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  • 1. CLASS PLAN
    • DATE: 07/Aug/2010
    • TEACHERS: Claudia, Cintia, Juliana, Jhannayna, Márcia, Paula B., Reginaldo.
    • DISCIPLINE: English as a Foreign Language- Writing
    • TARGET: Kids/Teenagers / Adults- Intermediate Level.
    • DURATION: 1h
    • THEME: Recipe Writing
    • OBJECTIVES: Compose a recipe in English- Writing (To be achieved by the student)
    • GENERAL OBJECTIVE: Organize a recipe in English and Discuss it with the classmates
  • 2. CLASS PLAN
    • SPECIFIC OBJECTIVES:
    • Use of appropriate verbs in Imperative-cooking verbs
    • Adequate vocabulary- recipe ingredients
    • Classify the Sequence order
    • Exchange ideas-discussion
    • Ability verbs in Simple Present Tense; eg. associate; compare; state; define; describe; revise; tell; locate; measure; operate; perform; defy; debate; decide; choose; compose; associate; list; indicate; solve; organize; trace; use; support; defend; criticize; propose; classify; recommend; draw;
  • 3. CLASS PLAN
    • CONTENT:
    • Recipe format
    • Imperative-relevant cooking verbs
    • Vocabulary-relevant ingredients
    • Discuss and exchange moment
    • Assessment
  • 4. CLASS PLAN
    • THEME DEVELOPMENT: (Theoretical and practical approach description)
    • Expositive class, then practical writing class and discussion.
    • TEACHING RESOURCES: Board; Power Point; flash cards
    • Board, Visual aid: actual recipes; Power Point presentation; magazines
    • ASSESSMENT: Exchange and Discuss the productions; hand in to the teacher for overall feedback.
  • 5. REFERENCES
    • REFERENCES: All references used to plan the class.
    • Gilberto Teixeira
    •   http://www.serprofessoruniversitario.pro.br/ler.php?modulo=3&texto=56
    • http://www.blogdicas.com.br/modelo-de-plano-de-aula/ access on 25/07/10~
    • www.allrecipes.com . Access on 25/07/10
    • by RecipeCook curated content from YouTube . Acess on 25/07/10
    • http://www.cacaoweb.net/Acess on 25/07/10
  • 6. COOKING CLASS WRITE A RECIPE
  • 7. Easy Healthy Recipes
  • 8. Chocolate Chip Cookies
    • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
    • 3/4 cup (150 grams) granulated white sugar
    • 3/4 cup (160 grams) firmly packed light brown sugar
    • 2 large eggs
    • 1 1/2 teaspoons pure vanilla extract
    • 2 1/4 cups (295 grams) all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups (270 grams) semisweet chocolate chips
    • 1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)
    • http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz0vLukbYke
  • 9. Chocolate Chip Cookies
    • Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. 
    • In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
    • In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).  
    • Makes about 4 dozen
  • 10. Kids Writing Activity
    • Write the recipe, write the ingredients:
    • 1 cup unsalted _____ room temperature
    • 3/4 cup (150 grams) granulated white ________
    • 2 large ________
  • 11. Kids Writing Activities
    • Unscramble the recipe:
    •  
    • in center of oven/ with rack/ to 190 degrees C/ preheat oven
    • Preheat oven to 190 degrees C with rack in center of oven.
    • Complete:
    • In a separate______, combine______, _____ ___, and _____.
    • In a separate bowl, combine flour, baking soda and salt.
    • Unscramble the ingredients:
    • ocaltehoc=chocolate ntswalu=walnuts
    flour;bowl; baking soda; salt
  • 12. Easy Chocolate Cake
    • (With buttercream cocoa frosting. Height: 2 to 2.5 inch) Yield: 12 servings   Ingredients
    • 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 2 pinches salt 1 cup (220 g) sugar 2 teaspoons vanilla essence 1/2 cup (1.2 dl) milk or water 1/2 cup (1.2 dl) vegetable oil (flavorless) 2 eggs Ingredients for frosting
    • 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk
  • 13. Easy Chocolate Cake
    • Method
    • First of all preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
    • After that grease a 9 inch (23 cm) cake tin.
    • Then Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
    • and add milk/water, vegetable oil and eggs.
    • After that mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
    • Finally transfer it to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
    • After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
    • Frosting
    • Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
    • Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
    • This cake should have room temperature when served.
    • http://www.cacaoweb.net/
  • 14. ADVERBS OF SEQUENCE
    • FIRST OF ALL
    • THEN
    • SO
    • AFTER THAT
    • FINALLY
  • 15. STEPS
    • Ingredients
    • Method
    • Yield
  • 16. MEASURING INGREDIENTS
    • 2 1/2 cups all-purpose flour
    • 1 pinch salt
    • 1 tablespoon butter
    • 2 teaspoons vanilla essence
    • 1 glass milk
  • 17. COOKING VERBS
    • Stir Grease
    • Add Transfer
    • Knead Slice
    • Cut Do not over-mix
    • Mix
    • Heat
    • Pour
    • Swirl
    • Preheat
  • 18. YOUR RECIPE
    • List the ingredients and their measure
    • Give clear directions-use the cooking verbs and sequence markers.
    • Inform: cooking time; heat temperature;
    • Yield; how to serve; variations, if any.
    • On a separate piece of paper; remember to write your name.
  • 19. RECIPE EXCHANGE
    • When your recipe is ready, exchange it with a classmate.
    • Read his/her recipe and write some comments on the back; consider:
    • Understanding, your impressions, etc.
    • Get your recipe back and read your classmate´s comments.
    • Group discussion- students general feedback
  • 20. ASSESSMENT
    • Upon finishing group discussion, hand in your recipe for teacher´s feedback and appraisal.
  • 21. FURTHER PRACTICE
    • School ____________________________
    •   Name _______________________________
    • Exercise: Create a recipe using these ingredients and measures. Describe the methods.
    •   Ingredients:
    • Water - flour - salt - oil
    •   Cup - teaspoon - tablespoon
    • Method:______________________________
    • Serves:_______________________________
    •  
  • 22. FURTHER PRACTICE
    • School _________ 
    • Name __________ 
    • Exercise : Create a recipe using these ingredients and measures. Describe the methods. 
    • Ingredients: 
    • Oil - onion - potato - peas - meat  
    • Tablespoon - cup - pound - large
    • Methods:
    • Serves_______________