Vocabulary Notes

elaborate oat codfish trout herring consumption legumes no doubt

— ретельно зроблений — вівсяна каша — тpicкa — форель — оселедець — споживання — бобові — без сумніву

Ex. 1. Put questions to the text.

Ex. 2. Give your opinion of this text. What are the peculiarities of British Islands gastronomy?

Ex. 3. Retell the text.

Unit 13 Text meat purchases - beef

Let us not forget that in English.

— BEEF is the flesh of the ox. — MUTTON is the flesh of the sheep

— VEAL is the flesh of the calf, — PORK is the flesh of the pig or hog (U.S.).

... and no Englishman eats horseflesh!

Meat is the most costly and important item on the menu, and the buyer must be particularly careful when ordering it. He must know the right proportion of fat and lean to expect in the various cuts. Thus good roasting beef should be deep red, almost purple, fine in grain, elastic to the touch, and marbled with fine, cream-coloured fat, whereas poor quality beef is flabby, dark and coarse, with yellow fat. In the long run, it is always the buyer's own eye and judgment that must make the decision.

Some prime cuts: Sirloin and fillet, topside, wingribs and rump are considered as the best cuts. They are tender, juicy, easy to cook, delicious but expensive.

Medium cuts include top ribs and backs ribs, fore ribs and topside, and provide cheaper joints generally considered very good value.

Coarse cuts come cheaper still, among them blade bone, short rib and rump skirts can provide dainty dishes if the chef takes a little trouble over them.

Where to buy

A buyer may either buy from his local butcher, or direct form a Central Market, such as Smithfield in London. The main point is that he should get value for money, as overspending on meat can ruin a business, whereas on the other hand poor quality meat always points to a bad restaurant. The importance of buying can hardly be overemphasized.

Vocabulary Notes

cost item deep red marbled with fat poor quality flabby coarse make the decision

— дорога страва — яскраво-червоний — з жировими прошарками — низька якість — в'ялий — необроблений — приймати рішення

Ex. 1. Read and translate the text.

Ex. 2. Answer the following questions:

1. What is beef? mutton? pork? veal?

2. Why is the buying of meat so important for a restaurant?

3. How can a buyer recognize-quality in beef?

4. Can you name a few cheap cuts?

5. Do cheap cuts prove more economical than prime cuts?

6. What is the main point when buying meat?

7. How can you acquire some practical knowledge of buying?

Ex. 3. Give short summery of the text.

Part III Unit 1 food and eating

Ex.1. Sort out the words below into the corresponding columns of the table.

1. a chocolate bar	10.	lunch	19.	ice-cream
2. breakfast	11.	Irish stew	20.	fried fish
3. soup	12.	afternoon tea	21.	spaghetti
4. fruit juice	13.	Ukrainian borsch	22.	butter
5. rice	14.	milk	23.	cherry dumplings
6. dinner	15.	canned fish	24.	supper
7. a sandwich	16.	bread	25.	cheese
8. a beefsteak	17.	coffee
9. a vegetable salad	18.	omelette

Food
Drinks
Dishes
Meals
Snacks