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iRubric: Intro to Baking - Lab Practical rubric
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Intro to Baking - Lab Practical
Intro to Baking - Lab Practical
Intro to Baking & Pastry - Cinnamon Rolls
Rubric Code:
U236W9B
By
Kayla_payne
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
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Grading Criteria
Poor
5 pts
Fair
15 pts
Good
25 pts
Superior
30 pts
Cinnamon Rolls
Poor
5 pts
Fair
15 pts
Good
25 pts
Superior
30 pts
Uniformity (Size/Weight)
Poor
Very inconsistent in portioning among units. Needs much improvement on shaping.
Fair
Somewhat consistent in portioning among units. Shaping is better, but still needs work.
Good
Fairly consistent in portioning among units. Shaping is consistent.
Superior
Very consistent in portioning among units. Rolls are perfectly shaped; nice and round.
Taste/Smell
Poor
Extreme yeasty smell. Off-taste; too much salt or sugar; ingredients not scaled out properly. Too much butter and/or cinnamon filling. Improper glazing.
Fair
Overly yeasty smell. Somewhat of an off-taste. Too much butter and/or cinnamon filling. Improper glazing.
Good
Only slight smell of yeast. Taste/flavor is there, but not quite superior. Proper amount of filling and glazing is almost right.
Superior
Very faint smell of yeast. Taste is exactly how it should be; a freshly baked cinnamon roll with perfect glazing.
Texture/Appearance
Poor
Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping. Poor Color.
Fair
Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping. Color not uniform.
Good
Only very slightly overproofed or underproofed. Rolls are light with nice, even crumb. Nice color from proper baking and nice glazing.
Superior
Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes. Nice even color from baking and perfect glazing.
Kitchen Skills
Poor
5 pts
Fair
15 pts
Good
25 pts
Superior
30 pts
Sanitation & Safety
Poor
No sanitizer bucket used, major issues with cleanliness and sanitation. Improper use of knives and cutting boards.
Fair
Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Some improper use of knives and cutting boards.
Good
Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Proper use of knives and cutting boards.
Superior
Proper sanitizer bucket used, no issues with cleanliness and sanitation. Diligent about saitizing between fidderent tasks. Proper use of knives and cutting boards.
Technique/Timing
Poor
Improper technique on all levels and items presented 15 minutes late.
Fair
Fair measuring, mixing, & shaping technique; presented 5-10 minutes late.
Good
Proper measuring, mixing, & shaping technique; presented on time, but items not properly glazed, portioned, and presented.
Superior
Proper measuring, mixing, & shaping technique; presented on time, all items are properly glazed, portioned, and presented.
Organization/Mise en Place
Poor
Work station very unorganized and messy. Inefficient use of space. Improper setup and use of mise en place space and time. Gross mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Fair
Work station unorganized and messy. Inefficient use of space. Some mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Good
Work station somewhat unorganized and messy. No apparent mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Superior
Work station very organized and efficient use of space. Proper setup and use of mise en place space and time. No mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Subjects:
Arts and Design
Vocational
Types:
Exam
Assessment
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