1. Распределите слова по звукам, соблюдая правила чтения

[ ^ ]	[ ]	[ ei ]	[ ai ]	[ u ]	[ oi ]

Soup, function, stimulate, appetite, type, substance, flavor, pancreas, spice, extract, onion, carrot, include, recipe, boil, attractive, decoration, gland, canal, mushroom, while, matter, daily, ration, result, group, reduce, half, compensate, besides, cover, pulses, value, patty, spoil. Root.

2. Переведите однокоренные слова

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

Substance, substantial…………………………………………………………………………….

Response, responsible…………………………………………………………………………….

Chemistry, chemist, chemical…………………………………………………………………….

Boil, boiling, boiler, boiled………………………………………………………………………..

Attract, attraction, attractive……………………………………………………………………….

Biology, biologist, biological, biologically……………………………………………………….

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

Quantity, quantative……………………………………………………………………………….

Remain, remnant…………………………………………………………………………………..

Reduce, reduction………………………………………………………………………………….

High, highness, highly……………………………………………………………………………..

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

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

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

Vary, variety, variant, varied, various……………………………………………………………..

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

Class, classic, classical, to classify…………………………………………………………………

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

Thick, thickness, to thicken, thickened, thickening……………………………………………….

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

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

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

Age, aged, aging…………………………………………………………………………………..

Frost, frosty, to defrost, defrosting………………………………………………………………..

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

3. Соотнесите слово и его определение. Определения переведите

soup, appetite, recipe, poultry, meat, vegetables, fish, mineral, herb, cereal, pasta

a)………………………………. – physical desire for food - ……………………………………..

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

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

c)……………………….. – any kind of grain used for food -…………………………………….

d)……………………….. – a low-growing, soft-stemmed plant which dies down at the end of growing season - …………………………………………………………………………………

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

f)…………………………. – liquid food made by cooking meat, vegetables in water –

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

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

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

h)…………………………- dish prepared from a dough of flour, water and eggs mixed and dried - ………………………………………………………………………………………………

i)………………………… - natural substance got from the earth by mining –

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

j)………………………… - flesh of animals used as food -………………………………………

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

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

4. Подберите в тексте синонимы к следующим словам

Flavor……………………………………………………………………………………………..

Diet………………………………………………………………………………………………..

Amount……………………………………………………………………………………………

Requirement………………………………………………………………………………………

Price……………………………………………………………………………………………….

Different…………………………………………………………………………………………..

Method……………………………………………………………………………………………

Perfect…………………………………………………………………………………………….

5. Подберите антонимы к следующим словам

Same……………………………………………………………………………………………..

Black……………………………………………………………………………………………..

Disgusting………………………………………………………………………………………..

Minor……………………………………………………………………………………………..

Passive……………………………………………………………………………………………

Increase…………………………………………………………………………………………..

Stale………………………………………………………………………………………………

Solid………………………………………………………………………………………………

Weak……………………………………………………………………………………………..

Settle down……………………………………………………………………………………….

Transparent………………………………………………………………………………………..

Worst………………………………………………………………………………………………

6. Подберите в тексте определения к следующим словам

Substance…………………………………………………………………………………………

Roots……………………………………………………………………………………………..

Source…………………………………………………………………………………………….

Ration…………………………………………………………………………………………….

Content……………………………………………………………………………………………

Value………………………………………………………………………………………………

Temperature……………………………………………………………………………………….

Basis……………………………………………………………………………………………….

Brine……………………………………………………………………………………………….

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

Stock……………………………………………………………………………………………….

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

Composition……………………………………………………………………………………….

7. Переведите слова и выражения

Вещество…………………………………………………………………………………………

Быть ответственным…………………………………………………………………………….

Поджелудочная железа…………………………………………………………………………..

Выделять во время варки………………………………………………………………………..

Желудочно-кишечный тракт……………………………………………………………………

Биологически активные вещества………………………………………………………………

Каротин……………………………………………………………………………………………

Уменьшаться наполовину………………………………………………………………………..

Посыпать травами………………………………………………………………………………..

Потребности организма………………………………………………………………………….

При добавлении…………………………………………………………………………………..

8. Ответьте на вопросы

1. What is the function of soup?

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

2. What are the substances responsible for this function?

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

3. What are the stimulating substances extracted from?

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

4. What are soups source of?

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

5. How can the amount of vitamin B be compensated?

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

6. Which soups obtain the highest caloric content?

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

7. What are the factors of soups’ classifying?

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

8. What is the liquid basis of soups?

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

9. What is a stock?

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

10. What are the kinds of stocks?

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

11. What does the amount of extracted substances depend on?

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

12. Which stocks have the highest amount of extracted substances?

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

13. What does the nutritional value of meat stock depend on?

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

14. What do fish stocks have less than other stocks?

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

9. Вставьте подходящее по смыслу слово

1. The main function of soup is to stimulate ……………………………….

2. Flavouring and aromatic ……………………….are responsible for that function.

3. Stimulating chemical substances are ………………………..while boiling.

4. Soups are also the primary source of vitamins, minerals, and ……………………………..

substabces.

5. The ………………………..of vitamins C and B can be reduced by half.

6. Soups can be …………………….by fresh greens and herbs.

7. Thickened soups have the highest caloric………………………….

8. Addition of pieces of meat increases the ………………………………………..of soups.

9. The soups are classified according to ……………………………………., liquid basis and

………………………..of cooking.

