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English Language Acquisition

Project Based Learning


By: Katya Arpon Marandino Irish
Participants: ELA Students
Edition: Catalina Morin
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English Language Acquisition

International Recipes
By Katya Arpon Marandino Irish
&
English Language Acquisition Students
Adult Ed. Great Falls/ ELA
January 2017

Topic: Writing/Reading a Recipe in English


Recommended level: High Intermediate to Advanced
Time: I did this project over two weeks, devoting one class hour to it each day and meeting four
days per week.

Step 1:
Separate students into pairs for discussion. On the board, write these discussion questions:
 Do you like to cook? Why/Why not? Who taught you to cook? What are your favorite
foods/dishes to cook? Example, pastas, meats, Italian dishes, etc. Do you think it is
important for both men and women to know how to cook? Why/Why not?
Allow about 15 minutes for this discussion.

Then hand out a list of American measurements/metric measurements and oven temperatures in
Fahrenheit degrees (handout included at the end of these instructions). Go over this with
students. To demonstrate, on this day the teacher should bring in measuring cups, measuring
spoons, pint jars, a gallon jug, and other commonly used measuring utensils.

Step 2:
Separate students into pairs for discussion. On the board write these questions for discussion:
 Do you ever use recipes when you cook? In English or your own language? Tell your
partner a step-by-step process for making one of your favorite dishes.
Allow about 15 min. for discussion.

Hand out the list of cooking verbs (handout included at the end of these instructions) and explain
that when writing a recipe, most sentences in the directions for preparation begin with a verb.
Go over the verbs on the list for pronunciation practice.

Then have students work in groups of three to write a brief definition of each verb. Allow about
20 min. for this activity. Encourage them to try and define in English or demonstrate to their
partners. If they cannot, allow them to use bilingual dictionaries or English-only dictionaries.

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Finally, go over the list with them, making sure everyone has the correct definition of each verb.
Also go over the example directions given at the bottom of the Cooking Verbs handout.

Step 3:
Separate students into pairs – not the same person they worked with before. Have them use
some of the new verbs/words learned previously to explain to their partner how to prepare a dish.
Have them tell their partner first what the ingredients are. Then give their partner step-by-step
directions for making the dish. Allow about 15 – 20 min. for this activity.

Then give students a handout of teacher’s recipe (Apple Crisp handout is included at the end of
these booklet) and go over the list of ingredients and directions. Ask students to use this example
to write a list of ingredients and the directions for their own recipe, preferably the one they’ve
described to their partner.

Step 4
Bring in a prepared dish. I made the Magic Cookie Bar recipe (included at the end of these
booklet). Hand out the recipe to students. Go over the list of ingredients and directions. Then
pass out samples of the dish. Emphasize to students that their recipes should not require hard-to-
find ingredients and that the directions should be fairly simple and easy to follow.

Give handout of Directions for Writing a Recipe and Making a Presentation (handout included at
the end of these instructions). Go over the handout to be sure all students understand the
directions.

Make a presentation schedule. I have found that more than four students a day is too many for
this or any other type of presentation. I would suggest limiting it to three per day (four max).
Do not assign students a day. Ask for volunteers. The more advanced students who have done
presentations before are usually willing to volunteer to present on the first day or two.

Finally, allow students to work on recipes from their countries. They should already have a
rough draft from previous class. Go over the recipes with them, correcting any errors.
Obviously, the final version of all recipes needs to be error free.

Note: All recipes need to be typed. Invariably there will be students in the class who either do
not have access to a computer or don’t know how to use one. In this case, I have them to type
the recipe in the classroom.

At this point, all recipes should be typed and ready to present. Because there is a computer lab in
our class, I allowed an hour for students to work on typing their recipes during class time before
the week of presentations.

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Students are required to print or make copies--enough for all class members, teacher, and
student’s portfolio--to bring to class on their presentation day. A cover was prepared for the
students to use in compiling their recipes into a booklet.

Step 5:
Students prepare the dish at home. On their presentation day, they bring copies of their recipe to
pass out and if they want they can also bring their dish for classmates to try and, present their
recipe by going over the ingredients and directions, and answer any questions.

Teacher Notes:
I have done this project three times over the past couple of years. My class loves this project, and
many students have tried one another’s recipes. I have also tried many of the recipes.

I would like to thank you each one of the students that brought their countries recipes to
share.
My special thank you to Catalina Marin, a student from Venezuela, for helping editing the
booklet through Google Drive.

