Nutrition and Health – Unit 1 Culminating Food Lab Rubric (C)

Name: _________________________________

Criteria Level 4+ Level 4 Level 3 Level 2 Level 1

91-100% 80-90% 70-79% 60-69% 50-59%

Understands • Took exceptional • Read and clearly • Followed the recipe • Had some troubles • Had a limited
/10 Understanding Knowledge and

how to read a care to read the recipe followed recipe during preparation, reading the recipe and understanding of how
recipe and before the lab directions before but no evidence of following the proper to properly read a
prepare for a • Demonstrated the beginning proper preparation or steps during the lab recipe
lab. ability to set out all • Set out all equip- understanding of the • Appeared confused • Step by step
required kitchen ment and staple food recipe before starting at times regarding the instructions were not
equipment and staple ingredients the lab terms, equipment, accurately followed
food ingredients before beginning the • Set out most of the procedures of the • Appeared lost in the
• Followed the recipe lab equipment and staple recipe, frequently kitchen and
in the proper order, • Final product food ingredients asked a classmate for constantly asked a
no errors were made looked appealing and • Final product was assistance classmate for
• Final product tasted good slightly unappealing • Several kitchen assistance
looked appealing and or undercooked equipment pieces or • Had difficulty
tasted appetizing and/or tasted slightly staple food items gathering proper
unappetizing were not set out in equipment or staple
preparation for the food ingredients
lab • Final product was
• Final product was unappealing and/or
only somewhat unappetizing
appealing and/or • Lack of evidence
appetizing demonstrated

Lab preparation • Lab preparation • Lab preparation • Lab preparation • Lab preparation • Lab preparation
/10 Understanding /10 Knowledge and

questions questions are questions are questions are questions are questions were not
completed with an completed with a completed with some completed with completed or cheating
exceptional level of considerable amount level of details and limited accuracy or with a classmate was
details and accuracy of accuracy but accuracy details evident
limited details

Applies correct • Demonstrates an • Demonstrates a • Demonstrates some • Demonstrates a • Numerous errors in

kitchen skills in exceptional ability to strong ability to apply ability to apply limited ability to measuring techniques
regards to apply proper proper measuring proper measuring apply proper were demonstrated
proper measuring techniques techniques techniques measuring • Seldom used the
Application

measuring, the • Demonstrates an • Demonstrates a • Demonstrates some techniques, and/or proper equipment
use of correct exceptional ability to strong ability to use ability to use proper several errors • Seldom followed
kitchen use proper kitchen proper kitchen kitchen equipment • Demonstrates a proper food
equipment, and equipment equipment • Demonstrates some limited ability to use preparation
techniques. • Demonstrates an • Demonstrates a ability to understand proper kitchen techniques
exceptional ability to strong ability to and follow proper equipment, and/or • Did not meet class
understand and understand and food preparation several errors time constraints
follow proper food follow proper food techniques • Demonstrates a • Consistently
preparation preparation • Slightly rushed for limited ability to requiring assistance
techniques with a techniques time understand and from classmates,
high degree of • Good time follow proper food therefore
success management skills preparation demonstrated very
• Exceptional time techniques, and/or limited understanding
management skills several errors • Lack of evidence
• Very rushed for demonstrated
time

Demonstrates • An exceptional • A strong awareness • A good awareness • Very limited • Awareness for safety
/

safe kitchen awareness for safety for safety was for safety was awareness for safety was seldom
practices in was demonstrated demonstrated demonstrated, some was demonstrated, demonstrated, hazards
10 Application

regards to hazards created hazards in the kitchen in the kitchen were

safety were created re-occurring
requirements.

Demonstrates • All clean up duties • Cleanup duties • Most clean up • Only a few clean up • Demonstrated a
safe kitchen and responsibilities and responsibilities duties were duties were clear lack of
practices in were followed with were followed with performed (work performed understanding of
/10 Application

regards to clean exceptional care and care and accuracy areas/equipment) • Only some of the proper clean up duties
up and accuracy • Cleaned up work • Proper clean up proper clean up • Proper clean up
sanitation. •Double-checked that area and equipment equipment was equipment was used equipment was not
all kitchen equipment throughout the lab mostly used • Several work areas used
was put away in the •All required cleanup • Most work areas and/or equipment • Work areas were not
correct location duties were followed and equipment were were not properly cleaned up properly
• Ensured kitchen • All equipment was cleaned properly and cleaned or put away and/or equipment put
was organized. put away in the put away in the in the correct location away in the correct
proper location, correct location location.
cleanup list was not
double-checked
Final Achievement: /50

Unit 1 Culminating Food Lab Questions (C) :

1. You are required to improve the nutritional value of your breadsticks by including a minimum of 3
antioxidants.
a. What three ingredients will you add to your recipe and how much will you add (amount)?

b. Other than being an antioxidant, list one other health benefit for each of your three
ingredients.

_______________________________________________________________________________
2. List all the ingredients in your new breadstick recipe and provide both the imperial and metric
measurements.

3. List 5 pieces of kitchen equipment required to complete this recipe and explain how you will use
them while preparing your breadsticks.

4. List any two cooking terms from the recipe and define each of them.
a.

b.

5. You’re worried about bacteria growing on your breadsticks if you leave them at room temperature
for too long. Explain in detail, one thing you can do to ensure that bacteria won’t grow.