LECTURE 6 MENU DECRIPTION OF DISHES IDENTIFY THE

LECTURE 6

MENU DECRIPTION OF DISHES

IDENTIFY THE DISHES

glaze, remove, coat, fry, sprinkle, season, bake, garnish, poach, top, serve, pack � Scoop out the potatoes, _____ them with cheese, then ______ with them breadcrumbs and ______ in the oven for 50 minutes. � First, _____ the pineapple in vanilla syrup, ______ on strawberry ice-cream and _____ it with chopped almonds. � ____ the duck in its own fat for one hour, _____ the bones and ______ it with glazed onions and butter-fried croutons. � ______ the salmon supreme with salt and fresh herbs, _____ it in the pan for 5 minutes, and _____ it with lemon slices and fresh parsley.

ANSWERS � Scoop out the potatoes, pack them with cheese, then coat them with breadcrumbs and bake in the oven for 50 minutes. � First, poach the pineapple in vanilla syrup, serve on strawberry ice-cream and sprinkle it with chopped almonds. � Glaze the duck in its own fat for one hour, remove the bones and top it with glazed onions and butter-fried croutons. � Season the salmon supreme with salt and fresh herbs, fry it in the pan for 5 minutes, and garnish it with lemon slices and fresh parsley.

VOCABULARY crudités dip chocolate mousse vegetable mousse escalope

The description of a dish usually includes: � The main ingredients � Method of cooking or preparing � Method of serving (the principal ingredient of the sauce, garnish or side dish) 1. Past participle: seasoned with herbs, cooked in cream, poached in syrup 2. Noun+participle: fried in a pan = pan-fried, soaked with brandy = brandysoaked 3. Adverb+participle: freshly-baked, roughly-chopped, finely-ground

Prepare a salmon or duck-breast dish with an alcohol-based sauce (add 3 ingredients of your own) boil, stew, fry, sauté, glaze, top, mix, whip, beat, slice, peel, squeeze, coat, chop/slice/dice, garnish

THE PASSIVE VOICE Making wine can be a very complicated process. Traditionally, the grapes _____ (pick) when they are ripe. In some regions, wine-makers _____ (remove) the fruit from the stalks. In others, the fruit _____ (keep) on the stalk, which is more usual when they _____ (produce) white wine. In the past, the grapes ______ (crush) using bare feet and _____ (put) into wooden vats. After that, the vintage wines ______ (ferment) for several days/weeks. The process of fermentation ______ (depend) on the surrounding temperature. In some areas, cellars _______ (even/heat) in order to reach the appropriate temperature. Then, the wine _____ (pour) over into smaller wooden barrels where it was kept before it ______ (bottle) for the end users.