Preparing Pasta

Introduction

Pasta is type of noodle typically made from an unleavened dough of durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs.  While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle. In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first In this lesson it is possible to learn about:

  • Various type of pasta
  • Different sauces for pasta
  • Traditional kinds of pasta
  • International kinds of pasta
  • Cooking technics
  • The tips for the service

 

*In this webquest we will learn about:

  • what are related to the types of pasta, ingredients, types of sauces, cooking technics, tips for the service. Traditional and international recipes for pasta.
  • Assessment techniques: Tasting, observation, implementing, group work, investigation and internet will be used.
  • how to develop a questionnaire for the evaluation of preparing pasta
Task

Your task for this webquest is to find out pasta types and preparing 5 different kinds of pasta.

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 dish. You will also develop a questionnaire that will help you assess the taste and quality of the pasta.

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 five different pasta by using the link and filling out the worksheet below. 

 

Process of preparing international pasta

https://www.allrecipes.com/recipes/95/pasta-and-noodles

Measuring types of pasta and preparing different kinds(worksheet)

 

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

 

Methods of measuring taste of pasta

https://www.taste.com.au/search-recipes/?q=pasta

 

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 pasta respecting the following structure:

 

Nr. Crt.

Cakes

Activities

1.

Shrimp Scampi with Pasta

 

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

2.

Pasta pomodoro

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

3.

Pasta with tomato sauce

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

4.

Pasta with vegetables

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

5.

Pasta with Bolognese sauce

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

 

Furthermore, you will design a questionnaire that will help you assess the quality and taste of the pasta, 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 kinds of pasta.

Evaluation

This is how your work will be evaluated.

 

Beginning

0

Developing

5

Qualified

8

Exemplary

10

 

Score

 

Completed specific pasta 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 pasta

(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 pasta

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  pasta

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 pasta assessment should answer the following questions:

 

1-         What is pasta?

2-         What is best way of cooking pasta?

3-         Can you tell us the tips for the for the sauce?

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

5-         Tell us how to prepare pasta with tomato sauce?

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.