Tolland

 

Recipe Example (10 Points)

Chicken Pot Pie

Ingredients

• For creamed chicken or turkey:
• 3 1/2 lbs chicken parts, or 1 1/2 lbs boneless skinless chicken breast or turkey breast cutlets or tenders
• 1 3/4 to 2 cups chicken stock
• 4 Tbs (1/2 stick) unsalted butter
• 1/3 cup all purpose flour (for a creamed dish) or 1/2 cup (for a pot pie or casserole
• 1 1/2 cups whole milk, half&half, or light cream
• 2-3 Tbs sherry (optional)
• several drops lemon juice, salt and ground white or black pepper
• 2-3 pinches freshly grated nutmeg

Directions

• Place the chicken in a Dutch oven and add chicken stock and just enough water to cover the pieces. Chicken parts may need as much as 3 cups and boneless skinless pieces may not need any. Bring to simmer over high heat, then reduce to simmer so the poaching liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 25-30 minutes for chicken parts, 8-12 minutes for boneless, skinless breasts. Remove the meat from the stock and let stand until cool enough to handle. If using chicken parts, remove and discard skin and bones. Shred or cut the meat into bite-sized pieces. Skim the fat from the stock with a spoon.
• Melt butter in a large saucepan over medium-low heat, and whisk in flour until smooth. Cook, whisking constantly for one minute. Remove the pan from the heat. Add 2 cups of the chicken stock and whisk until smooth. Whisk in cream (or half and half etc.)
• Increase the heat to medium and bring the mixture just to a simmer, whisking constantly. Remove the pan from the heat, scrape the inside of the pan with a wooden spoon and whisk vigorously to break up any lumps. Return the pan to heat and, whisking, bring to a simmer and cook for one minute. Stir in the cooked poultry along with sherry and cook for 1 minute

Script Example (10 Points)

Name   _________________                                                                    Due: May 13 , 2016

Block 1                                                                                                                 Rough Draft 

 

Pictures	Audio
Picture ofrecipe	I’m going to be making chicken pot pie. This recipe combines the skills of making a pie crust, preparing vegetables, and working with poultry.
Picture of utensils (saucepan, chef’s knife, cutting board, etc.)	Before I begin cooking I always make sure to gather all of the ingredients and utensils I will be using. This preparation is called the mis en place and it includes measuring out ingredients and cutting vegetables.
Picture of cutting board	Before cutting anything on a cutting board, you should place a wet towel underneath it. This will ensure the board won’t move while cutting it.
Picture of cutting carrots	It is important to wash the carrots to get rid of any dirt remaining on them. After doing this, you should peel the carrots. To cut carrots, you have to cut on a bias. This means that you cut diagonally on the carrot. You then cut these pieces smaller until the desired size.
Picture of one step of cutting onion	Before cutting an onion, you first remove the outside coating of it. After doing this, you remove the stem. You then bear claw the onion, which is when you make a claw with your hand so that your knuckles are against the blade of the knife and your fingers are bent. With your hand in this position, you cut through the middle of the root.
Picture of another step of onion cutting	Next, you place the onion down on the flat side, place your hand flat on top and make horizontal cuts through the onion. Then you make cuts the other way on the onion. Finally, you put your hand back in a bear claw and cut strips so it makes a dice.
Picture of cutting parsley	Another thing to be prepared for this recipe is the fresh parsley. To cut this you use yet another cutting technique—the chiffonade cut. This French word means ribbon cut and consists of the tip staying down and rapidly moving the back end of the knife up and down.
Picture of cutting celery	For this recipe, the celery has to be cut into a dice. This is done by cutting long strips and then cutting these strips into small pieces.
Picture of pie crust dough	The pie crust has to be made before the rest of the recipe so it has time to cool. To make it, combine flour, salt, and cold butter. You then use a pastry blender to blend the ingredients are the size of peas. You then add ice water.
Picture of dough wrapped in plastic wrap	When the dough is a solid mass, make the dough into a disk and then wrap in plastic wrap. It is then put into the refrigerator for at least an hour.
Picture of all ingredients	Now that the mis en place is complete, it is finally time to start the cooking process.

