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Making Pizza Dough 
With the use of a standardized recipe, correct ingredients, proper tools, and equipment, the student will prepare, portion, and store dough for 16 20"x 24" pan pizzas
Rubric Code: LBW498
By mmtarlecki
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Batching Pizza Dough
0 % With the use of a standardized recipe, correct ingredients, proper tools, and equipment the student will prepare, portion, and store dough for 16 20"x 24" pan pizzas
  Poor

Student demonstrate little or no comprehension of proper productions practices. Remediation will be required

50 pts

Adequate

Student demonstrates 90%comprehension of production practice. Some review will be required.

75 pts

Proficient

Student demonstrates excellent comprehension of production practices. No review is required

100 pts

Mis en Place/Sanitation
20 pts

Student will be in proper uniform, demonstrate mis en place, and demonstrate proper hand and work area sanitation
Poor

Student demonstrates little or no organization in preparing for production. Mis en place procedures are not followed
Adequate

Students demonstrates adequate organization for preparation 90 % 0f the steps required for mis en place are followed.
Proficient

Student demonstrates efficent organization for preparation. 100% of Mis en place is followed.
Combining Ingredients
20 pts

Student will properly measure and combine all pizza dough ingredients in a 20 quart mixing bowl
Poor

Student does not follow the proper steps to measure and combine all ingredients. Innacurate measurements are made. Student requires extensive help.
Adequate

Student follows the proper steps to measure and combine all ingredients with some help.
Proficient

Student follows the proper steps to measure and combine all ingredients effiecently and with out help.
Setting up a 20 quart mixer for use
20 pts

The student will use a 20 quart floor mixer to make dough.
Poor

Student does not follow proper procedure in setting up the mixing bowl and installing the proper dough hook for blending. Require extensive help.
Adequate

Student follows proper procedure for setting up the mixing bowl and installing the dough hook with little or no help.
Proficient

Student follows proper procedure for setting up the mixing bowl and installing the dough hook with no help.
Blending
20 pts

Student will add all ingredients into mixing bowl and set proper mixing speed. The product will mix until all ingredients come to gether to form a ball like shape
Poor

Student uses improper techniques for transferring ingredients into bowl.
There is product waste due to sloppiness. Student does not check for proper mixing speed begore blending. Student required much help.
Adequate

With little or no help, student use proper techniques for transferring ingredients into the bowl.The proper speed was used and the doughball was correctly formed
Proficient

With no help,student use proper techniques for transferring ingredients into the bowl.The proper speed was used and the doughball was correctly formed
Batching and Storing
20 pts

Student will remove dough from bowl and onto a wooden table. Dough will be hand kneaded and then portioned into 16 22oz portions by using fractional cutting. Individual doughs will be rounded into ball shaped portion, then wrapped and store on sheet trays .
Poor

Student is sloppy in transferring dough ball to wooden table,
losing product. Student unable to use or need much help in using fractional cutting to divide the dough into 16 equal portions. Students need help in wrapping and storing.
Adequate

With little or no help, student is able to transfer product to the wooden table, use fractional cutting to divide the dough into 16 equal portions, properly wrap, and store dough,
Proficient

With no help,student is able to transfer product to the wooden table, use fractional cutting to divide the dough into 16 equal portions, properly wrap, and store dough.



Keywords:
  • Mis en place, sanitation, organization, prepare, fractional ,portion, wrap, store

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