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Alison Bennet, Eliana Caminada,
Maria Girotto, Miriam Jane Hogg,
Antonietta Meo, Paola Peretto
Pastry
Show!
Skills, Duties and Culture
in the Pastry Kitchen
HOEPLI
Pastry Show!
Copyright © Ulrico Hoepli Editore S.p.A. 2019 Via Hoepli 5, 20121 Milano (Italy) tel. +39 02 864871 – fax +39 02 8052886 e-mail hoepli@hoepli.it www.hoepli.it Tutti i diritti sono riservati a norma di legge e a norma delle convenzioni internazionali
ALISON BENNET ELIANA CAMINADA MARIA GIROTTO
MIRIAM JANE HOGG ANTONIETTA MEO PAOLA PERETTO
Pastry Show!
Skills, Duties and Culture
in the Kitchen
EDITORE ULRICO HOEPLI MILANO
E PRESENTAZION Contenuto e impostazione Pastry Show! è un nuovo corso di inglese destinato agli Istituti Professionali, indirizzo Servizi per l’e- nogastronomia e l’ospitalità alberghiera, indirizzo prodotti dolciari/pasticceria. L’opera si propone di accompagnare gli studenti nel loro percorso formativo, offrendo strumenti per sviluppare e ac- quisire competenze comunicative in situazioni professionali reali, utilizzando il lessico settoriale, e per sviluppare la capacità di affrontare documenti autentici in lingua inglese. Il volume offre inoltre strumenti per potenziare le capacità di comunicare in lingua aspetti eno- gastronomici e culturali del proprio territorio e stabilire collegamenti tra le tradizioni culturali locali, nazionali e internazionali, sia in una prospettiva interculturale sia ai fini della mobilità di studio e di lavoro. Articolazione e apparati didattici Il testo è suddiviso in 8 moduli, ognuno dei quali è strutturato in brevi unità, che introducono le varie tematiche attraverso letture, immagini, tabelle ed esercizi graduati con differenti livelli di difficoltà. Il modulo prosegue con due o più pagine di approfondimenti tematici correlati all’argo- mento principale e con pagine dedicate al vocabolario, presentato attraverso immagini, definizioni ed esercizi. Una sezione grammaticale contribuisce al ripasso e al consolidamento delle strutture linguistiche già apprese; una sezione dedicata alle funzioni linguistiche sviluppa le competenze comunicative, con ampio spazio riservato a dialoghi che utilizzano il lessico settoriale specifico e riflettono l’uso quotidiano e comunicativo della lingua. Al termine del modulo, la sezione Job competences, attraverso simulazioni di situazioni professiona- li reali, richiede allo studente la soluzione di compiti di realtà tramite una serie di esercizi guidati. Infine, la sezione Hints to revise propone schemi riassuntivi con key-words e concetti fondamentali, utili per la revisione, lo studio individuale e la didattica inclusiva. I moduli sono arricchiti da un’ampia proposta di ricette, con esercizi che mirano a potenziare le conoscenze degli studenti, e da due sezioni finali che sviluppano argomenti di civiltà: la sezione The Italian tour propone un viaggio enogastronomico fra le regioni d’Italia, al fine di ampliare la conoscenza del proprio territorio e acquisire competenza nel saper valorizzare e promuovere i pro- dotti locali; la sezione Geography and civilization of the British Isles fornisce nozioni relative ad aspetti geografici, culturali ed enogastronomici dei Paesi trattati, grazie anche all’utilizzo di filmati con esercizi di comprensione. Caratteristiche del corso • Struttura chiara e progressiva che rende il volume facile da utilizzare per gli studenti e gli insegnanti. Le letture e gli esercizi sono articolati su pagine a fronte; le rubriche, anch’esse su pagine a fronte, suddividono i contenuti in modo chiaro e strutturato, con numerosissime im- magini esplicative, per facilitare l’acquisizione del lessico e la memorizzazione. • Sviluppo delle competenze comunicative simulando contesti professionali reali, grazie ad attività specifiche che esercitano tutte le abilità e con riferimento costante all’esperienza con- creta degli studenti in ambito professionale. • Ricco apparato didattico con esercizi numerosi e vari, sempre legati alla realtà operativa e con particolare attenzione dedicata allo sviluppo delle capacità di comprensione e produzione orale e agli esercizi per le certificazioni.
Presentazione V
• Attenzione alla didattica inclusiva, gradualità e accessibilità, grazie a letture articolate in
brevi paragrafi, esercizi graduati nella difficoltà (indicata con un apposito simbolo) e mappe
riassuntive con carattere ad alta leggibilità per il ripasso dei concetti fondamentali. I contenuti
grammaticali sono presentati con gradualità progressiva, partendo da un ripasso del livello A2
per arrivare progressivamente al B1+.
• Sviluppo dei contenuti di cultura e civiltà, grazie alle sezioni dedicate alla conoscenza del terri-
torio italiano e agli approfondimenti geografici, culturali ed enogastronomici sui Paesi anglofoni.
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attività di autoverifica;
link a video per attività di approfondimento;
filmati, con relativi esercizi, su temi di civiltà;
ricette in lingua inglese e altri materiali di approfondimento;
dizionario enogastronomico in cinque lingue;
file audio di tutti gli esercizi di ascolto proposti nel volume.
tavole che illustrano le differenti categorie di alimenti pertinenti all’indirizzo, utili anche per
la didattica inclusiva.
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Le letture, suddivise in brevi paragrafi per agevolarne la
STRUTTURA
comprensione, sono accompagnate da esercizi di varia
tipologia, sempre legati alla realtà operativa e graduati
DEL VOLUME
per livello di difficoltà, anche in vista della preparazione
agli esami di certificazione (PET e FCE).
