ФЕДЕРАЛЬНОЕ АГЕНТСТВО ПО ОБРАЗОВАНИЮ

Государственное образовательное учреждение высшего профессионального образования «Пермский государственный педагогический университет»

Кафедра английского языка

COOKERY AND BALANCED DIET =

Кулинария и здоровое питание

Учебно-методическое пособие по практике устной речи для студентов II курса английского отделения

Пермь

ПГПУ

2010

Составитель: канд. пед. наук доц. Л.А. Желватых

Cookery and Balanced Diet = Кулинария и здоровое питание: учебно-методическое пособие по практике устной речи для студентов II курса английского отделения

Contents:

Part I Topical vocabulary and exercises…………………………………..…………………….4

Part II Texts for careful studying…………………………………………..……………………19

Module 1. Traditional British food…………………………………………..……………….…….19

Text 1. British Meals and Mealtimes……………………………..…………………...…….19

Text 2. British Food……………………………………….…………………………………20

Text 3. An Englishman’s View of British Food……………………………………………..22

Module 2………………………………………………………………………………………………..23

Text 4. Dinner and Take-aways…………………………………...…………………………23

Text 5. Eating-out……………………………………………………………………………23

Text 6. Vegetarianism………………………………………………………………………..24

Text 7. Fast Food Facts………………………………………………………………………25

Module 3………………………………………………………………………………………………..26

Text 8. An Englishman’s View of Russian Food……………………………………………26

Text 9. Russian Cuisine……………………………………………………………………...27

Text 10. National Cuisine in Moscow Restaurants…………………………………………..28

Part III. Exercises…………………………………………………………………………...……30

Part IV. Some Recipes……………………………………………………………...……………34

Part V. Additional Texts…………………………………………………………………………39

Additional Text 1. English Pub………………………………………………………………39

Additional Text 2. Food Can Be Dangerous For Your Health………………………………40

Additional Text 3…………………………………………………………………………….41

Additional Text 4…………………………………………………………………………….42

Additional Text 5. Is it true that a lot of British dishes are named after places?.....................43

Additional Text 6…………………………………………………………………………….43

Additional Text 7…………………………………………………………………………….46

Additional Text 8. The Tables Are Turning…………………………………………………47

Additional Text 9. Let Me Tell You about Russia…………………………………………..48

PART I

TOPICAL VOCABULARY AND EXERCISES

BAKERY GOODS brown (rye) bread, white (wheat) bread, loaf (loaves), long loaf, rolls, buns, rings, rusks, bagels, crackers, croissant/crescent, ginger-bread, wafers/waffles, pastry, sweet cake, fancy cake, sponge cake, biscuit, doughnut, layer cake, shortcake, tart, curd fritters, pancakes, thick pancake, cornflakes, shortbread

DAIRY PRODUCTS milk, curds/cottage cheese, skim cheese, cheese, yogurt, margarine, butter, eggs, sour cream, cream, custard, sour clotted milk, mayonnaise, sweetened milk/evaporated milk/condensed milk, whey, kefir

MEAT AND POULTRY beef, pork, mutton, veal, ham, bacon, lamb, stewed steak, hot dogs/frankfurters, sausage, hamburger, roast beef, barbecue, (beef)steak, rump steak, turkey, goose, duckling, chicken, rabbit, elk's flesh, venison, udder

By-products: lights, tongue, heart, liver, kidneys, lard, udder, tripe, chitterlings

FISH and SEA FOODS fish (fresh, salted, dried, smoked, tinned/canned), kipper, shrimps, prawns, craw fish/crayfish, crabs, oysters, mussels, squid, sea-kale, trout caviar(e), salmon, plaice, pike, herring, lobster, mackerel, cod, hake, sardine, sprat, sturgeon, carp, trout, sole/ flatfish, haddock, perch/bass, tunny/tuna, bream, starlet

VEGETABLES and FRUIT and BERRIES potatoes, onions, cabbage, tomatoes, cucumbers, beets, carrots, cauliflower, peas, beans, garlic, corn, lettuce, parsley, asparagus, marrow, eggplant, turnip, shallot, radish, apples, pears, grapes, bananas, peaches, apricots, pineapples, plums, nectarine, oranges, tangerines, coconuts, raspberries, melon, water melon, persimmon, lemon, lime, mango, strawberries, cranberries, cherries, sweet cherry, currant, gooseberries, whortleberry/blueberry, red whortleberry, bog whortleberry blackberry, blackcurrant, sea-buckthorn, birdcherry, rashberry

