STANDARD SCORE SHEET FOR CHIFFON CAKE

NOTE: Use this score sheet / rubrics in rating your product.

Excellent Very
CHARACTERISTICS Good (3) Fair (2) Poor (1)
(5) Good (4)
External Characteristics
1. Shape:
well-proportioned; symmetrical; rounded top
2. Size:
large but not airy; proportional to weight
3. Color:
even; rich golden brown
Internal Characteristics
1. Color:
creamy white; free from streaks
2. Grain:
fine; thin-walled cells, evenly distributed
3. Texture:
tender; soft; slightly moist
4. Flavor:
exact taste base on specifications, not too sweet
or sour

Total Points:

Comments/Suggestions:

PERFORMANCE RUBRIC
NOTE: Use this score sheet / rubrics in rating your product.
Excellent
Shows leadership skills
within group and class,
Areas of shows professionalism,
Concern mastered techniques,
shows creativity and
completes assigned jobs
and kitchen duties.
The student practiced
excellent time management
Preparation/Time
in completing each
Management (20)
preparation task
successfully.
Student demonstrated
proper baking technique,
Technique/Skills
completed all instructions
(30)
successfully, and finished
on time.
Students demonstrated
safety and sanitation
Safety/Sanitation
practices and ensured they
(30)
were practiced by others in
the group.
Students demonstrated the
safety and sanitation
Teamwork/Clean-
practices and ensured they
up (10)
were practiced by others in
the group.
The baking product was
made to the recipe’s
Production (10) specifications. The food was
presented well and was an
excellent product.
Good
Practiced good teamwork Fair
skills, completed all Participated with
Poor
personal, pre-prep, and only minimal effort,
prep skills, completed tendency to wander,
Did not
Score
kitchen duties, shows minimal cleanup
participate in
specific areas.
professionalism, good effort, skill level
attitude, shows creativity, needs improvement
practices good techniques
The baking product was The student
made to the recipe’s completed most of The student did
specifications. The food was the tasks but not complete the
presented well and was an missed one or more task.
excellent product. of the steps
The student did
The student showed proper The student
not attempt to
baking methods and completed most of
complete the
techniques but did not tasks, but missed
assigned task or
practice good time one or more of the
follow
management. steps
instructions.
The student did
Students demonstrated Student completed not attempt to
proper safety and most of tasks, but complete the
sanitation practices most of missed one or more assigned task or
the time. of steps follow
instructions.
Student demonstrated Student completed The student did
proper safety and most of tasks, but not make any
sanitation practices most of missed one or more effort and helped
the time. of steps their partner.
The baking product was
The student did
good, and the presentation The baking product
not make any
and taste were good. Food was acceptable, but
effort and helped
was made according to the presentation and
their partner.
recipe taste were lacking.

TOTAL