1. Распределите слова по звукам, соблюдая правила чтения

Course, main, mushroom, hors d’ouvre, supper, breakfast, herring, appetizer, cold, menu, they, spicy, savory, taste, marinated, while, some, tender, such, game, poultry, onion, lettuce, just, though, number, contain, protein, carbohydrate, recipe, sauce, dressing, saturated, because, undergo, biological

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2. Переведите однокоренные слова

Appetite, appetizer, appetizing……………………………………………………………………..

Main, mainly………………………………………………………………………………………..

Differ, difference, different…………………………………………………………………………

Consider, consideration, considerable……………………………………………………………..

Spice, spicy…………………………………………………………………………………………

Taste, to taste, tasty, tasteless, untasty……………………………………………………………..

……………………………………………………………………………………………………

Tender, tenderness…………………………………………………………………………………

Game, gamy………………………………………………………………………………………..

Contain, container………………………………………………………………………………….

Dress, dressing, dressed……………………………………………………………………………

Saturate, saturated, unsaturated, saturation………………………………………………………..

……………………………………………………………………………………………………..

Fat, fatty……………………………………………………………………………………………

Treat, treatment……………………………………………………………………………………

Biology, biological………………………………………………………………………………..

Value, valuable…………………………………………………………………………………….

Attention, attentive, attentively…………………………………………………………………….

Clean, cleaned, cleanliness…………………………………………………………………………

Cook, to cook, cooker, cooking, cookery…………………………………………………………..

……………………………………………………………………………………………………

Soak, soaking, soaked………………………………………………………………………………

Less, to lessen, lessening…………………………………………………………………………...

Warm, warmly, warmth…………………………………………………………………………….

Poison, poisonous, poisoning………………………………………………………………………

3. Соотнесите слово и его определение. Определения переведите

Appetizer, banquet, mushroom, recipe, oil, sauce, dressing, protein, fat, carbohydrate, meat, poultry, poison

a)…………………………. – white or yellow substance, oily or greasy, found in animal bodies; oily substance obtained from certain seeds -……………………………………………………..

………………………………………………………………………………………………..

b)………………………..- elaborate meal, usually for a special event, at which speeches are made……………………………………………………………………………………………

………………………………………………………………………………………………….

c)………………………….. – fast growing fungus of which some kinds can be eaten –

……………………………………………………………………………………………………

d)…………………………. – mixture of oil, vinegar, condiments, etc. used as a sauce for salads and other dishes - …………………………………………………………………………………

…………………………………………………………………………………………………….

e)…………………………. – sorts of usually easily burning liquid which does not mix with water, obtained from animals, plants - …………………………………………………………..

……………………………………………………………………………………………………

f) ………………………… - a dish served before the meals to stimulate appetite –

…………………………………………………………………………………………………….

g)…………………………… - direction for preparing a dish of food or for getting any result –

…………………………………………………………………………………………………….

h)……………………………. – kind of organic compound including sugars and starches; starchy foods, considered to be fattened - ……………………………………………………….

……………………………………………………………………………………………………

i)………………………………. – body-building substance essential to good health, in such foods as milk, eggs, meat - ……………………………………………………………………..

…………………………………………………………………………………………………..

j) ……………………………… - kind of liquid or semi-liquid preparation served with some kinds of food to give a relish or flavor - ……………………………………………………….

………………………………………………………………………………………………….

k)…………………………….. – substance causing death or harm if absorbed by a living thing

…………………………………………………………………………………………………..

l)…………………………….. – flesh of animals used as food, excluding fish and birds –

………………………………………………………………………………………………….

m)………………………….. – large domestic fowl kept for eating or for egg-laying –

…………………………………………………………………………………………………..

4. Подберите из текста синонимы к следующим словам

Appetizer -……………………………………………………………

Basic -………………………………………………………………..

Many -……………………………………………………………….

Price -………………………………………………………………...

Tableware -…………………………………………………………..

Guest -………………………………………………………………..

Type -………………………………………………………………..

Broil -…………………………………………………………………

Quantity -…………………………………………………………….

5. Подберите из текста антонимы к следующим словам

Hot -………………………………………………………………….

After -………………………………………………………………..

Rough -………………………………………………………………

Few -…………………………………………………………………

Exclude -……………………………………………………………..

Short -………………………………………………………………..

Better -……………………………………………………………….

Above -……………………………………………………………..

To cool -……………………………………………………………

Small -……………………………………………………………..

Stiff -……………………………………………………………….

6. Подберите в тексте определения к следующим словам

Appetizer - ……………………………………………………………………………………….

Difference - ………………………………………………………………………………………

Taste - ……………………………………………………………………………………………

Salad - ……………………………………………………………………………………………

Amount - …………………………………………………………………………………………

Acids - ……………………………………………………………………………………………

Value - ……………………………………………………………………………………………

Dinnerware - ……………………………………………………………………………………..

Water - ……………………………………………………………………………………………

Substance - ……………………………………………………………………………………….

