UNIT 15- FOOD
1. VOCABULARY
Food and cooking
Food and cooking
Food (Vocabulary taken from the Student's Book.)
- almond
- basil (albahaca)
- beetroot- a variety of the beet plant, Beta vulgaris, that has a bulbous dark red root that may be eaten as a vegetable, in salads, or pickled.
- brocoli
- cabbage
- celery
- chicken stock (caldo de pollo)
- chickpeas
- chilli
- chocolate
- cloves of garlic
- coconut
- coconut milk
- cod (bacalao)
- corn cobs
- courgette
- dough
- eel
- fennel
- fig
- ginger
- grape
- grapefruit
- hazelnuts
- herbs
- kidney bean
- lemon grass
- lentils
- melon
- mint
- octopus
- orange
- oyster
- parsley
- parsnip- the root of this plant, eaten as a vegetable
- peach
- pepper
- plum
- pumpkin
- radish
- raisin
- red lentils
- rosemary
- salmon
- spring onion
- squash
- sweet potato
- tomato
- trout /traut/
- turnip
- whisked eggs (huevo batido
- yeast
EATING AND DRINKING:
You can eat with a fork, a knife, or a spoon...
The fork goes on the left of the plate. The knife goes on the right and then the spoon.
...or you can eat with your hands.
He's eating this sandwich with his hands.
He's using his hands to eat this sandwich.
Many Americans use the word "have" instead of "eat" or "drink."
A: What are we having for dinner?
B: We're having roast chicken and rice.
This video will help you with questions and answers for "have" in the present and past tenses.
But there are some other words you can use for eating and drinking:
· bite
· take a bite
Someone took a bite out of this donut.
You take a bite with your front teeth.
· chew = eat with the back teeth.
· swallow = move the food down your throat
After the good goes into your mouth, you chew it, and then you swallow it.
· lick and suck
You lick an ice cream cone or popsicle with your tongue.
You suck on hard candy with your tongue and your mouth
· suck (or drink with a straw)
The word "suck" is also used when drinking through a straw.
They're sucking on a milkshake together.
They're sucking a milkshake through straws.
· sip
When something is hot or strong, you sip it.
He's sipping some hot tea.
· spit
When you want to remove food from your mouth quickly, you spit it out; however, this is considered to be impolite.
He's spitting out his wine.
Other words for:
EATING:
· gulp / gulp down = eat fast
He gulped down his hamburger in two bites.
· wolf / wolf down = eat fast
Dogs often wolf down their food when they eat.
DRINKING:
· chug = drink fast
Chug your beer and let's go.
· nurse = drink slowly
She slowly nursed her glass of wine to make it last longer.
You can eat with a fork, a knife, or a spoon...
The fork goes on the left of the plate. The knife goes on the right and then the spoon.
...or you can eat with your hands.
He's eating this sandwich with his hands.
He's using his hands to eat this sandwich.
Many Americans use the word "have" instead of "eat" or "drink."
A: What are we having for dinner?
B: We're having roast chicken and rice.
This video will help you with questions and answers for "have" in the present and past tenses.
But there are some other words you can use for eating and drinking:
· bite
· take a bite
Someone took a bite out of this donut.
You take a bite with your front teeth.
· chew = eat with the back teeth.
· swallow = move the food down your throat
After the good goes into your mouth, you chew it, and then you swallow it.
· lick and suck
You lick an ice cream cone or popsicle with your tongue.
You suck on hard candy with your tongue and your mouth
· suck (or drink with a straw)
The word "suck" is also used when drinking through a straw.
They're sucking on a milkshake together.
They're sucking a milkshake through straws.
· sip
When something is hot or strong, you sip it.
He's sipping some hot tea.
· spit
When you want to remove food from your mouth quickly, you spit it out; however, this is considered to be impolite.
He's spitting out his wine.
Other words for:
EATING:
· gulp / gulp down = eat fast
He gulped down his hamburger in two bites.
· wolf / wolf down = eat fast
Dogs often wolf down their food when they eat.
DRINKING:
· chug = drink fast
Chug your beer and let's go.
· nurse = drink slowly
She slowly nursed her glass of wine to make it last longer.
Activity B from the Student's Book:
vegetable = verdura, hortaliza.
tuber /'tju:bə/ = tubérculo.
fruits: grapes, tomato, plum, coconut, fig, orange, peach
nuts: almond, raisin, hazelnuts
vegetables: brocoli, turnip, parsnip, courgette, ginger, sweet potato, corn cobs, cabbage, pumpkin, radish, celery, fennel, spring onion, pepper, chili, beetroot
pulses: lentils
beans: kidney bean
herbs: mint, parsley, rosemary
fish: trout /traut/, eel, salmon
seafood: octopus (mollusc /'moləsk/), oyster
vegetable = verdura, hortaliza.
tuber /'tju:bə/ = tubérculo.
fruits: grapes, tomato, plum, coconut, fig, orange, peach
nuts: almond, raisin, hazelnuts
vegetables: brocoli, turnip, parsnip, courgette, ginger, sweet potato, corn cobs, cabbage, pumpkin, radish, celery, fennel, spring onion, pepper, chili, beetroot
pulses: lentils
beans: kidney bean
herbs: mint, parsley, rosemary
fish: trout /traut/, eel, salmon
seafood: octopus (mollusc /'moləsk/), oyster
· Different methods of cooking:
Introduction
In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups. The groups are: Dry heat cookery methods and Moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used.
Let us have a look at the Dry Heat cookery methods.
Baking
In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.
Steaming
To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.
Grilling
There are two methods of grilling that are used these days. One type of grilling is the one that is commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People who can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly.
Roasting
With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly.
Boiling
This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.
Stewing
In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts. With this cooking method, every food is cooked together at the same time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used, makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables might be overcooked and thus the nutrient content becomes much less. It is therefore important that the vegetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.
