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Istituto Alberghiero di Villa San Giovanni Progetto : E- CLIL

Laboratori di Apprendimento secondo ciclo


Modulo di apprendimento Enogastronomia

Prof.ssa Annunziata Romeo- Prof.re Giovanni Pitasi


Lezione 1
Titolo: Introduction to Cooking matters and kitchen utensils
Luogo: in classe
Docenti: L1+L2
Tempi:
Contenuti:
1) READING + ESERCIZI DI WARM- UP + Glossario
Exercise 1
Read the text about the kitchen brigade carefully and underline the
most important words that describe the roles of the chefs working in
a brigade.
1) What are the main parties in a kitchen?
2) What is a commis?
3) What is a trainee?
4) List the main roles in a kitchen brigade.

The Kitchen Brigade System


The brigade system was instituted by Escoffier to streamline and simplify work in
hotel kitchens. It served to eliminate the chaos and duplication of
effortthatcouldresultwhenworkersdidnothaveclear-cutresponsibilities. Under this
system, each position has a station and defined responsibilities, outlined below. In
smaller operations, the classic system is generally abbreviated and responsibilities are
organized so as to make the best use of workspace and talents. A shortage of skilled
personnel has also made modifications in the brigade system necessary. The
introduction of new equipment has helped to alleviate some of the problems
associated with smaller kitchen staffs.

The chef is responsible for all kitchen operations, including ordering, supervision of
all stations, and development of menu items. He or she also may be known as the
chef de cuisine or executive chef. The sous chef is second in command, answers to
the chef, may be responsible for scheduling, fills in for the chef, and assists the
station chefs (or line cooks) as necessary. Small operations may not have a sous chef.
The range of positions in a classic brigade also include the following:

The saut chef (saucier) is responsible for all sauted items and their sauces. This
position is often considered the most demanding, responsible, and glamorous on the
line.

The fish chef (poissonier) is responsible for fish items, often including fish
butchering, and their sauces. This position is sometimes combined with the saucier
position.

The roast chef (rtisseur) is responsible for all roasted foods and related jus or other
sauces.

The grill chef (grillardin) is responsible for all grilled foods. This position may be
combined with that of rtisseur.
The fry chef (friturier) is responsible for all fried foods. This position may be
combined with the rtisseur position.

The vegetable chef (entremetier) is responsible for hot appetizers and frequently has
responsibility for soups, vegetables, and pastas and other starches. (In a full,
traditional brigade system, soups are prepared by the soup station or potager,
vegetables by the legumier.) This station may also be responsible for egg dishes.

Glossary

Exercise 2: Match each word of column A with the corresponding


one of column B

A B

Fish cook Vegetables and potatoes

Larder cook Fish and shell fish

Pastry cook Fish,meat,game,


vegetables(roasted,grilled,deep fried)

Roast cook All main meat dishes (boiled


,braised,fried) hot sauce

Sauce cook All hot and cold sweets

Soup cook Preparation or cutting of meat, game or


fish for cooking, control of all foods

Vegetable cook Soups,stocks and eggs.

1)........2)3).4)5).6)7).

Ex. 3 Decide if the following sentences are True/ False


1) The chef de parties is the head of the kitchen True
False
2) A Fish cook prepares game and meat True
False
3) The sous chef is responsablefor the kitchen True
False
4) The brigade system was invented by Escoffier True
False
5) The fry chef and the roast chef may have the same responsibilities True
False
6) The head chef is responsible for the management of the brigade True
False

Lesson 2 Preparing and cooking a popular dish :Pasta alla Norma


Luogo: Laboratorio di cucina
Docenti: L1 e L2 (Enogastronomia e Inglese) Tempi: 3 ore
Contenuti:
Presentazione della ricetta Pasta alla Norma
Lista degli ingredienti
Procedimento ed esecuzione della ricetta

