English for Cooks

Introductory handbook for culinary students Base in the Doc of Vilma iatkut of the same name. Compilation and adaptation made by Arc. Elias Zanabria Ms.C.

English for Cooks

CONTENTS
1. Introduction ......... 3 1.1. The ABC ....... 3 1.2. Reading rules ...... 3 2. At work: place and time...... 4 2.1. Describing work place: Present Simple Tense, there is/ are, prepositions .....4 2.2. Indicating Time: prepositions, ordinal and cardinal numerals .. 6 3. Kitchenware. Crockery and cutlery .. 8 3.1. Kitchenware ..... 8 3.2. Crockery and cutlery ........ 11 4. Food and drink .. 13 4.1. Vocabulary. Names of food ..... 13 4.2. Indicating likes and dislikes ..... 13 4.3. Vocabulary. Names of drinks .. 15 4.4. Do you like and would you like ... 16 5. Breakfast .... 17 5.1. Meals of the day .... 17 5.2. Continental Breakfast and English Breakfast ... 17 5.3. Past Simple Tense ....... 18 6. Lunch and Tiffin .... 21 6.1. Lunch ...... 21 6.2. Tiffin .... 21 6.3. Future Simple Tense .... 22 7. Tea. Dinner. Supper .... 24 7.1. Tea .. 24 7.2. Dinner .. 24 7.3. Supper .... 27 8. Healthy food ...... 28 9. National food and cuisine .... 30 10. Methods of cooking and preparing food .. 38 10.1.Present Continuous Tense ........ 38 10.2. Past Continuous Tense ..... 39 10.3. Methods - cooking and preparing food ..... 40 11. Recipes ........ 41 11.1. Christmas pudding, Omelets with cheese, Roast leg of lamb .. 42 11.2. Present Perfect Tense .... 43 12. Revision .... 44 Verbos Culinarios (Culinary Verbs) . 45 References ..... 71

English for Cooks

1. INTRODUCTION
1.1. The ABC There are 26 letters in the English Alphabet. Remember that this type of pronunciation is valid for sole letters in the ABC only. Letters will be pronounced in a different way when standing in syllables. Pronounce the ABC letters.

Aa Bb Cc Dd Ee Ff Gg Hh

Ii

Jj Kk Ll Mm

[ei] [bi:] [si:] [di:] [i:] [ef] [Gi:] [eich ] [ai] [Jei] [kei] [el] [em]

Nn Oo Pp Qq Rr

Ss Tt Uu Vv

Ww

[en] [Ou] [pi:] [kiu:] [ahr] [es] [ti:] [yu] [vi] [dabelyu]

Xx

Yy Zz

[eks] [wai] [zed]

1.2. Reading rules Pronunciation of vowels mostly depends on the kind of the syllable they appear in an open syllable ends with a vowel while a closed one with a consonant (e.g. name open; stop closed). Vowels standing in an open syllable are usually pronounced in the same way as in the ABC and they are shortened in closed syllables. Vowel Aa Ee Ii Oo Uu Open syllable ei i ai ou yu Closed syllable , eh, oh e (not pronounced if the word ends with e) i o u,

PRACTICE 1. Pronounce the following words correctly: Make, cake, cut, salad, fat, no, my, five, bit, ten, pot, dot, nut, put, fall, lady. Combinations vowel + vowel , vowel + consonant , consonant + vowel, consonant + consonant etc. make different sound structures:

English for Cooks ar [a:(r)] bar, far ck [k] bucket, luck ur/ ear [:] blur, turn, burn ea [i:] tea, sea our [o:] pour, four ou [u] could ue, oo [u:] blue, food ow, ou [u] now, out er, air [e] where, air ear, er [ie] dear, here oy, oi [oi] boy, join ur, our [u] pure, tour y at the beginning [y] yes ng [] sing, bring gh is usually silent [ ] light, bright ss [s] miss, kiss tt [t] getting ch [tch] catch, match th [] think, both th [ ] that PRACTICE 2. Pronounce the given words and transcribe them. Blanch Braise Chill Chop Deep-fry Dice Dry-fry Grill Stew Sweat Boil Minced Poach Roast Sear Simmer Stock Steam Stir-fry Marinade

2. AT WORK: PLACE AND TIME

2.1. Describing work place: Present Simple Tense, there is/ are, prepositions. Singular am, have, do, like, go, can are, have, do, like, go, can is, has, does, likes, goes, can Plural are, have, do, like, go, can are, have, do, like, go, can are, have, do, like, go, can

I You He, she, it

We You They

We use the Present Simple to talk about things in general. We are not thinking only about now. We use it to say that something happens all the time or repeatedly (sometimes, often, usually, rarely, seldom), or that something is true in general. Remember that we say: he/she/it -s.

English for Cooks I work... but He works... They like... but my sister likes...

PRACTICE 1. Insert given words into the gaps: bake, cook, like (2). 1. My mum __________ cakes every Saturday. 2. I often __________ soup because I like it. 3. My friend ______ ______ fish. 4. _____ you _________ fish? When we describe places where we find things we use There is. / There are .. like in the example below:
There is . + There is a cup on the table. - There is not any cup on the table. ? Is there a cup on the table? There are + There are some cups on the table. - There are not any cups on the table. ? Are there any cups on the table?

NOTE! * When we use some, we are not interested in the exact number. I have ten fingers (NOT I have some fingers). I have some friends in Great Britain. * We use any in questions and negatives. Are there any photographs? There arent any people.

English for Cooks PRACTICE 2. Tell your friends and ask questions what they can see in the kitchen. Use such words as cupboards(s), washing machine, a fridge (a refrigerator), a cooker, a dishwasher, a radio, plates, cups, sink, a table, a chair, glasses. Do not forget prepositions near, on, next to, in front of, behind, in, under. Describe what is there in your kitchen. Is it different from the one in the picture?

PRACTICE 3. Fill-in the gaps using a, some, any. Its ___ modern kitchen, nice and clean with a lot of cupboards. Theres __ washing machine, __ fridge, and ___ cooker, but there isnt __ dishwasher. There are _______ lovely pictures on the walls, but there arent _____ photographs. Theres ___ radio next to the cooker. There are _____ flowers, but there arent _____ plants. On the table there are ______ apples and oranges. And there are _______ cups and plates next to the sink. 2.2. Indicating Time: prepositions, ordinal and cardinal numerals. All events are usually connected with certain dates, seasons and daytimes. On every special occasion we should be able to provide our clients with necessary information about our working hours as well as other events taking place at our restaurant or caf. E.g. The caf opens at 9 oclock each morning and closes at 7 oclock in the evening. We do not usually work on Sundays and the caf is never open on the first Christmas day. So to be ready to give our clients all the necessary information we should revise the names of weekdays, holidays, months as well as ordinal and cardinal numbers. We will also have a look and remember how to indicate what time it is. Look at the tables below. Remember the usage of prepositions.

English for Cooks

ON Sunday holidays Monday Tuesday Wednesday Thursday Friday Saturday AT Christmas Easter IN night midnight January February March April May June July August September October November December winter spring summer autumn the morning the evening the afternoon 1957 2008

the weekend

PRACTICE 4. Translate: La maana Domingo Las fiestas En invierno Verano

La Navidad La noche Mayo La media noche 1980

PRACTICE 5. Using the table say the following numerals in their cardinal and ordinal forms: 8, 698, 14, 40, 15, 59, 129, 3325, 45, 89, 78, 77, 17, 1998, 2004, 158:

PRACTICE 6. Say the phone numbers. a 438516 b 933672 c (041)2287153 d (0923)4828661

English for Cooks e (0225)69026 What is your phone number? PRACTICE 7. Tell the time using the questions and answers in the table below: Whats the time? What time is it? Could you please tell me the time? Do you have the time? It is (its)

1.______________ 2.____________ 3._____________ 4.______________

5._____________ 6._____________ 7.Its a quarter past four. 8.Its a quarter to nine.

3. KITCHENWARE. CROCKERY AND CUTLERY

3.1. Kitchenware

English for Cooks

English for Cooks

PRACTICE 1. Work in pairs. Try to solve the crossword inserting the names of kitchenware.

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English for Cooks 3.2. Crockery and cutlery

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English for Cooks

PRACTICE 2. Compose word- groups from the words given in column A and B: A. Salt and pepper Margarita Tea Table Beer Sugar Salt Pepper Butter B. pot basin shaker dish caster glasses cellar mug spoon

PRACTICE 3. Insert missing letters and write the names of kitchen equipment. Remember them. 1. C _ n O _ _ _ _ r 2. W _ _ _ _ e M _ _ _ r 3. P _ _ _ a O _ _ n 4. W _ _ _ r P _ _ _ _ _ _ _ _ _ _ n 5. C _ _ _ _ e & H _ t C _ _ _ _ _ _ _ e M _ _ _ r 6. R _ _ e C _ _ _ _ r 7. F _ _ d D _ _ _ _ _ _ _ _ r 8. M _ _ _ _ _ _ _ e O _ _ n 9. V _ _ _ _ _ _ _ e P _ _ _ _ r 10. C _ _ _ _ e G _ _ _ _ r 11. F _ _ d P _ _ _ _ _ _ _ r 12. S _ _ _ _ _ h M _ _ _ r PRACTICE 4. Complete sentences using is/ are and making plural forms of the words in brackets:

NOTE! In the English language there are nouns having irregular plural forms. They are such as: child-children; foot-feet; tooth-teeth, mouse-mice; fish-fish; sheep-sheep; person-people, etc.

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English for Cooks

4. FOOD AND DRINK

4.1. Vocabulary. Names of food
Meat Poultry Fish Seafood Dairy products Confectionery

4.2. Indicating likes and dislikes You can use the following expressions to indicate your likes and dislikes: My favorite food is fish. I (really) like apples but I dont like bananas. I dont like bananas very much. I dont like tomatoes. I dont like tomatoes at all! I hate onions. What is your favorite food? Do you like grapefruit? Yes, I do, but I prefer pears to grapefruit. Dont you like bananas? Do you really hate onions?

