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Wordwall - Create better lessons quicker

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Find the match - Tap the matching answer to eliminate it. Repeat until all answers are gone.

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Wordwall - Create better lessons quicker

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Правильно: ate, had, left, went, bought, thought, sang, wrote, found, took, got, sent, made, Неправильно: eat, have, leave, go, buy, think, sing, write, find, take, get, send, make, played, wanted, walked, travelled, watched, worked,

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Правильно: ate, had, left, went, bought, thought, sang, wrote, found, took, got, sent, made, Неправильно: eat, have, leave, go, buy, think, sing, write, find, take, get, send, make, played, wanted, walked, travelled, watched, worked,

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https://wordwall.net/resource/389914/irregular-verbs

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Wordwall - Create better lessons quicker

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ride - rode, speak - spoke, see - saw, take - took, say - said, leave - left, buy - bought, choose - chose, read - read, sing - sang, lose - lost, fly - flew, think - thought, wear - wore, go - went, tell - told, sleep - slept, stand - stood, do - did, fall - fell,

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ride - rode, speak - spoke, see - saw, take - took, say - said, leave - left, buy - bought, choose - chose, read - read, sing - sang, lose - lost, fly - flew.

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De-Graft has your Thursday Newsround. Edinburgh says goodbye to its giant pandas, we find out about St Andrew's Day and, and during this super-chilly weather, we hear from you on wearing your PJs to school.

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British Council LearnEnglish Teens | Free resources for teens to help improve your English

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LearnEnglish Teens provides information, tips and resources to help teenagers learn English.

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In misty hollows and on desolate mountain slopes, from the cobblestoned streets of Edinburgh to pastel cottages on the Isle of Skye, Scotland's ancient history imbues its landscape with layers of myth and meaning. On a trip to the Highlands and islands, travellers will encounter remnants of Neolithic ring forts and hear tales of Pictish warriors who once roamed the impenetrable Caledonian pinewoods, putting fear into the hearts of invading Roman soldiers. Gaelic clans and opportunistic Vikings clashed for centuries on the beaches and hillsides, raising castles and routing armies, until conflicts with the English crown eclipsed all other rivalries. Heroic battles won and lost, monarchs lauded and loathed, fairies appeased and monsters imagined-such stories burst from Scotland's seams, waiting to intrigue and enchant every visitor.

Many visitors begin their journey in Edinburgh, the seat of the Scottish Parliament and a cosmopolitan gateway to the Highlands. Wander down narrow medieval streets and admire neat Georgian townhouses in the historic neighbourhoods of Auld Reekie, so-called for the clouds of smoke that once covered this centre of Scottish industry. Today it is sometimes called the "Athens of the north," a cultural capital and haven for intellectuals, philosophers, and artists, from poet Robert "Rabbie" Burns to famed author J. K. Rowling.

North of Edinburgh lies the rolling moors and forbidding peaks of the Highlands, one of the last strongholds of Gaelic language and culture in Great Britain. Today, only 1% of the population report the ability to speak Gaelic, with efforts underway to preserve and promote this ancient tongue among newer generations. In this spectacular landscape, standing stones tower over barren peat bogs, castle spires soar above sparkling lochs, and ancient clan seats preside over lush fields grazed by hairy Highland cows. Hikers brave wind and rain to scale green mountainsides, afterwards taking shelter by the fire in cosy pubs and warming up with a dram of famed malt whisky.

Soon it's over the sea to Skye, the largest and northernmost island in Scotland's Inner Hebrides, an otherworldly realm of jagged peaks, misty forest glades, and sweeping beaches. Red deer and golden eagles inhabit steep valleys in the imposing Cuillin Hills, while travellers can take in breathtaking views from the sheer cliffs of the Quiraing. Around the island, iconic whitewashed houses overlook calm harbours and rolling green hills, and locals gather in the pub on windy evenings to recount tales of brave heroines and heroes, mysterious happenings, and fascinating history.

Dunkeld Cathedral

The village of Dunkeld is nestled among the green peaks of the Grampian Mountains, close to the Highland Boundary Fault, which marks the geological boundary between Scotland's Highlands and Lowlands. The majestic Dunkeld Cathedral was founded in 1260 and mixes elements of Gothic and Norman architecture. It once housed precious relics of St. Columba, who brought Christianity to Scotland almost 1,500 years ago. Despite standing partially in ruins, the cathedral remains in active use today.

