- •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 9 Text the buying of poultry and game
To most of us poultry means chicken, particularly now with the breeding industry "turning out" an edible broiler in a matter of five to six weeks. Most of these are sold pre-packed, oven-ready, and very often quick-frozen. It is fair to add that, in France, many people prefer to pay a few extra francs to have a real old-style farm chicken -generally fed on grain.
How should you buy your own chicken? It is the easiest thing in the world, they say if only you remember the rules that every buyer knows so well. Fresh poultry should have a clear eye, pliable limbs, firm thick flesh, and the end of the breastbone should bend easily. In restaurants, guests are often given the choice of "a wing or a leg".
Goose has long been popular in England as a Christmas dish, but now the demand is definitely for turkey. Originally produced as a 30-pound Christmas bird, it is now obtainable all the round, and 5-6 pound oven-ready turkeys can now be bought at prices comparing with those of sirloin of beef. Ducks, guinea-fowls and pigeons often provide savoury specialities, such as pigeons with peas or duckling with orange.
This is also the case with game, which is a welcome item on the menus of high-class restaurants. Grouse, partridge, pheasant and most winged game can be considered as luxuries when young, especially at the opening of the season. Old birds, which come cheaper, can provide dainty dishes if the cook takes some trouble with them. Badly-shot birds are not fit for roasting, but can be used to advantage in other preparations.
Young birds have short or round spurs, and soft downy feathers under the wing. Old birds are easily known through their hard thick feet, pointed spurs and rounded flight feathers.
Young hares and rabbits have smooth sharp claws, their ears tear easily; they are suitable for roasting or frying. Old hares are jugged, potted or casseroled.
Venison, which can be pretty economical, is usually hung for about fortnight before roasting. It may also be stewed after soaking in marinade.
Game can be hung to improve its flavour, but it must be remembered that hung game should not be confused with tainted (or high) game, which is not to everybody's liking.
Notes
breeding industry pre-packed oven-ready sirloin of beef savoury specialities pliable limbs guinea - fowls game partridge grouse dainty dishes claw venison confuse store manager edible |
— індустрія розведення птиці — заздалегідь упакований — запечені в печi — філейна частина яловичини — шкантний приємах — гнучкі зв'язки — свійська птиця — дичина — куропатка — рябчик — вишукана страва — кіготь — оленина — змішувати — комірник — готовий до вживання |
Ex. 1. Say what is this text about
Ex. 2. Answer the following questions:
1. What does poultry mean to most of us?
2. Who objects to the broiler? On what grounds?
3. Can you describe a fresh chicken?
4. Can game be served in restaurants all the year round?
5. How can you know the age of a hare?
6. When is game considered to be in economical propositions?
Ex. 3. Give the short characteristic of all the game-types.
Ex. 4. Give short summery of the text.