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English Language Acquisition

Directions for Writing a Recipe and Making a Presentation

1. Choose a dish that is typical from your own country—something that would not be too
expensive or complicated to make or take too long to prepare.

2. Write out a list of ingredients. Use American measurements. Be sure not to leave
anything out.

3. Write the directions. Directions, for the most part, should be written as imperative
sentences. Example: Mix ingredients well. Chop the onion. Add the wet ingredients to
the dry ingredients. Etc. Be sure to give detailed directions. Don’t leave any step out.

4. After writing the first draft of the ingredients and directions, check the draft for errors in
grammar, spelling, omissions, etc.

5. Finally, when you are sure your recipe is complete and correct, type it on the computer in
the same format that I have typed my recipe.

6. If you want to draw/add any illustrations to your recipe, you may do so.

7. Prepare for your presentation (5 minutes maximum). No need to make a lot if you
choose to bring a sample. Make enough for everyone to have a couple of bites. Also
prepare by reading over the ingredients and working on the pronunciation of words in
your recipe since you will pass out your recipe and go over it with us, answering any
questions we may have about ingredients or directions.

8. That’s it! Have fun!

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English Language Acquisition

Collection of
International Recipes

VENEZUELAN HAM BREAD


(3 breads, 24 to 30 portions in total)
__________________________________________________________
From: Catalina Marín
Country: Venezuela
Category: Side / Breakfast

Famous recipe by Armando Scannone.


(Mi Cocina, A la Manera de Caracas)
Delicious bread stuffed with ham, olives and raisins. It represents an important contour in the
Christmas dish in Venezuela. You can also eat at breakfast.

INGREDIENTS
Yeast
1 tablespoon dry yeast
½ cup warm water
1 teaspoon (tsp) sugar

Dough
1 ½ cups milk, room temperature
2.2 pounds plain flour
5 tablespoon (2.6 ounces) shortening
6 tablespoon (3.2 ounces) butter
1 ¾ teaspoon salt
6 tablespoon (3.5 ounces) sugar
3 eggs

Filling
2.2 pounds cooked ham, minced
¾ cup raisins
30 olives, medium size and minced

To brush

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2 egg yolks
2 tablespoon water
⅛ teaspoon salt

PREPARATION
Yeast
Place the yeast in a bowl; add the warm water and sugar. Stir, cover with a dishtowel and leave to
rise in a draught-free area, about 20 minutes.

Dough
In a big bowl, stir the milk and the yeast mixture. Sift half of the flour and use your fingers to
mix well. Cover with a dishtowel and leave to rise in a draught-free place, about 4 hours.

In the same bowl, sift the remaining flour and use your fingers to mix. If the mixture is too dry,
add 2 tablespoons of cold milk. Cover with a dishtowel and leave in the fridge for 6 to 8 hours or
overnight.

Take the mixture out of the fridge, place on a surface and add shortening, butter, salt, sugar and
eggs (one egg at a time). Knead the dough well until no lumps are left. Lift the dough and let it
fall on the surface several times until the dough comes out of the table and your hands, about a
hundred times.

Assembly
Split in 3 equal portions.
Place dough on a lightly floured surface. Flatten with a rolling pin into a rectangular shape, until
it is about ½ to 1 cm thick.

Split the ham in three equal parts. Do the same for the raisins and olives. Spread the filling on the
dough, leaving a border of 2 to 3 cm.

Roll rectangle like a Swiss roll starting from the longer side. Close the ends and place on a big
greased baking tray diagonally. Cover with a dishtowel and leave to rise for 2 hours in a draught-
free place.

Meanwhile, preheat the oven to 400 °F.

In a small bowl, mix the egg yolks with the water and salt.

Place in the oven and after 15 minutes take it out to brush the top with the egg yolk mixture.
Then return it to the oven and bake for another 5 minutes or until the top of the loaf is deep
golden. Remove from tray and allow to cool on a wire rack. Repeat the whole process with the
other two loaves.

Note: This recipe can also be prepared with an electric mixer and the dough hook attachment.
Kneading until the dough detaches from the sides of the bowl.

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COLOMBIAN NATILLA
(12-14 servings)
__________________________________________________________
From: Paola Salazar
Country: Colombia
Category: Dessert

INGREDIENTS
4 ½ cups (1080 ml) of milk (divided)
¼ cup (50 g) white sugar
½ cup (107 g) packed brown sugar
1 dash ground cloves (optional)
4 cinnamon sticks
¾ cup (45 g) shredded coconut (optional), I use sweetened shredded coconut
¾ cup (90 g) cornstarch
1 teaspoon cinnamon powder (for decoration).

