CROSS CULTURL FOOD

DEMONSTRATION

 

Objective:  Each group will research a foreign country or region of the United States.  Information gained will be shared with the class and used to demonstrate a recipe that reflects the culture researched.

 

·         You must provide 3 resources.  You may have 2 print, book or database and 1 Internet, (Google, Japanese recipes etc.)

                Standards for Information Literacy

1          Accesses information efficiently and effectively

2          Evaluates information critically and competently

3          Uses information accurately and creatively

8          practices ethical behavior in regard to information and information  

 

·         A Reference page will be due with your completed project (one per group)-See attached Rubric for maximum points, Mrs. Erickson, our Library Media Teacher will be grading your citation page. Worth 40 points!

 

·         Two groups will demonstrate per period, the demonstration time may vary, but please try to limit it to 20 minutes.

·         You may work in a group of two or three

 

·         Work is to be evenly distributed among partners.  I want to see visible contributions from all group members; group members will fill out an evaluation to be turned in on the designated demonstration day.

 

·         Anyone absent on the day of his or her group demonstration will earn a ZERO.  (If you are sick, only a call from your parent will be accepted, and only then can you do a make-up demonstration on your own).

 

GRADING BREAKDOWN: 250 POINTS POSSIBLE

 

DEMONSTRATE RECIPE CLEARLY AND IN A TIMELY MANNER.  60 POINTS

·         Describe each step in the recipe as your go.

·         Use the correct utensil/tool for the job you are doing.

·         Mention the amounts of ingredients you are using and particular baking/cooking techniques (sauté, creaming, chopping, etc.)

·         Plan out all the utensils and ingredients you need ahead of time so you don’t have to go back to the kitchen during the demonstration.

·         You may do some of the prep work beforehand to save time (i.e., cleaning fruits or vegetables, large chopping jobs, cooking meats, etc.)

 

INTERESTING COOKING TECHNIQUE OR RECIPE.  20 POINTS

·         Be creative!! Come up with a recipe that we have not prepared in class and reflects the culture you have researched.  (Examples: crepes - France, wontons - China, sushi – Japan, Gumbo – Southern U.S.)

 

RESEARCH WORKSHEET.  60 POINTS

·         Each member of the group to complete and turn in the research worksheet.

·         Each member of the group will fill out an evaluation.

 

REFERENCE PAGE.  40 POINTS

  • One Reference page per group
  • Review Rubric and attach to front of Reference page
  • Three citations required: More helps your points (2 print, book or database and 1 Internet,)

 

VISUAL AID 40 POINTS

Create a  poster or display board that demonstrates your groups knowledge of

the country. Wear regional costumes, use regional decorations or cookware, or create a power point presentation that briefly describes your country/culture.

 

CLEAN UP.  10 POINTS

  • Make sure all equipment is clean, dry and put away in the proper location before leaving.

FINAL DEMONSTRATION EVALUATION

(20 POINTS)

 

 

YOUR NAME:_____________________________ PER#________KITCHEN#_______

 

DEMO DATE:___________ NAMES OF MEMBERS ABSENT___________________

 

1.       WHO SHOPPED FOR THE FOOD FOR THE RECIPE?_______________________

 

2.       WAS THE COST OF THE FOOD EVENLY DIVIDED BETWEEN THE GROUP MEMBERS?  (YES/NO)  COMMENTS_______________________________________

 

3.       WHO TYPED THE RECIPE?_____________________

 

4.       WHAT IF ANY PREPARATION WAS DONE AHEAD OF TIME ON THE RECIPE? _________________________________________________________________________ WHO DID THIS PREPARATION? ___________________________________________

 

5.       WHO CREATED THE VISUAL AIDS?________________________________________

 

_________________________________________________________________________

 

6.       WHO PARTICIPATED IN THE ACTUAL DEMONSTRATION? _________________________________________________________________________

 

7.       WHO HELPED WITH THE CLEAN-UP?_______________________________________

 

8.       DO YOU FEEL THE WORK WAS EVENLY DISTRUIBUTED BETWEEN PARTNERS?_______________

 

COMMENTS:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

 

CROSS CULTURAL FOOD DEMONSTRATION

RESEARCH WORKSHEET

 

 

Student Name___________________________  Period #__________

Group Members________________________________________________________

 

Directions:  Gather information for the following categories.  Make sure you cite your source. Use extra pages/or the back of this handout for additional information.

 

Country or U.S. Region ______________________________________________________

 

 

Location Description: (Example – Japan is an island nation, and its mountainous terrain makes farming difficult.) ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Types of foods eaten and their relationship to location: (Example: Therefore, it is not surprising that Japanese cuisine is based on its two most abundant food sources – fish and rice.)

 

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Traditions/Holidays – How are they celebrated?

Interesting Facts. (Example – In the 1700’s, a chef named Yohei began to serve raw fish combined with vinegared rice, and sushi, as we know it, was born.)

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Recipe:__________________________________________________________

 

From:____________________________________________________________

 

(Attach a copy of your recipe below.  It must be typed (12-font, single spaced) and only take up half a sheet of paper.)