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iRubric: Intro to Baking & Pastry Midterm Rubrics

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Intro to Baking & Pastry Midterm Rubrics Intro to Baking & Pastry Midterm Rubrics Intro to Baking & Pastry Practical Exam Rubric Code: AX9A726 By shuniro Ready to use Public Rubric Subject: Arts and Design Type: Exam Grade Levels: Undergraduate

Yeast Bread Focaccia or Soft yeast rolls
	Poor (N/A)	Fair (N/A)	Good (N/A)	Superior (N/A)
Uniformity (Size/Weight)	Poor Very inconsistent in weight. Needs much improvement on shaping or garnish.	Fair Somewhat consistent in pan shaping and garnish. Somewhat consistent in weight. Shaping is better, but still needs work.	Good Fairly consistent in pan shaping and garnish Fairly consistent in weight. Shaping is consistent	Superior Very consistent. 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 yeast product.
Texture	Poor Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping	Fair Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping.	Good Only very slightly overproofed or underproofed. Rolls, are lighter with nice, even crumb	Superior Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes.
Technique	Poor Improper technique on all levels;	Fair Fair measuring/mixing/shaping technique;	Good Proper measuring/mixing/shaping technique;	Superior Proper measuring/mixing/shaping technique,
Country Biscuits-1/2 recipe Rolled out 1" thick. Baked height should be 2 1/2-3"
	Poor 1.65 pts	Fair 1.85 pts	Good 2.13 pts	Superior 2.5 pts
Uniformity (Size/Weight)	Poor Inconsistent on every level.	Fair Fairly inconsistent in either weight/size and/or height.	Good Pretty consistent in weight. Size/height pretty consistent as well.	Superior Consistent in weight. Size should be a maximum of 3" in diameter. No split in the middle from the cutter.
Taste	Poor Off-smells and/or tastes 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. Cut too thin.	Fair Not rolled out thick enough; did not rise enough. Tastes dry	Good No off-smells or tastes, but either underbaked or overbaked.	Superior Smell and taste of buttermilk, and a little salt and sugar. No off-smells or taste. Perfectly baked.
Texture	Poor Tough from over-working or over-mixing. Split in the middle from twisting the cutter.	Fair Dough is wet; too much buttermilk incorporated. Did not brush off excess flour.	Good Made by hand, not in the mixer. Texture is more flaky than mealy.	Superior Crisp on outside, soft and tender in the middle. Dough was not over-handled. No floury appearance
Mise en Place	Poor	Fair	Good	Superior
Technique/Timing	Poor Improper technique on all levels; presented 15 minutes late	Fair Fair measuring/mixing/shaping technique; presented 5-10 minutes late.	Good Proper/improper measuring/mixing/shaping technique; presented on time, but biscuits are not at the proper serving temperature, and/or at the right temperature for tasting.	Superior Proper measuring/mixing/shaping technique, and presented on time; biscuits at the right temperature for tasting.
Cookies Spritz Chocolate Chip
	Poor (N/A)	Fair (N/A)	Good (N/A)	Superior (N/A)
Uniformity (Size/Weight)	Poor Inconsistent in weight and appearance. Improper technique on all levels.	Fair Fairly inconsistent in weight and appearance. Somewhat uniform in size. Piping technique needs work. (More like pretzels than rosettes)	Good Fairly consistent in weight and appearance. Fairly uniform in size. Pretty good piping technique.	Superior Consistent in weight. Uniform in appearance. Beautiful piping technique.
Taste	Poor Grossly under-baked or over-baked, and/or off-taste of salt	Fair Possible off-taste, but more so under or over-baked.	Good Nice flavor Slightly under or over baked.	Superior Nice flavor Perfectly baked.
Texture	Poor Too much spread; cannot see rosette design. Too much color. Cookie is tough/heavy	Fair Spread. Butter and sugar not properly creamed or overly creamed. Texture is too crisp.	Good A little spread, but rosette shape is still present. Texture is crisp, light and tender.	Superior Crisp, light, tender texture. Rosette shape intact; butter/sugar properly creamed. Very little spread.
Technique	Poor Improper technique on all levels	Fair Fair measuring/mixing/shaping technique	Good Proper/improper measuring/mixing/shaping technique; cookies are either under-baked or over-baked.	Superior Proper measuring/mixing/shaping technique; cookies at the right temperature for tasting.
Pie- 6" Quiche Apple Chocolate Cream Blueberry
	Poor (N/A)	Fair (N/A)	Good (N/A)	Superior (N/A)
Appearance	Poor Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked;	Fair Crust is too thin, over or under baked; too dark or pale. Shrinkage. Filling is over-baked	Good Crust is either a little too thick or thin. A little shrinkage. Filling is slightly over or under-baked.	Superior Crust has a nice design. Perfect thickness, touching the rim of the pie pan.
Taste	Poor Filling is grossly over-baked; burnt taste from pecans and crust. (There is a bitterness)	Fair Filling is over-baked, but not burnt. Crust is dark, but not burnt.	Good Filling is slightly over or under-baked. Crust is either slightly over or under baked.	Superior Filling is set; perfectly baked. Crust has nice color; perfectly baked.
Texture	Poor Crust is very tough. Over-worked. Rolled out either way too thick or thin. Not holding up when cut, or under-baked and doughy. Filling are over-baked and/or burnt.	Fair Crust is a little tough. Rolled out slightly too thin or thick. Barely holding up when cut, or under-baked and doughy. Filling over-baked, looks curdled.	Good Crust is mealy/tender. Nice thickness top/bottom, but either slightly over or under-baked. Filling is just slightly overcooked, but not dry looking.	Superior Mealy, tender crust. Perfect thickness on outside and bottom of pie. (Holding it's shape when cut) <BR> Filling is set, not curdled looking or dry.
Technique/Timing	Poor Improper technique on all levels	Fair Fair measuring/mixing/shaping technique.	Good Proper measuring/mixing/shaping technique; but the pie is not at the proper serving temperature.	Superior Proper measuring/mixing/shaping technique; pie is at the right temperature for tasting.
Quick Bread - 1 doz Cream Muffin Corn Muffin Biscuit Cream Scone	Poor Poor	Fair Fair	Good Good	Superior Superior
Enter Title	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

Subjects:

Arts and Design

Types:

Exam

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