Vocabulary

Lesson 1- Facts and Figures

Comparing and contrasting 

  however       likewise       another difference       similarly       whereas       also       while        but        on the other hand

      
Even though Arizona and Rhode Island are both states of the U.S., they are different in many ways. For example, the physical size of each state is different. Arizona is large, having an area of 114,000 square miles, Rhode Island is only about a tenth the size, having an area of only 1,214 square miles.   ___________   is in the size of the population of each state. Arizona has about four million people living in it,    ___________    Rhode Island has less than one million. The two states also differ in the kinds of natural environments that each has. For example, Arizona is a very dry state, consisting of large desert areas that do not receive much rainfall every year.   ___________   Rhode Island is located in a temperate zone and receives an average of 44 inches of rain per year. In addition,  ___________   Arizona is a landlocked state and thus has no seashore, Rhode Island lies on the Atlantic Ocean and does have a significant coastline.

Lesson 2 - Come Dine With Me  


Match the cooking methods to their descriptions.

blanch, braise, sweat, chop, deep-fry, poach, sear, dice, stock, dry-fry, julienne, marinade, roast, sauté, chill, simmer,, steam, grill, stew, boil, stir-fry, minced,
  • ________Blanch____________________
    To dip into boiling water to cook for less than a minute and then transfer into cold water to prevent discoloring or to loosen skin, e.g. tomatoes are blanched so that the skin is loosened and thus easier to remove.
  • ____________________________
    Liquid produces bubbles over high heat.
  • ____________________________
    To cook food, usually meat or vegetables over a long period of time.
  • ____________________________
    Keep cool in the fridge.
  • ____________________________
    Cut into non-uniform pieces.
  • ____________________________
    Oil is heated up to a high temperature. Food floats on top of the hot oil while cooking.
  • ____________________________
    Cut into small even pieces.
  • ____________________________
    No oil is used when frying, e.g. chili or curry paste.
  • ____________________________
    To cook food usually over hot coals. Popular cooking method for steaks, chicken wings, hamburgers and salmon.
  • ____________________________
    It's a French word that simply means
    to cut food into very thin strips.
  • ____________________________
    Seasonings are rubbed onto meat, fish and vegetables to create better taste.
  • ____________________________
    Chopped very finely.
  • ____________________________
    To cook in liquid heated over a low heat.
  • ____________________________
    To cook meat in an oven.
  • ____________________________
    A French word that refers to cooking food quickly over medium to high heat with little oil. Tossing is needed to prevent over-browning.
  • ____________________________
    Where meat is subjected to high heat for browning to take place in order to seal in the meat juices. It causes meat to be soft and tender. However meat at this point may not be fully cooked.
  • ____________________________
    Liquid below it's boiling point, i.e. just when the bubbles begin to break.
  • ____________________________
    A strained solution obtained after boiling water with added ingredients such as pork, chicken or fish bones, shells from shellfish (e.g. shrimps, clams and abalone) or other seasonings.
  • ____________________________
    To cook using steam from boiling water. Make sure the water in the steamer/wok is boiling before cooking the food.
  • ____________________________
    To cook either by boiling or simmering in a tightly covered pot over a long period of time.
  • ____________________________
    To fry small pieces (such as garlic and onions) over high heat.
  • ____________________________
     To cook with a small amount of oil or fat over a low heat. The pot is covered and vegetables will gradually soften without turning brown. 
What's that thing called?

 


1 Roll-holder with paper towels 23 Fruit preserver
2 Set of wooden spoons 24 Removable rack
3 Mixing spoon 25 Preserving jar
4 Frying pan 26 Rubber ring
5 Thermos jug 27 Spring form
6 Set of bowls 28-29 Cake tin
7 Cheese dish with glass cover 30 Toaster
8 Three-compartment dish 31 Rack for rolls
9 Lemon squeezer 32 Rotisserie
10 Whistling kettle 33 Spit
11 Whistle 34 Electric waffle iron
12-16 Pan set 35 Sliding-weight scales
12 Cooking pot 36 Sliding weight
13 Lid 37 Scale pan
14 Casserole dish 38 Food slicer
15 Milk pot 39 Mincer (meat chopper – Am)
16 Saucepan 40 Blades
17 Immersion heater 41 Chip pan
18 Corkscrew 42 Basket
19 Juice extractor 43 Potato chipper
20 Tube clamp, tube clip 44 Yogurt maker
21 Pressure cooker 45 Mixer
22 Pressure valve 46 Blender
    47 Bag sealer
    Subscribe to: Posts (Atom)