iRubric: PATISSERIE 1 FINAL EXAM rubric

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PATISSERIE 1 FINAL EXAM

Pastry Cook's Test

Rubric Code: Q7C54B

By capsc3

Draft

Private Rubric

Subject: Test Preparation

Type: Exam

Grade Levels: Undergraduate, Post Graduate

PATISSERIE 1 EXAM
	Poor 2 pts	Fair 5 pts	Good 9 pts	Very Good 10 pts
Preparation and Procedure 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.	Very Good
Time Management 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.	Very Good
Safety and Sanitation 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.	Very Good
Station Organization 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.	Very Good
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pate a choux 1 pts French eclair	Enter Title Batter was improperly mixed or baked. Finished product was tough and/or improperly baked.	Enter Title Batter was improperly mixed and/or baked but still maintained basic leavening with some problem with color or texture, with a few problem areas.	Enter Title Batter was properly mixed and baked with appropriate color and texture. crumb was light, not tough. flavor and texture were appropriate.	Enter Title
Tart 1 pts one application	Enter Title no layers visable. laminating was inaccurate. no color. butter leakage vol-au-vent was heavy with many visable problems	Enter Title there were some problems with the dough; no color, puff was only satisfactory. vol-au-vent was satisfactory	Enter Title laminated dough was properly folded. absolutely no butter leakage, folds prevelent. great color and structure on the vol-au-vent	Enter Title
Masking of cake 1 pts	Enter Title Buttercream was grainy and rather slimy. layers were uneven. masking had many problems including: holes, lines, badly covered, crumbs. piping insufficient	Enter Title A couple of problems with the buttercream cake masking was sufficient with a few problems. decoration was clean and simple	Enter Title Buttercream was smooth and silky. masking was almost perfect with clean lines and decoration	Enter Title
Cake 1 pts Cream style cake	Enter Title Batter was improperly mixed or baked. Finished product was tough and/or improperly baked.	Enter Title	Enter Title	Enter Title

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