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iRubric: Pastry Arts- Intro to Pastry Practical Exam rubric
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Pastry Arts- Intro to Pastry Practical Exam
Pastry Arts- Intro to Pastry Practical Exam
Rubric Code:
F5867C
By
chefmcampbell
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
(none)
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Intro to Pastry: Practical Exam
Poor
1 pts
Fair
2 pts
Good
3 pts
Preparation and Procedure
10 %
Poor
Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit 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 %
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.
Station Organization
10 %
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
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 1-Pastry Cream
10 %
Poor
Student did not follow the proper method properly. Cream was improperly made.
Fair
Student attempted to follow proper method but had one or two problem areas.
Good
Student followed proper method. Pastry cream result is exactly the way it should be.
Item 2- Pate a Choux
10 %
Batter
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-Profiteroles
10 %
Baking
Poor
Profiteroles were not properly mixed and had dense or tough texture. They were improperly baked. Size/shape chosen was improper.
Fair
Profiteroles were slightly over or under mixed with some leavening problems.
Texture was slightly dense or tough. Flavor was appropriate.
Good
Profiteroles were properly made with light and airy texture. Has a strong sense of how to prepare these properly.
Assembly
10 %
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.
Presentation
5 %
Poor
Presentation was messy could have spent more time making the items look more appetizing.
Fair
Presentation of assigned tasks was slightly disorganized and messy.
Good
Presentation of assigned tasks was organized and neat.
Subjects:
Vocational
Types:
Exam
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