Loch Ness

Cryptozoologists-those who study hidden or unknown animals attested in folklore and myth-have flocked to the shores of Scotland's Loch Ness since the publication, in 1934, of an anonymous photograph purportedly showing the head of the famous Loch Ness monster. Yet Nessie's legend began long before photography initiated a heyday of elaborate hoaxes. In the 6th century, St. Columba himself is said to have fended off the attack of a water beast from the depths of Loch Ness with a simple prayer.

Corrieshalloch Gorge

The stunning peaks, valleys, and lochs of the Highlands have been shaped by the slow movement of glaciers over millions of years. Step onto a Victorian-era suspension bridge to view the spectacular Corrieshalloch Gorge, eroded over eons by glacial meltwater. Marvel at the Falls of Measach, where the River Droma cascades over 150 feet into the depths of the gorge.

Uig, Isle of Skye

Ferries from the Outer Hebrides arrive daily in Uig Bay on the west coast of Skye's Trotternish Peninsula. The name of the bay, and of the cluster of white cottages that forms the village of Uig, comes from the Old Norse word vík, meaning bay or inlet. Old Norse was the language of the seafaring Vikings-yet the word víking is not related. Víking comes from a similar word for a long journey, such as the voyages undertaken by Scandinavian men and women who brought their language and customs to Skye's shores in the Early Middle Ages.

Kilt Rock and the Mealt Falls

So-called because of its striated basalt columns resembling pleated plaid, Kilt Rock is an extraordinary sight to behold on the Isle of Skye's Trotternish Peninsula. From an observation point near the small township of Ellishadder, view both Kilt Rock and the roaring cascade of Mealt Falls plunging over the cliffs into the sound below.

The Quiraing

The Quiraing is a landslip on the eastern face of the Trotternish Ridge, on Skye's northern peninsula. This sweeping escarpment is the result of countless landslides. The Quiraing is the only part of the landslip still on the move, requiring frequent repairs to the road below. Features of this spectacular landscape, popular with hill walkers, have acquired names such as the Needle, the Table, and the Prison-a rocky peak resembling a medieval castle.

Faerie Glen

Landslips are also responsible for carving the otherworldly landscape of the Fairy Glen, located on the western side of Skye's Trotternish Ridge. Wander freely between strange mounds and sparkling pools, but keep your wits about you-some say that fairies live among the mysterious rock formations, waiting to lure visitors away from the human world.

Eilean Donan Castle

On a small tidal island where three lochs meet, near Scotland's western coast, stands the imposing stone keep of Eilean Donan Castle. Founded in the 13th century and used a stronghold of Clans MacKenzie and MacRae, it was later destroyed by English warships. They bombarded the castle in pursuit of a small company of Spanish supporters of the Catholic King James VII, who had taken refuge there during a Jacobite uprising in 1719. Eilean Donan was restored in the 20th century and remains one of Scotland's most recognizable icons.

Glen Coe

A beloved destination among Scotland's hill-walking culture, Glen Coe is a volcanic valley in the Ben Nevis and Glen Coe National Scenic Area of the Highlands. Named for the River Coe, which flows between its steep green slopes, the glen is also infamous as the site of the 1692 Massacre of Glencoe, when Jacobite rebels of Clan MacDonald were murdered by soldiers loyal to William of Orange.

Stirling Castle

Surrounded on three sides by sheer cliffs, Stirling Castle is an architectural marvel and a landmark of Scottish history. It occupies a strategic point overlooking the lowest crossing of the River Forth. One of Scotland's most historically important castles, Scottish heroes William Wallace and Robert the Bruce both fought the English for control of Stirling Castle.

Explore the wonders of Scotland during a Scotland Hiking Adventure with National Geographic Expeditions.

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Scotland Land of Legends | National Geographic Expeditions

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National Geographic Expeditions offer adventure travel with our range of small group and private tours, small ship expedition cruises, river and private jet adventures.

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van Almelo naar Schotland is 15 uur en 3 minuten rijden.

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van Almelo naar Schotland is 15 uur en 3 minuten rijden.

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Whilst the stock reduces, finely dice the cooked heart and lungs. Grate the liver using the coarse side of the grater. Finely dice the trimmings. Mix together in a large bowl, along with the suet, oatmeal and spices

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Burns Night is just days away, so why not celebrate with your own homemade haggis. Danny Kingston shares his favourite haggis recipe for this traditional Burns Night staple, which is surprisingly easy to make.

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Haggis is a savoury pudding containing sheep's pluck ( heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".

