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Студенческий документ № 081035 из СИЮ

УСР № 6

Тема: "Любимые блюда и рецепты их приготовления"

I. Краткая аннотация

Данные учебно-методические материалы предназначены для студентов 1 курса специальности 1-21 06 01Современные иностранные языки факультета ФСиГЯ для организации УСР по теме "Любимые блюда и рецепты их приготовления". Комплекс заданий, направленный на достижение поставленных целей и задач УСР, разработан в соответствии с учебной программой по дисциплине "Практика устной и письменной речи".

Цель темы - развитие умений составления и презентации кулинарных рецептов на английском языке.


* расширить знания студентов о кулинарном рецепте как виде делового письма, о лингвистических особенностях его написания;

* овладеть лексическими навыками, достаточными для составления кулинарного рецепта;

* развивать речь, память, логическое мышление и воображение студентов.

II. Тематический план

1 курс, 2 семестр

Тема: "Любимые блюда и рецепты их приготовления".

III. Содержание

3.1 Формулировка задания

1. Listen to the recording and watch the video. Do the tasks that follow the information.

2. Write your own recipe of some dish. Follow the rules of writing recipes.

3. Record your own video in which you present your way of cooking the dish described above.

3.2 Пошаговая инструкция к выполнению задания


EXERCISE 2. Add some more words to each category

EXERCISE 3. Read the ingredients for the following dish. Listen to the recording and complete the expressions bellow.


Watch the video. Complete the recipe filling the gaps.


2 cups ________ flour

70 g walnut pieces

1 cup brown ______

125 g ________ (melted)

2 eggs 3 _______


Write your own recipe of some dish. Follow the rules of writing recipes.

EXERCISE 6 Record your own video in which you present your way of cooking the dish described above.

III. Список литературы:

1. Фастовец, Р.В. Практика английской речи = English Speech Practice: 1 курс: учеб. пособие / Р.В. Фастовец [и др.]; под общ. ред. Р.В. Фастовец. - Минск: ТетраСистемс, 2006.

2. Хведченя, Л.В. Практический курс современного английского языка: в 2 ч. / Л.В. Хведченя. - Минск: Выш. школа, 2002. - Ч. 2.

3. http://allrecipes.com/



IV. Учебно-методический блок

4.1 Материалы, необходимые для выполнения задания (при необходимости)

There are two main parts of a recipe, the Ingredient List and the Preparation Method. These are some basic guidelines for writing both parts.

Before the ingredients, comes the title, number of servings and serving size if appropriate, then the ingredient list and the preparation method.

The Ingredient List

* List all ingredients in the order of use, as described in step-by-step instructions.

* List the most important ingredients first, if it can be consistent with order of use.

* Spell out everything: tablespoons, ounces, etc.

* If the recipe has different elements (a pie, for example has a crust, a filling), break up the ingredient list with headings such as "Crust" and "Filling."

* When several ingredients are used at the same time (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume. If there is an issue over preparation, list in order, so for example if you need the zest and juice of a lemon, list the zest first and then the juice since that is the order you will do the preparation.

* Do not use two numerals together. You need to set off the second number in parenthesis. This comes up with sizes of packages. For example, "1 (8-ounce) package cream cheese."

* If an ingredient begins with a letter instead of a number, freshly ground black pepper, for example, capitalize the first letter, as in "Freshly ground black pepper."

* If the preparation of an ingredient is simple, place that technique in the ingredient list, as in "2 eggs, beaten" or "1 stick butter, softened."

* If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list where it is first used, then add "divided." In the method part of the recipe, indicate the amount used at each step. For example "1 cup all-purpose flour, divided" then in the method "Sift 3/4 cup of the flour with the..." and later "Sprinkle the remaining 1/4 cup of flour on top of..."

* Use generic names of ingredients (semi-sweet chocolate chips, not "Tollhouse chips"

The Preparation Method

* Where helpful, indicate the size of bowls and cookware. For example, "In a large mixing bowl...."

* You do not have to write complete sentences. Be as short and concise as possible.

* With instructions for the stove-top, indicate level of heat. For example, "Simmer over low heat."

* State exact or approximate cooking times, with descriptive hints for doneness, if appropriate. For example, "Sear 1 minute on each side," and "Bake 18-22 minutes, or until crust is light golden brown."

* As in the ingredient list, if there are different elements to the recipe, as with the crust and filling of a pie, separate out each element in the method. Begin with the crust and write a header "For the Crust" and give the method. Then do "For the Filling" and give filling instructions.

* Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl, for example, use one paragraph for all the instructions for that step.

* Finish with serving instructions including how to plate, what temperature to serve, how to garnish.

* The last instruction should be regarding storage, if applicable. For a cookie recipe, for example, "Cookies will keep at room temperature in an airtight container for 3-4 days."

V. Контрольный блок

5.1 Форма контроля учебных достижений студентов

Комплексный контроль: задания в письменной форме и записанный видеофрагмент.

Контроль записанных видеофрагментов осуществляется в групповой форме.

5.2 Содержание контрольной работы

Контрольная работа представляет собой обсуждение в группах отснятых видеороликов и их самооценку и взаимооценку по критериям.

5.3 Критерии оценивания учебных достижений студентов

Примерная шкала оценивания видеороликов.


(Exellent) 5 4 3 2 1( Poor)

5 4 3 2 1 1 Subject is interesting (entertaining) is educational is relevant to the audience 2 Content the language is used properly and effectively the active vocabulary is used the images relate well to the content the student (s) behave(s) professionally on camera 3Technical Aspects the camera is stable, the subject is lit and clearly visible the sound is clear and understandable the video is edited effectively TOTAL SCORE PROJECT GRADE

"10"- 50-49, "9"- 48-46, "8"-45-42, "7"-41-38, "6"-37-34, "5"-33-30, "4"-29-26, 25 or bellow -failure of appropriateness

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527 Кб, 4 марта 2017 в 17:16 - Россия, Москва, СИЮ, 2017 г., docx
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