iRubric: Knife Skills rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Knife Skills

Evaluate student skill to demonstrate assigned knife cut in foods laboratory.

Rubric Code: JX386WW

By tmarchese

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Knife Skills Enter rubric description
	Professional 4 pts	Good 3 pts	Adequate 2 pts	Poor 1 pts
Food Production Use of tools and techniques	Professional Proper knife selection using correct technique	Good Proper knife selection-occasionally lacks technique	Adequate Proper knife selection-lacks technique	Poor Improper knife selection and/or usage
Mis en place Management of food product, equipment, and scraps/waste	Professional All necessary equipment present and task completed with minimal waste	Good All equipment present and utilized with excessive waste	Adequate Missing some necessary equipment, tools, and /or scrap bowl	Poor Missing equipment, tools, and scrap bowl
Safety and Sanitation Enter description	Professional Used all safety and sanitation protocols during preparation.	Good Followed most safety and sanitation protocols.	Adequate Followed some safety and sanitation protocols.	Poor Disregards safety and sanitation protocols creating unsafe situation during preparation.
Product Appearance	Professional High quality workmanship and presentation	Good Accurate proportions- uniform in size	Adequate Inaccurate proportions or mostly uniform in size	Poor Unacceptable proportions-not uniform in size
Knife Cut	Professional Correct cut, identical size and shape	Good Correct cut, nearly all consistent in size and shape	Adequate Correct cut but pieces inconsistent in size and/or shape	Poor Incorrect cut