It is believed that food similar to haggis (though not so named)-perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt-was eaten from ancient times.

Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with " neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.

Haggis is popularly assumed to be of Scottish origin, but many countries have produced similar dishes, albeit with different names. However, the recipes as known and standardised now are distinctly Scottish. The first known written recipes for a dish of the name, made with offal and herbs, are as "hagese", in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, north west England, and, as "hagws of a schepe" from an English cookbook also of c. 1430.

For hagese'.
Þe hert of schepe, þe nere þou take,
Þo bowel noght þou shalle forsake,
On þe turbilen made, and boyled wele,
Hacke alle togeder with gode persole,

The Scottish poem, " Flyting of Dunbar and Kennedy", which is dated before 1520 (the generally accepted date prior to the death of William Dunbar, one of the composers), refers to 'haggeis'.

Thy fowll front had, and he that Bartilmo flaid;
The gallowis gaipis eftir thy graceles gruntill,
As thow wald for ane haggeis, hungry gled.
- William Dunbar, Flyting of Dunbar and Kennedy

An early printed recipe for haggis appears in 1615 in The English Huswife by Gervase Markham. It contains a section entitled "Skill in Oate meale": "The use and vertues of these two severall kinds of Oate-meales in maintaining the Family, they are so many (according to the many customes of many Nations) that it is almost impossible to recken all"; and then proceeds to give a description of "oat-meale mixed with blood, and the Liver of either Sheepe, Calfe or Swine, maketh that pudding which is called the Haggas or Haggus, of whose goodnesse it is in vaine to boast, because there is hardly to be found a man that doth not affect them." (Gervase Markham, The English Huswife)

Food writer Alan Davidson suggests that the ancient Romans were the first known to have made products of the haggis type. Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well".

Clarissa Dickson Wright says that it "came to Scotland in a longship [i.e., from Scandinavia] even before Scotland was a single nation". She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hag- element of the word is derived from the Old Norse haggw or the Old Icelandic hoggva ( höggva meaning 'to chop' in modern Icelandic), Modern Scots hag, meaning 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish.

In her book, The Haggis: A Little History, Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly - probably in a vessel made from the animal's hide - was one way to make sure these parts were not wasted.

In the absence of hard facts as to haggis' origins, popular folklore has provided some notions. One is that the dish originates from the days of the old Scottish cattle drovers. When the men left the Highlands to drive their cattle to market in Edinburgh, the women would prepare rations for them to eat during the long journey down through the glens. They used the ingredients that were most readily available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey. Other speculations have been based on Scottish slaughtering practices. When a chieftain or laird required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the offal as their share.

A joke sometimes maintained is that a haggis is a small Scottish animal with longer legs on one side, so that it can run around the steep hills of the Scottish highlands without falling over. According to one poll, 33 percent of American visitors to Scotland believed haggis to be an animal.

Haggis is traditionally served as part of the Burns supper on or near January 25, the birthday of Scotland's national poet Robert Burns. Burns wrote the poem Address to a Haggis, which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!" In Burns's lifetime haggis was a common dish of the poor as it was nourishing yet very cheap, being made from leftover parts of sheep otherwise discarded.

Haggis is widely available in supermarkets in Scotland all year, with cheaper brands normally packed in artificial casings, rather than stomachs. Sometimes haggis is sold in tins or a container which can be cooked in a microwave or conventional oven. Some commercial haggis is largely made from pig, rather than sheep, offal. Kosher haggis, not only pork-free but fully conformant to Jewish dietary laws, is produced.

Haggis is often served in Scottish fast-food establishments, in the shape of a large sausage and deep fried in batter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun. A " haggis pakora" is another deep fried variant, available in some Indian restaurants in Scotland. Haggis can be used as an ingredient in other dishes, even pizza, rather than the main part of a dish.

A traditional haggis recipe describes haggis as "sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled". Ingredients are sheep stomach, heart and lungs of one lamb, onions, oatmeal, salt, pepper, stock, and water, with optional ingredients dried coriander, cinnamon, and nutmeg. It can be boiled, baked, or deep fried.

In the north-east of Scotland, from Aberdeen northwards, in addition to the customary neeps and tatties, haggis is commonly served with mince.

Vegetarian haggis

Vegetarian haggis was first available commercially in 1984, and now can account for between 25 - 40% of haggis sales. It substitutes various pulses, nuts and vegetables for the meat. Oats and barley may be included as may different types of lentils, split peas, aduki beans, kidney beans, borlotti beans, peanuts, other nuts and mushrooms, onions, and carrots.

