Exercise 1.

Portion dominoes
START

A PINCH OF

SALT

A BUNCH OF

PARSLEY

A STICK OF

CELERY

A CLOVE OF

GARLIC

A CARTON OF

MILK

A CRATE OF

BOTTLES

A CAN OF

COKE

A LOAF OF

BREAD

A SLICE OF

CHEESE

A BAG OF

POPCORN

A SPOONFUL OF SUGAR

A BAR OF

CHOCOLATE

A TUB OF

ICE-CREAM

A JAR OF

HONEY

A BOWL OF

MUESLI

FINISH

EXERCISE 2. COOKING MEASUREMENTS QUIZ

Question 1: How many ounces are in a cip?
A: 0,5
B: 6
C:8

D: 12

Questsion 2: How many cups are in a pint?

A: 2
B: 3
C:4

D:5

Question 3: How many teaspoons are in a tablespoon?

A: 2
B:3
C:4
D:5
Question 4: How many tablespoons are in a cup?
A:13
B:14
C:15

D:16

Question 5: How many mililtres are in one fluid ounce?

A: 25
B:27
C:30
D:32
Question 6: Which of these is NOT equal to a quart?
A: 2 pints
B:4 pints
C:60 tablespoons
Question 7: How many militres are in a teaspoon?
A: 2,5
B: 3,5
C:4

D: 5

Question 8: How many pints are in a gallon?

A:1,5
B:2,5
C:8

D:5,5

Question 9: How many grams are in an ounce?

A:5
B:13
C:24

D:28

D:1/4 gallon

Question 10: Which of these equals two tablespoons?

A:1/8 cup
B:1/9 cup
C:1/7 cup
D:1/15 cup
EXERCISE 3. FOOD QUIZ
When would you serve an hors d'oeuvre?
A, at the beginning of the meal
B, during the main course
C, at the end of the meal
Which word means to cook food gently in a little fat without colour?
A, saut
B, sweat
C, deep-fry
What is the main ingredient of borsch?
A, beetroot
b, carrot
c, onion
Which of these can be characterized with the adjective extra virgin?
A, butter
b, margarine
c, olive oil
Where does haggis come from?
A, Portugal
B, Greece
c, Scotland
Which of these is not a fish type?
A, trout
b, swede
c, pike
When do you typically eat porridge?
A, for breakfast
b, for lunch
c, for dinner
What is the synonym of scrumptious?
A, sour
b, disgusting
c, delicious
What is commis?
A, type of sausage
b, rank in the kitchen
c, sandwich

What is salmon?
A, bacteria
b, fish
c, fruit
Exercise 4. English soup classification
Fill in the table with the words or expressions below.
Soup
classification
Clear
Broth
Pure
Velout
Cream
Bisque
Miscellaneous

Base

Passed or
unpassed

Finish

Blond roux, vegetable stock

passed
lentil soup, potato soup
velout of chicken
chopped parsley
consomm
cream of vegetable, cream of tomato
scotch broth, minestore
passed usually
lobster soup, crab soup cream,
stock, cut vegetables
stock and vegetables , vegetable pure,
and bchamel velout

Example

passed
croutons
cream
shellfish, fish stock
unpassed
stock
passed
strained
garnished
milk or yoghurt
liaison of yolk and milk
stock, fresh vegetables, pulses
mulligatawny kidney

EXERCISE 5. HUNGARIAN SOUP CLASSIFICATION

Write three examples for the following soup groups.
Thin clear soups

Hungarian thin soups

Simple Thickened Soups

Pure Soups
Fruit Soups
Diet Soups

Cream Soups
Substantial Soups

EXERSICE 6. MENU
Look at the menu. Complete the chart with the words from it
Appetiser
Slow Roasted Aromatic Pork Belly
Salad of Asparagus, Quail Egg and Parmesan
Smoked Haddock Cakes, Waercress and Orange Salad
Carrot and Ginger Soup Coriander Croutons

Crab Salad with Avocado

Steamed Mussels with Chili
Main Course
Sauted Fillet of Beef, Glazed Root Vegetables
Roasted Fillet and Braised Pork Belly, Pickled Cabbage, Potatoes
Pan Roasted Rump of Lamb, Garlic Mashed Potatoes, Baby Spinach Sauce
Stir.fried Chicken Curry, Peppers, Onions, Cashew Nuts and Coconut Cream with Jasmine Rice
Desserts
Lemongrass rice Pudding with Lime and Coriander Sorbet
Chilled Berry Soup, Poppy Seed Short Bread
Passion Fruit Sorbet
Warm Banana Financier
Ways of preparing Vegetables
food

Fruit

Meat

Fish and Seafood

EXERCISE 7. Board games- Revision

Start
Name 3 fruit starting with 'b' List the ingredients of 'lecs' List 5 fruits that are not grown
in Hungary
What are these spices? t.y.e., t.r.e.i.
What is braisin? List the ingredients of pancake what is horsd ouevre? What is the difference between
celery and celeriac?
What kind of food can be rare or medium? Name 10 spices
List 5 fish types What is the meat made from cattle? What do you use tongs for?
Start List 10 kitchen utensils What can you dow tih meat? Tell 5 things What colour is asparagus?
What is drumstick?
What is sauting? What is the meat of calf:. Where do fajitas come from? How do you make roux?
What is funnel? Name3 legumes
List the ingredients of fish soup What is the main ingredient of hummus? What is brunch?
What is liaison?
Finish What is baton style of cutting? Name 5 meat products What do you use a spatula for?
UNIT 8. RECIPES
Exersice 1. Chicken soup
Read the recipe then complete thze list ingredients.
1____________________________ about 1,5 kg
10 __________________________

2 large _______________________
2 large_______________________
1 small_______________________
1 small_______________________
2 cloves of_
1 small_______________________
_____________________________
Cut the chicken into portions. Place in a high-sided pot, and pour over 2-2,5 litres cold water. Add salt
and the peppercorns. Bring the water to the boil once, and then simmer over a low heat. There is no
need to remove the scum.
Meanwhile, wash the carrots and parsley roots, and cut into strips. Peel the celery and the kohlrabi, and
then leave whole. Remove only the brown outer skin from the onion, to give the soup a pleasant
colour.
Add the vegetables to the pot after 30 minutes. The soup is ready after 2-3 hours total cooking time.
Leave the soup to stand fro a few minutes, then pass through a strainer. Do not pour the soup into the
strainer, but use a ladle as this will keep the soup clear.
Exercise 2. Szkely goulash
Read the recipe the complete the list of ingredients.
600 g________________________( leg or shoulder)
150 g________________________
1 large_______________________
1 heaped tsp___________________
1kg__________________________
3 tbsp________________________
250 ml_______________________
_____________________________ made from slices of bacon to garnish
Dice the pork into 2 cm pieces. Dice the bacon finely. Saut the bacon in a skillet, without any oil, until
crisp. Remove the bacon from the skillet reserving the juices, saut the onions for half a minute then
take the skillet pff the heat and add the paprika and the pork. Put the skilet on the heat again, then cover
and saut the meet for 30 minutes. Rinse the sauerkraut inder cold, running water.
Drain and add it to the skillet. Add enough water to just cover the sauerkraut and meat. Bring to the boil
and simmer until the meat is tender. The liquid should not boil dry. Slake the flour with a splash of
water, and blend to a smooth paste. Stir in 200 ml sour cream. Thicken the juices with the flour and
cream mixture. Arrange the pork and cabbage on a warmed serving dish. Pour the remaining sour
cream over the cabbage and garnish coxcombs.
Exercise 3. Meat pancakes in Hortobgyi Style
Read the recipe then complete the list of ingredients
8 unsweetened_________________
400 g________________________(boned9 or leg of veal
1 small_______________________
2 tbsp________________________
1/2 tsp________________________(sweet)
1____________________________

