A COOK

1. A cook’s outfit and qualities of a good cook

Worksheet 1

TICK 8 QUALITIES A GOOD COOK SHOULD HAVE.

focused quick brave

Strct calm under pressure nervous

motivated thick skinned pessimistic

selfish clean imaginative

talented pateint

1. A cook’s outfit and qualities of a good cook

Worksheet 2

COOK, SERVE AND SPEAK ENGLISH

 A COOK

MATCH THE QUALITIES OF A COOK WITH THE FOLLOWING DEFINITIONS/SITUATIONS.

focused motivated talented quick

calm under pressure

thick skinned clean imaginative

always willing to try something new →

able to think and make decisions in a limited period of time →

gifted →

concentrated →

having good reasons for doing the job →

neat and tidy →

not easily offended →

staying peaceful in stressful situations →

2. Kitchen utensils
Worksheet 1A

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COMPLETE THE LIST WITH THE NAMES OF THE KITCHEN UTENSILS YOU NEED TO
PREPARE THE GIVEN DISH.

APPLE PIE

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2. Kitchen utensils
Worksheet 1B

COMPLETE THE LIST WITH THE NAMES OF THE KITCHEN UTENSILS YOU NEED TO
PREPARE THE GIVEN DISH.

CHOP PORKS
WITH
POTATOES

2. Kitchen utensils
Worksheet 1C

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COMPLETE THE LIST WITH THE NAMES OF THE KITCHEN UTENSILS YOU NEED TO
PREPARE THE GIVEN DISH.

CABBAGE
SALAD

2. Kitchen utensils
Worksheet 2

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FILL IN THE GAPS

1. Beat the eggs in the…………………………..….. . Use ………………………… or a

mixer.

2. Use the sieve to …………………………..……….. flour to make the cake fluffier.

3. Put the cake into the ……………………… and bake for 45

minutes.

4. Roll the dought with the ……………………..… and put

it into the bakery tray.

5. Peel the potatoes, put them into the ………………… and boil

them for 30 minutes.

6. Mash the potatoes with the ………………………. to make the

puree.

7. Tenderize the meat with the ……………………. to make

the pork chops and fry it in the …………………………… .

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8. Grate the cabbage on the ……………………… and season it

with salt and pepper.

9. Chop the onion with the ……………………….. and

add it into the cabbage.

Drawings adopted from: www. pixabay.com

2. Kitchen utensils
Worksheet 3

FIND 12 WORDS (KITCHEN UTENSILS) BELOW.

P F Q
B L Y G V I H E D
F B O I L J K I A T Q L R
U L L Y S J M G Q X O E M D I Y I
T V G C N H X W I J B L Q E R O P T F
D N H V S J A K O A W I P C M H W R M R W
U Z Z E C U W K M O Q W X M F N B S H W B
U V B W M S M L D X J W H A N E A
C Y C G W A B E Y J S J F Z L D G
F V T P B L F S U O Z T A L N A G Z M C G T T N T
Z W J F O W B V H U O Q S C E J X X S D T P N M K
X K L V Y A P Y I E Y O X K P L Q P H D Q V G R I
F S L O Q W V Z U R N R X Y I N W O B I G R A T E T B
O O P Y D E T L T C Z W Z X F N O H R G P C H T R S C
A Y M K Z O E U O W J D M Q M N B A J H Y L E U D Q Q
Q N V N G W P I R T J A P H H M D D H V C L R

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D Y A Q O M T J H D N S F M K L Z E X I O
K D W Y E L A O P X L M Y V I M T I G T I
P B K C M G U S P I
I R N N Z B I D S P G Y
V I Z S P U P N P O S O G Z O S B N H P Z
N F D R X C A Q O K E C P O Q L E T B S R
E P Y M A F J Z A M M B P M L G F I M
N L Q F L R L V U I M H Z O U W V
S J W K Y K S Q D O Y R B
I S P O M E S H P
E T H

3. Baking utensils
Worksheet 1

MATCH THE WORDS IN THE FRAME TO THE PICTURE. THERE ARE MORE WORDS THAN
YOU NEED.

icing syringe sieve knife rolling pin

cookie cutter pastry board pastry brush

mixing bowl baking sheet

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3. Baking utensils
Worksheet 2

COMPLETE THE RECIPE WITH THE PROPER WORD (BAKING UTENSILS)

RECIPE FOR SHORTCRUST

INGREDIENTS:

 390g flour
 260g butter
 130g Chelsea Icing Sugar
 a dash of lemon juice
 1 egg yolk
 10g vanilla sugar
 a pinch of salt

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WAY OF PREPARATION:

1. Sieve the flour over the ….......................................................

2. Use the ….......................................... to mix all the ingredients and next knead

quickly to bring shortcrust dough together.

3. Leave dough for about 2-3 hours in the fridge to rest wrapped in plastic wrap.

4. Preheat oven 180 degrees Celsius.

5. To make cookies roll out the dough with the …................................. Dust it with

extra flour to prevent it sticking. Take the ……………................................... to cut out

shapes of the cookies.

6. If you want the cookies have nice gold colour use …...................................... and

brush them with glair.

7. Place the cookies on the …........................................ and bake for approx. 10 min.

8. Decorate as you wish.

4. Basic techniques in gastronomy production: cooking

Worksheet 1

READ THE TEXT AND TRY TO FIND OUT THE COOKING TECHNIQUES AND UNDERLINE

THEM.

There are many ways to cook food. We cook food depending on how we like it.

We can have vegetables fried, boiled or baked or we can have the meat, chicken or fish

grilled, roasted or sauté. For example, people generally like fried potatoes and have fried

potatoes at the fast food restaurants. If you want to have a potato salad, you boil it first.

You can also eat baked potatoes with some sauce or salad.

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When we go to a picnic, we have barbeque where we grill the meat, chicken or fish. We

can also roast or sauté the meat, chicken or fish.

There is not only one way to cook a certain type of food. It’s all about our taste.

You can cook it in any way you like.

4. Basic techniques in gastronomy production: cooking

Worksheet 2

MATCH THE GIVEN COOKING TECHNIQUES WITH THE DEFINITIONS

GRILL ROAST FRY SAUTÉ BOIL

BAKE

Cook food, e.g. sausages using a grill.

Cook food, especially meat by prolonged exposure to heat in an oven or

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over a fire.

Cook food by dry heat without direct exposure to a flame, typically in an

oven.

Cook or be cooked by immersing in boiling water or stock.

Fry quickly in a little hot fat.

Cook food in hot fat or oil, typically in a shallow pan.

