01

CONTENTS

VOCABULARY
GALLAGHER’S HOUSE RECIPE

CHAPTER
LESSON I: FRACTIONS

TECHNIQUE
LESSON 2: US CUSTOMARY

WHAT IS
UNITS
UNITS OF MEASUREMENT:
MASS & VOLUME

A RECIPE?
LESSON 3: UNIT CONVERSION
GRAMMAR REMINDER
LESSON 4: USING THE
A recipe is a set of instructions for PASSIVE VOICE
preparing a particular dish, including LESSON 5: FORMING THE
a list of the ingredients required. PASSIVE VOICE

AIMS METHOD
In this chapter SAUTEING TECHNIQUE
You learn KNOWLEDGE CHECK
▪ the information that should be on a FURTHER INFO
recipe.
▪ the units of measurement frequently PREP RECIPE VS. SERVICE
used in professional kitchens RECIPE
▪ how to express fractions CROSSWORD PUZZLE
▪ a cooking technique: sautéing REVIEW
VOCABULARY CHAPTER 01: REVIEW
▪ the name of some kitchen machines,
equipment and utensils
LISTENING
▪ some new verbs that are frequently
used in a professional culinary 1.01 ABOUT THE
environment STANDARDIZED RECIPE
▪ new food items 1.02 THE HISTORY OF POUND
AND OUNCE
GRAMMAR REMINDER
1.03 PASSIVE VERSION OF
▪ fundamentals of passive voice THE RECIPE
▪ how to make simple passive voice 1.04 WHAT IS SAUTEING
sentences TECHNIQUE?
WWW.GASTROENGLISH.COM 1.05 IN THE KITCHEN

01
 1 VOCABULARY
E

H
D

I
B

1 Read the Gallagher’s House prep recipe. After you listen, try to answer these questions.
Then try to match the pictures (A-J) with the
1. What is a standardized recipe?
cooking equipment and utensils .
2. What are the objectives of
using a standard recipe?
2 Check the meaning of the words
in the box below, before listening. 3 Read the second part of the “Gallagher’s
House” recipe on the right page. Then, answer
the questions.
▪ exact ▪ amount ▪ standard
1. What is placed in the colander?
▪ quantity ▪ ingredient ▪ consistent
2. What is melted into the frying pan?
▪ preparation ▪ measurable
3. What is added after butter into the pan?

02 What is a Recipe?
 1
C

4 Write the fractions

below in words.

2/3 Two thirds

1/3

1/10

7/8

1 - 1/2

3 - 3/4

2 - 1/4

1/6
LESSON 1: FRACTIONS
a. A fraction consists of two parts as the: e. Compound fractions are read as follows:
1 numerator 7 5
3 three and five sixths
2 denominator 9 6
b. The cardinal number is used when reading f. It is put in the singular form with the
preposition of “of”, if a fraction is followed by a
the numerator of a fraction.
noun. 4
c. The ordinal number is used when reading the mt. four fifths of a meter
denominator of a fraction. 5
g. It is put in the plural form if a noun follows a
1 1 compound fraction (mixed number).
one ninth one fifth
9 5 4
d. If the numerator is more than 1, the 5 five and four ninth tonnes
9
denominator takes the plural form: h. Exceptions:
4 6 1 1 3
four sevenths six eighths a half a quarter three quarters
7 8 2 4 4

What is a Recipe? 03
0
02
CONTENTS

VOCABULARY
UNITS OF MEASUREMENT:

CHAPTER
LENGTH

REMY’S RECIPE

TECHNIQUE

KNIFE LESSON 1: CUTTING

TECHNIQUES
CULINARY KNIFE CUTS

SKILLS GRAMMAR REMINDER

LESSON 2: USING AND
FORMING THE PASSIVE VOICE
The “inch” is a unit of length in the LESSON 3: NEGATIVE,
Imperial and United States Customary INTERROGATIVE, AND
Systems of measurement. NEGATIVE INTERROGATIVE
FORMS OF PASSIVE VOICE
AIMS
In this chapter METHOD
You learn GRILLING TECHNIQUE
▪ some types of cuts
KNOWLEDGE CHECK
▪ some other units of measurement
frequently used in professional FURTHER INFO
kitchens
ANATOMY OF A KNIFE
▪ units of length LESSON 4 - DONENESS OF
▪ a cooking technique: grilling MEAT
VOCABULARY
REVIEW
▪ the names of some kitchen
machines, equipment, and utensils CHAPTER 02: REVIEW
▪ some new verbs that are frequently
used in a professional culinary LISTENING
environment
▪ new food items
2.01 CHEF INTRODUCES THE
GRILLING EQUIPMENT
GRAMMAR REMINDER 2.02 CHOP, DICE, AND MINCE
▪ further information about passive 2.03 WHAT IS GRILLING
voice. TECHNIQUE?
▪ how to make simple passive voice 2.04 WELL DONE!
sentences.
WWW.GASTROENGLISH.COM

17
 Passive
GRAMMAR REMINDER Voice II

LESSON 2: USING AND FORMING THE PASSIVE VOICE II

a. Rewriting an active sentence with two objects in passive voice means that one of
the two objects becomes the subject, the other one remains an object. Which object to
transform into a subject depends on what you want to put the focus on.

