Unit 8 Cookery Food and Culture.docx
- 文档编号:17183818
- 上传时间:2023-04-24
- 格式:DOCX
- 页数:18
- 大小:25.03KB
Unit 8 Cookery Food and Culture.docx
《Unit 8 Cookery Food and Culture.docx》由会员分享,可在线阅读,更多相关《Unit 8 Cookery Food and Culture.docx(18页珍藏版)》请在冰豆网上搜索。
Unit8CookeryFoodandCulture
Unit8Cookery,FoodandCulture
Content
SectionIListeningandConversation(2periods)
SectionIIReadingComprehension(2periods)
SectionIIIWritingandTranslating(2periods)
Aims
Thestudentsshouldbeableto:
1.talkaboutEnglishrecipes
2.understandthetwopassagesandtherelatedinformation
3.writeandtranslateEnglishrecipes
Importantanddifficultpoints
1.expressionsandpatternsfortalkingaboutcookeryandfood
2.passage2andtheinformationrelated
3.words,phrasesandsentencesfrompassage2
4.grammar:
Subject-VerbAgreement
5.specialsentencesandapassageforTourism
Procedureandmethods
SectionIListeningandConversation
PartI.Leadingin
1.Pre-classWork:
2.Warmingupforthenewclass:
PartII.Puttinginuse
1.Dividingthestudentsintogroupsoffourorfive
2.Offeringthesituations
3.Actingoutandcomments
PartIII.FurtherPractice
1.PracticingandFurthering
2.Completing
3.Responding
PartIV.AptitudeTestandGuidance
1.Matchafteryoulisten
2.Judgeafteryoulisten
3.Makeafteryoulearn
4.Self-assessmentandTeacher’sGuidance
5.Assignment
SectionIIReadingComprehension
PartI.Leadingin
1.Revision
2.Warmingupforthenewclass
PartII.ComprehensionandPracticing
1.CheckingandExplaining
2.Retellingthestory
PartIII.FurtherPractice
1.Simulatingandtranslating
2.Rewriting
PartIv.AptitudeTestandGuidance
1.Translating
2.Assignment
SectionIIIWritingandTranslating
PartI.Leadingin
1.Checkingtheassignment
2.Warmingupfornewclass
PartII.Puttinginuse
1.Dividingthestudentsintogroupsoffourorfive
2.Presentingnewmaterials
3.Givingtherulesforabusinesscard
4.Readingandsimulating
PartIII.FurtherPractice
1.Presentingnewmaterial
2.Simulating
3.Writing
PartIVAptitudeTestandGuidance
1.Checking
2.GrammaticalrulesconcerningtheBasicSentenceStructure
3.Applying
4.Self-assessmentandGuidance
5.Assignment
Unit8Cookery,FoodandCulture
SectionIListeningandConversation
PartI.Leadingin
1.Pre-classWork:
【Instructions】askstudentstocollectsomefoodrecipesandthewordsaboutcookeryspicesandfood
2.Revision
【Instructions】checktheanswerstothehomeworkofthepreviousclass
3.Warmingupforthenewclass:
【Instructions】1).studentspresenttheircollections
2).teacher’scommentandputthecollectionsintoadatabankforstudents’reference
3).presentationofnewmaterials
Wordsinthedatabank
CookeryMethods
Spices
fry
boil
deepfry
stew
bake,roast
steam
stir-fry
braise
grill
煎
煮
炸
炖
烤
蒸
炒
红烧
烧烤
oil
salt
soysource
vinegar
chili
pepper
curry
cookingwine
starch
油
盐
酱油
醋
干辣椒
胡椒
咖喱
料酒
淀粉
Sample1
Yogurt
INGREDIENTS:
1)apackofmilk
2)alittleyogurt
INSTRUCTIONS:
1)Heatmilkandboilforoneminute.
2)Allowittocooltoabout40℃.
3)AddalittleYOGURTasstartertoit.
4)Pourthemixtureintolittlepots.
