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0.7 Explaining dishes  (Page 2/4)

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turkey - mustard - beans - kidney - herbs - margarine - rice - salmon - lobster - pheasant - lamp

TYPES
Vegetables Cauliflower, beans
Fish Trout
Shellfish Crab
Poultry Duck
Offal Liver
Meat Beef
Game Venison
CerealsCereal products Flour
Fats and oils Butter
Condiments Pepper
Flavorings Garlic

Cooking Verbs

Match the verbs on the left with the definitions on the right.

Verbs Definitions
FIXME: A LIST CAN NOT BE A TABLE ENTRY. bakeblanchbraisecaramelizecarvechillcreamdeep-frydiceflambéflavorfricasseefrygarnishgrategrillgrindliquidizemarinadeparboilroastsautéslicesteamstuffpoach FIXME: A LIST CAN NOT BE A TABLE ENTRY. cook food on or under a direct flameshred into very small pieces, using a rough metal tooldecoratecook in oil or fat in a shallow panpass food through a machine which reduces it to powder or pulpreduce fruit/vegetables, etc. to liquidfry in a little fat at a lower temperaturecook over a fire or in an oven with oil or fatcook eggs (without their shells) or fish in gently boiling watercook in an ovenstew meat (usually chicken) with vegetables in a little water, which is then used to make a rich white saucehalf-cook in boiling watercut meat and poultry up at the table or in the kitchen for service to the tableheat sugar until it becomes browncook (meat or vegetables) in a covered pot with very little liquidcook for a short time in boiling watermake coldmix ingredients together until they form a smooth mixtureadd spices and seasoningpour brandy or other alcohol over food and set it alightcut food into small cubescook food in a deep pan of boiling oil or fatcut into large, thin piecescook over a pan of boiling water by allowing the steam to pass through holes in a container with food in itput breadcrumbs, chopped meat, etc. inside meat or vegetables and cook and serve them togetherleave a mixture of, for example, wine and herbs for some time before cooking

3. French in English

A lot of words come from other languages, especially French in the language of restaurant. Complete these sentences using the words provided.

French words and phrases

a la mode

a la carte

bouquet garni

brut

chambre

chateau

chef de cuisine

cordon bleu

de luxe

digestif

en pension

hors-d'oeuvre

maitre d'hotel

nouvelle cuisine

plat du jour

plongeur

sauté

soupcon

table d'hote

traiteur

vinaigrette

  1. I like champagne, but this one is rather sweet for me. I prefer ________.
  2. I'm glad you enjoyed the meal. Would you like a ________?
  3. Here's the menu. We also have a ________ which is mackerel in white wine with spring onions.
  4. My first job in the kitchen was as a ________. Nowadays we have a dishwashing machine.
  5. We serve the salad with a simple ________.
  6. I usually have the set menu, but this is a special occasion. Let's go ________.
  7. I love apple pie ________ - it's the combination of hot and cold that I find irresistible.
  8. This is an excellent red, bottled on the ________.
  9. The restaurant has improved enormously since Larry Duval became the ________.
  10. We're investing a lot of money to create a restaurant which offers a genuinely ________ service.
  11. Add some ground chili, but not too much. Just a ________.
  12. Red wine should normally be served ________.
  13. If you want to have dinner in the hotel, we have special ________ price which is very economical.
  14. We ________ the mushrooms in butter with garlic and black pepper.
  15. A real ________ chef can make very good money in London.
  16. There's the ________ which is a set price of $18.90 for three courses.
  17. They complained to the ________ about the service they had received.
  18. We use a ________ to flavor the soup.
  19. I'm not crazy about ________ - I'm usually still hungry after I finish dinner.
  20. While we were looking at the menu, we were served Atlantic prawns with mayonnaise and an endive salad as an ________.
  21. Almost everything is prepared in our own kitchen except that we use a ________ for patisserie.
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Source:  OpenStax, English for tourism. OpenStax CNX. Aug 13, 2009 Download for free at http://cnx.org/content/col10770/1.2
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