Introducing Catering:

Cooking and Service

IIS Bartolomeo Scappi

Castel S. Pietro Terme

3

WORKING IN AKITCHEN
August Escofier (1846-1935) was known
The kitchen brigade as the king of chefs and the chef of kings
While working at the Savoy Hotel, he
was the idea of
The kitchen brigade in hotels and fine dining restaurants Created the dessert Peach Melba. In 1920
hotelier César Ritz*.
French chef Georges Auguste Escoffier and Swiss he received the French Légion d'honneur
classical Escoffier
Kitchens today don't usually have all the stations of a for services to the prestige of French
roles are maintained.
brigade, but the traditional names of some specialist cooking abroad.
the where Escoffier
The word 'brigade' refers to the structure of army After meeting hotelier César Ritz at the
And the kitchen brigade is, first of Grand Hotel in Monte Carlo, they ran the
gained some of his earliest experience. knows precisely
all, a chain of leadership and responsibility: everybody
London
Savoy Hotel together and made
what to do, who they answer to, and who or
what they are in charge of. a place worth living in. Ritz converted
of the kitchen staff. London society to the practice of dining out
On the following page there is a detailed description
before he opened the first Ritz Hotel in Paris.

GET STARTED
which chef (1-7) is responsible for:
1 Read the texts on pages 50-51 and decide
kitchen if required
athe supervision of stations drunningany station in the
assisting station chefs
bspecialevents f assisting and replacing the head chef if necessary
cspecific areas offood preparation

READING COMPREHENSION
to the following people?
page 51 again. Which roles (1-7) would you assign
2 2 Read the texts on

AFrank has been a professional chef

DClaudia has been working as a
for five years. She has great cooking
sous chef

for twenty years, working in a variety

skills and lots of good ideas. She
of positions. He likes each day to be wants the opportunity to develop her
challenging, but doesn't want to be
prefer a supporting role. leadership qualities.
manager. He'd
team
BYasmin loves catering for special EPeterwould love to manage a
responsible for desserts and pastries.
occasions and she has a lot of
He has some supervisory experience as
natural
experience doing this. She's a a sous chef.
communicator and enjoys interacting
with members of the public.
chef FSophie wants to manage her own
CJack has not long qualified as a

much
kitchen. She is experienced in all
and he is keen to gain as
experience as he can. He's hard working aspects of catering and management
and is especially good at delegating.
and good at following instructions.

50
THEORY Working in a Kitchen

HE MANAFRFNECUTIVECHF payroil libro paga

He/She is responsible for all aspects of the kitchen running gestione
inchuding: 'payroil, personnel, menus, purchasing, costing stand in for sostituire
and accounting. He She is able to aseign tasks and delegate trainee apprendista
responsibility appropriately to the kitchen brigade.

2 CHEF DECUISINE/HEAD CHEF 3 CHEF DE BANQUET/BANQUETING CHEF

He/She has excellent cooking and He/She is skilled and experienced in delivering
leadership skills. He/she is able to create new an excellent experience to guests at special
dishes for the menu, oversee the day to day functions and events, and works in close
running of the kitchen, in line with health collaboration with the Executive Chef.
and safety rules, budgets and company policy; He/She is responsible for managing and
assign the tasks to each workstation; supervise training the banqueting kitchen team, which
the work ofeach station chef; and workin in high-end establishments is often a separate
cooperation with front-of-house staf. kitchen brigade.

4 SOUS-CHEF/UNDER CHEF
He/She assists the head chefs in all their tasks and responsibilities and is able to ensure the smooth
running of the kitchen in their absence. This role would suit a talented young chef, with extensive cooking
experience in all sections of the kitchen and with some managerial experience.

5 CHEF DE PARTIE/STATION CHEF (ee p. 52) 6 CHEFTOURNANT/ROUNDSMAN

There are a number of roles available for head of This role would suit an experienced chef who has
sections, with particular skills and experience in worked in and preferably managed all sections of a large
preparing specific aspects of the menu such as: starters, kitchen. Flexibility and adaptability are key to this role as
fish, meat, sauces, vegetables or desserts. he/she can stand in for any absent chef de partie.

7 COMMIS/JUNIOR CHEF
The commis chef is a 'trainee chef, usually someone recently qualified or with limited professional cooking experience.
Tasks include assisting the station chefs to carry out any duties assigned to them and ensuring the workstation is clean
and tidy after service.

LISTENING
3 1 1 Listen and complete the table with the missing information.

Name Skills Role

Lynda is quick and capable on all stations chef (1).

Sam has a real talentfor making (2)- station chef

Mark is competent at preparing vegetables, but needs to improve (3) chef

Elena is a good organiser, but she isn't confident 4) chef

SPEAKING
4Work in pairs. Ask and answer questions and decide which role would be best for each of you.
Think of the following:
What experience have you got? What area would youliketo specialise in?
What are your strengths in the kitchen? Where do you see yourself in ten years' time?
What do you need more practice at?
51
THEORY

A chef's uniform and hygiene rules Toque is the Arabic word for round hat
Traditionally important chefs wore tall hats.
A chef's uniform has two purposes. Like all professional uniforms
tis unclearwihy chefs wore a toque. but
it identifies the role, but at the same time every item of clothing
one popular story is that it originated in
is specially designed for hygiene and safety.
ancient Asyria Chefs had a high position
Before work, chefs put their own clothes away to prevent possible in the King's Court because of their
contamination and wear clean white uniforms every day. responsibility for preparing food and not
poisoning the king As a mark of respect
they were allowed to wear a tall hat which
1 The toque', or chef's hat, which tends to be was the same shape as the king's crown.
tall and cylindrical for men and like a 'shower
cap for women, covers clean, short hair to avoid
any contact with food or dirt. Modern chefs
often prefer to wear a bandana and a triangle,
a kind of scarf rolled up around the neck to
2 The chef's jacket is designed to keep chefs
cool in busy kitchens and can be easily washed at
absorb sweat and stop the neck from getting
high temperatures. Jackets are usually double
cold.
breasted with special material buttons, which
do not melt or drop into food. Its wide roll-up
sleeves aim to protect the arms from heat and
burns, and you can quickly remove it in an
emergency, or reverse it if Sstained on one side.

3 Chefs also carefully tie an apron around

their waist. It is important that it is folded over 4 Chefs trousers need to be made of non-
at the top to provide extra heat protection. flammable material without a "hem, because
The torchon is a piece of material which chefs bacteria can grow there. Classical chef trousers
tie firmly to the apron. It is used to lift hot are "check, although nowadays chefs wear all sorts
containers, and clean hot sauce/oil drops. of different types. Some women wear a skirt.

5 Chefs wear comfortable, lightweight shower cap cuffia da doccia

shoes as they have to stand up all day. sweat sudore
double-breasted a doppio petto
Non-slip soles, a thick upper part and melt sciolgono
a protective 0steel cap are all important
details to help avoid burns or accidents. sstained macchiata
folded over piegato su se stesso
hem bordo
checka quadretti
GET STARTED
soles suole
1 Read the text and write a list of the different parts of a chef's uniform. 10steel cap punta in acciaio
Then translate the words into Italian.

READING COMPREHENSION
2 Read the text again and decide if these sentences are T (true) or F (false). Correct the false one.
T
F
1 Achef wears a uniform so that you know he/she is a chef.
2 Atriangle absorbs sweat and keeps the neck warm.
3 Achef's white jacket is not easy to clean.
4 The buttons on a chef's jacket are designed not to melt or drop into food.
5 Achef's trousers have a hem to stop bacteria growing.
6 Chefs can wear any shoes they want to as long as they are comfortable.

54
Working in a Kitchen

vOCABULARY
3 Read these kitchen rules and complete them with the words in the box.

apron cover- jacket materials -

shoes -

lift -

triangle -

trousers

(1) your hair with a toque or a bandana.

Wear a (2)_ to keep your neck warm and dry.
Make sure you can take your (3) off easily in an emergency.
Tie your (4) at your waist, fold it over at the top.
Use a torchon to (5). hot containers and take baking trays out of the oven.
Wear non-flammable (6). to protect you from fire.
Don't put a hem in your (7) or skirt.
Avoid accidents by wearing anti-slip soles and protetive steel cap (8)

LISTENING
4112 Listen and complete the text with the missing verbs.

10 GOLDEN RULES FOR KITCHEN HYGIENE

As kitchen staff you have a vital role to play in hygiene, because you can contaminate foods i many different ways.

and dry your hands 6 Firmly secure eye glasses around 9 Make sure cuts are completely
1 (1)
before handling food, and repeat your neck and don't (6) covered by a colourful, easily
frequently throughout the working day jewellery. visible, clean waterproof plaster
or bandage.
from dirty to 7 Weardisposable gloves when
2 Never (2)-
handling delicate foods.
clean areas to avoid cross-contamination. 10 Carefully(9).
(7) your nails short so workstations after each session
3 Never(3). animals or they are easy to clean and do not with ammonia and diluted,
children into a food handling or storage area. wear nail varnish. denatured alcohol to disinfect.
8 Don't (8) any objects Rinse thoroughly after use and
4 Never smoke, chew gum or
in your pockets and use velcro (10) contact with
(4) in the kitchen.
instead of buttons. skin.
5 Never cough or sneeze over food,
or in food preparation or storage areas. handling maneggiare nail varnish smalto per unghie
Ifyou feel unwell, don't (5) line manager diretto superiore waterproof plaster cerotto impermeabile
food and tell your line manager. disposable usa e getta rinse risciacqua

SMatch the personal hygiene symbols to the kitchen rules (1-10) above.

_L
DO EO
A

.FO G H
WRITING ALTERNANZASCUOLA-LAVOROO
Think of the restaurant where you have had a work experience and write a ist of all the kitchen rules and your duties.

