

Food cut into small irregular pieces.
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Julienne

1/8" x 1/8" x 2" long matchstick cut.
Quantity: 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Brunoise

1/8" x 1/8" x 1/8" cube cut.
quantity: 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Extra Credit
Total
Station Set up

cutting board, knife, bowl, bain marie, parchment, sheet pan
Poor

No set up
Fair

Station missing several items from knife skills work station requirements.
Good

Station missing a few items from knife skills work station requirements.
Excellent

Station meets all knife skills work station requirements
Extra Credit
Total
Sanitation

hair covered, apron/coat on, hands washed
Poor

A hot mess!
Fair

Meet most uniform and personal hygiene requirements. Missing chef jacket/shirt.
Good

Meet most uniform and personal hygiene requirements. Missing hair covering.
Excellent

Meet all uniform and personal hygiene requirements
Extra Credit
Total
Safety

knife carrying technique, storage, grip. cutting board anchor
Poor

Several safety issues, cut/injuries due to not adhering to safety practices.
Fair

A few safety issues, no cuts/injuries due to not adhering to safety practices.
Good

A few safety issues, no cuts/injuries due to not adhering to safety practices.
Excellent

No safety issues, no cuts/injuries due to not adhering to safety practices.
Extra Credit
Total
Identification

identify cuts by name accurately
Poor

No identification
Fair

1-2 cuts identified
Good

most cuts identified
Excellent

All cuts identified
Extra Credit
Total
Timeframe/Waste

cuts completed in time allotted and all product used.
Poor

Overtime. All product not used.
Fair

Overtime. All product not used.
Good

Overtime. No product remaining.
Excellent

Within timeframe. No product remaining.
Extra Credit
Total



Keywords:
  • culinary arts, knife cuts, high school, cte, rubric, chef shelly, knife skills

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