Introduction
Elaboration of evaluation grids
This webquest is designed to teach students about the process of preparing National and International pilafs. The students will be specialized on the pilafs that they will do the implementations in their catering area in the sector.
Introduction
Pilaf or pilau is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock, adding spices, and other ingredients such as meat, and employing some technique for achieving cooked grains that do not adhere. Pilaf comes to our cousine from the persian language pulav-pilev words; They are prepared from bulghur and rice mostly. They are also prepared from couscous, noodle, boiled, pounded unripe wheat, or grain and grain ingredients. Pilafs grouped as acoording to the colours;
*Brown Rice: It takes long time to cook comparing to the white rice and need more chewing. It is advisable to eat much that has residuum ingredients and more chewing so feeling full.
*White Rice: The colors of the rice changes according to the sort of the rice. It is made from White and crystal grains that shining after taken out of the inside cover of the brown rice It consists high amount of starch.
Pilafs take important role in the worlds’ and Turkish cuisine. It contains carbonhydrads, herbal protein,Vitamin B(tiamin, niasin etc) and minerals(calsium, ferro etc), it can be more delicious when cooked with meat or chicken broth. It is possible to cook plain or put extra ingredients like different spicies and dried legumes to give more taste and nutritional value. Pilafs are classified according to the cooking, preparaing, servising styles and the regions
*In this webquest we will learn about :
Ø Three technics are implemented cooking pilafs.
• Cooking with boiling technic
• Cooking with releasing technic
• Cooking with browning technic
Ø The features of well prepared pilaf
•The cooked rices should be seperated grains just one by one not sticked to each other.
•The cooked rice grains should be soft not to be strong when eating.
•The rice grains should be shiny.
•The smell of the pilaf should have original not like rotten.
•It must be white that cooked like plain.
Ø what are related to the quality of pilafs, ingredients, types of national and international pilafs, tips for preparing pilafs. Traditional way of preparing both national and international pilafs.
Ø Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
Ø how to develop a questionnaire for the evaluation of preparing pilafs.
Task
Your task for this webquest is to find out pilaf types and preparing national and international pilafs.
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 departments: service, catering, buffets on the occasion of the presenting and serving the pilafs. You will also develop a questionnaire that will help you assess the taste and quality of the pilafs
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 pilafs by using the link and filling out the worksheet below.
Process of preparing pilafs
http://www.kultur.gov.tr/EN-98797/the-ottoman-cuisine.html
Measuring types of pilafs and preparing different kinds(worksheet)
2. Each group will continue to search for preparing 3 different pilafs and completing the worksheet.
Methods of measuring taste of pilafs
https://www.allrecipes.com/search/results/?wt=pilaf&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. |
Pilafs |
Activities |
|
1. |
Mexican rice Pilaf |
- ………………………. - ………………………. - ……………………… - ………………………. |
|
2. |
Pilaf with Bulghur and tomato sauce |
- ……………………… - ……………………… - ……………………… |
|
3. |
Pilaf with chickpeas |
- ……………………… - ……………………… - ……………………… - ……………………… |
Furthermore, you will design a questionnaire that will help you assess the quality and taste of pilafs, 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 Pilafs.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific pilafs |
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 pilafs(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 pilafs |
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 questionnaire related to the pilafs |
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 pilaf assessment should answer the following questions:
1-Why should the rice serve after serving for a while?
2-What are the tips cooking pilafs?
3-What are the cooking technics of pilaf?
4-Give samples to the pilaf kinds in Turkish cuisine?
5-What are the international pilafs?
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.