HFN 20 SUMMATIVE ASSIGNMENT – A COOK’S BOOK
You are going to be the “author” of a Cookbook that contains a collection of favourite recipes from a
variety of sources. Follow the directions below to create your book. In addition, you will cook one recipe
from your book at home, and bring it in to share with the class as part of your presentation.
Using cookbooks, magazines or websites (see reference sheet), decide on the theme for your ‘Cook’s
Book.’ (e.g. meat, vegetarian, multicultural, entertaining, desserts, soups, salads, low-carb cuisine, family
favourites, etc.) Once you have chosen a theme for your ‘Cook’s Book’ you will divide it into at least 4
SECTIONS. For example, you may choose to do a recipe book on the theme of Baked Goods and divide the sections into
Breads, Muffins, Cookies, and Cakes. Another theme might be “Mr. Penney’s Favourites” in which you choose your
favourite recipes and divide it into sections like Appetizers, Main Courses, Desserts, and Beverages. Each section should
contain at least five recipes from a minimum of two different sources (two from the internet, one from a magazine and two
from cookbook). As a footnote on each recipe you need to include the website address or cookbook/magazine the recipe is
from. This will help you with your bibliography later.
Your cookbook should be set up as follows:
 Presented as a book (binder, bound etc.)
 Title Page – Include a creative title and illustration, course code(HFN 20)/section, teacher
 Table of Contents will help explain your division of your cookbook. Include page numbers.
 Introduction: Explain why you have chosen this theme. About ½ to a full page typed.
 Sections 1 – 7 with Section Dividers (4 recipe sections and variations sections (see below). Make sure
your recipes use a consistent format
 Works Cited The last page of your cookbook should be a BIBLIOGRAPHY which includes all of the
resources used and proper bibliographic form.
Section #5
An important part of this cookbook is a section for COOKING HINTS or REFERENCE TOOLS. This reference section
will include important tips that will relate to your cookbook. For example, you may want to include some measuring tips or
some explanation of specific ingredients that are special in your recipes. Or, it may be some hints about cooking your
recipes, like “How to Cook Muffins Properly”. Again, be sure to reference where you find your information. Another
suggestion is volume equivalents, or cookware/bakeware information. You need to have two different COOKING HINTS
or REFERENCE TOOLS.
Section #6 - Your recipe book will include a RECIPE ADAPTATION SECTION.
1) You must include a change of ingredient or SUBSTITUTION with two of your recipes. You may consider a
sugar-free alternative or an adaptation for a person who is lactose intolerant. For example, milk and lemon juice can be
substituted for buttermilk or chicken for pork. Explain how to substitute and include quantities. Highlight or change the
colour of the font so show what you have changed.
2) You must include two YIELD CHANGES where you change the number of portions, one to a larger number
and one to a smaller number.
Section #7 -Lab Reflection and Evaluation (Part of your package given to you)
 Complete Food Lab Reflection in complete sentences and paragraph form. This is a reflection on the
product that you have cooked at home for your summative NOT your semester in class.
 Self-Evaluation
PRESENTATION:
Choose one of the recipes you have selected and prepare it at home. Bring it to class on the day of your Cook’s Book
presentation and share it with your classmates. Your samples will be marked on presentation, quality and uniformity of
size.
Your presentation should be 5 minutes length. You need to read your introduction, show how you changed your recipes and
talk about your lab reflection. Attendance is required for ALL presentations!
Finding Recipes on the Internet - Here are some websites for you to try:
1. Go to the Kraft website to collect a recipe. http://www.kraftcanada.com/EN
If you click on “recipes” at the top of the page you will be provided with 3 ways to search for a recipe.
2. Try this website: http://www.foodtv.ca/ Go to recipes at the top of the screen. You can choose to search by category, ingredient,
type of dish, occasion…
3. Reader’s digest has recipes on www.readersdigest.ca/recipes/
You can find a recipe by typing in a keyword such as “lasagna” or by categories such as “breads,” “desserts” etc.
4. Another useful site is “All Recipes” http://allrecipes.com/Recipes/Main.aspx Find the categories on the left hand side of the page.
5. Try Recipe Source for a listing of recipes by region, or cultural group “Ethnic Cuisines by Region”. http://www.recipesource.com/
6. http://www.epicurious.com/ Epicurious is another site with recipes, a food dictionary, a “how-to” section, metric conversion tables, a
global cuisine section, etc.
