Main Dough Technics - Desserts (Traditional Dessert Güllaç)

Introduction

Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan. Güllaç is considered by some as being the origin of baklava. The similarities between the two desserts are many, such as the use of thin layers of dough and nuts in between. Whenever you  hear the word Ramadan,  immediately think of Güllaç. It is a traditional Turkish dessert that dates back to the Ottoman Empire. It was also a part of the circumcision ceremony menu for Sultan Süleyman, The Magnificient’s sons’. This milk based dessert is prepared with Güllaç leaves, which are basically starch wafers that are made of corn starch, flour and water. It is especially popular during the month of Ramadan, because it is a very light dessert (well, when compared to other traditional Turkish desserts) and helps the digestive system during iftar (the evening meal that breaks the fast during Ramadan):

  • The quality of Güllaç
  • Ingredients of Güllaç
  • Different types of Güllaç
  • Traditional preperation methods
  • Preparing technics
  • The tips for syrup
  • In this webquest we will learn about:
  • what are related to the quality of Güllaç, ingredients, types of Güllaç, tips for using syrup. Traditional way of preperation.
  • Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
  • how to develop a questionnaire for the evaluation of traditional dessert Güllaç

 

Task

Your task for this webquest is to find out Güllaç types and preparing traditional Güllaç.

You and your group (5 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 dessert. You will also develop a questionnaire that will help you assess the taste and quality of the traditional Güllaç.

 

Process

Follow the steps below for the first process in your project.

 

1. In groups of 4, you will work together to learn about how to prepare five different Güllaç by using the link and filling out the worksheet below. 

 

Process of preparing best baklava

http://www.kayserikulturturizm.gov.tr/Eklenti/21491,yemek-kitabi-2.pdf?0

Measuring types of baklava and preparing different kinds(worksheet)

 

2. Each group will continue to search for preparing 5different Güllaç  and completing the worksheet.

 

Methods of measuring taste of traditional Güllaç

https://www.thespruceeats.com/turkish-desserts-

 

 

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 all various kinds of Güllaç respecting the following structure:

 

Nr. Crt.

Desserts

Activities

1.

Güllaç with pistachio

  • ……………………….
  • ……………………….
  • ………………………
  • ……………………….

2.

Güllaç with nuts

  • ………………………
  • ………………………
  • ………………………

3.

Güllaç with pomegranate

  • ………………………
  • ………………………
  • ………………………
  • ………………………

4.

Güllaç with chocolate

  • ………………………
  • ………………………
  • ………………………
  • ………………………

5.

Güllaç with walnutstuffed rolls

  • ………………………
  • ………………………
  • ………………………

 

Furthermore, you will design a questionnaire that will help you assess the quality and taste of the traditional Güllaç, 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 types of Güllaç.

 

Evaluation

This is how your work will be evaluated.

 

Beginning

0

Developing

5

Qualified

8

Exemplary

10

 

Score

 

Completed specific Güllaç types

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 Güllaç

(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 Güllaç

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  Güllaç

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 Güllaç assessment should answer the following questions:

 

1-         What Güllaç?

2-         What are types of Güllaç?

3-         What are the ingredients of Güllaç?

4-         What do you think about the flavour of desserts?

5-         What are the tips of dessert?

 

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.