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iRubric: CUL 150/151 Baking & Pastry Rubrics
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CUL 150/151 Baking & Pastry Rubrics
CUL 150/151 Baking & Pastry Rubrics
CUL 150/151 Baking & Pastry Rubrics
Rubric Code:
AXX28CB
By
dlknoll
Ready to use
Public Rubric
Subject:
Arts and Design
Type:
Assignment
Grade Levels:
Undergraduate
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Bagels
5 oz. Rolls
Poor
0 pts
Fair
0 pts
Good
10 pts
Superior
10 pts
Uniformity (Size/Weight)
Poor
Very inconsistent in weight. Needs much improvement on shaping
Fair
Somewhat consistent in weight. Shaping is better, but still needs work.
Good
Fairly consistent in weight. Shaping is consistent
Superior
Very consistent in weight. Rolls are perfectly shaped; nice and round.
Taste/Smell
Poor
Extreme yeasty smell. Off-taste; too much salt or sugar; ingredients not scaled out properly
Fair
Overly yeasty smell. Somewhat of an off-taste.
Good
Only slight smell of yeast. Taste/flavor is there, but not quite superior.
Superior
Very faint smell of yeast. Taste is exactly how it should be; a freshly baked Bagel
Texture
Poor
Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping.
Fair
Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping.
Good
Only very slightly overproofed or underproofed. Rolls, are chewy with nice, even crumb. Crisp exterior.
Superior
Perfectly boiled and baked. Crisp and light for the size. Even, soft crumb. Few irregular holes.
Technique/Timing
Poor
Improper technique on all levels; presented late.
Fair
Fair measuring/mixing/shaping technique; presented late. Bagels not baked correctly. Bagged too early.
Good
Proper measuring/mixing/shaping technique; presented on time, but rolls could be baked slightly more or less.
Superior
Proper measuring/mixing/shaping technique, and presented on time; bagels properly cooled.
Buttermilk Biscuits
Rolled out 1.5 Inch Thick
Poor
0 pts
Fair
0 pts
Good
10 pts
Superior
10 pts
Uniformity (Size/Weight)
Poor
Inconsistent on every level.
Fair
Fairly inconsistent in either weight/size and/or height.
Good
Pretty consistent in weight. Size/height pretty consistent as well.
Superior
Consistent in weight. Size should be a maximum of 3" in diameter. No split in the middle from the cutter.
Taste
Poor
Off-smells and/or tastes of Baking Powder and/or Baking Soda, or flat taste from not enough salt, or overly sweet from too much sugar. Either under or overbaked. Cut too thin.
Fair
Not rolled out thick enough; did not rise enough. Tastes dry
Good
No off-smells or tastes, but either underbaked or overbaked.
Superior
Smell and taste of buttermilk, and a little salt and sugar. No off-smells or taste. Perfectly baked.
Texture
Poor
Tough from over-working or over-mixing. Split in the middle from twisting the cutter.
Fair
Dough is wet; too much buttermilk incorporated. Did not brush off excess flour.
Good
Made by hand, not in the mixer. Texture is more flaky than mealy.
Superior
Crisp on outside, soft and tender in the middle. Dough was not over-handled. No floury appearance
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late
Fair
Fair measuring/mixing/shaping technique; presented 5-10 minutes late.
Good
Proper/improper measuring/mixing/shaping technique; presented on time, but biscuits are not at the proper serving temperature, and/or at the right temperature for tasting.
Superior
Proper measuring/mixing/shaping technique, and presented on time; biscuits at the right temperature for tasting.
Pate au Choux
Piped out as Eclair
Poor
0 pts
Fair
0 pts
Good
10 pts
Superior
10 pts
Uniformity (Size/Weight)
Poor
Inconsistent in weight and appearance. Improper technique on all levels. No egg wash.
Fair
Fairly inconsistent in weight and appearance. Piping technique needs work. (More like dog biscuits)
No egg wash.
Good
Fairly consistent in weight and appearance. Pretty good piping technique.
Ok egg wash.
Superior
Consistent in weight. Uniform in appearance. Beautiful piping technique. Even eggwash.
Texture
Poor
Eclair is tough/heavy. No puff, interior gummy. Not properly cooked, mixed or baked.
Fair
Butter and flour not properly cooked. Egg not properly mixed. No two stage baking. Texture is too crisp or soft.
Good
A little sink, but hollow cavatity is still present. Texture is crisp, light and tender.
Superior
Crisp, light, tender texture. Eclair shape intact; butter/flour properly cooked. No crash after baking.
Taste
Poor
Grossly under-baked or over-baked, and/or off-taste of salt
Fair
Possible off-taste, but more so under or over-baked.
Good
Nice flavor with addition of Vanilla Bean, and/or Extract. Slightly under or over baked.
Superior
Nice flavor with addition of Vanilla Bean and/or Extract. Perfectly baked.
Technique/Timing
Poor
Improper technique on all levels; presented late.
Fair
Fair measuring/mixing/shaping technique; presented late.
Good
Proper/improper measuring/mixing/shaping technique; presented on time, but pate au choux is either under-baked or over-baked.
Superior
Proper measuring/mixing/shaping technique, and presented on time; eclair at the right temperature for tasting.
Quiche
Puff Pastry dough-5"
Poor
0 pts
Fair
0 pts
Good
10 pts
Superior
10 pts
Appearance
Poor
Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked; eggs are burnt.
Fair
Crust is too thin, over or under baked; too dark or pale. Shrinkage. Filling is over-baked; ingredients on top are burnt.
Good
Crust is either a little too thick or thin. A little shrinkage. Filling is slightly over or under-baked.
Superior
Crust has a nice design. Perfect thickness, touching the rim of the pie pan. Ingredients not overflowing edge, light in color/
Taste
Poor
Filling is grossly over-baked; burnt taste from eggs and crust. (There is a bitterness)
Fair
Filling is over-baked, but not burnt. Crust is dark, but not burnt.
Good
Filling is slightly over or under-baked. Crust is either slightly over or under baked.
Superior
Filling is set; perfectly baked. Taste is of filling and balanced with egg. Crust has nice color; perfectly baked.
Texture
Poor
Crust is very tough. Over-worked. Rolled out either way too thick or thin. Not holding up when cut, or under-baked and doughy. Filling is over-baked and/or burnt.
Fair
Crust is a little tough. Rolled out slightly too thin or thick. Barely holding up when cut, or under-baked and doughy. Filling over-baked, looks curdled.
Good
Crust is flakey/tender. Nice thickness top/bottom, but either slightly over or under-baked. Filling is just slightly overcooked, but not dry looking.
Superior
Flakey, tender crust. Perfect thickness on outside and bottom of pie. (Holding it's shape when cut)
Filling is set, not curdled looking or dry.
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late.
Fair
Fair measuring/mixing/shaping technique; presented minutes late.
Good
Proper measuring/mixing/shaping technique; presented on time, but the quiche could be more set for the proper serving temperature.
Superior
Proper measuring/mixing/shaping technique, and presented on time; quiche is at the right temperature for tasting.
Sanitation/ SERVSAFE
Poor
Unsanitary on all levels; did not help with clean up and the organization of food storage.
Fair
Ok on cleaning, but needs to take responsiblity for product safety and reducing waste.
Good
Clean station, but could oraginize mis en place and storage better better. Remember to Recycle!
Superior
Clean Station, no dirty equipement, dishes, mis en place properly strored, floors, dry storage, walk-in coolers are all oragnized. Recycling and trash emptied.
Subjects:
Arts and Design
Types:
Exam
Assignment
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