Definitions adopted from https://en.oxforddictionaries.co

5. Basic techniques in gastronomy production: cutting

Worksheet 1

READ THE TEXT AND UNDERLINE CUTTING TECHNIQUES

HOW TO MAKE A MIXED SALAD

Today we’re going to make a mixed salad with cheese together. We need
lettuce, tomatoes, onions, green peppers, cucumbers, parsley, cheese, lemon,
olive oil and salt.

Before you start wash all the vegetables carefully. First peel the onion and slice
it. Next cut the tomatoes and the cucumbers in cubes, chop the lettuce, julienne

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cut the green peppers, mince the parsley. Then put all of them in a bowl. Add
some lemon juice, olive oil and salt. Mix all the ingredients and grate some
cheese on the top before you serve it.

Bon appetite!

14. Basic techniques in gastronomy production: cutting

Worksheet 2

MATCH THE GIVEN CUTTING TECHNIQUES WITH THE PICTURES

slicing peeling chopping mincing

julienne cut grating

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……………………………. ……………………………………. ………………………………..

……………………………. ……………………………………. ………………………………..

5. Basic techniques in gastronomy production: cutting

Worksheet 3

MATCH THE VEGETABLES FROM THE TEXT TO THE CUTTING METHODS.

Vegetables Cutting methods

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6. Vegetables in cooking.
Worksheet 1

WHAT CAN YOU SEE IN THE PICTURES? CIRCLE THE CORRECT WORD.

ONION

GALIC

LEEK

PUMPKIN

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POTATO

TOMATO

LEEK

PARSLEY

peas

beetroot

beans

carrot

ONION

CABBAGE

CUCAMBER

PARSLEY

CUCAMBER

TOMATO

BROCCOLI

CELERY

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POTATO

TOMATO

LEEK

PARSLEY

CARROT

MASHROOM

LEEK

PARSLEY

PEPPER

CABBAGE

PEAS

BEANS

7. Fruit and smoothies

Worksheet 1

GROUP A: STRAWBERRY-YOGURT SMOOTHIE

INGREDIENTS

4 cups ripe strawberries

1 cup yoghurt

1/2 cup fresh orange juice

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1 tablespoon sugar

HOW TO MAKE IT

Hull the strawberries. Put the hulled strawberries to a blender. Leave 4 whole
strawberries to decorate the smoothies. Add the yoghurt, orange juice, and sugar. Mix
on the highest speed until smooth, about 15 seconds. Taste the mixture and sweeten
with more sugar, if you wish.

Pour into tall glasses. Split the 4 whole strawberries and the orange slices half way
through to the centers. Attach 1 strawberry to the rim of each glass before serving.

The explanation of some words used in the recipe:

 hull-to remove the tough stem

 puree- a thick, soft dish that's made by mixing fruits in a blender
 rim -the circle on the top of the glass

GROUP B: MANGO SMOOTHIE

INGREDIENTS

1 mango

1/3 cup yoghurt

200 ml milk

1 tablespoon honey

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seeds from 6 green cardamom pods

HOW TO MAKE IT

Peel the skin off the mango and cut the flesh away from the stone. Chop the flesh and place
it in a blender or food processor.

Pour in the yoghurt and milk, and continue to mix until well mixed. Sweeten with honey.
Pour into tall glasses and sprinkle the cardamom seeds over the top. Serve immediately.

The explanation of some words used in the recipe:

 pod – the place where the seeds grow

 peel – remove the skin with the knife
 stone – a large seed in the middle of the fruit
 flesh - the soft inside of the fruit part
 immediately – very soon

GROUP C: ORANGE AND BANANA BREAKFAST SMOOTHIE

INGREDIENTS

¾ cup orange juice

½ cup sliced banana

2 teaspoons brown sugar

2 ice cubes

mint sprig

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HOW TO MAKE IT

In blender, combine orange juice, banana, and sugar.

Add ice cubes and blend until smooth. Garnish with mint sprig.

The explanation of some words used in the recipe:

 mint - a sweet, fresh herb with green leaves

 mint sprig - three or more leaves
 combine – put together

GROUP D: APPLE SMOOTHIE

INGREDIENTS

1/2 cup apple juice

3/4 cup diced apple; peeled

3/4 cup vanilla yogurt

1/2 banana; sliced

pinch of cinnamon

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HOW TO MAKE IT

Pour the apple juice into your blender. Next you add there the rest of ingredients and blend
it until smoothielicious.

The explanation of some words used in the recipe:

 peel – remove the skin with the knife

 dice - to cut food in small cubes
 pinch – just a little, what you can take between two fingers
 slice - cut into pieces
 smoothielicious – smoothie + delicious

7. Fruit and smoothies

Worksheet 2

FRUIT SMOOTHIE EVALUATION

☺ • ☹

Did you like the look of your smoothie?

Did you like the taste of your smoothie?

Was it easy to make?

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Would you make it again?

Would you make it again?

Did you enjoy making it?

Would you change the ingredients in your smoothie?

Did you enjoy making it?

Would you change the ingredients in your smoothie? YES NO

What would you change about your smoothie?

8. Meat
Worksheet 1

CONNECT THE MEAT WITH THE ANIMALS

TASK 1

1. poultry A. meat from a cow

2. beef B. meat from a young sheep
3. game C. meat from a pig
4. veal D. meat from birds such as chickens
5. lamb E. meat from a young cow
6. pork F. meat from wild animals

1 ________ 2 ________ 3 ________ 4 ________ 5 ________ 6 ________

TASK 2

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USING THE PICTURES ABOVE NAME THE FOLLOWING ANIMALS' CUTS:

a) the portion of the loin of beef in front of the rump ____________________

b) the meaty leg of a chicken _________________

c) the side of an animal or a person between the ribs and hip_________________

d) the part of the cow lying next to the ribs ____________________________

Drawings adopted from:

https://www.google.pl/search?q=parts+of+the+animals
%27+meat&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjljcfkxdzVAhXiPZoKHWRlC9UQ_AUICigB&biw=1304&bih=702
#imgrc=PFpUrSFwLGFk5M

TASK 3
Here are some ways of preparing meat. Below is a list of meat cuts. Decide what would
be the best way of preparing them and shortly explain your decision.

FRY
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-
two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is
called deep-fat frying.
GRILL

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To cook over grill or intense heat.