Frying
When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat.
Simple rules to follow when frying:
1.Make sure there is enough oil or fat put in the frying pan or a deep frying pan.
2.The food to be cooked must not have water dripping from it. This is because when water comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which could burn your skin if you are not careful.
3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin.
4.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it.
There is the shallow frying and the deep frying methods.
Shallow Frying
In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned over a few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.
Deep Frying
This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.
Barbecuing
The method of cooking food by barbecuing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.
Basting
This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.
Introduction
In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups. The groups are: Dry heat cookery methods and Moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used.
Let us have a look at the Dry Heat cookery methods.
- Dry heat Cookery Methods
Baking
In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.
Steaming
To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.
Grilling
There are two methods of grilling that are used these days. One type of grilling is the one that is commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People who can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly.
Roasting
With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly.
- Moist Heat Cookery Methods In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil. These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbequing and basting. All these moist heat cooking methods use liquid to cook the food in.
Boiling
This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.
Stewing
In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts. With this cooking method, every food is cooked together at the same time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used, makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables might be overcooked and thus the nutrient content becomes much less. It is therefore important that the vegetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.
Frying
When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat.
Simple rules to follow when frying:
1.Make sure there is enough oil or fat put in the frying pan or a deep frying pan.
2.The food to be cooked must not have water dripping from it. This is because when water comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which could burn your skin if you are not careful.
3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin.
4.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it.
There is the shallow frying and the deep frying methods.
Shallow Frying
In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned over a few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.
Deep Frying
This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.
Barbecuing
The method of cooking food by barbecuing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.
Basting
This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.
Temperature for the meat
Temperature is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal, and seafood (especially fish).
Extra-rare or Blue (bleu)
very red and cold
46–49 °C
Rare (saignant)
cold red center; soft
52–55 °C
Medium rare (à point)
warm red center; firmer
55–60 °C
Medium (demi-anglais)
pink and firm
60–65 °C
Medium well (cuit)
small amount of pink in the center
65–69 °C
Well done (bien cuit)
gray-brown throughout; firm
71–100 °C
Over cooked (trop cuit, carbonisé")'
blacken throughout; hard
Temperature is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal, and seafood (especially fish).
Extra-rare or Blue (bleu)
very red and cold
46–49 °C
Rare (saignant)
cold red center; soft
52–55 °C
Medium rare (à point)
warm red center; firmer
55–60 °C
Medium (demi-anglais)
pink and firm
60–65 °C
Medium well (cuit)
small amount of pink in the center
65–69 °C
Well done (bien cuit)
gray-brown throughout; firm
71–100 °C
Over cooked (trop cuit, carbonisé")'
blacken throughout; hard
Cuts of beef
Cuts of pork
Cuts of lamb
· Vocabulary related to cooking:
VERBS (The words in bold are the vocabulary from your book.)
It is important to strain the water from the pasta when it is done cooking.
VERBS (The words in bold are the vocabulary from your book.)
- add
- bake- hornear
- barbecue / grill- hacer a la parrilla
- baste /beist/- untar con algún tipo de grasa (aceite, mantequilla)
- beat- batir
- blend- mezclar, combinar, juntar
- boil
- break
- broil- asar
- (UK) grill, cook directly over or uncer heat scource
- (US) cook directly under heat source
- burn- quemar
- chop- cortar, picar, trocear
- chuck- cortar en trozos
- combine- mezclar, combinar
- cook
- cover- tapar
- crush- machacar
- cut
- cut up into cubes- cortar en tacos medianos
- dice- cortar en dados /en tacos
- dry
- dressing- aliñar ensalada
- flavour- dar sabor
- fry- Heat the oil before frying the potatoes.
- grate- rallar
- grease- engrasar (poner mantequilla)
- grill / barbecue- hacer a la parrilla
- grill = gratinar (en el hornillo), asar / hacer a la parrilla
- heat- calentar
- knead- amasar
- marinate- marinar
- measure- medir
- melt
- microwave- poner en el microondas
- mill- moler
- mince /mins/- moler, picar, trocear
- mix- mezclar
- peel
- pickle- envinagrar
- poach- escalfar, cocer
- pour- verter
- pre-heat- precalentar
- reduce- reducir
- remove
- roast- asar, tostar, rostizar
- roll- pasar el rodillo
- salt- salar
- sauté- saltear, sofreír
- season- sazonar
- shave- laminar, rallar
- simmer- hervir a fuego lento
- sizzle /'sizl/- chiporrotear, crepitar, hervir
- slice- cortar en rebanadas
- sour- agriar, amargar
- soak- poner en remojo
- spice up- poner pimienta
- spoon- usar la cuchara, retirar con la cuchara
- sprinkle- esparcir
- squeeze- exprimir
- steam- cocinar al vapor
- stir- mezclar, remover
- stir-fry- saltear
- strain /strein/ colar
It is important to strain the water from the pasta when it is done cooking.
- stuff- meter, rellenar
- sugar- endulzar con azúcar
- wash
- weigh- pesar
- whisk- batir (con batidora)
SOME IDIOMS RELATED TO COOKING
- Egg Head: people who are really intelligent, very studious.
- Big Cheese: A very influential/ powerful person.
- Coach Potatoe: A lazy person, a person who does nothing but watching TV and eat.
- Tough Cookie: A very determined/ stubborn person. People difficult to deal with.
- Top Banana: A person who is the leader of the group.
- Bad Apple: Someone who is a trouble maker, a criminal.
- Sour Grape: Pretending to not want something because you can't have it or can't get it.
- Lemon Law: A law that protects people against the sale of defective goods.
2. LISTENING
(Activity from you student's book p.104)
(Activity from you student's book p.104)
1. Get a large onion and a couple of cloves of garlic and ginger.
2. Chop them all really finely (she sometimes uses a food processor).
3. Put some oil in a pan and heat it up.
4. Chuck the stuff in the oil with a couple of bits of lemon grass (she sometimes puts in a whole chilli just to spice things up a bit).