55
Kitchen and Equipment

Food preparation appliances Flippedclassroom

Before the lesson, go to the
un a second palr ol
In the kitchen, food proparation appliancen should act
hands so that you can make your dish without difliculty, Indeed, stagon
of
h8bx and learn about the
choose and food preparation, cooking and
food preparation can be very hard to deal with if you do not
line with health refrigerating applíances.
handle the right appliances. Moreover, they have to be in
and enny to 'talke
and safety requirenments and they neod to be very qulck
apart in order to cleun them properly.
well-equlpped kitchen are:
Food preparation appliances that should not be missing in a

a food blender
a bread slicer, with a glass jug
a meat slicer, with AR on top to mix, blend
a cireular electrical used to "slice
and purée small
"blade to cut cold bread in 'even
slices quantities
and cooked meat
of ingredients

a lemon squeezer
weighing a juicer a grater to used to squeeze
scales to extract
to weigh and
grate bread, juice from citrus
juice from
hard cheese fruits like lemons
measure fruit and and nuts
quantities of and oranges
vegotables
ingredients

a food mixer to a potato peeler to a grinder to 'chop

beat, "whip and mix remove the skin meat finely for
ingredients together from potatoes, sausages, stuffing
in a bowl with different carrots and other or sauces

metal "attachments vegetables

take apart smontare

blade lama
READING COMPREHENSION slice (v)/slice (n) affettare(v)/ fetta (n)
1 Read what these chefs are preparing and decide which appliances they need. even regolari
$jug brocca
beat sbattere
Chef1 Chef 2 whip montare con la frusta
I need a lot of parmesan cheese attachments accessori
Tm making a Tiramisu for the
to grate onto this lasagna before it chop tagliare a pezzi
dessert menu, so I have to whip
the mascarpone and eream. goes into the oven.

Food processors vs food mixers

Chef 3 Chef 4 Chef 5

This béchamel sauceneeds 40g Tm preparing the roast cuts of T'm preparing fresh orange juice
of butter and for the breakfast buffet service.
40g flour, followed
of pork and beef for the Sunday lunch
by 300ml of milk service

65
THEORY

Cooking appliances Pastry b Bakery Large equipment and appliances, p. 194

A cooker is one of the most important kitchen applíances. When choosing the best cooking system, you need
to consider: kitchen layout, cost, health and safety, energy efficiency, restaurant covers and menu. Cooking
appliances should be functional, efficient, easy to maintain and safe to use. These are the most important ones:

Gas cookers are versatile and stable Traditional static ovens have two
with a regular flame, but it's difficult heating elements, one on top and one
to regulate their heat. Roast chicken is at the bottom. They cook bread and
particularly tasty in a gas cooker oven. pizza beautifully but space is limited.

Electric cookers are expensive but Fan ovens cook quickly and evenly
fire-safe, easy to operate and regulate enabling the preparation of several
the heat. So cakes bake well in this dishes simultaneously. They are
type of oven. good for a big Sunday roast with
accompanying vegetables
Induction cookers generate heat
directly in the pot or pan, so cooking is
Microwave ovens heat from the
fast, easy and energy-efficient.
inside out, so are good for reheating
They produce excellent pasta dishes
or defrosting food or quickly cooking
and risottos.
products with a high water content.
They also delicately 'poach fish such
Fry-top grills heat pre-portioned as salmon.
meals in a fast and healthy way. Good
for 'meaty fish and "juicy steaks. Steam ovens cook tasty, healthy food
decrolin
fast and energy efficiently, preserving
Grills or barbecues circulate air the nutrients and kiing germs thanks
freely so food is crispy, but can be too to their high temperatures. They are
dry. They are fantastic for cooking excellent for steamed díshes such as
marinated meat or mixed vegetable Chinese dumplings.
and meat kebabs.

Convection ovens cook food by the

Slow cookers keep a constant circulation of hot air. The food cooks
temperature, ideal for meat stews, evenly and quickly, so they are good
soups, casseroles or sauces, but the for cakes and biscuits, but can distort
cooking process takes time. the shape of delicate dishes such as
quiches or soufflés.

Deep fat fryers produce crispy foods meaty carnoso poach fanno sobbollire
like chips quickly, but the results juicy succosi dumplings ravioli
can be fatty. fan ventola

READING COMPREHENSION
1 Read the texts. Which cooking appliance would you use to cook the following dishes?
cakes Chinese dumplings chips kebabs - pizza - poached salmon potato gratin - risotto
roast chicken - steak - stew - Sunday dinner - biscuits

66
Kitchen and Equipment

Refrigerating appliances
Refrigerating appliances need to be efficient in preserving food safely at low temperatures to prevent the
growth of microorganisms. These are the most important ones:
Cold store rooms hold large amounts Blast chillers are as small as vertical
of similar perishable food, but several fridges but much more powerful,
are needed to store different types of quickly refrigerating to +10°C in less
foods separately, and they require a lot than two hours, preventing bacteria
of space. Their ideal temperature for from 'spreading and saving time
refrigeration is 4°C. because of advance prep work.

Icemakers make ice as and when

Vertical fridges refrigerate perishable required by the kitchen and restaurant,
raw materials at a constant temperature but do very little else.
of 0° to +10°C, but they can be smal.
They should have a temperature of
-12°Cto function correctly.

Top-opening fridges freeze or store

products at a negative temperature of
spreading diffondersi
-18°C, but they also need space.

HAVE SOME MORE

Smart Fridges - Thanks to loT, or the so-called Internet of Things, a refrigerator can become separate
appliances: shelves, drawers or sections can be independently monitored and thermostatically
controlled. In practice this means that foods considered incompatible in the past, say meat andcake
can be stored and cooled at different levels in the same appliance. The system can also determine food
spoilage time, if its chemical make up changes (for instance in a marinade) and if bacteria is present.
How cool is that!

GET STARTED
1 Read the texts and put these refrigeration appliances in order from coldest (1) to warmest (5).

blast chillers cold store rooms ice makers top-opening fridges vertical fridges

READING COMPREHENSION
2 Read the texts again and decide if these sentences are T (true) or F (false). Correct the false ones.

1 You need more than one cold store room to keep diferent foods apart
2 Vertical fridges are the largest type of refrigeration.
3 You don't need much space for a top-opening fridge.
4 Blast chillers cool things very quickly.
5 You can only make ice in an icemaker.

SPEAKING
Work in pairs. Student A: Describe one ofthe cooking or refrigeration appliances on pages 66-67.
Student B: Guess which appliance it is.
A You can use this to defrost, reheat or steam food quickly. It works by heoting food from the inside out.
B Is it a microwave oven?
67
THEORY
VOCABULARY
ookware 1 Look at the picture and match
kitchen's needs is vital to the
100sing the right cookware to fit your the words.
and pans
y-to-day operations of your restaurant. Good-quality pots 1bottom lid
ade of the right materials really can improve your cooking. Good heat edge side
nductors, such as 'copper and aluminium, and thickness or 'heavy 3 handle
are the key features of good cookware. Handles
and a lid should be
uge'
turdy, heatproof and secure. The main types are:
ISserole dish A
wide and low, cylinder-shape; one or two handles and a lid D
ape
aterial aluminium, 'cast iron, iron, 'earthenware or sstainless steel B
se
boil rice, pasta, pulses; prepare soups, sauces, 'stocks and creams

ying pan
1ape
round or oval with a rounded edge; one long handle and low sides
laterial aluminium, steel or cast iron copper rame
se fry, sauté or roast sturdy robusti
cast iron ghisa
earthenware terracotta
tockpot
wide and high, cylinder-shaped pan; one or two handles and a lid Sstainless steel acciaio inossidabile
hape
laterial aluminium, steel or cast iron stocks brodi
se boil water for pasta; make stocks pierced perforato

ain-marie
hape cylinder shaped,
high and narrow; one handle
aterial (usually) stainless steel
Jse cook bain-marie style Cookware materials

auteuse Braising pan

hape a low casserole dish with outward curvingedges; Shape straight, high sides, long and wide;
one handle usually rectangular in shape; with a lid
Material (usually) stainless steel Material stainless steel
Jse sauté and prepare sauces Use braise or stew big pieces of meat

Roasting pan Fish kettle

ihape a wide, but low rectangle; two handles Shape high sides, long oval or rectangular
Material (usually) made of aluminium, steel shape; a lid and a "pierced, double bottom
or heat resistant earthenware Material aluminium
Use roast meat, etc. in the oven Use drain fish after boiling or steaming it

READING COMPREHENSION
2 Read the texts and decide which type of cookware you should use for the following things:
1 to melt chocolate 3 to make a meat stew 5 to cook roast lamb
2 to poach a salmon 4 to sauté potatoes 6 to fry an egg

VOCABULARY
3 Find the English equivalents for these cooking terms in the texts.
1 bollire 3 arrostire 5 brasare
2 friggere 4 saltare 6 stufare
68
Kitchen and Equipment

Kitchen utensils Flipped classroom

Chefs use a wide range of kitchen utensils to help them carry out different Before the lesson, go to the
tasks @568x and learn about the
kitchen utensils.
These include tongs, with two connected arms you push together to "pick up
food without touching it.
Ladles and spoons are really useful to measure liquids, mix and stir food, pick up raccogliere
while skimmers are good to drain food of water, broth or frying fats. serrated seghettate
"batons bastoni
Turners, both perforated and not, are perfect to lift, turn and prevent food hollow out scavare
from sticking to pans.
Tools for decorating food are just as important in the kitchen. For instance,
a mandolin, which has interchangeable smooth or *serrated blades, can cut
vegetables into decorative shapes like disks, "batons or juliennes.
To decorate a dish with melon, cheese or potato balls, a utensil called a
melon baller is used, while a vegetable corer with a concave blade can
hollow out vegetables before you stuff them.
Pastry &Bakery: Utensils, p. 196
GET STARTED
1 Read the text. Which of the following kitchen utensils are listed?

apple corer chopping board colander grater mandolin tongs

measuring jug spatula vegetable corer. zester skimmer turner

vOCABULARY
2 Read the text again and write the correct kitchen utensils under these pictures.

2 3 4

5 8

READING COMPREHENsiON
3 Decide if these sentences are T (true) or F (false). Correct the false one.
T
1 Tongs allow you to pick up food without touching it.
2 Ladles are usually used for liquids.
3 Turners are always perforated.
4 Mandolins only have serrated blades.
5 You can only use a melon baller to make melon balls
6 Vegetable corers have convex blades to hollow out vegetables.

