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iRubric: Making Salad rubric

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Making Salad Making Salad Rubric Code: NXAB97W By art818 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Cleaning Each group will receive 5 pts if they clean correctly.
	JR Chefs 4 pts	Fair 3 pts	Poor 2 pts
Pre-Preparation	JR Chefs 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	JR Chefs 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	JR Chefs 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.
Clean Up/Time Mgt. Proper kitchen unit clean up and tasks completed before the bell rings.	JR Chefs 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 Dishes and equipment cleaned but not put away properly. Only a few people from the group were cleaning. Unused ingredients were left out on the counter/not put into the fridge. Floor not swept well, sinks are still wet, and are still cleaning when the bell rang.	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.
Tasting	JR Chefs Will Order Again!	Fair It's GOOD	Poor What your next item