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Файл:A guide to effective communication in English. Учебное пособие по практике устной и письменной речи английского языка
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МИНИСТЕРСТВО ОБРАЗОВАНИЯ И НАУКИ
РОССИЙСКОЙ ФЕДЕРАЦИИ
Федеральное государственное автономное образовательное
учреждение высшего образования
«Южный федеральный университет»
Л.А. Вертоградова, Е.В. Манжелеевская,
Е.С. Милькевич, О.А. Рубанова
A GUIDE TO EFFECTIVE
COMMUNICATION IN ENGLISH
Учебное пособие по практике
устной и письменной речи
английского языка
Ростов-на-Дону
Издательство Южного федерального университета
2016
1
УДК 811.11(07)
ББК 81.2 Я 7
В35
Печатается по решению редакционно-издательского совета
Южного федерального университета (протокол № 4 от 05 мая 2016 г.)
Рецензенты:
И.Г. Барабанова, канд.филол.наук,доцент; зав.кафедрой
лингвистики и МКК РГЭУ (РИНХ);
М.В. Самофалова, канд. филол. наук, доцент кафедры межкультурной
коммуникации и методики преподавания ин. яз. ЮФУ
Авторы: Л.А. Вертоградова, канд. филол. наук, доцент;
Е.В. Манжелеевская, канд. филол. наук, доцент;
Е.С. Милькевич, канд. филол. наук, доцент;
О.А. Рубанова, канд. филол. наук, доцент
Научный редактор: Е.В. Манжелеевская, канд. филол. наук, доцент
В35 A guide to effective communication in English: учебное пособие по
практике устной и письменной речи английского языка для студентов
1 курса, обучающихся по направлению «лингвистика» / Л.А. Вертоградова, Е.В. Манжелеевская, Е.С. Милькевич, О.А. Рубанова ; Южный
федеральный университет. – Ростов-на-Дону : Издательство Южного
федерального университета, 2016. – 158 с.
ISBN 978-5-9275-2004-6
Учебное пособие предлагает студентам аутентичный материал по
актуальным темам, способствующий формированию всех основных
компетенций по каждому виду речевой деятельности, а также включает
комплекс заданий и упражнений для аудиторной и внеаудиторной работы.
ISBN 978-5-9275-2004-6 УДК 811.11(07)
ББК 81.2 Я 7
© Южный федеральный университет, 2016
© Вертоградова Л.А., Манжелеевская Е.В.,
Милькевич Е.С., Рубанова О.А., 2016
2
ВВЕДЕНИЕ
Данное учебное пособие содержит учебную информацию, дополняющую и частично
заменяющую основной учебник по практике устной и письменной речи для студентов 1
курса, изучающих английский язык, - «Практический курс английского языка» (под
ред. В.Д. Аракина). Учебное пособие обеспечивает студентам возможность детальной
отработки и закрепления учебного материала по следующим темам, предусмотренным
рабочей программой по практике устной и письменной речи (1 курс): «Еда»,
«Повседневные дела», «Учеба в университете», «Погода», «Отдых/досуг». Учебный
материал структурирован в виде пяти модулей, каждый из которых предваряется
«Путеводителем по модулю», который помогает преподавателю и студенту получить
представление о структуре каждого модуля, частных аспектах каждой отдельной темы,
а также – наглядно увидеть распределение учебного материала по видам речевой
деятельности, обучение которым лежит в основе преподавания иностранных языков:
работа с вокабуляром, чтение, говорение, письмо.
Пособие имеет целью способствовать овладению студентами необходимыми
языковыми компетенциями, познакомить их с ресурсами английского языка,
позволяющими осуществлять успешную иноязычную коммуникацию.
3
MODULE 1. MEALS AND EATING HABITS
Map of the module
Unit/ Topic Vocabulary Reading Speaking Listening Writing
Unit 1. Meals
at Home
Favourite dishes
Culinary recipes
Table manners
The use of
articles with
names of food.
Countable and
uncountable
nouns.
Unit 2. Eating
out.
National
cuisine.
General
vocabulary:
names of meals;
food likes and
dislikes;
cooking
technologies.
Social English.
The use of
quantifiers.
Vocabulary on
the problem.
Text . At
Table.
Text 1. British
Meals.
Text 2. What is
British food?
Discussion and
situational
dialogs:
Eating at home.
