Day 1: * Rules – time, options, non- options * Teams – choose wisely * Recipe search/ approval – once approved by teacher, print 4-5 copies, initial all steps *WINNERS RECEIVE 10 BONUS POINTS*
Rules: Must be completed in 1 hour Cannot be cookies, brownies, or cheesecake Must be 350 calories or less per serving Must be 350 calories or less per serving You get basics from the teacher Vanilla, salt, baking soda/powder ask first - otherwise you are on your own No more than: 1 cup of flour, 1 c. sugar(s) total, 2 eggs, ½ stick butter, ½ cup chocolate chips, ½ cup cream, 4 oz. cream cheese, other items to be determined – ask first - otherwise you are on your own Must be completely from scratch – no boxes, mixes, cans. premade crusts, etc. Must all work together – every day
Grading Rubric: Shopping List: Nutritional Analysis/ Statements: Teamwork/ Independence: Difficulty level: Sample: Reflection: (each) 5 points: There is a complete and accurate shopping list for all ingredients. OR there was no order placed. All items were bagged/tagged correctly 10 points: There is a complete and accurate analysis for all ingredients from required website. All groups of people have been discussed for the nutritional value of the dish. Several suggestions are given about how to make the dish healthier. 25 points Students were able to read, follow, and complete recipe without asking any questions. Dish was completed on time. All group members worked during the entire project. All days the clean-up was great. 10 points: Dessert created was rather complicated, involving many steps and really challenged team members current skill level. 25 points: Turnout of dessert was completely correct. Sample was gradedGREAT in all of the following categories: taste, texture, and appearance. 25 points: At least ¾ of a page, in size 12 font, double- spaced. There is a complete assessment of the preparation and product. 3 points: There is an incomplete or inaccurate shopping list, 1 item missing. OR not all items were bagged/tagged correctly. 7 points: There is a mostly complete and accurate analysis for most of the ingredients from the required website. Most groups of people have been discussed for the dish. Some suggestions are given about how to make the dish healthier. 20 points Students were able to read, follow, and complete recipe asking only one or two questions. Dish was not completed on time. Most group members worked during most of the project. Most days the clean-up was good. 7 points: Dessert created was somewhat complicated, involving several steps and somewhat challenged team members current skill level. 20 points: Turnout of dessert was mostly correct. Sample was gradedGOOD in all three of the categories from above. 20 points: About 1/2 of a page in correct font size, and double space, somewhat complete assessment of preparation and product. 4 points: There is a partial and accurate analysis for all ingredients from required website. A couple of groups of people have been discussed for the nutritional value of the dish. A couple suggestions are given about how to make the dish healthier. 12 points Students were able to read, follow, and complete recipe asking three or four questions. Dish was not completed on time. Some group members worked a lot more than others. Clean-up each day was not good. 4 points: Dessert created was not very complicated, only involving a few steps and did not challenge team members current skill level. 12 points: Turnout of dessert was partly correct. Sample was gradedFAIR in one to three of the three categories from above. 12 points: Reflection was handwritten or incomplete in the assessment of preparation and product. 0 points: There was no shopping list AND several items were not bagged/tagged correctly. 0 points: There is no analysis of ingredients, people or suggestions given about how to make the dish healthier. 0-5 points Students were not able to complete the recipe without significant assistance. Dish was not completed on time. Nothing was cleaned up. 0-3 points: Dessert created was not complicated, only involving a couple steps and did not challenge team members current skill level at all. 0-5 points: There was no sample, or it was not good at all. 0-5 points: There was no reflection, or it was barely reflective of the experience.
Judging Criteria: Ratings Dish Name Appearance: Students plated their dessert attractively. Dessert has great eye appeal. Taste: Dessert was prepared using a good blend of flavors. If more than 1 item was prepared, the tastes went well together. Texture: Dessert has pleasing/correct mouth-feel. Difficulty level: Dessert required effort and skill to be prepared. Total Score:
Requirements: Shopping list – if you dont write it – you wont get it, be sure its accurate – see next slide for ex. Be sure to only take from the teacher the allowed amount of ANY ingredient. Check first before ordering!!! Nutritional Analysis: See other slide Teamwork/Independence – Work together as it is partly a group grade/Be sure of your recipe and steps, should not need teacher help. Sample – You will turn in all food, judges/teacher get sample after presentation. You sample everything after judges/teacher – SMALL samples to share.
Work together!! Everything from measuring ingredients to cleaning up every day counts.
