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Инфоурок / Иностранные языки / Другие методич. материалы / Урок по английскому языку на тему "Digrees of Adjective comparison. Kinds of cheese"

Урок по английскому языку на тему "Digrees of Adjective comparison. Kinds of cheese"

  • Иностранные языки

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Урок выполненен в рамках Типовой учебной программы, утвержденной Министерством РК в 2009 году.

Урок разработан по дисциплине «Профессиональный английский язык» в рамках специальности «Производство молочной продукции», что обуславливает наличие профессиональной специфической информации и терминологии.

Урок проведен согласно запланированной теме календарно-тематического плана и рабочей учебной программы по дисциплине.

Знания полученные на уроке: употребление в письменной и устной речи сравнительной конструкции сomparison construction as…as, not so…as, историю получения сыра, основные виды сыров, основные добавки при производстве сыра, 10 наиболее популярных в употреблении сыров мира.

Навыки полученные на уроке: составление предложений со сравнительной конструкцией сomparison construction as…as, not so…as, работа с новыми словами, аудирование аутентичного текста (видео), составление ассоциаций.

Основная цель урока – обучение новой лексики по теме Cheese” (сыр).

Межпредметные связи: «Технология производства молочных продуктов».

Форма урока: комбинированный.

Оборудование: Интерактивная доска, компьтер, проектор, презентация Power Point.
























Plan of the lesson (Ход урока)


Theme of the lesson (Тема занятия): Comparison construction as…as, not so…as.

Text: Milk Products. Cheese

Type of the lesson (Тип урока): combining

Aims of the lesson (Цели урока):

Educational:

  • to revise using Degrees of comparison:

  • to find out the main features of cheese, the main kinds of cheese in the world

  • to revise new material

Developing:

  • reading and translating skills

  • listening skills

  • speaking skills

Brining- up:

  • to increase the interest to learn the language

  • to increase the motivation to master the profession

Kind of the lesson (Вид урока): practical

Aids of the lesson (Оборудование): computer; interactive board; presentation Power Point; Windows media; MP 4 video “Cheese Production & Facts - About Blue Cheese”.


1. Organizational moments (организация урока):

1. greeting

2. filling up the report and class register

3. checking the absentees

« 3 » min.

2. Checking students’ knowledge under the theme (повторение домашнего задания по теме): Degrees of Adjective comparison

Methods of checking: starter; doing exercises orally; revising the rule.

Points (план проверки домашнего задания):

1. Starter (answering the questions. Slide 2)

Who is the oldest in your class?

Who is the youngest in your class?

Who is your best friend in the class?

What do you like the most to do?

What do you dislike the most to do?

What is the worst in the world?

What is the best in the world?

2. Revising the rule (Degrees of Adjective comparison) - (Slide 3)

3. Making exercise (constructions: I like more…than…; The most I like; orally; Slide 4)

« 10 » min.

hello_html_m305cdbc5.pngSlide 2

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Slide 3 Slide 4


3. Statement of new material (Объяснение нового материала):

Methods of the statement (методы): working with the text, mini lecture

Plan (план): 1. Using the comparative construction as…as, not so…as (Slide 5), making the exercise

Exercise 1: Make up the sentences according to the example using the following adjectives (tasty, yellow, big, beautiful, good). Example: An apple is as tasty as a strawberry.

2. Pre-reading task: writing down the associations with the word cheese (Slide 6), reading the vocabulary and its translation (Slide 7) (Appendix 1)

3. While reading task: try to catch the main idea of the text (presentation of new material) - mini-lecture with conversation. (Appendix 2)

(Slide 8- 21) « 30 » min.

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Slide 5

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Slide 6

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Slide 7

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Slide 8


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Slide 9

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Slide 10

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Slide 11

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Slide 12

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Slide 13

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Slide 14

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Slide 15

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Slide 16

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Slide 17

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Slide 18


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Slide 19


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Slide 20



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Slide 21



4.Homework(Домашнее задание): Yu. Golitzinsky, p.103 Ex. 131, to learn new terms, to retell the text (Slide 25)

« 1 » min.

