1. Распределите слова по звукам, соблюдая правила чтения

Blade, round, chuck, meat, cut, divide, boiling, shoulder, buttock, beef, piece, weight, complete, done, easy, tide, cover, point, heat, low, onion, time, define, undercook, roast, tasty, high, retain, substance, grease, height, flavor, fiber, side, potato.

[ ei ]	[ ou ]	[ oi ]	[ ai ]	[ ^ ]	[ i: ]

2. Переведите однокоренные слова

Boil, boiling, boiler………………………………………………………………………………

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

Divide, division………………………………………………………………………………….

Complete, completely, completeness……………………………………………………………

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

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

Cover, covers, covering, uncovered……………………………………………………………

Low, to lower, lowering……………………………………………………………………….

Simmer, simmering, simmered…………………………………………………………………

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

Cook, a cook, cooking, cooker, cooked, uncooked, overcooked, undercooked……………….

…………………………………………………………………………………………………

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

Define, definition……………………………………………………………………………….

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

…………………………………………………………………………………………………

Easy, easily, easiness……………………………………………………………………………

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

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

Product, production, to produce…………………………………………………………………

3. Соотнесите слово и его определение. Определения переведите

Meat, fat, boil, fillet, simmer, salt, stock, fiber, vegetable, cereal, pasta

a)………………………… - (of water) reach the temperature at which changes to gas occur –

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

b)……………………….. – slices of fish or meat without bones - …………………………….

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

c)………………………….. – one of the slender threads of which animal or vegetable growths are formed, eg. cotton - …………………………………………………………………………

d)………………….. – white or yellowish substance, oily or greasy, found in animal bodies; this substance purified for cooking purposes - ………………………………………………………

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

e)……………………… - any kind of grain used for food ……………………………………….

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

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

g)…………………….. – dish of food prepared from a dough of flour, water and eggs mixed and dried -……………………………………………………………………………………………….

h)……………………… - common white substance obtained from mines, present in sea water and obtained by its evaporation - …………………………………………………………………

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

i)………………………- keep almost at the boiling point -………………………………………..

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

j)…………………………….. – liquid in which bones or meat were boiled for soup cooking –

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

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

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

4. Подберите в тексте синонимы к следующим словам

Fast…………………………………………………………………

Broth……………………………………………………………….

Prepare…………………………………………………………….

5. Подберите в тексте антонимы к следующим словам

Worst………………………………………………………………..

Long…………………………………………………………………

Small………………………………………………………………..

Easy………………………………………………………………….

Slowly………………………………………………………………..

Increase………………………………………………………………

Finely………………………………………………………………..

After…………………………………………………………………

Beginning…………………………………………………………….

Thin…………………………………………………………………..

Top…………………………………………………………………….

Overcooked……………………………………………………………..

6. Подберите в тексте определения к следующим словам

Pieces…………………………………………………………………………………………….

Fat………………………………………………………………………………………………..

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

Point……………………………………………………………………………………………..

Carrot…………………………………………………………………………………………….

Time……………………………………………………………………………………………..

Part………………………………………………………………………………………………

Dish………………………………………………………………………………………………

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

7. Переведите слова и выражения

Отрезать лишний жир……………………………………………………………………….

Вес…………………………………………………………………………………………….

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

Подвздошная часть………………………………………………………………………….

Связывать……………………………………………………………………………………

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

Понижать температуру……………………………………………………………………..

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

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

Грудинка свиной туши ………………………………………………………………………

Готовность……………………………………………………………………………………..

Прокалывать в толстой части…………………………………………………………………

Прозрачный……………………………………………………………………………………

Выбрасывать…………………………………………………………………………………..

Питательная ценность………………………………………………………………………..

Субпродукты…………………………………………………………………………………

Смазывать жиром……………………………………………………………………………

Картофельное пюре………………………………………………………………………….

8. Ответьте на вопросы

1. What parts of beef are best for boiling?

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

2. What is the maximum weight for pieces used for boiling?

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

3. How is fillet boiled?

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

4. How much water is taken per kilogram of meat?

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

5. When are roots added?

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

6. When are spices added?

…………………………………………………………………………………………………

7. How is readiness of meat defined?

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

8. What are pieces of 100 g weight used for?

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

9. Why is it better to sauté meat?

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

10. How is boiled meat stored?

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

11. What side dishes are served for boiled meat?

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9. Вставьте подходящие по смыслу слова и выражения

1. First meat is…………………………and ……………………………fat is trimmed.

2. It is ………………………..to boil pieces more than 2 kg weight.

3. Meat pieces are……………………….with cold water.

4. Water is quickly brought to a……………………………………….

5. Meat is ………………………..for approximately 2 hours.

6. ………………………………..and …………………..are added half an hour before the meat is cooked.

7. Readiness of meat is checked by a …………….fastened into the meat.

8. Meat ………………….must be transparent.

9. Small boiled meat pieces can be used for…………………………………………..dishes.

10. ………………………………meat contains more valuable substances.

