每次在麵攤吃麵 我的重點往往放在小菜好不好吃
除了海帶豆乾外
台灣特色的黑白切更是店家料理功夫的呈現
滷的會不會味道太重 只剩滷包的氣味
清水燙的會不會太硬 沒有那個豬器官應該有的口感
都是我品嘗的重點
回到課堂中
常常問學生她們有沒有吃過XXX
身為南台灣小姑娘的她們 (靠~~這個一說出來就知道年紀了)
竟然有很多人沒有吃過 不敢嘗試
真是罔為下港人 =..=
造成我實在是太想要給學生一個體驗的機會
讓她們了解 課程中說了那麼多的組織器官 統統可以吃耶!!
這幾年當中
有聽過惠紋學姊與雅婷學姊的做法 更從後者獲得教案
底下分享的教案很多都出自學姊的資料 ^^
其實本來怕自己對於組織學的詮釋不夠好
讓學生吃了不夠了解口感與組織間的關係
但是後來一想 我的目的不就是讓學生認識黑白切跟自己學過的東西嗎?
與其擔心 不如直接去做做看 再來看自己可以怎麼修正
第一件很明確的決定就是不要自己弄
很多豬的內臟清理是非常專業的
我一點都不想讓學生因為吃了我準備的食物 留下陰影
於是就開始積極的找店家
很多豬的內臟清理是非常專業的
我一點都不想讓學生因為吃了我準備的食物 留下陰影
於是就開始積極的找店家
後來才發現
要湊齊很多器官的店家真得很少
有的麵攤主攻消化器官 有的主攻呼吸器官
而像是腎臟跟膀胱大部分都是跟著麻油麵線一起賣
一般的麵攤就比較少
但我想要各種器官
後來在一番取捨之後 (吃過很多家的內臟之後) (被很多店主人臭臉說不賣之後)
決定訂高雄蠻有名的阿進切仔麵攤的黑白切
他的內臟處理得很乾淨 而且老闆很堅持衛生與美味
我本來因為班級課程的關係說要前一天拿回去
隔天微波 殊不知老闆眉頭一皺 說這樣不行 不好吃
而且還跟我說他是現場燙的 要兩三個小時內吃完
協調的結果 我中午去領 下午第一或第二堂就要用光
共有11種清燙的器官 配上好吃的醬料跟薑絲
開始了口腔生物學探究
When I have a meal in a noodle shop or stand in Taiwan, I often enjoy tasting some local side dishes "heibai qie" which refers to the cooked foods ready to be cut and fast serviced as various dishes and some of them are made by pig viscera or other organs.
Those pig organs are cleaned well, boiled or slow stewed, cut and served with sauces , so we comfort our empty stomach before the noodles are served.
We can eat them separately and they also go best with any noddle.
Those traditional side dishes are not only delicious but also interesting for me, a biology teacher.
They are perfect materials to observe the animal tissues and to study histology by mouth,
and we wouldn't waste any organ after class.
Therefore, I and other teachers design a student team learning lesson of the relevance between those traditional side dishes "heibai qie" and histology.
This lesson are easy to do ( you only need to find a noodle shop for delivery or takeout)
and it can be finished in two hours.
When I have a meal in a noodle shop or stand in Taiwan, I often enjoy tasting some local side dishes "heibai qie" which refers to the cooked foods ready to be cut and fast serviced as various dishes and some of them are made by pig viscera or other organs.
Those pig organs are cleaned well, boiled or slow stewed, cut and served with sauces , so we comfort our empty stomach before the noodles are served.
We can eat them separately and they also go best with any noddle.
Those traditional side dishes are not only delicious but also interesting for me, a biology teacher.
They are perfect materials to observe the animal tissues and to study histology by mouth,
and we wouldn't waste any organ after class.
Therefore, I and other teachers design a student team learning lesson of the relevance between those traditional side dishes "heibai qie" and histology.
This lesson are easy to do ( you only need to find a noodle shop for delivery or takeout)
and it can be finished in two hours.
【黑白切料理】豬的內臟器官觀察與品嘗
Lesson plan
"heibai qie" To observe and to taste the pig viscera and other organs
目的：觀察並認識台灣在地黑白切小吃，並且與生物器官學知識結合
主要解說內容為各器官具有甚麼組織，造成吃起來的口感不同。
Purpose：To observe and understand the local sides dishes "heibai qie" and recognize animal tissues in the organs by different textures.
