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DESSERTS 1 - ICE CREAMS

A SELECTION OF GOURMET ICE CREAMS

Task 1.

Make a list of 10 ice cream toppings which are not mentiones in the lesson.

Task 2.

Build up a conversation (look atexercise 7 as an example:

Student A: you are an ice cream shop customer.
Talk to student B about:

-  your order

- topping
-  flavours

Student B: You are an ice cream shop server.                                                                                         Talk to A about his or her order.

Servetoà my new recipe is cake with blueberry custard, want to try and tell me what you think about.

Barsà is good but I think might adds scraps raspberry and cheese.

Servetoà oh it looks good but I think thats might be better with a raspberry

Barsà  yes, but cheese is a salad ingredient and I think it looks good.

Servetoà  I’m afraid with you, thanks

Barsà  your welcome!!

Barsà And where I could find this recipe?

Servetoà Now he should correct it and then send you the recipe.

Barsà Okey perfect, know my gmail?

Servetoà no, say me.

Barsà mikiindependent@hotmail.com

Servetoàok, perfect see you soon. 

Miquel Bars

Miquel Serveto

Baker1: Andrea,would you taste this pastry for me ? it's a new recipie.

Baker2: Sure. Well it's okay, but somenthing´s not quite right.

Baker1: that´s what  thought . it´s too soft for a phyllo pastry isn´t it ?

Baker2: no, i think it was just crisp enought. It will fall apart if it´s any rogo mungth.

Baker 1: what do you think is wrong with it, then?

Baker2: it's a litle to swet for my taste.

Baker1: i didn´t taste that, but you´re usually right about these things. Do you think i should cut back on the fruit filling for the next bach?


Andrea and Jesus  

CONVERSATION BETWEEN BAKERS

Baker 1: Lidia, would you taste this pastry for me? It's a new recipe.
Baker 2: Sure. Well, it's okay, but something's not quite right.
Baker 1: That's what I thought. It's not custard enough for a shortcrust pastry, is it?
Baker 2: No, I think it was just custard enough.
Baker 1: What do you think is wrong with it, then?
Baker 2: There is too much cinnamon for my taste.
Baker 1: I didn't taste that, but you're usually right about these things. Do you thing I should increase the fruit topping for the next production.
Baker 2: I'd suggest you cut back on the cinnamon and put four pieces of fruit instead of two.


Núria Boatella and Lídia Vilà

Baker 1: Hello Eva, would you taste this croissant for me? It’s a new recipe. 

Baker 2: Well sure this, let’s try. Mmmmm. It’s delicious it’s superb!!!!  It’s a flaky texture, delicate.

Baker 1; Ohhh  thank you.  What do you think about the filling?

Baker 2. The custard, the filling are high quality product.  But last week the filling  was better.  I fell in love with the dough.

Baker 1; I was not a impressed with the filling. Too bad!  I will try to make it as last week.

Eva Gracia

Miriam Puertas

Dialogue

Baker 1:      Pere, i want a to try one recipe.

Baker 2:      What recipe?

Baker 1:      I want a to try a limon bread.

Baker 2:      I can help you?

Baker 1:      Yes, you can.

Baker 2:      Ok, where startet?

Baker 1:      Manel, weighs the ingredients and to knead the dough for 15 minuts while I prepareted                         the oven.

Baker 2:      Ok, I finished, I leave to ferment for 2 hours. 

Baker 1:      Perfect, and then you cook it.

Baker 2:      Finish!!! Tasting it!

Baker 1:      Mmmmmmm! it's delicious! Is a very good bread. We are a craks!

Josè Gutierrez and Lleïr Moreno

Adrià Garcia: 1

Marc Muñoz: 2

1: Hi Marc, would you taste this cake and tell me how it's the texture?

2: Sure. It tastes good but it's a bit dry. Did you use enough milk?

1: Yes but I used less butter to do this.

2: I think it's a bit overcooked too. Try to dip the biscuit in syrup for the next batch.

1: Ok, I will try it. I will fill it with some custard too.

2: I don't like custard to fill biscuits. I think jam is better.

1: If I got peach jam i will use it, if i don't i will fill it with custard. I'll give you one of the next batch and you give me your opinion.

2: Alright, I'll come here tomorrow.

Baker1: Good morning Esther!

Baker2:Good morning Sandra!

Baker1:Would you taste a my new lemon pastry?

Baker2:of course,  it’s okay, but i would like it more sour.

Baker1:And I thought, I put too much sugar in the cream.

Baker2: no, I think it is not the sugar. I would add zest peel and juice more.

Baker1: Do you think if I remove the butter it will be more sour?

Baker2:No, butter looks good, I think with a little more juice and zest skin that point you will give extra sour.

