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iRubric: Intro to Baking - Lab Practical rubric

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Intro to Baking - Lab Practical Intro to Baking - Lab Practical Intro to Baking & Pastry Lab Practical Exam Grading Rubric Rubric Code: DXX9597 By Jlangemann Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Soft Rolls - Knots 4 oz. Rolls
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 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 dinner roll.
Texture/Appearance	Poor Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping. Poor Color.	Fair Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping. Color not uniform.	Good Only very slightly overproofed or underproofed. Rolls are light with nice, even crumb. Nice color from proper egg wash.	Superior Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes. Nice even color from proper egg wash.
Scones 1 dozen
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 pts
Uniformity (Size/Weight)	Poor Inconsistent on every level.	Fair Fairly inconsistent in either weight/size and/or height in relation to each other.	Good Pretty consistent in weight. Size/height pretty consistent in terms of portion and relative to each other.	Superior Consistent in weight. Size should be uniform among all units. No visible variations in thickness or portions.
Taste/Smell	Poor Improper smell and/or taste 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.	Fair Proper smell and taste. Not rolled out thick enough; did not rise enough. Tastes a bit dry. Slightly under or overbaked.	Good Proper smell and taste but underbaked or overbaked.	Superior Proper smell and taste. Perfectly baked.
Texture/Appearance	Poor Tough from over-working or over-mixing. Improper appearance from possible improper mise en place.	Fair Dough is slightly tough or overly wet. Mise en place appears correct. Did not brush off excess flour. Bake time and cooling not exact.	Good Texture is more flaky than mealy. Proper color and bake time used.	Superior Crisp on outside, soft and tender in the middle with flaky layering visible. Dough was not over-handled. No floury appearance. Proper glazing.
Cookies 2 varieties 1 dozen of each
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 pts
Uniformity (Size/Weight)	Poor Inconsistent in weight and appearance. Improper portioning and technique on all levels.	Fair Fairly inconsistent in weight and appearance among both varieties.	Good Fairly consistent in weight and appearance among both varieties.	Superior Consistent in weight. Uniform in appearance among both varieties.
Taste/Smell	Poor Grossly under-baked or over-baked, and/or off-taste of salt or flour or sugar.	Fair Possible off-taste, but more so under or over-baked.	Good Nice flavor. Slightly under or over baked.	Superior Nice flavor and Perfectly baked.
Texture/Appearance	Poor Too much spread; Too much color. Cookie is tough/heavy. Butter and sugar not properly creamed.	Fair Butter and sugar not properly creamed or overly creamed. Texture is too crisp.	Good A little spread, Texture is crisp, light and tender.	Superior Crisp, light, tender texture. shape intact; butter/sugar properly creamed. Very little spread.
Cinnamon Rolls 1 pan 1 dozen units
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 pts
Uniformity (Size/Weight)	Poor Very inconsistent in portioning among units. Needs much improvement on shaping.	Fair Somewhat consistent in portioning among units. Shaping is better, but still needs work.	Good Fairly consistent in portioning among units. Shaping is consistent.	Superior Very consistent in portioning among units. 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. Too much butter and/or cinnamon filling. Improper glazing.	Fair Overly yeasty smell. Somewhat of an off-taste. Too much butter and/or cinnamon filling. Improper glazing.	Good Only slight smell of yeast. Taste/flavor is there, but not quite superior. Proper amount of filling and glazing is almost right.	Superior Very faint smell of yeast. Taste is exactly how it should be; a freshly baked cinnamon roll with perfect glazing.
Texture/Appearance	Poor Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping. Poor Color.	Fair Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping. Color not uniform.	Good Only very slightly overproofed or underproofed. Rolls are light with nice, even crumb. Nice color from proper baking and nice glazing.	Superior Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes. Nice even color from baking and perfect glazing.
Quick Breads 2 varieties 1 of each
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 pts
Uniformity (Size/Weight)	Poor Very inconsistent portioning of batter into pans. Either very under or over filled. Loaves very different in size and shape among both varieties.	Fair Inconsistent portioning of batter into pans. Either under or over filled. Loaves slightly different in size and shape among both varieties	Good Consistent portioning of batter into pans. Loaves slightly different in size and shape among both varieties.	Superior Consistent portioning of batter into pans. Loaves correct size and shape among both varieties.
Taste/Smell	Poor Improper smell and/or taste of baking powder and/or baking soda. Improper use of flour, salt, sugar and/or flavorings and other ingredients. Improper use of garnish. Either under or overbaked.	Fair Proper smell and taste. Tastes a bit dry or undone. Slightly under or overbaked. Proper use of flour, salt, sugar and/or flavorings and other ingredients. Garnish slightly inconsistent.	Good Proper smell and taste but underbaked or overbaked. Proper use of garnish.	Superior Proper smell and taste. Perfectly baked. Perfect use of garnish.
Texture/Appearance	Poor Quick bread is tough and/or heavy. The bread is too dark. Butter and sugar not properly creamed or improper mixing techniques used.	Fair Quick bread is slighlty tough and/or heavy. Butter and sugar not properly creamed or improper mixing techniques used. Texture is too crisp.	Good Quick bread is light and tender. Butter and sugar properly creamed and proper mixing techniques used. Color slightly too dark.	Superior Quick bread has perfect color with a light, tender texture. Shape is correct and the butter and sugar is properly creamed and proper mixing techniques are used.
Kitchen Skills
	Poor 2 pts	Fair 3 pts	Good 4 pts	Superior 5 pts
Sanitation & Safety	Poor No sanitizer bucket used, major issues with cleanliness and sanitation. Improper use of knives and cutting boards.	Fair Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Some improper use of knives and cutting boards.	Good Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Proper use of knives and cutting boards.	Superior Proper sanitizer bucket used, no issues with cleanliness and sanitation. Diligent about saitizing between fidderent tasks. Proper use of knives and cutting boards.
Technique/Timing	Poor Improper technique on all levels and items presented 15 minutes late.	Fair Fair measuring, mixing, & shaping technique; presented 5-10 minutes late.	Good Proper measuring, mixing, & shaping technique; presented on time, but items not properly glazed, portioned, and presented.	Superior Proper measuring, mixing, & shaping technique; presented on time, all items are properly glazed, portioned, and presented.
Organization/Mise en Place	Poor Work station very unorganized and messy. Inefficient use of space. Improper setup and use of mise en place space and time. Gross mistakes with mise en place of recipes and equipment or tools necessary for tasks.	Fair Work station unorganized and messy. Inefficient use of space. Some mistakes with mise en place of recipes and equipment or tools necessary for tasks.	Good Work station somewhat unorganized and messy. No apparent mistakes with mise en place of recipes and equipment or tools necessary for tasks.	Superior Work station very organized and efficient use of space. Proper setup and use of mise en place space and time. No mistakes with mise en place of recipes and equipment or tools necessary for tasks.

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