iRubric: Biscuit Prep & Baking Evaluation rubric

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Biscuit Prep & Baking Evaluation

Biscuit Evaluation

Teacher will evaluate the group's performance and baking product

Rubric Code: SX9C8X6

By ChefMonts

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Baking Evaluation Mis en Place, Preparation, Sanitation, Cooking & Cleaning.
	Novice Poor 1 pts	Intermediate Fait 2 pts	Advance/Proficient Good 3 pts	Advance/Expert Excellent 4 pts
Preparation 4 pts	Novice Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.	Intermediate Student completed most of tasks, but missed one or more of steps	Advance/Proficient Student completed all the steps but did not use time management	Advance/Expert Student practiced excellent time management in completing each preparation task successfully.
Baking 4 pts	Novice Student did not focus on task at hand or did not follow instructions.	Intermediate Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Advance/Proficient Student showed proper baking methods and techniques, but did not practice good time management.	Advance/Expert Student demonstrated proper baking technique, completed all instructions successfully, and finished on time.
Safety/Sanitation 4 pts	Novice Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.	Intermediate Student only demonstrated some safety and sanitation practices.	Advance/Proficient Student demonstrated proper safety and sanitation practices most of the time.	Advance/Expert Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Finished Product 4 pts	Novice Baking product was not satisfactory. Recipe was not followed according to specifications.	Intermediate Baking product was acceptable but presentation and taste were lacking.	Advance/Proficient Baking product was good and presentation and taste were good. Food was made according to the recipe	Advance/Expert Baking product was made to recipes specifications. The food was presented well and was an excellent product
Flaky and Airy 4 pts	Novice Undercooked interior. Dough and heavy	Intermediate Biscuits are heavy and layers are not visible	Advance/Proficient Biscuits are light weight and air, layers are visible	Advance/Expert Biscuits are light weight and layers can be peeled away.
Thickness/Height 4 pts	Novice Uneven top and thickness, 1/2 in or shorter	Intermediate level/even top and thickness 1/2 in tall	Advance/Proficient Level/ even top and thickness 3/4 in tall	Advance/Expert level/even top and thickness 3/4 to 1 in. tall
Color 4 pts	Novice Burned or No color	Intermediate No color	Advance/Proficient Pale/Little color	Advance/Expert Golden Brown
Tenderness 4 pts	Novice Dough is tough from overworking	Intermediate Somewhat hard. Dough is wet,too much. buttermilk incorporated	Advance/Proficient Somewhat tender. Texture is more mealy than flaky.	Advance/Expert Soft mouth feel. Crisp on outside,soft and tender in the middle.
Flavor 4 pts	Novice Salty OR floury flavor dominates	Intermediate Bland, no distinct flavor	Advance/Proficient Slightly buttery flavor	Advance/Expert Balance of salt and butter flavor

Keywords:

Mis en Place, Baking, Preparation, Sanitation, Cleaning

Subjects:

Vocational

Types:

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