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Breakfast Cookery 
Breakfast Cookery
Egg Preparation - Scrambled Eggs
Rubric Code: PX2A66B
By lcook196477
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Scrambled Eggs
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Appearance

Poor

Greasy, too much fat
Burnt and crispy edges, excessive browning
Yolks broken or overcooked according to desired degree of doneness
Fair

Eggs not mixed well with milk/water
-not cooked properly (undercooked-runny)
Browing but not actually burnt
Good

No burnt or brown edges, slightly brown
Eggs properly cooked to the desired degree of doneness
Light and fluffy,
Large curds
Excellent

Perfect appearance
Perfect degree of doneness
No brown
Large curds
Texture

Poor

Rubbery and tough to the tooth.
Greasy
Eggs are runny- did not reach internal temperature of 160 degrees
Fair

small curds from over mixing, cooking in pan
eggs either undercooked or overcooked
Good

Eggs are cooked to proper degree of doneness
Color is slightly brown
Large curds are not visible
Excellent

Eggs are cooked to proper degree of doneness
Golden yellow color
Large fluffy curds
Taste

Poor

Burnt and greasy to the taste
Under or over cooked egg
Tough or watery
Not seasoned
Fair

Brown and tough
Some greasy taste
Not seaseoned well
Good

Good fresh flavor. Eggs cooked properly to the desired degree of doneness.
No greasy or fatty flavor
Seasonaed appropriately
Excellent

Eggs cooked properly
Great flavor
Balanced ratio of butter to eggs
seasoned accordingly



Keywords:
  • Food Service Year 1 Students

Subjects:


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