2. Read and translate the text: Cookery

Cookery is preparation of food for consumption. It is the oldest and most essential of all arts and crafts. Cookery appeared in time of fire making onset during the Neolithic period. Until they learned to make and control fire, humans ate their food raw, mostly wild fruits, nuts, insects, fish, and game. Before the development of pottery some 7,000 to 12,000 years ago, food was cooked by roasting it over open fire, or by wrapping it in leaves or husk and steaming it over embers. The development of pottery made possible such cooking methods as boiling, stewing, braising, frying, and baking. These techniques, in combination with the domestication of animals for their meat and milk and the cultivation of plants, opened way to modern cookery.

Cookery includes a variety of primary techniques (application of dry heat, contact with heated liquids or fats, smoking, etc.) Secondary cookery techniques range from the simplest kitchen chores to the decoration of ceremonies. But one should know not only cooking methods and kitchen utensils to master this art: physical and chemical properties of food are also of great importance. The constituents of any food are protein, fat, carbohydrates, minerals and vitamins. Each of them plays an important role in cooking: protein thickens and binds together other food materials, fats give flavour and richness to food, minerals and vitamins are necessary for people and must be preserved. Heat causes physical and chemical changes in food. It makes the flavour and digestibility of the raw product more acceptable and usually results in the loss of nutrients.

Cookery must be divided into two classes – home cooking and haute cuisine. The distinction is based on the differences between practical cooking skills and refined art.

3. Answer the following questions:

1. What is cookery?

2. What can you say about origin of cookery?

3. How did people cook before pottery was invented?

4. What major techniques of cookery do you know?

5. What opened way to modern cookery?

6. Why are protein and fats important for cookery?

7. What are primary techniques?

8. What techniques are called secondary?

9. What are the main physical and chemical changes caused by heat?

10. What is the difference between home cookery and haute cuisine?

4. Give Ukrainian equivalents of the following words and word-combinations:

cookery, consumption, arts and crafts, Neolithic period, insects, game, roasting, to wrap, embers, pottery, boiling, stewing, braising, frying, baking, domestication of animals, cultivation of plants, primary techniques, utensils, to master

5. Give English equivalents of the following words and word-combinations and make sentences of your own with them:

приємний, складова, білки, жири, вуглеводи, вітаміни, травлення, приємний смак, вишукана кухня, фізичні та хімічні зміни, поживні речовини, домашні обов’язки, спричиняти, дуже важливо

6. Fill in the blanks with appropriate words:

1. … is preparation of food for consumption.

2. Until they learned to make and control fire, … ate their food raw

3. These techniques, in combination with … opened way to modern cookery.

4. Cookery includes a variety of … techniques.

5. The … of any food are protein, fat, carbohydrates, minerals and vitamins.

6. Protein … together other food materials.

7. Fats give … to food.

8. Heat … physical and chemical changes in food.

9. It makes the flavour and … of the raw product more acceptable.

10. … comes from Latin “vita” which means “life”.