the BOX of nice things

Saturday, October 9, 2010, 9:59 PM

nicely presented!

How much will you give for the presentation of doughnut(s) in each plate?
Total is upon 3 marks; 1m for colourful presentation, 1m for garnishing, 1 mark for using appropriate plate.

This is what we'd done as a practice for grading students' work based on a rubric. The trick is to use "positive marking", which means every students' work are supposed to be awarded 3 marks. However, if they missed out any of the criteria in the rubric, then marks will be deducted for that component.

Apart from learning how to mark presentation based on rubric, we also learn more about garnishing.

For instance, doughnuts or other sweet snacks should be garnished with fruits, which complements the sweet taste with a tangy note. Also, the rule of thumb for plating is that no food and garnish should be protruding out of the plate and left "hanging" there. Last but not least, if there's no appropriate garnish available, then do not garnish! No garnish is better than Wrong garnish! Use of folk/spoon can also be a garnish =)

For sec 4 students taking food and nutrition, we have to constantly remind them of these food presentation teachniques to prepare them for their coursework A execution; eg always serve for 1, use the right plate with the correct size, how to garnish various food with different flavours and colour with common ingredients such as tomato, carrot, parsley, candie cherries etc.

Labels: DCX 132 Home Economics Curriculum and Evaluation