Name: …………………………………
Class: …………………………………
Prac Lesson: …………………………
Planning Page
1. Sketch your proposed finished product.
2. Write a rough draft of your recipe.
Systems
and
Processes
Innovation
and
Design
Stage 8
Creates a design with
modifications for
sampled products.
Trials food and adapts
their recipe
accordingly.
Listens to, views and
independently applies
instructions in practical
contexts.
Use common tools and
shared equipment in
classroom safely,
carefully and
hygienically.
Stage 7
Creates a design that
reflects personal tastes.
Generates ideas based
on observations and
demonstrations.
Operate tools and
equipment using
correct techniques.
Uses practices that
help provide a safe and
hygienic environment
for self and others.
Respond to
Design
challenges
Research,
plan, trial
and modify
Acquire
skills and
techniques
Work safely
Identify and assess risk
when working with tools
and equipment.
Demonstrates an ability
to select, operate,
maintain tools and
equipment.
Tests ideas and
assesses them for
suitability and aesthetics.
Creates an entirely
original design.
Stage 9
Student Rubric: Design Task: Grade Eight
Systems
and
Processes
Innovation
and
Design
Stage 8
Creates a design with
modifications for
sampled products.
Trials food and adapts
their recipe
accordingly.
Listens to, views and
independently applies
instructions in practical
contexts.
Use common tools and
shared equipment in
classroom safely,
carefully and
hygienically.
Stage 7
Creates a design that
reflects personal tastes.
Generates ideas based
on observations and
demonstrations.
Operate tools and
equipment using
correct techniques.
Uses practices that
help provide a safe and
hygienic environment
for self and others.
Respond to
Design
challenges
Research,
plan, trial
and modify
Acquire
skills and
techniques
Work safely
Identify and assess risk
when working with tools
and equipment.
Demonstrates an ability
to select, operate,
maintain tools and
equipment.
Tests ideas and
assesses them for
suitability and aesthetics.
Creates an entirely
original design.
Stage 9
Teacher Rubric: Design Task: Grade Eight
Scone Variation (Order Sheet)
Name: …………………………………
Class: …………………………………
Prac Lesson: …………………………
Basic Ingredients
300gr S.R. Flour
20g butter
¾ cup milk (approximately)
20ml extra milk for glazing
Extras
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



Tip – ensure you include the correct amounts and the extra
ingredients you will be using.
What is the equivalent cup measure for the SR flour and spoon
measure for the butter?
1. Once you have written up a rough copy of your recipe,
have it checked by the teacher.
2. Once corrected (if necessary), write up a ‘good’ recipe on
a recipe card which will be provided.
Pair Share Sampling Page
On production of your scone, prepare a small (1 or 2 scones)
sampling plate for presentation to the class. At your specific work
bench, allow tasting samples to be shared and record the
following information.
Describe the
appearance of
the product. Did
you find it
visually
appealing?
Refer to the
Describing Food
word bank.
Include your own
words from each
category to
describe the
product.
List any general
criticisms of the
product and
suggest how you
would alter it.
Sample A
Sample B
Sample C
Sample D
Cook:……………
Cook:……………
Cook:……………
Cook:……………
Scone:………….
Scone:………….
Scone:………….
Scone:………….
Work plan. Use the example template below, before completing your own.
1.
Production goal
(name of recipe) …Scrambled eggs
eggseggs…………………………………………………………….
2.
Resources
3.
Ingredients
Equipment
Main processes
2 eggs
Apron, Tea towel
folding
parsley
Frying pan
whisking
Safety and hygiene practices for production
Wash hands, cover cuts with band aid, keep electric cord away from water.
4.
Time plan (list times and tasks required)
9.00 am
Wash hands and put apron on.
9.05 am
Collect ingredients.
10.15 am
Wash equipment, wipe down bench and check that all equipment is
in correct drawer or cupboard.
1.
Production goal
(name of recipe) ……………………………………………………………….
2.
Resources
Ingredients
Equipment
3.
Safety and hygiene practices for production
4.
Time plan (list times and tasks required)
Main processes
Evaluation: Complete the following questions.
1.
Describe the process of rubbing in and how could you tell when the butter
was satisfactorily rubbed in?
__________________________________________________
__________________________________________________________
2.
What equipment is best used to combine the milk into the dry
ingredients?_______________________________________________
Where are the following located in the room?
3.
4.
a.
Rolling pins_____________________________________________
b.
Table knives____________________________________________
c.
Chopping boards_________________________________________
d.
China plates_____________________________________________
What specific cleaning processes are required for the following pieces of
equipment?
a.
Sifters_________________________________________________
b.
Rolling pins_____________________________________________
c.
China plates____________________________________________
d.
Chopping boards________________________________________
5.
You may have chosen not to use a rolling pin. Why?
___________________________________________________________
___________________________________________________________
6.
What potential dangers can you perceive occurring when preparing your
scone version?
___________________________________________________________
___________________________________________________________
___________________________________________________________
7.
Why were the scones glazed?_________________________________
8.
Which part of this task was the most challenging? Why?
___________________________________________________________
___________________________________________________________
_______________________________________________________
9.
Where you satisfied with your product? Why or why not?
___________________________________________________________
___________________________________________________________
___________________________________________________________
________________________________________________________
10. How would you do things differently given this task again?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________