Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved.

. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.
1
BLACKLINE MASTER 2-3
Unit 2 Culminating Activity
Name: ___________________________________________________________________________________
Date: _____________________________________________________________________________________
Your task is to create your own personalized cookbook. The book will contain
a collection of favourite and appealing recipes from a variety of sources.
STEPS
1. Choose the type of book you will create. Your book should have a theme, e.g.,
vegetarian, family favourites, cultural foods, desserts, entertaining, or child-friendly.
2. Decide on what you will include in your cookbook. What sections will you include?
For example, if you decide to create a family favourites cookbook, you may decide
to include sections on appetizers, soups and salads, main dishes, vegetables, side
dishes, and desserts. You should have a minimum of four sections.
3. Begin to collect recipes for your cookbook. Think about where you can locate
recipes, e.g., from other cookbooks, the Internet, family members, magazines,
and newspapers. Your cookbook should have a minimum of 12 recipes (four
sections containing three recipes).
4. Type or handwrite the recipes, but ensure that they are neatly done and with no
spelling mistakes. Identify the sections of the cookbook by using dividers and/or
title pages.
5. Your cookbook should also contain other important information. Refer back to the
activity Cookbooks and Recipes you did in class and determine what you would
like to include. For example:
Kitchen equipment.
Cooking terminology.
Ingredient substitutions.
Recipe adaptations to account for likes and dislikes, specific health-related
issues, adjusting yields.
Environmentally friendly kitchens.
Food safety.
Food shopping guidelines.
Nutirition labelling.
Choose three of the above listed topics for your book. Gather the appropriate
data to include and create a title page for each section.
6. Include a table of contents for your cookbook.
7. Your cookbook should be in a binder or Duo-Tang and have a title page.
Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.
2

BLACKLINE MASTER 2-3 (continued)
EVALUATION
Expectations
Demonstrating an ability to calculate unit prices, decipher best before dates,
read ingredient lists, and understand how comparatively expensive convenience
foods are.
Identifying, selecting, and effectively using appropriate kitchen tools to plan and
prepare interesting and appealing meals in co-operation with others.
Identifying and demonstrating safe food-handling practices, including kitchen
safety, sanitary methods, and proper food storage.
Demonstrating accurate measuring skills and appropriate food-preparation
techniques (e.g., stirring, beating, whipping, chopping, broiling, frying).
Using mathematical skills accurately in meal planning and recipe changes,
employing both SI metric units and imperial measures.
Demonstrating the ability to follow a recipe, make substitutions, and alter portions
as necessary.
Describing the useful information available in cookbooks (e.g., storage and
preparation tips, conversion charts, food terminology).
Knowledge/Understanding
Using terminology and concepts including:
Cooking and preparation terminology.
Food and nutrition terminology.
Kitchen equipment terminology.
Thinking/Inquiry
Using creative and critical thinking skills to plan meals that are nutritionally
sound and appealing.
Presenting meals that are nutritious and appealing and explaining how these
meals meet the requirements set out.
Communication
Organizing data into clearly defined sections:
Appropriate number of recipes are included and organized into sections.
Communication of information and ideas:
Written or presented clearly and concisely.
Includes Table of Contents and dividers.
Presented in an interesting manner:
Creative ideas.
Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.
3

BLACKLINE MASTER 2-3 (continued)
Application
Making connections to food-preparation skills and meal planning.
Presenting practical suggestions for the smooth running of a kitchen (e.g., shopping,
environmentally friendly practices, food safety, adjusting yields of recipes).
Category Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Knowledge/
Understanding

The content of
the cookbook
demonstrates a
high degree of
knowledge of
facts and terms.
The content of
the cookbook
demonstrates
a considerable
degree of
knowledge of
facts and terms.
The content of
the cookbook
demonstrates
some degree of
knowledge of
facts and terms.
The content of
the cookbook
demonstrates
a limited degree
of knowledge of
facts and terms.
Thinking/Inquiry

The cookbook
uses creative and
critical thinking
skills with a high
degree of
effectiveness to
plan meals that are
nutritionally sound
and appealing.
The cookbook
uses creative and
critical thinking
skills with a
considerable
degree of
effectiveness to
plan meals that are
nutritionally sound
and appealing.
The cookbook
uses creative and
critical thinking
skills with some
degree of
effectiveness to
plan meals that are
nutritionally sound
and appealing.
The cookbook
uses creative and
critical thinking
skills with a limited
degree of
effectiveness to
plan meals that are
nutritionally sound
and appealing.
Communication

The format
communicates
the ideas with
a high degree of
effectiveness by:
Organizing
data into clearly
defined sections.
Ensuring the text
is free of errors
in spelling or
grammar.
The cookbook
thoroughly
integrates
creative ideas.
The format
communicates
the ideas with
a considerable
degree of
effectiveness by:
Organizing
data into defined
sections.
Ensuring the text
is mostly free of
errors in spelling
or grammar.
The cookbook
integrates
creative ideas
considerably.
The format
communicates
the ideas with
some degree of
effectiveness by:
Organizing data
into somewhat
defined sections.
Ensuring the
text is somewhat
free of errors
in spelling or
grammar.
The cookbook
somewhat
integrates
creative ideas.
The format
communicates
the ideas with
a limited degree of
effectiveness by:
Organizing
data into vague
sections.
Ensuring the
text is free of
errors in spelling
or grammar in
a limited way.
The cookbook
integrates
creative ideas
in a limited way.

Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.
4

BLACKLINE MASTER 2-3 (continued)

Application

The cookbook
makes connections
to food-preparation
skills and meal
planning by
presenting practical
suggestions for the
smooth running of
a kitchen with a
high degree of
effectiveness.
The cookbook
makes connections
to food-preparation
skills and meal
planning by
presenting practical
suggestions for the
smooth running of
a kitchen with a
considerable
degree of
effectiveness.
The cookbook
makes connections
to food-preparation
skills and meal
planning by
presenting practical
suggestions for the
smooth running of
a kitchen with
some degree of
effectiveness.
The cookbook
makes connections
to food-preparation
skills and meal
planning by
presenting practical
suggestions for the
smooth running of
a kitchen with a
limited degree of
effectiveness.