Escolar Documentos
Profissional Documentos
Cultura Documentos
ENGLISH
FOR PASTRY COOKS
INTELTRAVEL
Minden jog fenntartva!
sszelltotta:
Kovcs Andrsn
Lektorlta:
Vajda Tibor
INTELTRAVEL
I.
There are many different types of places where you can enjoy delicious pastries and
drink as well.
Pastry shop is a place where you can buy a wide variety of different cakes, desserts,
ice-cream, coffee, tea and non-alcoholic drinks, like fruit juices, milk shakes. Liqueur,
sweet wine, champagnes and sherry are often available, too. Most people go to get the
pastry and take it home, but some people eat it at the pastry shop.
Espressos: the word espresso, originally meant a cup of coffee made by forcing steam
through crushed coffee-beans by machine. As a catering unit it is something like a
coffee house where coffee, tea, cakes and sometimes light meals are served. Alcoholic
and non-alcoholic drinks are available as well.
Coffee Houses/Cafs: they used to be popular in Hungary in the 19 th centuary and
they are back in fashion again. In a traditional sense cafs were generally attended by
middle aged and older people. Nowadays more and more cafs are opening that direct
their services to younger people. A modern caf plays loud music and is decorated in
the latest fashion. They offer a wide selection of coffee, tea, cakes and biscuits, home
made pastry and bakery products fresh from the oven. The price ranges of caf can fall
into any category, expensive, inexpensive, it usually depends on what part of the city
you are in. Services are almost informal and friendly. The types of people you tend to
run into are never in a hurry, they have time to read the newspaper and have some
coffee and cakes. If you go to a caf, dont dress up, dress is always informal and
casual.
Hungarys oldest coffee house is the Ruszwurm built in 1827. It still has its original
cherrywood panelling and fittings. One of the most famous cafs is the Gerbeaud, a
favourite meeting place for generations in the heart of the city.
Vocabulary
a wide variety of sg
a wide selection of sg
as well
available
bakery products
biscuits, cookies
Caf /US/
cake, pastry, cookie
coffee room
coffee house
cukrszda
rlt kvbab
intzmny
tnyom
fagylaltoz
offer
knl, nyjt
panelling
pastry shop /US/
INTELTRAVEL
INTELTRAVEL
Uzsonna stemnyek
2. SANDWICHES
Sandwiches with Ham, Cheese, Salami or Chicken
Sandwiches with Goose-Liver, Caviar or Smoked Salmon
3. LAYER CAKES Tortk
Dobos Layer Cake Dobos torta
Eszterhzy Layer Cake Eszterhzy torta
4. DESSERTS Desszertek
Walnut Delicacy Dis csemege
Marzepan Fruit Marcipn gymlcs
Diplomat Roulade Diplomata rold
Lemon Roulade Citrom rold
5. SPECIALITIES
Cottage Cheese Cake Trs szelet
Apple/Sour Cherry Pie Alms/meggyes pite
Pozsony walnut and poppy seed crescents Pozsonyi dis, mkos kifli
Pozsony walnut and poppy seed rolls
Pozsonyi dis, mkos beigli
6. CREAMS, MOUSESS Krmek, habok
Raspberry Cream Mlnakrm
Strawberry Cream Eperkrm
Chocolate Mousse Csokold mousse
Chocolate Cream Csokoldkrm
Strawberry Mousse Eper mousse
7. ICE-CREAM SPECIALITIES, PARFAITS
Various Ice-creams with whipped cream
Ice-cream Sundae Fagylatkehely
Banana Split Banana Split
Poires Belle Helene Szp Helna
Almond and Hazelnut Parfait Mandula mogyor parf
Iced coffee
Jeges kv
Coupe Jacques Coupe Jacques
Parfait Cake
Prf torta
Peche Melba Pch Melba
Fruit Parfaits Gymlcsparf
INTELTRAVEL
8. BEVERAGES Italok
Coke
Cola
Lemonade
Limond
Tonic
Tonik
Mineral Water svnyvz
Fresh Orange/Peach/Apple/Sour Cherry Juice Friss narancs-, szibarack-, alma-, meggyl
TEA AND COFFEE SPECIALITIES
Tea s kv klnlegessgek
Espresso Coffee Pressz kv
White Coffee
Tejes kv
Cappucino
Cappucino
Turkish Coffee Trk kv
Irish Coffee
r kv
Tea Lipton/ Earl Grey Lipton/Earl Grey tea
Fruit-Tea Gymlcstea
Ice-Tea Jegestea
I/2. Complete the following dialogue with the correct word from the following list.
as well,
have got,
to buy,
how,
cash,
How much,
cake,
Ill have,
choosing,
filled and topped,
one moment,
strawberry
At a Cake Shop
Waitress:
Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:
INTELTRAVEL
Candy Thermometer
Measuring Spoons
Kitchen Timer
A recipe usually tells you how long to bake something for example, for forty
minutes. On the timer you set the amount of time you want. When the time is up, a
bell on the timer rings. That tells you the cake is done.
cake/pie knife
vegetable shredder
pastry cutter
knife sharpener
grinder
INTELTRAVEL
food processor:
It can chop raw and cooked fruits, vegetables, meat, fish, cheese, and nuts. It
can puree and mix batters, slice or shred ingredients like carrots, zucchini, or
cheese, it can knead bread dough as well.
3. For cooking:
Microwave oven is great for reheating food, defrosting cooked food and cooking.
