PHILIPPINE NORMAL UNIVERSITY

Taft Avenue, Manila

AFFECTIVE ASSESSMENT
TLE-BAKING: BAKING OF CHOCOLATE CHIP MUFFIN

Members:
Bea, Catherine A. Prof. Maville Alastre-Dizon
Capule, Olive S. Prof Ed. 5 Assessment and Evaluation of
Learning
Fegason, Val Anthony N. Second Semester 2009
Perillo, Carol B.
Salting, Shelley Elizabeth E.
Sarmiento, Rhea B.
Talon Joan Grace E.

Activity: To demonstrate knowledge and skill in baking of muffins.

Description of the Task:

The class will be divided into (4) groups consisting of seven (7) members each. Each group will be tasked to bake a dozen
(12 pieces) of Chocolate Chip Muffin following the basic procedures in baking. The task will be accomplished in one (1) hour or
sixty (60) minutes. Prior to the laboratory class, each group will be given a copy of the Chocolate Chip Muffin recipe for them to
make all the necessary preparations for the ingredients. Materials such as mixing bowls and measuring cups are available in the
kitchen and will be allowed for the students to use.

In the kitchen, each group will be assigned to a workplace. Each group will be given twenty (20) minutes to arrange all their
materials and ingredients. This will also include sanitizing one’s self and the materials to be used. Measuring the ingredients and
pre-heating of the oven will be included in the twenty (20) minutes time. The operation of the oven will be guided by the teacher.
 The remaining forty (40) minutes will be used for mixing the ingredients and baking the final product.

Below is the list of ingredients, materials and utensils, and equipment to be used for the activity:

INGREDIENTS: 2 cups all-purpose flour, 1/3 cup brown sugar, 1/3 cup refined sugar, 2 teaspoons baking powder, ½ teaspoon salt,
2/3 cup milk, ½ cup butter – melted and cooled, 2 eggs – beaten, 1 teaspoon vanilla extract, 12 ounce (or 340 gram) chocolate
chips

MATERIALS:

• 2 large bowls = 1 for mixing dry ingredients and the other for mixing wet ingredients. The bowl for the dry ingredient will
also be used for mixing all ingredients for the final product

• 5 small bowls for other ingredients such as the eggs, the butter and the chocolate chips

• 2 sets of measuring cups = 1 for dry ingredients the other for wet ingredients

• 2 sets of measuring spoons

• 1 weighing scale for measuring the chocolate chips in grams

• 12 muffin cups

• Muffin baking tray

• Cooling rack or wire rack

• Sieve or strainer = for sifting ingredients

• whisk, spatula, spoons and forks, wooden spoons, paring knife, and paper towels

PROCEDURE:

1. Preheat oven to 400°F (or 200°C) and grease up twelve muffin cups.
 2. In a large bowl, stir together flour, sugars, baking powder, and salt.

3. In another bowl, stir together milk, eggs, butter, and vanilla until blended.

4. Make a well in centre of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

5. Spoon batter into muffin cups and place each in the muffin baking tray; bake 15-20 minutes, or until a knife inserted in
centre of one muffin comes out clean.

6. Move muffin baking tray to wire rack; cool 5 minutes and then remove muffins from baking tray to finish cooling.

7. Serve warm.

Objectives:

At the end of the 60-minute class, the students are expected to accomplish the following with 95% accuracy:

1. Execute the procedure as stated in the recipe.

2. Identify and use the right kind of ingredients for the muffin making.

3. Measure the ingredients accurately as needed in the recipe.

4. Use the right kind and size of baking materials and equipment for the muffin making.

5. Develop good working habits and right work attitude.

Instructions:

1. To use the performance rubric, the teacher must first read each criterion carefully and observe each group.

2. To have a thorough and unbiased judgement, the teacher will provide a copy of the scoring rubric to each group leader to
allow them for them to understand the basis for grading them.
Rubric for Evaluating Group’s Performance in Basic Baking:

HOLISTIC SCORING RUBRIC

4 3 2 1
CRITERIA
Excellent Good Fair Poor SCORE

A. SANITATION – • Properly • Properly • Properly • Properly

10% restrains hair. restrains hair. restrains hair. restrains hair.
A.1. Physical • Wears apron. • Wears apron. • Wears apron.
(5%) • Has short • Has short
fingernails and fingernails and
without nail without nail
polish. polish
• Washes
hands with soap
and water.
 A.2. Materials • Washes all • Washes all • Washes all • Washes all
(5%) materials to be materials to be materials to be materials to be
used. used. used. used.
• Dries • Dries • Dries
materials after materials after materials after
washing. washing. washing.
• Cleans all • Cleans all
materials used materials used
after baking. after baking.
• Cleans
working area
after baking.