5. Cook it quite quickly, but you have to keep stirring because you don't want it to burn.
6. Throw in the pumpkin cut up into cubes.
7. Add almost a cupful of red lentils and a tin of coconut milk.
8. Add about liter or so of chicken stock and bring it to the boil.
9. Once it's boiling, reduce the heat and leave it for 15 minutes or so, till the pumpkin is soft.
10. Take out the lemon grass.
11. Blend it till it's smooth.
12. Sprinkle a bit of chopped parsley (but basil is nice as well) and a pinch or two or salt.
2. Chop them all really finely (she sometimes uses a food processor).
3. Put some oil in a pan and heat it up.
4. Chuck the stuff in the oil with a couple of bits of lemon grass (she sometimes puts in a whole chilli just to spice things up a bit).
5. Cook it quite quickly, but you have to keep stirring because you don't want it to burn.
6. Throw in the pumpkin cut up into cubes.
7. Add almost a cupful of red lentils and a tin of coconut milk.
8. Add about liter or so of chicken stock and bring it to the boil.
9. Once it's boiling, reduce the heat and leave it for 15 minutes or so, till the pumpkin is soft.
10. Take out the lemon grass.
11. Blend it till it's smooth.
12. Sprinkle a bit of chopped parsley (but basil is nice as well) and a pinch or two or salt.
MEASURES (The words have been taken from your Student's Book.)
- a can- (US) lata, bote, envase; (US) a tin
- a couple of bits of- un par de trozos de
- a cup full
- a litre
- a pinch- pellizco
- a tin- (UK) lata, bote, envase; (US) a can
How to make lentil soup
3. DEVELOPING CONVERSATIONS
Vague Language
Answer to this question first:
Biggish, but not like the huge ones.
Does "biggish" mean it's "big" or "more or less big"?
(The second option.)
· Talking about similarities:
There are some phrases that are useful when we want to say that something is similar to something else, but it is not exactly the same. We often use these phrases because we can't find the exact word that we need.
kind of / sort of + adjective and verbs
It gives a kind of citrusy flavour.
I'm kind of happy that school has finished, but I'll miss my friends.
kind of like / sort of like + noun
Australian Rules Football is kind of like soccer and rugby combined.
It looks sort of like a spring onion.
(adjective) -ish
How old is he? I'm not sure, perhaps fortyish.
And he's got blueish eyes, or are they greenish? I'm not so sure.
Biggish, but not like the huge ones.
We can add 'ish' to adjectives and numbers to mean 'approximately'.
(noun) -y
· Approximately:All of the following phrases have a similar meaning to 'approximately' but they are less formal.
With quantities, we use words as roughly, about, or so.
about
It'll take you about 20 minutes to drive there.
more or less:
There's twenty minutes till the end of the game, more or less.
roughly
/'rʌfly/
There were roughly 50 people at the lecture.
Use roughly a cupful.
or so
Leave it to boil for 15 minutes or so.
· What's the word?All of the following words can be used to represent a noun when we do not know the real word or when we can't remember it.
a whatsit/ a whatsitcalled
You need one of those... oh, you know, you need a whatsit to open that bottle.
You mean a corkscrew?
That's it!
a thingummy
Have you seen, erm, thingummy, you know, the guy with glasses?
Thingummy can be used to mean someone's name.
· Stuff and thing:
We often use these words when both the speaker and the listener know which objects are being discussed, or when we don't know the exact word, or even when there isn't an exact word.
Thing
refers to single countable objects (e.g. a car, a mouse)
I need a thing to stop my washing machine from leaking, you know, a round rubber thing that goes on the main pipe.
Things
refers to plural countable objects (e.g. clothes, spiders, pens)
Stuff
refers to uncountable objects (e.g. oil, information) or a collection of countable objects (like things) e.g. a lot of clothes, shopping items.
· Where do you keep all the cleaning stuff?
'the cleaning stuff' means all the different things that are used to clean a house: mops, brushes, creams and polishes.
· I can't clean your bedroom floor, there's loads of stuff/things all over it.
'loads of stuff/things' probably means toys, socks, papers etc.
· Further stuff:When there are more examples that you can give, but you don't need to, you can use 'etcetera' and 'and all that sort of thing'.
It is possible to shorten 'and all that sort of thing' to 'and all that'.
etcetera:
We had a great time in Egypt. We saw the Nile, Cairo, the pyramids etcetera.
and all that sort of thing:
In my office job, I have to do the filing, manage the scheduling, answer the phones and all that sort of thing.
and all that:
David's a great team captain. He's decisive, determined and all that.
Vague Language
Answer to this question first:
Biggish, but not like the huge ones.
Does "biggish" mean it's "big" or "more or less big"?
(The second option.)
· Talking about similarities:
There are some phrases that are useful when we want to say that something is similar to something else, but it is not exactly the same. We often use these phrases because we can't find the exact word that we need.
kind of / sort of + adjective and verbs
It gives a kind of citrusy flavour.
I'm kind of happy that school has finished, but I'll miss my friends.
kind of like / sort of like + noun
Australian Rules Football is kind of like soccer and rugby combined.
It looks sort of like a spring onion.
(adjective) -ish
How old is he? I'm not sure, perhaps fortyish.
And he's got blueish eyes, or are they greenish? I'm not so sure.
Biggish, but not like the huge ones.
We can add 'ish' to adjectives and numbers to mean 'approximately'.
(noun) -y
· Approximately:All of the following phrases have a similar meaning to 'approximately' but they are less formal.
With quantities, we use words as roughly, about, or so.
about
It'll take you about 20 minutes to drive there.
more or less:
There's twenty minutes till the end of the game, more or less.
roughly
/'rʌfly/
There were roughly 50 people at the lecture.
