You will receive an email directing you where to find your recipe assignment in the CANVAS modules section. You must determine which ingredients in the recipe are plant products, then write a paragraph about each plant product including at a minimum, the following information listed below. You may include more information as you see fit that makes your submission more interesting and informative.
1) What is the scientific name of each plant used in the recipe? (Formatted correctly … italics required.)
2) In what specific states is the plant grown commercially in the USA, or specifically where in the World, what countries is it grown commercially if it is NOT produced commercially in the USA?
3) What botanical part(s) of the plant are used in the recipe?
4) Discuss in several sentences or a paragraph how the plant is commercially produced in the field, harvested, and processed. Yes, this will require several sentences! How is it grown? What does it take to get it to market? (If you’re reading a reference that is talking about growing plants on a windowsill or planting a few in your backyard -> close that tab and search for another reference, this is NOT the correct information for this assignment.)
You should use proper English grammar and complete sentences. A brief introduction would be useful to make the overall paper more coherent. Please be sure to double space your paper so I can make comments. Your last name followed by the recipe name is an appropriate title for you paper AND for the file name for your submission on Canvas. You may use any references that you deem necessary, but you must list your references in correct bibliographical form and include matching in-text citations (author, date) within your paper. (You must use APA formatting for in-text citations and references.) You MUST use your textbook as one of your references in your paper and you SHOULD TRY to cite at least one of the reference books on reserve at the FGCU library in your paper. There are about 30 books on reserve for this assignment, just ask at the front desk in the library for the list (or the FGCU library webpage connects to a list of these reserve books on line). There are also several e-books on fruit and vegetable production available to you in the Modules. Please submit your assignment in the online dropbox.You will receive an email directing you where to find your recipe assignment in the CANVAS modules section. You must determine which ingredients in the recipe are plant products, then write a paragraph about each plant product including at a minimum, the following information listed below. You may include more information as you see fit that makes your submission more interesting and informative.
1) What is the scientific name of each plant used in the recipe? (Formatted correctly … italics required.)
2) In what specific states is the plant grown commercially in the USA, or specifically where in the World, what countries is it grown commercially if it is NOT produced commercially in the USA?
3) What botanical part(s) of the plant are used in the recipe?
4) Discuss in several sentences or a paragraph how the plant is commercially produced in the field, harvested, and processed. Yes, this will require several sentences! How is it grown? What does it take to get it to market? (If you’re reading a reference that is talking about growing plants on a windowsill or planting a few in your backyard -> close that tab and search for another reference, this is NOT the correct information for this assignment.)
You should use proper English grammar and complete sentences. A brief introduction would be useful to make the overall paper more coherent. Please be sure to double space your paper so I can make comments. Your last name followed by the recipe name is an appropriate title for you paper AND for the file name for your submission on Canvas. You may use any references that you deem necessary, but you must list your references in correct bibliographical form and include matching in-text citations (author, date) within your paper. (You must use APA formatting for in-text citations and references.) You MUST use your textbook as one of your references in your paper and you SHOULD TRY to cite at least one of the reference books on reserve at the FGCU library in your paper. There are about 30 books on reserve for this assignment, just ask at the front desk in the library for the list (or the FGCU library webpage connects to a list of these reserve books on line). There are also several e-books on fruit and vegetable production available to you in the Modules. Please submit your assignment in the online dropbox.
Grading is based on the discovery of plants and plant parts used in the recipe and then how you follow the instructions for the paper. These are based on real recipes. You start with a zero for the paper. If you find all of the plants and plant products (say 11 out of 11), then your score starts at 90. If you miss one or more plants or plant products, your score is a percentage of 90 (say you find 10 out of 11, then your score starts at 82). At this point, your score can be lowered when you make certain errors in the paper.
a) If you are entirely missing the “Reference” list of references, then I deduct 10 points from your score. (Plagiarism error.)
b) If you fail to use any in-text citations within the text (author, date) then I deduct 10 points from your score. (Reference confusion.)
c) If you omit scientific names of plants completely from your paper, then I deduct 10 points from your score. Failure to put scientific names in italics, -1 point.
d) If you fail to use your textbook as a reference, I deduct 4 points from your score.
f) Other errors in grammar usage, spelling errors, citation errors, missing or MIS-INFORMATION, incorrect use of APA formatting, wrong plant names, etc. can result in a deduction of 1 or more points from your score for each error (the situation varies). Comments will be made directly on the paper as well as in the comment area here on CANVAS alongside the paper, so please check both of these areas to further understand your score. JGGrading is based on the discovery of plants and plant parts used in the recipe and then how you follow the instructions for the paper. These are based on real recipes. You start with a zero for the paper. If you find all of the plants and plant products (say 11 out of 11), then your score starts at 90. If you miss one or more plants or plant products, your score is a percentage of 90 (say you find 10 out of 11, then your score starts at 82). At this point, your score can be lowered when you make certain errors in the paper.
a) If you are entirely missing the “Reference” list of references, then I deduct 10 points from your score. (Plagiarism error.)
b) If you fail to use any in-text citations within the text (author, date) then I deduct 10 points from your score. (Reference confusion.)
c) If you omit scientific names of plants completely from your paper, then I deduct 10 points from your score. Failure to put scientific names in italics, -1 point.
d) If you fail to use your textbook as a reference, I deduct 4 points from your score.
f) Other errors in grammar usage, spelling errors, citation errors, missing or MIS-INFORMATION, incorrect use of APA formatting, wrong plant names, etc. can result in a deduction of 1 or more points from your score for each error (the situation varies). Comments will be made directly on the paper as well as in the comment area here on CANVAS alongside the paper, so please check both of these areas to further understand your score. JG
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