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Slide 25


5. Fixing of the new material (закрепление новой темы):

Forms and Methods of fixing (Виды и формы): doing exercises

Exercise 3. Filling up the table: Types of cheese (Slide 11) (Appendix 3)

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Slide 11

Exercise 4. Answer the questions (Slide 22)

  • What is cheese made from?

  • What is cheese valued for?

  • What do types of cheese depend on?

  • Numerate the most common additives of cheese?

  • When did the first cheese-making process begin?

  • Where did the first industrial production of cheese begin?

  • What country was a leader in cheese production in 2011?


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Slide 22


Exercise 5. Define true or false sentences (slide 23)

  • The origin country of Monterey Jack cheese is Italy.

  • Permigiano - Reggiano cheese has caramel flavor.

  • Cheddar cheese is made from cow’s milk.

  • Gouda cheese is better used with casseroles.

  • Gouda cheese has holes.

  • Emmental cheese has holes.

  • Mozzarella cheese is not used with pizza.

  • Mozzarella cheese is made of buffalo’s milk.

  • Feta is Greek cheese.

  • Roquefort and Camembert are not blue cheeses.

  • Chèvre cheese is made in France.

  • Chèvre cheese is not made of goat’s milk.

  • Camembert cheese is made of cow’s milk.

  • Roquefort cheese is made from cow’s milk.


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Slide 23

Exercise 6: Completing the sentences on video watching (Slide 24)(Appendix 4)

  • Blue cheese is a _______ milk usually produced with _____ .

(sheep’s / goat’s / cow’s) (pen cilium / pepper / herbs)

  • Like for example this _____ here. (Mozzarella / Gorgonzola / Roquefort)

  • This one was _____ with pen cilium. (produced / made / injected)

  • Blue cheese is the _____ cheese on a market.

(healthiest / cheapest / tastiest)

Exercise 7. Telling the main idea of the video Cheese Production & Facts - About Blue Cheese (Slide 24)

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Slide 24


Reserved time (резервное время): fixing the new vocabulary (orally)

« 30 » min.

6. Finishing the lesson:

1. Reflexion. Answer the questions:

Do you like our lesson? Why?

What was the most interesting for you?

Do you like cheese?

Do you like your future profession?

2. Marks for the lesson

3. See you later (Slide 26)

« 6 » min.



Signature of the teacher: ________________





Appendix 1. New Vocabulary to the lesson


Coagulation свертывание

Buffalo - буйвол

Protein белок

Fresh - свежий

Pulled-curd cheese выдержанный сыр

High content высокое содержание

Portability портативность

Holes - пустоты

Origin источник

Carbon dioxide углекислый газ

Mold – плесень

Lactic acid – молочная кислота

Processing – процесс производства

Herbs - травы

Aging – срок хранения

Melting - плавящийся

Spices специи

Grilled cheese жаренный сыр

Wood smoke – дым от горящего дерева

Black peppers – черный перец

Garlic – чеснок

Casseroles - запеканка

Chives – лук

Cranberries - клюква

Industrial production – промышленное производство

Popular – известный

Mild - мягкий

Crumbly paste – рассыпчатая структура

Moist – влажный

Mushroomy – грибной

Dry - сухой

Flavor – вкус

Broiled жаренный

Brined рассольный

Crunch - хрустящий


Appendix 2. Mini-lecture to the lesson. Cheese. Types of cheese


Cheese is a food produced from milk by coagulation of the milk protein casein. In cheese-making the milk of cows, buffalo , goats, or sheep are used. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.

Hundreds of types of cheese are produced.

Their styles depend on the origin of the milk, the butterfat content, the bacteria and mold, the processing, and aging.

The most common additives for cheese: herbs spices wood smoke black peppers garlic chives cranberries.

The earliest evidence of cheese-making in the archaeological record dates back to 5,500 BC.

The first industrial production of cheese opened in Switzerland in 1815

In 2011 the leader in cheese production was the USA (5,162,730 tones)

10 most popular types of cheese in the world:

Roquefort – Рокфор

  • Country: France

  • Type of milk: Sheep

  • Tasting Notes: The blue cheese. It has a moist, crumbly paste, and a sharp, sweet and nutty aroma.

