French Travel Terms

What is a Hurricane, Typhoon, or Tropical Cyclone? The terms "hurricane" and "typhoon" are regionally specific names for a strong "tropical cyclone". A tropical cyclone is the generic term for a non-frontal synoptic scale low-pressure system over tropical or sub-tropical waters with organized convection (i.e. thunderstorm activity) and definite cyclonic surface wind circulation (Holland 1993). Tropical cyclones with maximum sustained surface winds of less than 17 m/s (34 kt, 39 mph) are usually called "tropical depressions" (This is not to be confused with the condition mid-latitude people get during a long, cold and grey winter wishing they could be closer to the equator). Once the tropical cyclone reaches winds of at least 17 m/s (34 kt, 39 mph) they are typically called a "tropical storm" or in Australia a Category 1 cyclone and are assigned a name. If winds reach 33 m/s (64 kt, 74 mph), then they are called: "hurricane" (the North Atlantic Ocean, the Northeast Pacific Ocean east of the dateline, or the South Pacific Ocean east of 160E) "typhoon" (the Northwest Pacific Ocean west of the dateline) "severe tropical cyclone" or "Category 3 cyclone" and above (the Southwest Pacific Ocean west of 160°E or Southeast Indian Ocean east of 90°E) "very severe cyclonic storm" (the North Indian Ocean) "tropical cyclone" (the Southwest Indian Ocean) Coriolis Effect The Coriolis Effect—the deflection of an object moving on or near the surface caused by the planet’s spin—is important to fields, such as meteorology and oceanography. Storm Approaching Southeast Asia Because of the Coriolis Effect, hurricanes spin counterclockwise in the Northern Hemisphere, while these types of storms spin clockwise in the Southern Hemisphere. This Northern Hemisphere storm, approaching Southeast Asia, is spinning counterclockwise. Earth is a spinning planet, and its rotation affects climate, weather, and the ocean through the Coriolis Effect. Named after the French mathematician Gaspard Gustave de Coriolis (born in 1792), the Coriolis Effect refers to the curved path that objects moving on Earth’s surface appear to follow because of the spinning of the planet. As Earth turns, points near the equator—countries like Ecuador and Kenya—are moving much faster than places near the planet’s poles. This is because Earth is shaped like a marble: Its circumference is larger near its middle (the equator) than near its top and bottom. All places on Earth experience a day that is about 24 hours long, but points near the equator have to travel longer distances in the same period of time, which means that those places move faster. Scientists say these points have more “angular momentum.” This is why rockets are usually launched from places near the equator, like Cape Canaveral, Florida, United States. Such locations give rockets a large initial speed, which helps them get into orbit using the least possible amount of fuel. The Coriolis Effect influences wind patterns, which in turn dictate how ocean currents move. Imagine wind near the equator flowing to the north. That wind starts with a certain speed due to Earth’s rotation (near the equator, Earth rotates at a speed of roughly 1,600 kilometers per hour (1,000 miles per hour) from west to east). As the wind travels north toward the North Pole, it moves over parts of Earth that are rotating progressively more slowly. Since the wind retains its angular momentum, it keeps moving from west to east, overtaking the part of Earth turning more slowly below it. As a result, the wind appears to bend to the east (that is, to the right). This is the Coriolis Effect in action. Wind flowing south from the equator would likewise bend to the east. This effect is responsible for many meteorological and oceanographic phenomena. For instance, due to the Coriolis Effect, hurricanes in the Northern Hemisphere spin in a counterclockwise direction, while hurricanes in the Southern Hemisphere (known as cyclones) spin in a clockwise direction. Ocean-circling currents known as “gyres” also spin in spiral patterns thanks to the Coriolis Effect. There is an urban legend that water in toilets spins in opposite directions in the Northern and Southern Hemispheres because of the Coriolis Effect. But that isn't true—a toilet bowl is too small for the effect to be observed. Instead, other factors like the shape of the toilet bowl and the direction that the water enters are largely responsible for how the flushing water moves.

Create questions based on the following text Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll.

Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll. Can you make 5 questions based on the text

Create a story in French about a 15 year old that travels to Senegal to meet his penpal and enjoys visiting Dakar, eating local dishes and ask vocabulary questions regarding action verbs and food.

Need for resources Find gold More land Find faster route to India & China Spread Christianity Sailors & warriors from Scandinavia 1st Europeans in North America Reached Newfoundland, Canada, 932 C.E. Found grapes, timber, furs Quit coming around 1010 Italian sent by Spain Tried to reach Asia Landed in the Caribbean islands in 1492 Made 4 total voyages Claimed land for Spain Italian sent by England Looked for route to Asia Explored the coast of New Foundland, Canada in 1497 Claimed land for England Made 3 voyages across the Atlantic Italian navigator on Spanish ship Wrote a popular book about travels North & South America were named for him Spanish explorer Crossed the Isthmus of Panama to the Pacific Ocean in 1513 1st European to reach the Pacific through the New World French explorer Sailed up St. Lawrence River looking for a NW Passage Named & claimed Canada for France Made 3 voyages to explore Canada Spanish explorer & governor of Puerto Rico Searched for a mythical “Fountain of Youth” Claimed Florida for Spain in 1513 Spanish conquistador Conquered the Aztecs in 1519-1521 Claimed Mexico for Spain Spanish explorer & conquistador Searched for the mythical “7 Cities of Gold” 1st European to see the Grand Canyon & American southwest Claimed land north of Mexico for Spain Englishman who sailed for the English and Dutch, 1609-1611 Claimed Hudson River and modern NY for Dutch Claimed Hudson Bay area for England French explorer Explored & established forts from the Great Lakes down the Mississippi River Claimed Louisiana for France

French

110.31.b.17.C

Topic: Reading/Vocabulary Development

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