Конспект уроку з англійської мови для 10 класу на тему: «Традиційна українська кухня»

Дeпapтaмент ocвiти i науки Житомирської o6ласної державної aдміністрації

Баранівський професійний ліцей

 

 

 

 

 

 

 

 

 

 

 

Конспект урок з англійської мови для 10 класу на тему:

«Традиційна українська кухня»

 

 

 

 

 

 

 

 

 

Розробив:

викладач іноземної мови та зарубіжної літератури

Волошин Віталій Миколайович

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Topic: «National cuisine»

Educational aim: to activate students’ vocabulary;

Practical aim: to practice speaking in dialogues and monologues;

Developmental aim: to develop students’ reading skills based on a given text;

Cultural aim: to deepen students’ knowledge of national cuisines of different countries;

Equipment: textbooks, handout materials, pictures with different foods, cards, multimedia application.

 

Course of the lesson

 

I. Introduction.

 

1. Greeting.

T: Good morning, children, I’m glad to see you. Today we are going to speak on the very important topic «National cuisine». There’s no doubt that food is very important in our life. People and all living can’t live without eating. Each country has its own eating traditions. So, we are going to speak about food, eating habits and eating out in restaurants, cafes, our favourite dishes, likes and dislikes.

 

2. Warming-up.

T: First, please answer my questions:

1. Do you like cooking?

2. What is cooking for you: an art or a dull every day duty?

3. Who usually cooks in your family?

4. What national Ukrainian dishes do you know?

5. What is your favourite food?

6. Would you like to open any exotic restaurant in your town?

7. Would you like to be a chef?

8. What are the popular dishes in your family?

9. How often do you eat out? What’s your favourite café?

 

3. Language Mind-Map.

T: Let’s talk on the topic. What words do you associate with the topic of our lesson? 

 

Holybtsy                                                   Mlyntsi pancakes

 

                             Ukrainian Meals

 

 

Kasha                           Borsch                 Chicken Kyiv cutlet

 

II. Checking homework.

Pupils tell about healthy food.

 

III. Main part of the lesson.

 

1. Vocabulary revision

 

A. T: Let’s revise words connected with food. Listen to me and try to find the odd word out.

1. water, coke, bread, wine, juice;

2. boil, bake, fry, bowl, grill;

3. salty, pepper, spicy, sweet, bitter;

4. slice, cut, chop, stew, peel;

5. dish, meal, bowl, plate, cup;

6. potato, carrot, plum, cabbage, beet.

 

 

 

 

 

B. T: There are a lot of proverbs connected with food. Your task will be to complete these proverbs.

1. Every cook praises...

2. Dry bread at home is better...

3. Too many cooks...

4. Out of the frying pan...

5. Don't put all your eggs...

6. The proof of the pudding is...

7. His bread...

8. There is no use crying...

9. Half a loaf is...

10. The pot is calling...

11. The fat is...

12. To lengthen your life,

a) over the spilt milk.

b) into the fire.

c) the kettle black.

d) his own broth.

e) lessen your meals.

f) than roast meat abroad.

g) in the fire.

h) is buttered on both sides.

i) into one basket.

j) better than none.

k) spoil the broth (soup).

l) in eating.

 

Keys: 1 ‒ d; 2 ‒ f; 3 ‒ k; 4 ‒ b; 5 ‒ I; 6 ‒ 1; 7 ‒ h; 8 ‒ a; 9 ‒ j; 10 ‒ c; 11 ‒ g; 12 ‒ e.

 

2. Activation of lexical material. Work in groups

T: Match the words with their definitions.

1. Borshch	a) salted pork fat with, or without garlic and pepper
2. Holodets	b) small baked breads, often buttered and topped with garlic and dill
3. Varenyky	c) cabbage rolls stuffed with rice and minced meat
4. Salo	d) very thin pancakes
5. Syrnyky	e) large stuffed dumplings, can be stuffed with potatoes, meat, berries, cottage cheese
6. Holubtsi	f) fried cheese pancakes, usually served with sour cream, honey, or jam
7. Pampushky	g) meat (beef, or pork) aspic, prepared with garlic, onion, bay leaf and black pepper
8. Nalysnyky	h) cabbage and beets based soup, usually with pork or beef meat, served with sour-cream

 

Keys: 1 ‒ h; 2 ‒ g; 3 ‒ e; 4 ‒ a; 5 ‒ f; 6 ‒ c; 7 ‒ b; 8 ‒ d.