SPEAKING
4Work in pairs. Which of the kitchen utensils above do you use most often in the kitchen and what for?
69
Cucinare stepbysteplingue.com
to boil to simmer to poach
Cottura del
Bollire Sobbollire
Affogare cibo
to fry to stir-fry Rare Well-done
Friggere Saltare in padella Cottura al sangue Ben cotto
to roast to grill / to barbeue Medium /medium-rare
Arrostire Grigliare Cottura media

to blend to chop Overcooked/ overdone

Frullare Tagllare a pezzi Stracotto

to bake Undercooked / underdone

Cuocere in forno Non cotto a sufficienza

Stodgy Greasy/oily
Difficile da digerire Unto
Menu
Starter/ Appetizer
Food & Be done to a turn
Cotto alla perfezlone
Antipasto
Main course
Cooking
Portata principale Vocabulary
Dessert /sweet/ afters
Gusti e sapori
Dessert
Taste /flavour Tasty
Gusto, sapore Saporito
Caratteristiche Salty / savoury
Salato
Tasteless/bland
Insipido
del cibo
Delicious Appetising
crisp/ crispy
Croccante
Soggy
Molliccio
Squisito Appetitoso

Mouth-watering
Da acquolina in bocca
Fresh
Fresh
Fresco
conserva
Preserved
Conservato
Sweet Bitter Sour
Juicy Rotten Seasoned Dolce Amaro Acido, aspro
Succoso Marcio Condito
Sugary Spicy / hot
Ripe Unripe Healthy Zuccherato Piccante
Maturo Acerbo Sano
Mild Sickly
Fattening Faty Dal sapore leggeroStomachevole
Che fa ingrassare Che contiene grassi
voCABULARY1
Cooking verbs
1Match the cooking verbs to the correct translation.

versare tagliare a pezzi | rosolare | guarnire | amalgamare | sbucciare | bollire |

cuocere al vapore | affettare | cuocere al forno | mescolare | friggere

bake Cuocere al forno_ 6 chop

roast 7 pour
2 fry 8 mix
boil 9 stir
4 peel 10 steam
5 slice 11 garnish

2 Use the mind maps to organise the cooking verbs.

CHOP

PREPARATION

M--
S-----

B
HEATING
SERVING

6. P F R

3 Complete the diagrams.

What can you.

BAKE FRY STEAM

bread
coOKING CATERING

voCABULARY 2
Kitchen equipment
Match the kitchen equipment 1-10 to the correct definition a-I
0 itray apron
00 bowl choppingboard
1 colander peeler
pan rolling pin
3ladle -spatula
whisk 10 knife

a used for mixing and serving food

b used for transferring liquids such as soup from a pot into a bowl
ca plastic implement used to spread sauces
d a heavy cylindrical object used to flatten and shape pastry
e a sharp metal instrument used to chop and cut food
f used to protect your clothes during cooking
g used for separatingliquid from solid food, also used for cleaning and washing food
h a solid surface, usually wood or plastic for cutting food on
i a small implement used to remove skin and outer layer of fruit and vegetables
iused for carrying and presenting food
k used for cooking food in on a hob
Iused for vigorously mixing food such as cream

2 Complete the instructions with a word from exercise 1.

Instructions
1) First wash your hands and put on your" apron to keep your clothes clean.
2) Then put the vegetables into a large'- and rinse in cold water until
they are clean.
3) Then take the 2. and remove the skin from the potatoes and carrots.
4) Take a sharp -and chop the vegetables into small pieces.
5) Put some oil ina4_ and heat, then add
the vegetables using plastic $
a to turn
from time to time so the vegetables don't stick to the
pan.

15
British Recipes?
Lexical sets:
COoking verbs
ufensils
Competences:
Creating a fusion recipe
What is
traditional
British food?
Many people think that The invasion of cookery shows on our television screens has also led
British food is just boring to renewed national interest in baking, marinating, blending and all
old meat, two veg and a things culinary. The wider availability of professional standard kitchen
pile of potatoes. While that utensils and equipment also means that your average Joe is more able
was true in post-war to whip up a culinary delight in record time.
Britain when stodge The increased costs of dining out and a reduction in disposable
was all the rave, things income means that for many young people and families, 'staying home
have certainly come a is the new going out'. But what to make for friends when they come
long way since then. round for dinner? The trend for recreating dishes that you've seen on
An influx of immigrants, the TV or that you had on your last holiday abroad means that you can
increased travel and the no longer get away with just rustling up any old thing, Imagination is
effects of globalisation required and if you're a little short on that, then why not look to the
mean that British cuisine internet for inspiration. The BBC good food website offers a wealth of
is now heavily influenced by recipes based on fusion cooking (the mixing of different ingredients
other cultures. Take a walk down from different countries to come up with something completely new)
any major high street and you are bound to spot as well as traditional recipes with a new twist. What could be better
an array of multiethnic restaurants that specialise than Chilli Beef Shepherd's Pie, which combines the classic English
in Indian, Mexican, Chinese, Japanese, Italian and dish of Shepherd's pie (meat and mashed potato) with more exotic
Spanish food for example. Mexican flavours? Easy to make and simple to serve, why not try it?

1 Read the texts. Find all the cooking verbs. 3 Match the verbs (1-6) to the corresponding
utensils (a-1.
2 Match the cooking verbs from the texts 1 mix 4 slice
to their definitions. 2 crush 5 mash
1 : to cut into small pieces 3 weigh 6 peel
2 : t o put meat or fish in a mixture
of oll and spices
3 t o cook in hot water
4 t o make the water or liquid
in something flow away
_: to cook over a fire
: to make something flow out
7 : to cook in an oven
8 : to cook slowly
9 : to scatter small drops of liquid
or small pieces on top of something
10 : to mix together soft or liquid
substances
11 to throw into a pan or bowl
12 : to heat food so that it turns brown
13 : to cut food into very small pleces
14 : to add salt, pepper etc to food
22
Once you've got everything you need out on the counter top
then follow thes£
weighed it all out and prepared your utensils, just
and within a little over half an hour you'l be ready for
simple steps
dinner
1. Put some water on to boil for the potatoes. You vill need a big pan

2. Finely slice the onion and then genty heat the ofl in a large frying pan
brovm it
Add the onion and cumin. Toss in the minced beef and
3.Crush the two cloves of garlic with a mortar and pestle and then
throw them in the pan.

4. Drain the kidney beans and add to the pan with the chopped
tomatoes and half a can of water.

5.Add a pinch of salt and shake on a little black pepper to season.

Puta lid on the frying pan and leave to simmer for about 20 minutes.
and cut them
6. While the chilli beefis simmering. peel the potatoes
and cook for about twenty
into aubes. Then. put them in the pan
You will need:
minutes.
2 tablespoons of olive oil an ovenproof dish.
7. When the chilli beef mix is ready. pour it into
1 large onion, chopped Use a spatula to help you get it all out
2 tablespoons of Cumin seeds and another pinch of
8. Drain the potatoes. add lots of butter
500g pack of lean minced beef sat Mash well with a fork or masher until
the potatoes are soft
2 garlic oves, crushed
and fuffy. They should melt in your mouth!
420g can of kidney beans in dhilli
sauce
to the chilli mix, sprinkle
9. Add the mashed porato as the top layer
400g can of chopped tormatoes cumin seeds and bake for about five minutes,
on the remaining

1kg ofpoatoes. peeled and chopped or unil golden brown.

into chunks
overdo it on the garlic otherwise youll
These ingredients are sufficient for
one Enjoy and don't be tempted to
have a room full of stinky guests!
big pie that serves four people.

6 Compete with words from the texts.

4 Answer the questions.
Britain? Cooking
1 What did people eat in post-war Cooking Kitchen
2 What kind of food do
most British people methods utensils verbs

fike nowadays?
the upward trend
3 What has influenced knife mash
the kitchen? bake
in people experimenting in
ruste up any old thing
4 Why can't you just
come round for
for friends when they
dinner?
Pie a good
5 Why is Chili Beef Shepherd's
example of fusion cooking?
when you want
6 What should you do first
Pie?
to make Chili Beef Shepherd's

5 Find in the first text the colloquial

to the following: cOMPETENCES
phrases comesponding
delicious traditional talian
1 to quickly prepare something 7 Create a fusion recipe combining
country.
to eat ingredients with ingredients from another
food was a big event
2 when eating heavy A List your ingredients.
from what you
3 to make a meal quickly will need.
B List all the utensils you
have this dish in a few simple steps.
taste C Explain how to make
unexpected feature or
4 with an
23
MASTERING RECPES
British traditional recipes

Yorkshice pudding
Tugredicnts
225g (1)
8 free-range eggs
flour Melhod
(2) the flour and a little salt and
freshly ground black pepper into a
600ml milk (3) Add the eggs, mixing in with a (4)
then gradually
salt and freshly ground black pepper (5) in the milk, mixing
(6).slowly to lumps forming.
55g olive oil Cover the bowl with clingfilm and chill in the fridge overnight.
Preheat the oven to 220°C/gas mark 7. Put oil in four non-stick Yorkshire
The idea behind Yorkshire
Pudding tins. Place the tins in the (7). until smoking hot.
pudding was to provide a cheap yet filing
meal for people who couldn't afford to Remove from the oven and quickly fill the moulds
with the batter. Return to
buy a lot of meat because of the poor the oven and cook for 20-25 minutes.
(8). the oven (9)
economic conditions in North East to 190°C/Gas mark 5 and cook for
England. a further 10 minutes to set the bottom of the
Traditionally it was served up first, with puddings. Remove from the and
gravy, to fill up the family members before
oven
(10).
a smaller meat course.
Today, Yorkshire
puddings are an essential part of a traditional
Sunday roast lunch.

