#3 AbelsM_Recipe in Spanish_ LT 2

I looked up a recipe in Spanish. It is as follows. My guess of what the words mean are to the right of the recipe in red.

Tiempo de preparación: 20 minutos Time for preparation: 20 minutes
Tiempo de cocción: 40 a 50 minutos Time for concoction: 40 to 50 minutes
Rinde: 4 a 6 porciones Yields: 4-6 portions

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Lo Que Necesita You will need:

1/2	taza de azúcar, DIVIDIDA 1/2 teaspoons? of sugar divided
1/3	taza de cacao en polvo sin azúcar 1/3 of chocolate... without sugar
1/4	de harina multi-usos
1/8	cucharadita de sal 1/8... with salt
1	taza de leche 1... of milk
1/2	cucharadita de vainilla 1/2... of vanilla
4	CLARAS DE HUEVO, a temperatura ambiente 4 clears of an egg? the temperature should be like the ambiance (room temperature)
1/2	cucharadita de crema tártara 1/2... cream of tartar
4	YEMAS DE HUEVO 4 yellows/yolks of egg

Cómo Prepararlo How to Prepare

1. CALIENTE el horno a 350°F. Heat the oven to 350. MEZCLE measure 1/4 taza de azúcar, the sugar el cacao en polvo, the chocolate and ? la harina y la sal ? and the salt en una cacerola mediana, in one medium casserole dish mezcle con la leche poco a poco hasta que quede suave. with the milk and a little of ? COCINE a fuego medio, cook? a medium fire revolviendo revolve constantemente constantly, hasta que la mezcla with the measuring dish hierva y se espese. AGREGUE la vainilla. add the vanilla Retire del fuego.retire/end the fire
2. BATA las claras de huevo y la crema tártara en un tazón para batidora, bata a alta velocidad hasta conseguir una textura espumosa. put the clear eggs and the cream of tartat and other ingredients together until they have a smooth texture. Bata constantemente, añadir el restante 1/4 taza de azúcar, 2 cucharadas a la vez, batiendo después de cada adición, hasta que el azúcar se disuelva. let the sugar dissolve (Frote un poco de la mezcla con el pulgar y el dedo índice, debe sentirse completamente lisa.) Seguir batiendo hasta que la clara esté brillante y cree puntas suaves.
3. REVUELVA las yemas de huevo en la salsa, hasta mezclarlas. VOLTEE, suavemente pero completamente, la mezcla de yemas en las claras, hasta que no se observen vetas blancas. VIERTA cuidadosamente en un plato para soufflé engrasado, de 1-1/2 a 2. Para decorar la parte superior, sostenga una espátula metálica en forma vertical y haga un anillo en la parte superior de la mezcla de soufflé, a 1 pulgada del borde del plato y de 1 pulgada de profundidad, si lo desea.
4. HORNEE a 350°F hasta que el soufflé se hinche, cook at 350 degrees so the souflee is done dórelo un poco y muévalo suavemente hacia delante y hacia atrás, 30 a 40 minutos. SERVIR INMEDIATAMENTE. serve immediately.  

When translating this recipe, I started by looking for words that were familiar to words I already knew in English. For example, "inmediatamente" was similar to immediately, so I was able to deduct its definition. I also have a little knowledge of French, so I looked for words that were similar to words I knew in French. "Servir" is the same verb as "to serve" in French, so I was able to figure out its meaning by relying on my backgound information and experiences with other languages. I relied on techniques that "help[ed] to activate prior knowledge" so that navigating through this text was not as difficult (Hill and Flynn, 2006, p.7). This scaffolding is important so that I wasn't completely overwhelmed with the experience or what I needed to do.

I then went through the recipe and thought about words that I already knew in Spanish. I knew, for example, through experience, that leche is milk and that huevos are eggs. This helped me become more familiar with the recipe because I was able to retrieve "what I already [knew] about a topic" to help me understand the text at hand even more (Hill and Flynn, 2006, p.7). I knew that all the terms would have something to do with cooking or food.

For the words that I did not know, I knew that they would have to do with baking or cooking something with this souflee. I was able to guess that "agregue la vainilla" meant add the vanilla, since it was the last step in a sequence and it was located all by itself. I am not sure if this guess is correct, but it would make sense in the recipe itself. This step of generating and testing hypothesis was very useful for me throughout this experience, as there were many parts of the recipe that I was unable to translate due to language barriers (Hill and Flynn, 2006, p.11). 

As the recipe became more complicated, I was unable to decipher what the steps were asking me to do. I would not be confident making this souflee, but I do understand that pictures, other visuals, and talking out ideas with others is very beneficial for students who are not native English speakers.

This was a very eye-opening experience, since I had such a hard time reading and translating this text.  ELL students need multiple ways of understanding texts that are unfamiliar to them so that they have a way to access the lessons or the texts without becoming overwhelmed or frustrated.