Market Order List only items needed to be purchased Cost Analysis of every Using Peapod.com or another on-line tool look up cost of every ingredient in each recipe. ingredient used Students will use basic math calculations to determine cost of specified amount used in recipe. For example, if student used ¼ cup of olive oil then cost is determined by calculating how much each Tablespoon cost and then multiplying this amount by 4T used in recipe. Time Schedule Students may use their textbook Food for Today to review how to create a time schedule. A estimated in advance table or excel sheet can be created to write the steps to execute their meal planning project. Nutritional Analysis Student will create a table or excel sheet that lists each ingredient of every recipe with a Sugar, Fat and Salt per column for sugar, salt and fat. Students may calculate total amount from food label or online serving source. Peapod.com has most ingredient labels available to collect this information to determine the amount of fat, salt, and sugar in their meal. Table Setting This page includes a photograph of your table appropriately set for your menu choice. Table (photograph) must be free of clutter and display a center piece. Meal Evaluation Adult Rubric completed and signed by an adult attending meal. Complete rubric Meal Self Evaluation Rubric completed by student. Complete rubric Photographs must Students should have a minimum of 15 pictures that include mis en place, final products, include mis en place table setting, guests, and clean up. Student should be visible in pictures. and final products Reflection of your Students will reflect on the process and execution of Meal Planning Project. Respond to the process - 2 pages typed following questions: What went well? What went wrong? Did you like your recipe choices? What did you learn from this project? Were you surprised by anything? What did you like about this project? Didn't like? What would you do differently next time?
Market Order List only items needed to be purchased Cost Analysis of every ingredient used Using Peapod.com or another on-line tool look up cost of every ingredient in each recipe. Students will use basic math calculations to determine cost of specified amount used in recipe. For example, if student used ¼ cup of olive oil then cost is determined by calculating how much each Tablespoon cost and then multiplying this amount by 4T used in recipe. Time Schedule estimated in advance Students may use their textbook Food for Today to review how to create a time schedule. A table or excel sheet can be created to write the steps to execute their meal planning project. Nutritional Analysis Sugar, Fat and Salt per serving Student will create a table or excel sheet that lists each ingredient of every recipe with a column for sugar, salt and fat. Students may calculate total amount from food label or online source. Peapod.com has most ingredient labels available to collect this information to determine the amount of fat, salt, and sugar in their meal. Table Setting (photograph) This page includes a photograph of your table appropriately set for your menu choice. Table must be free of clutter and display a center piece. Meal Evaluation Adult Complete rubric Rubric completed and signed by an adult attending meal. Meal Self Evaluation Complete rubric Rubric completed by student. Photographs must include mis en place and final products Students should have a minimum of 15 pictures that include mis en place, final products, table setting, guests, and clean up. Student should be visible in pictures. Reflection of your process - 2 pages typed Students will reflect on the process and execution of Meal Planning Project. Respond to the following questions: What went well? What went wrong? Did you like your recipe choices? What did you learn from this project? Were you surprised by anything? What did you like about this project? Didn't like? What would you do differently next time?
fcs_understanding_by_design_culinary_and_nutrition.docx