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23 September Lab French I and French II

Objectives: 1. To sign up for online textbook.  2. To make a draft of the poster for the AATF Poster Contest. Poster will be due Wednesday, October 8th.

1. Follow the instructions on the whiteboard for signing up for your online textbook. Use your school login as your password. I have no way to retrieve your password!

2.  Review  the AATF Poster Contest post . Follow the links to answer the following questions about  de Champlain:

A. Who was de Champlain?

B. What was New France?

C. Why is de Champlain considered the father of New France?

3. Due before you leave the lab today- Make a sketch of your poster on notebook paper. You will check these off on my roster. I will return them to you tomorrow.

Your poster will be evaluated according to the rubric below

4. You can check out the archives of contest winners .

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    Making A Poster : AATF Poster


    Teacher Name: Ms. Henderson

    Student Name:     ________________________________________

CATEGORY
4
3
2
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Required Elements
The poster includes all required elements as well as additional information. Posters must measure 18" x 24" and have a flat surface with no moving parts. No three-dimensional posters accepted. No glue is to be used. Tempera paint, india ink, markers, flairs, or crayons may be used.
All required elements are included on the poster.
All but 1 of the required elements are included on the poster.
Several required elements were missing.
Graphics -Clarity
Graphics are all in focus and the content easily viewed and identified from 6 ft. away.
Most graphics are in focus and the content easily viewed and identified from 6 ft. away.
Most graphics are in focus and the content is easily viewed and identified from 4 ft. away.
Many graphics are not clear or are too small.
Graphics - Relevance
All graphics are related to the topic and make it easier to understand.
All graphics are related to the topic and most make it easier to understand.
All graphics relate to the topic.
Graphics do not relate to the topic
Attractiveness
The poster is exceptionally attractive in terms of design, layout, and neatness. Remember that the use of color is important to visual impact. Large areas of white reduce the visual impact of the submission.
The poster is attractive in terms of design, layout and neatness.
The poster is acceptably attractive though it may be a bit messy.
The poster is distractingly messy or very poorly designed. It is not attractive.
Labels
All items of importance on the poster are clearly labeled with labels that can be read from at least 3 ft. away.
Almost all items of importance on the poster are clearly labeled with labels that can be read from at least 3 ft. away.
Several items of importance on the poster are clearly labeled with labels that can be read from at least 3 ft. away.
Labels are too small to view OR no important items were labeled.
Relevance to Theme
Poster is exceptionally relevant to theme
Poster is revelant to theme
Poster is minimally relevant to theme
Poster has no relevance to theme
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Making A Poster : AATF Poster

   
 

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Comments

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The quizzes helped me to know what I needed to study. The Verb conjugation was easy. I am going to try and go quicker next time.

Part I- Learning about French Gastronomie

Go to the following website and answer the following questions:
http://www.terrace.qld.edu.au/academic/lote/french/gastro/gastrorepas.htm
1. How long does a traditional meal last? Up to 4 or 5 hours
2. What is an apéro? An Alcoholic drink
3. Give two examples of an hors d’oeurve? Chips, nuts etc
4. Give two examples of an entrée? Salad or sliced raw vegetables. A drink to refresh your taste buds.
5. What is un trou normand? Between courses
6. Give a French example and the English definition of a plat principal. Main dish like rice with fish.
7. Why is the salad served after the main course? To refresh your taste before the cheese course.
8. Give two examples of French cheese (in French with the English equivalent). Roquefort- ewe’s cheese; fromage de chevre – goat’s cheese
9. What is the digestif? An after dinner alcohol drink.
10. Give two examples of an appropriate gift to take to a dinner. Flowers, and chocolate.
11. What is homard? Lobster
12. What makes the scrambled eggs a gourmet dish? Mushrooms
13. What kind of dessert is served? Cake, Ice cream, fruit or tarte
14. What was the most interesting thing you learned from French Gastronomie? The meals are long, but delicious.


Part II- Learning how to prepare a French meal

1. Go to the following website and look at each of the menus. Select your favorite from each category. Copy and paste the menu below.
http://www.ffcook.com/pages/dmenus-p.htm

Classic Menus- Mousse de chocolat, Crème Caramel, Tarte fini aux Pommes
Super Easy Menus -Mousse de Saumon et Câpres , Saladed’envides noix et roquelfort
Special Light Menus salade de tomates et mozzarella, Potage poireaux et pommes de terre
Express Menus chevre chaud sur toast et sa salade fondue bourguignonne salade verte fromage blanc congolais ; avocats et oeufs a la mousse de crabe emince de volaille sauce Roquefort
Vegetarian Menus- Souffle au formage Raie aux capres pomme vapeur; soup a l’ognion gratinee

2. Read about how to plan a French menu. List at least three different things you should consider when preparing a French menu.
1) number of guests
2) consider the weather
3) match courses

3. Prepare your budget for your meal.



ESTIMATED BUDGET- Total -

Entrée Plat Principal Salade Fromage Dessert Boisson

ACTUAL BUDGET- Total-

The websites were helpful with geting an idea of what to do, and also what kind of food to purchase, and make. I have an idea of what foods are in season, and what to buy. It was also helpful in planning the budget.

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