Good cooking is always a strange (1) mixture /MIX/ of science, and you certainly have to be fairly (2) creative /CREATE/ if you want to come up with your recipes. All cooking also demands a fair amount of (3) preparation /PREPARE/, and this is doubly true when you’re producing (4) original /ORIGIN/ dishes. You also have to be thick-skinned. You’ll be (5) surprised /SURPRISE/ by how honest people can be when it comes to food. I’ve had people tell me my latest dish is (6) disgusting /DISGUST/ and (7) thoroughly /THOROUGH/ inedible! Sometimes, they were right! But don’t get upset. Just smile (8) sweetly /SWEET/ and thank them for their valuable opinion. And never forget that when you’re waiting (9) anxiously /ANXIOUS/ to hear whether or not your ’masterpiece’ is a success and they suddenly show their (10) appreciation /APPRECIATE/, you’ll realise it was all worth it. My tips: home- (11) grown /GROW/ vegetables are always the tastiest. Every good cook needs a top-quality (12) mixer /MIX/. It’s an essential piece of kitchen equipment, not a luxury. Make sure you’ve got lots of good-quality food storage (13) containers /CONTAIN/. Finally, remember that designing a new dish is not about (14) safety /SAFE/. It’s about taking risks and learning from your mistakes. Have fun in the kitchen!
SWEET – peach, fruit juice
BITTER – coffee, dark chocolate
SOUR – lemon, lime
SALTY – bacon, crisps
SPICY – chilli peppers
2. Which two of these are fish?
3. Which two of these are sources of fibre?
4. Which two of these are sources of protein?
5. Which of these can you not do with eggs?
FRYING PAN – KNIFE – MUG – POT – BOWL – NAPKIN – PLATE – LADLE – FORK – TOOTHPICK – CHOPSTICKS – STRAW – TABLESPOON
Then, translate them into Slovak.