BRITISH DAY ROYAL ASCOT

 

Shared by Lisa Kinsella:

SCHOOL YEAR: Year 5                                                                      

SUBJECT: Literacy

TOPIC: British Day Royal Ascot

Estimated TIME/SESSIONS:2-3

LESSON OBJECTIVE: Writing Instructional Texts (Instructions )

CONTENTS/SKILLS: Listening, Speaking, Reading, Writing.

This is a school project carried out in June to celebrate Royal Ascot. You can select and prepare you own Ascot activity choosing among all these amazing resources curated by Lisa Kinsella and her school colleagues.

The lead in is  the Queen's Platinum Jubilee ! So we have been looking at what Royal Ascot is.

"Ascot currently stages 26 days of racing over the course of the year, comprising 18 flat meetings between April and October, and 8 jump meetings between October and March. The Royal Meeting, held in June each year, remains the highlight of the British summer social calendar." (Wikipedia)

The whole school are going to be running around next Friday 10th June as part of our British Day pretending we are in horse races at Ascot !!! 

The children have prepared rosettes and beautiful hats in Art ( like they wear on Ladies Day at Ascot).  

The sandwiches are going to be part of an Ascot style  picnic..... Apparently one of the Queen's favourite sandwiches are jam pennies :) 

DESCRIPTION: How to Make a Jam Sandwich

      1)Illicit necessary  ingredients and utensils needed  to make a jam sandwich ( bread,  butter, jam; knife , plate)

          2)   In small groups complete an ordering activity using flashcards . FOLLOW UP gap fill worksheet/flow chart

          3)   Brainstorm variations ( different types of bread, different fillings

          4)   Analyse the conjunctions/ connectors ( First, next, after, then , finally)

          5)   Using jam sandwich model, children write a new sandwich recipe ( in pairs or threes to provide additional support as appropriate) changing scaffold as appropriate .

          6)   After making a chef’s hat and going overbasic hygiene In pairs / small groups children read out the instructions for each other to follow in class to make sandwiches.

         7)   Enjoy as part of a British Day afternoon tea and share recipes in an online blog/ digital / paper, big class book including visuals.

      

    Acces to these resources by clicking here: 

    1. How to make a Jam Sandwich worksheets:Activity 1. Activity 2.     

   2. Making a jam sandwich sequencing cards:

 

3. 3. How to make egg mayonnaise sandwiches:

   RESOURCES TO CELEBRATE ROYAL ASCOT:

   In this file you will find an amazing amount of materiales to get to know Ascot and celebrate it with your students at different levels:

 

  Primary/Secondary

Infant

The Union Jack activity sheet

l  

                         Reading comprehension activities

Queen Elizabeth II and Paddington bear celebrating the Jubilee with an afternoon tea:

HOT CROSS BUNS IN EASTER: ORIGINS and RECIPE

 

Hot cross buns, hot cross buns!
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!

ORIGINS:

Source: Rachel Nuwer for Smithsonian Mazagine:

Delicious hot cross buns—those doughy, raisin-studded delights—are traditionally eaten during Lent, especially in the week leading up to Easter. Marked with an icing or dough cross on top, they've been a holiday staple of some communities for centuries. (Versions of the hot cross bun even appeared in ancient Greece.) Given the baked good's long history, legends and superstitions have had ample time to develop and grow around them. Here are five favorites: 

A 12th-century monk was the first person to mark the bun with a cross.

This monk baked the buns on Good Friday, in honor of the upcoming Easter holiday, IrishCentral reports, and they soon gained popularity around England as a symbol of the holiday weekend. However, the first definite record of hot cross buns comes from a 16th and 17th century text stating: "Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns."

Nowadays the cross might be made of chocolate icing or cream, but, traditionally, it is made of a simple dough or just a knife imprint.

They stay fresh for a whole year.

If you hang a hot cross bun from your kitchen rafters on Good Friday, legend has it that the bread will remain fresh and mold-free throughout the entire year. This harkens back to the body of Christ, which, according to the Bible, did not show any signs of decay after his crucifixion and prior to his resurrection. The bun should be replaced each year on Good Friday. 

They expel bad spirits.

Due to the blessed cross on top, hot cross buns hung in the kitchen are supposed to protect from evil spirits. They're also said to prevent kitchen fires from breaking out, and ensure that all breads baked that year will turn out perfectly delicious. Likewise, taking hot cross buns on a voyage at sea endows the boat with some protection from shipwreck, according to legend.

And cement friendships.

