Herbs, spices and nuts

Part 9

A. Which of these herbs do you like to use in your cooking? What sort of food do you use them with?

1. garlic

2. marjoram

3. mint

4. chives

5. parsley

6. horse-radish

7. rosemary

8. thyme

9. bay leaf

10. mustard

11. oregano

12. tarragon

13. sage

14. basil

15. carraway seeds

16. coriander

17. saffron

B. Which of these spices would you find it difficult to live without?

1. black / red pepper

2. corn black pepper

3. chilli

4. nutmeg

5. cinnamon

6. Vanilla

7. paprika

8. celery roots

9. cayenne pepper

10. curry

11. ginger

12. cloves (pl.)

13. Vinegar

C. Do you agree that if the ingredients of the meal have the proper taste you don't need all that seasoning?

D. What nuts do you usually use in cooking?

1. almond

2. walnut

3. groundnut (peanut)

4. chestnut

5. cardamom

6. hazel nut

7. nutmeg

8. Sesame seeds

9. pistachio

10. acorn

11. cedar nut

12. pecan

E. Write the letter of the correct answer next to each brief definition.

1. cinnamon; b) sage; c) horse-radish; d) allspice; e) parsley; f) dill; g) ginger; h) mustard; i) oregano; j) basil; k) fennel; l) nutmeg.

1. ______ Spice named because it seems to combine the taste of several spices.

2. ______ Herb from the mint family; leaves are used to flavor tomatoes and many Italian foods.

3. ______ Yellowish-brown spice from the inner bark of the cassia tree; used in pastries.

4. ______ Herb, whose seeds and leaves are used to flavour foods, particularly pickles.

5. ______ Tall herb of parsley family, whose licorice flavoured seeds are used in seasoning.

6. ______ Aromatic plant whose roots are crushed for spice; used in pastries and soda pop.

7. ______ Plant of mustard family; pungent roots are so strong that they can make your eyes water.

8. ______ Hot, sharp-tasting yelow spice made from ground seeds of this plant.

9. ______ Hard seed grated and used as a spice.

10. ______ Plant of mint family whose leaves are used as a spice, especially in pizza.

11. ______ Herb whose leaves are eaten raw or used in soups and other dishes; a breath sweetener.

12. ______ Aromatic leaves used in meats and stuffing.

Fats

Part 10

Which do you use in cooking / seasoning?

1. vegetable oil

2. butter

3. margarine

4. mayonnaise

5. olive oil

6. maize oil

7. lard

8. ketchup

Dairy products

Part 11

A. Which of them do you prefer?

0. milk

1. kefir

2. ryazhenka (fermented baked milk)

3. yoghurt

4. cheese

5. cottage cheese (Am. curd)

6. sour cream

7. cream

8. processed cheese

9. condensed milk

10. brynza

11. koumiss

12. fat / semi-skimmed / skimmed milk

B. Do you use them in cooking? When?

C. Write the following kinds of foods:

1. B __ __ T __ __

2. E __ __ S

3) C__ __ __ __ __ E

4) M __ __ K

5. C __ __ __ M

Exercise 3

Complete the table by giving five more examples for each category:

Types of food
Fruit	oranges
Berries	blackberry
Vegetables	carrots
Legumes	beans
Cereals	oats
Dairy products	milk
Meat	beef
Poultry	chicken
Nuts	almond
Spices / herbs	rosemary
Fish	salmon
Shellfish	lobster
Pasta	noodles
Fats	olive oil

Exercise 4

Match the word with the definition.

a) pasta	1. domestic birds
b) cereal	2. sorts of substance, nutmeg, cinnamon, etc used to flavour food
c) spice	3. any kind of grain used for food
d) dairy products	4. paste prepared from flour, eggs and water mixed and dried
e) poultry	5. flesh of animals and birds hunted for food
f) game	6. piece of bread or biscuit baked hard and crisp
g) ham	7. salted herring, dried or smoked
h) kipper	8. upper part of a pig’s leg, salted and dried or smoked
i) rusk	9. a general term for anything that people eat
j) food	10. milk, cheese, cream etc