iRubric: BISCUIT Mixing Method rubric

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BISCUIT Mixing Method

This rubric is used to evaluate the Biscuit mixing method used for Biscuits and scones.

Rubric Code: F2336CC

By lcook196477

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

BISCUIT MIXING METHOD
	POOR 4 pts	FAIR 6 pts	GOOD 8 pts	EXCELLENT 10 pts
MIXING METHOD	POOR There was no mixing method shown	FAIR Several steps were missed or the process order was mixed.	GOOD Only one step was missed in the mixing process	EXCELLENT The Biscuit mixing method was used 1. Dry ingredients 2. cut in fat 3. Add liquids 4. Combine gently
APPEARANCE/FLAKY Biscuits/Scones were appealing to the eye and representative of name. Evoked a desire to try.	POOR Undercooked interior. Dough and heavy.	FAIR Biscuits are heavy and layers are not visible.	GOOD Biscuits are light weight and layers can be peeled away.	EXCELLENT Biscuits are light weight and airy, layers are visible.
FLAVOR/ TEXTURE Biscuit/Scone has a delicate and rich flavor without bitterness (too much leavener).	POOR Salty, acidic, OR floury flavor dominants. Biscuits/scones are as tough as a hockey puck	FAIR Bland, no distinct taste. Biscuits/ scones seem tough, and not flaky	GOOD Balance of salt and butter flavor. Biscuits/scones are a bit tender and moist	EXCELLENT Slightly buttery flavor. Biscuit/Scone is moist and tender; flaky, yet slightly crumbly; pulls apart in thin layers; and, has fine, even holes.