Subject Verb Object 1 Object 2

Active Rita grilled a burger to me.

Passive A burger was grilled to me Rita.

Passive I was grilled a burger Rita.

b. Modal verbs can also be used to form a passive sentence. We use modal verbs to
show if we believe something is certain, probable or possible (or not). We also use modals
to do things like talking about ability, asking permission, making requests and offers, and
so on. The modal verbs are can, could, may, might, shall, should, will, would and must.

Present/Future: subject modal verb to be past participle

Past subject modal verb have been past participle

Knives can be sharpened by a honing steel.
The eggplant should have been cooked less.
c. Modal phrases (or semi-modals) can be used to form a passive sentence, as
well. Some of the examples of the modal phrases (or semi-modals) are have to,
need to, ought to. The structure of the sentence is the same with the modal verbs.
The eggs have to be stored in the cooler.
These tomatoes need to have been removed from here.
d. The infinitive passive voice is used after modal verbs and other most verbs
normally followed by an infinitive.
The bell peppers need to be stemmed before they grill.
e. Gerunds are used after prepositions and verbs normally followed by a gerund.
Michael is excited about being promoted as an executive chef.
f. We sometimes use the verb “get” to form the passive sentences.
Be careful with the wine glasses. They might get broken.
g. See some passive voice examples in different tenses, below.
+ to be + Past
Tense Subject (conjugated) Participle + Rest of the Sentence

Past Continuous The kitchen was being cleaned in the morning.

Present Perfect The kitchen has been cleaned since the guests left.
Past Perfect The kitchen had been cleaned before chef arrived.
Future The kitchen will be cleaned next week.
Future Continuous The kitchen will be being cleaned tomorrow.
Present Conditional The kitchen would be cleaned if the guests visit.
Past Conditional The kitchen would have been cleaned if it had been dirty.
Infinitive The kitchen must be cleaned before the guests arrive.

22 Knife Skills
 2
LESSON 3: “NEGATIVE”, “INTERROGATIVE” AND “NEGATIVE
INTERROGATIVE” FORMS OF PASSIVE VOICE
See some examples of negative, interrogative and negative interrogative forms of
passive voice.
Affirmative The kitchen is cleaned every day.
Simple Negative The kitchen isn’t cleaned every day.
Present Interrogative Is the kitchen cleaned every day?
Negative Interrogative Isn’t the kitchen cleaned every day?
Affirmative The eggs are being boiled at the moment.
Present Negative The eggs aren’t being boiled at the moment.
Continuous Interrogative Are the eggs being boiled at the moment?
Negative Interrogative Aren’t the eggs being boiled at the moment?
Affirmative The restaurant was opened in 1969.
Simple Negative The restaurant wasn’t opened in 1969.
Past Interrogative Was the restaurant opened in 1969?
Negative Interrogative Wasn’t the restaurant opened in 1969?

1 Rewrite the sentences below in passive 3 Rewrite the sentences in interrogative form.
voice. Consider the examples in Lesson – 2.
1. The vegetables are coated with olive oil.
1. Nancy was cutting the bell peppers into 2
inches in length. 2. The tomatoes were diced into ¼” inch.
3. The oregano leaves had been chopped.
2. Paul had diced the onions before he sautés 4. The garlic will be minced.
them.
5. All ingredients should have been stirred in
a mixing bowl.
3. Chef Kevin would have chopped the
parsley, if he had time. 4 Put the words in the correct order and
make passive sentences.
4. He should stir all the ingredients to fully
incorporate. ▪ heat ▪ charbroiler ▪ electricity ▪ can

5. Amy will label the container, after she

cooks the ratatouille. ▪ lid ▪ container ▪ is ▪ cover

2 Write affirmative, negative, interrogative,

and negative interrogative passive sentences ▪ into ▪ quarters ▪ were ▪ vegetables ▪ cut
with the word pairs in the box below. Use
different tenses.

▪ need ▪ cooler ▪ to be ▪ food ▪ in store

▪ Dice / Onion ▪ Mince/Garlic ▪ Chop/Parsley

Knife Skills 23
0
03
CONTENTS

VOCABULARY
HACCP: A SPACE ODYSSEY

CHAPTER
TECHNIQUE
BAKING: PATISSERRIE
KENDL’S RECIPE

DANGER GRAMMAR REMINDER

LESSON 1: RELATIVE CLAUSES
LESSON 2: PREPOSITION

ZONE PLACEMENT IN RELATIVE

CLAUSES
SANITATION, DISINFECTION,
AND STERILIZATION
The temperature range in which food-
borne bacteria can grow is known as METHOD
the danger zone. Food safety agencies BAKING: LEAVENING AGENTS
define the danger zone as roughly 41
BAKING & PASTRY UTENSILS
to 140 °F.
AIMS FURTHER INFO
In this chapter FOOD SAFETY
You learn KNOWLEDGE CHECK
▪ differences and relations between HOW TO WASH YOUR HANDS
cleaning, sanitation, disinfection, and
sterilization HEALTHY FOOD & BEVERAGE
GUIDE
▪ essentials of baking methods
▪ a cooking technique: baking. REVIEW
▪ proper hand washing. CHAPTER 03: REVIEW
VOCABULARY
▪ the name of some kitchen machines, LISTENING
equipment and utensils
3.01 HACCP LESSON
▪ some new verbs that are frequently
used in a professional culinary 3.02 HISTORY OF HACCP
environment. 3.03 AGATHA GUSTAVE’S
▪ new food items SPEECH
3.04 FOOD SAFETY
GRAMMAR REMINDER
▪ information about relative clauses.
▪ how to make sentences by using
defining and non-defining clauses.

