LEARNING ENGLISH BY COOKING: KNOWING THE PARTS OF THE ANIMALS AND THEN COOK

 

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SCHOOL YEAR:  Vocational Studies                                                              SUBJECT:  English TOPIC:  knowing the parts of the animals and then cook Estimated TIME/SESSIONS: 50 minutes class, at least one per animal. for vocational training classes.

LESSON OBJECTIVES: To know the different parts of the body of the animals that later we can manipulate to cook, like a pig, a cow or a fish. Although the parts are the same, the meat is not. like beef for cows, pork with pigs. CONTENTS/SKILLS: To know animals and their body parts, to learn the differences, To know how to manipulate in raw material and after all the process, to cook and eat with pleasure.

DESCRIPTION: As I mentioned before, the activity consists of knowing the different parts of the body animals, translate into English and see the differences. First, students learn in Spanish with the cooking teaching and later, we do it in English. We take pictures of them to make it easier. This is a process which we can do it in the first semester and when they know the techniques of cutting and cooking, we can make some recipes. but for the moment this activity is to know new vocabulary. We have cooked some meat, desserts, fish. we sometimes translate the recipes from the Spanish cook recipes and other search on the Internet and translate. To search English recipes is good to see the differences in metric.

RECIPE/s: PORK WELLINGTON  INGREDIENTS: ·         550g of pork fillet ·         30g of butter ·         200g of button mushrooms, thinly sliced ·         120g of chicken liver pâté ·         375g of puff pastry ·         1 egg, beaten ·         4 tbsp of olive oil ·         1 pinch of salt ·         1 pinch of pepper  1.   Preheat the oven to 190°C/gas mark 5. Season the pork with salt and pepper and set aside 1 pinch of salt 1 pinch of pepper 550g of pork fillet 2.   Heat 15g of butter and 3 tbsp of oil in a heavy baking tray in the oven for  minutes, or until it shimmers. Carefully place the pork fillet in the tray and drizzle over the remaining tbsp of oil 15g of butter 4 tbsp of olive oil 2      2. Place the pork in the oven and roast for 10 minutes for a rare finish - increase by 2 minute increments for medium rare and well done finishes. Remove from the oven and allow to cool.          3. Melt the remaining butter in a small saucepan and cook the mushrooms until soft. Tip into a mixing bowl and set aside to cool 200g of button mushrooms, thinly sliced 15g of butter4. .   For the pancakes, sieve the flour into a bowl. Make a well in the centre, then add the egg and salt 125g of plain flour 1 egg 1 pinch of salt  4.  Gradually add the milk, whisking until you have a smooth batter. Then, add the chopped parsley 300ml of skimmed milk 1 tbsp of parsley, chopped           5.  Place a sheet of greaseproof paper onto a large plate. Cut off another similar-sized square of paper. 6.   Heat vegetable oil in a small frying pan until the oil shimmers. Add a small ladle of batter to cover the base of the pan and cook for 1-2 minutes, until golden underneath. Flip over and cook for a further 1-2 minutes 1 tbsp of vegetable oil           7.Turn out onto the plate and cover with the second sheet of greaseproof paper. Repeat step 6 and 7 to make the rest of the pancakes - use your best 4 for the Wellington.  8. In a bowl, mix together the cooked mushrooms with the chicken liver pâté to form a thick paste 120g of chicken liver pâté.               9.  Roll out enough pastry to wrap around the pork. Lay 2 pancakes on the raw pastry, slightly overlapping, and spread over the pâté and mushroom mixture 375g of puff pastry, 1 packet of  9. Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered.   1     10.    Brush the edges of the pastry with beaten egg, then wrap the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seal is underneath 1 egg, beaten  11.Trim any excess pastry from the end of the Wellington underneath to seal the ends. Brush the entire pastry case with beaten egg and – if you are finishing it off later - wrap tightly in cling film 12.   Once ready to cook, preheat the oven to 200°C/gas mark 6. Remove the cling film and place the Wellington on a greased baking tray  13.  Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately  The recipe is copied from the following webpage:  Pork Wellington Recipe - Kids Recipes - Great British Chefs

VOCABULARY: -Mainly vocabulary deal with the ingredients we need to use, the materials and the metric.

 

MATERIALS: The kitchen and all the tools we have in our class because this is not a class for secondary, it is a class of a vocational training course where we learn to manipulate food.

 

NOTES/ PIECES OF ADVICE: It is better to do when they know the vocabulary and the techniques, and they can follow your instructions easily. it is also good to have a very well understanding with the other teacher. CREDITS - Links and resources: Pork Wellington Recipe - Kids Recipes - Great British Chefs -link to our webpage, and instagram, facebook, blog where you can see what we usually cook and prepare: I.E.S. CONDE LUCANOR (jcyl.es) el #cliente TRAE la ALEGRÍA al #comercio #alimentario (clientetraealegriacomercioalimentario.blogspot.com) Ies Conde Lucanor (@iescondelucanor) • Fotos y videos de Instagram Dulces y más (office.com) Click here if you want to know about us:  https://youtu.be/RgbHaTilnSM

IMAGES:

You can see the images in the pages i have put before and the ones ahead. 

These pictures are the ones we are going to translate.