(slide
presentation of
favourite dishes
and recipes).
Discussion:
Russian and
English meals.
Conversation:
In a restaurant.
In a café.
English food
1.Vocabulary
1.Vocabulary
test (including
synonyms,
antonyms,
phrases and
phrasal verbs,
proverbs)
2. Translation
skills.
test
2. Translation
skills.
3. Reproduction.
Unit 3. Obesity
problem,
unhealthy
food.
Module
Assessment
Translation
skills.
Text 1. Some
food to
think…. Text
2. Diets solve
the obesity
problem.
Round-the-table
discussion.
Situational
dialogs.
Test dialogues
Project. Make a
slide
presentation of
your report on
the topic “How
have the
Russian food
traditions been
The obesity
problem in
Great Britain
Essay “My
A letter to some
youth
newspaper or
magazine about
obesity as a
national
problem and
personal worry.
attitude to
obesity
problem”.
Essay on the
proverb: "We
don't live to eat,
we eat to live."
shaped?”
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Essential vocabulary
Vegetables: cabbage, cauliflower, broccoli, spinach, cucumber, courgette
(zucchini), aubergine (egg plant), leek, onion, carrot, potato, tomato, green/red
pepper, sweet corn, lettuce, garlic, radish, pea, bean, French bean, turnip,
asparagus, beetroot, celery - raw, cooked, fresh, boiled, stewed.
Fruit and berries: peach, plum, grape, nectarine, blackcurrant, raspberry,
strawberry, gooseberry, melon, watermelon, mango, apple, lemon, orange,
tangerine, pear - fresh, stewed, tinned.
Meat: beef, veal; mutton, lamb; pork, ham, bacon; chicken, turkey, game,
poultry, sausage; liver, kidney.
Fish - cod, hake, mackerel, herring, sardine, trout, salmon - salt, smoked,
stuffed, tinned.
Seafood: prawns, shrimps, crab, lobster/crayfish, squid, mussels, oyster.
Herbs: parsley, rosemary, thyme, tarragon, sage, basil; to flavour with, to season
with.
Spices: salt, sugar, pepper, curry, cinnamon, ginger, nutmeg, vinegar, mustard,
ketchup, salad dressing, oil, sauce, mayonnaise, lemon juice - to add spices to.
Flavours and tastes: sweet-bitter-sour; hot/spicy - mild/bland (neg.); salty,
sugary, sickly (too much sugar), savoury, tasty/delicious - tasteless.
General: greasy/ fatty (too much oil, fat), lean, over/under-cooked, stodgy
(heavy, hard to digest),tough - soft/well-done.
Starters/ appetizers: prawn cocktail, chilled melon, garlic mushrooms, soup of
the day, chicken broth, borshch, shchi, goat's cheese salad, pâté and toast,
shrimps in garlic.
Main course: pork chops, lamb casserole, chicken Kiev, spicy chicken, chicken
in cream sauce, grilled lamb chops, boiled potatoes, Irish stew.
Dessert/afters/sweets: chocolate cake, sorbet, ice-cream (various), apple pie, tea,
coffee, gateau, fresh fruit salad.
Containers: a can of beans, a jar of jam, a bottle of oil, a box of cereal, a bag of
flour, a loaf of bread, a bunch of bananas (carrots), a head of lettuce (cabbage).
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Equipment: an oven - to bake, roast; a grill - to grill; a cooker(stove, burner) - to
boil, stew, simmer, a frying pan - to fry, roast; to barbecue - to roast over hot
coals, a mince - to mince, a grater - to grate, a baking tray ( Am. baking sheet)
roasting tin ( Am. pan), oven glove, casserole.
Miscellaneous: to have a sweet tooth, to put on weight easily, to cut down on
smth, to eat less of smth, to eat regularly, basic food -junk food, on special
occasions.
To lay the table: a napkin, a fork, a dessert spoon, a knife, , a plate, a cup, a mug,
a saucer, a glass, a teaspoon, a candle, salt and pepper pots, a bowl, a side plate,
a soup spoon, a napkin, a tissue, a coaster, a table mat.
Places to eat: restaurant, cafe, canteen/cafeteria, fast food
restaurant/diner (for snacks), deli/delicatessen (cheese, salads), sandwich bar,
takeaway (sells a complete meal to eat at home)
Places to drink: bar, pub (sociable place), wine bar (expensive wine and food),
coffee shop, microbrewery (US, beer and a meal).
