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NEXT INDEX LAST BACK INDEX Unit Goals Grades and Grading Policy Assessment Grading Policy Project Background How to Complete the Project Project Instructions Using the Appetizer as an Example Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 3

NEXT INDEX LAST BACK Unit Goals By the end of this unit the learner will be able to: 1.List at least twenty different food products in Italian. 2.Explain, orally in Italian, why certain food choices were made when developing the menu. 3.Contrast the weight system used by Italy with that utilized in the United States. 4.Contrast the monetary system used by the E.C.M. with that utilized in the United States. 5.Use Google to convert US weight measurements to European weight measurements. 6.Use Google to convert U.S. Dollar currency into Euros used by E.C.M. countries. 7.Create a menu using a desktop publisher such as Microsoft Publisher or a word processing program such as Microsoft Word. 8.Create a large presentation with at least ten slides using a presentation making program such as Microsoft PowerPoint. 1.Create hyperlinks to the Internet from the presentation. 2.Create tables on slides Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 4

NEXT INDEX LAST BACK Unit Goals: Continued By the end of this unit the learner will be able to: 1.Estimate the weight of a product in pounds when looking at a package labeled in kilograms. 2.Estimate the weight of a product in kilograms when looking at a package labeled in pounds. 3.Estimate the cost of a product in U.S. Dollars when looking at a package priced in Euros. 4.Estimate the cost of a product in E.C.M. Euros when looking at a package priced in U.S. Dollars. 5.Analyze the statement “The world is flat.” and apply the principles learned from this lesson to discuss the pros and cons of this statement in English. Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 5

NEXT INDEX LAST BACK Project Components to be Graded 1.Written Component: Menu 2.Computer Component: The presentation 3.Oral Component : Explanation as to choice of the components of the menu. Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 7

NEXT INDEX LAST BACK Assessement The learner will be assessed according to rubrics: 1.For the menu 2.For the presentation 3.For the oral presentation Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 8

NEXT INDEX LAST BACK Grading Policies The project will be divided into stages: 1.Rough Draft Stage: Segments of the project will have due dates assigned. 1.If a due date is missed, the grade for the given segment will be reduced accordingly: A half grade for each day the segment is late. 2.A “rough draft” could be a literal rough draft of the menu. 3.A “rough draft” could be a written version of a PowerPoint slide, i.e.: Rough Draft One: Bring in the recipe of the appetizer and the ingredients in both English and Italian by XYZ date. 4.A “rough Draft” could be the outline of the oral presentation. 2.Completed Presentation Stage 1.The date on which the menu will be due. 2.The date on which the PowerPoint presentation will be due. 3.The date on which the Oral presentation will be due Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 9

NEXT INDEX LAST BACK Project Background Information The student is preparing an epicurean feast for four adults. The three guests are all meaningful persons to the student. The goal is to prepare a sophisticated meal that will leave the guests pleasantly satiated. The meal is to include: 1.An appetizer 2.A main entrée: Italians eat salad with the main entrée; salad is always included with dinner when there is steak. 1.A meat; 2.A fish; 3.A vegetable 1.Vegetables can also be included with the main entrée. 4.Bonus: A soup / a pasta – as a first dish 3.A dessert 4.All beverages necessary 1.Soda 2.Water 1.Italian water can be had in one of two ways: liscia – or - gassata 3.Coffee / tea Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 11

NEXT INDEX LAST BACK Project Instructions: Divide Menu Divide the menu into three parts: Part One: Appetizer Part Two: Main entrée Bonus: Soup / Pasta – First Dish Followed by the entrée Bonus: Salad Part Three: Dessert Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 13

NEXT INDEX LAST BACK Project Instructions: Appetizer Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 14 Part One: Appetizer 1.One slide containing the list of ingredients in English and Italian needed to complete the recipe. 2.Second slide listing the ingredients, the name of the store selling the item and the cost of the ingredient. 1.The store name must be a hyperlink to the store’s web site. 3.A third slide containing a table with 1.The weight in US pounds or ounces and the equivalent in kilograms and grams for each ingredient package purchased and 2.The cost in US dollars and the equivalent in Euros for each ingredient package purchased. 3.The learner is not to convert the recipe ingredients but rather the store purchased packages. For example, if the recipe were to call for salt. The container of salt would be converted from pounds and ounces to kilos and grams. 4.The fourth slide would be a bonus slide containing: 1.A list of ingredients in English 2.The weight of the ingredient’s package 3.The U.S. Dollar cost of the ingredient’s package 4.A list of ingredients in Italian 5.The name of the Italian Store at which the ingredient’s package was located - hyperlinked 6.The European weight of the ingredient’s package 7.The price of the ingredient’s package in Euros in the Italian store

