unlL 2 Shopplng

CulLural ComponenL Lesson lan

Background:
This lesson plan is written for the Cultural Component class in Unit 2 (topic: shopping) of
our 6-unit course. Before this lesson, students will be familiar with the bargaining culture of
China as well as how to find items they wish to purchase in places like supermarkets. Before
coming to this class, students were to go with a partner to a supermarket and purchase the
items to be used in two recipes that they chose as a class. n the previous unit, students will
have been exposed to basic pronunciation rules, tones, and gone over numbers. As a result of
the language component of this unit, students will also be familiar the responses "here and
"there in Chinese, used in this case to tell someone where something is located (these two
phrases were learned when students learned the phrase "there is a fault 070 (see flowchart
from bargaining section of the language component) and the phrase "over 9070 to be used
when someone asks about the location of an item). For this lesson plan, it is assumed that there
are 8 students in this class.

stimate time: 120 minutes (with a 10 minute break)

Procedures:
Objectives: By the end of this lesson students will be able to.
1. identify a variety of common cooking items by name
2. express whether a certain item is "here or "there
3. make two Chinese food dishes
4. purchase prepared food (this includes being able to ask how much each
portion is and stating how many portions they would like to purchase)

Activity Teacher Students Time
Warm-up
discussion
1. T begins class by
asking Ss about their
trips to the
supermarket (where
did they go, how did it
go, could they have
done anything
differently, etc.)
1. Ss take turns talking
about their experiences
in the supermarket
10 mins
unlL 2 Shopplng
CulLural ComponenL Lesson lan

ayout
ingredients
and review
1. T asks Ss to put all
ingredients on the
designated table
slightly spaced apart
2. T passes out cards
with ingredient
names in Chinese
characters and pinyin
at random to Ss and
instructs them to
place them next to
the correct ingredient
3. T leads review of
ingredient names by
asking the Ss "where
is xx? (XX )
1. Ss place all ingredients
on designated table
2. Ss work together to
place their ingredient
cards next to the
corresponding
ingredients
3. Ss review ingredient
names by pointing to
the ingredient the T
asks them about and
responding by saying
"here! () or
"there! ()
10 mins
Make
wonton
soup
1. T has students get
with their partners,
collect the supplies
they need to make
their dishes (hotplate,
soup pan, ladle, etc.),
and find a spot to set
up, leaving the
ingredients on the
table
2. T leads students
through the making of
the wonton soup,
following the recipe,
and having Ss come
up to the table to get
ingredients as
1. Ss find their partners
and collect supplies
2. Ss follow teacher's lead
to make wonton soup
3. When the soup is
finished Ss turn heat
down on hotplate
35 mins
unlL 2 Shopplng
CulLural ComponenL Lesson lan

needed
3. T instructs students
to turn their hotplate
to low heat
10 minute break
Make
smashed
cucumber
dish
1. T transitions into
making smashed
cucumber dish (by
telling students that
now we will make a
cold dish to go with
hot soup?)
2. T leads Ss in the
making of smashed
cucumber dish
3. When both dishes
are finished, T has Ss
divvy up the food
evenly and put it in
the appropriate to-go
containers.
1. Ss follow T's lead to
make smashed
cucumber dish
2. Ss put food in to-go
containers


















10 mins
Tasting and
clean-up
1. T informs Ss that
they will have 10 minutes
to try their food, place all
dirty dishes in the
designated bin, and put
their hotplates back
1. Ss try their food, place
dirt dishes, etc. in the
designated bin, and put
their hotplates away
10 mins
Purchasing
already
prepared
food
1. T will provide context
for Ss by telling them
that they have just
finished shopping or
bargaining, need
something to eat, and
1. Ss answer T's
questions and practice
the term "
2. Ss role play the act of
asking how much a
portion of food is, using
20 mins
unlL 2 Shopplng
CulLural ComponenL Lesson lan

have just spotted a
food counter
2. T asks students how
to ask about the price
of a portion of
prepared food at
such a food counter
and introduces the
term " (one
portion of something)
3. T has Ss use their to-
go boxes as the
portions of food they
want to buy and role
play the act of asking
how much it is with a
partner
4. T leads Ss to discuss
what the appropriate
responses might be
once they know how
much a portion is and
introduces that
expressions "U
(ok, thank you),
" ( don't want
it), and " ('ll
take one (portion))
5. T has students role
play the situation
again, this time
completing it using
the expressions
their to-go boxes as
props
3. After listening to the T's
explanation of new
expressions, Ss role
play the situation again,
this time including the
expressions "U
(ok, thank you), "
( don't want it), and/or
" ('ll take one
(portion))
unlL 2 Shopplng
CulLural ComponenL Lesson lan

introduced in step 4
Decide on
recipes for
next week
1. T presents Ss with
possible options by
showing them
pictures
2. T leads brainstorm
session with Ss of
other possible
options
3. T eliminates options
that may not be
feasible in the
classroom and leads
students in choosing
2 dishes to make in
next week's class
(discussion and vote)
1. Ss consider options
presented by T and
brainstorm additional
ideas based on their
interests and perhaps
food they have heard
about
2. Ss discuss and vote on
which dishes to make
10 mins

