Scribd
Upload
406 views

Rubrics For Soft Roll Making Practicum

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.

Uploaded by

RolenOtipepCaboverde
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
406 views

Rubrics For Soft Roll Making Practicum

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.

Uploaded by

RolenOtipepCaboverde
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
You are on page 1/ 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

You might also like