BCPS Core
Weekly Update for the week of February 8, 2016
This week I'm sharing some graphics for the learning goals of T-M-A. (The Pdf of these is in our shared folder of resources in the "UbD Training Sessions" folder.) I'm also sharing a UbD glossary that I hope will be helpful to your colleagues, one of Grant's blogs about teaching with essential questions, and a recipe for another St. Louis classic--Toasted Ravioli!
As always, don't hesitate to let me know if you want me to look over your work.
Enjoy your week!
Kim
Graphics for T-M-A
UbD GLossary
This glossary contains definitions of the different terms used in the UbD design process--including the overarching (macro) elements.
"Coverage Teaching as a Kind of Blindness"
Great post on what it means to use essential questions in the classroom.
https://drive.google.com/file/d/0B3YnD20026m3YkhfOXNOLTZhekk/view?usp=sharing
Last Week's BCPS Core--Click Here
St. Louis Toasted Ravioli
Ingredients
- 2 Tablespoons whole milk
- 1 egg
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 teaspoon salt
- 1/2 (25 oz) package frozen cheese ravioli, thawed
- 3 cups vegetable oil for frying
- Grated Parmesan cheese
- 1 (16 oz) jar spaghetti sauce
Directions:
1. Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3. In a large, heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.