3 DESIGN Would you like to become a cake designer?
7 | Puddings 189
CUPCAKES AND CAKE A cake designer is a specialized type of pastry chef who makes and decorates cakes
for occasions like weddings, birthdays, anniversaries and other special events. Well
decorated cakes are usually placed in the centre of the dessert table so it is important
to give them a beautiful and amazing look, in some cases real “works of art” are
*
Tempting treats GLOSSARY produced. Designers bake and decorate cakes according to the requirements of
4
tempting: invitante
customers. When embellishing the cake, various tools like spatulas and moulds
L’apertura di modulo hole: parte interna, cavità
lemon curd: crema di
limone
are used but the main tool needed by a cake designer is being creative and artistic,
good at manipulating frosting or fondant to create custom made cakes. Some
highlighted: messo in vocational schools offer pastry courses and cake decorating classes where students
individua gli obiettivi di evidenza acquire skills and learn also the essentials about food safety and sanitation.
Module
frosting: glassa
icing: glassatura
Useful advice for a career as a cake designer
PASTRY
item: elemento • It is essential to be a good pastry chef.
conoscenze e competenze, edible: commestibile • It is important to be creative and have manual dexterity.
TEPS IN DELICIOUS TASTY Appealing
fluffy: soffice • Always use high quality ingredients.
FIRST S
texture: consistenza • Cakes must be visually appealing and must be delicious.
presenta le varie sezioni
hold: tenere • Cakes must arouse emotions in the client.
harden: indurirsi
• Listen attentively to the client’s needs.
Cupcakes are delicious treats, tasty and tempting for their small size. They can
*
be eaten at home as a sweet snack, but are often served at parties, birthdays
del modulo e i materiali and social events, or offered as a gift for special occasions. The name comes
from the fact that these cakes are baked in cups. Flour, sugar, butter and eggs
are their basic ingredients. Each cupcake hole can be filled with melted
GLOSSARY
amazing: sorprendente
work of art: opera d’arte,
vocational: professionale
sanitation: igiene
capolavoro
digitali.
manual dexterity: manualità
chocolate, caramel, nut butter, jam, coffee cream, vanilla cream, lemon curd, embellish: decorare, abbellire arouse: suscitare
sprinkles and so on... A cupcake makers’ creativity is highlighted when custom made: personalizzato
decorating the top of the cupcake. The typical choice is frosting or icing.
Other items can be placed on top such as small pieces of candy and edible
flowers. The most common edible flowers include daisies, orange blossoms,
roses, scented geraniums and violets.
1 SPEAKING Describe the pictures to your classmates and say how you
would decorate your cupcakes.
2 READING AND WRITING Read the passage and the Spotlight and answer
RY
VOCABULA the following questions.
EXPAND YOUR making
and pastry
in cooking 1 Why are cupcakes tempting?
Verbs used
}}
NCES 2 What are the occasions on which they are served?
COMPETE related to
known topics
LANGUAGE 3 READING COMPREHENSION PET After reading the passage about the cake designer decide whether the
Understand
ing short texts COOK THE 3 What can cupcakes be filled with?
following statements are true or false. Then correct the false ones.
}} new topics fering help 4 What kind of flowers can be placed on the top?
ation about quantifiers asking for/of
}} Getting inform s Grammar:
}} quantities, T F
right choice expressing 5 What is the main difference between frosting and icing?
}}Making the ions }}Functions:
TASKS
1 A cake designer prepares cakes for special events. ■ ■
Simulating
real life situat & REAL LIFE ■ ■
}}
a school newsp
aper
classmates JOB COM PETENCES 2 Some cakes are considered masterpieces.
}}Writin g for
rating with
of HACCP Spotlight
3 Cakes are decorated according to the pastry chef ’s requirements. ■ ■
a team: coope principles Life task!
}} Working in }} The seven heets Real 4 The main tool for a pastry chef is his creativity. ■ ■
on aim HACCP works tradition
for a comm
pictures
}} Completing
article about
the Italian FROSTING OR ICING? 5 It is not necessary to be good at manipulating frosting. ■ ■
}}Describing }} Writing an They are both used for decorating cakes and pastries, but the basic difference between frosting and icing is that frosting is a thick 6 Cake decorating classes are held at vocational schools. ■ ■
Real Life task! Real Life task!
of tiramisù ning a cake
and fluffy layer and has a buttercream-like texture. It is preferably used to coat the outer surface of the cake and can hold shapes, like
and explai rosettes and shells. Icing is a thin and glossy layer, generally used to glaze pastries, it tastes more sugary than frosting, it is made with
}}Proposing about
UNITS nutrition answering
questions 4 SPEAKING. PAIR WORK Discuss with your partner what are, according to you, the 3 most important
of human }}Asking and a sugar base, egg whites, butter or cream and it is more fluid but once it becomes dry it hardens.
ls: the basis Real Life task!
Real Life task! points listed above for a career as a cake designer and say why you think they are essential.
Unit 1 Cerea ingredients special needs
Unit 2 Fats ring a cake for
products }}Prepa
and dairy
Unit 3 Eggs s
preparation REVISE
La sezione Zoom in Unit 4 Basic
ZOOM IN
HINTS TO
Mind maps
}}
y of sugar
propone letture che
The histor
}}
Video
exercises
Listening
Exercises
arricchiscono i contenuti DIGITAL AREA
Il box Spotlight propone brevi approfondimenti utili a stimolare
del modulo, con esercizi per la curiosità degli studenti e ad ampliare ulteriormente sia
un ulteriore sviluppo delle le conoscenze riguardo all’argomento del modulo sia il lessico.
abilità linguistiche.
