FIFTH ACTIVITY Cooking

  1. Name  of  the  activity : Food into play (cheeses)

Date of the activity : from 9/ 04 / 2018 To 31 / 04 /2018
Number of participants : 26 + 19 students
Responsible person of this activity : Classroom teachers
Objective of this activity :

  • To expand students knowledge about healthy eating and healthy lifestyle.
  • To expand the range of foods taken, such as taste education.
  • To explore the world of food through the five senses.
  • To know some characteristics of physical states of matter.
  • Students to have fun and be creative in their free time
    We started from the activities already present in the Institute and tried to strengthen and adapt them to the age of the groups of students:
    Test your senses: observe, smell, taste.
    TASTING Tasks can be proposed for various types of food (fruit, vegetables, bread, cheese) in order to:
  • sharpen the sense of taste, distinguishing flavors with increasingly less marked differences – also stimulating the other senses to discover the visual, tactile, olfactory characteristics of the various foods – expand the quantity of tastes pleasing to children / teens – arouse the interest of children
    The cheeses lend themselves well because they have numerous and various organoleptic characteristics (color, taste, aroma, consistency) as well as diversity of origin, composition, processing, maturing, preservation, etc.
    The tastings are aimed primarily at discovering the different characteristics and, later, at recognizing the product with open or closed eyes. The number of food (cheeses) to be recognized can be varied or the food can be recognized with less marked differences, depending on the age of the students..
    For this activity the cheeses chosen are the most widespread in Italy
Grana padano
Robiola
Mozzarella
Scamorza
Ricotta
Caciotta
Provolone

Asiago

Cheeses have been classified according to:
CONSISTENCY – Soft and hard pasta
MATURATION – Fresh and seasoned
CONTENT IN GREASE – Lean, semi-fat, fat
MANUFACTURING TECHNIQUE – Raw , semi cooked – cooked

OBSERVATION (detect features)

TO TASTE (detect the characteristics of taste)
TO SNIFF

WE VOTE OUR RATING:
Every student has a green smile to say “I like it” or a red smile to say “I don’t like it”. On a billboard are indicated, for each type of cheese, the votes of all the children. At the end the ranking of the most popular cheeses is made.

GREEN = I like it
RED = I don’t like it

WE HAVE PRODUCED RICOTTA CHEESE (simple to do in class)

Ingredients:
• 2 liters of pasteurized whole milk • 2 lemons • salt . lemon

  1. Put the milk in a saucepan and bring to the boil
  2. Then add the lemon juice then the salt
  3. Mix and continue cooking for 5 minutes
  4. Turn off the heat, you will see small clumps separated from the watery part (serum)
  5. Allow to cool in the cooking pot for about 10 minutes without stirring
  6. Remove the lumps with a small colander or colander with tight holes.
  7. Cover with plastic wrap and place a small weight over the film
  8. After 2-3 minutes the cheese is ready
And then, we have made a tipical cake

Realization of the CIAMBELLA EMILIANA WITH RICOTTA CHEESE

INGREDIENTS: 4 eggs, 350g of flour, 200g of sugar, 100ml of sunflower oil, 200g of cottage cheese – ricotta cheese, 1 packet of vanilla yeast, the peel and the juice of a lemon.

2 – Name  of  the  activity : Food into play (Fruit and vegetables)

Date of the activity :   from  1/ 10 / 2018   To 25 /10 /2018

Number of participants :     26 + 19 students

Responsible person of this activity : Classroom teachers

Objective of this activity :

  • To expand students knowledge about healthy eating and healthy lifestyle.
  • To expand the range of foods taken, such as taste education.
  • To explore the world of food through the five senses.
  • To know some characteristics of physical states of matter.
  • Students to have fun and be creative in their free time

We repeated the same steps with cheeses, even with seasonal fruit and vegetables.

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