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iRubric: Eggs Benedict Lab Practical rubric

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Eggs Benedict Lab Practical 2016 Final Exam CA 132 Rubric Code: KX99BXA By drohan Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12, Undergraduate

Mid-term/Fianl Enter rubric description
	Did not test 0 pts	Poor 35 pts	Fair 40 pts	Very Good 50 pts
Poached Egg 50 pts	Did not test Student did not test.	Poor Student unsatisfactorily poached egg. Egg was either under cooked, or over cooked.	Fair Student satisfactorily demonstrated and egg was either slightly over or under cooked.	Very Good Student properly applied technique and composed a perfectly poached egg meeting all criteria.
Canadian Bacon and Muffin Prep. 25 pts	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated preparation but lacked at one or two criteria. Bun and ham were slightly dark or light.	Very Good Student properly applied technique meeting all criteria.
Plating and Garnish 25 pts	Did not test Student did not test.	Poor Student unsatisfactorily garnished at expected levels of criteria listed. Plate was cold	Fair Student satisfactorily demonstrated plating preparation but lacked at one or two criteria. Plate was warm, but not hot.	Very Good Student properly applied technique and composed plate meeting all criteria. Plate was hot.
Hollandaise 50 pts Student to create: 1.Mother Sauce, 2.Secondary Sauce, 3.Small Sauce based on the following criteria: Color, Texture and Flavor.	Did not test Student did not test.	Poor Student unsatisfactorily demonstrated sauce preparation at expected levels of criteria listed.	Fair Student satisfactorily demonstrated sauce preparation but lacked at one or two criteria.	Very Good Student properly applied technique and composed sauce meeting all criteria.