Unit 2 Yummy Foods 二Yummy Foods Unit 2 Unit2 Yummy Foods Learning Objectives In this unit，students are expected to： 1 get to know Peking ducks and the Chinese spirit of perseverance behind it. 2 be able to order and respond in English in a restaurant. 3 understand the two reading passages， practice reading skills，and master important words and expressions in the passages. 4 be able to talk about Chinese traditional festival，the moon festival，and its symbolic meaning of the strong bond among family members. 5 be able to write an Email in English. S 新 经 典 高职英语综合教程 1 教师用书 I. Teaching Objectives Upon completion of this unit，Teacher is expected to have enabled students (Ss) to: have a thorough understanding of the texts both in content and in language. develop Ss’ ability to talk about foods in standard English. work out the project of discussing the food tour Ss had and filling in the table. guide Ss how to write an email. grasp the following key words，expressions and know how to use them properly in context. delicious，spicy，cuisine，seasoning，inspire，blend，spice，ingredient，essential，dipping sauce， Key words delicacy，overcome，rundown，craving，salty，regulate，release，appetite，involve，mild，blame be likely to，go for sth，go away，come down with，used to do，burn up，send a message to，be tied Expressions to，have a hankering for II. Teaching process This unit is designed for 10 periods of classroom instruction. In each of the period，certain tasks are to be completed. The following is a suggested teaching process. 2 Periods 6 Periods 2 Periods Part I: Lead-in Part III: Reading (Intensive & Part IV: Culture, Value and Thoughts Part II: Listening and Speaking Extensive Reading) Part V: Group Work Part VI: Applied Writing Part I and Part II are the warm-up for the whole unit. By practising the topic-related listening and speaking，Ss can get familiar with relevant words，expressions，and English culture. Ss are asked to preview the texts as well as the new words and expressions of the texts for the next class. Text A of Part III is the learning focus of the unit. New words and expressions of both texts are recommended to be introduced to Ss first. In the 1st and 2nd period，Ss are expected to complete pre-reading activities，grasp the content of the text step by step，from the general idea to detailed information. The 3rd period may cover important language points in the text. The 4th period will deal with text-related exercises in class. The 5th and 6th period may be used to cover Text B. Ss are supposed to understand the main idea and find out some detailed information about Text B. The exercises related to Text B can be completed after class. 39 Part IV and Part V can be some teacher facilitated in-class discussion and activities. Ss are given time to watch the video，read aloud and practice，discuss with peers and then give class presentations about the topic. Teacher gives help and feedback. Students are encouraged to be prepared before the class. One separate period may be devoted to Part VI. Ss are required to complete a writing based on the instruction and the guidance from the teacher. T 25 二Yummy Foods Unit 2 III. Background information The history of hot pot The origins of hot pot can be traced to Mongolian horsemen who traveled into China. Weary and hungry，the men supposedly cooked soups in their helmets over open fires and added various meats to the broth. While the practice produces ridiculously warming，tasty results，especially in the winter months，it also naturally encourages hours of eating，drinking，and conversing. In short，hot pot can usually be equated to good times. Hot pot has long been popular in China. More than 1，400 years ago，there were written records. In the seventeenth century，hot pot food became the Qing Dynasty winter food. On the Qing Palace’s menu，“ Hare Hot Pot” and“ Meat Slice Hot Pot” were listed as the first food. During the Jiaqing period，the Qing Palace swayed the“ Millennium Banquet” ( 千叟宴 )，and the number of hot pots used was as many as 1，500. During the Qianlong period，the hot pot flourished in the north and south. Beijing’s clam meat hot pot pattern has been continuously refurbished，and there have been“ Assorted Pots” ( 什锦锅 )，“ White Meat Pots” ，“ Chrysanthemum Fish Pots” ，“ Republican Hot Pots” and so on. The hot pot developed gradually，adapting to historical introduction of vessels，social demands and ingredients，just like China’s dietary development. For instance，it was impossible to have spicy hot pot before