2020-2021学年Unit 3 Food教学设计

这是一份2020-2021学年Unit 3 Food教学设计，共10页。

Perid 7 教学设计
Critical Thinking & Further Explratin
课题
Critical Thinking & Further Explratin
单元
Unit 3
学科
English
年级
Senir Grade 1
教材
分析
Critical Thinking is designed t fr students t learn t categrizing infrmatin;
Further Explratin is fr students t d sme research n fds, dining custms and cultural flavrs arund the wrld.
教学目标与核心素养
1. Knwledge bjectives: learning t categrize infrmatin;
learning t d sme research wrk n fds and cultural flavrs;
Skill bjectives: learning t d use nline infrmatin;
learning t d research by categrizing infrmatin;
Emtinal bjectives: being pen-minded fr different fds and cultural flavrs;
respecting fds varieties and culture diversities;
4. Thinking quality bjectives: categrizing infrmatin;
重点
research n varieties f traditinal fds and cultural flavrs;
难点
reasns behind the fd-related cultural differences:
Why are bread and cheese the daily meals fr westerners while Chinese eat buns, rice and ndles?
教学过程
教学环节
教师活动
学生活动
设计意图
导入
listing the elements f critical thinking we learned until nw;
categrizing is in fact hypnymy (上下义关系)；
an example f categrizing infrmatin
C
1. getting a quick review f the elements f critical thinking we have learned;
2. understanding the
cncept f categry;
3. recgnizing the categries applied in the example table;
1. gruping the elements f critical thinking discussed befre;
2. illustrating hw t categrize infrmatin;
讲授新课
PPT 5-6, “Let’s d it.”
Categrizing Infrmatin
Reflect n what yu have learned
abut fd and culture in this unit, and put the infrmatin int different categries in the diagram. Sme examples are given.
France:
Typical dishes: French king's cake,
bread, ...
Eating utensils: frk
Table manners: gentlemen pulling the chair fr ladies
China
Typical dishes: rice, ndles, buns
and dumplings ...
Eating utensils: chpsticks
Table manners: senirs first
America
Typical dishes: hamburgers
Eating utensils: frk
Table manners: ladies first at frmal
feast
PPT 7-10, “Grup Wrk”
II. D yu find any difference(s) between the infrmatin in the diagram and yur existing knwledge r experience f Chinese fd and culture? Refer t sme reliable resurces and try t explain the differences if there are any.
PPT 7-9, “Grup Wrk”
By 1: I ntice that French peple eat cakes and bread every meal.
Backpack Girl: Chinese peple eat buns, rice and ndles every meal.
By 2: I like bread and cakes. I eat them as snacks. But I cannt accept bread (cakes) plus meat and vegetables at lunch. Nt the flavr!
Questin Mark Girl: Why d Frenchmen eat bread and cakes, while Chinese peple eat rice, buns and ndles?
Smiling Face: Histrically, wheat and stne mill riginated frm the Middle East. Fr thusands f years, peple in the Middle East and Eurpean cuntries have grund wheat int flur and baked the dugh int bread. Baking and tasting have becme prevalent and bread has becme the daily fd in Eurpean cuntries.
By 2: Befre wheat and mill were intrduced t China, Chinese used t ck rice by biling and steaming it in clay cntainers tw thusand years ag.
Backpack Girl: Our ancestrs were used t cking fd by steaming, biling and stewing.
Smiling Face: Later, a diversity f cking utensils were invented like brnze and irn pts, which were mre cnvenient fr biling, steaming and stewing. S when flur appeared in China, peple made it int buns and ndles t fit int the traditinal cking methds.
PPT 10, “Categrizing Infrmatin”
Traditinal Cking Methds
China: steaming, biling, stewing,
and frying
Eurpean cuntries: baking, frying,
grilling (烧烤)
PPT 11-27, “Research Prject”
PPT 11,
Intrducing fd traditins f
a particular Culture
√Traditinal Italian Fds f
Tuscany
√ √ Hme-Made Fresh Pasta
√ √ Mushrm Pasta
√ √ Bisctti
PPT 12-15,
PPT 12,
“Tuscany Hme-Made Fresh Pasta”
As the birthplace f Eurpean Renaissance, Tuscany cuisine is unique in its flavrs.
Lcal peple wuld use fresh vegetable and hme made prduces t ck and share fds with family and friends.
