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Cheese Danish 
ADVANCED BAKING- PUFF PASTRIES
The learners should understand the elements of making a danish pastry. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.
Rubric Code: N238898
By ameebeth
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12, Graduate

Powered by iRubric Baking Presentation
  Distinguished

4 pts

Proficient

3 pts

Basic

2 pts

Below Expectations

1 pts

Non-Performance

0 pts

Knows Oven Temps

Distinguished

Quickly able to set oven to appropriate oven temperature. Knows how to adjust using a convection oven.
Proficient

Sufficiently able to set oven temperature. Hesitation was prominent.
Basic

Able to set oven temperature. Was not absolutely positive for all given scenarios.
Below Expectations

Could figure out only some of the procedures to set the oven temperature.
Non-Performance

Did not know any procedures to set oven temperature.
Properly Prepped Dough

Distinguished

Dough was prepped appropriately in an expert manner for the necessary amount of time.
Proficient

Sufficiently prepped, just barely under the required time necessary.
Basic

The dough was prepped, but there was not enough time for clean up.
Below Expectations

The dough was not properly arranged and there was not enough time for clean up.
Non-Performance

The dough was not prepped and space was not cleaned.
Shaping of Puff Pastry

Distinguished

The Danish pastry was expertly rolled and shaped. It looks exactly like or better than the model.
Proficient

Danish pastry is very close to the model, just missing a few minor details.
Basic

Danish Pastry resembles the model but is missing key shaping elements.
Below Expectations

Danish Pastry is very oddly shaped and hardly resembles the model.
Non-Performance

The Danish Pastry has not been shaped or presented.
Rolling of Dough

Distinguished

The dough was expertly cut, stretched and rolled into a version identically matching the model.
Proficient

Dough was cut, stretched and rolled into a version almost matching the model.
Basic

Still looks like a Danish pastry but missing details necessary to closely convey model.
Below Expectations

Hardly resembles the model, missing at least half of the exact measurements and techniques.
Non-Performance

The pastry has not been rolled or presented.
Sufficient Baking Time

Distinguished

Expertly timed oven to match the brown crust of model pastries. Knew to cut bake time since using convection oven.
Proficient

Very close to model pastries, either a little too dark or too light. Did not take into consideration the adjustment needed for convection baking.
Basic

Still edible but significantly too dark or light due to not properly taking the convection oven times into consideration.
Below Expectations

Pastries were either overly burnt or undercooked.
Non-Performance

The pastries have not been baked or presented.



Keywords:
  • Baking, Pastries, Laminated Dough



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