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iRubric: Chocolate Chip Cookies rubric

iRubric: Chocolate Chip Cookies rubric

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Chocolate Chip Cookies 
Rubric Code: UXXXA6W
By ssamaros
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Chocolate Chip Cookies
  Poor

1 pts

Fair

2 pts

Good

3 pts

Super

4 pts

Scaling/Measuring

Poor

50% or less of the ingredients were measured correctly. The proper tools were used to measure the ingredients 50% of the time. ie. baker's scale, measuring spoons, digital scale.
Fair

75% of the ingredients were measured correctly. The proper tools were used to measure the ingredients 75% of the time. ie. baker's scale, measuring spoons, digital scale.
Good

80% of the ingredients were measured correctly. The proper tools were used to measure the ingredients, ie baker's scale, measuring spoons, digital scale.
Super

All of the ingredients were measured correctly. The proper tools were used to measure the ingredients. ie baker's scale, measuring spoons, digital scale.
Mixing/Following Instructions

Poor

The cookie dough was not mixed properly. Being under or over mixed because team was not able to follow along with the recipe or the instructor demonstration resulting in a stiff dough.
Fair

The cookie dough was mixed properly with individual assistance for the team from the instructor because team was not able to follow along with the recipe or the instructor demonstration.
Good

The cookie dough was mixed properly and the team was able to follow along with the recipe and the instructor demonstration 90% of the time resulting in a dough that had a firm, somewhat hard consistency.
Super

The cookie dough was mixed properly and team was able to follow along with the recipe and the instructor demonstrations, resulting in a dough that had a firm but not hard consistency.
Scooping/Panning

Poor

Proper scooping techniques, as demonstrated, were not followed by the team. Four team members did not have an opportunity to scoop cookies. Cookie were uneven in size. Cookies were panned unevenly on the baking sheet.
Fair

Proper scooping techniques, as demonstrated, were not followed by the team. three team members did not have an opportunity to scoop cookies. Cookie were uneven in size. Cookies were panned unevenly on the baking sheet. Cookies were unevenly pressed.
Good

Proper scooping techniques, as demonstrated, were followed by the team. Two team members did not have an opportunity to scoop cookies. Cookies were all the same size. Cookies were panned evenly on the baking sheet. Cookies were evenly pressed.
Super

Proper scooping techniques, as demonstrated, were followed by the team. Each team member had an opportunity to scoop cookies. Cookies were all the same size. Cookies were panned evenly on the baking sheet. Cookies were evenly pressed.
Baking

Poor

Cookies were not carefully monitored during the cooking process. Cookies were not rotated halfway through baking or as needed. Cookies were removed from oven when they were brown and were over baked.
Fair

Cookies were carefully monitored during the cooking process. Cookies were not rotated halfway through baking or as needed. Cookies were removed from oven when they were brown and were slightly over baked.
Good

Cookies were carefully monitored during the cooking process. Cookies were rotated halfway through baking or as needed. Cookies were removed from oven when they were golden brown and were left in the oven until completely baked, not accounting for carry over baking.
Super

Cookies were carefully monitored during the cooking process. Cookies were rotated halfway through baking or as needed. Cookies were removed from oven when they were golden brown and slightly under baked to account for carry over baking.




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