Curso de Aprendizagem

Curso: ESTETICISTA E COSMETOLOGISTA Turma: E Domnio: COMUNICAR EM LNGUA INGLESA Tema: LER DOCUMENTOS INFORMATIVOS UFCD: 6659 Nome:__________________________________________________________ N:___________ Ficha de Trabalho n1

1. Scan the following texts and match them to their correspondent type of document a.

CHOCOLATE CAKE

Ingredients 200g good quality dark chocolate, about 60% cocoa solids 200g butter , cut in pieces 1 tbsp instant coffee granules 85g self-raising flour 85g plain flour 14 tsp bicarbonate of soda 200g light muscovado sugar 200g golden caster sugar 25g cocoa powder 3 medium eggs 75ml buttermilk (5 tbsp) grated chocolate or curls, to decorate FOR THE GANACHE 200g good-quality dark chocolate, as above 284ml carton double cream (pouring type) 2 tbsp golden caster sugar

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

b.

c.

d.

61-year-old woman has twins

This woman is 61 years old. She is from Brazil. She has twins. She says that she is the happiest woman in the world. Her husband is very happy too. He says that he will love his children very much. He will work very hard and he will give food to his children. This woman isnt the oldest mother in the world. The oldest mother is 66 years old and she is from Spain. f.

e.

Interesting words: twins (children born at the same time to the same mother), oldest (most old).

Read

more:

http://www.newsinlevels.com/pr oducts/a61-year-old-woman-hasTypes of document: twins/ _____ email _____ weather forecast _____ User manual/ operating instructions _____ advertisement _____ recipe _____ Newspaper article

2. Which other types of informative texts do you know?

3. Read document a and choose the correct alternative to complete the following sentences: 1. This is a ___________ cake. a) coffee b) chocholate

c) yoghurt

2. You can melt the chocolate in the ___________. a) Microwave b) oven c) fridge 3. When the cake comes out the fridge you should cut into ___________pieces. a) two b) three c) four

4. Read document d and answer these questions. a) How old is the woman? b) Where is she from? c) Why is she the subject of this news? d) How is she? e) Is she the oldest mother in the world? f) Where is the oldest mother? How old is she?

5. Read document f and answer these questions. a) Which is the receivers address? b) What is the subject of the email? c) What is the email about?

Good Work!

Your Teacher, Gisela Bastos