iRubric: Knife Cuts for Culinary Cup rubric

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Knife Cuts for Culinary Cup

This Rubric is designed to assess skill level in the area of knife skills and knife handling.

Rubric Code: M2WAAW5

By vachonja

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Knife Cuts all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
	Poor Student has met minimum requirements 1 pts	Fair Student meets some of the expectations 3 pts	Good Student meets expectations 6 pts	Excellent Student exceeds expectations 10 pts
Julienne 10 pts 1/8" x 1/8" x 2" long matchstick cut. Quantity: 1/2 carrot	Poor Cut is not identifiable. minimum requirement are met	Fair Cut has some of the requirements met	Good requirements met	Excellent Cut is precise. meets standard dimensions. Sufficient quantity produced in time allotted
Batonnet 10 pts 1/2 inch × 1/2 inch × 2 1/2 to 3 inches quantity: 1 potato	Poor Cut is not identifiable. minimum requirement are met	Fair Cut has some of the requirements met	Good requirements met	Excellent Cut is precise. meets standard dimensions. Sufficient quantity produced in time allotted
Brunoise 10 pts 1/8 inch x 1/8 inch x 1/8 inch	Poor Rough chop	Fair Most requirements met, not uniform	Good requirements met	Excellent Cut is precise. meets standard dimensions. Sufficient quantity produced in time allotted