Great American Bake-Off Competition - PowerPoint Presentation

Slide1

Great American Bake-Off Competition

Slide2

Day 1:

* Rules – time, options, non- options

* Teams – choose wisely

*

Recipe search/ approval – once approved by teacher, print 4-5 copies, initial all steps No more than 1 team can make any 1 recipe ex. Lava Cakes.

*WINNERS RECEIVE 10 BONUS POINTS*

Ice Cream recipes MAY NOT contain any eggs.

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The dessert needs to make enough for 12 people so you may have to do some kitchen math to get the correct amounts of the ingredients. You may use any cooking technique that we have enough time to complete, but it can’t bake for more than 25 minutes.

IT MUST BE COMPLETELY FROM SCRATCH –

NO MIXES OR PREMADE ITEMS OF ANY KIND ARE PERMITTED

.

It cannot be a recipe we make in class. It can NOT be brownies, cookies, cheesecake or anything that has to chill. There isn’t enough time. NO ice cream with eggs!!!

Directions:

Shopping list (5 points):

Create an accurate shopping list for the ingredients we need to create this dish for 12 people

after you bag and tag all the ingredients we do have.

Nutritional Analysis (10 points):

Complete the nutritional analysis by entering ALL ingredients in correct measures to the Spark People website, given in the PPT. Each person will then use that data to answer specific a question. BE DETAILED in your answer.

Slide4

Sample of Product (25 points):

You will turn in a sample to be tasted and graded.

Difficulty Level (10 points):

Dessert made showcases various skills learned in class. Additional skills should pose a challenge to members of the team, more difficult = more impressive.

Reflection (25 points):

This IS DONE after the competition and submitted before the start of class the next day

.

You will respond via an Office 365 Form, using the link found at the end of the PPT. It will be open after the competition ends and close at the last point you can turn it in for late credit. Be complete, and use details.

Individual score on reflection is added to above group score.

Teamwork/Independence (25 points):

You will be assessed on how well your team completes the recipe independently, as in without assistance from the teacher or other groups, but also on how well you ALL work together. Be sure to pick a recipe that you understand before bringing it for approval. Clean up counts all days.

Directions Continued:

Slide5

Rules:

Must not bake more than 25 minutesMust be completed and on the front table in 1 hourCannot

be cookies, brownies, rice krispee treats, monkey bread, or cheesecake

Must be completely from scratch – no boxes, mixes, cans. Premade crusts, etc.

Ex. If the recipe you find calls for a box of yellow cake mix or chocolate pudding mix, you would have to find a recipe for yellow cake mix or chocolate pudding mix.

Must all work together – every day

Slide6

You get basics from the teacher, in whatever amount you need:

Vanilla, salt, baking soda/powder, skim milk, yeast

Getting Ingredients:

No more than

: 3 c. flour

2 c. sugar, all kinds together

2 eggs

1 stick butter

OR

1 c. shortening,

OR

1 c. oil

½ c. chocolate chips, store brand

OR

½ c. cocoa powder

2 apples,

OR

bananas,

OR

citrus fruits

½ c. cream

OR

4 oz. cream cheese

½ c. peanut butter

You get the following supplies in limited quantities:

Other items to be determined

–

ask first

-

otherwise you are on your own

Slide7

Grading Rubric:

5 points:

There is a complete and accurate shopping list for all ingredients.

OR

there was no order placed. All items were bagged/tagged correctly

10 points:

 

Dessert created was rather complicated, involving many steps and really challenged team members’ current skill level.

10 points:

There is a complete and accurate analysis for all ingredients from required website. All groups of people have been discussed for the nutritional value of the dish. Several suggestions are given about how to make the dish healthier.

25 points

Students were able to read, follow, and complete recipe without asking any questions. Dish was completed on time. All group members worked during the entire project. All days the clean-up was great.

25 points:

 

Turnout of dessert was completely correct.

Sample was graded “

GREAT

” in all of the following categories: taste, texture, and appearance.

25 points:

 

At least ¾ of a page, in size 12 font, double-spaced. There is a complete assessment of the preparation and product.

3 points:

 

There is an incomplete or inaccurate shopping list, 1 item missing.

OR

not all items were bagged/tagged correctly.

7 points:

Dessert created was somewhat complicated, involving several steps and somewhat challenged team members’ current skill level.

7 points:

There is a mostly complete and accurate analysis for most of the ingredients from the required website. Most groups of people have been discussed for the dish. Some suggestions are given about how to make the dish healthier.

20 points

Students were able to read, follow, and complete recipe asking only one or two questions. Dish was not completed on time. Most group members worked during most of the project. Most days the clean-up was good.

20 points:

 

Turnout of dessert was mostly correct.

