- •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
Vocabulary notes
cod haddock plaice sole mashy peas |
— тріска — пікша (рід тріскових) — камбала — палтус — пюре з горошку |
Ex. 1. What are the peculiarities of this English dish cooking?
SUMMER PUDDING
Recipe
(for 10 people)
1 1/2 kilo fresh, soft, red fruits, such as strawberries, raspberries, cherries, loganberries or blackcurrants
150 grms sugar
1 lemon, juice extracted
12 thin slices of white bread
This dish probably originated in the 1700’s and uses any soft summer fruits such as strawberries and raspberries. There is also a dessert called Autumn Pudding, which is made in a similar way. but using fruits such as apples and plums, that are in season a little later.
Method
Clean the fruits and poach lightly with the sugar and lemon juice.
Butter the sides and base of a 2 pint (1140 ml) pudding basin.
Cut the crusts from the bread and arrange the slices around the basin.
Fill with the cooked fruit and arrange more bread on top.
Cover with a small plate and place a weight on top.
Chill in the refrigerator overnight.
Turn out and garnish with fresh, soft fruits and accompany with whipped cream.
If the fruit juices have not soaked through the bread after one night, leave for a little longer or boil up more fruit and sugar and strain the resulting syrup over the top of the puddings.
Some recipes also tell you to macerate the fruits in the sugar overnight, prior to cooking.
Frozen fruits can be used but the results are not as good as when using fresh fruits.
For 10 portions you will need two basins, each should produce 6-8 portions.
Vocabulary notes:
whipped cream raspberries macerate (v) loganberries blackcurrent |
— збиті вершки — малина — вимочувати, розм'якшувати — гібрид малини з ожиною — чорна смородина |
Ех. 1. Read and translate the recipe. What dishes of Ukrainian cuisine made for dessert do you know?
APPLE PANCAKES
Ingredients
420 g plain flour -
1 teaspoonful baking powder
1 teaspoon cinnamon
40 grams tablespoon butter
5 eggs -
2 large cooking apples
625 mis pint milk
clarified butter for cooking
Method
Sieve the flour with the baking powder and cinnamon. Cream the butter and sugar together and add the beaten eggs and finely chopped apple. Then gradually add the milk to make a batter. Cook in clarified butter in a heavy fraying pan, as you would do with ordinary pancakes, whatever size you would like and serve hot with grilled or fried chippolata sausages and bacon etc. These make a wonderful addition to a fried breakfast.
Vocabulary notes:
chopped apples chippolata sausages |
— порізані яблука — порізана на шматочки ковбаса |
POTTED MEATS
The old potted meats of British cookery are in fact the equivalent of the French pate. The meats have been prepared into a paste, so that they are suitable to be kept in a pot. Before refrigeration, potting was one of the most common ways of preserving meats. The other way of preserving meat was to salt it.
Potted meats were often served at breakfast. Many different meats were potted, including beef, tongue, venison and hare.