We have to do this on MONDAY now.
Make your decision with your parents, and BE READY to enroll during class on Monday.
HAVE your Social Security Number With you !
Français 3: 2nd & 3rd Hr classes: Label the pictures on the worksheet handed out in class today, with the correct description of what the person did... using passé composé, and being careful to choose the correct verb, with the correct verbe auxiliaire. ALSO: Write the translation of each of the sentences you write in French.
Français 4: If you missed class today (A.T.): Please go to this 6-minute video about how to make the dough for Cream Puffs and Éclairs... it's called, "Pâte à Choux" (If you have any trouble getting the video to play, be sure that you are signed in to you PSDR3 Google account, and signed OUT of any other Gmail/Google accounts). Answer these questions:
1-- Where does the preparation of this dough begin: stovetop • oven • outside bonfire
2-- What are the first two ingredients in the saucepan?
3-- What will the dough be like after you add the flour and mix, in the saucepan? forms a ball, leaving a film on the bottom of the pan * solid square shape, with no film on the pan • thick and fluffy, like egg whites with stiff peaks • thick and creamy, like pudding
4-- What do you have to do to the dough once you are finished heating it in the pan, before you can add the eggs?
5-- What does he do to make the parchment paper stick to the baking pan?
6 -- What does he put the dough into, to get it from the pan, onto the baking sheet?
If you will be missing Friday's class: I am uploading a worksheet, below. It is a set of sentences, in French, with blanks. Fill in the blanks with the appropriate vocabulary just from the "Articles de Cuisine" vocab packet (utensils and cooking equipment vocab, not verbs or food words). Some words may be repeated, some may not be used. NOTE: "On met" = One puts ; "On fait cuire" = one cooks; "On essuie" = one wipes )
cuisinevcbwksht.pdf |