ROAST
To cook by dry heat in an oven.
SIMMER
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of
the liquid should be barely moving, broken from time to time by slowly rising bubbles.

tough cuts of beef with plenty of fat _________________________

a loin of pork _______________________
pork cutlets _______________________
chicken drumsticks _______________________

9. Fish
Worksheet 1

READ THE TEXT, FIND OUT THE NAMES OF FISH AND UNDERLINE THEM

A fish is a cold-blooded, backboned, aquatic animal and there are many types of fish

that live in every region of the world. Mainly, fish is divided into two categories

freshwater and saltwater fish. There are numerous freshwater and saltwater fish

species that are harvested throughout the world. Freshwater fish is a term used to

describe the fish that live in the river or lake. Salmon, bream, carp, trout, perch are

examples of freshwater fish. Saltwater fish is a term used to describe the fish that live

in the sea. Bluefish, grouper, mullet, sea bass, sea bream are examples of saltwater

fish.

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Fish is a high-protein, low-fat food that provides a range of health benefits. Fish are high

in omega-3 fatty acids, or the "good" fats, and low in omega-6 fatty acids, or the "bad"

fats.

There is a countless number of fish and seafood recipes for appetizers, salads, entrées,

and grilled entrées that you will enjoy preparing for friends and family. The fish cooking

times will vary according to the size and type of fish.

Adopted from: http://www.recipetips.com/kitchen-tips/t--1228/types-of-fish.asp

9. Fish
Worksheet 2

WRITE THE NAMES OF THE FISH UNDER THE CORRECT PART

FRESHWATER FISH SALTWATER FISH

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9. Fish
Worksheet 3

READ THE TEXT AGAIN AND MATCH THE TWO HALVES OF THE SENTENCES ACCORDING
TO THE TEXT.

1. Fish is divided into

2. Fish are high in
3. Freshwater fish
4. Saltwater fish
5. Trout is a
6. Mullet is a

A. live in the sea.

B. omega-3 fatty acids
C. two categories freshwater and saltwater fish
D. saltwater fish.

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E. live in the river or lake

F. fresk water fish

10. Taste - herbs and spices.

Worksheet 1

MATCH THE TASTES WITH THE DEFINITION. TWO WORDS ARE GIVEN ADDITIONALLY.
WRITE THE DEFINITION OF THE TWO ADDITIONAL WORDS.

 Tasting of salt Salty

 Having a taste similar to that of sugar; not bitter or Bitter

salty

 With an unpleasantly sharp taste Delicious

 Having a sharp, unpleasant taste or smell, Hot

 Containing strong flavours from spices Sweet

 Used to describe food that causes a burning feeling Spicy

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in the mouth

 Having a very pleasant taste or smell Mild

Adopted from: http://dictionary.cambridge.org/

10. Taste - herbs and spices.

Worksheet 2

MATCH RECOGNIZED FLAVOUR TO THE GIVEN SPICE OR HERB

1 2 3

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4 5 6

10. 7 Taste - herbs and

8 spices. 9
Worksheet 3

WRITE DOWN THE INGREDIENTS NEEDED TO PREPARE CHAI TEA. TWO WORDS ARE
VERY DIFFICULT, TRY TO WRITE DOWN THEIR NAMES AND CHECK IN THE DICTIONARY
OR ON THE INTERNET.

1.

2.

3.

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4.

5.

6.

7.

8.

9.

10.

11. Differences between herbs and spices

Worksheet 1A

MATCH THE WORDS WITH THE PICTURE. THREE WORDS ARE GIVEN ADDITIONALLY.

…….……… ……….…… ……………... .….………… ……….….

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…….……… ……….…… ……………... .….………… ……….….

…….……… ……….…… ……………... .….………… ……….….

11. Differences between herbs and spices

Worksheet 1B

MINT CORIANDER BASIL PARSLEY

CHIVES DILL THYME OREGANO

ROSEMARY SAGE TERRAGON BAY LEAF

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11. Differences between herbs and spices

Worksheet 2

CREATE 8 QUESTIONS TO THE ANSWERS GIVEN BELOW.

1. Yes, they are. We use them in many dishes.

2. They add flavour, aroma, color, texture and even nutrients.

3. They are parts of plants and they come from the leafy and green part of the plant.

4. To enhance the flavor of foods.

5. To preserve foods, cure illness and enhance cosmetics.

6. They are parts of the plant other than the leafy bit such as the root, stem, bulb,

bark or seeds.

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7. In more temperate areas.

8. They are dried before being used to season foods.

11. Differences between herbs and spices

Worksheet 3

IDENTIFY 12 HERBS FROM THE VIDEO. MAKE A LIST OF FOOD MATCHING WITH THE
HERBS.

HERB FOOD MATCHING WITH THE HERB

1.

2.

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3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

12. Herbs and spices in cooking

Worksheet 1

NAME THE HERBS IN THE VIDEO. ONE HERB IS NEW. PLEASE CHECK IT IN THE
DICTIONARY.

1.

2.

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3.

4.

5.

6.

7.

8.

12. Herbs and spices in cooking

Worksheet 2

WRITE THE PROCEDURE OF MAKING THE HERBAL TEA.

PROCEDURE:

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12. Herbs and spices in cooking

Worksheet 3

USE THE INFORMATION FROM THE WORKSHEET 1 AND 2 AND WRITE THE RECIPE TO
MAKE HERBAL TEA.

HERBAL TEA DRINK

1.

2.

3.

4.

5.

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6.

7.

8.

PROCEDURE:

1. ………………………………..the small pieces of the herbs into the teapot.

2. ………………………………..lemon.

3. Pour…………………….……….

4. Leave to steep for 3-5 minutes before pouring to drink.

5. Pour into the…………………….……………

6. ……………………………….2 teaspoons of honey

12. Herbs and spices in cooking

Worksheet 4

MOZZARELLA AND TOMATOES SALAD

INGREDIENTS:
350g tomatoes
20ml oil
10g balsamic vinegar
salt, pepper

PREPARATION:
blanch, peel and slice tomatoes
drain and slice mozzarella cheese
wash and drain basil leaves
arrange tomatoes, basil leaves and mozzarella
pour sauce

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12. Herbs and spices in cooking

Worksheet 5

CAESARS COCKTAIL

INGREDIENTS:
1 salad mix
1 chicken filet
50 g parmesan cheese
1 baguette
50 ml oil
green sauce

SALSA VERDE – GREEN SAUCE:

INGREDIENTS:
1 bunch of parsley
1 bunch of mint

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1 bunch of basil
1 garlic clove
15 g dijon mustard
200 ml oil
10 ml lemon juice
salt, pepper, sugar

PREPARATION:
Slice and fry chicken and put it on the salad, sprinkle parmesan cheese.
The sauce: mix herbs and garlic with oil, add mustard, vinegar and spices. Puree the
sauce through the sieve, pour the cocktail and serve it in a glass cup.

