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Which 3 scientific principals you are showcasing ( or 1 if cooking )

by | Nov 19, 2022 | Other | 0 comments

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THERE ARE 2 CHOICES:
1. USE VIDEO: Choose 3 scientific principals, as they apply to cooking, to exemplify the science learned throughout the semester and create a Power Point Presentation/pdf to go with it.
The Powerpoint should have a minimum of 15 slides.
You will give the link and review/explain what is going on in the video for each scientific principal.
• This is for 3 separate principals, you may not necessarily find a video with all three, in which case you will show 3 videos .
• Give details on how the science works in the dish at least 3 full paragraphs worth PER SCIENTIFIC PRINCIPAL or more!
Include the different phases of the principal you are showcasing, raw ingredients, mixture or transformation, what type of heat used, if any, and how it effects or changes the ingredients. What is happening in the before and after.
• A brief history of the dish and you may research any connections to similar dishes in other cuisines or culture.
( ex. Mirepoix ( French ) is onions, carrots and celery used as aromatics, this is similar to Sofrito ( Latin ) which is onions, garlic , tomatoes, peppers and cilantro used in the same way to build flavor in the dish.) Creme Caramel= similar to Flan
2. COOK A DISH : Choose 1 or more Scientific Principals, as they apply to cooking, to exemplify the science learned throughout the semester and create a Power Point Presentation/pdf to go with it.
Cook and document a dish that illustrates the Scientific Principals you are showcasing.
Explain what is going on in the photos of you cooking the dish for each scientific principal.
• Give details on how the science works in the dish at least 3 full paragraphs worth PER SCIENTIFIC PRINCIPAL or more!
Include the different phases of the principal you are showcasing, raw ingredients, mixture or transformation, what type of heat used, if any, and how it effects or changes the ingredients.
What is happening in the before and after.
• A brief history of the dish and you may research any connections to similar dishes in other cuisines or culture.
( ex. Mirepoix ( French ) is onions, carrots and celery used as aromatics, this is similar to Sofrito ( Latin ) which is onions, garlic , tomatoes, peppers and cilantro used in the same way to build flavor in the dish.)
Creme Caramel= similar to Flan
You must include the following details in your PRESENTATION:
• Your name and the name of the dishes you will be presenting
• Introduction – history of the dish, variations, etc.
• Ingredients • Protocol (recipe) • Visual examples of critical steps (photos of yourself cooking, ingredients in your kitchen, SO UP YOUR SELFIE GAME!)
Otherwise refer to the video and include Screengrabs and links.
• Detailed explanation of scientific principles in the dish
• Conclusions
• Sources cited • A MINIMUM OF 15 Slides for your Power Point/pdf
You will be scored on your final project accordingly for a total of 200 possible points- equivalent to 20% of your total LAB GRADE:
200 points TOTAL breaking down to:
20 points: Written proposal and choice of scientific
principals presented.
40 points: Choice of videos that illustrate your chosen Scientific Principals OR Execution of the dish as intended based on recipe and photographs -MUST be cooked by you or with a family member – no internet downloads!!!
140 points: Power point Presentation of dish and depth of understanding of chemical principals in the dish as shown in the presentation. Ability to present and answer questions about dish and science behind the dish in the presentation.
*30 points: Extra-credit for drink presentation with documentation . Must include a scientific principal for the extra credit!
PROPOSAL IS DUE PRIOR TO SUBMITTING THE FINAL!!!! Worth 20 Points!!
FINAL PRESENTATION PROPOSAL• SPRING 2022 GUIDELINES:
Each Student is required to submit a Proposal on what ( 3 principals ) OR 1 principal – and you cook and document it – you plan to showcase, EITHER within a video OR cooked by you at home – not a requirement – ( only if you are able!! ) .
TO BE APPROVED BY ME prior to submitting the final presentation.
FINAL PROJECT PROPOSAL REQUIREMENTS:
The PROPOSAL should be a minimum of 3-4 full paragraphs and include the following:
Which 3 Scientific Principals you are showcasing ( or 1 if cooking )
Explanation of scientific principles in the dishes Introduction – history of the dish, variations, etc.
Names of Your Dishes

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