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页数:3页
时间:2018-08-09
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1、NAME:王萌NO.:10105025019MAJOR:LawCOURSENAME:EnglishPracticeGuidanceTutorialLessonTOPIC:HowtoMakeDumplingsTeachingPlanI.LearningObjectivesAttheendofthelessonthestudentsshouldbeableto:1.haveaunderstandingaboutthehistoryofdumpling;2.masterthebasicskillsofhowtomakedum
2、plings;II.IntroductionChineseboileddumplingsarenotonlydelicioustoeatbutalsoeasytomake,itiswell-knownasaculturesymbolintheworld.Sotodaywewilllearnhowtomakedumplings.III.Contents:1.ChiefPoints&DifficultPoints;a.Preparethematerialsfordumpling;b.Mastersomeusefulskil
3、lsofcookingfood.2.Introducethehistoryandcategoryofdumpling;3.Introducethematerialsofthedumpling;3.Introducetheprocedureofmakingdumplings;4.Givesometipsofmakingdumplings;5.Conclusion.IV.TeachingprocedureTimeAllotmentI.Thehistoryandcategoryofthedumpling5m1.TopicDi
4、scussionA、Student’sDiscussionB、Teacher’sSummaryTheChinesemakedumplingswhenfamilyorfriendsaretogetheronholidays.Theymaybecookedbyboiling,steaming,simmering,frying,orbaking.Dumplingsmaybesweet,spicyorsavoury.II.Materialsofthedumpling10mSkins:8cupswhiteflour、about2
5、1/2cups(very)coldwater、1teaspoonsaltMeat:1kilogroundmeat、2tablespoonsoysauce、2teaspoonsalt、3-4stalksspringonion、1smallclumpfreshcoriander(cilantro)、1verysmallclumpchivesOr:1smallheadChinesecabbage、Optional:3largecarrots、III.Procedureofmaking25m1.putsomewatertoth
6、eflourandmakeittowodge;2.cutthemintosomesmallpieces;3.Addsoysauceandsalttomeat;4.Stirtheonionsorcarrotsslowlyintothemeatmixture;5.Toroll:Takeabout1tablespoonfillingandplaceintocentreofskin.Bringonehalfuptomeettheotherhalf.;6.Tocook:putthemintoboilingwoterandwait
7、forsomeminutes.IV.Tips1.Donotaddmorewateruntilitisabsolutelynecessary.Addremainingwaterasslowlyaspossibleinordertogetashardadoughasyoucan.2.Ihopeyouhavealotofpatience.3.ifyoustopitbeforethethirdboil,themeatwillnotbecookedthrough.Assignments:1.Reviewtheproceduref
8、rombooksorinternet;2.DIYsomedumplingsafterclass.V.Conclusion5mThoughitisnoteasytomakedumplings,youcanmakeitwithyourfamilyorfriends,Itisnotonlyadinnerwearepreparing,bu
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