Introduction describing dishes & cooking

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Table of content pages

1. TURNUS

Repetition food vocabulary

Introduction describing dishes & cooking

techniques/preparation methods definition & recipes

3 - 6 7 - 11

12 – 15

16 – 19 20 - 24

25 - 27

28 - 31 32 - 33 Difference between active and passive voice

2. TURNUS From active to passive

Types of dishes – phrases to describe dishes Describing dishes - Listening exercise

Mini roleplay – explaining the ways of preparation of dishes exercise (bestimmte Speisen erklären, fish pie;

cheesy grilled mushrooms 3. TURNUS Repetitions class exam

Class exam

Fish 1 - vocabulary

4. TURNUS

34 – 37 38 – 40 45 – 48 49 - 52 Fish 2 - categories

Vocabulary test fish

Fish 3 – nutritional aspects Fish 4 – quality criteria

5. TURNUS Fish 5 – preparation

Fish Poster

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REPETITION

Exercise 1

Put the words in the box into the categories

fruit vegetables meat poultry game offal

beef, carrot, cauliflower, venison, brains, apple, turkey, pineapple, veal, pork, strawberry, cabbage, duck, liver, plum, quail, mushroom, hare, raspberry, bell pepper, pear, kidney, deer, pumpkin, tongue, cucumber, lettuce, chicken, goat, tangerine, wild boar, honeydew melon, sweetbread

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Exercise 2

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Exercise 3

a) Match the ingredients of the herbed cheese spread to the corresponding

German translation (Zutaten).

Herbed Cheese Spread

ingredients Zutaten

1 small clove garlic

½ teaspoon salt

1 package low-fat cream cheese, softened 1 tablespoon finely chopped fresh dill 2 teaspoons snipped chives

2 teaspoons chopped parsley

b) Choose words from the box and fill in the gaps.

Directions:

add , garlic, mash, to blend flavours, small mixing bowl, stir together

Mince __________; sprinkle with salt. __________ the garlic and salt together with tines of fork to form paste.

Place in __________. __________ cream cheese, dill, chives and parsley. __________ until well blended. Refrigerate, covered for several hours __________.

Ein Esslöffel fein gehackter frischer Dill Zwei Teelöffel gehackte Petersilie Eine kleine Knoblauchzehe

Zwei Teelöffel geschnippelter Schnittlauch Ein halber Teelöffel Salz

Ein Päckchen fettarmer Frischkäse, leicht gewärmt

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Exercise 4

Correct the spelling of these herbs & spices 1. tarragone ______________

2. chive ______________

3. cinamon ______________

4. corriander ______________

5. pasley ______________

English word German word First language

clove garlic

teaspoon tablespoon chopped parsley chives to add to mash

to blend flavours to stir

mixing bowl

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Cooking techniques Exercise 1

Match the cooking techniques with their pictures and definitions

English word German word First language

baking

barbecuing

boiling

frying

grilling

micowaving

poaching

roasting

sautéing

steaming

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Preparation methods Exercise 2

What preparation method is it? Name it!

1 2 3 4 5 6 7

8 9 10

English word German word First language

1

2

3

4

5

6

7

8

9

10

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Exercise 3

a) Complete this typical English recipe with the missing words.

b) Listen and check your answers.

English word German word First language

to add

to bake

to boil

chopped

to cut

to drain

grated

heat

to poach

to pour

to season

sliced

to stir

to blend

to brush

to remove

to return

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Exercise 4

a) Reorder the recipe for cheesy grilled mushrooms.

b) Listen and check your answers

Exercise 5

Write a list of ingredients you need to make the recipe.

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Exercise 6

Write the recipe of a typical dish from your country. Use the vocabulary from the last exercises & Glossary.

Exercise 7

Take turns to dictate your recipe to your partner. Do not tell him/her what your recipe is, but see if he/she can guess from the ingredients

and the method.

The preparation time is about …. The ingredients are …

The cooking time is … The cooking technique is ….

