(共32张PPT)
上外版高中英语必修二
Critical
Thinking
&
Further
Exploration
Unit
2
Animals
Period
7
Lead
in
Critical
Thinking
The
Goal
of
Education
The
natures
of
critical
thinking:
1.
Inquiry
2.
Grouping
information
3.
Seeing
things
from
a
different
perspective
4.
categorizing
information
5.
...
...
Lead
in
Hyponymy
(上下义关系)
is
in
effect
categorizing
information.
A.
top
category
B.
sub-categories
Categorizing
Information
utensils
knives
spoons
pots
pans
What
categories
(类别)
are
listed
in
the
table?
Lead
in
Categorizing
Information
A.
country
B.
food-related
items
Let's
do
it.
I.
Reflect
on
what
you
have
learned
about
food
and
culture
in
this
unit,
and
put
the
information
into
different
categories
in
the
diagram.
Some
examples
are
given.
Categorizing
Information
Let's
do
it.
Categorizing
Information
France
China
America
Typical
dishes
French
king's
cake,
bread
rice,
noodles,
buns,
...
hamburgers
Eating
utensils
forks
chopsticks
forks
Table
manners
gentlemen
pulling
the
chair
for
ladies
seniors
first
ladies
first
at
formal
feast
Group
Work
II.
Do
you
find
any
difference(s)
between
the
information
in
the
diagram
and
your
existing
knowledge
or
experience
of
Chinese
food
and
culture?
Refer
to
some
reliable
resources
and
try
to
explain
the
differences
if
there
are
any.
Categorizing
Information
I
notice
that
French
people
eat
cakes
and
bread
every
meal.
Chinese
people
eat
buns,
rice
and
noodles
every
meal.
I
like
bread
and
cakes.
I
eat
them
as
snacks.
But
I
cannot
accept
bread
(cakes)
plus
meat
and
vegetables
at
lunch.
Not
the
flavor!
Group
Work
Categorizing
Information
Why
do
Frenchmen
eat
bread
and
cakes,
while
Chinese
people
eat
rice,
buns
and
noodles?
Historically,
wheat
and
stone
mill
originated
from
the
Middle
East.
For
thousands
of
years,
people
in
the
Middle
East
and
European
countries
have
ground
wheat
into
flour
and
baked
the
dough
into
bread.
Baking
and
toasting
have
become
prevalent
and
bread
has
become
the
daily
food
in
European
countries.
Group
Work
Categorizing
Information
Before
wheat
and
mill
were
introduced
to
China,
Chinese
used
to
cook
rice
by
boiling
and
steaming
it
in
clay
containers
two
thousand
years
ago.
Our
ancestors
were
used
to
cooking
food
by
steaming,
boiling
and
stewing.
Later,
a
diversity
of
cooking
utensils
were
invented
like
bronze
and
iron
pots,
which
were
more
convenient
for
boiling,
steaming
and
stewing.
So
when
flour
appeared
in
China,
people
made
it
into
buns
and
noodles
to
fit
into
the
traditional
cooking
methods.
Group
Work
Categorizing
Information
Traditional
Cooking
Methods
China
steaming,
boiling,
frying
and
stewing,
European
countries
baking,
frying,
grilling
(烧烤),
Research
Project
Introducing
food
traditions
of
a
particular
Culture
√
Traditional
Italian
Foods
of
Tuscany
√
√
Home-Made
Fresh
Pasta
√
√
Mushroom
Pasta
√
√
Biscotti
Research
Project
As
the
birthplace
of
European
Renaissance,
Tuscany
cuisine
is
unique
in
its
flavors.
Local
people
would
use
fresh
vegetable
and
home
made
produces
to
cook
and
share
foods
with
family
and
friends.