Use roughly a cupful.
or so
Leave it to boil for 15 minutes or so.
· What's the word?All of the following words can be used to represent a noun when we do not know the real word or when we can't remember it.
a whatsit/ a whatsitcalled
You need one of those... oh, you know, you need a whatsit to open that bottle.
You mean a corkscrew?
That's it!
a thingummy
Have you seen, erm, thingummy, you know, the guy with glasses?
Thingummy can be used to mean someone's name.
· Stuff and thing:
We often use these words when both the speaker and the listener know which objects are being discussed, or when we don't know the exact word, or even when there isn't an exact word.
Thing
refers to single countable objects (e.g. a car, a mouse)
I need a thing to stop my washing machine from leaking, you know, a round rubber thing that goes on the main pipe.
Things
refers to plural countable objects (e.g. clothes, spiders, pens)
Stuff
refers to uncountable objects (e.g. oil, information) or a collection of countable objects (like things) e.g. a lot of clothes, shopping items.
· Where do you keep all the cleaning stuff?
'the cleaning stuff' means all the different things that are used to clean a house: mops, brushes, creams and polishes.
· I can't clean your bedroom floor, there's loads of stuff/things all over it.
'loads of stuff/things' probably means toys, socks, papers etc.
· Further stuff:When there are more examples that you can give, but you don't need to, you can use 'etcetera' and 'and all that sort of thing'.
It is possible to shorten 'and all that sort of thing' to 'and all that'.
etcetera:
We had a great time in Egypt. We saw the Nile, Cairo, the pyramids etcetera.
and all that sort of thing:
In my office job, I have to do the filing, manage the scheduling, answer the phones and all that sort of thing.
and all that:
David's a great team captain. He's decisive, determined and all that.
4. GRAMMAR
Go to Linking words
WRITING
How to write a recipe:
Before starting to write:
· you need to know the exact ingredients, measurements and volumes
Title the recipe:
A descriptive title will help attract people to your recipe and set it apart from the thousands of variations out there. There's no need to get too descriptive - your recipe will speak for itself once it's cooked! Just come up with a title that sounds appetizing and appealing, with a personal twist if you're so inclined. A few examples:
Introduction:
Consider writing a short introduction. If your recipe has a special history, consider including a short introduction so readers will know how much heart and soul has gone into its creation. Write about who first cooked the recipe, tweaks that have been made over the years, or anecdotes about times people in your family have enjoyed it.
When writing the ingredients:
· don't use "of" when you list the ingredients
· use consistent abbreviations for measurements, for example, tsp or tbs for teaspoon or tablespoon
· if an ingredient doesn't have a numerical measurement, capitalize it. For example, Olive oil.
· list the ingredients in the order you use them (because it's easy for the reader to keep track of which ingredients have been used).
· if your recipe is about a dish where some ingredients are sifted together at once, list them in order of volume, for example a cake: 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, etc.
· write "divided" after ingredients to be used in several parts. In many cases you may need to use one ingredient in several different steps in the recipe. For example, you may cream butter with sugar to make coffee cake batter, then use butter again later to make a crumb topping. For instances like these, list the total amount of butter followed by the word "divided" - as in, 6 tablespoons butter, divided.
· break the list into more than one part, if necessary. If the recipe has two or more separate components, like pie crust and pie filling, divide the ingredient list into two or more sections. Title each section appropriately. Write For the filling, For the crust, and so on.
· list generic items instead of name brands. Unless a specific product is absolutely necessary to make your recipe turn out correctly, try to list generic, raw ingredients instead of name brand products. For example, instead of writing 2 cups Angelsoft flour write 2 cups cake flour.
· include simple techniques in the ingredient list. In order to make the method section of your recipe less wordy, you can include simple techniques like chopping, mincing, and melting as part of the ingredient list. List the ingredient measurement first, followed by the technique. Here are a few examples:
When writing the body of the recipe:
· use the imperative form.
· describe the equipment needed. Be very specific about the size, shape and composition of the supplies needed to cook a dish. For example, write Use a 9-inch pie pan or In a large cast iron skillet or frying pan, to direct your readers as carefully as possible.
· write clear, easy-to-read descriptions of the process. Break it down into simple steps and describe each technique using common cooking or baking terminology. Long, complicated steps should be separated into their own paragraphs to make the method easier to follow. Don't use too many adjectives or provide too much information - just the minimum needed for the recipe to turn out right. Here are a few examples:
· write exact temperatures and cooking times. If the recipe calls for the use of an oven, be sure to write exactly what temperature to preheat it to. For stovetop cooking instructions, use common terms like "medium high" and "medium low" to indicate how hot the pan should be.
· add hints to help the cook stay on track. Since everyone's oven and stove are a little different, it's helpful to add hints about how the food should look, feel and smell at various steps. Here are a few examples:
· separate complicated steps into paragraphs. Recipes with multiple complicated techniques need a method section that is broken down into separate paragraphs. Each paragraph should encompass a complete part of the recipe. In a pie recipe, for example, separate the method for making the crust from the method for making the filling.
· describe how to finish the dish. The last part of the method should indicate how to complete the dish, whether that means letting it cool for 10 minutes before slicing or garnishing with chopped cilantro. Describe how the final dish should look and taste so your readers will know what to expect.
Making final touches:
· provide helpful information. Add any extra information that readers should know when they're cooking the recipe. Here are a few things you might want to include:
· consider composition. When you're writing your recipe, compose it in a way that makes it easy to read. If you wish, sprinkle photos throughout to make instructions even easier to follow. The standard information order in recipes is as follows:
· test your recipe. Once your recipe is complete, cook it again to test it. You might also want to share it with someone else who has never made it before. See if the recipe as you wrote it turns out "just right." If it is too sour, sweet, salty, spicy, or otherwise fails the taste test, consider what you might do to correct the problem, then begin the process over again.