huajiao (pricklyash peel) and chili peppers were introduced to China. During the Three Kingdoms period，Emperor Wendi of Wei noted the“ Five-Section Vessel” which could be used to cook different foods at the same time. This vessel is similar to today’s“ 2 in 1 Hot Pot”. In the Southern and Northern Dynasties，bronze was the most common vessel，which gradually evolved into today’s hot pot. This cooking way makes you eat various dishes at the one meal. The nutritious broth used in the pot ensures you can eat nutrition as well as the delicious food at the same time.It is a good way to warm up in the winter season. If you choose to drink a cup of wine during this meal time，you may have a good sleep at night. T 26 新 经 典 高职英语综合教程 1 教师用书 Part I Lead-in I Watch the video and circle the verbs you hear. Then，try to repeat the cooking process of Peking ducks according to the verbs circled. The first step is to separate the skin from the fat. This is very important so the skin can inflate . Therefore， during roasting，the skin can roast separately in this layer of air while the fat melts and keeps the meat moist. That’s the secret of Peking duck. The traditional way to inflate ducks is by blowing into them. With the entrails removed ，boiling water and sugar syrup are poured over the duck to tighten the skin. It’s hung up to dry for 4 hours and then it’s ready to roast. After an hour of roasting，our duck is ready to eat . The chef’s personal experience embodies the Chinese spirit of looking forward rather than complaining. separate be hung up roast • inflate • removed • be ready • blowing • poured to eat II Talking. Group work. Tell your friends something about your favorite food. You might use the following hints. My favorite food is ... / I like ... best / ... is my favorite. It’s a 地名 food/snack/dish/dessert ... / It’s popular in 地名/ The origin of ... is 地名 . It is crunchy ( 脆的). / ... ( 肉类) is tender ( 软嫩). / ... is chewy ( 有嚼劲的 ). / ... is juicy ( 多汁的 ). It’s delicious/tasty/nasty/tasteless. ... is sweet/sour/spicy/bitter/salty/bland. S 40 二Yummy Foods Unit 2 Part I IV. Teaching Guide and Reference Answers Lead-in Part I Lead-in I Watch the video and circle the verbs you hear. Then，try to repeat the cooking process of Peking ducks according to the verbs circled. Exercise I The video watching part is mainly to arouse Ss’ interest and lead them to think about the topic. The exercises in this separate inflate ， The first step is to the skin from the fat. This is very important so the skin can . Therefore part are intended for Ss to grasp the main idea of the video and catch some detailed information. during roasting，the skin can roast separately in this layer of air while the fat melts and keeps the meat Before playing the video，go through the scripts with Ss. Ask Ss to circle the verbs they recognize. Then have Ss moist. That’s the secret of Peking duck. The traditional way to inflate ducks is by blowing into them. predict the main idea of the video based on their understanding of pictures and sentences. Play the video and check Ss ’ answers. If Ss can’t catch up with the video，Teacher can show them some screenshots. removed ， poured tighten ’ With the entrails boiling water and sugar syrup are over the duck to the skin. It s Encourage Ss to talk about the cooking procedures of other dishes. hung up to dry for 4 hours and then it’s ready to roast. After an hour of roasting，our duck is ready to eat . Video scripts Beneath the modern face of the capital，there are small pockets of the city，where it seems little has changed for The chef’s personal experience embodies the Chinese spirit of looking forward rather than complaining. centuries，and there is still a strong sense of tradition. To see how traditional cooking is being kept alive，Ching and I are headed to a backstreet restaurant in one of the hutong districts，old neighbourhoods that survived the city’s often brutal modernization. ’ separate be hung up roast Man: This looks quite dodgy. Are you sure it s here? • • removed • be ready inflate We are meeting a chef who returned to the capital after the reforms. He’s been responsible for preserving what，I • blowing • poured to eat think，is Beijing’s greatest culinary tradition，Peking duck. Man: Ching，I think in my lifetime I’ve cooked，perhaps，10，000 ducks. II Talking. Woman: 10，000! Group work. Tell your friends something about your favorite food. You might use the following hints. Man: Yes，I’d like to see how they make them，traditionally.