5 Вариант

1. Заполните пропуски модальными глаголами can, may, must, have to, needn’t:

a) My friend … read, but he … speak French. b) - … I speak to the head-waiter? - No, you …. c) - … I trouble you for the sugar? - Certainly. Here it is. d) He … go to the hotel today. e) She … lay the table very nice. f) - … we write these exercises now? - No, you ….

2. Ответьте на вопросы и переведите их:

a) Where can I have lunch? b) What can you offer for lunch? c) How many foreign languages can you speak? d) May I take a cigarette? e) Who must work in the evening? f) When do you have to lay this table? g) Do you have to wear uniform at work?

3. Переведите следующие предложения на английский язык:

a) - Не поможете ли вы мне? - Пожалуйста. b) - Вы можете прийти сейчас? - К сожалению, не могу. c) - Можете вы накрыть на стол сейчас? - Да, думаю, могу. d) Мы должны написать эти упражнения. e) Ей придется обслуживать банкет вечером.

4. Выступите в роли переводчика в следующем диалоге:

• What time is dinner served?

• С часу до трех, мадам.

• Can we have a good meal?

• Конечно. У нас большой выбор фирменных блюд в меню.

• Is there any dish you can recommend?

• Грибная солянка вкусная.

• Oh, no soup for me, thank you.

• Могу предложить жульен, печенку на вертеле, фазана.

• Very good. We'll have olives, julienne and pheasant.

• Что еще желаете?

• Ice-cream, chocolate and strawberry mixed and a bottle of orangeade.

• Два мороженых?

• Right.

5. Выполните письменный перевод текста по кулинарии:

Setting the Places

On the left of each plate, handle towards the edge of the table and prongs up, is put the salad fork; the meat fork is put next, and then the fish fork. The salad fork, which will usually be the third used, is thus laid nearest the plate. If there is an entrée, the fork for this course is placed between the fish fork and that for the roast, and the salad fork is left out to be brought later.

On the right of the plate, the nearest to it, is put the silver or steel-bladed salad knife, or if the salad is one for which no knife is necessary, the meat knife is the nearest; next the fish knife, the edge of each towards the plate. Then the soup-spoon and then the oyster fork or the grapefruit spoon. Not more than three knives and three forks belong on the table when it is set. Additional forks and knives may be put on the table during dinner as they are needed.

6. Составьте три общих и три специальных вопроса к данному тексту, используя вопросительные слова What, Where, Why.

2. Курс Контрольная работа №3

1 Вариант

1. Прочитайте текст о национальной кухне:

Indian Dishes

Perhaps one of the most popular Indian dishes is curry which can be made of anything – meat, fish, vegetables. But not all meat dishes are curries though the concoctions known as vindaloo, doopiaza, and korma resemble it, at least for the outsider. The first is distinguished by a vinegar marinade, the second means “two onions”, but uses a great many more, and several in small pieces or molded into balls.

One of the most sumptuous meat dishes is a gift of the Moslems: the biriani. It is standard at VIP reception, large dinners and the like and it is devoutly to be wished that even the ordinary tourist will have the chance to taste one. The dish is usually prepared with chicken or lamb and whole, not ground, spices, the whole smothered with rice and elaborately garnished with almost any delicacy: oranges, grapes, pineapples, plums, etc. halved and placed on top of the rice. The biriani is eaten lightly sprinkled with sugar and rose water.

Pualo is a slightly less complicated version of the biriani: particularly worthy of the gourmet is the sweet pualo made with coconut, almonds, mangoes and papayas among other mouth-watering things.

There are vegetables in India you have never seen before and will never see again: no matter – most of them are quite tasteless in their natural state and are only rendered palatable through intelligent preparation.

2. Выпишите из текста предложения с глаголами в пассивном залоге и переведите их на русский язык.

3. Переведите следующие предложения на русский язык, обратите внимание на перевод предлогов:

а) The second dish uses many onions in small pieces or molded into balls.

b) It is standard at VIP receptions that even the ordinary tourists have the chance to taste one dish.

c) Oranges, grapes, pineapples, plums are placed on top of the rice.

4. Ответьте на вопросы к тексту:

1. What is the difference between ordinary curries and vindaloo, doopiaza?

2. How is the biriani usually prepared?

3. Describe the complicated version of the biriani.

5. Сделайте краткий (аннотационный) письменный перевод текста.

6. Переведите рецепт блюда, обратите внимание на употребление повелительного наклонения:

Beef Stew

1. lb chuck steak

1. table-spoon flour

½ tea-spoon salt

1. table-spoon fat

1. small onion

a pinch of marjoram or thyme

1. dessert-spoon chutney

½ cup stock or water

½ cup chopped tomatoes

Trim the steak and cut into pieces, and coat well with salted flour. Brown on both sides in hot fat, and sprinkle the rest of the flour over the meat while it is browning, stirring it well round in the fat. Ad the sliced onion, chopped green pepper, herbs, chutney (sweet if possible), stock or water. Blend all smoothly.

Lay the chopped tomatoes on top of the stew and add a little more seasoning if necessary. Cover with a lid or plate and simmer very gently for about 1 ½ hours until all the ingredients are cooked.