7. Какие русские закуски и блюда вы бы выбрали себе на обед? Начинайте предложения с I'd like to have. Snacks Soups Hot dishes Dessert

kasha sturgeon

fried

on a spit

pike-perch beefstroganov stewed karp suckling-pig stuffed goose hazel-grouse stuffed duck

Goorievskaya

kasha

kissel

frozen apples stewed fruit special ice­cream

fresh cabbage

shchee

potato soup

sauerkraut

shchee

meat

sauerkraut

fish soup

pea-soup okroshka sawlyanka

soft caviar

red caviar

ham

meat-jelly

jellied soodak-fish

stuffed

pike perch in

marinade

herring

8. Подберите соответствующие реплики к следующим утверждениям.

1. So is Bob's sister.

2. Yes, very popular.

3. So do I.

4. So am I.

5. I agree with you.

1. I’m fond of Russian cuisine.

2. My sister is a good cook.

3. Russian caviar is popular with foreign

guests.

4. I often cook Ukrainian borshch.

5. You should eat much fish.

IX. Bars (Бары) текст

In the Bar

We're in the bar now. The barman is behind the bar counter. He is serving his visitors. They are drinking cocktails and coffee.

There is a new cocktail bar not far from our house. My friends and I go to the bar to have a good time. The bar is built in mod­ern style. The walls are painted blue and green and you've got the impression that you are on the sea shore. You can listen to the light music.

It's comfortable and cosy in the bar¹. You can have cold snacks, various sandwiches, aromatic black coffee, rum, liqueurs, aperitive wines and cocktails; in hot weather - cooling beverages, juices, cock­tails, ice-cream, in cold weather - punch and grog. There are rich sweets, pastry, pastry-cakes, chocolates, nuts, cigarettes and fruit in season (fresh fruit in summer and autumn, frozen in winter and spring).

My friends and I are sitting in comfortable armchairs. The bar­man is standing behind the counter and serving the visitors.

It's very hot and the visitors are drinking cooling juices, cocktails and mineral water. Some visitors are eating ice-cream.

What do you know about cocktails? They are aperitives, diges­tives and original. Aperitive cocktails are served before the meal. They are: Old-fashioned, Manhattan, Martini and Cinzano. These cocktails improve the appetite.

The digestives are: flips, smashes, cordial, oyster, frape, mist and cocktails of "sour" group.

They are served after the meal and help to digest our food. The original cocktails are layer - knickenbein, champerol, pousse-cafe and crusta. In hot weather it's recommended to drink "sour". It's a pleasant cooling cocktail which quenches our thirst. It has much lemon juice in it. Some cocktails are decorated with fruits: lemons, oranges and berries.

People drink most cocktails using straws. When you drink "through a straw" it's called "a long drink", when you drink at a gulp - "a short drink".

If you feel hungry you can go to the grill-bar and taste their special dishes: grilled sausages, fish grilled or fried, chicken on a spit or "Tabaka", spicy shashlik (usually it's pieces of mutton roasted on a spit), beefsteak and bastoorma. You can have black coffee and beverages.

In the near future we are going to have new kinds of bars: salad-bars, fruit-bars, milk-bars, express-bars, snack-bars, beer-bars, disco-bars.

We've got milk and beer-bars but their assortment will be im­proved. Now a few words about each² of them.

Salad-Bars are equipped with a special counter with an open re­frigerating vegetable show.

There are: cut lettuce, cucumbers, tomatoes, radishes, spring onions, olives, hard-boiled eggs, boiled potatoes, carrots, beetroot, brown onions, dill, .parsley, celery, cabbage, sauerkraut and also boiled meat, fish, sausage, cheese, cottage cheese and so on. In sepa­rate dishes there are: butter, sour cream, mayonnaise, oil, vinegar, mustard, salt, pepper, granulated sugar, horse-radish sauce. Each vis itor puts vegetables, meat, fish or both, dressings and sauces in his salad-dish to his own taste. These bars represent one of the variants of "Swedish Board".

Fruit-Bars. It's a new type of bar in our social catering. There are many juices, up to fifteen, electric mixer for milk cocktails, elec­tric coffee-pot, samovar. Customers may have tea, coffee, buns, cakes, pies etc.

Milk-Bars. Great attention should be paid to milk-bars. They can recommend a wide choice of milk products and beverages. Cus­tomers can taste milk noodles home style, noodle pudding stuffed with apples, Russian blini with butter or thick sour cream, pies, curd items, cheese sticks, butter, cheese and sausage, sandwiches, milk and cream shakes. Many dishes are made in the presence of cus­ tomers. Milk-bars will be built close to big dairy shops.

Express-Bars are arranged at the railway stations, hotels, in the shopping centres. Their aim is to serve the customers as quick as possible. The assortment is the following: sandwiches, baking items, pastry, milk products.

Snack-Bars are intended for quick service of customers at the counter. The assortment is minced or plain beefsteak, entrecote, roast chicken, duck or goose, cooling beverages, juices, cocktails, coffee.

Beer-Bars sell bottled and unbottled beer, mineral and fruit wa­ter. There are no strong drinks on sale. Cheese, salted, smoked, dried fish, chipped potatoes, biscuits, small dried rings (sooshki), dried crusts, olives, stuffed eggs, shrimps go nicely with beer. You can also have sandwiches, cold and hot snacks.

Disco-Bars work in the evening. Their halls should be decorated beautifully. Young people come to these bars to have a good time, to dance, to listen to the music, to see the performance. Disco-bars should be equipped with modern musical apparatus and large screens for demonstrating slides. They should also have a television-set, video tape-recorders, special devices producing light effects. Cooling and mixed drinks, snacks and hot dishes are on the menu. For dessert guests can have strawberry, apricot, peach and nut ice-cream.

Welcome to the bars!