wet, soft and sticky

I love your mom’s gooey cake.  – Imádom anya ragacsos tortáját.

2.greasy – olajos

covered with or full of fat or oil

greasy food/skin/hair – zsíros ételek/bőr/haj

3.crumbly/friable –omlós, morzsalékos

fall into small pieces when you bite into it

bread with a crumbly texture – morzsalékos kenyér

4.crisp – ropogós

dry outside, hard outside and breaks easily and feels good

Bake the potatoes for 15 minutes, till they’re nice and crisp. – Süsd a burgonyát 15 percig, amíg szép ropogósra sül.

5.moist –nedves, szaftos

soft and slightly wet

You must try this carrot cake – it’s so moist and delicious. – Ki kell próbálnod ezt a répatortát – annyira szaftos és finom.

sources: Cambridge Dictionary; Collins Dictionary

Válaszd ki a helyes opciót!

crumbly – crunchy – crisp – gooey – greasy – moist – sticky

1.The cheese pizza was ___. I loved it.

2.Your cookies are really ___ . That’s why I’m addicted to them.

3.A carrot is ___ . (it ends with -y)

4.”___ ” refers to oil.

5.A good apple for me is “___ .

6.Your carrot cake is always ___. That’s why I’m mad about it.

7.Did you make this candy? It’s very ___.

keys/megoldások:

1.gooey; 2.crumbly; 3.crunchy; 4.greasy; 5.crisp; 6.moist; 7.sticky

Macaron vs. Macaroon

Do you like macaroons? You might think you know the answer to this question, but you might be wrong! Macaroons are often confused with another dessert. Let’s find out which is which and straighten out some other food mix-ups while we’re at it.

Macaron Vs. Macaroon

Besides the spelling, there are two main differences between macarons and macaroons. First, macarons are pronounced mah-kah-ROHN and macaroons are pronounced mah-kah-ROON. The treats themselves are quite different. Macarons are colored almond cookie sandwiches with a buttercream or ganache filling. Macaroons are drop cookies, usually made of shredded coconut and sometimes dipped in chocolate.

Ragout vs. Ragu

In French, the verb ragouter means to stimulate the appetite. Ragout and ragu both derive from this verb, but they are totally different dishes. Ragout is a thick meat or fish stew served as a main dish. Ragu is a meat sauce usually served with pasta. Yes, the popular pasta sauce company’s product name simply means meat sauce!

Cacao vs. Cocoa

Cacao are dried seeds (beans) that come from the fruit of a cacao tree. They are roasted and ground into a powder called cocoa. This powder is often an ingredient in cakes, brownies, or a drink by the same name made by mixing cocoa powder with hot milk or water. For chocolate, cacao beans are fermented, roasted, and ground.

Remoulade vs. Roulade

The French language lends us both remoulade and roulade. To remember what a roulade is, just think of the verb roll. A piece of meat, such as a pounded chicken breast, may be rolled around a filling such as cheese or vegetables. Or if you prefer dessert, you can roll a thin cake around a sweet filling. A remoulade is an oil- or mayonnaise-based sauce flavored with mustard, capers, or various seasonings.

Desert vs. Dessert

You definitely don’t want to eat a desert. A desert is a place where rain does not often fall and little if anything grows. A dessert is a sweet treat, usually served at the end of a meal. What’s your favorite desert? Your answer should be geographical—Sahara, Gobi, etc. What’s your favorite dessert? You might answer with a cake, pie, or pudding.

Baking Soda vs. Baking Powder

If you don’t want to ruin your recipes, you should learn the difference between these two food terms. They are both leaveners. Baking soda is sodium bicarbonate. Baking powder combines baking soda with cream of tartar and corn starch. So baking powder contains baking soda, but baking soda doesn’t contain baking powder. By the way, mixing baking soda with the other ingredients of baking powder changes its chemical makeup, so you can’t substitute one for the other.

Patty vs. Pâté

A patty is any minced food that is shaped by hand into a flat disk. One of the most common patties is the hamburger patty. Though it is also made of meat, pâté is quite dissimilar to a patty. Pâté is a soft, spreadable paste made of cooked meat and fat, which has been blended smooth.

So do you like macaroons? Or is it macarons that you prefer? If you keep these food names straight, you will avoid having any mix-ups at your next visit to a restaurant.

source: grammarly.com

Which is which?

1. colored almond cookie sandwiches: ……

drop cookies: ……

2. a meat sauce usually served with pasta: ……

a thick meat or fish stew served as a main dish: ……

3. dried seeds roasted and ground into a powder: ……

dried seeds (beans) from the fruit of a tree: ……

4. a piece of rolled meat: ……

an oil- or mayonnaise-based sauce: ……

5. a place where rain does not often fall: ……

a sweet treat, usually served at the end of a meal: ……

6. combines baking soda with cream of tartar and corn starch: ……

sodiun bicarbonate: ……

7. any minced food shaped by hand into a flat disk: ……

a soft, spreadable paste made of cooked meat and fat: ……

Key

1. macarons, macaroons

2. ragu, ragout

3. cocoa, cacao

4. roulad, remoulade

5. desert, dessert

6. baking powder, baking soda

7. patty, pâté

1. WHITE RICE

Researchers have found that white (or polished) rice will maintain its nutrient content and flavor for 30 years when stored in oxygen-free containers in temperatures below 40 degrees Fahrenheit. Brown rice, however, doesn’t last nearly as long (6 months) because of the natural oils found in its bran layer.

2. HONEY

Honey has been called the only food that truly lasts forever, thanks to its magical chemistry and the handiwork of bees. The nectar from flowers mixes with enzymes inside the bees that extract it, which changes the nectar’s composition and breaks it down into simple sugars that are deposited into honeycombs. Fanning action from the bees’ wings and the enzymes from their stomachs create a liquid that is both highly acidic [PDF] and low in moisture—truly inhospitable digs for bacterial growth.

The processing and sealing of honey also adds to its indefinite shelf life. Despite being low in moisture, honey’s sugars are hygroscopic, which means that they take in moisture from the air. When the heated and strained honey is sealed properly, moisture cannot be absorbed, and the honey stays the same forever. The oldest jar of the sweet stuff ever found is believed to be 5500 years old.

3. SALT

Given that sodium chloride is a mineral that is taken from the Earth, its permanence should come as no surprise. It has also been used for centuries as a tool for preserving other foods (or bodies) because it removes moisture. The salt in your cupboard may not last forever, though. Morton Salt points out that adding iodine to table salt reduces the shelf life, so if your container says iodized salt, expect it to only last about 5 years.

4. SOY SAUCE

The consensus seems to be that it depends on the type and which additives a particular brand uses, but when left unopened, soy sauce will last a very long time. Even after it has been opened, the salty condiment can keep for years in your refrigerator.

5. SUGAR

As with other items on this list, the storage method you use for your sugar determines whether or not you can keep it forever. Powdered and granulated sugar are best kept in airtight containers to keep the moisture at bay. Retailers are required to stamp bags with dates, but manufacturers say that even hardened brown sugar is still edible once it has been softened.

6. DRIED BEANS

As with the rice studies, researchers at Brigham Young University found that after 30 years, the overall quality of pinto beans decreased, but “all samples were considered acceptable for use in an emergency situation by at least 80 percent of consumer panelists. Also, protein digestibility was found to remain stable over time.”

7. PURE MAPLE SYRUP

A Guide to Food Storage for Emergencies by Utah State University lists pure maple syrup along with other commercial sugars (like honey and granular sugars) as having an indefinite shelf life “due to their resistance to microbial growth, including molds.” The Massachusetts Maple Producers Association agrees that unopened maple syrup will last forever, but they also provide consumers with instructions should molding occur: “If any harmless mold should form on the surface, merely bring the syrup to a slight boil, skim the surface, and pour into a clean container and refrigerate.”

8. POWDERED MILK

The taste isn’t quite as good, but one of the main reasons that powdered milk exists is because it lasts longer. It is also easier to transport and store than fresh milk.

9. HARD LIQUOR

Toss out the cream liqueurs, but you can always keep a stash of the hard stuff. While the flavors will almost certainly change because of oxidation, and an opened bottle may be short a few ounces because of evaporation, your spirits will be OK to drink as long as there is someone there to drink them.

