SCORING RUBRIC FOR PREPARE CREAM PUFF

(ANALYTIC RUBRIC)

I. Performance Task Objectives:

After the end of Quarter 4 Prepare and Display Petit Fours(PF), the student is expected to do the following:
1. Prepare and produce cream puffs;
2. Filled and coat baked cream puffs, plate and garnish finished product; and
3. assess the quality of the baked product on overall appearance, balance of color, components and taste.

II. Descriptions of the task:

Each student should prepare all the necessary tools and ingredients needed in baking and plating a baked product. The student should
perform the given recipe and come up with a well-baked cream puffs with its components and should be elegantly plated with toppings that will
complement the final product for overall appearance and palatability. The final product should be evaluated by three (3) critics/food experts. The
critics should be experts in the subject area or in baking bread and pastries; the critics can be a food blogger, food enthusiast, food attendant,
restaurateur, engaged in food business, TLE/TechVoc Home Economics Teachers, Assessor of Cookery Training Course, Chefs or other facilitating
teachers outside the school. If there will be a case that the student is not able to meet the standards of the assessment in plating pastry product and it
was proven that his/her performance didn’t satisfy most of the indicators on the rubric provided , automatically get 50% on his/her grade in
performance task.

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 III. Scoring Rubric
Directions: Below are the constructs and their criteria that are considered in rating the students’ performance in presenting a cream puff. Read each
indicator of the criterion and rate using its corresponding number. Take note that words or phrases that will spell out clearly the difference of each
rating were made bold for easy use of the rubric.

Dimensions/Criteria/Indicators/ Level of Performance

Weight 4 3 2 1
Very Moderately Rating Weight
Excellent Satisfactory Satisfactory Needs Improvement
A. General Appearance (30%) All indicators are
1. The product is attractively plated satisfied during
making it looks appetizing. the presentation 1 to 3 of the
2. There is balance of colors in indicator(s)
presentation. is/ are NOT
3. The ingredients are properly cooked. satisfied 4 to 6 of the
4. The product has the correct texture indicators
and consistency. are NOT
5. The usage of localized ingredients. satisfied All of the
6. All the food components for the indicators are NOT
Baked products are balanced. satisfied
7. Looks sophisticated yet it is easy
to replicate for a function with
great number of guests.

B. Palatability (30%)
1. All parts of the products are edible. All indicators are
(garnishes/wax paper was observed during
removed) the activity 1 or 2 of the
2. All garnishes are functional entry/entries in
and eatable. the scoring 3 or 4 of the
3. The pastry tastes delicious. rubrics is/are entries in the
4. The pastry components complement NOT observed scoring rubrics All of the
each other when it comes to taste. are NOT entries in the scoring
5. Served hot food hot and cold food observed Rubrics are NOT
cold. observed
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 C. Nutritive value(20%)
1. The product is highly nutritious. All indicators
2. Uses more natural ingredients. are satisfied.
3. Most ingredients used in the pastry 1 of the
should be made from scratch. indicators is
(i.e. pastry dough, sauce, NOT satisfied
Coating, glaze and other basic 2 of the
component if utilized) indicators are
NOT satisfied
all of the indicators
are NOT satisfied

D. Time Management (10%) Presented dish ON Presented 1-10 Presented 11-20 Presented more than
or before the minutes late minutes late 20 minutes late after
assigned time of after the time after the time the time of
Checking. of checking. of checking. checking.

E. Budget Friendly Costing (10%)

1. Economical. All indicators
2. Easy to cook. are satisfied. 1 of the
3. The cost of ingredients and materials indicators is
should not exceed P250.00 NOT satisfied 2 or 3 of the
4. Fully accomplished food costing indicators are
with computation. NOT satisfied All of the indicators
are NOT satisfied
Equivalence of weighted Ratings: 4 = 100%; 3.0 to 3.9 = 90-99%; 2.0 to 2.9 = 80 to 89%; 1 to 1.9 = 70 to 79%

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 SCORING RUBRIC FOR PREPARE CREAM PUFF
(HOLISTIC RUBRIC)

SCORE DIMENSIONS/INDICATORS
(General appearance, palatable, nutritive value, time management and budget friendly)
5 Competent in all indicators.
4 Proficient in most indicators with minimal adjustment to be made.
3 Apprentice level that lacks one indicator involved.
2 Novice level that lack two indicator involved.
1 Need improvement(lacks 3 or more indicators involved)

Prepared by: Madapdap Resettlement High School Teachers

Richard T. Dizon Jaecel Ann D. Manio

Rose Ann Sampang Neysie G. Mariano
Jayson Tongol
Edsar A. Bondoc