iRubric: Baguette rubric

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Baguette

Practical Exam to demonstrate skill and knowledge of yeast dough products.

Rubric Code: P572XX

By rspence

Ready to use

Public Rubric

Subject: Vocational

Type: Exam

Grade Levels: (none)

Baguette
	Poor 17 pts	Fair 20 pts	Good 25 pts
recipe & scaling	Poor recipe card not not available. did not use balance scale	Fair recipe is visible but not on index card as requested needed assistance with scale	Good recipe card is visible, printed on an index card proper use of scale
flavor/texture	Poor Yeasty taste apparent from over proofing. crumb is gummy or dry. Crust is not hard. Lacks salt or is salty	Fair flavor is mildly yeasty. crumb i only slightly gummy from underbaking or only slightly dry from overbaking. Crust is slightly soft.	Good Flavorful.light taste is subtle. Crust is crunchy with soft chewy interior Hint of salt detected.
appearance	Poor less than 2 baguettes presented. long rod 13 oz appearance is not evident. Wrinkled. and folds. No sign of wash. blonde color or too brown. Inconsistent weights and appearance. not uniform.	Fair long slender rod form is more apparent. Golden brown crust and proper wash. more uniform in size and appearance.	Good 2 loafs. rod form is very apparent and consistent for both baguettes.Golden brown color. Proper water or starch wash. Odd numbered slashes Uniform sizes.
sanitation	Poor Station was messy. soiled equipment left at station. not in proper uniform. Product not completed on time	Fair Station was somewhat organized, uniform is complete. Product was completed on time. Most criteria for clean and sanitized work station is met.	Good Station well organized. Product presented on time and at clean and sanitized work station