1. ICE CREAM: Students walk around the class and talk to other students about ice cream. Change partners often and share your findings.
2. CHAT: In pairs / groups, talk about these topics or words from the article. What will the article say about them? What can you say about these words and your life?
|
scientists / welcome news / ice cream lovers / ingredient / texture / frozen / potential / bacteria / calories / valuable / sustainable / raw materials / enjoyable / practical |
Have a chat about the topics you liked. Change topics and partners frequently.
3. SLOWER MELTING: What are the advantages and disadvantages of these things melting slower? Complete this table with your partner(s). Change partners often and share what you wrote.
|
Advantages |
Disadvantages |
Ice cream |
|
|
Butter |
|
|
Ice |
|
|
Chocolate |
|
|
Snow |
|
|
Candles |
|
|
4. DESSERT: Students A strongly believe ice cream is the best dessert; Students B strongly believe it is the worst dessert. Change partners again and talk about your conversations.
MY e-BOOK
5. DESSERTS: Rank these with your partner. Put the best at the top. Change partners often and share your rankings.
• ice cream
• apple pie
• fruit salad
• brownie |
• cheesecake
• donuts
• pancakes
• tiramisu |
6. BACTERIA: Spend one minute writing down all of the different words you associate with the word "bacteria". Share your words with your partner(s) and talk about them. Together, put the words into different categories.
1. TRUE / FALSE: Read the headline. Guess if a-h below are true (T) or false (F).
a. |
Scientists around the world have welcomed ice cream lovers. |
T / F |
b. |
A discovery slows melting in ice cream but makes the texture rougher. |
T / F |
c. |
The research is from two universities in Scotland. |
T / F |
d. |
A protein slows down melting by boding sugar with strawberries. |
T / F |
e. |
The protein from the ice cream research could reduce calories in food. |
T / F |
f. |
The article says the protein has a slight green colour to it. |
T / F |
g. |
A researcher said doing the research was fun. |
T / F |
h. |
The new slower-melting ice cream could be on sale within five years. |
T / F |
2. SYNONYM MATCH: Match the following synonyms from the article.
1. |
welcome |
a. |
speed |
2. |
discovery |
b. |
inside |
3. |
rate |
c. |
joining |
4. |
occurring |
d. |
precious |
5. |
bonding |
e. |
co-worker |
6. |
reduce |
f. |
existing |
7. |
valuable |
g. |
pleasing |
8. |
colleague |
h. |
at first |
9. |
initially |
i. |
lower |
10. |
within |
j. |
find |
3. PHRASE MATCH: (Sometimes more than one choice is possible.)
1. |
something that could be very welcome |
a. |
new ingredient has |
2. |
ice cream |
b. |
of saturated fat |
3. |
a naturally |
c. |
manufacturers |
4. |
We're excited by the potential this |
d. |
materials |
5. |
both for consumers and for |
e. |
lovers |
6. |
reduce levels |
f. |
news |
7. |
green |
g. |
with the new ingredient |
8. |
sustainable raw |
h. |
to five years |
9. |
ice cream made |
i. |
occurring protein |
10. |
within three |
j. |
credentials |
Scientists may have (1) ____________ something that could be very welcome news for ice cream (2) ____________ around the world. Their discovery is a new ingredient that could slow down the (3) ____________ at which ice cream melts and gives the ice cream a smooth (4) ____________. It is a naturally occurring protein that keeps ice cream (5) ____________ for a longer period of time (6) ____________ hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting (7) ____________ through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the (8) ____________ this new ingredient has for improving ice cream, both for consumers and for manufacturers."
