rubric gallery

Using the information learned last week about using the pilaf method to make rice, students will make fried rice. The rice must be made using the pilaf method. The rice must also contain a protein, vegetables and egg. The student will have one hour to complete the lab.

Using the information learned last week about using the pilaf method to make rice, students will make fried rice. The rice must be made using the pilaf method. The rice must also contain a protein, vegetables and egg. The student will have one hour to complete the lab.

As a Team you must decide on two required ingredients. You can add other ingredients, but you MUST use the ingredients. Each Team is required to create one dish. For this project, you will need to create your dish in class for judging. We will use the honor system to trust that the dish is prepared only by you and your team and uses no pre-packaged ingredients You will need to write down your recipe ,including a list of ingredients and the steps you used to prepare the dish.

Students will create a yeast dough recipe then execute a meal using that dough. Students will also explain the details of how the yeast dough is created and the scientific method behind yeast.

As a Team you must decide on two required ingredients. You can add other ingredients, but you MUST use the ingredients. Each Team is required to create one dish. For this project, you will need to create your dish in class for judging. We will use the honor system to trust that the dish is prepared only by you and your team and uses no pre-packaged ingredients You will need to write down your recipe ,including a list of ingredients and the steps you used to prepare the dish.

Rate the Mixing method, final appearance and students uniform. Method used for cookies and cakes.

This Practical exam is designed assess skill level in the area of knife skills and knife handling and Safety and Sanitation

Students within their groups will analyze, compare, and answer a series of questions that ask how that pathogen effects the world.

The students will put together a sales pitch presentation to sell their product of either gas or electric fuel for cooking equipment. They may include a visual presentation as differentiation to allow the rest of the groups to vidually see their research.

Students will create a recipe with the balance of proteins, carbohydrates, vegetables and proper portion and food safety control.

Student will practice using their cutting and culinary skills to produce chicken soup.

Students will create their own profile on Myplate Tracker. Each student will then personalize their own profile. Students are to enter all food and beverages consumed based on their own 1 week diet. At the end of the 1 week, students will be responsible to 1 report: Meal summary; Nutrient Intakes; and Food Groups. Students are expected to summarize the findings by writing a one-page summary on how they might improve their own diet (and exercise plan).

Hummus Recipe

This Rubric is designed to assess skill level in the area of knife skills and knife handling.

This Practical exam is designed assess skill level in the area of knife skills and knife handling and Safety and Sanitation