EXPAND YOUR
VOCABULARY 7 | Puddings 193
6 | Chocolate heaven 163
ZOOM IN
MODICA CHOCOLATE CREAMS Whipped cream is a rich,
frothy cream that is whipped
using a whisk or mixer
light and fluffy. It's commonly until it is
used as a topping, for example
Modica chocolate is a traditional Sicilian product, typical of the city chocolate. to frost cakes or put on
People sometimes crave hot
a fresh and tasty treat,
of Modica, in the province of Ragusa. It is made following an ancient mini-dessert, filled with and a small portion of
sorbetto, gelato, ice cream,
GIANDUJA CHOCOLATE recipe by using manual grinding and not conching; this process gives
this chocolate its peculiar grainy texture and unique taste.
feeling guilty.
a variety of flavoured creams,
can be something suitable yoghurt or a
and delicious to have, without
Double cream is a dairy
In the 16th century Sicily was ruled by the Spaniards; conquistadores Gelato is made with milk; product often found in Britain
Gianduja is a sweet type of chocolate which contains about 30% hazelnut paste; it in Italian gelato means tremely dense, rich cream and Europe. It is an ex-
brought back from Mexico both cocoa beans and the recipe to obtain low-fat ice cream that is "frozen" and refers to a type that whips easily and can
was created in Turin during the Napoleonic Regency at the beginning of the 19th traditionally made by hand, of soft, dense, desserts and foods. Double be used in an assortment
using milk or skimmed cream has a fat content of
the paste the Aztecs made, ground by a smooth round stone they and other fresh ingredients, milk, sugar, of 48 per cent.
century. Napoleon had imposed a naval blockade that prevented British goods such as fruits or nuts. It Clotted cream is high in
called “metate”. saturated fats than ice cream. contains fewer calories fat and heat-treated so
from reaching the French ports in continental Europe, thus dramatically reducing and fewer it’s quite thick and almost
sembles soft butter. It is re-
In Modica, generations of artisans have followed the same tech- used to spread on scones
the cocoa supplies. is popular in the counties and other baked products.
nique, using “metates” made with lava stone from Mount Etna; the of Devon and Cornwall, It
In 1826 Pier Paolo Caffarel, a young man from a little village in the mountains who had a great pas- Ice cream is manufacture in Western England
paste is mixed with sugar in a process called “cold working”, in d industrially by large, commercial Sour cream/crème fraîche
sion for chocolate, arrived in Turin dreaming of opening his own laboratory. He bought a small tannery with a water air, milk fat, and cream enterprises. It contains is cream with lactic acid
added to
*
order to prevent the sugar from becoming too hot and melting. than gelato and often has more can boil without curdling give it a sour taste. It
wheel and started one of the first chocolate factories in Europe. GLOSSARY long-term storage, as well preservatives, ingredients and can be used in both sweet
as limited and artificial designed for and savoury dishes.
This is the reason for its crunchy texture. flavours. It has more calories
In 1852 Michele Prochet, a chocolatier working in Turin, added some hazelnut paste to the little chocolate he had at grainy: granuloso well worth a visit: and is generally higher in than gelato,
Traditionally Modica chocolate is flavoured with local prod- saturated fats.
his disposal; he gave it the name “Gianduja” from the Carnival character who represents the typical Piedmontese na- merita davvero una visita
ucts, such as lemon and pistachio, but today the choice is
run: (qui) gestito 1 READING Read the
tive. Then he had the idea of making little chocolates with this dense cream, wrapped one by one and called “givu” in relief: in rilievo section Expand Your Vocabulary
houses: (qui) ospita given below. and find the words correspondin
much wider: chilli, vanilla, caramel, sea salt, cinnamon, just to g to the Italian ones
the local dialect, a word meaning cigar butt. Their recipe was very simple: sugar, hazelnut, cocoa mass, whole milk, Yoghurt is a milk product
mention a few. obtained from the fermentation 1 Cagliatura: ...............................
cocoa butter, almonds and vanilla powder. croorganisms; yoghurt is of milk specific mi- ..........................................................
In 1693 a terrible earthquake destroyed Modica, but its chocolate industry survived; the oldest chocolate shop dates widely recognized as a 2 Aspro: .............................................................. 8 Meno: ..............................................................
During the great Carnival in Turin in 1865 they were distributed in the have responded to the growth healthy food. Manufacture
in yoghurt consumption rs ...................................... ......................................
back to 1880 and it is still run by the same family who founded it. by introducing many 3 Lunga conservazione: 9 Montato: ..............................................................
*
streets by the local character, Gianduja, and they have been called Gi- different varieties, including .............................................................. ..............................
GLOSSARY The Consortium for the Protection of Modica Chocolate is very active, it has published several recipes dating back low-fat and no-fat, creamy, 4 Prodotto : ............................... . 10 Friabili: ..............................................................
anduiotti since then. drinking, bio-yoghurt, organic, ............................................................ ...................................
to the 1740s and every year in December it organizes a festival called “ChocoModica”, which promotes the two most fruit and so on. 5 Scremato: ............................... 11 Imprese: ..............................................................
prevented: impediva In 1866 the brother of Michele Prochet, Matteo, married Milca Caffarel, ............................................................ ................................
important features of the city: chocolate and baroque architecture. 6 Principale: ............................... 12 Lavorato a caldo: ...............................
dramatically: drasticamente, decisamente the daughter of the owner of the chocolate factory. ........................................................... ...........................................
The Palace of Culture houses the Chocolate Museum, which is well worth a visit: inside almost everything is made 7 Produttori: ............................... 13 Schiumoso: ...............................
tannery: conceria In 1937 a machine was invented to perform the gesture of the chocolate .......................................................... ........................................................
of chocolate, from classical-style statues to a relief map of Italy. Sorbetto is made with fruit 14 Pulisci palato: ...............................
water wheel: ruota idraulica masters who squeezed out of the pastry bag the cocoa and hazelnut and it doesn’t usually contain ..................................................
ents are sugar, lemon juice milk, cream or eggs. Its
or fresh fruit, it may contain main ingredi- 2
at his disposal: a sua disposizione paste in such a way to get the soft drop of Gianduiotto with its typical
wine or liqueur, and it can READING COMPREHEN
with aromatic herbs. It be flavoured SION PET After reading
cigar butt: mozzicone di sigaro shape. This production process is called extrusion. is sometimes served as true or false. Then correct about creams decide whether
3 READING COMPREHENSION Read the passage palate cleanser between the false ones. the following statements
rich, heavy courses. are
drop: goccia Gianduja chocolate is widely used in confectionery, pastry and ice
about Modica Chocolate and choose the right ending
extrusion: estrusione cream making. 1 Gelato in Italian means
to the following sentences. frozen. T F
2 Ice cream is higher in saturated
1 READING COMPREHENSION Read the passage about Gianduja and match the dates to the corresponding
1 Modica is situated near
Custard is the name for
fat than gelato. n n
3
event.
