2025/12/15-Celi-Wenya ES 602

〈Review: Turkey Rice Unit〉

At the beginning of the lesson, the teacher first guided the students to review food-related vocabulary. Through questioning and recall activities, the teacher helped students activate what they had previously learned.

Next, the teacher used real objects or pictures to describe the appearance, color, and characteristics of the food, allowing students to make guesses and thereby deepen their understanding and memory of the food names.

After completing the oral practice, students worked through the related exercises in the textbook in sequence to assess their learning outcomes. During this process, the teacher randomly selected students to read sentences aloud and provided immediate guidance and feedback, helping students correct their pronunciation and sentence structures and improving overall learning effectiveness.