FINGER IN THE PIE: DISCRIMINATING AND TALKING ABOUT SENSES IN FOOD

 

Click on the image to access to all the worsheets and materials of this great activity.

Activity created by Petrina Moir:

6. A FINGER IN THE PIE

Food items of your selection will be distributed in small paper glasses on four trays for this sense testing. 

Learners will have a fixed time to complete the 1. chart below with the appropriate adjective which best defines these senses: smell,touch-texture. 

Find posters with adjectives and sayings related to these senses below.

Sounds related to food will also be defined in a different activity also described in the chart and with alternative activites shown below.

1. Table to register the food identification and descriptive adjectives

2. SIGHT

3. SMELL

4. TOUCH

5. TASTE

Click here to listen to "People who can taste words"

6. SOUND

Students could implement modals to speculate or they can create their own to tell a story:

Ex: They might be setting the table

6.1. Silently cooking: great video which shows images of kitchen activities and how they sound.

https://youtu.be/jt5LytgPzMM

6.2. Sound effects in the kitchen:

https://www.youtube.com/watch?v=UMAyBWT8-Ss

APPLE CRUMBLE WITH CUSTARD

 

Shared by Mª Luisa Santos Díez: 

SCHOOL YEAR:  2021- 2022                                                                     SUBJECT: English TOPIC: Cooking Estimated TIME/SESSIONS: 2 sessions: 1h 45m	LESSON OBJECTIVE: Making a British recipe: apple crumble with custard following the instructions. CONTENTS/SKILLS: useful functional language and topic based vocabulary.
DESCRIPTION: This recipe will be the first of our cookbook. Students will be asked to choose their own to do something similar. We will read it first and we will focus on vocabulary and pronunciation. We may watch the video of Jamie Oliver cooking this recipe in a Christmas version. Students will prepare the recipe either at school in the kitchen or in their houses.
RECIPE: APPLE CRUMBLE WITH CUSTARD INGREDIENTS: CRUMBLE: 300 g plain flour, sieved A pinch of salt 175 g unrefined brown sugar 200 g unsalted butter, cubed and at room temperature A knob of butter for greasing FILLING: 450 g apples, peeled, cored and cut into 1 cm pieces 50 g unrefined brown sugar. 1 tablespoon plain flour. 1 pinch ground cinnamon METHOD 1.- Preheat the oven to 180ºC/ 350º F. 2.- Place the flour, salt and sugar in a large bowl and mix well. Take a few cubes of butter at a time and rub into the flour mixture. Keep rubbing until the mixture looks like breadcrumbs. 3.- Place the apples in a large bowl and sprinkle the sugar, flour and cinnamon. Stir well, being careful not to break up the fruit. 4.- Grease a 24-cm ovenproof dish with butter. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. 5.- Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture is bubbling. 6.- Serve with thick cream or custard.

VOCABULARY: To sieve: remove lumps. To core: take out the centre of a fruit (usually apples) To preheat: heat before cooking. To stir: mix. To sprinkle: (grain or powder: scatter//liquid: apply in small drops) To rub in: spread and cause to be absorbed. A pinch of salt/ground cinnamon: the amount you can hold between your thumb and first finger. A knob of butter: a small lump of a substance. Crumble: sweet baked pie.

MATERIALS: 1.- A handout of the recipe. 2.- Kitchen utensils. 3.- Ingredients. NOTES/ PIECES OF ADVICE: Students could be asked to bake this recipe at home and record a video of the preparation process to share with their classmates. CREDITS: The Burlington Cookbook, Burlington Books for the recipe. Christmas Apple Crumble | Jamie Oliver

A MATTER OF TASTE

 

Shared by Inés Miguel Castañeda:

SCHOOL YEAR: Vocational Studies

SUBJECT: English conversation for VET.

TOPIC: Food & beverage tasting.

Estimated TIME/SESSIONS: 2 hours / 2 session

LESSON OBJECTIVE: Acquiring vocabulary on adjectives to describe food and beverages.

CONTENTS/SKILLS:

UC1051_2: Communicate in English in hospitality services.

UC1052_2 & UC1046_2: Develop food and beverage service processes.

DESCRIPTION:

 

The activity is designed for first‐year Vocational Education and Training (VET) students following a Higher Technician in Kitchen Management cycle. These students have enrolled in a bilingual scheme including a CLIL module on “Pre‐processing and Preservation Processes in Cooking” plus a non‐compulsory two‐hour a week module on EFL conversation on top of the compulsory English module. The activity is to be developed in said conversation module as an expansion of the basic vocabulary on food and beverage description provided by their English module.

The activity takes place in the sensory library of CIFP La Flora (see images) and develops as follows:

 1^st session (50’): The eleven students are divided into mixed‐ability groups (4 + 4 + 3). Then, each student is given a worksheet (see annexes) with a grid containing the following information in each column:

•      Vocabulary: English adjectives to describe taste and texture.

•      Meaning: blank space to be filled in with a synonym or brief description for the student information.

•      Description of food (F), drink (D) or both (B): to decide on adjective rightness to describe one or both of them.

•      Ingredient: blank space to be filled in with the name of a raw material item from the library contents which exemplifies the described taste or texture.

