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Transcript of Food lesson
l. They are normally eaten cold as a snack
or as part of a meal. They contain jelly. 2. Scotch Eggs
c. The London department store Fortnum & Mason claims to have invented them in 1738. Their name derives from a verb which means "to chop up". 3. Cheddar cheese
h. Widely eaten in the United States, it has its origins in Somerset. Some caves in the south-west of England provide the ideal humidity and constant temperature for this food. 4. Irn Bru
a. Of Scottish origins, it is said to have been originated during the re-building of Glasgow Central Station in 1901. When workers from the William Beardmore and Company Steel Works in Glasgow were dying from the large amounts of beer drunk to quench their thirst from the heat of the steel works, an alternative was sought. A local manufacturer created it for the workers. 5. Shortbread
k. It is so named because of its crumbly texture due to the large amount of butter. It can have various shapes. 6. Angel cake
b. It usually consists of three colours: pink, yellow and white. 7. Marmite
j. Its name derives from a French term for a large covered earthenware, or metal cooking pot. It is made from yeast extract, a by-product of beer brewing. 8. Ginger beer
d. It was first brewed in Britain in the 1700s. It was originally made with alcohol and it became popular in North America and other European nations in the early 1900s. It is still popular in East Africa and can be purchased as a product of the Coca-Cola Company 9. Gravy g. It is made from the juices that naturally run from meat or vegetables during cooking. It is commonly served with roasts, meatloaf, rice and mashed potatoes. 10. Kippers i. In the United Kingdom, in Japan and in some North American regions they are often eaten for breakfast. They are salted or pickled, and cold smoked. 11. Steak-and-kidney pudding
e. The first recipe appeared in 1870. It is placed in a saucepan and steamed for about four hours or until it is cooked. In the slang of some parts of North West England, it is also known as "baby's head".
f. They are often lightly sweetened and occasionally glazed. They frequently include raisins, currants, cheese or dates.In Scotland and Ulster, savoury varieties include ingredients such as soda and potato flour. These are most commonly served fried in a full Scottish breakfast or an Ulster fry. 12. Scones