To offer smth: Have a piece of pie! Help yourself to a piece of pie! Would you
like a piece of pie? Would you care for a piece of pie? Won't you have a piece of
pie? Will you have another helping?
Useful set expressions: to be one’s cup of tea, it’s another cup of tea, to eat like a
horse, to have a head like a sieve, to be as cool as a cucumber, the cream of the
joke, daily bread, to have a bite, to whet one’s appetite
(English-Russian Phraseological dictionary. - Москва, Русский язык, 1984).
Unit 1. Meals at Home.
Vocabulary development
1. Study the vocabulary and transcribe the words: courgette, aubergine,
cauliflower, spinach, casserole, stew, prawn, jelly, dessert, sour, dairy
produce, raw, tangerine, pear, stewed, tinned, thyme, tarragon, sauce,
mayonnaise, savoury, delicious, tough, lamb casserole, gateau, equipment,
parsley, rosemary, sorbet, cereal.
2. Study the meanings of the words usually confused, make up your own
sentences:
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1). Food and Meal. Food is a general term for anything that people eat: bread,
meat, fish, vegetables, fruit, milk, tinned goods, sweets, etc.
е.g. Man cannot live without food. The doctor said that the patient needed
good nourishing food. Where do you buy your food?
Meal is a generalizing collective term for breakfast, lunch, tea, dinner and
supper (cf. трапеза).
е.g. How many meals a day do you have? Supper is an evening meal. I don't
want any hot meal; I think I'll do with a snack.
2). Course is a dish served at a meal; a part of a meal served at one time.
е.g. Dinner may consist of two or more courses. What shall we take for our
second course? Soup was followed by a fish course.
3). To fry, to roast, to stew. To fry means "to cook (or be cooked) in boiling
fat". We usually fry fish, potatoes, eggs, bacon, pancakes, etc.
To roast means "to cook (or be cooked) in an oven or over an open fire."
In this way we may cook meat (veal, pork), fowl (chicken, turkey), etc.
To stew means "to cook by slow boiling in a closed pan with little water."
In this way meat may be cooked, also vegetables, fruit, etc.
4). Starter (pl -s) is a dish served before or at the beginning of a meal (it may
be salad, fish, olives, soup, fruit juice, etc.) Hors d'oeuvre (pl -s) is usually
used on menu cards.
5). Omelette is eggs beaten together with milk and fried or baked in a pan. The
English for яичница is "fried eggs". We eat fried eggs, soft-boiled eggs,
hard-boiled eggs, scrambled eggs, poached eggs, four-minute boiled eggs.
6). Porridge is a dish of oatmeal or other meal (buckwheat, semolina, millet,
etc.) boiled in some water. Milk and sugar or milk and salt are added to it.
7). Soft and strong drinks.
Soft drinks are lemonade, fruit drinks, fruit juice, etc. Strong drinks are
wine, liqueurs, brandy, vodka, etc.
8). Jelly is usually made by boiling fruit (cranberries, strawberries, raspberries,
gooseberries, currants, apricots, etc.) and sugar. Something is added to
make the mixture stiff.
9). Marmalade is a kind of jam made from orange or lemon cut up and boiled
with sugar.
10). Pudding is a very popular English dish. It is a thick mixture of flour, suet,
meat, fruit, etc., cooked by boiling, steaming or baking. There are many
kinds of pudding. Some of them are quite substantial and serve as the main
7
course of lunch or dinner. Others are rather like sweet cake and eaten for
dessert.
3. Answer the questions using the vocabulary.
1). What kinds of food do you know? Give as many nouns denoting food as
you can. 2). What meals do you know? 3). What are your usual meals at
home? 4).What dishes do you know? Give as many names of dishes as you
can. 5). What are your favourite dishes? 6). What is understood by a
"course"? 7). What courses does a substantial meal usually consist of? 8).
What can be boiled? 9). Do we fry meat or do we roast it? 10). What is an
omelette made from? 11). What are cornflakes generally eaten with? 12).
What is the difference between fried potatoes and chips? 13). What kind of
meal is five o'clock tea in England? Do you know other names for this
meal? 14). What kinds of fruit do you know? 15). Do we roast fish? What is
the way to cook it? 16). Do you ever have stewed fruit for dessert? 17). Do
you usually have a starter before dinner or do you go without it? 18). Where
do you have your meals on weekdays and on Sundays?
