EDUC-2092 Advanced Instructional Methods

EDUC-2092 Advanced Instructional MethodsInquiry-Based LearningPaired perogy project!

By Melinda Walden and Kelly AndrushkoWhat we decided to doWhat we decided to doLearning objectiveFor this project, we wanted to:Follow the steps of a multi-step recipeCreate an edible product (perogies) that we had never made beforeImplement the project as a teamThe doing

Step 1 The researchStep 1 The research

Step 2 The preparationStep 2 The preparation

Ingredients and utensils

Ingredients and utensilsIngredients:FlourSaltWarm waterOil and butterEggsPotatoesCheeseOnionSour cream

Utensils:3 large bowlsWooden spoonsLarge pot, saucepan, and frying pan.Rolling pinPotato masherHand mixerForks, spoons, knives.BrushPlatesPaper and dish towelPotato peelerHand washing and sanitizing

Step 3 The doughDry ingredient (6 cups flour)

Wet ingredients:3 Eggs2 cups warm water3 Tbsp oil1 Tspn Salt

Combining the mixtures

Kneading and oiling

Letting the dough rise

Step 4 The fillingStep 4 The fillingTwo types of filling used:Potato and cheddar cheesePotato, 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) onioncontinued

Step 5 The assemblyStep 5 The assemblySteps:Floured the countertopRolled out doughCut out circles with cups (cookie cutters can also be used)Stretched out circlesAdded spoonful of filling Folded and pinched edgesPreparing the dough

Folding and pinching

Step 6 the cookingStep 6 The cooking

The calling

Before and after

Step 7 - the eatingStep 7 The eating

Digesting

Step 8 the finishingStep 8 - The finishing

What we learnedWhat we learnedAmountTry to guess who will be eating your perogies and how muchplan for the unexpected.TimeThis took 5 hours to complete. Make sure you have the time to commit.CostWas quite minimal ($23.35) for the amount of perogies made (60)!

Learning from mistakesPrepCheck ingredient list before you leave for the storeHave experienced cooks on callCookingCheck with experienced cooks for little tipsPinch the edges of perogies wellTaste test your first batch Use lots of flour for rolling out dough and assemblyand lots of butter while cooling. What we would do nextConsider preferences and allergies:Margarine instead of butter or different oils (e.g. avocado, vegetable)Different types of doughRice flour (gluten-free)Egg free (use egg replacer)Different types of fillingBlueberrySourkrautYamMeatHow to incorporate with our studentsEncourage them to pick a topic they are interested in learning aboutProvide the option of working alone or in pairsReal-world applicationconsider how this can be used outside of the classroom.Have fun!

Questions?