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iRubric: Pastry Arts- Intro to Pastry Practical Exam 3 rubric

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Pastry Arts- Intro to Pastry Practical Exam 3 
Creme Anglaise, 1 qt Chocolate Sauce, Churrned Ice Cream
Rubric Code: F59X69
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: (none)

Powered by iRubric Intro to Pastry: Practical Exam
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 %

Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit textbook repeatedly during exam time and asked instructor many questions
Fair

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.
Good

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
15 %

Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
10 %

Poor

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Fair

Student attempted to follow food safety and/or sanitation rules, with a few violations
Good

Student followed all food safety and sanitation rules without exception.
Station Organization
10 %

Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Clean-up
10 %

Poor

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.
Fair

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly.
Item 1- Creme Anglaise
10 %

Poor

Student did not follow the proper method properly. Creme Anglaise was improperly made.
Fair

Student attempted to follow proper method but had one or two problem areas. i.e overcooked, and curdled.
Good

Student followed proper method. Creme anglaise result is exactly the way it should be.
Item 2- Chocolate Sauce
10 %

Poor

Batter was improperly mixed with little puff. Finished product was tough and/or improperly baked. Piping was messy and uneven
Fair

Batter was improperly mixed and/or baked but still maintained some puff with some problem with color or texture. Piping was mostly even, with a few problem areas
Good

Batter was properly mixed and baked with good, as well as appropriate color and texture. Piping was even and neat.
Item 3- Churrned Ice Cream
10 %

Poor

Ice cream was not properly mixed and had dense or melted texture.
Fair

Ice cream slightly over or under mixed with some solidifying problems. Minor problems when making.
Good

Ice cream was properly mixed with light and airy texture and great flavor. Has a strong sense of how this item is prepared.
Assembly
10 %

Poor

Items were not properly assembled according to dirctions.
Fair

Items were slighlty off from stated requirements.
Good

Items were assembled to directions prepared appropriately.
Presentation
5 %

Poor

Presentation was messy could have spent more time making the items look more appetizing.
Fair

Presentation of assigned tasks was slightly disorganized and messy
Good

Presentation of assigned tasks was organized and neat.




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