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iRubric: Egg Cookery rubric

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Egg Cookery Egg Cookery Rubric Code: A2WBBWB By krisnjer Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: (none)

Type of Egg: Poached
	6 pts	4 pts	2 pts
Sanitation	6 Student practiced safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student washes hands when appropriate.	4 Student makes one-two errors in safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student washes hands when appropriate.	2 Student makes more than three errors in safe food handling procedures (changing sanitizing solution, gloves, utensils, etc.). Student does NOT wash hands when appropriate.
Texture	6 Fluffy and tender mouth feel. Running or completely coagulated depending on type of cookery.	4 Slightly tough AND/OR rubbery. Running or completely coagulated depending on type of cookery.	2 Tough and rubbery. Possibly burned AND/OR dry. Not appropriate for type of cookery.
Seasoning/Taste	6 Well seasoned with salt and pepper. Great taste and texture	4 Poorly seasoned-bland. Not completely cooked	2 Over seasoned, salt/pepper dominants dish. Severely under cooked
Organization	6 The individual had great "mise en place". Organizational skills are excellent and are used as the example.	4 The individual only completed "mise en place" of either food or equipment. Organization is lacking overall.	2 The individual did not complete lab prep or have proper "mise en place" of food or equipment
Time Management	6 Individual completed all tasks in advance of time allowed. Keen sense of urgency.	4 Preparation, cooking and clean-up were not competed in the time allowed, but individual only needed a few extra minutes. Limited sense of urgency.	2 Preparation, cooking and clean-up were not completed in the time allowed. Individual needed five minutes or more to finish. No sense of urgency.