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iRubric: Biscuit Prep & Baking Evaluation rubric

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

Powered by iRubric 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:


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