NEXT INDEX LAST BACK Project Instructions: Dinner Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 15 Part Two: Dinner 1.One slide containing the list of ingredients in English and Italian needed to complete the recipe. 2.Second slide listing the ingredients, the name of the store selling the item and the cost of the ingredient. 1.The store name must be a hyperlink to the store’s web site. 3.A third slide containing a table with 1.The weight in US pounds or ounces and the equivalent in kilograms and grams for each ingredient package purchased and 2.The cost in US dollars and the equivalent in Euros for each ingredient package purchased. 3.The learner is not to convert the recipe ingredients but rather the store purchased packages. For example, if the recipe were to call for salt. The container of salt would be converted from pounds and ounces to kilos and grams. 4.The fourth slide would be a bonus slide containing: 1.A list of ingredients in English 2.The weight of the ingredient’s package 3.The U.S. Dollar cost of the ingredient’s package 4.A list of ingredients in Italian 5.The name of the Italian Store at which the ingredient’s package was located - hyperlinked 6.The European weight of the ingredient’s package 7.The price of the ingredient’s package in Euros in the Italian store

NEXT INDEX LAST BACK Project Instructions: Dessert Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 16 Part Three: Dessert 1.One slide containing the list of ingredients in English and Italian needed to complete the recipe. 2.Second slide listing the ingredients, the name of the store selling the item and the cost of the ingredient. 1.The store name must be a hyperlink to the store’s web site. 3.A third slide containing a table with 1.The weight in US pounds or ounces and the equivalent in kilograms and grams for each ingredient package purchased and 2.The cost in US dollars and the equivalent in Euros for each ingredient package purchased. 3.The learner is not to convert the recipe ingredients but rather the store purchased packages. For example, if the recipe were to call for salt. The container of salt would be converted from pounds and ounces to kilos and grams. 4.The fourth slide would be a bonus slide containing: 1.A list of ingredients in English 2.The weight of the ingredient’s package 3.The U.S. Dollar cost of the ingredient’s package 4.A list of ingredients in Italian 5.The name of the Italian Store at which the ingredient’s package was located - hyperlinked 6.The European weight of the ingredient’s package 7.The price of the ingredient’s package in Euros in the Italian store

NEXT INDEX LAST BACK Project Instructions: Soup / Pasta - Bonus Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 18 Bonus Slides: Soup / Pasta 1.One slide containing the list of ingredients in English and Italian needed to complete the recipe. 2.Second slide listing the ingredients, the name of the store selling the item and the cost of the ingredient. 1.The store name must be a hyperlink to the store’s web site. 3.A third slide containing a table with 1.The weight in US pounds or ounces and the equivalent in kilograms and grams for each ingredient package purchased and 2.The cost in US dollars and the equivalent in Euros for each ingredient package purchased. 3.The learner is not to convert the recipe ingredients but rather the store purchased packages. For example, if the recipe were to call for salt. The container of salt would be converted from pounds and ounces to kilos and grams. 4.The fourth slide would be a bonus slide containing: 1.A list of ingredients in English 2.The weight of the ingredient’s package 3.The U.S. Dollar cost of the ingredient’s package 4.A list of ingredients in Italian 5.The name of the Italian Store at which the ingredient’s package was located - hyperlinked 6.The European weight of the ingredient’s package 7.The price of the ingredient’s package in Euros in the Italian store

NEXT INDEX LAST BACK Project Instructions: Bonus - Beverages Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 19 Bonus Slides: Beverages 1.One slide containing the list of beverages in English and Italian needed to complete the recipe. 2.A second slide containing a table with the weight in US fluid ounces for each beverage package purchased. 1.For example, if the menu were to call for soda. The container of soda would be converted from fluid ounces to liters. 3.Find the beverage online: 1.A fourth slide listing the beverage/s, the name of the store selling the item and the cost of the beverage/s. 2.This slide is to also include a hyperlink to the location of the store selling the beverage/s.