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English for Cooks What food do you like? Why do you like watermelons? We like different kinds of food because of some nutrients or taste. We can use such questions to find out the taste of a product or food: How does it (your salad) taste like? Do you like the taste of it (this cake)? Would you like to taste it (this pie)? To describe the taste we can use: Sweet, salty, bitter, sour, hot / spicy, bland, mild, tasty, tasteless, greasy: too much oil / fat, overcooked /overdone, undercooked / underdone, done to a turn, just perfect, not overdone, delicious, artificial additives. Food always has nutrients: minerals, proteins, vitamins, fats, carbohydrates, fiber and starch. NOTE! A Noun can be countable or uncountable. Compare:

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English for Cooks PRACTICE 1. Tell your likes and dislikes. Complete the table below:

PRACTICE 2. a) Find the pairs of antonyms. 1 ripe 8 stale 2 sweet 9 fattening 3 raw 10 sour 4 fresh 11 mild 5 slimming 6 spicy 12 cooked 13 unripe 7 tender 14 tough

b) Complete the sentences using some of the adjectives given above. 1. I can not eat this cake - it's too.....and I'm on a diet. 2. The curry burns my mouth, it is so...... 3. Could you pass me the sugar, please, I'll put some in this lemon juice, it's too...... 4. This steak is so ...... I can't even chew it! 5. I can't cut this bread, it's so...... 6. These apples are green and not very....., I suppose. 7. This fish is almost....., you have to cook it for fifteen minutes more. 4.3. Vocabulary. Names of drinks

We usually say: A cup of tea, coffee, cocoa, hot chocolate A glass of juice, mineral water, soda water, coke, lemonade, beer, wine, whisky, champagne A mug of tea, beer

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English for Cooks For example: My favorite drink is orange juice. I (really) like coffee but I dont like tea. I dont like tea very much. I dont like vodka. I dont like beer at all! I hate milk. What is your favorite drink? Do you like beer? Yes, I do, but I prefer apple juice to beer. Dont you like milk? Do you really hate vodka? What cocktails do you like? Why do you like champagne?

PRACTICE 3. Move around the classroom and ask about your friends favorite drinks. Complete the table below:

4.4. Do you like and would you like: Would is the same in all persons. We use would like in offers and requests: I would like a drink. My friend would like a cup of tea and a sandwich. Would you like anything to eat? Yes, please. Id like some fish. I am hungry. Would you like anything to drink? No, thank you. I am not thirsty. PRACTICE 4. Choose the correct sentence. 1) A B A B Do you like a drink?/ Would you like a drink? Yes, please. Some Coke, please. Can I help you? Yes. I like a packet of cigarettes./ Yes. I'd like a packet of cigarettes, please.

2)

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English for Cooks 3) A B A B What sports do you do? Well, I'd like swimming very much./ Well, I like swimming very much. Are you ready to order your meal, sir? Yes. Id like a steak, please./ Yes. I like a steak.

4)

5. BREAKFAST
5.1. Meals of the day Breakfast; lunch; dinner; supper; snack / bite; to have a snack Meal: the food taken at one time She eats three meals a day. Dish: food prepared for the table Course: a division or part of a meal What's the main course? There are five meat and three fish dishes. Dessert Starter/hors d'oeuvre Refreshments Substantial meal NOTE! We say:

5.2. Continental Breakfast and English Breakfast As a general trend, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean, while breakfasts are traditionally larger, with a greater variety of dishes and greater prevalence of hot dishes in the cooler northern- and centralEuropean countries. An institutional meal plan based on lighter Mediterranean breakfast traditions and served in hotels world-wide is known as a European "Continental breakfast". It is a light snack meant to tide one over until lunch. It consists mainly of coffee and milk (often mixed as Cappuccino or latte) with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam,

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English for Cooks cream, or chocolate filling. It is often served with juice. For example, the typical German breakfast consists of bread rolls or toast with butter, honey, jam, ham or sausage, a soft-boiled egg, and coffee. However, cereals have become popular, and regional variation is significant. A traditional Dutch breakfast consists of a combination of poached eggs, bacon, sausage, breakfast cake, and cold sliced meat such as smoked horse or smoked beef. In Eastern European countries with cold climates, such as Russia, breakfasts tend to be substantial. Zavtrak may consist of hot oatmeal, eggs, cheese, cured meats or sausage, rye breads with butter, and coffee or tea, yoghurt or, especially in central and Eastern Europe, kefir may be consumed. In France a typical domestic breakfast will consist of bowls (rather than cups or mugs) of coffee, often caf au lait, or hot chocolate with slices of baguette spread with jam - to be dunked. Croissants are also traditional. A full English breakfast, or traditional fry-up, is a traditional breakfast meal in England. While weekday breakfasts in England often consist of a brief meal of cereal and/or toast, the fry-up is commonly eaten in a leisurely fashion on Saturday or Sunday mornings. Whether the fry-up is accompanied by orange juice and usually an abundant supply of tea or coffee, or only bacon, eggs, and toast, it is regarded as a ritual comfort and a wholly satisfying start to a day of work or leisure. The ingredients of a fry-up vary according to region and taste. At its heart, the meal it consists of bacon and eggs, but to earn the title of a "Full English" a number of other ingredients are expected. The bacon and eggs are traditionally fried, but grilled bacon and poached or scrambled eggs may be offered as alternatives. Some of the additional ingredients that might be offered as part of a Full English breakfast include: toast, fried bread, or bread and butter; sausages; fried, grilled or tinned tomatoes; mushrooms; black pudding; baked beans; kidneys; potatoes, chips, hash browns or bubble and squeak; condiments such as ketchup and brown sauce. Common beverages at breakfast worldwide include fruit juices (orange juice, apple juice, grapefruit juice, etc.), milk, tea, and coffee. Cultures around the world commonly shun or restrict alcoholic beverages at breakfast. PRACTICE 1. Compare Continental and English breakfast meals filling-in the table below. Discuss your answers with your friend.

5.3. Past Simple Tense We use the Past Simple Tense to indicate past time events. We know the time of the event. E.g. yesterday, last month/ year/ summer, in 1980, on holidays, at Christmas etc.

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English for Cooks Study this example: My grandfathers neighbor was a famous cook. He lived from 1922 to 1992. He opened his first restaurant at the age of seventeen. He had five famous Italian restaurants when he was forty. Lived/opened/had/was are all Past Simple. Very often the Past Simple ends in -ed (regular verbs): We invited them to our party but they decided not to come. But many verbs are irregular when the Past Simple verb does not end in -ed. For example: have had - He had five famous Italian restaurants. see - saw - We saw Rose in town a few days ago. go went - I went to the cinema three times last week. shut shut - It was cold, so I shut the window. For a list of irregular verbs, see the table below:

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English for Cooks In questions and negatives we use did/didn't + infinitive (enjoy/see/go etc.): A.: Did you go out last night? B: Yes, I went to the cinema but I didn't enjoy the film much. The past of be (am/is/are) is was/were. NOTE! We do not use did in negatives and questions with was/were: I was angry because they were late. Was the weather good when you were on holiday? They weren't able to come because they were so busy. Did you go out last night or were you too tired? Study the table:

PRACTICE 2. Make dialogues using the examples below: What do you usually have for breakfast? What is your favorite breakfast dish? What did you have for breakfast yesterday?

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English for Cooks What do you have for breakfast at weekends? What did you have for breakfast on Sunday? Do you like cooking breakfast? And what about you? PRACTICE 3. Complete the sentences. Put the verb into the correct form, positive or negative. 1) It was warm, so I off my coat. (take) 2) The film wasn't very good. I . enjoy it very much. (enjoy) 3) I knew Sarah was very busy, so I.............................................her. (disturb) 4) I was very tired, so I.............................................to bed early. (go) 5) The bed was very uncomfortable. I.............................................very well. (sleep) 6) Sue wasn't hungry, so she.............................................anything. (eat) 7) We went to Kate's house but she.............................................at home. (be) 8) It was a funny situation but nobody..............................................(laugh) 9) The window was open and a bird.............................................into the room. (fly) 10)The hotel wasn't very expensive. It.............................................very much. (cost) 11) I was in a hurry, so I.............................................time to phone you. (have) 12) It was hard work carrying the bags. They.............................................very heavy. (be)

6. LUNCH AND TIFFIN

6.1. Lunch Lunch is a meal that is taken at noon or in the early afternoon. The term is short for "luncheon". Lunch is a newer word for what was once invariably called "dinner," a word nowadays only sometimes used to mean a noontime meal in the British Isles, and in parts of the United States, Canada and Australia. In parts of India a light lunch is known as tiffin. Lunch food varies. In some places, one eats similar things both at lunch and at supper - a hot meal, sometimes with more than one course. In other places, lunch is the main meal of the day, supper being a smaller cold meal. German and Scandinavian lunch mostly is large and cooked (as opposed to, say, a sandwich).
Lunch from Karnataka served on a plantain leaf.

6.2. Tiffin Tiffin is an Indian and British English dialect word meaning a light meal eaten during the day. The word became popular in British India, deriving from tiffing, an old English dialect or slang word for taking a little drink or sip. In modern day India, the word mostly is used for light lunches prepared for working Indian men by their wives after they have left for work, and forwarded to them by Dabbawalas (people who carry boxes) who use a complex system to get thousands of tiffin-boxes to their destinations. The lunches are packed in tin boxes, also sometimes called tiffins or tiffinboxes. A common approach is to put rice in one box, dal in another and yet other items in the third

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English for Cooks or fourth. The other items could be breads, such as naan, vegetable curry and finally a sweet. In Chinese cultures, the stacked porcelain or metal round trays with handles are called tiffin carriers. People also refer to cups of tea as "a cup of tiffin". PRACTICE 1. Group the meals into the following categories:

6.3. Future Simple Tense. Future Simple is used to describe future actions and events. We use I'll (- I will) when we decide to do something at the time of speaking. E.g.: Oh, I've left the door open. I'll go and shut it. What would you like to drink? Ill have an orange juice, please.' In spoken English the negative of will is usually won't (- will not. E.g.: I can see you're busy, so I won't stay long.) We often use will in these situations:
Offering to do something: That bag looks heavy. Ill help you with it. Agreeing to do something: A: You know that book I lent you. Can I have it back if you've

finished with it? B: Of course. I'll give it to you this afternoon. Promising to do something: Thanks for lending me the money. I'll pay you back on Friday. I won't tell anyone what happened. I promise. Asking somebody to do something (Will you..-?) Will you please be quiet? I'm trying to concentrate. Will you shut the door, please? Shall I...? Shall we...? Shall is used mostly in the questions shall I...? / shall we...? We use shall I...? / shall we...? to ask somebody's opinion (especially in offers or suggestions)Shall I open the window? Where shall we go this evening? We often use will ('ll) with: probably I'll probably be home late this evening. expect I haven't seen Carol today. I expect she'll phone this evening. (I'm) sure Don't worry about the exam. I'm sure you'll pass. (I) think Do you think Sarah will like the present we bought her? (I) don't think I don't think the exam will be very difficult. I wonder I wonder what will happen.