10. There are hot and cold soups according to the ……………………………………….

11. According to …………………………………….all soups are subdivided into stock, milk, vegetable and kvas.

12. The soups are classified into ……………………………….and ……………………….

according to the method of cooking.

13. A stock is a ………………………..resulting from boiling bones, meat, fish and vegetables in water.

14. Soups got their flavor from substances ………………………..during boiling.

15. The amount of extraction depends on thermal ………………………..of meat and the way of

…………………………………

16. Meat-and-bone stock contain less…………………………………..

17. ……………………………………….of stock is determined by the type of meat.

18. Aitchbone stock have more ………………………………..and less………………………..

19. Brisket stocks are a little bit ………………………………

20. The fat is removed by ……………………………from the surface.

21. The best fish stocks are made from……………………………………………………..

10. Вставьте предлоги и наречия

1. Vitamin C content in stock is usually reduced …………..half.

2. The word boullion came …………the Russian language from the French.

3. A lot of valuable substances are extracted from meat………..boiling.

4. The fat rises…………..the surface and occasionally removed ………………..boiling.

5. Nutritional value of soup is increased ………….serving of bread and patties with it.

6. Mineral composition of fish stock depends on the kind of used fish …………..a great extend.

7. Soups compensate ……… ……….. 30 per cent of the human body’s needs in liquid.

8. The amount of extracted substances depend……….the kind of meat.

9. Aromatic extracted substances are responsible……….the taste of soup.

10. The soups are classified …………………………the temperature, liquid used, and the way of cooking.

11. Переведите термины

1. to melt – to liquefy by applying heat -…………………………………………………………

2. to pan-broil – to cook meat on a hot dry surface, pouring off grease as it accumulates –

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

3. to pan-fry – to cook in a small amount of fat in a frying pan - ………………………………..

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

4. to parboil – to boil until partially cooked - ………………………………………………..

5. to poach – to cook in simmering liquid to cover, retaining original shape of food –

…………………………………………………………………………………………………

6. to pot-roast – to cook less tender cuts of meat in a little liquid, with or without browning first –

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

12. Заполните таблицу Soups classification

temperature	Liquid basis	Way of cooking	Main ingredient

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

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

14. Переведите рецепт

White Bean and Potato Soup

1 cup canned white beans, rinsed and drained 1 cup canned potatoes, rinsed and drained

1 can vegetable broth 2 tbsp finely chopped onion

2 tbsp finely chopped fresh dill 2 tbsp white wine

Salt and pepper to taste

1. Puree the beans and potatoes in a blender.

2. Add the remaining ingredients including salt and pepper.

3. Simmer for 10 min, stirring occasionally.

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

TEXT 6. KINDS OF STOCKS

Food bones are used for cooking bone stocks. Food bones are: beef bones – joint heads of tubular bones, brisket, aitchbone, round buttock and tubular bones. Beef ribs and chunk bones are not used for stock cooking. Spine bones are used in sauces. Calf’s and piglet’s bones can be roasted a little, that makes the flavor and color of soup better.

Prepared bones are poured with cold water, and then simmered. The stock is skimmed during boiling. Beef, pork and lamb stocks should be boiled not longer then 2-3 hours. Root parsley, onion, carrot are put in 30-40 min before readiness. Carrot and onion are cut longwise and dry roasted until light-brown. Parsley, celery or dill sprigs can also be used. The cooked stock is usually strained. Bone stock can be cooked condensed. Condensed stock is diluted with hot water for later use.

Meat stocks are cooked in the same way as bone stocks. At first bones are cooked and then large pieces of meat are added. It ensures high taste qualities of stock and meat. To make meat stock beef is mainly used: chunk, brisket, short ribs; mutton chunk and brisket; pork – chunk, neck, brisket. Beef is cooked for 2-2,5 hours, lamb and pork are cooked for 1,5-2 hours. At the end of cooking meat is removed and the stock is strained.

Bones, by-products (heart, stomach, neck, head, legs, wings, skin) as well as whole fowls are used for making poultry stocks. Bones are finely chopped. Then the bones and carcass are poured with cold water, brought to a boil and then simmered till ready for about 1-2 hours. Foam and fat are skimmed during cooking. Root parsley, carrot and onion are added at the end of boiling. The ready stock is strained.

Pieces of fish and wastes (head, fins, skin, tails, bones) are used for making fish stocks. Big heads and bones are divided in smaller parts. Gills and eyes are better to cut off too. Fish is poured with cold water, brought to a boil, skimmed, parsley and onion are added. The stock is cooked for 40-50 min, then it is strained. When the stock is cooked from sturgeon after an hour boiling the fish head is removed, flesh is separated and boiling of bones and cartilage is continued for 1,5-2 hours more. Ready stock is strained.

Mushroom stock is cooked from fresh and dries mushrooms. Dries mushrooms are left in cold water for 10-15 min, then washes thoroughly several times under running water. Then washes dried mushrooms are soaked in cold water for 3-4 hours. Then they are removed, washed again and boiled for 1,5-2 hours till ready. Cooked stock is strained. Boiled mushrooms are shredded, or chopped, or minced and put into the soup 5-10 min before the soup is completely cooked.