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iRubric: Pastry Arts- Intro to Pastry Practical rubric

iRubric: Pastry Arts- Intro to Pastry Practical rubric

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Pastry Arts- Intro to Pastry Practical 
Pastry Arts- Intro to Pastry Practical
Cream Puffs and Pastry Cream
Rubric Code: LX89CW6
By christoforatos
Ready to use
Public Rubric
Subject: Education  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Intro to Pastry: Practical Exam
Cream Puffs & Pastry Cream
  Poor

Level

1 pts

Fair

Level

2 pts

Good

Level

3 pts

Excellent

Level

4 pts

Preparation and Procedure
10 %

Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit 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.
Excellent
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.
Excellent
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.
Excellent
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.
Excellent
Clean-up
10 %

Poor

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

Upon completion of , 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.
Excellent
Item 1-Pastry Cream
10 %

Poor

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

Student attempted to follow proper method but had one or two problem areas.
Good

Student followed proper method. Pastry cream result is exactly the way it should be.
Excellent
Item 2- Pate a Choux
10 %

Profiteroles
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.
Excellent
Item 3-Profiteroles
10 %

Poor

Profiteroles were not properly mixed and had dense or tough texture. They were improperly baked. Size/shape chosen was improper.
Fair

Profiteroles were slightly over or under mixed with some leavening problems.
Texture was slightly dense or tough. Flavor was appropriate.
Good

Profiteroles were properly made with light and airy texture. Has a strong sense of how to prepare these properly.
Excellent
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.
Excellent
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.
Excellent






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