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English for Cooks I shall... / we shall... Normally we use shall only with I and we. You can say I shall or I will (I'll), we shall or we will (we'll): I shall be tired this evening, (or I will be...}. We shall probably go to Scotland for our holiday, (or We will probably go...) In spoken English we normally use I'll and we'll: We'll probably go to Scotland. The negative of shall is shall not or shan't: I shan't be here tomorrow, (or 1 won't be...) Do not use shall with he/she/it/you/they: She will be very angry, (not 'she shall be')
Study the table

PRACTICE 2. Put in will ('ll) or won't. 1) Can you wait for me? I hope I wont be very long. 2) There's no need to take an umbrella with you. It................................rain. 3) If you don't eat anything now, you................................be hungry later. 4) I'm sorry about what happened yesterday. It................................happen again. 5) I've got some incredible news! You................................never believe what's happened. 6) Don't ask Margaret for advice. She................................know what to do.

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English for Cooks

7. TEA. DINNER. SUPPER.

7.1. Tea Tea is the afternoon/evening meal, called that even if the diners are drinking beer, cider, or juice. It traditionally takes place at some time around 6pm (though these days, it often takes place as late as 9pm). In Scotland, Northern England, a significant part of the English Midlands, New Zealand, and sometimes in Australia and Northern Ireland, tea as a meal is synonymous with dinner in Standard English. Under such usage, the midday meal is sometimes termed dinner, rather than lunch. 7.2. Dinner Dinner is a term with several meanings. Around North America in general, dinner may be a synonym of supper that is, a large evening meal. However, in parts of Canada and the United States, dinner can be a synonym of lunch, with the evening meal in turn called supper. For the most part these terms only persist in rural areas, particularly in the Southern United States and among older Americans. In the United Kingdom, dinner traditionally meant the main meal of the day. Because of differences in custom as to when this meal was taken, dinner might mean the evening meal (typically in the higher social classes) or the midday meal (typically in lower social classes, who may describe their evening meal as tea). There is sometimes snobbery and reverse snobbery about which meaning is used. "Dinner", especially outside North America, is any meal consisting of multiple courses. The minimum is usually two but there can be as many as seven. Possible dinner courses are: 1) Hors d'oeuvres (also known as appetizers, starters) refer to the food served before or outside of the main dishes of a meal. Hors d'oeuvre might include canaps, snack foods, cheeses, sausages. 2) Soup course. Traditionally, soups are classified into two broad groups: clear soups and thick soups. 3) Fish course. Some commonly harvested and eaten fish species include: salmon, cod, anchovy, carp, tuna, trout, mackerel, snapper, dogfish. Other water-dwelling animals such as mollusks, crustaceans, and shellfish are often called "fish" when used as food. 4) Salad course. A salad is a food item generally served either before or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. Salad also commonly refers to a blended food item often meat, seafood or eggs blended with mayonnaise, finely chopped vegetables and seasonings which can be served as part of a green salad, but is often used as a sandwich filling. Salads of this kind include egg, chicken, tuna, shrimp, and ham salad.

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English for Cooks 5) Main course (also known as meat course) A main course is the featured or primary dish in a meal consisting of several courses (a full course dinner can consist of ten or even twelve courses). The main course can also be called the entre; however, in some menus the main course follows the entre course, and the salad course. It is sometimes called the meat course. The main course is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat, fish or fowl; in vegetarian meals, the main course sometimes attempts to mimic a meat course. 6) Cheese course. Cheeses are eaten raw or cooked, alone or with other ingredients. As they are heated, most cheeses melt and brown. 7) Dessert Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. Common types of desserts: biscuits or cookies, cakes, crumbles (a dish of typically British origin containing stewed fruit topped with a crumbly mixture of fat, flour, and sugar), custards (made from a combination of milk or cream, egg yolks, sugar, and flavorings such as vanilla), fruit, gelatin desserts, ice cream, meringue (a type of dessert, originally from France, made from whipped egg whites and caster sugar), pastry pies or tarts, pudding sorbet (is a frozen dessert made from iced fruit puree and other ingredients), souffl (a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients), trifle (an English dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, gelatin dessert and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. Some trifles contain a small amount of alcohol). Dinner is generally followed by tea or coffee, sometimes served with mint chocolates or other sweets, or with brandy or a digestive. When dinner consists of many courses, these tend to be smaller and to be served over a longer time period than a dinner with only two or three courses. Dinners with many courses tend to occur at formal events such as dinner parties or banquets. This formal version of the meal is generally served in the evening, starting sometime between 7.30 and 8.30 (in the Netherlands typically at 6.00). It may be served at midday or shortly afterwards. However this tends to be more common practice in Scotland than in other countries. PRACTICE 1. Summarize the texts read filling-in the table below:

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English for Cooks PRACTICE 2. Can you recognize the following desserts? Use the hints: meringues, Christmas pudding, cake, cherry ice cream, gelatin dessert, American honey biscuits, custard, pie, pastries.

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English for Cooks PRACTICE 3. Study the examples below and compose your own menu for dinner. Ask your friends: whats on the menu today/ what was on the menu yesterday.

7.3. Supper Supper is the evening meal - ordinarily the last meal of the day. In the United Kingdom, supper is a small meal just before bedtime, often preceded by high tea; what a Canadian or American would refer to as supper, then, would be called dinner. However, "dinner" can be used to refer to lunch in Britain and parts of the United States and Canada. In English-speaking countries such as Britain, Canada, and the United States, the evening meal is usually served in the early evening, sometime between five and nine p.m. However, supper customs vary in European cultures. In Spain, supper can be as late as ten or eleven p.m. In Britain and Ireland, the understanding of "supper" is typically a meal taken in the evening (between 6pm and midnight) when one's main meal or "dinner" has been eaten during the day; in place of "dinner", when the main meal of the day is usually taken in the evening, or distinct from "dinner" in that it is another light meal taken several hours later on the same evening. "Supper" is typically a lighter meal, often served cold and unlikely to involve either elaborate preparation or more than one or two courses. PRACTICE 5. Answer the following questions: 1) What type of a meal is supper? 2) What is there in common among lunch, dinner and supper in Britain, Canada and the United States? 3) What do you like for supper?

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English for Cooks

8. HEALTHY FOOD
Some people can keep slim without any effort, but a lot of people do put on too much weight and don't like it. Some of the people put their faith in exercise, but the problem here is that you can sweat off a couple of pounds playing tennis or jogging but you put it all back again with a big plate of macaroni, cheese or stake and chips or bread and jam. The only reliable solution is dieting. Some people stick to milk and bananas. Others keep to the theory that if you eat things like hardboiled eggs, apples with their skins on, and lean meat, you get thinner because they are hard to digest. This is because you use up the fat in your body to get the energy to digest the food. For most of us these methods are too eccentric. The simplest system is to cut down on the carbohydrates or, if possible, to cut them right out, That means avoiding bread, potatoes, cake, biscuits, jam, sugar, rice, spaghetti, macaroni and so on. Still others like to be more scientific. They are the calorie-counters. They get a table which tells them that, for example, 100g of roast leg of lamb gives you 330 calories and a 50g helping of Yorkshire pudding gives you 130. 100g of raw cabbage is only 15, a 100ml glass of wine is 75 and a pint (568ml) of beer is 160. A fried egg will cost you 145 calories, but a boiled one will give you only 65. The calorie-counter will then allow himself say 1000 calories a day. A well-balanced diet should provide all the vitamins we normally require. Vitamins are vital for growth, good health and maintenance of the normal functions of the body. Modern methods of preserving, freezing and long-term storage of food, together with overcooking, destroy many of the vitamins. Everybody knows that vitamins A, B, C, D are essential for our body. Dairy products, vegetables, margarine, liver, fruit contain a lot of vitamin A; meat, milk, fish, whole cereals contain vitamin B and fresh green vegetables, fruit, potatoes, tomatoes contain vitamin C. People who are overweight are more likely to become ill as they get older. Poor diet has also been linked with heart disease, cancer, blood pressure and strokes. A healthy diet is one, which gives us all the nutrients we need to stay fit and well. To get all the nutrients we need we should eat a balanced diet containing a range of different foods. Most people eat too much fat, salt and refined sugar. In order to improve our health we should: try to avoid becoming overweight increase out intake of dietary fiber and starch eat less fat, sugar, salt and alcohol Here is a list of some foods, which are good for us: Cereal foods. These are a good source of starch and protein as well as a good source of vitamins and minerals. Cereals include: wheat, rice, oats, barley, maize and rye. Bread is the main product made from wheat. Breakfast cereals are made from a variety of different cereals. Starchy vegetables. These contain a lot of starch. Examples are potatoes and sweet potatoes. Fruit and vegetables. Fruit and vegetables are important for good health because of the dietary fiber and vitamins they contain. It is important to eat at least three portions of vegetables or fruit a day. Pulses and nuts. These are a good source of protein.

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English for Cooks Here is a list of some foods which are bad for us: Sugar, sugary foods and drink. These foods provide very little in the way of useful nutrients. They have a damaging effect on teeth and should only form a small part of our diet. Examples are: cans of fizzy drinks, sweets and sweet cakes. Fats. Although we do need some types of fat in our diet we do not need very much. Fat is found in chocolate, butter, cream, cakes, cheese, some meat (often in beef burgers and sausages). More and more teenagers (and indeed whole families) are eating fast food or convenience food rather than food cooked from fresh ingredients. If you would like to have a healthier diet here are some simple, positive steps you can take: Cut down on fizzy drinks, sweets and chocolate. Eat a healthy breakfast before you leave for school in the morning. Eat fresh food when you want a snack. Don't eat chips and hot-dogs every day. PRACTICE 1. Discuss the following points with your friends. 1) What food is good for us? Bad? 2) What would you advise a person who wants to lose weight? 3) What are your eating habits: how much meat or fish you eat on a typical day what you eat a lot of what you eat a little of how much you drink whether you think you have a healthy diet (give reasons)? PRACTICE 2. Study the Vegetarian food pyramid and compose a vegetarian food menu.