PREPARATION
1. Pour 3½ cups (840 ml) of milk into a big pot. Then add white sugar, brown sugar, cloves and
cinnamon sticks. Stir all ingredients with a wooden spoon and bring milk to a boil over medium
low heat.

2. As soon as milk comes to a boil, remove from the stove and let it rest for about 5 minutes.

3. In the meantime, mix the cornstarch with the remaining cup (240 ml) of milk until it
completely dissolves.

4. Once the 5 minutes have passed, put the pot back on the stove over medium low heat. Remove
the cinnamon sticks and add the shredded coconut. Then pour the dissolved cornstarch into the
hot milk. Stir constantly with a wooden spoon until it thickens and you can see the bottom of the
pot.

5. Pour immediately into a serving dish or casserole and let it cool for at least an hour. Decorate
with the cinnamon powder. Serve with buñuelos if desired.

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English Language Acquisition

COLOMBIAN BUÑUELOS
Approx. 12-14 buñuelos
__________________________________________________________
From: Paola Salazar
Country: Colombia
Category: Side dish or Appetizer

INGREDIENTS
1½ cups (150 g) grated queso fresco
½ cup (50 g) grated feta cheese
1 cup (120 g) cornstarch
½ cup (60 g) tapioca starch (cassava, tapioca, mandioca starch)
¼ cup (50 g) sugar
2 eggs
1 tablespoon salt
1 tablespoon butter
⅛ tablespoon baking powder
Vegetable oil for frying

PREPARATION
1. Mix the first eight ingredients until you get a soft, smooth dough. If you find that it is too dry,
add one tablespoon of warm milk at a time until you get the right consistency.

2. Add the baking powder and knead the though until it is well mixed.

3. Shape the buñuelos by making small balls, about 1 inch (2.5 cm) in diameter.

4. Heat up the oil in a deep fryer or large pot to 325°F (163°C) and add a few buñuelos at a time,
leaving enough room for them to float around.

5. Fry for about 20-25 minutes or until golden brown.

6. Drain with paper towels. Serve hot.

**Note: The ideal temperature for frying is between 350ºF (180ºC) - 375ºF (190ºC).

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English Language Acquisition

LUMPIANG SHANGHAI
(SPRING OR EGG ROLLS)
_________________________________________________________
From: Yup Mansan
Country: Philippines
Category: Appetizer

INGREDIENTS
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped (Onion Organic Yellow/brown)
1 carrot, grated (Carrots Organic Loose )
¼ cup soy sauce
2 ½ teaspoons black pepper
1 ½ tablespoons garlic powder
2 tablespoons salt
1 ( 16 ounce ) package spring roll wrappers
1 ½ quarts oil for frying

PREPARATION
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely
mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl
if you must. Gradually blend in the soy sauce, black pepper, garlic powder, and salt until all
ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in
a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the
wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold
them towards the center. Take the left and right sides, and fold them towards the center. Moisten

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the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby
or the kids help you out.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 Lumpia
at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they
float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like
sweet and sour sauce, soy sauce with lemon, or banana ketchup.

PATACONES WITH TUNA AND GUACAMOLE


_________________________________________________________
From: Johanna Gamboa
Country: Colombia
Category: Side Dish / Appetizer

INGREDIENTS
Patacones
3 green plantains
2 cups of canola oil for frying
1 teaspoon salt
Cheddar cheese

Tuna
1 can of tuna
1/2 white onions
1/4 cup green onions chopped
2 tomatoes
1 clove of garlic
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon of mayonnaise

Guacamole

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1 avocado
Guacamole mix

PREPARATION

Peel the plantains and slice off about 1.5 inches each.

Fry them in canola oil that has been preheated at 325ºF (163ºC) for about 3-4 minutes. Take them
out of the oil and place them on paper towels to drain.

Using a tortilla press, flatten the fried plantain pieces to make slices that are about ¼ inch (1.25
cm) thick. **Note: you can also smash them with the bottom of a small pot, a plate or even your
hands.

Raise the canola oil to 375ºF (190) and fry them again for about 3 minutes or until golden brown.

Take them out of the oil and place them on paper towels to drain. Season with salt.

Heat the olive oil in a large pan over medium heat. Add the white onion, green onion and the
garlic and cook for 2-3 minutes. Then, add the tomatoes and season with salt and pepper. Cook
for 5 minutes or until the vegetables have softened. Now, add the tuna and stir to cover
completely with the vegetables. Turn off the stove and add the mayonnaise.

