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iRubric: Knife Skills Lab Rubric

iRubric: Knife Skills Lab Rubric

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Knife Skills Lab Rubric 
Knife Skills Lab Rubric
Knife Skill Assessment Rubric for Prostart
Rubric Code: ZXA39C6
By Yourman
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Knife Lab
20 %
  Unsatisfactory

5 pts

Needs Work

10 pts

Adequate

15 pts

Professional

20 pts

Safe Food Handling
15 %

Unsatisfactory

Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after each new task
Needs Work

Students washed hands minimally.<BR>
Teacher reminded student to tie back hair.
Adequate

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Professional

Student demonstrated good personal hygiene, was aware of cross-contamination, mindful of time and temperature abuse throughout the assignment.
Techniques
20 %

Unsatisfactory

Student did not practice demonstrated techniques for food preparation. Student was unable to sharpen the knife correctly.
Needs Work

Student attempted to use knife correctly and cut food somewhat correct.<BR>
Student attempted to sharpen the knife before use, but did not listen to teacher instructions.
Adequate

Student paid attention to details. The student forgot to use the honing tool. Student cut most of the cuts uniformly.
Professional

Student showed a mastery of skills in sharpening the knife, used the steel to hone the blades and demonstrated all tasks uniformly.
Cooperation
10 %

Unsatisfactory

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Needs Work

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Adequate

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Professional

Student demonstrated full knowledge of the task given. Completed task on time.
Safety and sanitation
10 %

Unsatisfactory

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Needs Work

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR>
Attempted to follow safe food handling procedures.
Adequate

Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Professional

Student demonstrated knowledge of sanitation practices cleaning board between tasks, practiced awareness of time and temperatures and avoided cross contamination.
Food Preparation(Mise En Place)
15 %

Unsatisfactory

The student did not review recipe and didn't have proper "mise en place" of food or equipment.
Needs Work

The student only completed "mise en place" of food. Student used some of the demonstrated techniques. Did not pay attention to details.
Adequate

The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
Professional

The student practiced great organizational skills. Mise en plac was done correctly. Knife skill demonstrations were excellent with uniformity on entire lesson.
Knife Skill
30 %

Unsatisfactory

The student did not use the correct knife for the assignment.
Needs Work

The student used the correct knife to perform the tasks correctly. <BR>
The student was not able to complete all cuts uniformly in the appropriate time.
Adequate

The student was able to use the correct knife for each task uniformly, but was unable to finish within<BR>
the appropriate time.
Professional

The student demonstrated uniformity throughout the assessment. The student finished all tasks within the appropriate time.



Keywords:
  • allumette, batonet, brunoise, chiffonade, small dice, medium dice, large dice, paring, boning, chef knife, serrated slicer,



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