2 Вариант

1. Прочитайте текст о национальной кухне:

A Wide Range of Curries

If a foreigner knows any Indian word, it is likely to be curry. So we may as well begin with this well-known universal Indian dish, whose name covers the best in the country’s cuisine.

Curry can be made with anything – meat, fish, eggs or vegetables – and the only common denominators seem to be that the preparation is always fried in ghee (pure clarified butter) or a vegetable oil, that is always more or less spiced according to the cook's fancy and that it is always served with rice.

What an Indian will find in his curry depends upon his wealth, the country he lives in, and his religion persuasion. Hindus won’t touch beef, Moslems feel the same about pork, and a fair percentage of the population is vegetarian of the strictest stripe, eating neither meat, fish nor eggs.

Fortunately, there is a large variety of vegetables. Since all meat in India is bound to be spiced, you would do better to have it in curry – not in grills, speaking frankly they are not very good. Best bets in this department are the numerous varieties of chicken or lamb curry. Beef curry in Bombay or Calcutta is worth trying.

Avoid anything called frithath unless you are a professional fire-eater. Fish, lobster, crab or shellfish curry is delicious. Vegetable or egg curries may see a little tame after this rich and varied fare, but usually the Indians manage to make them more interesting than they sound by additional coconut and judicious use of spices.

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) What an Indian will find in his curry depends on his wealth, the part of the country he lives in.

b) Best bets in this department are the numerous varieties of chicken or lamb curry.

c) A fair percentage of the population is vegetarian of the strictest stripe, eating neither meat, fish nor eggs.

4. Ответьте на вопросы к тексту:

1. With what ingredients can be curry made?

2. What factors does the content of curry depend on?

3. What kind of curry is worth trying in India?

5. Сделайте аннотационный (краткий) письменный перевод текста.

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

Polish Dumplings with Cherry Jam

1. lb flour

1. egg

¼ pint water

3 oz butter

cherry jam

salt to taste

Knead flour, salt, egg and water into paste. Roll thinly on a floured board, cut into 4 squares, put some jam on each and form triangles by sticking opposite edges together.

Put in slightly salted boiling water and cook until they come to the top. Serve sprinkled with a little sugar and hot butter.

3 Вариант

1. Прочитайте текст о национальной кухне:

Ancient Traditions of China

Chinese traditional cuisine differs greatly from European one and is well-known throughout the world for its versatile wholesome dishes and attractive service. Chinese cuisine is divided into regional cuisines of which 14 are internationally recognized. They all differ not only in ingredients of certain dishes but also in methods of preparing them. But everyone who dealt with Chinese cooks must have noticed one thing they have in common – their qualification and skill.

For centuries many generations of Chinese cooks cultivated and perfected dishes as well as methods of cooking, decorating, serving and storing. No wonder the popular Chinese saying has it: “There is no such thing as inedible food – there are bad cooks”.

There are some common features of its cuisine as a whole:

rice is the staple product and in South China it substitutes bread. In meat dishes meat constitutes 1/3 as to the garnish and vegetables. A certain quantity of ginger is added to almost any dish. Meat, poultry and fish is cut into pieces of the same size and shape as vegetables accompanying it. They use fresh, pickled and dried fruit and vegetables. Milk, butter, margarine and cheese are not used in traditional Chinese cuisine. Pork and poultry fats, sesam, cotton and maize oils substitute butter and margarine. Special attention is paid to the choice of colours for decorating dishes and slicing in general.

Spirits or wine are served with hors d’oeuvres and hot dishes, no drinks are served with soups. Green tea is served at the beginning or at the end of a meal. Desserts prepared from lotus, seeds, nuts, berries and fruit are served between hot dishes.

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) They all differ not only in ingredients of certain dishes but also in methods of preparing them.

b) In meat dishes meat constitutes 1/3 as to the garnish and vegetables.

c) One thing they have in common – their qualification and skill.

4. Ответьте на вопросы к тексту:

1. What is Chinese cuisine divided into?

2. What common features of Chinese cuisine do you know?

3. What drinks are served at the beginning of a meal and with hot dishes?

5. Сделайте краткий письменный перевод текста.

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

Russian Toffee

1. lb granulated sugar

¼ lb butter

1. tea-cup cream

2. table-spoons water

vanilla essence

Use either brown or white sugar for this recipe. Melt the butter, then add the sugar and water and stir over a gentle heat till boiling. Add cream and boil again, stirring all the time, until the mixture thickens and hardens when a little is tested in a cold water. Remove from the fire, add about a tea-spoon of vanilla essence, and when the mixture stopped bubbling, pour into a greased shallow tin. When nearly set, mark in squares with a knife and when cold, break in pieces and store in a tin box.

Note: take the pan off the heat before adding the cream. This is a very rich toffee and is excellent for storing in an airtight tin with a close-fitting lid.