Haggis remains popular with Scottish immigrants in the United States, Canada, Australia, and New Zealand, owing to the strong influence of Scottish culture, especially for Burns Suppers. It can easily be made in any country, but is sometimes imported from Scotland. A recipe from the Canadian province of New Brunswick uses pork and bakes it in a loaf pan.

In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10-15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter. The situation was further complicated in 1989 when all UK beef and lamb was banned from importation to the US due to a BSE crisis. In 2010 a spokeswoman for the US Department of Agriculture stated that they were reviewing the ban on beef and lamb products, but that the ban on food containing sheep lung would remain in force.

As haggis cannot be exported to the United States, it is instead made there, sometimes by Scottish companies. One such uses what is stated to be the same 150-year-old recipe and ingredients as in Scotland, except that sheep lung is not used, and the casing is always artificial.

Haggis is used in a sport called haggis hurling, which involves throwing a haggis as far as possible. The world record for haggis hurling was achieved by Lorne Coltart on 11 June 2011, who hurled his haggis 217 ft (66 m). This throw surpassed the longstanding previous record of 180 ft 10 in (55.12 m), held by Alan Pettigrew since 1984.

On October 8, 2008, competitive eater Eric "Steakbellie" Livingston set a world record by consuming 3 lb (1.4 kg) of haggis in eight minutes on WMMR radio in Philadelphia.

Following his victory in The Masters golf tournament in 1988, Scottish golfer Sandy Lyle served haggis at the annual Champions Dinner before the 1989 Masters.

During the Korean War, the Argyll and Sutherland Highlanders received 180 pounds (82 kg) of haggis from the No. 30 Transport Unit RAAF during "Operation Haggis".

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Haggis is a savoury pudding containing sheep's pluck ( heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead.

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RUGGED SCOTLAND IS KNOWN for its foreboding and eerie brown moors, stark mountains with a handsome stag perched proudly atop, roaring fires, grey stone buildings, misty harbors, and whisky. What deserves more attention is Scottish food.

The proud inhabitants of Scotland have rich culinary traditions which, to the uninitiated, may initially appear overly preoccupied with the lining of sheep stomach and the various gastronomic utilities of blood. Admittedly, the names of the dishes don't sound too promising either, but the Scots certainly do deliver on flavor. There's a beguiling array of waistline-enhancing comfort foods to be discovered, perfect for gobbling up when curled in front of a fire, whisky in hand.

These are the traditional Scottish dishes you need to try.

1. Haggis with neeps and tatties
Photo: stockcreations/Shutterstock
No dish is more Scottish, yet it's challenging to describe haggis in a truly appetizing way. It's made with all the bits of a sheep, combined with spices and oats, boiled in the sheep's stomach (though today, artificial casing is often used) and served as a crumbly pudding. You'll either love it or hate it. It's usually served alongside mashed neeps and tatties, which is how you'll find turnips and potatoes referred to on any good Scottish pub menu.

The dish is eaten with reckless abandon by Scots on Burns Night, a huge celebration of the life and poetry of Robert Burns (of "Auld Lang Syne" fame) who loved haggis, and wrote a poem about it. Arcade Haggis and Whisky House in Edinburgh comes highly recommended by locals for its take on haggis, neeps, and tatties.

2. Cullen skink
Photo: Fanfo/Shutterstock
Quell any preposterous images that spring to mind after reading the name of this dish. Cullen skink is a smoky Scottish version of creamy fish chowder that's traditionally made with smoked haddock and potatoes. This hearty soup originates from the small fishing town of Cullen on the northeast coast of Scotland. Fabulously, there is an annual Cullen Skink World Championship, which in 2018 proclaimed Lily's Kitchen Cafe in Cullen itself to have the finest.

3. Black pudding
Photo: Joerg Beuge/Shutterstock
The production of black pudding in Scotland is a tradition hundreds of years old. Usually, it's a mix of oatmeal, pig's blood (but sometimes blood from a sheep or cow), suet (lard), onion, and spices. Although hotly contested, many Scots claim that the black pudding from Stornoway on the Isle of Lewis is the most delicious. Fortunately, Stornoway Black Pudding is immensely popular, so you won't need to travel to the island to taste it. Any hotel will include black pudding in its traditional "fry up" breakfast, along with eggs, sausage, tomato, beans, and tattie scone.

