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Egg Cookery 
Egg Cookery
Rubric Code: G5895A
By clairemcosh
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: (none)

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6 pts


4 pts


2 pts

Cross Contamination

6

Student practiced safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student washes hands when appropriate.
4

Student makes one-two errors in safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student washes hands when appropriate.
2

Student makes more than three errors in safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student does NOT wash hands when appropriate.
Texture

6

Fluffy and tender mouth feel. Running or completely coagulated depending on type of cookery.
4

Slightly tough AND/OR rubbery. Running or completely coagulated depending on type of cookery.
2

Tough and rubbery. Possibly burned AND/OR dry. Not appropriate for type of cookery.
Seasoning

6

Well seasoned with salt and pepper.
4

Poorly seasoned-bland.
2

Over seasoned, salt/pepper dominatants dish.




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