Vocabulary exercises

Exercise 1. Find the corresponding English equivalents:

1) булькать, бурлить; 2) бульон; 3) желе из сливок или миндального молока; 4) яйцо-пашoт; 5) подрумяниваться; 6) разогревать; 7) шкурка (корочка); 8) тонкий ломтик ветчины; 9) пересушить; 10) подгорать, гореть; 11) филей; 12) вертел; 13) обвалять в сухарях; 14) свиное сало; 15) высушить, осушить.

Exercise 2. Explain the meaning and translate the word combinations:

1. a soft / firm / crisp texture; 2) to come to the boil; 3) essential ingredients; 4) to be cooked throughout; 5) to make the most of smth.; 6) toasted snacks; 7) toppings; 8) to turn golden; 9) to baste with melted butter / fat; 10) to fizzle gently; 11) to be right for smth.

Exercise 3. Word building.

Form the derivatives of the words given in the chart below. Use a dictionary if necessary.

Noun	Verb	Adjective
fat
	thicken
		hot
	brown
		cool
coating
	toughen
		crisp
steam
	tenderise

Exercise 4. Insert the necessary prepositions.

1. Sometimes the food is not immersed in the liquid but cooked … the steam from it.

2. Baking is the process of cooking … the dry heat … the oven.

3. True roasting means cooking … a turning spit … a fierce heat.

4. Both gas and electric ovens are hottest … the top and coolest … the bottom.

5. Most fried food should be well-drained … absorbent kitchen paper before it’s served.

6. Chicken should be kept basted … melted fat while being grilled.

7. For deep frying fish should be coated … batter or breadcrumbs.

Exercise 5. Give a) synonyms b) opposites to the following

gradually – liquid -

rapidly – soft -

essential – overcooked -

soft – to float -

stock – dry frying -

fierce – gradually –

Exercise 6. Read the description of different ways of cooking, and fill in the blanks with the correct verb from the box.

Roast	Boil	Bake	Fry
Simmer	Steam	Grill

1. Cook using by heat (normally in an oven) bread, cakes, biscuits _______.

2. Cook meat, coffee, beans, nuts ______.

3. Cook under direct heat ______.

4. Cook in oil or fat ______.

5. Cook in hot water at 100 C ______.

6. Cook for a long period of time, at just below 100 C ______.

7. Cook above water at 100 C ______.

Exercise 7. Choose the right variant.

1. Before … a chicken I usually stuff it with herbs and onions (frying / roasting).

2. Break the macaroni into small pieces and … it in a pan of salted water (to simmer / to poach).

3. It’s a good idea to coat fish with breadcrumbs before you …it (to fry / to grill).

4. To … an egg you should remove it from its shell and put it in water that is nearly boiling (to steam / to poach).

5. On Monday she used to … bread for the whole week (to bake / to fry).

6. I … the rice in a large saucepan for about eight minutes (to casserole / to boil).

7. … the lamb carefully so that it is nicely browned but not burnt (to stew / to roast).

8. For … one needs a special dish with a lid in which food is cooked in the oven and then served at table (simmering / casseroling).

9. I’d like … steak, please (boiled / grilled).

10)Meat has to be turned frequently on a … if you want it to be properly cooked (a saucepan / a grill).

Exercise 8. Enumerate all possible methods of cooking.

Food	Possible methods of cooking
Meat
Fish
Eggs
Vegetables
Bread

Exercise 9. Answer the following questions.

1. What kind of food do we eat?

2. What’s your favourite food?

3. Are you fond of cooking? Have you taught yourself through cookery books or did somebody teach you?

4. Who does the cooking in your house and which methods are preferred?

5. Which food do you know how to cook best?

6. What do we boil (roast, stew, fry, bake)?

7. What is the difference in the procedures of frying, roasting and grilling?

8. What spices and ingredients do we need for baking, frying, etc.?