FOD2060: Milk Products and Eggs

Egg Research Requirements:

1. Identify and compare non-pasteurized eggs and pasteurized eggs
2. Determine the nutritional value of various egg products. Be sure to highlight the protein
content
3. Identify dietary concerns associated with egg products
4. Discuss the processing procedures associated with eggs
5. Identify the safe storage and handling procedures for eggs
6. Identify the following functions of eggs in cooking: thickening agent, leavening agent,
emulsifying agent, binding and/or coating agent
7. When you create your presentation on google slides, be sure to add photos from the
internet or a short video that could enhance your presentation to make it more engaging.
Be sure to cite the videos in APA and only use creative commons images.
8. Please create a slide that is entitled “References” and include your references in APA
format.
Important Components:
1. You must use google slides to create your group slideshow. That way all group members
will have access to it at all times. (A video demonstration will be provided to show you
how to create a google slideshow and how to share it with others)
2. Each group member must participate in pre-recording the slideshow. You will record
yourself on only the slides that you create. (A video demonstration will be provided
showing you how to pre-record on each slide separately)
3. Please put your name on the slides that you create
4. To submit this assignment, please send a link to the finished product to my email
(megan.mccleary@uleth.ca). Please only send one email per group with the link to the
finished product.

Rubric: Research Assignment

TOPIC: Eggs
Group members: ______________________________ Date: ___________________

Excellent Proficient Adequate Limited *Insufficient

Level

Criteria
Requirements Information Information Information Information No score is
is all accurate is mostly is is partially awarded yet
thorough, and accurate, adequately accurate, because there
detailed. thorough, and accurate, thorough, and is insufficient
detailed. thorough, and detailed. evidence of
detailed. student
performance
FOD2060: Milk Products and Eggs

based on the
requirements
of the
assessment
task.
Presentation Groups Groups Groups Groups
creativity effectively sufficiently adequately partially
enhanced enhanced enhanced enhanced
their their their their
presentation presentation presentation presentation
with pictures with pictures with pictures with pictures
or short or short or short or short
videos videos videos videos
Group All group Most group Some group Few group
member members members members members
participation contributed contributed contributed contributed
evenly in evenly in evenly in evenly in
both the both the both the both the
research and research and research and research and
presentation presentation presentation presentation
aspects aspects aspects aspects