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iRubric: Apple pie rubric
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Apple pie
Apple pie
Quality Evaluation for apple pie
Rubric Code:
NX55C34
By
bhassassian123
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
6-8
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Apple Pie
Poor
10 pts
Fair
14 pts
Good
17 pts
Excellent
20 pts
Texture
Poor
Tough
Fair
Soggy crust from fruit juice seeping through split.
Good
Crust is flaky and tender, filling is too soft from slight over baking.
Excellent
Crust is flaky and tender, filling is firm and adequately cooked.
Flavor
Poor
Flat flavor due to improper measuring of ingredients.
Fair
Properly seasoned, well balanced flavor, fruit mushy from over baking.
Good
Pie has a mostly correct proportion of
sugar and spices.
Excellent
Properly seasoned and flavor is well balanced.
Appearance/Bake
Poor
Crust is under baked and difficult to remove from pan.
Fair
Dough torn and split, difficult to remove from pan.
Good
Crust is slightly over baked, pie holds to shape when served.
Excellent
Crust is evenly browned, pie holds shape when served.
Teamwork/Cooperation
Poor
Student did not work within his group, wandered away from group or showed little group participation.
Fair
Student helped but with minimal effort, partially helped other team members or needed a lot of redirection to stay focused in the group.
Good
Student worked within group, did all assigned tasks some redirection.
Excellent
Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.
Sanitary Practices
Poor
Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Fair
Student only demonstrated some safety and sanitation practices. Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Good
Student demonstrated proper safety and sanitation practices most of the time. Some equipment/counters may not be washed.
Excellent
Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group. Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Subjects:
Vocational
Types:
Project
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