Sample was graded “

GOOD

” in all three of the categories from above.

20 points:

 

About 1/2 of a page in correct font size, and double space, somewhat complete assessment of preparation and product.

 

4 points:

 

Dessert created was not very complicated, only involving a few steps and did not challenge team members’ current skill level.

4 points:

There is a partial and accurate analysis for all ingredients from required website. A couple of groups of people have been discussed for the nutritional value of the dish. A couple suggestions are given about how to make the dish healthier.

12 points

Students were able to read, follow, and complete recipe asking three or four questions. Dish was not completed on time. Some group members worked a lot more than others. Clean-up each day was not good.

12 points:

 

Turnout of dessert was partly correct.

Sample was graded “

FAIR

” in one to three of the three categories from above.

12 points:

 

Reflection was handwritten or incomplete in the assessment of preparation and product.

0 points:

There was no shopping list

AND

several items were not bagged/tagged correctly.

0-3 points:

Dessert created was not complicated, only involving a couple steps and did not challenge team members’ current skill level at all.

0 points:

 

There is

no

analysis of ingredients, people or suggestions given about how to make the dish healthier.

0-5 points

 

Students were not able to complete the recipe without significant assistance. Dish was not completed on time. Nothing was cleaned up.

0-5 points:

 

There was no sample, or it was not good at all.

0-5 points:

 

There was no reflection, or it was barely reflective of the experience.

Slide8

Judging Criteria:

Ratings

 

Dish Name

Dish Name

Dish Name

Dish Name

Dish Name

Dish Name

Appearance:

Students plated their dessert attractively. Dessert has great “eye appeal.”

 

 

 

 

 

 

 

Taste:

Dessert was prepared using a good blend of flavors. If more than 1 item was prepared, the tastes went well together.

 

 

 

 

 

 

Texture:

Dessert has pleasing/correct mouth-feel.

 

 

 

 

 

 

Difficulty level:

Dessert required effort and skill to be prepared.

 

 

 

 

 

 

Total Score:

 

 

 

 

 

 

Slide9

Requirements:

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: Separate slide of info. See day 2 & 3.

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.

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Work together!!

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Choose well…

Be different

and

interesting.

Slide12

Good recipes have:

Exact measurements for ingredientsSpecific temperatures and times

Complete directions, no steps or ingredients missingA 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 infoPrint this info out when you turn in the recipe for approvalRECIPE ACTIVITY

Slide13

What 6 things are wrong with this recipe?

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 1-1/2 cups all-purpose flour 3/4 teaspoon soda 3 squares semi-sweet chocolate, chopped 1 cup mashed, very ripe bananasCake 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 1-1/2 cups confectioners sugar 3 squares semi-sweet chocolate, melted

Slide14

Answers:

Didn’t say how many eggsDidn’t explain soda – baking soda

Didn’t tell you to preheat oven – temp 350˚Didn’t tell you to grease baking panDidn’t tell you what type of pan – 8 inch panDidn’t explain how to make the frosting

BEWARE of recipes online

Slide15

Final thoughts before recipe search:

Be creative – boring doesn’t win

Be comfortable, but challenged – do what you are able, but challenge yourself for something greatBe committed – do your best – it’s worth 100 points

Be helpful

– you are a team, everyone must help everydayBe careful – read and follow the directions carefullyBe mindful of time – you only have 1 hour to get the dish to the table

Ice Cream recipes MAY NOT contain any eggs.

Slide16

Reputable Resources:

www.foodnetwork.com www.epicurious.com

www.allrecipes.comwww.bhg.com www.tasteofhome.com

www.joyofbaking.comwww.hersheys.com/recipes

Slide17

Good

Luck

Slide18

Day 2:

* “Wrap” & Tag

* Shopping List –

if necessary

* Nutritional Analysis – see slide for directions

Slide19

You get basics from the teacher, in whatever amount you need:

Vanilla, salt, baking soda/powder, skim milk, yeast

Getting Ingredients:

You get the following supplies in limited quantities:

Other items to be determined –

ask first - otherwise you are on your own

No more than

:

3 c. flour

2 c. sugar, all kinds together

2 eggs

1 stick butter

OR

1 c. shortening,

OR

1 c. oil

½ c. chocolate chips, store brand

OR

½ c. cocoa powder

2 apples,

OR

bananas,

OR

citrus fruits

½ c. cream

OR

4 oz. cream cheese

½ c. peanut butter

Slide20

“Wrap & Tag”– Be exact

Remember 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). Make sure you wrap the ingredients AND label them with color, block and what it is, possibly what it goes into.

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 the official shopping list. (see later slide)

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1. Show me a tray with all ingredients in measuring containers FIRST to be checked.

