The document provides instructions for making chocolate sauce. It lists the necessary tools and ingredients, including chocolate, sugar, corn syrup, cornstarch, butter, vanilla, and salt. The steps for making the sauce are also outlined: melt the chocolate, add the hot water and other ingredients, boil for 10 minutes, then add butter and vanilla before cooling and storing in jars. Conversions between measurements like pounds, quarts, cups, and tablespoons are provided for scaling the recipe. Health benefits of chocolate are also listed.
Rubric WorksheetInternship Portfolio ProjectDoes Not M.docxSUBHI7
Rubric Worksheet
Internship Portfolio Project
Does Not Meet Requirements
(0-1 pts)
Meets Minimum Requirements, but Needs Improvement
(2 pts)
Meets All Requirements
(3 pts)
Exceeds Requirements
(4 pts)
Points
28 points possible (80% of grade)
1)Binder Presentation 10 %
Binder is missing more than one of the requirements
Binder is missing one of the requirements.
Binder has professional appearance and includes each of the required elements (cover page, table of contents, dividers, work cited—if needed, APA format)
Professional appearance of binder exceeds requirements and includes creative graphic components.
2) Supporting Documents
5 %
Supporting documents are missing or lack effort
Minimum requirements met, but not presented professionally (Examples: Dirty or wrinkled menus, kitchen diagram sloppy, not labeled).
Labeled color photos / illustrations of dishes, A Menu included, Clean straight lines, and clear lettering for kitchen diagram, Minimum of 10 (3 month) or 20 (6 month) recipes from site, Kendall vs. Real World: clearly written comparisons, good insight
Supporting documents exceed requirements and are linked to other sections of the portfolio (journal / business analysis paper).
3) Journal
25 %
Entries are either nonexistent, lack effort, or inconsistent.
Required minimum number of entries are provided, but lack detail.
Appropriate number of entries completed (10 for 3 month and 20 for 6 month).
Detailed observations of business levels, kitchen atmosphere, prep work, self assessment of performance are included.
Appropriate number of entries completed. Work assignments are discussed in detail and student reflects on professional growth. Journal entries are linked to supporting documents.
4) Business Analysis Paper
4a) Company Profile
5 %
Profile lacks adequate information
Required information provided but lacks detail to sufficiently describe the company.
Profile includes all required elements (name, location, type of cuisine, avg. number of covers, check avg., and target market). The company is described in detail.
Profile thoroughly describes the company and provides additional information such as marketing collateral, promotional events, menu changes, etc.)
4b) Operations Analysis
15 %
Inadequate analysis of
operations.
Minimal analysis of
operations.
Thorough analysis of operations covering management style, training, sanitation standards, ordering and receiving procedures, par levels, consistency of the final product, how the kitchen layout affects production, and how all of the above affects customer experience
Student makes insightful observations and thorough analysis of operations.
4c) Critical Review
15 %
Insufficient reflection.
Reflection is present, but lacks depth.
Student reflects thouroughly on self evaluation and response to supervisor feedback, Kendall preparation, and identifies how internship has affected career goals.
Unique and insightful ref ...
Connected Xmas Cookbook, based on TNS Xmas study, provides an amazing tour of European festive cuisine and 50 Christmas recipes from 5 countries!
Carp, pork ribs, and Panettone - why not?
Create your Christmas dinner at www.connectedxmas.com and download Connected Xmas Cookbook, unique cookbook with 50 Christmas recipies from 5 countries!
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Rubric WorksheetInternship Portfolio ProjectDoes Not M.docxSUBHI7
Rubric Worksheet
Internship Portfolio Project
Does Not Meet Requirements
(0-1 pts)
Meets Minimum Requirements, but Needs Improvement
(2 pts)
Meets All Requirements
(3 pts)
Exceeds Requirements
(4 pts)
Points
28 points possible (80% of grade)
1)Binder Presentation 10 %
Binder is missing more than one of the requirements
Binder is missing one of the requirements.
Binder has professional appearance and includes each of the required elements (cover page, table of contents, dividers, work cited—if needed, APA format)
Professional appearance of binder exceeds requirements and includes creative graphic components.
2) Supporting Documents
5 %
Supporting documents are missing or lack effort
Minimum requirements met, but not presented professionally (Examples: Dirty or wrinkled menus, kitchen diagram sloppy, not labeled).
