1. Распределите слова по звукам, соблюдая правила чтения

Make, separate, appetizer, table, attractive, snack, bread, slice, basis, decorate, besides, biscuit, dish, mixture, spread, fat, give, addition, sharp, sprat, herring, fish, better, margarine, whip, stick, sieve, spice, seasoning, knife, meat, bake, parsley, grain, shell, straight, while, divide, drain, special, savory, grate.

[ e ]	[ ai ]	[ ei ]	[ e ]	[ i: ]	[ a: ]

2. Переведите однокоренные слова

Vary, variety, various……………………………………………………………………………….

Attract, attractive, attractively, attractiveness………………………………………………………

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

Prepare, preparation, prepared……………………………………………………………………..

Taste, to taste, tasty, tasteless……………………………………………………………………

Thick, to thicken, thickened, thickness……………………………………………………………

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

Decorate, decoration, decorator, decorative, decorated…………………………………………..

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

Spread, spreader……………………………………………………………………………………

Add, addition, additive, added……………………………………………………………………..

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

Wood, wooden…………………………………………………………………………………….

Soft, to soften, softened, softness………………………………………………………………….

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

Depend, dependence, dependent, independent…………………………………………………….

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

Digest, digestion, indigestion, digested…………………………………………………………….

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

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

Apply, appliance, applied………………………………………………………………………….

Bone, boned, boneless…………………………………………………………………………….

Season, seasoning, seasoned………………………………………………………………………

To can, canning, canned…………………………………………………………………………..

3. Соотнесите слово и его определение. Определения переведите

Sandwich, bread, butter, cheese, mayonnaise, meat, sausage, curd, pate, margarine.

a)………………………- thick dressing of eggs, cream, oil, vinegar used on cold dishes, especially salads -………………………………………………………………………………

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

b) ……………………………- food substance used like butter, made from animal or vegetable fats -……………………………………………………………………………………………….

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

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

d)…………………………….. – two slices of buttered bread with meat or cheese or something like that between - ……………………………………………………………………………….

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

f)………………………….. – chopped up meat, flavoured and stuffed into a casing or tube of thin skin; some kinds sliced and eaten raw, others are cooked and eaten hot - …………………

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

g)………………………… - paste made from goose liver -…………………………………….

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

h)…………………………….- solid food made from milk curds - ……………………………

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

i) ………………………….. – thick soft substance, almost solid, formed when milk turns sour, used to make cheese - ……………………………………………………………………………

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

j)…………………………… - fatty food substance made from cream by churning - ………….

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

k)……………………………… - food made by mixing flour with water and yeast, kneading, and baking in an oven - …………………………………………………………………………

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

4. Подберите в тексте синонимы к следующим словам

Very tasty……………………………………………………………………………………

Snack- ……………………………………………………………………………………….

Various - …………………………………………………………………………………….

Change ………………………………………………………………………………………

Blend…………………………………………………………………………………………

Kind………………………………………………………………………………………….

Cut……………………………………………………………………………………………

Tinned………………………………………………………………………………………..

Spicy…………………………………………………………………………………………

5. Подберите в тексте антонимы к следующим словам

tasteless………………………………………………………………………………………

Ugly…………………………………………………………………………………………

Thin…………………………………………………………………………………………

Sugar…………………………………………………………………………………………

Worse…………………………………………………………………………………………

Hot……………………………………………………………………………………………

Hardly………………………………………………………………………………………..

Big…………………………………………………………………………………………….

Slowly…………………………………………………………………………………………

Narrow…………………………………………………………………………………………

6. Подберите в тексте определения (прилагательные) к следующим словам

Variety………………………………………………………………………………………….

Dish…………………………………………………………………………………………….

…………………………………………………………………………………………………

Table……………………………………………………………………………………………

Base…………………………………………………………………………………………….

Slice…………………………………………………………………………………………….

Taste…………………………………………………………………………………………….