13. Bread
Worksheet 1

WHAT SHOULD YOU KNOW ABOUT BEING A BAKER BEFORE GETTING A JOB?

WHAT QUESTIONS SHOULD YOU ASK?

BEING A BAKER

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13. Bread
Worksheet 2

MATCH THE TYPES OF THE BAKERY FOODS WITH THE PHOTOS. THERE ARE 2
ADDITIONAL WORDS.
White bread wheat bread whole grain rye bread pita bread
bread
French bread doughnut rolls with seeds breadsticks croissant
pretzel hot dog bread hamburger challah
bread

1.…….……… 2……….…… 3…………… 4 .….…………

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5.…….……… 6……….…… 7…………… 8 .….………

13. Bread
9.…….………
Worksheet 3 10……….…… 11………… 12 .….………

WATCH THE VIDEO AND FILL IN THE MISSING WORDS WHILE WATCHING THE
PROCEDURE OF BREAD MAKING

https://www.bbcgoodfood.com/videos/techniques/how-make-bread

HOW TO MAKE BREAD

1. Mix the ………..…….., salt and …………… in a large bowl. Make a well in the centre,

…………… the oil and water, and mix well. If the …………….… seems a little stiff, add

1-2 tbsp water.

2. Tip the dough onto a lightly floured work surface and …………..it until the dough

becomes …………………

3. Place it in a lightly oiled bowl to……………... Leave to prove for 1 hour until doubled

in size or place in the ………………overnight.

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4. Knock back the dough, then gently ……………….it into a ball. Place it on a

……………………………….

5. Dust the………………. with flour and cut a cross, about 6cm wide, into the top of the

loaf.

6. Preheat the oven to 220˚C/fan 200˚C/gas 7 and …………..for 25-30 minutes.

7. Bake until golden brown and the loaf sounds hollow when tapped underneath.

8. Cool on a wire …………..……

Adopted from:https://www.bbcgoodfood.com/videos/techniques/how-make-bread

14. Desserts and their division

Worksheet 1

READ THE NAMES AND CIRCLE WHICH OF THE THINGS MENTIONED BELOW ARE
DESSERTS.

cookies pickles jam pancakes milkshake soup

ice cream chips pudding creme doughnuts pizza

brulee tiramisu

pastry tart Pavlova honey croquette mousse

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14. Desserts and their division

Worksheet 2

READ THE TEXT ABOUT DESSERTS AND HOW THEY ARE GROUPED. UNDERLINE THE
NAMES OF THE DESSERTS MENTIONED IN THE TEXT.

The majority of desserts are served towards the end of a meal or we can have them at
any time of the day with coffee, tea or a cold drink if we like.

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Desserts are divided into different groups depending on their ingredients, the way they
are made and the way they are served. Basically we can divide them into three groups:
hot, cold and frozen. Pancakes, soufflé and crème brûlée are examples of hot desserts.
Pudding, cheesecake and apple pie are examples of cold desserts. Ice-cream, granita
and sorbet are examples of frozen desserts.

Depending on the season or the food we eat we can choose the dessert we would like
to have at the end of the meal.

14. Desserts and their division

Worksheet 3

NAME THE DESSERTS:

apple pie pudding cheesecake

cookies Ice-cream crème brûlée
fruit ice/sorbet whipped cream carrot cake

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……………………… .…………………… ………………………

……………………… ……………………… ………………………

……………………… ……………………… …….………………..…

14. Desserts and their division

Worksheet 4

PUT THE DESSERTS FROM THE TEXT INTO THE GROUP THEY BELONG TO. ADD 1 MORE
DESSERT TO EACH GROUP.

HOT FROZEN COLD

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15. Preparing desserts

Worksheet 1

MATCH THE GIVEN VOCABULARY WITH THE PICTURES BELOW.

A B C D E

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Chocolate

Egg

Flour

Walnut

Sugar

15. Preparing desserts

Worksheet 2

TASK 1

READ ABOUT A RECIPE THAT WAS PRESENTED ON A TV PROGRAMME. FIRST READ THE
TEXT BELOW QUICKLY. THEN WRITE THE OTHER OTHER SIX INGREDIENTS IN THE
SPACES BELOW.

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Today we're going to make a typical soft cake, a walnut cake. To make this recipe we
need some eggs, walnuts, sugar, flour, dark chocolate, butter and a little bit of walnut
liqueur. First separate the yolks of the eggs and whisk them with some sugar in a bowl.
Then, melt the butter and pour it into the egg and sugar mixture. Now, it's time to add
the flour and mix them. And then add the chopped walnuts. By the way, keep some of
the chopped walnuts and chocolate for the final decorate. Now add a little walnut
liqueur. Then beat the egg whites into a kind of snow, pour it into the mixture and whisk
it gently until it seems liquid. Cover a cast with melted butter and some flour and place
the mixture in the cast. Then put the cast into the oven at 180 C° for about 35
minutes.Take the cake out. Spread some melted chocolate on the cake. And then
sprinkle a few chopped walnuts for a little decoration.

TASK 2

FIND AND UNDERLINE ALL IMPERATIVE VERBS IN THE TEXT. ONE EXAMPLE IS
UNDERLINED.

15. Preparing desserts

Worksheet 3

COMPLETE THE INSTRUCTIONS WITH THE VERBS GIVEN:

SPRINKLE MELT PUT WHISK

ADD POUR SPREAD BAKE

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……………………. the yolks of the eggs

……………………. the egg with some sugar in a bowl.
……………………. the butter.
……………………. the mixture into mould.
……………………. the flour and mix them.
……………………. the cake for about 35 minutes.
……………………. a few chopped walnuts for a little decoration.
………….…………. the mould into the oven.
……………………. the melted chocolate on the cake.

15. Preparing desserts

Worksheet 4

READ THE TEXT AND MATCH THE TYPES OF CAKES AND THEIR NAMES ON THE
BLACKBOARD.

Sponge cakes are made from whipped eggs, sugar, and flour sometimes with a bit of
baking powder. Sponge cakes are the oldest cakes made without yeast.

Pound cake is a type of cake traditionally made with a pound of each of four
ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in a loaf
pan and served dusted with powdered sugar.

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Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often
very traditional in form, and include such pastries as babka and stollen.

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.
Shortcrust pastry can be used to make both sweet and savory pies such as apple pie or
chicken pie.

Choux pastry is a light pastry dough used to make e.g. éclairs. It contains only butter,
water, flour and eggs.