Stirring is very important in microwave cooking. Since microwaves do not heat
all areas of the food in a container evenly, stirring during the course of cooking
and reheating helps ensure an allover cooking.
Rice cooker it steams the rice, then keeps it warm
Vegetable steamer
Pressure cooker
Coffee maker
4. For baking:
loaf pan
5. For mixing:
hand beater
rubber spatula
baking sheet
wire whisk
wooden spatula
pie plate
coiled whip
dough mixer
electric mixer: essential for beating egg-whites or for whipping cream, also
useful for mixing cake batter.
INTELTRAVEL
6. Kitchen utensils
pastry brush
masher
pastry bag
pastry board
corkscrew
wire rack
pot holders
vegetable peeler
ice cream scoop
pastry scraper
rolling pin
bottle opener
electric kettle
paper towels
colander
lid
dish rack
pastry cutter
tin opener
aluminium foil
kitchen towels
bowl
canister
strainer
cake-mould
chesnut presser
dough divider
cake stand
II/1. Here is a list of some compound words used in baking, match two halves.
1. baking
a.) spatula
2. egg
b.) pin
3. wooden
c.) powder
4. citrus
d.) bowl
5. whipped
e.) bag
6. wire
f.) cream
7. mixing
g.) cup
8. measuring
h.) beater
9. decorating
i.) rack
10. rolling
j.) juicer
INTELTRAVEL
Vocabulary
(brick) oven
(cooking)range
aluminium foil
amount of time
apple corer
beat
blender
brush
cake tin
can opener
candy thermometer
chop
coiled whip
colander
coldstore
corkscrew
dish rack
egg whisk
electric juice extractor
electric kettle
electric mixer
electric shredder
ensure
essential
food processor
freezer
funnel
grater
hand beater
ice cream scoop
kitchen scales
kitchen shears
wire rack
stkemence
st
aluminium flia
idtartam
alma magoz
felver/ tojasfehrjt/
turmixgp
ecset
stforma
konzervnyit
cukorsrsgfokmr
vg, aprt
habver
szredny
htkamra
dughz
ednyszrit
krmkever
gymlcscentrifuga
elektomos vzforral
elektomos robotgp
elektromos aprtgp
biztost (eredmnyt)
lnyeges
konyhai robotgp
mlyht
tlcsr
konyhai reszel
kzihabver
fagylaltadagol kanl
konyhai mrleg
konyhai oll
fmrcs
batter
canister
defrost
dough
pie
whip
kitchen timer
konyhai ra
kitchen towel
konyharuha
knead
gyr, dagaszt
knife sharpener
kslez
ladle
merkanl
lemon squeezer citromfacsar
loaf tin
zgerincforma
measure
mr
measuring cup /US/ mrpohr
measuring dish /GB/ mrpohr
measuring jug mredny
mixing bowl
kevertl
paper towel
paprtrlkz
pastry bag /US/ habzsk
pastry scraper habkrtya
pastry tube/GB/ habzsk
peeler
tisztt
pot holder
lbosfog
potato masher krumplinyom
raw
nyers
reach
elr
reheat
felmelegt
rise
(fel)kel, emelkedik
rolling mill (marzipan)hengergp
rolling pin
nyjtfa
set
bellt
shred
aprt, vg
slice
szelet /elni
strainer
szr
swiss roll
pisktatekercs
tea kettle
teskanna
utensil
eszkz
workbench
munkaasztal
INTELTRAVEL
10
III. Ingredients
1. Spices should be stored in containers with well fitting lids in a dark, cool place,
away from the heat of the stove. Red spices hold their colour and keep their
flavour longer if refrigerated. Whole spices retain their aroma and flavour almost
indefinitely.
allspice
szegfbors
vanilla bean
vanliaterms
cinnamon
fahj
vanilla essence
vanilia eszencia
caraway seed
kmnymag
ginger
gymbr
nutmeg
szerecsendi
clove
szegfszeg
sesame seed
szezmmag
poppy seed
mkszem
pepper
bors
black pepper, feketebors
white pepper
fehrbors
2. Herbs:
dill kapor
marjoram majornna
3. Condiments:
salt s
mustard mustr
vinegar ecet
4. Sweeteners:
sugar cukor
honey mz
saccharin szaharin
carrot srgarpa
mushroom gomba
potato burgonya
cabbage kposzta
6.
Fruits:
grapes szl
apple alma
crab-apple vadalma
coconut kkusz
bananas bann
lemon/lime citrom
pineapple anansz
mango mang
papaya papaya
grapefruit grpfrt
orange narancs
strawberry eper
gooseberries egres
blackberries szeder
raspberries mlna
cranberries tzegfony
blueberries fekete fonya quince birsalma
red-, black currant piros- feketeribizli apricot srgabarack
peach szibarack
cherry cseresznye
morello cherries meggy
greenage ringl
pear krte
plum szilva
chestnut gesztenye
peanut fldimogyor
walnut di
hazelnut mogyor
almond mandula
passion fruit golgotavirg gymlcs
honeydew melon srgadinnye
watermelon grgdinnye
dried fruits:
fig fge
raisin mazsola
date datolya
prune aszalt szilva
7. Dairy products:
cream tejszin
single cream: nem zsros tejszn
milk tej
sour cream tejfl
cottage/curd cheese
tr
INTELTRAVEL
11
margarine margarin
goose fat libazsr
maize kukorica
semolina bzadara
crumbs morzsa, przli
roll zsemle
15. Rice: is rich in carbohydrate, and of a high calorie content .It is one of the
most important grains.
