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iRubric: Cream Pie with Meringue rubric
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Cream Pie with Meringue
Cream Pie with Meringue
Quality Evaluation for cream pie
Rubric Code:
QXC33B5
By
supermom0525
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
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Cream Pie
Poor
18 pts
Fair
20 pts
Good
22 pts
Excellent
25 pts
Texture of Crust
Can we sell this in the bakeshop? Y/N
Poor
Tough from over mixing.
Fair
Soggy crust from pudding seeping through.
Good
Crust is flaky and tender, filling is too soft from slightly too short of cooking time.
Excellent
Crust is flaky and tender, filling is firm and adequately cooked.
Flavor
Can we sell this in the bakeshop? Y/N
Poor
Flat flavor due to improper measuring of ingredients.
Fair
Properly seasoned, well balanced flavor, filling too soft.
Good
Properly seasoned and flavor is well balanced.
Excellent
Properly seasoned and flavor is well balanced.
Appearance/Bake
Can we sell this in the bakeshop? Y/N
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 shape when served.
Excellent
Crust is evenly browned, pie holds shape when served.
Meringue
Can we sell this in the bakeshop? Y/N
Poor
Meringue is too light or too dark, much shrinkage from crust, much weeping and/or seeping, little evidience of effort to make meringue attractive.
Fair
Meringue is softly browned, shrinkage from crust, weeping and/or seeping, little thought to attractive style.
Good
Meringue is softly browned, little shrinkage, weeping or seeping, attractively styled.
Excellent
Meringue is softly browned, attached to the crust with no shrinkage, no weeping or seeping, attractively styled.
Subjects:
Vocational
Types:
Project
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