1 small_______________________
400 ml_______________________
_____________________________ to garnish
_____________________________
Make 8 pancakes and prepare the meat as for chicken stew. Duce the cooked meat and push it throught
a meat grinder. Combine the meat juices with 300 ml sour cream and bring briefly to the boil. Add
enough of this mixture to the ground meat to give a spreadable consistency. Spread over the pancakes,
and roll each one up individually. If you prefer, folod the edges over before rolling up the pancakes.
The pancakes can also be shaped into little envelopes. Place in an ovenproof dish,and pour oven the
remaining cookinbg juices. Put the dish in a preheated medium oven, and heat thorougly ( 10-15
minutes). Garnish with the remaining cream, sliced pepper, and parsley before serving.
Exercise 4. Bean soup a la Jkai
Complete the recipe with the following words : crushed, sprinkle, melt, vinegar, stirring, overnight,
immediately, season, salty, heat, thicken, smoked, parsley
1 1/2 cups 250 gr red kidney beans
300 g ________________________ ham shank (boned)
1-2 bay leaves
1 large carrot
1 large parsley root
1 1/2 small celeriac
200 g Frankfurter sausage
20 g butter
4 tbsp flour
1 small onion
1 clove of garlic
1 heaped tsp sweet paprika
1-3 tsp _______________________
200 ml sour cream
Bunch of _____________________
Soak the beans ____________, and also the ham shank, so that the dish will not be too __________.
Drain and rinse the beans. Put the beans, ham and bay leaves in a saucepan with 1,5 litres cold water,
and bring to the boil over a low _____________. Peel the carrots parsley, and celeriac, then dice them
finely into 1 cm. After 30-40 minutes, add the vegetables to the saucepan with the sausage. Remove the
ham shank and sausage from the soup.___________ the grease, then add the flour, _____________ all
the time, and sweat it until the flour turns pale gold. Take the pan off the heat. Stir in the finely chopped
onion,____________ garlic, and paprika. Stir the roux into the soup to __________it, and bring the
soup to ____________ it, and bring the soup to a boil again. Dice the ham shank and slice the sausage.
______________ the soup to taste with vingar. Add the sour cream to the soup and bring it to boil
again, then add the ham and sausage. ___________ chopped parsley over the soup and serve
_____________. Sometimes plucked pasta is added to the soup towards the end of cooking.
Exercise 5. Fritters
Read the recipe then fill in the gaps with the following words: serve, leave, vanilla, combine, knead,
lukewarm, temperature, tablespoon, dishtowel, yolks, ground, confectioner.

250 ml milk
2 sugar cubes
1 1/2 cakes 20 g fresh compressed yeast
2 eggs
120 g ________________________ sugar
100-150 g butter
salt
300 g flour
40 g fresh breadcrumbs
120 g ________________________ walnuts
1/2 tsp grated lemon rind
50 g raisins
1 egg yolk
vanilla sugar and confectioner's sugar
Stir the sugar in 100 ml ____________ milk until completely dissolved. Crumble in the yeast, and
leave in a warm place for 8-10 minutes. Whisk the remaining milk with the eggs, 2 __________of
sugar, the same amount of butter, and a pinch of salt.____________the flour with the yeast and the egg
mixture in a mixing bowl, then __________and punch well. Cover with a dish towel and
__________for about 1 hour until doubled in size.
Grease a deep cake pan or heatdish and sprinkle over the breadcrumbs. Combine the nuts and lemon
rind with the raisins and the remaining sugar. Melt the remaining butter and cool to room __________.
use a tablespoon, whicj you deep frequently in butter, to scoop out equal-size pieces of the dough. Fill
the cake pan with alternating layers of dough pieces and nut mixture. Sprinkle the remaninig butter
over the top layer of dough.
When the pasta is two- thirds full, cover with a _________ and Leave in a warm place until the dough
fills the pan. Brush with beaten egg __________, and bake in a preheated oven for 35-40 minutes.
Leave to cool in a pan, then turn out onto a plate and sprinkle with the__________ and confectioner
sugar. ___________ immediately accompanied with wine cream or vanilla sauce and warm jam.
Exercise 6. Goulash soup
Read the recipe then fill in the gaps with the following words: half-cooked, crushed, stalks, necessary,
lid, break, caraway, cubes, hot, peel, heat, medium
600 g beef ( neck or shoulder)
1 large onion
3 tbsp fat
1/2 tsp _______________________
1 clove of garlic, crushed
ground paprika (sweet)
salt
1____________________________ carrot
1 medium parsley root
2 bell peppers
1 medium tomato
2 ___________________________of celery, including leaves
400 g potatoes
pasta spieces

