1465-06/1

1 A.t�tel GOOSE PAT� STRASSBOURG STYLE Vocabulary truffle=szarvasgomba; pour=�nteni; grind=dar�lt; place=helyez; steam=g�z�lni;, fridge=h�t�; layer=r�teg, r�tegezni; cover=befedni, lefedni; serve=felszolg�lni; rinse=�bl�teni; marinade=marin�lni;
1 B.t�tel PREPARATORY AND KITCHEN TECHNOLOGY Vocabulary:  administering opem heat(use of open heat)=ny�lt l�ng haszn�lata; making roux=r�nt�st k�sz�teni;slicing=szeleteni; breading=bund�z�s; ancillery=mell�k (complementary); pipping (deseeding)=kimagozni; covering orly style (coating)=orly bund�z�s; shallow frying (=frying)= zsirad�kban s�tni; saut�eing=saute�ing=pir�tani; preassure cooking= kukt�ban f�zni, steaming in one piece=egyben p�rolni;

2 A. t�tel SOUP TYPES

Vocabulary thin soup= h�g leves (simple); substantial=kiad�s; complex=(compound)=�sszetett;

2 B. t�tel RECIPE OF A SOUP Vocabulary  HOMEWORK from the classrooms wall.

 2010.12.15.

3.A t�tel GAPFILLING (MARROW VEGTABLE DISH „pottage”)

Vocabulary marrow=f�z�t�k, lard=sert�szs�r; flour=liszt, sour cream=tejf�l; onion=hagyma; salt=s�; sugar=cukor; bunche of dill=csom� kapor; vinegar; finely=finomra; thicken=s�r�teni, brown=barna, barn�tani, shredded=legyalult, with=val, vel; steam=p�rolni; stir=keverni; regularly=rendszeresen;

 3 B t�tel THICKENING OF VEGETABLE DISHES 

Vocabulary: Lentil pottage (vegatable dish)=lencsef�zel�k;pea pottage (Green peas vegetable dish)=z�ldbors�f�zel�k; spinach pottage=spen�t; potatoe pottage=burgonyaf�zel�k; green bean pottage=z�ldbabf�zel�k; savoy cabbage pottage=kelk�posztaf�zel�k; ; Hungarian roux=magyaros r�nt�s; Light parsley roux=vil�gos zsemlesz�n� r�nt�s, thickening with sour cream mixed with flour=tejf�l�s habar�s; thickening with own substance; sprinkle with flour=lisztsz�r�s; light brown roux=szemlesz�n� r�nt�s;