Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ №28

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

A real hit of the Polish culinary tradition are “pierogi”. They are said to have come from Russia in the 12-13^th centuries. This dish is made of round sheets of dough filled with a variety of stuffing: fresh or sour cabbage, cabbage and mushrooms, meat, farmer’s cheese, cheese and potatoes, blackberries, and depending on the filling, sprinkled with butter, bacon and fried onions, cream , or sugar. “Pierogi” come in different sizes and they have different names. The smaller ones are served in soups. “Ears” are excellent in the red beetroot soup. “Kolduny’ is a Lithuanian specialty served in bouillon.

Another folk dish is stuffed cabbage, an equivalent of the Greek “dolmos”. Leaves of fresh cabbage are filled with meat, or meat and barley, or buckwheat and farmer’s cheese. They are usually served with tomato and cream sauce. The best kind of stuffed cabbage is the peasant variety: covered with cream and baked in the oven.

2.Topic for conversation: “Low-Cal dishes-dieters’ delight”.

3. Answer the following questions:

1. – What is beef? mutton? pork? veal?

2. – Why is the buying of meat so important for a restaurant?

3. – How can a buyer recognize-quality in beef?

4. – Can you name a few cheap cuts?

5. – Do cheap cuts prove more economical than prime cuts?

6. – What is the main point when buying meat?

7. – How can you acquire some practical knowledge of buying?

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)

Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ №29

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

A Pole’s favorite dish is a pork cutlet prepared in a variety of styles: “au naturel”, with fried onions, or coated in bread crumbs or pieces of toast. Pork cutlet is usually served with stewed cabbage, which is considered to be a classical accompaniment to pork dishes.

Poles also like pork roast, hot and cold. Hot pork roast is especially tasty when it cooks covered with dried prunes and sprinkled with red wine.

An old Polish dish which must be especially ordered is a piglet Polish style, with a stuffing of buck wheat.

Beef, with the exception of steak tartar, is not a favorite kind of meat among Poles, unless you try “zrazy’ – beef rolls, filled with the delicious stuffing of bacon, dark bread, sour cucumber, and mushroom mixture.

2.Topic for conversation: “Banquets and functions”.3. Make these sentences negative and interrogative:

1. The kitchen must produce the best food at the lowest price.

2. The kitchen layout has been particularly well planned.

3. The commis waiter finds the table for «dirties» on his left.

4. The service area is fitted with an electric griller.

5. On the racks and shelves of the area you have all necessary utensils.

6. This is indeed a functional, labor-saving kitchen.

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)