1. Распределите слова по звукам, соблюдая правила чтения

Bone, food, joint, tubular, aitchbone, round, buttock, chunk, roast, make, flavor, soup, cold, boil, should, root, brown, cook, strain, later, same, way, provide, high, mutton, whole, about, foam, waste, tail, remove, separate (v), mushroom, soak.

[ oi ]	[ ei ]	[ ou ]	[ u(:)]	[ au ]	[ ^ ]

2. Переведите однокоренные слова

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

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

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

Tube, tubular………………………………………………………………………………………..

Pig, piglet…………………………………………………………………………………………...

Roast, roasting, roasted…………………………………………………………………………….

Flavor, flavoring, flavored…………………………………………………………………………

Color, colored, colorful, …………………………………………………………………………..

Ready, readiness…………………………………………………………………………………..

Long, length, longwise…………………………………………………………………………….

Dry, dryness, drier, dried………………………………………………………………………….

Add, addition, additive, adding, added……………………………………………………………

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

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

Simmer, simmering……………………………………………………………………………….

Cut, cutter, cutting…………………………………………………………………………………

Separate, to separate, separation, separated……………………………………………………….

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

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

Shred, shredder, shredding………………………………………………………………………..

3. Соотнесите слово и его определение. Определения переведите

Stock, bone, meat, soup, skim, fish, mushroom, poultry, soak, simmer

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

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

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

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

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

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

d)…………………- flesh of animals used as food ………………………………………………..

e)………………….. – one of the parts that make up the framework of an animal body –

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

f)…………………………. – liquid in which bones or meat have been boiled; juices of meat and vegetables, used for making soup - ………………………………………………………………

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

g)……………………… - become wet through by being in liquid or by absorbing liquid –

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

h)…………………………… - remove floating matter from the surface of a liquid –

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

i)………………………… - cook almost a boiling point - ………………………………………..

j)……………………………… - fast growing fungus of which some kinds can be eaten –

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

4. Подберите в тексте синонимы к следующим словам

Meal…………………………………………………………………………………………….

To apply…………………………………………………………………………………………

To prepare………………………………………………………………………………………..

To dissolve……………………………………………………………………………………….

Method…………………………………………………………………………………………..

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

To finish…………………………………………………………………………………………

5. Подберите в тексте антонимы к следующим словам

Worse…………………………………………………………………………………………….

Hot………………………………………………………………………………………………..

Shorter…………………………………………………………………………………………….

After………………………………………………………………………………………………

Wet………………………………………………………………………………………………..

Earlier……………………………………………………………………………………………..

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

Small………………………………………………………………………………………………

Beginning………………………………………………………………………………………….

Stale……………………………………………………………………………………………….

6. Подберите в тексте определения к следующим словам

Bone……………………………………………………………………………………………….

Stock………………………………………………………………………………………………

Water……………………………………………………………………………………………..

Sprig………………………………………………………………………………………………

Use…………………………………………………………………………………………………

Qualities……………………………………………………………………………………………

Fowls………………………………………………………………………………………………

Part………………………………………………………………………………………………….

Mushrooms…………………………………………………………………………………………

7. Переведите слова и выражения

Трубчатые кости………………………………………………………………………………….

Суставные головки……………………………………………………………………………….

Грудинка………………………………………………………………………………………….

Лопатка…………………………………………………………………………………………..

Покромка……………………………………………………………………………………….

Тазобедренная часть…………………………………………………………………………….

Лопаточная кость……………………………………………………………………………….

Тушка……………………………………………………………………………………………

Хрящ…………………………………………………………………………………………….

Теленок………………………………………………………………………………………….

Поросенок……………………………………………………………………………………….

Жарить……………………………………………………………………………………………

Снимать пену…………………………………………………………………………………….

До готовности…………………………………………………………………………………….

Резать вдоль………………………………………………………………………………………

Жарить без масла на сухой сковороде………………………………………………………….

