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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
Students will make up choux paste and use a pastry bag to make eclairs and cream puffs
Rubric Code:
Y22B686
By
mistylee
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Eclairs/Cream Puffs
Poor
5 pts
Fair
10 pts
Good
15 pts
Pate - a- choux Dough
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.
Pastry Cream
Poor
Starchy taste from undercooked custards
lacks sugar or overly sweet
Discolored from improper tools/equipment
Curdled/ Runny mixture/ Too Thick
Fair
Some egg taste apparent
Not excessively sweet
Texture slightly off either too thick or thin
Slightly undercooked
Good
No egg taste
Sweet
Hint of butter and/or vanilla flavor
Creamy, smooth, lump free
Consistency pourable
Chocolate Ganache
Poor
Chocolate ganache is seperated (oily) not made correctly. Flavor is completely off tastes slightly burnt.
Fair
Chocolate ganache is either dull, too thin or slightly lumpy. Flavor is slightly off too much cream or too much coffee.
Good
Chocolate ganache is shiny, nice consistency, and flavor has a rich chocolate flavor.
Whipped Cream
Poor
Over whipped - not smooth and either Not sweet or overly sweet
Fair
Over whipped or flavor is too sweet/not enough sweetness
Good
Flavor is balanced. Whipped well- not over whipped
Baked Eclairs/cream puffs
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.
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
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.
Subjects:
Vocational
Types:
Exam
Assessment
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