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English for Cooks

9. NATIONAL FOOD AND CUISINE

PRACTICE 1. Read the text. Peruvian cuisine stems mainly from the combination of local cuisines and ingredients with the cuisines of Spain, China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. Due to a lack of ingredients from their home regions in Peru, these immigrants modified their traditional cuisine using items native to Peru and those which had been introduced by the Spanish during the colonial period. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinua, kiwicha, chili peppers and several roots and tubers, which had been tossed aside for European products since Colonial times, have seen resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops and culinary techniques. Diverse crops Peru is considered an important center for the genetic diversity of the world's crops: Maize (corn), 35 varieties Tomatoes, 15 species Potatoes, 200 species of potato are native to the Andes region. Over 99% of all cultivated potatoes worldwide are descendants of a subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics. Sweet potatoes, 150 varieties Peanuts are native to Peru and were taken by Spanish and Portuguese merchants to Africa. Fruits, about 20 native varieties exist which are used in Peru as food (detailed below). It is important to note, however, that only a small number of these varieties are commercially available. Only two varieties of maize are commonly available. The most common type has very large kernels and is not sweet. The second common variety is a type of fibrous purple corn which is not eaten but is used exclusively to make chicha morada. The third variety is a type of sweet corn which is popular in the United States which is mainly purchased by foreigners due to its high price. Occasionally one finds dried kernels of four varieties of multi-colored corn, which are used in stews or soups. Only two varieties of red tomatoes are commercially available, one is called Italian, while the other is known as American. Only two varieties of sweet potato are commonly available for sale. One has dry orange flesh and light tan skin and tastes sweet. The other variety has purple skin, is white and brown inside and is only moderately sweet. Occasionally another variety which is characterized by small tubers and dark skin and tastes like the purple skin variety. In the case of potatoes one finds more variety. The two most commonly available, however, are a white flesh type and a more expensive yellow flesh type. The only commercially available fruits native to Peru (and the Andes region in general, i.e. Ecuador, Chile, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple,banana passionfruit, cherimoya, granadilla, moriche palm fruit and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.

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English for Cooks From Peru, the Spanish brought back to Europe a few foods that would become staples for many peoples around the world. Tomatoes were introduced to Europe from Latin America. Beans: Several varieties of the Common bean are native to America. Peanuts: is native to South America. The varieties of chili peppers, potatoes and maize that the Spanish brought back to Europe, however, were not native to Peru: Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Aj peppers are virtually unknown outside of the Andean region of South America. Potatoes: were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today. The varieties used in Europe and most of the world, however, derive from a subspecies Solanum tuberosum. Maize is native to all of Central and South America. The varieties used in Europe and most of the world, however, are from Central America. The corn native to Peru is not sweet and has very large grains and is not popular outside of Latin America. From Spain, Peru received a vast quantity of foods which are now considered staples such as rice, wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro, laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise, black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. etc. For some reason, however, many food plants popular in Spain were never imported to Peru or failed to grow due to climatic conditions such as lemons, turnips, kale, chestnuts, etc. Regional differences Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine. Coast The cuisine of the coast can be said to have five influences. The strongest influence is that of Colonial Spain. Elements of Japanese, African, and the Chinese cuisine have also been incorporated along with and the original local cuisine of the native people of Peru. The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological makeup of the country.

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English for Cooks Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters. Ceviche, with its many different variations (pure, combination, or mixed with fish and shellfish) is a good example of this regional adaptation. Ceviche is found in almost all Peruvian restaurants. Lima alone holds thousands of them, from the simple to very fancy ones. Typically served with camote, or sweet potato. Tiradito is a related dish which shows the influence of Japanese immigrants and sashimi techniques. The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. Regarded as typical from Arequipa, Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan cuisine. Lima and the central coast A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the receiving of many waves of immigrants: African, European, Chinese, and Japanese. Besides international immigrationa large portion of which happened in Limathere has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrant's ingredients and techniques (for example, the Chinese extensive use of rice or the Japanese approach to preparing raw fish). Creole cuisine is the most widespread in this cosmopolitan city. The only major international cuisines with a large presence are Chinese (known locally as chifa) and Italian. These, however, have been heavily modified due to a shortage or lack of authentic ingredients. The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find. Many bakeries sell white bread sprinkled with bran for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread has to be imported from Europe and is sold at upscale grocery stores. A few coastal cities bakeries produce "bollos", which are loaves of bread baked in stone and wood-ovens from the Andes. Anticuchos are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes and corn. They are commonly sold by street vendors and served shish kabob-style, but one may find them in creole food restaurants. Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lima and/or "Salsa Criolla." Another favorite food to be found in many restaurants is Papas a la huancana (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. Even if the name says that it is from Huancayo, it is actually from Chosica, in Lima, made by a "Huancaina" (a person from huancayo) Ceviche, often spelled "cebiche" in Peru, is the flagship dish of coastal cuisine, and one of the most popular dish among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic

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English for Cooks lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha), and sometimes a local green seaweed yuyo. Leche de tigre (tiger's milk), is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor. Many Peruvians believe that ceviche is a hangover cure and an aphrodisiac. Unlike ceviche from Mexico and Ecuador, it does not have tomatoes, and unlike that of Tahiti it does not use coconut milk, though both are abundant in Peru. A variation available in Callao replaces mango for fish. Tacu-tacu: Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa. Papa rellena (stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried. Arroz tapado (covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice. Pollo a la Brasa (grilled chicken or roasted chicken): is one of the most consumed foods in this country. It's basically a gutted chicken marinated in a marinade that includes various peruvian ingredients, baked in hot ashes. The origins of the recipe for this dish have origin in Lima the capital of Peru during the 1950s, it is a certainty that two Swiss citizens residents in Peru, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams (peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds) Sancochado: A hearty beef and vegetable broth which includes yuca (cassava) and potatoes. A local staple found in many cheaper, as well as more up-market, restaurants is lomo saltado, sliced beef (if made from the tenderloin it is "lomo fino") stir fried with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes (aka "chips"), and accompanied with rice. Lima has an abundance of Peruvian-style Chinese restaurants or "chifas" as they are known locally; indeed, arroz chaufa or Chinese style rice is one of the frequently sampled dishes that has found its way into Peruvian cuisine. Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken. Chupe de pescado or fish cioppino is popular in Lima and along the coast. Lima butter bean (pallares) salad: a salad made with (obviously) Peruvian Lima butter beans (called pallares in Per), cooked (but still whole) and mixed (when cooled) with a mixture of onions, slices of tomatoes, and green aj (chili), marinated in green Peruvian lime juice, oil, salt, and vinegar. Lima butter beans (pallares) have been part of the Peruvian cuisine for at least 6,000 years. Butifarras: a sandwich in a type of white bread roll and consisting of "Peruvian ham" with sliced onions, sliced chili peppers, lime, salt, pepper, and oil. Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also causa is very popular in Lima which distinguishes this dish by saying Causa Limea. Causa is usually served cold with hard boiled eggs and olives.

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English for Cooks Carapulcra is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes. Empanadas (Meat turnovers). Originally introduced by the Spanish during the colonial period and later modified possibly due to lack or expense of ingredients originally used in Spain (Olive Oil, Codfish, Smoked Paprika, etc.) In Peru, they are filled either with chicken, beef or cheese. They have a unique taste due to the addition of olives and sometimes hard boiled eggs and raisins. Aj de gallina (chili chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with aj amarillo (yellow chilis), cheese, milk, bread. Occasionally walnuts are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens. Chicharrones: a dish consisting of deep-fried (in its own fat) and heavily salted pork. There are at least two kinds of chicharrones: pork skins, and country style ribs first boiled until dried and until they render their own fat where the continue the browning process required for them to be called chicharrones. There are other types of chicharrones including deep fried squid, and other seafoods. They can be served at breakfast or any time of day. Northern coast The cuisine of the northern coast offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Spanish influence, the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety. The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas. Northern Style Dishes: Shambar is a soup made with wheat, pork rinds, "Jamon Serrano" (smoked ham), assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays. Seco de Cabrito (goat stew, but goat is often substituted by lamb, chicken, or beef) is made in a pot after marinating with chicha de jora or beer and other spices including fresh coriander leaves (cilantro) and garlic. This is most popular in the northern coast especially in Cajamarca and Lambayeque. Seco de Chavelo (typically from Catacaos - Piura is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca and the addition of Clarito (from Chicha de Jora the Piurano style). Cebiche de Conchas Negras (ceviche with black shells) is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn. The Andes In the valleys and plains of the Andes, the locals' diet continues to be based on corn (maz), potatoes, and an assortment of tubers as it has been for many hundreds of years. Meat comes from indigenous animals like alpacas and guinea pigs, but also from imported livestock like sheep and swine. As with many rural cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, the festive dishes are consumed every day, although they tend to be on the heavy side and demand a large appetite.

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English for Cooks The pachamanca is a very special banquet in and of itself. Cooked all over the Andean region of Peru, is made from a variety of meats (including pork and beef), herbs and a variety of vegetables that are slowly cooked underground on a bed of heated stones. It demands skillful cooks to create and a large number of guests to consume. Because of its tedious preparation it is normally only done for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants outside Lima where urban families can escape to spend an afternoon in the fresh air eating pachamanca. Such as in Cieneguilla.[6] Andean cooking's main freshwater fish is the trout, raised in fisheries in the region. Currently, ostrich meat is being raised from farms in Arequipa, although its consumption is not widespread and limited to urban areas. Cuy chactado: A dish more popular in the highlands is this meal of fried guinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts where they run around loose on the floors of the dwellings. Prior to consumption they can reach a surprisingly large size. Besides the use of guinea pigs as separate meals, they are often cooked in a Pachamanca with other meats and vegetables. Olluquito con charqui is another traditional Andean dish. Olluco is a yellowish tuber (Ullucus tuberosus) domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration. Incidentally the word "jerky" in English is derived from this Andean (Qechuan) word. The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice. Rocoto relleno: Arequipa dish made from stuffed rocoto chilis. Rocotos are one of the very hot (spicy) chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, egg white and then cooked in the oven with potatoes covered with cheese and milk. Tocosh or Togosh is a traditional Quechua food prepared from fermented potato pulp. Puka Pikanti: Ayacucho dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts. The Jungle Naturally, jungle cuisine is made using the products local to the area. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world's largest freshwater fish), prepared in variety of dishes; many other types of fish like gamitana, sabalo, tucunare, boquichico, palometa, bagre, and many others including the piranha, that are prepared in variety of dishes such as "timbuche" (soup) or "patarashca" (grilled in vegetables); many types of turtles like the motelo (land turtle), and the charapa and taricaya (river turtles). Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold la carte in restaurants. Other animals include the majas, the sajino, the agouti and jungle mammals, which are called collectively "carne de monte".[1] The Black Caiman is also considered a delicatesse, but its hunt is also forbidden under Peruvian law. Among the fruits of Peru's jungle is the camu camu, which contains 40 times more vitamin C than the kiwifruit. Non-native fruits such as mango and pineapple and star apple are also in abundance, as well as other jungle fruits like, mammee apple, cherimoya, guanabana, taperiva, copoazu, dry fruits like the aguaje and the hungurahui. Juane is rice seasoned with turmeric, and chicken wrapped in banana leaves.