16. Egg is an important culinary ingredient for baking. It consists of two parts:
egg white and egg yolk. Powdered eggs are commonly used in bakery.
stpor
1 pint
1 inch
=
=
568,2 ml
2,54 cm
230 ml.
=
=
=
=
=
=
teaspoon
tablespoon
cup
pint
quart
pound
oz.
S.R.
temp.
g.
kg.
=
=
=
=
=
ounce
self-raising
temperature
gram (s)
kilogram
Quantity, portion
mennyisg, adag
a pinch of
kshegynyi, csipet
a quarter of a kilo
negyed kil
bag
zacsk
bar (of chocolate, etc.)
tbla
drop
csepp
cm.
mm.
l.
dl.
ml.
=
=
=
=
=
centimetre
millimetre
litre
decilitre
millilitre
glass of milk
pohr tej
slice of
szelet
spoonful
evkanlnyi
tin, can
konzervdoboz (bdog)
pack, package
csomag
INTELTRAVEL
12
Vocabulary
blend
blanch
boil
boil down
break (egg)
bring to the boil
chill
clot
cream
crumble
cut into cubes
cut into pieces
cut out (pastry)
dip into
dissolve
drizzle over
dust
fluffy
sszekever
blansroz
forral
besrt
felt tojst
felforral
fagyaszt, ht
besrt (krmet)
krmm kever ki
sztmorzsol
kockra vg
darabokra vg
kiszaggat (tsztt)
belemrt vmibe
(fel)olvaszt, felold vmit
rfecskendez (itt)
meghint
knny (fajsly)
mash
paszroz
melt
(meg)olvaszt vmit
pare fruit
gymlcst hmoz
pass through a sieve
paszroz
peel
hmoz
pierce
kiszr
pit
kimagoz
plait
sodor, sszefon
poach
buggyant (tojst)
powder
megszr
preheat
elmelegt
raise (dough)
keleszt
roll
felgngyl
roll out
kinyjt
rub
drzsl
separate from
sztvlaszt vmitl
sift
szitl
soak
beztat
INTELTRAVEL
fold
frosting (US)
glaze
grease
grind
halve
hull (walnuts)
icing (GB)
shred
remove from the heat
whip (up) into a cream
IV/1. a)
b)
c)
d)
13
vatosan sszekever
cukormzzal bevon
mzzal bevon
kizsroz
rl
felez
dit tisztt
cukormzzal bevon
aprt, vg, reszel almt, rpt
tzrl levesz
krmm ver
sprinkle
spread over
stone
thicken
zest
whisk
(meg)hint, szr
beken
kimagoz
1. besrt
2. srsdik
narancsot hmoz
habot ver
baking powder
salt
vanilla essence
lemon
whole raspberries
marmalade
grapes
INTELTRAVEL
14
V.
Healthy nutrition
Eating a variety of food in moderation can help you stay healthy. Nowadays healthy foods
are very popular. You can hear a lot about it on TV and radio.
Fats, Oils,
Sweets
use
sparingly
Milk,
Yogurt
and Cheese
Vegetables
Meat, Fish,
Poultry,
Dry Beans
Eggs, Nuts
Fruit
Bread, Cereal
Rice and Pasta
This graphic shows that healthy nutrition is based on grains, pasta, fruit,
vegetables, protein food and dairy products. If you want long and healthy life, then you
should have balanced meals every day. A balanced meal has many different kinds of
food in it. Different foods give your body different kinds of nutrients. Each kind of
nutrients helps your body in different way. They keep your body working normally.
INTELTRAVEL
15
SUBSTANCES
Proteins
Carbohydrates
Bean
Starch
Sugar
Bread, pasta
Sugar, honey, fruit, white sugar
e.g. Vitamin A
Vitamin B
Vitamin C
Vitamin D
e.g. calcium
iron
Milk, cheese,
Meat, spinach,
Fibre
Fruit, vegetable,
Fat
Fat
Oil
Vitamins
Minerals
In Hungary, we have traditional foods like stews which are unhealthy. We use fat for
cooking, instead of oil. Also, we use a lot of spices and we eat more than enough pork, instead
of fish and poultry. Unfortunately, the vegetables are cooked too long, so they lose their
vitamins.
Hungarian people should change their eating habits.
INTELTRAVEL
16
Besides eating healthy food, we have to drink also healthy drinks, like pure fruit juices
and mineral water
Vocabulary
balanced
carbonhydrate
digestion
fibre
in moderation
iron
kiegyenslyozott
sznhidrt
emszts
rostanyag
mrtkkel, mrtkletesen
vas
minerals
nutrition
protein
serving
lean
trim off
svnyi anyagok
tpllkozs
fehrje
adag /tel/
sovny/hs/
levg
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17
Easter Loaf
450 g/1 lb flour
20 g/ 3 oz. yeast
milk
pinch of salt
1 egg
1 egg yolk
4-5 sugar lumps
50 g/ 2 oz. melted butter
1.
2.
3.
4.
5.
6.
7.
8.
9.
VI/1. Find a Hungarian equivalent for the following breads and other bakery
products in Hungary.
1.
bread topped with sesame seeds.
2.
dark brown rye bread with a slightly sour taste
3.
butter crescent
4.
salty scone made from cheese/ pigs cracklings
5.
cottage- cheese pastry
6.
poppyseed crescent/square
7.
wallnut roll
8.
jam filled sweet pastry
9.
cinnamon roll
.
