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iRubric: Omelet Analysis rubric

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Omelet Analysis Omelet Analysis Omelet Rubric Code: AXB9W2W By rain1978 Ready to use Public Rubric Subject: Test Preparation Type: Exam Grade Levels: 6-8, 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. Yolks and whites barely mixed. Burnt and crispy edges, excessive browning or overcooked. Undercooked, runny egg visible on plate. Poorly folded.	Fair Moderate amount of fat. Yolks and whites somewhat mixed but still distinguishable. Browned but not actually burned or slightly undercooked, jiggly. Fold only slightly off.	Good No excess fat on egg or plate. No burned or brown edges Yolks and whites well mixed. Neatly folded.	Excellent Perfect appearance. Perfect degree of doneness. Perfectly folded and plated.
Texture	Poor Pieces of shell in omelet. Eggs either very rubbery or very runny.	Fair Rubbery and tough to the tooth. Greasy. Eggs either undercooked or overcooked.	Good Eggs either too slightly runny or too hard.	Excellent Eggs nice and light, glossy texture, soft. Cooked to the proper degree of doneness.
Taste	Poor Burned and greasy to the taste. Under or over cooked egg. Tough or watery. Not seasoned.	Fair Brown and tough. Some greasy taste. Somewhat over or under done. Poorly filled, too much or too little filling. Over or under seasoned.	Good Slightly browned. Just a bit too much or too little filling. Slightly too little or too much seasoning.	Excellent Good fresh flavor. Eggs cooked properly to the desired degree of doneness. No greasy or fatty flavor. Seasonaed appropriately, not too salty nor too much pepper. No one filling overwhelms the omelet.