iRubric: Cream Pie with Meringue rubric

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Cream Pie with Meringue Cream Pie with Meringue Quality Evaluation for cream pie Rubric Code: G2265W2 By jillhanson Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Cream Pie
	Poor 18 pts	Fair 20 pts	Good 22 pts	Excellent 25 pts
Texture of Crust Can we sell this in the bakeshop? Y/N	Poor Tough from over mixing.	Fair Soggy crust from pudding seeping through.	Good Crust is flaky and tender, filling is too soft from slightly too short of cooking time.	Excellent Crust is flaky and tender, filling is firm and adequately cooked.
Flavor Can we sell this in the bakeshop? Y/N	Poor Flat flavor due to improper measuring of ingredients.	Fair Properly seasoned, well balanced flavor, filling too soft.	Good Properly seasoned and flavor is well balanced.	Excellent Properly seasoned and flavor is well balanced.
Appearance/Bake Can we sell this in the bakeshop? Y/N	Poor Crust is under baked and difficult to remove from pan.	Fair Dough torn and split, difficult to remove from pan.	Good Crust is slightly over baked, pie holds shape when served.	Excellent Crust is evenly browned, pie holds shape when served.
Meringue Can we sell this in the bakeshop? Y/N	Poor Meringue is too light or too dark, much shrinkage from crust, much weeping and/or seeping, little evidience of effort to make meringue attractive.	Fair Meringue is softly browned, shrinkage from crust, weeping and/or seeping, little thought to attractive style.	Good Meringue is softly browned, little shrinkage, weeping or seeping, attractively styled.	Excellent Meringue is softly browned, attached to the crust with no shrinkage, no weeping or seeping, attractively styled.