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iRubric: Making Salad rubric

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Making Salad Making Salad Rubric Code: KXCA549 By eugenesilva23 Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Salads/Salad Dressings
	Good 20 pts	Fair 15 pts	Poor 10 pts
Pre-Preparation	Good Wash cut salad greens.<BR> Prepare fruits, vegetables, and garnishes.<BR> Place wet paper towel under cutting board. <BR> Used the appropriate equipment for ingredients avoiding cross contamination.	Fair Needs less than 3 reminders during pre-preparation <BR> Used the appropriate equipment for ingredients avoiding cross contamination.	Poor Needs reminders throughout the entire pre-preparation process. Salad greens not washed. Fruits, vegetables, and garnishes not prepared prior to arranging salad.<BR> Didn't use wet paper towel under cutting board. Cross-contamination-mixing equipment between raw and cooked ingredients.
Dressing Preparation	Good Prepare dressing following recipe instructions. Placed on salad appropriately.	Fair Needs help with recipe instructions. Placed on salad appropriately.	Poor Doesn't follow the recipe as instructed. Placed on salad and salad is wilted before serving.
Arrangement	Good Prepares all ingredients, arranges salad plates on work table, places base on serving plate, arranges body of salad, adds garnish, refrigerates until service, adds dressing prior to serving	Fair Salad components not in order, dressing is added too early and lettuce is wilted.	Poor Salad components not in order, dressing is added too early and lettuce is wilted. Missing main components of salad.
Taste test of all salads	Good Tasted all salads and contributed positive, constructive comments. Waited to taste food until instructor and other students were ready.	Fair Tasted all salads, contributed negative comments. Began eating before the other students and instructor were ready.	Poor Tasted some of the salads. Began eating before instructor and other students were ready, contributed negative or inappropriate comments.
Clean Up/Time Mgt. Proper kitchen unit clean up and tasks completed before the bell rings.	Good Dishes and equipment cleaned appropriately and put away in the proper places. Works with the group to clean the entire kitchen unit. Unused ingredients wrapped and placed on the supply counter. Floor swept, sinks dried, dishcloths put in by washer, cabinets cleaned.<BR> Done before the bell rings.	Fair	Poor Dishes and equipment left in sink, not cleaned. Items put in wrong places in the kitchen, floor not swept, counters and cabinets unclean. Not done when the bell rings.