Quarter 1 Week 5 September 9-13, 2019

TeacherMelissa Forney
Subject AreaELA/Reading
Grade Level7
Week #5
Unit of InstructionPersuasive Speeches, Reading for Key Details, Reading Aloud, Silent Reading
Standard(s) Taught
LAFS.7.L.2.3a – Choose language that expresses ideas precisely and concisely, recognizing and eliminating wordiness and redundancy.
LAFS.7.L.3.4b – Use common, grade-appropriate Greek or Latin affixes and roots as clues to the meaning of a word (e.g., belligerent, bellicose, rebel).
LAFS.7.SL.1.3 – Delineate a speaker’s argument and specific claims, evaluating the soundness of the reasoning and the relevance and sufficiency of the evidence.
LAFS.7.SL.2.4: Present claims and findings, emphasizing salient points in a focused, coherent manner with pertinent descriptions, facts, details, and examples; use appropriate eye contact, and
equate volume, and clear pronunciation.
LAFS.7.SL.2.5: Include multimedia components and visual displays in presentations to clarify claims and findings and emphasize salient points.

LAFS.7.RL.1.2 – Determine a theme or central idea of a text and analyze its development over the course of the text; provide an objective summary of the text.
LAFS.7.RL.2.4 – Determine the meaning of words and phrases as they are used in a text, including figurative and connotative meanings; analyze the impact of rhymes and other repetitions of sounds on a specific verse or stanza of a poem or section of a story or drama.
LAFS.7.RI.2.6: Determine an author’s point of view or purpose in a text and analyze how the author distinguishes his or her position from that of others.
LAFS.7.RI.3.9: Analyze how two or more authors writing about the same topic shape their presentations of key information by emphasizing different evidence or advancing different interpretations of facts.

Learning Targets and Learning Criteria

Students will present persuasive speeches with supportive claims and evidence.

Students will speak in a loud, clear voice for 3-5 minutes to share their research.

Students will use the persuasive speech rubric I have given them to score the highest points. 

Students will listen to their peers and score them according to the rubric.

Students will read for details both silently and aloud.

Classroom Activities

One Monday, we will watch a short video and read a one-page article on cream puffs. We will eat cream puffs in class so they can taste them. We will continue to read our novel, Submerged. The rest of the week will largely be devoted to giving/listening to persuasive speeches.

Assignments Due

History of Cream Puffs   By Jeanne Grunert

This history of cream puffs reads like a mystery novel, leaving the chef to wonder “who done it?” Who invented this delicate puff pastry recipe is unknown, although chefs know the century in which this delectable desert was first mentioned in cookbooks and restaurant menus.

The Mystery of the History of Cream Puffs

Many cooks and pastry chefs passed recipes along by word of mouth. Recipes might be called one thing in France and another in England, one thing in the queen’s kitchen and another in the mayor’s. This makes it difficult to trace the history of cream puffs and mixes myth with fact.

Catherine de Medici

One myth surrounding the history of cream puffs is that they were invented by Catherine de Medici’s cook. Catherine de Medici, daughter of the famous Renaissance Italy family of Medicis, was the queen of France. Legends surrounding the history of the cream puff credit Catherine’s cook at the royal court of France with inventing this tasty dessert. Because Catherine was a patroness of the arts, many assume that her high taste in art ran to high art in the kitchen.

Unfortunately, this myth is probably just that – a myth. While Catherine most certainly enjoyed delicate pastries, her cook did not invent puff pastries nor did he invent the cream puff. The ancestor of the cream puff can be traced back to the Middle Ages.

Cheese Pastries

Long before Catherine de Medici’s cook set foot on French soil, cooks during the 13th century in southern Germany and France had created puff pastries filled with rich cheese mixtures. Pastry dough was cooked in a hot oven until it puffed, then sliced open and cheese inserted. The warm pastry melted the cheese center. Herbs were often added for additional flavoring.

Mixture of Terms and Recipes

The mystery of the true history of puffs deepens thanks to the many terms used to describe puffed pastry. While the basic four ingredient recipe remains the same, how the ingredients are prepared and baked led to many names – choux, puff, profiterole, and buns. By the 17th century, the pastry recipe was commonly referred to as a choux recipe, because the buns it made resembled cabbages. The French word for cabbage is choux.

Cream Puffs Today

The humble cream puff had come a long way from the kitchens of the 13the century as a cheese-filled pastry to the darling of the Victorian dining room. What was once the purview of royalty now became a bakery aisle staple. Nothing beats the taste of a home baked, fresh from the oven puff pastry filled with sweet cream. Bite into one and imagine you’re back at the French royal court, or sitting among the elegant diners at the Revere House Restaurant. Although the origins remain a mystery, the taste answers all questions: it’s simply divine.

Additional Resources