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English for Cooks Other regional dishes Chalona is a cured dried meat originally obtained from alpaca. It is also eaten in Bolivia, and was presumbably eaten by the Indians in Southern Peru and Bolivia before the arrival of the Spanish. Today lamb is often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of the Punoregion, Cusco, and Arequipa. It is prepared using recently-cured lamb in which furrows are made with a knife in order for the salt to penetrate into the meat. The process of salt penetration is important, because from this depends how long the cured meat will last. The meat is left to dry in the sun and cold nights for almost one month. Chairo: A traditional soup of the Puno and Arequipa regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black chuo, aji panca (red chili pepper), sweet potatoes, meat and chalona. Ocopa: A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), the Peruvian herb tagetes minuta, (calledhuatacay in Lima; the herb gives it a vivid green color), and fresh or white cheese, sided with lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru.[7][8] Cops is one of the best known dishes of Piura. Its ingredients are ripe fried bananas, camotes (sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a pachamanca since the furnace is covered with blankets and clay. Yuca chupe or cassava soup is one of the variations in which the Peruvians enjoy cassava. Crema de tarwi (tarwi soup): Tarwi is a vegetable native to the mountains of Bolivia, Ecuador, and Peru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including sancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it chocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of Cajamarca, Ancash, the Mantaro Valley,Ayacucho, Cusco, and Puno. Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content than soy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in Nazca tombs and in representations of Tiahuanaco ceramics. Sweet dishes and desserts Alfajores: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified because the original ingredients are expensive in Peru (almonds, honey) or even unobtainable (hazlenuts, lemon rind, coriander seed, etc.). The basic recipe makes use of a base mix of flour, key lime rind, margarine, and powdered sugar which is then oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with either manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) or molasses. Turrones (or nougat) is another originally Spanish dessert. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey) were modified in a variety of ways. One common variety to be found in Lima is Turrn de Doa Pepa, an anise and honey nougat that is traditionally prepared for the Seor de los Milagros (or Lord of Miracles) religious procession, during October.

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English for Cooks Almost exclusive to the Andes region is the fruit known as lcuma. Lcuma juice, ice cream, and corresponding lcuma shakes are very popular throughout Peru. Lcuma ice cream can normally only be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru is D'onofrio, which is owned by Nestl. Arroz con leche (rice-pudding): Another dessert originally from Spain which can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Because lemons are not available in Peru, rice pudding never has lemon rind as is traditional in the Spanish version. Helados (ice cream): The most common ice cream flavors found in Peru are lucuma, chocolate, vanilla and strawberry. Some more exotic flavors such ascamu camu, guaran and Prickly Pear can occasisonally be found. For other commonly available flavors, however, one needs to purchase imported ice-cream as many of the ingredients are not available in Peru. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange colored lcuma, which is an exotic fruit grown in quantity only in Peru, and only in recent years being exported in very limited quantities as an exotic flavor (for ice cream and savory sauces) to the USA, and available in Europe essentially in food shows. Mazamorra morada: a jelly-like clove-flavored dessert. It takes on the color of one of its main ingredients: purple maize. Mazamorra morada is a traditional dessert of Peru. A variety of purple corn (maz morado) only grows in Peru that colors and adds color to the water in which it is boiled along with cinnamon and a generous amount of cloves. When that water is cooled chopped fruit, key lime and sugar are added. The mixture is served as a beverage called "chicha morada". Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace the Spanish dessert Buuelos as buuelos were too expensive to make (They had an egg custard filling) and some ingredients were unavailable (lemon rinds). Peruvian Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup. PRACTICE 2. Discuss your favorite national food with your friend. What food dont you like? PRACTICE 3. Classify the most popular Peruvian food filling- in the table. Discuss what particular food is used on special occasions (Christmas, birthday party, wedding etc.)

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English for Cooks

10. METHODS OF COOKING AND PREPARING FOOD

10.1. Present Continuous Tense Present Continuous Tense is used to describe events, which are in progress now, at the moment of speaking and are not finished. Study the table:

PRACTICE 1. Complete the sentences with one of the following verbs in the correct form:

come

get

happen

look

make

start

stay

try

work

1) 'You're working hard today.' 'Yes, I have a lot to do.' 2) I ................................................... for Christine. Do you know where she is? 3) It ................................................... dark. Shall I turn on the light? 4) They haven't got anywhere to live at the moment. They ................................................... with friends until they find somewhere. 5) 'Are you ready, Ann?' 'Yes, I ....................................................' 6) Have you got an umbrella? It ................................................... to rain. 7) You................................a lot of noise. Could you be quieter? I ................................ to concentrate. 8) Why are all these people here? What ................................................... ?

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English for Cooks 10.2. Past Continuous Tense Past Continuous Tense is used to describe events, which were in progress in the past at a certain time. Study the table.

PRACTICE 2. What were you doing at the following times? Write one sentence as in the examples. The Past Continuous is not always necessary (see the second example). 1) (at 8 o'clock yesterday evening) I was having dinner with some friends. 2) (at 5 o'clock last Saturday) I was on the train to London. 3) (at 10.15 yesterday morning) ........................................................................................................ 4) (at 4.30 this morning)..................................................................................................................... 5) (at 7.45 yesterday evening) .......................................................................................................... 6) (half an hour ago) ......................................................................................................................... PRACTICE 3. Put the verbs into the correct form, Past Continuous or Past Simple. 1) Jane was waiting (wait) for me when I arrived (arrive). 2) 'What...................................................(you/do) this time yesterday?' I was asleep.' 3) '................................................... (you/go) out last night?' 'No, I was too tired.' 4) 'Was Carol at the party last night?' 'Yes, she............................(wear) a really nice dress.'

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English for Cooks 5) How fast........................................(you/drive) when the accident.......................................(happen)? 6) John...................................................(take) a photograph of me while.........................................(not/look). 7) We were in a very difficult position. We...............................................(not/know) what to do. 8) I haven't seen Alan for ages. When I last..................................(see) him, he .. ................(try) to find a job in London. 9) I................................(walk) along the street when suddenly I......................................... (hear) footsteps behind me. Somebody..............................................(follow) me. I was frightened and I .............................................(start) to run. 10)When I was young, I...................................................(want) to be a bus driver. 10.3. Methods - cooking and preparing food. There are a lot of various ways to prepare food. Look at the table and decide which of them are the most familiar, usual to you and which ones you do not use in everyday life. Translate the unknown words.

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English for Cooks PRACTICE 4. Answer the questions: 1) Do you like cooking? 2) Does your friend like cooking? 3) What are you cooking on Sundays? 4) What were you cooking yesterday? PRACTICE 5. Match the method of cooking with its definition. 1) baking 2) boiling 3) frying 4) roasting 5) simmering 6) steaming 7) stewing a) cooking in steam; used for puddings, fish, etc b) cooking meat or fruit in a small amount of water and its own juices c) cooking foods in enough water to cover them, at a temperature lower than 100C d) cooking in fat; used for chips, doughnuts, etc e) the food is placed in the oven; used for preparing cakes, breads f) is done by placing the food in the oven or oven coals and cooking until it is tender used for cooking meats g) cooking foods in enough water to cover them, at 100C

PRACTICE 6. Fill in the blanks with the words given on the right.

11. RECIPES
11.1. Christmas Pudding, Omelets with cheese, Roast leg of lamb. PRACTICE 1. Have a look at the recipes A-C. Which food is the simplest to cook? A. Christmas Pudding Ingredients: 225g (8oz) plain flour 1 tsp. cinnamon 1/2 tsp. grated nutmeg 1/2 tsp. ground all spice (mixed spice) 150g (60oz) candied peel, chopped finely 50g (2 oz.) blanched almonds, chopped 225g (8 oz.) soft dark brown sugar 225g (8 oz.) shredded suet 4 eggs

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English for Cooks 220ml (6fl. oz.) milk 100ml (4fl. oz.) brandy (or use milk in non-alcoholic version) Pinch of salt
Begin the day before you plan to steam the pudding. Sift the flour, spices and salt into a large mixing bowl. Stir in the breadcrumbs, dried fruits, peel, almonds and sugar. Then add the suet and mix well. Beat together the eggs, milk and brandy separately and then add to the main mixture and ensure that all the ingredients are thoroughly mixed. Usually at this time the family gathers around to stir the pudding and make a secret wish. The mixture should have a sloppy consistency and should be covered and left overnight. When you are ready to steam the pudding, pack the mixture into a lightly greased basin and cover with a non-stick baking paper and then enclose the entire basin in foil and tie with string. Traditionally unbleached calico or muslin was used. Place the pudding on a steam rack or upturned saucer in a saucepan of simmering water for five hours to steam. The water should come half way up the basin. Remember to top up the water in the saucepan as needed during the steaming process. Once the cooking time is over allow the pudding to cool completely. When this is done remove the foil and the nonstick baking paper and replace with fresh ones. The pudding should then be stored in a cool dry place to mature until Christmas day.

B. Omelets with cheese Ingredients: 6 eggs; 5 tsp. milk 300 g (9 oz.) farmer's cheese, sliced thin 50 g (4 tsp.) butter Pinch of salt Onion greens and dill, chopped
Melt butter in frying pan, bake cheese slices. Beat eggs with salt and milk. Grease a shallow baking dish, layer baked cheese slices and cover with beaten eggs. Bake in preheated oven at 325F/165C, for about 1015 minutes. Sprinkle with chopped herbs and serve with bread and fresh vegetables.

C. Roast leg of lamb Ingredients: 1 k (2 lbs.) leg of lamb; 1 carrot, cut finely 1 onion, cut finely; 1 parsnip, cut finely 6 garlic cloves, 3 cut in half, 3 minced Seasonings, bay leaves, salt and pepper to taste 1 l (4 cups) sour milk or buttermilk 30 g (2 tablespoons) fat
Soak meat in sour milk or buttermilk for 4 hours. Blot dry, rub with minced garlic, poke 6 small holes in meat and insert the remaining garlic halves into the meat. Place seasoned meat into greased baking pan, sprinkle meat with pepper and powdered bay leaves, add aromatic vegetables and bake in preheated oven at 350F/180C, basting with pan juices. Bake for about 1 hour. Serve hot with potatoes and dill pickles.

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English for Cooks PRACTICE 2. Fill in the gaps with the words given on the right

PRACTICE 3. Tell each other the recipes of your favorite dishes.

11.2. Present Perfect Tense. Present Perfect is used when we want to describe that something has happened/ has been done but do not indicate the time of the event - it is only the fact that is important. But the action in the past has a result now:

The present perfect is have/has + past participle. The past participle often ends in -ed (finished/decided etc.), but many important verbs are irregular (lost/done/been/written etc.). For a list of irregular verbs, see pages 23 and study the table below.

