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iRubric: Egg in a Hole Cooking Lab rubric
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Egg in a Hole Cooking Lab
Cooking Lab
Required tasks in a cooking lab. Group Evaluation
Rubric Code:
PX4A54C
By
bhassassian123
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
6-8
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Egg In a Hole Cooking Lab
Poor
5 pts
Fair
8 pts
Good
10 pts
Preparation
Poor
Student did not wash hands; kept pushing stray hair back. Apron off.
Fair
Student either failed to wash hands or kept pushing stray hair back. Apron off at times.
Good
Student washed hands properly at the beginning and throughout the lab; well-kept hair was left alone. Apron on.
Ingredients, Equipment
Poor
Ingredients, equipment insufficiently assembled or not readily available when needed.
Fair
Ingredients, equipment partially assembled; had to interrupt procedure to get items that should have been available.
Good
Ingredients and equipment either assembled in advance or readily available when needed.
Time Management
Poor
Preparation, cooking and clean-up were not completed in a timely manner.
Fair
Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.
Good
Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation
Poor
Student only worked with constant adult supervision or prodding. Argued with kitchen mates or ignored their comments. Didn't demonstrate a willingness to work cooperatively.
Fair
Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate.
Good
Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Recipe Reading
Poor
Recipe was not followed.
Fair
Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
Good
Recipe was followed commendably. No measuring or order of step errors occured.
Egg Breaking Method
Poor
Didn't break egg correctly, way off from hole, got a lot of shell peices in yolk./Didn't attempt to break egg once.
Fair
Egg was tapped a little too hard on side of pan or counter, egg is a tiny bit far from the hole, a few pieces of shell got in yolk.
Good
Egg is cracked from side of pan or counter and perfectly put into the center hole of the bread , no sign of shells in yolk.
Flipping/Cooking Time
Poor
Flipped way too fast and completely broke the yolk. Didn't keep on long enough, bread not yet toasted and egg is still clear and raw./Didn't even try to attempt flipping or cooking.
Fair
Flipped a little too fast and too hard, broke a little of the yolk, but still some intact. Cooked a little too long, egg is a bit overcooked.
Good
Flipped bread correctly at proper pace, and kept yolk intact. Cooked until both sides were evenly golden and toasty brown and egg is no longer clear and perfectly white.
Finished Food Product
Poor
Food product was inedible.
Fair
Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good
Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Safety
Poor
Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Fair
Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Good
Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up
Poor
Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair
Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Keywords:
Preparation, Cooperation, Skill practice, Safety, Clean up.
Subjects:
Vocational
(General)
Types:
Presentation
Assignment
Assessment
(Other)
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