PPT 13, Hme-Made Pasta Dish
Ingredients:
tw cups f fine flur
three fresh eggs
three fresh eggs
PPT 14,
1. putting flur nt the wrkspace;
2. making a small well in the flur;
3. cracking the egg int the well;
4. mixing the egg with the flur with
yur fingers;
5. adding anther eggs and mixing until yu get an elastic dugh;
PPT 15,
6. resting the dugh fr at least 30
minutes;
7. using the pasta machine t rll
the dugh int pasta;
8. keeping rlling the pasta dugh
until yu get a thin pasta sheet;
9. adding the prper cutter t the
machine and slice the pasta;
10. dusting the pasta with
semnlina;
PPT 16, “Pasta sauce”
Ingredients:
1. the mst cmmn herb - basil
(罗勒)
2. Italian parsley;
3. spices: black pepper, ginger and
garlic;
4. pasta sauce: crushed basil leaves
with il and garlic and pine nuts
PPT 17-21, “mushrm pasta”
PPT 17,
1. 200g lcal fresh mushrms
2. r a cmbinatin f fresh and dry
mushrms
3. bunch f parsley
4. tw stalks f celery
5. ne red nin
6. tw clves f garlic
7. 40g butter and live il
8. sme dry Vermuth (一种干红酒)
PPT 18, “preparing the ingredients”
1. chpping the parsley finely,
putting it aside fr later use;
2. slicing the fresh mushrms; r
chpping the water-saked dry
mushrms evenly;
3. chpping the celery int small
blcks
chpping the garlic and the red
nin;
putting all the abve ingredients
in a big plate fr use;
PPT 19-20, “Cking prcess”
1. heating up the pan, then the il in,
waiting fr the il smking, then the mushrms in first;
2. the fresh mushrms fried a while, then dry mushrms in, fllwed by celery, red nin, garlic, sme salt;
3. cking it with gentle heat t bring ut all the flavrs;
4. adding sme dry Vermuth, then sme butter in and cking with gentle heat;
5. after butter melting in the pt, and
a nice rich sauce is dne;
finally, adding the chpped Italian parsley in and stirring it thrugh the sauce;
then cking the pasta, putting the pasta in strng rlling biled water, stirring it t prevent the pasta frm sticking tgether;
three t five minutes fr biling fresh pasta;
PPT 21, “the last step f mushrm pasta”
adding the drained pasta t the sauce, stirring them t make sure the sauce entirely cvering the pasta; nw ready t serve;
befre serving, grinding sme cheese ver the dish t add sme salty flavr r shaving sme black truffle (松露) ver the dish;
PPT 22, “Tuscany Bisctti (Biscuit)”
Durum wheat was intrduced int Italy by the Arabs in 7th century;
Generally authentic Italian pasta
is made f Durum wheat flur.
Pasta is cnsidered as the natinal fd f Italy.
Tuscany bisctti is the mst featured traditinal fd.
PPT 23,
“Ingredients f Tuscany Bisctti ”
1. a cup f Caster sugar
2. 150g butter
3. three eggs
4. tw cups f flur
5. lemn rind (柠檬皮)
6. a cup f mixed nuts
PPT 24,
Tuscany Bisctti－Cking Prcess
butter in the bwl, caster sugar in;
mixing butter and sugar fr a while;
then eggs in, mixing butter, sugar and eggs int a paste;
then flur in the thin even paste;
stirring the flur in the paste until
it becmes a dugh-like mixture;
6. adding lemn rind and nuts in;
PPT 25,
7. mixing the dugh with yur hand;
8. taking the dugh ut and putting
it n a tray with paper;
9. then int an ven f 180 degrees
Celsius fr 25 minutes;
10. then remving it frm the ven
t let it cl dwn;
11. then slicing the bread int pieces
fr a secnd baking;
PPT 26,
12. dusting the ven tray with sugar;
13. placing the sliced bread n the
tray;
14. dusting sugar again n the slices
f bread;
15. baking them again with 160
degrees Celsius fr 10 minutes;
16. nw the biscuit ready t serve;
PPT 27,
Tuscany Bisctti - Serving With
Hly Wine
1. dipping the bisctti int the Hly
wine and eat it;
2. the bisctti and Hly wine are
cultural flavr f Italy;
3. Because it is twice baked, the bisctti is hard and crispy, and it is easy t keep them fr a week.
PPT 28, Summary
What have we learn tday?
√ Critical thinking: categrizing
Infrmatin
√√Hypnymy is in fact
categrizing infrmatin
√√Eurpeans eating bread vs.
Chinese eating buns, rice and
ndles
√ Research Prject: traditinal
Italian fds f Tuscany
√√Hme-Made Fresh Pasta
√√ Mushrm Pasta
√√ Bisctti
PPT 29, Hmewrk

Research Prject
Make a slide shw presenting the cking prcess f a traditinal Chinese fd
(1) Let’s d it;
(2)Grup Wrk
(3) Research Wrk;
All these activities can be carried ut individually, in pair wrk r grup wrk.
