Challenge 4: Green Cuisine – Pantry-based Cookbook

For Individuals or Groups (2–5 students per group) — Maximum points: 200 (1 entry per school)

YOUR CHALLENGE: Food brings comfort during these unprecedented times when people maintain social distancing and stay at home. To reduce shopping trips people turn to their pantries for convenience, nutrition and delicious meals. Staples such as rice, pasta and beans to shelf-stable condiments like vinegar, soy sauce and hot sauce can be found in the cupboard. Students will create a “Pantry-based Cookbook” showcasing tasty and imaginative recipes from the cupboard. This cookbook must include vegetarian recipes, nutritional value and photographs of these unforgettable dishes. Downloadable PDF

ENTRY SUBMISSION: Wednesday, January 27, 2021 by 5:00 pm

Electronically submit the following:

Email the following materials to: challenge9-12@fairchildgarden.org

✓  Entry Requirements:
 Entry must be emailed to challenge9-12@fairchildgarden.org and include school name and teacher contact in attachment name and the email message
 Title page of cookbook must clearly indicate school name, teacher(s), and how many students or classes were involved in the creation of book
 Cookbook must be 8.5” x 11”and include title page, forward, and distinct chapter on an innovative, vegetarian side dish from pantry ingredients. The chapter can be no more than 15 double-sided pages
 Majority of ingredients are pantry-based staples and condiments
 Cookbook follows Green Cuisine presentation protocols
 All entries must be 2-D, in full color; Can include photographs or drawings done in colored pencil, crayon, pens, fine-point marker or paint only, no computer generated design
 Bibliography cites 3 sources and follows MLA or APA format
 At least one sample should be placed on a white plate and photographed (three-quarter, side view, and overhead required). Photographs emailed to challenge9-12@fairchildgarden.org
 On-time entry submission (late entries may not receive points)

EVALUATION CRITERIA: 
For more information on how your submission will be evaluated, see Challenge 4 Evaluation Sheet

STATE ACADEMIC STANDARDS: 
This Challenge meets various state standards, visit Challenge 4 Benchmarks

CHALLENGE RESOURCES:
Culinary Quick Tips videos: Food Sanitation & Food Presentation
Green Cuisine Nutritional Standards

Pantry-based checklist and recipes (**for inspiration only)
Food Network’s A Complete Checklist of Pantry, Refrigerator and Freezer Essentials
New York Times’ Self-Quarantine Recipes
allrecipes.com’s Quartantine Cooking
Food52’s 17 Easy Recipes We’re Cooking in Quarantine

Food Photography Tips
National Geographic: Photographing Food
13 Tips for Beautiful and Tempting iPhone Food Photography

 

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