Labeled color photos / illustrations of dishes, A Menu included, Clean straight lines, and clear lettering for kitchen diagram, Minimum of 10 (3 month) or 20 (6 month) recipes from site, Kendall vs. Real World: clearly written comparisons, good insight
Supporting documents exceed requirements and are linked to other sections of the portfolio (journal / business analysis paper).
3) Journal
25 %
Entries are either nonexistent, lack effort, or inconsistent.
Required minimum number of entries are provided, but lack detail.
Appropriate number of entries completed (10 for 3 month and 20 for 6 month).
Detailed observations of business levels, kitchen atmosphere, prep work, self assessment of performance are included.
Appropriate number of entries completed. Work assignments are discussed in detail and student reflects on professional growth. Journal entries are linked to supporting documents.
4) Business Analysis Paper
4a) Company Profile
5 %
Profile lacks adequate information
Required information provided but lacks detail to sufficiently describe the company.
Profile includes all required elements (name, location, type of cuisine, avg. number of covers, check avg., and target market). The company is described in detail.
Profile thoroughly describes the company and provides additional information such as marketing collateral, promotional events, menu changes, etc.)
4b) Operations Analysis
15 %
Inadequate analysis of
operations.
Minimal analysis of
operations.
Thorough analysis of operations covering management style, training, sanitation standards, ordering and receiving procedures, par levels, consistency of the final product, how the kitchen layout affects production, and how all of the above affects customer experience
Student makes insightful observations and thorough analysis of operations.
4c) Critical Review
15 %
Insufficient reflection.
Reflection is present, but lacks depth.
Student reflects thouroughly on self evaluation and response to supervisor feedback, Kendall preparation, and identifies how internship has affected career goals.
Unique and insightful ref ...
Connected Xmas Cookbook, based on TNS Xmas study, provides an amazing tour of European festive cuisine and 50 Christmas recipes from 5 countries!
Carp, pork ribs, and Panettone - why not?
Create your Christmas dinner at www.connectedxmas.com and download Connected Xmas Cookbook, unique cookbook with 50 Christmas recipies from 5 countries!
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
4. IC-TAC-TOE
VERSION 2.0T
__________ is used to set many cold
molded dessert. It is the basis for jellies and is also
used to set creams and mousses.
GELATIN
6. IC-TAC-TOE
VERSION 2.0T
The common element linking virtually all
desserts is _________. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or into
whites for a meringue.
SUGAR
9. IC-TAC-TOE
VERSION 2.0T
________may be melted to easily blend into
fillings and batters. It can also be poured over
desserts such as cakes and puddings.
CHOCOLATE
11. IC-TAC-TOE
VERSION 2.0T
This may be mixed with flavorings, sugar
and cream or milk to make custard or they may be
whisked together over hot water to create a sabayon.
EGG YOLK
12. IC-TAC-TOE
VERSION 2.0T
This ingredient is often used as a decoration
or accompaniment for both cold and hot desserts, but
may also be used as one of the recipe ingredients.
CREAM
13. IC-TAC-TOE
VERSION 2.0T
These are simply purees of fresh or cooked
fruits, sweetened with sugar. Other flavorings and
spices are sometimes added.
FRUIT PUREE
14. C H I E F C HE F
2013 ~ 2014 Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
2014 ~ 2016Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
2016 ~ 2019 Text here
Get a modern
PowerPoint
Presentation that is
beautifully designed.
C H I E F C HE F
2013 ~ 2014 Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
2014 ~ 2016Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
2016 ~ 2019 Text here
Get a modern
PowerPoint
Presentation that is
beautifully designed.
C H I E F C HE F
2013 ~ 2014
Text here
You can simply
impress your audience
and add a unique zing.
2014 ~ 2016Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
2016 ~ 2019 Text here
Get a modern PowerPoint
Presentation that is beautifully
designed.
Name Here Name Here
Name Here
White Chocolate Cheesecake
with Caramel on top
Irish Apple Cake w/ Custard
Sauce
Churros
Mango Vanilla Ice
Cream
Vanilla Crepe w/
Strawberry Sauce
Dessert with Sauce
15. CHOCOLATE
I’m sometimes dark but I’m not a room with curtains
I sometimes contain peanut butter but I’m not a sandwich
I’m sometimes melted but I’m not an ice cube
I’m sometimes in cookies but I’m not a raisin
I’m sometimes a bar but I’m not made of metal
I’m sometimes a chip but I’m not made of potato
16. I’m too sweet to pancakes
I’m look like a honey bee and an ice
cream is not complete without me.
