1. Распределите слова по звукам, соблюдая правила чтения

Complicate, cuisine, form, people, country, under, main, trait, abundance, cheese, other, sauce, spice, taste, season, pride, similar, live, Swiss, made, butter, piece, dip, dish, call, style, talk, communicate, feeling, recipe, reach, exist, great, miracle, sweet, evening.

[ i: ]	[ o: ]	[ ei ]	[ ^ ]	[ ai ]	[i ]

2. Переведите однокоренные слова

Complicate, complication, complicated…………………………………………………………..

Contradict, contradiction, contradictory………………………………………………………….

Influence, influential……………………………………………………………………………..

Tradition, traditional, traditionally……………………………………………………………..

Character, characteristic………………………………………………………………………..

Abundance, abundant……………………………………………………………………………

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

To season, seasoning………………………………………………………………………………..

Pride, proud, proudly……………………………………………………………………………….

Communicate, communication…………………………………………………………………….

Relax, relaxation, relaxed…………………………………………………………………………..

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

Invent, invention, inventor………………………………………………………………………….

Exist, existence……………………………………………………………………………………..

3. Соотнесите слово и его определение. Определения переведите

Cuisine, cheese, sauce, spice, butter, oil, garlic, dish, meat, wine, recipe

a)…………………………..- directions for preparing a dish -…………………………………….

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

b)………………………….- liquid which does not mix well with water, obtained from animals or plants -…………………………………………………………………………………………..

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

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

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

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

e)…………………………..- sort of substance used to flavor food, e.g. cinnamon –

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

f)……………………………- alcoholic drink made from the fermented juice of grapes –

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

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

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

h)…………………………- style of national cooking -…………………………………………..

i)…………………………..- fatty food substance made from cream by churning, used on bread, in cooking - ……………………………………………………………………………………….

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

j)………………………….- food brought on the table to eat -……………………………………

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

k)……………………………- onion-like plant with strong taste and smell, used in cooking –

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

4. Подберите в тексте синонимы к следующим словам

Cookery…………………………………………………………….

Below………………………………………………………………

Easy………………………………………………………………..

To prepare…………………………………………………………

5. Подберите в тексте антонимы к следующим словам

Above………………………………………………………………

Short……………………………………………………………….

Absence……………………………………………………………

Different…………………………………………………………..

Cold………………………………………………………………..

To vanish………………………………………………………….

Last……………………………………………………………….

Early……………………………………………………………..

Hot……………………………………………………………….

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

Cuisine…………………………………………………………………………………………

Influence……………………………………………………………………………………….

Trait…………………………………………………………………………………………….

Product…………………………………………………………………………………………

Sauce…………………………………………………………………………………………..

Fondue…………………………………………………………………………………………

Yolk……………………………………………………………………………………………

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

Element…………………………………………………………………………………………

Miracle…………………………………………………………………………………………

Chocolate………………………………………………………………………………………

7. Переведите слова и выражения

Торопиться…………………………………………………………………………………….

Близкие друзья………………………………………………………………………………..

Чувство единения……………………………………………………………………………..

Напоминать…………………………………………………………………………………….

Изобретать………………………………………………………………………………………

Оливковое масло……………………………………………………………………………….

Немного позднее……………………………………………………………………………….

Завоевать сердца сладкоежек…………………………………………………………………..

Противоречивое влияние……………………………………………………………………….

Обилие…………………………………………………………………………………………..

Плавить сыр……………………………………………………………………………………..

Гордость…………………………………………………………………………………………

Макать…………………………………………………………………………………………..

Великолепное блюдо…………………………………………………………………………….

8. Ответьте на вопросы

1. What cuisines is Swiss cuisine based on?

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

2. What is the main feature of Swiss Cuisine?

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

3. Are there dishes similar to Swiss fondue in other cuisines? What are they?

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

4. What is Bania cauda made from?

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

5. What does fondue mean to the Swiss people?

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

6. When was fondue especially popular?

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

7. What other ingredients except cheese can be used for fondue making?

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

9. Вставьте подходящие по смыслу слова и выражения

1. Swiss cuisine was formed under the ………………………………..of other national cuisines.

2. The …………………………of Italian, French and German cuisines can be easily seen in Swiss cookery.

3. The ………………………of dairy products is the main feature of this cuisine.

4. But the genius fondue is a real …………………….of Swiss cuisine.

5. ………………………..dishes exist in many European countries.

6. …………………………….is cooked from cheese and egg yolks.

7. In Holland you can also came across the dish,………………………….fondue.

8. As a rule, nowadays fondue is a ……………………………….dish.

9. The fondue………………………..is not really complicated.

10.Chocolate fondue won ………………………of many people in the world.

10. Вставьте предлоги и наречия там, где это необходимо

1. Italian fonduta is made……………..egg yolks and cheese.

2. The fondue creates the feeling of unity …………………………..the meal.

3. The abundance ……………..cheese and spices is the main trait of Swiss cuisine.

4. The French invented a fondue recipe ………………………any cheese.

5. Fondue is a style………………..living for the Swiss.

6. ……………1960-70 there were a lot of fondue recipes.