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine,
made from whipped eggs whites and sugar.

Adapted from: en.wikipedia.com

SPONGE CAKE YEAST CAKE SHORT BREAD

17. Preparing desserts

Worksheet 5 CHOUX PASTRY POUND CAKE

WRITE AT LEAST 2 INGREDIENTS THAT YOU NEED TO BAKE THE FOLLOWING CAKES.
YOU CAN USE THE FOLLOWING IDEAS:

EGGS BUTTER FLOUR

YEAST BAKING POWDER POWDERED SUGAR

WATER EGGS WHITES SUGAR

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You can use the ideas more than once.

sponge cake →

pound cake →

shortcrust →

yeast cake →

ginger cake →

meringue →

16. Sponge cake

Worksheet 1 i 2

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Sponge cake – a kind of a light cake (angel food cake). It's main ingredients are eggs with a little bit

of wheat flour and sugar. The advantage of this cake is that there is no fat in it :-)

In some recipes wheat flour can be replaced with potato flour. Adding potato flour reduces the

amount of gluten in the cake.

SPONGE CAKE NUTRITIONAL VALUE

297 kcal per 100 g

Fat 4.3 g
Fatty acids saturated 1.3 g
polyunsaturated 0,6 g
monounsaturated 1,6 g
Cholesterol 170 mg
Sodium 228 mg
Potassium 141 mg
Carbohydrates 58 g
Protein 7g
16. Sponge cake
Worksheet 3

SPONGE CAKE

2 WAYS OF PREPARATION

Warm method of preparation

Beat the eggs with sugar while heat it with steam. Warm beat eggs causes that the sugar dissolves

easily in it.

Cold method of preparation

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Before beating the eggs, separate yolks from white. Beat them separately.

16. Sponge cake

Worksheet 4

SPONGE CAKE CAN BE USED AS:

 base cake for layer cakes,

 base for cakes with jelly, fruits or whipped cream,

 perfect snack for people on a diet or as the first snack for toddlers.

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16. Sponge cake

Worksheet 5

VICTORIA SPONGE CAKE

TASK 1

FILL IN THE GAPS IN METHOD WITH THE WORDS BELOW

AIRTIGHT (V)TOP BUTTER CREAM (V)SANDWICH

TURN INTO DIVIDE Butter (V)DUST

(V)COOL SPATULA NON-STICK (V) SPRING

CREAMY BAKE HEAT INGREDIENTS

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INGREDIENTS:

For the cake:

 200g caster sugar

 200g softened, beaten

 200g self-raising flour

 1tsp baking powder

For the filling:

 100g butter softened

 140g icing, sifted

 drop vanilla extract

 half a 340g jar good-quality strawberry jam icing sugar to decorate

METHOD

1. ….................... oven to 190ºC/ fan 170ºC/gas. Butter two 200 cm tins and line
with …..................... baking paper.
2. Beat all the cake …......................... together until you have a smooth soft
…......................
3. …........................... the mixture between the tins, smooth the surface with a
spatula or the back a spoon, then …........................ for about 20mins till
golden and the cake …....................... back when pressed.
4. …....................... a cooling rack and leave to …........................ completely.
5. To make the filling , beat the butter until smooth and …................, then
gradually beat in icing sugar. Beat in vanilla extract.
6. Spread the …....................... over the bottom of one of the sponges, …......... it
with jam and ….......................... the second sponge on top.

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7. …................ with a little icing sugar before serving, keep in an ….................

container and eat within 2 days.

Adopted from: https://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich?amp=

16. Sponge cake
Worksheet 6

MATCH THE TWO COLUMNS TO MAKE FIXED EXPRESSIONS:

to smooth butter

to spread baking paper

to top with surface

to dust with jam

soft icing sugar

to line with batter

non-smoking aluminium foil

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to bake to cool till golden

divide the creamy mixture

leave butter

16. Sponge cake

Worksheet 7

TASK 3

WRITE THE SENTENCES WITH THE FIXED EXPRESSIONS FROM TASK NUMBER 2

1.

2.

3.

4.

5.

6.

7.

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8.

9.

10.

TASK 4 - HOMEWORK

WRITE A RECIPE FOR THE CAKE IN WHICH THE SPONGE CAKE IS USED.

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17. Shortbread
Worksheet 1

SHORTBREAD – ITS MAIN INGREDIENTS

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There are 3 basic ingredients that are used for making shortbread; flour , fat and eggs.

FLOUR - to make the dough more plastic, flour should have gluten of not very good
quality. Very experienced confectioners say that the best flour to make shortbread is
coarse-grained flour.

FAT – (margarine, butter, or butter plus lard). Shortbread is crumbly mainly because it
consists of a big amount of fat. There is usually 40-66% of fat in it.

EGGS – mainly yolks (either raw or boiled) because the white makes the shortbread
less crumbly. If you add raw yolk to the dough it will be more plastic, whereas if you
add boiled yolk the shortbread will be more crumbly.

SUGAR – it is required to use caster sugar instead of granulated sugar.

YOU DO NOT HAVE TO USE BAKING POWDER TO THE CAKE!!!

17. Shortbread
Worksheet 2

LOOK AT THE HIGHLIGHTED WORDS AT WORKSHEET 1. LOOK UP IN THE DICTIONARY

AND CHECK THEIR MEANING. NEXT WRITE THE ENGLISH DEFINITION TO THEM.

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(n) dough

(n) confectioner

(n) coarse-grained flour

(n) lard

(adj) crumbly

(n) white

(n) baking powder

(n) dough

READ AGAIN THE TEXT FROM WORKSHEET 1 AND ANSWER THE QUESTIONS:

What are the main ingredients of shortbread?

Why is it better to use boiled yolk to the cake rather than the raw yolk?

Why do have to use so much fat to the cake? What is its function?

Why is it not required to use white to the shortbread?

What flour is the best to use to the shortbread?

17. Shortbread
Worksheet 3

USEFUL GUIDELINES TO MAKE A PERFECT SHORTBREAD:

 Always sieve the flour

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 Avoid using hands to knead the dough. Use the knife instead. (when you use hands
to knead the dough you increase the temperature of it. It causes that you have to
use more flour, as it combines with the water from the fat. The dough, kneaded to
much, makes the shortbread tough and not delicate.
 Remember to cool the dough 20-30 minutes.
 Bake always a t the temperature of 200C for 15 to 30 minutes (when you bake it in
the lower temperature the fat in the dough melt out and it worsens its quality).

