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In this engaging project, we aimed to enhance our instructional methods through inquiry-based learning by creating homemade perogies. Our objectives included following a multi-step recipe, producing an edible product, and collaborating as a team. The process involved researching, preparing dough and filling, assembling perogies, cooking, and finally enjoying our creations. Throughout the project, we learned valuable lessons regarding planning, preparation, timing, and teamwork. Our experience paved the way for future culinary and educational endeavors, encouraging exploration of diverse ingredients and dietary preferences.
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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!
