Unit 1 Festivals and Celebrations Project 优质课教案 -2024-2025学年高中英语人教版必修第三册

临沂四中（西校区）高一 BOOK3 Unit1 迟明辉 2024.4.12 Unit 1 Festivals and Celebrations—Project [课中案] 一、Chunks about festivals 三、Translation 1. 我们中国人认为庆祝中秋节非常重要。(think it significant/of great significance) _____________________________________________________________________ 2. 无论多忙, 我们通常都一起欣赏满月, 吃月饼。(no matter how; it is typical of sb to do) _____________________________________________________________________ 3. 同时, 我们也会做各种美食, 从鱼肉、猪肉到蔬菜不等。(a full/wide range of; range from. . . to. . . ) _____________________________________________________________________ 4. 通过庆祝这个节日, 我们认为我们应该对这一年好收成心存感激。(figure ) _____________________________________________________________________ [课中案] Learning objectives 1. To learn the activities and traditional food in different festivals. 2. To learn some cooking vocabularies. 3. To know how to make a poster about festival food. 4. Build up students’ confidence and raise their interest in learning English. Learning key and difficult points 1. Master the activities in different festivals. 2. Learn how to make a poster about festival food. 3. Learn how to make a presentation about cooking. Teaching procedures Lead-in Activity1 1. What Chinese traditional festivals are they？ 2. Why do you like festivals? Activity2:Situation A (A foreign friend George) : I want to travel to China, can you introduce the activities and traditional food on different festivals? Festivals Activities&Traditional Food the Spring Festival Tomb-sweeping Festival the Dragon Boat Festival Mid-autumn (Moon) Festival New Year's Eve the laba Rice Porridge Festival Situation B (A foreign friend George) : I want to experience something special to make the journey more meaningful. (You): Let’s make a poster about festival food recipes and cook it together! Activity3 Read the poster about making Laba porridge Title:Laba Porridge Introduction:The Laba Festival usually occurs about a month before the Chinese Spring Festival. The festival’s traditional food it Laba porridge. Possible ingredients: Chinese dates枣子 peanuts花生 longan fruit 龙眼 red beans红豆 walnuts 核桃 mung beans 绿豆sticky rice 糯米 raisins 葡萄干 millet 小米 Possible steps: 1. Wash the rice, millet, peanuts, red beans and mung beans, and soak浸泡 them in water overnight. 2. Put these ingredients into a pot. Pour in water, and bring the pot to a boil before simmering炖 or one and a half hours over low heat. 3. Wash the raisins, walnut, and longan fruit, and then put them into the pot with some sugar before simmering for another 30 minutes. 4. Turn off the heat and then wait for 10 minutes before serving the porridge. Activity4 Discussion 1. Choose what you need to help you finish your cooking. ①Food ingredients Condiments 调味品 sauce 酱汁 oil 食用油 salt 盐 sugar 糖 Chinese prickly ash 花椒粉 chili powder 辣椒粉 spices 香料 soy sauce 酱油 vinegar 醋 Meat bacon 培根 beef 牛肉 steak 牛排 chicken 鸡肉 | chicken wings 鸡翅 | chicken breasts 鸡胸 duck 鸭肉 eggs 鸡蛋 lamb 羊肉 pork 猪肉 sausages 香肠 Vegetables broccoli 西兰花 cabbage 卷心菜 carrot 胡萝卜 corn 玉米 celery 芹菜 cucumber黄瓜pepper 辣椒 eggplant 茄子 garlic 大蒜 lettuce 生菜 mushroom 蘑菇 onion 洋葱 potato 土豆 sweet potato红薯 scallion 大葱 Nuts beans 豆子 melon seeds 瓜子 pea 豌豆 peanut 花生 walnut 核桃薯 scallion 大葱 ③Cook the meal 做饭 cut 切段 | chop 切碎 | slice 切片grate 擦碎 | peel 去皮 beat 搅打 | stir 搅拌 add 加入 | put ... in... 放入 pour 倒 combine... and...混合| mix... and...搅和 boil 煮 | steam 蒸 | fry 炸 | saute 煎 | stir-fry 翻炒stew 炖 bake 烧烤 | roast 烤 | heat 热度、温度 ②Kitchenware 炊具 pot 锅 | frying pan 煎锅 wok 炒锅| lid/cover/top 锅盖 spatula 铲 | steamer 蒸笼 stove 炉灶 | oven 烤箱 microwave 微波炉 knife 刀 Write down what you choose: __________________________________________________________________________________________________________________________________________ 2. Work in group In groups, make a poster of your food recipes and give a presentation of it. Attention: choose to make one of the festival food, or choose a dish that you would like to eat during festivals. A poster: title, picture, brief introduction of the festivals and food, possible ingredients and steps. The division of work Presenter (2-3 students) introduce the dish attract the customers Designer (1 student) make props and pictures for the invention chef (1 student) cook your dish tell the process Leader (1student) divide the tasks organize all members Activity5 Presentation Activity6 Further Thinking More and more young people are crazy about foreign festivals. Western food, Korean food, Japanese food and so on are very popular in China. What do you think of this phenomenon? Activity7 Summary Activity8 Assignment 1. Recite the vocabularies we learned in this class. 2. Try to cook the food you present at home. [课后案] I. Expanding Reading It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe. Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband. Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit. Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks. 【补充词汇】1.immigrant 移民 2. accurate 精确的 3. recipe 食谱 4. unexpectedly 出乎意料地 5. persuade 劝说 6.polished up 抛光；润色 7. freshwater variety淡水种类 8.compromise 妥协 学科网（北京）股份有限公司 $