■ a Palermo a variety of culinary preparations
based on milk cooked with
Yoghurt is considered unhealthy.
n n
egg yolk and flour. The 4
1 1826 a Marriage between Matteo Prochet and Milca Caffarel
■ b Ragusa most common custard is
used in desserts or dessert
Sorbetto is usually served
at the beginning of a meal. n n
and typically includes sugar 5
2 1852 b Invention of machinery for extrusion
■ c Messina and vanilla. The heat to sauces
make the custard has to
The heat to make custard
has to be high. n n
“gentle” that means cooking 6 Chantilly cream is a whipped
3 1866 c Gianduiotti were distributed in Turin
2 Modica Chocolate is made slowly, at a low temperature. be cream used for desserts
and puddings. n n
7
4 1865 d Pier Paul Caffarel started his own chocolate factory
■ a using modern technology Sabayon is made by cooking
egg whites in a bain-marie. n n
8
5 1937 e Michele Prochet created Gianduja cream
■ b using the conching process Whipped cream is fluffy.
n n
9
■ c manually Chantilly cream is a sweetened,
Double cream has a fat
content of 35%. n n
vanilla-flavoured whipped 10 Crème fraîche can be used
2 READING AND WRITING Read the passage again and write questions for the following answers.
3 The stone used to grind was called “metate” by puddings. It’s sometimes
flavoured with liqueur.
cream used for desserts
and
only in sweet dishes. n n
1 The cocoa supplies. 3 Cigar butt.
■ a the Spaniards although vanilla is the traditional Other flavourings might
also be added, n n
■ b the Sicilian artisans one. 3 READING AND SPEAKING
2 To open his own laboratory. 4 Since 1865. Read about creams and
■ c the Aztecs 1 What are the differences answer the following questions.
between ice cream and gelato?
4 The oldest chocolate shop in Modica dates 2 What is yoghurt and
how is it produced?
back to 3 What are the ingredients
of sorbetto?
■ a 1693 4 What is custard used
in?
■ b 1880 Sabayon is a frothy cream
made by cooking in a bain-marie: 5 How is sabayon usually
served?
well-beaten egg
■ c 1740 yolks with sugar and diluted
with an alcoholic element, 6 Where is clotted cream
popular?
also other wines. It is usually usually dry marsala but
5 The Chocolate Museum in Modica is served with crumbly biscuits.
■ a run by the Consortium for the Production 4 SPEAKING PET Describe
of Modica Chocolate at least 3 different creams
ding cake. you may need to prepare
a wed-
■ b inside the Palace of Culture
■ c surrounded by classical-style statues
La sezione Expand your vocabulary facilita
La sezione Cook the l’apprendimento del lessico di settore, grazie anche
COOK all’utilizzo di immagini e attività per il ripasso.
language propone diverse THE LANGUAGE
rubriche.
GRAMMAR
La rubrica Grammar INTERROGATIVE & NEGATIVE FORMS
REMEMBER La forma interrogativa dei verbi ausiliari (es. be, have) e dei modali (es. can, should) si ottiene invertendo
104 4 | First
è utile per il ripasso, l’ordine del soggetto e del verbo:
SUMMAT
step s in past
ry
SOGGETTO VERBO IV E EXERCI
SE
il consolidamento e • Forma affermativa • Forma interrogativa given in
18 WRIT
ING
Complete
Italian in
the follow
ing dialo
S
brackets. gue by inser
You are from China. Are you tired? ting the
l’approfondimento di
Alan and Bob correct quan
They can swim. Can they play the piano? are speaking tifiers
Alan So about how
what do to prepare
we need tiramis•.
Bob First to make
La forma negativa si ottiene aggiungendo not al verbo (spesso in forma contratta). we need tiramisù?
Alan How (1) ......................
elementi linguistici e 44 2 | Where to go ......................
(2) ...................... ............ (alcu
Bob Not ...................... ne) fresh
(3) ........................ ............ (quan eggs.
........................
te)?
VERBO NOT (un po’ di) ........ (molt
FUNCTIONS
mascarpon e). Just three
Alan Have e cheese... . Then (4)
strutture già apprese; gli
we got (5) ........................
........................
Bob No, ...................... ........
......................
we haven’t. ............ (del)
• Forma affermativa • Forma negativa SUGGESTING/INVITING AND AGREEING/DISAGREEING Alan How We have
to buy (6) mascarpo
(7) ...................... ne cheese
She has got a brother. She hasn’t (has not) got a sister. ......................
......................
at home?
Bob Not ......................
............ (quan ............ (un
You must clean the kitchen. You mustn’t (must not) be late. (8) ...................... to) do we po’).
esercizi proposti hanno need
......................
Dialogue 1 (dello) suga ....... (molto) – ?
r, black coffe 250 gram
Paul and Liam, two young apprentices, are talking about a new dessert they want Alan We e and (10) s. And then
Per i verbi ordinari è necessario l’uso di ausiliari (es. do, does, did). È l’ausiliare che indica il tempo verbale, quindi il have got ...................... (9) ......................
to prepare. (11) ...................... ...................... ......................
verbo ordinario che segue andrà alla forma base. (dell’) alcoh ...................... ............ (un
po’ di) rum. .......
ol, either. .... (poco
Nella forma interrogativa l’inversione sarà fra soggetto e ausiliare, in quella negativa not seguirà l’ausiliare (spesso in ) sugar, I’m
il duplice compito di far
Bob Just How (13) afraid... and
(14) ...................... ......................
