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SCHOOL YEAR 2021 / 2022
KITCHEN SAFETY AND HYGIENE

READING Kitchen Safety ______________________________________________ 3

GRAMMAR Modal Verbs – Obligation __________________________________ 4
LISTENING Kitchen Hygiene ____________________________________________ 5

THE BAKERY

VOCABULARY The bakery kitchen ______________________________________ 6

GRAMMAR Prepositions of Place _______________________________________ 6
VOCABULARY Baking Utensils and Equipment ___________________________ 8
VOCABULARY Linens __________________________________________________ 10
VOCABULARY Baking Ingredients ______________________________________ 11
VOCABULARY Baking Verbs ____________________________________________ 12
GRAMMAR Imperative ________________________________________________ 13

RECIPES

VOCABULARY Abbreviations ___________________________________________ 15

VOABULARY Measurements ___________________________________________ 16
READING Recipes _____________________________________________________ 17
LANGUAGE STRUCTURE Instructions and sequence markers ______________ 19
LISTENING Following a recipe __________________________________________ 20

PASTRY, CAKE AND BREAD

READING Pastry _______________________________________________________ 22

READING Cake _______________________________________________________ 22
READING Bread _______________________________________________________ 23

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KITCHEN SAFETY AND HYGIENE

READING Kitchen Safety

Here are some safety tips to keep in mind when working in the kitchen:

Don’t leave the kitchen with something cooking on the stove.

Tie back long hair and avoid wearing loose clothing to avoid catching
fire.
Keep pot handles turned away from the front of the stove.
Keep flammable material such as dish towels and oven mitts away
from the stove.
After you are finished cooking, clean and clear the countertops and
make sure appliances, stove and oven are turned off before leaving
the kitchen.
Unplug electric appliances before touching sharp edges.
Beware of hot steam, which can cause burns or scalding.
Store chemical products separate from food
products.
Use a cutting board when cutting ingredients.
When using a knife, cut away from your body.
Do not use metal in the microwave.
Keep a fire extinguisher nearby.
Do not run in the kitchen.

1. Decide if these statements are true or false.

T F
1 You don’t have to worry about what you wear. ___ ___
2 It’s dangerous to put metal objects in the microwave. ___ ___
3 Chemicals and food can be stored together. ___ ___
4 You can leave the stove unattended. ___ ___
5 The kitchen should be always clean. ___ ___
6 You must make sure to keep flammable things away from fire. ___ ___
7 You should cut things away from you. ___ ___

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 GRAMMAR Modal Verbs - Obligation

Use must or have to for talking about an obligation.

Use must for a situation when the speaker thinks something is

important. Use mustn’t when there is a negative obligation from a
rule or situation.

Example: I must finish before lunch.

(I want to because it’s important)
You mustn’t touch the hot pan.
(Don’t do it!)

Use have to / has to when there is an obligation from a rule or

situation. Use don’t /doesn’t have to when there isn’t an obligation
from a rule or situation.

Example: We have to check the minibar every day.

(It’s part of the job)
I don’t have to clean the windows every day.
(It isn’t the rule of the job)

2. Complete the sentences using must, have to, don’t have to, mustn’t.

a. You _____________ have clean hands in the kitchen.

b. We _____________ start work at 8.00 a.m.
c. I _____________ (not) work on Sundays.
d. We _____________ prepare the vegetables before 11.30.
e. The attendants_____________ change the beds every day.
f. You _____________ leave food on the floor.

3. Make sentences with mustn’t, or don’t / doesn’t have to.

Example: Guests / pay for the car park.

Guests don’t have to pay for the car park.

1. You / overcook the vegetables.

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 2. Akiko / work on Thursdays. It’s her day off.

3. Staff / wash their hands in the food preparation sinks.

4. Staff / smoke in the kitchen.

5. Staff / be rude to costumers.

6. The kitchen porters / scrape the new potatoes.

LISTENING Kitchen hygiene

4. Listen and match the phrases. Then take it in turns to practise saying the
regulations with a partner.

must always wash 1 A all kitchen work surfaces regularly.

mustn’t wash 2 B the bins regularly.
must clean 3 C the floors every day.
must sweep and wash 4 D your hands in the food preparation sinks.
have to clean 5 E the rubbish in the correct bins.
must put 6 F their hands in the hand basin.