Процеживать……………………………………………………………………………………..

Разводить водой………………………………………………………………………………….

Сердце…………………………………………………………………………………………….

Желудок…………………………………………………………………………………………..

Шея……………………………………………………………………………………………….

Крылья……………………………………………………………………………………………

Кожа………………………………………………………………………………………………

Варить на медленном огне……………………………………………………………………….

Плавники…………………………………………………………………………………………..

Хвост……………………………………………………………………………………………….

Осетрина…………………………………………………………………………………………..

Тщательно промывать…………………………………………………………………………….

8. Ответьте на вопросы

1. What kinds of bones are used for bone stocks?

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

2. What kinds of bones are roasted before boiling?

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

3. How long are beef, pork and lamb stocks cooked?

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

4. What is added to the stock during cooking?

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

5. How is meat stock cooked?

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

6. What parts of carcass are used for meat stocks?

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

7. What parts of a fowl are used for poultry stock?

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

8. How long is poultry boiled?

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

9. When are roots added?

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

10. What parts of fish are used for the stock cooking?

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

11. What mushrooms are stocks cooked of?

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

9. Вставьте подходящие по смыслу слова и выражения

1. Stocks are cooked from ………………………………………………………………………..

2. ………………………..and ………………………..bones are roasted before boiling.

3. …………………….water is poured on the bones.

4. ……………………and spices are added into the stock when it is half cooked.

5. It’s better to roast roots and onion until they are……………………………

6. The prepared stocks are usually…………………………

7. For meat stock ………………………bones are boiled until half ready and then ……………..

is added.

8. The best meat parts for meat stocks are………………………………………………………..

9. The following by-products…………………………………………………………………….

are used for poultry stocks.

10. …………………….and……………………….is skimmed from the stock surface while boiling.

11. When cooking fish stock you should cut off ………………….and ………………….

12. Mushrooms must always be …………………….washed before cooking.

10. Вставьте предлоги и наречия там, где это необходимо

1. Condensed stock is diluted in ………..hot water.

2. Big fish heads and bones are divided ……..smaller parts.

3. The bones and meat pieces are poured ………..cold water.

4. Dried mushrooms are soaked ………cold water first.

5. Brisket, spines and ribs are used ……..cooking bone stocks.

6. Shredded mushrooms are put in the soup 5-10min …………the soup is ready.

7. Mushroom brines are prepared ………..fresh and dried mushrooms.

8. Root vegetables and spices are added ……….the end ………..cooking.

11. Переведите термины

1. dripping – fat and juice resulting from cooking meat or poultry - ………………………….

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

2. to flake – to break lightly into small pieces with a fork - ……………………………………

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

3. to frost – to cover with ice -…………………………………………………………………..

4. to garnish – to decorate food with eye and taste appeal using contrasting colours of food –

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

5. giblets – the liver, heart and gizzard of poultry - ……………………………………………..

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

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

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

12. Заполните таблицу

	bone	Meat	poultry	fish	mushrooms
Time of cooking
Parts used for stock
Ingredients added to the stock

13. Составьте план текста с ключевыми словами

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

14. Переведите рецепт

Autumn Vegetable Gratin

¼ cup flour ¼ cup brown sugar

1 cup shredded Cheddar cheese 1 tsp salt

½ tsp ground black pepper 1 ½ lb winter squash, peeled and thinly sliced

1 small onion 2 golden-fleshed potatoes, peeled and thinly sliced

1 fennel bulb, thinly sliced 2-3 cup milk

½ cup grated Parmesan cheese

1. Preheat the oven to 200 C, oil a 2-quart baking dish.

2. In a small bowl combine the flour, sugar, Cheddar cheese, salt and pepper. Set aside. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour milk over all. Sprinkle with the Parmesan cheese.

3. Bake for 1 ½ hour, or until vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let stand for 15 min before serving.

