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iRubric: Knife Cuts rubric

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Knife Cuts Knife Cuts This Rubric is designed to assess skill level in the area of knife skills and knife handling. Rubric Code: V2X5WXX By btatsukawa Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

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 5 pts	Fair Student has met minimum requirements 10 pts	Good Student meets expectations 15 pts	Excellent Student exceeds expectations 20 pts
Julienne 4 pts 1/8" x 1/8" x 2" long matchstick cut. Quantity: 1/2 carrot	Poor No cuts produced	Fair Cut is not identifiable. minimum requirement are met	Good Cut has most requirements met	Excellent Cut is precise. Meets standard dimensions and sufficient quantity produced.
Brunoise 4 pts 1/8" x 1/8" x 1/8" cube cut. quantity: 1 Roma Tomato	Poor No cuts produced	Fair Cut is not identifiable. minimum requirement are met	Good Cut has most requirements met	Excellent Cut is precise. Meets standard dimensions and sufficient quantity produced.
Batonnet 4 pts 1/2 inch × 1/2 inch × 2 1/2 to 3 inches quantity: 1 potato	Poor No cuts produced	Fair Cut is not identifiable. minimum requirement are met	Good Cut has most requirements met	Excellent Cut is precise. Meets standard dimensions and sufficient quantity produced.
Small Dice 4 pts small dice (1/4 x 1/4 x 1/4) Quantity: 1 onion	Poor No cuts produced	Fair Cuts are not identifiable. minimum requirement are met	Good Cuts have most requirements met	Excellent Cuts are precise. Meets standard dimensions and sufficient quantity produced.
Large Dice 4 pts Solid food product in large square cuts (3/4 X 3/4)	Poor No production	Fair Too large or too small. Not very square.	Good Cuts are identifiable. Most requirements met.	Excellent Cuts are precise. Meets standard dimensions and sufficient quantity produced.