II. Prepared Food and Ways of Cooking

bake - пячы

baking tin - форма для выпечкі

bacon - бекон

barbecue - барбекю

beverage - напой

boil - кіпяціць, варыць

boiled potatoes - вараная бульба

chips - чыпсы, бульба фры

chop (up) - рэзаць, крышыць

chops - адбіўная катлета

mutton chops - адбіўная з бараніны

cook - гатаваць

cooker - пліта

cut (up) - рэзаць

to cut into pieces - рэзаць на кавалкі

dress with smth - прыпраўляць

dressing - прыправа, падліўка, соус

salad dressing - прыправа да салаты

drink - напой

hard-drinks - моцныя спіртныя напоі

soft-drinks - безалкагольныя напоі

eggs - яйкі

hard-boiled eggs - крутое яйка

soft-boiled eggs - яйка ўсмятку

flavour - смак, водар

flavour with smth - прыпраўляць, надаваць смак

fry - смажыць

fried chicken - смажаная курыца

grate - драць (таркай)

grater - тарка

grill - смажыць на грылі

have at hand - мець пад рукой

heat (up) - разаграваць

jelly - жэле

jug - збан

kettle - чайнік

make tea, cakes - рабіць гарбату, гатаваць пірожныя

mashed potatoes - пюрэ

microwave oven – мікрахвалевая печ

mince - апрацоўваць з дапамогай мясарубкі

mustard - гарчыца

oil - алей

bottle/tin opener - адкрывачка, кансервавы нож

peel of the egg shell - лупіць яйка

porridge - каша (аўсяная)

pour in - наліваць

pudding - пудынг

preserves - кансервы

recipe - рэцэпт

to follow a recipe - следаваць рэцэпту

roast - смажыць (у духоўцы і на адкрытым агні)

roast beef - ростбіф

roll the pastry - раскачваць цеста

rolling pin - качалка

salad - салата

sandwich - сэндвіч, бутэрброд

cheese/ham sandwich - бутэрброд з сырам (вяндлінай)

simmer - варыць на малым агні

slice - луста, рэзаць (лустамі)

soup - суп

chicken/clear/noodle soup - курыны суп, булён, суп з локшынай

beefsteak - біфштэкс

stew - тушыць

stewed cabbage - тушаная капуста

stir - мяшаць

toast - грэнка, тост

toaster - тостэр

whip - узбіваць

whipped cream - узбітыя вяршкі

III. Meals and Courses

appetiser - тое, што узбуджае апетыт; трохі спіртнога перад ежай

I'd like to begin with some appetiser

appetising - апетытны

bite - кусаць

bowl - міска

salad bowl - салатніца

breakfast - сняданак

have breakfast - снедаць

canteen - сталоўка

student's canteen - студэнцкая сталоўка

have smth for a change - з’есці што-небудзь для разнастайнасці

chew - жаваць

corkscrew - штопар

choice - выбар

a wide choice - шырокі выбар

clear the table - прыбіраць са стала

cuisine - кухня

course - страва

have for the first course - з’есці на першае

cup - кубак, філіжанка

decide on smth - спыніць свой выбар на чым-небудзь

What have you decided on?

delicious - смачны

dessert - дэсерт

dinner - абед

a three-course dinner - абед з трох страваў

dish - талерка, страва

a meat dish - мясная страва

eat - есці

a big eater - слаўны ядок

fattening - каларыйны

feel like doing smth - быць не супраць, хацець

food - ежа

plain food - простая ежа

tinned food - кансерваваная ежа

frozen food - замарожаная ежа

fork - відэлец

fresh - свежы

help oneself to smth - частавацца чым-небудзь

hunger - голад

die of hunger - паміраць ад голаду

hungry - галодны

knife - нож

laddle - чарпак

lay the table - накрываць на стол

lick - лізаць

like - падабацца

How do you like the tea?

There is nothing like fried potatoes

light - лёгкі

light meal - лёгкая ежа

lunch - ланч

meal - ежа

have three meals a day - есці тры разы на дзень

menu - меню

What's on the menu?

mug - кубак, куфаль

napkin - сурвэтка

nourishing - пажыўны

plate - талерка

prefer smth to smth - аддаваць перавагу чаму-небудзь перад чым-небудзь

ripe - спелы

rotten - гнілы

What do you say to some ice-cream?

saucer - сподак

serve - падаваць, абслугоўваць

service - абслугоўванне

snack - лёгкая закуска

have a snack - перакусіць

start with smth - пачынаць з чаго-небудзь

starter - першая страва

stale - чэрствы

spicy - востры

splendid - выдатны

spoon - лыжка

substantial - пажыўны, значны

supper - вячэра

taste - смак

a good/sweet/bitter/nasty/strange/salty taste - добры (салодкі, горкі, непрыемны, дзіўны, салёны) смак

It's to my taste

tasty - смачны

tasteless - нясмачны

I’m thirsty - я хачу піць

tough - цвёрды

treat - каштаваць

treat smb to smth - частаваць каго-небудзь чым-небудзь

Cooking methods

Boiling

This gives food a soft texture. The term is actually a little confusing for it is the liquid in which the food is cooked that boils, not the food itself. When liquid comes to the boil, reduce the temperature so it just bubbles. Foods cooked in boiling liquid include vegetables, eggs, fruit and sugar for jam, meat. The liquid can be water, stock or milk, etc. Sometimes the food is not immersed in the liquid but cooked in the steam from it, as for steamed puddings, vegetables, etc. Sometimes the boiled liquid is an essential in­gredient as in blancmange.