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

TEXT 7. FONDUE

Swiss cuisine was formed under the complicated, long and contradictory influence of the national cuisines of 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 varied sauces and spices. It is worth to taste Swiss fondue, cheese Gruyere and Emmentaler melted with white wine 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 “fondutta” and “bania cauda”. Fondutta is made with Fontin cheese and egg yolks. Bania cauda is hot sauce made from butter, olive oil, garlic and anchovy where pieces of vegetables are dipped. A dish similar to fondue is found in Holland, it is called “Koasdup”.

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

The interest to that dish reached its top in 1960-70. By that time there were a great number of fondue recipes, which hardly resemble original Swiss dish. French cooks even invented fondue made without any cheese. They just heated olive oil and cooked meat cuts in it. That dish was called Burgundy fondue, and 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 the sweet teeth throughout the world. Berries, pieces of fruit and cakes were dipped in melted chocolate.

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.

Swiss Fondue

450 g Gruyere cheese, grated 15 g butter

375 ml dry white wine 60 ml Kirsch

1 tsp dry mustard 1 pinch ground nutmeg

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

2. Gradually pour 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 wheat bread or crusty bread sticks.

Fondue with Vegetables and Pork

450 g boneless pork 150 g cauliflower

150 g Broccoli 150 g carrots

1 bunch spring onion 3 tbsp cheese Tofu

Ground black pepper, salt to taste oil for roasting

1. Split cauliflower into florets, cut carrots into circles and chop the onion.

2. Boil cauliflower and carrots for 3 min. discharge into colander, rinse under cold water and dry with paper towel. Cover them with flour mixed with spices. Arrange pork, Tofu and vegetables on the plates.

3. Heat oil until boiling. Dip pork, cheese and vegetables into the boiling oil and fry them.

4. Serve with the sauce prepared from greens, mustard or the sauce cooked from cucumbers with mint.

Fondue with Yogurt

100 g Emmentaler cheese 100 g Parmesan cheese

3 tbsp natural yogurt 50 g butter

Wheat flour, 2 tbsp 376 g dry white wine

2 tsp dried basil ground pepper to taste

1. Melt the butter in the fondue pot, add flour and roast it for 1 min, stirring.

2. Gradually pour the wine. Bring the mixture to a boil and cook, stirring continually, until the mixture thickens.

3. Mix the cheese together and add into the fondue by handful, each portion should melt completely.

4. Add yogurt, basil and pepper.

5. Serve the fondue with bottom mushrooms, cherry tomatoes, cayenne pepper and young corn curds.

1. Распределите слова по звукам, соблюдая правила чтения

Complicated, cuisine, form, people, county, under, mainly, base, trait, abundance, cheese, other, sauce, spices, taste, season, pride, similar, live, Swiss, made, butter, piece, dip, dish, call, style, communicate, talk, 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……………………………………………………………………..

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

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

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

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

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

Intent, invention, inventor, invented………………………………………………………………

Exist, existence, existed……………………………………………………………………………

3. Соотнесите слово и его определение. Определения переведите.

Cuisine, cheese, sauce, spice, butter, oil, meat, wine, recipe, bread, vegetable

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

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

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

c)………………………..- style of cooking -……………………………………………………

d)……………………….. – food made by mixing flour, water and yeast, kneading, and baking in an oven -……………………………………………………………………………………………

e)…………………….. – direction for preparing a dish of food - ………………………………..

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

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

g)…………………… - liquid that does not mix well with water, obtained from plants –

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

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

i)……………………. – sorts of substance, ex. Cinnamon used to flavor food - ………………..

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

j)…………………….. – alcoholic drink made from fermented juice of grapes –

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

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

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

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 к следующим словам

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

Influence…………………………………………………………………………………………

Trait………………………………………………………………………………………………

Product…………………………………………………………………………………………..

Sauces……………………………………………………………………………………………

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

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

Element…………………………………………………………………………………………..

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

Chocolate………………………………………………………………………………………….

7. Переведите слова и выражения

Страна…………………………………………………………………………………………….

