- •Кулинария и здоровое питание
- •Contents:
- •Traditional British dishes
- •Exercises
- •I. What are the English equivalents to:
- •III. Exercises
- •IV. Do these exercises
- •V. Read the rhyme below and make up your own dialogue on its basis:
- •VI. Study the following and memorize useful words and phrases.
- •1. Rewrite the underlined parts of these sentences using expressions from a.
- •2. Rewrite the underlined parts of these sentences using the expressions you have come across above to describe food and drink preferences.
- •3. Give the synonyms to the following words:
- •1) Match the English and Russian equivalents:
- •2) Match the equivalents of American and British English:
- •VIII. Read the text below and think of the word which best fits each space. Use only one word in each space. Eat your Greens.
- •Part II texts for careful studying
- •British meals and mealtimes
- •1. Find the equivalents to the following words and phrases from the text and write them down:
- •2. Answer the questions:
- •3. Read the following statements. Are they true or false?
- •4. Retell the text.
- •British food
- •Answer the questions on the text.
- •The vocabulary to be used:
- •Dinner and take-aways
- •Eating out
- •Vegetarianism
- •1. Find the equivalents to the following words and phrases from the text and write them down:
- •2. Answer the questions:
- •3. Read the following statements. Are they true or false?
- •4. Retell the text.
- •Is fast food bad?
- •Is some fast food healthier than others?
- •An Englishman's View of Russian Food
- •Answer the questions:
- •Russian Cuisine
- •National cuisine National Cuisine in Moscow Restaurants
- •Part III
- •I. Translate these sentences into English:
- •II. Correct the mistakes:
- •Translate the dialogue into English:
- •IV. Render into English:
- •V. Preparatory test
- •Part IV
- •1. Souffle Omelette
- •Ingredients
- •2. Chocolate Steamed Pudding
- •Ingredients
- •3. Rice Noodles In soup with Beef
- •Ingredients
- •4. Bombay Potatoes
- •Ingredients
- •5. Lemon Chicken
- •Ingredients
- •6. Tuna mayonnaise
- •Ingredients
- •Ingredients
- •Ingredients
- •Part V additional texts
- •English Pub
- •Food can be dangerous for your health!
- •Is it true that a lot of British dishes are named after places?
- •Italian
- •Text (from «Аэрофлот»)
- •The tables are turning
- •Let me tell you about Russia
- •II. Sit Down to Tea
- •In pairs, tell your partner about your favourite type of sweet. Say where you can buy it, the ingredients and how you eat it (with jam, tea etc.)
- •Come For Pancakes! Russian pancakes
- •V. We are what we eat
2. Chocolate Steamed Pudding
Ingredients
50g/2oz unsweetened plain cooking chocolate (minimum 70 per cent cocoa solids)
110g/4oz plain flour
110g/4oz caster sugar
1 tbsp unsweetened cocoa powder
125ml/4fl oz skimmed milk
legg
1 tsp baking powder
Vi tsp grated nutmeg
75g/3oz hazelnuts, toasted and chopped
margarine, for greasing
Method
Melt the chocolate in a bowl set over a pan of simmering water.
Combine the remaining ingredients, except for the hazelnuts, in a food processor or mixer and blend for one minute at low speed.
Add the melted chocolate and blend for one minute at high speed. Fold in the hazelnuts.
Lightly grease a 1.2 litre/2 pint pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.
Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.
Place the basin on a rack set in the bottom of a pan.
Pour boiling water into the pan until it comes three-quarters the way up the side of the basin.
Cook over a medium heat for about 1 -1 % hours or until a knife or skewer inserted into the centre of the pudding comes out clean.
Remove the pudding from the pan and allow to cool for ten minutes. Run a knife around the edge to loosen and invert on to a serving dish.
10. Serve with vanilla custard.
3. Rice Noodles In soup with Beef
Ingredients
275g/10oz dried flat rice noodles, soaked in water for 2 hours, then drained or flat egg noodles
225g/8oz tender beef steak, about 2.5cm/1in thick, cut into paper thin slices (it helps if the meat is partly frozen)
2-3 fresh hot red or green chillies, cut crossways into very thin slices
1 spring onion, cut into fine rounds
6 tbsp fresh coriander leaves, coarse stalks removed
6 tbsp small fresh mint leaves, coarse stalks removed
1.5 litres/2% pints beef stock plus about one third of the beef brisket used in making it, wrapped tightly and refrigerated and cut against the grain into thin slices
1 lime, cut into wedges, to serve
red pepper sauce to serve
1 small bowl fish sauce (nam pla), to serve seasoned vinegar, to serve
Method
Heat a large pan of water and drop the drained noodles into it. They will cool very fast - perhaps even in 1 minute - so keep testing them. Drain the noodles and rinse them under cokJ running water until they are needed.
Just before serving, heat the stock and keep it warm. To heat the noodles, drain them and then either plunge them into hot water for a few seconds or put them Into a microwave oven for 1 minute. (Fresh rice noodles need only to be dropped into boiling water for just a few seconds and then drained. If you are using egg noodles, cook them according to the instructions on the packet.)
Divide the noodles among four to six individual serving bowls. Arrange a layer of cooked brisket slices over the noodles. On top of the brisket, arrange a layer of the raw beef slices. Sprinkle some chilli and onion slices, coriander and mint over the sliced steak. Ladle some hot stock over all this and serve. The diners season the dish themselves with sauce and freshly squeezed time juice.