انجليزي متقدم فصل أول

In this lesson, students learn about describing food and using partitive expressions. They listen to a food stylist discussing her job, focusing on the skills and personality traits needed, the importance of a food stylist, and the tools she uses. Students practice adjectives to describe food, such as tender, velvety, scalding, soggy, gristly, mouldy, stodgy, succulent, and gooey, and decide whether each adjective has a positive or negative connotation. They also learn partitive expressions to quantify uncountable food items, for example a clove of garlic, a dab of icing sugar, a handful of peas, or a scoop of ice cream. The lesson includes exercises where students complete sentences and collocations with these adjectives and partitives. Speaking activities encourage students to describe food, express opinions about tastes, and discuss local and traditional cuisine. They also reflect on cultural aspects of food, such as regional specialties and the importance of traditional dishes. Overall, the lesson aims to expand students’ vocabulary, improve descriptive and speaking skills, and help them talk confidently about food.