Name: ___________________ Total Combined Score:___________________

PERFORMANCE RUBRIC

Standard Score Sheet for SWISS ROLL CAKE WITH FILLING

60 30 10

Outside Characteristics: Good Fair Poor

Shape: Even thinness all over, neat even edges

Size: Size follows the required standard

Color: Even color for the entire cake

Inside Characteristics:

Texture: Delicately crisp, flaky, not compact, or soggy

Tenderness: Easily cut but not crumbly or tough

Flavor: Rich, delicate, with no scorched fat, not floury-taste, and eggy smell;
does not overpower the taste of the filling

Total Score:

PERFORMANCE RUBRICS:
Highest
A. Learning Competencies Possible Score Remarks
Score
1. Select, measure, and weigh required ingredients according to
10
recipe or production requirements
2. Prepare various bakery products (Swiss Roll) according to
standard mixing procedures/formulation/recipes and desired 10
product characteristics.
3. Use appropriate equipment according to required bake
10
products and standard operating procedures.
4. Bake products according to techniques and appropriate
20
conditions.
5. Select the required oven temperature to bake goods by the
10
desired characteristics and standard recipe specifications.
B. Occupational Health and Safety Procedures
1. Mis en place. Ingredients, tools, and other materials are
10
prepared and organized before baking.
2. Practice personal hygiene and wear the required personal
5
protective equipment (PPE).
3. Exhibits safe work techniques including handling of knives and
10
equipment, handling hot surfaces, and other hazards and risks.
4. Observe proper time management. 5
5. Clay go. Work areas, sink, oven, and stove were kept clean and
10
orderly.
Total Points 100
Comments/Suggestions:

POINTS EARNED DESCRIPTIVE RATING

95 – 100 Excellent
90 – 94 Very good
85 – 89 Good
80 – 85 Fair