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iRubric: Pastry Arts- international breads rubric

iRubric: Pastry Arts- international breads rubric

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Pastry Arts- international breads 
Pastry Arts- tortes and gateaux
Rubric Code: MX235C4
By lialewis
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 6-8, 9-12, Undergraduate

Powered by iRubric international breads practical exam
  task not completed

0 pts

Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 %

task not completed

not complete- no time line, recipes or preparation done.
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 %

task not completed

student more than 20 minutes late with display
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 %

task not completed

unacceptable
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 %

task not completed

no attempt at organization made
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 %

task not completed

station remained messy and student had to be reminded to clean.
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-Lean Dough
10 %

task not completed

bread is missing or unusable. Student has more than 5# extra dough
Poor

Student did not follow mixing method properly. Bread is under baked or burned, has signs of severe poor mixing or proofing. Student has more than 2# extra dough.
Fair

Student attempted to follow proper mixing/proofing/baking method but had one or two problem areas. student has 1-2# extra dough
Good

Student followed proper mixing method. Bread crumb and flavor are well developed and baked. student has less than 1# extra dough
Item 1.1- batard
2 %

2 ea
task not completed

bread is missing or unusable
Poor

batard is shaped or scaled incorrectly. under or over baked. crust, crumb and color are incorrect. Student didn't score bread.
Fair

batard is shaped or scaled correctly. Slightly under or over baked. crust, crumb and color are mostly appropriate with few problem areas. Scoring was attempted, but has problems.
Good

batard is shaped or scaled correctly.Baked correctly. crust, crumb and color are well developed and bread is scored appropriately.
Item 1.2- baguette
2 %

2 ea
task not completed

cake is missing or unusable
Poor

baguette is shaped or scaled incorrectly. under or over baked. crust, crumb and color are incorrect. Student didn't score bread.
Fair

baguette is shaped or scaled correctly. Slightly under or over baked. crust, crumb and color are mostly appropriate with few problem areas. Scoring was attempted, but has problems.
Good

baguette is shaped or scaled correctly.Baked correctly. crust, crumb and color are well developed and bread is scored appropriately.
Item 3- boule
2 %

2 ea.
task not completed

cake is missing or unusable
Poor

boule is shaped or scaled incorrectly. under or over baked. crust, crumb and color are incorrect. Student didn't score bread.
Fair

boule is shaped or scaled correctly. Slightly under or over baked. crust, crumb and color are mostly appropriate with few problem areas. Scoring was attempted, but has problems.
Good

boule is shaped or scaled correctly.Baked correctly. crust, crumb and color are well developed and bread is scored appropriately.
Item 4- Challah Dough
10 %

task not completed

bread is missing or unusable. Student has more than 5# extra dough
Poor

Student did not follow mixing method properly. Bread is under baked or burned, has signs of severe poor mixing or proofing. Student has more than 2# extra dough.
Fair

Student attempted to follow proper mixing/proofing/baking method but had one or two problem areas. student has 1-2# extra dough
Good

Student followed proper mixing method. Bread crumb and flavor are well developed and baked. student has less than 1# extra dough.
Item 4.1- 6 strand braid
2 %

1 ea
task not completed

bread is missing or unusable
Poor

braid is incorrect. dough not eggwashed, incorrectly proofed and finished. incorrectly scaled. Crust, crumb and color are incorrect but still sellable.
Fair

bread is correctly scaled with some problems braiding. Braid is not appropriately egg washed or proofed. Crust, crumb and color are mostly correct.
Good

Braid is correct with no problems. dough is appropriately washed, proofed and baked. Crust, crumb and color are perfect.
Item 4.2- modified 4 braid
2 %

3 ea
task not completed

bread is missing or unusable
Poor

braid is incorrect. dough not eggwashed, incorrectly proofed and finished. incorrectly scaled. Crust, crumb and color are incorrect but still sellable.
Fair

bread is correctly scaled with some problems braiding. Braid is not appropriately egg washed or proofed. Crust, crumb and color are mostly correct.
Good

Braid is correct with no problems. dough is appropriately washed, proofed and baked. Crust, crumb and color are perfect.
Item 4.3- Kaiser Rolls
2 %

1 doz ea
task not completed

bread is missing or unusable
Poor

braid is incorrect. dough not eggwashed, incorrectly proofed and finished. incorrectly scaled. Crust, crumb and color are incorrect but still sellable.
Fair

bread is correctly scaled with some problems braiding. Braid is not appropriately egg washed or proofed. Crust, crumb and color are mostly correct.
Good

Braid is correct with no problems. dough is appropriately washed, proofed and baked. Crust, crumb and color are perfect.
Item 5- Brioche a la tete
5 %

task not completed

bread is missing or unusable
Poor

Student did not follow mixing method properly. Bread is under baked or burned, has signs of severe poor mixing or proofing. bread is poorly shaped. Student has more than 2# extra dough.
Fair

Student attempted to follow proper mixing/proofing/baking/shaping method but had one or two problem areas. student has 1-2# extra dough
Good

Student followed proper mixing/ shaping method. Bread crumb and flavor are well developed and baked. student has less than 1# extra dough
Item 6- Croissants
5 %

6 each
task not completed

bread is missing or unusable
Poor

Student did not follow mixing method properly. Bread is under baked or burned, has signs of severe poor mixing or proofing. dough incorrectly proofed and finished. incorrectly scaled. Crust, crumb and color are incorrect but still sellable.
Fair

bread is correctly scaled/shaped with some problems. Lamination has seperated and butter has leaked out. bread is not appropriately egg washed or proofed. Crust, crumb and color are mostly correct.
Good

Bread is well shaped and laminated. butter has stayed inside and the croissants were appropriately finished.
Item 7 Research Bread
3 %

task not completed

bread is missing or unusable
Poor

Student did not follow mixing method properly. Bread is under baked or burned, has signs of severe poor mixing or proofing. Student has more than 2# extra dough.
Fair

Student attempted to follow proper mixing/proofing/baking method but had one or two problem areas. student has 1-2# extra dough
Good

Student followed proper mixing method. Bread crumb and flavor are well developed and baked. student has less than 1# extra dough




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