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Active & Passive Phrases:

Bildung des Passivs

Form von “to be” + dem Partizip Perfekt (Past participle) Æ 3. Verbform Form von “to be” richtet sich nach der Person der Zeit

Form von „to be“ in den Zeiten Present tense (Gegenwart)

Personen Zeit

Present tense (Gegenwart) I

you he/ she/ it/

the chef/ the waiter, Peter etc.

we you they

past participle (3. Verbform)

Regular Verbs = regelmäßige Verben Infinitive

(1. Verbform)

Past participle (infinitive + “ed”) (3. Verbform) to cook

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past participle (3. Verbform)

irregular verbs = unregelmäßige Verben Infinitive

(1. Verbform)

Past participle

(müssen auswendig gelernt werden) (3. Verbform)

to eat to drink to do to make to buy to bring to cut to take

I. Bildung des Passivs im Present tense

Form von „to be“ Æ is/ are + Past participle Examples:

Butter wird aus Milch hergestellt.

Die Pfannenkuchen werden in Streifen geschnitten.

II. Umformung von Aktivsätzen zu Passiv Sätzen:

Satzart Subjekt

Subject (S)

Pädikat (Verb) Predicate/ Verb (P)

Objekt Object (O)

Aktivsatz The chef writes the menu

Passivsatz

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Building passive sentences Exercise 1

Bring the parts of the passive sentence into the correct order.

1) is cooked / in the oven / lasagne/

__________________________________________

2) chilled (gekühlt) / white wine / is served

__________________________________________

3) are fried/ the steaks / for two minutes / on each side __________________________________________

Exercise 2

Form passive sentences in the following way…

1) The orange is peeled. 6) The potatoes

2) The fish 7) The beef

3) The pepper 8)The carrots

4) The onion 9) The parsley

5) The cheese 10) The yoghurt

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Exercise 3

Translate these sentences into English. Use the passive!

1) Das Dessert wird mit Sahne serviert.

_______________________________________.

2) Sauce Hollandaise wird mit Eiern gemacht.

_______________________________________.

3) Die Paprika werden mit Hackfleisch und Petersilie gefüllt.

_______________________________________.

4) Brot wird aus Hefe, Zucker, Wasser und Mehl hergestellt.

______________________________________.

5) Für dieses Dessert werden die Birnen für eine halbe Stunde pochiert.

______________________________________.

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From active to passive sentences Exercise 1

Put these regular verbs into the passive.

Make sure you use is for singular nouns and are for plural nouns.

Satzart Subjekt Prädikat (Verb) Objekt Rest By agent

Aktivsatz You cook Lasagne al forno in the oven ---

Passivsatz Lasagne al forno

is cooked in the oven No by agent

1) Aktivsatz The waiter serves white wine chilled --- 1) Passivsatz

2) Aktivsatz The chef grills the steak for three minutes on each side

---

2) Passivsatz

3) Aktivsatz You poach the pears for half an

hour for this dessert

---

3) Passivsatz

4) Aktivsatz The waitress

serves prawn cocktail on a bed of lettuce

--- 4) Passivsatz

5) Aktivsatz You do not serve this dessert with cream --- 5) Passivsatz

Nach dem Subjekt fragt man mit Wer/Was?

Nach dem Prädikat/Verb fragt man mit Was macht oder wird gemacht?

Nach dem Objekt fragt man mit Wen/Wem/Wessen?

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Exercise 2

Put these irregular verbs into the passive.

Make sure you use is for singular nouns and are for plural nouns.

Satzart Subjekt Prädikat (Verb) irregular

Objekt Rest By agent

Aktivsatz Peter makes crepe from batter

(Backteig)

--- Passivsatz

Crepe is made from batter

by him

1) Aktivsatz They bring fresh fish to the restaurant every day

---

1) Passivsatz

2) Aktivsatz Sally and Tom

bring vegetable

and fruit

every Monday --- 2) Passivsatz

3) Aktivsatz You do not make Bolognese sauce

with eggs --- 3) Passivsatz

4) Aktivsatz The

apprentice

makes bread from flour ---

4) Passivsatz

5) Aktivsatz She makes breadcrumbs from dry bread --- 5) Passivsatz

Ist das Subjekt im Aktivsatz ein Personalpronomen (he, she, it, etc.), wird es im Passivsatz zum Objekt und ändert sich folgendermaßen:

I Æ me we Æ us

he Æ him they Æ them

she Æ Her

Beispiel: He brings Peter to the airport Æ Peter is brought to the airport by him.

