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iRubric: Food Lab Procedure Rubric
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Food Lab Procedure Rubric
Food Lab Procedure Rubric
Required tasks in a cooking lab. Individual student evaluation.
Rubric Code:
A35AWX
By
moushie
Ready to use
Public Rubric
Subject:
Vocational
Type:
Presentation
Grade Levels:
6-8, 9-12
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Food Lab Procedures
Poor
1 pts
Fair
3 pts
Good
5 pts
Preparation
Poor
Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Fair
Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Good
Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Ingredients, Equipment
Poor
Ingredients, equipment insufficiently assembled or not readily available when needed.
Fair
Ingredients, equipment partially assembled; had to interrupt procedure to get items that should have been available.
Good
Ingredients and equipment either assembled in advance or readily available when needed.
Time Management
Poor
Preparation, cooking and clean-up were not completed in a timely manner.
Fair
Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Good
Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation
Poor
Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Fair
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.
Good
Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Procedure
Poor
Recipe or proper procedure was not followed.
Fair
Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Good
Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Finished Food Product
Poor
Food product was inedible.
Fair
Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good
Correct preparation of food product resulted in appropriate taste, texture, appearance.
Safety
Poor
Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Fair
Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Good
Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up
Poor
Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair
Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Keywords:
Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool
Subjects:
Vocational
(General)
Types:
Presentation
Assignment
(Other)
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