Individual Finals Lab
Pastry/Crust / 3 / 2 / 1Crust was light, flakey, and tender. / Crust was dense or chewy. / Crust was tough or soggy.
Crust was golden brown in color. / Crust was pale in color or overcooked. / Crust was burnt
Crust seasoning was just right. / Lack of seasoning. / Crust was over salted or under salted.
Knife Cuts
Identical in size and shape. / Pieces of the correct shape are present. Most are the correct shape. / Rough chop; cuts are not uniform in size or shape.
All cuts are approximately the correct size indicated in instructions. / It is possible to find the correct dice cut size, but there is a lot of variation with each example presented. / Dice varies widely in size and could not be cooked uniformly.
Very minimal waste; almost all of the raw product is used. / Moderate yield from the raw product; could be improved. / More scrap than usable product, below average yield from given product.
Filling
The filling was thickened properly. Appetizing consistency, did not coat the tongue. / Filling slightly runny or thick. Appetizing consistency, left small amount of coating on tongue. / Lumps in filling not from vegetables.
Unappetizing consistency
and texture, left unpleasant coating on tongue.
Filling was seasoned properly. / Filling was lacking in flavor. / Filling was over or under seasoned.
Chicken cooked properly. / Chicken stuck to teeth when chewing. / Chicken not cooked properly.
Overall Appearance
Chicken Pot Pie had an overall pleasing appearance, crimped/sealed edges attractively, vented top, 2x3 / More attention to detail and presentation was needed, seal was done but attention to detail was not present, top was not vented enough, size larger or smaller than 2x3. / Chicken Pot Pie did not have an overall pleasing appearance, was not sealed or did not pay attention to seal, size was much smaller than 2x3.
Overall Flavor
Flavors combined to create a new product with a pleasing after taste, flavor combinations worked well together could not identify individual ingredients. / More attention was needed to produce a flavorful product, flavor combinations worked well together at times but was not consistent, could pick out several individual ingredients. / Chicken Pot Pie did not have an overall pleasing flavor, individual ingredients were able to be identified.
Total Points: /33
Individual Final Lab
Pate a Choux / 3 / 2 / 1Pate a choux was the proper height. / Pate a choux puffed but did not puff to its fullest potential. / Pate a choux was flat.
Pate a choux was golden brown. / Pate a choux to pale or starting to become to dark in color. / Pate a choux burnt or undercooked to the point of not being able to eat it.
Pate a choux light, crisp, and hollow in the middle. / Pate a choux was hollow in the middle but not light and crisp, somewhat soggy. / Pate a choux was soggy and there was no middle to fil.
Knife Cuts
Identical in size and shape. / Pieces of the correct shape are present. Most are the correct shape. / Rough chop; cuts are not uniform in size or shape.
All cuts are approximately the correct size indicated in instructions. / It is possible to find the correct dice cut size, but there is a lot of variation with each example presented. / Dice varies widely in size and could not be cooked uniformly.
Very minimal waste; almost all of the raw product is used. / Moderate yield from the raw product; could be improved. / More scrap than usable product, below average yield from given product.
Chicken Salad
Sauce was proper thickness, stuck to the chicken, did not pool in the bowl at all, and the pate a choux stayed crisp. / Sauce was a little runny did not stick to chicken well, but was not pooling at the bottom of the bowl or making the pate a choux soggy. / Sauce was soupy and did not stick to the chicken or vegetables, pooled at the bottom of the bowl made pate a choux soggy.
Filling was seasoned properly. / Filling was lacking in flavor. / Filling was over or under seasoned.
Chicken cooked properly. / Chicken stuck to teeth when chewing. / Chicken not cooked properly.
Overall Appearance
Pate a Choux with salad had an overall pleasing appearance, attention to detail when assembling, 2 inch in diameter pate a choux. / More attention to detail and presentation was needed, attention to detail was apparent but lacking refinement, slightly smaller or larger 2 inch in diameter. / Pate a Choux with salad did not have an overall pleasing appearance, attention to detail was not apparent, much smaller or larger then 2 inches in diameter.
Overall Flavor
Flavors combined to create a new product with a pleasing after taste, flavor combinations worked well together could not identify individual ingredient flavors. / More attention was needed to produce a flavorful product, flavor combinations worked well together at times but was not consistent, could pick out several individual ingredients. / Pate a Choux with salad did not have an overall pleasing flavor, individual ingredients were able to be identified.
Total Points: /33