Those who share a hot cross bun are supposed to enjoy a strong friendship and bond for the next year. A line from an old rhyme captures this lore, says Irish Central: "Half for you and half for me, between us two, good luck shall be." 

They're too sacred to eat any old day.

In 1592, Queen Elizabeth I decreed that hot cross buns could no longer be sold on any day except for Good Friday, Christmas or for burials. They were simply too special to be eaten any other day. To get around this, FoodTimeline explains that people baked the buns in their own kitchens—although if they were caught they had to give up all of the illegal buns on their premises to the poor.

So, now you're chance to enjoy! You can buy them or make them at home.

You can celebrate Easter with this Easy hot cross buns recipe:

Ingredients for the buns

• 500g strong white bread flour
• ½ tsp salt
• 2 heaped tsp mixed spice
• 50g caster sugar
• 50g butter , chopped into cubes
• 200g mixed dried fruit
• 7g sachet easy-blend dried yeast
• 200ml milk
• 2 eggs

For the crosses & glaze

• 3 tbsp plain flour
• honey or golden syrup, for brushing

Method

• STEP 1

  Tip the flour into a bowl and stir in the salt, mixed spice and sugar.

• STEP 2

  Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.

• STEP 3

  Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.

• STEP 4

  Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.

• STEP 5

  When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.

• STEP 6

  Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

La Chandeleur

 

Shared by Cristina Moreno:

SCHOOL YEAR: 4^th                                                                         

SUBJECT: Natural Science

TOPIC: La Chandeleur

Estimated TIME/SESSIONS: Two Sessions

LESSON OBJECTIVE: Learn about the French tradition called “La Chandeleur”

CONTENTS/SKILLS:

-          Healthy eating.

-          French traditions.

 Verbs finishing in – ER

DESCRIPTION:

As I teach CLIL in French I decided to prepare this activity for one of the topics I work in class.

Every year on the 2^nd February in France it is celebrated “La Chandeleur” and the traditions says that this day people cook and eat “crêpes”. 

In my classes I usually showed them a video to learn about why this tradition is related with crêpes and then before the pandemic I used to cook some crêpes at home, and I used to cook a few of them in the class so that the student could see how to make them. After the pandemic because of all the sanitary stuff, I buy some chocolate crêpes in Mercadona and I offer them to my pupils.

But I think that now that we are getting back to normality, I can think about cooking again at school.

 

The activity I’m planning consist on:

-          Watch the video about the tradition

-          Divide the class in 5 teams of 5 pupils each

-          Give every group a puzzle with the recipe and the steps to follow

-          Every teams have to put in order the recipe

-          Then, they take and measure the ingredients and they mix them

-          With the help of the teacher, crêpes will be cooked

Finally, students will fill their crêpes with the ingredient they like the most.

RECIPE/s (needed for the activity):

Ingredients:

• -          250g flour
• -          ½ litre milk
• -          30g sugar
• -          3 eggs
• -          1 tablespoon oil
• -          ½ teaspoon salt
• -          For the filling you can use sugar, hot chocolate, honey, cinnamon…

Preparation:

1. -          In a bowl, mix the flour, the sugar and the salt
2. -          Put the eggs and mix all of it.  Add the milk and mix it.
3. -          Finally add the oil and mix it well
4. -          Put the mixture aside and wait for an hour
5. -          In a very hot electric pan, melt some butter and put the dough.
6. -          When one side is cooked, flip it and cook the other side.
7. -          Fill the crêpe with the ingredient you like the best and enjoy it!

VOCABULARY (if specific vocabulary is needed for the activity):

 - Vocabulary  related with cooking instructions in French:

-    Verser

-    Casser

-    Mélanger

-    Ajouter

-    Laisser reposer

-    Cuire

-    Déguster

MATERIALS:

 -          Ingredients for the crêpes

-          Electric pan to make the crêpes

-          5 bowls

-          Scale

-          Whiskes

NOTES/ PIECES OF ADVICE:

The video I usually show them little by little. I stop the recording very frequently in order to see if they are understanding it.

I recommend that the teacher will cook the crêpes on the electric pan because it can be really risky for 9 year-old students.

 

CREDITS

- Links and resources:

https://www.youtube.com/watch?v=0A-EUW1l2-w

https://www.les-coccinelles.fr/lienpage1/lecture/lecture_recette/lecture_recette_crepes/recette_crepes_6_exercices_cp_ce1_collage_texte.pdf

IMAGES: 

https://www.les-coccinelles.fr/lienpage1/lecture/lecture_recette/lecture_recette_crepes/recette_crepes_6_exercices_cp_ce1_collage_texte.pdf