How many types of meat/fish/seafood, fruit/vegetable and cooking methods do you know?
Slide 8 - Carte mentale
Worksheet
This lesson is all about restaurants.....
You'll get a worksheet. Do ex. 2 & 3 --> finished? do ex. 6
Ex. 2?
Explain the difference between the words, and then complete sentences with the words in bold.
You are allowed to google the differences
Ex. 3?
Match the parts of a meal with their descriptions
timer
15:00
Slide 9 - Diapositive
Ex 2.
a. ‘Bill’ is British English; ‘check’ is American English.
b. A cook is someone who prepares and cooks food. A chef is a skilled, trained and usually the most important cook in a hotel or restaurant.
c. A service charge is an obligatory fixed payment added to the price of the meal to pay for the cost of serving the customer. A tip a small, extra amount of money which a customer leaves for the waiter or waitress after paying for the meal.
Slide 10 - Diapositive
Ex. 2
d. A dish is food prepared in a particular way as part of a meal. It is also a container from which food can be served or which can be used for cooking. A plate is a flat, round dish (container) that you eat from.
e. Eat in means to have a meal at home rather than in a restaurant. Eat out means to have a meal in a restaurant.
1. dish - 2. tip; service charge - 3. eat out
4. plate - 5. chef - 6. eats in; cook
Slide 11 - Diapositive
Ex. 3
1. e
2. f
3. d
4. b
5. c
6. a
Slide 12 - Diapositive
Listening part
Let's do ex. 4, 5 & 6
Ex. 4?
Ex. 5?
Ex. 6?
Slide 13 - Diapositive
Getting Started
Chapter 5 Getting Started on p. 58/59
Do ex. 1,2,3,4 on p.58/59
Done? Do ex. 6 --> from your handout/worksheet
Slide 14 - Diapositive
www.linguahouse.com
Slide 15 - Lien
Ex. 4
1. tomato soup
2. grilled trout with boiled potatoes and vegetables, side salad
3. coke
4. apple pie
Slide 16 - Diapositive
Ex. 5
ready
have
would recommend
come with
served
sounds
Anything
make
Slide 17 - Diapositive
Ex. 5
suggest
room
just bill
Keep
Slide 18 - Diapositive
Independent work: Ex. 5 & 6
Try and finish ex. 5
Read the dialogue (you just checked it...) and write the sentences at the right subjects.
Ex. 6?
Put the sentences in the right order --> We'll check it while listening to the audio.....
timer
15:00
Slide 19 - Diapositive
Ex. 5
TAKING AN ORDER: Are you ready to order?; And for your (main course/dessert)?; Anything to drink? Can I take your order?
ORDERING: I’ll have ...; I’d like the ....
CHANGING AN ORDER: No, make that a ...
ASKING ABOUT DISHES: What would you recommend?; What does it come with? Do you serve vegetarian dishes?
Slide 20 - Diapositive
Ex. 6
1. What shall we order?
2. I recommend the ‘bouillabaisse’.
3. What exactly is it?
4. It’s a local speciality. It’s a stew made of different kinds of cooked fish, seafood and vegetables.
5. That sounds nice. What does it come with?
6. It’s normally served with grilled slices of bread.
Slide 21 - Diapositive
Ex. 6
7. OK, that sounds fine. I’ll have it. And what are you having?
8. I’m having the same.
9. Some wine before your meal?
10. Yes, please.
11. Cheers, here’s to our new friendship.
12. I’ll drink to that.
Slide 22 - Diapositive
Ex. 6
1. Are you going to have a dessert?
2. No thanks, I’m completely full.
3. Me too. Waiter, can we have the bill, please?
4. I’ll get this.
5. No, no. You’re my guest. It’s on me.
6. OK, if you insist. Let me pay next time.
7. No problem.
Slide 23 - Diapositive
Before speaking: Restaurant
Duo's
You and your classmate are opening a new restaurant.
What kind of restaurant is it? What food are you going to serve?
Hand-out: Make a menu --> decorate it.
15 min
timer
15:00
Slide 24 - Diapositive
Speaking: ordering food...
Restaurant role play
Find another duo
One duo is the waiter/waitress
The other duo are customers
Pretend you're taking an order/ Pretend you're at a restaurant.
Tip: on the other p. of the menu you can find sentences
Change roles
There are 3 rounds
timer
10:00
Slide 25 - Diapositive
Evaluation
What did you think of this lesson?
Homework:
- Study theme words Chapter 3 on p. 170/171 --> book A
- Study ''4 Future (for plans and arrangements)'' on p.202 --> book B