MULTICULTURAL SNACK using a CONVERTOR

• On May, when we finish the book we are going to prepare a BIG MULTICULTURAL SNACK. But before we have to learn to read ENGLISH RECIPES.
• In pairs you are going to receive a recipe which you will have to prepare. But first we have to read ENGLISH MEASURES. Let's practise 1 first.

In your recipes you will find this:
3 teaspoons (tsp) = 1 tablespoon (tbsp)
16 tbsp = 1 cup (c)
8 ounces (oz) = 1 c
2 c = 1 pint (pt)
2 pt = 1 quart (qt)
4 qt = 1 gallon (gal)


ACTIVITIES :

• Here there is a perfect CONVERTOR that will help you to translate this recipe into Catalan measures: http://www.convertworld.com/es/

ACTIVITY 1: USING THE CONVERTOR
Our SNACK will be 13 MAY at 11:00 in our class. What time is it going to be in AUSTRALIA? What time is it going to be in NEW YORK?
and in INDIA?

ACTIVITY 2: RECIPIES
TRANSLATE THE FOLLOWING RECIPE IN CATALAN and in CATALAN MEASURES TOO.

Cake 'n Cheesecake Recipe
Cheesecake topping:
8 oz.2/3 cup1/2 cup1 tsp.2
Cream cheeseSugarSour creamPure vanilla extractEggs

Cake batter:
1 cup1 tsp.1/2 tsp.4 oz. or 1 stick 2/3 cup21 Tb1 tsp
Sifted all purpose flourBaking powderSaltUnsalted butterSugarEggsMilkPure vanilla extract

Sour cream topping:
1 cup2 Tb1 tsp
Sour creamSugarPure vanilla extract

Oven Temp ~ 350° Baking Time ~ 40 - 45 Min.Pan Type ~ 9 x 9 inch pan Preheat oven - Grease and flour pan

Topping:Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.Cake:Sift dry ingredients together. Cream butter and sugar, then beat in eggs, milk and vanilla. Stir in dry ingredients.Spread cake batter over bottom and sides of pan, spreading much thinner on sides. Spoon cheesecake mixture over batter.Bake until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.