7. Переведите слова и выражения

Считать -………………………………………………………………………………………..

Меню завтрака или ужина - …………………………………………………………………..

Сельдь -…………………………………………………………………………………………

Квашеная капуста - ……………………………………………………………………………

Заливное мясо -…………………………………………………………………………………

Птица и дичь -………………………………………………………………………………….

Возбуждать аппетит -………………………………………………………………………….

Без калорий -……………………………………………………………………………………

Белки, жиры и углеводы -………………………………………………………………………

Заправка -………………………………………………………………………………………..

Подвергаться тепловой обработке -……………………………………………………………

Салатник -………………………………………………………………………………………..

Чистота -………………………………………………………………………………………….

Ножка гриба -……………………………………………………………………………………

Срезать и выбросить - ………………………………………………………………………….

Вымачивать - ……………………………………………………………………………………

Поглощать воду -………………………………………………………………………………..

Уменьшаться в объёме -…………………………………………………………………………

Убирать из бульона -…………………………………………………………………………….

Крупы и бобовые -……………………………………………………………………………….

8. Ответьте на вопросы

1. When are appetizers usually served?

……………………………………………………………………………………………………...

2. What kinds of appetizers have spicy taste?

……………………………………………………………………………………………………...

3. What nutritious substances are appetizers rich in?

……………………………………………………………………………………………………...

4. Why do cold appetizers obtain high biological value?

……………………………………………………………………………………………………...

5. Why is much attention paid to the decoration of appetizers?

……………………………………………………………………………………………………..

6. How can mushrooms be cooked?

……………………………………………………………………………………………………..

7. Why shouldn’t mushrooms be kept in water for a long time?

…………………………………………………………………………………………………………………………………………………………………………………………………………

8. How are dried mushrooms prepared for cooking?

…………………………………………………………………………………………………………………………………………………………………………………………………………

9. What is done to prepare mushrooms to remove any poison contained?

…………………………………………………………………………………………………………………………………………………………………………………………………………

10. What are mushrooms served with?

…………………………………………………………………………………………………………………………………………………………………………………………………………

9. Вставьте подходящие по смыслу слова и выражения

1. ……………………………are dishes which are served at the beginning of the meal.

2. Sometimes entrée can be included in …………………………..or …………………………. menu.

3. Pickled or marinated appetizers have …………………………taste.

4. The aim of appetizers is ……………………………………………………………………..

5. Appetizers contain a lot of nutritious substances, such as ………………………….,

…………………………., ……………………………and minerals.

6. Very often appetizers are dressed with oil or some ………………………………………..

7. Appetizers obtain high biological value as they don’t undergo any …………………………

…………………………………………………………………………………………………..

8. Special ……………………………….are set on the table for appetizers’ serving.

9. Much attention is also paid to mushrooms……………………………….as they may be eaten uncooked.

10. Mushrooms can be prepared in the following ways -………………………………………………………………………….. …………………………

11. Mushroom …………………….are usually discarded.

12. Mushrooms are washed under …………………………………………….water.

13. Dried mushrooms are …………………………..at first and only then they are heat treated.

14. Marinated mushrooms are taken out of the ……………………….and soaked in water.

15. Mushrooms with ……………………………………….should be always boiled.

10. Вставьте предлоги и наречия там, где это необходимо

1. Appetizers are source ……………unsaturated fatty acids.

2. ……………..first mushrooms are soaked and then they are boiled or fried.

3. Appetizers are served ……………….the main course.

4. Some kinds of mushrooms are prepared …………………boiling water.

5. The stems are cut …………………………….and discarded.

6. Special attention is paid …………….the decoration of appetizers.

7. Bottom mushrooms are cooked …………….stems left on.

8. Each kind of mushrooms is cooked ………………..a specific way.

9. Sometimes it is better to pour ………………….the mushroom brine.

10. Mushrooms are washed ……………………………….cold running water.

11. Переведите термины

1. Dripping – fat or juice resulting from cooking meat or poultry

……………………………………………………………………………………………………...

2. Flake – to break lightly into small pieces with a fork

……………………………………………………………………………………………………

3. Frost – to cover with ice

……………………………………………………………………………………………………

4. Garnish – to decorate food for eye and taste appeal using contrasting colours of food

…………………………………………………………………………………………………………………………………………………………………………………………………………

5. Giblets – the liver, heart and gizzards of poultry

……………………………………………………………………………………………………

6. Knead – to work dough with a pressing motion, accompanied by folding and stretching

…………………………………………………………………………………………………………………………………………………………………………………………………………

7. Mash – to reduce to a soft pulpy state

……………………………………………………………………………………………………

12. Заполните таблицу, указав названия блюд

	Name of the dish
Fish appetizers
Meat appetizers
Salads
Vegetable appetizers
Entrée

13. Перечислите проборы и посуду, используемые для подачи закусок

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

14. Составьте план текста, в каждом пункте напишите ключевые слова

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

15. Переведите рецепт

Sauerkraut Soup

2 pounds pig’s feet 2 cups meat broth

1 quarter water 8 ounces bacon or smoked link sausage, diced

1 medium onion, sliced ¼ cup raisins or 2 tbsp sugar

1 bay leaf 3 tbsp lard or margarine

5 peppercorns 3 tbsp flour

1 sprig parsley ½ tsp salt

1 pound sauerkraut ¼ tsp pepper

1. Cook pig’s feet in water 20 min. skim off foam. Add onion, bay leaf, peppercorns, parsley. Cook about 45 min, or until meat is tender.

