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iRubric: ADVANCED BAKING- PUFF PASTRIES rubric
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ADVANCED BAKING- PUFF PASTRIES
Baking Certification
The learners should understand the elements of baking puff pastry and danish pastries. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.
Rubric Code:
ZXC4295
By
tritriqc
Ready to use
Public Rubric
Subject:
(General)
Type:
Assessment
Grade Levels:
Graduate
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Baking Presentation
Distinguished
4 pts
Proficient
3 pts
Basic
2 pts
Below Expectations
1 pts
Non-Performance
0 pts
Knows Oven Temps
Distinguished
Quickly able to set oven to appropriate oven temperature. Knows what to choose for each amount of bread.
Proficient
Sufficiently able to set oven temperature. Hesitation was prominent.
Basic
Able to set oven temperature. Was not absolutely positive for all given scenarios.
Below Expectations
Could figure out only some of the oven temperatures.
Non-Performance
Did not know any oven temperatures.
Properly Prepped Dough
Distinguished
Dough was prepped appropriately in an expert manner for the necessary amount of time.
Proficient
Sufficiently prepped, just barely under the required time necessary.
Basic
The dough was prepped, but there was not enough time for chilling.
Below Expectations
The dough was not properly arranged and there was not enough time for the dough to chill.
Non-Performance
The dough was not prepped or chilled.
Shaping of Puff Pastry
Distinguished
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.
Basic
Puff Pastry resembles the model but is missing key shaping elements.
Below Expectations
Puff Pastry is very oddly shaped and hardly resembles the model.
Non-Performance
The Puff Pastry has not been shaped or presented.
Rolling of Dough
Distinguished
The dough was expertly cut, stretched and rolled into a version identically matching the model.
Proficient
Dough was cut, stretched and rolled into a version almost matching the model.
Basic
Still looks like a puff pastry but missing details necessary to closely convey croissant model.
Below Expectations
Hardly resembles the model, missing at least half of the exact measurements and techniques.
Non-Performance
The puff pastry has not been rolled or presented.
Sufficient Baking Time
Distinguished
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.
Basic
Still edible but the baking time was either over or under 4 minutes too long.
Below Expectations
Pastries were either overly burnt or undercooked.
Non-Performance
The pastries have not been baked or presented.
Keywords:
Baking, Pastries, Restaurant, Training, 101
Subjects:
(General)
Types:
Presentation
Assessment
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