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EDUC-2092 Advanced Instructional Methods. Inquiry-Based Learning… Paired perogy project! By Melinda Walden and Kelly Andrushko. What we decided to do. What we decided to do…. Learning objective For this project, we wanted to: Follow the steps of a multi-step recipe
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EDUC-2092 Advanced Instructional Methods Inquiry-Based Learning… Paired perogy project! By Melinda Walden and Kelly Andrushko
What we decided to do… • Learning objective • For this project, we wanted to: • Follow the steps of a multi-step recipe • Create an edible product (perogies) that we had never made before • Implement the project as a team
Ingredients and utensils • Ingredients: • Flour • Salt • Warm water • Oil and butter • Eggs • Potatoes • Cheese • Onion • Sour cream • Utensils: • 3 large bowls • Wooden spoons • Large pot, saucepan, and frying pan. • Rolling pin • Potato masher • Hand mixer • Forks, spoons, knives. • Brush • Plates • Paper anddish towel • Potato peeler
‘Wet’ ingredients:3 Eggs2 ½ cups warm water3 Tbsp oil1 Tspn Salt
Step 4 – The filling • Two types of filling used: • Potato and cheddar cheese • Potato, cheddar cheese, and fried onion • Both made with salt, pepper, butter, and half/half cream.
Step 5 – The assembly • Steps: • Floured the countertop • Rolled out dough • Cut out circles with cups (cookie cutters can also be used) • Stretched out circles • Added spoonful of filling • Folded and pinched edges
What we learned… • Amount • Try to guess who will be eating your perogies and how much…plan for the unexpected. • Time • This took 5 hours to complete. Make sure you have the time to commit. • Cost • Was quite minimal ($23.35) for the amount of perogies made (60)!
Learning from mistakes… • Prep • Check ingredient list before you leave for the store • Have experienced cooks ‘on call’ • Cooking • Check with experienced cooks for little ‘tips’ • Pinch the edges of perogies well • Taste test your first batch • Use lots of flour for rolling out dough and assembly…and lots of butter while cooling.
What we would do next… • Consider preferences and allergies: • Margarine instead of butter or different oils (e.g. avocado, vegetable) • Different types of dough • Rice flour (gluten-free) • Egg free (use egg replacer) • Different types of filling • Blueberry • Sourkraut • Yam • Meat
How to incorporate with our students… • Encourage them to pick a topic they are interested in learning about • Provide the option of working alone or in pairs • Real-world application…consider how this can be used outside of the classroom. • Have fun!
