DIDACTIC UNIT: FOOD RECIPE
Subject: English
Course: 4º E.S.O
Session 1 Duration: 55 min To start with the session and in order to introduce the topic of food recipe, students will see a video about an egg’s recipe1. (5 minutes) Once students know what is going to be the unit about, the teacher asks the students how many recipes do they know, if they know how to cook those recipes, etc. (10 minutes) Then, the teacher provides useful vocabulary for the students in order to understand the cooking instructions.
2
(20 min) At this moment, students are able to
recognize the introductions but we want to teach them how to recognize them orally. In order to do that, the teacher projects a second video3 in which they can listen to these cooking instructions and then comment if they liked the video. (5 min) To end up with the session, the teacher tells the students that they will have to choose one recipe and record themselves doing it while they are explaining the cooking introductions. In this way, students have time to ask their parents what can they do and prepare it. (15 min)
1 See annex 1 2 See annex 2 3 See annex 3
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Session 2 Duration: 55 min. In the first session, students have learnt how to identify and produce cooking instructions. At this moment, teacher starts the session providing the students with food vocabulary that they will may need for their final task. However, instead of provide it in the blackboard, the teacher will project the web page from BBC 4 in which students will discover all the ingredients with their pictures as a group. (20 min) Once the students have clear what they are going to do, the recipe, the teacher explains the students some recommendation about what should they do and what they shouldn’t do. For example, they should talk directly to the camera and do not show their back, talk clearly and loud and how in every moment the food that they are cooking. (15 min) At this point students have all the tools to create the perfect video about their favorite recipe. However, they sometimes need help so the teacher asks the students if they have any problem, if they need help and make sure that all of the students have their recipe in mind. (10 min)
Session 3 Duration: 55 min. In the last session, students will be asked to show their videos about their recipe. They will project their video in order for the class to see it and a brief explanation if they want to. Once all the videos have been projected, the teacher will decide which grade they should obtain. (55 min9
4 See annex 4
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ANNEX 1
Eggs Devaux - New Food Recipe
https://www.youtube.com/watch?v=l8X6KsPY0ss
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ANNEX 2
COOKING INSTRUCTIONS add: To put ingredients together; to put one ingredient with the others. bake: To cook in an oven by using heat. barbecue: To cook foods (primarily meat) on a grill by using fire or hot coals. beat: To mix quickly and continually, commonly used with eggs. boil: To heat water until little bubbles form. break: To separate into smaller parts by force. broil: To cook meat or vegetables on a rack with an extremely high temperature. carve: To cut meat into slices. chop: To cut into small pieces, generally used with vegetables. combine: To put two or more things together. cook: To prepare food by heating it, so the food is not raw. crush: To cause to separate or flatten by extreme force, often used with garlic. cut: To separate or divide by using a knife. fry: To cook by putting the food into extremely hot oil. grate: To divide into small parts by rubbing on a serrated surface, usually used with cheese. grease: To coat with oil or butter. grill: To cook by putting the food on a grill; similar to barbecue. knead: To press and stretch dough, usually used with making bread. mix: To combine two or more things using a spoon, spatula, or electric mixer. measure: To obtain an exact quantity. melt: to make something become liquid through heating. microwave: To heat up food within a microwave oven. mince: to grind food, normally meat, into small pieces. A machine is often used to do this. open: To remove the top from a can or jar. peel: To take the skin off of fruits or vegetables. Sherezade Barcelรณ Sรกnchez
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pour: To transfer liquid from one container to another. put: To place something in a particular position or location. roast: To cook in the oven or over a fire. sauté: To quickly fry food by placing it in hot oil in a frying pan. scramble: To mix the white and yellow parts of eggs together while cooking them in a pan. slice: To cut into thin, wide portions. steam: To cook by placing the food above boiling water. Steam is the vapor that comes from hot water stir: To mix liquid ingredients by moving a spoon around in a circular motion stir fry: To cook small pieces of food by moving it quickly in hot oil wash: To immerse food in water and make sure it becomes clean weigh: To measure the weight (grams or pounds) or something
Provided by: http://www.vocabulary.cl/Lists/Cooking-Instructions.htm
Annex 3
Be Wonderful and Wise - Lurpak® Lightest Spreadable https://www.youtube.com/watch?v=MspN-CBOTaw
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Annex 4
BBC Food Ingredients
http://www.bbc.co.uk/food/ingredients Sherezade Barcelรณ Sรกnchez
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