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iRubric: Italian Sausage rubric

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Italian Sausage Italian Sausage, bratwurst, Rubric Code: R6B4A3 By vachonja Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

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	Poor 0 pts	Good 2 pts	Very Good 4 pts
Emulsion	Poor No emulsion Emulsion is broken Fat runs out as soon as cut Falls apart when sliced	Good a partial emulsion Some fat runs out when cut Somewhat falls apart when sliced	Very Good Very good emulsion No separation Sausage firm and slices easily
Texture	Poor Dry to very dry Sausage separates from casing Bubbles in casing Improper stuffing very loose or too tight	Good Somewhat dry sausage in some areas separates from casing bubbles from Stuffed in casing farily loose Many of the sausage are bursting when cooked	Very Good Firm texture Sausage moist Easily grilled without falling apart
Cooking procedures	Poor Improper cooking - boiled sausage instead of simmered or cooked sausage at too low of temperature Sausage not shocked Sausage not submerged when cooked overcooked	Good Improper cooking - Sausage cooked at improper temperature Sausage not shocked properly in large amounts of ice water Sausage partially submerged when cooked somewhat overcooked	Very Good Proper cooking techniques Sausage cooked at correct temperature Sausage shocked properly Cooked to right temperature and consistency
Taste	Poor No taste Bland, not seasoned too much seasoned Inedible No dimension One seasoning or tastes overpowers everything else	Good Could use more seasoning Flavor good but somewhat bland One dimensional	Very Good Seasoned very well Correct tastes nothing overpowering Tastes as product should Harmonious
Time	Poor Late 10 minutes or more	Good Late :01 to 9:59 minutes	Very Good On time or early