- •Учебное пособие
- •Contents
- •Предисловие
- •Inroduction / Введение
- •Topic units Part I The main course / Основной курс Unit 1. Food / Пища
- •I. Master words and word combinations:
- •II. Read and translate the following text into Russian:
- •III. Answer the following questions:
- •IV. Use the following words and word combinations in the sentences of your own:
- •V. Translate the following sentences into English using the active vocabulary of the unit:
- •VI. Prepare a report on one of the following topics:
- •VII. Retell the text. Unit 2. Genetically modified food / Генетически модифицированный продукт
- •I. Master words and word combinations:
- •II. Read and translate the following text into Russian:
- •III. Answer the following questions:
- •IV. Use the following words and word combinations in the sentences of your own:
- •V. Translate the following sentences into English using your active vocabulary:
- •VI. Retell the text. Unit 3. Food processing / Обработка пищи
- •I. Master words and word combinations:
- •II. Read and translate the following text into Russian:
- •Benefits and drawbacks
- •Food presentation
- •III. Answer the following questions:
- •IV. Use the following words and word combinations in the sentences of your own:
- •V. Say if the following sentences true or false. Correct the false ones:
- •VII. Retell the text. Unit 4. Food safety / Безопасность пищи Text 1.
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •4. Translate from Russian into English.
- •5. Express the main idea of the text in two-three sentences. Text 2. Regulatory agencies
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •4. Translate and memorize the following word combinations.
- •5. Translate from Russian into English.
- •6. Ask questions to underlined words.
- •7. Make up a plan of the text, retell the text according to the plan. Text 3. Consumer labeling
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •3. Find Russian equivalents to the given English terms.
- •4. Say whether the statements are true or false?
- •5. Be ready to tell about consumer labeling. Text 4. Consumer tips: How to keep food safe
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •4. Translate from Russian into English.
- •5. Agree or disagree with the following sentences.
- •Text 5.
- •Unit 5. Food storage / Хранение продуктов питания Text 1.
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •3. Translate from Russian into English.
- •4. Make up a plan and be ready to retell the text according to this plan. Text 2. Storage of meat
- •1. Master the active vocabulary.
- •2. Answer the following questions.
- •3. Translate from Russian into English.
- •4. Retell the text. Text 3. Commercial food storage
- •Answer the following questions.
- •2. Translate from Russian into English.
- •3. Agree or disagree with the following statements. Prove your opinion.
- •4. Retell the text. Unit 6. Food spoilage / Порча пищи Text 1.
- •1. Master the active vocabulary.
- •Exotoxins
- •Preventing bacterial food poisoning
- •Viruses
- •Natural toxins
- •2. Answer the following questions.
- •4. Translate and memorize the following word combinations.
- •5. Say whether the statements are true or false.
- •6. Retell the text using as many words from active vocabulary as possible. Text 2.
- •Infectious dose
- •Outbreaks
- •Society and culture
- •Organizations
- •2. Answer the following questions.
- •3. Find Russian equivalents to the given English terms.
- •4. Translate from Russian into English.
- •5. Retell the text. Text 2a. Food contaminant
- •Text 2b. Hair in food
- •Unit 7. Food packaging / Упаковка продуктов питания
- •1. Master the active vocabulary.
- •Food packaging types
- •Packaging machines
- •2. Answer the following questions.
- •3. Translate from Russian into English.
- •4. Ask questions to the underlined words.
- •5. Retell the text using as many words from active vocabulary as possible. Unit 8. Junk food / «Мусорная еда» Text 1.
- •1. Master the active vocabulary.
- •Snack food
- •2. Answer the following questions.
- •3. Be ready to retell the text. Text 2. Whole foods
- •1. Master the active vocabulary.
- •Comfort food
- •2. Answer the following questions.
- •3. Retell the text using as many new words as possible. Text 3. Take-out
- •Text 4 Menu engineering
- •1. Master the active vocabulary.
- •Answer the following questions.
- •3. Find Russian equivalents to the given English terms.
- •4. Translate from Russian into English.
- •5. Ask questions to the underlined words.
- •6. Retell the text. Unit 9. Restaurant. Restaurant guides. Michelin Guide / Ресторан. Гиды ресторанов. Мишлен гид.
- •I. Master words and word combinations:
- •II. Read and translate the following text into Russian: Restaurant
- •Restaurant guides
- •Michelin Guide
- •III. Answer the following questions:
- •IV. Use the following words and word combinations in the sentences of your own:
- •V. Translate the following sentences into English using your active vocabulary:
- •VI. Retell the text. Unit 10. Methods of cooking / Методы приготовления
- •I. Master words and word combinations:
- •II. Read and translate the following text into Russian:
- •Roasting
- •Dry roasting
- •Braising
- •Jugging
- •Shallow frying
- •Deep frying
- •Pan frying
- •Sautйing
- •Stir frying
- •Chao technique
- •Bao technique
- •Steaming
- •Grilling
- •Boiling
- •Barbecue
- •III. Answer the following questions:
- •IV. Use the following words and word combinations in the sentences of your own:
- •V. Translate the following sentences into English using the active vocabulary of the unit:
- •VI. Tell about different methods of cooking.
