Exercise 1: Match a word
Instruction: Match each word with its definition.
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Exercise 2: Exam preparation (Audio)
Instruction: Read the text, fill in the gaps with the missing words, and answer the questions below
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Bases para una paella en casa: guía rápida de una escuela de cocina
Fill in the gaps: carne a la plancha, condimenta, caldo, queme, azafrán, cueza, aceite de girasol
(Paella basics at home: a quick guide from a cooking school)
Muchos alumnos llegan a la escuela de cocina con la misma duda: por qué su paella queda sosa o se pega. La clave suele estar en un buen y en controlar el fuego. Para el sofrito, se recomienda cocinar cebolla picada con tomate triturado hasta que el tomate esté seco, y añadir al final para que no pierda aroma.
En casa, usa o de oliva para dorar primero la , y con sal y pimienta antes de añadir el arroz. Mantén el caldo caliente para que el arroz de forma uniforme y evita remover para que no se rompa el grano. Sube el fuego al final solo si quieres socarrat, pero vigila para que no se .Many students arrive at cooking school with the same doubt: why their paella turns out bland or sticks. The key is usually a good stock and controlling the heat. For the sofrito, it is recommended to cook chopped onion with crushed tomato until the tomato is dry, and add saffron at the end so it doesn’t lose its aroma.
At home, use sunflower oil or olive oil to first brown the meat on the griddle, and season with salt and pepper before adding the rice. Keep the stock hot so the rice cooks evenly and avoid stirring so the grain doesn’t break. Turn up the heat at the end only if you want socarrat, but keep an eye on it so it doesn’t burn.
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¿Qué pasos concretos seguirías para que el arroz cueza bien y para evitar que se queme al final?
(What specific steps would you follow to ensure the rice cooks well and to prevent it from burning at the end?)
Exercise 3: Listening
Instruction: Listen to the audio and answer the questions.
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| True | False | |
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(The person has to prepare a recipe for a video related to their work.) |
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(They are going to season the meat before putting it on the grill.) |
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(Last time their dish was ruined because they got distracted, and now they want to avoid it with a timer.) |
Exercise 4: Multiple Choice
Instruction: Choose the correct solution
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1. Enciende el fuego bajo para que el arroz se ___ poco a poco y no se pegue.
(Turn on the heat low so that the rice ___ little by little and doesn’t stick.)2. Baja la temperatura para que la carne no se ___ por fuera antes de quedar hecha por dentro.
(Lower the temperature so that the meat doesn’t ___ on the outside before it’s cooked on the inside.)3. Tapa la olla a fin de que los huevos se ___ bien sin romper la cáscara.
(Cover the pot so that the eggs ___ well without breaking the shell.)Exercise 5: Dialogue Cards
Instruction: Practice the conversation with your teacher or fellow students.
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Exercise 6: Discussion questions (AI+)
Instruction: Speaking: translate and respond (AI+)
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Useful expressions:
Primero... y después... para que... / Uso aceite de girasol y sazono al final porque... / A fin de que quede bien, es importante...
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Explica cómo prepararías una paella en casa para tus amigos: menciona dos o tres pasos y di por qué son importantes.
Explain how you would prepare a paella at home for your friends: mention two or three steps and say why they are important.
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Estás cocinando y la comida empieza a quemarse: ¿qué haces para solucionarlo y qué medidas tomas para que no vuelva a pasar?
You're cooking and the food starts to burn: what do you do to fix it and what measures do you take so it doesn't happen again?
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Exercise 7: Writing correspondence (AI+)
Instruction: Write a reply to the following message appropriate to the situation
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Hola, Laura. Soy Marta 😊
El sábado vienen unos amigos a casa y queremos hacer una "cena MasterChef" entre dos. Yo me encargo del postre, pero necesito que tú lleves un plato principal. ¿Me pasas una receta con pasos claros?
Si puede ser algo tipo paella o arroz, mejor. Dime también qué ingredientes tengo que comprar (aceite, vinagre, mostaza, etc.) y cuánto tarda cada parte. La última vez casi se me quemó la comida por despistarme…
Hi, Laura. It’s Marta 😊
On Saturday some friends are coming over and we want to do a “MasterChef dinner” between the two of us. I’ll take care of dessert, but I need you to bring a main course. Can you send me a recipe with clear steps?
If it can be something like paella or rice, even better. Also tell me which ingredients I have to buy (oil, vinegar, mustard, etc.) and how long each part takes. Last time I almost burned the food because I got distracted…
Useful phrases:
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Te propongo hacer... porque es fácil de organizar y queda muy bien.
(I suggest making... because it’s easy to organize and turns out really well.)
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Primero..., para que... / para evitar que...
(First..., so that... / to prevent...)
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Al final..., y deja reposar... unos minutos.
(At the end..., and let it rest... for a few minutes.)
Ingredientes básicos: arroz (200 g por persona si es plato único), pollo (o verduras), caldo (1 L por 200 g de arroz), tomate triturado, cebolla, judías verdes (opcional), aceite de girasol o de oliva, sal y pimienta. Vinagre y mostaza no hacen falta para la paella, pero sí para una ensalada rápida como acompañamiento.
Pasos y tiempos:
1) Sofrito: pica la cebolla y sofríela con el tomate 10-12 min a fuego medio, para que se evapore el agua.
2) Dorar la carne: dora el pollo 6-8 min para que coja sabor.
3) Añadir arroz y caldo: añade el arroz, remueve 1 min y echa el caldo caliente. Cocina 7 min a fuego fuerte y 8-10 min a fuego medio.
4) Socarrat: sube el fuego 1-2 min al final si quieres el socarrat, pero vigila para que no se queme.
5) Reposo: apaga el fuego y deja reposar 5 min antes de servir.
Dime cuántos sois y qué paellera/sartén tienes y ajusto las cantidades.
Hi, Marta. Perfect, I’ll bring a simple paella-style rice dish, because it can be prepared for several people and you can control the timing well.
Basic ingredients: rice (200 g per person if it’s the main dish), chicken (or vegetables), stock (1 L per 200 g of rice), crushed tomato, onion, green beans (optional), sunflower or olive oil, salt and pepper. Vinegar and mustard aren’t needed for paella, but they are for a quick salad as a side.
Steps and timings:
1) Sofrito: chop the onion and sauté it with the tomato for 10–12 min over medium heat, so the water evaporates.
2) Brown the meat: brown the chicken for 6–8 min so it takes on flavor.
3) Add rice and stock: add the rice, stir for 1 min and pour in the hot stock. Cook 7 min over high heat and 8–10 min over medium heat.
4) Socarrat: turn up the heat for 1–2 min at the end if you want the socarrat, but keep an eye on it so it doesn’t burn.
5) Resting: turn off the heat and let it rest for 5 min before serving.
Tell me how many of you there are and what paella pan/frying pan you have and I’ll adjust the quantities.