WebQuest

Culinary Arts- Grilling

Evaluation

The Pressure Test will be based on 100 points. There will be four areas that will be of main focus, safety, correct temperature, grill marks, and prepared in a timely manner. Remember to use the sanitation bucket and be safe. Also, a few other key points, grill marks should be 10 and 2, do not waste time, and do not over cook. Remember to stay calm and focus. Do not get sucked in by quick sand!

Rubric

#	Does Not Meet Expectations	Nearly Meets Expectations	Meets Expectations	Exceeds Expectations	Score
Safety	No safety was used, no sanitation bucket, bad knife safety	Sanitation bucket used. Poor knife safety	Sanitation bucket used. Knife safety was in use.	Sanitation bucket used often and changed when needed. Great knife safety.	10
Correct temperature	Far over cooked or far under-cooked	Just over cooked or under-cooked	Meat temperature was very close	Temperature was exact and coloring was even.	10
Grill marks	Lines were straight, There were no lines	Line were present and slightly crossed, or were squares	Grill marks were present. Diamond shaped.	Perfect 10 and 2 diamonds. Good coloring on lines.	10
Time	Exceeded the amount of time needed by over 5 minutes	Exceeded amount of time over 3 minutes	Time was within one minute of time needed.	Meat was ready when needed. No time wasted.	10
Total Score: 40

Attachments

File

Beef temperatures
Description: The picture attached is what the meat should look like.