Monday, February 8, 2016

#15 Third Competition for Teacher Generated Materials / National Symbols / Grade 11

#15 Third Competition for Teacher Generated Materials / National Symbols / Grade 11

General Objective: Students will be able to speak and describe national symbols (food) of three countries. (Armenia, Georgia and Britain)

Language Objective: Students will be able to find differences and similarities between these national symbols (food) and use target vocabulary to describe them.

Civic Education Objective: Students will be able to use a Venn diagram as scaffolding to describe similarities and differences.

Teacher introduces the topic of the lesson and asks students to speak to each other about national food. Students begin to speak to each other making different dialogues.     
5 min
Activity 1
Teacher gives the text to each pair. The text is about Armenian and British national food with vocabulary. Teacher reviews vocabulary before reading. After reading the text students should speak about differences and similarities orally. Students compare two foods which they choose (three pairs of texts about Armenian and British national food) Handout 1 Each student speaks individually about differences and similarities.
15 min
Activity 2
Teacher distributes Handout 2.  Teacher gives students different texts about Armenian and Georgian national food. Teacher explains that the students will be able to write differences and similarities in a Venn diagram after reading the text. Teacher puts a Venn diagram on the board and shows students how to fill in the Venn diagram. Teacher uses specific examples. Then students read the texts. They work in pairs. Each pair has different texts. (Venn diagram is below each text) After filling a Venn diagram students read their answers.
 15 min
Activity  3
Teacher gives each pair Handout 3. Students will be able to distinguish and write different countries’ national food near each picture. The names of foods and countries are given below the paper. After that teacher checks answers. Winner pairs get good marks.

5 min
Activity  4     
Teacher shows several pictures. Handout 4 In pictures it is represented very popular Armenian and Georgian national food. Students will be able to describe and give some more information about pictures how they can as they know and eat them.
5 min


Consume - eat or drink
սպառել, օգտագործել
Garlic – a plant root used in food for its strong taste
Toast – indicate, by raising a glass and drinking your wishes for the health, success, etc.
Breed - produce
Coal – black rock made of carbon that is burned or used to make coal gas
Steamed – cook(food) by steam  
Stuffed – prepare(a chicken, piece of meat, etc.) for cooking by putting herbs, etc., into it
Dough – a mixture of flour and water worked by the hands into a firm paste, used for baking bread  
Coriander - a plant  used in cooking
Basil – a plant  with a sweet smell used in cooking
Dill  - a plant  used in cooking
Cod – a large fish that is eaten
Haddock – a North Atlantic food fish
Gammon – cured meat from the back part and leg of a pig
ღორის ფილე მოხარშული და ემსახურება ცხელი
ապխտել,խոզի եփած և տաք մատուցվող ազդրամիս
Corn flour – flour made from maize
სიმინდის ფქვილი
եգիպտացորենի ալյուր
Dip – put into water or other liquid, for a short time only
թաթախել, ընկղմել
Mushy – (of food) partly liquid
Stock – juice made by boiling meat, bones, vegetables, etc.

Handout 1        
                                                        ARMENIAN NATIONAL FOOD
Khash (Georgian - ხაშ) is a soup made of cow feet to which garlic, greens and salt are added. Khash is believed to be a food for the poor and is also thought to have a ceremonial meaning. The naming is thought to come from the Armenian word “khashel” which translated into English means “to scald.”   Khash is usually consumed very early in the morning, and it is either served before the breakfast or comes to replace the breakfast. It is served with garlic, salt and radish and is eaten with lavash and various greens.
Two things to note about khash:                                                                                     
1. Khash is a dish to be consumed with vodka (NOT brandy)                                                                               
2. Khash does not like toasts, as it should be consumed only when warm, while toasts take much time.                                                                                                                                                   
Khash is a typical dish prepared from cow's legs. People usually eat garlic and dry lavash with it. As the dish is very nutritious, khash is usually eaten in winter, early in the morning.

Fish (Georgian - თევზი) dishes are also very popular in Armenia. Different types of fish are bred in Lake Sevan, but the most delicious is a trout, which is called “ishxan” – “a royal fish”. The fish is boiled, stewed, fried, and cooked on skewer or on coal. Traditional fish dishes are kchuch and kutap. Ishkhan (Armenian: իշխան išxan) – Sevan trout (endangered species), served steamed, grilled on a skewer, or stuffed and baked in the oven.

Zhingyalov hats
Zhingyalov hats (Armenian: Ժինգյալով հաց) (Georgian - ჟინგიალოვ ჰაც) - Not entirely a bread you would eat with your everyday meal. Zhingyalov hac is an Armenian dish that is made with dough, dried cranberry, pomegranate molasses,that go inside the dough, and 7 different greens which include spinach, coriander, parsley, basil, scallions, dill, mint. There is a variety of combinations that can be used in the bread and these greens can easily be substituted for other greens. The greens are placed in the bread and the bread is folded like a calzone. 

                                                     BRITISH NATIONAL FOOD

Fish and chips
Fish and chips is a hot dish of English origin, consisting of battered fish, commonly Atlantic cod or haddock, and chips. It is a common take-away food. 
The fresh fish is dipped in flour and then dipped in batter and deep fried, it is then served with chips (fresh not frozen) and usually you will be asked if you want salt and vinegar added. Sometimes people will order curry sauce (yellow sauce that tastes nothing like real curry), mushy peas (well it's green anyway) or pickled eggs . 
Traditionally fish and chips were served up wrapped in greaseproof paper and sometimes paper that has been specially printed to look like newspaper. You often get a small wooden or plastic fork to eat them with too, although it is quite ok to use your fingers.