Adapted from: http://www.wikihow.com/Write-a-Recipe
_______________________________________________________________________________________________________________________________________
WRITING
How to write a recipe:
Before starting to write:
· you need to know the exact ingredients, measurements and volumes
Title the recipe:
A descriptive title will help attract people to your recipe and set it apart from the thousands of variations out there. There's no need to get too descriptive - your recipe will speak for itself once it's cooked! Just come up with a title that sounds appetizing and appealing, with a personal twist if you're so inclined. A few examples:
- Tricia's Cocoa Brownies
- Sweet and Sour Chicken Soup
- Crunchy Salty Oatmeal Cookies
- Uncle Pete's Famous Clam Chowder
Introduction:
Consider writing a short introduction. If your recipe has a special history, consider including a short introduction so readers will know how much heart and soul has gone into its creation. Write about who first cooked the recipe, tweaks that have been made over the years, or anecdotes about times people in your family have enjoyed it.
When writing the ingredients:
· don't use "of" when you list the ingredients
· use consistent abbreviations for measurements, for example, tsp or tbs for teaspoon or tablespoon
· if an ingredient doesn't have a numerical measurement, capitalize it. For example, Olive oil.
· list the ingredients in the order you use them (because it's easy for the reader to keep track of which ingredients have been used).
· if your recipe is about a dish where some ingredients are sifted together at once, list them in order of volume, for example a cake: 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, etc.
· write "divided" after ingredients to be used in several parts. In many cases you may need to use one ingredient in several different steps in the recipe. For example, you may cream butter with sugar to make coffee cake batter, then use butter again later to make a crumb topping. For instances like these, list the total amount of butter followed by the word "divided" - as in, 6 tablespoons butter, divided.
· break the list into more than one part, if necessary. If the recipe has two or more separate components, like pie crust and pie filling, divide the ingredient list into two or more sections. Title each section appropriately. Write For the filling, For the crust, and so on.
· list generic items instead of name brands. Unless a specific product is absolutely necessary to make your recipe turn out correctly, try to list generic, raw ingredients instead of name brand products. For example, instead of writing 2 cups Angelsoft flour write 2 cups cake flour.
· include simple techniques in the ingredient list. In order to make the method section of your recipe less wordy, you can include simple techniques like chopping, mincing, and melting as part of the ingredient list. List the ingredient measurement first, followed by the technique. Here are a few examples:
- 1 cup butter, melted
- 2 tablespoons shallots, minced
- 1 1/2 cups bell pepper, finely chopped
- 2 apples, peeled and sliced
When writing the body of the recipe:
· use the imperative form.
· describe the equipment needed. Be very specific about the size, shape and composition of the supplies needed to cook a dish. For example, write Use a 9-inch pie pan or In a large cast iron skillet or frying pan, to direct your readers as carefully as possible.
- Let readers know if one type of equipment can be substituted for another. For example, a blender might do in the absence of a food processor.
- You may want to include a list of special equipment needed - a double boiler, kitchen twine, a baking stone, and so on.
· write clear, easy-to-read descriptions of the process. Break it down into simple steps and describe each technique using common cooking or baking terminology. Long, complicated steps should be separated into their own paragraphs to make the method easier to follow. Don't use too many adjectives or provide too much information - just the minimum needed for the recipe to turn out right. Here are a few examples:
- Melt the butter in a large cast iron skillet over medium high heat. Add the shallots and onion and saute until translucent, about 5 minutes. Add the garlic and saute for 1 minute longer.
- Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, sift together the flour, baking soda and salt.
· write exact temperatures and cooking times. If the recipe calls for the use of an oven, be sure to write exactly what temperature to preheat it to. For stovetop cooking instructions, use common terms like "medium high" and "medium low" to indicate how hot the pan should be.
- Temperatures can also be described through techniques. For example, write simmer on medium low to indicate that a soup shouldn't be at a rolling boil.
- Indicate how long the food should cook. Write Bake for 20 - 25 minutes or Cover and let simmer for 1 1/2 hours.
· add hints to help the cook stay on track. Since everyone's oven and stove are a little different, it's helpful to add hints about how the food should look, feel and smell at various steps. Here are a few examples:
- Bake until the cheese is bubbly, about 15 minutes.
- Bake until the top is brown and crisp.
- Simmer until the flavors have melded.
- Cook until the custard is thick enough to coat the back of a spoon.
- Cook until the quiche filling is just set.
- Cook until the salmon's flesh is opaque and firm.
· separate complicated steps into paragraphs. Recipes with multiple complicated techniques need a method section that is broken down into separate paragraphs. Each paragraph should encompass a complete part of the recipe. In a pie recipe, for example, separate the method for making the crust from the method for making the filling.
· describe how to finish the dish. The last part of the method should indicate how to complete the dish, whether that means letting it cool for 10 minutes before slicing or garnishing with chopped cilantro. Describe how the final dish should look and taste so your readers will know what to expect.
Making final touches:
· provide helpful information. Add any extra information that readers should know when they're cooking the recipe. Here are a few things you might want to include:
- List how many servings the recipe provides.
- Write how long the recipe takes to make, including prep and cooking time.
- Include serving suggestions, such as optional garnishes or other dishes that pair well with the recipe (e.g. "Top with a scoop of vanilla bean ice cream" or "Serve with slices of crusty baguette."
- Include ingredient substitutions to account for dietary restrictions (e.g. "Cashews may be substituted for walnuts" or "Use tofu instead of chicken to make the dish vegetarian").
- Give sufficient warnings about any problems which may occur during the cooking. An example of this might be Do not open the oven door while baking, or your cake may fall, or Do not let the oil get too hot on the stove.
