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iRubric: Egg Cookery rubric

iRubric: Egg Cookery rubric

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Egg Cookery 
Egg Cookery
Egg Preparation - Over-Easy, Medium, and Hard egg, Poached Egg, Scrambled Soft, Medium and Hard, Sunny Side Up and Omelet slight brown Bonus if no brown
Rubric Code: FXC9A64
By jscartagenas
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Egg Cookery
  Exceeding

5 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
Production
20 %

Exceeding

Able to execute 3/2 egg preparations.
Meeting

Able to execute 2/2 egg preparations.
Approaching

Able to execute 1/2 egg preparations.
Not Meeting

Able to execute 0/2 egg preparations.
Organizational
20 %

Exceeding

The group/individual had great "mise en place". Organizational skills are excellent and are used as the example.
Meeting

The group/individual had good "mise en place." Some organizational skills lacking, but was corrected when instructed to do so.
Approaching

The group/individual only completed "mise en place" of either food or equipment. Organization is lacking overall.
Not Meeting

The group/individual did not complete lab prep or have proper "mise en place" of food or equipment
Sanitation
10 %

Exceeding

The group/individual had great sanitation. Student(s) demonstrate an excellent understanding of working clean and organized. Skills are excellent and are used as the example.
Meeting

The group/individual had good sanitation. Some organizational skills lacking, but was corrected when instructed to do so.
Approaching

The group/individual did the bare minimum to maintain a safe sanitation level of either food or equipment. Organization and safety is lacking overall.
Not Meeting

The group/individual was not permitted to finish the practical due to unsafe sanitation practices or lack thereof. Lab is left incomplete.
Time Management
10 %

Exceeding

Group/individual completed all tasks in advance of time allowed. Keen sense of urgency.
Meeting

Group/individual 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.




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