iRubric: Fruit Tart rubric

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Fruit Tart Fruit Tart Professional Foods Lab Rubric Code: ZXAAA73 By mpuri71 Draft Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12

Fruit Tart
	Standards not met 15 pts	Standards Met 20 pts	Exceeded standards 25 pts
Flavor	Standards not met Pastry Dough raw under cooked Filling lacks sugar or overly sweet.Discolored from improper tools and/or equipment. Tart-Bland, Bitter, & dark in color	Standards Met Pastry dough cooked Most criteria are met. Tart-Dense	Exceeded standards Pasty Perfectly cooked Filling Mildly sweet. Hint of butter flavor and vanilla flavor Tart- Light & buttery
Texture	Standards not met Runny mixture. Too thick.Too much starch. Tart-Soggy crust, tough or burnt	Standards Met Pastry show signs of being slightly under cooked .Most criteria were met. Tart- Flaky crust but not tender	Exceeded standards Pastry Golden brown Tart- tender & flaky
Sanitation	Standards not met Did not use safe <BR> food handling<BR> techniques.	Standards Met Student followed safe food handling procedures.	Exceeded standards Student mastered all aspects of sanitation before, during, and after service.<BR> Student adhered to NYSDOH standards
Appearance	Standards not met Burnt or serverly underbaked.<BR> Fruit arranged sloppily	Standards Met Over or underbaked.<BR> Fruit not arranged consistently	Exceeded standards Golden brown<BR> Fruit arranged nicely<BR> Consistent with demo tart.