Titile
Cookbook & Menu Assignment
Name _________________
Today’s Date______________ Due Date:__Friday June 7th_______________ | | Criteria | Marks & comments | 1 | Cover Page | Attractive, creative, neat, include name, due date, teacher name and project name | /5 | 2 | Table of Contents | Indicates page numbers, and chapters | /5 | 3 | Recipes | Step 1: Countries Names_________________________________ Step 2: For both countries you will select an appetizer, main dish with a side dish, and dessert (8 Marks). Keep in mind to include fruits, grains, vegetable, dairy and meats/alternativesStep 3: Provide a brief, description for each dish so customers will want to pick it. (16 Marks)Step 4: Provide the recipe for each dish so you should have 8 recipes written in proper recipe format ( 8 Marks)Step 5: Select any 1 of your recipes, then double it and list equipment and tools needed for it. | /32 | 4 | Recipe Completeness | All recipes must include cooking time, quantity, cooking temps throughout your book | /5 | 5 | Recipe Format | Use standard recipe format (example included) | /5 | 6 | Converted Recipe | 1 recipe properly converted to serve double amount of the original serving | /5 | 8 | Overall presentation | Neat, pictures, creative, colourful and demonstrates effort | /10 | 9 | Spelling | Should be no more than 3 mistakes | /3 | 10 | Reflection | What you learned, liked, disliked, difficult assignment, easy, why you choose the dishes that you did etc. Reflection should be approximately 2 paragraphs in length (1/2 page minimum) | /10 | | TOTAL | TEACHER COMMENTS | /80 |
Recipe Name ________________________________ Yield ______________
Cooking Temperature ______________ AMOUNT | INGREDIENTS | | | | | | | | | | | | | | | | | | | | COOKING INSTRUCTIONS: | | | | | | | | | | | | | | | | | | | | | | TOOLS AND EQUIPMENT NEEDED: | |
Name _________________
Today’s Date______________ Due Date:__Friday June 7th_______________ | | Criteria | Marks & comments | 1 | Cover Page | Attractive, creative, neat, include name, due date, teacher name and project name | /5 | 2 | Table of Contents | Indicates page numbers, and chapters | /5 | 3 | Recipes | Step 1: Countries Names_________________________________ Step 2: For both countries you will select an appetizer, main dish with a side dish, and dessert (8 Marks). Keep in mind to include fruits, grains, vegetable, dairy and meats/alternativesStep 3: Provide a brief, description for each dish so customers will want to pick it. (16 Marks)Step 4: Provide the recipe for each dish so you should have 8 recipes written in proper recipe format ( 8 Marks)Step 5: Select any 1 of your recipes, then double it and list equipment and tools needed for it. | /32 | 4 | Recipe Completeness | All recipes must include cooking time, quantity, cooking temps throughout your book | /5 | 5 | Recipe Format | Use standard recipe format (example included) | /5 | 6 | Converted Recipe | 1 recipe properly converted to serve double amount of the original serving | /5 | 8 | Overall presentation | Neat, pictures, creative, colourful and demonstrates effort | /10 | 9 | Spelling | Should be no more than 3 mistakes | /3 | 10 | Reflection | What you learned, liked, disliked, difficult assignment, easy, why you choose the dishes that you did etc. Reflection should be approximately 2 paragraphs in length (1/2 page minimum) | /10 | | TOTAL | TEACHER COMMENTS | /80 |
Recipe Name ________________________________ Yield ______________
Cooking Temperature ______________ AMOUNT | INGREDIENTS | | | | | | | | | | | | | | | | | | | | COOKING INSTRUCTIONS: | | | | | | | | | | | | | | | | | | | | | | TOOLS AND EQUIPMENT NEEDED: | |