The document summarizes the steps taken by two students, Alicia and Clara, to calculate ingredients, costs, and temperatures needed to make a 10-portion pie. They calculated amounts for 10, 2, and 1 portions. They then bought ingredients, calculated prices, and followed instructions to make the pie's dough, cocoa-based filling, and bake it. Dividing total costs by 10 portions gave the cost per portion. They provided ratios of butter to flour in the dough and filling.
Power point made by Spanish students for the third meeting inside the Erasmus + project "Europe works by projects"Let's organize our own prom". In this meeting students shared every results they got after working with the project "Let's organize our own prom" using "Problem based learning" methodology.
Preparing French food for our Multicultural breakfast. Learning/Teaching meeting for the Erasmus + Project "Europe Works by projects". Spain in November 2016.
Developed by Spanish students
Recipes. The process of creating. CookiesPere Vergés
Together with one of our trainee teachers (Miss Irene) 5th Primary has been taking part in a prolonged English project. The project required the students to watch a DVD, listen to oral explanations, participate in discussions and finally create their own recipes.
Don’t waste all those lovely pumpkin. Get out and buy up any stock and try these great recipes. Carving a pumpkin, don’t bin the flesh use it... let’s not waste good food on just a lantern for Halloween.
2. • In our group we´re two people.
• We have to calculate the
ingredient´s amount(in grams)
we need for a pie(10 portions).
• Calculate the ingredient´s
amount we need for 2 portions
and for 1 portion.
3. • Calculate how much a pie
cost.
• Calculate the price for two
portions.
• Calculate the price for one
portion.
• Convert the temperature
needed from ºC to F.
• Ratio of butter and flour that is
found in our pie.
4. • We bought the ingredients and we
took all the necessary datum to make
the calculations.
5.
6. • We calculated it using the
information:
• 1 cup= 250 g
• 1 tablespoon=20g
• FLOUR: 1,75 cups· 250g=440 g
• BUTTER: 0.75 cups· 250g=187,5
g=190 g
• COLD WATER: 5 tablespoons· 20
g=100g
FOR THE FILLING
·COCOA: 3 tablespoons·20 g=60g
·SUGAR: 1cup· 250 g= 250g
7. • FLOUR: 0.33 cups· 250g= 82,5 g=
83g
• BUTTER: 2 tablespoons·20 g= 40 g
• CUP MILK: 0.66 cups· 250 g= 165 g
• SWEET MILK: 0.66 cups· 250 g= 165
g
• EGGS YOLKS: 3 eggs yolks
• VANILLA: 1 teaspoon( more or less
½ of a tablespoon) · 10 g= 10 g
8. 165 g
of milk
440 and 83 g
60 g of
of flour
cocoa
250 g
of
sugar
100 g
of
water
190 and
40 g of
butter
10 g of vanilla
3 eggs yolks
165 g
of
sweet
milk
9. • FLOUR: 10= 1,75, 2=X, so X=
(2·1,75)/10= 0.35 cups · 250g=87,5
g= 90g
• BUTTER: 10=0,75, 2=X, so
X=(2·0,75)/10=0.15 cups · 250g=
37,5g=40g
• COLD WATER: 10=5,2=X, So
X=(2·5)/10=1 tablespoon
·20g=20g
• FOR THE FILLING
• COCOA: 10=3, 2=X, so
X=(2·3)/10= 0,6 tablespoon ·20 g=
12g
10. • SUGAR:10=1, 2=X, so X=(2·1)/10=
0.2 cups· 250 g= 50 g
• FLOUR:10=0.33, 2=X, so
X=(2·O.33)/10=0.66 cups·
250g=15g
• BUTTER:10=2, 2 =X, so X=(2·2)/10=
0.4 tablespoons· 20g= 8 g
• EGGS YOLK= 10=3, 2=x, so
X=(3·2)/10= 0.6 eggs, 0,5 eggs= ½
of an egg.
