Read the text about kitchen cooking appliances and answer the questions.

A gas cookeris the most common and versatile cooker because it has a stable, regular flame with gas rings on top and an oven underneath , but it is difficult to regulate the heat.

An electric cookeris more expensive, but considered safer from fire risk. It too has an oven underneath (which is easier to operate than a gas oven).

An induction cookeruses induction heat which , unlike other forms of cooking, generates heat directly in the pot or pan , making cooking faster and easier as well as more energy-efficient.

A deep fryerhas one or more stainless steel tanks, which contain fat to deep-fry and also drain the food when ready. The tanks can run on gas or electricity. Food is crispy but can be fatty.

A static oven,run on gas or electricity, is the most traditional type of oven. It has two heating elements, one at the top and one at the bottom, which diffuse the heat. Cooking quality is excellent, but only one or two dishes can cook at a time. Similar ovens of a larger size are used to make bread , pastries and desserts.

A fan ovenhas a heating element at the back of the oven and a fan circulates the heat. It heats quickly and evenly so many dishes can cook simultaneously.

A microwave ovenworks by heating the cells of foods through microwave radiation from the inside out. It is good for reheating or defrosting food or quickly cooking products with a high water content, but there are some worries about health risks.

A static oven,ru n on gas or electricity, is the most traditional type of oven. It has two heating elements, one at the top and one at the bottom, which diffuse the heat. Cooking quality is excellent, but only one or two dishes can cook at a time. Similar ovens of a larger size are used to make bread , pastries and desserts.

A fan ovenhas a heating element at the back of the oven and a fan circulates the heat. It heats quickly and evenly so many dishes can cook simultaneously.

What is good and what is bad about.. .

1 a gas cooker?

good: versatile, stable and regular flame

bad: difficult to regulate the heat

2 an electric cooker?

3 an induction cooker?

4 a deep fryer?

5 a static oven?

6 a fan oven?

7 a microwave oven?

9 Completethe product descriptions for the cookware items and complete them with the missing words. Then add pictures to the descriptions.

1 A casserole dishis cylinder-shaped with one or two (1) handles and a lid. Itis wide and low and can be (2) of aluminium, cast iron, iron, earthenware or stainless steel. It is used to boil (3) _ _ , pasta, pulses and prepare soups, sauces, stocks and creams.

2 A frying panis (4) or oval-shaped with a rounded edge. It has one long handle and has (5) _ sides. It can be made of aluminium, steel or cast iron. It is used for frying, sauteing or roasting.

3 A stockpotis a wide and high, cylinder-shaped pan with one or two (6) and a lid. Itis usually made of aluminium or stainless steel and is used for boiling (7) for pasta or making stocks.

4 A sauteuseis a low casserole (8) _ , generally made of stainless steel with one handle and outward curving edges, used to saute and prepare (9)

5 A braising panhas high sides and is long and (10) __ , usually rectangular in shape. It is made of stainless steel, has a lid and is used to braise or stew big (11) of meat.

6 A fish kettlehas (12) _ sides and is a long oval or rectangular shape, usually made of aluminium. It has a lid and a pierced, double (13) _ you can lift up to drain a fish after boiling or steaming it.

7 A roasting panis a wide, but low (14) usually made of aluminium, steel, or heat-resistant earthenware. It has two handles and is used to roast meat, etc. in the (15)

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Match the pictures, names and uses of some basic kitchen food preparation appliances.	\|	Read the text about the quantities of different types of food we need to eat and check your answers.

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