FOOD, TRAVEL AND HOLIDAYS ( Part 2)
Food – Cooking and Eating
(A) Choose the correct verb from the box to fill each gap. You should use each verb once only, and you may need to change the form.
|baste simmer salivate marinate garnish gorge braise
munch whisk mince grill drizzle devour
- After bringing the saucepan to the boil, allow to ___________ for a further five minutes.
- ___________ a little salad dressing over the top just before you begin to serve.
- ___________ the egg whites and sugar together in a separate bowl.
- The mere sight and smell of the dish had us all ___________ in anticipation of the gastronomic treat we were in for.
- Such was the appetite I had worked up that I had ___________ every last morsel that had been put on my plate in a matter of minutes.
- She ___________ the steak in a brandy-and-stock mix for two hours.
- ___________ the turkey at regular intervals during the cooking process.
- ___________ the dish with a sprig of mint.
- Don’t ___________ yourself for the rest of the evening; you don’t have to have all the chocolates tonight; you can always finish the box tomorrow.
- ___________ the fish in the lemon-and-spice mix for about four hours before frying.
- ___________ the fish on a high heat for approximately five minutes, turning halfway through.
- ___________ the beef yourself is an option, but a laborious one when you can buy it from the butchers.
- I’m just going to pop into the shop a second; I need something to ___________ on to keep me going until dinner.
(B) Use the words from the box below to fill the gaps. Use each word once only. You will not need to change the form of the word.
|scrumptious delectable rare bountiful satiated soggy
starchy raw curdled putrid tangy
I had a 1.________ meal at the Riverdale Park Hotel last night; the best I’ve had dining out for as long as I can remember. And, surprisingly, the portions were 2. ________ , not the miserly servings I’ve grown accustomed to getting in these “high-class” eateries. Dessert was the most 3. ________ part of the meal; a 4. ________ lemon cheesecake with a base to die for – it really hit the spot! And the house wine was the perfect accompaniment; inexpensive but full-bodied and flavoursome; I drank until I was well and truly 5. ________. Contrast that with my experience at the weekend in Grey’s Bowl; I’ve never had such 6. ________ -smelling gunk served to me on a plate before. My starter was like something out of a horror movie; thinly-sliced 7. ________ steak served on some mouldy cheese – apparently it’s all the rage at the moment. Well, not likely; I would sooner eat my hat. For mains, I was served a 8. ________ goop the waiter tried to pass off for mashed potatoes, with 9. vegetables and more exceptionally 10. ________ beef the blood was still oozing out of it for goodness’ sake. Then, for dessert, I had the joy of tasting a custard that had 11. ________ to such an extent that it might just as well have been scrambled egg – absolutely disgusting!
(C) Match the food term on the left with its definition on the right.
|1. hors d’oeuvres
2. a brew
3. haute cuisine
7. a la carte
|a. an informal term for a beer
b. cooking of a very high standard
c. describes when you can combine any selection of dishes – not a fixed menu
d. a substance like salt which you add to food to make it taste better
e. a self-service meal where diners choose from a variety of foods on display
f. a small room in a home/restaurant used for storing food
g. a large plate on which a variety of foods are served together
h. the appetizer or first course of a meal
(D) Select the correct word from the box to fill each gap.
|inedible nibbles fusion eatery connoisseur beverage
casserole fare gourmet consistency culinary assortment
- Why is it that soft drinks are so much more expensive than alcoholic _______ s in pubs?
- This is the chefs special; a(n) _______ of vegetables, each cooked in a different way.
- This sparkling wine is the perfect _______ to spicy food.
- This is a lamb _______ , cooked to perfection on a low heat for five hours.
- He considers himself a(n) _______ of all things food-related. I consider him an arrogant know-it-all.
- Just plating up this dish is a(n) _______ feat in itself; it must have taken the chef forever to achieve this level of detail in his presentation.
- The local _______ which I frequent the most is Gardner’s on 43rd Street.
- You will struggle to find finer _______ in any restaurant in the city; this is truly a delight for the senses.
- He runs a _______ restaurant downtown which is beloved of the hip and trendy, but, to me, his food sounds like an ill-conceived mishmash of Chinese and European flavours that were never meant to be combined.
- You don’t have a very discerning _______ , do you? I mean, I would have sent that plate of food back to the kitchen personally, but then who am I to say what you should or shouldn’t do…
- I’m not sure this_______ cooking malarkey is all it’s cracked up to be; for me, I think the word is just an excuse to serve miserly portions of food on a plate and charge astronomical prices for doing so.
- It’s not really of the right _______ for a good rue sauce – far too runny, if you ask me.
- The food in that restaurant was simply _______, and while I felt a bit guilty about doing it, I was left with no choice but to return my plate to the kitchen, and get up and leave.
- I bought some crisps, nuts and other_______ to have when the neighbours come around.
Food – Cooking and Eating
1 simmer 2. Drizzle 3. Whisk 4. salivating
5. devoured 6. braised 7. Baste 8. Garnish
9. gorge 10. Marinate 11. Grill 12. Mincing 13. munch
1 scrumptious/delectable 2. Bountiful 3. delectable/scrumptious
4. tangy 5. satiated 6. putrid 7. raw
8. starchy 9. soggy 10. rare 11. curdled
- h 2. a 3. b 4. d 5. g 6. e 7. c 8. f
1 beverage 2. assortment 3. accompaniment 4. casserole
5 connoisseur 6. culinary 7. eatery 8. fare 9. fusion
10. palate 11. gourmet 12. consistency 13. inedible 14. nibble
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