WWW.GASTROENGLISH.COM
31
 TECHNIQUE Baking

1 Match five of the hints (1-5) with the correct pictures A-E.
1. The first extensive use of this machine was 4. The easy removal of the sides from this
the invention of Maxson Corporation in equipment lends itself to dishes with
1945. This machine has fans to circulate air delicate bottom layers. The base and the
around food. sides are separate pieces that are held
together when the base is aligned with a
2. They are generally available in either groove that rings the bottom of the walls.
counter top (also called bench) or floor
models. They include a wire whisk for 5. This utensil has several types and also
whipping creams and egg whites, a flat known as “shredder”. It was invented by
beater for mixing batters and a dough hook François Boullier in the 1540s.
for kneading.
3. This is a device also known as “sieve”
for separating wanted elements from
unwanted material. A
B

C
D

34 Danger Zone
 3
2 Read the “Patisserie Kendl’s” recipe and 4 Listen again and circle T (True) or F (False)
match the verbs with the appropriate food for the sentences below.
item (I-VII). 1. Baking soda became more common at the
beginning in the 17th century. T / F
▪ sift ▪ drain ▪ pour ▪ scrape ▪ grate x 2 ▪ bake
2. Baking needs an enclosed space. T / F
3 Listen to the experienced pastry 3. A person who prepares baked goods as a
chef Agatha Gustave’s conference speech at profession is called a baker. T / F
the culinary arts school. Then answer the 4. The heat source of an oven can be wood,
questions. coal, gas, or electricity. T / F
1. What is baking? 5. Being pastry cook was not a respected
2. What type of foods can be baked? profession, in Roman Empire. T / F
3. What is called the person whose profession
is baking? II
4. When was the first oven discovered and I
where?
5. Where was the first patisserie opened?

III

IV

VI

VII
Danger Zone 35
 0
The comfort of finding everything I would ever need in a restaurant programme

Ease of use, ease of mind!

DENGESMART… An automation system easing the lives of business

owners and employees with hundreds of active features addressing
the needs of any enterprise regardless of its size.
14 DAY
FREE TRAIL!
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which offers everything a business needs and more, from instant and
secure reporting to a customizable structure, individualized
authorisation and an always up-to-date infrastructure!

www.arkhe.com.tr
04
CONTENTS

VOCABULARY
JOURNEY OF HAUTE CUISINE

CHAPTER
TECHNIQUE
BEEF CUTS
PRIMAL CUT

HAUTE ROASTING VS. GRILLING

GRAMMAR REMINDER

CUISINE
LESSON 1: PUNCTUATION
METHOD
LESSON 2 - MAILLARD
High-quality cooking following the
REACTION
style of traditional French Cuisine.
Also known as “Grande Cuisine” is the HUNGRY BEEF RECIPE
cuisine of “high-level” establishments, ROASTING UTENSILS
gourmet restaurants and luxury
LESSON 3: TEMPERATURE
hotels.
MEASUREMENT
AIMS
FURTHER INFO
In this chapter
You learn THE BASTING DEBATE
▪ how the concept of haute cuisine was KNOWLEDGE CHECK
born BEST FOOD MAGAZINE
▪ beef cut and primal cut BARDING: WRAPPING A PIECE
▪ a cooking technique: roasting. OF MEAT
▪ differences between roasting and baking WHAT IS LARDING?
▪ barding, larding, and basting methods
▪ temperature measurement systems REVIEW
CHAPTER 04: REVIEW
VOCABULARY
▪ the names of some kitchen machines,
equipment, and utensils LISTENING
▪ some new verbs that are frequently used 4.01 GRILL, ROAST, OR
in a professional culinary environment BOTH?
▪ new food items 4.02 WHAT IS ROASTING?
GRAMMAR REMINDER 4.03 DIFFERENCE BETWEEN
▪ rules of punctuation ROASTING AND BAKING
▪ how to use the period, comma, and 4.04 HOW TO IMPLEMENT
apostrophe BASTING?
WWW.GASTROENGLISH.COM 4.05 SOME INGREDIENTS
47
 METHOD Roasting