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Exercise 3

Bring these active sentences into passive sentences.

1) He bakes bread in the oven.

Satzart Subjekt Prädikat Objekt Rest By agent

Aktivsatz ----

Passivsatz

2) We make French dressing from oil and vinegar.

Aktivsatz ----

Passivsatz

3) She makes this pie (Pastete) from lamb and vegetable.

Aktivsatz ----

Passivsatz

4) The wine waiter opens the wine at the table.

Aktivsatz ----

Passivsatz

5) You top this dessert with whipped cream (Schlagsahne)

Aktivsatz ----

Passivsatz

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Additional Exercise

Hank’s Diner, an American-themed restaurant in Freiburg, serves traditional pumpkin pie to celebrate Thanksgiving.

Read the recipe then explain to a guest how the pie is made, using the passive.

Example: The Pumpkin is cooked in boiling water. It is ….

Cook the pumpkin in boiling water. Drain and mash it and allow it to cool.

Sift the flour, baking powder and a pinch of salt into the bowl. Rub the butter into the flour. Add water and mix to make a firm dough. Chillt he dough in the refrigerator for 30 minutes. Roll out the dough and line a pie dish with it. Beat the eggs and sugar together in a bowl. Stir in the milk. Add the mashed pumpkin, mixed spice, sugar and a pinch of salt. Spoon the mixture into the pie case. Bake for 40 to 50 minutes or until the topping is set.

Serve the pie cold with whipped cream.

_______________________________________________________________________

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Types of dishes

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Phrases for describing dishes/ specialities

Phrases to explain what type of dish it is

Redewendungen, um die Art des Gerichtes zu benennen

Das ist ein Dessert/ Nudelgericht

…..

Es ist ein Kuchen/ eine Pastete/

eine Teigtasche Das sind … Phrases to explain what the dish is

made of

Redewendungen, um zu beschreiben, aus welchen Zutaten ein Gericht hergestellt ist/ wird

It’s made from/ of It contains … It consists of …

Phrases for further descriptions Redewendungen, um nähere Beschreibungen zu geben

It’s (It is)… Es ist/ Es wird

This is … Das ist …

These/ They’re (They are) … Das sind …

It’s Es ist/ wird mit … gefüllt

It’s Es ist/ wird mit … serviert mit

It’s Es ist eine Art …

It’s Es ist/ wird … gebraten

It’s Es ist/ wird paniert

It’s Es ist/ wird (ge)/überbacken

It’s Es ist/ wird mit … zubereitet

It’s topped with Es hat … obenauf

It’s Es ist ähnlich wie ….

It’s seasoned with… Es ist/ wird mit … gewürzt

It’s garnished with … Es ist/ wird mit … garniert.

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Exercise 1

Make names of cooking methods and sauces from the jumbled letters.

Exercise 2

Underline the correct words to complete the dialogue.

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Exercise 3

Read the text again. Find 3 ways to ask for food explanations?

English way German translation First language

Exercise 4

Match the foods with the ingredients

Exercise 5

Write sentences about the dishes using consists of, contains, is made from

Example: Cod Mornay consists of cod fish and cheese sauce 1 Ratatouille

_____________________________________________________________________

2 Beef Stroganoff

___________________________________________________________________

3 Bolognese sauce

______________________________________________________________________

4 Chicken Kiev __________________________________

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Exercise 6

Peter explains to a guest what a dish consists of.

Match the following explanations with the appropriate dishes 1-9.

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Exercise 7

Pairwork: Take turns to ask for dishes and explain them to your partner.

Exercise 8

Explain one of the remaining dishes

_______________________________________________________

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-5th semester © Velke26

sk:

ialogue and the dishes that are explained and fill them into the table. rmation …) ng dishes (it consists of, contains, it’s made of/from/ it’s filled….) ed with, it comes with, it’s fried ..). ck your notes. type of dishPhrases for describing dishes (What it is made of/from contains or consists of)

main ingredientsOther details (cooking method & what it is served with) apple and celery with mayonnaise and walnuts chopped carrots, green beans and potatoes, with hard-boiled eggs, mayonnaise and French dressing minced meat, sliced aubergines, onions, tomatoes and grated cheese apples and spices

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Have a look at the following example.

