3-column chart

guzmanjulio94@gmail.com

Answer 2

EQ: What is the most important skill to become an accomplished chef?

Answer 2= Practice

Evidence=

Source=

Presentation 2 Rough Draft

20 Minute Lesson Plan

Prepared By:

Julio Guzman

House:

North

Essential Question: What is the most important skill of an accomplished chef?

Objectives: To learn the true meaning behind being a succesful chef

	Teacher Guide	Time
Introduction	Introduce myself, my EQ and an overview of my presentation	2-3 min	Three Important Sources 1. Interview 2. The joy of cooking (book) 3. The splendid Table( video)
Verification	Beginning of Presentation: What are your favorite meals? What do you like to cook? End: Check for understanding by making the students apply what i taught	2 min

Body

Break down what you plan on talking about into manageable sections. Literal: Use specific vocab Interpretive: Always connect why each answer is important and refer back to my EQ  Applied: I will teach things that are a staple when speaking of cooking

Literal: 2 min Interp: 2 min Applied: 2 min

Visuals:  Powerpoint explaining words, definitions and visuals for the audience

Activity

I will be making copies of a crossword puzzle I'm creating and I will distribute them to the groups.

5 min

Materials - powerpoint -crossword

Conclusion

I will say my EQ, then give a brief summary of my persentation

2 min

Answer 1

1)What is answer 1 to your EQ?
-Experience: Because when you have been a chef for so long, you learn things that cant be taught by people. 


2) What possible evidence do you have to support this answer?
-The interview I had told me this played an important role to you. When you have experience you become a credible chef & learn new things.


3) What source(s) did you find this evidence and/or answer?
- My interview & some of the resources I have talking about how experience makes you a better chef.

Science Fair Proposal

1. What is your hypothesis?
If the gelatin is succesfully produced, then I will  find the fruits than can be used in the mixture without effecting the end result.

2. Identify the dependent, independent and control variables in your hypothesis.
Dependent: Gelatin
Independent:Fruits
Variables: Gelatin mix

3. What is the connection between your science fair project and your senior project EQ?
I think that my experiment fits in well with my senior project because I have cooking, and my experiment deals with food. My EQ is: "What is the most important skill of an accomplished chef?"  This goes well with my EQ because by trying out different methods and recipes, you can help yourself become a better cook.

4. How will you perform the experiment? Include the equipment you plan on using.
I will be performing the experiment at my house because I have most of the equipment necessary. Once i'm ready, I will followall the steps needed to perform this experiment, according to the article.
EQUIPMENT:

Clear plastic cups (18); Note: if you would like to test additional fruits, add 6 cups for each type of fruit.
• Permanent marker
• Chopped fresh fruit (3 cups of each fruit you’d like to test); choose at least one fruit with protease and one fruit without protease from the lists below. Note: Use only fresh fruits, unless you are trying one of the Variations at the end of the experiment.
  • Fruits with protease, such as figs, ginger root, guava, kiwi, mango, papaya, and pineapple
  • Fruits without protease, such as apples, blueberries, oranges, raspberries, and strawberries
• Knife
• Cutting board
• Meat tenderizer (3 teaspoons); available in the spice aisle of grocery stores
• Pot, large enough to hold 18 cups of hot liquid
• Optional: Fruit/vegetable steamer; see the Experimental Procedure for more details.
• Teaspoon measuring spoon
• Dry measuring cup, 1-cup volume
• Small bowl or cup
• Spoons for stirring (6)
• Stovetop
• Oven mitt
• Gelatin mix (enough to make 18 cups of gelatin); any flavor is fine. See package details to determine how many packages you will need to yield 18 cups. Note: each additional fruit you try will require another 6 cups of gelatin.
• Lab notebook

5. Which category will your project be listed under?
Biochemistry
The idea was taken from this website: http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p004.shtml

Self Reflection

1) How do you think you are doing so far in your senior project and why?
 I think I can be doing way better, as far as keeping up with assignments for senior project. As for now I think i should be getting an AP because lately I think i've been turning in better quality work. I know at first my work didn't show it, but I really think i've stepped my game up.

2)What one thing do you think you have done well on and why?
  As far as senior project goes, I think I've been doing pretty good focusing what I want to do with my project. I know which direction I want to go in now, as compared to before.

3)What is one thing you would like to improve on and why?
  If i could improve on one thing, it would definitely be the service learning portion of it. Thats the part where I feel the most left behind in.

What I've Learned So Far

1) What have you learned how to do since you started working on your senior project?
I haven't necessarily learned to do something specific, but I have learned what not to do. I have learned the right way to cut things, the right way to let things cook and i've also learned how to determine if the meat im cooking is fully cooked.

2) Post evidence of this accomplishment.

3) What research helped you to do this and how?
The best resource i've had up to date is this book im reding, its called "The Joy of Cooking". It really has plenty of information and gives you the do's and dont's for cooking.