LComplete the recipe for Yorkshire pudding with the words in the box.
whisk down place
-

plain
-
-

oven -
-

serve -

bowl turn pour prevent

- -
-

Scotland is famous for the excellent

quality of its fish, in particular smoked salmon.

ullen skink Haddock, caught in the North Sea, is also

common and smoked haddock is the main
ingredient in Cullen skink, a traditional Scottish
Tngredients fish soup perfect for cold winter days
or the stock For the soup
75o
759
1 tbsp
759
1 tbsp
Melhod .To make the stock, in a
large pan gently fry the leeks, onions and
2
chopped 2. finely chopped in the butter and oil until
softened. Add the white wine and fennel
chopped2 finely chopped boil. Then add the smoked haddock bring to the
and the water and back
2 bulbs, boil. Simmer for about 30 bring to the
cloves, peeled, minutes until the haddock is cooked
chopped crushed Strain the haddock and chop into small through
pieces. Keep the stock.
250m 300g peeled, chopped .For the soup,
heat the
butter with the oil and fry the
500g .500m and garlic until softened. Add
the potatoes and the
leeks, shallots
750ml .1 tbsp finely chopped fresh haddock to the pan. chopped smoked
.Add the stock and
bring to the boil. Simmer for 10-15 minutes.
the cream and then blend Stir in
freshly grated. briefly with a stick blender but leaving some
pieces of fish and vegetables intact.
Read the preparation method for the Sprinkle with chopped parsley and a pinch of freshly grated nutmeg
skink recipe and
Cullen Serve with warm
complete the ingredients list crusty bread.
4
ACornish pasty is a thick savoury pastry filled
with beef and vegetables Its origins date back to the period
West
of tin mining in the 19th century in Cornwall, South
ernish pas England. The miners needed to be able to eat a hearty.

complete meal while staying deep down in the mines,so

hold and eat
gedicnls any food needed to be easy to transport,
Beel skirt is the traditional cut of meat used as it has litle fat
the shortcrust pastry
and cooks in the same time as the vegetables.
0g strong flour ~-*--**

20g lard
25g Cornish butter

tspsalt
Metod fat into the flour, then add the water
and
5ml cold water Make the pastry by rubbing the two types of
rest in the fridge for at least
three hours.
knead to make an elastic dough. Cover and
out into a circle of about
and roll each one
the filling Divide the pastry into six equal portions
cubes
S0gbeef skirt, cut into 20cm diameter. season well. Fold
the centre of each circle and
50gpotato, diced Place the diced vegetables and meat in
Glaze each pasty with beaten egg or milk.
250g 'swede, diced the pastry over and crimp the edges together.
200gonion, sliced Bake at about 50-55 minutes until golden.
165°Cfor swede cavolo navone
atand pepper to taste
eaten egg or milk to glaze

oda breadd Commonly associated with

Northern
bread to
Ireland, Soda Bread is a quick andassimple Ulster
make at home. It is often served part of an a
also accompany
Fry-an Irish breakfast. It can be eaten warm
meat and vegetable stew, or simply

with butter.
Melhod bicarbonate of soda into a large mixing bow.
Mixthe flours, salt and and
pour in the
buttermilk. Mix quickly with Ingredienl
Makea well in the centre If necessary, add a little
milk if more tsp bicarbonate
alarge fork to form a soft dough.
and then
.170g self-raising of soda
ona floured surface wholemeal flour
is too stiff. Knead very briefly
thedough floured baking sheet and slightly 290mlbuttermilk
into a round. Place on a lightly 170g plain flour
3hape Bake for about 30 minutes
at
h tsp salt
cross on the top.
#atten the top. Cut a Cool on a wire rack.
or until the loaf
sounds hollow when tapped.
200C

BaraB i t h . . . . bread' -

is a Welsh fruit
Bara Brith which means 'speckled the recipe presented here is easier as
-

made with yeast,

bread. Traditionally
it uses a chemical leavening agent.
ngredients& Melhod a bowl and
cover with the hot
tea. Add the sugar
and stir
mixed dried fruit dried fruit in
400g Put the
dissolved. Leave to soak
for at least 6 hours or
overnight.
300ml strong hot tea well until it has
together and add to
the soaked fruit and tea mixture.
100g dark brown Sift the flour and spice mixture into a lined loaf
and blend well together. Pour the
muscovado sugar Add the beaten egg cocktail stick to check
180°C for about an
hour. Test with a
250g self-raising flour tin and bake at to make a glazed
Drizzle with warm honey
tsp mixed spice cake is cooked in the middle. for one
the
a wire rack.
This cake is best kept
1egg, beaten and then leave to cool on
topping with butter.
sliced and spread
honey to glaze before eating. Serve
days
or two

decide which recipe(s):

on this page and 5 requires resting
time.
Read the three recipes 3 is a complete
meal.
with butter.
1 is sweet. 6 is served
4 uses a chemical leavening agent.
is the quickest to make. 355
2
Meals and Menus

Meals
C o osrs

Breakfast
Full English or Continental
The traditional English breakfast consists
of fruit juice, cereals with milk, bacon and
eggs (which can be poached, scrambled,
fried or boiled), served with sausages,
grilled mushrooms and tomatoes, and
toasted bread with butter and either jam
or marmalade (a jam made with orange or
lemon peel), coffee or tea with milk. British
people only eat this breakfast occasionally
uSually at the weekend, or on holiday.
The continental breakfast is a buffet
breakfast, usually served in hotels.
It consists of fruit juice, biscuits, pastries and
cakes, bread rolls with butter and jam, milk,
coffee or tea.

Lunch and Brunch

In Britain and the United States lunch is
usually served 4
between noon and 2 p.m. It is a light meal, often a Complete the mind map with information
sandwich, a salad or one hot dish. from the text.
In the US, brunch is a popular weekend meal and is
served Continental
in many restaurants and cafés on Full English
Saturday and Sunday Food and drinks served: Food and dinks srved:
momings.
Brunch is a combination of two meals, breakfast and lunch
and can be a very substantial meal.
Typical brunch menu
items include baked and fried cakes such as
waffles and muffins, bagels (a type of bread)
pancakes,
served
with smoked salmon and cream
cheese, egg-based dishes Brunch
such as eggs Benedict (poached
eggs on an English muffin
another type of bread with bacon and Breakfast
hollandaise
-

Food and drinks

sauce) and French toast (bread fried in egg), hash browns
MEALS served:
fried, grated potato). Brunch is served with coffee
and often a cocktail such as a Bellini
juice)
(prosecco and peach Lunch
or a Bloody Mary (tomato juice and vodka). Dinner
Food and drinks
served:
Food and drlnks
served: >Afternoon tea
Food and drinks
served:

20
Afternoon Tea
Afternoon Tea was introduced in Britain in the
early 1840s. It evolved as a mini-meal before
the evening meal. Now it can be an informal
'

afternoon snack called a 'cream tea', served in a

café or tea room, usually tea with scones (a type
of pastry) served with clotted cream (very thick,
buttery cream) and jam, or a formal, beautifully
Served, very expensive meal, reserved for special
oCcasions in a five-star hotel.
A formal afternoon tea is a meal composed of FACTFILE
tiny sandwiches filled with smoked salmon, egg
salad, cucumber and butter, paper-thin ham MEALS
There is no biological reason for eating 3 meals a day.
with mustard and pickles, all cut delicately into
risk by 45%.
Eating at least 4 small meals daily reduces obesity
'fingers, and a variety of traditional cakes such People who miss breakfast are 5 times likely to
as become obese as
as Battenberg, Victoria sponge and fruit cake, all
regular breakfasters.
served with a selection of lndian and Chinese teas.
The number of meals eaten per day is determined by cultural patterns
rather than physlology.
Before electricity, all meals were eaten in daylight because cooking,
Dinner Consuming and cleaning up is difficult in the dark or by firellght.when it was
In Britain and the United States dinner is usually After electriclty was discOvered, only the rich could afford to eat
and class.
the main meal of the day. It consists of a soup dark, so how late you ate became a silgn of high status, urbanity work
Now many Americans are eating as late as 10 p.m. because they
or a salad, a main dish of meat or
fish with flexible.
longer hours, or because thelr hours are now more
vegetables and a dessert or some fruit. British Adapted from: http://www.alternet.oro/storv/152486
and American people eat dinner between 5.30
p.m. and 7 p.m.

terms from the text corresponding to the following:

5 Write the words and
9 cetrlolo:
1 salsiccia 5 strapazzate (uova):
6 in camicia (uova): 10 senape
2 grigliato: 11 sottaceti:
3 fritto: 7 sode (uova):
8 salsa: 12 panna:
4 cotto al forno:

from the Factfile refer to.

6 Write what these facts and figures
10 p.m.
3 45% 5 times in daylight onlythe rich

COMPETENCES

meals and menu items from around the world.

7 Prepare a presentation about
A Find inforrmation online about
the food in the table below.
B Fill in the table.
Black Sunday Yorkshire Dim sum Congee
Porrldge pudding roast pudding

What is it?
Which county?
Which meal
of the day?
Howoften?
Present the results to the class.
C Prepare a presentation of your research.
21
Cuisines from around the World

STUDYING THE GREAT WORLD

CUISINES AND COOKING STYLES

Chefs need to learn about famous traditlonal

culsines, in particular French,
Indian, Chinese, Italian, and Thal, to become familiar with the olassic dishes
and techniques that customers want. Global
marketing, world travel, population
diverslty, and food information available online encourage diners to try
international flavours. If you are planning a career as a chef, you need to learn
the basics of these cuisines and to adapt their ingredients and methods.

French The French are the leaders and innovators Italian ltalian cuisine has a unique and distinctive style,
in theculinary arts scene. Typical French cuisine uses and an amazing variety of dishes,
ingredients and cooking
ingredients such as butter and cream, and slow cooking techniques. Italian cuisine focuses on simple, natural
methods, and the dishes tend to be rich and heavy.
This is because traditional dishes were meat-based and
ingredients, such as tomatoes, garlic, olive oil, dark leafy
greens and whole grains, making it one of the world's healthiest
used every part of the animal, and chefs created
heavy diets. Fresh local foodsinfluence regional
cuisines throughout
sauces to mask the smell and taste of
poor quality or the country. Staples from the north of Italy include rice and
old meat in the days before
refrigeration. On the other maize cooked with fresh meat and
dairy products, whereas
hand, Nouvelle cuisine cuts cooking times and uses only southern staples are typically wheat-based but also feature
the freshest ingredients served with light sauces, using more pulses, seafood and fresh vegetables. The tomato that
herbs, fruit juices and vinegars instead of creams and many people think defines Italian cooking has only existed in
gravies (meat juices and fats). the cuisine since the discovery of the New World.

