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iRubric: Introduction to Baking rubric

iRubric: Introduction to Baking rubric

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Introduction to Baking 
Introduction to Baking
Rubric Code: H59X67
By octcculinary
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: Undergraduate

Powered by iRubric Practical Exam
  Poor

3 pts

Fair

6 pts

Good

10 pts

Preparation and Procedure
10 pts

Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit textbook repeatedly during exam time and asked instructor many questions
Fair

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.
Good

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
15 pts

Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
10 pts

Poor

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Fair

Student attempted to follow food safety and/or sanitation rules, with a few violations
Good

Student followed all food safety and sanitation rules without exception.
Station Organization
10 pts

Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Clean-up and presentation
10 pts

Poor

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace. Presentation of assigned tasks was messy and disorganized
Fair

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas. Presentation of assigned tasks was slightly disorganized and messy
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly. Presentation of assigned tasks was organized and neat.
Item 1-spritz cookie
15 pts

Poor

Student did not follow mixing method properly.
Piping is incorrect.
Cookie is over/under
baked.
Fair

Student attempted to follow proper mixing method but had one or two problem areas
Good

Student followed proper mixing method. cookie is baked properly.
piping is correct.
Item 2 - Cardamom Buttermilk Pie
15 pts

Poor

Pie dough improperly mixed. custard is watery or dry. tunneling. pie is over or under cooked
poor display. poor flavor
Fair

Pie is slightly under or over cooked. student attempted to follow proper mixing and baking method but had one or two problem areas
Good

pie was properly mixed with creamy texture and no curdling. Flavor was appropriate. pie dough was baked properly and displayed well.
Item 4- focaccia
15 pts

Poor

dough is improperly mixed, fermented or proofed or all three. poorly baked. flavor profile was poor.
Fair

student attempted to follow proper mixing, fermenting, proofing and baking with only one or two problem areas
Good

bread was properly baked, proofed, fermented and flavor profile was good




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