7.
www.Homecooking.about.com will be useful for your Reference Tools.
8.
http://www.cooks.com/ This website offers simple easy to make recipes.
9.
http://www.myrecipes.com/recipes/ My Recipes has the best food photos - vivid enough to make you hungry right away. This site
not only offers holiday specific and other food ideas, it helps you count calories and eat right. You can subscribe to their newsletter
and take advantage of their healthy diet suggestions.
10. http://www.rachaelray.com/ Who doesn't love Rachael Ray? Her website is similar to her TV program - simple ways to cook on a
budget. But that's not all. Besides useful everyday recipes.
A Cook’s Book Evaluation
Name: _________________________
Criteria
Cover Page (with creative title and student’s
name)
Table of Contents (listing recipe and page
numbers)
Introduction explaining Theme
Sections divided and clearly labeled (with
logical divisions)
20 or more recipes (organized, complete,
neatly presented)
Bibliography and Footnotes (Correctly done,
at least two sources)
Recipe Adaptations (Ingredient substitution,
yield change)
Cooking Hints or Reference Section
(Relevant information that matches theme of
book, useful information)
Presentation, Creativity and Attractiveness of
overall book
(recipes use a consistent format)
Mechanics (Spelling, grammar, punctuation
correct)
Active Listening to ALL Presentations
(Listening attentively and asking presenter
questions)
Level
1234
1234
1234
1234
1234
1234
1234
1234
1234
1234
1234
Comment
Overall Level:
Self Food Lab Evaluation
Name: _____________________Product: ____________________________ Date: ____________________
Level 1
5.5
Level 2
6.5
 Over- or undercooked
 Unappetizing
appearance (i.e.
colour, uneven
shape, size, etc.)
 Some of product
cooked properly
 Good
appearance,
however, may be
irregular in
colour, size, or
shape
 Acceptable
flavour
 Acceptable
texture
Criteria
Product:
 How well cooked
 Appearance
 Flavour
 Texture
 Aroma
 Undesirable
flavour
 Undesirable
texture (i.e. gritty,
lumpty, etc.)
 Aroma is
somewhat
unpleasant
 Aroma somewhat
like the expected
product
Level 3
7.5
Level 4
8.9 / 10
 Most of product
cooked properly
 Appetizing
appearance with
some slight
irregularities in
colour, size, or
shape
 Good flavour
 Good texture
 Cooked well or
to perfection
 Appetizing
appearance
(colour, shape,
and size)
 Good aroma
 Delicious aroma
 Most
responsibilities
completed
independently
 Cleaned most of
dishes, tools,
appliances &
work areas
effectively
 Completed all
responsibilities
independently
 Excellent flavour
 Excellent texture
Feedback:
Clean-up:
 Taking
responsibility for
completion of
duties
 Dishes, cooking
tools, appliances
and work areas
cleaned
 Equipment back
in proper places
 Floor swept
 Other assigned
duties
completed
 Unsure of
responsibilities
 Needed to be
reminded of
responsibilities
 Dishes cooking
tools, appliances
& work areas not
cleaned
 Cleaned some
dishes, tools,
appliances &
work areas
effectively
 Dishes &
equipment not
put back in
proper location
 Floor not swept
 Other assigned
duties not
performed
effectively
 Some dishes &
equipment put
back in proper
location
 Floor swept in
places
 Other assigned
duties performed
with acceptable
effectiveness
Feedback:
Application Mark:
4.5
5.5
6.5
7.5
8.9
10
 Most dishes &
equipment put
back in proper
location
 Floor appears
swept
 Other assigned
duties performed
effectively
 Cleaned all
dishes, tools,
appliances and
work areas very
effectively
 All dishes &
equipment put
away in proper
location
 Floor swept
thoroughly
 Other assigned
duties performed
very effectively
Food Lab Reflection
Name: _______________________________________________ Date: _______________________
Reflect on the lab for you summative task: Tell me about one of your personal challenges
and how you dealt with that challenge. As well, tell me about one of your personal successes and what
you think you did to contribute to that success. Use specific examples from your experiences in your
summative lab to support this reflection. You may continue on the back of this page. (Thinking - 10
marks)
Personal Challenge:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Personal Success:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
________________________________