Изобилие…………………………………………………………………………………………

Специи…………………………………………………………………………………………….

Стоит попробовать……………………………………………………………………………….

Гордость…………………………………………………………………………………………..

Чеснок……………………………………………………………………………………………

Анчоусы………………………………………………………………………………………….

Окунать, опускать, макать………………………………………………………………………

Напоминать, быть похожим…………………………………………………………………….

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

Чувство единения…………………………………………………………………………………

Изобретать…………………………………………………………………………………………позднее……………………………………………………………………………………………..

Завоевать сердца…………………………………………………………………………………

Сладкоежка……………………………………………………………………………………….

Ягода………………………………………………………………………………………………

Плавить…………………………………………………………………………………………….

Тертый сыр……………………………………………………………………………………….

Гладкий, однородный…………………………………………………………………………..

Пшеничный хлеб………………………………………………………………………………….

Цветная капуста…………………………………………………………………………………..

Помешивать……………………………………………………………………………………….

8. Ответьте на вопросы

1. What cuisines is Swiss cuisine based on?

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

2. What is the main feature of the Swiss cuisine?

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

3. Are there dishes similar to Swiss fondue in other national cuisines?

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

4. What is Bania cauda made of?

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

5. What does fondue mean for the Swiss?

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

6. When was fondue especially popular?

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

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

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

9. Вставьте подходящие 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 the Swiss cookery.

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

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

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

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

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

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

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

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

10. Вставьте предлоги и наречия там, где это необходимо

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

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

3. The abundance…………………cheese and spices is a 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 put its shape …………………………..the influence of many cuisines.

8. They make fondue when nobody is ……………….a hurry.

9. ……………….the 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 flavor 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 mix thoroughly 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 dredge – to coat with flour -………………………………………………………………….

12. Заполните таблицу

country	Type of fondue	ingredients

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

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

TEXT 8. DISHES FROM BOILED AND SIMMERED MEAT

The best beef pieces used for boiling are top chuck with shoulder blade, short ribs, round buttock; the lamb pieces are brisket, chick and leg; pork pieces are shoulder and belly. Meat must be prepared for boiling. Meat is washed and excess fat is trimmed. Then the meat is divided into pieces up to 2 kg weight. The bigger pieces are difficult to boil through. After boiling, meat is easily removed from the bones. Boneless meat or fillet of shoulder blade is rolled and tied up.

Prepared pieces are poured on with cold fresh water (1,5 l water per 1 kg meat) so that meat is completely covered; then quickly brought to a boiling point. Then the heat is lowered down. And the meat is simmered. Coarsely cut carrots, roots and brown onion are added 25-30 min before the meat is ready. Cooking time of beef is 2-2 ½ hours, cooking time of pork and lamb is 1 ½ - 2 hours. Readiness is meat is defined by a pin fastened into the meat in the thickest part. The pin must go into the meat easily, and the extracted meat juice should be transparent. If the meat is undercooked , the colour of juice is a bit reddish and it curdles in the broth.

Meat can also be boiled in pieces of 100 g weight. After boiling the stock is discharged, and fresh water is added. Then meat is cooked till complete readiness. Such meat is used for cooking roasted, stewed, baked dishes. Meat can be blanched. Blanched meat dishes are very tasty and their nutritious value is very high.

Steaming and sautéing of meat retains all the valuable substances in the meat. It is better to sauté veal and pork. The bottom of a pan or a pot is greased. Then the by-products are put into and poured with water or broth up to 2/3 of the pot height. The pot is covered with the lid and the meat is simmered till it is ready. Some roots are added for flavouring.

Boiled meat is kept in the covered pot with a little broth. Meat pieces are cut across the fibre and served with broth, butter or sauce. Side dishes are arranged next to the meat pieces. For boiled meat the following garnish can be served: mashes potatoes, stewed and boiled vegetables; different cereals and pasta. The sauces used are béchamel, tomato, sour cream and etc.