iRubric: INTRO TO BAKING- PUFF PASTRY rubric

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INTRO TO BAKING- PUFF PASTRY

The learners should understand the elements of baking puff pastry and danish pastries. The preparation technique and the shape of the pastries will be evaluated.

Rubric Code: X2533A5

By pnewark

Ready to use

Public Rubric

Subject: (General)

Type: Assessment

Grade Levels: Graduate

Puff Pastry Expectations
	Exceptional 3 pts	Proficient 2 pts	Below Expectations 1 pts
Properly Prepped Dough	Exceptional Dough was prepped appropriately in an expert manner for the necessary amount of time.	Proficient Sufficiently prepped, just barely under the required time necessary.	Below Expectations The dough was prepped, but there was not enough time for chilling.
Shaping of Puff Pastry	Exceptional The puff pastry was expertly rolled and shaped. It looks exactly like or better than the model.	Proficient Puff pastry is very close to the model, just missing a few minor details.	Below Expectations Puff Pastry is oddly shaped.
Rolling of Dough	Exceptional The dough was expertly cut, stretched and rolled into a version identically matching the model pastry.	Proficient Dough was cut, stretched and rolled into a version almost matching the model pastry.	Below Expectations Still looks like a puff pastry but missing details necessary to imitate the expected pastry.
Sufficient Baking Time	Exceptional Expertly timed oven to match the brown crust of model pastries.	Proficient Very close to model pastries, either a little too dark or too light.	Below Expectations Pastries were either overly burnt or undercooked.