Theme: Keeping products /food

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Theme: Keeping products /food

Procedure of the lesson

I. Greeting

II. Topic presentation

Guess a riddle and you’ll know about what we’ll talk.

I’m in the kitchen.

I’m usually white.

I’m cold.

I have food and drink in me.

What am I?

(ANSWER: a fridge)

Yes, we’ll talk about the Keeping products /food.

III. Vocabulary presentation.

Poison, safety, storage, prevent, foodborne / пищевого происхождения/, illness, disease, freeze, vacuum package, raw [rɔː]. spoil / spoilt/, rot /rotted, rotten/ , otherwise, perishable [ˈperɪʃəbl]скоропортящийся,

What would we have done if there was no fridge! How would we preserve food? What can happen with food without good storage?

It can be spoilt.

It can rot. /rotten/

It can became sour .

IV. Vocabulary practice.

a) Oral discussion.

What place do products should be kept? What temperature do they need?

/above zero ≠ below zero/ /5 degrees Celsius/

b) Write down your conclusion

Meat, fish, pelmeni are usually stored in the freezer, which is at the top. There is a real frost. Raw meat packaging, put in a cooler (freezer).

But milk, cream, butter, soup does not need such a temperature, these products are light enough coolness, so they are stored in other compartments below the freezer.

Raw food (meat, fish) cannot be stored together with ready-made /cooked/ food

Eggs are usually stored in the refrigerator door.

Sprinkled /bulk/ foods should be stored in a cool dark place.

c) The rules of operation of the refrigerator:

Impossible .

1. Leave the fridge open, otherwise it will spoil.

2. To turn on and off the refrigerator with wet hands.

3. Touch the inside of the refrigerator with a sharp object: you can damage the mechanism of formation of cold.

4. Put in the fridge hot food.

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