B. PREPARATION –
20% • 100% of the • 80% to 99% • 60% to 79% • 59% and
B. 1. Materials utensils of the utensils of the utensils below of the
and Equipment (measuring and materials and materials are utensils and
(10%) spoons, spatula, are ready for ready for use. materials are
etc.) and use. • The oven is ready for use.
materials • The oven is not pre-heated. • The oven is
(baking trays, pre-heated to not pre-heated.
measuring cups, the proper
weighing scale, temperature.
etc.) are ready
for use.
• The oven is
pre-heated to
the proper
temperature
(400°F or 200°C).
***Use a meat
thermometer to
 check the
temperature.
B. 2. Ingredients • 100% of the • 80% to 99% • 60 to 79% of • 59% and
(10%) ingredients are of the the ingredients below of the
in place and ingredients are are in place and ingredients are
ready for use. in place and ready for use. in place and
• Measurement ready for use. • Measurement ready for use.
s are 100% • Measuremen s are 60 to 79% • Measuremen
accurate for the ts are 80% to accurate. ts are 59% and
recipe. 99% accurate • 60% to 79% below accurate.
• 100% of the for the recipe. of the dry • 59% and
dry ingredients • 80% to 99% ingredients below of the dry
(flour, sugar, of the dry (flour, sugar, salt, ingredients
salt, baking ingredients baking powder, (flour, sugar,
powder, (flour, sugar, chocolate chips) salt, baking
chocolate chips) salt, baking are properly powder,
are properly powder, separated. chocolate chips)
separated chocolate chips) • 60% to 79% are properly
• 100% of the are properly of the wet separated.
wet ingredients separated. ingredients • 59% and
(butter, eggs) • 80% to 99% (butter, eggs) are below of the
are properly of the wet properly wet ingredients
separated. ingredients separated. (butter, eggs)
(butter, eggs) are properly
are properly separated.
separated.
C. EXECUTION – 20% • Follows the • Follows the • Skipped some • Does not
steps in the steps in the of the steps and follow the steps
recipe recipe but shows shows lacks of and does not
systematically, limited skills in skills in basic demonstrate
demonstrating basic baking. baking any basic baking
the basic of skills.
baking.

D. TIME
MANAGEMENT – • Finishes all • Finishes all • Finishes all • Finishes all
10% preparation preparations for preparations for preparations for
D. 1. Preparation within 20 21 to 25 26 to 30 minutes. 31 to 35
(5%) minutes. minutes. minutes.

D.2. Execution • Finishes • Finishes • Finishes • Finishes

(5%) making muffin making muffin making the making the
batter within 10 batter for 11 to muffin batter for muffin batter for
minutes. 15 minutes. 16 to 20 minutes. 21 to 25
• Finishes • Finishes • Finishes minutes.
baking for 15 to baking for 21 to baking for 26 to • Finishes
20 minutes. 25 minutes. 30 minutes. baking for 31
minutes and
above.

E. FINAL PRODUCT –
30% • Browning is • Browning is • Browning is off • Burnt
E. 1. Colour even across the even on the top on the bottom muffins.
(10%) top of the muffin of the muffin and the top –
and the bottom but not on the burnt edges.
of the muffin. bottom and vice
versa.
 E. 3. Texture • Moist • Moist • Dry • Dry
(10%) • Firm • Loose • Dense or
compact.
E. 4. Quality • Round top • Round top • Flat top • Top sinks in
(10%) • Bumpy top

TOTAL RATING
Scoring Procedure:

The following are the steps in grading the holistic rubric:

1. The students will be evaluated based on the criteria given. Each criterion has a corresponding grade equivalent.

2. To compute for the rating, the teacher has to multiply the given score to the equivalent percentage. e.g. score of 4 (x)
equivalent of 20% = 0.8

3. To compute for the total rating, add all the resulting products of the ratings as computed on #2. The highest score must be
four (4).

4. Use table 2 for the transmutation of student’s acquired rating.

5. Refer to the table 3 for the equivalent grade in percentage and adjectival interpretation.

Rating Equivalent in Percentage (%)

4 100%
3 90%
2 80%
1 70%
Table 2: Equivalent percentage of total rating
Rating Equivalent in Grade Interpretation
Percentage
4.00 100% EXCELLENT – The students were able to demonstrate the basic
skills of baking by using the right kind of ingredients, making
 accurate measurements, using the right kind and size of
utensils and equipment, and developing good working habits &
right work attitude while maximizing and finishing within the
allotted time.
3.00 – 3.99 90% - 99% GOOD – The students were able to demonstrate the basic skills
of baking but have committed few errors on the given criteria
have lacked in time management skills.
2.00 – 2.99 80% - 89% FAIR – The students were able to demonstrate the basic skills
but have committed several errors on the given criteria and
have failed to manage their time.
1.00 – 1.99 70% - 79% POOR – The students failed to demonstrate the basic skills in
baking and did not finish the baking procedure on time.
Table 3: Equivalent grade percentage and interpretation of rating