1. COCONUT SHRIMP Teacher: IVAN CARDEÑA UNIT RECIPES Students age19 YEARS OLS First semester (tourism) Students language level (CEFR)BASIC Subject GASTRONOMY Module topic A recipe2hours Unit titleRECIPES1 session CLIL LESSON PLAN

2. Aim: Students to be familiarize with the different ways of cooking seafood To increase students vocabulary about recipes. To use imperatives to give commands on how to do a process. To be aware of the importance this common language can be in their future jobs. To be aware of the necessity of this topic around the world.

3. Procedures 1. Warm up Teacher gives students a matching exercise about vocabulary they will find in the text. This will help the teacher to relate this vocabulary to the the next step.matching exercise 2. Processing the text. Teacher will give students a diagram to recognize the different types of words to categorize them. Processing the textdiagram 3. Vocabulary. Teacher will give students a list of new vocabulary to look for them in MEC Dictionary.list of new vocabulary 4. Follow up activities. Students will do the activities related to Recipes and all involvedactivities

4. Match the words in the box to the pictures What do you think the connection is? (10 min) 1.Shrimp 2.Flour 3.Teaspoon 4.Coconut 5.Bowl back ___

5. INGREDIENTS 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying DIRECTIONS In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shake off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turn once, for 2 to 3 minutes, or until golden brown. Use tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Coconut Shrimp BACK

6. Coconut Shrimp Utensils Verbs of preparation Ingredients Read the text and write it down in each circle the words required. (20 min) BACK

7. According to the MEC dictionary, match the words with the definitions (10 min)MEC dictionary, 1. Baking Powder 2. Flake 3.Dredge 4. Batch 5. Tong 6.All-purpose a.( )A white powder used in cooking for making cakes RISE while they are baking. b. ( )a small flat piece of something: c. ( ) To shake something such as sugar or flour over something. d. ( ) An amount of a food that is prepared or baked at one time. e. ( ) A metal or plastic object that consists of two connected arms that you push together in order to pick something up. f. ( ) Able to be used in a lot of different ways BACK

8. Listen and watch the videowatch Activity 1Activity 1. Describe the Steps Activity 2Activity 2. Match the words with the pictures Activity 3Activity 3. Discuss in pairs Performance task Evaluation Criteria

9. Match the words in the box to the pictures, the practise saying the words (10min). a) Butter b) grate c) mash d) marinate e) pour f) slice g) sprinkle h) pick BACK

10. Discuss in pairs a different way to cook shrimps (10 min). BACK

11. Performance Task Students will record their recipe. They will video themselves preparing the dish while explainning the process. BACK

12. Evaluation Criteria Task will be successful: If students use the verbs of preparation and the vocabulary they learn in the session. If they record the process and use unless 4 steps. If they bring this proyect in a CD. GO

13. THANK YOU FOR YOUR ATTENDANCE