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iRubric: Par-Baked Pie Shell rubric

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Par-Baked Pie Shell Entry level Culinary Arts students will prepare a mealy pie dough for use in a par-baked pie shell that will be used for a quiche. Rubric Code: GXWCC79 By ssamaros Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Par-Baked Pie Shell
	Poor 1 pts	Fair 2 pts	Good 3 pts	Super 4 pts
Mise en Place	Poor Student was unable to mise en place any of the ingredients in the correct amounts or in the given time frame.	Fair Student was able to mise en place 1-2 of the ingredients in the correct amounts and in the given time frame.	Good Student was able to mise en place 3-4 of the ingredients in the correct amounts and in the given time frame.	Super Student was able to mise en place all of the ingredients in the correct amounts in the given time frame.
Mixing/Following Instructions	Poor Pie dough was not mixed properly. None of the ingredients were kept cold and the dough was over mixed.	Fair Pie dough was not mixed properly. Few of the ingredients were not kept cold and the dough was over mixed.	Good Pie dough was mixed properly. Most of the ingredients were kept cold and the dough was not over mixed.	Super Pie dough was mix properly. Ingredients were kept cold and not over mixed.
Rolling/Shaping	Poor The dough was rolled to thinly or too thickly because it was uneven. The fluted edges were misshapen and uneven in spacing wither being too thin or too thick.	Fair The dough was rolled too thinly or too thickly. The fluted edges were uneven in the spacing and were too thick.	Good The dough was rolled to the proper thickness and the fluted edges were slightly uneven in placement and slightly uneven in thickness.	Super The dough was rolled to the proper thickness and the fluted edges were evenly spaced and and even thickness.
Baking	Poor Pie weights were not used according to instructions. Pie crust was severely over baked because there was no monitoring during the baking process.	Fair Pie weights were not used according to instructions. Pie crust was slightly over baked because of lack of monitoring during the baking process.	Good Pie weights were used according to instructions. Pie crust was par-baked properly with the dough being slightly under baked. The pie shell was monitored occasionally during the baking process and was rotated as necessary.	Super Pie weights were used according to instructions. Pie crust was par-baked properly, with the dough being slightly under baked. The pie shell was monitored during the baking process and rotated as necessary.