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iRubric: Egg Cookery rubric
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Egg Cookery
Egg Cookery Week 3
Egg Preparation - Over-Easy, Medium, and Hard egg, Poached Egg, Scrambled Soft, Medium and Hard, Sunny Side Up and Omelet slight brown Bonus if no brown
Rubric Code:
GX7B657
By
ChefAnthony84
Draft
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Egg Cookery
Exceeding
5 pts
Meeting
3 pts
Approaching
2 pts
Not Meeting
1 pts
Appearance
20 %
Exceeding
Student able to replicate demonstration. Preparation exceeds the standard on first attempt.
Meeting
No excess fat on egg or plate
No burnt or brown edges with glossy whites.
Preparation meets the standard within two attempts.
Approaching
Moderate amount of excess fat.
Undesirable in color. Preparation approaches the standard within three attempts.
Not Meeting
Greasy, too much fat and burnt around edges. Yolks broken or overcooked according to desired degree of doneness. Preparation takes four or more attempts and does not meet the standard.
Texture
20 %
Exceeding
Egg is cooked to the proper degree of doneness per the preparation. Student is able to maintain light whites and glossy yolk. Helps out other students.
Meeting
Whites are nice and light.
Nice glossy texture, soft and yolks and whites are cooked to the proper degree of doneness.
Approaching
Egg has faults in texture- Yolks too runny or hard with whites somewhat tough or not coagulated. Not cooked to the proper degree of doneness.
Not Meeting
Egg preparation does not meet standard- Rubbery and tough to the tooth.
Greasy
Yolks either undercooked or overcooked
Production
20 %
Exceeding
Able to execute 3/2 egg preparations.
Meeting
Able to execute 2/2 egg preparations.
Approaching
Able to execute 1/2 egg preparations.
Not Meeting
Able to execute 0/2 egg preparations.
Organizational
20 %
Exceeding
The group/individual had great "mise en place". Organizational skills are excellent and are used as the example.
Meeting
The group/individual had good "mise en place." Some organizational skills lacking, but was corrected when instructed to do so.
Approaching
The group/individual only completed "mise en place" of either food or equipment. Organization is lacking overall.
Not Meeting
The group/individual did not complete lab prep or have proper "mise en place" of food or equipment
Sanitation
10 %
Exceeding
The group/individual had great sanitation. Student(s) demonstrate an excellent understanding of working clean and organized. Skills are excellent and are used as the example.
Meeting
The group/individual had good sanitation. Some organizational skills lacking, but was corrected when instructed to do so.
Approaching
The group/individual did the bare minimum to maintain a safe sanitation level of either food or equipment. Organization and safety is lacking overall.
Not Meeting
The group/individual was not permitted to finish the practical due to unsafe sanitation practices or lack thereof. Lab is left incomplete.
Time Management
10 %
Exceeding
Group/individual completed all tasks in advance of time allowed. Keen sense of urgency.
Meeting
Group/individual completed preparation, cooking and clean-up in the time allowed. Moderate sense of urgency.
Approaching
Preparation, cooking and clean-up were not competed in the time allowed, but group members only needed a few extra minutes. Limited sense of urgency.
Not Meeting
Preparation, cooking and clean-up were not completed in the time allowed. Group members needed five minutes or more to finish. No sense of urgency.
Subjects:
Vocational
Types:
Project
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