- •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
Active Vocabulary
skill conversant with dispense with spit appliances regain baste moist gridiron dripping shallow frying toss fry ing-basket suit spoil go off bubble gentiy reduce tough tender simmer eleborate braise poach appropriate barbercue |
— майстерність — добре знайомий — поводиться без — вертел — прилади — знову набувати — поливати жиром — змочений,вологий — сітка - гратка — жир із смаженого м'яса — поверхове смаження — кидати — жаровня — підходить — шкодить — переривати — маленька бульбашка — зменшувати — жорсткий — м'який — закипати — ретельний — тушкувати м'ясо з овочами — яйце пашот — підходящий — смажити на вертелі цілком |
I Phonetic Exercises
Ex. 1. Transcribe the following words. Consult a dictionary. Mark the stresses:
Science, perfect, combination, attention, thoroughly, conversant, method, current, applied, nowadays, considered, regaining, popularity, require, sufficient, principles, quantity, dispense, sausages, doughnuts, instead, consequently, variety, purposes, gently, reducing, improve.
II. Vocabulary and Grammar exercises
Ex. 1. Give Ukrainian equivalents to the following words and word-combinations:
perfect cooking, attention to detail, thoroughly conversant, applied, pastry cook, spitted roast, gain, basting, sufficiently moist, on the same principles, instead of, require, advantage, concentrate, dripping, variety of purposes, spoil.
Ex. 2. Say in what situations these words and word-combinations are used in the text:
thanks to new electric appliances, carry out on the same principles, use of small quantity of fat, steak, chop and cutlets, deep fat frying, a variety of food, meat, fish, vegetables, fast boiling, definitely slower process, never boil fast, elaborate style of cooking, choose the appropriate process.
Ex. 3. Write the ing-forms of the following verbs, use them in the sentences of your own:
roast, bake, baste, grill, fry, boil, drip, stew, simmer, braise, poach, steam, cook, regain, concentrate.
III. Speech exercises
Ex. 1. Answer the following questions:
1. How can perfect cooking be ensured?
2. What must a good cook know?
3. What is roasting?
4. What foodstuffs can be cooked by roasting ?
5. What's the difference between roasting and grilling?
6. Can you tell the difference between shallow frying and deep fat frying?
7. In which way can you bake?
8. Why is boiling so often resorted to?
9. When is steaming preferable to boiling?
10. What is poaching?
11. Describe the process of stewing
Ex. 2. Choose the necessary word:
1. A good cook must be thoroughly (conversant, skilled) with the different methods of cooking food.
2. Thanks to new electric (things, appliances) roasted meat is regaining its popularity.
3. Grilling is carried out on the same principles as (baking. roasting).
4. Shallow frying implies the use of (a small, a great number of) quantity of fat.
5. (A casserole, a frying basket) often is useful for shallow frying.
6. Fast boiling (spoils, makes better) the appearance of the food.
7. Slowing is a definitely (quicker, slower) process.
8. Poaching is cooking in liquid (below, after).
Ex. 3. What methods will you use for cooking of such foodstuffs:
Food Stuffs vegetables (except potatoes) game eggs cereals fruit veal beef |
Methods boiling frying roasting baking grilling barbecuing pouching |
Ex. 4. Read and translate the text.
Answer what are the relative nutritional values of (a) a hot, (b) a cold, and (c) a reheated meal?
Apart from destroying food poisoning 'nasties' the heat of a hot meal contributes an insignificant amount of extra calories to its nutritional value. On the down side, overheating can reduce its value by destruction of vitamins or the 'binding' of nutrients.
Such considerations, though, have little relevance in most Western nations where food is plentiful and vitamin deficiency is rare.
By referring to food tables it's easy to plan a cold meal with the equivalent nutritional value of a hot one. But cooking can also increase the digestibility of some food and develop flavour.
Reheating a meal increases the risk of destroying more vitamins or lessening flavour; the energy content remains largely unaltered.
cut down (on) nasty bind nutrient have relevance deficiency flavour alter |
— використовувати менше — шкідлива якість — зв'язувати скріплювати — поживна речовина — бути доречним — дефіцит аромат, — смак — змінювати (ся) |