iRubric: Breakfast Cookery rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Breakfast Cookery Breakfast Cookery Egg Preparation - Fried eggs Rubric Code: A2869A By chefsmm62 Draft Public Rubric Subject: Vocational Type: Project Grade Levels: (none)

Egg preparation
	Poor 1 pts	Fair 2 pts	Good 3 pts
Appearance	Poor Greasy, swimming in fat. Burnt and crispy edges, excessive browning. Yolks broken or overcooked according to desired degree of doneness	Fair Moderate amount of fat. Yolks may be broken or not properly cooked properly. Browing but not actually burnt	Good No excess fat on egg or plate No burnt or brown edges Glossy whites. Yolks properly cooked to the desired degree of doneness.
Texture	Poor Rubbery and tough to the tooth. Greasy Yolks either undercooked or overcooked	Fair Yolks too runny or hard Whites somewhat tough.	Good Whites are nice and light. Nice glossy texture, soft and yolks and whites are cooked to the proper degree of doneness
Taste	Poor Burnt and greasy to the taste. Under or over cooked eggs. Tough or watery.	Fair Brown and tough. Some greasy taste. Yolks may be a bit over or under done.	Good Good fresh flavor. Eggs cooked properly to the desired degree of doneness. No greasy or fatty flavor.