iRubric: Farm to Fork Final Practical rubric

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Farm to Fork Final Practical

Food/Nutrition Lab Assessment Rubric Breakfast1

General rubric utilized for weekly culinary arts cooking labs and test kitchens

Rubric Code: SA7385

By dicknixon

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Weekly kitchen Lab Compentcy nutrition breakfest cookery
	needs development 3 pts	Good 4 pts	Excellent 5 pts	comments (N/A)
Preparation and Techniques 5 points	needs development Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.	Good Student only completed "mise en place" of either food or equipement<BR> Student used some of the demonstrated techniques. Did not pay attention to details.	Excellent Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details	comments
Overall Flavor profile 5 points	needs development Food was bland, lacked seasoning doneness was off the mark. Didn't follow objective providing a healthy lunch. Incorporated ingredients that deviate heathly choice. Key ingredient, chicken was improperly cooked. Burnt edges or undercooked	Good Food had adequate flavoring and doneness. prepared as directed through recipe. Ingredients represent healthy options with only slight variations or opportunities.Key ingredient , chicken had proper doneness, some opprtunities in seasoning	Excellent Food was flavorful . doneness was on the mark. Correct serving temperature and appealing to all senses Menu was consistant with objective of a healthy breakfest. Plate presentation was appealing and well constructed. Key ingredient chicken cooked, moist, no burnt edgeor uneveness in flavoer or doneness	comments
Safety and sanitation 5 points	needs development Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Good Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.	Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	comments
Nutritional Information 5 points	needs development Did not provide required nutrition information for lunch dish presented	Good information provided was consistant with dish presented. Some slight opprtunities between stated recipe and items that were presented	Excellent complete and accurate nutritional information provided. Items matched recipe , all info addressed	comments
Dish 1 5 points	needs development Dish lacked proper serving temperature Dish lacked visual appeal Seasoning and flavor profile were incorrect	Good Dish was well put together in terms of flavor and temperature with minor opportunities. Dish was properly seasoned	Excellent Dish was well prepared and served at proper temperature and flavor profile Dish had visual appeal Dish was cooked within all food safety protocol	comments
Dish 2 5 points	needs development Dish lacked proper serving temperature Dish lacked visual appeal Seasoning and flavor profile were incorrect	Good Dish was well put together in terms of flavor and temperature with minor opportunities. Dish was properly seasoned	Excellent Dish was well prepared and served at proper temperature and flavor profile Dish had visual appeal Dish was cooked within all food safety protocol	comments
Dish 3 5 pts	needs development Dish lacked proper serving temperature Dish lacked visual appeal Seasoning and flavor profile were incorrect	Good Dish was well put together in terms of flavor and temperature with minor opportunities. Dish was properly seasoned	Excellent Dish was well prepared and served at proper temperature and flavor profile Dish had visual appeal Dish was cooked within all food safety protocol	comments

Keywords:

sanitation, safety, cooperation, collaboration,

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