- •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
Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
Make a meat and bone broth. Peel beet, cut into long strips (like shoe string potatoes), salt, sprinkle with vinegar, place into casserole, add fat removed from broth, tomato sauce, sugar and stew until half done. Saute onions, carrots, parsley root cut into long strips.
Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes. Add the sauteed beets together with the sauteed onions, carrots and parsley root, sliced fresh tomatoes, all spice, peppercorns, bay leaf, and flour sauteed in butter and deluted with broth. Simmer for 5 minutes. Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes.
When serving, put a slice of meat into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately.
Vocabulary notes
strips diced bay leaf dill stock, broth sprinkle season (v) |
— шматочки — приварений — лавровий лист — кріп — бульйон — додавати невелику кількість — приправляти |
POTATO OLADYI-DRANIKI
500 gr. potatoes. 1/2 cup flour, 5 gr. yeast, 2 tbsp butter, 1 egg,salt taste
Grate potatoes, place them in a pen or bowl, add yeast diluted in 1/2 cup of warm water. Add salt, sift in flour, add the egg. Mix thoroughly, set a side in a warm place. Allow to rise. Shape into patties. Fry in a well -heated frying pan. Serve hot with butter, sour cream and vegetables.
Vocabulary notes
yeast salt taste grate (v) sift (v) tbsp -table spoon |
— дріжджі — сіль за смаком — терти на тертці — просіювати — столова ложка |
Ex. 1. What other method of Potato Oladyi cooking do you know?
MEAT GOLUBTSY
300 gr. soft meat, 800 gr. white cabbage, 1/2 cup grain (rice, millet, or pearl – barly) 1 onion, 1 tbsp.flour, 2 tbsp each of tomato puree, sour cream and butter, salt, pepper, parsley, dill.
Mince the meat. Cook the grain, cool and mix with minced meat: add finely - chopped lightly browned.
Add onion after it has cooled, salt and pepper. Cook whole leaves of cabbage in boiling water for 5-7 minutes, remove cool. Arrange the meat filling on the cabbage leaves (meat with the cooked grain and flour), role into a sausage - like shape, brown frying pan and place into a pot. Pour sour cream, tomato puree, cupful of water into a frying pan, add 1 tbsp flour mixed with 1 tbsp of butter, mix, bring to a boil, salt. Pour over sauce and place on low flame for 30-40 minutes.
Serve with the sauce in which they simmered and sprinkle with chopped parsley and dill.
Vocabulary notes
pour cool minced meat |
— наливати — охолоджувати — перекручене — м'ясо |
Ex. 1. Explain meat golubtsy cooking.
CUTLETS A LA KYIV
600 gr. soft chicken meat, 125 gr. white bread, 1/2 cup bread crumbs, 3/4 cup milk , 1/2cup butter, salt to taste.
To prepare the filling put the meat through a mincer after removing all tendonds and cutting into pieces. Add the white bread soaked in water or milk, then salt, shape the cutlets into ovals. After pouring malted butter inside each, roll in bread crumbs and place in pan with melted butter. Try until done (8-10 minutes). Serve with potato chips and vegetables.
Pour melted butter or sour cream over the cutlets.