This document outlines the requirements for a research assignment on cheese. Students are asked to: [1] identify and compare various cheese products and their nutritional values, with a focus on protein content; [2] discuss dietary concerns and processing procedures related to cheese; and [3] address safe handling, cooking temperatures, and enhancing their online presentations with photos or videos. The assignment will be graded based on accuracy, thoroughness, volume of participation, use of enhancing materials, and even contribution of group members.
This document outlines the requirements for a research assignment on cheese. Students are asked to: [1] identify and compare various cheese products and their nutritional values, with a focus on protein content; [2] discuss dietary concerns and processing procedures related to cheese; and [3] address safe handling, cooking temperatures, and enhancing their online presentations with photos or videos. The assignment will be graded based on accuracy, thoroughness, volume of participation, use of enhancing materials, and even contribution of group members.
This document outlines the requirements for a research assignment on cheese. Students are asked to: [1] identify and compare various cheese products and their nutritional values, with a focus on protein content; [2] discuss dietary concerns and processing procedures related to cheese; and [3] address safe handling, cooking temperatures, and enhancing their online presentations with photos or videos. The assignment will be graded based on accuracy, thoroughness, volume of participation, use of enhancing materials, and even contribution of group members.
This document outlines the requirements for a research assignment on cheese. Students are asked to: [1] identify and compare various cheese products and their nutritional values, with a focus on protein content; [2] discuss dietary concerns and processing procedures related to cheese; and [3] address safe handling, cooking temperatures, and enhancing their online presentations with photos or videos. The assignment will be graded based on accuracy, thoroughness, volume of participation, use of enhancing materials, and even contribution of group members.
2. Determine the nutritional value of various cheese products. Be sure to highlight the protein content. 3. Identify dietary concerns associated with cheese products 4. Discuss the processing procedures associated with cheese 5. Identify the safe handling procedures for cheese 6. Address concerns regarding cooking temperature and prolonged cooking when using cheese 7. When you create your presentation on google classroom, be sure to add photos from the internet or short videos that could enhance your presentation to make it more engaging.
RUBRIC: Research Assignment
TOPIC: Cheese Group members: __________________________________ Date: __________________
Requirements Information is Information is Information is Information is No score is
all accurate, mostly adequately partially awarded yet thorough, and accurate, accurate, accurate, because there detailed. thorough, and thorough, and thorough, and is insufficient detailed. detailed. detailed. evidence of student performance based on the requirements of the Volume Each group Most group Some group Few group assessment during member was members were members were members were task. presentation heard during heard during heard during heard during the the the the presentation. presentation. presentation. presentation. FOD2060: Milk Products and Eggs
Presentation Groups Groups Groups Groups
creativity effectively sufficiently adequately partially enhanced their enhanced their enhanced their enhanced their presentations presentations presentations presentations with pictures or with pictures or with pictures or with pictures or short videos. short videos. short videos. short videos.
Group All group Most group Some group Few group
member members members members members participation contributed contributed contributed contributed evenly in both evenly in both evenly in both evenly in both the research the research the research the research and and and and presentation presentation presentation presentation aspects aspects aspects aspects