iRubric: Fruit Pie rubric

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Fruit Pie Fruit Pie Quality Evaluation for blueberry, apple, cherry, raspberry, peach and other fruit pies. Rubric Code: T2WB29C By kdoucette Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Fruit Pie
	Poor 24 pts	Fair 27 pts	Good 30 pts	Excellent 33 pts
Texture of Crust	Poor Tough from over mixing.	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 Properly seasoned and flavor is well balanced.	Excellent Properly seasoned and flavor is well balanced.
Crust/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.
Apearance/Garnish	Poor Pie would not be appropriate to serve in a restaurant	Fair Pie appearance is lacking overall quality, but could be served in a restaurant with minor correction.	Good Pie is missing garnish, but has a restaurant grade appearance.	Excellent Pie is garnished with chocolate work, sugar work or sauce and has a restaurant grade appearance.
Safety/Sanitation	Poor Students did not clean or walk out and leave a mess.	Fair Students only cleaned one day to teacher standards.	Good Students cleaned most days to to teacher standards	Excellent Students cleaned every day to teacher standards.