Section II: Cooking vs. Eating out

Vocabulary Box

Eggs (soft-boiled, hard-boiled, fried, over-easy, sunny-side up, omelette, scrambled, boiled, poached)

Potatoes (mashed, baked, French fries, chips)

Bread (toast, muffins, donuts, pies, sweet rolls, hotcakes, pancakes, waffles, French toast, pizza, flour, dough, pancake batter)

Condiments (sauce, dressing, mustard, ketchup, mayonnaise, vinegar, jam, jelly, syrup, honey, butter)

Spices (salt, sugar, pepper, dill, bay leaf, parsley)

Cereals (semolina, pearl barley, cold cereal, hot cereal, oatmeal, wheat, grits, rice, buckwheat)

Drinks (milk, fresh juice, hot chocolate, coffee, tea ( weak ~ .strong herb - ) to brew tea, tea leaves)

Meat (chicken, pork, beef, veal, mutton, lamb, steak, liver, tongue, ham hamburger, hot dogs, sausage, frankfurters)

Pasta (spaghetti, noodles, casserole)

Fish (carp, sturgeon, pike, pike perch, tuna, salmon, trout, sardines, flounder, herring, crayfish, lobster, shrimps, crab, oysters, anchovies, caviar, sprats)

Side dishes (rice, salad, pilaf)

Desserts (cake, cookies, ice cream, pudding, custard, milkshake)

Measurements (one-fourth teaspoon, one-half cup, three-quarters tablespoon, a pinch (of salt), a dash (of cinnamon)

Operations (to cut, to fry, to brown, to boil, to add, to stir, to dice, to drain, to serve, to simmer, to cool, to mash, to turn up/over, to pour on, to put smth on smth, to chop up, to beat, to grate, to grind, to knead, to mix, to peel, to slice, to squeeze, to toss, to whip, to broil, to roast, to steam, to stew, to smoke , to arrange smth. on a dish, to grease, to oil, to mince, to season with spices, to form into (balls), to bake, to sift)

Unetsils (cookware, kettle, tea pot, bolter, sieve, cooking sheet, bowl, frying pan, can opener, saucepan, casserole, mixer, dishwasher, toaster, microwave, rolling-pin, meat- grinder)

Characteristics (thick, nutritious, greasy, fattening, delicious, light, tough, soft, watery, spicy, hot, tasty, revolting, crispy, sweet, sour, bitter, rich in smth, juicy, tempting, appetizing, undercooked, overdone, too salty, raw)

Ex.1. Discuss the following quotations:

1) “Good painting is like good cooking; it can be tasted, but not explained.” (Maurice de Vlaminck)

2) “Restaurants are a wonderful escape for me. And are for a lot of people.” (Gay Talese)

Ex.2. What do we call places where people go to eat? Match the words in the left column with definitions in the right column.

1) snack bar	a) originally a British public house licensed to serve beer and other alcoholic beverages. Customers get their drinks from the counter and either stand there or sit at the tables. Some light snacks like pies and sandwiches are served.
2) café/cafeteria	b) a counter where food and drink may be bought and eaten (e.g. in a railway station or on a train)
3) pizzeria	c) a small restaurant mainly concentrating on cakes, sandwiches, coffee and tea. Choice of food is often very limited. No alcoholic beverages.
4) refectory	d) a place where guests normally come fairly late and stay until the small hours. Always with dancing and often also with floor shows. Food is sometimes available.
5) buffet	e) a place where students or workers have their lunch, usually connected with a school or factory.
6) night club	f) a nice place where meals are served for payment to the public.
7) canteen	g) a modest restaurant where customers collect their food on trays at counters and carry it to the tables. Choice of dishes is based on convenience and speed, with food like hamburgers, sausages and sandwiches.
8) club	h) a restaurant specializing in pizzas, or other Italian-type food.
9) restaurant	i) a university cafe.

Ex.3. Answer the following questions: 1) Do you prefer to cook yourself or eat out? 2) How often do you eat out? 3) What kind of places can you eat at? 4) Where do you think Englishmen usually eat out? What do they eat?

Read the text to check your answers.