Europeana Learning Scenario

Title
European recipes

Author(s)
Dumitru Paul Daniel

Licenses
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last option – in case you pick that one, your work will not be translatable or editable. If you include images in the learning scenario,
please make sure to add the source and licenses under the pictures themselves.

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even commercially, as long as they credit you for the original creation. This is the most
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Subject
List all the subjects that this learning scenario is intended for. If this is an interdisciplinary lesson, list multiple subjects.

English

Topic
Add here a topic that the learning scenario addresses. For example, if this scenario is intended for a History lesson, the topic could
be the Napoleonic wars.

Food

Integration into the curriculum

Detail in a few sentences how the
topic of the learning scenario will fit into
your national curriculum.
It is a vocabulary topic specific to intermediate level

Aim of the lesson

Describe in 1-2 sentences what you would like to achieve with your students by the end of the lesson.

The students will be able to use a wide range of vocabulary related to food and nationalities (mainly nouns,
verbs and adverbs)

To encourage students to use their creativity, browse on Europeana for suitable material

To focus on a particular grammar point based on their language proficiency

Trends
List the relevant trends that the lesson incorporates: http://www.allourideas.org/trendiez/results

Project based learning

Collaborative learning

Cloud based learning

Age of students
14-17

Time
Preparation time: 1 hour

Teaching time:50 min+50 min presentations and assessment

Teaching materials and tools

Online:
List here all the links of online tools, applications and support documents that you will use during the lesson, such as: Padlet,
Kahoot, Historiana, etc.

Europeana

Kahoot

https://www.bbc.com/food/recipes/aclassicspongecakewi_9406

http://isspb.cz/wp-content/uploads/Cooking-verbs.pdf

Offline:
List here all the offline tools, such as: paper, glue, etc.

Sheets of paper

Pencils

Computer

projector
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21st century skills
Add here how the learning scenario corresponds to 21st century skills. To find out more: http://www.p21.org/our-work/p21-
framework .

Communication

Collaboration

Cross-Cultural Skills
Creativity and Innovation

Activities
Describe here in detail all the activities during the lesson and the time they require. Remember, that your learning scenario needs
to use Europeana resources.

Name of Procedure Time

activity

1st Class
Topic The teacher presents the topic of the lesson – Writing a recipe in English – 5 min
Introduction and presents the main objectives.
Group The students are organized into groups of 3 and they will discuss about the 10 min
discussion next questions, written on the whiteboard:
Do you know how to cook?
Do you enjoy cooking? Why/Why not?
Who taught you how to cook?
What are your favorite foods to cook?
Do you think it is important for men and women to know how to cook?
After discussing in their groups, the teacher will ask some students to
present their opinions.

Vocabulary The teacher uses a projector to present a recipe – Annex 1. The teacher 20 min
introduction hands in sheets with equivalents of International System of Quantities in the
and practice British weight system and their abbreviations – Annex 2 – and explains them,
paying attention to the pronunciation. In groups of 3 the students have to
make transformations between the two weight systems and also to identify
and write the verbs used in the recipe. The teacher hands in a list with a
verbs and pictures that the students have to match – Annex 3. The teacher
asks the students to read and checks their answers.
Guided The teacher presents the Europeana homepage. Students are shown how to 15 min
Practice search the navigation bar, menu and tabs so that they get used to the
platform.
Task setting- In groups of 3 the students will have to find on the platform a food recipe 5 min
homework and food pictures specific to an EU member country in order to create a
recipe presentation containing slides with specific elements of the country(
name, flag) and recipe.
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 2nd class
Presentations In groups of 3, the students have to present their work – ppts. 5 min
for each
group
Assessment Kahoot quiz – individual assessment 10
minutes

Assessment
Describe here the assessment method of the lesson, if any. For example, if you plan on assessing your students with a quiz, include
here questions and answer options with color-coding the correct answers.

Kahoot quiz – depending on the recipe the students choose, the teacher designs a quiz based on the
information included in their presentations.

About the Europeana DSI-4 project

Europeana is Europe’s digital platform for cultural heritage, providing free online access to over 53 million digitised items drawn
from Europe’s museums, archives, libraries and galleries. The Europeana DSI-4 project continues the work of the previous three
Europeana Digital Service Infrastructures (DSIs). It is the fourth iteration with a proven record of accomplishment in creating
access, interoperability, visibility and use of European cultural heritage in the five target markets outlined: European Citizens,
Education, Research, Creative Industries and Cultural Heritage Institutions.

European Schoolnet (EUN) is the network of 34 European Ministries of Education, based in Brussels. As a not-for-profit
organisation, EUN aims to bring innovation in teaching and learning to its key stakeholders: Ministries of Education, schools,
teachers, researchers, and industry partners. European Schoolnet’s task in the Europeana DSI-4 project is to continue and expand
the Europeana Education Community.

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 Annex 1

A CLASSIC SPONGE CAKE

Equipment: You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins,
lightly greased and the bases lined with baking paper.

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 8
Ingredients
For an 8 inch (20 cm) cake

 175g/6oz self-raising flour

 1 rounded tsp baking powder
 3 large eggs at room temperature
 175g/6oz very soft butter
 175g/6oz golden caster sugar
 ½ tsp vanilla extract
 a little sifted icing sugar, for dusting

5
 For the filling

 6 passion fruit
 250g/9oz mascarpone
 1 level dessertspoon golden caster sugar
 1 tsp vanilla extract
 200ml/7fl oz fromage frais

Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into
the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do
is simply add all the other cake ingredients (except the icing sugar) to the bowl and,
provided the butter is really soft, just go in with an electric hand whisk and whisk
everything together until you have a smooth, well-combined mixture, which will take
about one minute. If you do not have an electric hand whisk, you can use a wooden
spoon, using a little bit more effort. What you will now end up with is a mixture that
drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too
stiff, add a little water and mix again.
3. Now divide the mixture between the two tins, level it out and place the tins on the centre
shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven
door until 30 minutes have elapsed.
4. To test whether the cakes are cooked or not, touch the centre of each lightly with a
finger: if it leaves no impression and the sponges spring back, they are ready.
5. Next, remove them from the oven, then wait about five minutes before turning them out
on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make
a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the
sponges to get completely cold, then add the filling.
6. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh,
juice and seeds into a bowl.
7. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla
extract, using a balloon whisk, which is the quickest way to blend them all together.
After that, fold in about two-thirds of the passion fruit.
8. Now place the first sponge cake on the plate or cake stand you are going to serve it on,
then spread half the filling over it, drizzle the rest of the passion fruit over that, then
spread the remaining filling over the passion fruit. Lastly, place the other cake on top,
press it gently so that the filling oozes out at the edges, then dust the surface with a little
sifted icing sugar.

6
Annex 2

Measure Equivalents
British International

1 oz. Approx. 30 grams

3 oz. 85 grams

1 lb. (16 oz.) Approx 500 grams

32 oz. (2 lb. 3 oz.) 1000 grams (1 kg.)

1 tsp. approx. 5 ml.

1 Tbs. approx. 15 ml.

1 cup (8 fl. oz.) approx. 2.27 dl.

1 pint (2 cups or 16 fl. oz.) 4.5 dl. (.45 litre or approx. ½ litre)

Note: oz. = ounce lb. = pound fl. = fluid ounce

tsp. = teaspoon Tbs. = tablespoon

7
Annex 3