IELTS 18 Test-1 cue card

Describe some food or drink that you learned to prepare.

You should say:

what food or drink you learned to prepare

when and where you learned to prepare this

how you learned to prepare this

and explain how you felt about learning to prepare this food or drink

Answer 1:

The North Indian dish I learned to prepare is the iconic Butter Chicken. I was introduced to this dish during a summer vacation in New Delhi, India, where I stayed with a local family. The matriarch of the family, a seasoned cook, was kind enough to share her traditional recipe with me.

The preparation of Butter Chicken is a two-step process. First, the chicken is marinated in a mixture of yogurt and spices, then grilled to perfection. The second step involves preparing the rich, creamy tomato-based gravy, which is the heart of this dish. The family matriarch guided me through each step, sharing tips and tricks that she had learned over the years. She emphasized the importance of balancing the spices and cooking the gravy on a low flame to bring out the flavors.

Learning to prepare Butter Chicken was an enriching experience. It was fascinating to see how a handful of simple ingredients could be transformed into such a flavorful dish. The process was a bit challenging, especially getting the consistency of the gravy right, but the end result was worth the effort. The joy of seeing the family enjoy the dish I prepared was indescribable.

This experience not only taught me a new recipe but also gave me a deeper appreciation for Indian cuisine, known for its diverse flavors and cooking techniques. It also ignited a passion in me to explore and learn more about the culinary traditions of different cultures. Preparing Butter Chicken was not just about cooking; it was a journey into the rich tapestry of Indian culture and tradition. It was a reminder that food is more than sustenance; it’s a medium that tells the story of a people and their heritage.

Answer 2:

The food I learned to prepare is a classic Italian dish, spaghetti carbonara. I learned to make this dish during my first year of university in my small apartment kitchen. My Italian roommate, who hailed from Rome, was the one who introduced me to this authentic recipe.

The process began with her explaining the importance of using quality ingredients: fresh eggs, Italian pancetta, Pecorino Romano cheese, and of course, spaghetti. She emphasized that the real Italian carbonara does not contain cream, contrary to many recipes found online. The creamy texture should come from the eggs and cheese alone.

The learning process was hands-on. I watched as she expertly fried the pancetta until it was crispy, then mixed the cheese and eggs in a separate bowl. The trickiest part was combining all the ingredients. The pasta had to be hot enough to cook the egg slightly, but not too hot to scramble it. It took a few tries to get it right, but with patience and practice, I eventually mastered it.

Learning to prepare spaghetti carbonara was a delightful experience. It was not just about cooking; it was about understanding a different culture through its cuisine. It made me appreciate the simplicity and richness of Italian cooking. The satisfaction of creating a meal from scratch and then sharing it with friends was immensely gratifying. This experience sparked a passion for cooking in me, and since then, I’ve been eager to learn and try out more recipes from various cuisines. The process of preparing food, I learned, is as enjoyable as eating it. It’s a form of art, a creative outlet, and a way to bring people together.