· consider composition. When you're writing your recipe, compose it in a way that makes it easy to read. If you wish, sprinkle photos throughout to make instructions even easier to follow. The standard information order in recipes is as follows:
- Title
- Introduction (optional)
- Ingredient list
- Method
- Number of servings
- Cooking/prep time
· test your recipe. Once your recipe is complete, cook it again to test it. You might also want to share it with someone else who has never made it before. See if the recipe as you wrote it turns out "just right." If it is too sour, sweet, salty, spicy, or otherwise fails the taste test, consider what you might do to correct the problem, then begin the process over again.
- Guessing an adjustment, either in ingredients, cooking times, or temperatures does not always yield success. This is the reason "Test kitchens" are operated like laboratories, and results are carefully documented and repeated.
Adapted from: http://www.wikihow.com/Write-a-Recipe
_______________________________________________________________________________________________________________________________________
WRITING
- You will make a collection of recipes, taking into account the types of ingredients used. Things to consider are:
- The availability of the ingredients
- The steps used in the recipes are simple or easy to follow
- The cost of the ingredients are affordable
- In this collection of recipes, make sure you group those under dry heat cooking method and those under the moist heat cooking method
- The estimated cost/price for each of the recipe is indicated in the collection of recipes.
A sample collection of recipes for vegetarians:
5. CONVERSATION PRACTICE
Spanish Cuisine:
Think about typical dishes from Spanish cuisine and describe how you would cook them. Remember to talk about quantities, ingredients, utensils to use and specific verbs and vocabulary related to food and cooking.
Here are some examples (I've included the English translation, however, it's not necessary as you can leave the Spanish name of the dish):
1. cordero a la miel (lamb with honey)
2. garbanzos con chocos (chickpeas with cuttlefish)
3. gazpacho (cold tomatoes soup)
4. habas con jamón (beans with ham)
5. migas (crumbs)
6. papas alinás (seasoned potatoes/ potato salad)
7. pipirrana (pepper and cucumber salad)
8. potaje de garbanzos (chickpeas stew)
9. rabo de toro (oxtail)
10. salmorejo (thick tomato and bread cream)
Spanish Cuisine:
Think about typical dishes from Spanish cuisine and describe how you would cook them. Remember to talk about quantities, ingredients, utensils to use and specific verbs and vocabulary related to food and cooking.
Here are some examples (I've included the English translation, however, it's not necessary as you can leave the Spanish name of the dish):
1. cordero a la miel (lamb with honey)
2. garbanzos con chocos (chickpeas with cuttlefish)
3. gazpacho (cold tomatoes soup)
4. habas con jamón (beans with ham)
5. migas (crumbs)
6. papas alinás (seasoned potatoes/ potato salad)
7. pipirrana (pepper and cucumber salad)
8. potaje de garbanzos (chickpeas stew)
9. rabo de toro (oxtail)
10. salmorejo (thick tomato and bread cream)
6. READING
The difference between a fact and an opinion is at the core that a fact can be proven.
· Usually a fact is supported by research, study, evaluation or precedence.
· An opinion is one that each person may make, based on personal beliefs, thoughts, values and cultural mores. Opinions are not supported, necessarily, be hard scientific fact, rather they are more like a belief.
One may be of the opinion that the earth is flat. Fact states that the earth is not flat. But the person's opinion is theirs, and they are entitled to it whether it makes sense or has been borne out through a factual validation or not. It is simply how the feel about something. Which is why it is generally pointless (and frustrating!) to argue another's opinion. Facts are not arguable, either. But for very different reasons. Facts are proven and documented, and are generally accepted by all. Someone may not like the facts, but they are in reality the truth.
make a scene- a noisy argument or strong show of feeling in a public place
trademark- a name or design that belong to one organization and is used on its products
Vocabulary from the reading text:
The difference between a fact and an opinion is at the core that a fact can be proven.
· Usually a fact is supported by research, study, evaluation or precedence.
· An opinion is one that each person may make, based on personal beliefs, thoughts, values and cultural mores. Opinions are not supported, necessarily, be hard scientific fact, rather they are more like a belief.
One may be of the opinion that the earth is flat. Fact states that the earth is not flat. But the person's opinion is theirs, and they are entitled to it whether it makes sense or has been borne out through a factual validation or not. It is simply how the feel about something. Which is why it is generally pointless (and frustrating!) to argue another's opinion. Facts are not arguable, either. But for very different reasons. Facts are proven and documented, and are generally accepted by all. Someone may not like the facts, but they are in reality the truth.
make a scene- a noisy argument or strong show of feeling in a public place
trademark- a name or design that belong to one organization and is used on its products
Vocabulary from the reading text:
- flare up- (informal) a sudden burst of emotion or violence
- full-blown- characterized by the fullest, strongest, or best development
- haddock- (in Spanish abadejo or merluza) a North Atlantic gadoid food fish, Melanogrammus aeglefinus: similar to but smaller than the cod
- hiss- a voiceless fricative sound like that of a prolonged s
- issue- to come forth or emerge or cause to come forth or emerge
- make a fuss- (to) make a scandal
- mutter /ˈmʌtəʳ/ to utter (something) in a low and indistinct tone
- poke (vb.)- push
- pollack /ˈpɒlək/- (in Spanish abadejo) a gadoid food fish, Pollachius pollachius, that has a dark green back and a projecting lower jaw and occurs in northern seas, esp the North Atlantic Ocean
- settle (a bill)- to pay
- settle (in court) We decided to settle instead of going to court. (Nos decidimos a pagar en lugar de ir a los tribunales. / llegar a un acuerdo / cancelar la deuda / pactar)
- settle out- in Spanish depositar
- subtle- difficult to detect or analyze, often through being delicate or highly refined
- tide- "way of"; "tendency"
- tough- not tender: he could not eat the tough steak
- uphold- to maintain, affirm, or defend against opposition or challenge
Collocations
Remember that you saw what a collocation is in unit 13.
A collocation is two or more words that often go together. These combinations just sound "right" to native English speakers, who use them all the time. On the other hand, other combinations may be unnatural and just sound "wrong". Look at these examples:
Remember that you saw what a collocation is in unit 13.