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THE BAKERY

VOCABULARY The Bakery Kitchen

1. Look at the image and complete the sentences:

a. Cakes are baked in the __________________.

b. Pans are washed in the __________________ and stored on the
__________________.
c. The dough is mixed in the __________________.
d. Food is kept in the __________________ to be preserved.
e. Dough and batters are prepared on the __________________.
f. Utensils and food items are stored in the __________________ or on the
__________________.

GRAMMAR Prepositions of Place

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2. Look at the picture and complete with the right preposition:

a. The stove is ____________ the sink.

b. The refrigerator is on ____________ the counter.
c. The shelf is ____________ the refrigerator.
d. The bowls are ____________ the baking table.
e. The mortar and pestle is ____________ the cactus and the knives.
f. The croissants are ____________ the oven.
g. The microwave is on ____________ the cactus.
 VOCABULARY Baking Utensils and Equipment

Below is a list of basic utensils and equipment necessary to bake:

spatula scraper Parisian spoon ice-cream scoop

egg-beater
whisk brush rolling pin

pastry pastry bag pastry blender siphon

syringe and nozzles

dredger
pastry cutter pastry comb duster

sifter
sieve grid branding iron

measuring measuring cup grater cookie press gun

spoons

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 mixing bowls cookie cutters baking tray muffin tray

cake pan quiche pan removable- charlotte mold

bottomed pan

pie pan soufflé dish timer

thermometer

scales parchment dough mixer

paper blowtorch

mixer oven stove/range dough sheeter

stainless steel refrigerant proofer trolley

worktable worktable

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 3. Add some more that you can think of:

container

VOCABULARY Linens

Here are some of the linens necessary in a bakery:

apron oven mitts Chef’s coat Chef’s hat

4. Add some others you can think of:

5. Label the image:

container

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 6. What utensils or equipment do you need to:

a. beat an egg?

b. store sugar or flour?

c. mix a batter?

d. pipe a cake?

e. make biscuits with particular shapes?

VOCABULARY Baking Ingredients

Below are some basic ingredients used in baking:

1. milk 6. whipped cream 11. cocoa powder

2. eggs 7. sugar 12. baking chocolate
3. butter 8. brown sugar 13. raisins
4. flour 9. water 14. vanilla extract
5. baking powder 10. orange 15. almonds

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 7. Add more ingredients that you can think of:

cinnamon

VOCABULARY Baking Verbs

Here are some verbs associated with baking:

add bake
beat / whisk

break cover cut / divide

dust grate grease

knead mix pour

sift squeeze stir

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 8. Add some more that you can think of:

sprinkle

GRAMMAR Imperatives

You use the imperative to give instructions. Imperatives do not change their
form and they do not have a subject before the verb.

Example: to chop / to put / to add / to mix

Chop the onion and put it in the pan.
Then add tomato sauce and mix well.

9. Complete the sentences with the correct verb.

1. _____________the egg whites together to make meringue.

a. whisk b. cut c. blend d. stir

2. _____________the caramel to stop it sticking to the pan.

a. whip b. stir c. break d. beat

3. _____________the cream to make a topping for the desserts.

a. beat b. blend c. whip d. stir

4. _____________the fruit and chop it into pieces to make a fruit salad.

a. scrape b. peel c. slice d. cut

5. _____________the cake and put it on the plates.

a. whip b. prepare c. scrape d. slice

10. Pick verbs from the lists above and make sentences with the imperative:

Ex: SPRINKLE – Sprinkle chocolate chips over the cake._______________________

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 a. _____________ - ________________________________________________.

b. _____________ - ________________________________________________.

c. _____________ - ________________________________________________.

d. _____________ - ________________________________________________.

e. _____________ - ________________________________________________.

