Languages



=TERM 1 & TERM 2: TE REO MAORI= = = At the moment we are learning the days of the week and the months of the year. I will add pieces of my work over time. Days of the week:

W.A..L.T: Say days of the weeks and months

Monday: Rāhina Tuesday: Rātu Wednesday: Rāapa Thursday: Rāpere Friday: Rāmere Saturday: Rāhoroi Sunday: Rātapu

=TERM 3 & TERM 4: FRENCH=

These two terms we are doing French. I have already learnt so much. I find it a bit more fun than Te Reo Maori. We ahve learnt how to have a basic conversation in French mentioning our names and ages and more. I have learnt Farewells and Hello's. We also had to do a project on something that is typically french. I did mine on French Food. Here is mine.

FRENCH FOOD FACTS!

Brie de meaux cheese comes from the brie region in France. It’s name comes from the town of Meaux. Chevre is a popular French cheese which is made from Goat’s Milk. Camembert is another popular french cheese. It is made out of Cow’s Milk. It was first made in Normandy, Camembert, France.

- A Croissant is a popular pastry and is made out of puff pastry. It was named Croissant because of it’s crescent shape. An Eclair is a long thin pastry usually filled with cream anad topped with icing. the eclair probably originated from France during the 19th century. Pain au Chocolat is puff pastry usually filled with 1 or 2 pieces of chocolate. It is a french pastry. Croquembouche is a french cake usually served at weddings, baptisms. It is made of a high cone of profiteroles dipped in chocolate with caramel on it. It is usually decorated with swirl of caramel, flowers and sugared almonds. The Baguette is a long thin loaf of french bread. The standard bauguette is usually about 60cm long. The Brioche is a very rich french bread. it has a very high amount of egg and butter which make it so rich. Crepes are a very thin pancake usually made from wheat flour. Crepes are considered a national dish.

- Creme Brulee is a french dessert that consists of rich custard base and hard caramel on top. Creme Brulee is french for burnt cream. Crepe Suzette is a french dessert which is a crepe with burre suzzette which is a sauce of caramelised sugar, butter, tangerine or orange juice, zest and Grand Marnier. Tarte Tatin is an upside down apple tart in which the apples are caramelised in butter and sugar before the tart is baked.

Escargots are cooked snails. Escargot is french for snails. They are usually served as an appetizer. Frog Legs are a well known delicacies in France. They are often said to taste like chicken.

By Livvy:)

Here is a French Transcript we did. It is a conversation in French.

French Transcript

17.08.2010

Bonjour! Je m’appelle Livvy Hello! My name is Livvy J’ai onze ans I’m 11 years old Mon sport prefere est le dancing et swimming et netball My favourite sport is Dancing and Swimming and Netball Mon musique prefere est la Pop My favourite music is Pop Mon plat prefere est lollies et steak My favourite food is Lollies and steak

We also made crepes as a treat for this term. In groups of 4 we had to find a crepe recipe and cook them at school. We had to split the ingredients so everyone in the group would bring something. My group was the only group whi brought an electric frypan so we got to cook our crepes in the class whereas the other groups had to cook in the hall.

Here is the recipe our group used.

Ingredients

1 cup of flour 1 eggs 1/2 cup milk 1/2 cup of water 1/4 teaspoon salt 2 tablespoon butter, melted Apple Juice 1 TBSP Cooking Spray

Toppings/ Fillings

Whipped cream Cinnamon, apple, icing sugar Ice cream, whipped cream Sugar, lemon

Mix all the crepe batter ingredients (except the oil) into a medium sized mixing bowl. The batter should be much thinner than pancake batter. Preheat a pan on medium heat with a very small amount of cooking spray. The cooking spray should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into the pan. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom. When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly.

Remove the crepe from the pan and place on a plate. Add diced apple and top with toppings.