4. Ask your partner about his/ her eating habits as in the example:
A – What kind of food are you keen on?
B – I’m very keen on … but I’m not very keen on…
A – How much …(how many …) do you eat each week?
B – I eat a lot of …but I don’t eat much/many … because they are
bad/unhealthy/ fattening.
Suggested ideas: junk food, meat, dairy produce, salads, sweet things, fresh fruit,
fresh vegetables, pastry, chips, popcorn, etc.
5. Read what these people say about the food they like. Describe your
eating habits using the texts as an example.
1) Crisps are my favourite, I suppose. I know they are bad for you, but they are
delicious – especially cheese and onion ones.
2) I eat a lot of fresh and raw vegetables. They’re healthy and they taste good.
I’m not keen on sweet things and I don’t eat much fatty food.
3) I love sweet things like cakes and chocolates. I know they are not good for
me and they’re fattening, but I can’t resist them.
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4) I’m afraid I’m keen on junk food, you know, quick unhealthy food like
hamburgers or chips. A lot of people think it’s revolting, but I like it. I don’t
eat many fresh vegetables.
6. Find adjectives to describe food that a) has a lot of sugar in it, b) tastes
terrible, c) is cooked in a lot of oil, d) makes you fat, e) is frozen, f) is in
cans, g) has too much salt in it, h) is a bit undercooked, i) is very tasty, j)
you dislike .
7. Write a list of vegetables to cook a) mixed salad b) borsch c) vegetable
stew. Read it to your group mates without naming the dish. Let them
guess.
8. You are at a supermarket. Say what you can buy in the following
sections:
Bakery. Sweets. Meat. Dairy products. Greengrocer’s. Frozen desserts.
9. What is in your fridge? Arrange the nouns into 2 columns: countable and
uncountable.
Explain why you have these things in your fridge.
10. Match the partitives – a bar of, a bowl of, a box of, a bunch of, a jar of, a
packet of, a carton of - with words to make phrases. Say how often you
buy, consume or use these items, e.g. I buy a bar of chocolate every week,
etc.
11. Add some more words to the table
Ways of cooking Ways of describing taste Ways of describing
texture
boil
sour dry
12. Make up a menu of several courses for a week day and a weekend for
yourself.
13. Read and translate the recipe, underline words describing a) actions, b)
ingredients. Say what cuisine this dish is characteristic of.
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Casserole of pork with cheese and sausage paste
Wash and wipe dry the chops, beat them out a little, add salt, dip in flour
seasoned with ground pepper, brown them rapidly in a small quantity of hot
oil, and set aside. Place some of the chops in a fireproof dish, spread a layer
of sausage paste over them, then a layer of blue cheese, sprinkle with thyme
according to taste, add another layer of the meat, and continue as before.
Add salt to the sour cream, mix in the egg, pour the mixture over the meat,
finally cover with the slices of cheese and bake in a preheated oven until the
cheese turns brown on top. Serve piping hot, accompanied by mashed
potatoes or rice, and mixed green salad.
14. Write a recipe and cooking technology of your favourite dish following
task 13.
15. Study and give Russian equivalents of the idioms and proverbs:
1. to make a meal out of it;
2. to eat like a horse; to drink like a fish;
3. to have a head like a sieve;
4. as cool as a cucumber;
5. to be rather a cold fish;
6. to pour oil on troubled waters;
7. to have a finger in every pie (to be involved in many different things);
1. Don’t put all your eggs in one basket. (Don’t invest all efforts/ attention in
just one thing).
2. Too many cooks spoil the broth. (Too many people interfering is a bad
thing).
3. The apples on the other side of the wall are the sweetest. (Anything we can’t
get seems to be better than we have).
4. Don’t quarrel with your bread and butter (to give up smth without good
reason is foolish).
5. You can’t make an omelet without breaking eggs (you can’t expect to get
smth for nothing).
6. A tree is known by its fruit (people are judged by what they do).
7. One man’s meat is another man’s poison (one person may like what
another hates).
8. It’s no use crying over spilt milk (don’t bewail the past).
9. You must lose a fly to catch a trout (it’s worth sacrificing a little to gain a
great deal more).
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