План-конспект уроку з англійської мови на тему
Ukrainian and British cuisine
https://www.youtube.com/watch?v=AeDco_eYzyI
Topic: Food
Theme:Ukrainian
and British cuisine
Suggested level – B1
Aims:
General: to
practise vocabulary;
To practise telling
favourite recipes;
to foster interdisciplinary
connections between Ukrainian and English
languages;
to make
students aware of cuisine traditions;
to
implement the concept of national-patriotic education
Specific:to introduce students to strategies of making a
project
To practise students in doing exams
to develop speaking,reading
and listening skills
to develop speech
competence
to develop skills of
working on one’s own and in a group
to develop creative competence
Materials: textbook “Welcome to English Study”,
Karp’uk O.D., 10 form
students’
recipes with illustrations
proverbs
(handouts)
videos
computer presentation
Lesson objectives:
to check the students’ level of
mastery in vocabulary on the topic ‘Food’ ; their
ability to understand information they listen; read thematic texts to practise
their exam tasks; express their own views and assumptions; summarize on the
base of reading and listening comprehension through role play and by using computer
support.
Motto:So
many countries so many customs
Type of the lesson: the final lesson.
Schematic plan of the lesson:
I. Introduction 6 min
1. Greeting, aiming 3 min.
2. Warm up 3 min
II. The main part of the lesson 35 min.
III. Results of the lesson.Feedback.
The motivation of assessments.2 min.
IV. Homework 1 min.
V. The end of the lesson 1 min.
LESSON PROCEDURE
I. INTRODUCTION( 3
minutes)
1) Greeting and aiming
T: Good morning,
children! I’m glad to see you! We’ve got
a lot of guests today at our lesson –
greet our guests, please. Right now you are going to watch two flash videos and
after that you’ll tell me what is the topic of our today’s lesson
Students
are shown two videos. One video is taken from the well-known film ‘Sherlok
Holmes and Dr. Watson’s Adventures’ ( ‘Cereal, Sir’) and the other one – from
the musical “Evenings in the village near Dikanka” (the episode where a rich
Ukrainian dinner table is shown).
S1: I
think, we’ll talk about Ukrainian and British cuisine traditions.
T: You’ve
hit exactly the bull's eye– and you can see the topic of our today’s lesson on
the screen.
T: We are at the end at the studying the topic
food – we’ve already been studying it for three weeks - so tell me please, are
there any differences between Ukrainian and British cuisine traditions?
possible answers:
S1: Ukrainian people are more hospitable
S2: Ukrainian cuisine is much richer than
British, and it is considered to be one of the richest cuisines in the world
S3: Modern British cuisine is a mix of
traditional cuisine which has been influenced by a lot of world cuisine because
of a great amount of immigrants who have moved to the country and they brought
their own food traditions with them
S4: British cuisine is characterized by what
they call ‘plain food’ which means that the British prefer eating simple dishes
– chops, beef steaks and so on
S5: Ukrainian main dishes mainly consist of
meat (often pork) while British ones contain a lot of fish. It can be easily
explained by the fact that Ukraine is situated on a continent and has developed
agriculture while Britain is an island surrounded by the sea.
2). Reporting the objectives of the lesson
T:So, dear students, let me introduce the topic
of our today’s lesson and its objectives. As S1 has already said, the topic of
the lesson is “Ukrainian and British cuisine”. And today we’ll;
·
revise
your vocabulary on the topic;
·
practise
telling your favourite recipes from traditional British and Ukrainian cuisine;
·
watch
videos and talk about traditional Ukrainian and British restaurants;
·
practise
saying English proverbs about food and matching
them to their Ukrainian equivalents;
·
practise
in performing exam tasks;
·
create
the conception of your own national restaurant.
So you’ll
develop speaking skills, practice reading for specific information, practice
and develop listening skills.
T: And the motto of our todays lesson is:‘So many countries, so many customs’
2) Warm up (3 minutes)
T:. And now
let’s check how you know the dishes of national cuisines. For performing this
stage of the lesson we have a special guest today – the chef of one of the most
popular Kharkov restaurants Mr. Nicolas Chook. He will read the descriptions of
the dish for you and you guess. If your guesses are correct, you’ll see the
dish on the screen.
Ukrainian dishes:
Borsch – a savory red-coloured soup which ingredients
are beetroot, minced beet, carrots, potatoes and other vegetables. It always
garnished with sour cream. It’s eaten with pampushky with garlic.
Varenyky – dumplings filled with potatoes
cabbage, potatoes, mushrooms, etc.…
Holubtsi -
cabbage rolls stuffed with rice, vegetables and minced meat and stewed
slowly in the oven.
