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iRubric: Pastry Arts- tortes and gateaux rubric

iRubric: Pastry Arts- tortes and gateaux rubric

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Pastry Arts- tortes and gateaux 
Rubric Code: R38X46
By lialewis
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 6-8, 9-12, Undergraduate

Powered by iRubric Tortes and Gateaux: Practical Exam
  task not completed

0 pts

Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 %

task not completed

not complete- no time line, recipes or preparation done.
Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit textbook repeatedly during exam time and asked instructor many questions
Fair

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.
Good

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
15 %

task not completed

student more than 20 minutes late with display
Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
10 %

task not completed

unacceptable
Poor

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Fair

Student attempted to follow food safety and/or sanitation rules, with a few violations
Good

Student followed all food safety and sanitation rules without exception.
Station Organization
10 %

task not completed

no attempt at organization made
Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Clean-up and presentation
10 %

task not completed

station remained messy and student had to be reminded to clean.
Poor

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace. Presentation of assigned tasks was messy and disorganized
Fair

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas. Presentation of assigned tasks was slightly disorganized and messy
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly. Presentation of assigned tasks was organized and neat.
Item 1-pound cake
10 %

task not completed

cake is missing or unusable
Poor

Student did not follow mixing method properly. tunneling is very evident. mix is not homogenous. cake is tough
Fair

Student attempted to follow proper mixing method but had one or two problem areas
Good

Student followed proper mixing method. cake crumb is light. no tunneling. appropriate leavening
Item 1.1- ganache coated pound cake
5 %

task not completed

cake is missing or unusable
Poor

Cake was not completely covered and messy. Piped decor was incomplete and/or messy. Words were misspelled.
Fair

Cake was completely covered but with a few problem areas. Piping decor was complete with a few problem areas. All words were spelled correctly.
Good

Cake was covered completely and neatly. All finishing touches were neat and appropriate.
Item 1.2- Iced Pound Cake
5 %

split in 3 layers, iced with whipped cream.
task not completed

cake is missing or unusable
Poor

Cake was unevenly split and/or not level. Whipped cream was poorly flavored and grainy. Edges were messy with sloped sides
Fair

Cake was unevenly split but level. icing had a few problem areas, but maintained a clean appearance. Whipped cream was slightly over worked
Good

Cake was evenly split and level. Sides of cake were straight and corners were clean. Cream had no evidence of becoming grainy.
Item 3- Cheese cake
10 %

task not completed

cake is missing or unusable
Poor

Cakes were not properly mixed; cracked top or curdled filling. Cake was improperly baked. Flavor chosen was absent or overpowering. crust was too heavy.
Fair

Cakes were slightly over or under mixed with some baking problems. cake was too dense over or under baked. Flavor was appropriate to the cake. Cake was not cut into 12 equal pieces and/or not finished appropriately
Good

Cakes were properly mixed with creamy texture and no curdling. Flavor was appropriate. Cake was cut and finished appropriately.
Item 4- mousse cake
5 %

mousses
task not completed

cake is missing or unusable
Poor

mousses were under or over mixed. mousse had evidence of improper addition of gelatin. layers of mousse were uneven
Fair

mousse layers were slightly uneven. flavors were over powering or not present. some trouble with mixing, mostly homogenous, with no evidence of improper addition of gelatin
Good

mousse layers were even and appropriate. flavors were appropriately present.
Item 5- mousse cake
5 %

joconde
task not completed

cake is missing or unusable
Poor

colors/flavor of joconde did not compliment flavors of cake. joconde was improperly mixed and over/under baked.
Fair

joconde was properly mixed, but over/under baked. color/flavor was appropriate.
Good

joconde was appropriately colored/flavored. properly mixed.
Item 6- mousse cake
5 %

finished product
task not completed

cake is missing or unusable
Poor

mousse cake was improperly constructed and improperly finished. finished product was messy and not pleasing to the eye.
Fair

mousse cake was properly constructed with a few minor problem areas. finished product was mostly clean, neat, and asthetically pretty.
Good

mousse cake was properly constructed with no problem areas. finished cake was well designed, neat, and asthetically pleasing.




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