THE RECIPE

PASTA ALLA NORMA

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Glossary
Oregano leaves dried
Eggplants -olive oil crumbled sliced
Red chili- chopped
Cloves of garlic ground-
Fresh basil-white wine vinegar salted
grated tear up
Sea salt- black pepper-salted simmer spooned
ricotta cheese drain sprinkle
Parmesan cheese toss taste
plum tomatoes heat peeled

CONTENT:
Presentation of the recipe
Ingredients
Method

THE RECIPE
PASTA ALLA NORMA

Serves 6 people
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
INGREDIENTS
-2 medium aubergines
- Salt
- 1\4 cup of extra-virgin olive oil
- 2 cloves garlic, crushed
- 28-ounce crushed tomatoes
- 2 tablespoons basil
- Freshly ground pepper
- 1 pound spaghetti
- Olive oil for frying
- 1\2 cup freshly grated ricotta salata

METHOD
1 Wash the aubergines well, cut them crosswise into very thin
slices. Place them in a single layer on baking sheets. Sprinkle
with salta ns set aside for 30 minutes.
2 In a large skillet over medium heat, warm the extra-virgin olive
oil. Add the garlic ans saut until lightly golde. Add the
tomatoes and basil, season with salt and pepper. Cook for 15
minutes, stirring often. Remove from heat and keep warm.
3 Meanwhile, dry the auberigine slices well. In a large pot, warm
2 inches of olive oil over medium heat. Add the auberigine
slices and fry until they are golden-brown, about 4 to 5
minutes. Drain the aubergine slices on paper towels, sprinkle
lightly with salt and keep war.
4 Bring a large pot of water to the boil. Add salt and the pasta,
cook until al dente.
5 Drain the pasta with a colander, toss with the sauce and the
aubergine slices.. Transfer to a serving bowl.
6 Sprinkle with ricotta salata and whole basil leaves. Serve hot.
Ex. 1 List the ingredients and the verbs referring to cooking in the
two coloums .
Ingredients Verbs

Ex. 2 Use the following verbs to form sentences:


to cut To add To fry
To grate To slice To drain
To sprinkle To taste To stir

Ex. 3 Match the beginning of each sentence (1-6) with the


correct ending (a-f)

1)Fry the eggplants a)into a pan of boiling salted


water
2) Cut the eggplants b) add a little oil, the basil and
the garlic
3)Put your spaghetti c) then divide between your
plates
4)Turn the heat down to medium d)and cut them into quarters
lengthwise
5) Taste and adjust the e) into finger- sized pieces
seasoning
6) Get nice firm eggplants f) in two batches adding a little
extra oil

Homework task: (research- write-speak)


Choose an English recipe of your choice and write a list of the
ingredients and the cooking procedure. In the kitchen lab cook your
recipe and explain it step by step to your classmates.
(This could be an example) Bread and butter pudding
Luogo: In the kitchen Laboratory

Ingredients

30 g butter
8 thick slices of day old bread

2 tbsp sultanas
3 tbsp caster sugar
1 tsp mixed spice
3 eggs (beaten)
2 tsp vanilla essence
700 ml milk
125 ml cream
1 tbsp demerara sugar

Method

1. Grease an ovenproof dish (about 9" diameter).

2. Butter the sliced bread.

3. Cut the slices in half diagonally and layer it in the ovenproof dish.

4. Mix together the sultanas, caster sugar and mixed spice.

5. Whisk the eggs, vanilla, milk and cream and pour over the bread.

6. Leave to stand for 45 minutes.

7. Preheat the oven to 180C.

8. Sprinkle the demerara sugar over the top of the soaked bread.

9. Bake for 35 to 40 minutes until the custard around the bread has set.
10.Serve hot with custard or cream.

DEFINITIONS:-

To bake: To cook in an oven.

To grease: to apply a layer of fat to a surface to prevent food


from sticking, e.g. grease the baking tray with butter.

To mix: To beating or stir foods together until they are combined.

To whisk: To beat a mixture vigorously with a whisk.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid

ENJOY YOUR MEAL