...................... we haven’t
forma contratta). Paul Shall we try to prepare a new dessert ? I’m fed up with the ...................... ............ (quan got (12) ...........
rhum and ............ (un
pochino) to) do we
traditional ones. (16) ........... but anyw need? ......................
..............
Alan Do ......................
ay we need
• Forma affermativa • Forma interrogativa • Forma negativa Liam You’re absolutely right. They are always the same. Let’s we need ......................
. (dello to buy (15)
anything ) sugar.
Bob We else? ......................
utilizzare e integrare le She sings very well. Does she like cooking? She doesn’t (does not) drink. make an exotic one with lots of unusual ingredients. also need ......................
(17) ...................... ............ (del)
They made a cake. Did they use much sugar? They didn’t (did not) buy the paper. Paul I don’t think that’s a good idea. There aren’t many ingredients we can di) cocoa ......................
powder to ............ (tant
garnish. i) savoiardi
use. Why don’t we just look for new combinations? biscuits
Spotlig and (18) ...........
Liam Do you mean mixing chocolate and sage, for example? We might ht ......................
regole affrontate nel corso
......................
REMEMBER Alle yes/no questions si risponde con le short answers = Yes/No, + soggetto (sotto forma di pronome) + ausiliare. create a fantastic new dessert! YEASTS . (un po’
Paul That’s right. And we may become famous! How about preparing a Yeasts are
Do you like spinach? Yes, I do. single-celle
ent specie d fungi. There
new cream for a cake? s of are more than
Did they behave? No, they didn’t. bakery produ yeasts. They are used 600 differ-
Liam Great. Shall we start? cts and for to leaven
degli anni precedenti
Can Betty play the flute? No, she can’t. es. Baker’s bread, in
Paul Yes, let’s. I’m sure it will be a great success. yeasts belon the production of alcoh most
composed g
Are your parents on holiday? Yes, they are. by “saccharo” to the genus “sacca olic beverag-
Liam That’s exactly what I think. ing fungu meaning sugar romyces”,
s; its specie a word
the name s is called and “myce
Ceres, the cerevisiae, s” mean-
1 WRITING Turn the following sentences into interrogative and then negative form. its small size, Roman godd which come
s from
e di arricchire il lessico
it ess of
1 Your sister has got beautiful eyes. gram of comp takes about 30 billion agriculture. Becau
Dialogue 2 ressed baker yeast cells se of
There are ’s yeast. to make one
2 They can swim very well. also
Paul and Liam are in the kitchen at work. yeasts, bakin other types of yeasts
g , natural and
3 James works in a nice office. dium bicarb soda (composed by
onate), leavin carbon dioxid chemical: dry
specifico via via incontrato
4 You did a very good job. Paul Why are you using that knife? I don’t think it’s the right one. ing powder, g acids and e added to
which is a the most so-
mixture of
5 Her parents live in a big house. Liam You’re right, but I can’t use another one. The chef always tells me I must use the tools he gives me. And he soda and acids.common bak-
6 Bill was late. gave me this.
Paul It can’t be true. You should ignore him this time. 19 READ
nei vari moduli. Liam
Paul
Liam
I can’t. I have to do what he says. Why don’t you help me, instead?
Sorry, I can’t. I should make a savoury cake for lunch. I may try a new one.
What about preparing the one we read about yesterday in that nice magazine? It can’t be too difficult for 2
1
ING
There are
Yeasts are
over ...........
AND WRIT
ING
......................
Read the
......................
Spotlight
......................
...........
about yeas
ts and comp
lete the
you. You’re pretty good. ...................... ..............
formed by following
3
They are ...................... a ...................... statemen
used to ........... ...................... ts.
Paul I couldn’t agree with you more, I’m brilliant! 4 ...................... ..............
varieties.
......................
......................
The word ...................... ......................
Liam I don’t think so. Just quite good. “saccharo ..................... ................
5 Ceres myces” resul bread and cell.
was ........... ts from the to produce
...................... union of ......................
6 To obta ...................... two word ......................
in one gram ...................... s meaning ......................
.................. ....... drink
7 Bakin of compresse . ......................
s.
6
......................
READING COMPREHENSION Read the first di- g soda is
obtained
d baker’s
yeast you ......................
.....................
alogue and underline all the expressions used to 8 Bakin from ........... need ........... .
g powder ...................... ......................
suggest something to do. is ...................... ...................... ......................
...................... ...................... ......................
.............. ..............
......................
......................
. .
....
7 READING COMPREHENSION Read the dialogue
La rubrica Functions sviluppa le competenze comunicative again and answer the following questions.
1
2
Why does Paul want to prepare a new dessert?
Does Liam agree? Why/Why not?
3 What example of “new combination” is given?
con ampio spazio dedicato ai dialoghi e alle funzioni 4 What do the two apprentices agree to make in
the end?
linguistiche. La presenza di tabelle e schede di espressioni 8 READING COMPREHENSION Read the second dia-
logue and underline all the modals.
Una serie di Summative exercises
funzionali all’uso della lingua completa la trattazione.
consolida l’apprendimento delle
strutture grammaticali e delle
funzioni linguistiche.
Presentazione VII
144 5 | Sweet and savoury 5 | Sweet and savoury 145
Real Life
Dolce Italia task !
We assume that your produce is ................................................. and ready to eat. Some items, like apricots and avo-
cados, will ripen faster in a paper bag on the countertop. The bag traps ethylene gas, which is released
by the produce and acts as a maturing agent. Want to speed the process up even more? Put an .......................
