Final Food Lab Evaluation Cook-off” “The HFN1O/2O Mrs. G. Bethune Group Name ________________________ Date ________________ Criteria One Level Two Level Three Level Four Menu - lists are limited, - lists are - lists are - lists are Preparation lack adequate somewhat detailed, detailed, - ingredients, detail, contain detailed, mostly complete and explained, utensils, methods some errors or complete, mostly correct complete, and list omissions correct - menu correct - menu - menu presentation is - menu presentation has presentation is creative and presentation is limited creativity somewhat appealing very creative and and appeal creative and appealing appealing Kitchen - uses planning - uses planning - uses planning - uses planning Planning skills to prepare skills to prepare skills to prepare skills to prepare - who does what the lab with lab with some lab effectively lab effectively Production Plan limited effectiveness and efficiently effectiveness Food choices - little variety of - some variety of - good variation - creative and - variety, colour, texture, colour, texture, in colour, flavor, appealing description flavor etc. flavor etc. texture etc. combination of - little variety of - some variety of - good variety of colour, flavor, food preparation food preparation food preparation texture etc. and cooking and cooking and cooking - wide variety of techniques techniques techniques food preparation and cooking techniques Complexity - too simple or - similar to, or - appropriate - significant but - appropriate too complex for less complex than level of appropriate level of skill the skill level of weekly labs complexity and challenge to the the lab members variations to level of the challenge the lab members skill levels of the lab members Kitchen Lab Assessment - see rubric Comment:
Final Food Lab Evaluation “The Cook-off” HFN1O/2O Mrs. G. Bethune Group Name ________________________ Date ________________ Criteria One Level Two Level Three Level Four Menu Preparation - ingredients, utensils, methods list Kitchen Planning - who does what Production Plan Food choices - variety, description Complexity - appropriate level of skill - lists are limited, lack adequate detail, contain some errors or omissions - menu presentation has limited creativity and appeal - uses planning skills to prepare the lab with limited effectiveness - little variety of colour, texture, flavor etc. - little variety of food preparation and cooking techniques - too simple or too complex for the skill level of the lab members - lists are somewhat detailed, mostly complete, mostly correct - menu presentation is somewhat creative and appealing - uses planning skills to prepare lab with some effectiveness - some variety of colour, texture, flavor etc. - some variety of food preparation and cooking techniques - similar to, or less complex than weekly labs - lists are detailed, complete and correct - menu presentation is creative and appealing - uses planning skills to prepare lab effectively - good variation in colour, flavor, texture etc. - good variety of food preparation and cooking techniques - appropriate level of complexity and variations to challenge the skill levels of the lab members - lists are detailed, explained, complete, and correct - menu presentation is very creative and appealing - uses planning skills to prepare lab effectively and efficiently - creative and appealing combination of colour, flavor, texture etc. - wide variety of food preparation and cooking techniques - significant but appropriate challenge to the level of the lab members Kitchen Lab Assessment - see rubric Comment:
Cook%20Off%20Final%20Project.doc.docx