Assignment 7: "Sample Instructions – Final"

Running head: SAMPLE INSTRUCTIONS – DRAFT 1

Sample Instructions – Draft 3

Sample Instructions – Draft

Assignment 5: "Sample Instructions – Draft" Pick a favorite snack food that requires you to take at least eight steps to prepare. Write one to two (1-2) pages of instructions on how to fix the snack you picked. Imagine your audience is third grade Girl Scouts who have little or no experience in a kitchen. Along with your instructions (in the same document), write a 1-page explanation of the steps you took to create the document and the rationale for your approach. In your document, you should: 

1. Write instructions and explanations clearly and briefly.

2. Use appropriate tone and language for the intended purpose and audience.

3. Organize the instructions and the document.

4. Provide an explanation and rationale of the approach.

Your assignment must follow these formatting requirements:

· Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations and references must follow APA or school-specific format. Check with your professor for any additional instructions.

· Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length.

The specific course learning outcomes associated with this assignment are:

· Explain ideas in proper format using accurate details and relevant examples.

· Design effective graphics for visual presentations.

· Use syntax, tone, and word choice appropriate to technical communications.

· Prepare reports, project requirements, and other various technical writing genres.

· Organize ideas logically.

· Use technology and information resources to research issues in technical writing.

· Write clearly and concisely about technical writing using proper writing mechanics.

Grading for this assignment will be based on answer quality, logic / organization of the paper, and language and writing skills, using the following rubric. Please click  here  to view the grading rubric.  

Part One

Corn nuts are one of the most common snack foods in the U.S. It has was introduced way back in the 1940's, and since then it has become a major snack food for many people. Corn nuts are made with kernels manufactured from the cob. Corn nuts can be prepared with boiled or fried kernels, but the preparation process is always the same.

Preparation

a) Heat four inches of cooking oil in a deep fryer

b) Drop tablespoons of kernels into the dark fryer one at a time

c) Dry the kernels until they turn brown and crunchy (this should take 3-5 minutes)

d) Remove the corn kernels from the oil using a slotted spoon and place them on a paper towel. This will help to absorb the remaining oil

e) Allow the corn kernels cool for a few minutes

f) Apply seasonings

g) Toss the corn kernels with a quarter of vegetable oil

h) Sprinkle with salt with tablespoon (the amount depends on the quantity of the kernels)

i) Spread the corn nuts on a non-stick baking sheet

j) Bake the corn in 400-degree Fahrenheit over half an hour stirring at an interval of 7-10 minutes. This is done while checking for crunchiness of the corn. (Higgins, 2013). 

k) Remove them and allow them to cool for a few minutes

l) Sprinkle them the spices or seasonings of choice.

Part Two

The instructions given above for the preparation of corn nuts have been logically arranged step-wise. The logical order not only makes it easier for the reader to understand the recipe but also minimizes the risk errors that might be costly. By following these steps, one would be able to prepare homemade corn nuts that will help to save money and avoid the risk associated with taking ready-made foods such as allergies.

Reference

Higgins, John. (2013). New Chip on the Block - Recipes for Success: This Is How We Did It!. Xlibris Corp.

GRADE: 37 out of 50