Lab Practical Evaluation

Period _____________ Kitchen _______________

Group members present _________________________________________________________________

Recipe _____________________________________________ Date(s) ___________________________

CATEGORY 4 3
Planning Planning sheets are filled out
correctly. Group is seated and
ready to work when bell rings.
Group is quiet while teacher
goes over instructions.
Equipment and All tools are used safely and
Utensil Use correctly. Proper care is taken
for selection of tools in an
unhurried manner. Proper
measuring procedures
utilized. Measurement is
accurate.
Safety & Great care is taken to keep
Sanitation self, food areas and kitchen
areas clean to avoid cross
contamination. Washed
hands and tied hair back.
Planning sheets are
almost filled out correctly.
Group is seated and
ready to work when bell
rings. Group is quiet
while teacher goes over
instructions.
Some tools are used
questionably. Some
thought is being given to
the use of equipment.
There was one
measuring mistake.
Proper measuring
procedures were followed
most of the time.
Most members took care
to keep self, food areas
and kitchen areas clean
to avoid cross
contamination.
2 1
Planning sheets are not Planning sheets are not
completely done. Group completed. Group is not
is having trouble paying paying attention to
attention to directions. directions.
Tools and equipment are The wrong tools were
being misused. Does not used for the job. There
full understand the basics were more than 2
of using the equipment. measuring mistakes.
There were 2 measuring Proper measuring
mistakes. Students did procedures were not
not follow proper followed.
measuring procedures.
Little care as to how food Several safety and
is being handled. Little sanitation rules were not
care is taken to keep self followed.
and kitchen area clean.

Reading a recipe Follows recipe accurately after Follows recipe but needs Had some difficulty Did not listen to
listening to directions. some outside assistance. following the recipe. directions and made
several mistakes.

Working With Worked cooperatively in the
Others kitchens. Worked quietly in
the kitchens. All members
completed tasks as assigned.
Time Management Used time efficiently. Stayed
focused on the task. Did not
sit down until kitchen was
spotless. Students stayed on
task entire lab.
Food Great care is taken to make
Presentation food appetizing.
Table is set correctly. Food
placed neatly on plates. Food
has the appropriate look, taste
and texture.
Most group members
were working well
together. Most members
completed tasks
assigned. (Members
completed most tasks
assigned)
Group was a little
disorganized but got the
job in time. Students were
on task for majority of the
lab.
Food is very close to
having the appropriate
look, taste and texture.
Not all members working Lab members did not
or being quiet in the cooperate with each
kitchens. Group other. Had to step in to
members were not get group back on track.
entirely respectful of Members did not
each other. Members did complete all tasks
not complete all tasks as assigned and fought
assigned. over group members
responsibilities.
Group did not use time Objective for the day
efficiently and barely got was not met in time.
done in time. Students Students were off task
were frequently off task majority of the task and
with redirection needed. frequent redirections
needed.
Food did not have the Food could not be
appropriate look, taste eaten.
and texture.

Clean Up Dishes are washed and dried Had to be reminded to Did not use the dish Clean up was poor.
using the dish basin and drain clean up. Cleaned basin and drain board. Items were put away
board. All items are put back everything well. Did not put equipment dirty or wet. Kitchen
where they belong. Stoves, back where belonged. was not spotless.
counters, and sinks are clean Had to go back in kitchen Members argued about
and dry. Table is cleaned after after kitchen inspection. clean up duties.
eating. If done early, stayed
quiet/ seated at tables.