Smashed the avocados and mixed with the guacamole mix. Serve immediately with cheddar
cheese on top.

QUESILLO
(COLOMBIAN FLAN)
_________________________________________________________
From: Johanna Gamboa
Country: Colombia
Category: Dessert

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INGREDIENTS
5 large eggs
1 can of condensed milk
1 can of milk (use same can to measure)
1 teaspoon of vanilla extract
1 cup of white sugar

PREPARATION

For this recipe you will need a "flan mold" or a small bowl.

Preheat oven to 350°. The Quesillo will be cooked using a water bath method. You should
already have the container with the water in the oven as it preheats. I usually use a 9 inch cake
pan.

Melt sugar in a nonstick pan with 2 tablespoons of water to make the caramel. Keep moving the
mixture so all the sugar melts evenly. Be careful because it can go from a nice brown color to
burnt black very quickly.

Pour the sugar into a flan container. Make sure to coat the sides of the container to ensure that the
egg/milk mixture does not come in contact with the container itself.

Blend together the eggs, milk, and vanilla extract.

Make sure the caramel has cooled and pour the mixture into the flan container.
Put the lid on and place inside your water bath. Bake for 45 minutes. Don't let the water go over
the rim of the tin.

Uncover and cook for another 15 minutes. This is tricky to do without burning a finger. I
generally use a knife to pry open the lid first, making it easier to remove without injury.

NOTES

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Preferably let the Quesillo cool to room temperature then place in the fridge overnight. This will
limit the chances of it cracking when you flip it out of the tin. Make sure to slide a knife around
the edges to ensure it’s fully loose before placing a plate on top and flipping.

COQUITO
(COCONUT EGGNOG)
_________________________________________________________
From: Stefanie
Country: Colombia
Category: Dessert

INGREDIENTS
2 cans (12 oz. each) Evaporated Milk
1 can (15 oz.) Cream of Coconut
1 can (13.5 oz.) Coconut Milk
½ cup Sweetened Condensed Milk
½ cup white rum (optional)
1 tsp. vanilla extract
½ tsp. ground cinnamon
Cinnamon sticks (optional)

PREPARATION

In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed
milk, rum, vanilla extract and ground cinnamon. Blend on high until mixture is well combined,
1-2 minutes.

Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.

To serve, stir or shake bottle well to combine.

COCONUT RICE
_________________________________________________________
From: Eugenio y Nancy Calderón
Country: Colombia

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Category: Side Dish

INGREDIENTS
2 pounds of rice
8 ounces of coconut concentrate
10 cups of water
3 tablespoon of salt
10 tablespoon of sugar
Raisins to taste.

PREPARATION

Rinse the rice and set aside.

In a saucepan, heat the coconut concentrate, stir in the rice, salt, sugar and water.

Cook in high heat until the liquids are absorbed (around 20 minutes).

Add the raisins, cover with the lid and let stand in low heat, until rice is tender (around 20
minutes more).

Mix the rice with a fork before serving.

It can be accompanied with fried fish, patacones ( slice of fried banana), salad and lemonade.

CHIKIN NAMBAM
__________________________________________________________
From: Sinko Bear

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Country: Okinawa
Category:

INGREDIENTS
1 large chicken breast
1 teaspoon of sugar
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of Sake
4-5 tablespoons of plain flour
1 egg

Sweet Vinager Sauce


2.5 tablespoons of sugar
2.5 tablespoons of vinager
2 tablespoons of soy sauce

Tartar Sauce
2 hard-boiled eggs
¼ Onion
Approx. 9-10 tablespoons of mayonnaise
2 pinches (it is for a subtle hint, so don't put it too much) of sugar.
A pinch of salt and pepper (I recommend black pepper for adults).
A pinch of umami seasoning (optional)
A small amount of parsley (optional)
As appropriate, milk, if you prefer soft tartar sauce.

PREPARATION
Dice the onions for the tartar sauce and soak in water. Change the water a few times to get rid of
the smell and spiciness. Roughly chop the boiled egg and place in a bowl.

Drain the onions with a sieve and remove excess water by wrapping with kitchen paper and
giving it a good squeeze. Add to the bowl from step 1.

Add ingredients and mix with a fork, mashing the egg as you mix. If you prefer a softer sauce,
add a small amount of milk. Season with salt and pepper and the sauce is done.

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Remove the skin from the chicken breast and cut into your desired size. Put into a plastic bag,
add ingredients and rub in well. (If you want to fry the whole breast as one piece, use a knife to
make sure it is an even thickness and pierce the skin several times with a fork. Then rub in the
ingredients well.)

