Level: Beginner-Intermediate
Culinary English
Directions:
Look for the following culinary terminology, it goes along with the Knives Power Point Presentation on Quia. After you are done reading and studying the terminology and the Power Point Presentation, go on to Quia and do the practice activities to evaluate and test your knowledge and understanding of the material. Use these resources to memorize them for our oral group activity Chef-pardy. Good luck!
1. Go to Atomic Gourmet and look for the following definitions:
- Back of the House
- Au jus
- 86
- Antipasto
- A la carte
- Butterfly
- Menu
- Confit
- Count
- Pare
- Batter
- GBD
- Dessert
- Weight
- Julienne
- Deuce
- Mince
- Appetizer
- Medium
- Front of the House
- Flambé
- Entrée
- Dice
- Sauté
3. Go to Quia and do the practice exercises.
Next Week the class will be divided into two groups and we will play Chef-pardy. The team that gets the most correct answers will win 10 extra credit points. The other group will win 5 extra credit points.
Lesson Review:
1. How will you use this resource to meet the needs of your instructional purposes?
This resource will help me provide students with the information they need to know from the lesson in a more interactive and unusual way. Students will be able to interact with the vocabulary and the lesson in a different way; it will not be like in a lecture where the material is static between the teacher and the student, here students will be able to play with the material for better understanding.
2. Why is this topic, information or content appropriate for the lesson you plan to create (e.g., level of authenticity, relevance to target language, register, accuracy, interest level, and motivation)?
Culinary students are always eager to learn terminology that will help them communicate with other chefs in the future. The professional kitchen has its own language, its own jargon that only chefs understand and is foreign to those who are not in the field. There are a lot of words that we usually encounter that come from French that we loosely use without understanding. Puerto Rican culinary students don't only have to learn English vocabulary and terminology but also French terminology. This lesson brings a lot of relevance to the field that it is being studied. This lesson is not for common English learners but for EAP students.
3. Are the format, organization, design and language level of this resource appropriate for your instructional goals?
The way the lesson is structured, the resources fit very well with the material supposed to be taught in the program. I think that having students work individually in a vocabulary activity is beneficial and cost efficient. Students might feel more comfortable learning on their own pace going forward and back between the presentation and the internet for help. Using activities for review and comprehension is also positive and appropriate for the lesson. As students use the flashcards, the matching activity and the other activities they are interacting with the material which will help with memorization and association for when the oral activity happens.
4. What are the potential problems, either language based or technical that you may need to troubleshoot or prepare for?
Students might encounter problems with compatibility depending on the OS they are using. When creating this activity I used Mac and the .doc presentations worked correctly with my system, but some students might not be so lucky. In this case I can send struggling students an email with the presentations which they can open on their browsers without problem. Students might also encounter problems with accessing Quia. I will make sure to check the resource before giving the class and asking students to use the page.