7.Поставьте глаголы в нужной форме и времени и переведите предложения на русский язык.

1. You (to know) what butter milk (to be)?

2. What valuable substances oats (to contain)?

3. British plum pudding (to have) beef fat as a base and (to be) boiled or steamed.

4. Ann’s friend (to work) as a specialty chef at a restaurant.

5. What people (to do) from flour?

6. When the Queen of England (to stay) at her castle in Windsor a special flag (to put up) to tell everybody about it.

7. The revolving restaurant of the Post office Tower in London (to turn) two complete circles every hour, and (to allow) people in the restaurant (to see) a complete view of London while they (to eat).

8. The British museum (to consist) of the national museum of archaeology and ethnography and the national library.

9. London’s Great Fire of 1666 (to start) in the oven of a careless baker in Pudding Lane and (to rage) for five days.

10. One tailor in London (to grow) rich by making high collars called “piccalillis”.

8. Поставьте общий, специальный, альтернативный и разделительный вопросы к данному предложению.

Glasgow’s art galleries and museums attract hundreds of thousands of visitors each year.

9.Напишите не менее 10 предложений на тему «Моя будущая профессия», используя данные вопросы:

1. Is it easy to choose a career?

2. Have you chosen your future profession?

3. What should we pay attention to while choosing a career?

4. What are you good at?

5. What do you know about your future profession?

6. What restaurant (café) do you work at?

7. Do you have to wear a uniform at your work?

8. Do you work and study at the same time?

9. What difficulties of your future profession can you name?

10. How many days a week do you work?

10.Переведите на русский язык кулинарный рецепт “Horse-Radish Sauce”

1 1/4 cups meat stock or canned consommé ¾ cup sour cream 4 tablespoons butter 1 tablespoon flour

2 tablespoons horse radish, grated fine

2 tablespoons vinegar

2 tablespoons water

1bay leaf 5 peppercorns Salt, according to taste

Brown flour in one tablespoon of butter. Add hot meat stock or consommé, stir well and then add sour cream. Cook on a slow fire for 5-10 minutes.

Meanwhile, prepare horse radish by putting it in a small skillet together with 2 tablespoons of butter and simmering it for 2 minutes. Add vinegar and water, bay leaf and peppercorns. Put on a medium fire to let the extra liquid evaporate (for about 5 minutes), then, add to the flour mixture. Bring to a boil, add salt and 1 tablespoon butter, stir, take out the bay leaf and serve with any kind of boiled beef or pork or lamb or tongue. This sauce also goes well with all kinds of dishes made with ground meat, like kotlety, bitochki, zrazy, etc.