Preparing pizza

Introduction

Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. it really doesn’t matter where pizza originated. Everybody loves pizza; that’s the claim. But, everyone is not from the same area, and their tastes, like their opinions, are different…and they are entitled to them. How you make it doesn’t matter. Each person has his or her own taste and that is the beauty of pizza. It can be modified and changed to fit each person’s taste. It is a reflection of your personality, of your region, of your tastes. According to the Italian Ministry of Agriculture, only pizzas made in the method defined below are real Neapolitan pizza. There are three types according to the Neapolitan pizza law and they are:

  • Marinara, with garlic and oregano.
  • Margherita, with basil and mozzarella cheese that must be from the southern Apennines.
  • Extra-Margherita, with fresh tomatoes, basil and buffalo mozzarella from the region of Campania.

The pizza must be round, not more than 13.75 inches in diameter, and made with hand-kneaded dough. The maximum crust thickness should be .75 inches and the center must be less than a tenth of an inch. If such criteria are met, the pizza will get labeled “S.T.G.” guaranteeing it is a traditional specialty.

*In this webquest we will learn about:

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

Your task for this webquest is to find out pizza types and preparing 3 different kinds of pizza.

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 pizza.

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 three different pizza by using the link and filling out the worksheet below. 

 

Process of preparing international pizza

 

https://www.allrecipes.com/search/results/?wt=pizza&sort=re

 

Measuring types of pizza and preparing different kinds(worksheet)

 

2. Each group will continue to search for preparing 3 different pizza and completing the worksheet.

 

Methods of measuring taste of pizza

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

 

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.

Veggie pizza

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

2.

Turkish pizza with beef

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

3.

Pizza Napolitan

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

 

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

Evaluation

This is how your work will be evaluated.

 

Beginning

0

Developing

5

Qualified

8

Exemplary

10

 

Score

 

Completed specific pizza types and dough

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 pizza

(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 3 different pizza

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  pizza

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 pizza assessment should answer the following questions:

 

1-         What is pizza?

2-         What is best way of baking pizza?

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

4-         What do you think about the shape of pizza?

5-         Tell us how to prepare dough for the pizza?

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.