10. PEMMICAN

Invented by Native American tribes, pemmican is still a favorite of survivalists looking for a long-lasting source of protein. Original recipes included dried meat from big game animals like elk or buffalo, which was ground into a powder and mixed with available berries and rendered fat. The finished pemmican could then be eaten raw, stewed, or fried. Today, recipes for pemmican are often slightly modified, given food safety and dietary concerns and available ingredients, but some still swear by the superfood’s staying power.

source: mentalfloss

Can you complete the expressions? They’re all from the text.

1. for the long ……

2. handiwork of ……

3. inhospitable ……

4. indefinite shelf ……

5. iodized ……

6. airtight ……

7. powdered and granulated ……

8. to keep the moisture ……

9. acceptable for ……

10. long-lasting source of ……

Key

1. for the long haul

2. handiwork of bees

3. inhospitable digs

4. indefinite shelf life

5. iodized salt

6. airtight containers

7. powdered and granulated sugar        

8. to keep the moisture at bay

9. acceptable for use

10. long-lasting source of protein

You’ve heard the expression “the greatest thing since sliced bread.” But what makes sliced bread so special? To understand the importance of the humble bread slicer, we have to travel back to 1927 when the first bread slicer was created by amateur inventor Otto Rohwedder. After hearing families complain about the amount of time they spent slicing bread Rohwedder designed a machine that would do the job for them.

At the time most bakers refused to slice bread in advance because it would go stale. Rohwedder’s machine not only cut bread into perfectly even slices but wrapped them in wax paper to preserve freshness.

The first loaf of machine sliced bread was sold in 1928. According to Priceonomics just five years later, 80% of commercially sold bread in America was sliced. To homemakers, sliced bread was more than a small convenience.

In a New York Times editorial, one woman wrote: For [family] lunches I must cut by hand at least twenty slices, for two sandwiches apiece. I should like to let you know how important sliced bread is to the morale and saneness of a household. At a time when bread made up close to a third of the average American’s diet access to pre-packed sliced bread meant hours of saved food preparation time. Sliced bread meant freedom. 

source: Mentalfloss 

Looking at the sterile, vacuum-packaged meat products in shops, it is easy to gloss over the fact that they were once part of a living pig or cow. City dwellers and tourists rarely experience the pig slaughters that are traditional in Hungarian villages in the winter season. Pig killing is a great Hungarian tradition. Hungarians love pork in every possible form and have a special fondness for pigs. The main purpose is to make sausage and cutlets that are then salted or smoked in a backyard smokehouse or frozen to last for the year.

Pig slaughtering usually takes place in the winter months between November and February. On such days work begins early: the pig is killed and bled at around 5 am before it is processed.

The icy temperatures lend themselves to pig slaughtering: harmful bacteria do not multiply, the meat keeps for longer without deep-freezing, and the pig slaughterers work up less of a sweat. The pig is first de-haired, scorched – either with a gas-fired flame torch or by covering the pigs with straw and setting them on fire – and then skinned. Next the butcher and his assistants divide the animal into the parts which will be processed to make black pudding (véreshurka), sausage (kolbász), ham (sonka),  hurka (organ and rice sausage), crackling and cuts of meat.

The traditional pig slaughter breakfast is roasted blood with onion. A pig yields about five litres of blood.

While the head, insides and breast of the pig are simmering in a pot over an open fire the men turn the meat grinder. The minced meat is seasoned with paprika, salt and pepper and stuffed into sheep gut. This stage is traditionally women’s work.

Part of the resulting kolbász is smoked, a process which takes a few days. To offer kolbász on the day of the pig slaughter a few sausages are roasted and are served with the dinner. For a good sausage you need traditional Hungarian spices, some, but not much of the fatty parts and lots of clean meat.

The content of the pot, once cooked, forms the basis of the blood sausage. The minced meat is mixed with garlic, onions, rice and pig’s blood, and stuffed into sheep gut. The sausages are briefly blanched, and then roasted.

In a second pot the crackling is prepared. With a huge wooden spoon the pork belly is stirred, which has been cut into strips, again and again until it has shrunk to a third of the size.

