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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
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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
Hard (Hockey Pucks)
Fair
Somewhat Hard
Good
Tender
Excellent
Tender and Flaky
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:
Vocational
Types:
Assignment
(Other)
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