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18
2. Shortcrust pastry: is crisp dry crumbly cake made with flour, butter and sugar,
usually filled with fruit. It is the easiest, quickest, cheapest and most adaptable type
of pastry. It can be used for pies, tartlets, linzertortes, shortcakes.
Sweet shotrcrust pastry /English/
Makes 225 g/oz/
225 g/8 oz/ plain flour
2 tablespoons icing sugar
1 teaspoon salt
150 g/5 oz/ butter, cut into small
pieces
1 egg yolk
1 teaspoon lemon juice
1 tablespoon iced water
Grape tart
Serve 4-5
225 g/ 8 oz/ sweet shortcrust pastry /
see above/
1 egg white, lightly beaten
350 g /12oz/ large green grapes,
seeded
50 g /2oz/ castor sugar
3 tablespoons greengage, quince or
crab- apple jelly
Hungarian Shortcake
500 g /1 lb/ flour, 250 g/9 oz sugar
3 egg yolks, 1 egg white, jam
100 g / 4 oz/ lard, the grated peel of a
lemon
2 tbsp. sour cream, pinch of baking
soda
4 tbsp. ground walnuts or hazelnuts
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19
VI/2. Read the following recipe. The lines are jumbled; your task is to unjumble them.
Baked Cheesecake Rkczi
____ Slice into squares when cold.
____ Roll out and place in a greased baking tin.
____ Add the egg and the grated lemon peel. Mix until the mixture becomes pliable.
____ Cream the butter and sugar, then fold in the flour.
____ Prick with a fork and bake until half cooked.
____ Prepare the filling: Put the cottage cheese in a bowl, then add the semolina, the 3
egg yolks and the sugar.
____ Spread on top of the cottage cheese mixture and bake in the oven until golden
brown.
____ Spread on to the partly cooked pastry.
____ For the topping separate 2 eggs. Beat the egg whites stiffly in a bowl then add the
egg yolks, the sugar, flour and melted butter.
3. Foam Cakes
Foam cakes are made with a large number of eggs or egg whites. The light fluffy texture
of foam cakes comes from the air beaten into the eggs and from steam that forms during
baking.
The 3 types of foam cakes are
a.) Angel Food Cakes use only egg whites
b.) Chiffon Cakes contain oil and use only egg yolks and whites
c.) Sponge Cakes use egg yolks and whites
b.) Chiffon Cakes are made with quick acting leavening baking powder, baking sodaand are mixed, shaped and baked. They can be prepared in a short time. Most of them
like muffins, biscuits, doughnuts etc. are a welcome addition to breakfast, lunch and
dinner.
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20
Muffins
2 cups all- purpose flour
2 tablespoons sugar
1 tablespoon doubleacting baking
powder
1 teaspoon salt
1 egg
1 cup milk
1 cup salad oil
Blueberry muffins
Prepare muffins/ above/ but use 1 cup sugar and add 3 cup fresh or frozen
unsweetened blueberries with egg mixture.
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21
Sponge Cake
6 eggs, 4 tbsp. flour, 6 tbsp. sugar
Dobos Cake
Russian Cream Cake
Sacher Cake
Punch Cake
Black Forest Cake
Cheese Cake
INTELTRAVEL
22
VI/3. Fill in the gaps with the correct word from the following list.
whisk,
spread,
whip,
stiff,
whole,
bake,
separate,
shrink,
grate,
cocoa powder,
sprinkle,
fold in
(1.) ______________ the eggs and put the egg whites into a clean bowl. Put the egg
yolks into another bowl and (2.) ___________ them with the caster sugar until they
begin to thicken. (Dont mix it too much, be careful.) Now mix in the sieved (3.)
________________.
Beat the egg whites until they are (4.) _________. Put a heaped tablespoon of the egg
whites into the chocolate mixture and stir. (5.) ______________ the rest of the egg
whites into the chocolate mixture. Divide the mixture in half and fill each of the two
baking tins. (6.) __________ them for 15-20 minutes. When you remove from the oven
they will (7.) ____________, this is normal. Let the cakes cool, but take them out while
they are warm and take the paper off the buttom.
(8.) ____________ the cream with the caster sugar until the mixture is spreadable.
Next empty the tin of cherries into a sieve set over a bowl and combine 2 tablespoons of
the juice with the kirsch or rum. (9.) ______________ this over the cake layers, using a
palatte knife, spread about 1/3 of the whipped cream over the cake.
Slice the cherries and take out the pits. Leave about 12 cherries (10.) ________ for
decoration. Now, arrange the cherries all over the cake. Then put the other cake on the
top of the one with the cherries and (11.) ____________ the rest of the cream over the
entire cake. Now, arrange the whole cherries on the cake and (12.) ______________
the chocolate and sprinkle it all over the cake.
4. Phyllo paste
Puff pastry: light flaky pastry, it requires repeated rolling, folding and turning. The
pastry may be folded either three or four times. It is suitable for tarts, strudels,
turnovers, etc.
