Intermediate course Unit 1 lesson 3
1. Warming up
1. How do you feel about cooking?
2. Do you think a profession of chef is difficult?
3. What personality traits must a good chef have?
2. Vocabulary
Exercise 1. Match the words from the list to definitions 1-8
Aubergine, avocado, lobster, mango, melon, red pepper, squid, tuna
1. a large sea fish that we eat
2. a vegetable with dark purple skin
3. a tropical fruit with hard, dark green skin, soft, light green flesh, and a large
seed inside
4. a sea animal with a soft body, eight arms, and two tentacles
5. a red vegetable that is empty inside
6. a tropical fruit, which has a yellow and red skin and is yellow inside
7. a sea creature with a hard shell and eight legs
8. a large round fruit with a thick yellow or green skin and a lot of seeds
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Exercise 2. Complete the sentences with a word from the list
Fresh, frozen, low-fat, raw, spicy, tinned
1 We don't need tinned tomatoes, we need fresh ones.
2 Are there any ________ peas in the freezer?
3 I don't like______ fish, so I never eat sushi.
4 Hannah's on a diet, so she's bought some _______ yoghurt
to have for dessert.
5 We buy _________ bread from the baker's every morning.
6 Mexican food can be very ___________
4. Grammar
Exercise 1 Cover the quiz
https://wordwall.net/resource/55540850
Exercise 2. Review. Match the markers with the correct tense
https://wordwall.net/resource/44922061
3. Listening
Exercise 1.
Read the text about Marianna.
Do you think it is difficult
to become a chef? Why\why not?
Is it more difficult for a woman
to get this position? Why?
Marianna Leivaditaki
is the head chef at Morito, a very popular restaurant on Hackney Road,
in London. She was born on the island of Crete, in Greece. Her father was a
Cretan fisherman and her mother was Scottish. Together they ran a seafood
restaurant, which is where Marianna spent most of her childhood.
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Exercise 2. Track 3. Скрипти в кінці файлу Listen to Part 1 of an interview with
Marianna. Why does she mention things mentioned in these pictures below?
Exercise 3. Track 4 Скрипти в кінці файлу Now listen to Part 2 and answer
the questions.
1. What three things did Marianna do before
becoming a chef in London?
2. What was her first connection with the
restaurant Moro? Why did she go back to
it later?
3. What happened seven years later?
4. How is her restaurant, Morito, different
from Moro?
5. How often does she go back to Crete?
What happens when she has lunch with
her old friends there?
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Exercise 4 What about you? Answer the questions
with a partner.
1. What was your favorite food when you were a
child?
2 . What kind of things did your mother or father
cook? Do you still eat them?
3. Do you have a favorite restaurant? What do you
like most about it - the food, the atmosphere, the
service, or the price?
Vocabulary
Aubergine Кабачок
tinned Консервований
Melon Диня
Tuna Тунець
Squid Восьминіг
Low-fat З низьким вмістом жиру
Spicy Гострий, пряний
Посилання на слова https://quizlet.com/_c6n8mv?x=1jqt&i=2xssfa
Your homework
1. Вони часто приходять до нас.
2. Ми не зустрічаємось у
п'ятницю.
3. Вічно ти забуваєш моє ім'я!
4. Ми зараз не згодні з вами.
5. Я зараз так сильно
ненавиджу цей день! Все
відбувається не так, як я хочу.
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6. Погода стає дедалі більше
осіння.
7. Урок розпочнеться за 2
години.
8. Цими вихідними я йду на
пікнік.
9. Наступний літак до Парижа
вилітає за 10 хвилин.
10. Ти постійно смієшся з моїх
ідей!
11. Вона не сказала мені нічого.
Вона все ще стоїть навпроти
мене і навіть не дивиться у
мій бік.
12. Післязавтра я зустрічаюся із
нашими партнерами.
13. Літак приземляється за 25
хвилин.
14. Я хочу поїсти зараз! Я така
голодна!
15. Вона приходить на вечерю
завтра?
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Track 3. with me today I have Marianna Livadi Taki, head chef of Marito Restaurant in
Hackney. Hello. Hello Mariana. What was your favourite food when you were a child?
Well, at home we're to funny mixture and because of my parents, fresh fish, bacon and
eggs for breakfast and Sundays and traditional apple pies.
But my favourite was fish. We ate fish every day, which my dad caught. In fact my dad
still goes fishing every night. Wow. Yeah we were really lucky because not all families
could do that, could eat fish every day, even on an island. Fish is expensive, unfortunately.
Did your dad catch fish for the family or for the restaurant?
For both, except for lobsters. When he caught a lobster, he never sold it. It was always for
us. We boiled it and ate it with lemon and olive oil. You don't need anything except lemon
and olive oil when fish and seafood is really fresh.
That's how I cook lobsters nowadays in the restaurant in Marito.
Were you interested in cooking when you were a child?
Oh yes,
I spent every evening in our restaurant and instead of playing with the other children I
usually helped in the kitchen,
I wrote down recipes which I wanted to cook for the family in a small blue notebook.
So your love of food and cooking came from your parents,
from my parents and also from my aunt, and from many inspiring ladies who surrounded
me when I was growing up. My aunt, they akula, had animals, a garden, olive trees and
grapes.
In the summer I often spent all day with her. She knew everything about wild food and
create. She only ate what she had grown or found, or made herself such a beautiful way to
eat.
Did you ever eat out as a child?
Never in the evening. because our restaurant was open for dinner seven davs a week.
But occasionally my mum used to buy me and my brother souvlaki for lunch, a source of
Greek sandwich with pita bread inside. It has pork, tomato, red onion and lots of thick
yoghurt.
Track 4
So did you always want to be a chef, to have your own restaurant?
No, not at all.
I wanted to be a psychologist and when I was 18 I came to the UK to study at Kent
University.
Then I decided I didn't want to be a psychologist after all, and I went travelling for a bit.
I'd saved some money at university because I worked in the evenings.
I went all around southern Europe and also to South America to Ecuador.
I tried all sorts of different dishes and fell in love with food again.
So I went back to Crete and worked in our family restaurant for two ears.
Why did you come back to the UK?
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Well, I wanted to continue working as a chef, but I needed a bigger challenge.
And when I was a student in the UK and I missed good food, I used to save money to go to
London to have dinner in a restaurant called Morrow.
It wasn't Greek food, but it was Mediterranean, Spanish, North African and I loved it.
So when I came back to London I went tomorrow and I said I want a job and they gave me
one.
And what haopened then?
Well, really slowly through hard work and after seven years, I became head chef.
It was magic.
And then the owners of Morrow. Samantha and Samuel Clark, suggested that I helo them
open Morito.
How is Morito different from Morrow?
It's the same inspiration and many of the dishes are similar, but because I run the kitchen. I
have been able to have more Cretan dishes on the menu dishes from my childhood.
This week, for example, I'm making Dakos A Cretan salad made with fresh goats, cheese,
tomato and bread.
Do you go back to creep much?
Yes, I go to Creep maybe four or five times a year.
My family's restaurant is closed now, but I go out for lunch with my friends, the people I
miss when I'm in London.
Food comes and we share everything.
We always order too much and by the end of it we feel incredibly full.
Well, Mariana, it's been great chatting to you and thanks for coming in.
Thank you very much for having me.
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