iRubric: Intro to Baking Scones rubric

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Intro to Baking Scones Scones Quality Evaluation for Scones Rubric Code: QX98777 By Suzannedaly Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Scones
	Poor 1 pts	Fair 3 pts	Good 4 pts	Excellent 5 pts	Total Score (N/A)
Texture Can we sell this in the Bakery Store? Y/N	Poor Tough, severely over mixed, or excessively crumble and course texture, severely under mixed.	Fair Moderately tough, chewy, crumbly usually from overmixing.	Good Tender, moderate crumb (not a coarse grain), might be slightly dry.	Excellent Delicate, tender, fine crumb (not a coarse grain), moist, rich.	Total Score
Flavor Can we sell this in the Bakery Store? Y/N	Poor Bland or dominant flavor of improperly scaled ingredients	Fair Bland or out of balance flavors, could be improper scaling or poor quality ingredients.	Good There is no score for "good flavor". The flavor is either excellent or it's not.	Excellent Not overly sweet, good balance of ingredient flavors, rich and buttery mouth feel due to high fat content, added flavorings/ingredients evenly distributed.	Total Score
Appearance/Bake Can we sell this in the Bakery Store? Y/N	Poor Rubbery appearance, smooth, flat top	Fair Flat top, minimal texture, good color. Generally this product is over mixed but baked correctly.	Good Good color, golden, slightly textured top, inconsistent or minimal layering internally.	Excellent Good color, golden, lightly textured top, good rise and well layered internally.	Total Score