Ratatuille. Portfolio task . Level B1

Topic/Task: Food in films: Ratatuille

http://www.megashare.info/watch-ratatouille-online-TWpReg

Portfolio task: Level B1

http://www.oapee.es/e-pel/

You will evaluate your linguistic competence in a skill: listening.

The specific learning goals you have to get are: Understanding the most important points and phrases in a film.

Listening

General descriptor B1

I can understand the main points of clear standard speech on familiar matters regularly 

encountered at work, school, or during my leisure time, etc. I can understand the main 

point of many radio or TV programmes on current affairs or topics of personal or 

professional interest when the delivery is relatively slow and clear.

Specific descriptor:

I can understand the main points in TV programmes of my interest

Activities

1.       Who said these ten top quotes?  

1.       "If you are what you eat, then I only want to eat the good stuff."

2.       "[Humans] don't just survive; they discover; they create. ... I mean, just look at what they do with food!"

3.       "Anyone can cook, but only the fearless can be great."

4.       "All this cooking and reading and TV-watching while we cook and read. It's like you're involving me in crime!"

5.       "I can't believe it! A real gourmet kitchen, and I get to watch!"

6.       "Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men, rules designed to make it impossible for wom­en to enter this world."

7.       "What are corn dogs?" – François. "Cheap sausages dipped in batter and deep-fried. You know? American."

8.       "People think haute cuisine is snooooty, so chef must also be snooty. But not so."

9.       "Not everyone can become a great artist, but a great artist can come from anywhere."

10.   "The bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so."

2. Read Anton Ego final reflection and think of the meaning of his words

 In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist *can* come from *anywhere*. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more. 

3.    Find out about the French dish (ratatouille) and the  ingredients of the  recipe.

Answers to the activities.

Who said these ten top quotes? 

1.Remi.    2.Remi     3. Chef Auguste Gusteau     4. Emile      5. Remi       6. Sous chef Colette       

 7- Chef Skinner       8. Sous chef Colette         9.  Food critic Anton Ego        10 Anton Ego 

4. Aubergines, courgettes, onions, red or green peppers, tomatoes, olive oil, fresh basil, Salt and black pepper

By María Caballero Cobos