4. Fish supper
Photo: Juraj Kamenicky/Shutterstock
Get yersel doon the chippy fer a fish supper (that's Scottish for "go down to the local takeout shop to get fish and chips for dinner"). This ultimate comfort meal involves fish (often haddock) battered and deep-fried until crispy and served alongside deep-fried, fat French fries. The fries are to be consumed with salt, but depending on where you are in Scotland, perhaps also with vinegar or sauce. This meal is best washed down with a can of sugary Irn Bru, a vivid orange Scottish soda. The Bay Fish and Chips in Stonehaven on the east coast of Scotland has received much acclaim for its fish supper. For the traditional, queue alongside the locals at Merchant Chippy in Glasgow.

5. Kedgeree
Photo: Food Via Lenses/Shutterstock
Traditionally eaten for breakfast, kedgeree is a spiced rice dish containing flaked fish (often smoked haddock), cream or butter, parsley, and hard-boiled egg. The Anglo-Indian dish is thought to have been popularized in Scotland in the Victorian era. Nowadays, perhaps because of its historical place on a rich Victorian breakfast spread, it tends to feature on the breakfast menus of upmarket hotels, such as The Balmoral in Edinburgh and Kinloch Lodge on the Isle of Skye.

6. Porridge
Photo: Monkey Business Images/Shutterstock
Oats have been a staple crop in Scotland for generations, and feature heavily in many traditional dishes. Porridge is one such classic example and can be found on just about any breakfast menu in Scotland. While it was historically made with just oats, water, and salt, you'll now discover multiple sweet and savory adaptations. A decadent modern favorite includes the addition of cream, sugar, and the ubiquitous cheeky wee dram of whisky. So integral is this dish to Scottish culture that the local tourism board has created the Porridge Grand Tour so that everyone can taste the best on offer in their locality.

7. Cranachan
Photo: NoirChocolate/Shutterstock
Oats make another appearance in this dessert concoction, delectably layered alongside raspberries, honey, cream, and, of course, whisky. Reminiscent of England's Eton Mess or perhaps a berry trifle, this variation is undeniably Scottish food. Locals will tell you that Scottish raspberries are the best in the world when in season in June, which is, unsurprisingly, the best time to be eating cranachan. You're likely to find it on many dessert menus, and Edinburgh's Whiski Rooms is a great starting point.

8. Clootie dumpling
Photo: Barbara MacDonald/Shutterstock
This dessert's name is derived from the cooking method or boiling a dumpling inside a clootie, which is a piece of cloth or rag. Similar in taste to Christmas pudding, the clootie dumpling usually contains dried fruit, spices, and suet, and is served warm with a good dollop of custard or clotted cream. We highly recommend visiting Cairngorms National Park to work up an appetite by hiking or skiing, and then indulging in a slice of the Speyside Heather Centre's famous clootie dumpling.

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Haggis And Other Gut-Busting Traditional Scottish Dishes To Add To Your Bucket List

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RUGGED SCOTLAND IS KNOWN for its foreboding and eerie brown moors, stark mountains with a handsome stag perched proudly atop, roaring fires, grey stone buildings, misty harbors, and whisky. What deserves more attention is Scottish food. The proud inhabitants of Scotland have rich culinary traditions which, to the uninitiated, may initially appear overly preoccupied with [...]

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A traditional recipe of a scottish dish. made from Haert, lung and liver of a sheep. in the old days they put it all together in a sheepstomach.

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A recipe of haert lung and liver

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Updated February 2022 - let me know if there are any problems.

You can set this page as a homework task for a group of students; doing so will give you a record of who has completed the task. Visit the teacher's section for more information.

You can share this page by using the link below.

This is a mini-game to learn and practice telling the time in English. Students can interact with a clock to change the time and there is also a mini-game which involves matching a time phrase to a clock.

The first screen shows an analog clock displaying a time - initially 9 o'clock - and a pane below showing the matching time phrase. You can change the time on the clock by moving the clock hands or by clicking on the arrows at the bottom. As you change the time on the clock, the time phrase below gets updated. Moving the hour hand changes the time really quickly, but the minute hand is slower. It is only possible to display times at intervals of 5 minutes, and so the clock hands will align to the nearest 5 minutes.

