iRubric: Croque en Bouche rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Croque en Bouche Pate Choux Eclair & Cream Puff Shell Quality Evaluation for Pate Choux Eclair & Cream Puff Shell and Croque en Bouche building techniques Rubric Code: HX99X8C By drohan Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: Undergraduate

Eclair & Cream Puff Shell
	Poor 2 pts	Fair 4 pts	Good 6 pts	Excellent 8 pts
Texture	Poor Heavy, grainy, no rise caused from under cooking or improperly measured ingredients.	Fair Heavy, very little rise, caused from under cooking.	Good Slightly heavy, not crisp, caused from under baking.	Excellent Crisp exterior, nice rise.
Flavor	Poor Heavy flour.	Fair Flour aftertaste.	Good Light, no heavy flour aftertaste.	Excellent Light, no heavy flour aftertaste.
Appearance/Bake	Poor Dull and pasty.	Fair Dull and grainy.	Good Smooth, not shiny, slightly under baked.	Excellent Smooth, shiny and golden.
Croque en BoucheTtower	Poor No tower exists	Fair Tower exists, but not complete	Good Tower exists and most of the cream puffs stayed in place.	Excellent Tower is complete and all of the cream puffs stayed in place
Caramelized Sugar	Poor Sugar is burned or under cooked	Fair Sugar is slightly too dark or slightly too light.	Good Sugar is a good color but slightly undercooked.	Excellent Sugar is perfectly cooked.
Decorative Feature	Poor No decorative feature present.	Fair One or two decorative features.	Good Some decorative features, but no spun sugar.	Excellent Spun sugar and decorative features present and well done.