iRubric: Wisconsin Food Products Class Final rubric

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

Wisconsin Food Products Class Final

Chefs for the Day Cooking Final Exam

You will be given two WFP from the lab. Prepare, serve and clean up a plated meal within 1 hour 30 minutes.

Rubric Code: PX2W42B

By rusali

Ready to use

Public Rubric

Subject: Vocational

Type: (Other)

Grade Levels: 9-12, Graduate

Chefs for a day Cooking Final You will be graded on these 7 areas.
	Dishwasher 1 pts	Apprentice 2 pts	Cook 3 pts	Deputy Chef 4 pts	Master Chef 5 pts
Creativity/ originality How creative was the end product with the 2 assigned ingredients?	Dishwasher Plain, didn't try to explore their possibilities.	Apprentice Spent little time. It was good but nothing special. Both ingredients were used.	Cook It is some what different. Put some thought and time into it. Both ingredients were used wisely.	Deputy Chef It is special. Shows time and effort put in planning. ingredients were well used.	Master Chef It's unique. Shows lot of time and effort put in planning. Both ingredients were creatively used.
Taste How did the final product taste?	Dishwasher Not edible- needs work!	Apprentice Average- it was ok but could have been better.	Cook Good flavor- well cooked.	Deputy Chef Good balance of flavor.	Master Chef Excellent flavor - very well cooked.
Presentation/Portions How well was food served?	Dishwasher Put together quick and sloppy.	Apprentice Should have spent more time on this aspect. Some portion sizes per MyPlate recommendations.	Cook Plated well - decorated nicely. Some portion sizes per MyPlate recommendations.	Deputy Chef Good presentation with colorful and appropriate decoration. Portion sizes per MyPlate recommendations	Master Chef Very well plated. Excellent decoration with a unique touch. All portion sizes per MyPlate recommendations.
Adhering to the requirement How well utilized were WI Food Products from class for the ingredients?	Dishwasher Used only the 2 WFP assigned and additional purchased and/or ingredients from the lab	Apprentice Utilized 2 WFP from class and ingredients found in the lab. No purchased ingredients	Cook Used 3 WFP from class and additional purchased and/or ingredients from the lab.	Deputy Chef Used 3 WFP from class and ingredients found in the lab. No purchased ingredients. No waste.	Master Chef Used all the ingredients economically. Used 4 or more WFP from class. No additional ingredients were puchased. No waste.
Texture /Color of the food How did cooking methods bring about the variety in the texture and color of the foods prepared?	Dishwasher Similar texture food AND similar colors presented.	Apprentice Similar texture food OR similar colors presented.	Cook Some variation in texture and colors is visible.	Deputy Chef Variation in texture and color is visible which brings about changes in the way food is presented.	Master Chef A balance of various colors and textured food to increase the taste and aesthetic appeal.
Hygiene and cleanliness How well was cleanliness maintained by the team.	Dishwasher Poor hygiene.	Apprentice Hygiene was not the main criteria for the team.	Cook Hygiene was practiced at times.	Deputy Chef Hygiene is visible but still not the priority.	Master Chef Very hygienic , keeping in mind to wash, clean and wipe.
Weights and measurements How well were ingredients weighed and measured to obtain the accuracy in the outcome.	Dishwasher Not very sure , just approximation. Incomplete recipes	Apprentice Some measurements are accurate, others approximation. Incomplete recipes	Cook Use of correct measurement techniques was observed by some members. Incomplete recipes were submitted.	Deputy Chef Use of correct measurement techniques was observed by most members. Complete recipes were submitted.	Master Chef Use of correct measurement techniques was observed by all members. Complete recipes were submitted.
Cooperation between members How well all the members contributed?	Dishwasher Little or no coordination between team members.	Apprentice Some coordination is visible between the team members.	Cook Good coordination between most of the team members with one or two members completing most tasks.	Deputy Chef Good team effort, all members were engaged most of the time.	Master Chef Very well coordinated team with all members sharing tasks equally.
Time Management/Time Plan How well group used class time and completed time plan?	Dishwasher Group did not utilize class time effectively. Time plan was incomplete.	Apprentice Group utilized most of class time. Some tasks were accounted for and/or appropriate amount of time was not planned	Cook Group utilized all of class time. Some tasks were accounted for and/or appropriate amount of time was not planned.	Deputy Chef Group utilized all of class time. Most tasks were accounted for and appropriate amount of time was planned.	Master Chef Group utilized all of class time. All tasks were accounted for and appropriate amount of time was planned.
Enter Title
Enter Title	Dishwasher	Apprentice	Cook	Deputy Chef	Master Chef

Subjects:

Vocational

Types:

(Other)

Discuss this rubric