Unit 5 Extra Practice
Unit 5 Extra Practice
1
4
Material compiled by Dejo, S. and Fenco, B.
FRUIT
1
5
Material compiled by Dejo, S. and Fenco, B.
1
6
Material compiled by Dejo, S. and Fenco, B.
VEGETABLES
1
7
Material compiled by Dejo, S. and Fenco, B.
DRINKS
1
8
Material compiled by Dejo, S. and Fenco, B.
FOOD
1
9
Material compiled by Dejo, S. and Fenco, B.
1
1
0
Material compiled by Dejo, S. and Fenco, B.
Containers
Do you like cooking? Here you are a very famous Spanish dish. Learn to cook it.
When the potatoes and the onion are soft, add the
beaten eggs. Then, when the tortilla turns brown,
turn it over. Finally, serve the tortilla in a dish.
Now write the instructions of another typical dish you usually eat. Use the
imperative to give simple instructions. Then draw a picture.
HANDOUT TECHNICAL ENGLISH II
Waiter: Here you go. Would you like to see the (3) ?
Girl: (3) ?
(5) drink? Rosie: Yes, an orange juice and a bottle of mineral water, please.
Rosie: (7).
Girl: Thanks.
MAKING A RESERVATION
2
3
Which Spanish foods or dishes are described in the following paragraphs?
Chorizo Iberian ham Manchego cheese Fabada
Bizcochos Borrachos Pisto Manchego La Alcarria honey
Trigueros
1) This is a traditional Spanish dish which originally came from Castilla la Mancha.
Nowadays it is cooked and served all over Spain. It is made with tomatoes,
courgettes, onions, peppers and garlic. It is similar to ratatouille. It is served warm
to accompany a main dish or cold as a starter. It is also used as a filling for
sandwiches, savoury crepes, and even as a pasta sauce.
2) This is a spicy sausage, which is either sliced thinly and served cold in a bread roll
or cut into chunks and cooked in wine (al vino) or cider (a la sidra).
3) A hard cheese from the Castilla-La Mancha region which is made from sheep milk.
It is slightly salty and often served with jamon ibérico.
4) This is Spain's second religion (a little behind football but probably slightly ahead of
Catholicism). It is cherished as much as champagne is in France. The process for
curing it is a long process that takes a couple of years. There are various grades of
quality, the best being 'pata negra' (black hoof) or 'de bellota', which is made from
pigs that are reared on acorns.
5) This is a bean stew which is originally from Asturias. A canned version is sold in
most supermarkets across the country. It is a heavy dish. Due to this it is most
commonly eaten during the largest meal of the day, lunch (normally as a starter before
the 'main' course of meat). It is usually served with crusty bread, and with
Asturian cider or a red wine.
6) It is produced in the Alcarria district from rosemary and lavender and has been
famous since the 17th century. It is a traditional product which is guaranteed by a
protected designation: PDO Miel de La Alcarria.
7) It is collected from the edges of wheatfields in spring and is named after trigo, the
Spanish word for 'wheat'. It is a vegetable that has a sweet flavour. It is often served
in Spanish omelette or with scrambled eggs.
8) These are light spongy cakes which are covered with a sweet sauce of brandy, lemon
and cinnamon. They are usually served as a dessert with a hot cup of Spanish coffee
or hot chocolate.
2
4