Culinary Arts Lab Make-Up Sheet

Foods & Nutrition Lab Make-up Sheet

Option 1: (70%) Write a 1 page, single spaced, 12 pt paper discussing a CURRENT HEALTH RELATED EVENT in relation to the unit of study. Please include the article/website/resource with your paper, and be sure to discuss your opinions. EXAMPLE: Vitamin Unit- An article discussing the new findings Vitamin C has on cancer patients and your reaction.

Option 2: (80%) Perform a recipe from the unit at home, filling out all Planning Forms and Evaluations (attached), including pictures and a parent evaluation. Food & Nutrition Lab Make-up Evaluation

Name ______Block ______Recipe ______

Please check the appropriate line:

_____ Parent Evaluation

Please evaluate the student on the following areas. When evaluating the recipe(s) please avoid evaluating personal preferences regarding taste, but evaluate the final product as it should be according to the recipe.

1. Safety- Did the student/yourself follow basic issues regarding safety in the preparation of the recipe? (use of hot pads, cutting away from the body, handles turned in, etc.)

5 4 3 2 1

2. Sanitation- Did the student follow sanitary guidelines in the preparation of the recipe? (avoided cross contamination, cooking areas kept clean, dishes and cookware washed carefully after use, etc.)

5 4 3 2 1

3. Preparation- Did the student use proper measuring and cooking techniques in the preparation process?

5 4 3 2 1

4. Presentation- Was the final product presented in a pleasing manner?

5 4 3 2 1

5. Final Product- Did the final product taste as it should based on the recipe ingredients, not on personal preference? (Please make a note in the comment section if the product did not meet your expectations and explain why.) 5 4 3 2 1

Comments:

______Parent Signature Date ______Student Signature Lab Planning Form

______Lab Unit Recipe

What standards will be used to evaluate the finished product? (How will you know you’ve succeeded?)

What food preparation skills are needed? ______

______

What special considerations should be noticed in regard to safety, sanitation and other environmental concerns? ______

GOPHER LIST Circle equipment needed in the preparation process and serving DRY Measuring Cups LIQUID Measuring Cups Measuring Spoons

Bowl Size:______Cutting Board Cooling Rack Spatulas/Spoons

Chef Knife Paring Knife Pot Size:______Pan Size:______Cookie Sheet

Foil Wax Paper Plastic Wrap Mixer Blender Peeler

Can Opener Serving Spoons Bowls Plates Cups Silverware

What grocery supplies are needed? Item Amount Action Plan Preparation Specific Tasks (how & what that pertains to this recipe) Step 1: Washing hands Aprons Equipment

Step 2: Get Ingredients Prepare Station Pre-Steps to cooking

Step 3: Prepare Ingredients Measure Ingredients

Actual Cooking Step 4: Heating Mixing

Step 5: Additional Steps Adding ingredients

Step 6: Final cooking/chilling Removing from source Lab Evaluation

Nutritional Value of Recipe: Give reasons why it was POSITIVE and NEGATIVE Positive value ______

Negative value ______

How can you improve (replace) the negative value of this dish?______

______

Plan a complete well balanced meal around recipe in which you prepared (Use ALL FOOD Groups including your own dish)

Food Group Food Item

______

Describe what you prepared: Use descriptive words to explain your thoughts on the recipe (good, bad, gross, nasty are all words that are off limits. )

Taste:

Appearance:

Texture:

WRITE A REVIEW (in PARAGRAPH form) of the recipe discussing: 1) your LIKES and DISLIKES 2) What can be improved 3) how would you change the recipe 4) would you ever make it again?