Beat the egg in a bowl. Mix the ingredients for the sweet vinegar sauce in another bowl. Heat a
large frying pan with a generous amount of oil.

Put the flour into a plastic bag, and add a piece of chicken at a time, close the bag and shake. (so
that it is evenly coated in flour)

Shake off the excess flour from the chicken before lightly mixing with the beaten egg. Place the
chicken into the frying pan after coating with the egg, and fry on a medium heat.

When one side is golden brown, turn down the heat to low, turn the meat over and place the lid
on. Cook for a few minutes (this depends on the thickness of the meat, but I cook it for 2-3
minutes).

Take off the lid and turn up the heat to high straight away. When it is golden brown, turn off the
heat and wipe off the excess oil from the pan with paper towels.

Pour in the sweet vinegar sauce and reduce whilst shaking the pan to coat the meat. Turn off the
heat and leave until the coating settles nicely.

If you leave it to rest too long, or you fiddle with the meat too much in step 11, the coating can
come off so be careful. Transfer to a serving dish and top with tartar sauce. Now the Chicken
Nanban is complete.

You can also make it with half the amount of tartar sauce. I use a lot because my husband loves
it. Half the amount of tartar sauce is plenty if you are cooking one breast for one person.

It's also good if you add a little ketchup to the sweet vinegar and tartar sauces.

UKRAINIAN BORSCH
(On the pan capacity of 1,3 hallons.)
__________________________________________________________
From: Lyubov Soldysheva
Country: Ukraine
Category: First Course

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Prep Time: 20 minutes


Cook Time: 1 hour, 40 minutes
Total Time: 2 hours

Ingredients

6 cups chicken stock, beef stock, or vegetable stock for vegetarians


3 medium beets, washed well
3 large potatoes, peeled and chopped into cubes
3 medium carrots, thinly sliced or shredded
1 small red onion, finely chopped
3 cloves garlic, minced
1/2 head red cabbage, cored and shredded
1 large tomato, diced
1 cup tomato sauce
2 - 4 tablespoons sugar or to taste
salt and pepper to taste
1 tablespoon fresh dill, chopped

sour cream for topping (optional)

 Instructions

1. Place beets in a large pot and fill with just enough water to cover them. Cover pot
and boil until tender, about 45 minutes. Remove beets from pot to a plate or cutting
board and set aside to cool.
2. Add broth, carrots, and potatoes to beet water and boil covered for about 15
minutes, then add onions, garlic, cabbage, and diced tomatoes.

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3. Peel and slice the cooked beets and add to pot. Cook until the beets lose their
color, about 30 minutes. Add tomato sauce, sugar, dill, salt, and pepper then reduce to
simmer for 10 minutes.
4. Serve hot topped with sour cream

Notes

Many recipes for borscht add sausage or beef. Feel free to add meat of any kind or even
beans if you are a vegetarian.

VINE LEAVES STUFFED WITH MINCED MEAT


__________________________________________________________
From: Todor Todorov
Country: Bulgaria
Category: Side / Breakfast

These vine leaves stuffed with minced meat can cook at any time of year. Naturally, fresh
becoming the most delicious, but not negligible and frozen or canned dry leaves.

INGREDIENTS
25-30 vine leaves
12 ounces of pork of your choice
3.75 ounces gr of rice
1 bunch green onions (mean old head)
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
2 tablespoons of oil
Black pepper
Salt

PREPARATION
The meat is minced or cut into tiny cubes. Heat oil and add 1 teaspoon of salt and chopped meat.

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Fry until golden smaller pieces of meat. While the meat is cooking, chop finely the onion and
wash nice rice.

To golden meat add finely chopped onion. Saute for about 2 minutes and add the rice.

Fry for a minute and it then add 1/2 teaspoon freshly ground black pepper and 1 ½ cup of water.

Stir well and reduce the heat to a minimum. When the rice absorb the water, move from the heat
and add fresh herbs.
Stir again and let stand for 10 minutes to cool the mixture. If you feel that salt is small, you can
add more to your liking.

During this time, prepare your vine leaves. In case they are fresh and you do it too (it depends on
the variety of vines / vines) can scalded them for a minute or two in hot water and then
immediately cool them with cold. Should shrink / roll your leaves stuffed with minced meat.

Look at the video which shows the way to wind Sarmite. Winding is not difficult, and look at the
pictures and you will understand that it is not necessary to have special machine so.

