Unit 4. In the Kitchen (D) Flash on English for Cooking, Catering and Reception

 

Flash on English for Cooking, Catering and Reception Unit 4. In the Kitchen (D)

 

10 Listen to the product descriptions for these cookware items and complete them with the missing words. Then match the descriptions with the pictures.   1 A A casserole dish is cylinder-shaped with one or two (1) ________ handles and a lid. It is wide and low and can be (2) ________ of aluminium, cast iron, iron, earthenware or stainless steel. It is used to boil (3) ________, pasta, pulses and prepare soups, sauces, stocks and creams. 2   A frying pan is (4) ________ or oval-shaped with a rounded edge. It has one long handle and has (5) ________ sides. It can be made of aluminium, steel or cast iron. It is used for frying, sautéing or roasting. 3   A stockpot is a wide and high, cylinder-shaped pan with one or two (6) ________ and a lid. It is usually made of aluminium or stainless steel and is used for boiling (7) ________ for pasta or making stocks 4   A sauteuse is a low casserole (8) ________, generally made of stainless steel with one handle and outward curving edges, used to sauté and prepare (9) 5   A braising pan has high sides and is long and (10) ________, usually rectangular in shape. It is made of stainless steel, has a lid and is used to braise or stew big (11) ________ of meat. 6   A fish kettle has (12) ________ sides and is a long oval or rectangular shape, usually made of aluminium. It has a lid and a pierced, double (13) ________ you can lift up to drain a fish after boiling or steaming it. 7   A roasting pan is a wide, but low (14) ________ usually made of aluminium, steel, or heat-resistant earthenware. It has two handles and is used to roast meat, etc. in the (15) ________.

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