Mars / Avril:
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pièce_de_théâtre_crictor.docx | |
File Size: | 83 kb |
File Type: | docx |
Click on the recordings below to listen to the lines for the play:
Narrateur 1
Narrateur 1
Narrateur 2
Madame Bodot
Henri
Facteur
Gens
Filles
Garçons
Cambrioleur
Police 1
Police 2
Vendeur de journal
Maire
Crictor - Quizlet
Click on the Blue Title aboveto go to QUIzlet
( To study the vocabulary words)
FEvrier: J'adore les Crêpes!
Today Madame Sams' 5th Grade French classes enjoyed making and eating delicious "Crêpes," or very thin French pancakes. On February 2nd, many French celebrate "La Chandeleur," a fun tradition when families enjoy a delicious treat of warm, sweet crêpes on a cold, wintery day . Join the French and give this easy recipe a try. You won't be disappointed. Bon appétit!
Recipe:
In a large bowl, mix 1 2/3 cups of flour with 4 eggs, 2 tablespoons of vegetable oil, and two pinches of salt (mix with a whisk). Slowly add 2 cups of 1% milk, and keep stirring, until all lumps are gone. Let stand for approximately one hour.
Grease and preheat a non-stick pan on medium-high heat. Pour a little bit of the batter (about 1/4 of a cup) into the pan and swirl the pan to spread the batter as thin as possible. When the batter appears dry, flip the crêpe and cook for another minute. Place the crêpe on a large plate and repeat the process with the rest of the batter.
Enjoy this delicious treat by sprinkling each one with your favorite jam, Nutella, white or brown sugar, or any other sweet topping you wish to try. Roll up the crêpe or fold it in fourths. "Bon appétit!"
Recipe:
In a large bowl, mix 1 2/3 cups of flour with 4 eggs, 2 tablespoons of vegetable oil, and two pinches of salt (mix with a whisk). Slowly add 2 cups of 1% milk, and keep stirring, until all lumps are gone. Let stand for approximately one hour.
Grease and preheat a non-stick pan on medium-high heat. Pour a little bit of the batter (about 1/4 of a cup) into the pan and swirl the pan to spread the batter as thin as possible. When the batter appears dry, flip the crêpe and cook for another minute. Place the crêpe on a large plate and repeat the process with the rest of the batter.
Enjoy this delicious treat by sprinkling each one with your favorite jam, Nutella, white or brown sugar, or any other sweet topping you wish to try. Roll up the crêpe or fold it in fourths. "Bon appétit!"
Les Vokis: ma routine quotidienne
Students created Voki personalities to record their daily routines in French.
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Joyeuses fêtes et bonne année!
December has been a fun month of learning, but we finished it off with a fun cooking class preparing for the holiday break. All 5th grade French classes enjoyed a day of making Buche de Noël, or Yule Log Cake, which many French enjoy during the holiday season. The recipe is attached below as well as some class photos. Happy Holidays to you all and best wishes for a happy new year!
Buche de Noël (Yule Log Cake)
Adapted from Cooking.com Christmas Treats
Serves 10-12
When you make this cake, let your children help measure the ingredients. It is surprisingly sturdy, so your kids can help roll it into a log shape too. To complete the scene, let kids can help paint and peel chocolate leaves to resemble fallen leaves or put their favorite small plastic forest animals, such as deer, squirrels and bunnies, on top of the log or beside it. I personally prefer using a pretty pick with evergreens and a cute bird to decorate the cake.
INGREDIENTS :
For Cake :
4 eggs
1 cup sugar
½ cup water
1 teaspoon vanilla extract
1 ¼ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup confectioners sugar
For Filling:
1 cup heavy whipping cream
½ teaspoon vanilla extract
3 tablespoons confectioners’ sugar
For Frosting:
½ cup (1 stick) unsalted butter, melted
1/3 cup Dutch-process unsweetened cocoa
Pinch of salt
2 tablespoons plus 2 teaspoons half and half or heavy cream
½ teaspoon vanilla extract
2 cups confectioners’ sugar
Chocolate leaves for garnishing (optional)
Small plastic animals for decorating (optional)
Evergreen sprigs for decorating (optional)
METHOD
Preheat the oven to 375 degrees F. Butter or grease a jelly-roll pan. Press a 16 by 12 inch sheet of parchment or waxed paper into the pan with your fingers. Remove the paper, turn it over, and place it back into the pan, pressing it into place. (This will evenly grease both sides). With scissors, trim off any excess paper
To make the cake, in a large bowl, using the electric mixer set on high speed, beat the eggs until thick and lemony, about 5 minutes. Add the sugar and continue to beat on high for 5 minutes. On low speed, beat the water and vanilla. Sift together the cake flour, baking powder, and salt into the batter, and beat until just combined.
Pour the batter into the prepared baking pan. Tilt the pan to evenly spread the batter. Place the baking pan in the oven and bake until the cake springs back when lightly touched and just begins to turn golden, about 10 minutes. Let the cake cool on a wire rack for 5 minutes.
Lay a clean kitchen towel on a countertop. Sift confectioner’s sugar over the towel. Invert the cake onto the towel and peel off the paper. Beginning at a long side, roll up the cake with the towel. Refrigerate the cake roll for 30 minutes.
