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Lab Evaluation for Pastry Method

Last updated over 5 years ago

5 questions

Note from the author:

biscuit

1

Question 1

1.

Explain the Pastry method to me as if I were a 3rd grader

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Question 2

2.

Your product was supposed to have the following charactaristics:
-It should be moist
-it should be fluffy
-It should be flaky
-it should be buttery
-it should be lightly browned. How well did your product fulfill these requirements?

Question 3

3.

Explain what cleaning function you were assigned and evaluate yourself on the following charactaristics:
1. Was constantly on cleaning task and never needed to be reminded
2. Cleaned effectively and without having to do over something you cleaned
3. Went above and beyond my job- If so, how?

Question 4

4.

How effectively were you able to do your assigned cooking job? Evaluate yourself using these charactaristics:
1. Performed all cooking tasks as written and specified in the recipe
2. Was "on the ball" an anticipated the needs of others in other cooking tasks

Question 5

5.

Lab group:
How effectively did your team work together. Evaluate your group on the following characteristics:
1. Timeliness. Group was able to get product made and kitchen cleaned at least 5 minutes before the end of class
2. Each group member participated to the best of their abiity
3. Group members worked respectfully of one another