- •Comunication units
- •Part II Catering industry
- •Unit 1. An introduction to the Catering industry / Введение в ресторанное дело
- •Decide if these sentences about catering are true (t) or false (f).
- •Read the text about catering and check your answers.
- •Complete the sentences with the correct form of these words from the text.
- •Read the conversation in a cafe between a waiter and a customer and complete it with the expressions from the box. Then listen and check your answers.
- •Work in pairs. Role play similar conversations in a fast food outlet and on an aeroplane. Use the conversation in exercise 4 to help you.
- •Read the text and answer the questions.
- •Unit 2. The Restaurant: meet the staff / Ресторан: штат сотрудников
- •1 Do you know who is who in the kitchen? Put these restaurant kitchen staff jobs in order from the most senior to the most junior position.
- •2 Who do you think the chef de cuisine reports to? Read the text about kitchen staff and check your answer.
- •4. Read the text about front-of-house staff and decide if the sentences below are true (t) or false (f).
- •5. Work in pairs. Look at the information below and role play similar conversations in a restaurant.
- •Unit 3. Clothes and personal hygiene / Форма одежды и личная гигиена
- •1 Decide if these sentences are true (t) or false (f).
- •2 Read the introduction to kitchen staff clothes and check your answers.
- •3 Read the rest of the text about kitchen staff uniforms and label the clothes with the words in bold in the text.
- •4 Match these words and expressions from the text with their definitions.
- •5 Complete the conversation with the missing information.
- •6 Draw the personal hygiene symbols you see in a kitchen with the expressions below.
- •7. How much do you know about personal hygiene in the kitchen? Do this quiz and find out!
- •8. Read this hygiene manual and check your answers.
- •Unit 4. In the kitchen / На кухне
- •1 Match the kitchen areas with their uses.
- •2 Read the text and check your answers.
- •3 Read the text again and answer the questions.
- •4 Match the words to their definitions.
- •7. Match the pictures, names and uses of some basic kitchen food preparation appliances.
- •8 Read the text about kitchen cooking appliances and answer the questions.
- •Unit 5. Different foods, different cooking methods / Различные продукты питания, различные методы приготовления пищи
- •1 Label the food categories with the different eatwell food plates. (use pictures and photos)
- •2 Read the text about the quantities of different types of food we need to eat and check your answers.
- •3. Read the text again and put the foods in the correct column according to their principal nutrient. Can you add any more of your own?
- •4. Read the text again and complete these sentences.
- •5. Work in pairs. Write down what you usually eat every day, then ask your partner about what he/she usually eats and make notes. Use the information in the text to help you.
- •6. Report back to the class. Do you think your partner has a healthy balanced diet? What do you think he/she should eat more or less of?
- •7. Match the cooking techniques with their pictures and definitions.
- •Ingredients
- •9. Reorder the recipe for cheesy grilled mushrooms. Then listen and check.
- •10. Write a list of the ingredients you need to make the recipe. Ingredients
- •Look at the ingredients of this typical British rhubarb crumble and cream recipe and complete the preparation method with the right ones.
- •Write the recipe of a typical dish from your country. Use the vocabulary from this unit and the recipes in exercises 8, 9 and 11 to help you.
- •Work in pairs and take turns to dictate your recipe to your partner. Do not tell him/her what your recipe is, but see if he/she can guess from the ingredients and the method.
- •My glossary
- •Part III. Business English units / курс делового английского Unit 1. Restaurant organization / Организация работы ресторана
- •Business english lesson 1 making contacts / устанавливаем контакты
- •Unit 2. Restaurant standards / Стандарты ресторанного обслуживания
- •Business english lesson 2 solving problems / решение проблем
- •Unit 3. Food quality / Качество продуктов питания
- •Business english lesson 3 making calls / телефонный разговор
- •Introducing yourself
- •Business english lesson 4 at a hotel / в гостинице
- •Don`t have don`t worry good journey invoice Thank you your bill you sign
- •Unit 5. Innovative restaurant techniques / Инновационные технологии в ресторане
- •In The Dark Restaurant in London
- •Ice Restaurant in Dubai
- •Innovative Dining In nyc: The Most High-Tech Restaurants For Modern Geeks
- •Business english lesson 5 eating out / в ресторане
- •Unit 6. Microbiology / Микробиология
- •Business english lesson 6 hiring and firing / прием на работу и увольнение
- •Unit 7. Food chemystry / Пищевая химия
- •Business english lesson 7
- •Part IV. Self-Study Units / Раздел для самостоятельного обучения Unit 1. History of Italian cuisine / История итальянской кухни
- •Magna Grecia and the Etruscans
- •Lesson 2
- •Roman Cuisine in the Republican Era
- •4. Answer the following questions:
- •5. Translate into Russian using чем … тем …:
- •Lesson 3
- •1. Read the words and put down their Russian equivalents:
- •2. Master the active vocabulary:
- •3. Read and translate the text: Roman Cuisine in the Imperial Age
- •Cuisine in the Middle Ages
- •Lesson 4
- •Gastronomical Revival in the Feudal Courts
- •2. Read the micro text and define the main idea of the text.
