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iRubric: CUL 150/151 Baking & Pastry Rubrics

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CUL 150/151 Baking & Pastry Rubrics CUL 150/151 Baking & Pastry Rubrics CUL 150/151 Baking & Pastry Rubrics Rubric Code: BX9A725 By shuniro Ready to use Public Rubric Subject: Arts and Design Type: Assignment Grade Levels: Undergraduate

Bagels 5 oz. Rolls
	Poor 0 pts	Fair 0 pts	Good 10 pts	Superior 10 pts
Uniformity (Size/Weight)	Poor Very inconsistent in weight. Needs much improvement on shaping	Fair Somewhat consistent in weight. Shaping is better, but still needs work.	Good Fairly consistent in weight. Shaping is consistent	Superior 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 Bagel
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 chewy with nice, even crumb. Crisp exterior.	Superior Perfectly boiled and baked. Crisp and light for the size. Even, soft crumb. Few irregular holes.
Technique/Timing	Poor Improper technique on all levels; presented late.	Fair Fair measuring/mixing/shaping technique; presented late. Bagels not baked correctly. Bagged too early.	Good Proper measuring/mixing/shaping technique; presented on time, but rolls could be baked slightly more or less.	Superior Proper measuring/mixing/shaping technique, and presented on time; bagels properly cooled.
Buttermilk Biscuits Rolled out 1.5 Inch Thick
	Poor 0 pts	Fair 0 pts	Good 10 pts	Superior 10 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
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.
Pate au Choux Piped out as Eclair
	Poor 0 pts	Fair 0 pts	Good 10 pts	Superior 10 pts
Uniformity (Size/Weight)	Poor Inconsistent in weight and appearance. Improper technique on all levels. No egg wash.	Fair Fairly inconsistent in weight and appearance. Piping technique needs work. (More like dog biscuits)<BR> No egg wash.	Good Fairly consistent in weight and appearance. Pretty good piping technique.<BR> Ok egg wash.	Superior Consistent in weight. Uniform in appearance. Beautiful piping technique. Even eggwash.
Texture	Poor Eclair is tough/heavy. No puff, interior gummy. Not properly cooked, mixed or baked.	Fair Butter and flour not properly cooked. Egg not properly mixed. No two stage baking. Texture is too crisp or soft.	Good A little sink, but hollow cavatity is still present. Texture is crisp, light and tender.	Superior Crisp, light, tender texture. Eclair shape intact; butter/flour properly cooked. No crash after baking.
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 with addition of Vanilla Bean, and/or Extract. Slightly under or over baked.	Superior Nice flavor with addition of Vanilla Bean and/or Extract. Perfectly baked.
Technique/Timing	Poor Improper technique on all levels; presented late.	Fair Fair measuring/mixing/shaping technique; presented late.	Good Proper/improper measuring/mixing/shaping technique; presented on time, but pate au choux is either under-baked or over-baked.	Superior Proper measuring/mixing/shaping technique, and presented on time; eclair at the right temperature for tasting.
Quiche Puff Pastry dough-5"
	Poor 0 pts	Fair 0 pts	Good 10 pts	Superior 10 pts
Appearance	Poor Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked; eggs are burnt.	Fair Crust is too thin, over or under baked; too dark or pale. Shrinkage. Filling is over-baked; ingredients on top are burnt.	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. Ingredients not overflowing edge, light in color/
Taste	Poor Filling is grossly over-baked; burnt taste from eggs 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. Taste is of filling and balanced with egg. 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 is 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 flakey/tender. Nice thickness top/bottom, but either slightly over or under-baked. Filling is just slightly overcooked, but not dry looking.	Superior Flakey, 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; presented 15 minutes late.	Fair Fair measuring/mixing/shaping technique; presented minutes late.	Good Proper measuring/mixing/shaping technique; presented on time, but the quiche could be more set for the proper serving temperature.	Superior Proper measuring/mixing/shaping technique, and presented on time; quiche is at the right temperature for tasting.
Sanitation/ SERVSAFE	Poor Unsanitary on all levels; did not help with clean up and the organization of food storage.	Fair Ok on cleaning, but needs to take responsiblity for product safety and reducing waste.	Good Clean station, but could oraginize mis en place and storage better better. Remember to Recycle!	Superior Clean Station, no dirty equipement, dishes, mis en place properly strored, floors, dry storage, walk-in coolers are all oragnized. Recycling and trash emptied.

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Arts and Design

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