Методическая разработка урока по английскому языку *The cheese-making progress.*

Сабақтың жоспары

План урока

Пән

Предмет

Prof. Engl.

Күні

дата

сабақтың №

№ занятия

Топ

группа

Тақырып Тема

The cheese-making progress.

МақсатЦели

Білімділік Дидактическая •to fasten reading and writing skills on the topic

Дамытушылық Развивающая to develop monologue speech

ТәрбиелікВоспитывающая to bring up interest in the study of English culture.

Сабақтын типі (тұрпаты)

Тип урока

Lesson formation of reading skills.

Сабақтын әдісі

Метод обучения

Practical method.Collage.

Корнекілік Оснащение

Text,tasks

Сабақтын барысы Ход урока

1. Бағдарлану – мотивациялық блок Мотивационно – ориентировочный блок

Сабақтың тақырыбын шығу, жазу

Выход на тему, запись темы урока

Good morning, boys and girls! Nice to meet you! Sit down, please! What can you say about Manufacture of cheese?

Оқу мақсатын қою

Постановка цели, задач урока

formation of reading skills.

Сабақтың барысымен танысу Знакомство с ходом урока

Білім жаңғыртуы Актуализация знаний

The cheese-making progress.

2. Жана материалды мазмұндау (баяндау) Изложение нового материала

Read and translate: The cheese-making progress.

From the Middle Ages on, we can see how cheese making grew to become an industry. In the Jura and Alps, mountain farmers formed communities of dairy associations to share knowledge about crafting the best quality cheeses. And by the 7th century, famous varieties like Munster and Gorgonzola came to be known by the regions where they were produced.

In the 13th century, entire villages and regions came to recognise the benefits of pooling their milk and labour and many cooperative dairies were formed. The first recorded cooperative came together in Déservilliers, France in 1267, and later in the 16th century, cooperatives created many other classic cheeses, like Gruyère and Emmental.

Interestingly enough, cheese saw a drop in popularity during the Renaissance, a time when it was considered unhealthy. By the 19th century, however, cheese regained its favour and production moved from the farm to the factory. Today, there are more than 700 different cheeses produced in Britain alone, and as a country, we consume about 640,000 tonnes of it per year.

Cheese is a product manufactured from milk by bringing the larger part of the milk solids together into a condensed form by the coagulation of casein and the expulsion of a part of the water.

The main solids of milk are the casein, the fats and a considerable portion of the ash. The albumin, nearly all of the sugar, about one-third of the ash, and a small part of the fat escape during the course of manufacture.

In the process of cheese making coagulation of casein may be brought about by several reagents, one universally applied being a soluble ferment found in the stomachs of young mammals (e.g. calves), known as rennet. Another method of coagulation is the addition of acid.

The essential steps of making cheese are blending the particular types of milk desired, bringing the milk to a definite temperature, adding culture for types of cheese that need greater hydrogen-ion concentration when the rennet is added, and adding the rennet. After coagulation, or setting the curds are cut to the definite size for the type of cheese desired. The next step is stirring the curd gently to facilitate draining of the whey by means of the combined effect of heating and acid development. The finished curd is then diced, salted, put in metal or wooden moulds, and pressed into definite shapes. Very slight treatments will result in a soft moist cheese of short keeping quality, and intensive application of heat, acidity, etc., will yield a hard dry cheese that will keep for many months or even years. Soft unripened cheese is not cured, but after being pressed or moulded other types are placed on shelves in specially designed curing rooms to ripen. In the latter ventilation, humidity and temperature should be carefully controlled according to the type of cheese. The curing period varies for different types of cheese and for the same type. With longer curing a sharper, richer and fuller flavor is developed. All physicochemical changes occur in the cheese in the process of ripening. In the various methods of cheesemaking not only are the different treatments modified over wide ranges, but some treatments may be omitted entirely.