•      Recipe: blank space to be filled in with a possible elaboration containing the chosen ingredient.

Next, students are instructed to pick and choose from the crystal jars in the library cabinet to see, smell, touch and taste possible ingredients, replacing them to their original location as soon as possible. Group members have to reach an agreement on the best ingredient per adjective and recipe per ingredient.

 

2^nd session (50’): Groups gather together and go briefly through worksheet notes in order to catch up. Afterwards and on a round per adjective basis, each group presents its chosen ingredient and suggested recipe in front of the teacher or, ideally, a panel of experts (i.e. teachers of EFL, prep and/or raw materials). The role of speaker has to be performed by each group member in turn so every student in the class has a chance to practice oral skills. Finally, the teacher or experts rate group performance (e.g. 1 poor – 2 average – 3 excellent) according to ingredient suitability and recipe originality and deliver group scores.

One good thing about this activity is that it contributes to the expected learning outcomes associated to the cycle, being the following especially relevant:

•      Identification of organoleptic characteristics and applications in raw materials selection (“Raw Materials Stock Control” module).

•      Identification of the most representative products and preparations in the Spanish and International gastronomy (“Gastronomy and Nutrition” module). 

RECIPE/s: Student’s own answer. 

VOCABULARY: Provided in the worksheet (annexes). See below

MATERIALS:

 

•      Worksheet (see annexes below)

•      Sensory library contents (see images below) 

NOTES/ PIECES OF ADVICE: The activity can be performed as a contest.

CREDITS:  

 

WordReference list on food tastes and textures

https://lists.wordreference.com/show/Food‐tastes‐and‐textures.26/

 

Biblioteca Sensorial ICULINARIA

http://www.iculinaria.es/

 

Europass Diploma Supplement for Higher Technician in Kitchen Management

https://www.todofp.es/dam/jcr:4b59d6be‐2a51‐4c62‐93d8‐5de50bfb2fd7/n‐tsdireccioncocinaenpdf.pdf

ANNEXES:

PREPPING FISH

 

Shared by Alfonso Varona:

SCHOOL YEAR:          

SUBJECT: Pre-Processing and Preservation Processes in Cooking

TOPIC: How to fillet every fish

Estimated TIME/SESSIONS: 6 hours

LESSON OBJECTIVE: distinguish and fillet fish

CONTENTS/SKILLS:  Use of specific knives

DESCRIPTION:

The variety of fish that you can fillet is very wide. Among the white-fleshed fish, hake is the most common, but you can also choose from sole, forkbeard, white salmon, white salmon, silverside, sea bass, gatuzo, fish, stick, grouper, pollack, lemon fish and chicken of the sea, among the most commercially available.

Start by making a cut between the tail of the SOLE and the body. Then cut around the head being careful not to separate it. Make a cut from the head to the tail on one side of the fish. Then insert the knife through the tail and cut the fish fillet by leaning from the central bone to the head.

Then cut the backbone with scissors to keep the head.

The Sole, like all flat fish, will have a dark side and they will have a light side. But no taste difference between the two. 

RECIPE: Sole Colbert

 

Sole Colbert is a French way of cooking Dover sole with a parsley butter – It’s pretty simple to do, but it looks impressive, so it makes a nice main course for a special dinner. Or you can simply multiply the ingredients if you’re making it for a dinner party. Serve with steamed new potatoes and French beans.

    ·         20 g flour

·         Salt and freshly ground black pepper

·         2 dl milk

·         60g day-old white breadcrumbs

·         2 lemon sole fillets, skinned if you prefer, and trimmed

·         2 dl olive oil

·         For The Parsley Butter:

·         About 45g butter

·         1 lemon

·         1 c/s chopped fresh parsley

 

To make the parsley butter: 

 

-Soften the butter in a bowl. Grate in the zest from half the lemon (keep other half for garnish).

 

-Add the parsley and a squeeze of lemon juice. Mix well, then form the butter into a roll in paper or foil, and chill until firm.

 

-Mix flour with seasoning and milk in a shallow bowl to make a batter. Put crumbs on a large sheet of paper or baking tray.

-Dip each piece of fish in the batter, then in the breadcrumbs to coat them all over.

-Heat half of the oil in a frying and fry the fish, skin- side up, for 2-3 minutes, until golden brown. Flip over and cook for a minute.

-Put the fish on 2 hot plates, adding a couple of slices of parsley butter per portion.

-Serve with lemon wedges.

VOCABULARY:

Sole Colbert

Skinless

Boneless

Flat

Sand

Flat out

Sharp angle

Spin round

MATERIALS:  

Fish knife

Scaler  

Tweezers

Scissors

Frying pan

bowl

NOTES/ PIECES OF ADVICE:

You can spread half of the butter to the middle of the fish before you cover it in batter. Make a cut into the fish to form a small pocket. Spread a little parsley butter 

inside, then close it up and batter and crumb the fish as before. The butter will melt as you cook the fish, and flavour it even more.

CREDITS: 

Cruz, M. 2019 How to fillet every fish. Retrieved from Epicurious:

https://www.youtube.com/watch?v=wcueSXGueJs

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

 

Shared by Asunción Mediavilla:

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.