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Spotlight on Spices
Spotlight on Spices
Each student will choose a combination of 4 herbs/spices to research and provide information to the class on a posterboard covering the following eight questions.
Rubric Code:
M29822
By
canuckchef
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
(none)
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Spotlight on Spices
Poor
3 pts
Fair
6 pts
Good
9 pts
4 chosen Spices/Herbs
Poor
The student chose 2 or less herbs/spices from the assigned list.
Fair
The student chose 3 herbs/spices from the assigned list.
Good
The student chose 4 herbs/spices from the assigned list.
Origination of Spice/Herb
Poor
The student attempted to research the origination of the spice/herb.
Fair
The student completed 1/2 of the information of the origination of the spice/herb.
Good
The student completed all of the information requested about the origination of the spice/herb.
Common Form of Herb/Spice Used
Poor
The student attempted to research the most common form of the spice/herb used.
Fair
The student completed 1/2 of the information of the origination of the spice/herb used.
Good
The student completely answered the information requested about the most common form of the spice/herb used.
Flavor of the Spice/Herb
Poor
The student attempted to research the flavor of the spice/herb selected.
Fair
The student completed 1/2 of the information describing the flavor of the spice/herb selected.
Good
The student completely answered the information requested about the flavor of the spice/herb selected.
Culture/area of selected Spice/Herb
Poor
The student attempted to research the culture, cuisine, or geographical area in which the spice/herb is most commonly used.
Fair
The student completed 1/2 of the information requested on the culture, cuisine, or geographical area in which the spice/herb is most commonly used.
Good
The student completely answered the information requested on the culture, cuisine, or geographical area in which the spice/herb is most commonly used.
Spice/ Herb Common Uses
Poor
The student attempted to research the information requested on common uses for the spice/herb that was selected.
Fair
The student completed 1/2 of the information requested on common uses for the spice/herb that was selected.
Good
The student completely answered the information requested on common uses for the spice/herb that was selected.
Recipe for Spice/Herb Selected
Poor
The student attempted to research a recipe using their selected spice/herb.
Fair
The student copied 1/2 of the recipe using the spice/herb that was selected.
Good
The student copied the complete recipe requested using the spice/herb that was selected.
Cost analysis of Spice/Herb
Poor
The student attempted to find the cost of the spice/herb that they selected.
Fair
The student found the price of the select
spice or herb but did not differentiate if it cost less or more that the other spices or herbs.
Good
The student found the price of the select spice or herb and differentiated if it cost less or more than the other slices or herbs.
History of the Spice/Herb
Poor
The student attempted to find the history of the spice/herb that they selected.
Fair
The student found the history of the spice/herb but the information given was incomplete on the spice/herb that they selected.
Good
The student found and completed the history of the spice/herb and the information requested on common uses for the spice/herb that was selected.
Keywords:
Spotlight on Spices
Subjects:
Vocational
Types:
Project
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