Vegetables

Teacher: María Luisa Mesa Zambrana         Course/ Level: FIRST COURSE FP BÁSICA

Subject: TÉCNICAS ELEMENTALES DE PREELABORACIÓN        Title of the unit: VEGETABLES

Observations: Students are trained to teach classes in L2 (English)

 

1. Objectives  - It is very important to understand that a correct pricing structure

- Preparation, manufacture, import, export or distribution

- The vegetables have been cleaned and prepared prior to cutting or rationing.

- Prevention and security measures have been used.

- Specific cuts have been made to various vegetables.

- The means of conservation have been carried out.

- Set-up and preparation of machines and equipment

- It is required require many specific, detailed cuts.

2. Contents   

1. The description and classification of machines and equipment

2. What are vegetables and their applications?

3. How to prepare vegetables. Types of cut

4. Security at kitchen.

5. Quality standards

4. Preparation of the vegetables. Cleaning, disinfection and cuts.

    4.1. Cooking of the vegetables.

3. Language Content / Communication

ESSENTIAL VOCABULARY

Vegetable     

Cabbage Spinach        

Pea

Broad beans

Green beans

Cauliflower

Broccoli

Artichoke

Zucchini

Edible plant  

Potato

Carrot

Turnip

Prepare for        

Apply

Clean up              

Boil

Nourish

Refill

Gilt

Gratinated

Baked

Shelled

 

REUSE VOCABULARY

Quality

Wash

Disinfect

Cut     

Cooked

Boiled

Filling

 

4. STRUCTURES

Routines: Have you ever cooked vegetables? How many times a week do you usually eat vegetables? What kind of vegetables are usually harvested in your city or town? Have you ever planted vegetables? We will work communication skills.

Grammatical content: Comparison, conditional, verb tenses present simple and future, verb to be, have to. Verb to be, comparative, prepositions (in-on-at), Qualifying adjectives (delicious, healthy, good, bad, easy, difficult ...), present Simple (Like, Hate, Enjoy ...),

Classroom language: today we will learn…, in the next session we will explain..., the next day we will expose...

5. DISCOURSE TYPE: Analyze, comment, conclude, know, describe, extract conclusions, relate, recorder, summarize, apply, behave, respect, tolerate.

6. LANGUAGE SKILLS

Writing; It is expressed clearly, legibly and without spelling errors.

Reading; Understand the questions and development of the contents.

Speaking; It is expressed when it outlines tasks and activities.

Listening; Understand when you are instructed to perform a task or activity.

 

7. CONTEXTUAL ELEMENTS:

We will learn to cook with Spanish food, specifically Mediterranean diet.

8. COGNITIVE:

We will use gaming and cooperative methodology to improve personal initiative and learn how to work in group.

9. TASK:

At the end of the unit the students will demostrate everyone contents and practice a meal with vegetables in Spain, showing the main concepts learned during the unit.

10 ACTIVITIES:

-Session 1: Brain storming supported by meal images. https://es.educaplay.com/recursos-educativos/4182908-fruit_and_vegetables.html

https://www.worksheetworks.com/puzzles/wordsearch.html

https://es.educaplay.com/recursos-educativos/4182908-fruit_and_vegetables.html

-Session 2: Answer questions. https://es.educaplay.com/recursos-educativos/4182908-fruit_and_vegetables.html

-Session 3: Create a scape room with Mediterranean vegetables. http://www.teachingenglish.org.uk/article/fruit-vegetables

-Session 4: Creation of a glossary of terms in groups. http://www.teachingenglish.org.uk/article/fruit-vegetables

https://www.symbaloo.com/home/mix/13ePC1dECN

11. KEY COMPETENCES:

- Working the activities and elaborating the final dish.

- Language competence: understand reading texts. Learn specific vocabulary. Public expression and social interaction developing the final task.

- Competences: working in group workbook.

- Students analyze the characteristics of a good quality vegetables and learn to cook heathy and fast food. - - Students compare their conclusion about what they have been cooking.

12. CLASS DISTRIBUTION:

- Session 1: Brain storming and role playing about specific vocabulary.

- Session 2: How to use machines and equipment at work.

- Session 3: Quality and Security. Explain how to use Knife.

- Session 4: Prepare vegetables. Explication about how to cut vegetables and watch video.

- Session 5: Final task. Cook food in the class.

13. MATERIALS:  

- Projector presentation and explanation.

- Digital board

- You tube directory for watching videos and have more information.

- Personal classroom to send activities.

- Student´s book and notebooks

 

14. EVALUATION:  (Criterial and Instruments)          

Criterial:

- The student knows the use of machines and equipment.

- The student Knows what the vegetables are and their characteristics.

- The student is able of use machines with security and how to use.

- The student recognizes the different classes of vegetables and how to boil, hoven…

  Instruments: Observation daily routines their work in class, attendance, task evaluation and rubrics.

María Luisa Mesa Zambrana