7. Swiss cuisine developed ……………….the influence of many European cuisines.

8. They make fondue when none is ………………a hurry.

9. ……………..first time chocolate fondue was served by Conrad Agly.

10. There are dishes similar…………..Swiss fondue in other national cuisines.

11. Переведите термины

1. To baste – ………………………….. - to spoon liquid or fat over food while it cooks, to add flavour and prevent drying of the surface -………………………………………………………………………………………

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

2. to blanch – …………………………. - to immerse in boiling water, then draining and rinsing with cold water, generally in order to loosen skin or set colour - …………………………………………………………….

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

3. to blend – …………………………… - to thoroughly mix two or more ingredients - ……………………………………………………………………………………………………...

4. to braise – ………………………………… - to brown food in a small amount of hot fat, then cooking tightly covered either in the oven or on top of the stove in a small amount of liquid - …………………………………………………………………………………………………………………………………………………………………………………………………………

5. to deep-fry -………………………………..- to cook food in a deep layer of hot fat –

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

6. to dissolve - ………………………………….- to mix a dry substance with liquid until it is in a solution - ………………………………………………………………………………………..

7. to dredge - …………………………………- to coat with flour –

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

12. Заполните таблицу

country	Type of fondue	ingredients

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

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

14. Переведите рецепт

Swiss Fondue

450 g Gruer cheese, grated 15 g butter

375 g dry white wine 60 ml Kirsch

1 tsp dry mustard 1 pinch ground nutmeg

1. Melt butter in a fondue pot, add grated cheese and heat until cheese completely melts.

2. Gradually our in the wine.

3. Add Kirsch mixed with mustard and nutmeg. Boil 2-3 min, stirring all the time until the fondue becomes smooth.

4. Serve with tiny pieces of white bread or crusty bread sticks.

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

TEXT 5. SOUPS

The main function of soups is to stimulate appetite. Two types of substances are responsible for that, the first ones are flavouring and aromatic substances, the second ones are chemical substances that influence the pancreas.

The special odor is given mainly by various white roots, carrot, onion and spices and seasonings, included in the recipe, as well by substances extracted during boiling meat, poultry or fish. Attractive decoration and service can also improve the appetite. The chemical substances stimulating pancreas and other glands of alimentary canal are extracted meat, poultry, fish, mushrooms and vegetable while boiling.

Soups are the main source of vitamins, minerals and other biologically active matters in our daily ration. Some quantity of minerals is lost while boiling, but their greater part remains in the resulting stock. Vitamins of B group and carotene remain up to 80-85 per. The amount of vitamin C is reduced by half, but it can be compensated by fresh greens and herbs sprinkled onto the ready cooked soup. Besides, soups cover up to 30 per cent of the body’s needs in liquid.

Caloric content of soups is different. Sawlyanka, soups with cereals, pulses and pasta have the highest caloric content. Energetic value of soups can be increased by the addition of pieces of meat, poultry, fish, or sour cream, serving of bread, patties and etc.

The assortment of soups is rather varied. The soups are classified according to the serving temperature, to the liquid basis, and to the way of cooking.

According to the serving temperature the soups are divided into hot and cold. The temperature of cold soups should not be higher than 14 degrees, of hot soups – not less than 75 degrees. Fruit soups can be served cold and hot. According to the liquid basis soups are divided into soups made from stock; soups made from milk and vegetables brines; and on soups made from fermented milk and kvas. According to the way of cooking soups can be divided into thickened, puree and clear soups.

A stock is brine received by boiling of bones, meat, poultry, fish and mushrooms in water. The word “бульон” (stock) came into the Russian language from the French verb, meaning “to boil”. Stocks are differentiated according to the foods used. So, they can be bone, meat-and-bone poultry, fish and mushroom. Meat stocks specially for making soups are not cooked very often. Substances extracted from foods while boiling give the stock its special taste, flavor and color.

The amount of extracted substances depends on the species of animals, fowls or fish, their gender, age and the degree of plumpness. The thermal condition of meat (chilled, defrosted, cooled down) and the way of defrosting are also important for the kind of the stock. Stocks resulting from boiling meat, poultry and fish, are very close in heir composition but different in proportion of some food substances. So, meat-and-bone stock contains more extracted substances and minerals than bone stock, but less fat.

Nutritious value of meat stock is determined mainly by the part of carcass taken for cooking. Stock from beef aitchbone has more extracted substances and less protein as compared with brisket stock. They are clear, have excellent color and flavor. Brisket stock is a bit turbid, has more protein, which makes this stock strong and fatty. Bone stock doesn’t practically contain extracted substances. The fat rises to the surface and is usually removed, but still a little of it diluted in the stock. This fat makes the resulting stock turbid, and that reduces its properties.

While cooking fish extractive substances and minerals also penetrate into the stock. But fish stock contains less acid substances than meat stocks. Mineral composition of stock depends on the fish species to a great extend. The best stocks are made from freshwater fishes (perch, pike-perch) and also from fish of sturgeon and salmon families. It is not recommended to cook stock from carp, brim as their stocks would have a bitter taste.