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Decision making and pedagogical reasoning are regarded as two of the important concepts underlying teaching skills. This study aimed to first identify the novice Iranian English as a Foreign Language (EFL) teachers’ initial decision making and pedagogical reasoning in terms of managerial mode. More importantly, it sought to inform the teachers’ decisions and reasoning through some one-to-one feedback sessions, which were interactively held between every novice teacher and an experienced teacher. The participants were one experienced (male) and five novice (four females and one male) teachers. To collect the data, a number of teaching scenarios, classroom observations, stimulated recalls, and the Self-Evaluation of Teacher Talk (SETT) framework were used. The analysis of the data using conversation analysis showed that the novice teachers benefited from their negotiated interactions with the experienced teacher and applied the points regarding all five pedagogic goals of managerial mode in the framework. After the feedback sessions, the teachers could confidently defend their decisions pedagogically when enquired for reasons. The findings showed that modifying the teachers’ decision would not be successfully ensured until they reached the “aha” of the moment or a new understanding, which is the last stage in reforming one’s pedagogical reasoning. One way to achieve this moment is through raising the teachers’ awareness of the essential metalanguage. It is thus suggested that officials in charge and institute managers provide such learning opportunities for teachers so that they take more serious steps toward their own professional development through such frameworks as SETT

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AbstractText Self-Evaluation of Teacher Talk (SETT), comprised of four modes and 14 interactures, aims to make teachers cognizant of the importance of their classroom interactions. This study specifically elaborates on the skills and systems mode, which generally gives primacy to accuracy and is pertinent to the reading and writing literacy development course. The data were collected from five experienced elementary teachers - one female and four males - taking part in the official ‘Superior Teaching Style Contest’ of the Ministry of Education in Iran. The data were analyzed using Walsh’s (2006b) adapted SETT framework. The results showed that all of the interactures and pedagogic goals of the mode were observed in the analyzed data. Code-switching, as an added interacture to the mode, happened in all five teachers’ recorded classes, especially when moving from one activity to another. The findings of the study provided robust evidence regarding the overuse of teacher echo in the mode.
 

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In present study, the effect of the percentage of meat in the first stage (three levels of 30, 60% and 90%) and replacement of dried milk powder with soybean meal in the second stage on amount of acrylamide formed in grilled beef and chicken burgers (containing 60% meat) was investigated. Also, total sugar, protein, moisture and sensory characteristics of burgers were determined. The results indicated that the amount of acrylamide in chicken burgers was significantly less than that of beef burgers (p <0.05). The highest and the lowest amounts of formed acrylamide related to meat burger 60% (66.03 μg/kg) and chicken burger 90% (26.54 μg/kg), respectively. Further, the increase of the beef and chicken meat content from 30 to 60% led to increase in acrylamide while increasing from 60 to 90% resulted in decrease in the amount of formed acrylamide. The total sugar content of chicken meat burgers was significantly higher than that of beef burgers while their protein content was lower (p<0.05). The results also indicated that increasing replacement of dry milk powder caused to increase in amount of formed acrylamide in the burgers. The highest and the lowest amounts of acrylamide in the second stage related to the beef burger contains 16% dried milk powder (69.25 µg/kg) and chicken burger containing 8% dried milk powder (40.35 µg/kg). It seems the lowest amount of acrylamide in burgers would be formed in present of the chicken burgers containing 90 percent meat without dried milk powder