3 Check the meaning of the phrases in blue. 5 Listen and read the difference
Then match the statements below with between roasting and baking carefully. Then
pictures (A-F) on the previous page. put in commas, periods, and apostrophes
1. It is commonly used both to slice meat on where necessary.
and serve the sliced meat at the dining
table or a sideboard. It will have grooves to
catch juices running off the meat. Some of
them have spikes to constant the meat.
2. The degree of doneness of meat correlates
closely with the internal temperature, so
this tool indicates when it is cooked as
desired.
3. This utensil is primarily, or even
exclusively, used to cut raw products such
as zucchini, mushroom, and leek.
4. This cookware is made in several materials
such as stainless steel and iron that offer
their unique benefits. This utensil may
generally be used with a rack that sits
inside it and lets the meat sit above the fat
and juice drippings.
5. It is a large, two-tined material with a
metal guard to protect the hand, used to
hold meat in place as it is while it’s carved.
6. It’s large kitchenware (between 8 and 15
inches) that is used to slice thin cuts of
meat, including poultry, roasts, hams, and
other large cooked meats.
4 Do the math! Check the “conversion
formulas” next and answer the questions
below. What temperature is the Hungry Beef’s
“Beef Rib Roast” cooked on the Celcius scale?
1. 212 oF = ………….. oC
2. 0 oC = ………….. oF
3. 180 oF = ………….. oC
4. 180 oC= ………….. oF
5. 85 oC= ………….. oF
6. 320 oF = ………….. oC
7. 1 oC= ………….. oF
8. 350 oF = ………….. oC
9. 450 oF= ………….. oC
58 Haute Cuisine
METHOD Roasting vs. Baking 4

Haute Cuisine 59
0
05
CONTENTS

VOCABULARY
TYPES OF FOOD

CHAPTER
TECHNIQUE
UNKNOWN HISTORY OF SOUS
VIDE

HI-TECH
HI-TECH KITCHEN ROBOTICS
GRAMMAR REMINDER
LESSON 1: PREPOSITIONS
High technology, or high tech THE PREPOSITIONS “AT”, “IN”,
(sometimes also called frontier “ON”
technology or frontier tech), is SENTENCES WITH
technology that is at the cutting PREPOSITIONS OF PLACE AND
edge: the most advanced technology DIRECTION
available. METHOD
AIMS RUDY’S RECIPE
In this chapter A GUIDE TO POACHING,
You learn SIMMERING, AND BOILING
▪ new types of food
FURTHER INFO
▪ history of sous vide technique
▪ new cooking techniques: boiling, SCALLIONS, CHIVES, SPRING
ONIONS
simmering, and poaching
▪ the differences of scallions, chives, KNOWLEDGE CHECK
and spring onions LESSON 2: HOW TO READ AND
▪ how to read and write the dates WRITE DATES
VOCABULARY REVIEW
▪ the names of some kitchen CHAPTER 05: REVIEW
machines, equipment, and utensils
▪ some new verbs that are frequently
used in a professional culinary LISTENING
environment 5.01 TYPES OF FOODS
▪ new food items 5.02 KITCHEN TECH
GRAMMAR REMINDER 5.03 RUDY AND LEO CHEF
▪ prepositions 5.04 HOW TO SAY DATES
▪ sentences with prepositions of place 5.05 MATCH THE CORRECT
and direction WORDS
WWW.GASTROENGLISH.COM 5.06 CORRECT THE DATES

69
 Scallions, Chives,
FURTHER INFO and Spring Onions

1 Look at the dialogue between Rudy and

KNOWLEDGE
Leo, on the next page. Check the meaning of
the words in green in the text.

2 Listen to the dialogue between

owner of Rudy’s Mr. Rudy Tekkaya, and his
young chef Leo. Then put the correct prepositions
CHECK
and adverbs the text on the next page.
3 Listen and read the dialogue
between Rudy and Leo, again. Then do the
Knowledge Check.
4 Listen to some examples of how
to say dates. Then repeat.
5 Read Lesson 2 about how to read and write
the dates. Then answer the questions below.
1. How do you pronounce 5/1/2018? 1 “The main difference between scallions and
green onions is their age.” True/False?
a. One May Two Thousand Eighteen a. True
b. First of May Twenty Eighteen b. False

c. One of May Two Thousand Eighteen 2 Which phrase is correct?

a. Spring onions are more plumper
2. How do you write the date of than scallions.
“10.01.2018”? b. Scallions’ base are thicker than
a. Tenth of January Twenty Eighteen green onions.
c. Chives are another species.
b. Ten of January Two Thousand Eighteen
d. Green onions are harvested earlier
c. 10th January 2018 than scallions.
3. How do you write the date of “24th of July,
Two Thousand and Five” in numbers? 3 “Chives is the youngest one amongst oth-
ers.” True/False?
a. True
a. 24.07.2005
b. False
b. 07.24.2005
c. 2005.24.7 4 “Scallions, green onions, and spring onions
can be used interchangeably in recipes.”
4. How do you say the years below? True/False?
a. True
a. 2002 - …………………………… b. False
b. 1600 - ……………………………
c. 2020 - ……………………………
5 “Spring onions more ………… than green
onions.”
Complete the sentence with the correct
d. 2059 - …………………………… one of the words below.
a. Immature
SEE b. Mature
MORE EXAMPLES c. Growth
ON
WWW.GASTROENGLISH.COM
6 “Scallions and green onions can be
distinguised by their bases.” True/False?
a. True
b. False
80 Hi-Tech
FURTHER INFO
Scallions, Chives,
and Spring Onions 5

Hi-Tech 81
 0
The comfort of finding everything I would ever need in a restaurant programme

Ease of use, ease of mind!

