Introduction
Elaboration of evaluation grids
This webquest is designed to teach students about the process of preparing fish and serving.
The students will be specialized on the fish that they will do the implementations in their culinary area in the sector.
Introduction
Fish are gill-bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water and some in South America are restricted to fresh water. Anchovy is a small forage fish which has 144 species in 17 genera. In Turkey, they live in black sea region and their variety called as ‘European Anchovy’.The black sea is the coldest one and the cold means fat for fish . The colder the sea , the fattier the fish. Hamsi period continues in Turkey from november to february which the Black Sea is at its coldest period. They include:
- marinates
- international cooking methods
- traditionan fish dishes
- the products provided from fish
- the tips for cooking
In this webquest we will learn about:
- what are related to the quality of fish, marinates used for the fish, international cooking methods, traditional fish dishes, the tips for cooking, cleaning and storing the fish
- Assessment techniques: Narrating, question-answer, practising, group work, investigation and internet will be used.
- how to develop a questionnaire for the evaluation of fish dishes
Task
Your task for this webquest is to find out fish types and preparing fish dishes.
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 food. You will also develop a questionnaire that will help you assess the taste and quality of the fish dish.
Process
Follow the steps below for the first process in your project.
1. In groups of 5, you will work together to learn about how to prepare 5 different fish dishes using the link and filling out the worksheet below.
Process of preparing fish
www.turkishfoodandrecipes.com/2008/12/fried-anchovy-hamsi-tava.htm
Measuring types of steaks and preparing fish dishes(worksheet)
2. Each group will continue to search for preparing 5 different fish dishes and completing the worksheet.
Methods of preparing different kinds fish recipes
https://www.allrecipes.com/search/results/fish
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 fish dishes respecting the following structure:
|
Nr. Crt. |
DISHES |
Activities |
|
1. |
Fried anchovy |
|
|
2. |
Baked salmon |
|
|
3. |
Indian fish curry |
|
|
4. |
Crispy fish and chips |
|
|
5. |
Fish tacos |
|
Furthermore, you will design a questionnaire that will help you assess the quality and taste of the dishes, 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 dishes.
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific fish dishes
|
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 dishes (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 fish dishes
|
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 fish recipes questionniare |
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 fish assessment should answer the following questions:
1- What is the main idea of marinating the fish?
2- What are the the types of fish?
3- What is anchovy ? Explain
4- Where in Turkey anchovy available?
5- What are the tips of cooking fish?
6- How should the fish be stored?
7- Can you explain the tips cleaning the fish?
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.