Example: Beef Stroganoff:

1. Art des Gerichtes: Fleischgericht

2. Hauptzutaten: Rinderfiletstreifen, Pilze, Saure Sahne, Zwiebeln, rote Beete

3. Gar-/Vorbereitungsverfahren/: gebraten (Fleisch), in Streifen geschnitten

4. wird/ist gewürzt mit: Salz und Pfeffer, Zitronensaft, Senf 5. wird serviert mit: Pasta, Tomatensalat

Guest: „Excuse me sir, could you explain to me what Beef Stroganoff is?

1. Explain what type of dish it is Beef Stroganoff is

2. Explain what the dish is made from/ consists of/ contains

3. Explain what cooking method is used.

4. Explain what the (Beef Stroganoff) is seasoned with.

5. Explain what the dish is served with.

Exercise 1

Now describe Chocolate soufflé to a guest by following the 5 steps below.

Art des Gerichtes: Dessert

Hauptzutaten: Schokolade, Eier, Sahne, Zucker Garverfahren: im Ofen gebacken

wird/ist gewürzt mit: ---

wird serviert (mit): wird warm serviert, geschlagene Sahne, Vanille Sauce

__________________________________________________________________________________

ADVANCED ÆÆ Use adjectives for flavour, textures on the next page as well.

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Exercise 2

In the same way, describe a dish of your choice.

ADVANCED ÆÆ Use adjectives for flavour, texture as well.

Adjectives for describing flavour & texture

English word German word First language

rich salted salty

savoury FLAVOUR sour

sweet bitter spicy creamy crisp(y) crunch(y)

:

type of dish: ______________

main ingredients: ______________

______________

cooking method: _______________

is seasoned with: _______________

is served with: ________________

other details: ________________

Explanation:

_____________________________________

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Exercise 1 Match the pictures to the dishes

1 prawn cocktail 8 French beans 2 Tournedos 9 Ratatouille 3 Sole Meunière 10 roast potatoes 4 roast pork 11 French fries

5 Beef Stroganoff 12 new boiled potatoes

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6 Chicken Kiev 13 potatoes Lyonnaise 7 peas

Exercise 2

Match the dishes from exercise 1 to the corresponding descriptions

1. It’s made from beef steak with mushrooms and sour cream.

2. These are thin slices of potato cooked with onions.

3. That’s grilled sole with melted butter.

4. It consists of chicken breasts stuffed with herbs and garlic butter.

5. It contains tomatoes, courgettes, green peppers, aubergines, and onions.

6. These are beef fillets served with sautéed bread and lemon.

Exercise 3

Explain the dish “Maultaschen” to a guest. Use the German information, but do not translate the recipe into English!!!

a) Maultaschen

Guest:” What exactly are “Maultaschen”?

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Exercise 4

Write passive sentences. All sentences are present tense simple.

Example:

the office/ clean/ every day The office is cleaned every day.

1) The service/ include/ in the price. _______________________________________

2) Bread/ bake/ in the oven _______________________________________

3) Pineapples/ cut/ into slices _______________________________________

5) A lot of beer/ drink/ in England _______________________________________

Exercise 5

a) Match the ways of cutting/ preparation (verbs) to their German translation.

1) grate a) schälen

2) peel b) würfeln

3) mash c) füllen

4) fillet d) reiben

5 )stuff e) durch den Fleischwolf drehen (zerkleinern)

6) mince f) hacken

7) slice g) filetieren/ entgräten 8) chop h) in Scheiben schneiden

9) dice i) schneiden

10) cut j) zerquetschen/ zerdrücken b) Translate into English.

1) Die Eier werden gebraten. ________________________________________

2) Das Schweinefleisch wird zerkleinert. ________________________________________

3) Der Blumenkohl wird gewaschen. ________________________________________

4) Die Paprika werden in Streifen geschnitten. _________________________________________

5) Die Zwiebeln werden gewürfelt. _________________________________________

6) Die Rote Beete wird geschält. _________________________________________

7) Der Fisch wird entgrätet. _________________________________________

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c) Change the active sentences into passive sentences.