To make the filling, in a bowl, using the electric mixer set on medium-high speed, beat the cream until it begins to thicken. Add the vanilla and confectioners’ sugar and continue to beat until firm peaks form and the mixture is spreadable.
To make the frosting, in a large bowl, using electric mixer set on low speed, beat together the butter, cocoa, and salt until well mixed, about 3 minutes. Drizzle in the half and half (or cream) and vanilla and continue to beat on low speed until blended, scraping the bowl with a spatula. Slowly add the confectioners’ sugar, beating until blended. Increase the speed to medium and beat until light and fluffy, about 2 minutes. Scrape down the bowl and continue to beat for 1 minute. Cover with plastic wrap and let stand at room temperature.
To assemble, remove the cake from the refrigerator and unroll it on a platter. Using a butter spreader or spatula, spread the filling on the top to within 1 inch of the edges. Beginning at the long side, carefully roll up the cake, removing the towel. Center 2 dollops of frosting along a serving platter where the cake will rest. Place the cake on top of the dollops. Pressing down gently to secure it on the platter. Frost the cake roll with the frosting. If desired, decorate with chocolate leaves or evergreen sprigs. I like to sprinkle the entire cake with confectioners’ sugar to give the effect of snow. (This is completely optional).
Bon appétit!
Buche de Noël (Yule Log Cake)
Adapted from Cooking.com Christmas Treats
Serves 10-12
When you make this cake, let your children help measure the ingredients. It is surprisingly sturdy, so your kids can help roll it into a log shape too. To complete the scene, let kids can help paint and peel chocolate leaves to resemble fallen leaves or put their favorite small plastic forest animals, such as deer, squirrels and bunnies, on top of the log or beside it. I personally prefer using a pretty pick with evergreens and a cute bird to decorate the cake.
INGREDIENTS :
For Cake :
4 eggs
1 cup sugar
½ cup water
1 teaspoon vanilla extract
1 ¼ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup confectioners sugar
For Filling:
1 cup heavy whipping cream
½ teaspoon vanilla extract
3 tablespoons confectioners’ sugar
For Frosting:
½ cup (1 stick) unsalted butter, melted
1/3 cup Dutch-process unsweetened cocoa
Pinch of salt
2 tablespoons plus 2 teaspoons half and half or heavy cream
½ teaspoon vanilla extract
2 cups confectioners’ sugar
Chocolate leaves for garnishing (optional)
Small plastic animals for decorating (optional)
Evergreen sprigs for decorating (optional)
METHOD
Preheat the oven to 375 degrees F. Butter or grease a jelly-roll pan. Press a 16 by 12 inch sheet of parchment or waxed paper into the pan with your fingers. Remove the paper, turn it over, and place it back into the pan, pressing it into place. (This will evenly grease both sides). With scissors, trim off any excess paper
To make the cake, in a large bowl, using the electric mixer set on high speed, beat the eggs until thick and lemony, about 5 minutes. Add the sugar and continue to beat on high for 5 minutes. On low speed, beat the water and vanilla. Sift together the cake flour, baking powder, and salt into the batter, and beat until just combined.
Pour the batter into the prepared baking pan. Tilt the pan to evenly spread the batter. Place the baking pan in the oven and bake until the cake springs back when lightly touched and just begins to turn golden, about 10 minutes. Let the cake cool on a wire rack for 5 minutes.
Lay a clean kitchen towel on a countertop. Sift confectioner’s sugar over the towel. Invert the cake onto the towel and peel off the paper. Beginning at a long side, roll up the cake with the towel. Refrigerate the cake roll for 30 minutes.
To make the filling, in a bowl, using the electric mixer set on medium-high speed, beat the cream until it begins to thicken. Add the vanilla and confectioners’ sugar and continue to beat until firm peaks form and the mixture is spreadable.
To make the frosting, in a large bowl, using electric mixer set on low speed, beat together the butter, cocoa, and salt until well mixed, about 3 minutes. Drizzle in the half and half (or cream) and vanilla and continue to beat on low speed until blended, scraping the bowl with a spatula. Slowly add the confectioners’ sugar, beating until blended. Increase the speed to medium and beat until light and fluffy, about 2 minutes. Scrape down the bowl and continue to beat for 1 minute. Cover with plastic wrap and let stand at room temperature.
To assemble, remove the cake from the refrigerator and unroll it on a platter. Using a butter spreader or spatula, spread the filling on the top to within 1 inch of the edges. Beginning at the long side, carefully roll up the cake, removing the towel. Center 2 dollops of frosting along a serving platter where the cake will rest. Place the cake on top of the dollops. Pressing down gently to secure it on the platter. Frost the cake roll with the frosting. If desired, decorate with chocolate leaves or evergreen sprigs. I like to sprinkle the entire cake with confectioners’ sugar to give the effect of snow. (This is completely optional).
Bon appétit!
Student work: using -er verbs and time to tell stories
Octobre: La Toussaint et Halloween
Read about Halloween and Toussaint. Which is celebrated in France?
Click on the "French Book" button to read a children's book in French.
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