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iRubric: Knife Cuts Practical - 1st Marking Period rubric

iRubric: Knife Cuts Practical - 1st Marking Period rubric

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Knife Cuts Practical - 1st Marking Period 
Knife Cuts Practical - 1st Marking Period
This Practical exam is designed assess skill level in the area of knife skills and knife handling. Sanitation and Safety
Rubric Code: SX98BAA
By kharrelladm
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: (none)

Powered by iRubric Knife Cuts
all cuts require proper dimension, specific quantity, sanitation guidelines are observed.proper tools used.Produced in allotted time.
  Poor

Student has not met minimum requirements

0 pts

Fair

Student has met minimum requirements

6 pts

Good

Student meets expectations

8 pts

Excellent

Student exceeds expectations

10 pts

Julienne
1 pts

1/8" x 1/8" x 2" long matchstick cut.
Quantity: 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.<BR>
minimum requirement are met
Good

cut has most requirements met
Excellent

Cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Brunoise
1 pts

1/8" x 1/8" x 1/8" cube cut.
quantity: 1/2 carrot
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Medium Dice
1 pts

1/2" x 1/2" x 1/2" cube cut.
quantity: 1 potato
Poor

No cuts produced or was not properly labeled
Fair

cut is not identifiable.<BR>
minimum requirement are met
Good

cut has most requirements met
Excellent

cut is precise. meets standard dimensions.sufficient quantity produced in time allotted.
Standard-3 cuts
1 pts

julienne, onion ring, small dice (1/4 x 1/4 x 1/4)
Quantity: one onion
Poor

No cuts produced or was not properly labeled
Fair

cuts are not identifiable.<BR>
minimum requirement are met
Good

cuts have most requirements met
Excellent

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.
Mince/Fine chop
1 pts

Solid food product in very fine pieces.
Quantity: .5 oz parsley and 1 oz garlic.
Parsley finely chopped(dust-like) & Garlic mince
Poor

No production, mislabeling of product
Fair

rough chop
Good

chop & mince meet most requirements
Excellent

Chop is fine and mince
is in very small pieces i allotted time
Rondelle
1 pts

1/8nin thick round slice.
Quantity: 1/2 carrot
Poor

no production, mislabeling of product
Fair

irregular slices some slices are thick some thin
Good

most requirements are met
Excellent

all requirements met:Slices are of same thickness in allotted time
Chiffonade
1 pts

Fine shredded cut.
Quantity: 1/2 cup spinach
Poor

no production,
mislabeling of product
Fair

rough chop
Good

most requiremnets met. not fine enough
Excellent

shredded cut. finely chopped. consistent shredding dimensions in allotted time
Large Dice
1 pts

3/4 x 3/4 x 3/4 in cube cut.
Quantity: 1/2 potato
Poor

No production, mislabeling of product
Fair

cut not identifiable. minimum standards are met
Good

most requirements met.
Excellent

all requirements are met, sufficient quantity produced




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