Dessert Competition

Day 1:* Rules – time, options, non- options* Teams – choose wisely* Recipe search/ approval – once approved by teacher, print 4-5 copies, initial all steps*WINNERS RECEIVE 10 BONUS POINTS*

• Rules:• Must be completed in 1 hour• Cannot be cookies, brownies, or cheesecake• You get basics from the teacher

Vanilla, salt, baking soda/powder No more than:

2 c. of flour(s) and 1 cup of sugar(s) 2 apples, bananas, citrus fruits 2 eggs, 1 stick butter, ½ c. cream, 4 oz. cream cheese, 1 cup chocolate chips, generic or ½ c. cocoa powder other items to be determined – ask first - otherwise you

are on your own• Must be completely from scratch – no boxes, mixes, cans.

Premade crusts, etc.

Must all work together – every day

Grading

Rubric:

Nutritional Analysis/ Teamwork/ Shopping List: Difficulty level: Statements: Independence: Sample: Reflection: (each)

5 points:There is a complete

and accurate shopping list for all

ingredients. OR there was no order placed. All items

were bagged/tagged correctly

10 points:  

Dessert created was rather complicated,

involving many steps and really challenged

team members’ current skill level.

10 points:There is a complete

and accurate analysis for all ingredients from required website. All groups of people have been discussed for the nutritional value of the

dish. Several suggestions are given about how to make the

dish healthier.

25 pointsStudents were able to

read, follow, and complete recipe

without asking any questions. Dish was

completed on time. All group members

worked during the entire project. All

days the clean-up was great.

25 points: 

Turnout of dessert was completely correct.

Sample was graded “GREAT” in all of

the following categories: taste,

texture, and appearance.

25 points: 

At least ¾ of a page, in size 12 font,

double-spaced. There is a complete

assessment of the preparation and

product.

3 points: 

There is an incomplete or

inaccurate shopping list, 1 item missing.

OR not all items were bagged/tagged

correctly.

7 points: Dessert created was

somewhat complicated,

involving several steps and somewhat

challenged team members’ current

skill level.

7 points:There is a mostly

complete and accurate analysis for most of the ingredients from

the required website. Most groups of people have been discussed for the dish. Some

suggestions are given about how to make the

dish healthier.

20 pointsStudents were able to

read, follow, and complete recipe asking

only one or two questions. Dish was

not completed on time. Most group members

worked during most of the project. Most days the clean-up was good.

20 points: 

Turnout of dessert was mostly correct.

Sample was graded “GOOD” in all three

of the categories from above.

20 points: 

About 1/2 of a page in correct font size, and

double space, somewhat complete

assessment of preparation and

product.

  4 points:  

Dessert created was not very

complicated, only involving a few steps and did not challenge

team members’ current skill level.

4 points: There is a partial and accurate analysis for all ingredients from required website. A couple of groups of people have been discussed for the

nutritional value of the dish. A couple

suggestions are given about how to make the

dish healthier.

12 pointsStudents were able to

read, follow, and complete recipe asking three or four questions.

Dish was not completed on time.

Some group members worked a lot more than others. Clean-up each

day was not good.

12 points: 

Turnout of dessert was partly correct.

Sample was graded “FAIR” in one to three of the three categories from

above.

12 points: 

Reflection was handwritten or

incomplete in the assessment of

preparation and product.

0 points:There was no

shopping list AND several items were not bagged/tagged

correctly.

0-3 points: Dessert created was

not complicated, only involving a couple steps and did not challenge team

members’ current skill level at all.

0 points: 

There is no analysis of ingredients, people or

suggestions given about how to make the

dish healthier.

0-5 points 

Students were not able to complete the recipe

without significant assistance. Dish was

not completed on time. Nothing was cleaned

up.

0-5 points: 

There was no sample, or it was not good at

all.

0-5 points: 

There was no reflection, or it was

barely reflective of the experience.

Judging Criteria:Ratings

 Dish Name Dish Name Dish Name Dish Name Dish Name Dish Name

Appearance: Students plated their dessert attractively. Dessert has great “eye appeal.” 

           

Taste: Dessert was prepared using a good blend of flavors. If more than 1 item was prepared, the tastes went well together.

           

Texture:Dessert has pleasing/correct mouth-feel.

           

Difficulty level:Dessert required effort and skill to be prepared.

           

Total Score:            

Requirements:• Shopping list – if you don’t write it – you won’t get it, be sure

it’s accurate – see next slide for ex. Be sure to only take from the teacher the allowed amount of ANY ingredient. Check first before ordering!!!

• Nutritional Analysis: Separate slide of info. See day 2 & 3.

• Teamwork/Independence – Work together as it is partly a group grade/Be sure of your recipe and steps, should not need teacher help.

• Sample – You will turn in all food, judges/teacher get sample after presentation.• You sample everything after judges/teacher – SMALL samples

to share.

Work together!!

Choose well…

Be different and interesting.

Good recipes have:

• Exact measurements for ingredients• Specific temperatures and times•Complete directions, no steps or ingredients missing•A picture - you need to know what it’s supposed to

look like.•Nutrition information as well – You will have to

put exact amounts of ingredients into this website http://recipes.sparkpeople.com/recipe-calculator.asp to confirm analysis, even if your website gives nutritional info• Print this info out when you turn in the recipe for

approval• RECIPE ACTIVITY

What 6 things are wrong with this recipe?

Banana Chocolate Chunk Cake

Cake Ingredients:

1/2 cup (1 stick) butter, softened 1/2 cup sugar eggs 1 teaspoon vanilla extract 1/4 cup sour cream 1-1/2 cups all-purpose flour 3/4 teaspoon soda 3 squares semi-sweet chocolate, chopped 1 cup mashed, very ripe bananas

Cake Directions:

1. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream.

3. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated.

4. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.

Frosting Directions:

1. Spread evenly over cooled cake.

Frosting Ingredients:1/2 cup (1 stick) butter, softened 1-1/2 cups confectioners sugar 3 squares semi-sweet chocolate, melted

Answers:• Didn’t say how many eggs• Didn’t explain soda – baking soda• Didn’t tell you to preheat oven – temp 350˚• Didn’t tell you to grease baking pan• Didn’t tell you what type of pan – 8 inch pan• Didn’t explain how to make the frosting

• BEWARE of recipes online

Final thoughts before recipe search:

• Be creative – boring doesn’t win• Be comfortable – try what you are able, but

challenge yourself• Be committed – do your best – it’s worth

100 points• Be helpful – you are a team• Be careful – read and follow the directions

carefully• Be mindful of time – you only have 1 hour

to get the dish to the table

Reputable Resources:• www.foodnetwork.com • www.epicurious.com• www.allrecipes.com• www.bhg.com • www.tasteofhome.com • www.joyofbaking.com• www.hersheys.com/recipes

Good Luck

Day 2:* “Bag” & Tag* Shopping List – if necessary

* Nutritional Analysis – see slide for directions

“Bag & Tag”– Be exactRemember you only get so much from the teacher, the rest is on your team.

1.Use your recipe to ACCURATELY measure all DRY ingredients.a) Wrap them in plastic wrap carefully/b) Label them with masking tape as to what it is, including

amount, where it goes (which recipe if you have more than one).

2. Tag all liquid ingredients with a masking tape label indicating how much you need.

3. Tag all eggs in the box, do NOT remove.4. Cut all butter exactly, show teacher. Mark with masking tape

label.5. See what I don’t have that you may still have (amount-wise)

and write your shopping list. (see next slide)

• You get basics from the teacher Vanilla, salt, baking soda/powder No more than:

2 c. of flour(s) and 1 cup of sugar(s) 2 apples, bananas, citrus fruits 2 eggs, 1 stick butter, ½ c. cream, 4 oz. cream cheese, 1 cup chocolate chips, generic or ½ c. cocoa powder other items to be determined – ask first - otherwise you

are on your own

Make sure you wrap the ingredients AND label them with color, block and what it is, possibly what it goes into.

Write this down:

1. Show me a tray with all

ingredients in measuring containers

FIRST to be checked.

2. Be sure it’s accurate, and

then wrap and label it.

3. Write a shopping list for only what I don’t have within the

limits.

Shopping List – Be exactRemember you only get so much from the teacher, the rest is on your team

Fresh Fruits: Flour, chocolate, sugar, etc.:

Cream, butter, eggs,

cream cheese, etc.;

Frozen fruits: Other: peanut butter, jelly,

etc.:

 2 bananas ½ c. dark brown sugar

2 eggs   1 c. strawberries

 3 T. strawberry jam

   6 T. cocoa  4 ounces cream cheese

   

     1/2 c. heavy cream

   

         

Analyze recipe: Use this website to enter all ingredients with accurate measurement and number of servings: http://recipes.sparkpeople.com/recipe-calculator.asp

Requirements: cont.

You will have to enter EVERY

ingredient, click on the one you want,

and enter the exact amount, in a whole

number/ decimal format. Then click ADD TO FOOD

TODAY.

Click here to analyze

12

Print out 2 copies of the

nutritional analysis it provides and turn in with recipe.

Requirements: cont.

Discuss ingredients: Each person must complete 1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement:

1. Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other nutritional facts)?

2. Research and suggest at least 3 ingredient substitutions to make it healthier and their explain their effects on the final product-taste, texture and health factors.

Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter.

3. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

1. Diabetics2. Celiac/Gluten Free3. Lactose Intolerant

4. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

4. Food Allergies (top 3 – peanuts, chocolate, strawberries)5. Vegetarian6. Vegan

Requirements: cont.

Day 3:* Finish “Bag” & Tag – if necessary

*Finish Nutritional Analysis*Create 3-D model

3-D model:You will create a 3-D model of your dessert.

Must be correct size and shape If layered/filled, must have a cross-

section sample as well Must be correct color – or as close as I

have Must be labeled with dessert name

Discuss ingredients: Each person must complete 1 of the statements below in their own handwriting and initial it, no two people in the group can do the same statement:

1. Discuss overall health factors – is it or isn’t it a healthy thing to eat – WHY (give at least 3 detailed reasons, refer to calories, fat, and other nutritional facts)?

2. Research and suggest at least 3 ingredient substitutions to make it healthier and their explain their effects on the final product-taste, texture and health factors.

Ex. – you CAN’T use this - If you use applesauce in place of butter, shortening, or oil, you will lower the fat content, but it will change the texture by being more moist and heavy. In addition, it will alter the flavor, by making it slightly sweeter.

3. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

1. Diabetics2. Celiac/Gluten Free3. Lactose Intolerant

4. Research and discuss if each of the following special populations can eat your dessert (write group – Y/N & why (refer to what's in the recipe each group needs to pay attention to):

4. Food Allergies (top 3 – peanuts, chocolate, strawberries)5. Vegetarian6. Vegan

Requirements: cont.

• Each person does own• Done at home, typed, 12 font, double-spaced, spell-checked• Minimum is ¾ of a page to be satisfactory• Tell the name of your dish and your competition kitchen color

at the top of your paper• Discuss:• Product turnout• Teamwork• Your actual job(s)• What went well/What didn’t• Would you make again/Why• What would/should you do differently before next

competition• What grade you think your team deserves and why

Reflection Requirements:Due the next day when at the beginning of class

Day 4:Dessert Competition!!!Reflection – HW due when you arrive tomorrow. Anything after is LATE!

Good Luck!!!