Skip to main content

iRubric: Biscuit Evaluation rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Biscuit Evaluation 
Baking(Production) Evaluation
Stamddard--Prepare foods through different cooking methods to preserve nutrient values. Teacher will evaluate the group's performance and baking product.
Rubric Code: HAC42C
By Sam1949
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Baking Evaluation
  Minimal

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Preparation
4 pts

Minimal

Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.
Fair

Student completed most of tasks, but missed one or more of steps
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in completing each preparation task successfully.
Baking
4 pts

Minimal

Student did not focus on task at hand or did not follow instructions.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper baking methods and techniques, but did not practice good time management.
Excellent

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

Minimal

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Finished Product
4 pts

Minimal

Baking product was not satisfactory. Recipe was not followed according to specifications.
Fair

Baking product was acceptable but presentation and taste were lacking.
Good

Baking product was good and presentation and taste were good. Food was made according to the recipe
Excellent

Baking product was made to recipes specifications. The food was presented well and was an excellent product
Thickness/Height
4 pts

Minimal

Uneven top and thickness, 1/2 in or shorter
Fair

level/even top and thickness 1/2 in tall
Good

Level/ even top and thickness 3/4 in tall
Excellent

level/even top and thickness 3/4 to 1 in. tall
Flaky and Airy
4 pts

Minimal

Undercooked interior. Dough and heavy
Fair

Biscuits are heavy and layers are not visible
Good

Biscuits are light weight and air, layers are visible
Excellent

Biscuits are light weight and layers can be peeled away.
Color
4 pts

Minimal

Burned or No color
Fair

Somewhat hard
Good

Pale/Little color
Excellent

Soft
Tenderness
4 pts

Minimal
Fair
Good

Somewhat tender
Excellent
Flavor
4 pts

Minimal

Salty OR floury flavor dominates
Fair

Bland, no distinct flavor
Good

Slightly buttery flavor
Excellent

Balance of salt and butter flavor



Keywords:
  • Baking evaluation

Subjects:


Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.

n178