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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
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