book 1_2013

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142

Notes:

*Types of restaurants: a la carte restaurant ( ,

), fast-food restaurant, buffet restaurant (

(" "),

), family restaurant

), organic restaurant (" " ,

), commercial restaurant , ,

non-commercial,

), gastronomical restaurant – ,

).

**Types of cafes: cafeteria ), snack bar , ,

), lunchroom ,

, , ,

), diner , ), eatery ), bistro

, , , ), luncheonette ,

), coffee bar , , ,

), pizzeria/pizza place

64. What do you say about:

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1) the fruit just ready to be eaten; 2) fried food that has too much fat in it; 3) the food that is plain and not very tasty; 4) the food that is very soft and smooth like porridge; 5) about the food (dish) if you like its taste very much; 6) about the dish if you don’t like its taste, smell; 7) about the dish if it’s neither overdone or underdone; 8) when there is too much pepper in the dish; 9) if there is too much salt in the dish; 10) about the food, which is almost prepared to be eaten.

65. Use the taste words to describe the following:

1) pizza; 2) a cup of tea with 5 spoonfuls of sugar; 3) strong black coffee with no sugar; 4) sea water; 5) chilly pepper; 6) lemon; 7) rotten egg; 8) pickled herring; 9) cakes; 10) vinegar.

66. What do you like to put in the foods (see the list in the box below)?

salt, pepper (black, hot), vinegar, mustard, ketchup, oil, mayonnaise, sour cream, lemon juice, sugar, horseradish, onions, garlic, milk, butter

1) eggs; 2) a chicken drumstick; 3) potatoes; 4) sausages; 5) strawberries; 6) fillet of hake; 7) cheese; 8) salad; 9) fish soup; 10) pizza; 11) borsch; 12) cottage cheese; 13) a cutlet; 14) jellied meat; 15) spaghetti; 16) herring; 17) mushrooms; 18) grilled chicken; 19) omelette; 20) dumplings.

67.* a) Read and translate the words in the Data Bank. (Consult the dictionary if necessary).Write the words in the right columns of the chart below.

Data Bank:

Dishwasher, to mix, to grill, measuring cup, to stew, cooker/stove, to dice, potato peeler, to stir, to fry, bottle opener, to peel, spatula, rolling pin, to pickle, can opener, to grate, bread knife, sieve, mixing bowl, to bake, to chop, freezer, to roast, to crush, spoon, cling film, to whisk, to wash, knife, to toast, to squeeze, microwave, to stir, fridge, aluminum foil, corkscrew, wooden spoon, to mash, chopping board, colander, to grind, to fry,

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food processor, frying pan, kitchen scales, cheese grater, saucepan, to separate, serving spoon, to slice, oven glove, to smoke, to boil, tongs, pepper grinder, coffee grinder.

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68. Answer the following questions:

1. What ways of cooking potatoes do you know? 2. When do you usually eat frozen vegetables – in winter or in summer? 3. What foods can be grilled? 4. What ways of cooking meat do you know? 5. What foods can we peel? 6. What do we use tongs for during the process of cooking? 7. What foods do they serve in a bistro? 8. Do you like spicy food? What do you usually cook and eat with a lot of spices? 9. What do you usually pack your foods before putting it in the fridge? 10. What foods are usually cooked breaded?

69. Fill in the chart:

Reading

Pre-Reading Activities

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Answer the following questions:

1) Do you know what reputation Ukrainian cuisine has in the world? 2) Are there any Ukrainian traditional dishes that people of other nationalities consider disgusting? 3) What national Ukrainian dishes "represent" Ukraine in the world? 4) Does globalization process influence Ukrainian cuisine and everyday menu? 5) What dishes of other national cuisines are now available in Ukraine/your native place? Have you ever tried any? Which of them do you like/dislike?

70. a) Read and translate the text:

American Cuisine

The United States is a land of delicious eating from coast to coast but its cultural and culinary mix makes it impossible to characterize. The two concepts important to understanding US food are regionalism and diversity. Sidney Mintz, an anthropologist, remarked, "There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs...

The fact that we don't have a cuisine is a measure of our democracy… A nation of newcomers, its food reflects its origins". Still there are certain foods that can be found on family dinner tables and restaurants in every region of the country. These dishes tend to be hearty, filling, and simple and make up what may be called standard or classic American cuisine. These dishes may well share the table with exotic foods from around the world as well as with regional American staples.

