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Istituto Alberghiero di Villa San Giovanni Progetto : E- CLIL

Laboratori di Apprendimento secondo ciclo


Modulo di apprendimento Enogastronomia

Prof.ssa Annunziata Romeo- Prof.re Giovanni Pitasi


Lezione 1
Titolo: Introduction to Cooking matters and kitchen utensils
Luogo: in classe
Docenti: L1+L2
Tempi:
Contenuti:
1) READING + ESERCIZI DI WARM- UP + Glossario
Exercise 1
Read the text about the kitchen brigade carefully and underline the
most important words that describe the roles of the chefs working in
a brigade.
1) What are the main parties in a kitchen?
2) Whatis a commis?
3) Whatis a trainee?
4) List the main roles in a kitchen brigade.

The Kitchen Brigade System


The brigade system was instituted by Escoffier to streamline and
simplify work in hotel kitchens. Itserved to eliminate the chaos and
duplication of effort that could result when workers did not have
clear-cut responsibilities. Under this system, each position has a
station and defined responsibilities, outlined below. In smaller
operations, the classic system is generally abbreviated and
responsibilities are organized so as to make the best use of
workspace and talents. A shortage of skilled personnel has also
made modifications in the brigade system necessary. The
introduction of new equipment has helped to alleviate some of the
problems associated with smaller kitchen staffs.

The chef is responsible for all kitchen operations, including


ordering, supervision of all stations, and development of menu
items. He or she also may be known as the chef de cuisine or
executive chef. The sous chef is second in command, answers to the
chef, may be responsible for scheduling, fills in for the chef, and
assists the station chefs (or line cooks) as necessary. Small
operations may not have a sous chef. The range of positions in a
classicbrigadealso include the following:

The saut chef (saucier) is responsible for all sauted items and
their sauces. This position is often considered the most demanding,
responsible, and glamorous on the line.

The fish chef (poissonier) is responsible for fish items, often


including fish butchering, and their sauces. This position is
sometimes combined with the saucier position.

The roast chef (rtisseur) is responsible for all roasted foods and
related jus or other sauces.

The grill chef (grillardin) is responsible for all grilled foods. This
position may be combined with that of rtisseur.

The fry chef (friturier) is responsible for all fried foods. This
position may be combined with the rtisseur position.

The vegetable chef (entremetier) is responsible for hot


appetizers and frequently has responsibility for soups, vegetables,
and pastas and other starches. (In a full, traditional brigade system,
soups are prepared by the soup station or potager, vegetables
by the legumier.) This station may also be responsible for egg
dishes.
Glossary

Exercise 2: Match each word of column A with the correspondingone


of column B

A B

Fish cook Vegetables and potatoes

Larder cook Fish and shell fish

Pastry cook Fish,meat,game,


vegetables(roasted,grilled,deep
fried)

Roast cook All main meat dishes (boiled


,braised,fried) hot sauce

Sauce cook All hot and cold sweets

Soup cook Preparation or cutting of


meat,game or fish for cooking,
control of allfoods

Vegetable cook Soups,stocks and eggs.

1)........2)3).4)5).6)7).

Ex. 3 Decide if the following sentences are True/ False

1) The chef de parties is the head of the kitchen True


False
2) A Fish cook prepares game and meat True
False
3) The sous chef is responsablefor the kitchen True
False
4) The brigade system was invented by Escoffier True
False
5) The fry chef and the roast chef may have the same
responsibilities
True False
6) The head chef is responsible for the management of the
brigade
True False

Lesson 2 Preparing and cooking a popular dish :Pasta alla Norma


Luogo: Laboratorio di cucina
Docenti: L1 e L2 (Enogastronomia e Inglese) Tempi: 3 ore
Contenuti:
Presentazione della ricetta Pasta alla Norma
Lista degli ingredienti
Procedimento ed esecuzione della ricetta
THE RECIPE

PASTA ALLA NORMA

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Glossary
dried
crumbled sliced
chopped
ground-
salted
grated tear up
simmer spooned
drain sprinkle
toss taste
heat peeled
CONTENT:
Presentation of the recipe
Ingredients
Method
THE RECIPE
PASTA ALLA NORMA

Serves 6 people
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes

INGREDIENTS
-2 medium aubergines
- Salt
- 1\4 cup of extra-virgin olive oil
- 2 cloves garlic, crushed
- 28-ounce crushed tomatoes
- 2 tablespoons basil
- Freshly ground pepper
- 1 pound spaghetti
- Olive oil for frying
- 1\2 cup freshly grated ricotta salata
METHOD
1 Wash the aubergines well, cut them crosswise into very thin
slices. Place them in a single layer on baking sheets. Sprinkle
with salt ns set aside for 30 minutes.
2 In a large skillet over medium heat, warm the extra-virgin olive
oil. Add the garlic and saut until lightly golden. Add the
tomatoes and basil, season with salt and pepper. Cook for 15
minutes, stirring often. Remove from heat and keep warm.
3 Meanwhile, dry the auberigine slices well. In a large pot, warm
2 inches of olive oil over medium heat. Add the auberigine
slices and fry until they are golden-brown, about 4 to 5
minutes. Drain the aubergine slices on paper towels, sprinkle
lightly with salt and keep war.
4 Bring a large pot of water to the boil. Add salt and the pasta,
cook until al dente.
5 Drain the pasta with a colander, toss with the sauce and the
aubergine slices.. Transfer to a servingbowl.
6 Sprinkle with ricotta salata and whole basil leaves. Serve hot.

Ex. 1 List the ingredients and the verbs referring to cooking in the
two coloums .
Ingredients Verbs
Ex. 2 Use the following verbs to form sentences:
to cut To add To fry
To grate To slice To drain
To sprinkle To taste To stir

Ex. 3 Match the beginning of each sentence (1-6) with the


correct ending (a-f)

1)Fry the eggplants a)into a pan of boiling salted


water
2) Cut the eggplants b) add a little oil, the basil and
the garlic
3)Put your spaghetti c) then divide between your
plates
4)Turn the heat down to medium d)and cut them into quarters
lengthwise
5) Taste and adjust the e) into finger- sized pieces
seasoning
6) Get nice firm eggplants f) in two batches adding a little
extra oil

Homework task: (research- write-speak)


Choose an English recipe of your choice and write a list of the
ingredients and the cooking procedure. In the kitchen lab cook your
recipe and explain it step by step to your classmates.
(This could be an example) Bread and butter pudding
Luogo: In the kitchen Laboratory

Ingredients

30 g butter

8 thick slices of day old bread


2 tbsp sultanas

3 tbsp caster sugar

1 tsp mixed spice

3 eggs (beaten)

2 tsp vanilla essence

700 ml milk125 ml cream

1 tbsp demerara sugar

Method

1. Grease an ovenproof dish (about 9" diameter).

2. Butter the sliced bread.

3. Cut the slices in half diagonally and layer it in the ovenproof


dish.

4. Mix together the sultanas, caster sugar and mixed spice.

5. Whisk the eggs, vanilla, milk and cream and pour over the
bread.

6. Leave to stand for 45 minutes.

7. Preheat the oven to 180C.

8. Sprinkle the demerara sugar over the top of the soaked bread.

9. Bake for 35 to 40 minutes until the custard around the bread


has set.

10. Serve hot with custard or cream.

DEFINITIONS:-

To bake: To cook in an oven.


To grease: to apply a layer of fat to a surface to prevent food from
sticking, e.g. grease the baking tray with butter.

To mix: To beating or stir foods together until they are combined.

To whisk: To beat a mixture vigorously with a whisk.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a


liquid

ENJOY YOUR MEAL

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