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17 3 1 (Jirasartwitthaya School, Ayutthaya, Thailand) 4,000 2 8 35 Japanese Rice and Foods Culture P.72 goo yahoo! goo goo [ ] goo yahoo! [ ] [ ] [ ] FAX goo yahoo! [ ][ ] [ ][ ] [OK] Japanese Rice and Foods Culture 1,0003,000 50,400 ( ) 73 74
Teaching Plan of International Understanding Class Purpose: To let the students have interest in Japan by introduction about Japanese food culture. Grade: 8th Grade =13 years old 40 students (Jirasartwitthaya School, Ayutthaya, Thailand) Subject: Studies- "Japanese Rice and Foods Culture" Date: 1/ Mar/ 2005 Tuesday Flow Table (for 50 min) Contents Teacher s Activities Support Introduction Execution Lecture 1. Greetings 2. Self-introduction 3. Presentation of differences between Thai Rice and Japanese Rice The difference between Thai Rice and Japanese Rice 4. Presentation of Japanese daily dishes Japanese eat various countries dishes Traditional Japanese dishes Japanese Rice dishes DONBURI (Topping rice bowl), SUSHI (sour rice), ONIGIRI (Rice ball with dried seasoned seaweed) and so on Japanese soup MISOSHIRU (miso soup) *Support Ready for using LCD Projector and Screen. *Support Ready for using LCD Projector and Screen. Sampling of Japanese dishes Traditional Japanese dried foods 5. Sampling of traditional and daily Japanese dishes ONIGIRI and MISOSHIRU (miso soup) Conclusion 6. Writing to remark of the impressions of students 7. Greetings Advance Preparation from school: Before two hours of the class, I hope to rent the cooking room. Ready for Cooking range, 2 Rice cookers, 2 Cooking pots, 3 Ladles, 3 Rice Paddle, Spoons for the number of the students. Bringings by myself: JapaneseRice, Cooking SALT, NORI(dried seasoned see weed), MISO(soybean paste), FU(breadlike food made of wheat), WAKAME(dried soft seaweed), Cilingfilm, 50 Paper cups. 75 76
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