English for specific purposes – cooking PROGRESS TEST

Name: ............................................................................... Class: .....................................

1. Write the names of the food preparation appliances. [____/5]

............................... ................................ .............................. .............................. ..............................

2. Match the definitions to the food preparation appliances. [____/10]

1. a meat slicer (......) A. to chop meat finely to make sasuages, stuffing or sauces
2. a bread slicer (.......) B. to remove the skin from potatoes, carrtos and other
3. a food blender (......) vegetables.
4. weighing scales (......) C. used to slice bread in even sices
5. a juicer (......) D. to weight and measure quantities of ingredients
6. a grater (.......) E. to beat, whip and mix ingredients together in a bowl
7. a food mixer (......) with different attachments
8. a lemon squeezer (......) F. used to make juice from cirus fruits
9. a potato peeler (......) G. used to crumble bread, cheese or nuts into pieces
10. a grinder (......) I. used to extract a (sweet) liquid from fruit and vegetables
J. with a glass jug on top to mix, blend and puree small
quantities of ingredients
3. Match these words and expressions from the text with their definitions. [____/10]
1. to burn (......) A. a hard metal part in fron of a shoe to protect your feet
2. accident (......) B. something accidentally marked with dirt
3. fold (......) C. a sudden event that can cause someone damage or injury
4. hem (......) D. liquid that forms on your skin when you are hot
5. hygenic (.....) E. not likely to cause illness or disease
6. to melt (......) F. the ottom of a pair of shoes made so you don’t fall or slip
7. non-slip soles (......) G. the bottom edge of something like a dress turned up to
8. protective steel cap (.....) make it shorter
9. stained (......) H. to change a solid into liquid by heating
10. sweat (.....) I. to hurt someone or a part of your body with something hot
J. a part of something turned over another

4. Choose the correct answer. [____/3]

1. Which role has responsibilities both front – of – house and for kitchen brigade?

a) captain b) chef de partie c) food and beverage manager d) maitre d’hotel

2. What can a chef wear aroudnd his / her neck?

a) an apron b) a toque c) a torchon d) a triangle

3. Which of the following is NOT a kitchen hygiene rule?

a) Don’t shout or sing while working!
b) Don’t transit from dirty to clean areas!
c) Don’t cough or sneeze near food!
d) Don’t carry things in your pockets!
5. Translate the following sentences into Polish. [____/10]
1. Mix oil, vinegar and mustard together in a food blender to make a vinegrette dressing.
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2. Use a whisk to beat egg whites, whip cream to make this dessert.
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3. Always tie apron around your waist and cover the knot (supeł) to avoid danger.
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4. Carefully disinfect your work station each time you finish using it.
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5. Don’t come into the kitchen in your own clothes! Wear clean protective clothing and keep your clothes away from
the food preparation area.
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6. Write 5 kitchen hygiene rules. [___/5]