11. Look at the image and complete the table:

1. ___skillet_______
2. _______________
3. _______________
4. _______________
5. _____pot________
6. _______________
7. _______________
8. _______________
9. _______________
10. _______________

11. _______________ 18. _______________

12. _______________ 19. _______________
13. ___cookies_____ 20. _______________

14. _______________ 21. _______________

15. _______________ 22. _______________

16. _______________ 23. __container____

17. _______________

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RECIPES

VOCABULARY Recipe Abbreviations

The following are abbreviations commonly used in cooking recipes:

1. Transform the words in brackets into their proper abbreviations:

a. Add a ______ (tablespoon) of salt. e. Add 1 ______ (teaspoon) of vanilla

b. You need ______ (half a pint) of extract.
milk. f. Break 1 ______ (large) egg.
c. Bake for 45 ______ (minutes) g. Add 50 ______ (grams) of sugar to the
d. Take 1 ______ (cup) of flour. mix.

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VOCABULARY Measurements

DRY INGREDIENTS

Measure Equivalent

a pinch = 1/8 tablespoon

1 tablespoon = 3 teaspoons
1 cup = 16 tablespoons
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 4 quarts

LIQUIDS

Measure Equivalent

1 fluid ounce = 2 tablespoons

1cup = 8 fluid ounces
1 pint = 16 fluid ounces
1 quart = 32 fluid ounces

2. How much is…

a. 2 tablespoons?

b. 3 fluid ounces?

c. 2 pints (dry)?

d. 2 pints (liquid)?

e. half a cup (dry)?

f. half a cup (liquid)?

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 Recipes

Read the recipe:

French Toast

Ingredients:

6 slices bread
2 eggs
2/3 cups milk
¼ teaspoon cinnamon
½ teaspoon vanilla
2 tablespoon butter

Beat together eggs, milk, cinnamon and vanilla. Use butter or non-stick spray to coat
skillet so toast does not stick. Dunk each slice of bread in egg mixture until soaked.
Place soaked bread in pan and cook until golden brown on each side. Top each
slice with butter.

3. Answer the following questions:

1. How many eggs does the recipe call for?

2. How much butter do you need?

3. How many slices of bread are needed?

4. How much cinnamon does the recipe call for?

5. How much milk do you need?

6. How much vanilla do you need to add?

 4. Complete this classic English recipe with the verbs in the tray:

add bake beat

cover divide

dust leave sift

grease preheat

Victoria Sponge Cake

Ingredients:

200g soft butter or margarine

200g sugar
4 eggs
200g flour
1tsp baking powder
2 tbsp water or milk
Strawberry jam or butter cream

a. _________________ the oven to 190 ºC.

b. _________________ 2 20cm cake tins. Dust with flour or line with baking paper.
c. _________________ the fat and sugar to a creamy mixture with a whisk, then
beat in the eggs,
d. _________________ the flour together with the baking powder and fold it into
the mixture.
e. _________________ a little water or milk and mix to a soft, smooth batter.
f. _________________ the batter between the two tins and smooth the surface
with a spatula.
g. _________________ for 25 minutes on the top shelf of the oven until the sponges
are light brown and springy to the touch. Turn them out onto a cooling rack.
h. _________________ the sponges to cool off completely.
i. _________________ the top of one sponge with strawberry jam, butter cream or
both, and sandwich the two pieces together.
j. _________________ the top with icing sugar.

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 LANGUAGE STRUCTURE Instructions and sequence markers

Make instructions with the base form of the verb:

add chill beat mix pour put stir

Use sequence markers to explain the order of the actions:

first next then finally

5. Write instructions using sequence markers.

a. Make a pot of tea:

1. put/water/teapot First, put water in the teapot.________________

2. boil/water ___________________________________________

3. add/tea bag ___________________________________________

b. Serve cake:

1. slice/cake ____________________________________________

2. put/slices/plates ____________________________________________

3. give/to the guests ___________________________________________

c. Make a batter:

1. sift/flour/mixing bowl _________________________________________

2. add/egg/milk _________________________________________

3. whisk/until smooth _________________________________________

4. cover/bowl/to cool _________________________________________

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 LISTENING Following a recipe

6. Listen to the Chef giving instructions for making a French apple flan. Number
the stages in the correct order.

A ___ Make the apple puree with the cooking apples.