4 Read the texts. Find:

Indian India is a vast country with an incredibly varied 1 eight different methods of cooking food.
culture and cuisine. The common thread that 2
runs
through seven Indian spices.
most Indian food is the of numerous
use spices to create
colour, flavour and aroma. Spices were used in Indian cuisine 5 Complete with the words from the box.
3,000 years ago, and are famous for their medicinal properties, sauces bitter tomatoes dairy products
flavours and food-preserving powers. The most
important malze sour presentation
spices in Indian cuisine are chilli pepper, black mustard seed,
Cumin, turmeric, fenugreek, ginger and coriander. Indian have not always been
cuisine involves complex combinations of spices and a traditional
ingredient in Italian cooking.
cooking
techniques - for example baking in the Tandoor clay oven. The and describe
staples of indian cuisine are rice, pulses and wheat flour, with some food flavours.
which they make a huge variety of breads. When -include milk, butter,
using meat, cheese and cream.
Indian chefs cook chicken, goat, Jamb and fish.
4 In French cuisine . were used
to mask the flavour of poor
quality meat.
is very important
-

in Chinese cuisine.
6 Another word for corn is .
Chinese Cuisine in China is a harmonious integration Thai Thai chefs balance the flavours of hot, sour,
of colour, fragrance, taste, shape and the fineness of bitter and sweet. Getting the right balance of flavours
the cooking and serving instruments. Among the many makes this cuisine extraordinary. Rice, fish sauce,
cooking methods they use are boiling, stewing, braising, noodles, lime juice, coconut, peanuts and lemon grass
trying, steaming, crisping, baking, and simmering and so an aromatic herb, also known as citronella) are the key
on Phesentation is important: Chinese food is arranged features of Thai cuisine.
on a variety of plates and dishes so that they are a real
pleasure to view, smell and savour. The cooking style
uSes fresh vegetables lightly cooked, small servings
of meat, and highly structured methods of food
preparation. Steaming preserves nutrients, desserts
have light sugar content, and the diet includes a lot of
fish, making Chinese food a healthier style of eating.

COMPETENCES
7 Find out about Turkish cuisine and
present
a report.

6 Complete the mind map with words A Search the Web for the
following: Turkish
from the texts. food, Turkish ingredients, Turkish dishes,
Lahmacun (Turkish Pizza).
B Complete the table below.
Uses of splces: Flavours:
What countries and cultures
have influenced Turkish
food?
Indlan cuislne Thai cuisine
List 10 typical Turkish
ingredients:

INTERNATIONAL Ingredients:
List 5 typical Turkish dishes:
CUISINES

What are the main

Ingredlents of Nouvelle cuisine ingredients for Lahmacu
French culsine
Would you like to try this?
Choose another dish
Characteristics and ingredients of traditional cuisine: and describe it.
Would you like to try this?
Fast, Junk and Street Food
Lexical sots:
fast, junk and streot toodd
nutritional facts
Compotoncos:
Fast Food, Junk Food,
cdoing a webquest on
fast food rostaurant and Street Food
chaia In london
what's the difference?
Fast food is cheap, convenlent food that requlres ltle Junk food is also cheap and easily available.
preparatlon. Typlcally, you can buy t from a fast-food Junk food consists mainly of empty calories because
Festaurant chain by placlng an order at a counter the nutritional content is poor. You can buy junk food
ordrivo-tlhrough. from supermarkets.
Junk food includes salty snacks like crisps (potato
Fast food includes plzza (US-stylo), hamburgers, chips in Amerlcan English), corn chips and popcorn,
hot dogs, French fries, fried chicken, sandwiches, and also biscults, sweets, chocolate bars, some types
muffins and doughnuts. Fast-food companles spend of lce cream, soft drinks and many breakfast cereals.
bilons of dollars on advertising that targets teenagers Junk food, like fast food, targets children.
and young children. Parents, partlculerly those of low Junk food is often brightly coloured and visually
economic status, welcome the ablity to purchase appeallng8, whlle flavour enhancers and crunchy
inexponslve lood. People who do not have the tima and crispy textures make you want to eat more
or abllty to preparo a home-cooked meal are also and more. The trans- and saturated fats, sugars,
happy to consume fast food. However, this food Is often sodlum, calories, preservatives (to ensure a very long
very unhealthy. Fast food is usually loaded with hlghly shelf life), and other artlficial ingredients offer no
processed fats and carbohydrates, sodium, relined health benefits.
Sugars, and calorles.
Some chains have added salads, vegetables, frult,
and other healthy Items to thelr menus. They also offer
1 Read the texts. Choose the correct
healthler cholces In food preparatlon such as grling as
opposed to frylng. But the lmage of a Julcy hamburger alternatlve.
topped with bacon, cheese, mayonnalse, and ketchup 1 Junk/ Street food contains a lot
looks a lot more attractive In thelr ads than an image of artlflcial Ingredlents.
of grlled chkcken wlth lettuce and tomato. 2 You can buyJunk / fast/ street food
at a drlve-through restaurant.
3 Some junk / fast food ls healthy.
4 Junk1 Fast/ Street food Is more likely
to use fresh, local Ingredlents.
5 Some fast / Junk tood ls similar
to street food.

2 Write words from the text

that correspond to the following:
A recent trend is the large number of last-1ood
1 esaltatore dl sapidità:
restaurant chains that promise cheap, convenlent
and fresh, good-quality, healthy tood. Many of these 2 consenvanti:
restaurants offer food normally assoclated with street 3 Integrale:
food (see next page), such as Asian-style noodles, 4 salato:
hand-made sandwiches and wraps (a type of sandwich 5 acldo grasso trans:
made with a soft flatbread rolled around a filling) 6 comodo, pratico:
including Italan pladine, Moxican burritos and Greek 7 zuccherl raffinati:
RYros (kebabs). 8 aromatizzato:
9 succulento:
10 croccante:
11 came macinata:
12 carretto:

10
Street food too is generally convenient, and inexpensive. FACTFILE
You get it from a cart or truck parked on a street, or from
temporary stands at fairs and marketplaces. Quite often, street FAST, JUNK AND STREET FOOD
food is part of a local tradition. A child sees more than 10,000 food
Street food includes things like English fish and chips, German advertisements each year on TV.
currywurst (sausage in spicy chilli or tomato sauce on white A hamburgerwith two meat patties and cheese
or wholegrain roll with chips), Indian samosas (baked or fried Contains about 900 calories, 2/3 of an adult
savoury pastry filled with spices, vegetables and/or ground man's recommended daily intake.
meat), Sfenj, a Moroccan doughnut, the South African Add French fries and a large cola, and it comes
walkie-talkie (seasoned, boiled, stewed, or grilled chicken feet to 1,500 calories.
and heads), and Japanese Yaki-Imo (sweet potatoes roasted A man needs to walkfor about 14 kilometres
Over an open fire). to use up 900 calories.
Street food can be a healthier choice. Street-food vendors High-fructose corn syrup, invented in 1967
aim to provide cheap, tasty, authentic ethnic and/or regional and a common ingredient in fast and junk food,
tricks your body into wanting to eat more
specialities. It is usually cooked right in front of you, with fresh,
and to store more fat.
local ingredients. Often, immigrants bring these recipes with
.The rise in the fast-food industry is linked
them to their new homeland and turn it into a business.
to rising cases of obesity, the No. 2 cause
of preventable death in the US, after smoking.
Adapted from: http:/facts.randomhistory.
Com/2009/06/27 fast-food.html

3 Complete with the words from the box. 5 Write what these figures from the Factfile
refer to.
easily avallable artificial crunchy
Wrap stewed preservatives 2/3 1967 2 14. 10,000

1 Food that's . .makes you want to

eat more of it.
cOMPETENCES
2 If something is convenient, it's. 6 Do a webquest on fast-food restaurant
3 Junk food contains a lot of - chains in London.
ingredients. A Search the Web for information about Leon,
4 A Mexican burrito is a type of -
Prêt-à-manger, Itsu, Nando's, Wagamama,
5 food is cooked slowly for a long time.
Zizzi, Chilango.
- make food last longer. B Choose two of them, then complete the table
4 Complete the table with words from thee box below.
(some words can be used more than once.
Restaurant chains
unhealthy ethnic wraps restaurant chains Type of food served:
fresh ingredients artificial ingredients healthy/unhealthy/
sandwiches drive-through authentic noodles fresh/convenient
food
Fast food Junk food menus/dishes
Food from which
country/countries?
Street food Healthy fast food Would you eat here?
Why/why not?
11
HEALTHY EATING AND TEENAGERS
Your body grows rapidly during the teenage years.
Eating a balanced and varied diet will provide all the nutrients you need to support that
growth. Here are some tips to help you eat healthily:

STAY HYDRATED
You need plenty of water and other fluids to stay hydrated. Water and milk are best.
Sugary drinks and energy drinks contain a lot of calories and sugar but provide little to no
nutrients. They should not be consumed regularly.
Tea, coffee, energy drinks and some sugary drinks contain caffeine. If's true that caffeine
increases alertness, reaction times and ability to think clearly, but too much caffeine can
make you irritable and jittery. Limit the number of cups of coffee you drink to 1-2 per day.

LOOK AFTER YOUR BONES

You need more calcium and vitamin D as a teenager to help your bones to develop.
Teenagers need five portions of milk, cheese and yoghurt each day.
Here are some tips for getting more dairy into your diet
Have milk or yoghurtwith cereal for breakfast
Include a slice of cheese in your sandwiches
Have a milk-based dessert.
Vitamin D helps you to absorb calcium from the foods you eat.

EAT PLENTY OF IRON

You need it for energy and to su ort growth. Have iron-rich foods every day. Teenage
girls are especially at risk of low iron.
Lean red meat and liver are the best sources of iron. Other good sources are white meat,
fish, eggs, green vegetables, nuts, pulses (like peas, beans or lentils) and fortified breads
and breakfast cereals.

SPORTS
To get the most out of your sport and fitness activities you need to fuel your body with all
the nutrients it needs.

SNACKS
Rapid growth, sports and activities and study can leave you ravenous! Healthy snacks are
a great way to satisfy hunger and give you all the nutrients you need.

WHAT IS JUNK FOOD?