Thousands of different cheeses are produced in the world. They range in flavor, in texture, in the methods of their manufacture. The composition - hence, the nutritive value - of the cheese depends chiefly on the kind of milk used and on the conditions under which the curd is precipitated and separated. Thus, we may consider ordinary junket, or curd as one, and the Parmesan cheese as the other extreme of a theoretically infinite number of varieties of cheese

3. Рефлексия бақылау блогы

Рефлексивно – оценочный блок

Білімдерін бекіту

Закрепление знаний

I. Give antonyms from the text to:

Appear, insoluble, removal, unimportant, unnecessary, prevent, moisturizing, cooling, initial, hard, dry, long, soft, few, first, carelessly, another, mild, poor, incomplete, extraordinary, limited, similar, narrow, add

II. Read the following meanings and find the appropriate words in the text:

Principle milk protein remaining in cheese; principal milk protein removed from cheese; removal, a soluble ferment found in the stomachs of young mammals; important; mixing; changing from a liquid into a solid state; a stage of a process; agitation; tenderly; a thick soft substance separated from sour milk; to cut into small square pieces; a hollow container used for giving the shape to the product; to cause; wet; the quality of being acid; solid; gentle; to become ready to be eaten; moisture; take place, processing; not to be used.

III. Read the text again and choose the statements corresponding to the contents of the text:

1. Cheese is produced by casein...

a) churning; b) curdling; c) ripening

2. The finished product contains...

a) much; b) little; c) no sugar.

3. Rennet is obtained from ... of calves.

a) stomachs; b) liver; c) blood cells

4. Stirring the curd promotes...

a) acid development; b) whey removal; c) casein drying

5. Intensive handling by heat and acid gives ... cheese.

a) hard; b) semi-hard; c) soft

6. Cheese curing is a process of...

a) salting; b) condensing; c) ripening

7. The aging period is ... for various kinds of cheeses.

a) the same; b) different

8. Physicochemical changes occur mainly during...

a) coagulation; b) moulding; c) curing

9. Curd is cut ... during cheese manufacture.

a) only once; b) several times; c) almost never

10. The main steps of cheesemaking...

a) are always the same; b) can't be greatly changed; c) can be even excluded.

IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:

1. The technology of cheese manufacture. 2. The nutritional value of cheese. 3. The definition of cheese. 4. Chief methods of cheesemaking. 5. A wide range of cheeses. 6. Main changes of milk constituents in the process of cheesemaking.

b) Prepare a short presentation about the technology of cheese manufacture using the headings above.

V. Find gerunds in the following sentences, tell their function in the sentence and translate the sentences:

1. Let's follow the process of making the Cheddar cheese in America. 2. Pasteurizing milk has been found to improve the quality of cheese. 3. With longer curing a sharper, richer and fuller flavor is developed. 4. After being stirred the curd is cut with knives and then cooked to 102°F. 5. The continuous stirring causes draining the whey. 6. The curd is then piled at the sides of the vat where the curd particles fuse into a solid mat, that is cheddaring, 7. This process is followed by cutting the mat into slabs 5-6 oz wide and 7-8 oz deep, turning them every 15 minutes and then stacking them into blocks which are later cut into shreds by a curd mill. 8. Then salting, hooping and pressing the shredded curd for 30 minutes take place. 9. The last stages are paraffining or waxing, and curing at 40-50°F for two months to one year.

VI. Translate the sentences paying attention to impersonal constructions with it as a subject:

1. It is expected that the consumption of protein food will increase. 2. It has been found that many nutrients contained in milk are essential in human nutrition. 3. It is known that the Celtic people used butter as a food. 4. It is believed that butter was first used as a lubricant. 5. It was early recognized that milk contains proteins, fat, sugar and minerals. 6. It is from this group of fatty acids that dairy products derive many of their characteristic odors and flavors. 7. It is necessary that milk should be produced under proper sanitary conditions. 8. It is significant that in these early days butter had many uses and that in some areas it was known less as a food than as a cosmetic or medicine.

Нәтижелерді жинақтап, қортындылау

Обобщение результатов, подведение итогов Conclusion of the lesson.

Рефлексия Collage.

Үй тапсырмасы

Домашнее задание retelling the text

қолы ___________________

подпись ________________