Purpose：To observe and understand the local sides dishes "heibai qie" and recognize animal tissues in the organs by different textures.
時間：一節課或兩節課 (一節課的話學習單沒辦法當天交)
Time：Two Hours
Time：Two Hours
1
|
豬皮
|
pigskin
|
2
|
齒扶
|
更正為 豬上顎 palate (the upper jaw) |
3
|
豬肺
|
pork lungs
|
4
|
豬肝
|
liver
|
5
|
軟管
|
食道
esophagus |
6
|
管頭
|
氣管
trachea ( windpipe) |
7
|
生腸
|
更正為 "子宮角" uterine horns |
8
|
生腸頭
|
子宮體
uterus |
9
|
咽管/脆管
|
主動脈
aorta |
10
|
粉腸
|
small intestine
|
11
|
豬心
|
heart
|
上課流程
1. 去跟小吃店領貨，前一天記得打電話提醒 。每一個種類放在一個盒子裡，醬油跟薑絲分開放。盒子用麥克筆寫1~11。
2. 上課前請學生先分六組坐好。
3. 開始上課，每組一有份彩色印有器官切面組織的講義 (下課後回收，可以重複在不同班即使用)。講解動物的組織有哪些，每個器官裡面有甚麼組織。
4. 先說明待會要進行的步驟。(1) 請各組拿到第一回合的盒子時，打開先數幾片，除以六就是各組可以吃的片數，用麥克筆寫在盒子上 (2) 開始第一回合的試吃，要邊吃邊寫學習單
(3) 五分鐘後將盒子傳到下一組
5. 等學生都了解流程後 (要不然等發下食物根本沒人理我了)
再發下盒子 ( 每組兩盒 有一組一盒) 開始試吃，每隔幾分鐘就將盒子傳給下一組
試吃的時候學生並不知道是甚麼組織，每一組要把每一盤中的食物猜出來是哪一種。
5.
公布編號1~11分別是甚麼器官
如果有兩節課的特別加分題 (也順便把器官吃光光)
挑幾個同學上台，矇眼試吃，用味覺口感作答，是哪一種器官，答對率比我想像中高欸!
STEP
1. Prepare the side dishes with the sauce and shredded ginger. The sauce and shredded ginger may help students to eat the organ more easily. Number the dishes from one to eleven.
2. Teach the animal tissues of different pig organ.
3. Describe the texture of tissues.
4. Give the students the listing of pig organs which they will taste 5 mins later.
5. Give every team 11 kinds of dishes and ask them to guess what organs in the dishes.
6. Every team start to taste and write down their spectulation.
7. Announce the answers.
--------------------------------------------------------------------------------------------------------------------
以下是我給學生的補充教材 圖片的部分就省略不放上來了
組織介紹
1.
豬皮：
表皮(epidermis)、真皮(dermis)及皮下結締組織(hypodermis,
subcutanous tissue)，真皮層中的結締組織纖維可分為三類：膠原蛋白纖維(collagn fibers)，網狀纖維(reticular fiber)，及彈性纖維(elastic fiber)。
其中最重要的組成為膠原蛋白，是強韌的纖維性蛋白，佔結締組織的90%，是皮膚重要的支撐結構。
2.
豬牙齦 (齒扶)：更正為豬上顎
3.
豬肺：肺泡為單層扁平皮膜組織，但是吃的時候會吃到具有軟骨組織的支氣管。
4.
豬肝：肝臟內多屬於腺體細胞 (皮膜組織) 內有血管或是運輸膽汁的管道通過
5.
軟管：食道，主要具有平滑肌肉層，可以蠕動推進食物
6.
管頭：喉頭，氣管開口。具有軟骨組織。
7.
咽管 (脆管) (主動脈)：大動脈的管壁中有多層彈性膜和大量彈性纖維，平滑肌則較少，故又稱彈性動脈（elastic artery）；管壁結構特點如下。彈性膜由彈性纖維相連-->細彈性纖維網（fine elastic
network），彈性膜之間有環形平滑肌和少量膠原纖維和彈性纖維。
8.
生腸：輸卵管 子宮角
9.
生腸頭：子宮體
10. 粉腸：小腸前段空腸，內含有經胃消化後的食糜
11. 豬心：主要為心肌構成，內有冠狀循環系統的血管通過。
-------------------------------------------------------------------------------------------------------------------
學習單 (修改自雅婷學姊的創意) (大方的學姐還催我把這個教案快分享出來XD)
【黑白切料理】豬的內臟器官觀察與品嘗 小組學習單
student team learning worksheet
"Heibai qie" To observe and to taste the pig viscera or other organs
班級: 組員姓名與座號 :
Class: Team members:
器官清單： 豬心、豬肺、豬皮、豬肝、牙齦、食道、氣管、主動脈、小腸、子宮體、輸卵管 (子宮角)
the list of pig organ you will eat：
heart, lung, skin, liver, the upper jaw, esophagus, trachea, aorta, small intestine, uterus, uterine horns.
一、我們這一組的猜測：
1. __________ 2. __________ 3. __________ 4. __________ 5. __________ 6. __________ 7. __________ 8. __________ 9. __________ 10. __________ 11.__________ (每題6分)
Our speculation about what organ in each dish
no.1 dish___ no.2 dish___ no.3 dish___ no.4 dish___ no.5 dish___ no.6 dish___
no.7 dish___ no.8 dish___ no.9 dish___ no.10 dish___ no.11 dish___
二、請寫出以下料理是何種器官？
1.脆管：__________
2.軟管：__________
3.粉腸：__________
(每題3分)
|
4.管頭：__________
5.天梯(齒扶) ：__________
6.生腸：__________
|
You often see "popular name" of those side dishes in the noodle stores or stands.
Guess what organs those popular name mean.
三、比較題 (每題3分)
Guess what organs those popular name mean.
三、比較題 (每題3分)
( ) 1.何者肌肉層較厚？ A.主動脈 B.食道
( ) 2.何者具有軟骨？ A.小腸B.氣管
( ) 3.何者內部有小支氣管(具軟骨)？ A.豬肺 B.豬肝
Comparison
1.Which one has thicker muscle layers. A.aorta B.esophagus
2.Which one you can eat cartilage in. A.small intestine B.trachea
3.Which one you can see small bronchus A. Lung B.liver
四、請寫出以下部位主要為何種組織？(以英文符號回答) (每題3分)
A.皮膜組織 B.肌肉組織 C.結締組織D.神經組織
( ) 1.豬皮
( ) 2.牙齦
|
( ) 3.豬心
( ) 4.豬肺
|
Choose the main tissue in those organ.
A. Epithelial tissue
B. Muscle tissue
C. Connective Tissue
D. Nerve tissue
( )1. skin ( )2. heart ( )3. the upper jaw ( )4.lung
五、請寫出你上完這堂課的收穫、心得與感想與你覺得上課流程或教學規畫上有何可精進之處。(可寫至背面)
Write Down what have you learned from this class and your thought or feedback.
----------------------------------------------------------------------------------------------------------------
其實收到許多不錯的意見
例如 (1) 吃完可以再解說一次 避免吃完就忘光光了
(2) 可以請每一組把拿到的第一回合的食物直接照片數分到各組桌上
(可以讓學生先留下午餐的容器自己標號碼)
這樣可以11種一起比較分析(認真到我都快哭了)(本來以為只會一口吃掉)
想像中的質感跟大小有很大不同
特別是主動脈 跟 輸卵管或子宮
(這個部份我可能需要找人體的來確認比照)
其實收到許多不錯的意見
例如 (1) 吃完可以再解說一次 避免吃完就忘光光了
(2) 可以請每一組把拿到的第一回合的食物直接照片數分到各組桌上
(可以讓學生先留下午餐的容器自己標號碼)
這樣可以11種一起比較分析
想像中的質感跟大小有很大不同
特別是主動脈 跟 輸卵管或子宮
(這個部份我可能需要找人體的來確認比照)
(4) 很多學生第一次吃到肺 覺得非常驚奇
然後知道吃了很久的生腸 是生殖器官，更加驚奇
也有很多學生第一次吃很多內臟 然後就馬上跟家人還有別班炫耀 =..=
(5) 小組討論可以讓大家在歡樂的氣氛中邊吃邊寫學習單
(還給我寫甚麼 ""感謝老師給我們滿滿的大內臟之類的"" =..=)
(6) 有學生想吃滷的(當我是滷味攤嗎)
但是我先前也有考慮過
滷過的內臟顏色都黑嚕嚕的 實在不容易看各種組織
而且 清燙的也比較有原味 附上薑絲跟醬油膏就是去掉一些腥味的 XD
Feedback from the students
1. There is significant difference between the real organs and what we image from the picture in the textbook. And it's quite interesting to learn histology by eating. This class impressed me.
