iRubric: Egg Cookery rubric

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Egg Cookery Egg Cookery Rubric Code: L8XXAC By basketweaver Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 6-8

Omelet Lab
	6 pts	4 pts	2 pts
Cross Contamination	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	6 Well seasoned with salt and pepper.	4 Poorly seasoned-bland.	2 Over seasoned, salt/pepper dominatants dish.
Participation	6 Student listened to directions, followed recipe and completed recipe without disrupting others.	4 Student asked many questions already answered because he/she was not listening to directions or reading recipe.	2 Student did not listen to oral directions, did not read recipe and relied entirely on others to help with the lab. disrupted others in order to participate in lab.