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iRubric: Baking - Lab Practical Part 1 rubric
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Baking - Lab Practical Part 1
Intro to Baking - Lab Practical
Basic Baking & Pastry Lab Practical Grading Rubric
Rubric Code:
GX2687X
By
robertst
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12, Undergraduate
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French Rolls - Knots
1 dozen
Poor
1 pts
Fair
2 pts
Good
3 pts
Superior
4 pts
Uniformity (Size/Weight)
Poor
Very inconsistent in weight. Needs much improvement on shaping.
Fair
Somewhat consistent in weight. Shaping is better, but still needs work.
Good
Fairly consistent in weight. Shaping is consistent.
Superior
Very consistent in weight. Rolls are perfectly shaped; nice and round.
Taste/Smell
Poor
Extreme yeasty smell. Off-taste; too much salt or sugar; ingredients not scaled out properly.
Fair
Overly yeasty smell. Somewhat of an off-taste.
Good
Only slight smell of yeast. Taste/flavor is there, but not quite superior.
Superior
Very faint smell of yeast. Taste is exactly how it should be; a freshly baked dinner roll.
Texture/Appearance
Poor
Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping. Poor Color.
Fair
Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping. Color not uniform.
Good
Only very slightly overproofed or underproofed. Rolls are light with nice, even crumb. Nice color from proper egg wash.
Superior
Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes. Nice even color from proper egg wash.
Muffins
1 dozen
Poor
1 pts
Fair
2 pts
Good
3 pts
Superior
4 pts
Uniformity (Size/Weight)
Poor
Inconsistent on every level.
Fair
Fairly inconsistent in either weight/size and/or height in relation to each other.
Good
Pretty consistent in weight. Size/height pretty consistent in terms of portion and relative to each other.
Superior
Consistent in weight. Size should be uniform among all units. No visible variations in thickness or portions.
Taste/Smell
Poor
Improper smell and/or taste of baking powder and/or baking soda, or flat taste from not enough salt, or overly sweet from too much sugar. Either under or overbaked.
Fair
Proper smell and taste. Not rolled out thick enough; did not rise enough. Tastes a bit dry. Slightly under or overbaked.
Good
Proper smell and taste but underbaked or overbaked.
Superior
Proper smell and taste. Perfectly baked.
Texture/Appearance
Poor
Tough from over-working or over-mixing. Improper appearance from possible improper mise en place.
Fair
Dough is slightly tough or overly wet. Mise en place appears correct. Bake time and cooling not exact.
Good
Texture is more flaky than mealy. Proper color and bake time used.
Superior
Crisp on outside, soft and tender in the middle with flaky layering visible. Dough was not over-handled. No floury appearance
Biscuits
1 dozen
Poor
1 pts
Fair
2 pts
Good
3 pts
Superior
4 pts
Uniformity (Size/Weight)
Poor
Inconsistent in weight and appearance. Improper portioning and technique on all levels.
Fair
Fairly inconsistent in weight and appearance
Good
Fairly consistent in weight and appearance
Superior
Consistent in weight. Uniform in appearance
Taste/Smell
Poor
Grossly under-baked or over-baked, and/or off-taste of salt or flour or sugar.
Fair
Possible off-taste, but more so under or over-baked.
Good
Nice flavor. Slightly under or over baked. Nice brown top.
Superior
Nice flavor and Perfectly baked. Perfect color.
Texture/Appearance
Poor
Biscuit is tough. Flour was overworked. not mixed properly. Not baked properly. Under or over baked.
Fair
Biscuit not mixed properly. under or over mixed.
Good
Biscuit was mixed properly. Nice even texture. soft and flaky interior.
Superior
Very tender texture. Flaky and soft interior.
Kitchen Skills
Poor
1 pts
Fair
2 pts
Good
3 pts
Superior
4 pts
Sanitation & Safety
Poor
No sanitizer bucket used, major issues with cleanliness and sanitation. Improper use of knives and cutting boards.
Fair
Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Some improper use of knives and cutting boards.
Good
Proper sanitizer bucket used, minor issues with cleanliness and sanitation. Proper use of knives and cutting boards.
Superior
Proper sanitizer bucket used, no issues with cleanliness and sanitation. Diligent about saitizing between fidderent tasks. Proper use of knives and cutting boards.
Technique/Timing
Poor
Improper technique on all levels and items presented 15 minutes late.
Fair
Fair measuring, mixing, & shaping technique; presented 5-10 minutes late.
Good
Proper measuring, mixing, & shaping technique; presented on time, but items not properly glazed, portioned, and presented.
Superior
Proper measuring, mixing, & shaping technique; presented on time, all items are properly glazed, portioned, and presented.
Organization/Mise en Place
Poor
Work station very unorganized and messy. Inefficient use of space. Improper setup and use of mise en place space and time. Gross mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Fair
Work station unorganized and messy. Inefficient use of space. Some mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Good
Work station somewhat unorganized and messy. No apparent mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Superior
Work station very organized and efficient use of space. Proper setup and use of mise en place space and time. No mistakes with mise en place of recipes and equipment or tools necessary for tasks.
Subjects:
Arts and Design
Vocational
Types:
Exam
Assessment
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