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iRubric: Food Lab rubric

iRubric: Food Lab rubric

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Food Lab 
Food Lab Peer Evaluation
Rubric Code: Z23WX3C
By Amyknut
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 6-8

Powered by iRubric Cooking lab evaluation
  Excellent

Shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Good

Practiced good skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

3 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

2 pts

Poor

Lack of effort, improper behavior or use of equipment, , or didn't do assigned kitchen duties

1 pts

Personal & Pre-prep.

Hand washing, tying hair back, aprons, reading recipe, getting out equipment/ingredients, sanitizing area.
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task.
Good

Student completed all the steps but did not use time management
Fair

Student completed most of tasks, but missed one or more of steps
Poor

Does not complete preparation, such as hand washing, tying hair back, aprons, reading recipe, getting out equipment/ ingredients,sanitizing the lab.
Preparation

Gathers ingredients needed for recipe
Measures out all ingredients and has them lined up in order of use. Reads recipe before preparing. Prepares all steps in proper order and does not miss any steps.
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Good

Student completed all the steps but did not use time management
Fair

Student completed most of preparation steps but missed one or more of the procedures, or wandered out of group during the process.
Poor

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Cooking

Proper cooking techniques, uses proper measuring tools (wet/dry measures),
followed recipe
.Adjust time for cooking based on own judgement
Excellent

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Poor

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Safety/Sanitation/Cleanup

Washes dishes in hot soapy water, and cleans area with hot soapy water. Wipe down talbe and counters with washcloth with hot soapy water. Checks kitchen over to make sure completely clean.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Fair

Student only demonstrated some safety and sanitation practices.
Poor

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, handwashing, sanitizing, cleaning up), dishwashing, and final clean-up.
Food product Quality

How does it taste and look?
Texture throughout
Excellent

End product is excellent in presentation and taste.
Good

End product is fairly well presented and is excellent in taste.
Fair

End product is fairly well presented and tastes fairly well. (Some parts may be burnt or undercooked.)
Poor

At least you got it done!



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  • Food Lab Evaluation

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