Introduction
PREPARING AND PRESENTING STEAKS
Elaboration of evaluation grids
This webquest is designed to teach students about the process of preparing steaks and serving.
The students will be specialized on the meat and steaks that they will do the implementations in their culinary area in the sector.
Introduction
Meat is a source of high quality protein with high amount of fiber. It contains Protein, fat, water, Minarels, vitamins and organic components for tasting. It gets the color of red from the miyoglobin inside. The technic for cooking the meat is related to the amount of connecting tissue of the meat. Highly rich of connective tissue in the meat is cooked with lot water for a long time. Or used by mincing. The meat containing less connective tissue inside is cooked with some water basicaly by the water of the meat itself or the water of the vegetables adding inside in a short time:
* the quality of meat
* marinates
* international cooking methods
* international meat parts getting from the beef and calf and done for international cooking methods
* the parts provided from steak fillet
* the tips for cooking
In this webquest we will learn about:
> what are related to the quality of meat, marinates used for the meats, international cooking methods, international cooking methods, international meat parts getting from the beef and calf and done for international cooking methods, the parts provided from steak fillet, the tips for cooking
> Assessment techniques: Narrating, question-answer, practising, group work, investigation and internet will be used.
> how to develop a questionnaire for the evaluation of steaks
Task
Your task for this webquest is to find out meat types and preparing steak dishes.
You and your group (5 students total) will become "experts" on this topic.
Lastly, you will develop a procedure in which you will present all the progress that must be carried out within the departments: service, catering, buffets on the occasion of the presenting and serving the food. You will also develop a questionnaire that will help you assess the taste and quality of the dishes.
Process
Follow the steps below for the first process in your project.
1. In groups of 6, you will work together to learn about how to prepare five different steaks by using the link and filling out the worksheet below.
Process of cooking best steaks
http://dish.allrecipes.com/how-to-cook-steak/?internalSource=streams&re…
Measuring types of steaks and preparing steak dishes(worksheet)
2. Each group will continue to search for preparing 5 different steak dishes and completing the worksheet.
Methods of measuring customer satisfaction
https://www.allrecipes.com/search/results/?wt=steak%20with%20cream&sort…
Now that you have completed all the components of process one, proceed to process two!
Great work!
Now you will develop a procedure in which you will present all steak dishes respecting the following structure:
|
Nr. Crt. |
DISHES |
Activities |
|
1. |
Steak with rosemary |
|
|
2. |
Steak with potato |
|
|
3. |
Steak with Cream |
|
|
4. |
Steak with vegetable |
|
|
5. |
Steak with tomato sauce |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of the dishes, observing the following conditions:
- simple to fill in, clear
- short: 8 - 10 closed questions
- a short introduction which includes a presentation of the aim of the questionnaire and some words of different ingredients and dishes.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific steak dishes
|
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Methods of measuring tasting and the quality of dishes (worksheet) |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Procedure in which the students presented all the activities (attitudes) to be carried out with the 5 different steak dishes
|
No procedure |
Conclusion is less than one page and lacks deeper thinking and connections. |
Conclusion is appropriate length but lacks deeper thinking and connections. |
Conclusions in appropriate length demonstrates deeper thinking and connections. |
|
|
|
Preparing and presenting steak questionniare |
No questionnaire |
Questionnaire is lacking key components. |
Questionnaire contains all key components but not all directions were followed. |
Questionnaire contains all key components and all directions were followed. |
|
|
Conclusion
Don’t forget!
Regardless of the methods chosen, any preparing and presenting steak assessment should answer the following questions:
1- What is the main idea of marinating the meat?
2- What are the international cooking methods for the meat?
3- What is Antre cote? Explain
4- What are the subdivisions of the Fillet Steak?
5- What are the tips of cooking steak
Credits
This webquest was created by a team of teachers, within the co-funded Erasmus plus KA2 partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 - Cooperation for Innovation and the Exchange of Good Practices, KA201 - Strategic Partnerships for school education
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.