COMPLETE THE SENTENCES WITH THE UNDERLINED WORDS FROM THE TEXT ABOVE.
THERE ARE MORE UNDERLINED WORDS THAN YOU NEED.

1. …................................. some chocolate and pour it over this cake.

2. When you have all the ingredients on the kitchen counter start to

…............................the dough.

3. I kept the cake too long in the oven and now it is too ….............................. You can't

even bite it.

4. When you bake the shortbread you have to …................................ the temperature

to 200ºC

5. Before you start mixing all the ingredients you have to first …........................... all dry

ingredients such

as flour, baking powder and sugar.

17. Shortbread
Worksheet 4

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WRITE AS MANY EXAMPLES AS YOU CAN OF THE READY PRODUCTS IN WHICH

SHORTBREAD IS USED. TAKE THE DIVISION OF SALTY SHORTBREAD AND SWEET
SHORTBREAD INTO CONSIDERATION.

SHORTBREAD

SALTY SHORTBREAD SWEET SHORTBREAD

salty sticks scones

18. Puff and yeast cake

Worksheet 1

NAME THESE TWO KINDS OF CAKES

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………………………………………….……….
………………………………………………………

WRITE IN EACH COLUMN THE INGREDIENTS WHICH ARE USED FOR MAKING THESE
CAKES.

YEAST CAKE PUFF PASTRY

18. Puff and yeast cake

Worksheet 2

MATCH THE PRODUCTS BELOW TO THE KIND OF CAKE THEY ARE MADE OF.

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COBBLER, CIRCULAR WEDDING CAKE, SCONES WITH FILLING, PATTY,

DUMPLING, BLIN, PIZZA, CROISSANTS, LOAF,

DOUGHNUT, PANCAKE, CRUMPET

YEAST CAKE PUFF PASTRY

WRITE AN ENGLISH DESCRIPTION OF SOME OF THE PRODUCTS ABOVE.

doughnut –
crumpet -
circular wedding cake-
scone -
cobbler -
dumpling -

18. Puff and yeast cake

Worksheet 3

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HOMEWORK: WRITE STEP BY STEP HOW TO MAKE A TYPICAL PUFF CAKE OR YEAST
CAKE.

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19. Ginger and choux pastry

Worksheet 1

READ THE RECIPE FOR GINGER CAKE AND PUT IT INTO THE RIGHT ORDER.

1. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add
the butter and rub it into the flour with your fingertips until the mixture resembles
fine breadcrumbs.

2. Add the stem ginger to the flour mixture, then pour in the sweet mixture, stirring
as you go with a wooden spoon. Break in the egg and beat until all the mixture is
combined and it resembles a thick pancake batter. Pour this into prepared tin and
bake for 50 minutes-1 hour.

3. Preheat the oven to fan 160C.

4. Leave to cool completely in tin before turning cake out. (To freeze: wrap in
greaseproof paper. Freeze for up to 1 month.)

5. Put the sugar and milk in a saucepan and heat, gently stirring until the sugar has
dissolved. Turn up the heat and bring the mixture to just below boiling point.

LOOK AT THE HIGHLIGHTED WORDS. THINK OF THEIR MEANING. TRY TO READ THEM
OUT OF THE CONTEXT. WHEN YOU LEARN THEIR MEANING COMPLETE THE SENTENCES
BELOW WITH THE RIGHT HIGHLIGHTED WORD.

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1. If you want this chicken to be very tasty, …..........................rub it with the garlic
and all those spices and herbs
2. ….......................... this shortbread in an aluminium foil and cool it in the fridge for
about an hour.
3. You can't make a typical delicious ginger cake without the most important
ingredient which is ….................................
4. …............................. the medicine in a glass of hot water and drink it
5. She put the ….......................... of the ready batter next to the stove. You can start
making pancakes..
6. This sauce is too …................................ you should add some water or cream.

19. Ginger and choux pastry

Worksheet 2

READ THE SHORT TEXT ABOUT THE CHOUX PASTRY AND ANSWER THE TEACHER'S
QUESTIONS.

1. What are the main ingredients to make choux pastry?

2. Have you ever tried to make choux pastry? If YES tell everyone about your
experience
3. List three characteristics of choux pastry.
4. Give examples of the products in which this kind of pastry is used.

CHOUX PASTRY – it’s a kind of a pastry which you can get by pouring flour with the hot
mixture of water and fat. Its main ingredients are flour, water, fat, eggs, salt. You should
bake it 190C -220C

Ready products made of the choux pastry are:

 light,
 dry,
 empty inside,
 in the straw-coloured (straw-yellow)

You need the choux pastry to make:

 eclair,
 cream puff,

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 Polish Carpathian mountain cream cake

20. Cakes and desserts

Worksheet 1

LISTEN TO THE SHORT DESCRIPTION OF WHAT DESSERT IS. THEN TALK ABOUT YOUR
FAVOURITE DESSERT IN A GROUP.

http://www.voki.com/site/create

A dessert is typically the sweet course that concludes a meal in the culture of many
countries, including the western world. The course usually consists of sweet foods, but
may include other items. The word "dessert" originated from the French word desservir
"to clear the table" and the negative of the Latin word servire.
There are a wide variety of desserts in western cultures, including cakes, cookies,
biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also
commonly found in dessert courses because of its natural sweetness. Many different
cultures have their own variations of similar desserts around the world.

Adopted from: https://en.wikipedia.org/wiki/List_of_desserts

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20. Cakes and desserts

Worksheet 2

READ THE TEXT ABOUT DIFFERENT TYPES OF DESSERTS. MAKE 2 QUESTIONS FOR EACH
TYPE OF DESSERT.

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet
baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and
normally had a disk shape. Modern cake, especially layer cakes, normally contain a
combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring
liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Example: Birthday cake

A cookie is a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and
either butter, cooking oil or another oil or fat. It may include other ingredients such as
raisins, oats, chocolate chips or nuts.

In most English-speaking countries except for the US and Canada, crisp cookies are
called biscuits.

Example: Cookies including sandwich cookies filled with jam

Pastry is a dough of flour, water and shortening that may be savoury or sweetened.
Sweetened pastries are often described as bakers' confectionery. The word "Pastries"
suggests many kinds of baked products made from ingredients such as flour, sugar, milk,
butter, shortening, baking powder, and eggs.

Example: Strudel pastry

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Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually
made from dairy products, such as milk and cream, and often combined with fruits or
other ingredients and flavours.

Example: ice cream

A pie is a baked dish which is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or

savoury ingredients.

Example: Apple pie

Pudding is a kind of food that can be either a dessert or a savory dish.

