Cette leçon contient 17 diapositives, avec quiz interactifs, diapositives de texte et 1 vidéo.
La durée de la leçon est: 45 min
Éléments de cette leçon
Welcome to English class!
Slide 1 - Diapositive
Lesson plan
5 min. Introduction
20 min. Maple Syrup
15 min. Independent learning
5 min. Evaluation
Slide 2 - Diapositive
Lesson aim
After this lesson, you should be able to:
> Tell some facts about Maple Syrup
Slide 3 - Diapositive
Slide 4 - Vidéo
Where is most of the world's maple syrup produced?
A
Ontario, Canada
B
Quebec, Canada
C
New York, United States
D
Vermont, United States
Slide 5 - Quiz
Where is most of the world's maple syrup produced?
Quebec makes 75% of the world's maple syrup. Together with Ontario, New Brunswick and Nova Scotia, Canada makes over 80% of the world's supply.
Slide 6 - Diapositive
What type of tree is best for producing maple syrup?
A
Red maple
B
Mountain Maple
C
Norway Maple
D
Suger Maple
Slide 7 - Quiz
How big must a tree be before it is tapped to collect sap?
A
A diameter of 10 cm.
B
A diameter of 25 cm.
C
A diameter of 50 cm.
D
A diameter of 75 cm.
Slide 8 - Quiz
How old must a tree be before it is tapped to collect sap?
A
20 years
B
40 years
C
60 years
D
80 years
Slide 9 - Quiz
Each tap in a mature tree produces about 40 litres of sap in a season.
A
True
B
False
Slide 10 - Quiz
Each tap in a grown up tree makes about 40 litres of sap in a season.
A tree may have up to four taps, depending on its diameter.
Slide 11 - Diapositive
The same hole can be used each year to collect sap.
A
True
B
False
Slide 12 - Quiz
The same hole can be used each year to get sap.
The trees have a natural healing process (called walling-off) that keeps the same hole from being used a second time. Tapping a tree does not hurt it; many trees are tapped for more than a century.
Slide 13 - Diapositive
How much sap is used to produce 1 litre of maple syrup?
A
40 litres
B
60 litres
C
80 litres
D
100 litres
Slide 14 - Quiz
How much sap is used to make 1 litre of maple syrup?
Sap is about 95 per cent water. It is boiled until it reaches a certain temperature, about 4 degrees Celsius above the boiling point of water. At this point, it is about 66% sugar and is named syrup.