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iRubric: Introduction to Baking rubric
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Introduction to Baking
Introduction to Baking
Rubric Code:
H59X67
By
octcculinary
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
Undergraduate
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Practical Exam
Poor
3 pts
Fair
6 pts
Good
10 pts
Preparation and Procedure
10 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.
Time Management
15 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.
Safety and Sanitation
10 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.
Station Organization
10 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.
Clean-up and presentation
10 pts
Poor
Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace. Presentation of assigned tasks was messy and disorganized
Fair
Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas. Presentation of assigned tasks was slightly disorganized and messy
Good
Upon completion, student immediately cleaned all equipment and tools thoroughly. Presentation of assigned tasks was organized and neat.
Item 1-spritz cookie
15 pts
Poor
Student did not follow mixing method properly.
Piping is incorrect.
Cookie is over/under
baked.
Fair
Student attempted to follow proper mixing method but had one or two problem areas
Good
Student followed proper mixing method. cookie is baked properly.
piping is correct.
Item 2 - Cardamom Buttermilk Pie
15 pts
Poor
Pie dough improperly mixed. custard is watery or dry. tunneling. pie is over or under cooked
poor display. poor flavor
Fair
Pie is slightly under or over cooked. student attempted to follow proper mixing and baking method but had one or two problem areas
Good
pie was properly mixed with creamy texture and no curdling. Flavor was appropriate. pie dough was baked properly and displayed well.
Item 4- focaccia
15 pts
Poor
dough is improperly mixed, fermented or proofed or all three. poorly baked. flavor profile was poor.
Fair
student attempted to follow proper mixing, fermenting, proofing and baking with only one or two problem areas
Good
bread was properly baked, proofed, fermented and flavor profile was good
Subjects:
Vocational
Types:
Exam
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