RECIPES (videos)
Livret vidéo/recipes à compléter.
DOCUMENT 7
VIDEO/“Some Recipes”
LE CORRIGE DU LIVRET
OBJECTIF = –se familiariser avec le lexique de la recette.
-travailler le lexique à l’oral
-se constituer un lexique à réinvestir dans le projet (réalisation d’une recette/ format tuto)
Écoutez les recettes suivantes et essayez de retrouver les mots manquants en complétant le script à trous.
a) Complétez le script en essayant de repérer les mots clés
b) Trouvez les mots de vocabulaire dans les recettes
c) MEMORISEZ le lexique utile = faites une fiche mémo si besoin (vous en aurez besoin au moment d’expliquer VOTRE recette:)
VIDEO 1 (A2)
Complétez le script sur votre fiche + le vocabulaire
Listen and fill in the gaps with the KEY WORDS
CHEESECAKE
your degrees Celsius or 350 degrees Fahrenheit.
the , and them with the . Then the in the bottom of the .
for 10 minutes at degrees Celsius or 350 degrees Fahrenheit and let .
To make the filling, the spread and together. the continuing to until you get a homogeneous . adding the .
the filling over the cooled baked .
the cheesecake for 50 minutes at degrees Celsius or 285 degrees Fahrenheit, then take it out of the and let it before putting it in the . Let chill. it for at least before .
VOCABULAIRE:
a)
-préchauffer =
-four =
-émietter =
-fondu =
-moule =
-faire cuire (au four) =
-laisser refroidir =
-verser =
-avant de servir =
b) Find which word (in the text) means:
-food that is put inside things such as cakes, pastry, pieces of bread, etc. = the
-a mixture of flour, fat, and water that is cooked, usually to cover or to contain other food = the
VIDEO 2 (B1)
Listen and fill in the gaps with the KEY WORDS
Afternoon tea’s just not the same without warm . Learn how to make the fluffiest tastiest scones in just a few easy steps.
your to 230 degrees Celsius. It's important to have the preheated to give the that immediate heat burst1, which will create a lighter scone.
Sift 3 of self-raising in a . a pinch of , 1 of castor and 50 grams of chopped2 cold and your fingertips to rub3 the into the . Be sure to lift4 your hands during the process as this helps to aerate the .
Make a well in the of the and one and a quarter cups of . Use a round bladed5 (like a butter knife) to the milk into the using a cutting action. The should be soft but sticky so, if necessary. Turn the onto a lightly floured work surface and very gently knead6 until the dough just comes together. It's important to knead6 very lightly as heavy long kneading6 develops the gluten in the flour and creates denser heavier scones.
your to gently pat the dough into a two-centimetre-thick disc. Avoid7 using a as this is too heavy for scone dough. The trick8 to scones is to be as light handed9 as possible. Dip a pastry into flour to help prevent10 it from sticking, then gently press on the to cut.
Place the scones side by side onto a lined or floured . the of the scones with a little extra for a glaze or with extra for a softer finish. the scones on the top shelf of the oven for an instant blast of heat. for to minutes or until the scones are and have risen10.
Gently tap a scone to check to see if it's through. If it's . It should sound hollow11. Turn hots scones onto a clean tea towel, this helps keep the scones .
warm with or and .
1 les saisir (à la cuisson) ; 2 coupés en morceaux ; 3 frotter; 4 soulever ; 5 à bout rond; 6 pétrir ; 7 éviter de; 8 la main légère; 9 empêcher de; 10 avoir levé; 11 creux
2) Now look up in the text for….
-préchauffer =
-faire un puits dans le milieu = a the
-tamiser = to
-la pâte = the
-les bouts de doigts = the
-collant =
-un emporte-pièce = a
-saupoudrer = to
-faire cuire au four = to
-la grille du four du haut = the
-cuit =
-une pincée de sel = a of teatowelsidebyside*
b) Translate into French
-A lightly floured work surface : une de
-a floured oven tray: une (du )
Pour travailler le vocabulaire des ustensiles à l’ORAL : cliquez ICI
VIDEO 3 (B1)
a/ Listen attentively and fill in the gaps with the key words
Hey guys, it's Joanne from Fifteen Spatulas and today we're going to make my absolute favorite .
Let me show you how to make it start. Three quarters of a of all-purpose in a and 1 ¼ cups of yellow cornmeal and then a teaspoon of , a teaspoon of , and that all together to combine.
Next, a of to a of and that together until it's combined. Then, two large to the mix and those in as well until the is glossy and smooth, and finally in one cup of Buttermilk, give that a whisk to and then the dry to the wet. You can use a to combine at first, but once it's almost incorporated, I like to switch to a (so I don't overmix it) and you only want to until the just disappears. You want to leave some lumps in there.
the cornbread batter into a 8 by 8 , then it out evenly with an offset , and in a 350 Fahrenheit for 35 to 40 minutes until it's golden brown on the edges and a inserted into the comes out .
Let the cornbread and then you can flip it out of the and it into squares now.
It's ready to ! All right. It is time to my cornbread. What I love about this cornbread is there's just enough to give a cakey texture that holds together really well, but it has that gritty corn saying that you really want in a cornbread. It's and moist. I love the of butter milk in here. It is just all around and perfect for slathering in and !!
Well, I hope you guys enjoyed learning how to make this and I do hope you give it a try and enjoy it.
Thanks so much for watching and I'll see you guys next time.
b/ Find the words (in the script)
-mélangé/incorporé=
-lisse=
-fouet/ battre au fouet= (to)
-grumeaux=
-les bords=
-faire une recette= a
-a mixture of flour, milk, and often eggs used to make cakes = the
Writer's notebook