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Fiche d'activité anglais cycle 3

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Find all the pairs! (created by Isa Boresy)

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We're a nation that loves breakfast food-yet plenty of us still skip our morning meal. Why? Because we're busy! But that excuse will no longer work with these nine easy options-whether you're running out the door or have time to sit down and savor.

MORE: A Fast & Fabulous Frittata Recipe

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We're a nation that loves breakfast food-yet plenty of us still skip our morning meal. Why? Because we're busy! But that excuse will no longer work with these nine easy options-whether you're running out the door or have time to sit down and savor.

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A full English breakfast, consisting of bacon, fried egg, sausage, mushrooms, baked beans, toast, hash brown and grilled tomatoes.[1]

A full breakfast is a substantial cooked breakfast meal, often served in Great Britain and Ireland. The typical ingredients are bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, fried bread and a beverage such as coffee or tea. Hash browns are a common contemporary but non-traditional inclusion. Ingredients may extend beyond these or include regional variants, which may often be referred to by different names depending on the area. While it is colloquially known as a "fry-up" in most areas of the United Kingdom and Ireland, it is usually referred to as a "full English" (often "full English breakfast"), a "full Irish", "full Scottish", "full Welsh", and " Ulster fry", in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively.

Many of the ingredients of a full breakfast have long histories, but "large cooked breakfasts do not figure in English life and letters until the 19th century, when they appeared with dramatic suddenness". Across the British Isles and Ireland, early modern breakfasts were often breads served with jams or marmalades, or else forms of oatmeal, porridge or pottage. Eggs and bacon started to appear in breakfasts in the seventeenth century, but they were not the only meats consumed in breakfasts at that time. The rising popularity of breakfast was closely tied to the rise of tea as a popular morning drink. Of note were the lavish breakfasts of the aristocracy, which would centre on local meats and fishes from their country estates.

The fried breakfast became popular in Great Britain and Ireland during the Victorian era. Cookbooks were important in the fixing of the ingredients of a full breakfast during this time, and the full breakfast appeared in the best-selling Isabella Beeton's Book of Household Management (1861). This new full breakfast was a pared-down version of the country breakfasts of the upper-class, affordable to the emergent middle classes and able to be prepared and consumed in a shorter time before a day's work. The full breakfast reached its peak of popularity in Edwardian Britain, and despite a decline following the food shortages of World War II, new technologies of food storage and preparation allowed it to become a staple of the working class in the 1950s. Since then the full breakfast has reduced in popularity as a daily meal, due to perceived concerns about health and its lengthy preparation compared to convenience-food breakfasts. However the meal remains popular as an occasional, celebratory or traditional breakfast.

It is so popular in Great Britain and Ireland that many cafés and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in many Commonwealth nations. The full breakfast is among the most internationally recognised British dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, Sunday roast, cream tea and the Christmas dinner.

The British cafe (such as this one in Islington, London, with a "breakfast served all day" sign) typically serves the full breakfast throughout the day.

Full English breakfast with toast served at Belchers cafe in Brighton

A poll by YouGov in 2017 found the following to be on more than 50% of 'ideal' Full English breakfasts: bacon; sausage; beans; bread (either toast or fried); eggs (fried, scrambled or poached); hash browns; mushrooms (fried or grilled); and tomatoes (fried, grilled or tinned). Black pudding was the least popular of the traditional ingredients, chosen 35% of the time, and 26% of people included either chips or sautéed potatoes.

Buttered toast, and jam or marmalade, are often served at the end of the meal, although toast is generally available throughout the meal.

As nearly everything is fried in this meal, it is commonly known as a "fry-up". In the UK it is sometimes referred to as a " Full Monty". One theory for the origin of this term is that British Army general Bernard Montgomery, nicknamed 'Monty', was said to have started every day with a "Full English" breakfast while on campaign in North Africa during the Second World War.

Vegetarian or vegan alternatives can be made or are available in cafes and restaurants. Meat alternative sausages and bacon may often be used, with either scrambled tofu or egg substitutes. The role of the mushroom and tomatoes is generally larger in these versions.

A full Irish breakfast

In Ireland, brown soda bread, fried potato farls, white pudding and boxty are often included.

The " breakfast roll", consisting of elements of the full breakfast served in a French roll, has become popular in Ireland due to the fact it can be easily eaten on the way to school or work. The breakfast roll is available from many petrol stations and corner shops throughout Ireland.

An Ulster fry served in Belfast, Northern Ireland. The potato bread is under the eggs, with the soda bread (soda farl) at the bottom.

In Ulster, the northern province of the island of Ireland, the "Ulster fry" variant is popular throughout the province chiefly in Northern Ireland, parts of County Donegal, northern County Monaghan and some parts of northern County Cavan where it is eaten not only at breakfast time but throughout the day. Typically it will include soda bread farls and potato bread.

A similar Scottish alternative

In Scotland there are some distinctively Scottish elements of the full breakfast which include Scottish style or Stornoway black pudding, Lorne sausage (sometimes called "square sausage" for its traditional shape), Ayrshire middle bacon and tattie scones. Occasionally haggis, white pudding, fruit pudding or oatcakes are included.

Early editions of Brewer's Dictionary of Phrase and Fable referred to a Scotch breakfast as "a substantial breakfast of sundry sorts of good things to eat and drink".