The classic heavy American breakfast consists of eggs (fried, scrambled, poached, or fancy variations like eggs Benedict), bacon, sausage or ham, corned beef hash, home-fried or hash brown potatoes, pancakes or waffles (in maple syrup). The menu of a lighter American breakfast lists cold cereal (corn flakes, oat flakes, granola, or sweetened children’s cereal) or hot cereal (oatmeal, cream of wheat), and cottage cheese. With either breakfast the Americans like to have muffins, toast, orange juice, coffee or tea.

The classic American lunch consists of hamburgers, frankfurters, sandwiches (BLT: bacon, lettuce and tomato, tuna salad, tuna melt, chicken salad, egg salad, grilled cheese, ham, sliced turkey,

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salami, roast beef, corned beef), macaroni and cheese casserole. American classic meat dishes are based on beef, pork and chicken with some seafood and different spices and flavourings. Pot roast is made from a usually inexpensive cut of beef oven-roasted in liquid with onions and other vegetables. Chicken is roasted, pan or deep fried. Ribs are usually slow cooked in a sweet or vinegar-based sauce. Casseroles are baked dishes in which a main ingredient – canned tuna or often green beans – is combined with noodles and various vegetables and flavorings, a nutritious dish, easy to make well, equally easy to ruin. Steaks, chops, and fish fillets are pan-fried or broiled. Turkey is prepared for holidays like Thanksgiving and Christmas. Pot Pies are basically stew mixtures of chicken or beef cooked inside a pastry shell. These are frequently mass-produced frozen, though the fresh version can be excellent. Common American side dishes are French fries, mashed potatoes, noodles, rice, baked beans, coleslaw, potato salad, macaroni salad, green salads with different dressings, and vegetables like carrots, broccoli, or green beans. Corn on the cob is typically American.

Among American classic desserts, apple pie has a deep connotation in American culture: mom, grandma, home, warmth and family love. Other fruit pies (cherry, peach, rhubarb) are also popular. Pumpkin pies may be served for occasions and holidays. A simple chocolate cake and ice cream will round out the meal. Beverages for lunch or dinner are usually sodas (cola and citrus-based), juices (apple or orange), and beer. Wine is widely enjoyed but less so than in many other countries.

Modern American cuisine represents the unity of traditional European and Asian classic cooking techniques with a stress on high quality, fresh, often organic and healthful foods. The influence of Mexican and southwestern American cooking is particularly strong. Modern American menu items now vary infinitely and in general do not match the standard comfort foods on the traditional American menu. Rightly or wrongly, these menu items may sound rather pretentious. Thus, such a meal might begin with a salad of fresh field greens, warmed goat cheese and caramelized pecans, a cream of zucchini soup, slivered poblano pepper and roasted garlic croutons, and perhaps pan-seared sea scallops in reduced balsamic vinaigrette. The main course could be a chicken filet with asparagus polenta over

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a bed of steamed bok choy (Chinese cabbage), or sole with artichokes and sun-dried tomatoes. Dessert, in addition to fresh local berries and a cheese selection, might include exotic items like Earl Grey tea sorbet or wildflower honey and ginger cake.

There is no limit to the variety of foods and combinations that are under the rubric of modern American cuisine. There is now a positive trend that can only serve to improve American cooking.

(based on:http://www.lifeintheusa.com)

b) Read and learn the following words:

oncept – ; diversity – ; shrimp Creole –

: ,

); filling – ; staples –

; poached eggs –

); eggs Benedict –

, ,

; hash –

( , ), ; maple syrup –

, , ); cream of wheat –

; tuna melt – ; broil –

; shell – ; side dish – ; coleslaw – , , ; corn on the cob – ; connotation – ; infinitely – ; pretentious – ; pecan –

,

, . ); to sliver –

; poblano pepper –

,

(poblano – ) sea scallop –

); polenta – .)

; sorbet –

).

71. Find in the text the English equivalents for the following Ukrainian phrases.

1) ; 2)

; 3) ; 4)

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; 5)

; 6) ; 7)

; 8) ; 9)

; 10) .

72.Complete the sentences as in the text (Ex. 70).

1)… the unity of traditional European and Asian classic cooking …;

2)The classic American lunch consists of…; 3) There is now a positive trend …; 4) Thus, the diner might begin such a meal with …;

5)… stew mixtures of chicken or beef …; 6) … home-fried or hash brown potatoes …; 7) Dessert, in addition to fresh local berries …; 8) Whether done properly or not …; 9) … the Americans like to have muffins …; 10) … will round out the meal.

73.* Translate into English.

1.

. 2. –

, . 3.

,

. 4. :

, ? 5.

, –

, . 6.

? – ,

. –, . 7.

, –

. 8. ? –

– –

. – ,

, –

. 9.

,

, . 10. .

, . – , ,

, .

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