1. Dessert Competition

2. 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*

3. The dessert needs to make enough for 12 people so you may have to do some kitchen math to get the correct amounts of the ingredients. You may use any cooking technique that we have enough time to complete, but it can’t bake for more than 25 minutes. IT MUST BE COMPLETELY FROM SCRATCH – NO MIXES OR PREMADE ITEMS OF ANY KIND ARE PERMITTED. It cannot be a recipe we make in class. It can NOT be brownies, cookies, cheesecake or anything that has to chill. There isn’t enough time. Directions: Shopping list (5 points): Create an accurate shopping list for the ingredients we need to create this dish for 12 people after you bag and tag all the ingredients we do have. Nutritional Analysis (10 points): Complete the nutritional analysis by entering ALL ingredients in correct measures to the Spark People website, given in the PPT. Each person will then use that data to answer specific a question. BE DETAILED in your answer.

4. Sample of Product (25 points): You will turn in a sample to be tasted and graded. Difficulty Level (10 points): Dessert made showcases various skills learned in class. Additional skills should pose a challenge to members of the team, more difficult = more impressive. Reflection (25 points): This IS DONE AT HOME and turned in the next day. It should be ¾ of a page, 12-point font, double-spaced. This is an assessment of your group’s preparation and product. Think about the planning, preparing, appearance, and taste of your product. Discuss in detail what it was like to make a dessert, how you liked the experience, what specifically you did in the competition, what worked well in your team, and what didn’t. Comment on what you would do differently if you were to do this again. Individual score on reflection is added to above group score. Teamwork/Independence (25 points): You will be assessed on how well your team completes the recipe independently, as in without assistance from the teacher or other groups, but also on how well you ALL work together. Be sure to pick a recipe that you understand before bringing it for approval. Clean up counts all days. Directions Continued:

5. Rules: Must not bake more than 25 minutes Must be completed and on the front table in 1 hour Cannot be cookies, brownies, or cheesecake You get basics from the teacher  Vanilla, salt, baking soda/powder-no limit  No more than:  2 c. of flour(s) and 1 cup of sugar(s)  2 apples, bananas, citrus fruits  2 eggs, 1 stick butter, ½ c. cream, 4 oz. cream cheese,  1 cup chocolate chips, generic or ½ c. cocoa powder  other items to be determined – ask first  other items to be determined – ask first - otherwise you need to provide Must be completely from scratch – no boxes, mixes, cans. Premade crusts, etc. Must all work together – every day

6. Grading Rubric: 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: Dessert created was rather complicated, involving many steps and really challenged team members’ current skill level. 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. 25 points: Turnout of dessert was completely correct. Sample was graded “GREAT” 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: Dessert created was somewhat complicated, involving several steps and somewhat challenged team members’ current skill level. 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. 20 points: Turnout of dessert was mostly correct. Sample was graded “GOOD” 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: Dessert created was not very complicated, only involving a few steps and did not challenge team members’ current skill level. 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. 12 points: Turnout of dessert was partly correct. Sample was graded “FAIR” 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. 0-3 points: Dessert created was not complicated, only involving a couple steps and did not challenge team members’ current skill level at all. 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. 0-5 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.

7. 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:

8. Requirements: Shopping list – if you don’t write it – you won’t get it, be sure it’s 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: Separate slide of info. See day 2 & 3. 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.

9. Work together!!

10. Choose well… Be different and interesting.

11. 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 it’s 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

12. What 6 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 1-1/2 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 1-1/2 cups confectioners sugar 3 squares semi-sweet chocolate, melted

13. Answers: Didn’t say how many eggs Didn’t explain soda – baking soda Didn’t tell you to preheat oven – temp 350˚ Didn’t tell you to grease baking pan Didn’t tell you what type of pan – 8 inch pan Didn’t explain how to make the frosting BEWARE of recipes online

14. Final thoughts before recipe search: Be creative – boring doesn’t win Be comfortable – do what you are able, but challenge yourself Be committed – do your best – it’s 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

15. Reputable Resources: www.foodnetwork.com www.epicurious.com www.allrecipes.com www.bhg.com www.tasteofhome.com www.joyofbaking.com www.hersheys.com/recipes

16. Good Luck

17. Day 2: * “Bag” & Tag * Shopping List – if necessary * Nutritional Analysis – see slide for directions

18. “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 don’t have that you may still have (amount-wise) and write your shopping list. (see next slide)

19. You get basics from the teacher  Vanilla, salt, baking soda/powder  No more than:  2 c. of flour(s) and 1 cup of sugar(s)  2 apples, bananas, citrus fruits  2 eggs, 1 stick butter, ½ c. cream, 4 oz. cream cheese,  1 cup chocolate chips, generic or ½ c. cocoa powder  other items to be determined – ask first  other items to be determined – ask first - otherwise you are on your own If you have to bring in ingredients, they MUST be in unopened packages. Make sure you wrap the ingredients AND label them with color, block and what it is, possibly what it goes into. Write this down:

20. 1. Show me a tray with all ingredients in measuring containers FIRST to be checked. 2.Be sure it’s accurate, and then wrap and label it. 3. Write a shopping list for only what I don’t have within the limits.

21. 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.: 2 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

22.  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.

29. 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.

30. Click here to analyze 12

31. Print out 2 copies of the nutritional analysis it provides and turn in with recipe. Requirements: cont.

32. 1  Discuss ingredients: Each person must complete 1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement: 1.Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other specific nutritional facts)? 2.Research and suggest at least 3 ingredient substitutions to make it healthier and their explain their effects on the final product-taste, texture and health factors. Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter. 3. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to): 1.Diabetics (find out the sugar/carb allowance per meal) 2.Celiac/Gluten Free (identify what exactly in the recipe is the issue) 3.Lactose Intolerant (identify what exactly in the recipe is the issue) 4. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to): 1.Food Allergies (top 3 – peanuts, chocolate, strawberries) 2.Vegetarian (identify what exactly in the recipe is the issue) 3.Vegan (identify what exactly in the recipe is the issue) Requirements : cont.

33. Day 3: * Finish “Bag” & Tag – if necessary *Finish Nutritional Analysis *Create 3-D model

34. 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

35. 1  Discuss ingredients: Each person must complete 1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement: 1.Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other specific nutritional facts)? 2.Research and suggest at least 3 ingredient substitutions to make it healthier and their explain their effects on the final product-taste, texture and health factors. Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter. 3. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to): 1.Diabetics (find out the sugar/carb allowance per meal) 2.Celiac/Gluten Free (identify what exactly in the recipe is the issue) 3.Lactose Intolerant (identify what exactly in the recipe is the issue) 4. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to): 1.Food Allergies (top 3 – peanuts, chocolate, strawberries) 2.Vegetarian (identify what exactly in the recipe is the issue) 3.Vegan (identify what exactly in the recipe is the issue) Requirements : cont.

36. 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) throughout the competition What went well/What didn’t Would you make again/Why What would/should you do differently before next competition What grade you think your team deserves and why Due the next day when at the beginning of class Reflection Requirements: Due the next day when at the beginning of class

37. Day 4: Dessert Competition!!! Reflection – HW due when you arrive tomorrow. Anything after is LATE!