• CUP MILK: 10= 0.66, 2=X, so
X=(0.66·2)/10= 0.13 cups · 250 g=
33 g
• SWEET MIL: 10=0.66, 2=X, so
X=(0.66·2)/10= 0.13 cups·250
g=33g
11. • This time we calculated it in a
different way, to show you that
mathematics have a lot of
different ways to do the same
calculus:
• We divided the ingredients for 10
people by 10 and we obtained
these results:
• FLOUR:440g/ 10 portions= 44 g
• BUTTER:190g/10 portions= 19 g
• COLD WATER: 100g/10 portions=
10 g
12. •
•
•
•
•
•
•
•
•
•
FOR THE FILLING:
COCOA: 60 g/10 portions= 6 g
SUGAR: 250 g/ 10 portions= 25 g
FLOUR:83 g/ 10 portions= 8,3 g= 8 g
BUTTER: 40 g / 10 portions= 4 g
CUP MILK: 165 g/10 portions= 16,5
g= 17 g
SWEET MILK: 165g/10 portions= 16,5
g = 17g
EGGS YOLK: 3 eggs/ 10 portions=
0.03 yolks
VANILLA: 10 g/ 10 portions= 1 g
But also if we want we can
calculate this with a rule of 3
13. • FLOUR: 1Kg(1000g)= 0.90€,
437g=X, so X=(437· 0,90)/1000=
0.4 €
• BUTTER: 250g= 1,30€, 187g=X, so
X=(187· 1,30)/ 250= 1€
• FOR THE FILLING
• COCOA: 450g=3,35€, 60 g=X, so
X=( 60· 3,35)/450= 0,50€
• SUGAR: 750g= 0.95€, 250g=X, so
X=( 250· 0.95)/ 750= 0.30€
15. • SALT: 1Kg(1000g)= 0.25€ , a
pinch of salt is more or less 1g=
X, so X=(1· 0.25)/1000=0.00025€
as you can see it is not very
expensive.
• TOTAL PRICE:
• 0.4€+0.50€+0.20€+0.50€+1€
+0.30€+0.01€+0.15€+0.75€=
3,81€
16. • We calculated it in two
ways:
• Dividing the price for 10
portions by 10:
• 3,81€/ 10 portions=
0.381€=0.40€
• Using a rule of three:
• FLOUR: 437g=0.4€, 44g= X, so
X=( 44· 0.4)/ 437= 0.04€
• BUTTER: 187g=1€, 19g=X, so
X=(19·1)/187=0.10€
17. • FOR THE FILLING:
• COCOA: 60g=0.50€, 6 g=X, so
X=(6·0.50)/60= 0.05€
• SUGAR: 250g= 0.30€, 25g=X, so
X=( 25·0.30)/250=0.03€
• FLOUR: 82.5g=0.1€, 8g=X, so
X=( 8· 0.1)/ 82.5= 0.009=0.01 €
• BUTTER: 40g= 0.20€, 4g=X, so
X=(4·0.20)/40=0.02€
• MILK: 165g=0.15€, 17g=X, so
X=(17·0.15)/165=0.015€
19. • We calculated it in a faster way
• If for 1 portion you have to pay 40
cent(0.40€) for 2 portions we did:
• 0.40€ · 2 portions= 0.80€= 80 cent.
20. • To be able to cook our pie we followed
the instructions.
• To cook the pastry we turned on the
oven at 250 ºC= 1.8·250+32=410F
•
To cook the filling we turned
•
on the oven at
21. • For 1 portion:
• DOUGH:
19g:44g= it means that for
every 19 g of butter you have
to add 44 g of flour.
• FILLING:
4g:8g= it means that for every
4 g of butter you have to add
8g of flour.
22. • First of all we collected all
the ingredients necessary for
the pie, the ones that we
bought before in the
supermarket.
• Then we followed the
instructions:
• To prepare the dough we
mixed the flour with the salt
and the butter and we
added water.
23. • With our hands we mixed it some
minutes and we obtained a uniform
mass, then we did a bubble and we
placed it into the fridge for 1 hour.
• After 1 hour we took the bubble and
we kneaded with a rolling pin.
24. • When we had a thin mass of dough
we placed it on the glass mould.
• We placed the mould into the oven
for 15 minutes at 250ºC
25. • While the daugh was in the oven we
prepared the filling. We collected all
the ingredients.
• First we mixed with a mixer the cocoa,
water and flour to obtain a smooth
paste.
26. • Then we mixed sugar , the egg yolks,
water and milk. After that we add the
smooth paste of cocoa , water and
butter into the new mixture, and we
continued mixing.
• Finally we obtained a fantastic
chocolate cream.
27. • After 15 minutes the pastry was
cooked, we took it and we poured the
cream into the mould.
• We put the mould again into the oven
for approximately 45 minutes at 180ºC.
• After 45 minutes the pie was ready!
28. • Just missing the best part!
• Decorate the pie with the logo of the
project and of course enjoy eating it!
Unfortunately we had to clean up the
kitchen before we could taste the pie.