My teaching activity for Christmas

We don't have a silver Christmas here in Taiwan. Gosh! How I wish we could have a Frosty in a snowy day.





My teaching activity for Christmas on Dec.25, 2006 is to be planned as follows, if time is permitted:



1. Have students click on http://www.videojug.com/film/how-to-make-a-crispy-golden-roast-turkey or http://www.videojug.com/film/how-to-decorate-a-tree-in-traditional-style There comes two wonderful movies by VideoJug. Students can learn how to make a crispy and golden roast turkey and furthermore decorate their own traditional Christmas tree!

For example, after watching the movie,
ask students about the steps to making a roast turkey.
Step 1 ______________________
Step 2 ______________________
Step 3 ______________________
Step 4 ______________________
Step 5 ______________________
......
Step 10______________________

The following is the complete textversion from VedeoJug for the reference to teachers.

Step 1 You will need
1 fresh turkey, 5.5 kilos, washed and dried
1 ½ onions, chopped into quarters
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
2 Tbsp rock salt
salt and pepper
1 baking tray with rack
some kitchen twine
1 cutting board
1 knife
1 thermometer
1 bowl
Step 2Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
VIDEOJUG TIP
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
Step 4Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
Step 5Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
Step 6Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
Step 7Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Step 8Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!
Step 10Serve
Time to carve and serve. Why not watch our other videos accompanying this one to complete your meal? How to Carve a Turkey and Perfect Turkey Gravy are just a couple of examples. Enjoy!
2. Have students make their own pwerpoint or videotape shared in my blog. This assignment takes time. First grouping the students should be the first step. Samples of students' work will be presented here........... So let's wait and see how far my students will go. Their live shows are to be continued and expected.......