Cut the meat into 2 cm __________.____________ and finely chop the onion. Heat the fat in a large
pot (3 ltre capacity), then cook the onions until translucent. Add the caraway, and the
_______________garlic, and cook briefly. Remove from the _____________, then add the ground
paprika and the meat, and season with salt. Cover with a __________and leave to cook gently, adding a
little water if _____________ . add the diced root vegetables, the seeded and chopped bell peppers, the
quartered tomato, and the celery leaves when the meat is _________. pour over 1,5 litres water, and
simmer gently for 15-20 minutes.
Then add the peeled and chopped potatoes. _____________ some pasta into small pieces, and then add
to the soup once the meat and potatoes are cooked. Cook for another 5 minutes.
Serve_____________
Exercise 7. esterhzy roast beef
Complete the list of ingredients then put the steps in the right order.
4 slices of_____________________(150 g each)
_____________________________
4 tbsp________________________
2 medium_____________________
2 medium roots of______________
1 medium_____________________
4 tbsp________________________
_____________________________
30 g_________________________
2 tbsp________________________
200 ml_______________________
1 tbsp________________________
juice of 1_____________________
Clean the carrots and parsley roots. Slice one-third of these and fry them in the skilet with the finely
chopped onion. Strain the cooking liquid, then add the buttered vegetables and the sour cream, mustard,
capers, and lemon juice to taste. Gently pat the slices of beef. Serve with flat noodles or dumplings.
Season with salt, then fry on both sides in hot oil and remove from the skillet. Cut the remaining root
vegetables into fine julienne strips. Finally chop the capers. Season with salt and a little pepper and
bring to a boil. Stir in the flour and add a little water. Add the slices of beef, then cover and braise.
Bring the sauce to the boil once again and pour over the meat. Turn these briefly in melted butter and
cook until soft in a little water. When the meat is cooked, remove it from the skillet and keep warm.
Exercise 8. Serbian-style carp
Complete the list of ingredients then put the steps in the right order.
800 g________________________
s_________
800 gc_____f___________________
100 g smoked b________________, sliced
5 tbsp f____
1 tbsp p____
100 g b____
4-5 green_____________________
2 large t______________________

2 large o______________________
200 ml s___ c__________________
1-2 bacon coxcombs
Cook the potatoes in their skins in a saucepan of boiling, salted water until just tender. Lard the carp
fillet with the slices of bacon, and season to taste with salt. Cover it with a layer of sliced potatoes.
Serve the carp straight from the oven. Garnish with bacon coxcomb if desired. Mix together the sour
cream and remaning butter from the skillet and pour it over the carp and vegetables. Drain and leave to
cool. Peel and slice the potatoes. Brush the bottom of an ovenproof dish with a little of the melted
butter. Make incisions 3-4 cm along the sides of carp fillet and divide it into 4 even size pieces. Mix the
flour 1/2 teaspoon paprika together. Toss the pieces of fish in the flour. Bake it in a preheazted oven
(180 C) for 35-40 minutes. Seasin the potatoes with salt then place the carp fillet on top and follow
with even layers of peppers, sliced tomatoes and slices onions. Melt the butter in the skillet, and seal
the carp fillet for about 1 minute on each side. Seed the bell peppers and slice them into rings.
Exercise 9. Stuffed cabagge
Complete the list of ingredients then put the steps in the right order.
300 g________________________
1 kg_________________________
8____________________________
1 medium_____________________
50 g_________________________
500 g ground__________________
__________ and________________
60 g_________________________
3 tbsp________________________
2 tbsp mild, sweet______________
200-300 ml_
1 clove of_____________________
Finely chop the onion. Saut the remainig onion until translucent and spread the half the sauerkraut
over it. Layer the stuffed cabagge leaves on top and cover with the remaining sauerkraut. Remove the
stuffed cabagge leaves before doing this, and return them to the sauerkraut whn it has been thickened.
Make a meat stock with the ribs. Rinse the sauerjraut under running water. Serve hot, accompanied by a
small dish of sour cream. Flatten the cabagge leaves or remove the thick stalks from the centre. Cook
for another 10 minutes. Make a roux from the remaining fat the flour and the paprika, and use to
thickeb the sauerkraut.