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This document contains two standard score sheets for evaluating egg pies. The first score sheet rates external characteristics like shape, size, color, and crust on a scale from excellent to poor. The second score sheet evaluates performance criteria like selecting ingredients, preparing products according to procedures, and using equipment appropriately. Both sheets are used to assess egg pies based on several criteria and assign point values from 1 to 5.

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abby bawayan
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584 views1 page

Rubric S

This document contains two standard score sheets for evaluating egg pies. The first score sheet rates external characteristics like shape, size, color, and crust on a scale from excellent to poor. The second score sheet evaluates performance criteria like selecting ingredients, preparing products according to procedures, and using equipment appropriately. Both sheets are used to assess egg pies based on several criteria and assign point values from 1 to 5.

Uploaded by

abby bawayan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name:____________________________________ Date: ____________

Grd. & Section: ____________________________

Standard score sheet for Egg Pie


characteristics Excellent Very good Good Fair Poor
5 4 3 2 1
External characteristics
1. Shape: well proportioned; Symmetrical;
rounded top
2. Size: large but not airy; proportional to weigh
3. Color: even, rich golden brown
4. Crust: tender; crisp; even thickness; free from
cracks
Internal characteristics
1. Flavor strength & balance of ingredients
2. Mouth feel
3. Taste of crust
4. Color: creamy white; free from streaks
Total

Performance Criteria
characteristics Excellent Very good Good Fair Poor
5 4 3 2 1

Required ingredients are selected, measured and


weighed according to recipe or production requirements
and established standards and procedures.
Variety of pastry products are prepared according to
standard mixing procedures/ formulations/ recipes and
desired product characteristics.
Appropriate equipment are used according to required
pastry products and standard operating procedures.
Total

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