DENGESMART… An automation system easing the lives of business

owners and employees with hundreds of active features addressing
the needs of any enterprise regardless of its size.
14 DAY
FREE TRAIL!
You will have ease of use and ease of mind with DENGESMART,
which offers everything a business needs and more, from instant and
secure reporting to a customizable structure, individualized
authorisation and an always up-to-date infrastructure!

www.arkhe.com.tr
06
CONTENTS

VOCABULARY
CENTRAL PERK RECIPE

CHAPTER
TECHNIQUE
ELIF & CO. RECIPE
KNOWLEDGE CHECK

IN THE LESSON 1: QUART, PINT, AND

GALLON
CHEF LISA & MARK

KITCHEN GRAMMAR REMINDER

LESSON 2: WHAT ADVERBS
ARE AND WHAT THEY ARE FOR
An industrial kitchen is a commercial- LESSON 3: FORMING ADVERBS
grade facilities to prepare, produce, FROM ADJECTIVES
store and sell food to food-service LESSON 4: COMPARATIVE AND
providers and end consumers. SUPERLATIVE ADVERBS

AIMS METHOD
In this chapter ORDER FLOW
You learn
▪ industrial kitchen layout THE EXPEDITER
▪ a new cooking technique: deep- KDS VS. ORDER PRINTER
frying
▪ brigade system KITCHEN TRAFFIC FLOW

▪ kitchen and order traffic flow FURTHER INFO

▪ kitchen stations IN THE KITCHEN
VOCABULARY REVIEW
▪ the names of lots of kitchen
CHAPTER 06: REVIEW
machines, equipment, and utensils
▪ some new verbs that are frequently
used in a professional culinary LISTENING
environment
6.01 INGREDIENTS
▪ new food items
6.02 DEEP-FRYING
GRAMMAR REMINDER
6.03 HOW TO BRINE?
▪ what adverbs are and what they are
6.04 IN THE KITCHEN
for
▪ forming the adverbs
6.05 BIG DADDY’S DEEP-
FRIED CATFISH
▪ comparative and superlative adverbs
WWW.GASTROENGLISH.COM
87
 FURTHER INFO In the Kitchen

102 In the Kitchen

FURTHER INFO In the Line Kitchen 6

wich Station
Salad & Sand
where the
Inside Expo This station is
wiches
sa nd
salads and
where
Inside Expo is are fin al ize d.
the mea ls are
assembled.

04
02 03 05
01
Pizza Station
Station ion is where
The pizza stat
Grill & Sauté ings" placed
the "pizza topp
zz a do ugh and to
n is where on the pi
The grill statio pu t in an oven.
su ch as get ready to
the products ickens
fis h, an d ch
meat, eed.
or sa ut
are grilled
Fry Station
e
n is where th
The fry statio are
prod uc ts
suitable
deep-fried.

In the Kitchen 103

 Baking

It is said that if cooking is an art,

art baking is a science.
science
Anyone who has forgotten one tiny ingredient and had the
0
whole batch flop can attest to the finicky nature of baking.
Here are some simplified explanations of how and why the
most common ingredients do what they do.

Flour
Looking closely, we can see that flour is made up mostly of
starch granules and proteins
proteins.
Whole grain flour will also contain bits of the rest of the
grain.

Proteins
These are what
When flour and
make the future
water are mixed
dough sticky A Protein together...
and elastic.
the tightly coiled proteins Glutenin and Gliadin loosen up and link together to
form a Gluten Network.
Network

Read more about “Science of Baking” on

www.gastroenglish.com
07
CONTENTS

VOCABULARY
WHAT IS A KITCHEN BRIGADE?

CHAPTER
KITCHEN POSITIONS

TECHNIQUE

YES
WHAT IS FERMENTATION?
KNOWLEDGE CHECK
LESSON 1: YIELD, BATCH, AND

CHEF!
PORTION SIZE
GRAMMAR REMINDER
LESSON 2: DIRECT AND
INDIRECT SPEECH
Kitchen brigade is a system of LESSON 3: “SAY” AND “TELL”
hierarchy found in restaurants and LESSON 4: “TALK” AND
hotels employing extensive staff, “SPEAK”
commonly referred to as “kitchen
METHOD
staff” in English-speaking countries.
MAKKO BRITISH FOOD RECIPE
AIMS
In this chapter SHALLOW FRYING
You learn
FURTHER INFO
▪ the kitchen brigade system.
THE UNKNOWN HISTORY OF
▪ the fermentation process. FRENCH FRIES
▪ the relationship between yield, WET COATING VS. DRY
batch, and portion size.
COATING
▪ a cooking technique: shallow frying.
REVIEW
VOCABULARY
CHAPTER 07: REVIEW
▪ the names of some kitchen
machines, equipment and utensils
▪ some new verbs that are frequently LISTENING
used in a professional culinary 7.01 CHEFS INTRODUCE
environment. THEMSELVES
▪ new food items 7.02 BEER BATTER FISH
GRAMMAR REMINDER RECIPE
▪ direct and indirect speech. 7.03 SOME FOOD ITEMS
▪ how to use “say” and “tell”.
▪ how to use “talk” and “speak”.

