- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
Unit 7 cooking text
You can prepare better food if you know what goes in the food you are preparing and why things happen as they do. Foods change physically and chemically during cooking. If you know their composition and structure you can control these changes and have superior products from your efforts. Protein, fats and carbohydrates are your major allies (and may be problems) in cooking. Proteins help emulsify, thicken, and bind together other food materials. Fats give flavour and richness to foods they are added (baked products, salad dressings, etc.) They are used to cook or to fry foods and to add tenderness to bread, cakes and pastry. Carbohydrates have a part in thickening, tenderizing, or sweeting cakes, breads, ice cream and other foods.
For cooking heat is usually applied. It occurs in one of three ways: a) directly, with or without fat - in roasting, grilling and baking; b) with water - in boiling, stewing and braising; c) with fat - frying.
Heat causes physical and chemical changes in food. It makes the flavour, palatability and digestibility of the raw product more acceptable and may improve its keeping quality. But cooking more usually results in the loss of nutrients, this being the greatest at high temperatures, with long cooking times, or if an excessive amount of liquid is used.
These losses are not of great importance if good mixed diet is eaten, but it is desirable that the losses are kept to a minimum. The losses of soluble vitamins and minerals are reduced if meat juices and water are used in gravies, for example.
The effects of microwaves and infra-red cooking on nutrients are similar to the effects of the more traditional methods they replace. When used for the re-heating, they cause additional destruction of nutrients.
Vocabulary notes
ally richness digestibility raw product keeping quality not of great importance sood mixed diet soluble |
— помічник — жирність — легкотравність — сировина — якість зберігання — не мас великого значення — добре збалансоване харчування — розчинний |
І. Phonetic exercises
Ex. 1.Transcribe the following words and word-combinations. Consult a dictionary:
change, control, product, major, allies, protein, emulsify, bind materials, flavour, pastry, occur, amount, microwaves, vitamins, method .
Ex. 2. Mark the stresses in the following words:
prepare, physically, composition, structure, superior, carbohydrate, readiness, tenderness, roasting, excessive, palatability, importance, temperature, nutrients, traditional.
II. Vocabulary and Grammar exercises
Ex. 1. Give Ukrainian equivalents to the following words and word-combinations:
change physically and chemically, composition and structure, superior product, major allies, bind, flavour, richness, occur, fry, add, apply, boiling, stewing, cause, keep quality, loss of nutrients, be of great importance, desirable, soluble vitamins.
Ex. 2. Give English equivalents to the following words and word-combinations:
поживні речовини, білки, жири (тверді та рідкі), вуглеводи, мінеральні речовини, смак, жирність, зустрічатися (syn. to be found), м'якість, хлібобулочні, кондитерські вироби, застосовувати, прийнятий. аромат та приємний смак, поліпшувати, надмір чогось, бажано, викликати (мати наслідки), харчова цінність, сировина, втрати поживних речовин.
Ех. 3. Form Past form from the following verbs and use them in the sentences of your own:
prepare, cook, change, give, tenderise, apply, improve, mix, reduce, use, replace, can, fry, have, make, bind.
Ex. 4. Say from what verbs these nouns are:
preparation composition product thickening tenderising addition cooking |
roasting stewing acception digestion improvement mixture replacement |