POLAND
Placki ziemniaczane
Placki ziemniaczane
(Potato pancakes)
(Potato pancakes)
Embedded Files
Name: Placki ziemniaczane (Potato pancakes)
Country: Poland
Topic: Culinary Nutrition & Global Food Cultures
Author: Liceum Ogólnokształcące Fundacji Szkolnej
Description
Description
Classic potato pancakes, Placki ziemniaczane are made of a combination of eggs, grated potatoes and onion, then fried in oil until crispy. You can add to the flavour of potato pancakes in a variety of ways. Vegetables like grated garlic, onion, carrot, parsnips, zucchini are put in the batter before frying. Chopped bacon is added if you want to have meat in them. You will find it best to serve these thin, crispy pancakes hot, either sprinkled with a variety of condiments that range from savoury ones like sour cream or gravy to sweet ones like apple sauce or sugar.
Cultural background
Potatoes are popular vegetables in East European, German, and Austrian cooking and there is a big variety of side dishes based on them.
There are potato pancakes made of raw potatoes and potato dumplings made of cooked and mashed potatoes.
Traditionally, Catholics eat potato pancakes on Fridays in Lent as a meat substitute.
Many cuisines have their own take on them, including Jewish latkes, Czech potato dumplings, and Lithuanian zeppelins because of their shape.
Sour cream and apple sauce are classic toppings, but a different garnish, often of different origin, is met, such as Greek tzatziki, English fruit chutney, American onion jam, Mexican sliced avocado, Cretean yogurt or Ukrainian caviar for an extra special treat for your guests.
Culinary Value
All potato pancakes and dumplings offer a rich source of protein and are great on their own or as a side dish, even outside the Lenten season.
If you need to make these gluten-free, you can use a gluten-free all-purpose flour mix instead, adjusting the amount as needed. Or, you can simply grate the potatoes into a bowl and drain off some of the water, leaving the potato starch (it will look milky white) behind to help bind them.
Significance
Significance
Competency Area
Competency Area
Nutritional Knowledge and Awareness
Nutritional Knowledge and Awareness
Objective: Students will gain knowledge of the nutritional components of placki ziemniaczane, paying attention to the dietary dimension of the product and its health-promoting properties.
Skills developed: To be able to analyze the nutritional value of food, understand the basic principles of nutrition and apply this knowledge to daily food choices.
Historical Influences on Regional Cuisines Appreciation
Historical Influences on Regional Cuisines Appreciation
Objective: Students will gain knowledge of regional cuisines, paying attention to the international dimension of the product and its health-promoting properties.
Skills developed: To be able to discuss a variety of cuisines and define similarities and differences between nations’ culinary traditions.
Math in Cooking Process
Math in Cooking Process
Objective: Students will use mathematical calculations to measure the correct proportions of ingredients.
Skills developed: To be able to convert temperature, change quantities and determine weight and cooking time.
Physics in Cooking Process
Physics in Cooking Process
Objective: Students will learn about physical concepts, such as conduction of heat during frying related to Thermodynamics.
Skills developed: To be able to measure the heat generated and the heat lost.
Lesson Objectives
Lesson Objectives
Exploring world flavours, ingredients, and cooking methods to honour heritage while bridging cross-border connections.
To learn about nations, its traditions and make bonds with the people who share the same values.
To measure ingredients in terms of mathematical concepts
To explain the processes involved in dough as an example of a sequence of physical phenomena
Using mathematical calculations
To convert temperature
To change quantities
To determine weight
To determine cooking time
Using physical concepts
To explain the process of heat generation and heat loss
Resources Needed
Resources Needed
Educational materials:
Cookery books, articles on cuisine, and online content about cultural history and a number of recipes for the perfect dish
Audio-Visual tools:
Use of instructional videos and visual presentations on preparation and significance of makowiec
Interactive and collaborative Tools:
Group worksheets and digital platforms for collaborative learning and regulatory discussions.
Assessment Tools:
Evaluation forms and quizzes to assess students’ understanding of placki ziemniaczane cultural, nutritional, and scientific aspects.
Ingredients
Ingredients
3 Potatoes and onion: finely grated together
Egg: a beaten egg lends moisture and helps bind the potato cakes together
1 small onion
Seasonings: season the potato pancakes with salt and black pepper
2 tablespoons flour: thicken the mixture with two to four tablespoons of all-purpose flour
Oil: fry the potato
Toppings: goulash (stew), sour cream, sugar, cinnamon, caviar (optional)
SOURCE: https://youtube.com/shorts/F5TmvKTYg_o?si=r7wVc9RTcPWfMVqY
Equipment
Equipment
Kitchen utensils: bowl, plate, grater or food processor, wooden spatula, spoon, frying pan, cooker
Prerequisites
Prerequisites
Knowledge of the multiplication tables
Ability to calculate the percentage of a given number
Knowledge of basic physical phenomena relating to Thermodynamics
Theory Background
Theory Background
Investigating the physical phenomena of thermodynamics through the frying process
Determining mathematical terms for measuring ingredients and understanding proportions in recipes.
Applying knowledge of physics and math to make calculations and understand physical phenomena.
Exploring food culture around the world.
Hands-on Activities
Hands-on Activities
Preparing placki ziemniaczane:
Preparing placki ziemniaczane:
Peel potatoes and grate on the fine side of the grater.
Grate onion.
Drain potatoes and onion.
In a bowl, beat egg, stir in flour, salt, and pepper until smooth.
Add drained potatoes and onion, stirring until well combined.
Heat 1/4 inch oil in a frying pan over medium-high heat.
Add potato batter, 1/4 cup at a time.
Using the back of a spoon, spread the batter until the pancake is about 1/2 inch thick.
Cook for 2 to 3 minutes on each side.
Drain on paper towels.
Discussion Topics
Discussion Topics
What are the influences of cuisine?
Why is cuisine significant in all cultures?
Why do different countries have different types of cuisine?
Why do we need a balanced eating pattern?
Suggested Assessments
Suggested Assessments
Quizzes on the conversion of units
Quizzes on calculation of percentages of mass
Class or group discussion on the differences and similarities between peoples in terms of food and traditions more widely
Library Resources
Library Resources
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