Skip to main content
iRubric: Pate-a-choux eclairs/cream puffs rubric

iRubric: Pate-a-choux eclairs/cream puffs rubric

 
find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   apply to...   delete   Do more...
Pate-a-choux eclairs/cream puffs 
Students will make up choux paste and use a pastry bag to make eclairs and cream puffs
Rubric Code: J22CAX7
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12


Powered by iRubric Eclairs/Cream Puffs
  Poor

5 pts

Fair

10 pts

Good

15 pts

Pate - a- choux Dough

Poor

Batter was improperly mixed with little puff. Finished product was tough and/or improperly baked. Piping was messy and uneven.
Fair

Batter was improperly mixed and/or baked but still maintained some puff with some problem with color or texture. Piping was mostly even, with a few problem areas.
Good

Batter was properly mixed and baked with good, as well as appropriate color and texture. Piping was even and neat.
Pastry Cream

Poor

Starchy taste from undercooked custards
lacks sugar or overly sweet
Discolored from improper tools/equipment
Curdled/ Runny mixture/ Too Thick
Fair

Some egg taste apparent
Not excessively sweet
Texture slightly off either too thick or thin
Slightly undercooked
Good

No egg taste
Sweet
Hint of butter and/or vanilla flavor
Creamy, smooth, lump free
Consistency pourable
Chocolate Ganache

Poor

Chocolate ganache is seperated (oily) not made correctly. Flavor is completely off tastes slightly burnt.
Fair

Chocolate ganache is either dull, too thin or slightly lumpy. Flavor is slightly off too much cream or too much coffee.
Good

Chocolate ganache is shiny, nice consistency, and flavor has a rich chocolate flavor.
Whipped Cream

Poor

Over whipped - not smooth and either Not sweet or overly sweet
Fair

Over whipped or flavor is too sweet/not enough sweetness
Good

Flavor is balanced. Whipped well- not over whipped
Baked Eclairs/cream puffs

Poor

Pastry were not properly mixed and had dense or tough texture. They were improperly baked. Size/shape chosen was improper.
Fair

Pastry were slightly over or under mixed with some leavening problems.
Texture was slightly dense or tough. Flavor was appropriate.
Good

Pastry were properly made with light and airy texture. Has a strong sense of how to prepare these properly.
Assembly

Poor

Items were not properly assembled according to dirctions.
Fair

Items were slighlty off from stated requirements.
Good

Items were assembled to directions prepared appropriately.




Subjects:






Do more with this rubric:

Preview

Preview this rubric.

Edit

Modify this rubric.

Copy

Make a copy of this rubric and begin editing the copy.


Print

Show a printable version of this rubric.

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark this rubric for future reference.
Assess

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.
Share

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email this rubric to a friend.

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2022 Reazon Systems, Inc.  All rights reserved.
n109