WWW.GASTROENGLISH.COM
109
 REVIEW Chapter 7

1 Visit the website and read more about the direct and direct/indirect speech rules. Then
complete the sentences below.
1. Mandy: “Are the boys frying the potato?”
Yesterday Mandy asked me …………………………………………………………………………….
2. Jacob: “I work in a restaurant.”
Jacob told me (that) …………… worked in a restaurant.
3. Jason: “Who gave you the frying tongs?”
Yesterday Jason wanted to know ……………………………………………………………………...
4. Benjamin: “I often have a big hamburger.”
Benjamin says (that) ……………………………………………………………………………………..
5. Victoria: “Check your e-mails!”
Victoria told me ……………………………………………………………………………………………
6. Emily: “Our guests will come to restaurant tomorrow.”
Emily said (that) …………………………………………………………………………………………..

2 Listen to the hints about the foods below. Then match the correct names with the
photos (A-E).

Plain B
A Flour

l a Oil
Ca no

E
ker el
M a c
Fre
nch
Frie
s
D C
Pale
Ale

122 Yes Chef!

 REVIEW Chapter 7 7
3 Read the clues and complete the crossword puzzle. Check the previous reading and listening
materials in Chapter 7.

ACROSS
2. Also called wet coatings
4. Prepares sauces and warm hors d’oeuvres, completes meat dishes, and in smaller
restaurants, may work on fish dishes and prepare sautéed items
5. Hot oil-based cooking technique typically used to fry portion-sized cuts of meat, fish,
potatoes, and patties such as fritters
6. The amount you set for each serving
8. Cleans dishes and utensils, and may be entrusted with basic preparatory jobs
9. An outer layer applied to various foods

DOWN
1. The number of portions that can be produced at one time
3. Any metabolic process in which microorganisms’ activity creates a desirable change in food
and beverages
7. In culinary refers to how much you will have of a finished or processed product.

6 7

Yes Chef! 123

 WHAT KIND OF
KITCHEN
MIXER
SHOULD YOU USE?
0
USE THIS ... TO MAKE THIS
PADDLE
ATTACHMENT

WHISK
ATTACHMENT

DOUGH
HOOK
08
CONTENTS

VOCABULARY
A RECIPE FROM ALFA BAKERY

CHAPTER
FATS
TECHNIQUE
ALFA MAGAZINE: HOW

BAKERY
THIS UNSUNG BLACK
ENTREPRENEUR CHANGED
THE FOOD INDUSTRY
FOREVER

AND FOOD
GRAMMAR REMINDER
LESSON 1: DETERMINERS –
THE DEFINITE ARTICLE
METHOD
A bakery is an establishment that
produces and sells baked products ALFA BAKERY FATS RECIPE
such as bread, cookies, cakes, FURTHER INFO
pastries, and pies.
BAKERY FROM A TO Z
AIMS FRYING FATS AT OUT-
In this chapter OF-HOME CONSUMPTION
You learn CHANNEL
▪ the history of dough kneading KNOWLEDGE CHECK
machine.
▪ the applications on frying fats and REVIEW
their usage.
CHAPTER 08: REVIEW
▪ how to make pie crust.
▪ a cooking technique: baking.
LISTENING
VOCABULARY
8.01 EQUIPMENT HINTS
▪ the names of some kitchen
8.02 CHOUX AU CRAQUELIN
machines, equipment and utensils
RECIPE
▪ some new verbs that are frequently
used in a professional culinary 8.03 KITCHEN UTENSILS
environment. HINTS
▪ new food items 8.04 A SERVER AND A
GUEST’S DIALOGUE
GRAMMAR REMINDER 8.05 CHEF COUNTS THE
▪ the definite article EQUIPMENT
▪ when to use “the”
This chapter has been
WWW.GASTROENGLISH.COM prepared with the
contributions of
Alfa Bakery Fats
125
 METHOD Pie Crust

1 Look at the Alfa Bakery Fats’ recipe. Which 3 Listen to the hints about the
of the preparation steps are for dough and kitchen utensils. Then match the words below
which are for filling? with the pictures (A-E).
▪ Patisserie Oven Picture …..
For the Dough For the Filling
▪ Dough Kneader Picture …..
Step …………… Step ……………
▪ Tart Pan Picture …..
Step …………… Step ……………
▪ Sauté Pan Picture …..
Step …………… Step ……………
▪ Kitchen Scissors Picture …..
Step …………… Step ……………
4 Listen to a dialogue between a
Step …………… Step …………… server and a restaurant guest. What foods do
they talk about?
Step …………… Step ……………

Step …………… Step ……………

2 Listen to the “Choux au Craquelin”

recipe tips. Then read the recipe again and try
to write down which preparation steps belong
to which sub-recipe.

Choux Pastry Craquelin Dough

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Step …………… Step ……………

Caramel Cream Decoration

ANSWERS TO ALL EXERCISES ARE

AVAILABLE ON
WWW.GASTROENGLISH.COM

134 Bakery and Food

 Alfa Bakery Fats and Oils, the indispensable
brand of chefs with the difference it has
created in the bakery world, reveals the
secrets of the best recipes to all chefs
through its Youtube, Facebook and
Instagram channels.