Pastries made from puff pastry:
Fried Jam Turnovers Vnkoscscske
(with or without filling)
Almond puffs Manduls levl
Ladys Caprice with puff pastry Niszeszly
Cream Cakes Krmes pite
Salty Scones made from Cheese Sajtos pogcsa
Cheese Straws Sajtos rudacskk
INTELTRAVEL
23
Vocabulary
adaptable
(itt) alkalmas (clnak) megfelel foam
hab
angel food
fehr piskta
gluten
sikr
chiffon
kevert tsztk
leavening
keleszts, kovszols
choux pastry
forrzott tszta
linzertortes
linzerkarikk
cream puff
kpvisel fnk
malleable
alakthat
crisp
ropogs
milk loaf
kalcs
crumbly
omls
muffin
kerek teastemny
crust
kenyrhj
paste
tszta, massza
danish pastry
uzsonna stemny
phyllo paste
vajastszta
doughnut
fnk
puff pastry
vajas, leveles tszta
enrich
tartalmasabb, dsabb tesz short crust pastry omlstszta
even
egyenletes
sponge
piskta
fancy biscuit
aprstemny, teastemny strudel
rtes
flaky pastry
leveles tszta (rteges)
tart
gymlcslepny, torta
flavour
z, zesteni
texture
szerkezet, jelleg
foam cakes
felvertek
turnover
gymlcszes pite
swissroll, jelly roll (us) pisktatekercs
shortcake
omlstorta /gymlccsel/
tartlet
gymlcslepny, tortcska
petit fours
kvstemnyek (reggelihez, uzsonnhoz)
INTELTRAVEL
24
Cold desserts
Fruit Creams and Fools: the basic method for making a cream or fool is simple to
combine pured or crushed, and generally sweetened, fruit with cream or egg custard.
More modern day alternatives to these last ingredients are yoghurt-either plain or
flavoured to complement the fruit of the pure- or, evaporated milk or cream cheese.
Custard: sweetened mixture of eggs and milk baked or steamed
Strawberry cream
500 g/1 lb. strawberries
180 g/6 oz castor sugar
10 g/1 oz. gelatine
100ml/4fl. oz. milk
1 1/1pt. cream
juice of 1 lemon
Blackberry Fool: pured fresh blackberries are mixed with smooth pastry
cream, and whipped cream. It is decorated with a blackberry and a mint sprig
and served chilled in stemmed glasses.
Variation: Red Currant Fool
Rhubarb Fool
Raspberry Fool
Pastry cream is made with milk,
egg yolks, sugar and flour for
thickening.
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25
Raspberry Fool
Mousses: the preparation of mousses takes a little more, and the ingredients -a
luscious combination of eggs, cream, chocolate, liqueurs or fruit- cost rather
more. It tastes very delicious and is recommended for special occasions.
Apricot mousse
Variation: Strawberry Mousse with Fresh Plum Sauce
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26
Charlottes: both have an egg yolk and sugar mousse-type base and thereafter
may be flavoured with a variety of fruit, liqueurs, vanilla, coffee or chocolate or
perhaps chopped glac fruits. Charlottes: are generally made in a round mould,
the sides of which are lined with sponge fingers. They can be decorated with
rosettes of whipped cream e.g.
Apple Charlottes
Pavlova with tropical fruit: meringue puff is filled with Chantilly cream and
fruits/ pineapple, mangoes, kiwi fruit/. Flower rosettes- made from the set aside
Chantilly cream- are piped on top of the fruits.
berries
Merinque: a mixture of stiffly
beaten egg whites and sugar.
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27
Fruit Salads
Winter Fruit Salad
2 bananas
2 oranges
2 tangerines
1 apple
1 lemon
5 ozs castor sugar
21 tbs. Grand Marnier
Cordon Rouge
Fruit Dessert Sauces: a clever choice of fruit dessert sauce like Melba sauce,
Jam Sauce, Strawberry Marsala Sauce can turn an ordinary pudding or icecream into something really special.
Melba Sauce
1 cup red currant jelly
1 1 10 ounce packages frozen raspberries
2 tsp. cornstarch
1 tsp. cold water
red food colouring
1. Melt jelly over low heat, add frozen berries and heat.
2. Mix cornstarch with water, stir into berries. Cook mixture until slightly thickened.
Stir in a few drops of red food colouring. Cover and refrigerate until serving time.
It can be served with ice-cream or with fresh fruit, like melon.
Jam sauce is a classic with steamed pudding, but its delicious with ice-cream, too.
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28
Hot desserts
Pies, tarts and pastries
Pies: baked with a pastry crust
Peach Pie
Cherry Pie
Many open tarts are decorated with strips of pastry in attractive patterns
Pastries:
Turnovers: a type of small pie made by folding a piece of pastry round a fruit, jam,
etc.
Phyllo Apricot Turnovers: Triangles of phyllo enclose little bits of apricots spiced
with cinnamon, nutmeg and cloves
Fresh Fruit Tartlets: Colourful fresh fruits are displayed in individual pastry shellls
lined with vanilla pastry cream and brushed with jam glaze. Contrasting colours, such as
red raspberries, golden peaches, and green kiwi fruit look especially attractive.
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29
Strudel:
Strudel is one of the most famous traditional Hungarian pastries. Strudel can be made
only from flour which has a high amounts of gluten and starch. A lot of skill is
required in the rolling and streching out of the pastry into paper thinness. Well
prepared strudels have several layers.
a., Apple Strudel,
Cottage Cheese Strudel
Poppy Seed Strudel,
Sour Cherry Strudel
b., Special Strudel:
Almond Strudel Sopron
Style
Tortes
Hazelnut Torte with Strawberries: A three-layer of hazelnut pastry has strawberry and
fluffy Chantilly cream filling. The top of the cake has crisp hazelnut pastry wedges.
