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Rubric Performance Pan de Sal

bpp rubrics pandesal

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crisarellano0930
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217 views2 pages

Rubric Performance Pan de Sal

bpp rubrics pandesal

Uploaded by

crisarellano0930
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
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NAME: ______________________________________ DATE: ____________________

GRADE & SECTION: ____________________________

NAME OF THE PRODUCT: ______________________________

RUBRICS #1: Process


PERFORMANCE LEVEL
DIMENSION EXCELLENT VERY SATISFACTORY NEEDS POINTS
(16-20 PTS) SATISFACTORY (6-10 PTS) IMPROVEMENT EARNED
(11-15 PTS.) (1-5 PTS)
1. Use of tools and
equipment
2. Application of
procedures
A. Manifest very clear
understanding of the
step-by-step
procedures.
B. Works
independently with
ease and confidence
at all times
3. Safety work habits
4. Completeness of task
5. Time management
TOTAL:

RUBRICS #2: Characteristics of Well-Made Bread


PERFORMANCE LEVEL
DIMENSIONS EXCELLENT VERY SATISFACTORY NEEDS POINTS
(16-20 PTS) SATISFACTORY (6-10 PTS) IMPROVEMEN EARNED
(11-15 PTS.) T (1-5 PTS)
1. Large for its size
2. Well-rounded top
3. Free from cracks and
bulges
4. Crust is thin
5. Even brown color
6. Fine and even grain
7. Elongated cells and thin
cell wall
8. Crumb is smooth, soft,
elastic, and creamy white
9. Does not crumble easily
10. Has sweet and nutty
odor, not sour
TOTAL:
RUBRICS #3: Plating of Bread Products
DIMENSION EXCELLENT VERY SATISFACTORY NEEDS POINTS
(16-20 PTS) SATISFACTORY (6-10 PTS) IMPROVEMENT EARNED
(11-15 PTS.) (1-5 PTS)
A. General Appearance
1. The product is
attractively plated
making it looks
appetizing.
2. There is a balance of
colors in presentation
3. The bread is properly
baked
4. The product has correct
textures and consistency
5. All the food components
for baked products are
balanced.
6. Look sophisticated yet it
is easy to replicate for a
function with a great
number of guests.
B. Palatability
1. All parts of the products
are edible
2. All garnishes are
functional and edible
3. The bread tastes
delicious
4. The bread component
complements each other
when it comes to tastes
5. Served hot food hot and
cold food cold.
TOTAL:

RUBRICS #4: Packaging Material Used


DIMENSIONS EXCELLENT VERY SATISFACTORY NEEDS POINTS
(16-20 PTS) SATISFACTORY (6-10 PTS) IMPROVEMENT EARNED
(11-15 PTS.) (1-5 PTS)
1. Design of exterior
packaging
2. Wise use of material
3. Proper labeling
4. Durability
5. Appropriateness to the
bread product
TOTAL:

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