iRubric: Breakfast Cookery rubric

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Breakfast Cookery Breakfast Cookery Egg Preparation - Omelet Rubric Code: FXC855B By drohan Draft Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Over easy Egg, Omelet, Poached egg
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Appearance	Poor Greasy, too much fat Burnt and crispy edges, excessive browning Yolks broken or overcooked according to desired degree of doneness	Fair Moderate amount of fat Yolks may be broken or not properly cooked properly Browing but not actually burnt	Good No excess fat on egg or plate No burnt or brown edges Glossy whites Yolks properly cooked to the desired degree of doneness	Excellent Perfect appearance Perfect degree of doneness No visible cracks or folds
Texture	Poor Rubbery and tough to the tooth. Greasy Yolks either undercooked or overcooked	Fair Yolks too runny or hard Whites somewhat tough	Good Whites are nice and light. Nice glossy texture, soft and yolks and whites are cooked to the proper degree of doneness	Excellent Creamy center
Taste	Poor Burnt and greasy to the taste Under or over cooked egg Tough or watery Not seasoned	Fair Brown and tough Some greasy taste Yolks may be a bit over or under done. Not seaseoned well	Good Good fresh flavor. Eggs cooked properly to the desired degree of doneness. No greasy or fatty flavor Seasonaed appropriately	Excellent Perfectly seasoned. Balanced flavor.