5)LeavetheminawarmplaceOVERNIGHT!
6)Putthepotsintothefridgetocoolandmakethemtastier.
7)Servewithbrownsugarorhoney.
Sample2
AlmondIce-cream
INGREDIENTS:
1)aone-literpackageofgoodqualitycommercialice-cream
2)twoorthreetablespoonsofliquidhoney
3)fourtablespoonsofbrandy
4)ageneroushandfulofwell-toastedalmonds
INSTRUCTIONS:
1)Settheinc-creamoutandleaveatroomtemperatureforashorttimetosoftenit.
2)Don’tletitgettoosoft.
3)Stirinthehoney.
4)(Note:
Thehoneywillnotblendincompletely.)
5)Addbrandyandstirtillitiswellblended.
6)Stirinalmonds.
7)Putintothefreezerforthreehourstillitissolid.
8)Serveinsmallcoffeecups.
【Instructions】wileshowingthesamples,makesurethatthestudentsunderstandtheEnglish,sometimeswiththehelpoftheteacher.
PartII.Puttinginuse
1.Dividingthestudentsintogroupsoffourorfive
2.Practicing
【Instructions】askthestudentstoworkingroupsandpracticesampledialogues1HowtoMakeYourOwnYogurt?
anddialogue2HowtoMakeAlmondIce-cream?
3.Actingout
【Instructions】askthestudentstoworkingroupsto1)understandtheshortdialoguesonPage124oftheTextbook2)toactout
PatIII.FurtherPractice
1.FurtheringandPracticing
【Instructions】:
askeachgrouptochooseoneofthesituationsto1)furtherthedialogue2)actoutbeforetheclass
2.Commenting
【Instructions】aftertheactofeachgroup,theteacherwillaskthefellowstudentstomakecommentsontheperformanceandtheappropriatenessoftheirEnglish;andthenitistheteacher’stasktosummarizethispart
3.Completing
【Instructions】askstudentstoworkingroupstocompletebyfillingintheblanksonPage125oftheTextbook(Exercises1and3),andthentheteachercheckstheanswersinclass.
4.Responding
【Instructions】practiceExercise2onPage125oftheTextbookorally.TeacheroffersthesituationinChinese,andaskthestudentstogivetheEnglishequivalent,thewholeclassworktogether
(Thescriptforthedialogue:
)
You:
对了,简。
咱们今天学习包春卷怎么样?
这是中国的传统食品。
Jean:
Great!
Ilikespringrollsverymuch.Aretheydifficulttolearn?
You:
不太难。
我们可以从商店购买现成的春卷皮。
Jean:
Good.Howaboutthefillings?
You:
哦,我们可以用碎肉和虾自己做馅。
Jean:
Hmmm,Thefillingssmellsgood.
You:
现在让我们把春卷馅这样包到春卷皮里。
看!
很容易吧?
Jean:
Letmehaveatry.Oh,minedoesn’tlookasgoodasyours.
You:
没关系。
下一步就是把春卷放到油里炸,直到春卷看上去金黄酥脆。
Jean:
Oh,theymustbedelicious.Ican’twaittohaveone.
【Instructions】:
aftereachactivity,theteacherwillchecktheanswersandcommentpromptly
PartIV.AptitudeTestandGuidance
1.Matchafteryoulisten
【Instructions】inthispartadiagramwillbegiventoeachofthestudents,aftertheylistentoadialogue,thyareaskedtomatchtheinformationinColumnAwiththechoicesinColumnB.
2.Judgeafteryoulisten
【Instructions】inthispartthemultiplechoicestoeachofthequestionswillbegivenontheblackboard,aftertheylistentoadialogue,theyareaskedtomakeachoicefromA,B,CorD.
3.Respondyoulisten
【Instructions】inthispartthestudentsareaskedtolistentoadialogueandthenanswertheteacher’squestions
4.Self-assessmentandTeacher’sGuidance
【Instructions】inthisparttheteacherwillmainlychecktheanswersto1and2,givebriefexplanationswhenstudentsareindifficultyandaskstudentstoscoretheirownpaper;asfor3,theteacherwillcollectthepaperandcorrectthemafterclass.
