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Pie Crust 
Pie Crust
Entry level Culinary Arts students will prepare a single pie dough for use in a pre-baked pie shell.
Rubric Code: SXBBC33
By krisnjer
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Pie Crust
  Poor/ Cannot perform

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

1 pts

Can perform with limited supervisio

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

3 pts

Can perform without supervision

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

5 pts

Proficient / Can Teach Others

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

7 pts

MISE EN PLACE

Poor/ Cannot perform

Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.
Can perform with limited supervisio

Student completed most of tasks, but missed one or more of steps
Can perform without supervision

Student completed all the steps but did not use time managemen
Proficient / Can Teach Others

Student practiced excellent time management in completing each preparation task successfully.
SAFETY/SANITATION

Poor/ Cannot perform

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Can perform with limited supervisio

Student only demonstrated some safety and sanitation practices.
Can perform without supervision

Student demonstrated proper safety and sanitation practices most of the time.
Proficient / Can Teach Others

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
MIXING FOLLOWING INSTRUCTIONS

Poor/ Cannot perform

Pie dough was not mixed properly, lacking ingredients. The dough was over mixed.
Can perform with limited supervisio

Pie dough was not mixed properly. The dough was over mixed.
Can perform without supervision

Pie dough was mixed properly. The dough was slightly over mixed.
Proficient / Can Teach Others

Pie dough was mix properly. Not over mixed.
ROLLING/SHAPING

Poor/ Cannot perform

The dough was rolled to thinly or too thickly because it was uneven. The edges were misshapen and uneven in spacing wither being too thin or too thick.
Can perform with limited supervisio

The dough was rolled too thinly or too thickly. The edges were uneven in the spacing and were too thick.
Can perform without supervision

The dough was rolled to the proper thickness and the edges were slightly uneven in placement and slightly uneven in thickness.
Proficient / Can Teach Others

The dough was rolled to the proper thickness and the edges were evenly spaced and and even thickness.
APPEARANCE/TASTE

Poor/ Cannot perform

Pie crust did not fit pie plate. Crust was over cooked/not cooked long enough. No holes were poked to prevent shrinking. No flavor. Not flaky or tender
Can perform with limited supervisio

Pie crust fit pie plate but was over/under cooked. Holes were poked to prevent shrinking. Not flaky or tender
Can perform without supervision

Pie crust looks good. Holes were not poked to prevent shrinking. Flaky and tender
Proficient / Can Teach Others

Pie crust looks great. Fits pie plate nicely. Nice color, baked perfectly. Very flaky and tender.




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