Grade Nine Practical Summative Rubric Name:____________________________
Safety and Sanitation 1 2 3 4 5 6 7 8 9 10
Criteria: Minimizing cross contamination Uniform Hand Washing Vegetable Washing
Proper Cutting Board Use Safe Work Habits Good Hygiene Clean Table
Tools Use 1 2 3 4 5
Criteria: Correctly selecting and using a variety of kitchen hand tools
Recipe Understanding 1 2 3 4 5 6 7 8 9 10
Criteria: Understands and follows directions (written and verbal) given on page and in video. Prepares recipes using the appropriate cooking techniques taught in class based on the terminology of the recipe. Seasons foods appropriately.
Mis En Place 1 2 3 4 5 6 7 8 9 10
Criteria: Keeps work area neat and tidy throughout the summative. Discards of foods and waste appropriately using a bowl/composter to avoid contaminating raw product.
Excess Waste 1 2 3 4 5
Criteria: Uses only enough product to complete the task. Places excess foods (i.e. ½ an onion) into a bag or wrapped well in the fridge.
Cutting Skills 1 2 3 4 5 6 7 8 9 10
Criteria: Uses grater, peeler and knife appropriately. Avoids cutting themselves by correct item and cutting implement hold.
Cooking Method 1 2 3 4 5 6 7 8 9 10
Criteria: Understands and applies terminology Sautéing, broiling
Products are cooked appropriately (neither over or underdone)
All ovens are set and turned off appropriately.
Independent Work 1 2 3 4 5 6 7 8 9 10
Criteria: Student is able to perform tasks without the assistance of others (instructor or group members)
Clean Up 1 2 3 4 5 6 7 8 9 10
Criteria: Student is able to Wash, sanitize, dry and store all dishes they use within the required time.
Work Station is washed and sanitized upon completion.
Recipe Completion
Fruit Salad 4 pts. Omelet 10pts Rosti 6Pts
Comments:
/100 pts.
Safety and Sanitation 1 2 3 4 5 6 7 8 9 10
Criteria: Minimizing cross contamination Uniform Hand Washing Vegetable Washing
Proper Cutting Board Use Safe Work Habits Good Hygiene Clean Table
Tools Use 1 2 3 4 5
Criteria: Correctly selecting and using a variety of kitchen hand tools
Recipe Understanding 1 2 3 4 5 6 7 8 9 10
Criteria: Understands and follows directions (written and verbal) given on page and in video. Prepares recipes using the appropriate cooking techniques taught in class based on the terminology of the recipe. Seasons foods appropriately.
Mis En Place 1 2 3 4 5 6 7 8 9 10
Criteria: Keeps work area neat and tidy throughout the summative. Discards of foods and waste appropriately using a bowl/composter to avoid contaminating raw product.
Excess Waste 1 2 3 4 5
Criteria: Uses only enough product to complete the task. Places excess foods (i.e. ½ an onion) into a bag or wrapped well in the fridge.
Cutting Skills 1 2 3 4 5 6 7 8 9 10
Criteria: Uses grater, peeler and knife appropriately. Avoids cutting themselves by correct item and cutting implement hold.
Cooking Method 1 2 3 4 5 6 7 8 9 10
Criteria: Understands and applies terminology Sautéing, broiling
Products are cooked appropriately (neither over or underdone)
All ovens are set and turned off appropriately.
Independent Work 1 2 3 4 5 6 7 8 9 10
Criteria: Student is able to perform tasks without the assistance of others (instructor or group members)
Clean Up 1 2 3 4 5 6 7 8 9 10
Criteria: Student is able to Wash, sanitize, dry and store all dishes they use within the required time.
Work Station is washed and sanitized upon completion.
Recipe Completion
Fruit Salad 4 pts. Omelet 10pts Rosti 6Pts
Comments:
/100 pts.