PROJECT

COOKING

Worked by: Ornela Elezaj, Armira

Marku, Floralba Axhami, Hate
Axhami, Sabjan Domi, Sentiljano
Mema
—
Accepted by: Lume Tola
 OBJECTIVES

Objective 1: Explore Culinary Techniques

Study different cooking techniques utilized in the

selected recipes, including baking, frying, grilling,
steaming, etc.

Experiment with various methods to understand their

effects on taste, texture, and presentation.

Objective 2: Cultivate Language Skills

Enhance vocabulary related to cooking and food

preparation through recipe analysis and discussion.

Reflect on personal experiences and cultural influences

related to food, promoting cross-cultural understanding
and appreciation.

Objective 3: Promote Collaboration and Teamwork

Collaborate with peers to divide tasks such as recipe

research, ingredient procurement, and cooking
demonstrations.

Work together to solve challenges encountered during

the cooking process, fostering teamwork and problem-
solving skills.

Share knowledge and resources to support each other's

learning and contribute to the success of the project as a
team.

Objective 4: Showcase Creativity and Innovation

Encourage experimentation with recipe modifications

and ingredient substitutions to adapt dishes to personal
preferences or dietary restrictions.

Explore innovative cooking techniques or fusion cuisine

concepts to create unique culinary creations.

Document creative processes and outcomes through

written reflections, photographs, or multimedia
presentations.

Cooking PAGE 2

The vocabulary associated with the project encompasses a
wide range of terms related to food, cooking techniques,
ingredients, and culinary traditions.
Verbs
1. Boil – Ziej
2. Bake – Pjek
3. Roast - Pjek në furre
4. Grill - Pjek në zgarë
5. Fry – Skuq
6. Cook – Gatuaj
7. Add – Shtoj
8. Stir – Përziej
9. Mix – Përziej
10. Blend – Përziej
11. Prepare – Përgatis
12. Chop – Pres
13. Slice – Ndaj
14. Wrap – Mbështjell
15. Peel – Qëroj
16. Squeeze – Shtrydh
17. Whisk - Përziej me mikser
18. Beat – Rrah
19. Marinate – Marinoj
20. Season - I vendos erëzat
21. Garnish – Dekoroj
22. Preheat - Nxeh më përpara
23. Increase – Zmadhoj
24. Reduce – Zvogëloj
25. Melt – Shkrij
Groceries
1. Milk – Qumësht
2. Bread – Buka
3. Eggs – Vezë
4. Cheese – Djathë
5. Rice – Oriz
6. Pasta – Makarona
7. Chicken – Pulë
8. Beef – Mish
9. Yogurt – Kos
10. Fish – Peshk
11. Cereal – Drithëra
12. Sausage – Salçiçe
15. Sugar – Sheqer
Cooking
Vocabulary
26. Turn on - Ndiz
27. Turn off - Fik
28. Heat - Ngroh
29. Rinse - Shperlaj
30. Stuff - Mbush
31. Roll - Rrotulloj
32. Take - Marr
33. Brush - Prek me furçë
34. Put - Vendos
35. Cool - Ftoh
36. Taste - Provoj
37. Spread - Përhap
38. Caramelize - Karamelizezoj
39. Microwave - Fus në mikrovalë
40. Break - Thyej
41. Crush - Shtyp, prish
42. Combine - Kombinoj
43. Pour - Hedh
44. Weight - Peshoj
45. Dice - Pres në forma kubike
46. Set - Vendos
47. Layer - Vendos mbi
48. Measure - Mas
49. Freeze - Ngrij
50. Cut - Press
13. Jam - Reçel
14. Butter - Gjalpë
16. Salt - Kripë
17. Flour - Miell
18. Honey - Mjalte
19. Nuts - Arra
20. Oil – Vaj
PAGE 3
 Vegetables
1. Carrot - Karrota
2. Tomato - Domate
3. Onion - Qepë
4. Garlic - Hudhër
5. Potato - Patate
6. Cucumber - Kastravec
7. Broccoli - Brokoli
8. Spinach - Spinaq
9. Pepper - Spec
10. Salad - Sallatë
11. Leek - Presh
12. Okra Bamje
13. Eggplant - Patëllxhan
14. Green Beans - Bizele jeshile
15. Beets - Rrepa
16. Cabbage - Lakër
17. Mushroom - Kërpurdha
18. Pumpkin - Kungull
19. Corn - Misër
20. Celery - Selino

Fruits
1. Apple - Mollë
2. Banana - Banane
3. Orange - Portokall
4. Grape - Rrush
5. Strawberry - Luleshtrydhe
6. Pineapple - Ananas
7. Watermelon - Shalqi
8. Mango - Mango
9. Kiwi - Kivi
10. Peach - Pjeshkë
11. Pear - Dardhë
12. Cherry - Qershi
13. Lemon - Limor
14. Tangerines - Mandarina
15. Avocado - Avokado
16. Passion Fruit - Frut i Passionit
17. Raspberry - Mjedër
18. Blueberry - Boronicë
19. Pomegranate - Shegë
20. Dragon Fruit - Frut i Dragoit