|
|
rate
frozen
lovers
texture
potential
discovered
process
during
|
The protein is a kind of (9) ____________ bacteria that could be used in other food to reduce levels of saturated fat and (10) ____________. The researchers say it could prove a (11) ____________ ingredient in many kinds of food and be very beneficial to food companies. It also comes with green (12) ____________ as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an (13) ____________ experience. She said: "It has been (14) ____________ working on the applied use of a protein that was (15) ____________ identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket (16) ____________ within three to five years. |
|
credentials
fun
friendly
initially
valuable
freezers
enjoyable
calories |
1) |
Scientists may have discovered something that could be ______ |
|
a. very welcomes news
b. very welcomed news
c. very welcome news
d. very welcoming news |
2) |
slow down the rate at which ice cream melts and gives the ice cream ______ |
|
a. a smooth textures
b. a smooth textured
c. a smooth text are
d. a smooth texture |
3) |
It is a naturally occurring protein that keeps ice cream frozen for a longer ______ |
|
a. period of time
b. period for time
c. periods of time
d. period of times |
4) |
slows down the melting process through a bonding of ______ |
|
a. air, water or fat
b. air, water and fat
c. air, water the fat
d. air, water and fats |
5) |
We're excited by the potential this new ingredient ______ ice cream |
|
a. has from improving
b. has of improving
c. has far improving
d. has for improving |
6) |
friendly bacteria that could be used in other food to reduce levels ______ |
|
a. of saturating fat
b. of saturates fat
c. of saturate fat
d. of saturated fat |
7) |
The researchers say it could prove a valuable ingredient in _______ |
|
a. many kinds of foods
b. many kinds of foodies
c. many kinds of food
d. many kinds of fodder |
8) |
It also comes with green credentials as it can be produced from sustainable ______ |
|
a. raw materials
b. law materials
c. raw material
d. law material |
9) |
the applied use of a protein that was initially identified due to its ______ bacteria |
|
a. practical porpoise in
b. practical propose in
c. practical purpose in
d. practical proposal in |
10) |
the new ingredient could be in supermarket freezers ______ five years |
|
a. with in three to
b. within three to
c. wither three to
d. without three to |
Scientists may have discovered something (1) ___________________ welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow (2) ___________________ which ice cream melts and gives the ice cream (3) ___________________. It is a naturally occurring protein that keeps ice cream frozen for (4) ___________________ time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, (5) ___________________ melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited (6) ___________________ this new ingredient has for improving ice cream, both for consumers and for manufacturers."
The protein (7) ___________________ friendly bacteria that could be used in other food to reduce levels (8) ___________________ and calories. The researchers say it could prove a valuable ingredient in many kinds of food and (9) ___________________ to food companies. It also comes with green credentials as it can be produced (10) ___________________ materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the (11) ___________________ protein that was initially identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket (12) __________________ to five years.
1. |
Who might the new discovery be welcome news for? |
2. |
What kind of texture will the new protein give the ice cream? |
3. |
In which country did the research take place? |
4. |
Who is Cait MacPhee? |
5. |
Who will the new ice cream have potential for besides consumers? |
6. |
What could the protein reduce in other food besides calories? |
7. |
What kind of credentials does the protein have? |
8. |
What kind of raw materials did the article say the protein comes from? |
9. |
What kind of experience did Dr Stanley-Wall say the research was? |
10. |
Where could the new ice cream be in four years from now? |
1. |
Who might the new discovery be welcome news for? |
6. |
What could the protein reduce in other food besides calories? |
|
a) scientists
b) pensioners
c) ice cream lovers
d) people in Finland |
|
a) additives
b) saturated fat
c) flavouring
d) sugar |
2. |
What kind of texture will the new protein give the ice cream? |
7. |
What kind of credentials does the protein have? |
|
a) smooth
b) rich
c) rough
d) cold |
|
a) green
b) good
c) tasty
d) sweet |
3. |
In which country did the research take place? |
8. |
What kind of raw materials did the article say the protein comes from? |
|
a) Scotland
b) Iceland
c) South Africa
d) New Zealand |
|
a) fresh ones
b) expensive ones
c) sustainable ones
d) bacterial ones |
4. |
Who is Cait MacPhee? |
9. |
What kind of experience did Dr Stanley-Wall say the research was? |
|
a) an ice cream lover
b) a professor
c) an ice cream flavour tester
d) an ice cream company CEO |
|
a) discovering
b) stimulating
c) tasty
d) enjoyable |
5. |
Who will the new ice cream have potential for besides consumers? |
10. |
Where could the new ice cream be in four years from now? |
|
a) dairy farmers
b) apple pie makers
c) doctors
d) manufacturers |
|
a) freezers
b) Iceland
c) worldwide
d) in a research lab |
Role A – Ice cream
You think ice cream is the best dessert. Tell the others three reasons why. Tell them why their desserts aren't so good. Also, tell the others which is the worst of these (and why): fruit salad, cheesecake or brownies. |
Role B – Fruit salad
You think fruit salad is the best dessert. Tell the others three reasons why. Tell them why their desserts aren't so good. Also, tell the others which is the worst of these (and why): ice cream, cheesecake or brownies. |
Role C – Cheesecake
You think cheesecake is the best dessert. Tell the others three reasons why. Tell them why their desserts aren't so good. Also, tell the others which is the worst of these (and why): fruit salad, ice cream or brownies. |
Role D – Brownies
You think brownies are the best dessert. Tell the others three reasons why. Tell them why their desserts aren't so good. Also, tell the others which is the worst of these (and why): fruit salad, cheesecake or ice cream. |
1. WORD SEARCH: Look in your dictionary / computer to find collocates, other meanings, information, synonyms … for the words 'ice' and 'cream'.