Junk' food is food that contains little or no nutritional
value, but harmful amounts of salt, fat and sugar.
Some foods, such as cakes, biscuits, sugary drinks,
Sweets and crisps are high in fat, sugar and salt. They
foods are usually low in vitamins, minerals and fibre.
While these foods are enjoyable to eat, it is best to only
have them occasionally and in small amounts.
If you are hungry between meals, try having some
healthier snacks such as fresh fruit or a yoghurt instead.
This will give you energy and keep you feeling full.

adapted from: Safefood.net

Food and the Environment
Lexical sets:
SUstainable food
environmental issues
Competences:
doing a presentation
on the Slow Food
Sustainable"
movement

food
Together with the cars we drive and the energy we
NATURA

100%100%
PR
Use to heat our houses, the food we
produce and Making food
consume has a significant
and
impact on the environment sustaiñable
on
global warming, through greenhouse gas -
Food miles and carbon footprints
emissions from using fossil fuels (petrol), pollution
frorn pesticides, and the Food miles represent the distance your food travels from where
depletion of natural resources
including land, water and essential chemicals used in it is made to where it is eaten.
fertilizers (phosphorus).
Transporting food is one of the
fastest-growing sources of greenhouse gas emissions. Each year,
Sustainable food production means using natural 817 milion tons of food are shipped around the
resources at rates that don't exceed the
planet. The result
capacity is that a diet of imported products can use four times the
of the Earth to replace them, energy
and produce four times the emissions of an
The food system is influenced equivalent domestic
by many economic, diet. A carbon footprint is the total amount of
greenhouse gases
cultural and environmental factors, such as
population generated, directly and indirectly, by food production, usually
growth, the availability and prices of natural resources
and changing tastes.
expressed in equivalent tons of carbon dioxide (C0 ).
The growing middle classes are
demandinga more
varied diet, which requires additional resources
to produce. Citizens of
developed countries are
consuming too many calories, and too much fat,
sugar and salt. Food availability in the past was
supply-driven [defined by what food is easily
available), but it has become demand-driven (defined
by what people want to eat).
At the same time,
significant proportion
a
of the world's
population is suffering from 1 Read the text. Write the words from the
undernutrition or malnutrition. Food prices have never text
been that correspond to the following:
higher and we are living ina new era of rising
food prices and spreading hunger 1 ambiente:
2 emissioni di gas serra:
3 sfruttamento/esaurimento:
FACTFILE 4 combustibli fossili:
FOOD AROUND THE WORLD 5 inquinamento:
6 riscaldamento globale:
Nearly half of all food produced around the world
is lost or wasted. 2 Answer true () or false (F).
Around 75% of fish stocks in European waters 1 To grow food in a sustainable
are seriously depleted. way we need
to make sure the
The global population is projected to increase price of the food is right.
from 7 to nearly 8 billion by 2030. 2 The
world's richer consumers of food want
More than 1/5 of people live without adequate greater variety of food.
a

and/or clean water. 3 The world's middle classes

always eat the
The EU is more than 90% same things.
dependent on phosphorus
irnports 4 Our diet today
depends on what we want to eat.
Dozens of plants and animals become 5 Food is getting cheaper.
extinct
every day. This is 5000 times higher than the natural
extinction rate. 3 Write what these data from the Factfile
refer to.
Adapted from: btta://es.curna.eu/endronmantieuesd/fod.htn
90% half 1/5 8 billion dozens
12
The Slow Food movement
Carlo Petrini founded the international Slow Food movement
in 1989. The key aim of Slow Food is to
preserve and promote
traditional foods, beverages and recipes that are endangered
byour obsession with unhealthy fast food and the increasing role
of biotechnology. Slow Food is dedicated to saving the regionai
Cuisines and products of the world, with a focus on reviving the oid
environmentally friendiy methods of cultivation, and consuming
naturally produced organic food. For Stow Food, animais and
Meat and dairy production generate the most food
plants are threatened, but so are recipes, lifestyles, farming
miles and the highest carbon footprint, Meat is the most
methods and the enjoyment and appreciation of food.
energy-intensive food, using the most water and producing
the most waste. While producinga tomato
only requires
13 litres of water, producing a hamburger requires 2,400
litres of water. Cows also produce enormous quantities
of methane [in the form of
digestive gases), contributing
directly to global warming
Replacing red meat and dairy with chicken, fish, or eggs
for just one day a week means your food travels 760 miles ORO

less per year, and if you eat only vegetables for one day a TMAAACO

week, it saves 1,160 miles of driving,

Adapted from: http://www.ceeonline.org/greenguide/food/upload
environmenthealth.aspx

4 Complete with words from the texts.

1 measure the distance the food you eat is
transported.
2 The -for food measures how much greenhouse gas is created in the food production process.
3 The food with the highest carbon footprint is . and
4 Traditional. include wine, beer and spirits.
5 Another word for 'transported is
6 -food is produced using traditional, environmentally friendly farming methods.
7 Another word for 'threatened' is.
8 Iffood is producing it consumes a lot of fossil fuels.

5 Complete the mind maps with information from the texts.

Measured in:
Measured in

FOOD Way of reducing food miles of what you eat: CARBON Food with high carbon footprint:
MILES FOOTPRINT

Biggest source of greenhouse gas emissions: Food with low carbon footprint:

cOMPETENCES
6 Research and present the Slow Food movement.
A Consider: its logo, its
philosophy/manifesto (they are against/in favour of ..), what they do, some 'hot
topics' under discussilon. Helpful site: www.slowfood.com.
B Prepare a report of your findings to present to the class.

13
14
NTHERESTAURANT
IN
The service brigade
Flipped classroom
Before the lesson, go to the
86K and learn about the
service brigade.
Good service is an essential part of your restaurant experience as customers
are more likely to excuse imperfect food than rude, slow, isloppy or inattentive
waiting staf. It is important therefore for all front-of-house personnel: HAVE sOME MORE
to have excellent people skills and good manners; In larger restaurants and hotels there are also
to be efficient and attentive; lounge and floor waiters. Lounge waiters, or
to know the ingredients and the preparation method of both food and chef de sale, are responsible for the senvice
drink on the menu; of morning coffee, afternoon teas and drinks
to be presentable with excellent personal hygiene; before and after meals. They set up the
lounge in the morning and keep it clean and
to have great communication skills;
tidy all day.
to have a passion for food and drink.
Floor/Room service waiters or chef d'étage
The service brigade is responsible for the smooth running of front of house. are often responsible for a complete floor
On the following page, there is a detailed description of the service brigade. or a section of a hotel. Room service of all
meals and beverages throughout the day is
GET STARTED normally only offered by luxury hotels, and
1 Read the introduction text. What qualities should front-of-house staff have? may be limited to early moring teas and
Would you add any other qualities? breakfasts in small or boutique hotels

READING COMPREHENSION sloppy trascurato

2 Read the text again and the organigram on page 245. 2front-of-house di sala
Answer these questions.
1 What is the service brigade responsible for? 4 What is the banqueting manager responsible for?
2 Which areas is the food and beverage manager 5 What might a buffet assistant do?
responsible for? 6 Who deals with all wine service?
3 What are the main tasks of a station waiter?

VOCABULARY
3 Match the role to the responsibility.
1 The food and beverage manager.. a deals with the catering needs of conferences and
2 The station waiter. b has overall
private functions.
responsibility for the bar and the restaurant.
3 The waiter.. c is in charge of particular areas of a restaurant and groups of staff.
4 The busboy/busgirl.. d meets and greets customers and deals with
5 The sommelier..
bookings.
e recommends and pairs wines with customers' food.
6 The host.. f serves and looks after customers at their
tables.
7 The banqueting manager.. 8 works behind the scenes preparing for service and
clearing after service.
244
Hotel staff positions
SERVICE BRIGADE
THE FOOD AND BEVERAGE
MANAGER
bar and the restaurant.
has overall responsibility for the

THE HEAD WAITER or maitre d'hotel -oversees the waiting staff and the
day-to-day running and service in the dining room.

THE STATION WAITER is in charge of

particular
-

with a certain number of tables and

one section
waiting staff to supervise.

THE WAITERS -

serve and look after customers at their

tables.

THE BUSBOY works behind the scenes

service and clearing after service preparing for
THE BAR MANAGER- is responsible for the bar and
its staff.

THE BARISTA - prepares coffees and hot drinks for

customers

THE SOMMELIER- recommends and pairs wines with

Customers' food

THE CELLAR MAN- is responsible for stocking the

bar's cellars

THE HOST - meets and greets customers and deals

with bookings

afuercLgam LNID407 THE BANQUETING MANAGER- deals with the

catering needs of conferences and private functions.
STAFF IMAGE:

divisa= UNIFORM

papillon= BOW TIE

camicia bianca= WHITE SHIRT

cravatta nera = BLACK TIE

gilè= WAISTCOAT

giacca= JACKET
grembiule = APRON

pantaloni = TROUSERS

gonna = SKIRT

tovagliolo = SERVICE NAPKIN

scarpe comode= COMFORTABLE

SHOES
VectorStock VectorStock.com/20807285

The classic waiter's uniform is smart and businesslike. It should reflect the style of the
establishment and its customers.
It needs to be comfortable and functional as wel
Cup and saucer

Pepper mill and

salt cellar

Salad plate,
PureSinple Salad fork
Teaspoon, dessert
Butter dish spoon, dessert fork,
and dessert knlfe Jug/
Pitcher

Bread and butterplate,

butter spreader
YYY
Water glass, red
wine glass, and
white wine glass

Soup.bow Flower vase

Plate
Dinner fork, dinner knife,
and tablespoon
Tablecloth

Salad bowl

Napkins and

iSICollecie.com napkin rings

*
VOCABULARY: VERBS related to the Waiting Staff'stasks:

GARNISH =guarnire TOAST brindare

SLICE affettare SERVE servire

STIR mescolare 2 POUR=versare

sQUEEZE =spremere ADD aggiungere

RUB passare /spalmare lil bordo

FILL riempire

SPRINKLE = spruzzare
CHILL= raffreddare

MASH schiacciare DIP inzuppare limmergere

BAR EQUIPMENT I BARTENDING TOOLS and more...

