10. garnish(n)
to decorate food with a small amount of
different food
Ex. A garnish of parsley to the plate before serving it
11. a biennial plant with white flowers and
aromatic leaves which are either crinkly
or flat and are used as a culinary herb
and for garnishing food.
parsley
12. parsley(n)
a biennial plant with white flowers and aromatic
leaves which are either crinkly or flat and are
used as a culinary herb and for garnishing food.
Ex. See parsley defined for English-language learners.
13. a set of instructions for preparing a
particular dish, including a list of the
ingredients required
recipe
14. recipe(n)
a set of instructions for preparing a particular
dish, including a list of the ingredients required
Ex. The recipe calls for fresh thyme.
15. Having a pleasant scent or aroma; sweetsmelling; sweet-scented: a fragrant rose.
fragrant
16. fragrant(adj)
Having a pleasant scent or aroma; sweetsmelling; sweet-scented: a fragrant rose.
Ex. The soup was fragrant with herbs and spices
19. a large and important organization,
such as a university or bank:
Institutions
20. institutions(n)
a large and important organization, such
as a university or bank
Ex. Andrews and Edinburgh universities are internationally
respected institutions.
21.
22. Present Simple Tense
Subject + Verb1 + Objects
we use the Present Simple when
something is generally true:
-The sun rises in the east.
-People need food.
23. We use the Present Simple for habits or
things that we do regularly. We often
use adverbs of frequency in this case.
-I play tennis every Tuesday.
-We often go to the cinema.
-She gets up at seven o'clock every day.
24. We use the Present Simple to talk
about what happens in books, plays,
or films:
-The hero dies at the end of the film.
-The main character is very pretty
and works in a bookshop.
25. We can use the Present Simple to
talk about the future. When you are
discussing a timetable or a fixed
plan.
-School begins at nine tomorrow.
-Our train leaves at eleven.
27. National popular dish
Hamburger, US
Although the origins of the hamburger are disputed,
there is no argument over the popularity of this
classic dish. Toppings and accompaniments vary from
region to region, but for an original version visit Louis’
Lunch in New Haven, Connecticut, which has been
serving hamburgers since 1900 and claims to be the
oldest hamburger restaurant in the U.S.
Planning: Louis’ Lunch is open most days for lunch and
some days until the early hours of the morning.
28. Wiener Schnitzel
,Austria
Made with the finest ingredients and served fresh, this
simple dish of pounded veal cutlets breaded and lightly
fried is Austria’s food ambassador, despite the dish’s
Italian origins. Austrians typically eat Wiener schnitzel
garnished with parsley and lemon slices, alongside
potato salad. Planning: Vienna’s Café Landtmann, a city
institution since 1873, serves up an authentic version
of the dish, as well as a dose of history and glamour:
Sigmund Freud, Marlene Dietrich, and Paul McCartney
have been among its famous patrons.
29. Pot-Au-Feu,
France
Originally a rustic dish that was stewed continuously
all winter and topped up as needed, pot-au-feu (potin-the-fire) is a warming, fragrant dish of stewing
steak, root vegetables, and spices. Traditionally,
cooks sieve the broth and serve it separately from
the meat.
Planning: In downtown Paris, Le Pot au Feu at 59
Boulevard Pasteur (Métro: Pasteur) specializes in its
namesake.
30. Roast Beef Yorkshire
Pudding, England
Despite England’s increasingly cosmopolitan cuisine,
this dish remains a much-loved Sunday lunch and
national symbol. Named for England’s eponymous
county, Yorkshire—or batter—puddings originally
served as fillers before the main course for those who
could afford little beef. Today, the two are usually eaten
together alongside gravy-soaked roast potatoes,
vegetables, and horseradish sauce.
Planning: Try the traditional British restaurant London’s
Rules, founded in 1798, or country pubs.
31. Tom Yum Kung,
Thailand
To enhance the flavor, sometimes nam phrik phao or
roast chili paste is added to the soup before it is
removed from the heat. For foreigners who are not
accustomed with its original taste, just add some
milk to the soup to make its taste milder and
blended well.
Tips: Best served hot with a plate of steamed rice
and a dish of omelet.
32.
33. Making sentences
- Write the sentences about the picture by
using present simple tense.
- I will give you 2 minutes.
- Then change the paper with your partner
and make the sentences.
- Come to present in front of class.
34.
35. Creative popular Thai food
- Make a group of 3people.
- You have to create the popular Thai food.
- Give the information about it
- Name of food.
- Ingredients.
- More information.
- Write your work by using the writing process
- write draft 1 (I will check and give the feedback)
- write your final work.
-The teacher checks your writing before sticks every
work around the class.
- The teacher will give the paper star for everyone to
stick under your favorite work.
- The work which has the most star that is the winner.
36. Roast Beef and Yorkshire
Pudding, England
Despite England’s increasingly cosmopolitan cuisine, this dish
remains a much-loved Sunday lunch and national symbol. Named for
England’s eponymous county, Yorkshire—or batter—puddings
originally served as fillers before the main course for those who
could afford little beef. Today, the two are usually eaten together
alongside gravy-soaked roast potatoes, vegetables, and horseradish
sauce. Planning: Try the traditional British restaurant London’s Rules,
founded in 1798, or country pubs.