Simmering

When food is simmering in liquid you just see an occasional bubble on the surface. Stews, soups, sauces are simmered so that food cooks steadily, or mixture thickens gradually.

Poaching

Special term used in connection with certain foods; i.e. eggs. fish, fruit. These are placed in a small amount of liquid which simmers gently.

Baking

This gives a firm and often crisp texture. Baking is the process of cook­ing in the dry heat of the oven. The temperature and position in the oven are very important, especially with cakes, to ensure the food is cooked throughout and doesn't burn.

Casseroling

Food is соокеd in steam or liquid in the oven. It's a slow, tenderising process, so very good for making the most of cheaper cuts of meat.

Roasting

Contrary to general belief cooking meat in its own or added fat is baking. True roasting means cooking on a turning spit over a fierce heat.

Placing Food in the Oven

Both gas and electric ovens are hottest at the top, but gas is coolest at the bottom while many electric ovens are fairly hot below and coolest in the centre. Different makes do vary and it is best to know your own oven.

Frying

A convenient and usually quick, easy method of cooking in fat. It gives a golden colour and often crisp texture. It can be done in three ways as follows:

DRYFRYING For foods with plenty of natural fat requiring no coating, such as bacon.

SHALLOW FRYING This is used for eggs, some fish, meat and vegetables. The food may or may not be coated. It is cooked in a small amount of fat, butter or oil.

DEEP FRYING Used for some vegetables, chips in particular, fish, some meat and other foods that have been coated with batter or breadcrumbs.

Food is fried in oil, lard or cooking fat. The pan should not be more than two-thirds full of fat so there is plenty of room for the fat to boil briskly. To test temperature of fat for deep frying, drop a cube of bread in. If it sinks the fat is not hot enough. If it floats and fizzles gently it is right for medium-fast frying (e.g. dough­nuts). If it turns golden in one minute it is right for fast frying (e.g. chips). Draining: most fried food should be well drained on absorbent kitchen paper before it's served.

Grilling

This browns food and sometimes gives it a crisp texture. Food is placed under the heat. Pre-heat the grill so the outside of the food is browned rapid­ly, keeping in the flavour. Reduce temperature once food is sealed if it is to be grilled for longer than 10 minutes. Fish, meats, young poultry and toasted snacks or toppings are grilled. Many dishes require quick or ‘flash’ browning, so use the grill rather than the oven. Bread is browned to produce toast, for instance. Tips on grilling: do not overcook cheese — it toughens it. Remove rind from bacon so the rashers do not curl. Don't pre-heat the grill for bacon. It's important that foods that don't contain fat — such as fish and chicken — are kept basted with melted fat of some kind while being grilled. If not basted they will dry out too much. Most foods need to be turned during grilling as the heat does not always penetrate the thickness of the food — this also browns both sides.

Fluency

a. What is the difference between these different ways of cooking food?

to grill, to fry, to bake, to roast, to boil

What parts of the cooker are used?

b. What food can be eaten?

scrambled, boiled, fried, poched

c. What's the difference between?

to cut, to chop, to peel

d. What's the opposite of...?

dry wine, fresh bread, tough meat, a well-done steak, cooked fish, a clear soup, a heavy meal, undercooked vegetables, soft drinks

How to make a cup of tea

Complete the sentences with the proper verbs given below. Example: Fill the kettle.

1. … the water.

2. … the teapot.

3. … the tea in the teapot.

4. … the pot with boiling water.

5. … the tea into the cup.

6. … the tea.

7. … milk and sugar.

8. … the tea for five minute

9. … your cup of tea.

Key words: stir, enjoy, boil, add, leave, pour, put, warm, fill

Traditional English meals

Steak and Kidney Pie

INGREDIENTS: pastry: 200 g. flour lOOg. butter water salt, beaten egg

filling: 500 g. steak, 200 g. kidneys, 250 ml. beef stock, 2 onions, oil, salt, pepper

METHOD

First prepare the pastry:

1) Put in the bowl.

2) Add a pinch of salt.

3) Rub in the butter.

4) Add a little water and mix.

5) Leave the pastry for 1/2 hour.

Then the filling:

1) Chop up the onions.

2) Cut up the steak and the kidneys.

3) Fry the onions in a little oil.

4) Add the steak and fry for a few minutes.

5) Add kidneys and beef stock, and simmer for a few minutes.

6) Add salt and pepper. Cover and simmer for one hour.

7) Put the filling in the pic dish. Leave it to cool.

8) Roll the pastry.

9) Put an egg-cup in the middle of the pie dish.

10) Cover the dish with pastry. Cut off the edges.

11) Brush the pastry with beaten egg.

12) Put the pie in the oven.

Choose the correct answers.

Why do you add water to the pastry? — To make it stick together.

Why do you add salt and pepper to the filling?

Why do you roll the pastry?

Why do you put an egg-cup in the pie dish?

Why do you brush the pastry with eggs?

Do you have a favorite recipe?

Share it with other students in your class.

Think about

Can you cook? Do you enjoy cooking? Why? Why not?

What's your favourite food?

Which food do you know how to cook best? How do you prepare it?

Describe something that people eat every day in your country. How is it prepared?