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English for Cooks PRACTICE 4. Read the situations and write sentences with just, already or yet. 1) After lunch you go to see a friend at her house. She says 'Would you like something to eat?' You say: No, thank you. Ive just had lunch. (have lunch) 2) Joe goes out. Five minutes later, the phone rings and the caller says 'Can I speak to Joe?' You say: I'm afraid........................................................................................................................(go out) 3) You are eating in a restaurant. The waiter thinks you have finished and starts to take your plate away. You say: Wait a minute!................................................................................ (not/finish) 4) You are going to a restaurant this evening. You phone to reserve a table. Later your friend says 'Shall I phone to reserve a table?' You say: No,...........................................................it. (do) 5) You know that a friend of yours is looking for a job. Perhaps she has been successful. Ask her. You say:...................................................................................................................................? (find) 6) Ann went to the bank, but a few minutes ago she returned. Somebody asks Is Ann still at the bank?' You say: No,..........................................................................................................(come back)

12. REVISION
PRACTICE 1. Work in groups. Choose a topic covered and ask your friends 10 words from the topic you have chosen. Give 1 point/ a word. The winner is the group having received the biggest number of points. PRACTICE 2. Answer the following questions. Pay attention to the structure of the questions. 1) What is the time now? 2) What are your working hours? 3) Do you work full time/ par-time/ shifts? 4) What kitchenware can be found there in your kitchen? 5) Whats on the menu today? 6) How much does cappuccino coffee cost in your caf? 7) Whats your favorite food/ drink? 8) What do you usually like for breakfast? 9) What will you have for lunch today? 10) What did you have for dinner yesterday? 11) What dinner courses do you know? 12) What would you like for supper this evening? 13) What meals are included into traditional English breakfast? 14)What is traditional Lithuanian food? 15) What is healthy food? 16) What methods of food cooking/ preparing can you name? 17) Could you give a recipe of your favorite dish? 18) Do you like eating out? Why?

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English for Cooks

Verbos Culinarios
Culinary Verbs
to add (d) - agregar to bake (bik) - hornear to beat (bit) - batir to blend (blend) - combinar, mezclar to boil (bil) - hervir to bone (bun) - deshuesar to break (brik) - romper to broil (bril) - asar a la parrilla to chill (chil) - refrigerar, enfriar to chop (chp) - picar, cortar en trozos to coat (kut) - rebozar to cook (kuk) - cocinar to cover (kver) - cubrir to curdle (krdl) - cuajar to cut into strips (kat ntchu strips) - cortar en tiritas to decorate (dkoreit) - decorar to defrost (difrst) - descongelar to dice (dis) - cortar en cubitos to dilute (dilt) - diluir to dissolve (dislv) - disolver to dry (dri) - secar to empty (mpti) - vaciar to fill (fil) - llenar to flip (flip) - dar vuelta to fold (fuld) - doblar, plegar to fry (fri) - freir to glaze (gliss) - glasear to grate (grit) - rallar to grease (gris) - engrasar to grill (gril) - asar a la parrilla to grind (grind) - moler to halve (jv) - partir en dos

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English for Cooks

to heat (jit) - calentar to knead (nid) - amasar to liquidize (lkuidiss) - licuar to melt (melt) - derretir to mince (mns) - picar carne to mix (mks) - mezclar to peel (pil) - pelar to pour (pur) - volcar, verter to press (pres) - presionar, apretar to put (put) - colocar, poner to remove (rimuv) - quitar, sacar to rinse (rns) - enjuagar to roast (rust) - asar to roll out (rul ut) - aplanar, extender to scoop up (skup-p) - ahuecar (con cuchara) to seal (sil) - sellar to season (sson) - aderezar to serve (srv) - servir to shake (shik) - agitar, sacudir to sharpen (shrpen) - afilar to sieve (siv) - tamizar to simmer (smer) - hervir a fuego lento to slice (slis) - rebanar to smoke (smuk) - ahumar to soak (suk) - remojar to spill (spil) - derramar to sprinkle (sprnkl) - rociar, salpicar to squeeze (skuis) - exprimir to steam (stim) - cocinar al vapor to stew (sti) - guisar, estofar to stir (ster) - frer to stir-fry (str-fri) - rehogar to strain (strin) - colar to stuff (staf) - rellenar, mechar

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English for Cooks

to thicken (zken) - espesar to trim (trim) - recortar to waste (uist) - desperdiciar to whisk (usk) batir

Tragos y Bebidas
Drinks and Beverages
apple juice (pl dchus) - jugo de manzana brown beer (brun bar) - cerveza negra can of Coke (kan v kuk) - lata de Coca-Cola champagne (shampin) - champn cider (sider) - sidra coffee (kfi) - caf gin (dchn) - ginebra hot chocolate (jt chklit) - chocolate caliente juice (dchs) - jugo, zumo lemonade (lmonid) - limonada light soda (lat suda) - gaseosa diettica liqueur (likr) - licor milkshake (mlkshik) - batido orange juice (rendch dchus) - jugo de naranja pineapple juice (pinapl dchus) - jugo de pia red wine (red uin) - vino tinto rum (ram) - ron soda (suda) - gaseosa soft drink (sft drnk) - refresco sparkling water (sprklin uter) - agua mineral con gas still water (stl wter) - agua mineral sin gas tea (ti) - t tomato juice (tomitou dchus) - jugo de tomate vodka (vodka) - vodka water (wter) - agua whisky (wski) - whisky white wine (wit win) - vino blanco wine (win) - vino

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English for Cooks

Pescados y Mariscos
Fish and Seafood
clam (klam) - almeja cockles (ckls) - berberechos cod (kod) - bacalao crab (krab) - cangrejo de mar eel (il) - anguila fried shrimps (frid shrmps) - gambas fritas hake (jik) - merluza halibut (jlibat) - mero herring (hrin) - arenque king prawn (king prn) - langostino lobster (lbster) - langosta mackerel (mkrel) - caballa marinade (mrinid) - escabeche mussel (msel) - mejilln octopus (ktopus) - pulpo oyster (ister) - ostra plaice (plis) - platija pollack (plak) - abadejo prawns (prons) - gambas salmon (samon) - salmn sardines (sardns) - sardinas scallop (sklop) - vieira shark (shrk) - tiburn shellfish (shlfish) - mariscos shrimp (shrmp) - camarn snail (snil) - caracol sole (sul) - lenguado spider crab (spider krab) - centolla squid (skud) - calamar swordfish (srrdfish) - pez espada trout (trut) - trucha tuna (tina) - atn

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English for Cooks

Comidas en General
General Meals
bacon (bikn) - panceta baked potatoes (bikt potitous) - papas al horno beef (bif) - carne vacuna beef steak (bif stik) - bistec blood sausage (bld ssidch) - morcilla brains (brins) - sesos canneloni (kanelni) - canelones cheese (chis) - queso cheeseburger (chis-brguer) - hamburguesa de queso chicken (chken) - pollo cold cuts (kuld kats) - fiambres dessert (disrt) - postre french fries (french fris) - papas fritas (de cocina) fried chicken (frid chken) - pollo frito gnocchi (nki) - oquis ground meat (grund mit) - carne picada ham (hm) - jamn hamburger (hmburguer) - hamburguesa hot dog (hot dog) - salchicha kidneys (kdnis) - riones lamb (lam) - cordero lasagne (lasni) - lasaa liver (lver) - hgado macaroni (mkaroni) - macarrones mashed potatoes (msht potitous) - pur de papas mayonnaise (meionis) - mayonesa meatballs (mt bols) - albndigas noodles (nudls) - tallarines omelet (mlit) - tortilla pasta (psta) - pasta pizza (ptza) - pizza pork (pork) - carne de cerdo

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English for Cooks

pork chops (pork chops) - costillas de cerdo potato chips (potitou chips) - papas fritas (en bolsa) ravioli (ravili) - ravioles ribs (ribs) - costillas roastbeef (rustbif) - rosbif salad (slad) - ensalada salami (salmi) - salame sauce (sos) - salsa sausage (ssidch) - salchicha, chorizo scrambled eggs (skrmbld ggs) - huevos revueltos soup (sp) - sopa spaghetti (spaguri) - espagueti steak (stik) - bistc stew (sti) - guiso, estofado tomato sauce (tomitou sos) - salsa de tomate turkey (trki) - pavo veal (vl) - carne de ternera vegetables (vdchetabls) - verduras

Carnes y Aves
Meats and Poultry
bacon (bikn) - panceta, tocino beef (bf) - carne vacuna beef steak (bf stik) - bistec black pudding (blk pding) - morcilla blood sausage (bld ssidch) - morcilla boneless (bunles) - deshuesado brains (brins) - sesos breast (brst) - pechuga cheeseburger (chis-brguer) - hamburguesa de queso chicken (chken) - pollo chop (chop) - chuleta cold meats (kuld mits) - fiambres cooked (kkt) - cocida

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English for Cooks

cutlet (ktlit) - chuleta fowl (ful) - ave de corral game (guim) - animales de caza goat (gut) - cabrito gravy (grivi) - jugo (de carne) grilled (grild) - a la parrilla ground meat (grund mit) - carne picada ham (hm) - jamn hamburger (hmberguer) - hamburguesa kidneys (kdnis) - riones lamb (lam) - cordero liver (lver) - hgado marrow (mrrou) - mdula meatballs (mtbols) - albndigas medium rare (mdiom rer) - medio hecho mutton (mton) - carne de oveja pork (pork) - carne de cerdo pork chops (pork chops) - chuletas de cerdo pork loin (pork lin) - lomo de cerdo pork sausage (prk ssidch) - chorizo poultry (pultri) - carne de ave rare (rar) - poco cocida ribs (ribs) - costillas roast beef (rust-bf) - carne asada roasted (rustid) - asada salami (salmi) - salame sausage (ssidch) - salchicha, chorizo sirloin steak (srloin stik) - bife de lomo steak (stik) - bistc suckling pig (sklin pig) - lechn tongue (tng) - lengua tripe (trip) - tripas turkey (trki) - pavo veal (vil) - carne de ternera

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English for Cooks

veal steak (vl stik) - bistc ternera venison (vnison) - carne de venado well done (ul dn) - bien cocida

Especias y Condimentos
Spices and Seasonings
aniseed (nisiid) - ans basil (bsil) - albahaca bayleaf (bilif) - laurel brine (brin) - salmuera capers (kipers) - alcaparras celery (sleri) - apio chilli (chli) - aj chives (chivs) - cebolletas cinnamon (snemon) - canela clove (cluv) - clavo de olor coriander (korinder) - cilantro cumin (kmin) - comino curry (krri) - curry dill (dil) - eneldo dressing (drsing) - alio fennel (fnel) - hinojo garlic (grlic) - ajo ginger (dchndcher) - jengibre gravy (grivi) - salsa del jugo de la carne herbs (rbs) - hierbas aromticas ketchup (kchop) - kechup mayonnaise (mioneis) - mayonesa mint (mint) - menta mustard (mstard) - mostaza nutmeg (ntmeg) - nuez moscada oregano (organou) - organo paprika (pprika) - pimentn dulce parsley (prsli) - perejil

