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

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.

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