On each piece put 1 teaspoon or tablespoon of filling (filling amount depends on the size of
leaves you use).

Retractable both ends towards the middle and folded into rolls. Sarmite arrange tightly in a
suitably sized baking dish and pour another ½ cup of water. You can cover the pan with a sheet
of aluminum foil or a few grape leaves.

Bake your leaves stuffed with minced meat in a preheated oven at 350 F degrees for 40-45
minutes.

TEMBLEQUE
COCONUT PUDDING
__________________________________________________________
From:
Country: Puerto Rico
Category: Dessert

Tembleque, which means "wiggly," is a creamy coconut pudding that’s famous throughout
Puerto Rico. Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together
in minutes. Simply cook the pudding, chill in the refrigerator until firm, and unmold for an
elegant, sweet ending to any meal.
Serves: 6
Prep time: less than 5 min
Total time: 10 min (Plus chilling time).

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INGREDIENTS
2 cans (13.5 oz. each) Coconut Milk
¾ cup sugar
½ cup corn starch
¼ tsp. salt
Toasted coconut (for garnish)
Ground cinnamon (for garnish)

PREPARATION
In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt,
stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is
smooth and thick, about 5 minutes.
Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and
firm, at least 3 hours, or up to 48 hours.
To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with
toasted coconut, if desired. Sprinkle with cinnamon, if desired.

PUMPKIN PIE
__________________________________________________________

A BREAKFAST SHAKE
__________________________________________________________
From: Nancy Baez
Country: Puerto Rico
Category: Breakfast

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INGREDIENTS
8 oz. of milk (of your preference)
3 Tbsp. of oat flour
3 Tbsp. of yogurt
½ Banana
1-2 Fruit: (apple, kiwi, strawberry, pear)
2 Tbsp. brown sugar (optional)
1 tsp coconut oil (optional)
Spinach
1 Tbsp. of chia seeds
Protein (optional) powder
Almonds

PREPARATION
In a blender, combine milk of your preferences (almond, soy, whole milk, etc.), oat flour, yogurt,
banana, a hand of strawberry (fruit of your preference), brown sugar (optional), coconut oil
(optional), a hand of spinach, chia seeds and protein (optional).

“BIENMESABE”
COCONUT CREAM CAKE
6 to 8 servings
__________________________________________________________
From: Catalina Marín
Country: Venezuela
Category: Dessert

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INGREDIENTS
For the Coconut Cream
5 Eggs yolks
1/2 cup of sugar
2 tablespoons of cornstarch
1 can of coconut milk (15 oz)
1 cup of milk
A pinch of salt
1 teaspoon of vanilla

For the Cake


1 Pound cake, cut into 1/2-inch slices.
1/2 cup of sweet white wine, sherry or cognac

For the Meringue


1 cup of sugar
1/3 cup of water
5 egg whites
1/2 teaspoon cream of tartar

PREPARATION
To Make the Coconut Cream
Beat the yolks, sugar and cornstarch with a whisk in a large bowl until pale and creamy. Heat the
coconut milk, milk and salt in a medium saucepan to simmering.

Whisk a small amount of the simmering liquid into the egg yolk mixture, then whisk the egg
yolk mixture into the simmering milk. Continue whisking until the liquid thickens and just starts
to simmer.

Remove from heat, stir in the vanilla, cover with plastic wrap and chill.

To Assemble the Cake


Spread a small amount of the coconut cream on the bottom of a 9x9 inch serving dish.

Lay some of the cake slices neatly over the coconut cream and sprinkle with the wine, sherry or
cognac.

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Spread the cake with half of the coconut cream, then repeat with another layer of cake and the
remaining coconut cream.

Wrap the cake tightly with plastic wrap and chill for at least an hour or overnight.

To Make the Meringue


Add the sugar and water to a small saucepan and bring to a boil, stirring to dissolve the sugar.
Reduce heat and let simmer while you beat the whites.

Add the egg whites to a clean mixing bowl and beat on low until foamy. Add the cream of tartar
and beat on medium-high until the whites hold soft peaks. Turn speed to low while you finish the
syrup.

Increase the heat on the sugar syrup and boil until the syrup reaches 240°F on a candy
thermometer.

Return the mixer speed to medium-high and beat the whites until they begin to hold stiff peaks.
With the mixer still on, slowly pour the hot syrup down the edge of the bowl into the whites.
Continue beating for another 5 to 7 minutes, or until the meringue has cooled.

To Finish the Cake


Preheat oven to broil and place a racker on the lowest level of the oven.