Each and every part of the pig is useful. Some bits are turned into spicy sausages or Hungarian “pig cheese”, which is similar to the Scottish haggis. The fat is fried and the legs are smoked.

The first glass of pálinka is drunk before the pig feast to get people in the mood, while the second is drunk in honour of the slaughtered pig.

There is plentiful pálinka and mulled wine throughout the day. While the work goes on outside, inside the atmosphere is becoming increasingly convivial. Breakfast consists of bread with lard, kolbász, and ham from the previous slaughter very early in the morning, later the roasted blood is served.

Lunch follows with the fantastic orja soup (made from the vertebral of the pig), pork filet and roasted fresh liver on steamed cabbage and with parsley potatoes. The feast is crowned by the dinner at around 6 pm when freshly roasted kolbász and the black pudding from the day’s pig slaughter arrive on the table.

At the end of the day guests take home a little package with delicacies from the pig feast.

source: The Budapest Times, Reuters

What are they made from?

1. sausages (kolbász)

2. organ and rice sausage (hurka)

3. black pudding (véreshurka)

4. cracklings

5. roasted blood

Key:

1. Lots of clean meat, some fatty parts and traditional Hungarian spices (salt, pepper, paprika).

2. The head, insides and breast of the pig minced plus rice and spices.

3. The head, insides and breast of the pig plus rice and spices (garlic, onion) and blood.

4. Pork belly cut into strips and boiled.

5. Pig’s blood and onions.

]]> https://www.5percangol.hu/szokincsfejleszto_tananyagok/all-about-bakery-and-dairy-products-meat-and-fish-fnevek/?utm_source=rss&utm_medium=rss&utm_campaign=all-about-bakery-and-dairy-products-meat-and-fish-fnevek Sun, 28 Jun 2015 21:16:51 +0000 https://cmsteszt.5percangol.hu/all-about-bakery-and-dairy-products-meat-and-fish-fnevek/ Bakery products

Sweet: doughnut, muffin, brownie, pie, cookie, biscuit, muffin, cupcake, cake, pancake, waffle, cheesecake, tart, shortbread, macaroon, sponge cake, croissant, scone, milkloaf, chimney cake
Not sweet/savoury: bread, bun, roll, cracker, toast, pretzel, scone

Dairy products

Sour: yoghurt, sour cream, cottage cheese, kefir, whey, buttermilk,
Not sour: milk, butter, cheese, cream cheese, processed cheese, cream, whipped cream, margarine, ice cream, pudding, condensed milk, powdered milk, milk shake, cocoa, egg

Meat

White: poultry, chicken, turkey, goose, duck, pheasant, fish, cod, plaice, salmon, trout, tuna, haddock, herring, ham, seafood, oyster, mussel, swordfish
Red: beef, veal, pork, lamb, mutton, venison, bacon, sausage, cold cuts, mincemeat, rabbit, meatloaf, hamburger
Offal: kidney, liver, heart, lung, tongue

BAKERY PRODUCTS – PÉKTERMÉKEK

DAIRY PRODUCTS – TEJ- ÉS TEJTERMÉKEK

MEAT AND FISH

Pizza and Burger are among the two most popular food inventions in human history. What if you could combine the two?

Canadian-based pizza chain, Boston Pizza has done exactly that and recently added a new menu item called “The Pizzaburger”.

As the name implies, the dish combines the two popular comfort foods. The meal made a debut on April 1st, leading many people to believe the announcement was an April Fool’s joke.

However, the menu item seems to be real and available in two choices – the Pepperoni & Bacon Pizzaburger and the Five-Cheese Pizzaburger. Both are constructed in virtually the same manner plus or minus the toppings.

A half-pound prime rib burger is smothered in sauce and mozzarella, but instead of having a traditional bun, a hand-pressed pizza dough wrap envelopes the meat and pizza makings, topped with lettuce, tomatoes and pickles.

Pizza makers are always trying to stand apart from the competition. 

One restaurant owner in Zurich, Switzerland had come up with the idea of adding a minor quantity ofpoisons from homeopathy-remedies to his pizzas. 

But the health authorities eventually banned the alternative pizza which contained snake and spider venom.