B ___ Arrange the apple rings on top of the flan.
C ___ Bake the flan.
D ___ Make the glaze.
E ___ Prepare, core and slice the dessert apples.
F ___ Spoon the puree into the pastry case.
G ___ Make the pastry dough.
H ___ Bake the pastry case.
I ___ Brush the glaze over the apple slices.
J ___ Roll out the pastry case.

7. Listen again and complete the phrases with the correct word.

slice brush rub in puree peel sift bake

trim heat mix melt core simmer

1 ___________ the flour

2 ___________ the butter
3 ___________ to a stiff dough
4 ___________ and ___________ the cooking apples
5 ___________ the butter in a saucepan
6 ___________ gently for 10 minutes
7 ___________ the apple in the liquidizer
8 ___________ the apples into rings
9 ___________ the pastry edges
10 ___________ it for 15 minutes
11 ___________ to dissolve the sugar
12 ___________ the glaze over the apple slices

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 8. Look at the pictures and write down the recipe for Summer Pudding using the
cues:

1 2 3 4 5 6

a. Remove/crusts/thin slices of bread

Remove the crusts from some thin slices of bread.____________________________

b. Cut/each slice/3 or 4 pieces

___________________________________________________________________________

c. Put/ some bread strips/around/pudding bowl

___________________________________________________________________________

d. Stew/raspberries/in sugar/3-4 minutes

___________________________________________________________________________

e. Add/fruit/some juice/pudding bowl

___________________________________________________________________________

f. Cover/fruit/more bread strips

___________________________________________________________________________

g. Put/weight/top of the bowl/place/refrigerator

___________________________________________________________________________

h. Remove/bowl/serve

___________________________________________________________________________

9. Now translate the recipe:

Retira as côdeas de algumas tiras finas de pão…

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PASTRY, CAKE AND DOUGH

READING Pastry

Pastry is a dough of flour, water and shortening

that may be savoury or sweetened. The word
"pastries" suggests many kinds of baked
products made from ingredients such as flour,
sugar, milk, butter, shortening, baking powder,
and eggs. A good pastry is light and airy and
fatty, but firm enough to support the weight of
the filling.

Common types of pastry:

Shortcrust pastry Puff pastry Choux pastry

sweet or savoury tarts thin tart bases éclairs

pies profiteroles
mille-feuilles

Phyllo (Filo) Brioche dough Croissant dough

baklava Brioches croissants

Kouglof "pains au chocolat
certain types of bread

1. With a partner, find a recipe which uses one of the pastry doughs above.

READING Cake

Cake is a form of sweet dessert that is typically baked.

Typical cake ingredients are flour, sugar, eggs, butter, a
liquid, and leavening agents, such as baking powder.
Common additional ingredients include fruit, nuts,
cocoa, and extracts such as vanilla. Cakes can also be
filled with fruit preserves or nuts, iced with butter cream
or other icings, and decorated with marzipan, piped
borders, or candied fruit.

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Cakes are broadly divided into several categories:

Butter cakes Sponge cakes Baked flourless cakes

pound cakes Angel Food Cake cheesecakes

layer cakes Genoise flourless chocolate cake
mousse cakes

2. Write down your favourite cake recipe.

READING Bread

Bread is usually made from a wheat flour

dough that is cultured with yeast, allowed
to rise, and finally baked in an oven.
Proportions of flour and other ingredients
vary widely, as do modes of preparation.
As a result, types, shapes, sizes, and
textures of breads differ around the world.

3. Search for the different types of bread:

BAGEL
BAGUETTE
BISCUITS
BROWN
CHALLAH
CHAPPATI
CORNBREAD
CROISSANT
EGGBREAD
FLATBREAD
FOCACCIA
MATZAH
MUFFIN
MULTIGRAIN
PANCAKES
PITA
RYE
SOURDOUGH
TORTILLA
WHEAT

4. With a partner, find and write down the recipe of one of the breads above.

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