- Share your findings with your partners.
- Make questions using the words you found.
- Ask your partner / group your questions.
2. ARTICLE QUESTIONS: Look back at the article and write down some questions you would like to ask the class about the text.
- Share your questions with other classmates / groups.
- Ask your partner / group your questions.
3. GAP FILL: In pairs / groups, compare your answers to this exercise. Check your answers. Talk about the words from the activity. Were they new, interesting, worth learning…?
4. VOCABULARY: Circle any words you do not understand. In groups, pool unknown words and use dictionaries to find their meanings.
5. TEST EACH OTHER: Look at the words below. With your partner, try to recall how they were used in the text:
- welcome
- smooth
- teams
- during
- air
- excited
|
- friendly
- prove
- green
- enjoyable
- fun
- three
|
Write five GOOD questions about ice cream in the table. Do this in pairs. Each student must write the questions on his / her own paper.
When you have finished, interview other students. Write down their answers.
|
STUDENT 1
_____________ |
STUDENT 2
_____________ |
STUDENT 3
_____________ |
Q.1.
|
|
|
|
Q.2.
|
|
|
|
Q.3.
|
|
|
|
Q.4.
|
|
|
|
Q.5.
|
|
|
|
- Now return to your original partner and share and talk about what you found out. Change partners often.
- Make mini-presentations to other groups on your findings.
STUDENT A’s QUESTIONS (Do not show these to student B)
1) |
What did you think when you read the headline? |
2) |
What springs to mind when you hear the word 'ice cream'? |
3) |
How important is ice cream to you? |
4) |
Which is better – ice cream or sorbet? Why? |
5) |
What do you think about what you read? |
6) |
Do you think there should be things like spicy ice cream? |
7) |
What are your childhood memories of ice cream? |
8) |
What three adjectives best describe ice cream? |
9) |
How much of an ice cream lover are you? |
10) |
What do you know about the history of ice cream? |
-----------------------------------------------------------------------------
STUDENT B’s QUESTIONS (Do not show these to student A)
11) |
Did you like reading this article? Why/not? |
12) |
How would you describe the taste of ice cream? |
13) |
What's your favourite kind of ice cream, and why? |
14) |
Why is ice cream always the perfect dessert? |
15) |
How will the new ice cream change your life? |
16) |
What new flavours of ice cream would you like to see? |
17) |
What other uses do you think this protein could have? |
18) |
What are 'green credentials'? |
19) |
How good (or bad) is ice cream for you? |
20) |
What questions would you like to ask the researchers? |
STUDENT A’s QUESTIONS (Do not show these to student B) |
1. |
________________________________________________________ |
2. |
________________________________________________________ |
3. |
________________________________________________________ |
4. |
________________________________________________________ |
5. |
________________________________________________________ |
6. |
________________________________________________________ |
---------------------------------------------------------------------------
STUDENT B’s QUESTIONS (Do not show these to student A) |
1. |
________________________________________________________ |
2. |
________________________________________________________ |
3. |
________________________________________________________ |
4. |
________________________________________________________ |
5. |
________________________________________________________ |
6. |
________________________________________________________ |
Scientists may have discovered something that could be very (1) ____ news for ice cream lovers around the world. Their discovery is a (2) ____ ingredient that could slow down the (3) ____ at which ice cream melts and gives the ice cream a smooth texture. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time (4) ____ hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting (5) ____ through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has (6) ____ improving ice cream, both for consumers and for manufacturers."
The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated fat and calories. The researchers say it could (7) ____ a valuable ingredient in many kinds of food and be very (8) ____ to food companies. It also comes with green credentials as it can be produced from sustainable raw materials. Professor MacPhee's (9) ____ Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working (10) ____ the applied use of a protein that was initially identified (11) ____ to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers (12) ____ three to five years.