Students shall:
(1) reviewing what we have learned in Unit 3;
(2) picking ut the prper infrmatin t fill in the blanks;
(3) referring t bks, magazines r nline resurces t ensure the validity f the infrmatin;
Students shall refer t bks r search nline fr mre infrmatin f the reasns why Frenchmen and Chinese differ in the daily meals－bread and cheese vs. rice, ndles and buns
Students are invited t give their pinins r present pictures n the tpic.
Interactins between students, pictures and teachers are welcmed.
Students may present pictures and vides f cking methds f bth China and Eurpean cuntries here.
Here students may learn abut Italian traditinal pasta fd.
Students may make a cmparisn between Chinese ndles and Italian pasta.
Students may find that Italian pasta is quite similar t Chinese ndle in terms f the making prcess.
Students may find that eating pasta with pasta sauce is actually like eating ndles with stewed sauce (面条卤子).
Students may give sme ndle sauces like tmat and egg sauce, mushrm sauce, minced beef sauce, etc.
Students may learn abut the whle prcess f making traditinal Tuscany mushrm pasta.
Students may take ntes f sme cking-related vcabulary like “slice, chp, water-saked, fine flur, clves f garlic, bunch f parsley, stalks f celery, dry Vermuth, heat up, fry, gentle heat, bring ut the flavrs, melt, rich sauce, strng biling water” etc.
Students may find ut that the mushrm pasta is rich f flavrs due t the muti-ingredient sauce.
Students may find that hw bread and ven are imprtant t lcal peple in Tuscany.
Again, bread and biscuits are multi- ingredient.
Here, students many find that butter is a very imprtant material in their daily cking.
Students may find that sugar, butter, live il are the basic cking materials f Italian fds, which may cntain t much fat cmpared with Chinese buns and ndles.
Students may find ut that the bisctti is served with Hly wine, which is a very different dining custm frm Chinese.
Students shall review here what we have learned in this unit and ask teacher fr help if there are any prblems.
Task I is designed t review the cntent f unit 3 as well as teach students t d categrizatin.
Task II f “Grup Wrk” is designed fr students t d an explratin int the reasns behind the differences f daily meals between the East and the West.
The table f “Traditinal Cking Methds” is designed fr students t make a cmparisn, which is an element f critical thinking.
The Italian fresh pasta is a traditinal fd.
With the intrductin f fresh pasta, students may have a chance t dig int the fd-related culture custms.
The intrductin f Mushrm pasta, a traditinal fd f Tuscany, is designed fr students t be infrmed f the traditinal Italian cuisine and family recipes.
The muti-ingredient nature f mushrm pasta reflects the cultural traditin f Tuscany - pen minded and welcming alien fds.
Frm the serving f twice baked bisctti, it may be discvered that peple in Tuscany like t drink grape wine due t their rich grape prduces.
Summary is designed fr the cnvenience f reviewing what we have learnt tday as well as fr students t d checklist.
课堂小结
listing the basic elements f critical
thinking;
intrducing the cncept f
categrizing infrmatin
3. hypnymy is in effect categrizing
infrmatin;
4. making a cmparisn f fds and dining custms between China and western cuntries by categrizing infrmatin;
5. explring int the reasns behind the different daily meals － Chinese eating rice, buns and ndles vs. westerners eating bread and cheese.
6. A research prject n the traditinal Italian fds at Tuscany － making fresh pasta; making pasta sauce; making traditinal Italian mushrm pasta; and making bisctti (biscuit);
learning abut categrizing infrmatin;
2. reflecting n the differences f fds and dining custms between Chinese and westerners;
3. learning abut the reasns why Chinese eat rice, buns and ndles while westerns eat bread and cheese;
4. learning abut hw t make traditinal Italian fresh pasta;
5. learning abut hw t make pasta sauce;
6. learning abut hw t make mushrm pasta;
7. Learning abut hw t bake bisctti;
1. intrducing categrizing as an element f critical thinking;
2. shwing the essence f categrizing infrmatin;
3. Illustrating the reasns why there exists the differences f fds between Chinese and westerners frm a histrical perspective;
4. presenting an elabrated descriptin f hw t make traditinal Italian fresh pasta, pasta sauce and bisctti, frm which students may get the cultural flavrs f the lcal peple.
板书
New wrds and phrases:
1. pasta 面食；意大利面条
2. bake 烘焙
3. fry 煎炸
4. steam 蒸
5. bil 煮
6. stew 炖
7. grill 烧烤
8. chp 切碎
9. slice 切片
10. clve 蒜瓣
11. stalk 一棵菜
12. bunch 一捆
13. gentle heat 文火
14. strng biling water 滚开的水
15. rest the dugh 醒面
16. paste 面糊
17. stir 搅拌