iRubric: Egg Cookery Week 3 rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Egg Cookery Week 3

Egg Preparation - Over-Easy egg, Poached Egg, and Omelet

Rubric Code: HXAB994

By Chefsills

Draft

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

American Omellete
	Exceeding 4 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
Taste 20 %	Exceeding Seasoning well balanced and properly executed.	Meeting No greasy or fatty flavor and seasoned appropriately.	Approaching Some greasy taste, seasoning is sporatic.	Not Meeting Burnt and greasy to the taste, No seasoning present.
Mise en Place 20 %	Exceeding The group had great "mise en place". Organizational skills are excellent and are used as the example.	Meeting The group had good "mise en place." Some organizational skills lacking, but is corrected when instructed to do so.	Approaching The group only completed "mise en place" of either food or equipment. Organization is lacking overall.	Not Meeting The group did not complete lab prep or have proper "mise en place" of food or equipment
Time Management 20 %	Exceeding Group members completed all tasks in advance of time allowed. Keen sense of urgency.	Meeting Group members 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:

Discuss this rubric