Remove the serving dish from the refrigerator and top the cake nicely with the meringue, making
decorative swirls with a spatula or using a piping bag.

Place the serving dish into the oven and broil for 1 or 2 minutes, or just long enough to set the
meringue and lightly brown it.

Serve immediately and refrigerate.

From: ELA Students- Jan.2017


Country: USA
Category: Dessert

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English Language Acquisition

INGREDIENTS
1 unbaked pie shell (I prefer the Pillsbury brand found in the grocery store refrigerator section.
They come 2 per box).
2 cups (1 16 oz. can) pumpkin
1 can sweetened condensed milk
1 egg
1/2 teaspoon salt
2 teaspoons pumpkin pie spice

PREPARATION
Blend all of the ingredients in a large bowl.

Pour the mixture into the pie shells. (Recommend spraying pie plates with canola oil first).

Bake the pie in a preheated 375 degree oven for 50-55 minutes (or until a knife inserted in the
center of the pie comes out clean).

Cool for an hour.

Serve with whip cream if desired.

TAIWAN-OIL CHICKEN
(3 breads, 24 to 30 portions in total)
__________________________________________________________
From: Ashley Hsu
Country: Taiwan
Category: Side
2 servings

Ingredients
. ¼ of a Chicken wings
. Ginger 10~20 thin slices (depending on how much ginger flavor you like)
. 5~8 red jujubes

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English Language Acquisition

. Wolfberry/guoqi 10g

.Vegetable oil 1~1.5 tablespoons (depending on the amount of your ginger)


. Chinese Cooking Wine around 60 ml (preferably Taiwan Rice Wine)
. Water
. Sesame oil
. Salt 2 teaspoons
Procedure:
. Chop chicken in pieces
. Heat frying pan with vegetable oil, once heat up put in ginger.
. Put the ginger aside and then put in the chopped chicken with the skin side underneath.
. Pan fry till chicken is browned (but not too dark), then add water to make the water cover the
chicken.
. Put in red jujubes and simmer with low heat soon after boiling. Cook for about 30 to 40 mins.
. Put in the wolfberry/guoqi, sesame oil and cooking/rice wine . Cook for another 10 mins.
Season it with salt before served.

DONE!

Apple Crisp

USA

Ingredients

4 cups cooking apples

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English Language Acquisition

¼ cup water
½ cup brown sugar
½ cup white sugar
¾ cup flour
¼ cup softened butter
1 tsp. cinnamon
½ tsp. salt

Directions

Peel and slice apples. Place them in a buttered


8 x 8 inch baking dish. Pour the water over apples and sprinkle with the salt and cinnamon. In a
bowl, work together the sugars, flour, and softened butter until crumbly. (Use a fork to do this.)
Spread this crumbly mixture evenly over the apples. Bake about 45 minutes at 350 degrees. The
aroma from baking apple crisp is heavenly.

A typical American dessert. It is delicious served hot with vanilla ice cream. Try it!

Graphics from Microsoft Clip Art and Media at www.office.microsoft.com

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English Language Acquisition

Magic Cookie Bars

Ingredients

1 ½ cup butter
1 ½ cup graham cracker crumbs
1 (14 oz.) can Eagle Brand
sweetened condensed milk
1 (6 oz.) package semi-sweet
chocolate chips
1 (3 ½ oz.) can flaked coconut
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees. Melt the butter in a 13 x 9 inch pan.


Sprinkle the graham cracker crumbs over the butter. Pour the Eagle
Brand milk evenly over the crumbs. Top evenly with the chocolate
chips, coconut, and nuts. Press down gently. Bake 25 – 30 minutes
or until lightly browned. Cool completely before cutting. Store loosely covered at room
temperature.

These cookies are very rich and chewy and always disappear fast at potlucks! Enjoy!

Oven Temperatures: Fahrenheit to Centigrade

Fahrenheit Centigrade

Very Cool 250 275 F 130 -140 C

Cool 300 F 150 C

Warm 325 F 170 C

Moderate 350 F 180 C

Fairly hot 375 – 400 F 190 – 200 C

Hot 425 F 220 C

Very hot 450 – 500 F 230 – 250 C

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English Language Acquisition

Note: To convert Fahrenheit into Centigrade: Subtract 32, multiply by 5, divide by 9.


To convert Centigrade into Fahrenheit: Multiply by 9, divide by 5, add 32.

Measure Equivalents

American Metric

1 oz. Approx. 30 grams

3 oz. 85 grams

1 lb. (16 oz.) Approx 500 grams

32 oz. (2 lb. 3 oz.) 1000 grams (1 kg.)

