1. Cullen skink
2. Haggis, neeps and tatties with drambui cream
3. Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction
4. Cranachan with an oatmeal wafer and raspberry sauce
(5. Bliss)
Affichage des articles dont le libellé est scotland. Afficher tous les articles
Affichage des articles dont le libellé est scotland. Afficher tous les articles
mercredi 5 juin 2013
The Scottish Menu illustrated
We just received the pictures for the dishes of the Scottish menu.
2. Haggis, neeps and tatties with drambui cream
3. Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction
4. Cranachan with an oatmeal wafer and raspberry sauce
2. Haggis, neeps and tatties with drambui cream
3. Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction
4. Cranachan with an oatmeal wafer and raspberry sauce
mercredi 26 décembre 2012
Christmas Dinner in Scotland
This week, it's all about Christmas traditions on the blog !
Have any idea what it's like to spend Christmas in Poland, Germany, France or Scotland ? Stick with us this week to learn about all the fantastic Christmas traditionnal meals in our countries !
Let's start by wandering up north and enjoy a Christmas in Scotland, an answer the crucial question : do they add haggis to their Christmas pudding or not ?
The Scottish Christmas dinner would generally be a family event that would last for most of the day.
The meal could consist of a starter of smoked salmon or a hearty soup like cock a leekie.
This would be followed by a roast bird of turkey or goose or maybe even venison stew or beef .These would be accompanied by roast potatoes, roasted vegetables, stuffing and gravy.
Dessert would most likely be trifle, Christmas cake or clootie dumpling (a fruit cake similar to Christmas pudding). This would be followed by shortbread and tablet.
Drinks are generally plentiful especially the famous Scotch whisky.
Have any idea what it's like to spend Christmas in Poland, Germany, France or Scotland ? Stick with us this week to learn about all the fantastic Christmas traditionnal meals in our countries !
Let's start by wandering up north and enjoy a Christmas in Scotland, an answer the crucial question : do they add haggis to their Christmas pudding or not ?
The Scottish Christmas dinner would generally be a family event that would last for most of the day.
 | |
| Mince Pies |
The meal could consist of a starter of smoked salmon or a hearty soup like cock a leekie.
 |
| Smoked Salmon Mousse |
This would be followed by a roast bird of turkey or goose or maybe even venison stew or beef .These would be accompanied by roast potatoes, roasted vegetables, stuffing and gravy.
 |
| Roast Turkey |
 |
| Christmas Pudding |
Drinks are generally plentiful especially the famous Scotch whisky.
lundi 8 octobre 2012
The outcome of the Glasgow Seminar
The seminar for the end of WP2 was held last week (27/09->29/09) in Glasgow.
All partners were looking forward to this special event as it is both an opportunity to get together and discuss crucial points of our collaboration.
On the first day, partners took term in presenting the results of their work for WP1.
Download the presentation from Google Docs
A great opportunity to compare approaches and share advices on what-to-do-when-and-how-?
Watching the partners video was a revelation since the pedagogical power of these videos (especially when subtitled) was huge.
The leading partner - GIP-FCIP - then invited all partners for some hand on practice of the first module produced by the french team.
Though all agreed that this was a fantastic tool, many criticisms and concerns arose. The main concern had to do with linguistic help: there were too many words in the glossaries and that involved a lot of image searching, sound recording and creation of the language quizzes, not mentioning all the translating process that would prove to be overwhelming. All in all, this was simply too much work and we needed to find a simpler approach.
This also was a big concern for the french partner and we anticipated such remarks. They then presented an alternative version of the course that didn't involve the creation of complicated wordbanks. By using a tool called Quizlet (as mentioned in this early blog post) we would be able to easily generate wordbanks and quizzes without having to spend too much time on handpicking free and roylaty free pictures or having to record the audio entries. Integration into the course also becomes simpler since it's only about copy-pasting an embed code from the website.
All agreed that this tool was a life saver and decision was unanimous that we would switch to this tool and still offer a few more hand-made and custom-made quizzes to assess basic vocabulary issues and prepare foreign students for an experience abroad.
Next step is the Polish Seminar in April. By then all partners should have 2 recipes fully ready. Everyone is very excited (and a little worried too) about this new step forward.
One last word to mention the formidable hospitality of our Scottish partner, Anniesland College, who had a special surprise for us in store : they prepared the 4 recipes on their menu.
Moreover, they served in the beautiful, cosy and very Scottish setting (Tartan carpet on the floor !!!) of Steven Anderson, one of the Chef involved in the project. For more information on Chef Steven's place, visit Steayban's website)
All partners were looking forward to this special event as it is both an opportunity to get together and discuss crucial points of our collaboration.
