Introduction
Soup is available in all nations’ culture. First meal in all menus. Chinese eat soup with the main dish. It seems a bit veird but in our culture it is common to eat soup as main dish after ceremnoies, celebrations or special days. İşkembe, kelle paça are so poular and many places to serve soup. Soup differs acoording to the countries’climates and culture. The countries near the seaside cook marine ingredients soup, İn Italy popular with spagetti available to see broken spagetti or pasta soup inside. In Russia because of the cold weather borç soup is cooked with sour creme. The examamples Show that soups can differ due to the culture of the nations. In the past two soups ware served in the menu, One was bright, the other was dark consitance. İt is important to be sitable with the main dishes. İf the main dish is straganof beef then the soup must be bright consistance. İn our culture soup is so important. Many kinds of soup are available differ from areas around our country. In the breakfast soup was eaaten now it turns to but still some restaurants serve at 05:00 early morning. In our culture it is posible to cook soup with any nutrition ingredients. Our soups are all special soups. Tarhana, Ezo Gelin, İşkembe, Kelle paça, Bamya, arabaşı, etc.:
- In this webquest we will learn about:
- Understanding the important issues in cooking soup
- Showing the equipments used and learn the usage
- Teaching the soup cooking technics
- Teaching soup types and how to cook
- Teaching how to store soups
- what are related to the quality of soups, ingredients, types of national and international soups, tips for cooking soups. Traditional way of preparing both national and international cold soups.
- Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
- how to develop a questionnaire for the evaluation of preparing cold soups.
Task
Your task for this webquest is to find out cold soup types and preparing national and international cold soups.
You and your group (3 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 colsd soups. You will also develop a questionnaire that will help you assess the taste and quality of the soups.
Process
Follow the steps below for the first process in your project.
1. In groups of 3, you will work together to learn about how to prepare three different cold soups by using the link and filling out the worksheet below.
Process of preparing soups
https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/
Measuring types of cold soups and preparing different kinds(worksheet)
2. Each group will continue to search for preparing 3different cold soups and completing the worksheet.
Methods of measuring taste of cold soups
http://www.kultur.gov.tr/EN-98796/the-ottoman-cuisine.html
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 various kinds of cold soups respecting the following structure:
|
Nr. Crt. |
Cold Soups |
Activities |
|
1. |
Youghurt soup |
|
|
2. |
Vegetable soup |
|
|
3. |
Gazpacho soup |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of cold soups, 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 cold soups.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific cold soups |
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 Cold Soups(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 3 different cold soups |
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 cold soup questionnaire |
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 cold soups assessment should answer the following questions:
1-What are the types of soup?
2-What are the features of the special soups?
3-What are the names of international soups? Give an example from each country?
4-Explain cold soup?
5-What are the features of cold soup?
6-The tips for preparing cold soup?
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.