SYRUP
20. That will be a great day for
you, you should go.
21. But before you go, I’ll ask you
a favor, you have to settle
things first.
22. You will be the one to prepare
our Chocolate Sauce.
Yes, you are.
23. You have to prepare the tools.
You have to prepare the
ingredients and calculate them.
24. Can you make that all?
Many people will attend.
Whaaat?
25. If that so, will you
suggest any one who can help
you out?
26.
27. Them? Grade 9 students? Yes
you’re right! I’m looking
forward to your partnership.
Goodbye! See you there.
28. Help me guys, I already listed
some tools and ingredients that
we are going to use, who can
add some more?
29. TOOLS & EQUIPMENT
FOR CHOCOLATE SAUCE
Measuring Spoon
Measuring Cup
Serving Plate
INGREDIENTS
FOR CHOCOLATE SAUCE
Corn Syrup
Cornstarch
30. TOOLS & EQUIPMENT
FOR CHOCOLATE SAUCE
Double Boiler
Knife
Chopping Board
Mixing Bowl
Measuring Spoon
Measuring Cup
Casserole
Serving Plate
Cup
INGREDIENTS
FOR CHOCOLATE SAUCE
Chocolate
Sugar
Corn Syrup
Cornstarch
Butter
Vanilla
Salt
Marshmallow
31.
32. 1 Jar CHOCOLATE SAUCE
4 squares Chocolate
1 ½ Cups Sugar
2 Cups Hot Water
1 tablespoon Corn Syrup
2 tablespoon Cold Water
2 tablespoon Cornstarch
1 tablespoon Butter
1 ½ teaspoon Vanilla
Pinch of Salt
If 1 Jar of chocolate sauce is
equivalent to 8 persons. Find the
exact measurement of each
ingredients for 24 persons?
33. 24 persons = 3 Jars
12 squares Chocolate
4 1/2 Cups Sugar
6 Cups Hot Water
3 tablespoon Corn Syrup
6 tablespoon Cold Water
6 tablespoon Cornstarch
3 tablespoon Butter
4 ½ teaspoon Vanilla
Pinches of Salt
34. ? Jar CHOCOLATE SAUCE
100 squares Chocolate
37 ½ Cups Sugar
50 Cups Hot Water
25 tablespoon Corn Syrup
50 tablespoon Cold Water
50 tablespoon Cornstarch
25 tablespoon Butter
37 ½ teaspoon Vanilla
6 1/4 teaspoon of Salt
How many jars of chocolate
sauce will we produce by
these ingredients?
36. 454 g. Chocolate = _____ Pound
4 Cups Sugar = _____ Quart
4 Cups Hot Water = _____ Quart
8 tbsp. Corn Syrup = ______ Cup
16 tbsp. Cold Water =_____ Cup
48 tsp. Cornstarch = _______tbsp
32 tbsp. Butter =_____ Cup
24 tsp. Vanilla = ______ tbsp.
A dash of Salt = ______ tsp.
Convert the following
ingredients
37. 454 g. Chocolate = 1 Pound
4 Cups Sugar = 1 Quart
4 Cups Hot Water = 1 Quart
8 tbsp. Corn Syrup = ½ Cup
16 tbsp. Cold Water = 1 Cup
48 tsp. Cornstarch = 16 tbsp.
32 tsp. Butter = 2/3 Cup
24 tsp. Vanilla = 8 tbsp.
A dash of Salt = 1/8 tsp.
38. How many jars of Chocolate Syrup
do you see and how many people
do you think can consume it?
42. 1. Cut the chocolate into small pieces.
Melt on top of the double boiler.
2. Gradually add the hot water, stirring
until the mixture is well blended
43. 3. Dissolve the cornstarch in cold water
and combine with the chocolate mixture
4. Add sugar, corn syrup and salt. Mix
until well blended
44. 5. Boil for 10 minutes or until the starch
is thick and smooth
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and
store in the refrigerator
46. Reminders:
D E S S E R T
Wash your hands before handling food
Sanitize work surfaces
Cook foods to safe temperatures
Always wear PPE
47. 4 Health Benefits of Chocolate
It can help your heart to stay healthy
It may help improve your memory
as you get older
It helps you produce more
endorphins
It may put you in a better
mood