iRubric: Pie Crust rubric

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Pie Crust Par-Baked Pie Shell Entry level Culinary Arts students will prepare a mealy pie dough for use in a par-baked pie shell that will be used for a quiche. Rubric Code: PX65BW9 By alexandriachav Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Pie Crust
	Poor 1 pts	1 pts	Super 1 pts	Excellent 1 pts
Mixing/Following Instructions	Poor Pie dough was not mixed properly. The dough was over mixed.	1 Pie dough was not mixed properly. The dough was over mixed.	Super Pie dough was mixed properly. The dough was slightly over mixed.	Excellent Pie dough was mix properly. Not over mixed.
Rolling/Shaping	Poor The dough was rolled to thinly or too thickly because it was uneven. The fluted edges were misshapen and uneven in spacing wither being too thin or too thick.	1 The dough was rolled too thinly or too thickly. The fluted edges were uneven in the spacing and were too thick.	Super The dough was rolled to the proper thickness and the fluted edges were slightly uneven in placement and slightly uneven in thickness.	Excellent The dough was rolled to the proper thickness and the fluted edges were evenly spaced and and even thickness.