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iRubric: Intro to Baking & Pastry Practical Exam rubric

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Intro to Baking & Pastry Practical Exam Intro to Baking & Pastry Midterm Rubrics Intro to Baking & Pastry Practical Exam Rubric Code: Q228654 By carlyn2426 Ready to use Public Rubric Subject: (General) Type: Assessment Grade Levels: 9-12, Undergraduate

Baking Doughnuts
	Poor 1 pts	Fair 2 pts	Good 3 pts	Exceeds expectations 4 pts
Uniformity (Size/Weight)	Poor Very inconsistent in weight. Needs much improvement on shaping	Fair Somewhat consistent in weight. Shaping is better, but still needs work.	Good Fairly consistent in weight. Shaping is consistent	Exceeds expectations Very consistent in weight. Rolls are perfectly shaped; nice and round.
Taste/Smell	Poor Extreme yeasty smell. Off-taste; too much salt or sugar; ingredients not scaled out properly	Fair Overly yeasty smell. Somewhat of an off-taste.	Good Only slight smell of yeast. Taste/flavor is there, but not quite superior.	Exceeds expectations Very faint smell of yeast. Taste is exactly how it should be; a freshly baked dinner roll
Texture	Poor Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping	Fair Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping.	Good Only very slightly overproofed or underproofed. Rolls, are lighter with nice, even crumb	Exceeds expectations Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes.
Mise en Place	Poor No attempt was made to start the process	Fair Ingredients were not all gathered and measurements were off quite a large amount	Good All the ingredients were gathered properly. Weighing was a little off but corrected upon review	Exceeds expectations All the ingredients were gathered properly and weighing was done accurately
Technique/Timing	Poor Improper technique on all levels; presented 15 minutes late	Fair Fair measuring/mixing/shaping technique; presented 5-10 minutes late.	Good Proper measuring/mixing/shaping technique; presented on time, but rolls are not at the proper serving temperature.	Exceeds expectations Proper measuring/mixing/shaping technique, and presented on time; rolls at the right temperature for tasting.
Appearance	Poor Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked; Baked product are burnt.	Fair It is over or under baked; too dark or pale. Shrinkage. Baked product is slightly burnt.	Good Crust is either a little too thick or thin. A little shrinkage. Filling is slightly over or under-baked.	Exceeds expectations Crust has a nice design. Perfect thickness, touching the rim of the pie pan. Pecans are left whole, shiny from the filling.