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iRubric: Pastry Arts- intro to pastry rubric

iRubric: Pastry Arts- intro to pastry rubric

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Pastry Arts- intro to pastry 
Pastry Arts- tortes and gateaux
Rubric Code: M3B287
By lialewis
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: (none)

Powered by iRubric Intro to Pastry: Practical Exam
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 %

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 %

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 %

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 %

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 %

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-cookie
10 %

Poor

Student did not follow mixing method properly.cookies were over/under baked or mixed. cookies were tough or tasted bad
Fair

Student attempted to follow proper mixing method but had one or two problem areas. slightly over or under baked or mixed. cookies had good flavor.
Good

Student followed proper mixing method. cookies were well baked and mixed. good flavor and texture.
Item 2- pate a choux
10 %

Poor

Batter was improperly mixed or baked. Finished product was tough and/or improperly baked.
Fair

Batter was improperly mixed and/or baked but still maintained basic leavening with some problem with color or texture, with a few problem areas.
Good

Batter was properly mixed and baked with appropriate color and texture. cell structure was open and airy, not tough. flavor and texture were appropriate.
Item 3- sponge cake- uniced
10 %

Poor

Cakes were not properly mixed; . Cake was improperly baked. Flavor chosen was absent or overpowering.
Fair

Cakes were slightly over or under mixed with some baking problems. cake was too dense- over or under baked. Flavor was appropriate to the cake.
Good

Cakes were properly mixed with light and airy crumb. Flavor was appropriate.
Item 4- sponge cake- iced
5 %

Poor

Cake was unevenly leveled. Icing was messy and/or had bare spots in the masking.
Fair

cake layers were slightly uneven. flavors were over powering or not present.
Good

Cake layers were neat and even.
Item 5- italian buttercream
5 %

Poor

colors/flavor of buttercream did not compliment flavors of cake. buttercream was improperly mixed and/or colored.
Fair

Buttercream was well mixed but had a few trouble spots. crumbs and/or rounded corners and sloped sides were evident.
Good

buttercream was properly mixed and applied to cake. corners were sharp and sides were straight and clean.
Item 6- piping
5 %

finished product
Poor

Piping was messy and uneven. Words were misspelled.
Fair

Piping was slightly messy but great effort was given. words were spelled correctly.
Good

Piping was neat and even and applied correctly. All words were spelled correctly.




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