1. EWS – Year 8 Cooking for others – healthy stir fry
02/2018 – Product Evaluation
LQ: How well did I do? Can I evaluate my healthy stir fry?
Please use this form to complete your chilli challenge level to evaluate your healthy stir fry. Remember to follow all instructions on the sheet paying careful attention to specific requests.
Home Learning due 05/03

2. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
An evaluation is an important part of D&T as it allows you to test your product to see how well it meets the requirements and to analyse your own progress. An evaluation includes testing your product against the specification (list of requirements) and finding out what your customers think. The evaluation is then completed with a written report that explain what went well and how your product and/or yourself could improve.
Testing your healthy stir fry - Star Profile
Instructions
1: Check your healthy stir fry against each of the profile statements below. How well did you do?
2: Give your healthy stir fry a mark out of 5 for each statement (1=poor 5=excellent).
3: Record your marks on the star profile (use the example to help you).
Appearance
Texture
Aroma
Flavour
Sounds
Cool Chilli

3. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
To achieve your best in this assessment, you must complete all of the questions listed below. It is also important to write a report using good spelling, punctuation and grammar. You must use the English writing targets to help you achieve this. Write all of your answers using full sentences.
Writing Target 7 9
I can create powerful images by using figurative language 8
I can use standard English confidently 7
I can use ambitious new vocabulary 6
I can use a range of sentence types to create effect e.g. suspense 5
I can use nouns and verbs with precision 4
I can organise information and ideas to support coherence of texts 3
I can effectively choose the level of formality by manipulating grammar and vocabulary 2
I can select verb forms for meaning and effect (including passive) 1
I can use a full range of punctuation mostly correctly (tick each one)
CL ? ! , ‘ “ ” … ( ) ,, ; :
1:. Describe what you were asked to design and make.
I was asked to design and make a …………
2: Which equipment and skills did you use to make your healthy stir fry? Describe what each peace of equipment was used for? (Use your design idea to answer this question)
I used the following equipment to make my healthy stir fry ………
3: What went well in your cooking practical? (Use your star profile to help you answer this question).
The ……………… went well because ………………
4: What changes would you make to improve your healthy stir fry – either for yourself or others who tried it? Use sketches and notes to answer this question.
I would make the following changes ……………………to my healthy stir fry because
5: How organised were you during the practical? Did you finish on time? Were you tidy and organised?
I was/was not organised because ………..
6: Describe how you worked safely each lesson.
I worked safely by …………..
Written report
Cool Chilli

4. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
An evaluation is an important part of D&T as it allows you to test your product to see how well it meets the requirements and to analyse your own progress. An evaluation includes testing your product against the specification (list of requirements) and finding out what your customers think. The evaluation is then completed with a written report that explain what went well and how your product and/or yourself could improve.
Testing your healthy stir fry - Star Profile
Instructions
1: Check your final healthy stir fry against each of the evaluation statements. How well did you do?
2: Give your healthy stir fry a mark out of 5 for each statement (1=poor 5=excellent).
3: Record your marks on the star profile (use the example to help you)
4: Ask those who tried your healthy stir fry to evaluate it using the same statements and record their results in a different colour
Medium Chilli

5. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
To achieve your best in this assessment, you must complete all of the questions listed below. It is also important to write a report using good spelling, punctuation and grammar. You must use the English writing targets to help you achieve this. Write all of your answers using full sentences.
Writing Target 8 8
I can manipulate tense for effect and sustain control 7
I can create extended imagery by using apt figurative language 6
I can use ambitious and precise new vocabulary to enhance impact 5
I can establish a convincing voice e.g. expert view 4
I can structure a text using a range of appropriate conventions 3
I can use modifiers to qualify, intensify and emphasise 2
I can use confident and assured use of formal language 1
I can use a full range of punctuation correctly (tick each one)
CL ? ! , ‘ “ ” … ( ) ,, ; :
Written report
1:. Describe what you were asked to design and make.
2: Which equipment and skills did you use to make your healthy stir fry? Describe what you used each item for? (Use your design idea to answer this question)
3: What went well in your cooking practical? (Use your star profile to help you answer this question).
4:How did you ensure that the healthy stir fry was properly stored after the cooking process?
5: What are the best aesthetic features of the healthy stir fry? (How it looked)
6: Explain what other people think about your healthy stir fry? (Use your star profile to help you answer this question).
7: What changes would you make to improve your healthy stir fry? Use sketches and notes to answer this question.
8: How organised were you during the practical? Did you finish on time? Were you tidy and organised?
9: Explain how you worked safely during the practical lesson.
Medium Chilli

6. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
An evaluation is an important part of D&T as it allows you to test your product to see how well it meets the requirements and to analyse your own progress. An evaluation includes testing your product against the specification (list of requirements) and finding out what your customers think. The evaluation is then completed with a written report that explain what went well and how your product and/or yourself could improve.
Testing your healthy stir fry - Star Profile
Instructions
1: Using your design and ingredients, write 6 sentences that describe a perfectly made healthy stir fry . If you get stuck I have some clues to help you!
2: Check your final healthy stir fry against each of the evaluation statements. How well did you do?
3: Give your healthy stir fry a mark out of 5 for each statement (1=poor 5=excellent).
4: Record your marks on the star profile (use the example to help you)
5: Ask those who tried your healthy stir fry to evaluate it using the same statements and record their results in a different colour.
Hot Chilli

7. EWS – Year 8 Cooking for others – healthy stir fry
Evaluation Assessment
To achieve your best in this assessment, you must complete all of the questions listed below. It is also important to write a report using good spelling, punctuation and grammar. You must use the English writing targets to help you achieve this. Write all of your answers using full sentences.
Writing Target 8 8
I can manipulate tense for effect and sustain control 7
I can create extended imagery by using apt figurative language 6
I can use ambitious and precise new vocabulary to enhance impact 5
I can establish a convincing voice e.g. expert view 4
I can structure a text using a range of appropriate conventions 3
I can use modifiers to qualify, intensify and emphasise 2
I can use confident and assured use of formal language 1
I can use a full range of punctuation correctly (tick each one)
CL ? ! , ‘ “ ” … ( ) ,, ; :
Written report
1:. Describe what you were asked to design and make.
2: Which equipment and skills did you use to make your healthy stir fry? Did you learn a new skill? Describe what you used each item for?
3: How well did your changes/adaptions to the recipe work when measured against the original recipe demonstrated in class?
4: How did you ensure that the healthy stir fry was properly stored after the cooking process?
5: What are the best aesthetic features of the healthy stir fry?
6: Thinking about your ingredient/recipe adaptions used to make your healthy stir fry, would any other ingredients/cooking methods be equally appropriate or better? Please detail changes.
7: What did other people say about your healthy stir fry? Summarise your findings.
8: What changes would you make to improve your healthy stir fry? Use sketches and notes to answer this question.
9: Have you managed to complete the healthy stir fry by the end of the lesson? If not, what are the reasons?
10: Describe how you worked safely in the kitchen.
Hot Chilli