iRubric: Chicken Paillard rubric

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Chicken Paillard Chicken Fabrication Assessment of lab performance and skill level Rubric Code: R2X5976 By btatsukawa Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 9-12

Chicken Paillard
	15 points Poor (N/A)	20 points Fair (N/A)	25 points Good (N/A)
Skill Practice	15 points Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	20 points Student demonstrated some proper techniques but did not pay attention to details.	25 points Student demonstrated proper techniques for cutting up chicken using demonstrated techniques shown in class.
Quality of Chicken	15 points Chicken was not pounded to a uniform thickness. Chicken was over-cooked and exhibited signs of dryness.	20 points Chicken was pounded out to the proper thickness. Chicken was slightly over-cooked exhibiting signs of some dryness.	25 points Chicken was the proper thickness and exhibited signs of being juicy and cooked appropriately.