Introduction
This webquest is designed to teach students about the process of preparing various kinds of pastry. The students will be specialized on the pastry that they will do the implementations in their pastry area in the sector.
Introduction
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Making the right pastry for dishes is as important as the filling itself. Although most recipes include the name of pastry that is recommended for the dish, it helps to have an idea of which pastry suits what and how to make it. In our country it is also available to prepare many kinds of pastries. Such as; Pastry with cheese, meat, vegetable, chocolate, chicken and fish. 12 floored yeasted oiled pastry with cheese and parsley is the most common and traditional in our country. People like the taste so much and they are made in special days. Here are the types of pastry possible to see around the world;
- Shortcrust Pastry
- Puff Pastry
- Flaky Pastry
- Rough Puff Pastry
- Choux Pastry
- Filo Pastry
- Suet Crust Pastry
- Hot Water Crust Pastry
- Pate Sucree Pastry
*In this webquest we will learn about:
- what are related to the quality of pastry, ingredients, types of pastry, baking technics, tips for dough making. traditional and international types of pastries.
- Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
how to develop a questionnaire for the evaluation of making pastry
Task
Your task for this webquest is to find out pastry types and preparing 3 different kinds of pastries.
You and your group (4 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 sector: service, catering, buffets on the occasion of the presenting and serving the pastry. You will also develop a questionnaire that will help you assess the taste and quality of the pastry.
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 3 different pastries by using the link and filling out the worksheet below.
Process of preparing best cake
http://www.learncooking.co.uk/types-pastry.html
Measuring types of pastry and preparing different kinds(worksheet)
2. Each group will continue to search for preparing 3 different pastry and completing the worksheet.
Methods of measuring taste of pastry
https://www.allrecipes.com/recipes/346/bread/pastries/
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 various pastries respecting the following structure:
|
Nr. Crt. |
Cakes |
Activities |
|
1. |
pastry with cheese and persley |
|
|
2. |
Pastry with chocolate |
|
|
3. |
Pastry with sausages |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of the pastry, 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 kinds of pastries.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific pastry types |
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 pastry (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 3different pastries |
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 pastry 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 pastry assessment should answer the following questions:
1- What is pastry?
2- What are the best way to yeast the dough?
3- Can you tell us the tips for the best dough for the pastry?
4- What do you think about the flavour of pastry?
5- What are the tips for baking the pastry?
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.