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Quiche
Quiche Lorraine
Entry level students will prepare a quiche filling for a 9 inch par-baked pie shell.
Rubric Code:
NXWCC72
By
ssamaros
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12, Undergraduate
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Quiche
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Texture
Poor
Tough crust, runny filling. Filling has a rubbery mouth feel.
Fair
Crumby crust from improper mixing, not enough liquid. Filling has a hard mouth feel.
Good
Tender flaky crust. Filling has a firm mouth feel.
Excellent
Tender flaky crust. Filling has a smooth mouth feel.
Flavor
Poor
Seasoned poorly. Filling is lacking flavor or is overly salty and unappetizing.
Fair
Seasoned fairly, filling is either salty or bland from over or under seasoning.
Good
Seasoned well. Slightly salty.
Excellent
Properly seasoned, well balanced flavor.
Appearance/Bake
Poor
Burnt or so over baked that the filling is rubbery.
Fair
Rubbery and over baked. Several air bubbles are visible because of over baking. Filling does not fill the pie.
Good
Slightly over baked, holds its shape well. Few air bubbles in the filling are visible because of over baking. Filling is the proper amount for the pie.
Excellent
Nice golden brown, holds its shape when served. No air bubbles in the filling from over baking. Filling is the proper amount for the pie.
Subjects:
Vocational
Types:
Project
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