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Baking and Pastry Rubric: Total Score (Possible 100 Points)

The document provides instructions and evaluation criteria for a final term examination in a Bread and Pastry course. Students were organized into groups of 5 and assigned to prepare a specific type of cookie. The examination tests students on safety, sanitation, use of tools and time management in baking as well as the appearance, color, texture, and taste of the finished cookies. Students are evaluated on a scale of 0-10 points for each criteria, with exemplary work awarded 8-10 points. The cookies will be assessed based on uniformity, appearance, even color, moist and tender texture, and blended flavor.

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BSHM 2A
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507 views1 page

Baking and Pastry Rubric: Total Score (Possible 100 Points)

The document provides instructions and evaluation criteria for a final term examination in a Bread and Pastry course. Students were organized into groups of 5 and assigned to prepare a specific type of cookie. The examination tests students on safety, sanitation, use of tools and time management in baking as well as the appearance, color, texture, and taste of the finished cookies. Students are evaluated on a scale of 0-10 points for each criteria, with exemplary work awarded 8-10 points. The cookies will be assessed based on uniformity, appearance, even color, moist and tender texture, and blended flavor.

Uploaded by

BSHM 2A
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

DON HONORIO VENTURA STATE UNIVERSITY

Moras dela Paz Sto Tomas, Pampanga


College of Hospitality & Tourism Management

BREAD AND PASTRY FINAL TERM EXAMINATION

Name: REYES, AMAR B Name: OCAMPO, JIM LESTER


Name: FRANCIA, DARWIN Name: MAGDAMIT, JENNY
Name: PINEDA, MARTIN LORENZO RECIPE
NAME: VANILLA SANDWICH COOKIES

GENERAL DIRECTION:
Bread & Pastry recognizes students who demonstrate their creativity in baking and pastry. Students (group of 5) must prepare a cookie
baking project using standardized recipes. The 11 basic types of cookies are classified by the way the dough is handled. There’s also a
“faux cookie”, the no- bake cookie. No pre-packaged mixes may be used in the recipe.Designated type of cookie for the group was
posted to the Google classroom prior to the examination for advance research.

BAKING AND PASTRY RUBRIC


EVALUATION CRITERA Needs Improvement Good Exemplary Points
(0-4) (5-7) (8-10) Awarded

SAFETY APPEARANCE
Clothing and Appearance Non-professional appearance, Neat appearance Professional
attire and/or grooming attire & grooming appearance, attire &
but lacks polish grooming
Safety Disregard of safety, creating Shows minimal Follows all safety
unsafe situation during safety concerns practices
competition
Sanitation Unsanitary situation creates Shows minimal Follows all sanitation
unsafe product sanitation concerns practices
during presentation

EQUIPMENT & TOOLS


Equipment, Tools and Selection & usage of Selection & usage Selects and uses all
Techniques tools/equipment lacks of tools/equipment tools/equipment
understanding and occasionally lacks correctly & safely
demonstration of skills safe understanding
& appropriate
industry techniques
FOOD PRODUCTION
Mise en place, Time Did not manage time or utilize Managed time and Utilized time and mise
Management, Waste mise en place to complete each mise en place to en place to complete
task, excessive waste complete most each task on time,
tasks on time, some minimum waste
waste
FOOD PRESENTATION
Product Appearance Flat, smooth, dry Not uniform in Uniform thickness and
shape and size; has size, slightly round,
peaks and/or shiny, pebbled top.
cracks. No sheen
Color Pale light to tan, some spots or No spots or streaks Even color, no spots or
streaks Even golden brown, no streaks
spots or streaks
Texture Dry or crumbly Course, uneven Moist, tender, with
grain, tunneling light crumb. Even,
medium fine grain
Taste Has very little flavor Has some flavor Pleasing, well-blended
flavor
INSTRUCTIONS 0 points: Did not follow the given instructions
10 points: Did follow the given instructions
Total score (possible 100 points)

Prepared by: Noted by:

SHEENA CASSANDRA N. VILLANUEVA JOVITA G. RIVERA, Ph.D


Instructor I Campus Director

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