Tuscany
Home-Made
Fresh
Pasta
Research
Project
1.
two
cups
of
fine
flour
2.
three
fresh
eggs
3.
some
semolina
flour
(粗面)
Tuscany
Home-Made
Fresh
Pasta
Home-Made
Pasta
Dish
Research
Project
Home-Made
Pasta
Dish
1.
putting
flour
onto
the
workspace;
2.
making
a
small
well
in
the
flour;
3.
cracking
the
egg
into
the
well;
4.
mixing
the
egg
with
the
flour
with
your
fingers;
5.
adding
another
eggs
and
mixing
until
you
get
an
elastic
dough;
Tuscany
Home-Made
Fresh
Pasta
Research
Project
6.
resting
the
dough
(醒面)
for
at
least
30
minutes;
7.
using
the
pasta
machine
to
roll
the
dough
into
pasta;
8.
keeping
rolling
the
pasta
dough
until
you
get
a
thin
pasta
sheet;
9.
adding
the
proper
cutter
to
the
machine
and
slice
the
pasta;
10.
dusting
the
pasta
with
semonlina;
Tuscany
Home-Made
Fresh
Pasta
Research
Project
1.
the
most
common
herb
-
basil
(罗勒)
4.
pasta
sauce:
crushed
basil
leaves
with
oil
and
garlic
and
pine
nuts
2.
Italian
parsley;
Herbs
and
Spices
for
Pasta
Sauce
3.
spices:
black
pepper,
ginger
and
garlic;
Research
Project
1.
200g
local
fresh
mushrooms
2.
or
a
combination
of
fresh
and
dry
mushrooms
3.
bunch
of
parsley
Mushroom
Pasta
5.
one
red
onion
4.
two
stalks
of
celery
6.
two
cloves
of
garlic
7.
40g
butter
and
olive
oil
8.
some
dry
Vermouth
(一种干红酒)
Research
Project
1.
chopping
the
parsley
finely,
putting
it
aside
for
later
use;
2.
slicing
the
fresh
mushrooms;
or
chopping
the
water-soaked
dry
mushrooms
evenly;
3.
chopping
the
celery
into
small
blocks
Mushroom
Pasta
Preparing
the
ingredients
4.
chopping
the
garlic
and
the
onion;
5.
putting
all
the
above
ingredients
in
a
big
plate
for
use;
Research
Project
1.
heating
up
the
pan,
then
the
oil
in,
waiting
for
the
oil
smoking,
then
the
mushrooms
in
first;
2.
the
fresh
mushrooms
fried
a
while,
then
dry
mushrooms
in,
followed
by
celery,
red
onion,
garlic,
some
salt;
Mushroom
Pasta
－
Cooking
Process
3.
cooking
it
with
gentle
heat
to
bring
out
all
the
flavors;
4.
adding
some
dry
Vermouth,
then
some
butter
in
and
cooking
with
gentle
heat;
Research
Project
5.
after
butter
melting
in
the
pot,
and
a
nice
rich
sauce
is
done;
6.
finally,
adding
the
chopped
Italian
parsley
in
and
stirring
it
through
the
sauce;
Mushroom
Pasta
－
Cooking
Process
7.
then
cooking
the
pasta,
putting
the
pasta
in
strong
rolling
boiling
water,
stirring
it
to
prevent
the
pasta
from
sticking
together;
8.
three
to
five
minutes
for
boiling
fresh
pasta;
Research
Project
9.
adding
the
drained
pasta
to
the
sauce,
stirring
them
to
make
sure
the
sauce
entirely
covering
the
pasta;
now
ready
to
serve;
Mushroom
Pasta
－
Last
Step
10.
before
serving,
grinding
some
cheese
over
the
dish
to
add
some
salty
flavor
or
shaving
some
black
truffle
(松露)
over
the
dish;
Research
Project
Tuscany
Biscotti
(Biscuit)
1.
Durum
wheat
was
introduced
into
Italy
by
the
Arabs
in
7th
century;
4.
Tuscany
biscotti
is
the
most
featured
traditional
food.
2.
Generally
authentic
Italian
pasta
is
made
of
Durum
wheat
flour.
3.
Pasta
is
considered
as
the
national
food
of
Italy.
Research
Project
Ingredients
of
Tuscany
Biscotti
1.
a
cup
of
Caster
sugar
4.
two
cups
of
flour
2.
150g
butter
3.
three
eggs
5.
lemon
rind
(柠檬皮)
6.
a
cup
of
mixed
nuts
Research
Project
Tuscany
Biscotti
－
Cooking
Process
1.
butter
in
the
bowl,
caster
sugar
in,
4.
then
flour
in
the
thin
even
paste;
2.
mixing
butter
and
sugar
for
a
while;
3.
then
eggs
in,
mixing
butter,
sugar
and
eggs
into
a
paste;
5.
stirring
the
flour
in
the
paste
until
it
becomes
a
dough-like
mixture;
6.
adding
lemon
rind
and
nuts
in;
Research
Project
Tuscany
Biscotti
－
Cooking
Process
7.
mixing
the
dough
with
your
hand;
10.
then
removing
it
from
the
oven
to
let
it
cool
down;
8.
taking
the
dough
out
and
putting
it
on
a
tray
with
paper;
9.
then
into
an
oven
of
180
degrees
Celsius
for
25
minutes;
11.
then
slicing
the
bread
into
pieces
for
a
second
baking;
Research
Project
Tuscany
Biscotti
－
Cooking
Process
12.
dusting
the
oven
tray
with
sugar;
15.
baking
them
again
with
160
degrees
Celsius
for
10
minutes;
13.
placing
the
sliced
bread
on
the
tray;
14.
dusting
sugar
again
on
the
slices
of
bread;
16.
now
the
biscuit
ready
to
serve;
Research
Project
Tuscany
Biscotti
－
Serving
With
Holy
Wine
1.
dipping
the
biscotti
into
the
Holy
wine
and
eat
it;
2.
the
biscotti
and
Holy
wine
are
cultural
flavor
of
Italy;
3.
Because
it
is
twice
baked,
the
biscotti
is
hard
and
crispy,
and
it
is
easy
to
keep
them
for
a
week.
Summary
What
have
we
learn
today?
√
√
Hyponymy
is
in
fact
categorizing
information
√
Critical
thinking:
categorizing
information
√
√
Europeans
eating
bread
vs.
Chinese
eating
buns,
rice
and
noodles
√
Research
Project:
traditional
Italian
foods
of
Tuscany
√
√
Home-Made
Fresh
Pasta
√
√
Mushroom
Pasta
√
√
Biscotti
Homework
Research
Project
Make
a
slide
show
presenting
the
cooking
process
of
a
traditional
Chinese
food
References
References
Tengxun
Videos.
“A
Bite
of
Italy”
from
Fine
Food
in
the
World.
谢谢
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上外版2020年高中英语必修二
Unit
3
FOOD
Period
7
教学设计
Critical
Thinking
&
Further
Exploration
课题
Critical
Thinking
&
Further
Exploration
单元
Unit
3
学科
English
年级
Senior
Grade
1
教材分析
Critical
Thinking
is
designed
to
for
students
to
learn
to
categorizing
information;Further
Exploration
is
for
students
to
do
some
research
on
foods,
dining
customs
and
cultural
flavors
around
the
world.
教学目标与核心素养
1.
Knowledge
objectives:
learning
to
categorize
information;learning
to
do
some
research
work
on
foods
and
cultural
flavors;Skill
objectives:
learning
to
do
use
online
information;
learning
to
do
research
by
categorizing
information;Emotional
objectives:
being
open-minded
for
different
foods
and
cultural
flavors;respecting
foods
varieties
and
culture
diversities;
4.
Thinking
quality
objectives:
categorizing
information;
重点
research
on
varieties
of
traditional
foods
and
cultural
flavors;
难点
reasons
behind
the
food-related
cultural
differences:Why
are
bread
and
cheese
the
daily
meals
for
westerners
while
Chinese
eat
buns,
rice
and
noodles?
教学过程
教学环节
教师活动
学生活动
设计意图
导入
listing
the
elements
of
critical
thinking
we
learned
until
now;categorizing
is
in
fact
hyponymy
(上下义关系)；an
example
of
categorizing
informationC
1.
getting
a
quick
review
of
the
elements
of
critical
thinking
we
have
learned;2.
understanding
theconcept
of
category;3.
recognizing
the
categories
applied
in
the
example
table;
1.
grouping
the
elements
of
critical
thinking
discussed
before;2.
illustrating
how
to
categorize
information;
讲授新课
PPT
5-6,
“Let’s
do
it.”Categorizing
InformationReflect
on
what
you
have
learned
about
food
and
culture
in
this
unit,
and
put
the
information
into
different
categories
in
the
diagram.
Some
examples
are
given.
France:
Typical
dishes:
French
king's
cake,
bread,
...Eating
utensils:
forkTable
manners:
gentlemen
pulling
the
chair
for
ladiesChinaTypical
dishes:
rice,
noodles,
buns
and
dumplings
...Eating
utensils:
chopsticksTable
manners:
seniors
firstAmericaTypical
dishes:
hamburgersEating
utensils:
forkTable
manners:
ladies
first
at
formal
feastPPT
7-10,
“Group
Work”II.
Do
you
find
any
difference(s)
between
the
information
in
the
diagram
and
your
existing
knowledge
or
experience
of
Chinese
food
and
culture?
Refer
to
some
reliable
resources
and
try
to
explain
the
differences
if
there
are
any.
PPT
7-9,
“Group
Work”Boy
1:
I
notice
that
French
people
eat
cakes
and
bread
every
meal.Backpack
Girl:
Chinese
people
eat
buns,
rice
and
noodles
every
meal.Boy
2:
I
like
bread
and
cakes.
I
eat
them
as
snacks.
But
I
cannot
accept
bread
(cakes)
plus
meat
and
vegetables
at
lunch.
Not
the
flavor!Question
Mark
Girl:
Why
do
Frenchmen
eat
bread
and
cakes,
while
Chinese
people
eat
rice,
buns
and
noodles?Smiling
Face:
Historically,
wheat
and
stone
mill
originated
from
the
Middle
East.
For
thousands
of
years,
people
in
the
Middle
East
and
European
countries
have
ground
wheat
into
flour
and
baked
the
dough
into
bread.
Baking
and
toasting
have
become
prevalent
and
bread
has
become
the
daily
food
in
European
countries.
Boy
2:
Before
wheat
and
mill
were
introduced
to
China,
Chinese
used
to
cook
rice
by
boiling
and
steaming
it
in
clay
containers
two
thousand
years
ago.
Backpack
Girl:
Our
ancestors
were
used
to
cooking
food
by
steaming,
boiling
and
stewing.
Smiling
Face:
Later,
a
diversity
of
cooking
utensils
were
invented
like
bronze
and
iron
pots,
which
were
more
convenient
for
boiling,
steaming
and
stewing.
So
when
flour
appeared
in
China,
people
made
it
into
buns
and
noodles
to
fit
into
the
traditional
cooking
methods.PPT
10,
“Categorizing
Information”Traditional
Cooking
MethodsChina:
steaming,
boiling,
stewing,
and
fryingEuropean
countries:
baking,
frying,
grilling
(烧烤)PPT
11-27,
“Research
Project”PPT
11,
Introducing
food
traditions
of
a
particular
Culture
√Traditional
Italian
Foods
ofTuscany
√
√
Home-Made
Fresh
Pasta√
√
Mushroom
Pasta√
√
BiscottiPPT
12-15,
PPT
12,“Tuscany
Home-Made
Fresh
Pasta”
As
the
birthplace
of
European
Renaissance,
Tuscany
cuisine
is
unique
in
its
flavors.
Local
people
would
use
fresh
vegetable
and
home
made
produces
to
cook
and
share
foods
with
family
and
friends.PPT
13,
Home-Made
Pasta
DishIngredients:two
cups
of
fine
flourthree
fresh
eggsthree
fresh
eggsPPT
14,1.
putting
flour
onto
the
workspace;2.
making
a
small
well
in
the
flour;3.
cracking
the
egg
into
the
well;
4.
mixing
the
egg
with
the
flour
with
your
fingers;5.
adding
another
eggs
and
mixing
until
you
get
an
elastic
dough;
PPT
15,6.
resting
the
dough
for
at
least
30
minutes;7.
using
the
pasta
machine
to
roll
the
dough
into
pasta;8.
keeping
rolling
the
pasta
dough
until
you
get
a
thin
pasta
sheet;
9.
adding
the
proper
cutter
to
the
machine
and
slice
the
pasta;10.
dusting
the
pasta
with
semonlina;PPT
16,
“Pasta
sauce”Ingredients:1.
the
most
common
herb
-
basil
(罗勒)2.
Italian
parsley;
3.
spices:
black
pepper,
ginger
and
garlic;
4.
pasta
sauce:
crushed
basil
leaves
with
oil
and
garlic
and
pine
nutsPPT
17-21,
“mushroom
pasta”PPT
17,1.
200g
local
fresh
mushrooms2.
or
a
combination
of
fresh
and
dry
mushrooms3.
bunch
of
parsley4.
two
stalks
of
celery5.
one
red
onion6.
two
cloves
of
garlic7.
40g
butter
and
olive
oil8.
some
dry
Vermouth
(一种干红酒)PPT
18,
“preparing
the
ingredients”1.
chopping
the
parsley
finely,
putting
it
aside
for
later
use;2.
slicing
the
fresh
mushrooms;
or
chopping
the
water-soaked
dry
mushrooms
evenly;3.
chopping
the
celery
into
small
blockschopping
the
garlic
and
the
redonion;putting
all
the
above
ingredients
in
a
big
plate
for
use;PPT
19-20,
“Cooking
process”1.
heating
up
the
pan,
then
the
oil
in,
waiting
for
the
oil
smoking,
then
the
mushrooms
in
first;
2.
the
fresh
mushrooms
fried
a
while,
then
dry
mushrooms
in,
followed
by
celery,
red
onion,
garlic,
some
salt;
3.
cooking
it
with
gentle
heat
to
bring
out
all
the
flavors;4.
adding
some
dry
Vermouth,
then
some
butter
in
and
cooking
with
gentle
heat;5.
after
butter
melting
in
the
pot,
and
a
nice
rich
sauce
is
done;
finally,
adding
the
chopped
Italian
parsley
in
and
stirring
it
through
the
sauce;
then
cooking
the
pasta,
putting
the
pasta
in
strong
rolling
boiled
water,
stirring
it
to
prevent
the
pasta
from
sticking
together;three
to
five
minutes
for
boiling
fresh
pasta;
PPT
21,
“the
last
step
of
mushroom
pasta”adding
the
drained
pasta
to
the
sauce,
stirring
them
to
make
sure
the
sauce
entirely
covering
the
pasta;
now
ready
to
serve;
before
serving,
grinding
some
cheese
over
the
dish
to
add
some
salty
flavor
or
shaving
some
black
truffle
(松露)
over
the
dish;
PPT
22,
“Tuscany
Biscotti
(Biscuit)”Durum
wheat
was
introduced
into
Italy
by
the
Arabs
in
7th
century;Generally
authentic
Italian
pasta
is
made
of
Durum
wheat
flour.Pasta
is
considered
as
the
national
food
of
Italy.
Tuscany
biscotti
is
the
most
featured
traditional
food.PPT
23,
“Ingredients
of
Tuscany
Biscotti
”1.
a
cup
of
Caster
sugar2.
150g
butter3.
three
eggs4.
two
cups
of
flour5.
lemon
rind
(柠檬皮)6.
a
cup
of
mixed
nutsPPT
24,
Tuscany
Biscotti－Cooking
Process
butter
in
the
bowl,
caster
sugar
in;mixing
butter
and
sugar
for
a
while;
then
eggs
in,
mixing
butter,
sugar
and
eggs
into
a
paste;then
flour
in
the
thin
even
paste;stirring
the
flour
in
the
paste
untilit
becomes
a
dough-like
mixture;
6.
adding
lemon
rind
and
nuts
in;PPT
25,
7.
mixing
the
dough
with
your
hand;8.
taking
the
dough
out
and
putting
it
on
a
tray
with
paper;9.
then
into
an
oven
of
180
degrees
Celsius
for
25
minutes;10.
then
removing
it
from
the
oven
to
let
it
cool
down;11.
then
slicing
the
bread
into
pieces
for
a
second
baking;PPT
26,12.
dusting
the
oven
tray
with
sugar;13.
placing
the
sliced
bread
on
the
tray;14.
dusting
sugar
again
on
the
slices
of
bread;15.
baking
them
again
with
160
degrees
Celsius
for
10
minutes;
16.
now
the
biscuit
ready
to
serve;PPT
27,
Tuscany
Biscotti
-
Serving
With
Holy
Wine1.
dipping
the
biscotti
into
the
Holy
wine
and
eat
it;2.
the
biscotti
and
Holy
wine
are
cultural
flavor
of
Italy;3.
Because
it
is
twice
baked,
the
biscotti
is
hard
and
crispy,
and
it
is
easy
to
keep
them
for
a
week.
PPT
28,
SummaryWhat
have
we
learn
today?√
Critical
thinking:
categorizing
Information√√Hyponymy
is
in
fact
categorizing
information
√√Europeans
eating
bread
vs.
Chinese
eating
buns,
rice
and
noodles√
Research
Project:
traditional
Italian
foods
of
Tuscany
√√Home-Made
Fresh
Pasta
√√
Mushroom
Pasta
√√
BiscottiPPT
29,
Homework
Research
ProjectMake
a
slide
show
presenting
the
cooking
process
of
a
traditional
Chinese
food
(1)
Let’s
do
it;
(2)Group
Work
(3)
Research
Work;All
these
activities
can
be
carried
out
individually,
in
pair
work
or
group
work.Students
shall:(1)
reviewing
what
we
have
learned
in
Unit
3;(2)
picking
out
the
proper
information
to
fill
in
the
blanks;(3)
referring
to
books,
magazines
or
online
resources
to
ensure
the
validity
of
the
information;Students
shall
refer
to
books
or
search
online
for
more
information
of
the
reasons
why
Frenchmen
and
Chinese
differ
in
the
daily
meals－bread
and
cheese
vs.
rice,
noodles
and
bunsStudents
are
invited
to
give
their
opinions
or
present
pictures
on
the
topic.
Interactions
between
students,
pictures
and
teachers
are
welcomed.Students
may
present
pictures
and
videos
of
cooking
methods
of
both
China
and
European
countries
here.Here
students
may
learn
about
Italian
traditional
pasta
food.Students
may
make
a
comparison
between
Chinese
noodles
and
Italian
pasta.Students
may
find
that
Italian
pasta
is
quite
similar
to
Chinese
noodle
in
terms
of
the
making
process.Students
may
find
that
eating
pasta
with
pasta
sauce
is
actually
like
eating
noodles
with
stewed
sauce
(面条卤子).Students
may
give
some
noodle
sauces
like
tomato
and
egg
sauce,
mushroom
sauce,
minced
beef
sauce,
etc.Students
may
learn
about
the
whole
process
of
making
traditional
Tuscany
mushroom
pasta.Students
may
take
notes
of
some
cooking-related
vocabulary
like
“slice,
chop,
water-soaked,
fine
flour,
cloves
of
garlic,
bunch
of
parsley,
stalks
of
celery,
dry
Vermouth,
heat
up,
fry,
gentle
heat,
bring
out
the
flavors,
melt,
rich
sauce,
strong
boiling
water”
etc.Students
may
find
out
that
the
mushroom
pasta
is
rich
of
flavors
due
to
the
muti-ingredient
sauce.
Students
may
find
that
how
bread
and
oven
are
important
to
local
people
in
Tuscany.Again,
bread
and
biscuits
are
multi-
ingredient.Here,
students
many
find
that
butter
is
a
very
important
material
in
their
daily
cooking.
