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Knife Cuts Practical

CA 111 Knife Cuts Practical-Midterm

This Practical exam is designed assess skill level in the area of knife skills and knife handlig.

Rubric Code: X238X28

By iamdellll

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Public Rubric

Subject: Vocational

Type: Exam

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 0 pts	Fair Student has met minimum requirements 6 pts	Good Student meets expectations 8 pts	Excellent Student exceeds expectations 10 pts
Batonnet Cuts 1 pts Vegetables cut into 1/4 inch X 2 inch strips	Poor No cuts produced or was not properly labeled	Fair Cut is not identifiable. Minimum requirement are met	Good Cut has most requirements met, relatively same size cuts	Excellent Cut is precise. Meets standard Dimensions. All even Cuts Sufficient quantity produced in time allotted.
Small Dice Cuts 1 pts Vegetables cut into 1/4 X 1/4 cubes	Poor No cuts produced or was not properly labeled	Fair Cut is not identifiable. Minimum requirement are met	Good Cut has most requirements met, relatively same size cuts	Excellent Cut is precise. Meets standard Dimensions. All even cuts Sufficient quantity produced in time allotted.
Kitchen Sanitation & Safety 1 pts Cutting board secure, correct knife handling and safety, Organized board while cutting, Minimize waste, phones in holder	Poor Disorganized board, board not secured, not handling the knife properly, too much waste,	Fair Some knife safety procedures followed, more waste, phones out	Good Most knife safety procedures followed, some waste	Excellent Perfect knife safety, holding the knife properly, cutting board is secured, neat board, minimal waste, washing hands