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iRubric: Croque en Bouche rubric
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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
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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.
Subjects:
Vocational
Types:
Project
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