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iRubric: Pate-a-choux eclairs/cream puffs rubric

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Pate-a-choux eclairs/cream puffs Pate-a-choux eclairs/cream puffs Rubric Code: T23A588 By pastathymes Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Intro to Pastry: Practical Exam
	Poor 10 pts	Fair 15 pts	Good 20 pts
Time Management 20 %	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.
Safety and Sanitation 10 %	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.
Clean-up 10 %	Poor Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.	Fair Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.	Good Upon completion, student immediately cleaned all equipment and tools thoroughly.
Item 2- Pate a Choux 20 %	Poor Batter was improperly mixed with little puff. Finished product was tough and/or improperly baked. Piping was messy and uneven.	Fair Batter was improperly mixed and/or baked but still maintained some puff with some problem with color or texture. Piping was mostly even, with a few problem areas.	Good Batter was properly mixed and baked with good, as well as appropriate color and texture. Piping was even and neat.
Item 3-Eclairs/cream puffs 20 %	Poor Pastry were not properly mixed and had dense or tough texture. They were improperly baked. Size/shape chosen was improper.	Fair Pastry were slightly over or under mixed with some leavening problems. <BR> Texture was slightly dense or tough. Flavor was appropriate.	Good Pastry were properly made with light and airy texture. Has a strong sense of how to prepare these properly.
Assembly 20 %	Poor Items were not properly assembled according to dirctions.	Fair Items were slighlty off from stated requirements.	Good Items were assembled to directions prepared appropriately.