csokoldhab
ntet
(tej)sod
knnyen emszthet
gazdasgos
srtett tej
tejsznhabos gymlcsfelfjt
mint sprig
mentag
mousse
krmes hab
plain
egyszer, sima
raspberry fool
mlnakrm
sponge fingers
babapiskta
stemmed glass
talpas pohr
stunning
pomps
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glac fruits
luscious
mingle well with sg
pipe on
30
cukrozott gymlcs
triangle
hromszg
zes, zamatos
tilt
(meg)billent, megdnt
jl elvegyl vmivel
nyomzskkal zsnorszeren dszit
7/A
Vienna Strudel
Ingredients:
600 g Filo Pastry with butter
2 eggs to brush
Filling:
1 kg tinned sour cherries/without
juice/
250 g sugar
40 g ground cinnamon
Yellow cream: 600 ml milk
5 egg yolks
170 g sugar
50 g custard powder
50 g coarse grained flour
1 vanilla pod
7/B
Ingredients:
400 g Filo Pastry with Butter
2 eggs to brush
Filling: 800 g tinned sour
cherries/ without juice/
200 g sugar
30 ground cinnamon
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31
Chocolate
One 6-ounce package
Semi sweet-chocolate pieces
(1cup)
Chantilly cream is whipped cream flavoured with sugar and vanilla, brandy,
rum, or a liqueur such as Grand Marnier. Chantilly cream is used for
sandwiching layered cake or decorating desserts.
Fruit like strawberries, raspberries, peaches, pineapple are often used with
whipped cream for fillings and toppings and frosting. Fresh and good quality
fruit is for the final decoration of the desserts.
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32
Mocha Cream
3 egg yolks
150 g/5oz. castor sugar
4tbsp. black coffee
200g/7 oz. butter
6 egg yolks
6 whole eggs
250g/9 oz. sugar
1 l/1pt. milk, 1 pod vanilla
1 tbsp. flour
1 liqueur glass orange liqueur
250-300g/9-11 oz. raspberry
or strawberry jam or jelly
cochineal, whipped cream
1 cup cocoa
/3 cup hot coffee
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33
Sugar icing
Sift 2 1 cups / 250 g / confectioners sugar into a small saucepan. Add 1-2
tablespoons of water and heat it, stirring all the time, on a low heat until the sugar
dissolves completely and a thick syrup forms. Drizzle over the cake immediately.
Variations: chocolate icing, white icing, brown or yellow icing etc.
halmazllapot
purpose
vgs
omit
pisktatszta
substitute for sg
kokcsinella /bbortet festanyaga/
cl
elhagy, kihagy
helyettest vmit
Filling
1. Black Forest
cherry fruit
2. Mocha
_____________
3. Bluberry
_____________
Frosting/glaze
Decoration
________________ ________________
coffee glaze
________________
_________________
blueberries
________________ ________________
VIII/2. Fill in the gaps with the correct word from the following list.
creme caramel,
coffee,
filling,
for instance,
sweet,
Ordering dessert
Waiter:
Guest:
Waiter:
Guest:
Waiter:
Guest:
Waiter:
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34
IX.
Classification of ice-creams
Fruit ice-cream, cream ice-creams, and rich ice-creams are the 3 basic types of icecreams. Each one is made a different way.
Fruit ice-cream: the fruit you use must be pured or it must be sieved. Pureing the fruit adds
more texture to the final ice-cream. Icing sugar should be added to sweeten the pured fruit.
Make a custard base, combine it with the fruit, then put the mixture into an ice tray. Put it into
the freezer until it is frozen, but still mushy. At this point you should beat the ice crystals, then
re-freeze it. This process should be repeated, then frozen until firm.
When making cream ice-creams, a sugar syrup is combined with the pured fruit
before freezing and also before cream is added. The amounts of sugar and water will
change depending on the amount of fruit that you use. You should combine the fruit and
the syrup and freeze until mushy. Beat the frozen mixture to break up the ice crystals.
Cream which is whipped, should be added now, then beat the mixture, and freeze until
firm.
3 sugar lumps
1 medium orange
75 g (3oz) caster sugar
15 ml (1 tablespoon) water
60 ml (4 tablespoons) Grand
Marnier
275 ml (1/2 pint) cream,, softly
whipped
Decoration
Segments from 1 orange
Candied orange or candied peel slices
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Vanilla ice-cream is the most famous rich ice-cream. This ice cream is made
from a custard base. Instead of vanilla you can use chocolate or coffee, as well as
many others.
Add flavourings such as chopped fruit or liqueurs at the same time as the cream,
when the mixture is partially frozen.
Ice-cream sundae: a portion of ice-cream served with sauce, fruit, nuts,
whipped cream etc.
Poires Belle Hlene Poached pears and vanilla ice- cream are coated with rich
chocolate sauce, decorated with mint leaves.
Variation Poached Pear Fans with Chocolate Sauce/poached pears in a
pool of cream and chocolate sauce/
This dessert dates from the nineteenth century, when it was created for
the star of Offenbachs opera, La Belle Hlene.
Sorbets
A true sorbet is based on lemon or orange flavoured syrup with extra fruit juice
or puree added. Gelatine is added to stiffen the consistency, and whisked egg
white is folded in half way through the freezing to give a light, fluffy
consistency. A sherbet usually refers to a sorbet to which whipped cream is
added.
Parfait
Its a dessert of ice-cream, fruits and fruit syrups- arranged in layers in a tall
glass and topped with whipped cream.
Fruit cocktail parfaits: vanilla ice-cream
chilled canned fruit cocktail
mixed with seedless grapes and grated orange peel
Chocolate parfait: vanilla ice-cream, whipped cream and chocolate sauce
IX/1. Fill in the gaps with the correct word from the following list.
ingredients,
including,
offer,
fresh,
ice-creams,
blending,
Burnt Caramel.