Example: Æ The fish chef prepares the fish.-Æ The fish is prepared by the fish chef.

1) Paula garnishes (garnieren) the plates.

__________________________________________________

2) Tom writes the menu.

_______________________________________________________________

3) The kitchen assistant stuffs the bell pepper.

_____________________________________________

4) The guest orders a glass of wine.

______________________________________________________

5) Commis or assistant cooks assist the section chefs.

_______________________________________

6) The sauce cook prepares the entrées.

___________________________________________________

ADDITIONAL EXERCISE

Use the right form of the verbs and make passive sentences.

1) A table ____________(reserve) for Mr and Mrs Shaw in the restaurant every day.

2) Every morning the table____________ (set) before the first guests arrive for breakfast.

3) The smoked salmon ___________ (take) to the guest’s table ten minutes ago.

4) The soup ___________ (prepare) by the junior chef at the moment.

5) The next candlelight dinner _____________ (offer) in three weeks.

6) Usually the service ______________ (include) in the price and a tip ___________ (give) to the waiter.

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German word English word First language Heilbutt

Scholle Seezunge

Dorsch, Kabeljau Rotbarsch

Dorade/ Goldbrasse Seelachs

Hering Makrele Thunfisch Seeteufel Steinbutt Schellfisch

German word English word First language

Lachs Forelle Hecht Zander Aal Karpfen

Miesmuschel Jacobsmuschel Auster

Krabbe

Garnele, ca., 5cm Garnele, ca., 20cm Hummer

Tintenfisch Schnecke

Saltwaterfish

Freshwater fish

Crustaceans & Molluscs

FISH

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A Fish Quiz

Exercise 1 Answer the following questions.

a. A fish which is prepared in the “Müllerin Art”:_______________________________________

b. An animal which looks similar to a snake: _________________________________________

c. A delicious freshwater fish with orange-pinkish flesh: ________________________________

d. For the famous fish and chips you mostly use: cod/ h_________________________________

e. A bright red edible marine fish ____________________________________________________

f. A flatfish (Plattfisch) with four letters: _____________________________________________

g. A predatory (räuberisch) marine fish with a greenish-blue back, important as a food fish.:

___________________________________

h. It is not a halibut, but another kind of “Butt”: ________________________________________

i. This freshwater fish is a popular dish eaten on New Year’s Eve and it is a vegetarian:

________________________

j: One of the most important food fish. It belongs to the mackerel family and it is often eaten on sandwiches: __________________________________________________________________

k: “True beauty comes from within” is a saying that fits to this saltwater fish __________________

Exercise 2 Fill in the corresponding letters form the questions above into the solution line.

Example: i 4 = P Solution line

i 4 b 2 f 1 g 3 j 4 h 1 d 2 e 1 k 6 c 2 j 3

P

Exercise 3

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Exercises to the text „ Categories of Fish“

Fish can be separated into fish and shellfish. But there are more distinctions to make

Exercise 1

Read the text „ Categories of Fish“ on page 34 and work out 2 more categories fish can be divided into.

Exercise 2

Read the text again and add additional information to the table columns of exercise 1 on page 34.

Exercise 3

a) Use the book “Der junge Koch” and work on exercise 2 on page 34.

b) How many fillets have round/ flat fish?

Exercise 4

Have a look at the nutritional values on page 35. Use the information given and work on exercise 3 on page 34.

Exercise 5

Partner work:

Choose one German fish name. Your partner has to translate it into English and has to give information about its…

1) origin 2) shape and 3) fat content

Example: Thunfisch

1) Tuna is a saltwater fish. (origin) 2) It is a round fish. (shape)

3) Tuna contains 16 percent fat, so it’s a high fat fish/ oily fish (fat)

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Categories of FISH

FISH water-borne animals are broken down into two very broad categories: fish and shellfish.

In the most general terms, fish are vertebrates with fins and gills;

while shellfish are invertebrates, either having shells of one sort or another, or having evolved past the need for one.

Fish are further separated into freshwater and saltwater fish.

