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    Rubrics For Soft Roll Making Practicum

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    RolenOtipepCaboverde
    This document contains rubrics for evaluating students on a soft roll making practicum. It outlines criteria for preparation, timeliness, use of personal protective equipment, baking procedures, output characteristics of the rolls, marketing considerations, post-baking clean up, and monitoring. Students will be assessed on 47 criteria ranging from cleanliness and organization to the technical skills of measuring, mixing, shaping, and baking rolls to standard. Their finished products will be evaluated based on external and internal characteristics like shape, color, texture and flavor.

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    Rubrics For Soft Roll Making Practicum

    Uploaded by

    RolenOtipepCaboverde
    251 views2 pages
    This document contains rubrics for evaluating students on a soft roll making practicum. It outlines criteria for preparation, timeliness, use of personal protective equipment, baking procedures, output characteristics of the rolls, marketing considerations, post-baking clean up, and monitoring. Students will be assessed on 47 criteria ranging from cleanliness and organization to the technical skills of measuring, mixing, shaping, and baking rolls to standard. Their finished products will be evaluated based on external and internal characteristics like shape, color, texture and flavor.

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    Rubrics for Soft Roll Making Practicum

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    This document contains rubrics for evaluating students on a soft roll making practicum. It outlines criteria for preparation, timeliness, use of personal protective equipment, baking procedures, output characteristics of the rolls, marketing considerations, post-baking clean up, and monitoring. Students will be assessed on 47 criteria ranging from cleanliness and organization to the technical skills of measuring, mixing, shaping, and baking rolls to standard. Their finished products will be evaluated based on external and internal characteristics like shape, color, texture and flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    251 views2 pages

    Rubrics For Soft Roll Making Practicum

    Uploaded by

    RolenOtipepCaboverde
    This document contains rubrics for evaluating students on a soft roll making practicum. It outlines criteria for preparation, timeliness, use of personal protective equipment, baking procedures, output characteristics of the rolls, marketing considerations, post-baking clean up, and monitoring. Students will be assessed on 47 criteria ranging from cleanliness and organization to the technical skills of measuring, mixing, shaping, and baking rolls to standard. Their finished products will be evaluated based on external and internal characteristics like shape, color, texture and flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Rubrics for Soft Roll Making Practicum

    Date: _____________

    Rubrics for Making Soft Roll

    Preparation

    __________1. Area is clean and tables are arranged properly.


    __________2. Equipment like gas range, oven and refrigerator are clean.
    __________3. Baking tools are clean dry and complete.
    __________4. Ingredients are ready and available.

    Time

    __________5. Practicum started on time (________)


    __________6. Practicum was finished on time. (_______)

    Personal Protective Equipment

    __________7. Hairnet
    __________8. Gloves
    __________9. Mask
    __________10. Pot Holder
    __________11. Apron
    __________12. White towel (for food contact surfaces)
    __________13. Green ( for hands)
    __________14. Red towel (tables and equipment)

    Procedure (Standard Procedure was observed)

    __________15. Measuring
    __________16. Mixing
    __________17. Kneading
    __________18. Fermentation
    __________19. Rolling, cutting and weighing
    __________20. Rounding
    __________21. Resting
    __________22. Baking
    __________23. Applying eggwash and toppings
    Output
    External Characteristics
    __________24-25. Shape: well proportion, rounded top
    __________26-27. Size : large but not airy
    __________28-29. color : even, rich golden brown
    __________30-31. Crust : tender, crisp, even thickness free from cracks

    Internal characteristics
    _________32-33. Color: creamy white
    _________34-35. Grain : fine, thin walled cells, evenly distributed
    _________36-37. Texture : tender soft, slightly moist
    _________38-39. Flavor: “wheaty” , sweet

    Marketing
    ________40. Presentation of bakery products
    ________41. Labeling of the product
    ________42. Packaging
    ________43. Documentation / picture taking
    ________44. Advertisement/ promotion
    ________46. Selling the product
    ________47. Remitting sales revenue on time

    Post Baking activity

    ________48-49 Tools are washed, sanitized and dried


    ________50-51. Equipment are washed and sanitized
    ________52. Laboratory are is cleaned
    ________53. Inventory of ingredients
    ________54. List of out of stock ingredients

    Checked/ Monitored by:

    HELEN P. CABOVERDE
    TEACHER / SHS BPP NC II

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