The Magic Flute Study Guide - Manitoba Opera

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Activity #9 - Make Mozart's Favourite Food: Fish Soup DUMPLINGS 3 slices stale bread 1/4 cup finely chopped onion 1 tbsp. vegetable oil 1 cup (10 oz.) white fish ground in processor (don't puree) 1 egg white 1 egg 1 tbsp. of fresh thyme Salt and freshly ground black pepper to taste VEGETABLES 1 carrot, peeled and julienned (cut into matchsticks) 1 medium zucchini, unpeeled, seeded, julienned 1 stalk celery, julienned Chives, cut into 1-inch-long pieces FISH 4 tablespoons vegetable oil 2 white fish fillets, 1 lb. total, skinned and halved 1/2 cup flour SOUP 3 cups fish stock Pinch of saffron threads, crushed 1 cup low-fat buttermilk 3/4 tsp. salt, or to taste Freshly ground white pepper, to taste 1 tsp. fresh lemon juice TO MAKE THE DUMPLINGS: In a bowl, cover the bread with water and soak until softened, about 2 minutes. Then squeeze out the water from the bread with your hands - you should have about 1 cup of damp, broken-up bread. Empty the bowl of water and return the bread to the bowl. Sauté the onion in oil over low heat until translucent, about 5 minutes. Add the bread to the onion and sauté for an additional 5 minutes, breaking up the bread in the pan. Put the mixture back into the bowl, add the fish, egg white, egg, thyme, salt, and pepper. Mix well. Cover the bowl and refrigerate for 1 hour. FOR THE VEGETABLES: Bring a small pan of water to a boil. Add salt and in separate batches, blanch the carrots, zucchini and celery until brightly coloured (1 to 1 1/2 minutes). Remove quickly with a slotted spoon and immerse in a bowl of ice water to halt the cooking. When all are done, drain and place on a paper towel to absorb excess water. Set aside. Bring a shallow pan of water to a boil, salt moderately, then turn down the heat to a steady simmer. Remove the dumpling mixture from the fridge and with wet hands (dipped into cold water) form egg yolk-sized balls (about 12). Gently place them into the simmering water in one layer as you form them. FOR THE FISH: Heat the oil in a skillet over medium heat. Sprinkle the fish with salt and pepper on both sides and dredge in the flour. Shake off excess flour. Fry in the oil for 2 to 5 minutes per side, depending on the thickness. The thin crust should be golden and the fish tender. Place the fish on a paper towel to absorb excess oil. Keep warm. FOR THE SOUP: Bring the 3 cups of fish stock to a boil. Turn down heat to low simmer, add the saffron and simmer for 5 minutes. Remove from the heat and add the buttermilk, salt, pepper, and lemon juice. Return to low simmer for 2 minutes. Do not bring to a boil. Place about 3/4 cup of hot soup in each of 4 shallow soup bowls. Place 2 to 3 dumplings in each bowl, and 1 piece of the fried fish fillet. Place vegetable garnish on the fillet and sprinkle with the chives. 48
Activity #10 - Opera Comprehension Tests General Opera 1. _____________________ A theatrical production incorporating both vocal and instrumental music, drama, and sometimes dance. 2. _____________________ The lowest male vocal range. 3. _____________________ An instrumental introduction to an opera. 4. _____________________ The area where the orchestra is seated. 5. _____________________ The female vocal range lying between soprano and contralto. 6. _____________________ A song for solo voice in an opera. 7. _____________________ The highest female vocal range. 8. _____________________ A song for two voices. 9. _____________________ The lowest female vocal range. 10. ____________________ The Italian word meaning "little book." 11. ____________________ The middle male vocal range. 12. ____________________ He/she has the artistic view for the performance of the opera. The Magic Flute 1. The Magic Flute was first performed in the year ____________ . 2. The Magic Flute premiered roughly three months before Mozart died. ____________ himself conducted the orchestra. 3. Name an historical event that occurred during Mozart’s lifetime _________________________________________________________. 4. The libretto for The Magic Flute was written by ______________________________. 5. The role of Pamina is sung by a ______________________ (name the singing voice). 6. The role of Tamino is sung by a ______________________ (name the singing voice). 7. The role of Queen of Night is sung by a ______________________ (name the singing voice). 1060 – 555 Main St., Winnipeg, MB, R3B 1C3 (204) 942-7470, www.manitobaopera.mb.ca 49
Page 1 and 2: Study Guide 2010/11 Season “Nor d
Page 3 and 4: TABLE OF CONTENTS Welcome to Manito
Page 5 and 6: The Chorus The Staff Marla Aronovit
Page 7 and 8: PRODUCTION INFORMATION An Opera in
Page 9 and 10: ACT II. Queen of the Night Papageno
Page 11 and 12: QUEEN OF THE NIGHT Julia Kogan “K
Page 13 and 14: A Golden Period of Composition (178
Page 15 and 16: The Final Operas “There is scarce
Page 17 and 18: W.A. Mozart: The Myths Wolfgang Ama
Page 19 and 20: Castelli adds that the “March of
Page 21 and 22: coloratura (this is one of the hard
Page 23 and 24: Freemasonary and the Manitoba Legis
Page 25 and 26: Romani wrote some 90 texts which we
Page 27 and 28: 1791 Timeline 1791 was an eventful
Page 29 and 30: Portrait of Mozart, 1763-64 Family
Page 31 and 32: Mozart in the Movies You think you
Page 33 and 34: Raw Materials Some modern flutes ar
Page 35 and 36: Soprano Mezzo- Soprano Tenor Barito
Page 37 and 38: Encore- a piece that is performed a
Page 39 and 40: OPERA PRODUCTION Opera is created b
Page 41 and 42: A young Mozart WHAT’S IN A REVIEW
Page 43 and 44: Main Characters Tamino: A prince. H
Page 45 and 46: A Garden Pamina has decided to kill
Page 47: Activity #6 - Using the Five C’s,

The Magic Flute Study Guide - Manitoba Opera

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