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Christmas Recipes
(more will be added each year) |
ESL/EFL vocabulary practice by
Bibi
- Christmas Pudding (Scroll to next box)
- Custard
RELATED PAGES
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Christmas Pudding
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Level: Upper
IIntermediate +
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Activity:
Gapped
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Practice:
Vocabulary in context
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Subject:
Christmas Recipes
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Function:
Written cookery instructions
INSTRUCTIONS:
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Complete the gaps,
using the missing verbs.
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Infinitives are given;
make changes to the verb forms as appropriate.
(Some verbs are used more than once)
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Check your answers with
the answer key.
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THE MISSING VERBS
add,
boil, change, chop, cool, complete, cover, dish, dry,
fill, give, grease, let, make, mix, need, produce, put, require, serve,
steam, steam, store, wash
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INGREDIENTS:
- 1kilo mixed, dried fruit
- 100 g. blanched almonds
- 100 g. candied peel
- 100 g. glacé cherries
- 1 lemon & 1 orange
- 25g. flour
- A pinch of salt
- 2 level teaspoonfuls of mixed spice
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- 25g. breadcrumbs
- 25g. sugar
- 50g. chopped suit
- 8 eggs
- 25 ml of stout, or 1 glass of brandy
- 13 ml milk to mix (approximately)
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METHOD:
- ............... all the fruit and
............... it thoroughly 2-3 days beforehand.
- ............... the nuts, candied
peel and glacé cherries, then ...............
these
thoroughly with the fruit.
- ............... grated lemon and
orange rind.
- ............... the pudding
basins and have a large pan ready to ...............,
or ............... the puddings.
- ............... the dry ingredients
in a large bowl and ............... the fruit and
eggs with sufficient stout, or brandy and milk to ...............
a stiff dropping consistency.
- ............... the basins to
three-quarters full.
- ............... the basins with
greased paper and pudding cloths.
- ............... the puddings on to
............... or ................ (Small puddings
............... at least 5 hours boiling, or 7 hours steaming, while large ones
............... 8 hours boiling. )
- When the cooking ...............,
............... the puddings ................
- When cool, ...............
the
cloths and ............... the puddings in a cold
place.
- When the puddings ...............,
............... them for a further 3 hours before
................
- ............... them up on a warm
plate and ............... with custard,
or brandy butter.
GENERAL INSTRUCTIONS
- ............... Christmas puddings at least a month before they
are required.
- The quantities given in this recipe ...............
4 x
13cm puddings, or one large + one small one.
Answer
Key |
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CUSTARD
(Custard
is a thick yellow sauce)
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Level:
Intermediate +
-
Activity:
Gapped
-
Practice:
Vocabulary in context
-
Subject:
Christmas Recipes
-
Function: Written
cookery instructions
INSTRUCTIONS
-
Complete the gaps,
using the missing verbs.
-
Infinitives are given,
but you will need to make changes to some of the verb forms.
(Some verbs are used more than once)
-
Check your answers with
the answer key.
|
|
THE MISSING VERBS
add, beat, blend, cook, heat, prevent,
return, stirring, taste
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Ingredients:
- 100 g. custard powder
- 13 ml milk
- 100 g. sugar (approximately)
- Vanilla Essence
Method:
- ............... the custard powder with a little of
the milk.
- ............... the remainder of the milk and, when
hot, ............... it to the blended custard powder,
................
- ............... it to the pan and ...............
over a gentle heat for about 2 minutes, ............... and
............... continuously to ............... lumps.
- ............... sugar and vanilla essence to
................
Answer
Key |
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RELATED PAGES |
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THE CHRISTMAS PUDDING
ANSWER KEY |
- Wash all the fruit and dry
it thoroughly 2-3 days beforehand.
- Chop the nuts, candied
peel and glacé cherries, then mix these
thoroughly with the fruit.
- Add grated lemon and
orange rind.
- Grease the pudding
basins and have a large pan ready to boil,
or steam the puddings.
- Put the dry ingredients
in a large bowl and add the fruit and
eggs with sufficient stout, or brandy and milk to give
a stiff dropping consistency.
- Fill the basins to
three-quarters full.
- Cover the basins with
greased paper and pudding cloths.
- Put the puddings on to steam
or boil. (Small puddings need
at least 5 hours boiling, or 7 hours steaming, while large ones require
8 hours boiling. )
- When the cooking is completed,
let the puddings cool.
- When cool, change the
cloths and store the puddings in a cold
place.
- When the puddings are required,
steam them for a further 3 hours before serving.
- Dish them up on a warm
plate and serve with custard, or brandy
butter.
GENERAL INSTRUCTIONS
- Make Christmas puddings at least a month before they
are required.
- The quantities given in this recipe will
produce 4 x
13cm puddings, or one large + one small one.
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THE CUSTARD ANSWER KEY |
- Blend the custard powder
with a little of the milk.
- Heat the remainder of
the milk and, when hot, add it to the
blended custard powder, stirring.
- Return it to the pan and
cook over a gentle heat for about 2
minutes, stirring and beating
continuously to prevent lumps.
- Add sugar and vanilla
essence to taste.
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