On the first day, partners took term in presenting the results of their work for WP1.
Download the presentation from Google Docs
A great opportunity to compare approaches and share advices on what-to-do-when-and-how-?
Watching the partners video was a revelation since the pedagogical power of these videos (especially when subtitled) was huge.
The leading partner - GIP-FCIP - then invited all partners for some hand on practice of the first module produced by the french team.
Though all agreed that this was a fantastic tool, many criticisms and concerns arose. The main concern had to do with linguistic help: there were too many words in the glossaries and that involved a lot of image searching, sound recording and creation of the language quizzes, not mentioning all the translating process that would prove to be overwhelming. All in all, this was simply too much work and we needed to find a simpler approach.
This also was a big concern for the french partner and we anticipated such remarks. They then presented an alternative version of the course that didn't involve the creation of complicated wordbanks. By using a tool called Quizlet (as mentioned in this early blog post) we would be able to easily generate wordbanks and quizzes without having to spend too much time on handpicking free and roylaty free pictures or having to record the audio entries. Integration into the course also becomes simpler since it's only about copy-pasting an embed code from the website.
All agreed that this tool was a life saver and decision was unanimous that we would switch to this tool and still offer a few more hand-made and custom-made quizzes to assess basic vocabulary issues and prepare foreign students for an experience abroad.
Next step is the Polish Seminar in April. By then all partners should have 2 recipes fully ready. Everyone is very excited (and a little worried too) about this new step forward.
One last word to mention the formidable hospitality of our Scottish partner, Anniesland College, who had a special surprise for us in store : they prepared the 4 recipes on their menu.
 |
|
Haggis,
Neeps And Tatties With Drambui Cream, the entry course of the Scottish menu
|
Moreover, they served in the beautiful, cosy and very Scottish setting (Tartan carpet on the floor !!!) of Steven Anderson, one of the Chef involved in the project. For more information on Chef Steven's place, visit Steayban's website)
 |
| Tartan carpet on the floor ! And very cosy setting. |
mardi 11 septembre 2012
Getting there ! A few news before Glasgow Seminar
A few news from the project as the 4 partners are about to meet in Glasgow for the WP2 seminar.
Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.
German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.
The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !
In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !
Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)
Happy cooking from the Ecuisine team !
Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.
German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.
The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !
In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !
Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)
Happy cooking from the Ecuisine team !
mercredi 27 juin 2012
Language Help inside the courses
There are 2 main aspects to the Ecuisine project :
On the left side is the list of the words to learn.
On the right is a nice, yummy and zoomable picture to illustrate the meaning and reinforce memorization. As one of my mentor puts it "Something to which you can hang the word to."
On the center is the "definition" of the word.
For now it only has the English translation but it will soon feature the German and Polish translations.
We also added a couple of exemples with their translations.
Our Scottish partner Anniesland College will proof read the English parts and the other partners will translate in German and Polish.
You can't quite here it from where you are but we will also reccords the entries (fleurer, fondu, pâte,...) so that students learn to recognize the word and get familiar with the sounds of French and their graphical representation.
All this was made using Articulate Engage, quite a bit of electricity and our brains.
This is such an exciting adventure !
... though I'm afraid I've gained a few extra pounds since I started working on this project ^_^
- Teaching the basics in cooking
- Teaching the basics in language to prepare students for a work placement abroad
- the cooking course
- a language help
- a glossary of the terms that are used in the cooking course (we, French, decided to call it "Dico")
- and a quiz to help students get familiar with and memorize this vocabulary.
 |
| Screen capture of the glossary in the language help module |
On the right is a nice, yummy and zoomable picture to illustrate the meaning and reinforce memorization. As one of my mentor puts it "Something to which you can hang the word to."
On the center is the "definition" of the word.
For now it only has the English translation but it will soon feature the German and Polish translations.
We also added a couple of exemples with their translations.
Our Scottish partner Anniesland College will proof read the English parts and the other partners will translate in German and Polish.
You can't quite here it from where you are but we will also reccords the entries (fleurer, fondu, pâte,...) so that students learn to recognize the word and get familiar with the sounds of French and their graphical representation.
All this was made using Articulate Engage, quite a bit of electricity and our brains.
This is such an exciting adventure !
... though I'm afraid I've gained a few extra pounds since I started working on this project ^_^
jeudi 8 mars 2012
Menus are (almost) ready !
Scotland and Germany sent their menus this week. Great job ! I don't really get it but this looks really typical and yummy ! See for yourselves:
SCOTTISH MENU
STARTER
Haggis, neeps and tatties with drambui cream
SOUP COURSE
Cullen skink
MAIN COURSE
Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction
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