Butter……………………………………………………………………………………………

Spoon……………………………………………………………………………………………

Meat…………………………………………………………………………………………….

Knife……………………………………………………………………………………………

Sausage…………………………………………………………………………………………

Flesh……………………………………………………………………………………………

Fish……………………………………………………………………………………………….

Curds……………………………………………………………………………………………..

Sandwich…………………………………………………………………………………………

Cheese……………………………………………………………………………………………

Vegetables……………………………………………………………………………………….

7. Переведите слова и выражения

брать с собой на пикник…………………………………………………………………………

готовить…………………………………………………………………………………………..

хорошо подходить к чему-либо…………………………………………………………………

намазывать на хлеб………………………………………………………………………………

делать сочным……………………………………………………………………………………

взбивать…………………………………………………………………………………………..

тщательно смешивать……………………………………………………………………………

протирать через сито…………………………………………………………………………….

Резать ножом поперек волокон…………………………………………………………………

Резать под углом…………………………………………………………………………………

Резать очень тонко………………………………………………………………………………..

Консервированное мясо…………………………………………………………………………..

вымачивать в молоке……………………………………………………………………………..

удалять кости……………………………………………………………………………………..

сливать масло……………………………………………………………………………………..

яичница- болтунья………………………………………………………………………………..

дробленый орех…………………………………………………………………………………..

быстро сохнуть ………………………………………………………………………………….

очищать огурцы………………………………………………………………………………….

8. Ответьте на вопросы

1. How can sandwiches be served?

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

2. What is the usual base for the sandwiches?

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

3. How is butter prepared for spreading on sandwiches?

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

4. How are butter mixes prepared?

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

5. What kinds of meat are used for sandwiches?

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

6. How is meat cut for sandwiches making?

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7. How are different kinds of sausages prepared for sandwiches?

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8. How is canned fish prepared for sandwiches?

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9. What kinds of curds are used for sandwiches?

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

10. What is curd mixed with to make savory sandwiches?

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

11. What is curd mixed with to make sweet sandwiches?

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

12. How is cheese cut and served on sandwiches?

………………………………………………………………………………………………

13. What vegetables are used for sandwiches?

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

9. Вставьте подходящие по смыслу слова и выражения

1. Sandwiches are usually made on a ………………………….base.

2. Thin………………………….of bread form the basis of a sandwich.

3. …………………………., spread on the slice of bread, makes it juicy.

4. Butter for spreading must be……………………, at room temperature.

5. Green butter is made when……………………………………………………..are added to it.

6. …………………………………..is good for sandwiches with vegetables and fish.

7. Boiled meat is sliced by a sharp ………………………..

8. …………………………………of sausage slices depends on the type of sausage.

9. …………………………..sausages are cut in very thin slices.

10. Canned meat is cut across the ………………………………..

11. Fish, which has tender………………………………..is an easily digested product.

12. ………………………….., fish should be soaked before using it for sandwiches’ making.

13. Pot cheese is better to rub through the …………………….for sandwiches.

14. Pot cheese is mixed with……………………………………………..for sweet sandwiches.

15. ………………………………………………………………..cheese is used for sandwiches.

16. …………………………………………………vegetables are sliced and put on the bread base.

