Demonstrative lesson: "Favourite food" 6 grade

Long-term plan unit: 5 OUR HEALTH

School: №278 IT-school-lyceum

Lesson 11

Date: 05.02.2020

Teacher’s name: Kuandykova Asylzat

CLASS: 6 «А»

Number present:

absent:

Theme of the lesson: Reading. Favourite food.

Learning objective (s) that this lesson is contributing to

6.4.4.1- read independently a limited range of short simple fiction and non-fiction texts;

6.4.5.1- deduce meaning from context;

6.3.5.1- keep interaction going in longer exchanges.

Lesson objectives

All learners will be able to:

Most learners will be able to:

• read and understand an article about a traditional Kazakh dish.

• find abbreviations and specific words in the article.

• explain another Kazakh recipe or a recipe from a different cuisine.

Some learners will be able to:

Success criteria

Identify details in a text with little support;

Identify the correct form of a word, appropriate sentence structure and text layout;

Clarify the meaning of the word in a dictionary or other digital references.

Value links

Respect and cooperation, lifelong learning

Cross curricular links

Biology

ICT skills

Navigate a website, create online survey

Previous learning

CLIL. Science Foodborne illness.

Plan

Stages of the lesson

Planned activities (replace the notes below with your planned activities)

Teacher’s notes

Greeting

5min

The teacher greets students; students respond to greeting and take their places.

Checking up their home task. Students should learn by heart vocabulary.

Hello, boys and girls! How are you?

Warm up

2 min

Using the photo, English, Kazakh and Turkish national dishes. Do students think this is a healthy dish or not? Why?

Practice

3 min

2 min

5 min

3 min

4 min

2min

2min

6 min

1.30 min

3 min

Students work in pairs and discuss their favourite food and why they like it.

The presentation of the new theme:

New words:
beef - [ bi:f ] - сиыр еті
flour - [ flauә ] - ұн
dough - [ dou ] – қамыр
add - [ aed ] - қосу
mix - [ miks ] - араластыру
roll - [ roul ] - дөңгелеу, орама

broth - [ broӨ ] - сорпа
sliced - [ slais ] - тілім, бөлік

Method: “Magic eyes”. Check students’ understanding of the following vocabulary : beef, flour, dough, add, mix, roll, broth, sliced.

1. a powder obtained by grinding grain, used to make bread and pastry

2. combine or put together to form one substance

3. malleable mixture of flour and liquid, used for baking into bread or pastry

4. The flesh of a cow or ox, used as food

5. Soup consisting of meat or vegetable

6. join or put (something) to something

7. cut (something, especially food) into slices

8. to shape or become shaped in rounded form

Watch the video about preparing of “The Kazakh meat”.

Students have read the text, refer them to Exercise 1.

Task 1. Read the text again. Mark sentences true (T) or false (F).

1. Kazakh national dish is a “Kazakh meat”.
2. You need 1,5kg of potatoes to make “Kazakh meat”.
3. The first, you boil the meat forty minutes.
4. Roll the dough out and cut into 10cm squares.
5. Add red pepper of the broth.
6. You need flour, egg, salt and water to make the dough.

Peer assessment: Swap your papers and check each other’s answers

Dividing into ABC groups. Group work. (3min\ 2min)

1. Walk around the class and describe the national foods in your group.
2. Choose one food and tell about it. ( kazy-karta, kuyrdak, bauyrsak)

Energizer: “Charlie bear-Bada boop”

Reflection: Instagram likes

Answers

1. flour 2.mix 3.dough 4.beef 5.broth 6.add 7.sliced 8.roll

read and understand an article about a traditional Kazakh dish.

1.T 2.F 3.F 4.T 5.F 6.T

Homework

2 min

Exercise 2, on page 67
Learn by heart new words

Additional Information

Differentiation - how do you plan to give more support? How do you plan to challenge the more able learners?

Assessment - how are you planning to check learners` learning?

Health and safety check ICT links

More support will be given to weaker learners by giving them a modified worksheets in some tasks with greater support

-through questioning and the redirecting of questioning in feedback activities

-through observation in group and end performance activities

-through formative task

-White board and video is used no more than 10 minutes

-Use water based pens

-Health promoting techniques

-Breaks and physical activities used.

-Points from Safety rules used at this lesson.

REFLECTION

Answer the most relevant questions to reflect on your lesson.

Were the lesson objectives/learning objectives realistic?

What did the learners learn? What did/didn’t you like? What was difficult?