SUBSCRIBE
/alfapastaci
 FURTHER INFO Frying Fats

fr o m th e
th e o d o rs it h e a c h
so th a t n o t m ix w
d o t
p ro d u c ts d u c ts th a
e r a n d o th e r b y -p ro o ra te d o
o th e te ri
th e o il to d e
c a n c a u se
e o il . Th u s, it c a n b
te r th te r.
not en a rk e n s la
a t th e o il d g.
e n su re d th p o rt a n t th in
e re is a n o th e r im , th e fr y e r
Th e ach day
e n d o f o u ld
A t th e n d o il sh
c le a n e d a
sh o u ld b e
b e fi lt e re d
. be
y in g fa t
n s h o u ld fr
R: Whe
? l
d e e p -f a t c h a n g e d is a v is u a
a n d fo re m o st , th e Th e : Th e c o lo r sc a le ti m e to
Fi rs t n if ic a n t. FI T e
is v e ry si g to fi n d th
fr y e r u se d e a fi n e -t u n e d p a ra m e te r o il . W h e n th e o il
h a v th e e
fr y e r m u st e id e a l chang e c a n d e c id
ra tu re c o n tr o l. Th e e n o m e s d a rk e r, y o u lo o ki n g
te m p e b e tw bec o il b y
g te m p e ra tu re is so m e h e n to c h a n g e th e
fr y in in w
H o w e v e r, lo r. d if fe re n t
18 0 -1 9 0 °C . b e n e c e ss a ry to a t it s c o fr y in g fa ts
it m a y fo r o w a re
c a se s, ra tu re R: H il s ?
is te m p e e r li q u id o van-
e xc e e d th u c ts . Th e o il s th a t fr o m o th ts h a v e so m e a d
ro d in g fa e g e ta b le
sp e c if ic p re a re FI T : Fr y
H a re re si
g fa
st
ts
a
.
n t to te m p e ra tu
d th e
ta g e
o il s.
s
A s
ra
y
th
o u
e r th a n o th e r v
kn o w , si n c
e fr y in g fa
sa tu ra te
ts
d
fr y in e x te n of un
: Is it p o s s ib le to c o n ta in lo w le v e ls o t p ro d u ce
R
th e o il ? do n
li fe ti m e o f r fa tt y a c id s, th e y u n h e a lt h y
is p o ss ib le . Fo le a n d
e s, it th e si ra b
FI T : Y lo w e r un d e g fr y in g .
m p le , we can h e n w e c o n ta m in a n ts d u ri n a re m o re
e xa
o f th e fr y e r w fr y in g fa ts
te m p e ra tu re S in c e th e p e ra tu re s,
fr y in g . r a n t to h ig h e r te m o ke
a re n o t e fr y e r fo re si st m , a n d sm
e a d d in g o il to th n su re e y d o n o t b u rn , fo a
Wh il m u st e th
ti m e , w e , fr e e o f e a si ly . rv e th e
th e fi rs t r is c le a n fa ts p re se
y e in g c t.
th a t th e fr
ll y fr e e o f Th e fr y e n d p ro d u
d u e , a n d e sp e c ia te ri o - a tu ra l fl a v o r o f th e fu l g o ld en
re si
c h c a se s, th e d e n
it g iv e s a b e a u ti
t.
w a te r. In su B e si d e s, ro d u c
e ra p id . th e fi n a l p
e o il w il l b il s y e ll o w c o lo r to o ff e r o u r
ra ti o n o f th o o k in g o e y , w e
w c a n we use c F e ld a If fc o T u rk e rf o r-
R: H o As b le , h ig -p h
o re e ff ic ie n tl y ? w e fr y c u st o m e rs a re li a th e b ra n d
m g fa ts , d u c t w it h
fr y in n d e p ro
FI T : In p o ta to e s
a manc
st a rc h -b a
se d
ro d u c ts su c h A lf a F ry in g .
c o a te d p f
p a st ri e s, e v a ri e ty o to th e
l, o r a w id
a s sc h n it ze t, c h ic ke n,
il e a d d in g o il
I
e a h
su c h a s m “W t ti m e , w e
p ro d u c ts e r fo r th e fi rs
a n d fi sh . it h fr y th e fr y e r
is to st a rt w u s t e n s u re th a t
Th e b e st
th in g
h a s th e m re s id u e ,
o ta to w h ic h is c le a n , fr e e o f
fr y in g th e p
g th e li fe fr e e o f
e st ri sk o f sh o rt e n in a n d e s p e c ia ll y
lo w w a te r. ”
o f th e o il . o v e o n to p a st ry
t' s m
In ti m e , le p ro d u c ts
w h ic h
c o a te d il
and ra ti o n in o *R e p o rt e r
se m o re d e te ri o o Tu rk e y
c a u ** Fe ld a If fc

138 Bakery and Food

cause mo * * F e ld a If fc
re d e te ri o o T u rk e y
and ra ti o n in o * R e p o rt e r
c o a te d il
 8
1 Read an interview with Felda Iffco Turkey.
Before reading, check the meaning of the
words below on the website. KNOWLEDGE
▪ unsaturated ▪ homogeneous ▪ improper
▪ perception ▪ refining ▪ damage ▪ odor
CHECK
▪ to deteriorate ▪ preservative ▪ antioxidant

2 Work in pairs. Read the text again and do

the Knowledge Check on the side. Then compare
the answers. Who did the best score?

