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Cultural Reports French Cultural Report -- March 28th , 2007
This is an obligatory event for candidates who wish to become members of the French Honor Society. Description: You and a partner will be given a French recipe to cook for us, and will do an oral presentation in French on the region where your recipe originates. Your presentation will include a place setting which you will display and explain in French, as well as a tri-fold poster board. Your presentation will be timed as well as judged by a panel of teachers and FHS members.
I. Your display board
· Will include two 8 1/2 x 11” size maps, one showing France with your region colored in. The other will be a close-up map of your region, with detailed landforms, mountains, rivers, and one or two major cities.
· Will depict the flag of the region.
· Will picture foods and other exports typical of the region.
· Will include photos (downloaded) of the region, including items of interest and of geographical importance.
· The only words on the poster will be a title, and the labeling of geographical references on the map, as well as one or two names of cities. You will be able to point things out on the poster, but will not be reading from the poster.
II. Resources
1. The French teachers. You will be assigned Mme Campbell.
2. The French Honor Society website. There are links listed to help you with your research, as well as photos of place settings from previous years.
3. There are many books on hold for you here at Mercy, in the Media Center. These will not be checked out, but may be used here at school. You may want to make copies of certain pages.
III. Bibliography
1. At least one internet source and two different books required.
2. Hand in to your assigned French teacher along with the full script of your project.
IV. Your dish 1. Please note that all preparation will be done at home. Bring your dish fully cooked. If there is a sauce to pour on top right before serving, that will be fine.
2. Bring everything necessary for heating and serving your dish. Label every item and pick them up after we have finished the cultural reports. (pot, spoon, knife, etc.)
3. After all students have presented their reports, we will heat up the food if required, and eat! Yes, there are a lot of us, but don’t worry. You will only need to bring a dish that serves 6-8 people. We will serve samples.
4. Note that the cost for the ingredients of the dish will be shared by both girls.
V. Your place setting
Be creative! You will be setting a table for two. You will need to bring a table cloth, 2 plates, 2 glasses, and a full set of cutlery for each. Your place setting sets the mood, is interesting and appealing, and reflects the region of France from which your recipe originates. Your decoration and centerpiece should convey the essence of the region. For example, for Normandie, you could use apples and cheese in your centerpiece, and for Provence a bright blue and yellow table cloth. Use your imagination…
VI. The Timing of Your Report
See GUIDELINE FOR YOUR ORAL PRESENTATION. ü You and your partner will split the information in part 1, the region. Each will speak for 1.5 minutes. Total for part one 3mn. ü One student will then cover part II, speaking for 1.5 minutes. ü One student will cover part III, speaking for 1.5 minutes. ü Your report will last a total of 6 minutes for two students. Please time yourselves! If a partner drops out of the activity for any reason, the remaining girl will continue with the project alone, but will speak for a shorter time. She and her assigned French teacher will scale the presentation down to 4 minutes.
IV. What to do the Day of the Report
1. Bring your food (in labeled containers) to refrigerator in home ec room.
2. Bring everything you will need for your place setting in a bag with your name on it. Leave it on the radiator in S-14.
3. Immediately after school, retrieve your food from the refrigerator and report to your assigned room (to be assigned later).
4. Set up your table, in the room assigned.
V. Your Written Report and Important Dates
1. Your written script is due by Feb. 1 in S15 ( there will be a basket on the table). If the teacher finds any errors, she will circle them only. Try very hard to have it perfect the first time. All submitted work must be typed, according to the following guidelines:
Please submit your report with the pages in the following order: · Title Page (include topic, names of presenters, and date of presentation) · Entire script in French · Bibliography (minimum one internet source and two books) Note: No internet translator allowed. This is PLAGIARISM, is very easy to spot, and will result in your being disqualified.
Place all of the above material in a clear plastic report binder.
2. The report and teacher comments will be returned to you at the B club meeting on Feb. 20. Your teacher will have noted if she needs an appointment with you to discuss it. Or you may wish to ask her for more help, and will request an appointment.
3. She may ask you to re-submit your report, and will give you a deadline for that. Dates will vary.
4. MARCH 28th (Wednesday): All reports will be given and all food eaten, after school. Please plan to be here until 6:00 PM. Special requests to be let out early can only be honored by bringing parent or guardian written request to your assigned teacher by March 23.
Bonne chance et bon courage! Amusez-vous! ça va être délicieux, c’est sûr! French Cultural Report -- GUIDE TO YOUR ORAL PRESENTATION
Use the following general outline including all major elements in the order given. You may modify it to fit your needs. Note that some examples are given here (in French!) to illustrate the requirement, as well as to give you some perfectly correct French vocabulary and grammar to use if needed in your report.
I. Explain the region. (Split the information; each person should speak for 1.5 minutes about the region.)
A. First, by way of introduction, give the name of the dish and the region. Example: Nous avons préparé ________________ un plat principal de l’Alsace. Then, give the location of your region, pointing it out on the map of France that you have provided. _____________________ est situé ___________________________(au nord, au sud, à l’ouest, à l’est) de la France, (dans les Alpes, sur la mer Mediterranée, près de l’Espagne, près de la frontière, près de la côte, etc.)
B. Give other geographical information about the region. (Il y a une rivière qui s’appelle ____________________, des montagnes, des rochers, des volcans, une vallée, etc.) At this point you will refer to your “close up” map of your region, to point out landforms, location of one or two major cities, etc. You will be permitted to discuss the flag of the region and any photos of the region that you have included on your board, but only if you and your partner have determined that you will have time to do so.
C. Discuss the climate of your region. (Examples: Le climat est doux (mild), Il fait très chaud en été, et il fait du soleil tout le temps. . . OR . . Le climat est sévère. Les hivers sont très froids. . .etc.)
D. How do the geographical characteristics (which you have already mentioned) and the climate affect the foods grown and eaten in your region? Give 3 to 6 examples: C’est un climat très bon pour _________________ . (le vin, les fruits, et les olives)
II. Present your recipe. (one person will speak for 1.5 minutes) A. List your ingredients. Pour cette recette, nous avons utilisé _______________________ (du beurre, de la farine, etc.)
B. Tell which ingredients in your recipe are typical of your region. Name at least two. Les ingrédients typiques de la région sont ________, ________ , et ________ .
C. Tell how to make it. Use the imperative “vous” form. Example: Cassez les oeufs. Mettez-les dans un bol. Ajoutez (add) , Prenez, Mixez,Battez les oeufs, Renversez (pour), Mettez-le dans le four à 350 degrés pour 45 minutes. Sortez (remove or take out) du four.
III. Present your table setting. (One person will speak for 1.5 minutes) Describe the items that you have used. Explain how they pertain to the region. Nous avons décoré la table avec ___________________ parce que cela représente ___________________. Les couleurs que nous avons choisies sont __________, ________, et ________, qui sont typiques de ______________. The presentations of this part will vary quite a bit. Be creative!
Un peu plus de vocabulaire:
une poële a pan une casserole a pot une cuillère à soupe a spoonful à café teaspoon une tasse a cup Faites cuire au four (bake in the oven) à 350 etc Faites bouillir (boil) pendant 30mn Faites cuire à feu doux ( cook on a low burner) Faites cuire ( cook it) Faites sauter ( to sauté )
Ecraser ( to mash)La volaille poultry Un oeuf, le blanc ,le jaune (yoke)
Use a dictionary, simplify your recipe as you translate it, use vocabulary that makes sense, time yourself ( no more than 1mn and 30seconds ….)
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