iRubric: Apple Tarte Tatin rubric

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Apple Tarte Tatin Chocolate Mousse Rubric Code: MX85A65 By btatsukawa Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Creme Brûlée
	Poor 0 pts	Fair 25 pts	Good 50 pts
Safety & Sanitation	Poor Eggs shells left on the station, improperly used knife to chip the chocolate, did not keep the cream and yolks on ice at 41 degrees.	Fair Station was kept clean. Knife handling was acceptable. Cream or yolks reached 45 which is acceptable but not prefereable.	Good Station was clean at all times. Knife was used properly. Cream and egg yolks kept on ice during the duration and temp never exceeded 42.
Caramel	Poor Caramel is burned and not usable.	Fair Caramel is still too light in color.	Good Caramel has a nice deep amber color.
Pie Dough	Poor Pie dough is very loose and does not hold it's shape. Has a "wet" feel to the dough. When cooked the dough did not hold it's shape and melted away not forming a firm crust.	Fair Pie dough no longer has a "wet" feel to it. Dough was not chilled long enough. When cooked parts of the dough held it's shape but some of the dough melted away.	Good Pie dough is firm and has the appropriate texture. When baked the dough held it's shape and formed a nice flaky crust.
Taste	Poor Elements of the recipe are missing such as the vanilla, a touch of salt in the dough. Parts of the apple core are present in the tarte tatin.	Fair Flavors of the recipe are present but have not yet fully incorporated. Dough has a distinct flavor.	Good Flavors have fully incorporated. Vanilla is present but not overpowering. Dough has a nice flaky buttery flavor.