{"id":14053,"date":"2024-12-24T15:36:25","date_gmt":"2024-12-24T14:36:25","guid":{"rendered":"https:\/\/ecolefermedesbois.ch\/?p=14053"},"modified":"2024-12-24T15:36:27","modified_gmt":"2024-12-24T14:36:27","slug":"parlons-du-hamburger-immersion-complete-pour-les-9vp-2-de-mezieres","status":"publish","type":"post","link":"https:\/\/ecolefermedesbois.ch\/?p=14053","title":{"rendered":"Parlons du hamburger : immersion compl\u00e8te pour les 9VP\/2 de M\u00e9zi\u00e8res"},"content":{"rendered":"
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Les \u00e9l\u00e8ves de F. Monnier et E. Umiglia et sont venus jeudi dernier d\u00e9couvrir d’o\u00f9 viennent les aliments qui constituent l’hamburger et comment ceux-ci sont produits.<\/p>\n\n\n\n

Nous d\u00e9marrons la matin\u00e9e par le pain. Quel est l’ingr\u00e9dient principal utilis\u00e9 pour la confection du pain? Comment ces c\u00e9r\u00e9ales sont elles cultiv\u00e9es ou encore combien rapporte un hectare de bl\u00e9 conventionnel et de bl\u00e9 bio (en expliquant que cela varie d’une ann\u00e9e \u00e0 l’autre et pourquoi). Nous parlons des diff\u00e9rentes \u00e9tapes du labour \u00e0 la livraison du bl\u00e9. Tout en expliquant si oui ou non nous traitons nos cultures. Apr\u00e8s la th\u00e9orie soutenue par des affiches et jeu d’images nous voil\u00e0 \u00e0 la confection de la p\u00e2te \u00e0 pain. Une belle \u00e9nergie donn\u00e9e pour le p\u00e9trissage des p\u00e2tes \u00e0 pain! Bravo les jeunes pour votre implication! <\/p>\n\n\n\n

La deuxi\u00e8me partie de la matin\u00e9e, \u00e0 l’aide d’\u00e9nigmes, nous abordons l’\u00e9levage du b\u0153uf.
Qu’est-ce que c’est un b\u0153uf?
Quel est le co\u00fbt pour \u00e9lever un b\u0153uf?
Combien gagne l’agriculteur lors de la vente de son b\u0153uf. (En expliquant que les prix changent chaque semaine)
Nous leur apprenons aussi pourquoi il y a cette diff\u00e9rence de prix entre l’\u00e9leveur et la grande surface.
Nous voil\u00e0 \u00e0 nouveau les manches retrouss\u00e9es, d’abord pour faire les petits pains hamburger afin qu’ils l\u00e8vent encore un peu, puis pour confectionner nos steaks hach\u00e9s!<\/p>\n\n\n\n

Au tour de la mayonnaise! Que contient la mayonnaise ? A mesure que les \u00e9l\u00e8ves r\u00e9pondent, nous leur montrons les ingr\u00e9dients. <\/p>\n\n\n\n

Maintenant on attaque les choses s\u00e9rieuses pour la confection du repas!
En plusieurs \u00e9quipe je r\u00e9partie les t\u00e2che suivante : cuire le lard et les diff\u00e9rents steaks, laver la salade, couper les oignons et les tomates s\u00e9ch\u00e9es, faire la sauce \u00e0 salade et la mayonnaise, couper le Gruy\u00e8re et \u00e9plucher et r\u00e2per les carottes. Quel travail d’\u00e9quipe! J’adore toute cette activit\u00e9!
Les premiers qui ont fini leur t\u00e2che, nettoient et mettent la table.<\/p>\n\n\n\n

Voici enfin l’heure du repas tant attendu et si bien m\u00e9rit\u00e9! Bravo les jeunes pour votre boulot!<\/p>\n\n\n\n

Une fois repus, les \u00e9l\u00e8ves vont un moment dehors prendre l’air. Je les rejoins dehors pour les emmener au jardin pour comprendre notre choix de tomates s\u00e9ch\u00e9es. Je leur demande d’observer les l\u00e9gumes qui s’y trouvent. Ils remarquent rapidement qu’il n’y a pas de tomate et font de suite le lien que ce n’est pas de saison. Pour parler des l\u00e9gumes de saison, je leur distribue \u00e0 chacun une image d’un l\u00e9gume. Les jeunes ont d\u00fb placer les images sous la saison \u00e0 laquelle on r\u00e9colte le l\u00e9gume. Pas si facile que \u00e7a. J’en profite de leur dire qu’ils sont les consommateurs de demain, et qu’ils auront bient\u00f4t un choix \u00e0 faire de consommer de saison et local ou hors saison et d\u2019ailleurs. <\/p>\n\n\n\n

En nous parlons des aliments riches en prot\u00e9ine qui remplacent la viande pour les consommateurs v\u00e9g\u00e9tariens. Puis nous passons au fromage de notre hamburger.
Pour le Gruy\u00e8re, combien faut-il de litre de lait pour fabriquer une meule de 40kg?
Quelles sont les \u00e9tapes du Gruy\u00e8re de la vache (lait) jusque chez le consommateur?
Et savez-vous quel est le prix pay\u00e9 aux agriculteurs pour le litre de lait ?
Nous regardons une vid\u00e9o sur le lait \u00e9quitable pour le d\u00e9couvrir. <\/p>\n\n\n\n

D’o\u00f9 vient le bacon? Du cochon! Nous n’allons pas aborder le sujet en entier comme pour le b\u0153uf mais le survolons pour qu’ils puissent approfondir en classe. <\/p>\n\n\n\n

Avant le d\u00e9part, nous parlons du dernier ingr\u00e9dient du hamburger, c’est lequel ?
Du ketchup!
Quels sont ses ingr\u00e9dients ? Principalement la tomates, le vinaigre et le sucre.
Mais d’o\u00f9 vient le sucre? La r\u00e9ponse f\u00fbt rapide, la betterave sucri\u00e8re.
Je leur montre une betterave sucri\u00e8re et nous avons m\u00eame pu la d\u00e9guster. Ce ne fut pas au go\u00fbt de tous! Certains ont beaucoup aim\u00e9, d’autres un peu moins… <\/p>\n\n\n\n

Voil\u00e0, notre journ\u00e9e est finie! J’ai eu beaucoup de plaisir \u00e0 partager cette journ\u00e9e avec vous! <\/p>\n\n\n\n

Merci les jeunes d’avoir particip\u00e9 \u00e0 cette journ\u00e9e ainsi que pour votre int\u00e9r\u00eat et toutes vos questions int\u00e9ressantes. <\/p>\n\n\n\n

Merci Florian et Emmanuelle d’\u00eatre venus avec votre classe pour permettre aux jeunes de d\u00e9couvrir un petit bout de notre quotidien.<\/p>\n\n\n\n

Au plaisir de vous revoir! A bient\u00f4t<\/p>\n\n\n\n

Sophie<\/p>\n\n\n\n

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Les \u00e9l\u00e8ves de F. Monnier et E. 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