Bread

Assignment 3: Framing and Reframing

#CrashCreativity

• Shagufta

Shabbar

• Gilmar Bastardo

• Rizwana Zakir

A Guide To The Many Types Of

Bread

By Shagufta Shabbar

CALZONE

Calzone, the Italian word

for “stocking”. In the U.S., it

is often served with a

marinara sauce for dipping.

CHAPATI

A type of roti, chapati is a staple flatbread of Pakistan and

India. It is made from whole-grain durum wheat (atta flour),

water and salt, rolled into discs of approximately five

inches in diameter, cooked on a hot grill and served with

ghee (clarified butter). It is generally eaten with lentil soup

and curry dishes.

CUBAN BREAD

Cuban bread, used to make an

authentic Cuban sandwich, is a

white bread similar to French and

Italian baguette-like loaves, but

made with lard or vegetable

shortening; it is usually made in

long, baguette-like loaves.

http://www.thenibble.com/reviews/main/breadstuffs/bread-glossary2.asp

CROISSANT

A rich, buttery, crescent-shaped

roll made of puff pastry that layers

yeast dough with butter (known

as laminating). Stories of the roll

being made in the shape of the

crescent of the Turkish flag, after

the defeat of the Turks in the

Siege of Vienna in 1683, are a

perpetuated myth.

CRISPBREAD

Crispbread was invented in

Scandinavia in medieval times,

baked in Sweden and Finland

to preserve the wheat crop

over the long, cold winters

CORNBREAD

Corn, a grain indigenous to America, is

milled into cornmeal, which can be

baked into bread. There are several

types of cornbread. The earliest is a

skillet bread (also known as hoecake),

made from cornmeal, egg and

buttermilk and fried in a fat, then baked

in the oven.

COLOMBA DI PASQUA

An Italian Easter bread, made in the

shape of a dove. The classic colomba is

a soft yeast dough with candied fruit

(including orange peel), topped with

icing, whole almonds, and granulated

sugar

CIABATTA

Pronounced cha-BOT-a, ah Italian wheat loaf

with a porous crumb, made withyeast. It is

baked in a variety of styles, depending on the

region—the crispness of the crust and the

density of the crumb will vary.

Bread with a emotional moment.• By Shagufta Shabbar and Gilmar Bastardo

For breakfast

Breakfast with

bread: A moment

to discover a new

day with your

family. See with

new eyes your

around.

For picnic

Picnic with friends:

Understand the

importance to share

and enjoy time

together. Eat bread

and enjoy the day

For sharing with a loved one

Sharing with a

loved one and

remember these

moment all your life

For deprived and not so deprived

Because always you can receive help

An art for

cooks

Because the

love can

demonstrate

with the art

for cooks

Enjoy a bread with family

The felicity to

learn of your

family

everyday

The joy of having achieved

Achieving

THANKS

#CrashCreativity

• Shagufta Shabbar

• Gilmar Bastardo

School activity with a loaf of bread

By Rizwana Zakir

RationaleChildren have a habit of eating soft

part of bread and leave the crust

•With this little effort I taught

them the following

1. Respect food and don’t

waste any part of it

because there’s a lot of

scarcity of food in the

world.

2. How can we use

creative ways to eat

vegetables and other

healthy food that we

don’t like.

Project Overview

Group of 31 students of Class III, aged between 8-9

years.

A survey, asking 3 questions about eating bread in their

everyday life.

On the basis of their feedback, we evaluated the ratio of

their likes and dislikes.

We gave them a new experience of eating bread.

Evaluated the ratio of their likes and dislikes after this

short activity.

Survey Questions

•Do you eat bread crust? Have you ever eaten the end pieces of the loaves of bread?•Have you eaten whole grain bread? Do you like n bread?•Do you like to eat veggies with your bread?

Survey Result

Q. NoNo. of Students

Yes No

1 20 11

2 19 12

3 16 15

Activity Plan•Step 1:•To give them a new experience of

eating bread

•I selected a loaf of bran bread

because many children don’t like

to eat it .

•I cut the crust away and kept it

in a separate plate.

•I cut every slice into four bite

size pieces.

Step 2

• I prepared two kinds of savory salads

•Egg salad made up of boiled eggs and mayonnaise

•Vegetables salad: Finely chopped cabbage and carrots

mixed with mayonnaise

•Both the salads were served on bite size pieces of bran

bread.

Step 3

• The crust pieces were

served in a separate plate

with Fresh Cream and

Strawberry Syrup.

Fun time with Bran Bread

delights

•During their

snack time, I

offered them to

eat these egg

and veggie

delights first.

Sweet delight with fresh cream and

strawberry Syrup

I achieved my objective.

All the children promised me to take

care of food and add more healthy

food in their lives.

Conclusion