2. Remove meat from the broth. Strain the broth, return to the kettle.

3. Remove bones from the meat, discard skin and bones. Dice the meat.

4. Rinse sauerkraut in cold water, drain.

5. Add sliced meat, sauerkraut, beef stock, bacon and raisins. Simmer 1 hour.

6. Mix lard and flour, stir into the simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper.

7. Serve with plain boiled potatoes or potato dumplings, if desired.

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TEXT 3. SANDWICHES

There is a great variety of sandwiches. They make the table delicious and attractive. They can be served as a separate dish, like appetizer, before lunch or dinner, or for tea and coffee, or as a snack for a festive banquet table, or you can take them for a picnic.

Sandwiches are often prepared on a bread base (rye or wheat). Their taste goes well with different products. Bread is cut into thick slices, which form the basis of a sandwich.

Butter, margarine or butter mixtures are used for spreading on bread as well as for decorating. These fats give sandwiches some additional taste and make them juicy. Unsalted butter is recommended for salty foods (sprats, herring, smoked fish), while salty butter is better for vegetables. Butter should be soft to cover the sandwich evenly. Butter should lightly whipped with a wooden spoon. On order to vary the taste of the sandwiches butter and margarine can be substituted by some butter mixtures. They are prepared by rubbing or whipping butter with chopped herbs, mustard, cheese, parsley and etc. To prepare green butter, take soften butter, add chopped parsley, lemon juice or citric acid and mix them thoroughly. Herring butter is cooked by beating of softened butter with finely cu herring fillet and rubbed through a sieve.

Mayonnaise can be used alone or mixed with parsley and dill, with spices and seasonings. Mayonnaise is evenly spread on the bread slice with a knife. It is best for vegetable or fish sandwiches.

Meat products are very good for making sandwiches. Boiled, stewed, roasted and baked meat can be used. Cold meat is sliced by a sharp knife across the grains. Minced meat products are also put on the sandwich: whole meat balls, burgers, halved cutlets. When sausage is used ,its shell must be removed first. Thickness of slices depends on the type of sausage and its diameter. Boiled or liver sausage is sliced up to 3-5 mm thick. It should be noted that thick sausage is cut straight, while thin ones are cut at the angle. Semi-smoked and smoked sausages are cut very thin. Smoked meat is cut across the grain after all the bones, skins and film have been removed. Canned meat is taken out and cut across the grains with a sharp knife.

Fish is easily digested. It has tender flesh. Fish can be fried, boiled and stewed. Chilled or cold fish is divided into thin slices, depending on its size, though small whole fish or fillets can also be used. Salted fish is soaked in milk or water first. All bones and spine must be removed. Smoked fish can be simply put on the sandwich flat or folded into a tube. If canned fish is used, first all juice and oil should be drained and then fish is cut.

Hard boiled eggs, scrambled eggs and omelets are used for sandwiches. Eggs are sliced with a knife or a special egg slicer. If savory or sweet curds are used for making sandwiches, the curds should be first rubbed through a sieve. For savory sandwiches curd is mixed with chopped onion, herring, anchovies, grated cheese, spices. For sweet sandwiches pot cheese is mixed with sugar, vanilla, crushed nuts, and candies, fresh fruit and berries. Pot cheese is evenly spread on a base with a knife, or with a syringe, applying the curd mixture in various forms.

Cheese can have different consistency. There are strong, soft and cream cheeses. Strong cheese is thinly sliced and put on the base. Cheese quickly dries and becomes unattractive. To avoid that, a slice of tomato is put on the cheese slice. Beside strong cheese can be grated, mixed with butter or sour cream and spread on a sandwich. Soft cheese has a more spicy and salty taste. It can be put in slices as soft cheese is better preserved then strong one.

Sandwiches are also prepared with fresh and boiled vegetables. Fresh vegetables must be washed and dried. Tomatoes are сut in slices, in halves. Cucumbers are peeled. They are cut in thin slices, halves and quarters. Radishes are used whole, halved, sliced and chopped. Fresh carrot is usually grated, boiled carrot is cut in slices, tiny cubes, wedges, rings. Spring onion is chopped and sprinkled on a sandwich. Dill, parsley, celery are finely chopped. Boiled vegetables (potato, beet, carrot) are sliced and put straight on the sandwich base or a lettuce salad base.

Pate cooked from different products is widely used in fast food sandwiches. It is spread on the sandwich and decorated.