1 tsp. approx. 5 ml.

1 Tbs. approx. 15 ml.

1 cup (8 fl. oz.) approx. 2.27 dl.

1 pint (2 cups or 16 fl. oz.) 4.5 dl. (.45 litre or approx. ½ litre)

Note: oz. = ounce lb. = pound fl. = fluid ounce


tsp. = teaspoon Tbs. = tablespoon

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English Language Acquisition

Cooking Verbs

Discuss definitions with your partner.

bake mix blend beat

fold in stir set aside separate

chop slice mince crush

refrigerate chill until set fry sauté

cream boil crush coat

pour combine simmer reduce heat

strain add puree whip

peel grate shred remove seeds

toast cover steam drain

broil

When writing a recipe in English, list the ingredients first. Then write the directions. The first
word of each step of the directions, if possible, should be a verb.

Example: Peel the apples and remove core.

Sauté vegetables in 1 Tbs. vegetable oil.

Separate egg yolks from the whites.

Cream sugar and eggs together until smooth and well-blended.

Refrigerate the mixture for two hours.

Drain cooked pasta and rinse with cold tap water.

Etc., etc., etc. . . .

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English Language Acquisition

Volume (Dry) Oven Temperatures


American Standard Metric American Standard Metric
1/8 teaspoon .5 ml 250° F 130° C
1/4 teaspoon 1 ml 300° F 150° C
1/2 teaspoon 2 ml 350° F 180° C
3/4 teaspoon 4 ml 400° F 200° C
1 teaspoon 5 ml 450° F 230° C
1 tablespoon 15 ml
1/4 cup 59 ml Weight (Mass)
1/3 cup 79 ml American Standard Metric
(Ounces) (Grams)
1/2 cup 118 ml
1/2 ounce 15 grams
2/3 cup 158 ml
1 ounce 30 grams
3/4 cup 177 ml
3 ounces 85 grams
1 cup 225 ml
3.75 ounces 100 grams
2 cups or 1 pint 450 ml
4 ounces 115 grams
3 cups 675 ml
8 ounces 225 grams
4 cups or 1 quart 1 liter
12 ounces 340 grams
1/2 gallon 2 liters
16 ounces or 1 pound 450 grams
1 gallon 4 liters

Dry Measure Equivalents


Volume (Liquid)
American American Metric
Standard Standard (Milliliters & 3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams
(Cups & Quarts ) (Ounces) Liters)
2 tablespoons 1/8 cup 1 ounce 28.3 grams
2 tbsp 1 fl. oz. 30 ml
4 tablespoons 1/4 cup 2 ounces 56.7 grams
1/4 cup 2 fl. oz. 60 ml
1/2 cup 4 fl. oz. 125 ml 5 1/3 tablespoons 1/3 cup 2.6 ounces 75.6 grams

1 cup 8 fl. oz. 250 ml


8 tablespoons 1/2 cup 4 ounces 113.4 grams
1 1/2 cups 12 fl. oz. 375 ml
2 cups or 1 pint 16 fl. oz. 500 ml 12 tablespoons 3/4 cup 6 ounces .375 pound
4 cups or 1 quart 32 fl. oz. 1000 ml or 1 liter 32 tablespoons 2 cups 16 ounces 1 pound
1 gallon 128 fl. oz. 4 liters

British and American Variances


Term Abbreviation Nationality Dry or liquid Metric equivalent Equivalent in context
cup c., C. usually liquid 237 milliliters 16 tablespoons or 8 ounces
American liquid only 29.57 milliliters
ounce fl oz, fl. oz.
British either 28.41 milliliters
American liquid only 3.785 liters 4 quarts
gallon gal.
British either 4.546 liters 4 quarts

inch in, in. 2.54 centimeters

dry 28.35 grams 1/16 pound


ounce oz, oz. American
liquid see OUNCE see OUNCE
pint p., pt. American liquid 0.473 liter 1/8 gallon or 16 ounces

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English Language Acquisition

dry 0.551 liter 1/2 quart

British either 0.568 liter

pound lb. dry 453.592 grams 16 ounces


liquid 0.946 liter 1/4 gallon or 32 ounces
American
quart q., qt, qt. dry 1.101 liters 2 pints

British either 1.136 liters

teaspoon t., tsp., tsp either about 5 milliliters 1/3 tablespoon


tablespoon T., tbs., tbsp. either about 15 milliliters 3 teaspoons or 1/2 ounce

32

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