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iRubric: Knife Skills Assessment rubric

iRubric: Knife Skills Assessment rubric

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Knife Skills Assessment Knife Skills Assessment 45 minutes to complete the Assessment. A minimum score of 10 out of 14 is required to pass. If student receives a score of Unsatisfactory/ 0 on any portion of the Assessment they automatically fail the Assessment. Student must provide all yield and waste of the products to the Instructor at the conclusion of the Assessment or they automatically fail the Assessment. DO NOT THROW ANYTHING AWAY. Rubric Code: Z237W45 By miss_rmah Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Knife Cuts
	Unsatisfactory 0 pts	Ineffective 1 pts	Proficient 2 pts
Rondelles 1 pts 1/8" thick round slice. Quantity: 1 carrot	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Mince 1 pts Solid food product in very fine pieces. quantity: 3 cloves of garlic	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Medium Dice 1 pts 1/2" x 1/2" x 1/2" cube cut. quantity: 1 carrot	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Julienne 1 pts 1/8" x 1/8" x 2" long matchstick cut. Quantity: 1 carrot	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Large Dice/Chop 1 pts 3/4 x 3/4 x 3/4 in cube cut. Quantity: 1 potato	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Chiffonade 1 pts Fine shredded cut. Quantity: 1 cup spinach	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Small Dice 1 pts 1/4" x 1/4" x 1/4" cube cut. quantity: 1 onion	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Diagonals 1 pts Solid Food cut on an angle/diagonal	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Bâtonnet 1 pts Cut into thick french fry cuts	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste
Brunoise 1 pts Using julienne cuts and into small dices.	Unsatisfactory Student was not able to produce the required quantity or the correct cut	Ineffective Student demonstrated basic understanding of the cuts required. Student produced the required quantity Student cuts did not meet the standard Student product waste exceeded product yield	Proficient Student demonstrated a proficiency in all cuts Student cuts meet the standard Student produced the required quantity Student product yield exceeded product waste

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