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iRubric: Intro to Baking - Lab Practical rubric

iRubric: Intro to Baking - Lab Practical rubric

 
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Intro to Baking - Lab Practical 
Intro to Baking & Pastry - Cinnamon Rolls
Rubric Code: U236W9B
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate


Powered by iRubric 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.










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