1. MATCH THE WORDS WITH THE PICTURES

2. 5. GRATED CHEESE 1. BUTTER 3.HAM 4.EGGS 2. NUTMEG 6.SLICED WHITE BREAD 7.MELTED BUTTER

3. 5. GRATED CHEESE 1. BUTTER 3.HAM 4.EGGS 2. NUTMEG 6. SLICED WHITE BREAD 7.MELTED BUTTER

4. KIM’S GAME: WHICH INGREDIENT IS MISSING?

9. FRENCH WORDS BAGUETTE CROQUE-MADAME GRUYERE COMTEROUX BECHAMEL SAUCE DIJON BRITISH FOOD CHEDDAR= A SORT OF CHEESE BACON = poitrine fumée

10. GRATER WHISK TABLESPOON POT OVEN MUFFIN CUPS ROLLLING PIN CRUST

11. GRAB = TAKE MELT ADD POUR AVOID= EVITER SEASON USE =UTILISER SLICE FLATTEN=APPLATIR COAT=ENDUIRE MAKE THICKEN=EPAISSIR PUT OVERFILL=tenir trop de place CRACK OPEN

12. THIS RECORDING IS A ___________________________. YOU WILL LEARN HOW TO MAKE ____________ ________________ _______________ NUMBER THE INGREDIENTS WHEN YOU HEAR THEIR NAMES

13. THIS RECORDING IS A ___________________________. YOU WILL LEARN HOW TO MAKE ____________ ________________ _______________ NUMBER THE INGREDIENTS WHEN YOU HEAR THEM 2 2 2 3 3 1 1 10 4 9 5 6 7 28

14. THIS RECORDING IS A ___________________________. YOU WILL LEARN HOW TO MAKE ____________ ________________ _______________ NUMBER THE INGREDIENTS WHEN YOU HEAR THEM 2 1 1 2 22 3 3 3 4 1 5 6 7 8 9 10

15. COMPLETE THE RECIPE : 1.First thing I need to do is ____________ my ___________ sauce. My _______ which is ….. 2. I want to start off with a _____________ of _______________ 3. A tablespoon of ______________... In it goes! 4. Grab a ____________... 5.___________ and _________ melted together is called a ________, and the roux will _____________ up our béchamel _____________ 6. __________ 200ml of ____________ slowly, to ______ getting any lumps. 7. Add _____________ and Dijon ______________ 8. Then ______________, and that’s it! THE BECHAMEL SAUCE

16. Okay! Now, to making our muffin cups… We’re gonna use __________ _________ ____________. ____________ the crust off. Now grab a __________ __________and flatten _________ the ____________.... Okay! I’m gonna put some ____________in. Okay! For the ____________, ideally, you want to have very __________ _______ These are the regular ______ I can get in _____________. I’m gonna ____________ it open, and then you ____________ out some of the egg white. Okay! I ‘m gonna _________my _____________ __________: a ____________of sauce; THE FILLING

17. I’m _________ a gruyère, but you could have a mature _________ which is one of the favourite _________ for Parisians, or the __________ equivalent would be a _______ mature _____________ I think that’s enough ________on there… Put your _________in the ___________ at ______ degrees for ________ minutes. That ____________ really ___________. Let’s have a look. Oh! Wow! That ‘s __________ ___________ Sometimes, it’s the ___________ of dishes that gives you ____ _____ pleasure. _____________ !