Dried fruit: raisins, prunes, dry apricots, dates

NUTS hazel-nut, walnut, peanut, chestnut, almonds, cedar nut

DRY GROCERY cereal, buckwheat, millet, semolina, oatmeal, macaroni, elbow macaroni, spaghetti, vermicelli, noodle(s), sunflower seeds, rice, pearl-barley, peas, potato starch, ground coffee, pure instant coffee, cocoa powder, honey (white, flower, buckweet), granulated sugar, powdered sugar

Vegetable oil: olive oil, corn seed oil, sunflower oil, coconut oil, walnut oil, soy oil

SPICES salt, pepper, paprika, vinegar, mustard, sauce/dressing/gravy, ketchup, ground black pepper, chilli powder, bay leaf, caraway, cinnamon, cloves, nutmeg.

DRINKS soft drinks, beverages, strong (hard) drinks, pure juice, stewed fruit, Pepsi, beer (ale, lager), wine (dry, table), champagne (sweet, semi-sweet, bittersweet), punch, squash, mineral water, lemonade, coke, milk shakes, strong/weak tea, instant coffee drink, cocktail, whisky, gin, rum, vodka, brandy, cognac, liqueur, port-wine, vermouth

CONFECTIONARY GOODS: chocolate (milk or plain), chocolates, candies, toffees, drops, caramel, fruit jelly

QUALITY OF MEALS: excellent, fresh, stale, tender, tough, overdone, underdone, sweet, sour, salty, spicy

COOKING: to peel, to fry, to roast, to boil, to broil, to bake, to grill, to stew, to grate, to chop, to mince, to pour, to filter, to sprinkle, to slice (finely), to dice, to cut, to knead dough, to beat, to sift, to roll, to remove from heat, to turn over, to core, to stuff, to blend with, to wash under cold running water, to whisk/beat the whites/yolks, to make the stuffing, to bring to a boil, to serve, to lay the table

SOME NAMES OF SHOPS: a grocer's, a fishmonger's, a greengrocer's, a confectioner's, a butcher's, a dairy, a baker's

COMPLIMENTING/CRITICIZING: an inviting-looking dish, juicy, ...is really first-class, there is none like it, to give the satisfaction to the eye and tongue, tender, melting in the mouth, well-flavoured food, a speсial delicacy, a real thing, lovely coffee, tempting things, mouth-watering selection of creamy cakes and delicious pastries, marvelously satisfying, quite decent, delicate sandwiches, fine, perfect, to taste good (delicious); a sickly-looking, gluey mess, a horrible sloppy mass, watery and tasteless, undrinkable coffee, uneatable cabbage, tough, with no particular flavour, plain/light/frugal food, soggy, disgusting, half-baked, hastily prepared, cold and damp, actually burnt, sodden/soaked vegetables, done to a turn, underdone, overdone

SOME OTHER WORDS AND EXPRESSIONS

-to order, to taste, to run out of, to flavour with, to drop in at, to call round, to prefer, to keep fit;

-frozen, smoked, tinned, bottled, loose, boiled, fried, ready-packed, braised, roasted, stuffed, jellied;

-a dish on a menu, to taste of garlic, etc., for breakfast, to treat smb to smth, to sit down to dinner...;

-cooking, cookery, a cooker, food, meal cuisine, culinary, appetizer;

-top restaurants, cheap cafes, fast food restaurants, food centers, foodshops, pubs;

-a fixed menu, to be popular with smb, to be peculiar for smth, enormous selection of cheeses, endless variety of fish;

-to suggest - to offer - to propose; convenient - comfortable; a treat – to treat; exciting - fascinating - stimulating, food - meal - course, to fry – to roast – to stew;

-to be a curry lover, to be fond of, to go for smth, to die for smth;

-to frequent, sociable, filling, a frugal supper, plain food, a cupful of flour, to dress with, minced meat, to dine out, home-made, a monotonous menu, recipe, to be on a diet;

-Help yourself. Have another helping. Won't you have some more? Would you pass me the salt? How do you find the salad? Some more bread? What about fruit? It's just to my taste. I've had quite enough, thank you. There's nothing like ice-cream. There's nothing else coming. I could do with a snack.

Here are some of the traditional British foods:

Read the information and fill in the table: