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iRubric: PATISSERIE 1 FINAL EXAM rubric

iRubric: PATISSERIE 1 FINAL EXAM rubric

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PATISSERIE 1 FINAL EXAM 
PATISSERIE 1 FINAL EXAM
Rubric Code: F7CA67
By capsc3
Draft
Public Rubric
Subject: Test Preparation  
Type: Exam  
Grade Levels: Undergraduate, Post Graduate

Powered by iRubric PATISSERIE 1 EXAM
  Poor

3 pts

Fair

6 pts

Good

10 pts

Excellent

(N/A)

Preparation and Procedure
1 pts

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.
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Time Management
1 pts

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.
Excellent

Student demonstrated proper baking technique, completed all instructions successfully, and finished on time.
Safety and Sanitation
1 pts

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.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others.
Student returned product to proper location with label complete with name and date
Station Organization
1 pts

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.
Excellent
Item 1- pate a choux
1 pts

French eclair
Poor

Batter was improperly mixed or baked. Finished product was tough and/or improperly baked.Soft, collasped outer shell. More than required amount(4 mini) were produced. Piping standards were not met.
Salty, overly sweet or eggy taste.
Fair

Batter was improperly mixed and/or baked but still maintained basic leavening with some problem with color or texture, with a few problem areas.Cream puffs show signs of being slightly underbaked. (blonde spots). Most criteria were met.
Some egg taste apparent.Most criteria are met.
Good

Batter was properly mixed and baked with appropriate color and texture. crumb was light, not tough. flavor and texture were appropriate.
Excellent

Slightly crunchy exterior. Interior is hollow. Consistent piping. Cream puffs are of the same size. Four mini pastries were presented.
No egg taste. Mildly sweet. Faint hint of salt.
Item 2- Tart
1 pts

one application
Texture
Flavor
Appearance/Bake
Poor

Crust tough from over baking. Crust gummy from under baking.
Bitter from over baking. Bland from under baking.
Over baked or severely under baked, fruit arranged sloppily.
Fair

Gummy soggy crust from under baking. Chewy tough crust from over working with flour.
Bland and bitter due to uneven rolling.
Crust burnt in spots due to uneven rolling out, fruit arranged nicely.
Good

Flaky crust but slightly over baked.
Light and buttery.
Evenly rolled, slightly over baked, fruit arranged nicely.
Excellent

Tender flaky crust.
Light and buttery.
Evenly rolled, baked to a nice golden brown, fruit arranged nicely.Filling flavorful and apporiate to crust.
Masking of cake
1 pts

italian buttercream
Poor

buttercream was grainy and rather slimy. layers were uneven. masking had many problems including: holes, lines, badly covered, crumbs. piping insufficient
Fair

a couple of problems with the buttercream
cake masking was sufficient with a few problems. decoration was clean and simple
Good

Spread evenly. Signs of some crumbs. Color is consistent.
Excellent

Spread evenly. Smoothly and silky finished. No signs of crumbs. Dye is mixed properly.
Masking was almost perfect with clean lines and decoration
Decorated Cake
1 pts

cream style cake
Poor

Baking product was not satisfactory. Recipe was not followed according to specifications. Fondant and/or Buttercream icing elements missing.
No flavor.
Fair

Baking product was acceptable but presentation and taste were lacking. Fondant and/or Buttercream icing elements missing.
Dry, lacks flavor.
Good

Baking product was good and presentation and taste were good. Food was made according to the recipe Fondant and/or Buttercream icing elements present.
Could be more moist, flavor acceptable.
Excellent

Baking product was made to recipes specifications. The food was presented well and was an excellent product. Fondant and/or Buttercream icing elements missing.
Moist, plenty of flavor.
Uniform
1 pts

Poor
Fair
Good
Excellent
Tools
1 pts

Poor
Fair
Good
Excellent





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