Revision Worksheet for Academic English II –

Department of Gastronomy and Culinary Arts

Grammar - Passive Voice

It might be broken.

Peter was hurt in a crash.

 Academic English is taught to the Gastronomy
Students by Gamze.

Gastronomy Students are taught Academic

English by Gamze.
I teach Gastronomy students Academic English.

Pyramids were built by Egytptians.

Milk is produced by cows.
This coffe has been grown in Brazil recently.
Chopsticks are used in China.
Plants are watered everyday.
The thief was arrested by the policeman yesterday.
The injured man is being taken to a hospital now.
The car will be repaired tomorrow.
The letter was sent last week.
Dinner is served in main restaurant between 8-10 pm.

Newspapers are sold at the reception desk.

Telephone calls can be made at the reception desk.

Rooms are cleaned by the maid service daily.

Hot water is supplied 24 hours a day.

Films are shown at hotel cinema every night at 10 pm.

 We will be brought the bill by the waiter.
The bill will be brought to us by the waiter.

A medal was presented to him by the queen.

He was presented a medal by the Queen.

Some sweets were bought to Mary by her mom.

Mary was bought some sweets by her mom.

A second-had car was sold Ted by Bob.

Ted was sold a second-hand car by Bob.

A letter is going to be sent to Tom by Larry.

Tom is going to be sent a letter by Larry.

Present Simple Tense (Genis Zaman)

Active Voice: My father cooks the dinner at the weekends.
Passive: The dinner is cooked by my faher at the weekends.

Present Continous Tense (imdiki zaman - now)

Active: My dad is cooking the dinner now.
Passive: The dinner is being cooked now.

Past Simple Tense (Geçmi zaman - past)

Active: My dad cooked the dinner.
Passive: The dinner was cooked by my dad last week.

Past Continious Tense:

Active: My dad was cooking the dinner.
Passive: The dinner was being cooked last week.

Future Tense (Gelecek zaman - Future)

Active: My dad will cook the dinner.
Passive: The dinner will be cooked by my dad tomorrow.

Present Perfect Tense:

Active: My dad has cooked the dinner.
Passive: The dinner has been cooked by my dad.

Modal Verbs (Can, Could, May, Might, Must ...)

Active: My dad can cook the dinner.

Passive: The dinner can be cooked by my dad.
Vocabulary
1. Fill in the blanks below with the vocabulary items in the box.
Exact Amount Standard Quantity
Preparation Ingredient Consistent Measurable
1. Extra training has led to ____________
measurable improvements in performance.
2. I'm afraid I can't give you the __________
exact details of the show yet.
3. No athlete would dream of entering a big race without adequate ____________.
preparation
4. Try to reduce the _____________of
amount energy and water you use at home.
5. You got 10 out of 50 from the homework. I'm afraid your assignment was below
_____________.
standards
6. These results were ___________
consistent between genders, and regardless of age and parent
education level.
7. Lamb is consumed in large quantities in rural areas
8. Trust is an essential __________
ingredient in a successful marriage.

2. Define the equipment and utensils below. You can write the
reasons they are used for.
1. Frying Pan: A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing,
and browning foods.
2. Cutting Board: A tool that you can use to cut vegetables, fruits or meat on.
3. Storage Container: A tool to protect the edible stuff in the kitchen from external effect.
4. Colander: It helps you seperate the necessary stuff from the unnecessary one.
5. Parchment Paper: It is used to prevent the food from sticking to the tray.
6. Tray: It is generally used for baking. We use it to place the food in oven.
7. Container Lid: It is a tool that is used to cover the storage container.
8. Plastic Wrap: It is a very thin plastic and it is used to cover the food in order to avoid contamination.
9. Thermometer It is used to measure the heat of the food.
10. Charbroilers: A charbroiler consists of the steel grates upon which you cook your food. It is a cooking
device you can heat up in a variety of ways.
11. Griddles: A griddle, on the other hand, varies from a charbroiler. It usually has a flat top surface like
a pan.
12. Spatula: It is used to flip the food such as meat, pancake, omlette, burger etc.
13. Shredder: It is a tool to obtain thin and small pieces of the food. It is different from the usual knifes.
14. Sieve: It is used to eliminate the unwanted material in the flour.
15. Oven: It is used for baking. It is a machine that has fans to circulate the air to cook the food. It is a closed,
electronic machine.
16. Springform pan: A type of pan for baking cakes that has sides that can be removed from the base

