9. Match the words on the left with the examples/definitions on the right.
1. bitter 2. sour 3. hot, spicy 4. sweet 5. bland 6. salty 7. sugary 8. savoury 9. tasty 10. tasteless |
a. a lot of sugar b. no flavour at all c. pleasant, slightly salty or with herbs d. has a good taste/flavour e. e.g. fruit which is not ripe f. like a beautiful, ripe strawberry g. sharp/unpleasant h. e.g. a strong Indian curry i. a lot of salt j. rather negative, very little flavour |
10. Read and translate the following recipe.
Procedure:
To make filling: cook rice according to package directions.
In a frying pan, add the oil and heat over medium heat.
Brown the onions and hamburger.
Combine rice, onion, and hamburger in a mixing bowl. Put some salt and pepper. Set aside.
Preheat oven to 350°F.
In a large pot, bring the water and vinegar to a boil.
Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook.
Remove cabbage and tear off cabbage leaves from the cabbage head.
Remove the hard center part of the leaf.
Place a spoonful of the rice mixture into the center of the leaf and roll tightly.
Place cabbage rolls into a casserole dish and cover with the tomato juice.
Bake for 1 to 1½ hours.
Заняття 1.38 Меню. Приготування страв за рецептом
1. Read and learn the words:
сuisine to manage introduced abandoned simultaneously course |
- кухня - керувати - представив - залишив, покинув - одночасно - страва |
2. Read and translate the text. Georges auguste escoffier’s life
N
inety
years ago, the Carlton Hotel in London had the most famous restaurant
in the world under a chef called Georges Auguste Escoffier. Many
young chefs trained there and carried the excellence of French
cuisine
to countries all over the world. Escoffier started cooking at his
uncle’s restaurant in Nice in 1859, when he was thirteen. At
nineteen, he moved to Paris to the famous Petit Moulin Rouge. He
stayed there for many years, married, and had two sons and a
daughter. In 1884, he moved to Monte-Carlo as Director of the Cuisine
at the Grand Hotel and in summer he worked at the Hotel National in
Lucerne, Switzerland. Here he met Cesar Ritz and in 1890 they both
went to London to
manage
the Savoy Hotel there. Later, they opened the Ritz in Paris and the
Carlton in London.
A
t
the Carlton, he introduced
the first menu. At large banquet-style meals, Escoffier abandoned
a practice called service a la francaise (service in the French
style), in which collections of dishes of all kinds were served at
table simultaneously;
instead, the French chef chose to standardize service a la russe
(service in the Russian style), in which each course
is presented in the order that it appears on the menu. Also during
this time the French chef introduced and perfected some of his many
innovations to cookery,
restaurant service, and kitchen organization.
When he was seventy-three years old, Escoffier returned to Monte-Carlo but still worked for another fifteen years. Towards the end of his life he was especially famous in Copenhagen, Stockholm, Frankfurt, Zurich, Prague and New York. His book ‘Le Guide Culinaire’ still contains all that is best in Classical French and International cookery.