Two key ingredients that distinguish the Welsh breakfast from the other "full" variations are cockles ( Welsh: cocs) and laverbread ( Welsh: bara lafwr or bara lawr) (an edible seaweed purée often mixed with oatmeal and fried). Fried laver with cockles and bacon was the traditional breakfast for mine workers in the South Wales Coalfield, but a breakfast may have also included Welsh sausages, mushrooms and eggs.

This style of breakfast was brought over by Irish and British immigrants to the United States and Canada, where it has endured.

A few establishments in Hong Kong offer all-day breakfast or brunch options (hybrid of English and North American items) from formal restaurants to low-frills establishments.

1. ^ "The 15 most British foods ever. Full English Breakfast". The Daily Telegraph. Retrieved 31 October 2018

2. ^ "Traditional Scottish Food". Visit Scotland. Archived from the original on 13 February 2014.

3. ^ "So what is a 'full Welsh breakfast'?". Wales Online. 25 October 2005. Archived from the original on 2 May 2014.

4. ^ O'Connor, K. (2009). Cuisine, nationality and the making of a national meal: The English breakfast. In Nations and their histories: Constructions and representations (pp. 157-171). London: Palgrave Macmillan UK.

5. ^ Anderson, H. A. (2013). Breakfast: a history. AltaMira Press.

6. ^ Spencer, Colin (2003). British Food: An Extraordinary Thousand Years of History. Columbia University Press. ISBN 978-0-231-13110-0.

7. Parkinson, Judy (2011). ^ Spilling the Beans on the Cats Pyjamas: Popular Expressions - What They Mean and Where We Got Them. Michael O'Mara Books

8. ^ Dent, Susie (2009). What Made The Crocodile Cry?: 101 questions about the English language. Oxford University Press. pp. 151-152. ISBN 9780191650604.

9. ^ Gerald, Paul (12 July 2012). "The Full English". Memphis Flyer. Contemporary Media, Inc. The Irish might have soda bread, a potato pancake called boxty, white pudding (what you're used to, but with oatmeal in it) or black pudding (the same, but with blood cooked in).

10. ^ McDonald, Brian (12 May 2008). "Top breakfast baguette rolls into Irish history". Irish Independent.

11. ^ "Is the Ulster fry the best cooked breakfast in the UK?". BBC. Retrieved 29 October 2018 Archived 24 June 2019 at the Wayback Machine

12. ^ Gerald, Paul (12 July 2012). "The Full English". Memphis Flyer. Contemporary Media, Inc. The Scots like to have tattie (potato) scones, fruit pudding (actually a sausage made with very little fruit), and, of course, their curse on the earth, haggis.

13. ^ Foyster, Elizabeth and Whatley, Christopher A. (2009). A History of Everyday Life in Scotland, 1600 to 1800. Edinburgh University Press. p. 139. ISBN 978-0748621576.

14. ^ Davidson, Alan and Jaine, Tom (2006). The Oxford companion to food. Oxford University Press. p. 185. ISBN 0192806815.

15. ^ Welsh Government. "Wales.com - Food". Government of Wales. Archived from the original on 1 June 2012. Laverbread, not actually bread at all but seaweed, is rolled in oatmeal, fried into crisp patties and served with eggs, bacon and fresh cockles for a traditional Welsh breakfast.

16. ^ "The Full English Breakfast Hops the Pond". The Wall Street Journal. Retrieved 21 February 2018

17. ^ "Hong Kong's best-kept secrets: all-day breakfasts for HK$48 in a sleepy border village". scmp.com. 6 April 2016.

O'Connor, Kaori (2013). The English Breakfast: The Biography of a National Meal, with Recipes. Bloomsbury. ISBN 978-0857854919.

Scotney, John (1 November 2009). Scotland - Culture Smart!: The Essential Guide to Customs & Culture. Kuperard. ISBN 9781857336214.

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A full breakfast is a substantial cooked breakfast meal, often served in Great Britain and Ireland. The typical ingredients are bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, fried bread and a beverage such as coffee or tea. Hash browns are a common contemporary but non-traditional inclusion.

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PANCAKES

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Pancakes - Toutes les recettes Allrecipes

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Petit déjeuner typique aux Etats-Unis ou au Canada, les pancakes sont un peu comme de grosses crêpes épaisses ou des blinis. Pancakes au sirop d'érable ou pancakes au sucre glace, pancakes au jambon, pancakes au saumon fumé... Nos recettes de pâte à pancakes sont faciles et rapides à faire, vous pouvez ensuite les garnir à votre guise.

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Interventions de l'ensemble de l'équipe éducative :

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Interventions de l'ensemble de l'équipe éducative :

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-gestionnaire : le financement

-infirmière scolaire : les vigilances médicales (PAI, PAP, allergies)

-CPE : promouvoir l'événement au sein de l'établissement (CVC) et à l'échelle communale (contact presse locale)

-chefs de cuisine/CDE/gestionnaire : élaboration d'un menu en collaboration avec les agriculteurs et producteurs régionaux
-professeur documentaliste : organiser une exposition autour des spécialités culinaires anglo-saxonnes (Canada, Etats-Unis, Royaume-Uni

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Organiser un déjeuner anglo-saxon au collège pour financer le voyage en Angleterre