Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 289 views

    Hmpe 4 (Bread and Pastry Production) Rubrics: Evaluation Criteria

    Uploaded by

    Jon Paul Donato
    This rubric evaluates students on bread and pastry production based on safety, sanitation, equipment use, food production, and final food presentation. Students are scored on a scale of 0-10 in each category, with 0-4 needing improvement, 5-7 being good, and 8-10 being exemplary. The rubric focuses on proper safety procedures, cleanliness, time management, waste reduction, uniform shape and appearance of baked goods, ideal color, texture, and taste. The total possible score is 100 points.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Hmpe 4 (Bread and Pastry Production) Rubrics: Evaluation Criteria

    Uploaded by

    Jon Paul Donato
    289 views1 page
    This rubric evaluates students on bread and pastry production based on safety, sanitation, equipment use, food production, and final food presentation. Students are scored on a scale of 0-10 in each category, with 0-4 needing improvement, 5-7 being good, and 8-10 being exemplary. The rubric focuses on proper safety procedures, cleanliness, time management, waste reduction, uniform shape and appearance of baked goods, ideal color, texture, and taste. The total possible score is 100 points.

    Original Title

    HMPE 4 rubrics

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This rubric evaluates students on bread and pastry production based on safety, sanitation, equipment use, food production, and final food presentation. Students are scored on a scale of 0-10 in each category, with 0-4 needing improvement, 5-7 being good, and 8-10 being exemplary. The rubric focuses on proper safety procedures, cleanliness, time management, waste reduction, uniform shape and appearance of baked goods, ideal color, texture, and taste. The total possible score is 100 points.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    289 views1 page

    Hmpe 4 (Bread and Pastry Production) Rubrics: Evaluation Criteria

    Uploaded by

    Jon Paul Donato
    This rubric evaluates students on bread and pastry production based on safety, sanitation, equipment use, food production, and final food presentation. Students are scored on a scale of 0-10 in each category, with 0-4 needing improvement, 5-7 being good, and 8-10 being exemplary. The rubric focuses on proper safety procedures, cleanliness, time management, waste reduction, uniform shape and appearance of baked goods, ideal color, texture, and taste. The total possible score is 100 points.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    HMPE 4 (BREAD AND PASTRY PRODUCTION)

    Rubrics
    Name: _______________________________________ Section: __________________
    Group Name: _________________________________ Laboratory #: _______

    Evaluation Criteria Needs Good 5-7 Exemplary 8-10 Points


    Improvement 0-4 Awarded
    Safety & Appearance (30
    points)
    Clothing & Appearance Non-professional Neat appearance Professional
    appearance, attire attire & grooming appearance, attire &
    and/or grooming but lacks polish grooming
    Safety Disregard of safety, Shows minimal Follows all safety
    creating unsafe safety concerns practices
    situation during
    competition
    Sanitation Unsanitary situation Shows minimal Follows all sanitation
    creates unsafe product sanitation concerns practices
    during presentation

    Equipment & Tools (10 points)


    Equipment, Tools & Selection & usage of Selection & usage of Selects and uses all
    Techniques tools/equipment lacks tools/equipment tools/equipment
    understanding and occasionally lacks correctly
    demonstration of skills safe understanding & safely
    & appropriate
    industry techniques

    Food Production (10 points)


    Mise en place, Did not manage time or Managed time and Utilized time and mise
    Time Management, Waste utilize mise en place to mise en place to en place to complete
    complete each task, complete most tasks each task on time,
    excessive waste on time, some waste minimum waste
    Food Presentation (50 points)
    Product Appearance -20 Flat, smooth, dull top Not uniform in Uniform shape and
    shape and size; has size, slightly round,
    peaks and/or shiny, pebbled top.
    cracks. No sheen Loaf breads have
    cracked
    Color Pale light to tan, some Light brown or tan, Even golden brown, no
    spots or streaks no spots or 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.

    Total Score
    (100 possible points)

    RAGANDAP, JOHN PAUL B.


    Instructor

    You might also like