.......................... in the bag, too. 25 Blackberry Street – N10XY LONDON – UK
LIST OF THE INGREDIENTS IN OUR PASTRY SHOP
DIRECT HANDCRAFTED DAILY PRODUCTION
c ............................................................................................................................................................................................................................................................. STORAGE METHOD: in Refrigerator 0/+4 °C
Flour can be stored in its original packaging in an airtight container on a shelf or in a cupboard in a ..................... IT IS RECOMMENDED TO CONSUME OUR PRODUCTS WITHIN 48 HOURS
............................ part of your larder. Never mix old flour with new flour. Write expiry date on a ................................................. OF PURCHASE TO FULLY APPRECIATE THEIR FRESHNESS AND FLAVOURS.
and stick it on the container. Remember the FIFO principles. Wholemeal flour keeps less well than white We produce our pastries carefully, we control and limit allergen
flour as the oils from the germ and bran can become ................................................. with age. Wholemeal flour will contamination. However, gluten, eggs, dairy, nuts, soya lecithin and other
normally keep for about three months while white flour will be OK to use for six to nine months. What can allergens are present in our pastries and kitchen space.
happen if flour is not ................................................. correctly? If moisture is allowed to get into the flour, it may cause TORTA MIMOSA
it to become clumpy. In some cases, flour can attract psocids or booklice, which are tiny brown or black ........... Our traditional Italian cake created to celebrate women. A soft vanilla
......................................, which live in dry foods. And then your flour is to be thrown into the ................................................. bin. sponge, enriched with a delicious light cream decorated with cubes of
sponge, dusted with icing sugar.
CASE STUDY 2 PREVENT CROSS-CONTAMINATION Ingredients
Preventing Cross Contamination Use the correct colour coded
Sponge cake ...............................................................................................................................................................................................................................................................................................................................................................................
The head chef has asked you to write a poster to be hung on the kitchen chopping boards and knives.
Custard cream ........................................................................................................................................................................................................................................................................................................................................................................
wall indicating the meanings of the coloured cutting boards and knife han-
dles you normally use in the kitchen. Read the warning the head chef gave Chantilly cream ...................................................................................................................................................................................................................................................................................................................................................................
you in ex 1.a. and fill in the poster, completing with any other words you
6 | Chocolate heaven 159 Liqueur syrup ...........................................................................................................................................................................................................................................................................................................................................................................
think essential.
7 READING AND TRANSLATING Read and translate the following recipe into Italian.
CASE STUDY 4
WRITING THE LIST OF Now write a short description and the ingredients for mini Babà and for other pastries or cakes you usually prepare
RECIPE Piedmontese stuffed peaches
INGREDIENTS FOR YOUR such as chantilly cream choux, mini fruit tarts, mini tiramisù, Neapolitan pastiera and millefoglie, to be written in
the book of ingredients for your pastry shop.
Almost every Italian region has its traditional chocolate desserts. In Piedmont they make peaches filled with amaretti and PASTRY SHOP
cocoa. Here is the recipe.
Ingredients (serves 6) Real life situation
6 yellow ripe peaches • 40 g finely crushed amaretti (often called macaroons), plus extra for garnish 20 g You have recently opened a pastry shop called “Dolce Italia” in London. In your pastry shop you use simple but high
• 10 g unsweetened cocoa powder • 1 egg yolk, lightly beaten • butter to grease baking dish quality, fresh ingredients and everything is made from scratch. Among the most popular cakes and “mignon”pastries
there are: torta Mimosa and mini Babà. For these two products and for some others, you have to write the list of
Method
ingredients to be hung in the shop, available for customers.
✓
1 Pre-heat oven to 180 °C. Cut peaches in half and remove pits. Carefully remove a
spoonful of pulp (just around the area of the pit cavities) from the halves. CASE STUDY 3 YOUR COMPETENCES
2 Transfer extracted pulp to a bowl and crush any large pieces with a fork to a
Write the list of ingredients for Torta Mimosa in your book of ingredients: remember that the list of mandatory infor-
mush. Place peach halves with their cut sides facing upwards in a baking dish
3 | Inside the kitchen 75
greased with a very generous layer of butter.
mation for non-prepacked goods that are usually sold by weight is the following:
1 The name of the food JOB understand short texts related to pastry and pas- ■ write a shopping list and purchase and collect in-
gredients;
COMPETENCES
3 In a bowl, combine crushed amaretti with sugar and cocoa. Add, the peach pulp
2 List of ingredients (allergens highlighted in bold) etCOMPETENCES
information about bread, pizza, types of sugar, ■ write and reply to a shopping list text message;
and lightly beaten egg yolk. Mix until well combined.
4 Distribute the amaretti-based filling evenly inside the cavities of the peach
3 The quantity or presence of certain ingredients ■ Being aware of the roles, ■ Deciding whom to assign
Step 2
■ store and preserve some food;
duties and timing a task
4 Instructions for use (if needed) ecide ingredients and quantities to buy; ■ write HACCP warnings;
in a restaurant kitchen ■ Coordinating ongoing work While the pastry chefs prepare the desserts, the executive chef organizes the kitchen brigade. Starting from the menu
halves. Place a small knob of butter on top of each peach half. 5 Indication of minimum durability (‘Use by’ or ‘best before’ dates) ake choices of how to substitute alcohol in ■ complete HACCP logs;
■ Organising the work ■ Explaining where things are he has got, he takes into account that he has to prepare 4 starters, a first course and a second course. He also con-
5 Bake for an hour or until the peaches are tender. 6 Storage conditions and/or conditions of use ■ write mandatory information in the book of ingre-
6 Remove baking dish from oven and leave to cool. 7 Name or business name and address of the food business.
Real Life in the kitchen ■ Giving orders siders the number of people he has to feed. As it is a medium standard restaurant and the chef likes to offer his cus-
■ Working in a team and instructions dients of your pastry shop.tomers well decorated dishes, he decides to allocate 2 chefs for the starters and 1 for the first and the second course.
7 Best served warm, after 40 minutes’ rest, with some roughly crushed amaretti Start like this: task ! and cooperating ■ Simulating real life situations
A chef tournant could be helpful to some station chefs in case of need. Then he makes the list of dishes and assigns
or a sprinkling of cocoa powder on top and a glass of Moscato d’Asti. roles in the brigade.