Deruny– Pancakes made of grated potato and flour and
fried; served with sour cream
Salo– pork fat which is rubbed with
spices. It is usually served in slices and eaten with black bread and garlic.
No mention about Ukrainian food is possible without that dish.
British dishes:
Haggis – this dish has an ancient Scottish origin. It is
made of liver and lungs of a ship which is mixed, spiced and placed inside the
ship stomach.
Full English breakfast– this meal is a traditional
substantial morning meal; it consists of fried eggs, fried tomatoes, bacon and
fried bread.
Fish and chips – this dish is traditionally cooked
from sea fish, often cod or salmon and deeply fried potatoes.
Christmas pudding – this is a traditional Christmas cake
made of flour, eggs, raisins, currant, candied peel, chopped almonds and
walnuts and a good measure of brandy.
Tea – it’s a hot traditional drink which English
people adore. When they have it at 5 p.m. they call it ‘high’.
T: Thank you very much, Mr. Chook. You can take
off you apron and take your seat with your group.
II. MAIN PART
1) Checking homework.
Students’presentations. (8 min)
T: Well, today we have some presentations
prepared by your classmates. You have noticed that you are divided into groups
for your further work. And, as I asked you, you had to prepare presentations
about special regional dishes of our country and Britain. Let’s watch them and
then analyze.
(Students show their presentations on the topic
"National cuisine" and leave the pictures of them on the board).
Teacher gives them marks for the presentations.
2) Reading (7 min)
T: So you see the students have presented their
restaurants with different cuisines.
And I hope you all liked them. Personally I am amazed by the variety of
traditional regional dishes of both Great Britain and Ukraine. But tell me,
where we can find all of them?
Possible answers
S1: In people’s kitchens/homes
S2: In restaurants and cafes.
T: That’s right, and now we’ll get to know
about some of the oldest and most famous London restaurants. And besides, we’ll
practise in performing exams tasks.
· Pre-reading activity. The students
get hand-out material 1 where they can see the texts about five London
restaurants with their description and explains the exam task:
T:
read the texts in groups and match choices (A-H) to (1-5). Find and
underline corresponding key words in the texts to prove you are right. There
are three extra choices. (Appendix 1)
· While-reading: students work in
groups and do the tasks.
· Post-reading: Students check their
answers.
3) Watching – students’ project (3 min)
T: We got some information about the
best London restaurants and what about ours? What restaurants in Kharkov serve
dishes of traditional Ukrainian cuisine?
S1: ‘Sloboda’
S2: ‘Getman’
S3: ‘ChervonaKalyna’
S4: ‘PuzataKhata’
T: Well, I know you have prepared
the project about one of our Ukrainian restaurants. Let’s watch it. Dear guests, please, do not judge our attempt
very strictly. (Video with the interview about the PuzataKhata restaurants is
being shown. Students filmed it themselves)
Students
watch the video they filmed about the Puzatakhata restaurants.
4) Group work with proverbs (5 min)
Working with proverbs. The group is divided
into two parts – ‘British’ and ‘Ukrainians’. Each group gets its own task. (Appendix
2) ‘British’ get English proverbs about food which have been cut in halves.
Their task is to match the halves. When a student does it, he cries out loudly
a word combination (adjective+food noun) instead of ‘Bingo!’ e.g. ‘Spicy pork!
‘or ‘Fresh pineapple!’ and goes to the board holding the proverb in hands. The
members of “Ukrainians’ team look for Ukrainian equivalents of the proverbs and
those who do it cry out the password too and join their groupmates with the
corresponding proverb at the board. Then they read the proverbs aloud in pairs.
Each pair who has answered sit at the same desk, the second one-to the other
desk. By this they make mixed Ukrainian-British groups for the next task .
5) Project work (12
min)
T: You have worked well and now you
have the last task. But I am not going to give it to you – I know a person who
can do it. So, be attentive and watch the video.
Students watch the video with the task for the
project work. It is filmed by the
senior students of our school T: Thus you have the task to create the concept of
the traditional Ukrainian-British restaurant. You have to come up with the idea
of the name of the restaurant, its menu and the center dish with its short
description. And the team, whose ideas will be the best, gets the highest marks
and the special prize from Miss Gardner.
The students work out and present the name of
the restaurant, the menu and the center dish.(Appendix 3).
III. FINAL PART.RESULTS OF THE LESSON.
1. Summing up (1 min)
T.: Whathavewelearnt duringthelesson?