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English for Cooks

pepper (pper) - pimienta pepper corn (pper korn) - grano de pimienta pickled onions (pkld nions) - cebollitas en vinagre rhubarb (rbarb) - ruibarbo rosemary (rusmeri) - romero saffron (sfron) - azafrn sage (sidsh) - salvia salad dressing (slad drsing) - aderezo salt (slt) - sal sauce (sos) - salsa sesame (ssami) - ssamo, ajonjol sorrel (srrel) - acedera sugar (shgar) - azcar syrup (srop) - almbar tarragon (trragon) - estragn thyme (tim) - tomillo truffle (trfl) - trufa vanilla (vanla) - vainilla vinegar (vnegar) - vinagre

Frutas
Fruits
almonds (monds) - almendras apple (pl) - manzana apricot (pricot) - damasco, albaricoque avocado (avocdou) - palta, aguacate banana (banna) - banana blackberry (blk brri) - zarzamora cherry (chrri) - cereza chestnuts (chstnats) - castaas coconuts (kukonats) - cocos date (dit) - dtil fig (fig) - higo grapefruit (gripfrut) - pomelo, toronja

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English for Cooks

grapes (grips) - uvas hazelnuts (hizelnats) - avellanas lemon (lmon) - limn lime (lim) - lima mango (mngou) - mango medlar (mdlar) - nspero melon (mlon) - meln mulberry (mlberri) - mora orange (rendch) - naranja peach (pich) - durazno, melocotn peanuts (pnats) - manes pear (par) - pera pineapple (pinpl) - anan, pia plum (plam) - ciruela pomegranate (pmigranit) - granada quince (kuns) - membrillo raspberry (rsp-brri) - frambuesa seed (sid) - semilla strawberry (strberri) - frutilla, fresa tangerine (tndcherin) - mandarina walnuts (wlnats) - nueces watermelon (wtermlon) - sanda

Verduras
Vegetables
artichoke (rti-chuk) - alcachofa asparagus (aspragos) - esprrago beans (bins) - porotos beet (bt) - remolacha bell pepper (bel pper) - pimiento morrn broad beans (brod bins) - habas, chauchas broccoli (brcoli) - brcoli Brussels sprouts (brsels spruts) - zapallitos de Bruselas cabbage (kbedch) - repollo, col carrot (krrot) - zanahoria

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English for Cooks

cauliflower (kli-fluer) - coliflor celery (sleri) - apio chard (chard) - acelga chick peas (chik pis) - garbanzos chilli (chli) - aj picante cucumber (kicomber) - pepino eggplant (gplant) - berenjena fennel (fnel) - hinojo garlic (grlic) - ajo green onion (grin nion) - cebolla de verdeo, cebolleta leek (lik) - puerro lentils (lntils) - lentejas lettuce (ltos) - lechuga mushrooms (msh-rms) - hongos, setas onion (nion) - cebolla parsley (prsli) - perejil peas (pis) - arvejas pepper (pper) - pimiento potato (potitou) - papa, patata pumpkin (pmpkin) - zapallo grande spinach (spnidch) - espinaca squash (skush) - calabaza string beans (strng bns) - chauchas sweet corn (sut krn) - choclo, maz tierno sweet potato (sut potitou) - batata tomato (tomitou) - tomate turnip (trnip) - nabo watercress (uter-krs) - berro zucchini (sukni) - zapallito

Aves
Birds
blackbird (blkberd) - mirlo canary (canri) - canario

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English for Cooks

cardinal (crdinal) - cardenal chick (chik) - pollito chicken (chken) - pollo cock (kk) - gallo cockatoo (kkatu) - cacata condor (kndor) - cndor crane (krin) - grulla crow (cru) - cuervo duck (dk) - pato eagle (gl) - guila falcon (flcon) - halcn feather (fder) - pluma flamingo (flamngou) - flamenco goldfinch (guldfinch) - jilguero goose (gus) - ganso hawk (hk) - halcn hen (hen) - gallina heron (hron) - garza hummingbird (hming berd) - colibr kingfisher (kngfsher) - martn pescador lark (lrk) - alondra magpie (mgpai) - hurraca nest (nest) - nido nightingale (nitingueil) - ruiseor ostrich (strich) - avestruz owl (ul) - bho, lechuza parakeet (prakit) - periquito parrot (prrot) - loro, cotorra partridge (partrdsh) - perdiz peacock (pkok) - pavo real pelican (plican) - pelcano penguin (pngin) - pinguino pheasan (fsant) - faisn pigeon (pdchon) - paloma

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English for Cooks

quail (kuil) - codorniz roadrunner (rudrraner) - correcaminos robin (rbin) - petirrojo rooster (ruster) - gallo sea gull (s gal) - gaviota sparrow (sprrou) - gorrin stork (strk) - ciguea swallow (sulou) - golondrina swan (sun) - cisne thrush (zrsh) - tordo turkey (trki) - pavo vulture (volcher) - buitre woodpecker (wupker) - pjaro carpintero

Mamferos
Mammals
anteater (nt ter) - oso hormiguero antelope (ntiloup) - antlope bat (bt) - murcilago bear (ber) - oso beaver (bver) - castor boar (bor) - jabal buffalo (bfalou) - bfalo bull (bul) - toro calf (kf) - ternero camel (kmel) - camello cat (kat) - gato cheetah (chita) - guepardo chimpanzee (chimpans) - chimpanc cow (ku) - vaca deer (der) - venado dog (dog) - perro donkey (dnki) - burro dromedary (drmedari) - dromedario

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English for Cooks

elephant (lefant) - elefante elk (lk) - alce foal (ful) - potro fox (fox) - zorro gazelle (gassl) - gacela giraffe (dchirf) - jirafa goat (gut) - cabra gorilla (gorla) - gorila hippopotamus (hipoptamus) - hipoptamo hog (hog) - cerdo horse (hrs) - caballo hyena (hana) - hiena kangaroo (kangar) - canguro lamb (lm) - cordero leopard (lpard) - leopardo lion (lion) - len monkey (mnki) - mono moose (mus) - alce mouse (mus) - laucha, ratn otter (ter) - nutria ox (ks) - buey pig (pig) - cerdo porcupine (prkiupain) - puerco espn rabbit (rbit) - conejo raccoon (rakun) - mapache rat (rat) - rata rhinoceros (rainceros) - rinoceronte seal (sil) - foca sheep (ship) - oveja skunk (sknk) - zorrino squirrel (skwrrl) - ardilla tiger (tiguer) - tigre wolf (wlf) - lobo zebra (sbra) - cebra

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English for Cooks

Animales Acuticos
Water Animals
alligator (ligueitor) - caimn anchovy (ntchovi) - anchoa catfish (ktfish) - bagre cod (kod) - bacalao crab (krab) - cangrejo crayfish (crifish) - cangrejo de ro crocodile (crkodail) - cocodrilo dolphin (dlfin) - delfn eel (il) - anguila frog (frg) - rana herring (hring) - arenque jellyfish (dchli fish) - medusa killerwhale (kler uil) - orca lobster (lbster) - langosta mackerel (mkrel) - caballa octopus (ktopus) - pulpo oyster (ister) - ostra ray (ri) - raya salmon (smon) - salmn sardine (sardn) - sardina seahorse (si-jors) - caballito de mar seal (sil) - foca shark (shrk) - tiburn shell (shl) - concha shrimp (shrmp) - camarn slug (slg) - babosa snail (snil) - caracol sole (sul) - lenguado squid (skud) - calamar starfish (strfish) - estrella de mar swordfish (sordfish) - pez espada toad (tud) - sapo

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English for Cooks

trout (trut) - trucha tuna (tina) - atn turtle (trtl) - tortuga walrus (ulras) - morsa whale (uil) - ballena

Tiendas y Comercios
Shops and Stores
bakery (bikeri) - panadera barber's (brbers) - barbera bookstore (bkstor) - librera butcher's (bchers) - carnicera cake shop (kik shop) - pastelera candy store (kndi stor) - tienda de golosinas children's wear (chldrens ur) - ropa de nio clothing store (kluding stor) - tienda de ropas coffee shop (kfi shop) - cafetera confectioner's (konfkshoners) - pastelera dairy store (dri stor) - lechera delicatessen (dlikatesen) - fiambrera drugstore (drgstor) - farmacia dry cleaner's (dri-kliners) - tintorera estate agency (estit idchensi) - agencia inmobiliaria fishmonger's (fshmonguers) - pescadera florist's (flrists) - floristera fruit shop (frt shop) - frutera furniture store (frnicher stor) - mueblera gas station (gs stishon) - gasolinera greengrocer's (gringrousers) - verdulera grocery store (gruseri stor) - almacn hairdresser's (herdrsers) - peluquera hardware shop (hrduer shop) - ferretera herbalist's shop (hrbalists shop) - herboristera ice-cream parlour (iskrim prlor) - heladera

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English for Cooks

ironmonger's (ironmonguers) - ferretera jeweller's (dchelers) - joyera jewellery store (dchelri stor) - joyera kiosk (kosk) - quiosco ladies' wear (lidis ur) - ropa de seora laundromat (lndromat) - lavandera automtica leather goods shop (lder guds shop) - marroquinera mall (mol) - centro comercial market (mrket) - mercado men's wear (mns ur) - ropa de caballero music store (misik stor) - tienda de msica newsstand (nisstand) - quiosco de peridicos optician's (optshans) - optica perfumery (perfimery) - perfumera pet shop (pt shop) - tienda de animales pharmacy (frmasi) - farmacia shoe shop (sh shop) - zapatera shopping center (shping snter) - centro comercial shops (shops) - tiendas souvenir shop (suvenir shop) - tienda de souvenirs sports store (sprts stor) - tienda de deportes stationery store (stishoneri stor) - papelera stores (str) - tiendas supermarket (spermarket) - supermercado toy store (ti stor) - juguetera travel agency (trvel idchensi) - agencia de viajes vegetable store (vdchetabl stor) - verdulera video store (vdiou stor) - tienda de videos

La Cocina
The Kitchen
blender (blnder) - licuadora bottle opener (btl upener) - destapador de botellas bowl (bul) - bol, taza grande broom (brm) - escoba

