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Quality Evaluation for Mousse
Rubric Code: H25X2C6
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: Undergraduate

Powered by iRubric Mousse Cake
  Poor

0 pts

Fair

2 pts

Good

4 pts

Excellent

6 pts

Texture

Poor

Grainy and coarse, caused by adding cream before the eggs. Follow steps carefully!
Fair

Rubbery, caused from too much gelatin.
Good

Smooth but dense, add more heavy cream.
Excellent

Smooth and velvety.
Flavor

Poor

Grainy, no intense chocolate flavor.
Fair

Chocolate flavor isn't as intense because flavors can't meld.
Good

Sweet, less chocolate flavor, use a higher cocoa butter content.
Excellent

Intense chocolate flavor.
Appearance/layering

Poor

Grainy, coarse and not industry standard.
Fair

Rubbery, not light and fluffy. Layers are not defined.
Good

Fluffy and correct color and texture. Layers are defined and complement the mousse.
Excellent

Light and fluffy mousse, appropriate color. Excellent even layers, textures all work well together.
Glaze/garnish

Poor

Too thick, not smooth, too many air holes
Fair

Fair glazing technique, smooth, but too many air holes. Transferring cake damaged cake. Garnishing was not appropriate
Good

Good Glazing, smooth, but too many air holes. Transferring cake didn't damaged cake.
Garnishes and decoration went with theme.
Excellent

Excellent finish on cake, Decorations are theme related and have high quality of skill and technique.




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