Because fresh water provides less buoyancy than salt water, freshwater fish have hundreds of tiny, light bones in a network throughout the flesh. Saltwater fish, on the other hand, have thicker, fewer bones, making them more attractive for eating.

Fish are divided into three broad categories based on the fat content of their flesh:

lean, moderate-fat and high-fat/oily fish. In lean fish (e.g. flounder), the fat is concentrated in the liver rather than the flesh. The meat tends to be mild and lightly colored. Moderate-fat fish have darker color, firmer texture and more assertive flavor than lean fish. High- fat fish/oily fish (e.g. tuna) can average 12 percent fat, but some have fat contents up to 30 percent. These fish have the darkest color, firmest texture and most distinctive flavor.

Fish are also categorized as flatfish or roundfish. Flatfish are adapted to swimming long the bottom of the sea or ocean. They are oval- shaped, with both eyes on the topside of the body, and are usually dark on the top and pale or white on the bottom. Roundfish have round or oval bodies, with eyes on opposite sides of the head.

Exercise 1

Decide if these fish are freshwater or saltwater fish?

plaice * herring * trout * pollack

carp * cod * eel * halibut *

gilthead * salmon * pike * monkfish

tuna * pike-perch/ zander * mackerel * haddock

turbot * sole

Freshwater fish saltwater fish

Additional information (form the text): Additional information (form the text):

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Exercise 2

Which of the fish is a flatfish, which a round fish?

herring * redfish * monkfish * plaice * mackerel * turbot * sole * cod * pollack * haddock * halibut * tuna * all freshwater fish

flatfish ( fillets) round fish ( fillets)

Additional information (from the text): Additional information (from the text):

Exercise 3

Use the table for nutritional values (next page) and decide which of the fish are oily fish/ high fat fish ( > 10 % fat), moderate-fat fish (> 2 % < 10 % fat ) or are lean fish (< 2 % fat)

eel * herring * trout * redfish * haddock * turbot * pike * cod * halibut * tuna * salmon * carp * pike-perch

oily fish/ high fat fish (> 10 % fat)

moderate-fat fish (> 2 % < 10 %)

lean fish (> 2 % fat)

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Fish Nutritional Facts

Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet. All fish are a good source of B vitamins and oil- rich fish are a good source of vitamins A and D. Many fish also provide a good source for calcium.

Oil-rich fish, such as salmon, trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids, which are essential to our diet.

Omega-3 fatty acids cannot be manufactured by the body so it is important that we bring them into our diet and eating oil-rich fish provides the

Omega-3 fatty acids we need. Some of the benefits of the Omega-3 oil in fish are shown below.

x

Reduces the risks of heart attacks.

x

Makes the blood flow easier through the body, reducing blood pressure.

x

It is felt that it helps the heart beat steadier and reduces the chances of suffering from a stroke (Schlaganfall).

x

It is also thought to reduce the inflammation (Entzündung) in rheumatoid arthritis patients.

x

Omega-3 fatty acids can also help in development of the brain, nerves and eyesight (Seekraft).

Fish is a good food for a low fat diet. It is low in calories and many types of fish do not contain any unsaturated fat.

The nutritional value of fish will vary slightly according to the location it is harvested, the cut of fish, and the age of the fish. The method used for cooking will have an effect on it also.

Source: http://www.recipetips.com/kitchen-tips/t--1232/fish-nutritional-

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Exercise 1

a) Read the text (page 36) quickly and find out if the information about fish is healthy for your body according to the text.

b) Prove your assessment by listing all beneficial/ harmful elements of fish.

Exercise 2

What else can be contained in fish?

Vocabulary to learn!

German word English word First language low in fat

rich in source

to replenish daily diet

to store protein oil-rich fish

omega-3 fatty acids cholesterol

minerals vitamins healthy diet unsaturated nutritional value

1-minute talk

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Flow chart for 1-minute talk

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Feedback sheet for 1-minute talk

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Quality of fish & shellfish

How to choose fresh fish

Once killed, fish and shellfish will deteriorate (verderben) very quickly if not stored correctly. If you are unsure of the quality of fish and shellfish, do not use it. Ask your supervisor for advice.

The following video shows how to choose fresh fish.

