La nourriture franaise
Objective: Students will work either alone or in pairs or in groups of three to research and teach the preparation of an authentic French dish. The process: 1. Choose an authentic French dish, and get approval. 2. Sign up for the day of your presentation. 3. Research the history and importance of the dish. Students should have at least 2 sources other than Wikipedia !. "o a written report in #nglish on the history and i$portance of the dish including %&ut not li$ited to' where the dish originated and where and when it is traditionally eaten. (cco$panying the report should &e a Bibliography in )*( for$at. +. Create the outline for the presentation. ,he outline should include the shops in which the ingredients should &e purchased, a list of the ingredients and how $uch is needed, the steps to create the dish. ,his will &e turned in. -. "o a presentation to create the dish in less than 1. $inutes. ,he presentation should &e entirely in French and should include/ the necessary ingredients and the shops where they would &e &ought, the steps to create the dish. %0resentations should &e done in 0hoto Story, &ut videos and power points will also &e accepted pending approval' 12our presentation is a S3))(R2. 4t should not include word for word what your recipe card says. 2ou should 56, use a translator for this. 7. For extra credit/ Create the dish for the class to taste. %2ou would need to create enough for 2+ people to sa$ple the dish, as well as provide the products to serve the dish, i.e.1plates, &owls, spoons, etc.' Evaluation: 1. Work ti$e 2. Written report 3. 0resentation
Some Ideas of Authentic dishes: 89uf 8ourguignon ,arte au: fruits Cro;ue )onsieur Salade 5i<oise Couscous =ratin>e des ?alles %soupe @ lAoignon' 0ot1au1feu ,arte au: 9ufs CrB$e1Cara$el Sabls =ratin dauphinois =alette ,arte ,atin 6$elette proven<ale Soupe au pistou Steak1frites Sucre @ la crB$e 0outine ,arte dA>ra&le Clafoutis 2assa au poulet Ratatouille ,o$ates proven<ales 8Cche de noDl Euiche *orraine CrFpes *es poires &elle1?>lBne
Evaluation
TOTAL Work Time
Students ca$e to class prepared and continued working the entire ti$e. 4t is evident that work was done outside of class.
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Written Paragraph Paragraph ontent
,he paragraph, written in #nglish, includes infor$ation a&out the region in which the dish is typically served, as well as historical infor$ation if applica&le.
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Bibliography
( &i&liography with a $ini$u$ of 2 credi&le sources %other than Wikipedia' is given in )*( for$at.
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Presentation and Outline !uidelines Followed
0resentation is entirely in French, and easy to understand. 4t is less than 1. $inutes and includes a su$$ary of the preparation of the dish.
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Shopping
,he presentation includes a gra$$atically correct e:planation of the na$e of the stores that one would need to go to in order to fill the shopping list.
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"ngredients
Students include the ingredients with the necessary $easure$ents.
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"nstructions
,he steps followed to create the dish are presented in easy to #ollow instructions. ,he group uses voca&ulary that has &een taught in class.
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Speaking $ Pronunciation
4f working in groups, $e$&ers share e;ually in the speaking. ,he presentation is easy to understand and pronunciation rules are followed.
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TOTAL O%%&'TS( ____________ / !
