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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: CC2775 By jramsey Ready to use Public Rubric Subject: Arts and Design Type: Exam Grade Levels: Undergraduate

Soft Yeast Dinner Rols- 1/2 Recipe 3 oz. Rolls
	Poor 1.65 pts	Fair 1.85 pts	Good 2.125 pts	Superior 2.5 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
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 dinner roll
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.
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 measuring/mixing/shaping technique; presented on time, but rolls are not at the proper serving temperature.	Superior Proper measuring/mixing/shaping technique, and presented on time; rolls at the right temperature for tasting.
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 2.125 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.
Spritz Cookies- 1/2 recipe Piped out at 1 oz. each
	Poor 1.65 pts	Fair 1.85 pts	Good 2.125 pts	Superior 2.5 pts
Uniformity (Size/Weight)	Poor Inconsistent in weight and appearance. Improper technique on all levels.	Fair Fairly inconsistent in weight and appearance. Piping technique needs work. (More like pretzels than rosettes)	Good Fairly consistent in weight and appearance. 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 with addition of Vanilla Bean, and/or Citrus zest, and/or Almond Extract. Slightly under or over baked.	Superior Nice flavor with addition of Vanilla Bean, and/or Citrus zest, and/or Almond Extract. 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.
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 cookies are either under-baked or over-baked.	Superior Proper measuring/mixing/shaping technique, and presented on time; cookies at the right temperature for tasting.
Pecan Pie- 1/4 recipe filing All maple syrup, or 1/2 maple, 1/2 corn syrup.<BR> Mealy pie dough-9"
	Poor 1.65 pts	Fair 1.85 pts	Good 2.125 pts	Superior 2.5 pts
Appearance	Poor Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked; pecans are burnt.	Fair Crust is too thin, over or under baked; too dark or pale. Shrinkage. Filling is over-baked; pecans 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. Pecans are left whole, shiny from the filling.
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. Taste is of toasted pecan, maple, and brown sugar. 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/pecans 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/pecans 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.
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 measuring/mixing/shaping technique; presented on time, but the pie is not at the proper serving temperature.	Superior Proper measuring/mixing/shaping technique, and presented on time; pie is at the right temperature for tasting.

Subjects:

Arts and Design

Types:

Exam

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