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36
Vocabulary
date from
mushy
partially
procedure
refer to
sorbet/sherbet
segment of an orange
process
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37
X.
Christmas, the family celebration, is a time for hearty eating. It is the season of baking.
At home most families bake according to family recipes. The Christmas meal table
would be incomplete without beigles with a poppy seed and nut filling or fruit loaf
made with raisins or nuts. They can be made in advance of the big day. Some families
in Hungary serve mkos guba, -a dessert of bread rolls soaked in sweetened milk
with poppy seeds- on December 24.
Beigle/Walnut and poppy seed roll/.
Ingredients for nut filling: milk, nuts, raisins, cinnamon, honey, lemon zest,
vanilla sugar.
Add milk, sugar, and vanilla sugar and bring to a boil.
Add the lemon zest, raisins and cinnamon.
Add the honey and stir in the walnuts. Stir until a mixture is formed.
For the dough: flour, eggs, butter, lard, sugar, salt, yeast, confectionerssugar,
milk, lemon zest.
Dissolve the sugar in the lukewarm water, crumble the yeast onto the milk, and
leave to react.
Make a hollow in the middle of the flour.
Add the remaining dough ingredients and mix everything together.
Quickly knead the dough throughly.
Roll out the dough into a sausage shape, cover with a dish towel and leave to rise
in a warm place.
After thirty minutes cut the dough roll into 4 equal pieces.
Roll out each piece of dough into a thin rectangle about 1 inch/5 mm thick.
Spread the dough with the nut or poppy seed filling and roll up.
Grease a baking sheet and carefully transfer the rolls onto the sheet and brush
with egg yolk.
Bake in a preheated oven until golden brown.
Easter desserts
Easter loaf / see on page 17./
This is a light yeast bread with golden crust, made in the form of a circular braid. In
the Hungarian countryside, people have been baking such a loaf for special occasions
for six hundred years. More elegant than standard bread, it is an essential feature at
Easter, Christmas, and country weddings. It is made in basically the same way
everywhere, with a slight regional variation in the dough, and variation in appearance
according to the occasion.
Pozsony walnut and poppy seed crescents, Gerbeaud slices, Sweet tea biscuits are
traditional Easter desserts in Hungary as well.
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X./1. Fill in the gaps with the correct word from the following list.
dessert trolley,
fresh,
sweet,
on the top,
tell,
what,
underneath,
Ill have
Deciding on dessert
Waiter: Would you like a (1.) _______________?
Woman: (2.) _____________ have you got?
Waiter: One moment, sir. Ill bring you the (3.) _________________. Here we are.
Man:
Can you (4.) _________ us what they are?
Waiter: (5.) _____ ______ _______, theres apple pie, chocolate gteau, or fresh
fruit salad, and (6.) ________________ there are profitroles, blackcurrant
cheese cake and of course (7.) ____________ fruit basket.
Woman: I think.(8.) _______ ___________the chocolate gteau.
Waiter: Would you like cream, madame?
Woman: No, thank you.
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Pastry cooks prepare sweets and pastries. They work with different ingredients. They
must have skilful hands. They need an artistic vein preparing desserts, particularly for
special occasions, like Christmas, weddings, and birthdays. They must have a good
sense of taste. To be a good pastry cook you need a little creativity as well. They must
be physically strong. They can stand high temperature and must stand for long hours.
Cleanliness is very important. They must know the production techniques, the
ingredients, and about healthy food. They should have a lot of knowledge on diet.
Heavy cream cakes should be replaced by fruity, lighter ones. More wholemeal flour,
brown sugar, honey should be used, less colouring, preservatives, and additives. Good
pastry cooks must love their profession.
Most pastry cooks are multi-skilled and produce a wide range of baking products such
as, cakes, pies, buns, biscuits and confectionery. Some specialise in fields, such as
chocolate making, cake decorating or recipe development. Some pastry cooks
successsfully run their own business.
XI/1. You get an order for a birthday party. How would you arrange the choice of the
confectionery?
XI/2. You are an experienced pastry cook. Tell your younger colleague what he should do.
Problem:
Action:
1. Dough is too soft:
___________________________________________
2. Cake sticks to the pan:
___________________________________________
3. Batter sticks to cutter:
___________________________________________
4. Dough doesnt rise:
___________________________________________
5. Dough rises too quickly: ___________________________________________
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40
Dobos Cake
This famous cake consists of six, individually baked jelly roll bases, filled with
chocolate butter cream, coated with a caramel glaze on top, and the sides decorated
with crumbled sweet cookie crumbs.
The ingredients for the batter: eggs, confectioners sugar, vanilla sugar, lemons
1.
2.
Beat together the egg yolks and sugar. Then fold in the stiffly beaten egg whites and
flour.
Divide the batter into 6 equal portions and make thin, evenly sized sponge bases.
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3.
4.
5.
6.
41
The ingredients for the buttercream and glaze: sugar, lemon, rum, butter, cocoa
powder.
Beat the butter and cocoa powder together, then add the sugar syrup and flavourings.
Spread about one-fifth of the buttercream over a sponge base.
Cover with another layer of sponge. Continue until 5 layers are sandwiched
together.
7. Spread the buttercream around the sides of the cake.
8. Decorate the sides of the cake with cookie crumbs, slivered almonds, ground
hazelnuts, or ground almonds.
9. Melt the sugar in a saucepan with the lemon juice and boil until the sugar
caramelizes, stirring all the time.
