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iRubric: Intro to Baking & Pastry Midterm Rubrics
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Intro to Baking & Pastry Midterm Rubrics
Intro to Baking & Pastry Midterm Rubrics
Intro to Baking & Pastry Practical Exam
Rubric Code:
W5689X
By
chefwendy
Ready to use
Public Rubric
Subject:
Arts and Design
Type:
Exam
Grade Levels:
Undergraduate
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Soft Yeast Dinner Rols- 1/2 Recipe
3 oz. Rolls
Poor
1.65 pts
Fair
1.85 pts
Good
2.125 pts
Superior
2.5 pts
Uniformity (Size/Weight)
Poor
Very inconsistent in weight. Needs much improvement on shaping
Fair
Somewhat consistent in weight. Shaping is better, but still needs work.
Good
Fairly consistent in weight. Shaping is consistent
Superior
Very consistent in weight. Rolls are perfectly shaped; nice and round.
Taste/Smell
Poor
Extreme yeasty smell. Off-taste; too much salt or sugar; ingredients not scaled out properly
Fair
Overly yeasty smell. Somewhat of an off-taste.
Good
Only slight smell of yeast. Taste/flavor is there, but not quite superior.
Superior
Very faint smell of yeast. Taste is exactly how it should be; a freshly baked dinner roll
Texture
Poor
Extremely underproofed or overproofed. Extremely dense and heavy for it's size. Seams in dough are visible, or irregular holes from improper shaping
Fair
Underproofed or overproofed. Dense, heavy for it's size. Seams in dough are slightly visible. May have some irregular holes from improper shaping.
Good
Only very slightly overproofed or underproofed. Rolls, are lighter with nice, even crumb
Superior
Perfectly proofed. Nice and light for the size. Even, soft crumb. No irregular holes.
Mise en Place
Poor
Fair
Good
Superior
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late
Fair
Fair measuring/mixing/shaping technique; presented 5-10 minutes late.
Good
Proper measuring/mixing/shaping technique; presented on time, but rolls are not at the proper serving temperature.
Superior
Proper measuring/mixing/shaping technique, and presented on time; rolls at the right temperature for tasting.
Country Biscuits-1/2 recipe
Rolled out 1" thick. Baked height should be 2 1/2-3"
Poor
1.65 pts
Fair
1.85 pts
Good
2.125 pts
Superior
2.5 pts
Uniformity (Size/Weight)
Poor
Inconsistent on every level.
Fair
Fairly inconsistent in either weight/size and/or height.
Good
Pretty consistent in weight. Size/height pretty consistent as well.
Superior
Consistent in weight. Size should be a maximum of 3" in diameter. No split in the middle from the cutter.
Taste
Poor
Off-smells and/or tastes of Baking Powder and/or Baking Soda, or flat taste from not enough salt, or overly sweet from too much sugar. Either under or overbaked. Cut too thin.
Fair
Not rolled out thick enough; did not rise enough. Tastes dry
Good
No off-smells or tastes, but either underbaked or overbaked.
Superior
Smell and taste of buttermilk, and a little salt and sugar. No off-smells or taste. Perfectly baked.
Texture
Poor
Tough from over-working or over-mixing. Split in the middle from twisting the cutter.
Fair
Dough is wet; too much buttermilk incorporated. Did not brush off excess flour.
Good
Made by hand, not in the mixer. Texture is more flaky than mealy.
Superior
Crisp on outside, soft and tender in the middle. Dough was not over-handled. No floury appearance
Mise en Place
Poor
Fair
Good
Superior
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late
Fair
Fair measuring/mixing/shaping technique; presented 5-10 minutes late.
Good
Proper/improper measuring/mixing/shaping technique; presented on time, but biscuits are not at the proper serving temperature, and/or at the right temperature for tasting.
Superior
Proper measuring/mixing/shaping technique, and presented on time; biscuits at the right temperature for tasting.
