3. Сообщение по теме: Кавказская кухня (ингредиенты, блюда, особенности)

4. Перевод профессионально-ориентированного текста:

How to get that job.

Before the interview find out as much as you can about the company. Think about questions which the interviewer might ask you. Plan how to answer them. Dress smartly. Don`t be late. If you are very early, have a coffee in a local café and look at your notes. Switch off you mobile and take two or three slow, deep breaths before you go in. When you walk in, shake hands firmly with the interviewer, look them in the eyes, and say “Pleased to meet you”. Answer the questions in a confident, firm voice. Don`t speak to quietly, too quickly or be to hesitant. Answers should not be one word or one sentence, but also should not be too long. When answering questions, maintain eye contact with the interviewer. Give clear, direct answers to questions. If you don`t know something, say so. Don’t lie. At the end of the interview, you might be asked: Are there any questions that you would like to ask us? Make sure you have one or two good questions ready. Above all, be positive and show enthusiasm for the job.

3.Перевод рецепта с русского на английский:

Свинина с имбирной приправой

Состав:

25г. муки

1/2 ч. л. соли и черного, молотого перца

1 ч. л. молотого имбиря

675г. свинины без костей кубиками

25г. свиного жира или сала

Соус.

1/4 ч. л. тобаско

400г. консервированных помидоров

100г. молодых грибов

1 ч.л. ворчестерский соус

2ч. л. коричневого сахара

2ч. л. уксуса

2 зубчика рубленого чеснока

1 лавровый лист

Способ приготовления:

1. Смешайте муку, приправы и имбирь и обмакните в нее кусочки свинины.

2.Разогрейте жир или сало на большой сковородке. Обжарьте свинину до коричневой корочки, переворачивая кусочки, и переложите в посуду для запекания. Смешайте все ингредиенты для соуса и налейте поверх мяса. Запекать в духовке до готовности в течение 1 часа. Вытащите лавровый лист, попробуйте на вкус и добавьте приправы.

Билет № 18

1. Сообщение по теме: Украинская кухня (ингредиенты, блюда, особенности)

2. Перевод профессионально-ориентированного текста:

Types of cocktails.

1. Pre-dinner cocktails or aperitifs are usually served before eating. They stimulate the appetite. They are made with strong and clear spirits, such as whisky, gin or brandy. They have high alcohol content. They have no more than three ingredients and are not mixed with juice or cream.

2. Creamy cocktails are usually served after a meal as a dessert. They are made with ice cream, milk, sweet liqueurs, fruit, chocolate and coconut sprinkles. They can be made layered.

3. Long cocktails are usually served in a long glass with a straw. They are not so strong as other cocktails. They consist mainly of ice with a little spirit, fruit juice and sodas.

4. Sour cocktails are a combination of spirits and liqueurs with lemon juice and sugar syrup. They are good in hot weather because they are served with ice.

5. Shot cocktails are served in small glasses. They can be sipped or “shot”

6. Non-alcoholic cocktails are made of fruit juices and soda. They are served in large cocktail glasses with a straw. They can be decorated with fruit slices.