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Moiseeva_F_Gavrilina_O_Zubrilova_YU_English_i.doc
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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)