Example: Pudding with fresh fruit and whipped cream

Candy, also called sweets or lollies, is a confection that features sugar as a principal
ingredient. The category, called sugar confectionery, encompasses any sweet confection,
including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which
have been glazed and coated with sugar are said to be candied.

Example: candies

Adopted from: https://en.wikipedia.org/wiki/Cake

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21. Dairy products

Worksheet 1

TASK 1:
WORK IN PAIRS, DISCUSS THE STATEMENTS AND DECIDE IF THE STATEMENTS ABOUT
DAIRY PRODUCTS ARE TRUE /T/ OR FALSE /F/

1. A dairy product isn't food produced from the milk.

2. Dairy products can cause health issues for individuals who have lactose
intolerance or a milk allergy.
3. High consumption of some dairy products such as cheese, ice-cream, milk,
butter, and yogurt can contribute to the the risk of heart disease and can
cause other serious health problems.
4. A dairy product isn't food produced from the milk.

TASK 2:
LISTEN TO THE TEXT AND CHECK IF YOU WERE RIGHT ABOUT THE STATEMENTS FROM
WARM-UP ACTIVITY.

https://www.voki.com/site/myVoki

SCRIPT:
A dairy product is food produced from the milk of mammals. A production plant for the
processing of milk is called a dairy factory. Dairy farming is a class of agricultural, or
enterprise, for long-term production of milk, usually from dairy cows but also from goats,

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sheep and camels. Eating dairy products is very popular. However, there are also people
who avoid these products for different reasons. Some people refuse to consume dairy
because they do not like the way animals are treated. Some people avoid eating dairy
products because of milk allergy or lactose intolerance. High consumption of some dairy
products can contribute to the risk of heart disease.

Adopted from:https://en.wikipedia.org/wiki/List_of_dairy_products

21. Dairy products

Worksheet 2

TASK 1:
MATCH THE PICTURES WITH THE WORDS.

Ayran Condensed milk Cottage cheese Ice- cream

Kefír Soured milk Whipped cream Yogurt

……………………….. ……………………….. ……………………….. ………………………..

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……………………….. ……………………….. ……………………….. ………………………..

22. Dairy products
Worksheet 1

21. Dairy products

………………………..
Worksheet 3

TASK 1:
MATCH THE PICTURES WITH THE WORDS.

Ayran Condensed milk Cottage cheese Ice- cream

Kefír Soured milk Whipped cream Yogurt

1. A cheese curd product with a mild flavor. It is drained, but not pressed, so some whey
remains and the individual curds remain loose.

2. Milk from which water has been removed. It is most often found in the form of
sweetened condensed milk, with sugar added.

3. A fermented milk drink prepared by inoculating cow, goat, or sheep milk with kefir
grains.

4. Produced from the acidification of milk. It is not the same as spoiled milk that has
soured naturally and which may contain toxins. Acidification, which gives the milk a
tart taste, is achieved either through the addition of an acid, such as lemon juice or
vinegar, or through bacterial fermentation.

5. Turkish beverage of yogurt mixed with cold water and sometimes salt that may be
considered a variant of a drink popular throughout Central Asia, the Middle East, and
South-eastern Europe.

6. A fermented milk product (soy milk, nut milks such as almond milk, and coconut milk
can also be used) produced by bacterial fermentation of milk. The bacteria used to
make yogurt are known as "yogurt cultures".

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7. Cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy.
Whipped cream is often sweetened and sometimes flavored with vanilla.

8. A frozen dessert usually made from dairy products, such as milk and cream and often
combined with fruits or other ingredients and flavors.

Adopted from: https://en.wikipedia.org/wiki/

22. Milk
Worksheet 1

TASK 1:
WATCH THE VIDEO ABOUT HOW THE MILK IS MADE AND SAY IF THE STATEMENTS ARE
TRUE OR FALSE.

https://www.youtube.com/watch?v=kIbVwE5zb1Y

1. Historians say that people started to produce milk for the first time in Babylon,
Egypt and India, in 4 000 BC.

2. A key to a good milk output is a good diet.

3. Cows produce milk only during lactation period.

4. A happy cow produces better milk that´s why cows have a special treatment.

5. Separation from other cows causes stress.

6. Cows are milked 5 times a day.

7. Sophisticated machine analysis the milk.

8. If a cow has infection it has no negative impact on the milk.

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23. Vegetable and animal milk.

Worksheet 1

TASK 1:
WRITE THE WORDS UNDER THE PICTURES

Cow's milk Soya milk Almond milk

Goat's milk Rice milk Oat milk

………………………..….. …………………………….. ……………………………..

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………………………..….. …………………………….. ……………………………..

TASK 2:
ANSWER THE QUESTIONS:

1. Have you tasted all types of milk shown in the pictures?

2. Which type of milk is your favourite one?

3. What do you think, do we need to drink milk every day to stay healthy and fit?

4. Have you ever heard the term “intolerant to lactose“? Can you explain what it

means?

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23. Vegetable and animal milk.

Worksheet 2

READ THE TEXT ABOUT DIFFERENT TYPES OF MILK AND ANSWER OR COMPLETE THE
FOLLOWING QUESTIONS:

1. Why do some people avoid dairy products?

2. Which milk reduces the risk of osteoporosis, colon cancer and type 2 diabetes?
3. Goat's milk is high in ............
4. Which milk is lactose-free?
5. Which milk is high in fibre, folic acid, vitamin E and photochemical that could
help prevent heart disease, stroke and some types of cancer?
6. What is rice milk made from?
7. How can you make your own almond milk at home?

Which is best milk for you?

We weigh up the nutritional benefits of six different types of milk. At least 75 per
cent of the world's population is intolerant to lactose, the sugar naturally found in
cow's milk. While vegans, some children and those who are unable to digest dairy
avoid lactose like the plague, are there any other reasons the rest of us should shun
it? And if we do, what are the alternatives? Here, we take a look at the health
benefits of six sources of milk.

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Cow's milk
Available in low-fat and full-fat varieties, cow's milk is higher in calcium than most
types of milk (calcium-enriched milks are comparable) and is rich in protein.
Research shows ingredients in low-fat cow's milk may help to reduce the risk of
osteoporosis, colon cancer and type 2 diabetes. A two-year study published in The
American Journal of Clinical Nutrition revealed those who consumed a high amount of
non-fat or "skimmed" milk products lowered their risk of high blood pressure by 50
per cent, compared to drinking small amounts or none at all.