A collocation is two or more words that often go together. These combinations just sound "right" to native English speakers, who use them all the time. On the other hand, other combinations may be unnatural and just sound "wrong". Look at these examples:
Natural English
the fast train fast food a quick shower a quick meal |
Unnatural in English
the quick train quick food a fast shower a fast meal |
7. VOCABULARY
Prefixes
Adding affixes to existing words (the base) to form new words is common in academic English.
Prefixes are added to the front of the base (like dislike), whereas suffixes are added to the end of the base (active activate). Prefixes usually do not change the class of the base word, but suffixes usually do change the class of the word.
The most common prefixes used to form new verbs in academic English are: re-, dis-, over-, un-, mis-, out-.
The most common suffixes are: -ise, -en, -ate, -(i)fy. By far the most common affix in academic English is -ise.
1. verbs + prefix verb
re-
again or back
restructure, revisit, reappear, rebuild, refinance
dis-
reverses the meaning of the verb
disappear, disallow, disarm, disconnect, discontinue
over-
too much
overbook, oversleep, overwork
un-
reverses the meaning of the verb
unbend, uncouple, unfasten
mis-
badly or wrongly
mislead, misinform, misidentify
out-
more or better than others
outperform, outbid
be-
make or cause
befriend, belittle
co-
together
co-exist, co-operate, co-own
de-
do the opposite of
devalue, deselect
fore-
earlier, before
foreclose, foresee
inter-
between
interact, intermix, interface
pre-
before
pre-expose, prejudge, pretest
sub-
under/below
subcontract, subdivide
trans-
across, over
transform, transcribe, transplant
under-
not enough
underfund, undersell, undervalue, underdeveloped
The most common prefixes used to form new nouns in academic English are: co- and sub-. The most common suffixes are: -tion, -ity, -er, -ness, -ism, -ment, -ant, -ship, -age, -ery. By far the most common noun affix in academic English is -tion.
2. noun+prefix noun
anti-
against
anticlimax, antidote, antithesis
auto-
self
autobiography, automobile
bi-
two
bilingualism, biculturalism, bi-metabolism
co-
joint
co-founder, co-owner, co-descendant
counter-
against
counter-argument, counter-example, counter-proposal
dis-
the converse of
discomfort, dislike
ex-
former
ex-chairman, ex-hunter
hyper-
extreme
hyperinflation, hypersurface
in-
the converse of
inattention, incoherence, incompatibility
in-
inside
inter-
between
interaction, inter-change, interference
kilo-
thousand
kilobyte
mal-
bad
malfunction, maltreatment, malnutrition
mega-
million
megabyte
mis-
wrong
misconduct, misdeed, mismanagement
mini-
small
mini-publication, mini-theory
mono-
one
monosyllable, monograph, monogamy
neo-
new
neo-colonialism, neo-impressionism
out-
separate
outbuilding.
poly-
many
polysyllable
pseudo-
false
pseudo-expert
re-
again
re-organisation, re-assessment, re-examination
semi-
half
semicircle, semi-darkness
sub-
below
subset, subdivision
super-
more than, above
superset, superimposition, superpowers
sur-
over and above
surtax (sobretasa)
tele-
distant
telecommunications,
tri-
three
tripartism
ultra-
beyond
ultrasound
under-
below, too little
underpayment, under-development, undergraduate
vice-
deputy
vice-president
Prefixes
Adding affixes to existing words (the base) to form new words is common in academic English.
Prefixes are added to the front of the base (like dislike), whereas suffixes are added to the end of the base (active activate). Prefixes usually do not change the class of the base word, but suffixes usually do change the class of the word.
The most common prefixes used to form new verbs in academic English are: re-, dis-, over-, un-, mis-, out-.
The most common suffixes are: -ise, -en, -ate, -(i)fy. By far the most common affix in academic English is -ise.
1. verbs + prefix verb
re-
again or back
restructure, revisit, reappear, rebuild, refinance
dis-
reverses the meaning of the verb
disappear, disallow, disarm, disconnect, discontinue
over-
too much
overbook, oversleep, overwork
un-
reverses the meaning of the verb
unbend, uncouple, unfasten
mis-
badly or wrongly
mislead, misinform, misidentify
out-
more or better than others
outperform, outbid
be-
make or cause
befriend, belittle
co-
together
co-exist, co-operate, co-own
de-
do the opposite of
devalue, deselect
fore-
earlier, before
foreclose, foresee
inter-
between
interact, intermix, interface
pre-
before
pre-expose, prejudge, pretest
sub-
under/below
subcontract, subdivide
trans-
across, over
transform, transcribe, transplant
under-
not enough
underfund, undersell, undervalue, underdeveloped
The most common prefixes used to form new nouns in academic English are: co- and sub-. The most common suffixes are: -tion, -ity, -er, -ness, -ism, -ment, -ant, -ship, -age, -ery. By far the most common noun affix in academic English is -tion.
2. noun+prefix noun
anti-
against
anticlimax, antidote, antithesis
auto-
self
autobiography, automobile
bi-
two
bilingualism, biculturalism, bi-metabolism
co-
joint
co-founder, co-owner, co-descendant
counter-
against
counter-argument, counter-example, counter-proposal
dis-
the converse of
discomfort, dislike
ex-
former
ex-chairman, ex-hunter
hyper-
extreme
hyperinflation, hypersurface
in-
the converse of
inattention, incoherence, incompatibility
in-
inside
inter-
between
interaction, inter-change, interference
kilo-
thousand
kilobyte
mal-
bad
malfunction, maltreatment, malnutrition
mega-
million
megabyte
mis-
wrong
misconduct, misdeed, mismanagement
mini-
small
mini-publication, mini-theory
mono-
one
monosyllable, monograph, monogamy
neo-
new
neo-colonialism, neo-impressionism
out-
separate
outbuilding.
