INTRODUCTION
The purpose of this project is to apply the knowledge that you have obtained throughout the semester in your food prep elective. This project will be worth 20% of your grade. All forms attached to his packet must be handed in for full group credit. You will be given two days of in-school research and two days of in school production to choose and produce a food item based on your cooking elective. (Baking, Italy/China, American Regional Cuisine). All items cooked must have a standardized recipe, must be from a region pertaining to your class, and must follow the ingredients and cooking check list which can be found under the "Final Project Documents" in your Google Drive folder. If you choose a desert item it must have the 4 components of a plated desert which are the BASE, the SAUCE, the CRUNCH, and the GARNISH. If you choose an entrée you must also have a BASE, SAUCE, SUPPORTING COMPONENT and a GARNISH. You make a starch or a vegetable to accompany the dish. This is dependent on the difficulty level of the dish based on teacher’s discretion. In addition, the recipe must be in our standard recipe format that we use in class. Finally, all items chosen must have a garnish and plate presentation is of the paramount importance. Excluded from your recipe is anything that we’ve done in the past along with anything that I feel is not challenging or can not fit within the two-day production time limit. Please refer to the Item and cooking techniques checklist
The purpose of this project is to apply the knowledge that you have obtained throughout the semester in your food prep elective. This project will be worth 20% of your grade. All forms attached to his packet must be handed in for full group credit. You will be given two days of in-school research and two days of in school production to choose and produce a food item based on your cooking elective. (Baking, Italy/China, American Regional Cuisine). All items cooked must have a standardized recipe, must be from a region pertaining to your class, and must follow the ingredients and cooking check list which can be found under the "Final Project Documents" in your Google Drive folder. If you choose a desert item it must have the 4 components of a plated desert which are the BASE, the SAUCE, the CRUNCH, and the GARNISH. If you choose an entrée you must also have a BASE, SAUCE, SUPPORTING COMPONENT and a GARNISH. You make a starch or a vegetable to accompany the dish. This is dependent on the difficulty level of the dish based on teacher’s discretion. In addition, the recipe must be in our standard recipe format that we use in class. Finally, all items chosen must have a garnish and plate presentation is of the paramount importance. Excluded from your recipe is anything that we’ve done in the past along with anything that I feel is not challenging or can not fit within the two-day production time limit. Please refer to the Item and cooking techniques checklist
BUDGET:
DUTY ASSIGNMENT SHEET, SHOPPING LIST & BUDGET SHEET:
PLATE PRESENTATION:
- The budget for this project is 15 dollars per group, which means everything you cook must not exceed the $15 budget. There are no money contributions that you can make nor can you bring in food from home. We are trying to create a life skill environment.
DUTY ASSIGNMENT SHEET, SHOPPING LIST & BUDGET SHEET:
- You will be required to fill out a duty assignment sheet. When completing the duty assignment sheet, it is very import that all aspects of production are included such as gathering ingredients, production of your recipe, sanitation, and presentations. If your name is not assigned to any of these duties your grade will be affected.
- Shopping list must be handed in on day 2 of this project so I can go out and purchase food items.
- Budget sheets must be completed as well. This sheet will indicate how much you spend on your project. The object is to get as close to $15 dollars without going over as possible. Exceeding the budget will result in point deduction from this assignment. All paperwork including your recipes must be completed before production begins. Please be sure to split the duties evenly.
PLATE PRESENTATION:
- A plate should engage the senses and draw the patron into it much as a painting will draw in the observer. The dish should be carefully planned to balance tastes, textures, colors, and cooking methods. It will consist of the main item, the supporting components such as fruits or vegetables, sauce and garnish.
- Once you've plated your dessert, you will then be required to write a brief description of your project. This will be an index card that will be hand written and stapled to the packet. This will be handed in on the last day of production. Important facts to put on the presentation card would be what you made, how you made it, a definition of your secret cooking technique, and the particular region that it’s from. Make it entertaining for the class