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iRubric: Food Technology rubric

iRubric: Food Technology rubric

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Food Technology 
Food Lab Procedure Rubric
Required tasks in a school kitchen. Individual student evaluation.
Rubric Code: S58A99
By Jenni117
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 6-8, 9-12

Powered by iRubric Food Technology Practical Assessmen
  Diligently - Mostly

5 pts

Regularly - With prompting

3 pts

Rarely without prompting

1 pts

Hygiene

Diligently - Mostly

Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Regularly - With prompting

Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Rarely without prompting

Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Equipment

Diligently - Mostly

All equipment collected to complete all facets of the practical class
Regularly - With prompting

Most equipment collected to complete all facets of the practical class
Rarely without prompting

Insufficient equipment collected to complete all facets of the practical class
Ingredient Collection

Diligently - Mostly

Ingredients either collected in advance or readily available when needed.
Regularly - With prompting

Ingredients partially collected had to interrupt procedure to get items that should have been available.
Rarely without prompting

Ingredients, insufficiently collected or not readily available when needed.
Ingredient preparation

Diligently - Mostly

Ingredients either collected in advance or readily available when needed.
Regularly - With prompting

Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Rarely without prompting

Ingredients, insufficiently prepared or not readily available when needed.
Procedure

Diligently - Mostly

Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Regularly - With prompting

Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Rarely without prompting

Recipe or proper procedure was not followed.
Time Management

Diligently - Mostly

Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Regularly - With prompting

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Rarely without prompting

Preparation, cooking and clean-up were not completed in a timely manner.
Cooperation

Diligently - Mostly

Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Regularly - With prompting

Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Rarely without prompting

Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Finished Food Product

Diligently - Mostly

Correct preparation of food product resulted in appropriate taste, texture, appearance.
Regularly - With prompting

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Rarely without prompting

Food product was inedible.
Safety

Diligently - Mostly

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Regularly - With prompting

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Rarely without prompting

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Clean-Up

Diligently - Mostly

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Regularly - With prompting

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Rarely without prompting

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool



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