1. Распределите слова по звукам, соблюдая правила чтения

Salt, salad, century, meaning, season, brine, dressing, vegetable, record, ancient, Greek, fellow, celery, creamy, slice, late, region, second, chain, food, supermarket, laid, hamburger, people, describe, light, type, typically, category, grain, potato, bacon.

[ e ]	[ u ]	[ o: ]	[ e ]	[i: ]	[ ai ]	[ ei ]

2. Переведите однокоренные слова

Mean, meaning, means……………………………………………………………………………

Appear, disappear, appearance……………………………………………………………………

Oil, oily……………………………………………………………………………………………

Courage, to encourage, courageous……………………………………………………………….

Fresh, to refresh, freshness………………………………………………………………………..

Describe, description, descriptive………………………………………………………………….

Use, usage, user, using, used, useful, useless……………………………………………………..

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

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

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

Accompany, accompaniment…………………………………………………………………….

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

Diet, dietary, dietitian…………………………………………………………………………….

Arrange, arrangement…………………………………………………………………………….

Thick, to thicken, thickener, thickening, thickened, unthickened………………………………..

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

3. Соотнесите слово и его определение. Определения переведите

Salad, vegetable, fruit, vinegar, dressing, salt, mustard, ingredient, dish, grain, meat, fish.

a) ……………………….- fine yellow powder made from the seeds of a plant; this powder is made into hot-tasting sauce - ………………………………………………………………….

…………………………………………………………………………………………………

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

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

c)…………………………- cold dish of sliced and usually uncooked vegetables, seasoned with oil, vinegar, eaten with, or including cheese, cold meat, fish and etc. - ………………………….

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

d)……………………….- white substance obtained from mines, present in sea-water and obtained from it by evaporation, used to flavor food - …………………………………………..

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

e)…………………………..- plant, especially of the sort used for food - ……………………….

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

f)……………………….- acid liquor(made from malt, wine, cider) used in flavouring food and for pickling - ……………………………………………………………………………………..

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

g)………………………… - mixture of oil, vinegar, condiments, used as a sauce for salads -……………………………………………………………………………………………………

h)………………………… - that part of a plant or tree that contains the seeds and is used as food

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

i)………………………….- cold blooded animal living wholly in water and breathing through gills, with fins for swimming - …………………………………………………………………..

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

j)…………………………..- one of the parts of a mixture - ……………………………………..

k)……………………………- shallow, flat-bottomed vessel, of earthenware, glass, metal from which food served or eaten - ……………………………………………………………………..

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

l)…………………………….- small, hard seed of food plants such as wheat or rice –

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

4. Подберите в тексте синонимы к следующим словам

Sweet……………………………………………………………….

To try……………………………………………………………….

To accept……………………………………………………………

Guest……………………………………………………………….

To apply…………………………………………………………….

To broil………………………………………………………………

Various……………………………………………………………….

Spicy…………………………………………………………………

Uncooked…………………………………………………………….

To name………………………………………………………………

Usual…………………………………………………………………

To compose………………………………………………………….

Tinned……………………………………………………………….

5. Подберите в тексте антонимы к следующим словам

Big………………………………………………………………….

Failure……………………………………………………………….

Stale…………………………………………………………………

Soft-boiled…………………………………………………………..

To buy………………………………………………………………

Heated……………………………………………………………….

Cooked……………………………………………………………….

To include……………………………………………………………

High………………………………………………………………….

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

Dressing…………………………………………………………………………………………..

Greens…………………………………………………………………………………………….

Chains…………………………………………………………………………………………….

Salads……………………………………………………………………………………………..

Ingredients………………………………………………………………………………………..

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

Vegetables…………………………………………………………………………………………

Food……………………………………………………………………………………………….

Scoop………………………………………………………………………………………………

Filling………………………………………………………………………………………………

7. Переведите слова и выражения

Происходить от……………………………………………………………………………………

Приправлять рассолом……………………………………………………………………………

Заправка из масла и уксуса……………………………………………………………………….

Древние греки……………………………………………………………………………………..

Готовое блюдо…………………………………………………………………………………….

Разнообразные ингредиенты…………………………………………………………………….

Подавать охлажденным…………………………………………………………………………..

Острое блюдо……………………………………………………………………………………...

Морепродукты…………………………………………………………………………………….

Сырые ингредиенты………………………………………………………………………………

Запеканка…………………………………………………………………………………………..

Листовые овощи…………………………………………………………………………………..

Цельно-зерновые крупы ………………………………………………………………………….

Куриная грудка……………………………………………………………………………………

Сохранять форму…………………………………………………………………………………

Диетическая еда…………………………………………………………………………………..

Разрывать на маленькие кусочки………………………………………………………………

Замораживать……………………………………………………………………………………

8. Ответьте на вопросы

1. What is the origin of the word “salad”?

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2. How can you define the modern term “salad?

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3. At what temperature are salads served?

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4. What are the types of salads?

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5. How can salads be presented on the menu?