- •3. Give Russian equivalents for the following words and word combinations:
- •4. Give English equivalents for the following words and word combinations:
- •5. Open the brackets using the correct tense form.
- •Lesson 5
- •1. Read the words:
- •3. Word formation.
- •The Culinary Discoveries of Great Explorers
- •4. Put down the nouns. Translate the words.
- •Cuisine in the Renaissance
- •Culinary Art and Etiquette in the Renaissance
- •Lesson 7
- •1. A) Cover the right column and read the English words. Translate them into Russian and check your translation.
- •2. Read the words and put down their Russian equivalents:
- •3. Put down the adverbs. Translate the words. Continue the list.
- •5. Put down the English for:
- •6. Translate the following words and word combinations in writing.
- •7. Read and translate the text. Cuisine in the 17th, 18th, and 19th centuries
- •Foreign influence and the spread of new foods
- •Lesson 8
- •20Th Century Cuisine
- •Lesson 9
- •7. Answer the following questions:
- •Lesson 10
- •Lesson 11
- •1. Read the words:
- •2. Master the active vocabulary. Cover the left column and translate the Russian words back into English.
- •4. Put down the nouns. Translate the words.
- •6. Put down the English for:
- •Lesson 2
- •Lesson 3
- •Lesson 4
- •Lesson 5
- •5. Read the words.
- •6. Give Russian equivalents for the following words and word combinations:
- •7. Read the text. Find the corresponding translation of the sentences. Meat dishes
- •8. Pronounce correctly. Mind reading of the letter “a”.
- •9. A) Cover the right column and read the English words. Translate them into Russian and check your translation.
- •10. Think of four questions covering the text. Put them to your group-mates.Read and translate the text. Hot fish dishes
- •Unit 3. Indian cuisine / Индийская кухня Lesson 1
- •Lesson 2
- •Production
- •Lesson 3
- •Food value
- •Cereals
- •6. Word formation. Form words adding prefixes over-, un-.
- •Lesson 5
- •1. Read the text and define the meaning of new words. Translate the text. Cooking
- •2. A) Cover the right column and read the English words. Translate them into Russian and check your translation.
- •3. Read the micro text and define the main idea of the text.
- •Lesson 6
- •2. Master the active vocabulary:
- •3. Read and translate the text:
- •Buckwheat (gluten free)
- •Corn or Maize (gluten free)
- •Millet (gluten free)
- •Quinoa (gluten free)
- •Rice (gluten-free)
- •Wild Rice
- •Lesson 7
- •8. Read and translate the text. Spelt
- •Unit 4. Nuts and Seeds / Орехи и семена Lesson 1
- •4. Put down the nouns. Translate the words. Find a word different from others.
- •Lesson 2
- •Almonds
- •9. Read the text. Write out the description of chestnuts. Chestnuts
- •Lesson 3
- •Coconuts
- •6. Read the micro text and define the main idea of the text.
- •Lesson 4
- •Lesson 5
- •Macadamia Nuts
- •Pine Nuts
- •Pistachios
- •6. Answer the questions.
- •7. Read the text. Define what the following numbers mean:
- •Walnuts
- •8. Make a project “Nuts and their history”. Lesson 6
- •1. Read the words:
- •4. Put down the English for:
- •5. Read texts about different kinds of seed. Compare them. Seeds Pumpkin
- •Sunflower
- •Unit 5. Soya & Mycoprotein / Соя и микропротеины Lesson 1
- •Lesson 2
- •4. Make a list of words according to the model. Translate the words.
- •5. Which of the following words are nouns? verbs? adjectives? adverbs? Why?
- •6. Read and translate the text. Textured Vegetable Protein
- •Lesson 3
- •6. Fill in the proper prepositions. Soya Sauces
- •Lesson 4
- •Soya Dairy Alternatives
- •Lesson 5
- •Other Soya Products
- •3. A) Cover the right column and read the English words. Translate them into Russian and check your translation.
- •4. Read the micro text and define the main idea of the text.
- •5. Give Russian equivalents for the following words and word combinations:
- •6. Read the text and define the meaning of new words. Translate the text. Mycoprotein
- •Lesson 6
- •Unit 6. Cheese & Rennet / Сыр и сычуг Lesson 1
- •Lesson 2
- •5. Which of the following words are nouns? verbs? adjectives? adverbs? Why?
