Spotlight - 14.2019

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Hörverständnis 14/2019

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A master bread baker

Paul Merry (see pages 36–37) is a master bread baker. Listen to him talk about what
makes a great crust, and do these exercises to test your listening comprehension.

3. More about the crust

Listen to the recording again and complete the sentences below.

A. The crust is the of the bread.

B. The crust is the repository of some special.

C. A good crust has a brown, rich colour.

D. While baking, a crust is spiked with a great of flavours.

E. A good crust is formed by a surplus of.

2. Homophones

Paul uses quite a few homophones. Listen to the audio again and decide which

spelling is correct in the context of what he says. You might need to use a

dictionary for help.

When you’ve overfermented and the yeast has been left working (A) two / too

long in the dough, it robs the (B) doe / dough of the surplus sugars ... so then

you get boring and (C) pail / pale crust. So, ... the appearance of the (D) bread /

bred will often tell what’s happened during the (E) hole / whole fermentation

journey. ... Sometimes, with a cracking-up crust, or a surface that’s (F) braking /

breaking up and pale — things like that — you’ve had a bad day.

1. The crust is...

Listen to the audio to find out what Paul Merry says about the crust. Then

decide whether the information below is true (T) or false (F), or whether it is

not mentioned (N).

T F N

A. ...where some special flavours are stored.

B. ...the inside of the bread.

C. ...what protects the bread.

D. ...always formed by a master bread baker.

E. ...special.

F. ...best when the dough has been left alone for an hour.

M

A

E

Homophones

are words that

have the same

pronunciation

but different

meanings and

are spelled

differently.