8 WRITING. UP TO YOU Think about the recipe of a cake or a dessert typical of your region containing choco- 2 WRITING Read the food list in the table and write the English and French name of the cooks who have to
late or cocoa powder. Write down the list of ingredients and the method. ORGANISING THE KITCHEN WORK AND THE BRIGADE prepare the mentioned dishes.
Food Cook: English name Cook: French name
9 WRITING You are working for a big cafeteria in the centre of your town. The owner has asked Real Life
Real life situation Veal carpaccio
you to prepare a menu for “Chocolate Week”. Look for different recipes for cakes, biscuits and des-
serts to offer the customers both in the morning for breakfast and in the afternoon for tea.
task !
Russian salad
Step 1 Prawn cocktail
Chocolate in Austria: Sacher Torte The pastry chef of Parco Verde restaurant has to prepare the different Apple cake
Seafood salad
cakes and pastries listed in the menu below. He meets his colleague
Austria is a nation known for its undying love of all sugary things and rich chocolate desserts. In Vienna, the art Pineapple cake Courgette and shrimp risotto
and they decide what goods to buy.
of chocolate-making is taken seriously and you can find many handmade delights available throughout the city. Carrot cake Seabass with potatoes
The Sacher Torte is probably the most famous cake in the world and the gastronomic symbol of Austria. It was
born in Vienna, in 1832, when Prince Wenzel von Metternich asked his
Chocolate cake
personal chef to create a special dessert for several important guests; the Profiteroles 3 12 LISTENING AND WRITING The executive chef has organised the work for the staff, and he is meet-
ing them in the main kitchen before starting to assign tasks. Listen to the recording and fill in the blanks.
chef got ill and let his young apprentice, Franz Sacher, to do it. Cannoli
But the cake was not an immediate success. Franz Sacher continued his Executive chef: Good morning (1) ............................................................., so you have read the menu and the number of guests.
training in the Prince’s kitchen, then moved to Bratislava and Budapest Little fruit tarts
I need two people to prepare the (2) ..................................................................... so Mauro will (3) ...................................................................
and finally went back to Vienna, where he opened a delicatessen shop. the prawn cocktail and seafood salad. The (4) ............................................................... will help you as it takes a long time to
The recipe of the cake was perfected by his son Edward, who in 1876
(5) ................................................. the fish for the seafood salad, use some orange and lemon slices (6) .................................................
opened the Hotel Sacher. Since then the cake has been one of Vienna’s
the dish and Gianni (7) ......................................... the veal carpaccio and the Russian salad. We’ve got (8) .........................................
most important culinary specialties and the trademark of the Hotel.
The original recipe is a well-kept secret, known only to in the cold storage room, use them and then decorate the veal carpaccio with some (9) .............................................................
1 11 LISTENING Listen to the conversation about the purchases and quantities of food to buy and fill in
confectioners at Hotel Sacher. and lemon slices. Then I (10) ............................................................. one of you to prepare the (11) ............................................................. and
the form.
(12) ............................................................. risotto and (13) ............................................................. with potatoes. Felipe will prepare the first
Type of food Quantities Dessert to prepare and the (14) ............................................................., use some cherry tomatoes to garnish the seabass fillet with potatoes. And
...................................................................................... ...................................................................................... Apple cake now let’s start working...
Carrots ...................................................................................... ......................................................................................
...................................................................................... 700 g ......................................................................................
...................................................................................... 700 g Chocolate cake and .....................................
Nel corso del volume, numerose Flour
......................................................................................
......................................................................................
About 30
All cakes
......................................................................................
ricette con esercizi mirano a
Butter ...................................................................................... All cakes and pastries
...................................................................................... 1,5 lt All cakes and .....................................................
potenziare le conoscenze tecniche
Baking ................................................................... ...................................................................................... All cakes and pastries
...................................................................................... 1 kg ......................................................................................
e lessicali degli studenti.
La sezione Job competences, attraverso simulazioni di situazioni
professionali reali correlate al tema del modulo, propone esercizi
guidati e compiti di realtˆ.
siva
didattica inclu
HINTS E
VIS
TO RE
the box.
given in i custard
the words
map with g sausages l desserts
the mind
1 Complete e between h hotel
c Indian f tea
a toasted d breakfast
b culture popular with
.......................
and it is
................
British 1
................
is part of
sh breakfast
The full Engli
tourists. and
yoghurt, fruit
with milk, beans,
des cereals toes, baked
....... inclu rooms, toma
sh 2 ................
................................ dish, mush
lete Engli ......., a fish .
................................ .......................
The comp or 3 ................ 4 ................................
and bacon coffee or
juices, eggs alade or jam,
with marm
toasted bread Many
tradition.
sh culinary
in the Briti ice cream
.
rtant role ....... or
.......................
play an impo hot 6 ................
................................
5 ................................ served with
Cakes and and are often
fruit based
desserts are homes
in private
.......................
4 and 5 pm
7 ................................
can have
meal you
tea is a light
Afternoon ....... dinin
g rooms.
................................
or 8 ................ panied by
.......................
tea accom
cup of 9
................................ s, crumpets,
includes a ....... bread
, jam, scone
tea usually ................................
l afternoon of 10 ................
Traditiona buttered slices
iches, hot
assorted sandw pastries.
, cakes and
clotted cream
in the box.
the words given g buns
map with
CIVILIZATION
Complete
the mind e sweet
2
THE ITALIAN TOUR GEOGRAPHY AND
c trifle f butter
a digestive d toffee .......................
7 ................................
b sponge
biscuits
ES
OF THE BRITISH ISL
Victoria on
most comm
2 ................................
....................... Some of the .......................
................................
British 1 fruit
s are: .......................
specialitie 6 ................................
Chelsea
.......................
3 ................................
sticky
.......................
................................
scones 5
pudding
bread and
.......................
