Cooking Rubric for Chicken Deboning (Whole) and Chicken Relleno

Needs
Excellent Proficient Satisfactor Unsatisfact
Criteria Improveme
(5) (4) y (3) ory (1)
nt (2)
All tools
Few tools
and Most tools
Some tools and
ingredient and Tools and
and ingredients
s are ingredients ingredients
ingredients are
Preparati prepared are are not
are prepared. prepared.
on & neatly and prepared. prepared.
Workspace Workspace
Setup efficiently. Workspace is Workspace is
shows minor is cluttered
Workspace mostly clean messy and
disorganizati and
is clean and unhygienic.
on. disorganized
and organized.
.
organized.
Efficiently
Struggles
debones Unable to
Debones the with
the whole Debones the debone
whole deboning;
chicken chicken with properly,
chicken with significant
Deboning with noticeable with severe
minor meat meat
Technique precision meat meat
wastage or wastage or
and wastage or wastage or
imperfection improperly
minimal uneven cuts. incomplete
s. removed
meat deboning.
bones.
wastage.
Stuffing is
flavorful,
Stuffing is Stuffing is Stuffing is Stuffing is
well-
prepared adequately underprepar poorly
balanced,
Stuffing well but prepared but ed or lacks prepared or
and
Preparati lacks some lacks proper does not
prepared
on balance in seasoning or seasoning meet recipe
according
flavor or texture and requirements
to
texture. balance. consistency. .
instruction
s.
Chicken is
filled Chicken
Chicken is
evenly Chicken is filling is Chicken is
filled
with filled with uneven, and poorly filled,
Filling properly with
stuffing noticeable there are with stuffing
and minor
and neatly unevenness multiple spilling out
Shaping unevenness
shaped or moderate tears or or extensive
or slight skin
without skin tears. poor tearing.
tears.
tearing the shaping.
skin.
 Needs
Excellent Proficient Satisfactor Unsatisfact
Criteria Improveme
(5) (4) y (3) ory (1)
nt (2)
Chicken is
cooked
Chicken is
evenly, Chicken is Chicken is
cooked Chicken is
with a mostly severely
properly with undercooke
Cooking golden, cooked but undercooked
minor d or
and appetizing shows ,
inconsistenci overcooked,
Presentati appearanc unevenness overcooked,
es in with little
on e and or lacks or
appearance attention to
proper visual improperly
or appearance.
internal appeal. presented.
temperature.
temperatu
re.
Follows all Hygiene and
Neglects
hygiene Follows most Follows some safety
hygiene and
and safety hygiene and hygiene and practices
Hygiene safety
practices safety safety are
and practices,
during practices practices but inconsistentl
Safety posing
preparatio with minor overlooks y followed,
significant
n and lapses. key steps. posing some
health risks.
cooking. risks.
Grading Scale:
 25–30: Outstanding performance
 20–24: Above average performance
 15–19: Satisfactory performance
 10–14: Needs improvement
 Below 10: Unsatisfactory performance