Cultural Recipe Analysis

100%

90%

80%

70%

60%

50%

0-points

Introduction (5%) Clearly state own cultural Identity; Clearly state culture of chosen recipe; Clearly state why this recipe was chosen.

All information was provided in thorough detail. Thoughts and points very well organized.

All information was provided in thorough detail. Thoughts and points very well organized.

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Section addressed, but incorrect information provided and/or required information is missing.

Information is not provided.

Making of the Recipe (7.5%) Provide a description of the preparation methods used for this recipe.

All information was provided in thorough detail. Thoughts and points very well organized.

All information was provided in thorough detail. Thoughts and points very well organized.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand.

Information is not provided.

Recipe Eval (12.5%) Evaluated the recipe for texture, flavor, color, appearance, and overall acceptability. Include Sensory evaluation form

All information was provided in thorough detail. Thoughts and points well organized. Form is included

All information was provided in detail and correct. Organization did not distract from readability. Form is included

All information was provided. Additional detail would have helped with organization and readability. OR form is not included

Basic information provided and/or minor parts missing. Organization fair.

OR form is not included

Information missing and/or organization is poor making it difficult to read and understand. Form is not included

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand. Form is not inlcuded

Information is not provided.

Flavor Notes (10%) Discuss the common flavor notes of the culture you are reviewing. Compare and contrast what the cookbook identifies as common flavors to what other sources identify as common flavors.

All information was provided in thorough detail. Thoughts and points well organized.

All information was provided in detail and correct. Organization did not distract from readability.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand

Information is not provided.

Meal Patterns (10%) Discuss the meal patterns of the culture you are reviewing. Compare and contrast what the cookbook identifies as common meal/eating patterns and habits, to what other sources identify as common practices.

All information was provided in thorough detail. Thoughts and points well organized.

All information was provided in detail and correct. Organization did not distract from readability.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand

Information is not provided.

Staple Foods (10%) Discuss the staple foods of the culture you are reviewing. Compare and contrast what the cookbook identifies as common staple foods of the culture/region, to what other sources identify as common staples.

All information was provided in thorough detail. Thoughts and points well organized.

All information was provided in detail and correct. Organization did not distract from readability.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand

Information is not provided.

Preparation Methods (10%) Discuss the common preparation methods and/or cooking practices of the culture. Compare and contrast what the cookbook identifies as common preparation methods, to what other sources identify as common methods.

All information was provided in thorough detail. Thoughts and points well organized.

All information was provided in detail and correct. Organization did not distract from readability.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand

Information is not provided.

Perceptions (10%) Discuss how your cultural perceptions may have influenced your ideas of the food you prepared and reviewed.

All information was provided in thorough detail. Thoughts and points well organized.

All information was provided in detail and correct. Organization did not distract from readability.

All information was provided. Additional detail would have helped with organization and readability.

Basic information provided and/or minor parts missing. Organization fair.

Information missing and/or organization is poor making it difficult to read and understand.

Section addressed, but incorrect information provided; and/or organization poor making it difficult to read and understand

Information is not provided.

References (7.5%) Use at least 3-references: textbook, cookbook, +one other. Cite your sources correctly using APA.

All references types are used.

All in-text and reference page citations are completed correctly with APA format. All information is cited correctly.

One reference type is missing. OR

One in-text and/or one reference page citations are incorrect. APA format was used.

One reference type is missing AND/OR

Two or more incorrect in-text and/or reference page citations. APA format was used.

Two reference types are missing OR

Three or more incorrect in-text and/or reference page citations. OR APA Format was not used.

Two reference types are missing AND/OR

In-text citations incorrect and/or not used. Reference page citations incorrect. OR APA Format was not used.

Incorrect reference types.

Missing citations. Incorrect format. APA not used.

No citations references at all.

Format (5%) The paper should be at least 3-pages in length using the appropriate font and format as outlined in the syllabus.

Paper is appropriate length, font, double spaced, and format.

Paper is of appropriate length, but incorrect format and/or font are used.

Paper is slightly short (>2- pages, <3-pages), format and/or font are correct.

Paper is too short, and font and/or format are incorrect.

Paper is <2 pages, correct font and format are used.

Paper is <2 pages and incorrect font and/or format are used.

Paper is <1-page.

Spelling/Grammar(7.5%) Correct. Readability.

No grammar and/or spelling errors.

A few minor grammar and/or spelling errors that do not distract from reliability of the paper.

Several minor grammar and/or spelling errors. Errors compromise readability of the paper.

Few major errors and/ or several minor grammar and/or spelling errors. Do not distract from readability of the paper.

Several major grammar and/or spelling errors. Distract from readability of the paper.

Spelling and grammar errors compromise ability to understand content and readability of the paper.

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Recipe Photo (5%) Provide a picture of the final product

Picture was provided.

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Picture was not provided.