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iRubric: Apple pie rubric

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Apple pie Apple pie Quality Evaluation for apple pie Rubric Code: NX55C34 By bhassassian123 Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 6-8

Apple Pie
	Poor 10 pts	Fair 14 pts	Good 17 pts	Excellent 20 pts
Texture	Poor Tough	Fair Soggy crust from fruit juice seeping through split.	Good Crust is flaky and tender, filling is too soft from slight over baking.	Excellent Crust is flaky and tender, filling is firm and adequately cooked.
Flavor	Poor Flat flavor due to improper measuring of ingredients.	Fair Properly seasoned, well balanced flavor, fruit mushy from over baking.	Good Pie has a mostly correct proportion of sugar and spices.	Excellent Properly seasoned and flavor is well balanced.
Appearance/Bake	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 to shape when served.	Excellent Crust is evenly browned, pie holds shape when served.
Teamwork/Cooperation	Poor Student did not work within his group, wandered away from group or showed little group participation.	Fair Student helped but with minimal effort, partially helped other team members or needed a lot of redirection to stay focused in the group.	Good Student worked within group, did all assigned tasks some redirection.	Excellent Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.
Sanitary Practices	Poor Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.	Fair Student only demonstrated some safety and sanitation practices. Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.	Good Student demonstrated proper safety and sanitation practices most of the time. Some equipment/counters may not be washed.	Excellent Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group. Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.