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Dessert Competition

Dessert Competition

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Dessert Competition

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  1. Dessert Competition

  2. Day 1:* Rules – time, options, non- options* Teams – choose wisely* Recipe search/ approval– once approved by teacher, print 4-5 copies, initial all steps • *WINNERS RECEIVE 10 BONUS POINTS*

  3. Rules: • Must be completed in 1 hour • Cannot be cookies, brownies, or cheesecake • Must be 350 calories or less per serving • You get basics from the teacher • Vanilla, salt, baking soda/powder • No more than: 1 cup of flour, 1 c. sugar(s) total, 2 eggs, ½ stick butter, ½ cup chocolate chips, ½ cup cream, 4 oz. cream cheese, other items to be determined – ask first - otherwise you are on your own • Must be completely from scratch – no boxes, mixes, cans. premade crusts, etc. • Must all work together – every day

  4. Grading Rubric:

  5. Judging Criteria:

  6. Shopping list – if you don’t write it – you won’t get it, be sure it’s accurate – see next slide for ex. Be sure to only take from the teacher the allowed amount of ANY ingredient. Check first before ordering!!! • Nutritional Analysis:See other slide • Teamwork/Independence – Work together as it is partly a group grade/Be sure of your recipe and steps, should not need teacher help. • Sample – You will turn in all food, judges/teacher get sample after presentation. • You sample everything after judges/teacher – SMALL samples to share. Requirements:

  7. Work together!! Everything from measuring ingredients to cleaning up every day counts.

  8. Choose well… Be different and interesting.

  9. Exact measurements for ingredients • Specific temperatures and times • Complete directions, no steps or ingredients missing • A picture - you need to know what it’s supposed to look like. • Nutrition information as well – You will have to put exact amounts of ingredients into this website http://recipes.sparkpeople.com/recipe-calculator.asp to confirm analysis, even if your website gives nutritional info • Print this info out when you turn in the recipe for approval • RECIPE ACTIVITY Good recipes have:

  10. Banana Chocolate Chunk Cake Cake Ingredients: 1/2 cup (1 stick) butter, softened 1/2 cup sugar eggs 1 teaspoon vanilla extract 1/4 cup sour cream 1 ½ cups all-purpose flour 3/4 teaspoon soda 3 squares semi-sweet chocolate, chopped 1 cup mashed, very ripe bananas Cake Directions: 1. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy. 2. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream. 3. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated. 4. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack. Frosting Directions: 1. Spread evenly over cooled cake. Frosting Ingredients: 1/2 cup (1 stick) butter, softened 1 ½ cups confectioners sugar 3 squares semi-sweet chocolate, melted What 5 things are wrong with this recipe?

  11. Didn’t say how many eggs • Didn’t explain soda – baking soda • Didn’t tell you to preheat oven – temp 350˚ • Didn’t tell you to grease baking pan • Didn’t tell you what type of pan – 8 inch pan • BEWARE of recipes online Answers:

  12. Be creative – boring doesn’t win • Be comfortable – try what you are able, but challenge yourself • Be committed – do your best – it’s worth 100 points • Be helpful – you are a team • Be careful – read and follow the directions carefully • Be mindful of time – you only have 1 hour to get the dish to the table Final thoughts before recipe search:

  13. www.foodnetwork.com • www.epicurious.com • www.cookinglight.com • www.allrecipes.com • www.bhg.com • www.tasteofhome.com • www.joyofbaking.com • www.hersheys.com/recipes Reputable Resources:

  14. Good Luck

  15. Day 2:* “Bag” & Tag* Shopping List – if necessary* Nutritional Analysis – see slide for directions

  16. “Bag & Tag”– Be exactRemember you only get so much from the teacher, the rest is on your team. • Use your recipe to ACCURATELY measure all DRY ingredients. • Wrap them in plastic wrap carefully/ • Label them with masking tape as to what it is, including amount, where it goes (which recipe if you have more than one). • Tag all liquid ingredients with a masking tape label indicating how much you need. • Tag all eggs in the box, do NOT remove. • Cut all butter exactly, show teacher. Mark with masking tape label. • See what I don’t have that you may still have (amount-wise) and write your shopping list. (see next slide)

  17. 1. Show me a tray with all ingredients in measuring containers FIRST to be checked. Be sure it’s accurate, and then wrap and label it. Write a shopping list for only what I don’t have within the limits.

  18. Shopping List – Be exactRemember you only get so much from the teacher, the rest is on your team

  19. Requirements: cont. • Analyze recipe:Use this website to enter all ingredients with accurate measurement and number of servings: http://recipes.sparkpeople.com/recipe-calculator.asp

  20. You will have to enter EVERY ingredient, click on the one you want, and enter the exact amount, in a whole number/ decimal format. Then click ADD TO FOOD TODAY.

  21. 12 Click here to analyze

  22. Requirements: cont. • Print out 2 copies • of the nutritional analysis it provides and turn in with recipe.

  23. Requirements: cont. • Discuss ingredients:On your copy of the nutritional analysis, each person must complete 1of the statements below in their own handwriting and initial it: • Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY or WHY NOT (give at least 3 detailed reasons)? • Research and suggest at least 3 ingredient substitutions to make it healthier andtheir explain their effects on the final product. Ex. SUBTITUTE applesauce for butter, EFFECTS = Color, texture, flavor for each • Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why): • Diabetics • Celiac/Gluten Free • Lactose Intolerant • Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why): • Food Allergies (top 3 – peanuts, chocolate, strawberries) • Vegetarian • Vegan

  24. Day 3:* Finish “Bag” & Tag – if necessary*Finish Nutritional Analysis*Create 3-D model

  25. 3-D model: • You will create a 3-D model of your dessert. • Must be correct size and shape • If layered/filled, must have a cross-section sample as well • Must be correct color – or as close as I have • Must be labeled with dessert name

  26. Each person does own • Done at home, typed, 12 font, double-spaced, spell-checked • Minimum is ¾ of a page to be satisfactory • Tell the name of your dish and your competition kitchen color at the top of your paper • Discuss: • Product turnout • Teamwork • Your actual job(s) • What went well/What didn’t • Would you make again/Why • What would/should you do differently before next competition Reflection Requirements:Due the next day when at the beginning of class

  27. Day 4:Dessert Competition!!!Reflection – HW due when you arrive tomorrow. Anything after is LATE! Good Luck!!! 

  28. Don’t forget: You can copy-paste this slide into other presentations, and move or resize the poll.

  29. Don’t forget: You can copy-paste this slide into other presentations, and move or resize the poll.