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

6. What is the typical American type of salads?

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9. Вставьте подходящие по смыслу слова и выражения

1. The word “salad” is a derivative from the Latin ……………………..and was first mentioned in the 14^th century.

2. At the Roman times the salad was seasoned with …………………………..or ………………..

……………..dressing.

3. Restaurants often have ……………………………preparing salad ingredients.

4. Salad is a ready dish served ………………………………or at room temperature.

5. The term “salad” describes ……………………………..leafy vegetable dishes served with a sauce or dressing.

6. The main ingredients of salads are ……………………………………………………………

7. Some people call warm salads a ……………………………

8. Nuts, croutons, pasta, cheese and even grains are referred to as salad …………………………

9. Salads are served at any …………………during the meal.

10. The types of salads are ………………………………………………………………………..

11. Green salads have ………………………vegetables as the main ingredient.

12. …………………..salads are tossed in a bowl with a thick ………………………..

13. Fruit salads can be made with ………………………fruit.

10. Вставьте предлоги и наречия там, где это необходимо

1. Salad Bars in the restaurants are laid ………salad-making ingredients.

2. Bound salads are assembled …………………thick sauces.

3. At first vegetables were seasoned ………………oil-and-vinegar dressing.

4. The warmth ……………a dish is the factor that excludes it from salad category.

5. Bound salads can be made ahead …………time.

6. The word “salad” comes ………………the French word with the same meaning.

7. Due ………low caloric content green salads are usual diet food.

8. Green salads were adopted ………the world in the second half of the 20^th century.

11. Переведите термины

1. To sift – to pass through a sieve.

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

2. to simmer – to cook in liquid at a temperature just below boiling.

……………………………………………………………………………………………….

3. to skim – to remove film or foam that form on the surface.

…………………………………………………………………………………………………

4. to sliver – to cut or shred into long, thin pieces.

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

5. to stew – to cook covered in a small amount of simmering or boiling water for a long time

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

6. to toss – to lightly mix ingredients without mashing.

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

7. to whip – to beat rapidly to increase volume by incorporation of air.

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12. Заполните таблицу

Type of salad	Name of salad	ingredients

13. Составьте план текста, указав в каждом пункте ключевые слова

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15. Переведите рецепт

Honey Cookies

1 ½ cup honey ½ cup sugar

2 eggs ½ tsp vanilla sugar

3 cup flour 1 tsp baking soda

½ tsp cinnamon ½ tsp salt

½ tsp ginger ½ tsp nutmeg

1 egg white, beaten 48 almond halves

1. Combine honey and sugar in a bowl; mix well. Beat in eggs and vanilla sugar.

2. Blend flour, baking soda, salt and spices with honey mixture. Knead dough thoroughly, it will be stiff.

3. Shape the dough into a ball. Wrap it in plastic film. Let stand for 2 hours.

4. Roll the dough on a floured surface to ¼-inch thickness. Cut into 2 ½-inch rounds or other shapes.

5. Brush the top of each cookie with egg white. Press an almond onto the centre. Place on greased cookie sheets.

6. Bake at 375F 8-10 min.

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TEXT 4. FONDUE

Swiss cuisine was formed under the complicated, long and contradictory influence of the national cuisines of the people living in the country. But mainly it is based on traditions of French, Italian and German cuisines. The character trait of Swiss cuisine is the abundance of cheese and other fermented milk products as well as meat with diverse sauces and spices. It is worth to taste cheese fondue, cheese Gruer and Ellementalar melted with white wine and seasoned with spices.

Fondue is the pride of Swiss cuisine. Dishes similar to Swiss fondue can be met in other national cuisines. For example, there are two such dishes in Italian cuisine, they are “fonduta” and “bania cauda”. Fonduta is made with cheese Fontin and egg yolks. Bania cauda is hot sauce made from butter, olive oil, garlic and anchovy, where vegetable pieces are dipped into. A dish similar to Swiss fondue is found in Holland, it is called “koasdup”.

Fondue is not just a dish, it is a style of communicating. Fondue was cooked as a festive dish, or when people were having a rest; or when nobody was in a hurry and all the family or close friends met together to talk and to relax. It is cooked to create that particular mood, the feeling of unity, that appears during the meal, and that is the chief element of fondue s a national dish. The recipe of the dish is not complicated at all.

The interest to that dish reached its top in 1960-70s. At that time there existed a great number of fondue recipes, which hardly resembled the original Swiss dish. French cooks even invented fondue without cheese. They just heated olive oil and cooked meat cuts in it. That dish was called Burgundy fondue and it was served for the first time by Conrad Agly in his New-York restaurant “Swiss Shale” in 1956. A little bit later, in 1964, Agly presented his new gastronomical miracle – chocolate fondue, which immediately won the hearts of all sweet teeth throughout the world. Berries, pieces of fruits and cakes are dipped in melted chocolate in his original recipe.

Fondue is a marvelous dish for cold winter evenings. Nowadays fondue has again become very popular as it can meet different tastes as there is a great number of fondue recipes.