Activity: Basic Knife Cuts Date:_______________

Group: _________________________

Members:____________________________________________________________________

Rubric

Excellent Very Good Fair

Criteria (4) Good (2) (1)
(3)
Mis en place
 All ingredients prepared correctly
 All necessary equipment gathered and
ready.
Safety and Sanitation
 Hands washed, hair secured,
appropriate attire.
 Observes safety precautions.
 All equipment and surfaces cleaned
and sanitized.
Application of the Procedure
 Can they remember the names of the
different cuts
 Can they demonstrate the different
knife cuts (maximum of 5)
 Do they know the proper way to use a
chef knife
Speed/Time
 Work finished ahead of time
Final Product
 Final appearance of the product
demonstrates correct preparation
 Plating
Total:

Comments and Suggestions:

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