Flexles 5 - woorden + context

Leesvaardigheid 

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Slide 1: Diapositive
EngelsMiddelbare schoolmavoLeerjaar 2

Cette leçon contient 40 diapositives, avec quiz interactifs et diapositives de texte.

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Leesvaardigheid 

mavo 2

Slide 1 - Diapositive

Wat gaan we doen?
  • tekst lezen 
  • woorden raden aan de hand van de context

Slide 2 - Diapositive

Het doel van vandaag
  • Aan het eind van de les weet je wat je kunt doen om effectief te lezen.
  • Aan het eind van de les kun je woorden die je niet snapt in een tekst begrijpen door de context van de zin eraan te koppelen.

Slide 3 - Diapositive

Probeer de betekenis te raden door de hele zin goed te lezen. 
Kijk of het woord dat je niet kent lijkt op een Nederlands woord of een andere taal die je kent

Slide 4 - Diapositive

World Chocolate Day
Did you know that there’s a World Chocolate Day? It takes place each year on 7 July. To celebrate it, read about the history of chocolate and the interesting journey from cocoa bean to chocolate bar.   


Slide 5 - Diapositive

wat betekent : celebrate?

Slide 6 - Question ouverte

celebrate
vieren 

Slide 7 - Diapositive

A brief history of chocolate
Chocolate was first used as a drink over 3,500 years ago in Central America. It was very popular with the Mayans and the Aztecs, who mixed cocoa beans with vanilla or chilli peppers. In fact, cocoa beans were so important to them that they were used as money. Cocoa was first grown in Ecuador, which was, for a long time, the world’s number-one producer of cocoa beans. It is still one of the top ten producers of the beans, but nowadays more than 70 per cent of cocoa beans come from West Africa.

Slide 8 - Diapositive

A brief history of chocolate
Chocolate was first used as a drink over 3,500 years ago in Central America. It was very popular with the Mayans and the Aztecs, who mixed cocoa beans with vanilla or chilli peppers. In fact, cocoa beans were so important to them that they were used as money. 

Slide 9 - Diapositive

Wat betekent : important?

Slide 10 - Question ouverte

important 


belangrijk 

 

Slide 11 - Diapositive

A brief history of chocolate

Cocoa was first grown in Ecuador, which was, for a long time, the world’s number-one producer of cocoa beans. It is still one of the top ten producers of the beans, but nowadays more than 70 per cent of cocoa beans come from West Africa.

Slide 12 - Diapositive

Wat betekent : producer?

Slide 13 - Question ouverte

producer 
producent 

Slide 14 - Diapositive

Cocoa beans
Cocoa beans come from cocoa trees. These trees grow in tropical forests around the world, from South America to Indonesia. The beans grow in colourful pods of red, yellow and purple. 

Slide 15 - Diapositive

Wat betekent : tropical?

Slide 16 - Question ouverte

tropical
tropisch

Slide 17 - Diapositive

Cocoa beans
Inside the pods are the beans. Each tree grows around 50 pods a year, and each pod can contain between 20 and 60 beans. It takes around 100 beans to make 100 grams of chocolate. The pods are picked by hand to protect the trees. 

Slide 18 - Diapositive

Wat betekent : contain?

Slide 19 - Question ouverte

contain
bevatten

Slide 20 - Diapositive

Preparing the beans

Once the pods are picked from the tree, they are opened and the beans are taken out. The beans need to go through a number of different processes before they are ready to be turned into chocolate. First, the beans and the pulp are placed in special boxes, where they slowly ferment for up to five days.  


Slide 21 - Diapositive

Wat betekent : ferment?

Slide 22 - Question ouverte

ferment
gisten / fermenteren

Slide 23 - Diapositive

Preparing the beans
Here the beans turn brown and start to develop their special flavour. They are then put out in the sun to dry for approximately 14 days. 

Slide 24 - Diapositive

Wat betekent : develop?

Slide 25 - Question ouverte

develop
ontwikkelen

Slide 26 - Diapositive

Preparing the beans
After this, they are roasted for about 15 minutes in preparation for the final stage, when the beans are taken out of their shells. At the end of this process, we are left with the cocoa ‘nibs’ – chocolate in its purest form and the basic ingredient for all chocolate products.

Slide 27 - Diapositive

Wat betekent : preparation?

Slide 28 - Question ouverte

preparation
voorbereiding 

Slide 29 - Diapositive

From cocoa nibs to chocolate liquor
The first step is to grind the nibs by machine or between two large stones. This produces cocoa liquor, a semi-solid paste. This is then cooked and mixed continuously for hours or even days until it is just right. This is also the stage at which other ingredients are added: sugar, milk, various flavours.

Slide 30 - Diapositive

Wat betekent: continuously?

Slide 31 - Question ouverte

continuously
voortdurend / constant 

Slide 32 - Diapositive

From cocoa nibs to chocolate liquor
 Interestingly, chocolate melts at 34ºC. This is just below body temperature, which explains why it can be so sticky and messy, but also why it melts as soon as you put it in your mouth.

Slide 33 - Diapositive

wat betekent : melts?

Slide 34 - Question ouverte

melts
smelt / smelten 

Slide 35 - Diapositive

From liquid to solid
At this point the cocoa nibs are ready for the last stage in the journey. For the cocoa liquor to turn into solid chocolate, it needs to be heated and cooled and heated again until it forms a solid mass. And so, at last, the journey from bean to bar is complete.

So now you know all about how chocolate is made, you may want to celebrate the day by eating one of your favourite chocolate treats!

Slide 36 - Diapositive

Wat betekent : journey?

Slide 37 - Question ouverte

journey
reis

Slide 38 - Diapositive

Good luck next week!

Slide 39 - Diapositive

willen we vrijdag aan het project werken of een tekst oefenen?
tekst oefenen
aan het project werken

Slide 40 - Sondage