Sandra Palazón y Esther Llop

Baker 1: Nuria, would you taste this pastry? it's a test of a new mousse.
Baker 2: Sure. Well, it's perfect, but I suggest that you put less jelly.
Baker 1: That's what I thought. It's too  dense and compact?
Baker 2: Exactly, I think that if you take out two  sheets of jelly result will be fluffy.
Baker 1: Ok. And coverage, find the right?
Baker 2: Yes, thats ok.
               I think that yogurt and raspberry are good combination. How do you want to decorate?
Baker 1: I will to decorate with fresh berries.


Núria Alemany i Joana Santamaria

Pastry conversation: Lluïsa Estrada, Graciela Obando.

Baker A: Graciela, look! I've created a new pastry. Would you taste it for me and tell me what you think about it?

Baker B: Sure, let me see. Well, it's interesting and the taste it's good, but there's something missing that I just don't like.

Baker A: Yes, that's exactly what I thought. It's not crisp enough for a phyllo pastry, isn't it?

Baker B: No, I think it was just crisp enough. It wouldn't taste right if it was more crisp.

Baker A: What do you think is wrong with it, then?

Baker B: Maybe it's the taste of the custard. I also think it's a little bit too dry.

Baker A: I don't taste nor think that, but you're usually right about these things. Do you think I 

should change the custard for the next batch?

Baker B: Yes, I do. It would be a great improvement. You could also change the custard for a fruit filling, it would give nice and smooth taste.

Baker A: I will. Thanks for your help.

By: Lluïsa Estrada and Graciela Obando.

Baker conversation.

Baker 1- Berta, would you taste this pastry form me? I'ts the new recipe.

Baker 2- Sure, well, it's  okay, but something 's not  quite right.

Baker 1- That's what I thought.It's too crisp for  a phyllo pastry  isn't it?

Baker 2- No, I think it was  just crisp enought.It will falll apart if it's any softer.

Baker 1- What dou you thing is wrong with it, then?

Baker 2- It´s a little too sweet for my taste.

Baker 1- I didn´t taste that, but you´re usually right about these things. Do you think i should cut back on the fruit filling for the next batch?


Olga, Daniela, Berta.

A- Ferran Oriola
B-Ricard Tejero

b: good morning, I want to surprise some friends have something special and new?
a: good day. We have a new mini pizza called Italian passion. This leads parmiggano pizza, mozzarella, gorgonzola, basil, oregano and olives
b. Wow. They love the pizzas. I can try?
a. Of course.
b. the massa deveria be more fluffy and less olivas.Todo out what else is exquisite. Give me four.

NIL TRASSERRA AND XAVIER RIBAS DIALOG

Baker 1:  Xevi , would you taste these cookie for me?

Baker 2: Sure. Well i’ts  almost perfect but I miss something

Baker1:  Oh, well what do you think it`s wrong? Do u think it may need a more cítric peel?

Baker 2:  No, i think it’s just too sweet

Baker 1:  Well, i think so  I will change the recipy and i will do it again. thanks for ur time

Baker 2:  Dont worry pleased to help you call me when u have the final result

Baker 1:  Okey! See u thx.

Student A: Klaudia Stanek

Student B: Anna Soler

Student A:  Jonh, this is a new recipe of choux pastries. Would you taste it?

Student B: Sure. I think this pastry is not wrong but something is not quite right.

Student A:  I suspect they were overcooked, weren’t they?

Student B: Yes, but i think that the filling is little too sweet for my taste. Maybe they’re better with more sugar into the cream.

Student A: I didn’t taste that, but you’re usually right about these things. Do you thint I should increase sugar in this cream filling for the next choux pastries?

Student B: Yes, I hope that the next batch is better with my opinion. 

TULelOGTAPDT

Roger Vergés & Abel Hernández; Prods. 

Roger: Hey man! Would you taste this new recipe? I have done.

Abel: Are you sure that it's not poisoned?... I'm just kidding. It's amazing! What's this?

Roger: It's just a piece of burned bread. No, I'm kidding too. It's a strawbery tiramissu.

Abel: How it's made this heavenly dish?

Roger: I mixt a strawberry puree with the mascarpone cheese.

Abel: Woow! I've never taste nothing like this! Congrats! Can you try to put some fresh strawberrys mixed with the cream or put it in the top.

Roger: Thanks! It's a great idea! I'll try after I closed the bakery! Thank you for all. Goodbye!

Abel: Bye man! Take care of you! 

Student A- Ricard Tejero
Student B- Ferran Oriola

b:good morning, I come looking for something different, have something new?
a: hi, I just worked on a new development.
a: We have a new salad quiche, made with ingredients of field, like mushrooms, thyme, rosemary and bacon.
b: looks good, but I do not like herbs too. I can try?
a: of course, here.
b: I find delicious, as the herbs are not excessive, and mushrooms as they touch the original field.
b: in my opinion would remove the rosemary and thyme and I would add another mushroom.

Pastry coversation

Build up a dialogue based on Ex. 7 (unit 9, page 21)

Student A: You are a  baker. Talk to student B about:

* a new pastry recipe
* what might be wrong with the recipe.
* how to improve the recipe.

Student B: You are a baker. Talk to student A about a new pastry recipe.