2. Вариант

1. Прочитайте текст о национальной кухне:

Eating the French Way (part 1)

French meals are varied in style and quality like in any other country but they follow a general pattern which is quite different and unique. Breakfast is scant (hot coffee with roll and butter and possibly a croissant), midmorning coffee and afternoon tea are rare events. The French concentrate their time and effort оп two main meals, one at midday and another in the evening.

Cheese is always served before the sweet or fruit in France, and the wine served with the main course is finished with cheese. Gravies consist of the meat juices to which a little butter or wine may be added but no thickening. Even in the best circles it is accepted that a good sauce or jus deserves to be mopped up with bread.

Green salads tossed in oil and vinegar dressing at the very last minute are served frequently, after or with the main course. If the main meal of the day is taken at midday, the evening meal will be simpler and lighter. Invariably it will begin soup followed by an egg dish as an omelette as scrambled eggs, or perhaps a gratin dish or a savoury tart; cheese or a salad followed by fruit would complete the meal.

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) French meals are as varied in style and quality as those of any other country.

b) The French concentrate their time and effort on two main meals.

c) Gravies consist of the meat juices to which a little butter or wine can be added but no thickening.

4. Ответьте на вопросы к тексту:

1. What does the French breakfast usually consist of?

2. What are the two main meals the French concentrate on?

3. Before what dish is cheese served?

5. Сделайте краткий письменный перевод текста.

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

Hungarian Goulash

1 ½ lb beef cut into small cubes

6. oz chopped onion

¾ oz noble sweet paprika

2. oz salt

½ oz fat

2 ½ lb potatoes cut into cubes

1 tomato

Fry onion in fat to golden brown, remove from heat. When fat has stopped sizzling, add paprika. Add meat and replace saucepan on heat. Fry the meat, stirring continuously until most of the juice evaporates. Add 1 quarter of water, salt, and let the meat boil. Just before the meat is tender, add the potatoes, replenish the water and boil until the potatoes are cooked. Add the chopped tomato before finally removing from the stove.

5 Вариант

1. Прочитайте текст о национальной кухне:

Eating the French Way (part 2)

Perhaps the most noticeable difference about French meals is the absence of “meat and two veg” served together on one overcrowded plate. Instead several dishes are served one after the other as individual courses. The advantage of this system is that you really taste and appreciate the flavour and texture of each dish. Perhaps this is why the French cook with such loving care – they know their efforts will be savoured and enjoyed, and not merely consumed without comment.

A midday family meal might start with a sliced tomato salad, to be followed by egg mayonnaise, a sauté of chicken or rabbit with potatoes, then a dish of vegetables, then cheese, followed by fresh fruit, tarte or gâteau, and finally black coffee.

A red or white “vin ordinaire” and a mineral water would be drunk with the meal, unless it is an “occasion” when a wine or wines from a particular district or vineyard would be chosen.

Two glasses are set for each place, one for wine and one for water. And of course crusty bread would be available right throughout the meal. Plates are changed between courses as necessary but the practical French reduce washing up by setting a knife rest known as porte-couteau beside each place on which knives and forks are rested between courses. Fresh cutlery is used for cheese and dessert.

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) Perhaps the most noticeable difference about these meals is the absence of “meat and two veg” served on one overcrowded plate.

b) There is a place on which knives and forks are rested between courses.

4. Ответьте на вопросы к тексту:

1. What is the advantage of the system “two main meals”?

2. Why do the French cook with loving care?

3. What does a midday family meal look like?

4. What do the French drink while eating?

5. Сделайте краткий письменный перевод текста.

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

Romanian Sour Soup

One small chicken, or 2 lb veal or beef

2 sliced onions

1. large carrot

4 tomatoes

1. lemon

a few chopped celery leaves

1. large green pepper

a pinch of red pepper

1 tea-spoon chopped parsley

sprig of thyme, salt

Cut meat or chicken into small pieces. Put in a pan with cold water, bring to a boil and skim well. Add salt and vegetables (chopped small) and red pepper. Simmer for about 2 hours, adding more water if necessary. Sprinkle on the chopped parsley, add a sprig of thyme when ready to be served. Add lemon juice to taste.