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Europeana-DSI-4-Learning 1 Scenario
Europeana-DSI-4-Learning 1 Scenario
Title
European recipes
Author(s)
Dumitru Paul Daniel
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Subject
List all the subjects that this learning scenario is intended for. If this is an interdisciplinary lesson, list multiple subjects.
English
Topic
Add here a topic that the learning scenario addresses. For example, if this scenario is intended for a History lesson, the topic could
be the Napoleonic wars.
Food
The students will be able to use a wide range of vocabulary related to food and nationalities (mainly nouns,
verbs and adverbs)
To encourage students to use their creativity, browse on Europeana for suitable material
Trends
List the relevant trends that the lesson incorporates: http://www.allourideas.org/trendiez/results
Collaborative learning
Age of students
14-17
Time
Preparation time: 1 hour
Europeana
Kahoot
https://www.bbc.com/food/recipes/aclassicspongecakewi_9406
http://isspb.cz/wp-content/uploads/Cooking-verbs.pdf
Offline:
List here all the offline tools, such as: paper, glue, etc.
Sheets of paper
Pencils
Computer
projector
2
21st century skills
Add here how the learning scenario corresponds to 21st century skills. To find out more: http://www.p21.org/our-work/p21-
framework .
Communication
Collaboration
Cross-Cultural Skills
Creativity and Innovation
Activities
Describe here in detail all the activities during the lesson and the time they require. Remember, that your learning scenario needs
to use Europeana resources.
1st Class
Topic The teacher presents the topic of the lesson – Writing a recipe in English – 5 min
Introduction and presents the main objectives.
Group The students are organized into groups of 3 and they will discuss about the 10 min
discussion next questions, written on the whiteboard:
Do you know how to cook?
Do you enjoy cooking? Why/Why not?
Who taught you how to cook?
What are your favorite foods to cook?
Do you think it is important for men and women to know how to cook?
After discussing in their groups, the teacher will ask some students to
present their opinions.
Vocabulary The teacher uses a projector to present a recipe – Annex 1. The teacher 20 min
introduction hands in sheets with equivalents of International System of Quantities in the
and practice British weight system and their abbreviations – Annex 2 – and explains them,
paying attention to the pronunciation. In groups of 3 the students have to
make transformations between the two weight systems and also to identify
and write the verbs used in the recipe. The teacher hands in a list with a
verbs and pictures that the students have to match – Annex 3. The teacher
asks the students to read and checks their answers.
Guided The teacher presents the Europeana homepage. Students are shown how to 15 min
Practice search the navigation bar, menu and tabs so that they get used to the
platform.
Task setting- In groups of 3 the students will have to find on the platform a food recipe 5 min
homework and food pictures specific to an EU member country in order to create a
recipe presentation containing slides with specific elements of the country(
name, flag) and recipe.
3
2nd class
Presentations In groups of 3, the students have to present their work – ppts. 5 min
for each
group
Assessment Kahoot quiz – individual assessment 10
minutes
Assessment
Describe here the assessment method of the lesson, if any. For example, if you plan on assessing your students with a quiz, include
here questions and answer options with color-coding the correct answers.
Kahoot quiz – depending on the recipe the students choose, the teacher designs a quiz based on the
information included in their presentations.
European Schoolnet (EUN) is the network of 34 European Ministries of Education, based in Brussels. As a not-for-profit
organisation, EUN aims to bring innovation in teaching and learning to its key stakeholders: Ministries of Education, schools,
teachers, researchers, and industry partners. European Schoolnet’s task in the Europeana DSI-4 project is to continue and expand
the Europeana Education Community.
4
Annex 1
Equipment: You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins,
lightly greased and the bases lined with baking paper.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 8
Ingredients
For an 8 inch (20 cm) cake
5
For the filling
6 passion fruit
250g/9oz mascarpone
1 level dessertspoon golden caster sugar
1 tsp vanilla extract
200ml/7fl oz fromage frais
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into
the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do
is simply add all the other cake ingredients (except the icing sugar) to the bowl and,
provided the butter is really soft, just go in with an electric hand whisk and whisk
everything together until you have a smooth, well-combined mixture, which will take
about one minute. If you do not have an electric hand whisk, you can use a wooden
spoon, using a little bit more effort. What you will now end up with is a mixture that
drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too
stiff, add a little water and mix again.
3. Now divide the mixture between the two tins, level it out and place the tins on the centre
shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven
door until 30 minutes have elapsed.
4. To test whether the cakes are cooked or not, touch the centre of each lightly with a
finger: if it leaves no impression and the sponges spring back, they are ready.
5. Next, remove them from the oven, then wait about five minutes before turning them out
on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make
a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the
sponges to get completely cold, then add the filling.
6. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh,
juice and seeds into a bowl.
7. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla
extract, using a balloon whisk, which is the quickest way to blend them all together.
After that, fold in about two-thirds of the passion fruit.
8. Now place the first sponge cake on the plate or cake stand you are going to serve it on,
then spread half the filling over it, drizzle the rest of the passion fruit over that, then
spread the remaining filling over the passion fruit. Lastly, place the other cake on top,
press it gently so that the filling oozes out at the edges, then dust the surface with a little
sifted icing sugar.
6
Annex 2
Measure Equivalents
British International
3 oz. 85 grams
1 pint (2 cups or 16 fl. oz.) 4.5 dl. (.45 litre or approx. ½ litre)
7
Annex 3