 

 

Name _____________________________________Due:  ­­­­­______________________

Block ___________________________                      Final Rough Draft 

Pictures	Audio
Introduction will be a picture of me holding my final product	Hello everyone! Have you ever wondered how the fermentation process works? You are in luck today because I’m going to show you the fermentation process while I teach you how to make Foccacia Bread. Foccacia is a traditional Italian Flat Bread.

                                                                                               

Pictures	Audio
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Name                                                                                          Due Date: June 6, 2016

Final Rubric Attached to Project                                        5 points off every day late

	Exemplary	Acceptable	Needs work	Unsatisfactory	Possible points
Knowledge	Well-rehearsed with smooth delivery that holds audience attention.	Rehearsed with fairly smooth delivery that holds audience attention most of the time.	Delivery not smooth, but able to maintain interest of the audience most of the time.	Delivery not smooth and audience attention often lost.	20
Length	Video is 10-15 minutes or Photo Story is 20-25 images	Video is 8-9 minutes or Photo Story is 15- 19 images	Video is 4-7 minutes or Photo Story is 9- 14 images	Video is >7 or over 15 minutes or Photo Story is >8 or <25 image	5
Script	One page double spaced easily readable script attached to rubric	Not a full page double spaced script attached to rubric	Script is not double spaced and repeats direction with minimal additional input from student	Minimum script, not easily readable or complete	10
Recipe	Recipe clearly typed with directions appropriate skill level for a final exam	Recipe typed without directions the appropriate skill level for a final exam	Recipe unclear and attached at the appropriate skill level for a final exam	No Recipe or No rubric or recipe too low of a skill level	10
Reflections	Reflection typed and questions thoughtfully answered	Reflections typed and question answered thoughtfully	Reflection incomplete, not typed and could be more thoughtful	Reflection not well thought-out or not typed	10
Clear Introduction	Introduction has a "grabber" or catchy beginning.	Introduction has a weak "grabber".	A catchy beginning was attempted but was confusing rather than catchy.	No attempt was made to catch the reader's attention in the introduction.	2
Vocabulary	10 culinary terms typed on a separate sheet and defined properly and used appropriately in project.	5-8 culinary terms typed on a separate sheet defined properly and used appropriately in project.	7-4 culinary terms defined properly and used appropriately in project.	3-1 culinary terms defined properly and used appropriately in project.	10
Grammar and Spelling	Grammar and spelling usage were correct and contributed to clarity, style of the story.	Grammar and spelling usage were sometimes correct and contributed to clarity, style of the story.	Grammar and spelling usage were often incorrect and did not contributed to clarity, style of the story.	Grammar and spelling usage were incorrect and did not contributed to clarity, style of the story.	5
Rough Draft	Rough Draft of Script, vocab and recipe was complete turned in on time	Rough Draft of Script, vocab and recipe was not entirely complete	Rough Draft of Script, vocab and recipe was incomplete	Rough Draft of Script and recipe was incomplete or not handed in at all	10
Directions	Followed all instructions well Present day of viewing	Followed most instructions well	Followed some instructions	Difficulty following instructions Not present day of viewing	18

 

 

 

 

 

Reflection (10 Points)

 

Be sure this reflection is well thought out and complete.  This must be single spaced typed to be counted for credit.

 

 

1. What would you do differently if you could do it all over again?

    

    

2. Did you learn anything new from the process?

    

    

3. What did you like most/least about this project?

    

    

4. Do you prefer projects for final assessments or pen and paper tests?Please explain why or why not.

 

 

 

 

 

 

 

 

A Step-By-Step Approach to Creating a Digital Story

STEP ONE: Choose a Topic, Write a Script   Down load Photo Story 3 onto your pc. http://www.microsoft.com/windows/windows-media-center/

1. Create a folder on the desktop where you can store all of the materials related to your digital story. Select a topic for your digital story.
2. Begin thinking of the purpose of your story. Are you trying to inform, convince, provoke, question? Also, think about who the audience will be for this story.
3. Write the first draft of the script for your story. This script will serve as the basis of the narration you will record later.
4. Read what you have written make sure your script includes a clearly articulated purpose.
5. Share your script with others and use their feedback to improve the next version of your script.
6. Repeat the process of getting feedback and revising the script, until you are satisfied with the results.