Good recipes have: Exact measurements for ingredients Specific temperatures and times Complete directions, no steps or ingredients missing A picture - you need to know what its supposed to look like. Nutrition information as well – You will have to put exact amounts of ingredients into this website http://recipes.sparkpeople.com/recipe- calculator.asp to confirm analysis, even if your website gives nutritional info http://recipes.sparkpeople.com/recipe- calculator.asp Print this info out when you turn in the recipe for approval RECIPE ACTIVITY
What 5 things are wrong with this recipe? Banana Chocolate Chunk Cake Cake Ingredients: 1/2 cup (1 stick) butter, softened 1/2 cup sugar eggs 1 teaspoon vanilla extract 1/4 cup sour cream 1 ½ cups all-purpose flour 3/4 teaspoon soda 3 squares semi-sweet chocolate, chopped 1 cup mashed, very ripe bananas Cake Directions: 1. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy. 2. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream. 3. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated. 4. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack. Frosting Directions: 1. Spread evenly over cooled cake. Frosting Ingredients: 1/2 cup (1 stick) butter, softened 1 ½ cups confectioners sugar 3 squares semi-sweet chocolate, melted
Answers: Didnt say how many eggs Didnt explain soda – baking soda Didnt tell you to preheat oven – temp 350˚ Didnt tell you to grease baking pan Didnt tell you what type of pan – 8 inch pan BEWARE of recipes online
Final thoughts before recipe search: Be creative – boring doesnt win Be comfortable – try what you are able, but challenge yourself Be committed – do your best – its worth 100 points Be helpful – you are a team Be careful – read and follow the directions carefully Be mindful of time – you only have 1 hour to get the dish to the table
Day 2: * Bag & Tag * Shopping List – if necessary * Nutritional Analysis – see slide for directions
Bag & Tag– Be exact Remember you only get so much from the teacher, the rest is on your team. 1.Use your recipe to ACCURATELY measure all DRY ingredients. a)Wrap them in plastic wrap carefully/ b)Label them with masking tape as to what it is, including amount, where it goes (which recipe if you have more than one). 2.Tag all liquid ingredients with a masking tape label indicating how much you need. 3.Tag all eggs in the box, do NOT remove. 4.Cut all butter exactly, show teacher. Mark with masking tape label. 5.See what I dont have that you may still have (amount-wise) and write your shopping list. (see next slide)
1. Show me a tray with all ingredients in measuring containers FIRST to be checked. 2.Be sure its accurate, and then wrap and label it. 3. Write a shopping list for only what I dont have within the limits.
Shopping List – Be exact Remember you only get so much from the teacher, the rest is on your team Fresh Fruits:Flour, chocolate, sugar, etc.: Cream, butter, eggs, cream cheese, etc.; Frozen fruits:Other: peanut butter, jelly, etc.: 3 bananas½ c. dark brown sugar 2 eggs 1 c. strawberries 3 T. strawberry jam 6 T. cocoa 4 ounces cream cheese 1/2 c. heavy cream
Analyze recipe: Use this website to enter all ingredients with accurate measurement and number of servings: http://recipes.sparkpeople.com/recipe-calculator.asp http://recipes.sparkpeople.com/recipe-calculator.asp Requirements: cont.
You will have to enter EVERY ingredient, click on the one you want, and enter the exact amount, in a whole number/ decimal format. Then click ADD TO FOOD TODAY.
Print out 2 copies of the nutritional analysis it provides and turn in with recipe. Requirements: cont.
1 Discuss ingredients: On your copy of the nutritional analysis, each person must complete 1 of the statements below in their own handwriting and initial it: 1.Discuss overall health factors – is it or isnt it a healthy thing to eat – WHY or WHY NOT (give at least 3 detailed reasons)? 2.Research and suggest at least 3 ingredient substitutions to make it healthier and their explain their effects on the final product. Ex. SUBTITUTE applesauce for butter, EFFECTS = Color, texture, flavor for each 3.Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why): 1.Diabetics 2.Celiac/Gluten Free 3.Lactose Intolerant 4.Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why): 1.Food Allergies (top 3 – peanuts, chocolate, strawberries) 2.Vegetarian 3.Vegan Requirements: cont.
Day 3: * Finish Bag & Tag – if necessary *Finish Nutritional Analysis *Create 3-D model
3-D model: You will create a 3-D model of your dessert. Must be correct size and shape If layered/filled, must have a cross- section sample as well Must be correct color – or as close as I have Must be labeled with dessert name
Each person does own Done at home, typed, 12 font, double-spaced, spell-checked Minimum is ¾ of a page to be satisfactory Tell the name of your dish and your competition kitchen color at the top of your paper Discuss: Product turnout Teamwork Your actual job(s) What went well/What didnt Would you make again/Why What would/should you do differently before next competition Due the next day when at the beginning of class Reflection Requirements: Due the next day when at the beginning of class
Day 4: Dessert Competition!!! Reflection – HW due when you arrive tomorrow. Anything after is LATE!
Dont forget: You can copy- paste this slide into other presentations, and move or resize the poll.
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