- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
Vocabulary Notes
truffles be requested crayfish sea-urchins quail pullet ewe |
— трюфелі (гриби) — мати попит — річковий рак — морські мальки — перепілка — молода курка — вівця |
Ex. 1. Read and translate the text.
Ex. 2. Discuss different aspects of French Gastronomy:
1. In which way does the geographic situation of France influence French Gastronomy?
2. Which Vegetables of French produce are more used in the international gastronomy? And why?
3. How can you explain a large quantity and variety of fish and shellfish-products in French gastronomy?
4. Why do you think game bird and poultry are very appreciated in France?
5. What do you know about the production and consumption of cheese in France?
Ex. 3. Make up dialogues on the basis of the text information.
Unit 12 Text most representative products of british islands gastronomy
A great deal of original products or very representative ones can be found in these islands. Here are some of them.
Among the vegetables, legumes, cereals and fruit there are:
The majority of legumes and vegetables used in cuisine are grown in the country, but they are not of English origin. This is the case of potatoes which are perhaps the most representative product overall of Ireland. Varieties are: Spud, Pratie and Murphy.
The green peas are used as puree for preparing the green peas pudding or soups.
Herbs and spices are very used in cuisine to prepare dishes as well as salads. Yarrow is a herb coming from the south of England. Its leave is used fresh or dried. Mustards are very used in these countries and the most typical one is the English mustard, usually employed to accompany fried meat, hamburgers and so on, which is very hot and the grain English mustard, made with mustard grains, vinegar, spices and black allspice. It usually accompanies soft meals.
Among the most used fruit without any doubt the most popular is the Golden apple and the Bramley, this last one is used to prepare the well-known apple pie.
Oats is one of the most appreciated cereals, grown overall in Scotland to prepare whisky.
English Honey is a mixture of honeys coming from different flowers, it is used principally for breakfast.
Among the dairy products cheese is predominant, but it is to mention even the typical Clotted cream, a specialty from the south east of England.
The most appreciated fish are salmon and codfish. Salmon is used fresh or smoked, codfish is used salted. It is important to notice that fish used commonly as herring, eel, trout etc. are usually smoked. Very common is the use of oysters in the west of Ireland (Galway).
Among meat very popular is turkey, typical meal for Christmas. Veal and lamb are very usual in the daily diet as well as venison not only for its consumption, but even for the social event that sport means.
Very important is also the consumption of bacon and other products as the Cumberland, sausage, a very long pork sausage, the Blackpudding, elaborated with pork blood, onion, spices, seasoning, oats flour and butter, and the well known York ham, typical English ham.
The wines are mostly imported from France, but even other wines coming from other European countries or Australia are used.
Waters, very important too, are served in bottles and some of the most known firms are the Irish: Ballygowan Spring Water and Tipperary Water.
Beer, great star of the Islands, is drunk in large quantities. Some of the most used are stout, for instance Guinness; beer of Irish malt well used in the cuisine. Other known firms are Murphy Irish Stout and Beamish.
About whiskies, to mention the elaboration areas of this products. No doubt, apart its consumption as alcoholic drink, about its use in cuisine.
Scotchmen produce basically three kinds of whisky: Blended, Single Malt, Pure Malt. Four are the production areas: Highlands, Lowland, Islay Island and Campbeltown area. Irishmen, on the other hand, elaborate a different kind of whisky produced in the whole Irish Republic.
To be mentioned are the production and the consumption of some liqueurs elaborated partially with whisky. Some Irish examples are: Bailey's, Sheridan's, Carolans Irish Cream Liqueur, St. Brendan's Cream Liqueur.