4 ................................
pudding
A fine modulo, la sezione Hints to
revise propone mappe concettuali e
schemi riassuntivi da completare, utili
per la revisione, lo studio individuale
e la didattica inclusiva, grazie anche
all’utilizzo di caratteri ad alta leggibilità. DIGITAL AREA Download DIGITAL AREA Exercises Listening exercises Video
A fine volume, The Italian tour propone Geography and civilization of the
un viaggio enogastronomico nelle British Isles offre approfondimenti
regioni italiane, con attività che mirano sulla civiltà e gli aspetti culturali e
a potenziare la capacità di conoscere gastronomici dei Paesi presi in esame,
e comunicare in lingua inglese le grazie anche all’utilizzo di brevi filmati
caratteristiche del proprio territorio. con esercizi nella rubrica Video Lab.
INDICE
Expand your
Module Competences Units Zoom in
vocabulary
• Understanding short texts 1 Food and cultural • Art in • Food quality
1 related to the world of food
• Getting information about
identity
• The role of food
2 cooking
• Marzipan
12
14
labels 16
WELCOME new topics • Food and gratitude in Japan • Frutta
TO THE WORLD • Making the right choices and siesta time in Spain martorana 15
OF FOOD • Writing short texts about
specific topics 2 Food and tradition 6
• Simulating real life • Globalisation and tradition
situations in Italy
• Like mamma used to
make...
• The Slow Food movement
• Organic food
3 Food and health 10
• Healthy food choices
• Food and fitness
• Defining and understanding 1 New eating habits 32 • Street food 38 • Types of
2 the catering world
• Getting information about
• The catering world
• The catering industry
• The safety of
street food
restaurants 40
WHERE TO GO new topics
• The catering business
• Making the right choices
• Getting into the catering
• Simulating real life industry
situations
• Working in a team for 2 Commercial and travel
a common aim catering 34
• Explaining different • Commercial catering
alternatives
• Bistro
• Promoting an event
• Modern catering requests
• Catering on the move
3 Industrial and welfare
catering 36
• Industrial catering
• The first factory canteen
• Free school meals
• Welfare cateringIndice IX
Cook Job competences Hints Digital
the language & Real life tasks to revise Area
Grammar 18 • Defining new cooking careers Mind maps 30 Exercises
• Interrogative • Choosing the right job • Food and cultural
and negative forms identity Listening exercises
• Learning to write a personal
• Wh- questions profile for a job Real Life task! 26-29 • Food and tradition Video
• Food and health • Slow Food. What
Functions 21 food is
• Exchanging information • How to decorate
• Asking for information a cupcake
Summative exercises 24
Grammar 42 • Explaining the apericena menu Mind maps 52 Exercises
• Modal verbs (1) to a foreign guest • The catering world
• Preparing an apericena buffet menu Listening exercises
• Modal verbs (2) • The catering business
for different targets Real Life task!
• Street food festivals Video
• Describing and promoting a new
Functions 44 • How to make
restaurant Real Life task!
• Suggesting/inviting scones and an
• Preparing an advertisement for a English cream tea
• Agreeing/disagreeing local newspaper Real Life task! 48-51
Summative exercises 46X Indice
Expand your
Module Competences Units Zoom in
vocabulary
• Being aware of the roles, 1 Kitchen staff 54 • Ristorante • Kitchen and
3 duties and timing
in a restaurant kitchen
• The kitchen brigade
• Auguste Escoffier
Del Cambio
(Turin) 64
pastry lab
utensils 66
INSIDE • Organising the work • Matteo
• Line cooks
THE KITCHEN in the kitchen Baronetto.
• The uniform Executive chef
• Working in a team
and cooperating • Personal hygiene and at Ristorante
appearance Del Cambio 65
• Deciding whom to assign
a task
2 The kitchen 60
• Coordinating ongoing work
• Kitchen areas
• Explaining where things are
• Kitchen areas working
• Giving orders hazards
and instructions
• A well-designed restaurant
• Simulating real life kitchen
situations
3 Heavy equipment 62
• Heavy kitchen equipment
• Understanding short texts 1 Cereals: the basis • The history • Verbs used
4 related to known topics
• Getting information about
of human nutrition
• Cereals and grains
80 of sugar 94
• Alternatives to
in cooking
and pastry
FIRST STEPS new topics sugar making 96
• Vocabulary point
IN PASTRY • Making the right choices • Rice cultivation and
• Simulating real life cooking
situations • Types of rice
• Writing for a school • Wheat and flours
newspaper
• Flours
• Working in a team:
cooperating with 2 Fats 85
classmates for a
common aim 3 Eggs and dairy
• Describing pictures products 87
• Eggs
• Milk
• Pasteurization and
sterilization
• Dairy products in pastry
4 Basic preparations 90
• Bread: the staff of life
• Pasta: the basis of Italian
cuisine
• Oriental noodlesIndice XI
Cook Job competences Hints Digital
the language & Real life tasks to revise Area
Grammar 68 • Being informed and ready Mind maps 78 Exercises
• The imperative to answer questions about • Kitchen staff
kitchen safety rules Real Life task! Listening exercises
• Place and movement • Kitchen areas
prepositions • Being able to understand
Video
kitchen language
• Safety in the
• Asking about availability
Functions 70 commercial
of appliances and utensils
• Giving orders/ kitchen
• Deciding and writing the
instructions
main rules in the school
• Prohibitions kitchen Real Life task!
• Being able to organise the
Summative exercises 73 kitchen work and the
brigade Real Life task!
• Creating savoury and sweet
dishes for a menu Real Life task! 74-77
Grammar 98 • The seven principles of HACCP Mind maps 110 Exercises
• Quantifiers • Completing HACCP worksheets • The first steps
Real Life task! in pastry Listening exercises
Functions 101 • Writing an article about the Italian Video
tradition of tiramisù Real Life task!
• Talking about quantities • The French style
• Proposing and explaining a cake omelette
• Asking about quantities
Real Life task!
• Asking for/offering help • Spaghetti cake
• Asking and answering questions
about ingredients Real Life task!
Summative exercises 104 • Preparing a cake for special
• Yeasts needs Real Life task! 106-109Puoi anche leggere
