The
New York Times: Seafood Salad
Watch
this video from the food feature of the New York Times
on how to make seafood salad
then answer the listening comprehension questions.
Key vocabulary used in the video is provided for ease of understanding
and looking words up in the dictionary
Click
here
for larger (higher resolution) video file
Click here
for smaller video file (for slower Internet connections)
Vocabulary:
| classic Italian seafood salad calamari lightly poached whole chili scallops shrimps Key West Florida clams shell clams juice zest of lemon |
chilis 'heat' parsley garlic to blanch olive oil raw flavor to dice red onion mint leaves to tear essential oils lemon juice pits red vinegar |
distilled |
Listening
comprehension questions:
1.
What is the English word for 'calamari'? What is it called in Chinese?
2. How should you prepare the calamari before putting it in the seafood salad?
3. Which ingredient comes from Key West Florida?
4. How do you prepare the mussels? What are they called in Chinese?
5. How do you prepare the clams? What are they called in Chinese?
6. What part of the lemon do you use first?
7. What adds 'a little bit of heat'?
8. How do you prepare the garlic, and why?
9. How do you prepare the red onion for the salad?
10. How do you prepare the mint leaves, and why do you do this?
11. What do you have to be careful of when adding the lemon juice?
12 . What has a more 'round flavor', and how is it made?
13. What can you grind in according to taste?
14. What kind of olive oil should you use, and how much should you add?
15. After adding together all the ingredients, what should you do with the salad
before serving it?