Spritz Cookies- 1/2 recipe
Piped out at 1 oz. each
Poor
1.65 pts
Fair
1.85 pts
Good
2.125 pts
Superior
2.5 pts
Uniformity (Size/Weight)
Poor
Inconsistent in weight and appearance. Improper technique on all levels.
Fair
Fairly inconsistent in weight and appearance. Piping technique needs work. (More like pretzels than rosettes)
Good
Fairly consistent in weight and appearance. Pretty good piping technique.
Superior
Consistent in weight. Uniform in appearance. Beautiful piping technique.
Taste
Poor
Grossly under-baked or over-baked, and/or off-taste of salt
Fair
Possible off-taste, but more so under or over-baked.
Good
Nice flavor with addition of Vanilla Bean, and/or Citrus zest, and/or Almond Extract. Slightly under or over baked.
Superior
Nice flavor with addition of Vanilla Bean, and/or Citrus zest, and/or Almond Extract. Perfectly baked.
Texture
Poor
Too much spread; cannot see rosette design. Too much color. Cookie is tough/heavy
Fair
Spread. Butter and sugar not properly creamed or overly creamed. Texture is too crisp.
Good
A little spread, but rosette shape is still present. Texture is crisp, light and tender.
Superior
Crisp, light, tender texture. Rosette shape intact; butter/sugar properly creamed. Very little spread.
Mise en Place
Poor
Fair
Good
Superior
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late
Fair
Fair measuring/mixing/shaping technique; presented 5-10 minutes late.
Good
Proper/improper measuring/mixing/shaping technique; presented on time, but cookies are either under-baked or over-baked.
Superior
Proper measuring/mixing/shaping technique, and presented on time; cookies at the right temperature for tasting.
Pecan Pie- 1/4 recipe filing
All maple syrup, or 1/2 maple, 1/2 corn syrup.
Mealy pie dough-9"
Poor
1.65 pts
Fair
1.85 pts
Good
2.125 pts
Superior
2.5 pts
Appearance
Poor
Crust has either shrunk or shape/fluting is lost, cracked or broken. Filling is grossly overbaked; pecans are burnt.
Fair
Crust is too thin, over or under baked; too dark or pale. Shrinkage. Filling is over-baked; pecans on top are burnt.
Good
Crust is either a little too thick or thin. A little shrinkage. Filling is slightly over or under-baked.
Superior
Crust has a nice design. Perfect thickness, touching the rim of the pie pan. Pecans are left whole, shiny from the filling.
Taste
Poor
Filling is grossly over-baked; burnt taste from pecans and crust. (There is a bitterness)
Fair
Filling is over-baked, but not burnt. Crust is dark, but not burnt.
Good
Filling is slightly over or under-baked. Crust is either slightly over or under baked.
Superior
Filling is set; perfectly baked. Taste is of toasted pecan, maple, and brown sugar. Crust has nice color; perfectly baked.
Texture
Poor
Crust is very tough. Over-worked. Rolled out either way too thick or thin. Not holding up when cut, or under-baked and doughy. Filling/pecans are over-baked and/or burnt.
Fair
Crust is a little tough. Rolled out slightly too thin or thick. Barely holding up when cut, or under-baked and doughy. Filling/pecans over-baked, looks curdled.
Good
Crust is mealy/tender. Nice thickness top/bottom, but either slightly over or under-baked. Filling is just slightly overcooked, but not dry looking.
Superior
Mealy, tender crust. Perfect thickness on outside and bottom of pie. (Holding it's shape when cut)
Filling is set, not curdled looking or dry.
Mise en Place
Poor
Fair
Good
Superior
Technique/Timing
Poor
Improper technique on all levels; presented 15 minutes late
Fair
Fair measuring/mixing/shaping technique; presented 5-10 minutes late.
Good
Proper measuring/mixing/shaping technique; presented on time, but the pie is not at the proper serving temperature.
Superior
Proper measuring/mixing/shaping technique, and presented on time; pie is at the right temperature for tasting.
Subjects:
Arts and Design
Types:
Exam
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