iRubric: Creaming Method rubric

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Creaming Method

Rate the Mixing method, final appearance and students uniform. Method used for cookies and cakes.

Rubric Code: C24BC53

By lookiecook

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Creaming Method
	Poor 4 pts	Fair 6 pts	Good 8 pts	Excellent 10 pts
Mixing Method	Poor -No mixing method was followed -Ingredients were all thrown into mixer at same time	Fair -Dry ingredients went into mixer first - Ingredients were improperly measured -Ingredients were added in incorrect order	Good -Ingredients being added were slightly out of order - Cookies were over mixed	Excellent Creaming Method was successfully followed -Ingredients were well incorporated before next step
Taste/ texture	Poor -cookie looks like a pancake -spread to much -Cookie is not cooked at all - cookie is burnt	Fair - lumpy - poorly distributed (uneven) - poorly baked -Cookie is raw in center	Good semi-evenly distributed chips - average consistency - moderately baked - slightly under cooked (light color)	Excellent - evenly distributed chips - evenly baked golden rich
Final Appearance	Poor -Poorly baked -"pancaked" cookie (a pool of dough and chips due to improper mixing etc). -Cookies are burnt	Fair -Cookies spread to much -Cookies are not evenly scooped	Good - Cookies are a bit under baked -Cookies color is not a golden brown	Excellent -Cookies are golden brown around edges