STEP TWO: Collect Resources

1. Go to http://www.jakesonline.org/photostory3.pdf and watch a tutorial on creating a photo story.These are step by step instruction to create a photo story.
2. Create images that can be used in your story, including: photographs of you cooking, and final products of your wonderful culinary creations - Save these resources in your folder.

STEP THREE: Select Content, Develop a Storyboard

1. Select the images you would like to use for your digital story.

STEP FOUR: Import, Record, Finalize

1. Import images into Photo Story 3
2. Modify the number of images and/or image order, if necessary.
3. Use a computer microphone and record the narration of your script.
4. Import the narration into Photo Story.
5. Add music or other audio to your story.
6. Finalize your digital story by saving it in a version that can be viewed.

STEP FIVE: Demonstrate, Evaluate, Replicate

1. Show your digital story to your students and colleagues.
2. Gather feedback about how the story could be improved, expanded, and used educationally.
3. Teach your students or colleagues how to create their own digital story.
4. Congratulate yourself for a job well done!

 

STEP SIX:  To Save your Final Photo Story 3 Project  (10 Points)

1. Navigate to the 'Save Your Story' Window by hitting the Next button (if necessary)

2. On the Save Your Story Window:

• Select 'Save your story for playback on your computer'
• Click on the Settings Button below, select Profile for computers - 3 (800x600), click OK
• Click on the Browse Button - select a location on your computer or flash drive to save the file - and name the file appropriately (include your last name in the file name) click Save
• Now, click on the Next button at the bottom right-hand corner of the window.  After hitting next, you should see a new window pop up that shows you a progress bar during the file saving process.
• Once the pop up 'progress' windows disappear....
• Your Final Product has now been saved as a .wmv (Windows Media File)
• If you want to save your final product as a photo story project as well - remember to hit the Save Project button located at the bottom of the screen.  

 

A Step-By-Step Approach to Cooking Video

STEP ONE: Choose a Topic, Write a Script

1. Create a folder on the desktop where you can store all of the materials related to your video.  Select a topic for your video.
2. Begin thinking of the purpose of your story. Are you trying to inform, convince, provoke, question? Also, think about who the audience will be for this story.
3. Write the first draft of the script for your story. This script will serve as the basis of the narration you will record later.
4. Read what you have written make sure your script includes a clearly articulated purpose and includes an identifiable point of view.
5. Share your script with others and use their feedback to improve the next version of your script.
6. Repeat the process of getting feedback and revising the script, until you are satisfied with the results.

STEP TWO: Collect Resources

1. Search for your recipe you will use in your video.  Gather equipment necessary to complete project for example: cam quarter and audio recorder.
2. Gather utensils, equipment and food to create your recipe.

STEP THREE: Select Content, Develop the Video

1. Practice what you are going to say during your video.  Have someone watch you before you start recording to give you feedback.
2. Organize all your resources and do mis en place for the final video taping.

STEP FOUR: Record, Finalize

1. Do a sound check and tape one minute to see if your equipment is working properly.
2. Record your video.

STEP FIVE: Demonstrate, Evaluate, Replicate

1. Show your video to family and friends and edit were appropriate.
2. Gather feedback about how the video could be improved or expanded to demonstrate your amazing culinary skills.
3. Congratulate yourself for a job well done!

STEP SIX:  To Save your Final Video Project

Here's what they need to do to publish.

 

http://windows.microsoft.com/en-us/windows-vista/publish-a-movie-in-windows-movie-maker

 

1. Save your video to a zip drive in order for you to show it in class or bring in equipment to class to show on the overhead projector.