FN_12_1: Lab: Breakfast Cookies | Rocky View Schools

Receive a grade

Please download this document and fill it in as you do your lab. You will need to complete three sections for your lab sheet.

LAB INFORMATION

1. You will watch a demonstration of the recipe below. Fill in the lab sheet with your ingredients, equipment, and procedures as you watch the demonstration. Then you will gather everything you need to make your breakfast cookies. She offers a number of options, choose one or see if you can come up with your own creative and healthy additions for your cookies. *If you have allergies or dietary restrictions with any ingredient in this or any other recipe in the course, please let your teacher know so you can discuss substituting another ingredient or choosing another recipe going forward.*

PHOTOS

2. For all labs, you need to take a minimum of 8 pictures of you preparing this product.

You must be clearly visible, including your face, in at least 4 of the pictures. You can take selfies or have a friend or family member take photos of you in action.
You must clearly show the steps you have taken to make the product. Take photos of yourself measuring the ingredients, dicing, sifting, cutting in, folding, rolling, whisking, flipping, etc.
You must have photos of your final product. Take an image of it as a whole. Then have a final presentation image where you plate your product so that it is ready to serve. An example would be showing the pan with all the cookies fresh from the oven. Then find a decorative plate or tray to artfully display a few cookies. You can even add a nice napkin and something to drink.

EVALUATION

3. You must fill out an evaluation of your product. This includes an evaluation done by yourself and an adult. Be sure to use descriptive words and discuss the process, the product, expectations, previous experience, and anything else you observed while making this product. Use your five senses in your descriptions. Be detailed and creative with your word choice. Ask the adult who is tasting your food to do the same in their evaluation.

Marks: 25