Be sure it’s accurate, and label it with your block and kitchen color, what it is and where it goes.

Slide22

1. Once everything is measured, wrapped and shown to the teacher, you will store all non-perishable items in the back pantry NEATLY.

Slide23

Shopping List – Be exact

Write a shopping list for only what I

don’t have within the limits.

Remember you only get so much from the teacher, the rest is on your team to provide.

If you measure or order things incorrectly , your whole team will lose points.

Fresh Fruits:

Flour, chocolate, sugar, etc.:

Cream, butter, eggs, cream cheese, etc.;

Frozen fruits:

Other: peanut butter, jelly, etc.:

 2 bananas

½ c. dark brown sugar,

only if we run out 

2 eggs,

only if we run out 

 1 c. strawberries,

only if we run out

 3 T. peanut butter,

only if we run out

 

 6 T. cocoa powder,

only if we run out 

 4 oz. cream cheese

 

 

 

 

 1/2 c.

heavy cream

 

 

 

 

 

 

 

Slide24

If you have to bring in ingredients, they MUST be in unopened packages.

Only exceptions:Eggs

Whole sticks of butter, must still be in unopened wrapper

Bring your supplies in THE NEXT DAY, not the day of the competition.

Label your supplies with kitchen color and block.Drop your supplies off before 1st block.Measure everything the day you bring your supplies in.

Slide25

Analyze recipe:

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

IF you click on this link, and it doesn’t work, copy and paste it into either Mozilla

FireFox

or Chrome and it will work.

Requirements: cont.

Slide26

You will need to create a FREE account to be able to do this part of the project.

Slide27

Slide28

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Just type the WORD of the item you need and click Search. It will give you a list and then you put in the amount.

It will only except decimals, so you may have to do some math.



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Slide31

Click here to analyze

Make sure you put in the # of servings.

Slide32

Create a shared word doc that includes a screen shot of ALL the ingredients AND the nutritional analysis info from Vitamin A to Zinc. Then type your responses under that and share it with me.

Slide33

In order to save your work and use it the next day, you WILL have to fill out the recipe info.

Slide34

Discuss ingredients:

Each person must complete

1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement

:

Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other specific nutritional facts)?Research and suggest at least 3 ingredient substitutions to make it healthier AND explain their effects on the final product-taste, texture and health factors.

Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter.

3.

Research

and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

Diabetics (find out the sugar/carb allowance per snack)Celiac/Gluten Free (identify what exactly in the recipe is the issue)Lactose Intolerant (identify what exactly in the recipe is the issue)

4.

Research

and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

Food Allergies (do the top 3 – peanuts, chocolate, strawberries)

Vegetarian (identify what exactly in the recipe is the issue)

Vegan (identify what exactly in the recipe is the issue)

Requirements

:

cont.

Slide35

Day 3:

* Finish Wrap

& Tag – if necessary

*

Finish Nutritional Analysis*Create 3-D model

Slide36

Discuss ingredients:

Each person must complete

1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement

:

Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other specific nutritional facts)?Research and suggest at least 3 ingredient substitutions to to make it healthier AND

explain their effects on the final product-taste, texture and health factors. Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter.

3.

Research

and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

Diabetics (find out the sugar/carb allowance per snack)Celiac/Gluten Free (identify what exactly in the recipe is the issue)Lactose Intolerant (identify what exactly in the recipe is the issue)

4.

Research

and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

Food Allergies (top 3 – peanuts, chocolate, strawberries)

Vegetarian (identify what exactly in the recipe is the issue)

Vegan (identify what exactly in the recipe is the issue)

Requirements

:

cont.

Slide37

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

Slide38

Each person does their own reflection. Be detailed in your answers as this is 25 points of the 100 total.

Click this link to: https://forms.office.com/Pages/ResponsePage.aspx?id=j0gLqp78hUGl4zhCIN8jyswJQh4N565HvXbV9Jao1MdUMUsyT0QxSjdNVE9FN0hORTZIT01UWkNUNi4u

Reflection Requirements:

Due the next day by the beginning of class

Slide39

Reflection Form

–

HW due by the start of the next American Cuisine class.

Anything after the start of class is LATE!

Good Luck!!!



Day 4:

Great American Bake-Off Competition!!

Read and follow all directions carefully.

Work together the entire time.

Have FUN!

Slide40

Each person does their own reflection. Be detailed in your answers as this is 25 points of the 100 total.

Click this link to: https://forms.office.com/Pages/ResponsePage.aspx?id=j0gLqp78hUGl4zhCIN8jyswJQh4N565HvXbV9Jao1MdUMUsyT0QxSjdNVE9FN0hORTZIT01UWkNUNi4u

Reflection Requirements:

Due the next day by the beginning of class