17. Dough kneader: It is an electronic, person employed machine to knead dough / to prepare dough.

3. Write the fractions below in words.

1/4: a quarter / one over four / one fourth
7/9: seven over nine / seven nineths
1/10: one over ten / one tenth
5/6: five over six / five sixths
3/4: three over four / three fourths / three quarters
1/2: a half / one over two / one second
5 + 5/7 five and five over seven / five and five sevenths

4. Write the fractions below in numbers.

1. Six sevenths: 6/7

2. One and a half

3. One and three quarters
4. One third 1/3
5. Two thirds 2/3

6. Ten elevenths 10/11

7. Five over eight 5/8

8. Nine over twenty-one 9/21

9. Nine and a quarter

10. One over seven 1/7

5. Customary Units: Please write what the abbreviations stand

for.
1. dr. dram
2. oz. ounce
3. lb. pound
4. cwt. 1 hundredweight

5. tsp. teaspoon

6. Tbsp. tablespoon

7. fl. oz. fluid ounce

8. cp. cup

6. Knife Cuts: Match the cutting styles in French with their

English equivalents.
a. Steak Fries/Steak Cut/Thick Cut b. Large Stick
c. Short/Little Stick d. Matchstick Cut
e. Large Dice f. Medium Dice
g. Small Dice h. Fine Dice

1. Pont Neuf ___

a 2. Carré ___
e

3. Bâton ___
b 4. Parmentier ___
f

5. Bâtonnet ___
c g
6. Macédoine ___
d
7. Allumente ___ 8. Brunoise ___
h

7. Open-ended Questions
1. Explain the difference between sauteing and baking.
Saueting is the style of cooking with a little amount of oil in a pan.
Baking is the style of cooking with heated air coming from the fans in an oven.

2. What is danger zone?

The temperature range in which food-borne bacteria can grow is known as danger zone.

3. What is a recipe? What are the details that should be on a recipe? Write at least 4 of
them. (For example: shelf life)

A recipe is a set of instructions for preparing food.

A recipe should provide the ingredients, the cooking time, the shelf life, the equipment and the utensils,
portion size, yield, number of portions, item name, preparation time, etc.
4. Explain the difference between mincing and chopping.
When we mince a food, it should be much thinner than chopping.
With mincing, you obtain much thinner and smaller pieces of food than chopping.

5. What is grilling?
The scientific version explains grilling as a fast, dry heat cooking method that uses a “significant amount of
direct, radiant heat.”

8. Writing: Write a standard recipe using whatever ingredient

you want. You can use the vocabulary items below. Don’t
forget to write the exact amounts of the ingredients!

Verbs: place, preheat, set, butter, coat, drain, scrape, add, change, cover, store, label,
pour, chop, dice, mince, bake, cool, transfer, refrigerate, wash, cut, cool, cook, remove,
sprinkle, heat, leave to chill, etc.
Equipment and Utensils: Frying pan, sauce pan, kitchen spoon, container with lid, knife,
cutting board, safety glove, tray, parchment paper, shredder, sieve, etc.

Item Name: Fettucini Alfredo Pasta

Portion Size: 1 cup

Number of Portions: 1

Preparation Time: 5 min.

Cooking Time: 15 min

Shelf Life: 2 days in the fridge

Equipment and Utensils: Pot, saute pan, cooking spoon, colander, cutting board and knife, microgrinder

Ingredients: 250 gr. Pasta, 70 gr. Chicken Breast, 100 gr. Mushroom, 1/2 package of Sour Cream,
2 tbsp. of salt, 1 tsp. of blackpepper, 30 gr. of Parmecano, 1 clove of garlic, 50 gr. of butter,
2 tbsp. of sunflower oil, 1,5 litres of water

Steps of Preparation:
1. Pour the water to a pot and heat it. Wait for 8-10 minutes until it boils.
2. On a cutting board, dice the mushrooms and the chicken. Remove them from the cutting board and
mince the garlic.
3. Add the pasta to the boiling water. If you want, you can add salt and oil to the boiling water. Wait for
8-10 minutes until it gets cooked.
4. While the pasta is being cooked, place the pan on the stove and add 1 tbsp. of oil. After the oil is heated
add the chicken. Cook it until it gets glossy. Add mushrooms and garlic to the pan. Toss the pan time
to time until the mushroom gets glossy. Add the cream, salt and black pepper. Move everything around quickly. Remove the pan from the heat.

5. Using a colander remove the water from the pasta. Add the pasta to the sauted mushroom and chicken in the pan. Toss it and serve it however you like.

Enjoy your meal!