On the second screen there is a mini-game. A text pane in the middle displays a time phrase eg. 3 o'clock. Then 3 clocks are shown above; each with a different time. To play the game, you have to click on the clock that matches the time phrase. This repeats about 20 times with increasingly precise times being shown. In order to complete the game, you have to choose the correct clock every time. If you make a mistake, then the game is lost and you have to start again from the beginning.

While playing the game, a cat is displayed in the bottom left of the screen, with a bridge infront of her. As you guess the clocks, the cat progresses across the bridge to the other side of the screen. But if you make a mistake, then the cat falls and returns to the beginning. There is nothing significant about the cat; it is just meant to be a visual progress aid. There is also a score box in the bottom right. Score is awarded based on how quickly you pick the correct clock. If you take too long, then no points are awarded at all.

The target language is time phrases, specifically:

Half past, quarter past, quarter to, five past/to, ten past/to, twenty past/to, twenty-five past/to.

These were chosen as they are the main phrases used to tell the time. I did not use more precise times, such as "2 minutes past", as this could have made the game overly complicated. Five minute intervals are really enough for most situations. Alternative wordings, such as "twelve thirty" or "eight forty-five" were avoided so as to keep things simple.

The aim of this game is to practice, or initally explore and learn, telling the time in English. The target audience is low level English learners. Telling the time, while important, is quite a straight forward skill and most elementary level learners should be able to tell the time quite easily. The first screen aims to present the target language, while the mini-game on the second screen is a means to practice and re-enforce the language.

This game is made with Javascript with the CreateJS framework. While primarily aimed at desktops, it should work on mobile phones and tablets. The reasons for remaking this game from the old 'clock' flash version are, firstly, that the old version was not very good - the appearance was not all that appealing, the game displayed in a small window and there was not much variance in the clocks being show. Secondly, the old version still seemed quite popular, despite being taken off the home page of the site and being buried with a bunch of other old games. Finally, telling the time is quite an essential skill for speaking english in everyday life and time phrases are really quite easy to represent visually. Learning to tell the time in English is something that anyone should be able to do by themselves. And so resources to do help with this, should be free and easily available online.

Leave any comments you like below.

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Practice telling the time in English. An interactive clock and mini game for ESL students to learn and practice telling the time in English.

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when to use the Simple Past

used for actions and events completed in the past (I saw him yesterday.)
signal words (signifying a definite time): yesterday, ........ ago, when ...., last week / month / year, in 2018

habitual action in the past (She always to school.)

when to use the Past Continuous

something was happening at a definite time in the past (I was a bath at eight.)

to express that an action which was happening in the past was interrupted by another (shorter) event. It is unclear whether the interrupted event was completed. (I was a bath when the phone rang.)

in descriptions (I was in my chair, and I was quietly my newspaper, when suddenly there was a knock on the back door.)

expressing annoyance at a frequently repeated action (you were always inside!)

NOTE: The continuous occurs only with verbs that indicate duration and describe activities that are deliberate. Verbs which are not normally used in the continuous are

verbs of the senses (see, hear, feel, etc.)

verbs expressing feelings and emotions (love, hate, fear, hate, etc.)

verbs expressing possession (own, possess, etc.)

verbs expressing perception, remembrance, preference, knowledge (mean, know, believe, forget, understand, appreciate, etc.)

Exercises

Simple Past (he went) and Past Continuous (he was going) (elementary)

exercise 1: fill in the correct verb form of the simple past or the past continuous

exercise 2: fill in the correct verb form of the simple past or the past continuous

exercise 3: fill in the correct verb form of the simple past or the past continuous

exercise 4: fill in the correct verb form of the simple past or the past continuous

exercise 5: choose the correct verb forms

Simple Past (he went) and Past Continuous (he was going) (intermediate)

exercise 6: fill in the correct verb form of the simple past or the past continuous

exercise 7: fill in the correct verb form of the simple past or the past continuous

exercise 8: fill in the correct verb form of the simple past or the past continuous

exercise 9: choose the simple past or past continuous

exercise 10: fill in the correct verb form of the simple past or the past continuous

exercise 11: fill in the correct verb form of the simple past or the past continuous

exercise 12: fill in the correct verb form of the simple past or the past continuous

exercise 13: fill in the correct verb form of the simple past or the past continuous

exercise 14: fill in the correct verb form of the simple past or the past continuous

Useful pages

exercises for practising the Simple Past ( I went)

exercises for practising the Past Continuous (I was going)

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Simple Past - Past Continuous | explanation and exercises

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Explanation of when to use Past and Past Continuous (I went - I was going) and lots of practice opportunities