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    Greenberg - Chef's Lab

    CHEF’S LAB
    HERBS AND SPICES
    RESEARCH PROJECT 


    DUE DATE: _______________

    ____________
    INTRODUCTION:
    For many years, herbs & spices were thought to be solely used to flavor & enhance your foods. Recent research shows that the additions of herbs & spices in food preparation increases the nutritional value of your food without supplying additional calories, promotes good health, and offers medicinal qualities as well.


    TASK:
    As president of advertising for “Spice it Up”, I believe that this would be the opportune time to initiate an advertising campaign to educate the consumer about the culinary and: medicinal uses derived from the wide variety of herbs and spices available to us in the marketplace today.

    Each lab unit will be assigned a specific herb or spice to be researched. Two class periods have already been scheduled in the Media Center for you to complete your research. Upon completion, you will orally and visually present your findings (e.g. poster, pamphlet, skit, power point, cartoon, caricature, etc.) to the class. Your research needs to be accurate in content and demonstrate creativity to effectively educate the consumer about your assigned herb or spice.

    Both your oral and visual presentation must include the following information:
    • Identification of assigned herb or spice. Please remember to state if it is an herb or spice!
    • General description of assigned herb or spice. Please remember to exhibit a sample!
    • History of assigned herb or spice.
    • Geographical sources or location of where assigned herb or spice can be found. -
    • Culinary uses (identify specific foods that are complimented with the addition of your herb or spice, state whether it is used to enhance flavor or used as a garnish or both).
    • Medicinal qualities. Explain
    • Availability (dried, ground, & fresh), cost (dried, ground, & fresh), and shelf life (dried, ground, & fresh).
    • Sources (two citations).


    GOOD LUCK!!!




    CHEF’S LAB
    HERBS AND SPICES
    RESEARCH PROJECT
    GRADING RUBRIC

    100 points


    Names of Partnership:      ________________________________

                                                  ________________________________

                                                  ________________________________

                                                  ________________________________

     

    Name of Herb/Spice: __________________

    Period #:                      ________________
    Due Date
    :           _________________________



    THIS IS TO BE SUBMITTED TO INSTRUCTOR PRIOR TO YOUR PRESENTATION IN ORDER TO RECEIVE A GRADE

    1. Partnership Cooperation ………………………                    _____ 20 POINTS
    (demonstrates teamwork, actively participates in all aspects of project execution)

    2. Content …………………………………………………………           _____40 POINTS
    (all criteria have thoroughly been researched & presented in both oral & written presentations as stated in assignment)

    3. Visual Presentation/Creativity …………….                  _____ 20 POINTS
    (sample of assigned herb/spice to be incorporated into oral/visual presentation; power point presentation, poster, pamphlet, caricature, etc to promote your assigned herb/spice)

    4. Oral Presentation/Creativity ………………………………..    _____ 20 POINTS
    (sample of assigned herb/spice to be incorporated into oral/visual presentation; displays professionalism, demonstrates well rehearsed & well organized research findings in a creative & unique manner, ability to make eye contact with audience & voice projection).

    Total ……………………………………………………………………….    _____100 POINTS

    Teacher’s Comments:

     

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