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World Foods. Good Food, Gift of German Cooking [microform] / Betty F. White and Others
Bib ID 5367866
Format MicroformMicroform, BookBook
Author
White, Betty F
 
Description [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1979 
73 p. 
Summary

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of climate in Germany; identify three popular German poultry dishes), suggested activities for instructor and student, and instructional materials (objectives, information sheets, transparency masters, and tests--multiple choice, matching, identification, and essay), and answer key. Unit 2 also contains a job sheet (making weiner schnitzel or cheese schnitzel) and two assignment sheets (e.g., crossword puzzle). (CT)

Notes

Availability: Midwest Regional Center, State Department of Vocational and Technical Education, 1515 West Sixth Avenue, Stillwater, Oklahoma 74074.

ERIC Note: For related documents see CE 018 667-670 ; Some pages may not reproduce clearly due to colored background.

May also be available online. Address as at 14/8/18: https://eric.ed.gov/

Reproduction Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive. 
Subjects Cooking Instruction.  |  Curriculum Guides.  |  Food.  |  Foods Instruction.  |  Foreign Countries.  |  Foreign Culture.  |  Geography Instruction.  |  Home Economics.  |  Nutrition Instruction.  |  Secondary Education.  |  Social Studies.  |  Teaching Guides.  |  Vocabulary.  |  Germany
Form/genre Guides, Classroom  |  Guides, Classroom
Other authors/contributors Missouri Univ., Columbia. Instructional Materials Lab
Available From ERIC 
000 02589cam a22004572u 4500
001 5367866
005 20181018170209.0
007 he u||024||||
008 080220s1979    xxu ||| b     ||| | eng d
035 |a5367866
037 |aED171894|bERIC
040 |aericd|beng|cericd|dMvI
088 |aHE-38-I
091 |amfm
100 1 |aWhite, Betty F.
245 1 0 |aWorld Foods. Good Food, Gift of German Cooking|h[microform] /|cBetty F. White and Others.
260 |a[Washington, D.C.] :|bDistributed by ERIC Clearinghouse,|c1979.
300 |a73 p.
500 |aAvailability: Midwest Regional Center, State Department of Vocational and Technical Education, 1515 West Sixth Avenue, Stillwater, Oklahoma 74074.|5ericd
500 |aERIC Note: For related documents see CE 018 667-670 ; Some pages may not reproduce clearly due to colored background.|5ericd
520 |aThis teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of climate in Germany; identify three popular German poultry dishes), suggested activities for instructor and student, and instructional materials (objectives, information sheets, transparency masters, and tests--multiple choice, matching, identification, and essay), and answer key. Unit 2 also contains a job sheet (making weiner schnitzel or cheese schnitzel) and two assignment sheets (e.g., crossword puzzle). (CT)
530 |aMay also be available online. Address as at 14/8/18:|uhttps://eric.ed.gov/
533 |aMicrofiche.|b[Washington D.C.]:|cERIC Clearinghouse|emicrofiches : positive.
650 1 7 |aCooking Instruction.|2ericd
650 0 7 |aCurriculum Guides.|2ericd
650 0 7 |aFood.|2ericd
650 1 7 |aFoods Instruction.|2ericd
650 1 7 |aForeign Countries.|2ericd
650 0 7 |aForeign Culture.|2ericd
650 0 7 |aGeography Instruction.|2ericd
650 0 7 |aHome Economics.|2ericd
650 0 7 |aNutrition Instruction.|2ericd
650 0 7 |aSecondary Education.|2ericd
650 1 7 |aSocial Studies.|2ericd
650 0 7 |aTeaching Guides.|2ericd
650 1 7 |aVocabulary.|2ericd
653 1 |aGermany
655 7 |aGuides, Classroom|xTeacher.|2ericd
655 7 |aGuides, Classroom|xLearner.|2ericd
710 2 |aMissouri Univ., Columbia. Instructional Materials Lab.
984 |aANL|cmc 2253 ED171894|d77000000180115
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Aboriginal, Torres Strait Islander and other First Nations people are advised that this catalogue contains names, recordings and images of deceased people and other content that may be culturally sensitive. Please also be aware that you may see certain words or descriptions in this catalogue which reflect the author’s attitude or that of the period in which the item was created and may now be considered offensive.