Put the correct words from the table below in the above article.
1. |
(a) |
welcoming |
(b) |
welcomed |
(c) |
welcomes |
(d) |
welcome |
2. |
(a) |
knew |
(b) |
news |
(c) |
newly |
(d) |
new |
3. |
(a) |
late |
(b) |
rate |
(c) |
date |
(d) |
mate |
4. |
(a) |
within |
(b) |
inside |
(c) |
during |
(d) |
time |
5. |
(a) |
process |
(b) |
flow |
(c) |
system |
(d) |
course |
6. |
(a) |
for |
(b) |
as |
(c) |
at |
(d) |
to |
7. |
(a) |
manifest |
(b) |
evidence |
(c) |
proof |
(d) |
prove |
8. |
(a) |
beneficial |
(b) |
benefit |
(c) |
beneficiary |
(d) |
benefactor |
9. |
(a) |
college |
(b) |
colleague |
(c) |
collagen |
(d) |
collage |
10. |
(a) |
by |
(b) |
at |
(c) |
on |
(d) |
of |
11. |
(a) |
because |
(b) |
by |
(c) |
due |
(d) |
however |
12. |
(a) |
wither |
(b) |
within |
(c) |
without |
(d) |
with it |
Paragraph 1 |
1. |
a new nreintideg |
2. |
gives the ice cream a smooth rutexet |
3. |
a naturally ougnirccr protein |
4. |
slows down the melting seropcs |
5. |
We're excited by the ntiptaoel |
6. |
for onmecusrs and for manufacturers |
Paragraph 2
|
7. |
a kind of friendly bareiatc |
8. |
reduce levels of ruaeatdts fat |
9. |
efaeilbcni to food companies |
10. |
green taensclride |
11. |
lasnaiuebst raw materials |
12. |
initially dtinefidie due to its practical purpose |
Number these lines in the correct order.
( ) |
levels of saturated fat and calories. The researchers say it could prove a valuable ingredient in many kinds |
( ) |
world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth |
( ) |
the research as being an enjoyable experience. She said: "It has been fun working on the applied |
( 1 ) |
Scientists may have discovered something that could be very welcome news for ice cream lovers around the |
( ) |
the protein, called BsIA, slows down the melting process through a bonding of air, water |
( ) |
The protein is a kind of friendly bacteria that could be used in other food to reduce |
( ) |
ingredient has for improving ice cream, both for consumers and for manufacturers." |
( ) |
that that ice cream made with the new ingredient could be in supermarket freezers within three to five years. |
( ) |
of food and be very beneficial to food companies. It also comes with green credentials as it can |
( ) |
use of a protein that was initially identified due to its practical purpose in bacteria." The researchers say |
( ) |
and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new |
( ) |
time during hot weather. Research teams at two universities in Scotland found that |
( ) |
texture. It is a naturally occurring protein that keeps ice cream frozen for a longer period of |
( ) |
be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described |
1. |
cream ice for news welcome Very world the around lovers . |
2. |
the which melts down at cream Slow rate ice . |
3. |
frozen naturally that cream A protein ice occurring keeps . |
4. |
longer time weather a of hot For period during . |
5. |
new by this has excited potential ingredient We're the . |
6. |
used food bacteria be other Friendly could in that . |
7. |
ingredient could prove Researchers a say valuable it . |
8. |
can raw be materials produced from It sustainable . |
9. |
the being experience described as enjoyable Wall research an . |
10. |
freezers to supermarket three years in within five Be . |
Scientists may have discovered / discovery something that could be very welcome news for ice cream loves / lovers around the world. Their discovery is a new ingredient / expedient that could slow down the rate to / at which ice cream melts and gives the ice cream a smooth / smoothly texture. It is a naturally occurring protein that keeps ice cream frozen for a length / longer period of time during / between hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a banding / bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potentially / potential this new ingredient has for improving ice cream, both / either for consumers and for manufacturers."
The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturation / saturated fat and calories. The researchers say it could proof / prove a valuable ingredient in many kinds of food and be very beneficial / benefits to food companies. It also comes within / with green credentials as it can be produced from sustenance / sustainable raw materials. Professor MacPhee's colleague / collage Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applicable / applied use of a protein that was initially identify / identified due to its practical porpoise / purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within / without three to five years.
