EXPO PP
Bonjour, on avait fait un presentation appeller expo PP pour la fin de la programme primaire. Notre presentation est sur l'accés à l'alimentation. Notre équipe est R.B. et TS. On a travailler sur c'est pays: Angleterre, Canada, Inde et L'États Unis.
Hello, we did a presentation called PYP exhibition for the end of the primary years programme. Our presentation is about the right to access food. Our team is, R.B. and TS. We worked on these places: England, Canada, India and the USA.
Hola, nuestra presentación es sobre derecho de accesso a los alimentos. Nuestro equipo, R.B. y TS. Trabajamos duro para encontrar información sobre los quatro países. Los tres países son: Inglaterra, Canadá, la India y Estados Unidos de América.
Hello, we did a presentation called PYP exhibition for the end of the primary years programme. Our presentation is about the right to access food. Our team is, R.B. and TS. We worked on these places: England, Canada, India and the USA.
Hola, nuestra presentación es sobre derecho de accesso a los alimentos. Nuestro equipo, R.B. y TS. Trabajamos duro para encontrar información sobre los quatro países. Los tres países son: Inglaterra, Canadá, la India y Estados Unidos de América.
Voici notre chanson:
Here is our song:
Aquí está nuestra canción:
Here is our song:
Aquí está nuestra canción:
Voici notre bande dessinée:
Here is our comic book:
Aquí está nuestro cómic:
Here is our comic book:
Aquí está nuestro cómic:
Nos ACTioNS
Pour notre exposition, on doit faire une action pour aider notre sujet. Pour mon sujet on a fait Food Revolution Day. Sur cette jour tous le monde à notre écoles de 1ierVoici notre presentation pour l'action:
For our exhibition, we had to do an action for our subject. For my subject we did Food Revolution Day.
Food Revolution Day was when our shcool from grade 1 to 6 made their lunch. Here's our presentation for our action:
For our exhibition, we had to do an action for our subject. For my subject we did Food Revolution Day.
Food Revolution Day was when our shcool from grade 1 to 6 made their lunch. Here's our presentation for our action:
vOICI ce qu'on avait fait:
JAMIE'S TOP TIP
Washing and spinning lettuce dry means no more soggy salads – it will also make the dress cling to the leaves, rather than ending up at the bottom of the bowl.
Put all the dressing ingredients in a small jar with a tight fitting lid. Shake really well. The dressing makes twice as much as you will need for this salad. The rest can be refrigerated
For the salad, pull off any wilty or bruised outer leaves. Separate the leaves, tear out any thick stems and tear the leaves into bite-size pieces. Wash the leaves and spin them in a salad spinner.
Peel and grate the carrot, cut the cucumber in half lengthwise, then into half-moon slices. Slice the radishes thin and cut the cherry tomatoes in half (or leave them whole if you like). Add all the vegetables to the lettuce. Give the dressing a good shake, pour half of it over the salad and toss.
MORE INFORMATION
Serving Suggestions:
You can start just about any meal with a garden salad or serve it alongside almost anything. Add grilled or boiled shrimp, sliced grilled chicken breast or flank steak to turn a garden salad into a main course.
Tips From The Dietitian:
A salad a day keeps the doctor away, and this one won’t clog your arteries like many you find in restaurants. The buttermilk adds flavor and creaminess without adding much fat.
Most buttermilk you find in a supermarket nowadays is reduced fat (1½%) but check the label to be sure.
This is a hefty size salad—but you can never eat too many greens!
Have you ever read the ingredients on bottled dressing? I bet you can’t pronounce half of them. By making double the amount of dressing, as the recipe suggests, you can keep the rest it in the fridge and it can become your house dressing (and one without a whole bunch of mystery ingredients.) Once you’ve made it, you’ll forget it took any time at all to prepare.
Food Safety:
It’s good to wash your lettuce thoroughly to get rid of any dirt or bugs before spinning, ready for dressing and eating.
For the dressing
3 tablespoons de jus de citron
½ tasses d’huile d’olive
2 teaspoons du vinaigre
½ teaspoon du sel
¼ teaspoon de la poivre
For the salad
1 head Boston or small heart of romaine lettuce
1 large or 2 small carrots
½ cucumber
6 or so radishes
A handful of cherry or grape tomatoes, about 1 cup
EQUIPMENT LIST
Small jar with tight fitting lid
Measuring spoons
Cutting board
Knife
Peeler
Large spoon or tongs
Large bowl
On veut ajouter de la fromage, et du pain.
le dessert pourrait être un salade de fruits avec: des pommes, des apricots, des fraises, des bleuet, melons et des pêches.
Washing and spinning lettuce dry means no more soggy salads – it will also make the dress cling to the leaves, rather than ending up at the bottom of the bowl.
- In my opinion the most important part of the salad is the dressing, don’t drown your salad in dressing- a little goes a long way. Always dress just before serving and use your fingers to make sure all your leaves get a good coating of dressing.
- Once you have learned to make this salad try adding a few of your favorite other ingredients like a few toasted nuts, some peppery arugula, or some crumbled feta.
Put all the dressing ingredients in a small jar with a tight fitting lid. Shake really well. The dressing makes twice as much as you will need for this salad. The rest can be refrigerated
For the salad, pull off any wilty or bruised outer leaves. Separate the leaves, tear out any thick stems and tear the leaves into bite-size pieces. Wash the leaves and spin them in a salad spinner.
Peel and grate the carrot, cut the cucumber in half lengthwise, then into half-moon slices. Slice the radishes thin and cut the cherry tomatoes in half (or leave them whole if you like). Add all the vegetables to the lettuce. Give the dressing a good shake, pour half of it over the salad and toss.
MORE INFORMATION
Serving Suggestions:
You can start just about any meal with a garden salad or serve it alongside almost anything. Add grilled or boiled shrimp, sliced grilled chicken breast or flank steak to turn a garden salad into a main course.
Tips From The Dietitian:
A salad a day keeps the doctor away, and this one won’t clog your arteries like many you find in restaurants. The buttermilk adds flavor and creaminess without adding much fat.
Most buttermilk you find in a supermarket nowadays is reduced fat (1½%) but check the label to be sure.
This is a hefty size salad—but you can never eat too many greens!
Have you ever read the ingredients on bottled dressing? I bet you can’t pronounce half of them. By making double the amount of dressing, as the recipe suggests, you can keep the rest it in the fridge and it can become your house dressing (and one without a whole bunch of mystery ingredients.) Once you’ve made it, you’ll forget it took any time at all to prepare.
Food Safety:
It’s good to wash your lettuce thoroughly to get rid of any dirt or bugs before spinning, ready for dressing and eating.
For the dressing
3 tablespoons de jus de citron
½ tasses d’huile d’olive
2 teaspoons du vinaigre
½ teaspoon du sel
¼ teaspoon de la poivre
For the salad
1 head Boston or small heart of romaine lettuce
1 large or 2 small carrots
½ cucumber
6 or so radishes
A handful of cherry or grape tomatoes, about 1 cup
EQUIPMENT LIST
Small jar with tight fitting lid
Measuring spoons
Cutting board
Knife
Peeler
Large spoon or tongs
Large bowl
On veut ajouter de la fromage, et du pain.
le dessert pourrait être un salade de fruits avec: des pommes, des apricots, des fraises, des bleuet, melons et des pêches.