- •6. Read and translate the text in written.
- •Vegetarian Cheeses
- •Lesson 3
- •5. Complete the sentences.
- •6. Choose the proper prepositions and fill them in:
- •7. Pair work. Put the questions given above to your group-mate and let him/her answer them.
- •7. Answer the following questions:
- •Victoria Falls Restaurants
- •Appendix / Приложение Клише для написания резюме
- •Фразы для краткого изложения/реферирования
- •Glossary / Словарь
- •Conclusion / Заключение
- •References / Используемая литература
III. Answer the following questions:
1. What is roasting? 2. What can be roasted? 3. What is the benefit of roasting at low-temperature? 4. When is roasting at high temperatures applied? 6. What is dry roasting? 7. What products are used for dry roasting? 8. What dry roasted foods do you know? 9. What is braising? 10. What traditional braised dishes do you know? 11. What is necessary to add while braising? 12. What is barbecue-braising? 13. Why is braising considered to be economical? 14. What is frying? 15. What is the difference between deep and shallow frying? 16. What is batter used in deep frying for? 17. What are the disadvantages of deep frying? 18. How does sautйing differ from other methods of frying? 19. How does steaming work? 20. What are the benefits of steaming? 21. What is smoking? 22. What types of wood are used in smoking? 23. What is the difference between cold and hot smoking? 24. What is grilling? 25. Are there any regional variations in grilling? 26.What is boiling? 27.What five stages of boiling do you know? 28.What products aren’t recommended to boil? 29. What is baking?
IV. Use the following words and word combinations in the sentences of your own:
open flame, diffused heat, appropriate circumstances, loss of moisture, evaporation, particular flavour, acidic element, poultry, gravy, earthenware, advanced scientific techniques, beverages, alder, oak, beech, hickory, mesquite, pecan, maple, fruit-tree woods, flavoring ingredients, barley malt, salmon, scallops, harsh technique, tough texture
V. Translate the following sentences into English using the active vocabulary of the unit:
1. Предварительная обработка продуктов является весьма важным этапом, который часто недооценивают. 2. Предварительная обработка мяса включает в себя следующее: удаление фасций, сухожилий, срезание клейм, отбивание, карбование, панировка, маринование. 3. Предварительная обработка рыбы включает в себя следующее: потрошение, чистка, срезание плавников, удаление костей, жабр, фарширование. 4. Предварительная обработка птицы включает в себя следующее: опаливание (удаление перьев на птице), потрошение (удаление неиспользуемых внутренних органов), удаление кожи, суставов. 5. Предварительная обработка овощей и фруктов включает в себя следующее: чистка, удаление семян, глазков. 6. Предварительная обработка круп включает в себя следующее: промывание, перебирание, замачивание. 7. Заключительная обработка продукта может иметь разные цели: 1) улучшение вкусовых качеств, придание оттенков вкуса (внесение пряностей, соусов, фламбирование); 2)улучшение внешнего вида продукта (украшение, фламбирование, нанесение глазури, колерование); 3) удаление костей и вспомогательных материалов (нитки, заколки, панады); 4) устранение выявленных недостатков блюда; 5)разделение на порции. 7. Замачивание — погружение продукта в воду или какой-либо раствор, как правило, с целью разбухания продукта и дальнейшего сокращения времени приготовления (фасоль, крупа), а также с целью снятия кожицы с турецкого (бараньего) гороха или нейтрализации неприятных запахов (замачивание картофеля в растворе пищевой соды). 8. Замешивание — процесс перемешивания компонентов с целью получения продукта с новыми свойствами: замешивание теста, закваски и т. п. 9. Карбование — нанесение неглубоких надрезов на поверхность куска мяса, с целью размягчения. 10. Лиирование — загущение продукта (блюда) может производиться мукой, яйцами и другими продуктами. 11. Панировка — нанесение на поверхность продукта съедобного покрытия (панады), способствующего сохранению влаги в блюде. 12. Запекание — термическая обработка продукта в печи, духовом шкафу, где создаётся одинаковая температура со всех сторон продукта. 13. Фламбирование — воспламенение на поверхности готового блюда спиртных напитков, применяется как процедура, улучшающая вкус блюда, и как процедура, посредством которой достигается красивый внешний эффект (блюдо подаётся горящим). 14. Бланширование — кратковременное ошпаривание, или крайне недолгая (1 минута) варка продукта, применяется для быстроварких продуктов, для более лёгкой очистки продукта от кожицы, для консервирования и, наконец, для уничтожения вредных бактерий. 15. Желирование — внесение в жидкость желеобразующих веществ, типа желатина или агар-агара, применяется с целью получения заливных, желе и.т.п.