Chemistry
FINAL SUMMATIVE PRESENTATIONS
This evaluation will involve working in groups of 3 to prepare a written report, poster and a
demonstration of food preparation of your chosen topic.
PART A: WRITTEN REPORT
This should give the reader background information on your selected topic. This information will
be shared with the class as an ongoing commentary in addition to your demonstration. The report
will be typed using proper report format with a title page and subheadings. It should include the
a) Background and History of chosen food
b) Where and When it is grown
c) When it is in season (if applicable)
d) Nutritional Importance
e) Part of the Plant Used (if applicable)
f) Storage Required
g) Suggested ways to serve or prepare (must include 3 different recipes from the one you
prepare in front of the class).
h) How to Select When Buying
i) Pictures of your selected food
PART B: POSTER
The poster will be created on a large sheet of Bristol board. The poster should include all of the
information found in your report in point form with appropriate illustrations (excluding the work
cited). The poster should be easy to read and professional looking.
PART C: DEMONSTRATION TO THE CLASS
Choose a recipe to demonstrate to the class that uses your topic as the main ingredient. Your
demonstration must be no longer than 15 minutes. Be sure you choose a recipe that fits the time
frame for your demonstration. (Submit your chosen recipe to the teacher for approval).
• The ingredients for the recipe must cost no more than $10.00
• Recipe and groceries must be approved by teacher
• No extra ingredients from home
• Equipment and all supplies must be gathered before class
• Your group is responsible for all clean up at the end of the demonstration
This evaluation will involve working in groups of 3 to prepare a written report, poster and a
demonstration of food preparation of your chosen topic.
PART A: WRITTEN REPORT
This should give the reader background information on your selected topic. This information will
be shared with the class as an ongoing commentary in addition to your demonstration. The report
will be typed using proper report format with a title page and subheadings. It should include the
a) Background and History of chosen food
b) Where and When it is grown
c) When it is in season (if applicable)
d) Nutritional Importance
e) Part of the Plant Used (if applicable)
f) Storage Required
g) Suggested ways to serve or prepare (must include 3 different recipes from the one you
prepare in front of the class).
h) How to Select When Buying
i) Pictures of your selected food
PART B: POSTER
The poster will be created on a large sheet of Bristol board. The poster should include all of the
information found in your report in point form with appropriate illustrations (excluding the work
cited). The poster should be easy to read and professional looking.
PART C: DEMONSTRATION TO THE CLASS
Choose a recipe to demonstrate to the class that uses your topic as the main ingredient. Your
demonstration must be no longer than 15 minutes. Be sure you choose a recipe that fits the time
frame for your demonstration. (Submit your chosen recipe to the teacher for approval).
• The ingredients for the recipe must cost no more than $10.00
• Recipe and groceries must be approved by teacher
• No extra ingredients from home
• Equipment and all supplies must be gathered before class
• Your group is responsible for all clean up at the end of the demonstration