Aids/MateriaIs:
ngredients collected by students
Table (to lay ingredients out on)
4 hotplates (1 per pair)
4 soup pans (1 per pair)
16 to-go containers (8 for soup, 8 regular; 2 per student, one for each dish)
4 cleavers (1 per pair)
16 mixing bowls (2 per pair, one for each dish)
cellophane (to cover extra ingredients and lay down to set wontons on before boiling)
4 ladles (1 per pair)
9 spoons (1 per student plus 1 for the teacher)
9 pairs of chopsticks (1 per student plus 1 for the teacher)
Prepared recipes for wonton soup and smashed cucumber dish
Printed cards with name of each ingredient in Chinese characters and pinyin
Pictures of possible dishes to be made next week
Bin for dirty dishes
unlL 2 Shopplng
CulLural ComponenL Lesson lan


!rior knowIedge:
Students need to be familiar with how to find things in a place like a supermarket and
how to tell someone where something is ("here or "there). They also need to know how to
generally ask how much something is. To that end, they also need to be familiar with numbers.

!ossibIe probIems:
Students may not bring all ingredients (they may have forgotten to buy one, may be sick
and not come to class, etc.). Also students may make mistakes when making their dishes.

ontingency pIans:
There are 5 minutes not accounted for in the lesson plan to leave room in case the
teacher needs to modify a recipe or run out to the store (emphasis on run; there is usually
always some sort of store right around the corner in China) to find a missing ingredient. f
students make a mistake while making their dish such that they cannot continue doing so, that
pair will split up and each of the two students will join a different group.




























unlL 2 Shopplng
CulLural ComponenL Lesson lan


hun tun tng
(Wonton Soup)



Ingredients: Chinese:

48 wonton wrappers hun tun pi ()
1/2 pound ground pork zh rou mo () ling bi ke (200)
3 heads oI bok choy, sliced xio bai cai ()
1/2 cup celery, diced qin cai ()
egg whites, to seal wontons j dan qng ()
3 / tbs. salt yan ()
2 tsp. sugar bai sh tang ()
2 tsp. chicken essence j jng ()
2 tsp. ground white pepper bai hu jio In ()
1 tbs. sesame oil xing you ()
2/3 cup green onion, chopped xio cng ()
1/4 cup green onion, minced xio cng ()

Directions:
unlL 2 Shopplng
CulLural ComponenL Lesson lan

1. In a large bowl, kneed (or use a spoon) together the ground pork, 1 2/3 tablespoons
oI salt, sugar, 1/2 teaspoon oI chicken essence, 1/2 teaspoon oI ground white pepper,
3/4 tbs. oI sesame oil, and the diced green onions until thoroughly mixed.

2. Place a little less than a teaspoon oI the meat mixture in the center oI each wonton
wrapper. Wet the edges oI the wrapper with egg white. Gather the edges oI the
wrapper together around the Iilling and squeeze slightly to seal the wonton (the
Iinished product should look similar to a drawstring purse). Place the Iinished
wontons aside.

3. Heat enough water in a large pan to amply cover all wontons (about 3 quarts). AIter
the water comes to a rolling boil, add the wontons, bok choy, diced celery, chopped
green onions, as well as the remaining salt, chicken essence, ground white pepper,
and sesame oil. Cover the pot and bring to a boil Ior about 4 minutes (or until
wontons all Iloat to the surIace). Ladle soup and wontons into bowls to serve.




































unlL 2 Shopplng
CulLural ComponenL Lesson lan


pi huang gu
(Smashed Cucumber)



Ingredients: Chinese:

2 cucumbers huang gu ()
1-2 cloves oI garlic, minced da suan ()
2 tbs. white vinegar bai cu ()
1 tbs. sesame oil xing you ()
tsp. salt yan ()

Place the Ilat side oI a cleaver directly on top oI one oI the cucumbers and (with
caution) pound the cleaver with your Iist so that the cucumber smashes underneath.
Repeat with the second cucumber. Chop the smashed cucumbers into 1-inch pieces.
Add all remaining ingredients (adding more or less oI each to taste) on top oI the
cucumber and toss to mix.

unlL 2 Shopplng
CulLural ComponenL Lesson lan



yan



da suan


"
huang gu



xio cng



bai cu

:
xing you

1
zh rou mo

"
hun tun pi

"|
bai hu jio In


|
j jng

unlL 2 Shopplng
CulLural ComponenL Lesson lan



1
bai sh tang



j dan qng



qin cai

xio bai cai