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iRubric: Culinary Knife skills rubric

iRubric: Culinary Knife skills rubric

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Culinary Knife skills 
Culinary Knife skills part 1
Practical exam
Rubric Code: AXCX3C2
By kanglesey
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Knife Cuts
All cuts require proper station set up, proper dimension, specific quantity, safety and sanitation guidelines are observed. Proper tools used. Produced in allotted time.
  Exemplary

10 pts

Proficient

8 pts

Progressing

4 pts

Below Basic

2 pts

Brunoise
1 pts

1/2 carrot
15 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety, sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety, sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety, sanitation and station set up requirements are met, uniform is complete (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Small Dice
1 pts

1/2 carrot
15 minute time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met, uniform is complete (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Julienne
1 pts

quantity: 1 carrot
15 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met, uniform is complete (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.
Batonnet
1 pts

Quantity: 1 carrot
15 minutes time
Exemplary

Cuts are precise. meets standard dimensions.sufficient quantity produced in time allotted.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Proficient

Cuts are close to precise, consistant in size but with slightly irregular sides.

Safety,sanitation and station set up requirements are met, uniform is complete
(-2 if not met)
Progressing

Cuts are too rough, but identifiable.

Safety,sanitation and station set up requirements are met, uniform is complete (-2 if not met)
Below Basic

No cuts produced or cut dimensions not identifiable.

Station set up MUST be correct to achieve points.




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