ficha del profesor

OVILER’S TWIST. CHOCOHOLIC 2008
FICHA DEL PROFESOR
NIVEL:
DESTREZA /
DESTREZAS
2º CURSO DE NIVEL AVANZADO
COMPRENSIÓN ORAL, EXPRESIÓN ORAL Y EXPRESIÓN ESCRITA
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OBJETIVOS :
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Comprender el sentido general, la información esencial, los
puntos principales, los detalles específicos y las opiniones y
actitudes tanto implícitas como explícitas de los hablantes, en
un texto oral lingüísticamente complejos.
Comprender programas televisivos sobre temas actuales,
identificando la información general y específica.
Deducir por el contexto el significado de las palabras o
expresiones que puedan resultar desconocidas.
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CONTENIDOS:
CRITERIO DE
EVALUACIÓN
Contenidos nocionales: las relaciones de espacio y tiempo.
Relaciones lógicas entre los participantes.
 Contenidos léxico- semánticos: vocabulario sobre gastronomía.
 Contenidos gramaticales: Estructuración de un discurso con
oraciones compuestas.
 Contenidos discursivos: de coherencia y cohesión
Es capaz de comprender programas de televisión,
identificando la información general y específica.
Es capaz de resumir verbalmente y de forma escrita programas breves
de televisión.
Es capaz de escribir presentaciones.
Famous British cook Jamie Oliver introduces his personal viewpoint of chocolate recipes.
Watch this video clip and answer the following questions.
1. Why is Jamie Oliver writing about chocolate?
a. Because he’s trying to come up with new recipes
b. Because he’s been asked to write an article for a magazine
c. Because he must make a chocolate tart
d. Because he’s fed up with chocolate cakes
2. Jamie is having a ride on his bike to get …
Mª Jesús García San Martín. EOI Avilés
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OVILER’S TWIST. CHOCOHOLIC 2008
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a. Some inspiration
b. Some fresh air
c. A teddy bear
d. Some chocolate chunks
The newest chocolate bar in the shop at the moment
a. Is the sweetest chocolate
b. Hast the most similar taste to cocoa beans
c. Isn’t the purest chocolate
d. Has lots of sugar in it
What percentage of chocolate is in the bar Jamie is taking for his dish?
a. 34%
b. 44%
c. 54%
d. 64%
Why is there a big debate about white chocolate being real chocolate?
a. Because it only contains vanilla
b. Because it only contains milk
c. Because it doesn’t contain any cocoa
d. Because it doesn’t contain any beans
What’s cocoa butter?
a. It’s the natural fat from the cocoa bean
b. It’s the natural sugar from vanilla
c. It’s the natural fat from milk
d. It’s the natural sugar from cane
What type of dish is he going to make?
a. An appetizer
b. A main course
c. Some dressing
d. A dessert
Why is chocolate naturally bitter?
a. Because it comes from a bean
b. Because it goes well with coffee
c. Because it looks like vanilla beans
d. Because it mixes well with rice
If he put cocoa powder in the base what kind of dish would he make?
a. Cocoa risotto
b. Chocolate risotto
c. Bitter risotto
d. Black risotto
He uses shaved black chocolate as his … and chopped white chocolate as his … .
a. Garnish/parmesan
b. Trimming/greens
c. Dressing/pudding
d. Stuffing/filling
Mª Jesús García San Martín. EOI Avilés
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OVILER’S TWIST. CHOCOHOLIC 2008
Now discuss in groups:
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What’s a chocoholic? Do you know anyone who’s a chocoholic? Are you one yourself?
When you think of chocolate, what kind of dishes do you associate it with?
Would cook a risotto with chocolate as its main ingredient? Why/Why not?
Get ready for a cooking experience: think of an adventurous, special recipe. Carefully organize
your layout: ingredients you need and appropriate amounts, the number of people it’s serving,
and the clear steps of the whole procedure. Once you’ve made up your mind, write your recipe
and hand it to your teacher.
If you need some help, you can visit http://allrecipes.com for tips on how to write it.
Mª Jesús García San Martín. EOI Avilés
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