Exercise 1

Watch the video and bring the quality tests into the correct order (1-4).

x Check the eyes x Feel the skin x Smell the fish x Check the gills

Exercise 2 - Detailed listening

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!!!!!! Don’t’t forget to check the fins and tail. They should feel slick and moist. The scales, if any, should be firmly attached.

What about shellfish?????

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Lobster and crab should move about. Clams mussels, and oysters should be tightly closed. As they age, they will start to open. Any shells that do not snap shut when tapped should be discarded; the shellfish are dead. If a bag contains many open shells, the delivery should be rejected.

shellfisch _

Krustentiere Weichtiere Miesmuschel Jakobsmuschel Auster

Krabbe

Garnele, ca. 5 cm Garnele, ca. 20 cm Hummer

Tintenfisch Schnecke

Exercise 3

a) Unscramble the letters of the words below to reveal appropriate fish vocabulary to talk about the quality of fish & shellfish.

a. insk _____________________

b. sillg _____________________

c. seey _____________________

d. eslfh _____________________

e. tila _____________________

f. sellm _____________________

g. sinf _____________________

b) Match the definitions to the words.

a. flesh 1) the natural outer covering of an animal b. odour 2) a thin movable part on a fish’s body by which it

balances, moves, changes direction etc.

c. skin 3) the soft substance (muscles etc.) that covers the bones of animals.

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c) Complete the sentences with the appropriate words.

fresh * moist * no traces of gray or brown * slick * tightly closed * firm

a. The flesh of a fish should feel elastic and _________________

b. The gills of a fish should have _________________

c. Oyster, mussels should be ________________

d. The fins and tail of a fish should be fresh, flexible and _________________

e. The skin of a fish should feel moist and _________________

f. Fish should smell _________________

German word English word First language Haut

Kiemen

Augen

Flosse

Schuppen

Schwanz

Fleisch

klar

trüb

hell

glänzend

feucht

fischig

fest

weich

glatt

schleimig

Schleim

riechen

schnüffeln

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FISH CUTS

Numerous cuts can be taken from flat and round fish. Below, you can find the most important ones.

Exercise 1

Match the following descriptions to the fish cuts above.

Also called steak. This is a section across a round fish cut across the backbone approximately 25 mm thick. This cut is well suited to large dark fish.

A folded fillet, usually of a flat fish. It is a menu term synonymous with fillet.

The flesh is completely removed from the bone in long flat pieces. Round fish produce two fillets, flat fish produce four.

A rolled and stuffed fillet, usually of a flat fish. The stuffing would generally be fine fish farce.

Exercise 2

a) List at least 3 flat / round fish

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Coating fish

This is when the fish – either whole or in portions – is covered in an outer coating of x Batter (cod in batter)

x Flour (plaice meunière)

x egg and breadcrumbs or seasoned flour (goujons of plaice)

Batter is a mix of eggs, flour and liquid which can be water or milk, or even beer. When deep-fried batter forms a crispy coating around the fish. When cooked (appr. 170 °C) it is usually golden brown.

Flour is usually seasoned and when fried it provides a golden coating. The flesh can still be seen.

Flour, eggs and breadcrumbs provide a golden crispy coating when deep-fried.

The purpose (Zweck) of this coating is:

x x x

Exercise 1

a) Read the text and look up unknown words in the dictionary. Complete the table.

German word English word First language

b) Partner work: Think about at least 2 purposes of coating.

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c) Partner work: Do you know different batters? What are they called?

d) Think of other ways to prepare fish cuts/ fish. List at least 2. Give examples of fish as well.

Gordon Ramsay Home-made Fish Fingers with a Chip Butty https://www.youtube.com/watch?v=Qy0HncHOQe0

Exercise 1

Watch how Gordon prepares his fish fingers with chip butty. Bring the following steps of preparation into the correct order (1-4).

- Prepares bread - Prepares potatoes - Prepares fish

- Serves/ plate up food

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Exercise 2

1) Take notes on ingredients and methods of preparation/ cooking (individual work).

2) Compare your notes within the group.

3) Share your findings with the class.

Parts of the dish methods of preparation ingredients

bread

fish

potatoes