三年級下冊英語Unit 2《Tastes》(第一學(xué)時(shí))牛津上海版

三年級下冊英語Unit2《Tastes》(第一學(xué)時(shí))牛津上海版by文庫LJ佬2024-06-09CONTENTSIntroductiontoTastesExploringDifferentCuisinesCookingActivitiesFoodandHealthFoodAroundUsConclusion:CelebratingTastes01IntroductiontoTastesIntroductiontoTastesUnderstandingTaste:

ExploringtheconceptoftasteinEnglish.TastePreferencesSurvey:UnderstandingTasteTasteSensations:

Introducingbasictastesensationssuchassweet,sour,bitter,andsalty.FavoriteFoods:

Discussingfavoritefoodsandreasonsbehindpersonaltastepreferences.TryingNewFlavors:

Encouragingstudentstotrynewflavorsandexpandtheirtastepalette.TastePreferencesSurveyTastePreferencesSurveyFoodNumberofStudentsIceCream15Pizza12Fruit10Chocolate802ExploringDifferentCuisinesExploringDifferentCuisinesCulturalFoods:

Learningaboutfoodsfromdifferentculturesaroundtheworld.FavoriteDishes:CulturalFoodsChineseCuisine:

ExploringtraditionalChinesedishessuchasdumplingsandfriedrice.ItalianCuisine:

IntroducingItaliancuisineincludingpasta,pizza,andgelato.IndianCuisine:

DiscoveringtheflavorsofIndiancuisinelikecurry,naan,andsamosas.FavoriteDishesCuisineFavoriteDishChineseDumplingsItalianPizzaIndianCurry03CookingActivitiesCookingActivitiesCookingActivitiesBasicCookingSkills:

Learningbasiccookingskillsandsafetytipsinthekitchen.CookingSafetyRules:BasicCookingSkillsBasicCookingSkillsMakingSandwiches:

Step-by-stepguidetomakingsimplesandwiches.FruitSalad:

Exploringtheartofmakingarefreshingfruitsalad.VegetableStir-Fry:

Introducingstudentstocookingvegetablestir-frywithadultsupervision.CookingSafetyRulesNO.11.Alwaysuseovenmittswhenhandlinghotpotsandpans.NO.22.Keepknivesawayfromtheedgeofthecountertopreventaccidents.NO.33.Askforhelpfromanadultwhenusingkitchenappliances.04FoodandHealthFoodandHealthNutritionAwareness:

Understandingtheimportanceofbalancednutritionforoverallhealth.BalancedMealPlanning:NutritionAwarenessFoodPyramid:

Learningaboutthefoodpyramidanddifferentfoodgroups.HealthyEatingHabits:

Discussingthebenefitsofeatingfruits,vegetables,andwholegrains.JunkFoodAwareness:

Identifyingunhealthyfoodchoicesandtheirimpactonhealth.BalancedMealPlanningBalancedMealPlanningMealComponentsBreakfastCereal,Milk,FruitLunchSandwich,VegetableSticks,YogurtDinnerGrilledChicken,SteamedVegetables,BrownRice05FoodAroundUsFoodAroundUsFoodSources:

Exploringwherefoodcomesfromandhowitreachesourtable.FieldTripReflection:FoodSourcesFarmVisit:

Organizingafieldtriptoalocalfarmtolearnaboutfoodproduction.GroceryStoreTour:

Takingatourofagrocerystoretounderstandfooddistributionandselection.CookingIngredients:

Identifyingcommoncookingingredientsandtheirorigins.FieldTripReflectionFieldTripReflectionStudentscanwriteashortreflectionontheirexperiencevisitingthefarmandwhattheylearnedaboutfoodproduction.06Conclusion:CelebratingTastesConclusion:CelebratingTastesCulinaryDiversity:

Embracingthediversityoftastesandcuisinesaroundtheworld.CulinaryDiversityFoodTastingEvent:

Organizingafoodtastingeventwherestudentscantrydifferentdishesfromvariouscultures.RecipeSharing:

Encouraging