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iRubric: Duck Fabrication Rubric
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Duck Fabrication Rubric
Chicken Fabrication Rubric
General rubric utilized for weekly culinary arts cooking labs.
Rubric Code:
H23A386
By
ChefRDA
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
(none)
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Duck Fabrication
Poor
0 pts
Fair
15 pts
Good
20 pts
Superior
25 pts
Safety & Sanitation Hand-washing
10 %
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
Fair
Student did not complete both requirements. Students washed hands minimally.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior
Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Duck Brake Down
25 %
Poor
Missing 2 or more items
2 Chicken Breast
2 legs
2 thighs
2 wings
To much meat left on the duck
Fair
Missing 1 or more items
2 Chicken Breast
2 legs
2 thighs
2 wings
To much meat left on the duck
Good
Has All
2 Chicken Breast
2 legs
2 thighs
2 wings
To much meat left on the duck
Superior
Has All
2 Chicken Breast
2 legs
2 thighs
2 wings
no meat on the duck
Scoring skin
25 %
Poor
Student did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not complete task.
Fair
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration details
Food qaulity was unservable.
Good
Student had good "mise en place." Student used the demonstrated techniques for food preparation
Superior
Student had great "mise en place".
Student demonstrated finsihed food product exactly as per chef demonstration.
Time Management
20 %
10 Min allowed
Poor
Student went over 15 min for Chicken Fabrication
Work Station is not clean and sanitize
Fair
Student went over 10 min for Chicken Fabrication
Work Station is Clean and Sanitize
Good
Student stayed under 10 for Chicken Fabrication
Work Station is not clean and sanitize
Superior
Student stayed under 10 min for Chicken Fabrication
Work Station is Clean and Sanitize
Subjects:
Vocational
(General)
Types:
Exam
Project
Assignment
(Other)
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