FOODS LAB RUBRIC

FOODS LAB RUBRIC

DATE ________ HOUR _____
KITCHEN # _____
NAMES _____________________________________
LAB_________________________________________

DATE ________ HOUR _____

KITCHEN # _____
NAMES _____________________________________
LAB_________________________________________

Below Average (1)

Average (3)

Excellent (5)

Safety/Sanitation/
Food Handling

-Did not follow S & S

rules
-Careless with food/did
not clean up along the
way
-Kitchen equipment
not used properly
-Group members did
not pull back hair, wash
hands or wear apron

-Followed all S & S

rules
-Used kitchen
equipment properly
-Handled food safely
-Washed hands well,
pulled back hair &
wore apron

Safety/Sanitation/
Food Handling

Preparation
Techniques/Time
Management

-Teacher had to step in

to finish lab on time
-Did not read recipe;
several mistakes made
-Did not use correct
measuring techniques

-Some S & S rules

followed
-Careless with food at
times
-Attempted to use
kitchen equipment
properly
-Students washed hands
minimally, wore apron
and pulled back hair
after reminded
-Lab was completed on
time with reminders
-Selective recipe
reading; simple mistakes
made
-Minimal measuring
techniques used

-Lab set up and

completed on time
-Paid attention to
recipe detail
-Proper measuring
technique was used

Preparation
Techniques/Time
Management

-Group worked but

-All group members

worked cooperatively
-All group members
remained on task
-Worked well as a
team
-Group stayed in their
own kitchen

Cooperation

-Needed prodding

to

get started
-Teamwork not
present
-Argued
-Group not on
task/horseplay
-Team members
wandered off

Product

-Major recipe mistakes;

did not follow verbal
and written directions
-Product did not turn
out
-Group did not taste
product

COMMENTS:

complained
-Refused some tasks
-Quit before all tasks
were complete &
checked out
-Got along, but
teamwork could be
better
-Some directions
followed
-Product looked
somewhat pleasing
-Some group members
tasted product and
complained

-Recipe and directions

(verbal and written)
followed correctly
-Correct appearance
-All group members
tasted product

ABSENT: ___________________
TOTAL LAB POINTS: ___ /25

Cooperation

Below Average (1)

Average (3)

Excellent (5)

-Did not follow S & S

rules
-Careless with
food/did not clean up
along the way
-Kitchen equipment
not used properly
-Group members did
not pull back hair,
wash hands or wear
apron
-Teacher had to step
in to finish lab on time
-Did not read recipe;
several mistakes made
-Did not use correct
measuring techniques

-Some S & S rules

followed
-Careless with food at
times
-Attempted to use
kitchen equipment
properly
-Students washed
hands minimally, wore
apron and pulled back
hair after reminded
-Lab was completed
on time with
reminders
-Selective recipe
reading; simple
mistakes made
-Minimal measuring
techniques used

-Followed all S & S

rules
-Used kitchen
equipment properly
-Handled food safely
-Washed hands well,
pulled back hair &
wore apron

-Needed prodding

-Group worked but

-All group members

worked
cooperatively
-All group members
remained on task
-Worked well as a
team
-Group stayed in
their own kitchen

to get started
-Teamwork not
present
-Argued
-Group not on
task/horseplay
-Team members
wandered off

Product

COMMENTS:

-Major recipe
mistakes; did not
follow verbal and
written directions
-Product did not turn
out
-Group did not taste
product

complained
-Refused some tasks
-Quit before all tasks
were complete &
checked out
-Got along, but
teamwork could be
better
-Some directions
followed
-Product looked
somewhat pleasing
-Some group members
tasted product and
complained

-Lab set up and

completed on time
-Paid attention to
recipe detail
-Proper measuring
technique was used

-Recipe and
directions (verbal
and written)
followed correctly
-Correct appearance
-All group members
tasted product

ABSENT: _________________
TOTAL LAB POINTS: ___ /25

TASKS COMPLETED

POINTS
EARNED

TASKS COMPLETED

COUNTERS: Visibly clean and dry; no food seen or

COUNTERS: Visibly clean and dry; no food seen or

SINK:

SINK:

STOVE:
LOWER
CABINETS:
DRAWERS:

felt
409ed
Flour and sugar containers wiped
clean; shelf wiped down
Kitchen ingredients stored
appropriately
Mixing bowls and condiment dishes
washed and dried
Dirty laundry (including sponges) put
in dirty basket
Drain clear of food
Clean and dry
Hand soap, dish soap and 409 stored
properly
Range grills removed and thoroughly
cleaned
Front and sides wiped down
All equipment in correct place
Exterior wiped down
Full sets of measuring cups in order
Full sets of measuring spoons in
order
Measuring cups in place (2 or 3)
All equipment in its correct location

Kitchen Representative Signature ___________________

T Teacher/TA/Intern Signature _____________________

STOVE:
LOWER
CABINETS:
DRAWERS:

POINTS
EARNED

felt
409ed
Flour and sugar containers wiped
clean; shelf wiped down
Kitchen ingredients stored
appropriately
Mixing bowls and condiment dishes
washed and dried
Dirty laundry (including sponges) put
in dirty basket
Drain clear of food
Clean and dry
Hand soap, dish soap and 409 stored
properly
Range grills removed and thoroughly
cleaned
Front and sides wiped down
All equipment in correct place
Exterior wiped down
Full sets of measuring cups in order
Full sets of measuring spoons in
order
Measuring cups in place (2 or 3)
All equipment in its correct location

Kitchen Representative Signature ___________________

T Teacher/TA/Intern Signature _____________________