 

3. Reading.

T: As it was mentioned our Ukrainian cuisine is one of the most popular ones. Let’s read about our national dish. Can you guess what dish it is? Of course, it’s our Ukrainian borshch! You must read the text and do two tasks: match the paragraphs with their headings and choose the correct answer.

Ode to borsch

1. In Ukraine, a meal would be incomplete without a soup course. Be the family rich or poor, soup is a daily «must». Soup never boils with a full boil but simmers gently for hours. Hearty soup, enriched with chunks of meat constitutes the basic meal of any peasant family.

2.  The varieties of soups are as numerous as the cook’s imagination is capable of dreaming up. An ingenious homemaker is able to cook a delicious soup from available products, even when the supplies are low. Though Ukrainian soups are numerous, each having its own name, basically they belong to one or another of the following classifications: vegetable, fish, broth, cereal, cream or milk.

3. Borsch with its many variations is the most popular as well as the national soup of Ukraine. The true old country style borsch is a mildly tart vegetable soup with beets predominating. It has a good chunk of meat, usually pork, cooking in it together with the vegetables. That's why Ukrainian borsch is a substantial dish, and a meal in itself.

4. Ukrainians have several varieties of borsch, depending on regional and personal preferences and on the season of the year. The spring borsch made of tender young vegetables is favoured by all. One distinctly different spring borsch is made of sorrel leaves. Mild tartness in borsch gives it a specific character.    

5. The finishing touches to borsch vary with local and personal tastes. Some like it slightly thickened with a tablespoon of flour or raw egg yolks. Others achieve the same results by cooking a finely diced potato along with the vegetables. To finish borsch in a traditional way, most old country cooks mash together a bit of salted pork with some raw onions to a smooth paste. They claim that without this final touch, borsch lacks its character.

6. Borsch has one great virtue for a busy homemaker. It can be made a day in advance and reheated without any loss of quality. In fact, experts of borsch are convinced beyond any doubt that a reheated borsch from a previous day is more flavourful than when eaten the same day it is made.

 

 

 

Ода борщу

1. В Україні страва була б неповною без прийому супу. Незважаючи, сім’я багата чи бідна, суп є «обов’язковим» щодня. Суп ніколи не вариться при повному кипінні, але мліє на повільному вогні кілька годин. Серцевий суп, збагачений шматочками м’яса є основною їжею будь-якої селянської родини.

2. Різновиди супів так само численні, як і те, що уява кухаря здатна вигадати. Геніальний домогосподарка здатна приготувати смачний суп з доступних продуктів, навіть при низькому виборі продуктів. Хоча українські супи численні, кожен з яких має своє власне ім’я, в основному вони відносяться до тієї чи іншої з наступних класифікацій: овочевий, рибний, бульйон, зернових, з вершками або молоком.

3. Борщ з його численними варіаціями є найбільш популярним, так як є національним супом України. Істинний старовинний стиль борщу переважає у вигляді овочевого супу з буряком. Він містить гарний шматок м’яса, зазвичай свинини, приготовлений разом з овочами. Ось чому український борщ є істотним блюдом, і їжою само по собі.

4. Українці мають кілька різновидів борщу, в залежності від регіональних і особистих переваг і від пори року. Навесні борщ, приготовлений з ніжними молодими овочами, смакує більш за все. Весняний борщ, зроблений із листя щавлю, помітно відрізняється. Помірна терпкість в борщі, надає йому специфічного характеру.