Goat's milk
It's not the easiest to find but for some goat's milk can be worth the search. Goat's
milk contains different proteins and fats to cow's milk, making it easier for some
people to digest. Goat's milk is high in phosphorus, zinc, essential fatty acids and
contains as much potassium, magnesium, iron and calcium as cow's milk.
It's considered a good choice for health-conscious adults too. A University of Granada
study showed drinking goat's milk regularly may help to reduce cholesterol levels,
and support those with iron deficiency anemia, since it helps to regenerate
hemoglobin.

Soya milk
One of the most common non-dairy sources, soy milk is traditionally made from a
mixture of soybeans and water. Soy milk is lactose-free, rich in calcium and protein
and contains no saturated fat.

Oat milk
If you dislike nutty-tasting milk, oat milk’s mild and oaty flavour might be for you.
Oat milk is high in fibre, folic acid, vitamin E and photochemical that could help
prevent heart disease, stroke and some types of cancer. Researchers from Tufts
University in Boston found that antioxidants in wholegrain oat help to prevent
coronary heart disease and also lower cholesterol levels. Oat milk is free of lactose
and cholesterol, and low in saturated fat. In fact, "All plant-based milks have less
saturated fat than animal milks," explains Griffiths.
Rice milk
Rice milk is traditionally made from unsweetened brown rice. Since it is free from
cholesterol, saturated fat and lactose, rice milk is considered a healthy choice for
those intolerant to dairy.

Almond milk
Made from finely ground raw almonds and water, almond milk does not contain
cholesterol or lactose.
You can make your own almond milk at home.
Soak one cup of almonds in water for six hours
Drain and discard the water.
Blend the almonds with three cups of fresh water and two dates until almost smooth
Strain with a cheesecloth or a nut milk bag then refrigerate for up to four days.

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Adopted from: http://www.bodyandsoul.com.au/nutrition/nutrition-tips/which-milk-is-best-for-you/news-story/

b0ac8a07a58f8092ae44c9a00679a61e

23. Vegetable and animal milk.

Worksheet 3

LISTEN TO SOME MORE INTERESTING FACTS ABOUT DIFFERENT TYPES OF MILK. WRITE
THE TYPE OF MILK FOR EACH PART:

https://www.voki.com/site/myVoki

1.

2.

3.

4.

5.

6.

SCRIPT:

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PART ONE
Full-fat cow's milk is high in saturated fat, so those at risk of heart disease or diabetes
should drink it in small amounts or avoid it completely. Also, producing cow's milk comes
at a cost to the environment: cow's need to drink at least three liters of water to produce
one liter of milk. Therefore, most high-producing dairy cows are drinking at least 150 liters
of fresh water every day.

PART TWO
Some people find goat's milk tastes unpleasant. It isn't suitable for vegans, and still
contains lactose, although this is lower than cow's milk. This milk is becoming more
common in health food stores and supermarkets. Always look for goat's milk that has been
pasteurized, warns Dietitian Denise Griffiths from the Dietitians Association of Australia.
"Unpasteurized milk is a health hazard because of the dangers of bacterial diseases."

PART THREE
Controversy still surrounds the effects soy has on women's hormone health. Body soul
nutritionist Lisa Guy says soy milk is not suitable for infants and young children,
particularly girls, since it could potentially disrupt hormone production if consumed in high
amounts.
"Soy can act like estrogen in the body, attaching to estrogen receptors," she says. The
isoflavones in soy however, could offer relief for menopausal women. "Soy [milk] is
beneficial for menopausal women as it makes the body think it has more circulating
estrogen," she says.

PART FOUR
Oat milk is not gluten free and contains less protein than cow milk. Many non-fortified
versions contain as little as 7mg of calcium per 250ml, but calcium-fortified brands have
just as much as cow's milk with 300 mg per 250ml.

PART FIVE
Rice milk is low in calcium and protein, so look for brands that have been fortified (some
with chickpeas) to boost calcium levels. "Rice milk is also considered a high-GI food, and
lacks the vitamin A that full-fat cow's milk contains," Guy says.

PART SIX

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While this milk is high in antioxidant-rich vitamin E and low in fat, it contains much less
protein than cow's milk. Some supermarket brands contain added sugar too, so read the
label carefully, warns Guy. A healthier alternative is to make your own almond milk at
home.

23. Vegetable and animal milk.

Worksheet 4

WATCH THE SHORT VIDEO ABOUT HOW TO PREPARE A CREAMY PEA SOUP. MAKE THE LIST
OF INGREDIENTS NEEDED.

https://www.youtube.com/watch?v=qTIiWpo_dvU

INGREDIENTS:

1.

2.

3.

4.

5.

6.

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7.

8.

9.

10.

11.

12.

23. Vegetable and animal milk.

Worksheet 5

READ THE WHITE SAUCE RECIPE AND MATCH THE WORDS TO THEIR DEFINITIONS:

Béchamel sauce:

Ingredients:

 2 tablespoons butter or margarine

 2 tablespoons all-purpose flour
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1 cup of milk

Procedure:

 In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly;
remove from heat.
 Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

VERB DEFINITION

Melt To mix a liquid or other substance by moving an object such as a spoon

in a circular pattern

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Stir
To make hot or warm

Heat
To take something away from somewhere
Boil
To turn something solid into something soft or liquid by heating

Remove
To cook in the water until it starts bubbling

24. Recipe with milk- pancakes

Worksheet 1

TASK 1:
COMPLETE THE INSTRUCTIONS ABOUT HOW TO MAKE PANCAKES.

https://www.youtube.com/watch?v=fBOijaG7Hyk

INGREDIENTS:

500 ml

200 g

20 g

Pinch of

INSTRUCTION:

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Start with sipping …………………………………………. into

a……………………………

Add a pinch of …………………………….. . Make a well in the centre, pour in a

bit of the ……………………………….. and ………………………………

.

When all the milk is added, break …………………………………. .

Finally add melted……………………… .

In the frying pan I’ve got a bit of half a teaspoon of oil. ……………………… in some

of the batter. ………………………. it round into a nice circle.

……………………… it off the heat and slide it onto a ……………………….

Sprinkle some……………………………. , squeeze on some ……………….

juice.

Roll into a tube and scoff.

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24. Recipe with milk- pancakes

Worksheet 2

WORK IN PAIRS. WHAT DO YOU NEED TO MAKE PANCAKES? WRITE THE VOCABULARY
UNDER THE PICTURES. THERE IS ONE EXTRA WORD.

butter salt a bowl

yeast eggs a frying pan
a whisk flour milk

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……………………….. ……………………….. ……………………….. ……………………….. ………………………..

……………………….. ……………………….. ………………………………..….. ………………………..

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