1 ICE BUCKET 2 ICE CRUSHER 3 ICE TONGS

EEnais
ESsenti

4 ICE SCoOP 5 BOTTLE OPENER 6 CORKSCREW

WAITER'S FRIEND

7 FUNNEL 8 JIGGER 9 STRAINER

10 KNIFE
CUTTING BOARD oor
CHOPPING BOARD. 11 TRAY I SALVER (5 items):
12 TEAPOT
13 CUP
14 SAUCER
15 SUGAR BASIN /BOWL
16 MILK JUG /CREAMER

BACARDL
17 DRIP MAT (and glasses) 18 BOSTON SHAKER 19 COBBLER SHAKER

20 STIRRERI MIXING SPOON 21 MIXING GLASS

21 STRAW 22 SWIZZLE STICK 23 COCKTAIL UMBRELLA

24 WINE CoOLER 25 ELECTRIC BLENDER 26 NAPKIN /SERVIETTE

27 LEMON JUICER 28 CITRUS/WEDGE SLICER 29 cITRUS PEELER

L
30 POURER 31 SODA SIPHON 32 MUDDLER

33 CLOCHE/ SILVER DOME 34 GRAVY BOAT 35 BREAD BASKET

36 SOUP DISH/PASTA PLATE 37 DINNER PLATE 38 SIDE PLATE

WHAT IS A COCKTAIL?

YII IT IS A MIXED DRINK MADE UP OF BASE LIQUOR, MODIFIER AND A MIXER

BASE LIQUOR -
PRESENTED WITH AGARNISH
It determines the type of cocktail. It consists of single spirituous liquor or
a combination of wines, liqueurs or aromatic wine Ex: brandy, gin, rum, tequila, vodka and
whisky.
MODIFIER - it gives flavour and smell to the cocktail.

Ex. Grenadine syrup, Almond extract, Tabasco, Worcestershire Sauce, Angostura Bitters
(essenza tonica e aromatica estratta dalla corteccia del'arbusto di angostura) - , Mint, Gum
syrup (acqua, zucchero e gomma arabica), Cream, Honey, Milk.

MIXER- it neutralizes the sharpness in the base liquor. Also called as fillers.
Ex: Tonic water, Sodas, Colas, Fresh fruit juice, Ginger Ale, Lemonade, Tomato juice.

An 1BA Oficial Cocktail is one of many cocktails selected by the International Bartenders
Association (1BA) for use in the annual World Cocktail Competition (WCC) in bartending.

BA Cocktails are specified in CENTILITRES (c).

3 cl are approximately equivalent to = 1 U.S. fluid ounce (1.4% more).
0.5 cl is approximately 1 U.S. TEASPOON.

Since 2011 cocktalls have beeen divided into three categories: THE UNFORGETTABLES
(Alexander Martini Dry, Americano, Bacardi Daiquiri, Mary Pickford, Negroni ecc.)
CONTEMPORARY CLASSIcS (Bellini, Cuba Libre, Margarita; Mimosa, Mojito, Kirecc.), NEW
ERA DRINKS (Dirty Martini, Barracuda, Lemon Drop Martini, Espresso Martini, Spritz
Veneziano).
Other categories: (before) Pre-dinner, (after) post-dinner, all-day, sparkling ecc.
LcoCKTAIL TECHNICUES LL
coCKTAS CAN B:
SHAKEN you use a cocktlil shaker to mix ingredients togother and chill them simultaneously. The
object isto almost freeze the drink whilst broaking down and combining the ingredients. Nomally this is done
with ice cubes three-quarters of the way full.
BLENDED- an electric blender is needed for recipes containing fruit or other ingredients which do not break
down byshaking. Blending is an appropriate way of combining lhese ingredients with others, creating a
smoothready to serve mixture. Some reaipes will call for ice to be placed in the blender, in which case you
would use a suitable amount of crushed ice
STURRED- you can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be
used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing
glass begins to collect condensation
BUILT i l the service glass with ice using the lce scoop. pour the ingredients in the order listed into
the glass over the ice, garnish, add a straw and serve

USEFUL GLOssARY (UTILE GLOSSARIO)

Slice fetta Drop goccia
Dash un pizzico, un goccio, un tantino di.. Splash una spruzzatina
Garnish = guarnizione/decorazione
Twist ricciolo/ spiraletta, scorza, tocco di
(arancia, limone, lime ecc.)
Zest scorza di limone Lime wedge = fetta di lime
Sugar cube = zolletta di zucchero Brown sugar = zucchero di canna
Cracked/ crushed ice= ghiaccio tritato Ice cube cubetto di ghiaccio
ce scoop =paletta da ghiaccio lce crusher = tritaghiaccio
lce tongs = pinze per il ghiaccio Teaspoon = cucchiaino (5ml)
Knife coltello Chopping board = taglierino
Tray / salver = vassoio Drip mat = tappetino antigoccia
Coaster = sottobicchiere
Funnel imbuto
Measures = misurini Small jug = caraffina
Bar blender = frullatore /miscelatore da bar Straw = cannucciaa
Swizzle sticks = bastoncini da cocktail
Rim=bordo lorlo di un bicchiere
Paper napkins = tovaglioli di carta Bottle opener
Corkscrew = cavatappi Grenadine = granatina
=
apribottiglia
pomegranate syrup- sciroppo di melograno)
Blackcurrant = ribes nero Redcurrant = ribes rosso
Horseradish = rafano
Rind buccia
Nutmeg = noce moscata

Verbs
To toast = brindare
(TOASTING with cocktails is a very old tradition = brindare con i cocktails è una vecchia tradizione)
To pour = versare To stir = mescolare
To fill riempire
To add= aggiungere To garnish = guarnire To sprinkle = spruzzare
To chill = raffreddare To squeeze = spremere (squeezed=spremuto)
To mash = schiacciare To rub passare/ spalmare
To dip = immergere/ affondare / inzuppare To serve = servire
Dosing mixing the proportions correctly
Le frazioni sl leggono usando il numero cardinale
a 1 il denominatore deve essere volto al
per il numeratore e il numero ordinale per il denominatore. Se l numeratore è superiore
plurale. Questo vale per tutte le cifre ad eccezione del 2, che viene letto "half al denominatore
e "halves" al plurale.
a half, one half 1/3 = a third, one third Va quarter, one quarter
2/3 two thirds %= three quarters
YOUR COCKTAIL

GIVING A
PRESENTATION
(some useful tips)

Good morning lafternoon levening, everybody

My name is . . . . ** . . **** .
I'm attending this Hospitality School. I'm part of the Waiting Staff.

Today I'm going to prepare a cocktail which is called....

It is a (before) pre-dinner, (after) post-dinner, all-day, sparkling etc.
t belongs (appartiene alla categoria dei...) to the Unforgettables/
Contemporary Classics/ New Era Drinks category

The ingredients are..

First (dapprima/per prima cosa)

I put (metto)/ I pour (verso), I slice (affetto)/I add (aggiungo)
Then (poi)
Finally (infine)....
Enjoy your cocktail!

BARTENDER a person who mixes and serves alcoholic and non-alcoholic

drinks ata bar (not simply a barman). A few of the qualities of a good
bartender include:
Friendly personality and the ability to make conversation with new people
Organized and methodical
Clean and neat
Steady nerves and the ability to handle a crowd
Knowledge of alcoholic beverages and how they are served

FLAIRBARTENDING: is the practice of bartenders entertaining guests, with

the manipulation of bar tools and liquor bottles in
tricky, dazzling ways. Used
occasionally in cocktail bars, the action requires skills commonly associated
ith jugglers. The word flair became
popular among practitioners in the mid-
1990s.
cOCKTAIL SPECIFICATIONS
MOJITO
Category: Contemporary Classics
(official IBA cocktail)
Timing: Anytime
Quantity: Long drink
Served: high tumbler glass, on
the rocks, poured over ice
Ingredients:
4 cl White Cuban Rum
3 cl Fresh lime juice
6 Mint sprigs
2 teaspoons white sugar
Soda water
Technique: built
Preparation: Muddle mint sprigs
leaves with sugar and lime juice.
Add splash of soda water and fill
glass with cracked ice. Pour rum
and top with soda water.
Garnish with sprig of mint leaves
and lime slice. Serve with straw.

SPRITZ VENEZIANO
Category: New Era Drinks (official
BA cocktail). wine cocktail,
sparkling.
Timing: pre-dinner, aperitif
Quantity: medium drink
Served: low tumbler/ wine glass,
on the rocks, poured over ice
Ingredients:
6cl Prosecco
4 cl Aperol
Splash of Soda water
Garnish: half orange slice.
Technique: built
Preparation: Build into a wine glass filled with ice.
Top with a splash of soda water.
Garnish with half orange slice and serve.
COCKTAIL SPECIFICATIONS

GRASSHOPPER
Category: Contemporary Classics
(official lBA cocktail)
Timing: After dinner cocktail.
Quantity: Short drink
Served: in cocktail glass, straight
up, without ice
Ingredients:
3 cl Crème de cacao (white)
3 cl Crème de menthe (green)
3 cl Fresh cream
Technique: shaken and strained
Preparation: pour ingredients into
a cocktail shaker with ice. Shake
briskly and then strain into a chilled
cocktail glass.

