Achievement objective(s): 2.3 Likes, dislikes, reasons Socio-cultural aspect: Family life in France meals, les fromages

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1 Curriculum area: TEACHER PROFESSIONAL DEVELOPMENT TO SUPPORT FRENCH IN THE NEW ZEALAND CURRICULUM AND GERMAN IN THE NEW ZEALAND CURRICULUM Learning Activity Cover sheet French Class: Yr 7,8,9 Context: Daily Life Achievement objective(s): 2.3 Likes, dislikes, reasons Socio-cultural aspect: Family life in France meals, les fromages Specific learning Outcomes: (SLOs) Achievement / success criteria (how will your students know when they ve learned this?) To learn something about French eating habits To learn something about French cheeses To be able to talk about likes, dislikes and preferences To be able to describe, compare and contrast the cheeses tasted (French or English depending on level of class) L Students will understand each other s preferences and comments S Students will be able to correctly pronounce the name of each cheese, say whether they like or dislike it, and give a score out of 5 W Summary or sample of class preferences can be written up, either individually or as a class effort on board Instructions: Reflective Comments: Why did you like this resource? Why was it fun? e.g: Communicative methodologies? Learning Styles? Interaction? Cooperative learning strategies? See below The lesson links the new language (expressing likes and dislikes) with cultural knowledge (meals in France) and the experience of tasting French cheeses. It s a lesson that really sticks in students memories. After the whole class teaching of new language, the discussion of likes and dislikes can be pair / group / whole class as appropriate. Follow-up lesson involves a signature hunt or students interviewing each other or a small group about their preferences and writing sentences or a summary (see below) Further follow up could involve further research (examples below of cheese-related website)

2 Dégustation de fromages Il faut: 5 fromages différents 1 baguette par 4 ou 5 personnes (au moins) un bon vin rouge (facultatif) Objectives: To learn something about French eating habits To learn something about French cheeses To be able to talk about likes, dislikes and preferences To be able to describe, compare and contrast the cheeses tasted Lesson outline: Prepare the cheeses and baguette by cutting into small pieces. Introduce the cheeses one at a time. Write up the name of each cheese on the board and practise pronunciation. Give students some bread and a small amount of cheese to taste. After each cheese, discuss its characteristics (in English), supplying the equivalent French adjective where possible. Get students to record a mark out of 5 or 10 for each cheese tasted. When all 5 have been tasted, give out the sheet with the likes/dislikes vocabulary and go through it with students. Encourage them to make up their own sentences about the cheeses they have just tasted. Practise in pairs, then have a whole class discussion. If there is time, record students score sheet information on the board to find out which cheeses were the most/least popular.

3 Miam! J adore J aime beaucoup J aime Je préfère Je n aime pas beaucoup Je n aime pas Je déteste Beurk! 1/5 un sur cinq 4/5 quatre sur cinq C est mon fromage préféré

4 adore le camembert préfère le brie Trouvez quelqu un(e) qui. n aime pas beaucoup le gruyère aime le bleu n aime pas beaucoup le bleu adore le camembert préfère le bleu déteste le fromage aime le boursin adore le fromage préfère le gruyère n aime pas beaucoup le boursin le boursin le bleu le gruyère le camembert le brie Amy Ben Claire Daniel Emma

5 Les Fromages Français. Fromages crémeux Fromages à la belle onctuosité en bouche et aux caractéristiques sensorielles très diverses. Selon leur affinage, ils évolueront d'un goût doux à plus typé, d'une texture ferme à fondante.. Fromages fruités Fromages de pâte ferme à mi-ferme, selon différents affinages. Fromages qui se conservent, car leur caractère fruité évolue lentement.. Brebis et chèvres Fromages aux goûts caractéristiques qui évoluent entre frais et sec, proposant ainsi un large éventail d'arômes et de textures. LE VOCABULAIRE DU FROMAGE Les Arômes beurré fumé champignon fruité levuré affinée Les Saveurs acide amer salé sucré Les Textures cassant fondant crémeux ferme moelleux coulant tendre

6 VIN : LA BONNE ALLIANCE Le choix du vin qui va accompagner la dégustation d'un fromage se fera selon un certain nombre de principes...qu'il est interessant parfois de ne pas respecter! Pour ne pas se tromper : 1) - Choisir dans la mesure du possible un vin issu du même terroir que celui du fromage. 2) - Si le plateau est abondant et varié, proposer deux rouges (un corsé et un plus léger), ou suggérer un blanc. 3) - Ne pas forcément proposer un grand vin ; un vin trop puissant va lutter avec les arômes d'un fromage trop puissant. LES RÈGLES D OR Un beau plateau de fromage éveille L appétit en fin de repas. Respectez ces quelques règles qui font l art d un bon plateau! 1. Un nombre de fromages impair: minimum 5 fromages, maximum 9 fromages 2. Du plus doux au plus fort: Choisir des fromages de saveurs différentes Les disposer, du plus doux au plus fort dans le sens des aiguilles d une montre 3. Un service rendu facile: Espacer suffisament les fromages pour en faciliter la coupe Disposer 2 couteaux pour ne pas mêler les saveurs 4. Une présentation plus appétissante: Jouer les formes et les couleurs Disposer de petites étiquettes pour identifier les fromages Décorer le plateau (feuilles de vignes, fruits secs, raisins, fines herbes)

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