1. EDUC-2092 Advanced Instructional Methods Inquiry-Based Learning… Paired perogy project! By Melinda Walden and Kelly Andrushko

2. WHAT WE DECIDED TO DO

3. 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

4. The ‘doing’…

5. STEP 1 – THE RESEARCH

6. Step 1 – The research

7. STEP 2 – THE PREPARATION

8. Step 2 – The preparation

9. Ingredients and utensils

10. 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

11. Hand washing and sanitizing

12. STEP 3 – THE DOUGH

13. Dry ingredient (6 cups flour)

14. ‘Wet’ ingredients: 3 Eggs 2 ½ cups warm water 3 Tbsp oil 1 Tspn Salt

15. Combining the mixtures…

16. Kneading and oiling…

17. Letting the dough rise…

18. STEP 4 – THE FILLING

19. 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.

20. Potatoes (4 large potatoes)

21. Cheesing (3/4 cup) and mashing…

22. The (dreaded) half an onion…

23. The (dreaded) onion…continued

25. STEP 5 – THE ASSEMBLY

26. 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

27. Preparing the dough…

29. Folding and pinching…

31. STEP 6 – THE COOKING

32. Step 6 – The cooking

33. The calling…

34. Before and after…

35. STEP 7 - THE EATING

36. Step 7 – The eating

37. Digesting…

38. STEP 8 – THE FINISHING

39. Step 8 - The finishing

40. WHAT WE LEARNED

41. 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)!

42. 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.

43. 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

44. 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!

45. QUESTIONS?