1. Unit 2
Food, glorious food!

2. Cuisine
TASTE AND FLAVOUR Tastes (4 basic): hot (spicy), sweet, sour, bitter Flavours: combine tastes and smells; potentially limitless;

3. Cuisine - Dishes:
Moussaka is an aubergine (eggplant) or potato based dish of the Balkans, Eastern Mediterranean, and the Middle East.

4. Cuisine - Dishes:
Chili con carne (chili with meat) or more commonly known as simply "chili" is a spicy stew containing chili peppers, meat, tomatoes, and often beans.

5. Cuisine - Dishes:
Minestrone – thick Italian soup, made with vegetables pasta or rice;

6. Cuisine - pastry

7. Unit 2 - vocabulary
Conversation 1: Spicy Curry Selection Moussaka Bake Oven Starter Minestrone Pasta Prawn Garlic Chili con carne

8. Unit 2 - vocabulary
Conversation 2 Strudel Pastry Keen Brownie Favour Vanilla

9. Cooking methods: Bake, Stew (cook slowly) Steam,
Simmer (cook by keeping it almost at boiling point)
Fry,
Season (add salt, pepper to give more flavour)
Boil,
Roast,
Sauté (fry quickly)
Grill,
Stir-fry (cook thin strips of meat or veg by stirring in very hot oil)
Barbecue,
Toast,

10. Preparing food Slice (bread, vegetables, etc)
Chop (meat, spices, vegetables, etc)
Crash (garlic)
Grind (spices)
Blend (vegetables)

11. Cooking utensils
oven
pan
wok
Steam cooker
casserole
Saucepan

12. Cooking utensils Potato masher grater skimmer garlic press Soup ladle
Wok spatula
turner
whisk
Rolling pin

13. Cooking utensils
Cutting board
peeler
Meat hammer
colander
toaster

14. Activity
In groups of 4-6 students: 1. Explain to each other how your favourite dish is prepared 2. Role play: One of you act a waitress/waiter other act customers in the restaurant: order the dish, ask of the flavours, cooking methods and ingredients;

15. Unit 2
In groups of 4-6 students: 1. How important table manners are? 2. Are there any differences between Chinese and western table manners? 3. Do you “eat to live” or “live to eat”?