AMERICANO
Category: The Unforgettables
(official 1BA cocktail)
Timing: Pre-dinner cocktail.
Quantity: medium drink
Served: low tumbler/old fashioned
glass, on the rocks
Ingredients:
3 cl. Campari
3 cl. red Vermouth
A splash of soda water
Garnish: half orange slice
Technique: built
Preparation: Pour the Campari and
vermouth over ice into an old-fashioned
glass, adda splash of soda water and
garnish with half orange slice
COCKTAIL SPECIFICATIONs
COSMOPOLITAN
Category: Contemporary Classics
(official lBA cocktail list).
Timing: all day
Quantity: medium drink
Served: cocktail glass, straight up
without ice
Ingredients:
4 cl Vodka Citron
1.5 cl Cointreau
1 . 5 cl Fresh lime juice
3 c Cranberry juice
Garnish: lime slice
Technique: shaken and strained

Preparation: Shake all ingredients in cocktail shaker filled with ice. Strain
into a large cocktail glass. Garnish with lime slice.
Note: The drink should be a frothy bright pink color

DAIQUIRRI
Category: The Unforgettabless
(official TBA cOCktail list). Summer
drink.
Timing: all day, happy hour
Quantity: medium drink
Served: cocktail glass
Ingredients:
4 . 5 cl white rum
2 . 5 cl fresh lime juice
1.5 cl sugar syrup
Garnish: lime wedge or no
garnish
Technique: shaken and strained

Preparation: Pour all ingredients into a shaker with ice cubes. Shake well.
Double Strain in a chilled cocktail glass.
COCKTAIL SPECIFICATIONS

ALEXANDER
Category: The Unforgettables
(official IBA cocktail)
Timing: After dinner cocktail.
Quantity: Short/medium drink
Served: in cocktail glass, straight
up, without ice
Ingredients:
3 cl Crème de cacao (brown)
3 cl Cognac
3 cl Fresh /Light cream
Technique: shaken and strained
Preparation: Shake all ingredients
with ice and strain contents into a
chilled cocktail glass.
Sprinkle fresh nutmeg on top and
serve.

N
FLORIDA
Category: fruity and refreshing9.
non-alcoholic. No more included in
the current official IBA cocktail list.
Timing: anytime
Quantity: long drink
Served: high tumbler/ highball
glass, on the rocks
Ingredients:
8 cl. Grapefruit juice Rloelas
.4 cl.
4 cl.
.4 cl.
Orange juice
Lemon juice Floriaa
Sugar syrup
Garnish: half orange slice and a
cherry.
Technique: shaken
Preparation: Pour all the ingredients in the Boston shaker filled with ice
cubes. Shake it until it becomes cold. After that, pour the drink in a
tumbler Ihighball glass filled with ice and garnish with a half
(high))
orange slice and
a cherry.
Cocktails
Lexical sets:
Cocktal ingredients
verbs and expressions
for cocktail preparation
Competences: The Stories Behind
doing a webquest
about ingredients
to make cooktails Five Famous Cocktails

ow well do you know the cocktail you're ordering?

Here are the stories behind some of the most popular drinks.

THE MARTINI
There is not much agreement on the correct ratio of gin to dry
vermouth that makes a perfect Martini, or on the true origin of the
Martini cocktail, made famous by Janes Bond, who drinks it "shaken,
but not stirred". The drink's name probably comes from Martüni
& Rossi, an Italian company that started exporting its
vermouths to the United States in the 19th century.

THE BELLINI
This delightful wine cocktail, a blend of white

peach puree and Prosecco, has a well-established

origin Giuseppe Cipriani, founder of Venice's famous
Hary's Ba, started mixing these drinks sometime between
1934 and 1948. The pink drink reminded him of the colour of a
saint's toga in a painting by Italian Renaissance artist Giovanni Belini,
so Cipriani named his concoction in honour of the painter

THE DAIQUIRI
do?
lf you're an American mine employee working in Cuba, what do you
In the case of enterprising engineer Jennings Cox, you start creatively mixing
drinks Co and some of his fellow Americans created the mixture out of
num, lime, and sugar in 1905 in a bar in Santiago, Cuba. By mixing together
these local ingredients, these Americans discovered a tasty potion, andit
eventually ar+ived in the United States

THE SAZERAC
Although it's not the moSt widely known drink, the Sazerac is both
delicious and one of America's oldest cocktails. The blend
of rye whiskey, bitters, sugar, and absinthe or pastis
dates all the way back to the 1830s when Creole
pharmacist Antoine Peychaud came up with the
recipe and began serving it The Sazerac became
so popular that Peychaud's apothecary business
quickdy became better known as a piace to get
a revitalising potion. Last year the Louisiana
House of Representatives prodaimed that the
drink is the offcial cockail of New Orleans

32
THE NEGRONI 4 Complete with the words from the box.
Count Canillo Negront created this aperitif around
1919 As the story goes, Negroni really loved to throw
zing ratlo dollghtful klck stirred
rovitallsing potlon shaken propertles
back an Americano (Campari, sweet vermouth, and
club soda), but he wanted a little extra zing in his 1 When you make a
glass. He asked a bartender to replace the club soda
cocktail, you need to get
the rlght proportlon, or of
with gin to give the mixture somne added kick, and
the Negroni was born. Ingredlents.
2 You can add more alcohol toa drink to give
t an added. or some extra

3 Some mlxtures of cocktall ingredients must be

together to combine them, and
some only.
4 When you describe a cocktail as a .
you are suggesting it has magical or medicinal

5 When a cocktall tastes good and looks good

you can say It's .
6 When you're tired and have no energy you want
drink.
5 Complete the table with the words from the box.

whlskey gin rum. bltters pastis absinthe

Camparl club soda «soda water lime sugar
white peach puree Prosecco vermouth
Adapted from http://montalloss.com/
Splrlts (drinks with a Non-alcohollc Wine-based
hlgh alcohoil content) mlxers drinks
1 Read the text. Find the names of elght types
of wines and spirits used in cocktalls.

2 Answer true () or false (F).

1 James Bond made the
Daiquiri famous.
2 The Bellini is named after the Venetlan
painter,
Bellini.
3 It's easy to find the ingredients to make a
Dalqulri in Cuba.
4 Antoine Peychaud orlginally sold the Sazerac
as a type of medicine.
5 Count Camillo Negronl invented the drink of COMPETENCES
the same name because he wanted a drink
that was weaker than the Americano. 6 Do a webquest and find out what
ingredients
6 The creator of the Negroni added club soda to you need to miake the following cocktails:
make the drink stronger.
Harvey Wallbanger
3 Write words from the text that
correspond to
the following: Bloody Mary
gustoso
2 miscela Manhattan
3 secco
4 dolce Mal Tal
5 agitato
6 mescolato Long Island lced Tea

33
Word Banks
Cuisines from
around the World
vinegar
wheat
flavour
enhancer
French fries
Ingredients anslation
beef Cooking fried chicken
black techniques Translation ground meat
bake
mustard healthy
boll
breadtruit inexpensive
butter braise ketchup
chlcken crisp () local
chli pepper fry mayonnaise
coconut roast meat patty
Com season () potato chips
croam simmer regional
dairy steam (v) speclality
products roll
stew ()
dark leaty salty
greens Food and Culture savoury
dragonfrult soft drink
Top restaurant
fenugreek business sploy
fish
Translation Sweet (n)
celebrity chef
flour Sweet potato
frult juice
glamorous tasty
high-and
garlic household wholegrain
ginger three-Michelin Nutritional
goat -starred chef facts Translation
gravy
The culinary carbohydrate
lamb arts high-fructose
lemon grass Translation corn syrup
lentils
plating highly processed
lime julce
quenelling fat
repertoire preservative
maize
meat
tempering refined sugar
saturated fat
peanuts
peas
XFast, Junk and sodium
Street Food trans-fat
pork
pulses Fast, Junk and
street food
unhealthy
root
Translation
vogotable
cheap YFood and the
soafood
cheese
chocolate bar
Environment
soy
convenient
Sustainable
food
splces Translation
corn chips
squash blotechnology.
Sweet potato crisps demand-driven
turmerlc crunchy
vegetables filling enjoyment
44
flatbread environmentally
friendly
faming marzipan death
food miles noodles egg
food system oysters fish
hunger plckled gluten
festyle herring harmful
organic food plg trotter hazelnuts
regional pork heart failure
culsine ring-cake liquorice
supply-driven . roe
mild
traditonal food rollmop milk
undernutrition. sausage oat
varied diet seafood
peanuts
Environmental shrimp pecans
issues Translation smoked
salmon processed
avallablityy food
carbon suckling plg
dioxide rye
severe
carbon Food Restrictions
shelifish
footprint and Allergies
clean water skin irritation
Dietary soy
depletlon restrictions Translation
stock
endangered beef
tree nuts
energy-intensive coW

dairy products trigger

extinction rate . a reaction
dietary law
fossll fuel
egg vinegar
global fin walnuts
warming fish wheat
greenhouse
lobster
pollution Meals and Menus
octopus
population Menus Translation
plant food
growth
resourcee
pork complement
threatened poultry
prawn pair your food
waste (n)
religious food set lunch
practice tasting
Food for Traditional scale
Celebrations shellfish
Meals Translation
afternoon tea
Celebratory
food Translation
squid
breakfast
Swordfish
almond brunch
veganism
carp Continental
vegetarianism
collards dinner
wine
confection ful English
cornbread Food allergies Translation lunch
dried salt cod absorption
almonds Courses Translation
dumpling
eel antibody appetizer
attack (v) dessert
greens
kale barley main course
lentils celiac disease. side dish

lobster cold cuts starter

45
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Coffee
Preparing, serving and
Cocktails
Cocktail ingredients
drinking-upp
time
tasting coffee Translation inns
Translation
berries absinthe landiord
beverage last orders
bitters
black coffee club soda local
blend (n) dry/sweet lodging
boiling water vermouth measures
brewed lime patrons
coarsely rye whiskey (half pints
coffee beans Sugar premises
coffee white peach publican
grounds puree refreshments
coffee holders wine
regular
coffee pot
Verbs and expressions ring a bell
desired for cocktail preparation serve
flavour
Translation shot
dried add kick
snooker
drip-brewed blend (n)
table service
drip (v) concoction
units
espresso corect ratio
method
filter coffee mixing Hotel Organisation
filtered potion
Hotel management
shaken
flavoured Translation
stirred
French press (business)
grind clients
The British Pub
ground complaints
litre Drink and food Translation complimentary
ale items
paper cups
paper filter bitter dining area
pass through cider miniature
distilled spirits. bottles
plain
order room
plant fortified wines service
portable lager
reservation
pour through mashed
second floor
press down mixer
shoehorms
pressurised pickles
shower caps
ripe port
roasted
vacancles
sausages
seeds sherry wake-up
call
spices soft drink
steep over stout
wedding
reception
sweetened
Verbs and expressions Hotel roles and
syrups
unfiltered
related to pubs Translation responsibilities Translation
barmaid assistant
unsweetened
barman manager
vaporised buy a round chef
varieties deal with
closing timne calls/ emails
white coffee darts
event planner

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