Recette facile pour 6 personnes: 200g de farine 100g de beurre ramolli 100g de sucre en poudre

1. This was the recipe we started with. It came from the Internet. We annotated it, so we could follow it easily • Recette facile pour 6 personnes: • 200g de farine • 100g de beurre ramolli • 100g de sucre en poudre • 5cl de lait • 1 pincée de levure chimique • 2 jaunes d’oeuf pour la dorure • Ustensiles: des emportes pièces • Préparation: 30 min • Cuisson: 30 min • Repos: 60 min • Temps total: 100 min

2. These were the tasks identified. They include translation of a text in French, problem solving/logistics, some Maths & Chemistry, and some consideration of how languages relate to each other • Translate the ingredients list into English. • Calculate how much of each ingredient we’re going to need for the whole group • Given our timetable (Tues 5, Wednesday 1, Thursday 2): how are we going to fit this in? • Other subjects KU: • How does ‘levure chimique’ work? • What waste product are we going to be left with, and what can we do to prevent its being wasted? • Why does the mixture have some ‘rest time’ allowed? • Thinking about the language: • Explain why the biscuit cutter is so called. (Think about the word ‘emporter’) • In a restaurant, the waiter asks you, ‘…et la cuisson?’. What are you likely to have ordered? • Why are elderly people often thought to live in houses called ‘Mon Repos’?

3. More annotation: now we’re starting to translate the ‘method’ part of the recipe • Préparation: • Versez les 200g de farine dans un saladier; ajoutez le pincé de levure et mélangez. Creusez un puits et déposez les 100g de beurre découpés en dés et les 100g de sucre. Mélangez du bout des doigts. • Formez à nouveau un puits, déposez les 5cl de lait et mélangez à nouveau du bout des doigts. Votre pâte doit être parfaitement liée. • Formez une boule de pâte; enveloppez-la dans un film alimentaire et déposez-la au frais pendant 1 heure. • Préchauffez le four à 180°C. Sortez la pâte 5 minutes avant de la travailler. A l’aide d’un rouleau, étalez-la sur une épaisseur de 3mm sur un plan de travail fariné. Découpez des petites formes avec des emportes pièces. • Rangez les biscuits sur un plaque de four couverte de papier sulfurisé. Badigeonnez-les de jaune d’oeuf battu en vous aidant d’un pinceau. Mettez à cuire pendant environ 10 minutes.

4. Recipes are full of instructions! A great opportunity to look at the imperative, and also to revise present tense verb endings Giving orders or instructions: in French these are usually given by using the ‘vous’ part of the verb (which ends in –ez) on its own. Use a dictionary to help you find the meanings of these instructions : Versez ajoutez Mélangez Creusez déposez Formez enveloppez Préchauffez Sortez étalez Découpez Rangez Badigeonnez Mettez

5. Looking at various words that occurred in the recipe, why they are there, and what else they can be used for Some more words: Why are they in the recipe? un puits (le canal) alimentaire dés doigts frais rouleau épaisseur du papier sulfurisé plan de travail pinceau And finally… plaque battu couverte liée petites pâte formes fariné biscuits un film bout

6. Of course, we couldn’t have done any of this project without the kind help of Mrs Wallace, who gave up a large number of her non-contact periods to enable us to do the practical part of the project. She deserved – and got – our thanks…which gave us an opportunity to look at ways of saying thank you

7. ….and how to annotate! ...and how to say thank you (actually, that's 10 things!) L'Araignée Scolaire "The Spider of Scholarship!" Cookery ingredients Problem solving Commands/Instructions Cross-curricular: Chemistry, Home Ec, Maths… 8 things we have learned… Cookery terms Vocab for use elsewhere Grammar: words ending in é A bit of French culture!