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iRubric: Quiche Lab rubric

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Quiche Lab Quiche Entry level students will prepare a quiche filling for a 9 inch par-baked pie shell. Rubric Code: F232232 By keiovcarter Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Quiche
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Texture	Poor Tough crust, runny filling. Filling has a rubbery mouth feel.	Fair Crumby crust from improper mixing, not enough liquid. Filling has a hard mouth feel.	Good Tender flaky crust. Filling has a firm mouth feel.	Excellent Tender flaky crust. Filling has a smooth mouth feel.
Flavor	Poor Seasoned poorly. Filling is lacking flavor or is overly salty and unappetizing.	Fair Seasoned fairly, filling is either salty or bland from over or under seasoning.	Good Seasoned well. Slightly salty.	Excellent Properly seasoned, well balanced flavor.
Appearance/Bake	Poor Burnt or so over baked that the filling is rubbery.	Fair Rubbery and over baked. Several air bubbles are visible because of over baking. Filling does not fill the pie.	Good Slightly over baked, holds its shape well. Few air bubbles in the filling are visible because of over baking. Filling is the proper amount for the pie.	Excellent Nice golden brown, holds its shape when served. No air bubbles in the filling from over baking. Filling is the proper amount for the pie.
Safety and Sanitation Sanitation	Poor Station was messy and unorganized throughout the lab. There were several safety and sanitation infractions	Fair Station was a bit unorganized and students made a few safety infractions throughout the lab.	Good Group was organized but made a few safety mishaps throughout the lab.	Excellent Student group maintained a well organized station through out the lab. Group ensured safety and sanitation throughout the lab