Lab Makeup/Extra Credit Lab Assignment Sheet
Name__________________________ Date___________________________
Block_____________ Class (Circle one) Culinary Arts I, CA II, ProStart I, PS II
LAB MAKE-UP/Extra Credit YOU WERE ABSENT ON______________________
(Objective for extra credit: To prepare a food item we have studied/or a related food item using correct procedures.)
___________ points out of
Dish to be prepared_________________________________________________________ 20points possible
(Include recipe on back of sheet-you may attach a printed copy from a website)
To receive credit for the day you missed, you must do the following:
1. Prepare the above food item from the recipe at home using your own ingredients.
2. Copy the recipe you used on the back of this sheet, or attach a copy of the recipe that you used.
3. BRING A SAMPLE TO SCHOOL TO SHOW EVIDENCE IT WAS MADE/OR BRING AT LEAST TWO PHOTOS—ONE OF YOU IN THE PROCESS OF MAKING THE DISH AND ONE OF THE FINAL DISH. (You may take these on your phone and show them to your instructor.)
4. Fill out the evaluation of the product and process below. This is YOUR evaluation of the product and process.
5. Have a parent/guardian sign, date, and comment in writing in the appropriate spaces on the back of this sheet. Be sure a contact phone number is listed so they can be contacted to verify the work.
6. Failure to do any of the required parts of the make-up will result in a deduction of points for the lab.
7. Alternate: You may make-up the lab in your classroom lab before or after school within 2 days of your absence. You must make arrangements with your instructor in advance and be sure you have checked on available ingredients that we have at school. For maximum points, you may be required to bring in additional ingredients.
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EVALUATE YOUR PRODUCT Use descriptive language that is consistent with the type of product
Flavor……………………………… _____________________________________________________________
Texture……………………………. _____________________________________________________________
Appearance……………………… _____________________________________________________________
What was done well?
Where is there room for improvement?
What techniques/procedures did you practice while doing this lab?
TWO THINGS I LEARNED FROM THIS LAB (specifics, please):
1.
2.
HAVE A PARENT/GUARDIAN COMMENT ON THE SUCCESS OF YOUR PRODUCT:
1. How was the appearance and flavor of the completed product?
2. How was the kitchen clean-up?
3. On a scale of 1 – 10, ten being the highest, what would you give this product
and the work that was done?
4. Please comment on the process of making the food:
Parent/Guardian signature_________________________________________________________________
Print name please___________________________________________________________________________
Home Phone______________________________ Cell or work phone____________________________
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RECIPE TITLE:_________________________________________________________ YIELD:_____________
Source of the original recipe:_______________________________________________________________
(Person/book/website, include pages)
Ingredients and amounts:
Directions:
Oven Temperature:_________ Cooking Time:___________
Pan size:____________________ Type of pan:________
Block_____________ Class (Circle one) Culinary Arts I, CA II, ProStart I, PS II
LAB MAKE-UP/Extra Credit YOU WERE ABSENT ON______________________
(Objective for extra credit: To prepare a food item we have studied/or a related food item using correct procedures.)
___________ points out of
Dish to be prepared_________________________________________________________ 20points possible
(Include recipe on back of sheet-you may attach a printed copy from a website)
To receive credit for the day you missed, you must do the following:
1. Prepare the above food item from the recipe at home using your own ingredients.
2. Copy the recipe you used on the back of this sheet, or attach a copy of the recipe that you used.
3. BRING A SAMPLE TO SCHOOL TO SHOW EVIDENCE IT WAS MADE/OR BRING AT LEAST TWO PHOTOS—ONE OF YOU IN THE PROCESS OF MAKING THE DISH AND ONE OF THE FINAL DISH. (You may take these on your phone and show them to your instructor.)
4. Fill out the evaluation of the product and process below. This is YOUR evaluation of the product and process.
5. Have a parent/guardian sign, date, and comment in writing in the appropriate spaces on the back of this sheet. Be sure a contact phone number is listed so they can be contacted to verify the work.
6. Failure to do any of the required parts of the make-up will result in a deduction of points for the lab.
7. Alternate: You may make-up the lab in your classroom lab before or after school within 2 days of your absence. You must make arrangements with your instructor in advance and be sure you have checked on available ingredients that we have at school. For maximum points, you may be required to bring in additional ingredients.
wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
EVALUATE YOUR PRODUCT Use descriptive language that is consistent with the type of product
Flavor……………………………… _____________________________________________________________
Texture……………………………. _____________________________________________________________
Appearance……………………… _____________________________________________________________
What was done well?
Where is there room for improvement?
What techniques/procedures did you practice while doing this lab?
TWO THINGS I LEARNED FROM THIS LAB (specifics, please):
1.
2.
HAVE A PARENT/GUARDIAN COMMENT ON THE SUCCESS OF YOUR PRODUCT:
1. How was the appearance and flavor of the completed product?
2. How was the kitchen clean-up?
3. On a scale of 1 – 10, ten being the highest, what would you give this product
and the work that was done?
4. Please comment on the process of making the food:
Parent/Guardian signature_________________________________________________________________
Print name please___________________________________________________________________________
Home Phone______________________________ Cell or work phone____________________________
wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
RECIPE TITLE:_________________________________________________________ YIELD:_____________
Source of the original recipe:_______________________________________________________________
(Person/book/website, include pages)
Ingredients and amounts:
Directions:
Oven Temperature:_________ Cooking Time:___________
Pan size:____________________ Type of pan:________