EDUC-2092 Advanced Instructional Methods Inquiry-Based Learning… Paired perogy project! By Melinda Walden and Kelly Andrushko
WHAT WE DECIDED TO DO
What we decided to do… Learning objective ◦ For this project, we wanted to: Follow the steps of a multi-step recipe Create an edible product (perogies) that we had never made before Implement the project as a team
The ‘doing’…
STEP 1 – THE RESEARCH
Step 1 – The research
STEP 2 – THE PREPARATION
Step 2 – The preparation
Ingredients and utensils
Ingredients: ◦ Flour ◦ Salt ◦ Warm water ◦ Oil and butter ◦ Eggs ◦ Potatoes ◦ Cheese ◦ Onion ◦ Sour cream Utensils: ◦ 3 large bowls ◦ Wooden spoons ◦ Large pot, saucepan, and frying pan. ◦ Rolling pin ◦ Potato masher ◦ Hand mixer ◦ Forks, spoons, knives. ◦ Brush ◦ Plates ◦ Paper and dish towel ◦ Potato peeler
Hand washing and sanitizing
STEP 3 – THE DOUGH
Dry ingredient (6 cups flour)
‘Wet’ ingredients: 3 Eggs 2 ½ cups warm water 3 Tbsp oil 1 Tspn Salt
Combining the mixtures…
Kneading and oiling…
Letting the dough rise…
STEP 4 – THE FILLING
Step 4 – The filling Two types of filling used: ◦ Potato and cheddar cheese ◦ Potato, cheddar cheese, and fried onion ◦ Both made with salt, pepper, butter, and half/half cream.
Potatoes (4 large potatoes)
Cheesing (3/4 cup) and mashing…
The (dreaded) half an onion…
The (dreaded) onion…continued
STEP 5 – THE ASSEMBLY
Step 5 – The assembly Steps: ◦ Floured the countertop ◦ Rolled out dough ◦ Cut out circles with cups (cookie cutters can also be used) ◦ Stretched out circles ◦ Added spoonful of filling ◦ Folded and pinched edges
Preparing the dough…
Folding and pinching…
STEP 6 – THE COOKING
Step 6 – The cooking
The calling…
Before and after…
STEP 7 - THE EATING
Step 7 – The eating
Digesting…
STEP 8 – THE FINISHING
Step 8 - The finishing
WHAT WE LEARNED
What we learned… Amount ◦ Try to guess who will be eating your perogies and how much…plan for the unexpected. Time ◦ This took 5 hours to complete. Make sure you have the time to commit. Cost ◦ Was quite minimal ($23.35) for the amount of perogies made (60)!
Learning from mistakes… Prep ◦ Check ingredient list before you leave for the store ◦ Have experienced cooks ‘on call’ Cooking ◦ Check with experienced cooks for little ‘tips’ ◦ Pinch the edges of perogies well ◦ Taste test your first batch ◦ Use lots of flour for rolling out dough and assembly…and lots of butter while cooling.
What we would do next… Consider preferences and allergies: ◦ Margarine instead of butter or different oils (e.g. avocado, vegetable) ◦ Different types of dough Rice flour (gluten-free) Egg free (use egg replacer) ◦ Different types of filling Blueberry Sourkraut Yam Meat
How to incorporate with our students… Encourage them to pick a topic they are interested in learning about Provide the option of working alone or in pairs Real-world application…consider how this can be used outside of the classroom. Have fun!
QUESTIONS?