3. Перевод рецепта с русского на английский:

Рыбное филе в кляре.

500г. рыбного филе (судак, палтус)

1 стакан муки, 3 ст. л. растительного масла,

лимонный сок, перец, соль.

1. Посолить рыбное филе , поперчить, сбрызнуть лимонным соком и мариновать 15 минут.

2. Подготовить кляр: смешать муку, молоко и яйца

3. Обмакнуть кусочки филе в кляр. Жарить на растительном масле до золотистой корочки.

Билет № 5

1. Сообщение по теме: Самопрезентация. (опыт работы, способности, профессиональные навыки, черты характера)

2. Перевод профессионально – ориентированного текста:

1. Boiled new potatoes with dill.

2. Vegetable Golubtsy - Cabbage rolls(carrot, onion, celery and parsley mince wrapped in a cabbage leaf, stewed with tomato), served in a casserole

3. Radish and cucumber salad with egg, dressed with mayonnaise.

4. Fried octopus, served with grated cheese.

5. Black caviar, served with butter and toasts

6. Pike perch with vegetables, stewed in champagne (courgette, potatoes, carrot, bell pepper).

7. Herring in cabbage leaf (herring stuffed with mint leaf, wrapped in cabbage leaf, baked in foil), served with sauce (cream, garlic and lemon).

8. Boiled veal udder with sour cream sauce and horseradish

9. Hare with mushrooms (hare, onion, garlic, champignons), served in sauce made from sour - cream, dry red wine, pepper, cloves and dry spicy herbs.

10. Cold meat assorted (ham, cold boiled veal, tongue, sausage, chicken roll), served with fresh cucumber, tomato, lettuce leaf, horseradish and mustard.

11. Chicken fillet with vermouth, served with fried mushrooms and onion on the top, decorated with parsley

12. Curds with tomato (tomato, filled with curds with garlic, tarragon and freshly ground black pepper), served chilled.

13. Fried cheese (slices of cheese, coated in egg and bread crumbs, fried in oil), served with herbs and fresh tomato.

14. Goorievskaya kasha (layers of semolina kasha, jam, baked milk, nuts, candied fruit, butter, sugar).

15. Оatmeal porridge with butter.

3.Перевод рецепта с русского на английский:

Говядина по - Нормандски

Состав: 175 гр. бекона кусочками

675 гр. говядины порезанной кубиками

1 ч.л. соли и свеже-молотый черный перец по вкусу

25 гр. муки

300 мл. яблочного вина

225 гр. грибов

225 гр. лука, горчица по вкусу

1. Порезать бекон на маленькие кусочки и пожарить на большой сковородке.

2. Добавить кусочки говядины и обжарить до коричневой корочки.

3. Добавить приправы, посыпать мукой и тушить в течение одной минуты.

4. Затем добавить яблочное вино, кусочки грибов и лука и запекать в духовке в течение 2 часов. Перед подачей смешать с горчицей.

Билет № 6

1. Сообщение по теме: Американская кухня (холодные и горячие блюда, десерты, рестораны быстрого питания.)

2. Перевод профессионально – ориентированного текста:

Types of stock

“ The basis of good cooking is a good stock” is an old saying which is still true today, because a stock is the basis of many dishes, such as soups, sauces and gravies. A stock is a liquid made from raw meat and bones, vegetables such as carrots, celery and onion, and seasonings such as bay leaf, parsley stalks and peppercorns by long simmering. There are four basic types of stocks, which are used today:

1. white meat stock, which is made with chicken or veal bones to achieve a light colour and flavor and is used with white meat dishes.

2. Brown beef stock which is made with beef bones, well browned in the oven for a strong flavor and rich brown colour before the liquid is added. It is used for game and red meat dishes.

3. Fish stock which is made from the bones of fish, cooked for a shorter time than other stocks and used for fish dishes.

4. Vegetable stock, which is made without meat or bones, is usually prepared with vegetables such as celery, carrot and onion, and is used for soups and vegetarian dishes.

5. Other stocks, including stock cubes, are used for various purposes.