1. Сообщение по теме: Деловая корреспонденция, виды писем (правила написания делового письма, заполнение анкеты, написание резюме).

2. Перевод профессионально-ориентированного текста:

Norwegian cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. Modern Norwegian cuisine, although still strongly influenced by its traditional background. The one traditional Norwegian dish with a claim to international popularity is smoked salmon. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Close to smoked salmon is gravlaks, (literally dug salmon»), which is salt-and-sugar-cured salmon, seasoned with dill and other herbs and spices.

A more peculiar Norwegian fish dish is Rakfisk, which consists of fermented trout. Рrawns, crabs and mussels have become quite popular, especially during summer. Lobster is of course popular, but expensive. A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coast.

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 черный перец по вкусу 25 гр. муки

300 мл. яблочного вина 225 гр. грибов

225 гр. лука горчица по вкусу

Способ приготовления

Разогреть духовку до 150 гр., порезать бекон на маленькие кусочки и пожарить на большой сковородке. Добавить кусочки говядины и обжарить до коричневой корочки со всех сторон. Добавить приправы, посыпать мукой и готовить тщательно помешивая в течение одной минуты. Добавить яблочное вино, кусочки грибов и лука. Довести до кипения, все время помешивая. Перелить в антипригарную кастрюлю и запекать в духовке в течение 2 часов. Перед подачей смешать с горчицей.

Билет № 12

1. Сообщение по теме: Завтрак. Английский завтрак (традиционный английский завтрак, время подачи, основные блюда)

2. Перевод профессионально – ориентированного текста:

Arranging the table

Before you start arranging the table, check that you have everything, and it is on the right position. First place a clean tablecloth and make sure that the napkin, correctly folded, is placed on the side plate to the left of the plate position. Then put the butter knife on the top of the napkin. Place the main knife and fork to the right and left of the plate and then a first course knife and fork outside them. Finally, a soup spoon is placed to the right of the first course knife. A wine glass is above the soup spoon. Don’t forget about salt and pepper, a vase for flowers, and if it is the evening, a candle. They are in the middle of the table. If the customer orders fish, the main course knife is replaced with a fish knife and fork before you bring the main order. When the customer finishes the first course, clear the tables take away the cutlery, dishes, salt and pepper, just leave the wine glass. Then bring the dessert menu, a clean napkin and the dessert spoon and fork. These are placed on the top of the clean napkin to the right of the plate position