|
Sections: Introduction | Stufe 1 | Stufe 2 | Stufe 3 | Grammatik | Verben | Wörterbuch |
Stufe 2: Seite A | Seite B | Seite C | Seite D | Seite E | |
Lektion 9 Stufe 2 Seite B Eine Küchenwaage Kultureller Leckerbissen – wir messen As you no doubt noticed in the recipe, ingredients are measured by grams and liters, not by cups. The picture above shows a well-used kitchen scale, and many households still have them. However, many Messbecher give measurements for various kinds of ingredients, so you can really get by without a scale. Although most modern Messbecher are shaped more like the one on the page 2A, here are a couple of pictures of funnel-shaped Messbecher, so you can see how this way of measuring works. For converting German recipes to American measurements you can start with this site: http://german.about.com. It is good for small quantities and also for temperatures. (The 200-220 degrees in the Pflaumenkuchen recipe would be about 400-450 degrees Fahrenheit, so be sure to convert temperatures, so you don't get undercooked cakes or meat.) However, for ingredients that come in larger quantities (flour and sugar), it's good to know that 100 grams of flour is a little less than a cup, and 100 grams of sugar is a little less than ½ cup. Many American measuring cups have liter measures on them also, so liquids shouldn't be too much of a problem. One other problem can come with odd measurements such as a “Prise” (“pinch”) or “Messerspitze” (“knife tip”, i.e. a very small amount). Finally, there's vanilla, which does not come in liquid form but rather in small packages (“Päckchen”) of vanilla sugar. Most recipes called for 1 Päckchen, just as most American recipes call for 1 teaspoon of the extract. Other flavorings (almond, lemon, etc.) come in tiny vials of concentrated extract, and the recipes calls for a few drops (“Tropfen”) only. Once all this is cleared up, it's really not that hard to use German recipes.
Etwas Neues! (Das Passiv)
a) What verb do they all have in common? What pronouns could be substituted for the subject? b) Here's a tricky question: Who is doing all the sifting, mixing, kneading, etc? c) Now that we've discovered the helping verb used second, what form of the “real” verb is used, and where is it in the sentence? d) Another harder question: What could you say the English versions of these sentences would all have in common? e) Perhaps even harder: What could you say that the subjects (nominative) of each of these sentences (the yeast, flour, dough, plums, etc.) have in common? Aha! And that, liebe Freunde, is the secret of the “passive.”
Wiederholen wir
Übe einige Partizipien mit diesen Karten. Vielleicht kennst du nicht alle Vokabeln schon, aber sie werden in dieser Lektion benutzt. Also lerne sie gut. Üben wir Alles klar? Dann mach weiter. Weiter: Stufe 2, Seite C |
|||||||||||||||
© 2007 Aventa Learning. All rights reserved. |