S1.: we have read the text and
practised in performing exam tasks;
S2.: we
have presented national dishes from traditional British and Ukrainian cuisine;
S3 : we
have watched videos and talked about traditional Ukrainian and British
restaurants;
S4: we have
practised saying English proverbs about food and matching them to their
Ukrainian equivalents;
What new
facts about press have you learntduring the lesson?(you can use your table)
2.Assesement(1 min)
Teachergives
marks for the lesson and motivates theassessments
Students
estimate the lesson by putting the small sheets of paper into the necessary
column of the table on the board
IV.Homework:To think of and make up the menu for the
festive New Year’s table for the British family who arrives in Ukraine to
celebrate New Year in the best traditions of Ukrainian cuisine.
V: The end of the lesson(1 min)
T: My dear students, thank you for
the hard work you’ve done at the lesson and to prepare it. I think your
restaurants will have many happy customers and there won’t be any complains.
Your business will blossom and you will have a success in your business! The
lesson is over, say good-bye to our guests and don’t forget about your prize!
Appendix 1
RReeeeytrfujygfciyt
Read the texts below. Match choices (A-H) to (1-5). There are three
choices you do not need to use.
hffdfffgvutrdf54nhtyg6tgRrrrrrrrrrrrrrrrr
1. Located in the heart of lively,
fashionable Covent Garden, close to the Royal Opera House and numerous
theatres, Rules is London’s oldest
restaurant. Rules has an excellent reputation for fine British food, delightful
décor and impeccable service.
Specialising
in seasonal and game cooking, Rules has gained a vast knowledge of game through
ownership of the shooting estate, Lartington Hall Park in County Durham.
ResertablInst
2. Considered one of London’s most
prestigious Afternoon Tea Lounges, the beautiful Art Deco setting takes you back in time to an era of style and
elegance in the heart of London Mayfair.
Awarded
with The Tea Guild’s Award of Excellence 2013, the, Palm Court offers a large
selection of teas, and serves cakes and scones prepared by award-winning pastry
chef Sarah Hartnett and her team. The Palm Court has become the gathering place
for guests and locals alike and is today one of the greatest places to enjoy
afternoon tea in Mayfair.
eserve table
3. First established in 1931, The Grillat The Dorchester quickly
gained a reputation as the place to be for the finest grill food in London.
Delicious dishes range from grill favourites alongside the restaurant's
signature lobster chowder and an extensive sweet soufflé menu – the first of
its kind in London.
Lively
and welcoming, the re-imagined restaurant fuses The Dorchester's iconic
elegance with a contemporary tone and creative details. Interior architect
Bruno Moinard was commissioned by The Dorchester to create a vibrant and
timeless setting.
eserve table
4. Steak & Lobster London is located on Bloomsbury Street in one
of London's most popular areas. Moments from the British Museum, on the
doorstep of Covent Garden, around the corner from Tottenham Court Road station
and very near Oxford Street, our restaurant offers some of the best steaks in
London.
It is
perfectly located for people looking for a pre-theatre dinner or a meal with
friends before a night out in one of the many great Soho bars. Steak &
Lobster restaurant is an easy choice.
eserve table
5. The National Portrait Gallery's
rooftop restaurant The Portrait
boasts spectacular views over London, and has established itself as one of the
capital's most sought after dining areas, set 92 feet above ground level on the
Gallery's third floor. Diners can enjoy an unparalleled vista of Nelson in
Trafalgar Square and across Whitehall to the Houses of Parliament, Big Ben and
the London Eye.
It is a
smart, stylish place to enjoy dishes based on superb seasonal ingredients
sourced from the country’s most esteemed suppliers. Open daily for lunch and
three evenings a week – Thursday, Friday and Saturday. Reservations are
recommended at peak times.
Which of the restaurants:
A needs to be booked beforehand
B got a prize for perfect work
C is a nice place to
play board games
D offers dishes prepared from birds’ meat
E offers customers to visit a portrait
exhibition
F specialises in barbecue dishes
G offers free drinks for lunch
H can be visited before the play
Appendix 2
Match the proverbs:
|
a) over the spilt milk b) into the fire c) his own broth d) than roast meat abroad e) is buttered on both sides f) better than none g) spoil the broth (soup) h) lessen your meals |
Appendix 3
Advertising form
The type of the restaurant:
_____________________________________________
The name:
_________________________________________________________
Hours: ____________________________________________________________
Address:
___________________________________________________________
Our restaurants will offer you:
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Vegetarian dishes: ___________________________________________________
Other characteristics:
______________________________________________________________________________________________________________________________________________________________________________________________________
The menu of a day
Starters:
Desserts:
________________________
________________________
________________________ ________________________
________________________
________________________
________________________
________________________
Main courses:
Drinks:
________________________
________________________
________________________
________________________
________________________
________________________
________________________
________________________
Salads and vegetables:
________________________
________________________
________________________
________________________
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