NEXT INDEX LAST BACK Menu: Additional Information The student is not a restaurateur, consequently, there will be only one appetizer, one entrée and one dessert on the menu. As we have seen, a salad is on the menu and served with baked, broiled, grilled or fried meats. In other words: Italians do not serve salad before consuming a main entrée. The US form of Ice cream, by itself, is not enough to be considered a dessert. Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 20

NEXT INDEX LAST BACK Column vs Table There are different ways to complete the required task: 1.Without using tables 2.With using tables The “appetizer example” shows both forms. 22

NEXT INDEX LAST BACK Sample: Appetizer Recipe Scricco Educational Technologies, Inc. © 2014 – All rights reserved. What to do: 1.Find a recipe that you want to use. 2.Cut and paste a picture of it onto the slide. 3.Create a hyperlink to the recipe page. 23 This is to be done for each element on the menu.

NEXT INDEX LAST BACK Sample: Appetizer Recipe Ingredients: 1.Baguette 2.Olive Oil 3.Shallots 4.Butter 5.Salt 6.Rosemary Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 1.List the ingredients in English 2.List the ingredients in Italian Ingredienti: 1.Baguette 2.Olio di Oliva 3.Cipolline 4.Burro 5.Sale 6.Rosemarino 24 This is to be done for each element on the menu.

NEXT INDEX LAST BACK Sample: Appetizer Recipe Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 1.List the ingredients in English 2.List the ingredients in Italian 25 This is to be done for each element on the menu. IngredientsIngridienti Baguette Olive OilOlio d’oliva ShallotsCipolline ButterBurro SaltSale RosemaryRosmarino Cured HamProsciutto

NEXT INDEX LAST BACK Sample: Appetizer – Ingredient, Store, Price & Weight Remember to add a hyperlink to where the information was obtained. Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 1.One Baguette: Costantino’s Market – Price: \$1.99Costantino’s Market 2.Olive Oil: Uncle G’s – Price: \$8.99 – Colavita 34 oz.Uncle G’s 3.Shallots Direct Gardening – Price: Bitroz shallots – 1lb. - \$12.99Direct Gardening 4.Butter: Uncle G’s – Price: Hotel Bar Butter 1 lbs - \$2.50Uncle G’s 5.Salt: Uncle G’s – Price: Diamond Salt 22 oz. containers – \$0.66Uncle G’s 6.Rosemary: The Spice House – Price: 8 oz. ground in bag - \$10.00The Spice House 7.Prosciutto: Di Bruno Brothers – Prosciutto di Parma Black Lable -\$34.00 lbDi Bruno Brothers 26 List the ingredients: the name of the product, a hyperlink to the store site, the weight and the cost of the item. The store/s, at this point is/are to be U.S. based.

NEXT INDEX LAST BACK Sample: Appetizer – Ingredient, Store, Price & Weight Remember to add a hyperlink to where the information was obtained. Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 27 List the ingredients: the name of the product, a hyperlink to the store site, the weight and the cost of the item. The store/s, at this point is/are to be U.S. based. IngredientsU.S. StoreWeightPrice BaguetteCostantino’s Market1 loaf – 1 lb\$1.99 Olive Oil: ColavitaUncle G’s34 oz\$8.99 Shallots: BitrozDirect Gardening1 lb\$12.99 Butter: Hotel BarUncle G’s1 lb\$2.50 Salt: Diamond SaltUncle G’s22 oz\$0.66 RosemarieSpice House8 oz\$10.00 Prosciutto: Parma – Black LabelDi Bruno Brothers1 lb\$34.00

NEXT INDEX LAST BACK Sample: Appetizer – Ingredients & Weights Ingredients 1.Baguette = 1 lb 2.Olive Oil = 34 oz 3.Shallots = 1 lb 4.Butter = 1 lb 5.Salt = 22 oz 6.Rosemary = 8 oz 7.Prosciutto = 1 lb. Ingredienti 1.Una baguette = 0,5 kg = 500 gm 2.Olio di oliva = 1 L 3.Cipolline = 0,45 kg = 450 gm 4.Burro = 0,45 kg = 113 gm 5.Sale = 0,62 kg = 620 gm 6.Rosmarino = 0,23 kg = 230 gm 7.Prosciutto = 0,45 kg = 450 gm Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 28 The conversion needs to be completed for: the appetizer, the dinner & the dessert. This is but one method to complete the task. The presenter may use other presentation methods, i.e.: a table. List the ingredients in English with their weight in pounds then list the ingredienti in italiano with their peso in italiano.