5. Кінцеві штрихи борщу змінюються в залежності від місцевих і особистих смаків. Дехто любить злегка потовчене столовою ложкою борошна або сирий яєчний жовток. Інші досягають тих же результатів шляхом приготування дрібно нарізаної картоплі разом з овочами. Щоб закінчити борщ традиційним способом, більшість старих сільських кухарів змішують разом трохи підсоленої свинини з цибулею до однорідної маси. Вони стверджують, що без цього останнього штриха, борщ втрачає свій характер.

6. Борщ має оду важливу якість для заклопотаної домогосподарки. Він може бути приготовлений за день і розігрітий без будь-якої втрати якості. Насправді, фахівці борщу поза всяких сумнівів переконані, що розігрітий борщ з попереднього дня більш ароматніший, ніж коли його їсти в той же день, коли він приготовлений.

 

Task 1: Match the paragraphs with their headings.

A)  How to finish borsch.

B)  Varieties of borsch.

C)  A good feature of borsch.

D) The necessity of soup for Ukrainians.

E)  The diversity of soups.

F)  The national soup of Ukraine.

 

Keys: 1 – D; 2 – E; 3 – F; 4 – B; 5 – A; 6 – C.

 

Task 2: Read the text more carefully and choose the best answer a, b or c.

1. In Ukraine, a meal would be imperfect without...

a) a soup course;

b) a borsch course;

c) a "kasha" course.

2. When the supplies are low, an ingenious homemaker...

a) is able to cook a delicious soup from any products he can find at home;

b) is not able to cook a delicious soup from available products;

c) has to buy at the market all the necessary ingredients to cook a delicious soup.

3. The true old country style borsch is...

a) a mildly sweet vegetable soup with carrot predominating;

b) a mildly sweet vegetable soup with beets predominating;

c) a mildly tart vegetable soup with beets predominating.

4. One distinctly different spring borsch is made of...

a) nettle leaves;

b) sorrel leaves;

c) burdock leaves.

5. To finish borsch in a traditional way, most old country cooks mash together a bit of... to a smooth paste.

a) salted pork with some raw sorrel;

b) salted beef with some raw garlic;

c) salted pork with some raw onions.

6. Borsch can be made a day in advance and reheated...

a) without any loss of quality;

b) with loss of quality;

c) with trebling of quality.

 

Keys: 1 – a; 2 – a; 3 – c; 4 – b; 5 – c; 6 – a.

 

4. Speaking.

T: Read the dialogue in pairs and try to make your own analogical dialogues.

Ordering Food/Drinks by Phone

A: Hello! «Pronto».

B: Hello, I would like to order something, please.

A: Sure, what would you like?

B: Two pizzas: special and deluxe.

A: Sorry. Pizza deluxe is not available.

B: What a pity! It’s my favourite one.

A: Let me recommend you Milano. It’s a special treat.

B: Okay. Then special pizza and Milano.

A: Would you like anything to drink?

B: Yes. I’ll have two bottles of mineral water.

A: Okay. What's your address, please?

B: It’s 32 Glinka Street.

A: And your phone number?

B: 56185. .

A: It’ll be delivered in about 20 minutes.

B: That’s great. Thanks a lot. Bye.

A: Thank you.

 

5. Writing.

T: Group the words into the columns.

Mashed potatoes, herring (оселедець), biscuits, mushrooms, chicken soup, varenyky with cheese, roast chicken, boiled rice, deruny, ice-cream, borshch, hot chocolate, apple-pie, noodle soup (суп з локшиною), green salad, whipped cream (збиті вершки).

Appetizers (закуски)	Main courses (основні страви)	First courses (перші страви)	Desserts (десерти)
Herring, mushrooms, green salad	Mashed potatoes, roast chicken, deruny.	chicken soup, boiled rice, noodle soup.	Biscuits, varenyky with cheese, ice-cream, hot chocolate, apple-pie, whipped cream.

 

IV. Final part of the lesson.

 

1. Home task.

Prepare a computer presentation «My favourite dish». (підготувати презентацію «Моя улюблена страва»)

 

2. Summing-up.

T: Our lesson is coming to the end. I think it was cognitive and exciting at the same time. I hope you enjoyed it as I did.  I’d like to thank everyone for active participation.