Talk about the connection between each pair of words in italics, and why the correct word is correct.
Sc__nt_sts m_y h_v_ d_sc_v_r_d s_m_th_ng th_t c__ld b_ v_ry w_lc_m_ n_ws f_r _c_ cr__m l_v_rs _r__nd th_ w_rld. Th__r d_sc_v_ry _s _ n_w _ngr_d__nt th_t c__ld sl_w d_wn th_ r_t_ _t wh_ch _c_ cr__m m_lts _nd g_v_s th_ _c_ cr__m _ sm__th t_xt_r_. _t _s _ n_t_r_lly _cc_rr_ng pr_t__n th_t k__ps _c_ cr__m fr_z_n f_r _ l_ng_r p_r__d _f t_m_ d_r_ng h_t w__th_r. R_s__rch t__ms _t tw_ _n_v_rs_t__s _n Sc_tl_nd f__nd th_t th_ pr_t__n, c_ll_d Bs__, sl_ws d_wn th_ m_lt_ng pr_c_ss thr__gh _ b_nd_ng _f __r, w_t_r _nd f_t. Pr_j_ct l__d_r pr_f_ss_r C__t M_cPh__ s__d: "W_'r_ _xc_t_d by th_ p_t_nt__l th_s n_w _ngr_d__nt h_s f_r _mpr_v_ng _c_ cr__m, b_th f_r c_ns_m_rs _nd f_r m_n_f_ct_r_rs."
Th_ pr_t__n _s _ k_nd _f fr__ndly b_ct_r__ th_t c__ld b_ _s_d _n _th_r f__d t_ r_d_c_ l_v_ls _f s_t_r_t_d f_t _nd c_l_r__s. Th_ r_s__rch_rs s_y _t c__ld pr_v_ _ v_l__bl_ _ngr_d__nt _n m_ny k_nds _f f__d _nd b_ v_ry b_n_f_c__l t_ f__d c_mp_n__s. _t _ls_ c_m_s w_th gr__n cr_d_nt__ls _s _t c_n b_ pr_d_c_d fr_m s_st__n_bl_ r_w m_t_r__ls. Pr_f_ss_r M_cPh__'s c_ll__g__ Dr N_c_l_ St_nl_y-W_ll d_scr_b_d th_ r_s__rch _s b__ng _n _nj_y_bl_ _xp_r__nc_. Sh_ s__d: "_t h_s b__n f_n w_rk_ng _n th_ _ppl__d _s_ _f _ pr_t__n th_t w_s _n_t__lly _d_nt_f__d d__ t_ _ts pr_ct_c_l p_rp_s_ _n b_ct_r__." Th_ r_s__rch_rs s_y th_t th_t _c_ cr__m m_d_ w_th th_ n_w _ngr_d__nt c__ld b_ _n s_p_rm_rk_t fr__z_rs w_th_n thr__ t_ f_v_ y__rs.
scientists may have discovered something that could be very welcome news for ice cream lovers around the world their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture it is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather research teams at two universities in scotland found that the protein called bsia slows down the melting process through a bonding of air water and fat project leader professor cait macphee said "we're excited by the potential this new ingredient has for improving ice cream both for consumers and for manufacturers"
the protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated fat and calories the researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies it also comes with green credentials as it can be produced from sustainable raw materials professor macphee's colleague dr nicola stanley-wall described the research as being an enjoyable experience she said "it has been fun working on the applied use of a protein that was initially identified due to its practical purpose in bacteria" the researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years
Scientistsmayhavediscoveredsomethingthatcouldbeverywelcomen
ewsforicecreamloversaroundtheworld.Theirdiscoveryisanewingredi
entthatcouldslowdowntherateatwhichicecreammeltsandgivestheic
ecreamasmoothtexture.Itisanaturallyoccurringproteinthatkeepsice
creamfrozenforalongerperiodoftimeduringhotweather.Researchtea
msattwouniversitiesinScotlandfoundthattheprotein,calledBsIA,slo
wsdownthemeltingprocessthroughabondingofair,waterandfat.Proje
ctleaderprofessorCaitMacPheesaid:"We'reexcitedbythepotentialthi
snewingredienthasforimprovingicecream,bothforconsumersandfor
manufacturers."Theproteinisakindoffriendlybacteriathatcouldbeus
edinotherfoodtoreducelevelsofsaturatedfatandcalories.Theresearc
herssayitcouldproveavaluableingredientinmanykindsoffoodandbev
erybeneficialtofoodcompanies.Italsocomeswithgreencredentialsasi
tcanbeproducedfromsustainablerawmaterials.ProfessorMacPhee'sc
olleagueDrNicolaStanley-Walldescribedtheresearchasbeinganenj
oyableexperience.Shesaid:"Ithasbeenfunworkingontheapplieduseo
faproteinthatwasinitiallyidentifiedduetoitspracticalpurposeinbacteri
a."Theresearcherssaythatthaticecreammadewiththenewingredient
couldbeinsupermarketfreezerswithinthreetofiveyears.