2. In the class, It's my first to eat the lung. The texture is very specially.
3. I haven't ate any of viscera..... ( Fortunately...it's team learning )
4. I have ate lots of those side dishes but I just know what I have ate until today.
Especially I have confused the reproductive organs of female pig and the small intestine.
5. I want to eat the dishes cooking by slow stewing.
(Unfortunately if the organs are slow stewed, they become dark and uneasy to observe)
--------------------------------------------------------------------------------------------------------------
每一組輪到的兩種都會有點像像的 這是生腸(輸卵管) (子宮角 uterine horns )跟脆管 (主動脈aorta)
牙齦 屬於結締組織的牙周韌帶
各種吃相，不敢吃的學生就在旁邊一直看人家吃，一直問人家好不好吃，一直問口感怎麼樣XD
Those students who don't dare to eat ask other students about what taste the viscera is.
然後知道吃了很久的生腸 是生殖器官，更加驚奇
也有很多學生第一次吃很多內臟 然後就馬上跟家人還有別班炫耀 =..=
(5) 小組討論可以讓大家在歡樂的氣氛中邊吃邊寫學習單
(還給我寫甚麼 ""感謝老師給我們滿滿的大內臟之類的"" =..=)
(6) 有學生想吃滷的
但是我先前也有考慮過
滷過的內臟顏色都黑嚕嚕的 實在不容易看各種組織
而且 清燙的也比較有原味 附上薑絲跟醬油膏就是去掉一些腥味的 XD
Feedback from the students
1. There is significant difference between the real organs and what we image from the picture in the textbook. And it's quite interesting to learn histology by eating. This class impressed me.
2. In the class, It's my first to eat the lung. The texture is very specially.
3. I haven't ate any of viscera..... ( Fortunately...it's team learning )
4. I have ate lots of those side dishes but I just know what I have ate until today.
Especially I have confused the reproductive organs of female pig and the small intestine.
5. I want to eat the dishes cooking by slow stewing.
(Unfortunately if the organs are slow stewed, they become dark and uneasy to observe)
--------------------------------------------------------------------------------------------------------------
十一種擺在我辦公桌上都快要滿出來了
All the local side dishes in my office table
豬肺的支氣管軟骨看得很清楚
lung, we can see the cartilage of bronchi
這家的豬肝是粉肝 燙的有點生生的~~軟嫩多汁~~
liver, cook not thoroughly, juicy
食道 又稱為軟管 常可以看到跟主動脈塞再一起切來吃 這樣口感又脆又軟
esophagus, popular name is "soft tube" 
豬皮 阿 沒有毛 而且清燙 的剛剛好~~學生的最愛之一
skin, feather picking completely
豬心 還有外面帶一點脂肪 另外也可以看到豬心臟裡面的冠狀循環的血管
heart, there are some fat tissue outside and some blood vessels of coronary circulation 
豬上顎 吃起來很脆 本身沒有甚麼味道
palate (the upper jaw) chewy, tasteless but refreshing
也有的稱為生腸的另一個部分 比較是子宮本體
uterus
管頭 就是氣管開口 有一大堆軟骨 像是甲狀軟骨 會厭軟骨等
the open of trachea, crispy and a lot of cartilage
---------------------------------------------------------------------------------------------------------
本活動中，醬油薑絲不可少~~有的學生根本靠這兩樣吃完的
The sauce and shredded ginger is very import in the class.
They can help the students to eat the pig visceral.
拿到以後 先算有幾片 然後各組可以吃幾片 以小組為單位 有的學生真的不敢吃也不用勉強
Because this is team learning, if the students don't dare to eat, they still can learn by observe and they wouldn't be forced to eat.
Those students who don't dare to eat ask other students about what taste the viscera is.
