iRubric: YEAST BREAD/ROLLS rubric

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YEAST BREAD/ROLLS YEAST BREAD/ROLLS This rubic is used to evaluate cakes produced by Culinary students as part of their "baked good" module. Rubric Code: RXCAB88 By jramsey Ready to use Public Rubric Subject: Humanities Type: Project Grade Levels: 9-12

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	POOR 2 pts	NOVICE 4 pts	FAIR 6 pts	GOOD 8 pts	MASTER CHEF 10 pts
APPEARANCE Bread/Rolls are appealing to the eye and representative of name. Evoked a desire to try.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
SHAPE Bread/Rolls are well proportioned, evenly rounded, with a slight break and shred on edge of pan.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
VOLUME Bread/Rolls are light in weight depicting adequate yeast growth, proper rising procedures, appropriate choice of flour(s), adequate kneading, and appropriate division of dough.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
FLAVOR Bread/Dough has a blended flavor: not flat, yeasty, musty, sour, or rancid.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
COLOR Bread/Rolls have a creamy white, silky sheen interior, depicted by chosen grain.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
CRUST Bread/Rolls have a crisp and tender outside appearance, evenly golden in color.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
TEXTURE Bread/Rolls have a tender elastic crumb that is slightly moist. Interior cells should be fine, soft and velvety and evenly dispersed.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF