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American Cuisine
Barry Lee Reynolds; Yi-Lin Huang
Subtype
2006-01
PublisherRed Bean Publishers
Publication PlaceChiayi, Taiwan
Other Abstract

American Cuisine is a collection of materials (lesson plans, teaching/learning materials, assessment measures, and related materials) for use in an integrated skills and content-based English as a foreign language course aimed at helping students improve communicative skills for socializing about English cooking.  The main goals of the course are to help students develop oral communicative abilities, familiarize themselves with English recipes, learn how to prepare common American dishes, be able to give an organized presentation, and create a recipe booklet.

Table of Contents

Teaching Situation⋯⋯3

American Cuisine - An Introduction⋯⋯4

American Cuisine (Intermediate) Syllabus & Schedule⋯⋯6

Needs Assessment⋯⋯12

Lesson 1 - Introduction & American Recipes⋯⋯20

Lesson 2 - Introduction of Kitchen Tools⋯⋯30

Lesson 3 - Redaing Skills Training & Measurement Conversion⋯⋯44

Lesson 4 - Hotdogs, French Fries, Summarizing⋯⋯58

Lesson 5 - Potluck Dinners, Scanning & Skimming⋯⋯70

Lesson 6 - How to Give a Presentation⋯⋯79

Lesson 7 - Potluck Prsentation⋯⋯102

Lesson 8 - American Cooking Shows⋯⋯106

Lesson 9 - Recipe Formatting & Creating a Booklet⋯⋯112

Lesson 10 - Role Play & Origin of Pizza⋯⋯121

Lesson 11 - Peer Review Translated Recipes⋯⋯130

Lesson 12 - Building Your Vovabular⋯⋯141

Lesson 13 - How'd They Do That?⋯⋯165

Lesson 14 - Booklet Completion⋯⋯170

Lesson 15 - In-Class Food Preparation Practice⋯⋯173

Lesson 16 - Final Potluck⋯⋯178

Course Evaluation⋯⋯180

References⋯⋯186

ISBN986-8218-02-0
Language英語English
Fulltext Access
Document TypeBook
CollectionFaculty of Education
Recommended Citation
GB/T 7714
Barry Lee Reynolds,Yi-Lin Huang. American Cuisine[M]. Chiayi, Taiwan:Red Bean Publishers,2006.
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