Foods I Recipe Book Project!
Name______class ______grade______
_____New 3 ringed 2” binder
_____Title Page
_____Table of Contents
_____Cooking Terms and Meanings
_____8 ½” x 11 lineless paper or construction paper
_____Dividers for each category
_____In order by categories given
_____Three sentences about each category
_____One page preface (proofread by classmate)
_____Typed info or neatly handwritten in blue or black ink only
_____Recipes from class included
_____Recipes include the following categories
1. recipe name
2. list of ingredients needed
3. directions for preparation
4. yield
5. nutritional info
6. source of recipe
Purpose: To create a recipe book that incorporates multiple aspects of the Foods I class.
Directions: You are going to create a recipe book that goes along with the curriculum of Foods I. You may get recipes from various sources (cookbooks, textbooks, internet, food labels, and family members). You must state the source on each recipe or points will be deducted. (If you get a family recipe, just write the name of the person who gave you the recipe.) This recipe book can be electronic or you can print it off. HOWEVER, if you do an electronic version it CANNOT be in Word document form. Find a website that allows you to create recipe books online for FREE.
Before each section should at least a three sentence description of your categories. For example, if I had a category entitled Measuring, Cutting, and Cooking Methods my description might be: In this section all recipes included have measuring, cutting, and cooking techniques learned in class. They include, but are not limited to, baking, using measuring spoons and cups, and dicing, chopping, and mincing various items. Knowing how to properly measuring ingredients greatly helps recipes turn out as expected.
Special notes
Kids recipes: all recipes in this section should be geared towards kids. You must change all of the directions to pictures so that kids will know what they should do. It can have simple words and directions; however, you must have pictures for each step.
Menu planning: you must create a menu for four days. Include whole meals for breakfast, lunch, and dinner. They must be nutritiously balanced, and you must use Choosemyplate.gov to make sure all meals per day do not reach a maximum of 2500 calories. Print off Supertracker pages to prove you did this. Also, include the recipes used for the four days of meals.
Half and Double Recipes: All recipes that are included in this section must be halved and doubled. You may print the original recipe and then write in the half and doubled recipe notations on the side, or type in parenthesis. I MUST BE ABLE To IDENTIFY the three notations.
Preface: Your preface goes in the beginning of your book. This should describe what the purpose of the book is and how you went about deciding what goes in your book. Also, if you want to acknowledge anyone who helped you at all, you may do so at this time. This should be a one page, double spaced, article. Include your rough draft in the final product. A classmate MUST proofread your preface and sign it and date it (the rough draft). You will sign your final copy of your preface.
Categories: 10 recipes per category except menu planning 800 total points
_____Healthy Snacks _____Kids Recipes
_____Convenience Foods _____Chronic Diseases
_____Cooking Methods _____Family Life Cycle
_____6 Nutrients (Nutrient Dense Foods) _____Half and Double Recipes
_____Menu Planning (4 full days) _____My Favorite Recipes
_____Food Influences (Identify which influence) _____Class Recipes
Comments:
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