2. Work in groups of four. Each student goes over one section of Topic 2. Summarize the language points and main cultural information. At last, report to the whole class and share the key language points and cultural information with them.
课堂板书设计
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风俗习惯 In Europe，there are two or more courses for every meal and people use knives and forks to eat. In Korea, people use a spoon or chopsticks to eat, but it is not polite to use both of them at the same time. 重点句子 Would you mind if I learn to make it from you? Do you know whether or not it’s polite to smoke during a meal in France? Help yourself to some soup. |
作业
分5-7人一组，每组设计一个谈话类节目或美食制作类节目。全组共同参与节目的设制和表演，用上本话题目标语言。
方案一：“厨师”和“主持人”为大家介绍一道菜的做法以及与这道菜有关的饮食文化/习惯或相关的国家的饮食背景知识。
方案二：厨师为大家介绍一道菜的做法的同时，用动作来表现做菜的过程。在讲解做法的过程中加入饮食背景知识的介绍。)
T：Now， I’d like you to make a talk show or a cooking show. The host and the chef will tell us how to make a dish and also tell us eating customs or cooking culture you know about the dish. Would you mind working in groups and then give your talk show or cooking show one by one?
常见的烹饪动作：
chop(切、剁)，slice(切片)，dice(切丁)，carve(割开)，sift(筛)，wish(搅)，mix(拌匀)，drain(滤)，peel(削)，grate(磨碎)，knead(揉)，roll out(擀)，crush(压碎)，mash(捣泥)，squeeze(挤)，skewer(串)，sprinkle(撒)，dip(浸蘸)，spread(涂)，snip(剪)
常见调味品：
sugar(糖)，vinegar(醋)，salt(盐)，gourmet powder(味精)，garlic(蒜)，green Chinese onion(大葱)，shallot(小葱)，mash garlic(蒜泥)，flour(面粉)，paste(面糊)，soda(苏打)，butter(黄油，酥油)，salad(色拉)，oil(油)，sauce(酱油)
常见烹饪手法：
stew(炖煲)，stir?fry(炒)，fry(炒，烧，煸)，quick?fry(溜，熘)，roast/toast(烤)，quick fry…with vinegar(醋溜)，steam(蒸)，cook(烧，煲，煮)