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Analyze chocolate through an historical content
Assessment Strategies
by classifying the history of chocolate into a chronological list on a written evaluation
Criteria
list includes all the major events in the pre-European through modern day history of chocolate
list includes dates for all the major events
list includes names of people associated with the major events
list includes effects of major events on future events
list includes places of chocolate production in historical context around the world
list includes correct grammar, spelling and vocabulary use
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Explore factors in the production of chocolate
Assessment Strategies
by listing the steps in the production of a chocolate
by completing an inclass assignment using a calculator and nutritional information provided by the manufacturer
by presenting an oral report in class on a chocolate manufacturing company named by the instructor
by presenting an oral report in class on a chocolate retail company named by the instructor
Criteria
list includes the major steps in the agricultural production of chocolate in the correct order of production
list includes the major steps in the manufacturing production of chocolate in the correct order of production
inclass assignment includes the calculation of the percent of chocolate mass and cocoa butter in different chocolates
manufacturing oral report includes the name of the chocolate company
manufacturing oral report includes the history of the chocolate company
manufacturing oral report includes the types of chocolate the company produces
manufacturing oral report includes the location of the company
manufacturing oral report is a minimum of four minutes in length
retail oral report includes the name of the chocolate company
retail oral report includes the history of the chocolate company
retail oral report includes the types of chocolate the company produces
manufacturing oral report includes company's distinctive type of packaging for chocolates
retail oral report includes the location of the company
retail oral report is a minimum of four minutes in length
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Identify the difference between the basic chocolates
Assessment Strategies
through an inclass assignment
Criteria
you identify the different flavor characteristics of chocolates with the same percentage of chocolate mass from different companies by taste
you identify the different flavor characteristics of white and milk chocolates from different companies by taste
you identify the different characteristics of white and milk chocolates from different companies by sight
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Prepare bakery products using a specific type of chocolate
Assessment Strategies
in a bakery lab
by preparing assigned chocolate products
Criteria
you prepare mousse following a standardized recipe using an assigned type of chocolate
you prepare brownies following a standardized recipe using an assigned type of chocolate
you prepare hot chocolate following a standardized recipe using an assigned type of chocolate
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Evaluate bakery products made with a specific type of chocolate
Assessment Strategies
in a bakery lab
by completing a lab report
Criteria
lab report includes an evaluation of the taste of the mousses
lab report includes an evaluation of the textures of the mousses
lab report includes an evaluation of personal preferences of the mousses
lab report includes an evaluation of the taste of the brownies
lab report includes an evaluation of the textures of the brownies
lab report includes an evaluation of personal preferences of the brownies
lab report includes an evaluation of the taste of the hot chocolates
lab report includes an evaluation of the consistency of the hot chocolates
lab report includes an evaluation of personal preferences of the hot chocolates
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Temper chocolate using the seed method
Assessment Strategies
by preparing tempered chocolate in a bakery lab
Criteria
chocolate is tempered using the seed method
tempered chocolate is shiny
tempered chocolate has a clean snap
tempered chocolate has the same color throughout with no streaks
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Prepare chocolate truffles
Assessment Strategies
by preparing truffles in a bakery lab
Criteria
you prepare white chocolate truffles using a standardized recipe
white chocolate truffles have a creamy center
white chocolate truffles are hand dipped in tempered chocolate (if required)
tempered chocolate is shiny
tempered chocolate has a clean snap
tempered chocolate has the same color throughout with no streaks
white chocolate truffles are rolled in a variety of crushed ingredients (if required)
white chocolate truffles are all of equal size
you prepare milk chocolate truffles using a standardized recipe
milk chocolate truffles have a creamy center
milk chocolate truffles are hand dipped in tempered chocolate (if required)
milk chocolate truffles are rolled in a variety of crushed ingredients (if required)
tempered chocolate is shiny
tempered chocolate has a clean snap
tempered chocolate has the same color throughout with no streaks
milk chocolate truffles are all of equal size
you prepare dark chocolate truffles using a standardized recipe
dark chocolate truffles have a creamy center
dark chocolate truffles are hand dipped in tempered chocolate (if required)
tempered chocolate is shiny
tempered chocolate has a clean snap
tempered chocolate has the same color throughout with no streaks
dark chocolate truffles are rolled in a variety of crushed ingredients (if required)
dark chocolate truffles are all of equal size