The document provides a class plan for an English language lesson on recipe writing. The plan outlines the date, teachers, discipline, target students, duration, theme, objectives, general objective, specific objectives, content, theme development, teaching resources, assessment, and references for the lesson. The lesson will have students compose an original recipe in English, using the correct format and vocabulary, and then exchange and discuss their recipes with classmates.

1. CLASS PLANCLASS 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 PLANCLASS 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 PLANCLASS PLAN
CONTENT:
Recipe format
Imperative-relevant cooking verbs
Vocabulary-relevant ingredients
Discuss and exchange moment
Assessment

4. CLASS PLANCLASS 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. REFERENCESREFERENCES
REFERENCES: All references used to plan the
class.
Gilberto Teixeira

http://www.serprofessoruniversitario.pro.br/ler.p
http://www.blogdicas.com.br/modelo-de-
plano-de-aula/ access on 25/07/10~
www.allrecipes.com. Access on 25/07/10
by RecipeCookcurated content from YouTube.
Acess on 25/07/10
http://www.cacaoweb.net/Acess on 25/07/10

6. COOKING CLASSCOOKING CLASS
WRITE A RECIPE

7. Easy Healthy RecipesEasy Healthy Recipes

8. Chocolate Chip CookiesChocolate 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 CookiesChocolate 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 ActivityKids 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 ActivitiesKids 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 CakeEasy 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 CakeEasy 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 SEQUENCEADVERBS OF SEQUENCE
FIRST OF ALL
THEN
SO
AFTER THAT
FINALLY

15. STEPSSTEPS
Ingredients
Method
Yield

16. MEASURING INGREDIENTSMEASURING INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
1 tablespoon butter
2 teaspoons vanilla essence
1 glass milk

17. COOKING VERBSCOOKING VERBS
Stir Grease
Add Transfer
Knead Slice
Cut Do not over-mix
Mix
Heat
Pour
Swirl
Preheat

18. YOUR RECIPEYOUR 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 EXCHANGERECIPE 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. ASSESSMENTASSESSMENT
Upon finishing group discussion, hand in
your recipe for teacher´s feedback and
appraisal.

21. FURTHER PRACTICEFURTHER 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 PRACTICEFURTHER 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_______________