Sara El-Ghandour Sara El-Ghandour

intermediate level


Abc handout pictures , Inside out SB p.g 43 ,chart ,video clip, realia

Main Aims

  • To give the Ss practice in speaking in the context of Edible ( about food).

Subsidiary Aims

  • 1- To help Ss to deal with the new vocab. in the context of Edible. 2- To identify the new or unfamiliar words to the Ss ( by teaching the meaning to the Ss before work Or ask the Ss to use the e-dictionary to check the meaning) 3- To review lexis related to Edible food. 4- To allow the Ss to practise free speaking in the context of Edible food. 5- To focus on pronunciation of some vocab.


Warmer/Lead-in (5-0 minutes) • To set lesson context and engage students

To show the Ss some flashcards of food - to remind the Ss of the words of the ways of cooking food. To act out dialogues:- A:How can tomatoes be cooked? B:They can be fried, stuffed or grilled. Ask the Ss how can each of these food(in the cards and realia ) be prepared .

Exposure (5-0 minutes) • To provide context for the target language through a text or situation

video if there is time Giving the Ss a chart To ask Ss about the ways of cooking food. To ask Ss about the ways of describing taste ( how the tongue feels/ find it e.g sweet, sour ). To ask Ss about the ways of describing texture ( how the food feels or looks). Put the Ss in pairs to complete the table in ex 1 p.g 43 Get FB from Ss.

Highlighting (5-0 minutes) • To draw students' attention to the target language

Ask the Ss to work together in pairs to describe one of the items of food in the box while his partner tries to guess what it is ex. 2 p.g 43 ex:' It's crunchy on the outside and chewy on the inside.' ' Fresh bread'? Yes, that's right'.

Clarification (5-0 minutes) • To clarify the meaning, form and pronunciation of the target language

To clarify the meaning and form of the new vocab through simple questions.(vocab and questions are written in the language analysis paper). To elicit its meaning. Drill the new vocab .

Controlled Practice (5-0 minutes) • To concept check and prepare students for more meaningful practice

Give the Ss a match exercise . Match the opposites: sweet tough tender mild fatty bitter/sour spicy still sparkling lean Check in pairs Get FB

Semi- Controlled Practice (2 minutes) • To concept check further and prepare students for free practice

Ask the Ss How do you usually eat fruits and vegetables ? Fruit : raw (fruit salad), dried Vegetables:raw, pickled ( salty olives in jars ), steamed. Encourage the Ss to do the same.

Free Practice ( if time activity) (3 minutes) • To provide students with free practice of the target language

Ask the Ss to write two sentences to describe their best and worst meals ex 3 p.g 43 each one tells the class about his answer.

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