Section 3 Ingredients

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Lady&Mister Chef

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Pagina 25

1 Answer the following questions:

1. What is the European Protection System?

2. Was it the first attempt to protect local food?

3. Why do wines undergo a separate protection system?

4. What is PDO?

5. What is GRDO?

Pagina 26

1. What did the paleolithic man eat?

2. Why do animals change their name, when they become meat?

3. Why is meat essential in our diet?

4. What is the most important quality of meat?

5. What is the right quantity of meat young people should eat?

Pagina 28

1. What are the best cuts of veal?

2. While is lamb meat well known and appreciated all over the world?

3. How is modern pork?

4. Where comes the word “prosciutto” from?

Pagina 30

1. What is “poultry”?

2. What is “game”?

3. How can hen-pheasant be cooked?

4. What is the biggest “farmyard bird”?

5. What are quails?

Pagina 32

1. What is the difference between Oil and White Fish?

2. What must you consider when buying fish?

3. What are crustaceans?

4. What is the best smoked salmon?

5. What size of fish is better for cooking?

Activity - Section 3

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Lady&Mister Chef

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Pagina 38

1. How many types of eggs are mentioned in the passage?

2. What does battery produced eggs mean?

3. What do printed information refer to?

4. What must you do before eating eggs?

5. How can you prevent the oozing out of the white of the egg, in boiling water?

6. Try to write a complete menu, based on eggs 7. How can cheese be kept fresh?

8. How many fresh Italian cheese do you know?

9. What about hard cheese?

10. What about semisoft cheese?

11. Can you tell the names of five hard and five semisoft Italian cheese?

12. What is the most common food made with eggs and cheese?

13. Do you know how is “carbonara” prepared?

14. Do you know a soup made with eggs and cheese?

15. Do you know if eggs and cheese may be added to meat, and when?

Pagina 40

1 Answer the following questions:

1. What are cereals?

2. Did the Romans know bread?

3. Do you know the difference between whole grain and bread flour?

4. What about fiber?

5. What are the ingredients of bread?

Pagina 43

1. What are the components of pasta?

2. When do you add salt?

3. What is “pasta al dente”?

4. How long must gnocchi cook?

5. Where does pizza come from?

6. How many types of gnocchi do you know?

Pagina 45

1. What are the rules for cooking rice?

2. What is dough?

3. How many kinds of rice do you know?

Activity - Section 3

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Lady&Mister Chef

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Activity - Section 3

Pagina 53

1. Why has the consumption of vegetables increased?

2. What are the essential nutrients contained in potatoes?

3. What do you know about asparagus?

4. How many kinds of cabbage do you know?

5. How many salads do you know?

6. What about carrots?

7. Who brought peppers to Europe?

8. How are leeks stored?

9. How many kinds of celery do you know?

10. Are potatoes good for diets?

Pagina 62

1. How many kinds of dried fruit do you know?

2. What about oranges?

3. Are fruit important in our diet?

4. Do you remember the history of mandarin?

5. What’s the difference between “melones” and “popones”?

Pagina 70

1. How is olive oil considered now?

2. How many qualities of Italian olive oils do you know?

3. Besides olive oil, what are the most common seed oils?

4. How is butter made?

5. What does industrial butter contain?

Pagina 75

1 Read the first part of the text about “salt” and complete the sentences below with appropriate words:

1. In ancient times salt was the symbol of ..., ... and ...

2. Romans used salt to ... ... away and to ... baptism 3. The word salary originates from ... and means ...

4. Roman soldiers were paid with a ... of salt

5. Salt is essential in diets, but its ... should be ...

6. Too much salt causes ... ... and ... ...

7. Salt is an element contained in ..., ... and ...

8. Salt is an important ingredient for ..., curing and ... foods

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Lady&Mister Chef

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2 Match the following words you find in the text with their Italian meaning 1. preservative a incolore

2. softener b agrodolce

3. starches c gusto, aroma

4. relishes d conservante

5. untinted e limitatamente

6. sweet-and-sour f spruzzo

7. flavour g amidi

8. yeast h lievito

9. sparingly i sostanza ammorbidente 10. splash j sottaceti, salsine

3 Read the passage about “lemon” and complete the sentences in column A with their endings in column b:

A b

1. Originating probably from India, – they are essential to prevent fatigue and infection 2. Due to a large production, – in food preparation

3. As lemons contain vitamins – lemons were widely exported

4. Lemons can be used – lemons were also brought to North America 5. It was thanks to pioneers that – lemons arrived in the Mediterranean countries

4 After reading the text about “olive oil, a product from Italy” list the oils from different regions describing their features and the food they are suitable for

Region features food preparation

Liguria gentle, discrete boiled or steamed fish

... ... ...

5 After reading the passage about “butter”, match the verbs in column A with their meanings in column b:

A b

1. to churn a to permit, to let 2. to cool b to beat energically

3. to allow c to chill

4. to skim d to go up

5. to rise e to make ready to be eaten 6. to ripen f to remove from the surface

Activity - Section 3

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Lady&Mister Chef

5 6 Decide if these statements are true (T) or false (f) and correct the false ones: T f

1. In ancient times flowers were used for cooking  

2. Home grown herbs have a more intense flavour  

3. Herbs can be used either cooked or raw  

4. Herbs are added to improve the taste of food  

5. It is advisable to add herbs before cooking  

6. During their first growth herbs are bitter and coarse  

7 List for each of the following dishes herbs or spices contained:

1. Pizza : ...

2. Bechamel sauce : ...

3. Mulled wine : ...

4. Stock : ...

5. Custard : ...

1. What is saffron?

2. What does saffron give food?

3. Which properties is it thought to have?

4. Why did Cleapatra use it?

5. Where is saffron produced?

6. Which Italian dish is saffron essential for?

9 Write the differences between the following nouns:

1. Spices - aromatic herbs 2. Olive oil - butter 3. Butter - margarine 4. Jam - jelly

5. Mint - peppermint 6. Origan - sage 7. Vinegar - verjuice 8. Rosemary - pepper

Pagina 89

1 Read the text about “coffee” and answer the following questions:

1. Where did coffee originate?

2. When did coffee become widely popular in Europe?

3. What were “Penny Universities”? Why were they so called?

4. How did the Christian Church define coffee?

5. Which important people were fond of coffee?

6. What difference is there between arabica and robusta?

Activity - Section 3

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Lady&Mister Chef

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2 Are these statements true (T) or false (f)? T f 1. A perfect blending is given by aroma and colour  

2. There are various roasting methods  

3. Caffeine stimulates only mental concentration   4. The first espresso machine was invented by Luigi Bezzera  

5. Coffee is generally served in small cups  

6. Coffee is not so popular as tea in the UK  

3 Choose the correct ending:

1. Oolong tea is:  black tea

 green tea

 green and black tea

2. The taste of tea is determined by:  the colour of the leaves

 the age of the leaves

 the shape of the leaves

3. The main tea drinkers are:  Indian

 English

 Chinese

4. English tea is served:  with milk

 with lemon

 with rhum

5. Tea is prepared by pouring boiling water on:  young leaves

 dried leaves

 leaf buds

1. What does tea contain?

2. How was tea invented?

3. What is afternoon tea?

4. What is its menu?

5. What is Oolong tea?

6. How must a good cup of tea be prepared?

5 find the synonyms to the following words:

1. fluid 2. secreted 3. nourishment 4. samples 5. discussion 6. pulp

Activity - Section 3

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Lady&Mister Chef

7 6 Answer the following questions:

1. What is milk?

2. Is there any danger in milk?

3. What is accadi’ milk?

4. Why is milk pasteurized?

5. What about milk contents?

7 Read the text about “yogurt” and decide if the following statements are true (T)

or false (f): T f

1. Yogurt is milk that became sour through the action of a specific bacillus  

2. Its name comes from North-East Europe  

3. Elie Metchnikoff suggested that bacteria could be eliminated by lactobacilli  

4. Yogurt is a good alternative to milk  

5. Fruit yogurt first appeared in the 1950s  

1. Where does sugar come from?

2. Who was Andreas Margraf?

3. How many kinds of sugar do you know?