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Учебно-методическое пособие по учебной дисциплине Практика устной и письменной речи для специальности 2-26 02 31 Документоведение и документационное обеспечение управления.pdf
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to grate

to stir

to ice

to weigh

to mash

to whip

to measure

 

Cutlery and Kitchen Utensils

blender

bowl: mixing bowl carving board /fork / knife

chopping board (BrE) / cutting board (AmE) cloth: oil cloth /table cloth

colander corkscrew

dish: casserole dish dishwasher

fork: serving fork, cocktail fork,fish fork food processor

kettle: tea kettle knife

ladle mug napkin peeler

opener: tin (BrE) / can (AmE) opener,bottle opener pan: frying, roasting, saucepan

plate: deep plate, serving plate rolling pin

salt cellar (BrE) /salt shaker (AmE) skewers

skillet (AmE)

spoon: tablespoon, teaspoon tableware

Reading

Text1 “STAYING ALIVE” (extract)

Task1. Study the extract from a brochure published by the British Health Education Council which is called 'Staying Alive'. Speak about the problems touched upon in the text. What are your ideas of healthy food? Discuss them in groups of three or four.

Most of us eat without realising what our food consists of. And, like any other machine, the body functions better or worse according to the fuel we feed it. No

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