3 Look at the pictures below. Which foods

can be deep-fried? Put checkmarks on positive

1
answers and cross mark on the rest. Discuss
Which of the following is not an out-of-
with a partner. home consumption channel enterprise?
a. Restaurant
b. Café
c. Supermarket
d. Hotel

2 What does “QSR” stands for?

a. Quick Race Rabbit
b. Quarter Service Recipe
c. Quantum Solution Research
d. Quick Service Restaurant

3 “When the oil color gets darker, it should be

changed.” True/False?
a. True
b. False

4 “We should lower the temperature of the

………… when we don’t use it.”
Complete the sentence with the correct
one of the words below.
a. Oil
b. Deep Fryer
4 Look at the small pictures (A-J) on the
c. Oven
page 136, 137, 138. Circle the odd ones below.
Check the website for the name of the foods.
5 Mark the following statements as true or
false.
a. For homogenizing the oil, it is necessary
to heat the oil up to 28 degrees. (T / F)
A B C D E b. The ideal frying temperature should not
be more than 1800C (T / F)
F G H I J
Bakery and Food 139
 REVIEW Chapter 8

1 Read the “Alfa Magazine” again. Then solve the word search puzzle. Try to find the words
in the box.

N B J G
E I J F
X D D V
C Z H Z F Z R
V I M F P Y I
P H A N C
M F H E J H O
H S I W I Z G
P A O O K
S N Y L E U
H T D S L D Y
W R P I C U
H X V X N
Y R R X K E V
X A S W U W V
A I H T
I J D H U A D
E Y J W I G C
P M B N T
T B B I U R B
L P Y R E N E
D O R E P
U E N T Q R
B N H O N I L
P B Y V X H
A M T R E
I N C S U L Q
J I W E Y B G
P B Y N
T R B E H G A
Q T D D H N F
W T U I L
S S W L R M K
W A H N U J Q
W A B T F
B E I X T I
H R V S F P T
P D N B P I
N G J U N
I A Q C T H P
N C U Z W J N
N I A G
T U E P E W G
R D V R B U U
E O D P F
T E I D P G T
J R I W I S M
K H I C R U
T B R X C T X
E Q R Z X P Z
H Q P E B
F Z L J B J
O E D Y K J K
E L T W H Q
Y B D U E
U V N C T D Z
N C P G S Q O
M B S K
U U B E V O U
P W Q O E U N
Y D O C T
X P N U M F R
G W F Z H V T
O E M B Y
O C M O
P H O B
Y O

▪ abundance ▪ venue ▪ opportunity ▪ barrel ▪ resort ▪ entrepreneur

▪ whiter ▪ digestible ▪ unsung ▪ invention ▪ groundbreaking ▪ mishap

2 Listen to the chef that counts the equipment. Then put the words below in the
right order.
▪ leubdo reoilb ▪ iutyilt fenki ▪ burebr tslapua ▪ aeusc opt ▪ ciign agb ▪ rgilnol pni

▪ ratspy lodm ▪ skwih ▪ ghudo repscra ▪ ozlzne ▪ knbgai seehst ▪ tdnas eimxr

140 Bakery and Food

 REVIEW Chapter 8 8
3 Visit the website and read the determiner 4 Read the clues, look at the pictures and
rules. Then put the correct determiner in the complete the puzzle.
sentences below. ACROSS
3. cheese made from goat’s milk
▪ this ▪ ours ▪ the ▪ each ▪ a ▪ much
7. ripe tomatoes that lose most of their wa-
ter content after spending a majority of their
1. There is ………… kitchen scissors on the drying time in the sun
counter.
8. a spread fat used for flavoring, baking, and
2. Look at ………… patisserie oven here. cooking
3. Whose stand mixer is this? Is it really 9. a plant, animal, or synthetic fat used in
…………? frying
4. How ………… cold water does the recipe
require?
DOWN
5. Chef gave ………… of us advice about the
event. 1. a leafy green flowering plant native to cen-
tral and western Asia
6. Have you seen ………… tart pan?
2. a device used for mixing and kneading sub-
stances
1
4. consist of crumbled bread of various dry-
ness
5. a finely ground sugar produced by milling
granulated sugar
6. an oil commonly used in food as a frying oil
2

4 5

Bakery and Food 141

 E L İ F T E K K AYA

FOOD PHOTOGRAPHY
MENU SHOOTING | PRODUCT SHOOTING | FOOD STYLING

W W W. E L İ F T E K K AYA . C O M eliftkky
09
CHAPTER
TAKE A
CONTENTS

TAKE A PICTURE
A STUNNING PHOTOGRAPHER:
ELİF TEKKAYA
THE EXCEPTIONAL CULINARY
ARTS THAT IS FOOD STYLING
LISTENING
9.01 TIPS & TRICKS FOR THE

PICTURE
FOOD BLOGGERS

Food photography is a still life

photography genre used to create
attractive still life photographs of food.
AIMS
In this chapter
You learn
▪ the food photography definition.
▪ what food photographers do.
▪ the importance of food styling.
▪ what food stylists do.
VOCABULARY
▪ photography equipment
▪ some new words that are frequently
used in food photography
▪ new adjectives
▪ All Audio Files
▪ Answers to All Exercises
▪ A Glossary of Gastronomic Terms
▪ A Word Treasure
▪ and Many More
are available on

WWW.GASTROENGLISH.COM
143
 BONUS Take a Picture

144 Take a Picture

 9

Take a Picture 145