10. Quickly spread the caramel glaze over the sixth sponge layer.
11. Refrigerate the cake until just before serving.
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XII/2. Fill in the gaps with the correct word from the following list.
bill,
coffee,
vanilla cake,
Waiter:
Guest2:
Waiter:
Guest:
Waiter:
Guest:
Waiter:
Waiter:
Guest:
Guest:
Waiter:
Guest:
Waiter:
change,
weve got,
good,
favourite,
will be
in a minute,
order,
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23 September, 1978
Dear Sir,
I am writing to apply for the position of Pastry Chef in your hotel, which you
advertised in the Catering Journal of 21 September.
As you will see from my enclosed curriculum vitae, I have had over 6 years
experience as a pastry chef in a three- star Portland hotel. I am now the head pastry
chef there.
I would like to develop my professional and social skills in a superior establishment
overseas and I am therefore interested in the position you are offering.
I look forward to hearing from you.
Yours faithfully,
Roy Benoit
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44
When you apply for a job you need to send a curriculum vitae (C. V.)
CURRICULUM VITAE
Name:
Roy Benoit
Address:
4o Alexandra Street
Portland 97128
503-742-58O6 / work/
503-988-2673/ home/
9. 9. 1984
Beamont Secondary School, Portland School
/with Grade A in English and mathematics/
City and Guilds Diplomas in baking skills and pastry making
National Catering Board courses in cake decorating, and
recipe development
Pastry chef at Smithson Hotel,
Portland - now
Pastry Cookss assistant in restaurants in Astoria and other
coastal towns in 1985 and 1986 / holiday work /
Travelling, reading, learning languages, swimming
The Personnel Manager
Smithson Hotel
Telephone:
Date of birth:
Education:
Experience:
Interests:
References:
Belsize Avenue
Portland
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45
Key
I/1.
2.
3.
4.
5.
6.
7.
I/2.
At a Cake Shop
1. how
2. to buy
6. filled and topped
10. How much
II/1. 1. c
2. h
8. Manduls csokoldtorta
9. Gymlcsrizs
10. Gesztenys tekercs
11. Mogyortorta
12. Almspite
13. Gesztenyepr
14. Kakas piskta
3. cake
7. as well
11. in cash
3. a
4. j
4. strawberry
8. Ill have
12. choosing
5. f
6. i
5. have got
9. one moment
7. d
8. g
9. e
10. b
IV/1. a) Work one or two tbsp. soft butter, margarine or milk into dough with your hands.
b) Measure all ingredients carefully and accurately. Keep shortening at room
temperature, however shortening shouldnt be melted.
c). Chill dough until firm enough to handle, then work with it in small portions,
leaving the rest of the dough in refrigerator until needed. If the dough is still soft after
chilling, work in more flour.
d) Measure each ingredient accurantely and follow mixing directions exactly. Use soft
butter, shortening or margarine, dont use melted shortening.
IV/2.
a pinch of
a slice of
a bunch of
a jar of
a drop of
a few
1 tablespoon of
IV/ 3.
Cut
Whip
Knead
Brush
Cover
Mix
Sieve
Dissolve
Fold
Sprinkle
V/1.
1. Proteins
baking powder
salt
vanilla essence
lemon
whole raspberries
marmalade
grapes
with white icing
all the ingredients
the flour into a bowl
the yeast in a little milk
in the stiffly beaten egg whites
with grated walnuts or almonds
the pie into squares
the egg whites
the butter, flour, sugar and almonds
3. Carbohydrates
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46
4.
5.
6.
7.
8.
9.
dis csiga
zes bukta
fahjas tekercs
VI/2. 9, 3, 2, 1, 4, 5, 8, 6, 7
VI/3. Black Forest Gateau
1. separate
6. bake
11. spread
2. whisk
7. shrink
12. grate
3. cocoa powder
8. whip
4. stiff
9. sprinkle
5. fold in
10. whole
VIII/1. Cake
Filling
1. Black Forest
2. Mocha
coffee cream
3. Bluberry
blueberry
4. Amaretto Cheese
cream cheese
Frosting/glaze
Decoration
whipped cream
chocolate curls
whipped cream
___________
IX/1.
2. filling,
1. ice-creams
6. including
3. for instance
2. ingredients
3. fresh
7. Burnt Caramel
4. creme caramel,
5. coffee
4. blending
5. offer
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47
2. What
7. Fresh
3. dessert trolley
8. Ill have
4. tell
5. on the top
XI/1. For children birthday party: you can bake a cake/ Walt Disney figures, car, train,
Barbie, etc./ with colourful decoration, with figures, fireworks candles depending on what the
child likes.
Drinks: orange juice, fruit juice like peach juice, lemonade.
Meanwhile for picking sweets: small salty or sweet biscuits, small fancy cakes, petit fours.
In summer: parfait, parfait torte, ice-cream, ice-cream sundaes.
For adults: fabulous layer cake frosted with marzipan, decorated according to the taste of the
celebrity, Punch Torte, Three Layered Pastry Filled with cream or pudding, Black Forest
Cake with whipped cream frosting, Pastry-shells filled with either pudding or whipped cream
or some other kinds of filling.
Drinks: champagne, punch
2. coffee
7. in a minute
3. Weve got
8. bill
4. good
9. will be
5. favourite
10. change
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48
CONTENTS
I.
II.
Kitchen equipment
III. Ingredients
10
IV.
V.
Healthy nutrition
14
VI.
Classification of pastries
17
24
31
IX.
Classification of ice-creams
34
X.
37
XI.
39
40
42