Giáo án Tiếng Anh 8 - Unit 16 (cont) - Lesson 5: Write

Date: May 16th , 2006
	UNIT 16 (Cont)
Period 102nd:	LESSON 5: WRITE
I. Objectives:
	Ss can use the sequence markers to describe a manufacturing
II. Language contents:
-Grammar:
-Vocabulary:
III. Techniques: Jumble words, rub out and remember, gap fill
IV. Teaching aids: pictures (p.153), cardboards
V. Procedures:
Teacher’s and Ss’ activities
Content
-Put the cardboards with jumbles words on the board
-Inform the topic: words relater to papermaking procedure
-Ask each group to write their answer on a piece of paper to hand in 
1. Warm up
àJumble words
lppu
llreor
1.	 =
2.
 =
morever
3. =
Darni ver
4. =
Berif ver
5. =
 *Answer key:
1/ pulp 4/ drain
2/ roller 5/ fibre
3/ remove
-Elicit words from Ss
-Ask Ss to close their books
-Rub out the new English words (one at a time), point to the Vietnamese words and ask Ss “what’s this is English?”
-when all the English words are rubbed out, go through the Vietnamese list and get Ss to call out the English words
-Ask Ss to read the text on page 152 and fill in the gaps with the right sequence markers to describe the procedure of paper-making
-Ask Ss some question to check if they understand the text
-Call on some Ss to read the complete sentences
-Give feedback and correct
-Have Ss look at the picture on page 153
-Ask Ss to think of the process of chocolate making and put the pictures in the correct order
-Call on some pairs to give their answers
-Ask Ss to listen to check if their answers are correct or not
-Read the statements aloud
-Give feedback and correct
2. Pre-writing
—WRITE 1
ØPre-teach vocabulary
+ (a) log (drawing/ explanation)
(a thick piece of wood that is cut from a tree)
+ flatten (v) (translation)
(to make sth become flat)
+ chemically (adv) (translation)
(treat in chemical process)
àChecking techniques: Rub out and remember
ØGap fill
+ What is cut into chips?
+ What are chips mixed with before they are crushed to heavy pulp?
+ Why is the passed through rollers?
+ What is the last step in paper-making?
 *Answer key:
1/ First 4/ After this
2/ Then 5/ Then
3/ Next 6/ Finally
—WRITE 2
ØOrdering pictures
d. The fruit harvest is fermented for 3 to 9 days to kill the beans and turn them brown
a. The beans are dried in the sun
e. The beans are cleared in special machines
c. The beans are roasted to bring out the chocolate flavor
b. They are shelled and ground to produce chocolate liquor
f. The liquor is made into chocolate candy or cocoa powder
 *Answer key:
 6 – 2 – 4 – 1 – 5 – 3 
-Ask Ss to rearrange the sentences on page 153 according to the ordered pictures
-Call on Ss to give their answer
-Have Ss use the sequence makers to link the sentences together in a paragraph
-Monitor and assist Ss if necessary
-Call on some Ss to read their writing for the class
-Give feedback and correct
-Have Ss copy
3. While-writing
ØWrite
 *Answer key:
 1/ d 4/ c
 2/ a 5/ b 
 3/ e 6/ f
-Ask Ss to use the pictures and the word cues on page 155 to write a description of how white rice is produced in the traditional way, using the sequence markers
-Have Ss complete the sentences orally first
-Ask Ss to write the paragraph in their exercises notebook
-Monitor while Ss are writing and help if necessary
-Call on some Ss to read their writing
-Give feedback and correct
4. Post-writing
ØWord cue drill (language focus 4)
 *Answer key:
 First, the rice crop is harvested. Then the rice plants are threshed (to separate the grains from the straw). Next (after this), the rice grains are husked in the mill to produce brown rice. After this, the bran is removed in the mortar and it is finally winnowed to produce white rice
5. Homework
-Do exercises in workbook
-Prepare: Lesson 6: Language focus
Remarks: