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Food, Restaurants and Cooking Task 1. Underline the most suitable word or phrase. a) Waiter, could you bring me the account/bill/addition, please? b) It's a very popular restaurant - we should apply for/book/keep a table. c) If you're hungry, why not ask for a large dish/plate/portion? d) Please help/serve/wait yourself to salads from the salad bar. e) Waiter, can I see the catalogue/directory/menu, please? f) This fish is not what I called/commanded/ordered. g) This dish/plate/serving is a speciality of our restaurant. h) Have you tried the crude/raw/undercooked fish at the new Japanese restaurant? i) Paul never eats meat, he's a vegetable/vegetarian/vegetation. j) Have you decided what to have for your main course/food/helping? Task 2. Complete each sentence (a-j) with a suitable ending (1-10). Use each ending once. a) Dinner's nearly ready. Can you lay ...6… 1. up if you dry and put the dishes away. b)
German Sauerbraten: Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is called Schnitzel Wiener Art (Viennese type schnitzel). These are served with a slice of lemon and without a sauce. Both often are referred to as simpl
ITALY NATIONAL KITCHEN J Sisukord ITALY KITCHEN...............................................................................................................................3 Antiquity.....................................................................................................................................4 Middle Ages................................................................................................................................4 Early modern era.........................................................................................................................5 Some of the regional cuisines .........................................................................................................6 Veneto..........................................................................................................................................6 Lombardy....................................................
Cuisine of South Africa has had a variety of sources and stages: · Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa- and Sotho-speaking people · Settler cookery introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java, and recipes from neighbouring colonial cultures such as Portuguese Mozambique. Indigenous cookery traditional South African cuisine In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of fresh meat. However, during the colon
for walking) has over a million muscle cells level. Current proteomic analysis estimates (Feinstein et al. 1955). Not only does the that over 65 proteins make up the structure number of cells influence muscle function of the sarcomere (Fraterman et al. 2007). and ultimately, meat quality, but also the Given that the sarcomere is the most basic structure of the muscle cells themselves unit of the cell and that the number quoted in has a profound effect on the function of this analysis did not take into account the living muscle and on the functionality of multiple isoforms of the proteins, this number meat. is quite high. Many of the proteins interact Muscle cells are striated, meaning that with each other in a highly coordinated
with a Brew walking tour of Tallinn. Otherwise, here is a brief summary of the ways you may like to enjoy a tipple, Estonian style. BEER Most people will usually want to try an Estonian beer, and while there are lots on offer, two main breweries dominate the market. Saku, Estonia's biggest brewer, was established as the brewery of Saku Manor. You will easily find Saku Originaal (make sure to double the vowel sound when ordering!) on tap in pubs and bars. Saku Kuld (Gold) is pitched as a premium beer, and well worth a try. However both of these are fairly standard lager style beers. For real beer connoisseurs, we here at EstAdventures recommend Saku Tume (Dark) or if you can locate is Saku Abbey. You may wish to visit the Saku Brewery on an EstAdventures tour. Traditionally Saku has dominated in Northern estonia, whereas A. Le Coq has been the choice of southern Estonians. Although it sounds French it is actually from the town of Tartu, and if
Part C Minitalks and Extended Conversations 15 questions Section 2 Structure and Written Expression 40 questions Structure 25 minutes Written Expression 15 questions 25 questions Section 3 Vocabulary and Reading 60 questions Comprehension 45 minutes Vocabulary 30 questions Reading Comprehension 30 questions SECTION 1: LISTENING COMPREHENSION This section of the TOEFL test your ability to understand spoken American English. You will hear taped conversations to which you will make responses
FCE Result Words and Phrases Alphabetical Wordlist a bite to eat (phr) abandon (v) abruptly (adv) absent-minded (adj) abstract (adj) abusive (adj) access (n) accuse of (v) achievement (n) aching (adj) acknowledgement (n) acquire (v) activist (n) adaptation (n) addicted to (adj) addictive (adj) additional (adj) admire (v) admission (n) adoptive (adj) adrenalin (n) adulthood (n) aerial (n) aging (n) aisle (n) alarming (adj) alien (n) alike (adv) allegedly (adv) alley (n) alongside (adv) aloud (adv) alternate (adj) amateur (n) ambitious (adj) anaemic (adj) analysis (n) ancestor (n) ancient (adj) angel (n) ankle (n) announce (v) annual (adj) anthropologist (n) 1 anticipate (v) antisocial (adj) apart (adv) ape (n) apparatus (n) apparent (adj) appeal to (v) appetising (adj) applicable (adj) apprenticed to (adj) approach (v) approximately (adv) arch criminal (n) archaeological (adj) archbishop (n) architect (n) argumentative (adj) arrogant (adj) articulated
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