NEXT INDEX LAST BACK Sample: Appetizer – Ingredients & Weights IngredientsWeight USAIngridientiPeso Europeo BaguetteOne loaf: 1 lbBaguetteUna pagnotta: 450 gm – (0,45 kg) Olive Oil34 fl. ozOlio d’olivaUn litro Shallots1 lbCipolline0,45 kg – 450 gm Butter1 lbBurro0,45 kg – 450 gm Salt22 oz (1 lb 6 oz)Sale0,73 kg – 730 gm Rosemary8 ozRosmarino0,23 kg – 230 gm Cured Ham1 lbProsciutto0,45 kg – 450 gm Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 29 Pounds to Kilograms Conversion

NEXT INDEX LAST BACK Sample: Appetizer – Ingredients & Weights Ingredients 1.Baguette - \$1.99 2.Olive Oil - \$8.99 3.Shallots - \$12.99 4.Butter - \$2.50 5.Salt - \$0.66 6.Rosemary – \$10.00 7.Prosciutto - \$34.00 Ingredienti 1.Una baguette – 1,45 € 2.Olio di oliva – 5,64 € 3.Cipolline – 9,46 € 4.Burro – 1,82 € 5.Sale – 0,50 € 6.Rosmarino – 7,28 € 7.Prosciutto – 24,75 € Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 30 The conversion needs to be completed for: the appetizer, the dinner & the dessert. This is but one method to complete the task. The presenter may use other presentation methods, i.e.: a table. List the ingredients in English with their price in U.S. Dollars then list the ingredienti in italiano with their prezzi in italiano.

NEXT INDEX LAST BACK Sample: Appetizer – Putting it all together! IngredientsWeight USAU.S. StoresDollarsIngridientiPeso EuropeoEuros BaguetteOne loaf: 1 lb Costantino’s Market \$1.99Baguette0,45 kg – 450 gm1,45 € Olive Oil34 fl. oz Uncle G’s \$8.99Olio d’olivaUn litro5,64 € Shallots1 lb Direct Gardening \$12.99Cipolline0,45 kg – 450 gm9,46 € Butter1 lb Uncle G’s \$2.50Burro0,45 kg – 450 gm1,82 € Salt22 oz (1 lb 6 oz) Uncle G’s \$0.70Sale0,73 kg – 730 gm0,50 € Rosemary8 oz Spice House \$10.00Rosmarino0,23 kg – 230 gm7,28 € Cured Ham1 lb Di Bruno Brothers \$34.00Prosciutto0,45 kg – 450 gm24,75 € TOTALS\$71.1750,90 € Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 31 \$1.00 = 0,73 € - 23 febbraio, 2014Dollar to Euro Conversion

NEXT INDEX LAST BACK BONUS: Using Italian Stores 32

NEXT INDEX LAST BACK Sample: Appetizer – Cost of Product in Italy - BONUS IngredientsWeight USADollarsIngridientiPesoNegozioCosto Italiano Baguette1 lb\$1.99Baguette0,45 kg – 450 gmIn media3,00 € (al chilo) Olive Oil34 fl. oz\$8.99Olio d’olivaUn litroCarrefour1 L. – 3,99 € (Colavita) Shallots1 lb\$12.99Cipolline0,45 kg – 450 gm Butter1 lb\$2.50Burro0,45 kg – 450 gm Salt22 oz (1 lb 6 oz)\$0.70Sale0,73 kg – 730 gm Rosemary8 oz\$10.00Rosmarino0,23 kg – 230 gm Cured Ham1 lb\$34.00Prosciutto0,45 kg – 450 gmSisa1 kg – 22,00 € (di Parma) Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 33 \$1.00- = 0,73 € - 23 febbraio, 2014Dollar to Euro ConversionOfferte e Promozioni

NEXT INDEX LAST BACK Web Resources 34

NEXT INDEX LAST BACK Web Resources 1.MenuPages – Menus from Restaurants in Brooklyn, Queens and Manhattan.MenuPages 2.Coop – weekly flyerCoop 3.Bizzotto – specialty foodsBizzotto 4.Correfour Market – weekly flyerCorrefour Market 5.Offerte e Promozioni - All the flyers for all Italian supermarketsOfferte e Promozioni Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 35

NEXT INDEX LAST BACK Project Instructions: Recipe Find a recipe for: 1. An appetizer 2.An entrée 3.A desert Online Resourses: 1.All RecipesAll Recipes 2.Simply RecipesSimply Recipes 3.Food NetworkFood Network Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 36

Congratulations, you have reached the end of the food project information presentation! Scricco Educational Technologies, Inc. © 2014 – All rights reserved. 37 END