Write about ice cream for 10 minutes. Comment on your partner’s paper.
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Ice cream is the world's greatest dessert. Discuss.
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1. VOCABULARY EXTENSION: Choose several of the words from the text. Use a dictionary or Google’s search field (or another search engine) to build up more associations / collocations of each word.
2. INTERNET: Search the Internet and find out more about ice cream. Share what you discover with your partner(s) in the next lesson.
3. ICE CREAM: Make a poster about ice cream. Show your work to your classmates in the next lesson. Did you all have similar things?
4. SLOWER-MELTING ICE CREAM: Write a magazine article about the slower-melting ice cream. Include imaginary interviews with people who are for and against it.
Read what you wrote to your classmates in the next lesson. Write down any new words and expressions you hear from your partner(s).
5. WHAT HAPPENED NEXT? Write a newspaper article about the next stage in this news story. Read what you wrote to your classmates in the next lesson. Give each other feedback on your articles.
6. LETTER: Write a letter to an expert on ice cream. Ask him/her three questions about it. Give him/her three ideas on how to improve it. Read your letter to your partner(s) in your next lesson. Your partner(s) will answer your questions.
Ask your students what they have read, seen or heard about this news in their own language. Students are likely to / may have have encountered this news in their L1 and therefore bring a background knowledge to the classroom.
Get students to role play different characters from this news story.
Ask students to keep track of this news and revisit it to discuss in your next class.
Ask students to male predictions of how this news might develop in the next few days or weeks, and then revisit and discuss in a future class.
Ask students to write a follow-up story to this news.
Students role play a journalist and someone who witnessed or was a part of this news. Perhaps they could make a video of the interview.
Ask students to keep a news journal in English and add this story to their thoughts.
Also...
Buy my 1,000 Ideas and Activities for Language Teachers eBook. It has hundreds of ideas, activity templates, reproducible activities for:
- News
- Warm ups
- Pre-reading / Post-reading
- Using headlines
- Working with words
- While-reading / While-listening
- Moving from text to speech
- Post-reading / Post-listening
- Discussions
- Using opinions
- Plans
- Language
- Using lists
- Using quotes
- Task-based activities
- Role plays
- Using the central characters in the article
- Using themes from the news
- Homework
Buy my book
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TRUE / FALSE (p.4)
a |
F |
b |
F |
c |
T |
d |
F |
e |
T |
f |
F |
g |
T |
h |
T |
SYNONYM MATCH (p.4)
1. |
welcome |
a. |
pleasing |
2 |
discovery |
b. |
find |
3. |
rate |
c. |
speed |
4. |
occurring |
d. |
existing |
5. |
bonding |
e. |
joining |
6. |
reduce |
f. |
lower |
7. |
valuable |
g. |
precious |
8. |
colleague |
h. |
co-worker |
9. |
initially |
i. |
at first |
10. |
within |
j. |
inside |
COMPREHENSION QUESTIONS (p.8)
1. |
Ice cream lovers |
2. |
Smooth |
3. |
Scotland |
4. |
A professor / project leader |
5. |
Manufacturers |
6. |
Saturated fat |
7. |
Green |
8. |
Sustainable ones |
9. |
Enjoyable |
10. |
Freezers |
MULTIPLE CHOICE - QUIZ (p.9)
1. |
c |
2. |
a |
3. |
a |
4. |
b |
5. |
d |
6. |
b |
7. |
a |
8. |
c |
9. |
d |
10. |
a |
ALL OTHER EXERCISES
Please check for yourself by looking at the Article on page 2.
(It's good for your English ;-)
