2. Read and translate the text: Cooking Techniques

Cookery involves a variety of cooking techniques that include the application of dry heat, immersion in or contact with heated liquids or fats, curing, smoking, and pickling. Cooking encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Only a person who is aware of all these methods, loves the process of creating food and has special talents can master the art of cookery.

We differentiate between the following groups of cooking techniques: hot cooking techniques (baking, boiling, frying, microwaving, roasting, smoking and stewing) and cool preparation techniques (brining, drying, grinding, chopping, slicing, grating, marinating, mincing, pickling, salting, and seasoning).

• Boiling is the cooking of foods in a liquid at boiling point. Complex sauces and soups, some meat dishes, boiled eggs are the result of boiling. There are several liquids in which food can be boiled are: water, stock, and blanc (water with lemon and flour mixed in), court bouillon, milk. There are the following types of boiling: blanching, braising, coddling, infusion, poaching, pressure cooking, simmering, steaming, and steeping.

• Frying is the cooking of food with oil as the heat transfer medium. Due to the higher temperature of oil compared with water-based cooking, the cooking time is much shorter. Many common cooking methods involve the use of oil. But as cooks become more health conscious, preparing foods in oil has become less desirable. There are the following types of frying: deep frying, hot salt frying, hot sand frying, pan frying, pressure frying, sautéing, stir frying.

• Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, which has been cooked in this fashion, is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Barbecuing, grilling, searing are all examples of roasting.

• Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. Breads, desserts, and meat are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches.

Success may be achieved by using the variability of ingredients, conditions, techniques and the skill of the person cooking.

3. Answer the following questions:

1. What is the main classification of cooking techniques?

2. What are the major cold cooking techniques?

3. What are the main hot cooking methods?

4. How can you define boiling?

5. Can we use several liquids for boiling?

6. What is the difference between baking and roasting?

7. Why has preparing food in oil become less desirable?

8. What food can one roast?

9. Can you use several cooking techniques preparing the same dish?

10. Who made an oven that cooks with intense infrared and visible light radiation?

4. Give Ukrainian equivalents of the following words and word-combinations; use them in the sentences of your own:

cooking techniques, application of dry heat, curing, pickling, to improve the flavour and digestibility of food, baking, stewing, brining, chopping, mincing, seasoning, stock, braising, coddling, infusion, stir frying, sautéing, caramelization

5. Give English equivalents of the following words and word-combinations:

різати тоненькими скибочками, засолювати, терти, сікти (м’ясо), надавати смаку, яйця-пашот, пиріг з фруктами, пиріг з різними начинками, апельсиновий напій, кипіти на малому вогні, тушкувати, пекти, варити, смажити на рашпері, обварювати окропом, запікати у мікрохвильовій печі, засіб теплообміну

6. Which of the following words are synonyms? Organize them according to the cooking technique:

baking, boiling, frying, microwaving, roasting, smoking, stewing, blanching, braising, coddling, infusion, poaching, simmering, steaming, steeping, deep frying, sautéing, barbecuing, grilling, searing

7. Make the following sentences complete by translating the phrases in brackets:

1. Cookery involves a variety of cooking techniques such as (застосування тепла (жара), гарячої води або жирів, копчення, засолювання або маринування).

2. (Приготування їжі охоплює багато методів, знарядь та інгредієнтів) to improve the flavour and digestibility of food.

3. We differentiate between the following groups of cooking techniques: (гаряча обробка харчових продуктів та холодна).

4. Hot cooking techniques include (випікання, відварювання, смаження, тушкування, копчення); cool preparation techniques include (засолювання, маринування, відбивання, нарізання тоненькими скибочками, перекручення м’яса на фарш, та інші).

5. Boiling is (приготування їжі у окропі).

6. There are the following types of boiling: (бланширування, тушкування, відварювання (яєць) без шкарлупи в окропі, відварювання на парі, занурювання у рідину, та інші).

7. But as cooks become more health conscious, (приготування страв в олії стало небажаним).

8. Sautéing is (швидке смаження у малій кількості жиру).

9. Roasting is (метод приготування їжі (м’яса, птиці) на відкритому вогні і прикладом такого смаження може бути) barbequing, grilling and searing.

10. (Хліб, десерт і м'ясо часто печуть) and this is also one of the cooking techniques.