Introduction
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. “Salad”, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things' such as the raw vegetables eaen in classical times with a dressing of oil, vinegar or salt. The word turns up in old French as salade and then in late 14th century English as salad or sallet. Salads are the dishes eaten every season. They are mostly preferred in summer times with warm dishes as the side dish. They are prepared easily and need elegant and decoration. The name salad comes from the root and the leaves of the plants and herbs that can be eateble without cooking. These days it is possible to see different kinds of salads containg meat, fish, legume, grains and cereals, fruits, dairies etc. Salads can be grouped as;
*Simple salads
*Composed salads
There are kinds such as; Salads Prepared with Vegetables, salads prepared wıth graıns and pasta, salads prepared wıth legumes, salads prepared wıth meat and specıalıty meats and, salads prepared wıth sea food.
*In this webquest we will learn about:
- Teaching the important tips in making salad
- Learning the equipments used and learn the usage in making salad
- Teaching the salad making technics
- Learning salad types and learn how to make
- Teaching how to store of salads
- what are related to the quality of salads, ingredients, types of national and international salads, tips for preparing salads. Traditional way of preparing both national and international salads.
- Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
- how to develop a questionnaire for the evaluation of preparing salads.
Task
Your task for this webquest is to find out salad types and preparing national and international salads.
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 salads. You will also develop a questionnaire that will help you assess the taste and quality of the salads
Process
Follow the steps below for the first process in your project.
1. In groups of 5, you will work together to learn about how to prepare three different salads by using the link and filling out the worksheet below.
Process of preparing salads
http://www.kultur.gov.tr/EN-99127/salads.html
Measuring types of salads and preparing different kinds(worksheet)
2. Each group will continue to search for preparing 5 different salads and completing the worksheet.
Methods of measuring taste of salads
https://www.allrecipes.com/search/results/?wt=salads&sort=re
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 salads respecting the following structure:
|
Nr. Crt. |
Cold Soups |
Activities |
|
1. |
Green salad |
|
|
2. |
Salad with Tuna Fish |
|
|
3. |
Salad with Bulghur and Spinach |
|
|
4. |
American salad |
|
|
5. |
Russian salad |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of salads, 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 salads.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific salads |
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 salads(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 salads |
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 salad 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 salad assessment should answer the following questions:
1-What are the types of salad?
2-What are the sauces of salads?
3-What are the the materials used for preparing salads?
4- Tell us the tips for preparing simple salads.
5- Explain the salads prepared with sea food.
6- Tips for preparing salad and salad sauses.
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.