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iRubric: Omelet Analysis rubric
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Omelet Analysis
Breakfast Cookery
Omelet
Rubric Code:
XX22C3C
By
meg888
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Over easy Egg, Omelet, Poached egg
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Appearance
Poor
Greasy, too much fat.
Yolks and whites barely mixed.
Burnt and crispy edges, excessive browning or overcooked.
Undercooked, runny egg visible on plate.
Poorly folded.
Fair
Moderate amount of fat. Yolks and whites somewhat mixed but still distinguishable.
Browned but not actually burned or slightly undercooked, jiggly.
Fold only slightly off.
Good
No excess fat on egg or plate.
No burned or brown edges
Yolks and whites well mixed.
Neatly folded.
Excellent
Perfect appearance.
Perfect degree of doneness.
Perfectly folded and plated.
Texture
Poor
Pieces of shell in omelet.
Eggs either very rubbery or very runny.
Fair
Rubbery and tough to the tooth.
Greasy.
Eggs either undercooked or overcooked.
Good
Eggs either too slightly runny or too hard.
Excellent
Eggs nice and light,
glossy texture, soft.
Cooked to the proper degree of doneness.
Taste
Poor
Burned and greasy to the taste.
Under or over cooked egg.
Tough or watery.
Not seasoned.
Fair
Brown and tough.
Some greasy taste.
Somewhat over or under done.
Poorly filled, too much or too little filling.
Over or under seasoned.
Good
Slightly browned.
Just a bit too much or too little filling.
Slightly too little or too much seasoning.
Excellent
Good fresh flavor. Eggs cooked properly to the desired degree of doneness. No greasy or fatty flavor.
Seasonaed appropriately, not too salty nor too much pepper. No one filling overwhelms the omelet.
Subjects:
Vocational
Types:
Project
Assessment
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