11. For sautéing the………………………of the pot must be greased.

12. Meat is boiled in the pot covered with the ……………………

13. Meta is usually cut across the …………………………..

14. Meat is served with………………………………or…………………………..dishes.

10. Вставьте предлоги и наречия там, где это необходимо

1. The heat is lowered ………………and meat is boiled for 2 hours.

2. The stock is discharged ……………….the first boiling of water.

3. The meat must be cut into pieces ………………… …………..2 kg.

4. Salt is added right ……………the meat is completely cooked.

5. Meat and water are quickly brought ………….a boiling point.

6. The pin is fastened …………….the thickest part of the meat.

7. By-products are put into the water…………………… 2/3 of total height.

8. Boiled meat is kept…………..the pot……………..a little broth.

9. Meat is poured………………………….cold water.

10. Some roots are added into the stock ………………….flavouring.

11. Переведите термины

1. simmer – to cook in liquid at a temperature just below boiling -………………………………

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

2. to sift – to pass through a sieve - ………………………………………………………………

3. to skim – to remove film that forms - …………………………………………………………

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 the incorporation on air –

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12. Заполните таблицу

	Parts better used for boiling stock and for cooking boiled meat dishes
Beef
Pork
Mutton

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

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

14. Переведите рецепт

Cornmeal Crusted Cod with Garlickly Spinach

1 cod or scrod fillets 1 ½ cup buttermilk

1 cup cornmeal 3 tbsp chopped parsley

1 tbsp dried oregano 2 tsp dries thyme

1 ½ tsp salt ½ ground black pepper

¼ tsp ground red pepper 2 tbsp olive oil

1 cloves garlic, minced 2 lb fresh spinach, steamed

Juice of 1 lemon 1 tbsp soy sauce

Grated peel of 1 lemon

1. The night before serving, place the fillets in a bowl, and pour the milk over all. Toss to coat. Cover and

refrigerate.

2. Preheat the oven. In a pie plate combine the cornmeal, parsley, oregano, thyme, salt, black and red pepper. Remove the fish from the milk, shaking off any excess. Dip the fish in the cornmeal mixture, turning to coat completely.

3. Heat 2 tbsp of the oil in a large non-stick skillet over medium heat add two fillets, and cook for 8 – 10 min, turning once, or until browned and the fish flakes easily. Place on the baking sheet and keep warn in an oven. Repeat with another 2 tsp of the oil and 2 fillets.

4. Wipe the skillet clean and heat the remaining 2 tsp of oil over medium heat. Add the garlic and cook for 2 min. add the spinach, lemon juice and soy sauce, and cook for 3 min, or until heated through. Place on a serving platter, and top with the fillets. Garnish with the lemon peel.

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TEXT 9. DISHES FROM BOILED VEGETABLES

Potatoes and roots, except beet, are cooked whole and peeled. Cabbage is cut into pieces, cauliflower and Brussels sprouts are divided into florets, corn is boiled whole with leaves left on. String beans are cut into 304 parts. Vegetables are put in hot or boiling salted water which exceeds their level on 1-2 cm. Vegetables are boiled in the pot under the lid till complete readiness: potatoes are cooked 20-30 min, carrots and rutabagas, turnip – 25-30 min. vegetable brine is discharged, or saved and used for soups and sauces. Vegetables are dried a little under lid at low heat. Beet is boiled unpeeled without salt added for 1 hour, then the water is discharged and beet is kept in cold water for 30-60 min.

Green vegetables (string beans, spinach, Brussels sprouts) are cooked in large amount of water at intense boiling in an uncovered pot. Frozen vegetables are put into boiling water without melting. Dried vegetables are preliminary soaked in cold water for 1-3 hours and then are boiled in that water. It is better to cook vegetables in stainless steel pots with thickened bottom. A little space must be left between the lid and the water level as excess of oxygen in the air results in ruining of vitamin C containing in vegetables.

For steaming the vegetables are cooked whole or cut into slices or cubes, then put on the grid, sprinkled with salt. The pot is tightly covered with the lid. Vegetables are steamed until they are completely ready. Boiled or steamed vegetables must be tender and should retain their form. Vegetables should be eaten or used for preparing other dishes practically immediately.

For sautéing vegetables are cut in slices, cubes, put in the pot, then a little oil or butter, and salt are added. Boiling water, broth or milk is poured on, and the vegetables are simmered under the cover.

Marrows, pumpkins and tomatoes, which easily squeeze juice, are simmered without adding water. Cabbage and roots need to be simmered for 25-3- min; pumpkin and egg plant – for 15-20 min. Vegetables can be simmered separately and then mixed and heated in some kind of sauce.

When a mixture of vegetables is simmered, then first roots are cooked, then pumpkin, egg plants and tinned green peas. Turnip, rutabagas and some sorts of cabbage are blanched before cooking to eliminate their bitter taste. Simmered vegetables are served with milk, sour cream or cream sauce. Simmered vegetables are often included in different diets. To be easily digested they can be also rubbed through a sieve. It is better to do that when the vegetables are still hot. It is recommended to prepare a mixed puree of different vegetables to enhance their taste, digestion value and dietary properties. Examples include carrot and potato puree, potato and pumpkin puree. Pureed vegetables are included into recipes of puddings, soufflés which are steamed.

Ready vegetables dishes should meet the following requirements: homogeneous tender consistency without any unrubbed stiff pieces. The puree colour depends on the colour of used vegetables without any dark inclusions. Taste and odour of vegetables will be with some flavor of milk or butter. Puddings and soufflés must be very tender.