poly-
many
polysyllable
pseudo-
false
pseudo-expert
re-
again
re-organisation, re-assessment, re-examination
semi-
half
semicircle, semi-darkness
sub-
below
subset, subdivision
super-
more than, above
superset, superimposition, superpowers
sur-
over and above
surtax (sobretasa)
tele-
distant
telecommunications,
tri-
three
tripartism
ultra-
beyond
ultrasound
under-
below, too little
underpayment, under-development, undergraduate
vice-
deputy
vice-president
3. adjective + negative adjective
un-
unfortunate, uncomfortable, unjust
im-/in-/ir-/il-
immature, impatient, improbable, inconvenient, irreplaceable, illegal
non-
non-fiction, non-political, non-neutral
dis-
disloyal, dissimilar, dishonest
un-
uncomfortable
unavoidable
unforgettable
unimaginative
mis-
misinformation
misjudgment
mismanagement
re-
recoverable
recyclable
reformulation
reproductive
realignment
repayment
in-
irreplaceable
incoordination
inattention
inactive
inoperative
dis-
disconnection
disappointment
semi-
semi-conductive
semi-circular
Taken from: http://www.uefap.com/writing/feature/complex_lexcomp.htm
What is a Genetically Modified Food
GMO Controversies- Science vs. Public fear
Answer the following statements with T (True) or F (False)
1. Most people believe that GMF would help us a lot and protect the environment.
2. If you plant this GM tomatoe in your garden, you could be fined up to 500,000 euros.
3. When the black tomatoe was invented, it was tested on mice to prevent diseases like cancer.
4. The ordinary black tomatoe could be found easily everywhere.
5. Although the method of smoking food is dangerous, it's still allowed.
6. Scientists agree that GMF is more tested than ordinary food.
Answers:
1. F (He believes that)
2. F (A company can be fined up to 500,000 euros)
3. F (not tested)
4. T
5. T
6. T
1. Most people believe that GMF would help us a lot and protect the environment.
2. If you plant this GM tomatoe in your garden, you could be fined up to 500,000 euros.
3. When the black tomatoe was invented, it was tested on mice to prevent diseases like cancer.
4. The ordinary black tomatoe could be found easily everywhere.
5. Although the method of smoking food is dangerous, it's still allowed.
6. Scientists agree that GMF is more tested than ordinary food.
Answers:
1. F (He believes that)
2. F (A company can be fined up to 500,000 euros)
3. F (not tested)
4. T
5. T
6. T
8. SPEAKING
Imagine you and some friends are in a restaurant. In groups (of three), discuss what would you do in these six situations.
1. None of you speaks the local language, which the menu is written in.
2. You asked for your steak to be cooked rare, but when it arrives, it's well done.
3. The dish you chose isn't quite what you expected. You don't particularly like it.
4. The bill comes and it's quite expensive. You only had a main meal, but everyone else had starters an dessert as well.
5. You discover you can't pay by card and you don't have any cash on you.
6. A service charge is not included on the bill.
Imagine you and some friends are in a restaurant. In groups (of three), discuss what would you do in these six situations.
1. None of you speaks the local language, which the menu is written in.
2. You asked for your steak to be cooked rare, but when it arrives, it's well done.
3. The dish you chose isn't quite what you expected. You don't particularly like it.
4. The bill comes and it's quite expensive. You only had a main meal, but everyone else had starters an dessert as well.
5. You discover you can't pay by card and you don't have any cash on you.
6. A service charge is not included on the bill.
10. LISTENING
Against GMF
· GMOS = Genetically modified organisms
· morgellons disease = enfermedad o síndrome de Morgellons (infección caracterizada por una gama de síntomas cutáneos como sensación de hormigueo, mordiscos y picaduras producidos por insectos, encontrándose fibras en la superficie o debajo de la piel, aparte de lesiones persistentes de piel como sarpullidos o llagas.
· unforeseen = imprevisto
· morgellons disease = enfermedad o síndrome de Morgellons (infección caracterizada por una gama de síntomas cutáneos como sensación de hormigueo, mordiscos y picaduras producidos por insectos, encontrándose fibras en la superficie o debajo de la piel, aparte de lesiones persistentes de piel como sarpullidos o llagas.
· unforeseen = imprevisto
Are you FOR or AGAINST GMF?
The 90% of soil, corn, sugar, beets, cotton, canola crops in the US are GM. (canola = aceite de colza)
The plants are genetically engineered by splicing their DNA with other species producing plant, animal, bacterial and viral gene combination that you probably wouldn't find in nature. (splice = juntar)
FOR:
· it produces a crop that resist pests
· it allows crops grow in dry land
· farmers can produce a lot more food in a lot more places with a lot less work
· lower food prices
AGAINST:
· its production costs much more money than what people think
· there are researches that suggest that they GMO food are harmful
· their herbicides can make people get sick (gastrointestinal disorders, obesity, diabetes, heart disease, depression, Alzheimer's disease)
· some studies have found that GMO corn contains dangerous high level of toxins, they can produce tumours or cancer
· water and air are traspassing GMO into crops that don't contain it (they might be contaminating the 80% of organic crops in the Midwest in the USA)
The plants are genetically engineered by splicing their DNA with other species producing plant, animal, bacterial and viral gene combination that you probably wouldn't find in nature. (splice = juntar)
FOR:
· it produces a crop that resist pests
· it allows crops grow in dry land
· farmers can produce a lot more food in a lot more places with a lot less work
· lower food prices
AGAINST:
· its production costs much more money than what people think
· there are researches that suggest that they GMO food are harmful
· their herbicides can make people get sick (gastrointestinal disorders, obesity, diabetes, heart disease, depression, Alzheimer's disease)
· some studies have found that GMO corn contains dangerous high level of toxins, they can produce tumours or cancer
· water and air are traspassing GMO into crops that don't contain it (they might be contaminating the 80% of organic crops in the Midwest in the USA)