Students
may
find
that
sugar,
butter,
olive
oil
are
the
basic
cooking
materials
of
Italian
foods,
which
may
contain
too
much
fat
compared
with
Chinese
buns
and
noodles.Students
may
find
out
that
the
biscotti
is
served
with
Holy
wine,
which
is
a
very
different
dining
custom
from
Chinese.Students
shall
review
here
what
we
have
learned
in
this
unit
and
ask
teacher
for
help
if
there
are
any
problems.
Task
I
is
designed
to
review
the
content
of
unit
3
as
well
as
teach
students
to
do
categorization.Task
II
of
“Group
Work”
is
designed
for
students
to
do
an
exploration
into
the
reasons
behind
the
differences
of
daily
meals
between
the
East
and
the
West.The
table
of
“Traditional
Cooking
Methods”
is
designed
for
students
to
make
a
comparison,
which
is
an
element
of
critical
thinking.
The
Italian
fresh
pasta
is
a
traditional
food.With
the
introduction
of
fresh
pasta,
students
may
have
a
chance
to
dig
into
the
food-related
culture
customs.The
introduction
of
Mushroom
pasta,
a
traditional
food
of
Tuscany,
is
designed
for
students
to
be
informed
of
the
traditional
Italian
cuisine
and
family
recipes.The
muti-ingredient
nature
of
mushroom
pasta
reflects
the
cultural
tradition
of
Tuscany
-
open
minded
and
welcoming
alien
foods.
From
the
serving
of
twice
baked
biscotti,
it
may
be
discovered
that
people
in
Tuscany
like
to
drink
grape
wine
due
to
their
rich
grape
produces.Summary
is
designed
for
the
convenience
of
reviewing
what
we
have
learnt
today
as
well
as
for
students
to
do
checklist.
课堂小结
listing
the
basic
elements
of
critical
thinking;introducing
the
concept
ofcategorizing
information3.
hyponymy
is
in
effect
categorizing
information;4.
making
a
comparison
of
foods
and
dining
customs
between
China
and
western
countries
by
categorizing
information;
5.
exploring
into
the
reasons
behind
the
different
daily
meals
－
Chinese
eating
rice,
buns
and
noodles
vs.
westerners
eating
bread
and
cheese.6.
A
research
project
on
the
traditional
Italian
foods
at
Tuscany
－
making
fresh
pasta;
making
pasta
sauce;
making
traditional
Italian
mushroom
pasta;
and
making
biscotti
(biscuit);
learning
about
categorizing
information;2.
reflecting
on
the
differences
of
foods
and
dining
customs
between
Chinese
and
westerners;
3.
learning
about
the
reasons
why
Chinese
eat
rice,
buns
and
noodles
while
westerns
eat
bread
and
cheese;4.
learning
about
how
to
make
traditional
Italian
fresh
pasta;5.
learning
about
how
to
make
pasta
sauce;6.
learning
about
how
to
make
mushroom
pasta;7.
Learning
about
how
to
bake
biscotti;
1.
introducing
categorizing
as
an
element
of
critical
thinking;2.
showing
the
essence
of
categorizing
information;3.
Illustrating
the
reasons
why
there
exists
the
differences
of
foods
between
Chinese
and
westerners
from
a
historical
perspective;4.
presenting
an
elaborated
description
of
how
to
make
traditional
Italian
fresh
pasta,
pasta
sauce
and
biscotti,
from
which
students
may
get
the
cultural
flavors
of
the
local
people.
板书
New
words
and
phrases:1.
pasta
面食；意大利面条2.
bake
烘焙3.
fry
煎炸4.
steam
蒸5.
boil
煮6.
stew
炖7.
grill
烧烤8.
chop
切碎9.
slice
切片10.
clove
蒜瓣11.
stalk
一棵菜12.
bunch
一捆13.
gentle
heat
文火14.
strong
boiling
water
滚开的水15.
rest
the
dough
醒面16.
paste
面糊17.
stir
搅拌
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