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    Set A Report 10C

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    KyleAdrianne Apag
    The document provides instructions for a group reporting assignment. It divides the class into 6 groups and assigns each group a topic related to food preservation techniques to research and present on. The topics include: microorganisms in food poisoning and low temperature preservation; salting preservation and fermentation of salty foods; sugar preservation and preservation by drying; pasteurization and canning; and food preservatives and packaging in food preservation. It also includes a scoring rubric that will be used to evaluate the group presentations.

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    Set A Report 10C

    Uploaded by

    KyleAdrianne Apag
    10 views3 pages
    The document provides instructions for a group reporting assignment. It divides the class into 6 groups and assigns each group a topic related to food preservation techniques to research and present on. The topics include: microorganisms in food poisoning and low temperature preservation; salting preservation and fermentation of salty foods; sugar preservation and preservation by drying; pasteurization and canning; and food preservatives and packaging in food preservation. It also includes a scoring rubric that will be used to evaluate the group presentations.

    Original Description:

    Original Title

    SET-A-REPORT-10C

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    The document provides instructions for a group reporting assignment. It divides the class into 6 groups and assigns each group a topic related to food preservation techniques to research and present on. The topics include: microorganisms in food poisoning and low temperature preservation; salting preservation and fermentation of salty foods; sugar preservation and preservation by drying; pasteurization and canning; and food preservatives and packaging in food preservation. It also includes a scoring rubric that will be used to evaluate the group presentations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    10 views3 pages

    Set A Report 10C

    Uploaded by

    KyleAdrianne Apag
    The document provides instructions for a group reporting assignment. It divides the class into 6 groups and assigns each group a topic related to food preservation techniques to research and present on. The topics include: microorganisms in food poisoning and low temperature preservation; salting preservation and fermentation of salty foods; sugar preservation and preservation by drying; pasteurization and canning; and food preservatives and packaging in food preservation. It also includes a scoring rubric that will be used to evaluate the group presentations.

    Copyright:

    © All Rights Reserved
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    of 3

    MINI-TASK: REPORTING

    Instructions: Research your own topic. Provide a hand outs as a group. Two groups must prepare in
    every meeting. See the rubric below for the scoring and this serves as individual.

    SET A REPORTERS:

    GROUP 1: (MICROORGANISMS IN FOOD POISONING) (LOW TEMPERATURE PRESERVATION)

    APAG, KYLE

    TACBAS, ROBYN

    MAGDALE, DEANA JOY

    GROUP 2: (SALTING PRESERVATION & FERMENTATION OF SALTY FOODS)

    BACADON, DYLAN

    UY, MIKE

    ZATE, ANIKA

    GROUP 3: (SUGAR PRESERVATION & PRERSERVATION BY DRYING)

    ESTOPO, POPE

    CORONEL, KIERRA

    GROUP 5: (PASTEURIZATION & CANNING)

    LABADAN, CARL

    JANOG, MARY

    RATUNIL, SOPHIA

    GROUP 6: (FOOD PRESERVATIVES & PACKAGING IN FOOD PRESERVATION)

    ONTIVEROS, DAN

    MABAYLAN, DIAMAE
    Scoring Rubric for Reporting Presentations:

    Mini Task Activity:

    Total
    Point
    Category Scoring Criteria Score
    s

    The type of presentation is appropriate for the topic and 5

    audience.
    Organization

    Information is presented in a logical sequence. 5


    (15 points)

    Presentation appropriately cites requisite number of 5


    references.

    Introduction is attention-getting, lays out the problem well, 5


    and

    establishes a framework for the rest of the presentation.

    Technical terms are well-defined in language appropriate for 5


    Content the target audience.

    (45 points) Presentation contains accurate information. 10

    Material included is relevant to the overall 10


    message/purpose.

    Appropriate amount of material is prepared, and points 10


    made

    reflect well their relative importance.

    There is an obvious conclusion summarizing the 5


    presentation.

    Speaker maintains good eye contact with the audience and is 5

    appropriately animated (e.g., gestures, moving around, etc.).

    Speaker uses a clear, audible voice. 5


    Presentation Delivery is poised, controlled, and smooth. 5

    (40 points) Good language skills and pronunciation are used. 5

    Visual aids are well prepared, informative, effective, and not 5

    distracting.

    Length of presentation is within the assigned time limits. 5

    Information was well communicated. 10

    Score Total Points 100

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