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iRubric: Pate-a-choux eclairs/cream puffs rubric

iRubric: Pate-a-choux eclairs/cream puffs rubric

 
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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: TA7XA4
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12


Powered by iRubric Intro to Pastry: Practical Exam
  Poor

10 pts

Fair

15 pts

Good

20 pts

Time Management
20 %

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 %

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.
Clean-up
10 %

Poor

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.
Fair

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly.
Item 2- Pate a Choux
20 %

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.
Item 3-Eclairs/cream puffs
20 %

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
20 %

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.




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