Lesson Plan "Making cupcakes" CLIL , TBLT әдістемелері және BOPPPS моделін қолдана отырып ағылшын тілінде оқыту.

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LESSON TOPIC : MAKING CUPCAKES

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What do you see in these pictures?

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«5 minutes of interview». Teams are asked questions, team members alternately have to answer the questions and call their meanings in English   1.What is a croupier? Крупчатка дегеніміз не? (бидай ұны- wheatflour ) 2. What is starch made of ? Крахмал неден жасалады? (картоп potato ) крахмал- starch 3. What do they mean to chemical baking powders? (ас содасы-ас содасы- soda food ) 4. What is vanilla vanilla- vanilla? Ванилин-ванилла дегеніміз не? (синтетикалық ұнтақ, өте күшті хош иісі бар кристалды ұнтақ) (синтетикалық ұнтақ, өте күшті хош иіспен кристалды ұнтақ) soda food 5. Меланж дегеніміз не? What is melange? (ақуыздар мен сарылардың мұздатылған қоспасы) жұмыртқа- eggs 6. Какао ұнтағы неден жасалады? What cocoa is made of – powder ?(какао бұршақтарынан) какао — cacao 7. Сироп дегеніміз не? What is syrup ?(қант пен су қоспасы) қант- sugar  

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«Shooting-ТИР». Job: Students fill a picture (shown from below) with words related to the topic and which are relevant in this topic.     Description: Students are given a template with a cupkace written in the center. In the second round, students write down the COMPONENTS of the cupcake . The outer circle records DEFECTS that may have affected the quality of the cupcake . Cupkace

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Ingredients of capital cakes: wheat flour-288.8, sugar- 216.6, butter 216.6, melange-173.2, raisins 216.6, Salt 0.6 ,essence 0.6, ammonium 0.6. for sprinkling on the surface: powdered sugar 10.1. yield: 1kg Put powdered sugar in the butter and beat until a uniform mixture.Slowly add melange to the mixture. It includes oxides, essences, and ammonium.The mixture is shaken for another 10-15 minutes.The mixture is placed in the deja of the whipping machine,mixed evenly with raisins,then flour. The finished cake dough is laid out on a sheet of greased parchment, the cake dough is laid out, the surface is leveled, giving a rectangular shape and baked in the baking oven for 1 hour at 160-180C. The cake is cooled, removed from the mold and sprinkled with powdered sugar on the surface. Quality requirements: shaped, raised, soft, sprinkled with powdered sugar on the surface, yellowish in color, humidity 18+3)%

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Walnut cake composition: flour 375.4; sugar 243.0; margarine 217.3; melange 197.6; vanilla essence 1.98; ammonium 0.9; cashew grain (raw material) 98.8. finishing – powdered sugar 11.9. yield 1 kg. The dough is prepared in the same way as for the cake" Stolichny". But instead of raisins, grated walnuts are used. It is placed in pre-prepared square (square) molds. Simmer at a temperature of 160-180 C for about 1 hour. After cooling, it is removed from the mold and sprinkled with powdered sugar on the surface. Quality requirements: square (square) shape, sprinkled with powdered sugar on the surface, soft, yellow color on the cut, evenly distributed nuts; humidity (15 – 3)%.

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Summary рефлексия Students are given a table on today's topic that I learned,I know. I didn't understand. Fills in the specified table according to its content

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Letter Assessment System Numeric equivalent Meaningful % of points Evaluation Criteria А 4,00 95-100 He she has the right to use dining equipment in compliance with safety regulations. It meets sanitary and hygienic requirements at the workplace. He knows the quality, freshness, and appearance of the necessary products. A certain number of products are correctly calculated and measured. The weight of cupcakes corresponds to the norm-it is very, All types of ingredients used in the production of cupcakes are prepared for processing. Take a creative look at the cupcake offer Determines the choice of appropriate dishes.А - 3,67 90-94 B+ 3,33 85-89 Decoration of cupcakes. Knows and uses all types of kitchen equipment in compliance with safety regulations- Choose dishes for a gift The cleanliness of all working areas is ensured in accordance with average standards. Preserve the taste,aroma, aroma and origin of cupcakes.B 3,00 80-84 B- 2,67 75-79 C+ 2,33 70-74 C 2,00 65-69 All tools and devices were safe and could not be used in accordance with the manufacturer's instructions. It did not operate in accordance with hygiene standards and regulations governing compliance, processing, production and maintenance A certain number of products are adjusted. This did not meet the norm in the production of cupcakes, in the offer, in the presentation.C- 1,67 60-64 D+ 1,33 55-59 D 1,00 50-54 F 0,00 0-49 Score System