5.Assignment
A.WorkbookP105—1-6
B.Readfluentlythepassageonpage133ofyourTextbookNewPracticalEnglishandtrytounderstanditaspossibleasyoucanbyusingadictionary.
C.RecitePracticalSentencesforTourismandthePassageinUnit8
【Instructions】:
inthispartthehomeworkismadeupoftwoparts:
Aistoreinforcewhattheyhavelearned;BandCistogetreadyforthenextSection
SectionIIReadingComprehension
PartI.Leadingin
1.Revision
1)askseveralstudentstorecitethepracticalsentencesfortourisminUnit8andtheothersrepeat
2)askstudentstoanswerteacher’squestionsaccordingtothePassagefortourisminUnit8
2.Warmingupforthenewclass
askstudentstoworkingroupsoffourtotalkaboutthecookeryoftheirfavoritefood
PartII.ComprehensionandPracticing
1.CheckingandExplaining
1)teacherraisessomequestionsandaskstudentstosaytrueorfalseaccordingtothepassageonpage133oftheTextbookNewPracticalEnglishtoseehowmuchthey’veunderstood.
2)teacherraisessomequestionsandaskstudentstoanswerindetailsaccordingtothepassageonpage133oftheTextbookNewPracticalEnglish,atthesametimeexplainingsomelanguagepoints.
3)Possibledifficultwords,phrasesandsentences
Words:
varyv.bedifferent,change不同,变换
Teacher’s:
Thepriceofvegetablesvarywiththeseasons.
Theclimatevariesfromareatoarea.
Student’s:
sourcen.startingpoint,placefromwhichsomethingcomesorisgot源头,起源,根源
Teacher’s:
WheredoestheYellowRiverhaveitssource?
Thenewscomesfromareliablesource.
prejudicen.opinionorideaformedbeforeonehasadequateknowledge偏见
Teacher’s:
Manypeoplehaveaprejudiceagainstmodernjazz.
Asateacher,youshouldn’thaveprejudiceagainstanystudent.
Student’s:
appreciatev.understandandenjoy,putahighvalueon珍惜,懂得,喜欢
Teacher’s:
Theyappreciatedtheopportunitytoapplytheknowledgetopractice.
Student’s:
regardv.consider,thinkof认为,被看成是
Teacher’s:
Heisregardedasaherobythepeopleinhiscountry.
Student’s:
contributev.joinwithothersingivinghelpforacommoncause贡献
Teacher’s:
Wewanttocontributethesedatatothisresearchproject.
TheywerebusycontributingfoodandclothestotheRedCross.
Student’s:
Phrasesandsentences:
(Para.1)Studyingthecuisineofdifferentculturesisnotonlyforfun,butalsoavaluablelearningexperience.
探究不同文化的烹调风格不但是一种乐趣。
同时也是很有价值的学习经历。
Studyingthecuisineofdifferentcultures:
isagerundphrase,usedhereasthesubjectofthesentence.Thesentencecanbeparaphrasedlikethis:
Itisnotonlyfunbutalsoavaluablelearningexperiencetostudythecuisineofdifferentcultures.
Doingmorningexercisesisnotonlyrefreshingbutalsoagoodwaytokeepyouinshape.
(Para.2)It’scustomarytoarriveontimeforadinnerpartyandtobringalongabottleofwineorasmallimpersonalgift,suchasflowersorcandy.
通常出席晚宴的客人要准时到达,并带一瓶酒或一点赴宴小礼物,例如鲜花或糖果。
Ithereisusedasaformalsubject.Theactualsubjectismadeupoftwoinfinitivephrasestoarriveontime…andtobring…,whichistoolonetokeepthesentenceingoodbalanceifitwereputatthebeginningofthesentence.
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- Unit Cookery Food and Culture