Utensils

Cooking PAGE 4
1. Knife - Thikë
2. Fork - Pirun
3. Spoon - Lugë
4. Plate - Tavolinë
5. Bowl - Tas
6. Glass - Gotë
7. Cup - Filxhan
8. Cutting Board - Dërrasë prerëse
9. Pan - Tigan
10. Pot - Tenxhere
11. Whisk - Përzierëse
12. Peeler - Qëruese
13. Grater - Grirëse
14. Ladle - Garuzhde
15. Rolling Pin - Shkop piteje
16. Colander - Kulluesë
17. Measuring Cup - Filxhan matës
18. Tongs - Kapëse
19. Spatula - Spatul
20. Can Opener - Hapës kanaçesh

Cooking Recipe
INGREDIENTS

FOR THE CHEESECAKE:

Butter, for coating the pan

2 pounds full-fat cream cheese
1 cup granulated sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk

FOR THE CRUST:

12 whole graham cracker rectangles (6 ounces)
5 tablespoons unsalted butter

EQUIPMENT

9-inch or 10-inch springform pan

Aluminum foil
Food processor
Stand mixer or electric hand mixer
Measuring cups and spoons

Cooking PAGE 5
Spatula
Roasting pan or other dish big enough to hold the springform pan

INSTRUCTIONS:

Heat the oven and soften the cream cheese. Arrange a rack in the lower-middle position of the
oven and heat the oven to 350°F. Take the blocks of cream cheese out of their boxes and let them
come to room temperature on the counter while you prepare the crust, about 30 minutes.

Coat the pan with butter. Use your fingers to coat a small pat of butter all over the bottom and
sides of a 9-inch or 10-inch springform pan.

Wrap the pan in foil. Cut 2 large pieces of foil and place them on your work surface on top of each
other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the
sides of the pan. The foil gives you extra protection against water getting into the pan during the water
bath step.

Prepare the crust. Crush the graham crackers in a food processor (or in a bag using a rolling pin)
until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt the butter in the microwave or on
the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and
hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a
time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a
glass to press it evenly into the bottom.

Bake the crust. Place the crust in the oven (be careful not to tear the foil). Bake until the crust is
fragrant and just starting to brown around the edges, 8 to 10 minutes. Let the crust cool on a cooling
rack while you prepare the filling.

Mix the cream cheese, sugar, cornstarch, and salt. Place the cream cheese, sugar, cornstarch,
and salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric
handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy, like thick
frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with
a spatula.

Mix in the sour cream, lemon juice, and vanilla. Add the sour cream, lemon juice, and vanilla
and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the
bowl with a spatula.

Mix in the eggs and yolk one at a time. With the mixer on medium-low speed, beat in the eggs
and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before
adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the
eggs are worked in.

Stir a few times by hand. Scrape down the beater and sides of the bowl with a spatula. Stir the
whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure
everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you
see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking
and won't affect the finished cheesecake.

Cooking PAGE 6
Pour the batter over the cooled crust. Check to make sure the crust and the sides of the pan are
cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled
crust and spread it into an even layer.

Transfer the pan to the water bath. Transfer the pan to a roasting pan or other baking dish big
enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being
careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the
lowest edge of foil.

Bake the cheesecake. Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will
usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake
is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles
(like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see
any cracks starting to form, move on to the next step right away.

Cool the cheesecake in the oven. Leave the cheesecake in the oven. Turn off the oven and crack
the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Run a knife around the edge of the cake and cool the cake completely. Remove the
cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.
Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which
can cause cracks as it cools). Let the cheesecake cool completely on the rack.

Chill the cheesecake for 4 hours in the refrigerator. Chill the cheesecake, uncovered, for at
least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and
achieving perfect cheesecake texture — don't rush it.

Top the cheesecake and serve. Take the cheesecake out of the refrigerator about 30 minutes
before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve
the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick
the crust from the pan and transfer it to a serving platter.

Conclusion
In the conclusion of this cooking project, we have the opportunity to reflect on the journey we've
embarked on, exploring the diverse facets of food and culinary culture.

Throughout this project, we've delved into various objectives, from researching and compiling recipes
to analyzing their nutritional content, exploring culinary techniques, and fostering cultural
appreciation. We've not only expanded our vocabulary related to cooking but also gained practical
skills in the kitchen and developed a deeper understanding of the cultural significance of food.

As we look back on our findings, we're struck by the richness and complexity of the culinary world.
We've discovered how food serves as a bridge between cultures, bringing people together through

Cooking PAGE 7
shared meals and traditions. Our exploration has revealed the intricate connections between
ingredients, recipes, and cultural heritage, highlighting the importance of preserving and celebrating
culinary diversity.

Through experimentation and collaboration, we've encountered challenges and learned valuable
lessons along the way. Whether it was mastering a new cooking technique, adapting recipes to dietary
preferences, or navigating the complexities of cross-cultural communication, each obstacle presented
an opportunity for growth and learning.

As we conclude this project, we're filled with a sense of gratitude for the experiences shared and the
knowledge gained. Moving forward, we carry with us not only practical skills in the kitchen but also a
deeper appreciation for the role that food plays in our lives. We're inspired to continue our culinary
journey, exploring new recipes, cuisines, and culinary traditions with curiosity and enthusiasm.

Ultimately, this project has been more than just an academic exercise—it's been a journey of
discovery, connection, and personal growth. As we bid farewell to this chapter, we're reminded that
our exploration of food and cooking is far from over. There are always new flavors to savor, new
techniques to master, and new cultural experiences to embrace. So let us depart with a renewed sense
of curiosity and a commitment to continue our culinary adventure wherever it may lead.

Cooking PAGE 8