  • Best Uses: Eaten as is, or with nuts and honey.

  • Price: 22.0 euro

Camembert – Камемберт

  • Country: France

  • Type of milk: Cow

  • Tasting Notes: The blue cheese. Camembert has a mild, mushroomy aroma.

  • Best Uses: Eaten as is, on sandwiches

  • Price: 170 euro

Chèvre – Шевре

  • Country: France

  • Type of milk: Goat

  • Tasting Notes: Sometimes flavored with herbs, spices, or garlic.

  • Best Uses: in salads, in sandwiches, in macaroni.

  • Price: 29.0 euro

Feta – Фета

  • Country: Greece

  • Type of milk: Sheep and goat

  • Tasting Notes: A brined cheese. Tangy and moist.

  • Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches.

  • Price: 10 euro

Mozzarella – Моцарелла

  • Country of Origin: Italy

  • Type of milk: Cow or Water Buffalo

  • Tasting Notes: Fresh, pulled-curd cheese. Formed in moist balls.

  • Best Uses: Fresh with a drizzle of olive oil. With tomatoes in a sandwich. Pizza!

  • Price: 8 euro

Emmental – Эмменталь

  • Country: Switzerland

  • Type of milk: Cow

  • Tasting Notes: The holes you find are bubbles of carbon dioxide gas created as the bacterium consumes lactic acid. Sweet and melting.

  • Best Uses: grilled cheese, casseroles.

  • Price: 110 euro

Cheddar – Чеддер

  • Country of Origin: England

  • Type of milk: Cow

  • Tasting Notes: dry and crumbly, with a deep, tangy, nutty flavor.

  • Best Uses: As is, in sandwiches, grilled cheese, casseroles.

  • Price: 55 euro

Gouda

  • Country of Origin: Netherlands

  • Type of milk: Cow

  • Tasting Notes: from the mild, creamy to hard, crumbly.

  • Best Uses: salads, casseroles.

  • Price: 12 euro

Parmigiano-Reggiano Пармезан

  • Country of Origin: Italy

  • Type of milk: Cow

  • Tasting Notes: it's a hard, dry, crumbly cheese that has crunch and deep caramel, nutty flavors.

  • Best Uses: salads and pastas.

  • Price: 20.1 еuro

Monterey Jack - Монтерей Джек

  • Country: United States of America

  • Type of milk: Cow

  • Tasting Notes: Very mild and buttery in flavor with a bit of tang. It's a great melter.

  • Best Uses: Melted in casseroles, grilled cheese, over chili.

  • Priсe: 10 euro




Appendix 3. Fill up the table – 10 most popular types of cheese.


Type

Country

Type of milk

Tasting notes

Best used

Price

Roquefort









Camembert









Chèvre









Feta









Mozzarella









Emmental









Cheddar









Gouda









Parmigiano-Reggiano








Monterey Jack


















Appendix 4. Video - Cheese Production & Facts - About Blue Cheese


How are you doing? Today we are going to talk about blue cheese. Where does it come from, how is made and also the process of making blue cheese.

WE thought of basically why is blue cheese is blue cheese. Blue cheese is a cow’s milk usually produced with pen cilium, which is also known as penicillium in everyday language.

Mostly cheeses are used with pen cilium during the process at the beginning, but sometimes some cheeses are used with pen cilium later on during aging process. Like for example this Gorgonzola here. The six months cow’s milk cheese from Italy. This one was injected with pen cilium or penicilium as you want to say. During for about three month after its aging process, what they do, they just take needles, injected it into it and then comes these green blue veins that you see inside of it. Because of it, you usually get a very strong, very tangy and a very pondering aroma from the cheese.

Also to know about blue cheeses In France they used to spell it b-l-e-u for some their reason, it just must be spelled b-l-u-e in everyday language. French consider blue as a big concept of helping health to your minds. Giving a look on it, its taste is not very great but overall blue cheese is the healthiest cheese on a market.











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Дата добавления 20.04.2016
Раздел Иностранные языки
Подраздел Другие методич. материалы
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