Sunday roast
The Sunday roast is a traditional British and Irish main meal that is traditionally served on Sunday, consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy. Other names for this meal are Sunday dinner, Sunday lunch, Roast dinner, and Sunday joint (joint referring specifically to the joint of meat). The meal is often comparable to a less grand version of a traditional Christmas dinner. Besides being served in its original homelands, the tradition of a Sunday dinner has been a major influence on food cultures in countries with populations originating from the nations of the British Isles. 
Typical meats used for a Sunday roast are roast beef, chicken, lamb or pork, although seasonally duck, goose, gammon, turkey or (rarely) other game birds may be used. 
Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour.

Yorkshire pudding
This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. 
The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert.

Handout  2   
                                                     Armenian and Georgian national food


Spas is a soup made of tan (yogurt) and wheat. 
Spas is prepared from matsun (fermented milk product) with the addition of wheat. Spas – Spas is an Armenian soup made of yoghurt and rice or cracked wheat.


Kharcho (Georgian: ხარჩო) is a traditional Georgian soup originating in Mingrelia containing beef, rice, cherry plum purée and chopped English walnut (Juglans regia). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from tklapi/tkemali, rice, chopped English walnut and the spice mix that varies between different regions of Georgia.

Venn Diagram

                     Spas     Diff.                      Sim.               Kharcho     Diff.


Harisa (Armenian: հարիսա harisa, also known as ճիտապուր) – porridge of coarsely ground wheat with pieces of boned chicken. 
Harisa is one of the most beloved dishes of Armenian cuisine. It is made of cracked wheat and chicken meat, mutton or beef. They are cooked in water and are mixed until they turn into a porridge-like substance. 
In the old times harisa was a ceremonial and a holiday dish that was usually being served in the morning after being cooked all night. There is a legend regarding harisa, which has it that after being released from the pit of Khor Virap Monastery Grigor Lusavorich (Gregory the Illuminator) arrived in Vagharshapat and for 60 days preached about Christianity to the local pagans. In order to give food to the poor he ordered to bring much oil and sheep after which the sheep were stabbed and cooked in large pots with cracked wheat. Then Gregory the Illuminator ordered the strong-armed men to mix the meat in the pots, and there goes the name – harisa comes from “hareq sa,” which is translated “mix this” into English.


Satsivi (Georgian: საცივი, literally means 'cold dish' in Georgian; also known as walnut sauce) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes. The term satsivi is also used as a generic name for a variety of poultry, fish and vegetable appetizers made with the satsivi sauce. 
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold, either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine.

Venn diagram

                                     Harisa                                                Satsivi
                                       Diff.                        Sim.                   Diff.                   


Gata (Armenian: գաթա gatʿa; also sometimes transliterated as Gatah (Eastern Armenian) or Katah (Western Armenian) is an Armenian pastry or sweet bread, similar to a coffee cake. There are many variations of gata and typically specific towns or regions will have their own version. It can be found in a variety of shapes, sizes and may be decorated or left unadorned. Long ago, gata was baked in a tonir but is now baked in ovens. The bread is often baked to coincide with the feast of Candlemas (known as Tiarn'ndaraj in Armenian), but is not limited to the holiday and is eaten year around. One popular variety is gata with koritz (khoriz), a filling that consists of flour, butter and sugar. Gata can have other fillings such as nuts, most commonly walnuts. Some variations include placing a coin inside the dough before the gata is baked, and it is said that whoever receives the piece with the coin is to be blessed with good fortune. Gata from the villages of Garni and Geghard are decorated (before baking), round, and generally about a foot in diameter. Around the southern edge of Lake Sevan, in the town of Tsovinar, gata is denser and sweeter, and baked without koritz in a triangular shape without  decoration.


Churchkhela (Georgian: ჩურჩხელა, čurčxela, Georgian pronunciation: [tʃurtʃχɛlɑ]) is a traditional sausage-shaped candy originating from Georgia.The main ingredients are grape must, nuts and flour. Almonds, walnuts, hazel nuts and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage Preparation. 
Churchkhela is a home-made Georgian product. Georgians usually make Churchkhela in Autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called Tatara or Phelamushi (grape juice thickened with flour), and dried in the sun. No sugar is added to make real Churchkhela. Instead of walnuts sometimes nuts or almonds are used in the regions of west Georgia. The shape of Churchkhela looks like a candle, some people say it looks like a sausage. Georgian warriors carried Churchkhelas with them because they contain many calories. The best Churchkhela is made in Kakheti region that is famous as the motherland of wine

Venn diagram 
                                       Gata                                       Churchkhela
                                                  Diff.                        Sim.                         Diff.

Handout 3

Names -  Pizza,     Khorovats,      Deep-fried cicadas,         Borsh,          Plov,       Dhokla,     Bacon,     Gozinaki,     Hamburger,      Sukiyaki
Countries -     Georgia,      Britain,     India,       USA,     Armenia,     China,      Italy,       Japan,   Uzbekistan,    Russia

Answers – 1. Hamburger – USA,      2. Deep fried cicadas – China,      3. Gozinaki – Georgia,        4. Sukiyaki – Japan,        5. Borsh – Russia,      6. Khorovats – Armenia,       7. Bacon – Great Britain,      8.  Pizza – Italy,       9. Plov – Uzbekistan,      10. Dhokla - India

Handout 4

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