17. Vegetables can also be cut in ……………………………………………………………..

10. Вставьте предлоги и наречия

1. Soft butter is whipped ……………….a wooden spoon.

2. Cottage cheese is always rubbed………………………….a sieve.

3. Thin sausage is cut………………an angle and laid on the biscuit.

4. Sandwiches are served …………..lunch and dinner, ……..tea and coffee.

5. Filling is evenly spread ………….the bread……………..a knife.

6. The taste of rye or wheat bread goes nicely…………….different fillings.

7. For sandwiches bread is cut ………………thin slices which are spread with butter or margarine.

8. Spring onion is finely chopped and sprinkled …………….the ready sandwich.

9. Sandwiches are usually made …………….bread base or ……………biscuits.

10. Very salty fish is better to soak…………….some water or milk.

11. Cold boiled meat is sliced ……………………..the grains.

12. Grated cheese is mixed ……………….sour cream and herbs and spread …………..the slices of bread.

11. Переведите термины

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

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

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

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

3. To frost – to cover with ice.

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

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

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

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

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

6. To knead – to work dough with pressing motions, accompanied by folding and stretching.

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

12. Заполните таблицу

Base of sandwich	spreading	Main ingredient	On the menu

13. Составьте план текста с ключевыми словами

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14. Переведите рецепт

Hen with aromatic sweet potatoes and prunes

1 ½ lb sweet potatoes, cubed 1 lb onion, thinly sliced

2 tbsp olive oil 1 tsp ground turmeric

1 tsp ground paprika 1 tsp ground coriander

¼ tsp salt ¼ ground black pepper

4 small hens 2 cup chicken broth, heated to boiling

3 tbsp brown sugar 2 tsp ground cinnamon

1 ½ cup pitted prunes ½ cup canned peas, rinsed and drained

¼ cup chopped fresh cilantro

1. Preheat the oven.

2. In a large deep baking dish, toss the sweet potatoes and onion with 1 tbsp oil. In a small bowl combine the turmeric, paprika, coriander, salt and pepper.

3. Rub the hens with remaining oil, and generously sprinkle with the spice mixture. Place the hens on the sweet potatoes, and roast for 30 min.

4. In a large cup combine the broth, sugar, cinnamon, prunes, peas, and cilantro.

5. Remove the baking dish from the oven, and pour the prunes over the potatoes stirring to blend. Reduce the heat. Bake for 1 hour, stirring the potatoes occasionally. Let stand for 10 min before serving. Remove the skin before serving.

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TEXT 4. SALADS

The word “salad” comes from the French “salade” of the same meaning, from the Latin “salata” (salty), from “sal” (salt). In English the word first appears as “salad” or “sallet” in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressing during Roman times. The Romans and ancient Greeks ate mixed greens and dressing.

The USA popularized mixed green salads in the late 19th century. Other regions of the world adopted them throughout the second half of the 20th century. All over the world, salads are sold in supermarkets, at restaurants and at fast-food chains. In the US market, fast food chains such as McDonald’s and KFC, that typically sell hamburgers, fries and fried chicken, now also sell packaged salads.

Salad is a popular ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. Many people use the word “salad” to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing. But the category may additionally include dishes made of ingredients such as fruits, grains, meats, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients; most salads use vegetables, though fruit salads also exist.

Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category. These people may call the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it, e.g. potatoes in a mayonnaise base cooked with bacon. Leafy vegetable salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with meat, fish, pasta, eggs, or whole grains.

Salads may be served at any point during a meal, such as:

Appetizer salads are light salads to stimulate the appetite as the first course of the meal. Side salads accompany the main meal course as a side dish. Main course salads contain a portion of heartier fare, such as chicken breast or slices of beef. Palate-cleaning salads settle the stomach after the main course. Dessert salads are sweet versions often containing fruit, gelatin and/or whipped cream. Dessert salads rarely include leafy greens. Other forms of dessert salads include snickers salads, glorified rice, and cookie salads popular in the US.

The “green salad” or “garden salad” is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (a tossed salad), or may be placed in a predetermined arrangements (a composed salad).

Vegetables other greens then greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as mushrooms, avocado, olives, hard-boiled eggs, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.

A “bound” salad (American-style potato salad with egg and mayonnaise) can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauce such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salads are tuna salad, chicken salad, egg salad or potato salad. Bound salads are often used as sandwich filling. They are popular at picnics, because they can be made ahead of time and refrigerated.

Main course salads (dinner or entrée salads) may contain grilled chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna or salmon. Caesar salad, Chef salad, Cobb salad, Greek salad and Michigan salad are dinner salads.