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English for Cooks

cake mold (kik muld) - molde para repostera can opener (kn upener) - abrelatas canister (knister) - bote, lata carving knife (krvin nif) - cuchillo para trinchar casserole (kserol) - cazuelera ceramic ware (sermik uar) - vajilla de cermica cheese cutter (chis kter) - cortador de queso chopping board (chpin bord) - tabla para cortar cleaver (kliver) - cuchilla para picar coffee maker (kfi miker) - cafetera colander (klander) - colador de verduras corkscrew (kork-skr) - destapador counter (kunter) - mesada crokery (krukeri) - loza, vajilla cup (kap) - taza cupboard (kbord) - alacena cutlery (ktleri) - cubiertos dish drainer (dish driner) - escurridor de platos dish towel (dsh tuel) - repasador dishwasher (dsh usher) - lavaplatos drawers (droers) - cajones faucet (fset) - canilla, grifo food processor (fud prossor) - procesadora de alimentos forks (forks) - tenedores freezer (frisser) - congelador fridge (frdch) - heladera frying pan (fring pan) - sartn funnel (fnl) - embudo garbage (grbidch) - basura gloves (glvs) - guantes grater (griter) - rallador ice tray (istrei) - cubetera juicer (dchser) - juguera kettle (ktl) - pava

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English for Cooks

kitchen apron (ktchen ipron) - delantal de cocina knives (nivs) - cuchillos ladle (lidl) - cucharn lighter (liter) - encendedor masher (msher) - pisapur microwave oven (mikroweiv ven) - horno microondas mincer (mnser) - picador, picadora mixer (mkser) - batidora oven (ven) - horno oven burner (ven brner) - quemador del horno oven mitts (ven mits) - guantes para horno pans (pans) - ollas, caserolas y sartenes pepper mill (pper mil) - molinillo de pimienta pot (pot) - olla pot holder (pot hlder) - agarradera potato peeler (potitou pler) - pelapapas pressure cooker (prsher-kker) - olla a presin recipe (rsipi) - receta refrigerator (refridcheritor) - heladera roasting pan (rusting pan) - asadera rolling pin (rulin pin) - palo de amasar salt shaker (slt shiker) - salero saucepan (sspan) - cacerola scouring pad (skurin pad) - esponja limpiadora sharpener (shrpener) - afilador de cuchillos shelves (shlvs) - anaqueles, estantes sieve (siv) - tamiz sink (snk) - pileta de lavar soap (sup) - jabn spatula (spchiula) - esptula spoons (spuns) - cucharas squeezer (skuizer) - exprimidor steamer (stimer) - vaporera stove (stuv) - cocina (aparato)

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English for Cooks

stove burners (stuv brners) - quemadores de cocina strainer (striner) - colador chico teapot (tipot) - tetera teaspoons (tispns) - cucharitas toaster (tuster) - tostadora trash can (trshkan) - tacho de la basura washing-up liquid (ushin-p lkuid) - detergente water heater (uter jiter) - calefn whisk (wsk) - batidor de alambre wok (wk) - sartn china

Estados de nimo
Moods
afraid (afrid) - temeroso, con miedo alarmed (alrmd) - alarmado alert (alrt) - alerta amazed (amist) - asombrado angry (ngri) - enojado annoyed (anid) - molesto ashamed (ashimd) - avergonzado astonished (astnisht) - asombrado bored (bord) - aburrido calm (kam) - calm cheerful (chirful) - alegre complacent (komplisent) - satisfecho consigo mismo confident (cnfident) - confiado confused (confist) - confundido content (contnt) - satisfecho content (contnt) - contento contented (contntid) - contento, satisfecho curious (kirios) - curioso dejected (didchctid) - desanimado delighted (dilitid) - encantado depressed (diprst) - deprimido disappointed (disapintid) - defraudado

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English for Cooks

disheartened (disjrtend) - descorazonado disillusioned (disilshond) - desilusionado distressed (distrst) - angustiado dizzy (dssi) - mareado drunk (drnk) - borracho eager (guer) - ansioso, deseoso edgy (dchi) - nervioso, inquieto elated (ilitid) - regocijado embarrassed (embrrast) - avergonzado, abochornado emotional (imushonal) - emocionado, sensible enthusiastic (enzusistic) - entusiasmado envious (nvias) - envidioso excited (exitid) - excitado frustrated (frostritid) - frustrado furious (firios) - furioso glad (glad) - contento gloomy (glmi) - triste, pesimista grateful (gritful) - agradecido groggy (grgui) - aturdido grumpy (grmpi) - malhumorado guilty (gulti) - culpable happy (hpi) - feliz, contento homesick (humsik) - nostlgico hopeful (hupful) - esperanzado horny (hrni) - caliente, cachondo hostile (hstil) - hostil humiliated (hiumlieitid) - humillado hungry (hngri) - hambriento, con hambre hurt (hert) - herido impressed (imprst) - impresionado in love (in lv) - enamorado indifferent (indferent) - indiferente indignant (indgnant) - indignado insecure (nsekir) - inseguro

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English for Cooks

irritable (rritabl) - irritable jealous (dchlos) - celoso jubilant (dchbilant) - jubiloso lazy (lisi) - perezoso listless (lstles) - indiferente, desganado lonely (lunli) - solitario, solo merry (mrri) - alegre mischievous (mschivas) - travieso miserable (mserabl) - triste, desgraciado nervous (nrvos) - nervioso nostalgic (nostldchik) - nostlgico offended (ofnded) - ofendido optimistic (ptimstic) - optimista overwhelmed (uver-ulmd) - agobiado playful (pliful) - juguetn pleased (plist) - complacido, satisfecho positive (psitiv) - positivo proud (prud) - orgulloso puzzled (psld) - confundido rejected (ridchkted) - rechazado relaxed (rilxt) - relajado relieved (rilivt) - aliviado resentful (risntful) - resentido restless (rstles) - inquieto sad (sad) - triste satisfied (stisfaid) - satisfecho scared (skerd) - asustado sentimental (sentimntal) - sentimental shocked (shkt) - impresionado, conmovido sick (sik) - enfermo sleepy (slipi) - sooliento surprised (sorprist) - sorprendido terrified (trrifaid) - aterrorizado thankful (znkful) - agradecido

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English for Cooks

thirsty (zrsti) - sediento, con sed thoughtful (ztful) - pensativo thrilled (zrld) - estremecido tired (tierd) - cansado, fatigado touched (tcht) - emocionado touchy (tchi) - susceptible uncomfortable (ankmfortabl) - incmodo, molesto unhappy (anhpi) - desdichado upset (apst) - molesto wary (wri) - cauteloso weary (wiri) - cansado worried (wrrid) - preocupado

Colores y Patrones
Colors and Patterns
aquamarine (kua-marn) - aguamarina baby blue (bibi blu) azul cielo black (blk) - negro blue (blu) - azul brown (brun) - marrn checked (chkt) - a cuadros chestnut (chstnat) - castao coral (kral) - coral crimson (krmson) - carmes dark (drk) - oscuro dark green (dark grin) - verde oscuro dotted (dtid) - a lunares dull (dl) - apagado flowered (fluerd) - floreado fuchsia (fksha) - fucsia golden (gulden) - dorado gray (gri) - gris green (grin) - verde indigo (ndigou) - ndigo

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English for Cooks

lavender (lvender) - lavanda light (lit) - claro loud (lud) - chilln maroon (marun) - bord mauve (muv) - lila navy blue (nivi blu) - azul marino ochre (uker) - ocre olive (liv) - oliva opaque (oupik) - opaco orange (rendch) - anaranjado pale (pil) - plido peach (pich) - durazno pink (pnk) - rosado plain (plin) - liso printed (prnted) - estampado purple (perpl) - morado red (red) - rojo scarlet (skrlet) - rojo escarlata shiny (shini) - brillante silver (slver) - plata sky blue (ski blu) azul cielo striped (stript) - a rayas teal (tial) - verde azulado transparent (transprent) - transparente turquoise (trkuois) - turquesa violet (violet) - violeta white (wit) - blanco yellow (ilou) - amarillo

Envases y Cantidades
Containers and Quantities
a dozen (e dsen) - una docena a half (e jf) - una mitad a handful (e jndful) - un puado a heap (e hip) - un montn

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English for Cooks

a mouthful (e muzful) - un bocado a pair (a per) - un par a piece (e pis) - un pedazo a quarter (e kurter) - un cuarto a slice (e slis) - una rebanada a spoonful (e spunful) - una cucharada a stack (e stk) - una pila, un montn an armful (an rmful) - una brazada bag (bag) - bolsita bar (bar) - barra barrel (brrl) - barril basket (bskit) - canasta bottle (btl) - botella bowl (bul) - bol box (boks) - caja bucket (bket) - balde, cubo can (can) - lata carton (crton) - cartn crate (krit) - cajn envelope (nvelup) - sobre de carta gallon (glon) - galn glass (glas) - vaso gramme (gram) - gramo half a dozen (jf e dsen) - media docena jar (dchr) - frasco, pote jug (dchg) - jarro kilo (klo) - kilo liter (lter) - litro mug (mg) - jarra ounce (uns) - onza pack (pk) - paquete, cajetilla package (pkedch) - paquete pint (pint) - pinta pot (pot) - tarro, pote pound (pund) - libra roll (rul) - rollo sachet (sshei) - sachet sack (sk) - saco, costal

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English for Cooks

six-pack (sks pk) - paquete de seis spray can (spri can) - aerosol, atomizador ton (ton) - tonelada tube (tib) - tubo, pomo

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REFERENCES
1. B. Imbrasien LITHUANIAN TRADITIONAL FOODS, Vilnius, 1998 2. D. Guiuvien, L.Lenkauskien 14 ENGLISH TOPICS, Kaiiadorys, 1998 3. F. Vallejos ENGLISH TECHNITIAN, Arequipa, 2009 4. L.Soars, J. Soars HEADWAY STUDENTS BOOK, Oxford,1999 5. L.Soars, J. Soars HEADWAY WORKBOOK, Oxford,1999 6. iatkut, Vilma ENGLISH FOR COOK, Vilnius Cooperative College, 2006 7. R. Murphy ENGLISH GRAMMAR IN USE, Cambridge, 1997 8. V. Evans, J. Dooley ENTERPRISE 3 COURSEBOOK, Swansea, 1998 9. V. Evans, J. Dooley ENTERPRISE 3 WORKBOOK, Swansea, 1998 10. V. Evans, J. Dooley MISSION COURSEBOOK, Newbury, 2000 11. V. Evans, FCE USE OF ENGLISH, Newbury, 2000 12. http://en.wikipedia.org/wiki 13. http://en.wikipedia.org/wiki/Peruvian_cuisine 14. http://www.vegsource.com/nutrition/pyramid.htm 15. www.bicyclegermany.com/german_food_&_drink.htm

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