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Черновицкий национальный университет им. Ю. Федьковича

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8. a) Translate into Ukrainian:

Do you know that the word "vitamin" comes f r o m Latin "vita" and means "life"? Vitamin is one of certain complex substances found variously in foods and essential to good health. Some of the important vitamins arc:

-vitamin A, a fat-soluble alcohol found in fish-liver oil, egg yolk,

carrots, etc.: a deficiency of this vitamin results in imperfect vision in the dark;

-vitamin B (complex), a group of unrelated water-soluble substances

including: a) vitamin B l , thiamin; b) vitamin B2, riboflavin; c) nicotinic acid, a white odorless substance found in meat, eggs, etc.;

-vitamin C, a compound occurring in citrus fruits, tomatoes, etc. : a

deficiency of this produces scurvy ( m-mra);

-vitamin D, a n y of several related vitamins occurring in fish-liver oil, milk, egg yolk, etc.: deficiency of this produces rickets ((ejicue. HK

sing iHKpi.) paxir);

-vitamin K, a substance occurring in alfalfa leaves (jiioucpHa), fish, meat, etc. that clots (-jropraTH) blood.

b ) c h o o s e correct a n s w e r :

1.The word "vitamin" comes from:

a)Latin

b)Greek

c)Ukrainian

2.Vitamin is certain complex of:

a)substances

b)medicines

c)drugs

3.Vitamin A is found in:

a)carrots

b)nicotinic acid

c)tomatoes

4.Deficiency of vitamin C produces:

a)perfect vision

b)scurvy

c)rickets

5.One can find vitamin D in:

a)riboflavin

b)many substances

c)fish-liver oil

(). All vitamins are essential for:

a)good figure

b)good health

c)good life


10. a) Learn t h e t o n g u e - t w i s t e r :
Betty		Bolla		bought		some		butter.
"But,		" she said,				"This		butter's bitter.
But	a	bit	of better			butler		-
Will	make		my	baiter better. "
So she bought, a bit of butter
belter		than	the		bitter		butler.
And	it	made		her	bailer belter.
So it was better Betty Bolla
Bought		a	bit	of better			butter.

I)) R e a d	t h e q u o t a t i o n s a n d p r o v e r b s , a g r e e o r				d i s a g r e e
with	t h e m :
'There is no sinccrcr		love than	the	love of food.'
				George	Bernard Shaw
fell me what you eat and I will tell you what you arc.
				A.	Brillat-Savarin
' You arc what you eat.'
					Saying
(ir.immar ( A d j e c t i v e s :		D e g r e e s	o f	C o m p a r i s o n )

i «ci'fisc # 1. Give the comparative and superlative degrees of the following adjectives:

\|)oliti	happy, simple, wild, important, dry, acceptable, merry, big,
m i n i	lable, joyful, thin, accurate, narrow, hot, cold, new, sweet, yellow,

m a l l , good, bad, easy, fine, successful, pleasant, complicated,useful

Exercise # 2. Put adjectives in the appropriate degree:

1. To my mind the profession of a manager is (interesting) than that of a

bookkeeper.

2. The English language is one of (widespread) languages in the world. 3. His brother's business is (successful) than hers.

4. (Important) thing for an economist is to know the laws of economics. 5. Cookery is (old) of all arts and crafts.

6.What is (good) way to learn a foreign language?

7.While preparing this dish you must put (little) water to it.

8.It was (bad) restaurant in the whole town.

9. This chef knows his duties	(well) than the previous one.
10. Raw fruits and vegetables	are (useful) t h a n boiled.
Exercise # 3. Translate into English:
I. Kyjimapia - ue nan/iaBiiirnHH B H ^ flianbuoc ri JIKWHHH. 2. B irbowry

p c c T o p a n i Kyxna Gijibin BHinyicaHa ni>K B TOMy. 3. YKpaiHCbKHH 6opm l
BapenHKH BBa>KaK)Tbc>i naHBuioMmiMMH CTpaBaMM yKpai'HCbKoi Kyxni.
4. flpyropaAni, ane ue MCHIH Ba>KJiHBi, o6oß'a3KH	n p H r o T y B a m i a i'aci
oxoninoiOTb HK n a n n p o c T i i u i /lOMamni o6oß 'a3KH,	Tai< i nancKira/minji


r i p u K p a i u c u n a uepeMonifi . 5. 51K, na				Baiuy flyivucy, Kpam e r o T y B a r a
M'HCO? 6. HariuiBH/iHia	T B a p u n a	na	CBITJ - ue renapa. 7. Me m 6yjio
3HauHO neruie p o 6 H T H	n c p c K u a ^	3	aHniificbKOi Ha yicpamcbicy HI>K
HaBnaKH. 8. BUTOMO, mo Ei/ui TCHTC				OJXMH	3 caMHX ö a r a r a x	moaeü
ruiancTH. 9. B namoiviy	cTyacHTCbKOMy			Kacbe	IUHH H M M J HJ>K	y 6y/jb-

aKOMy inmoiviy. 10. Mid .upyr crrpuMaß rpaMOTy na Koucbcpennii 3a

HauKpauty flonoBiflb.

Test # 1			G r a m m a r : N o u n s , A d j e c t i v e s
V o c a b u l a r y : Caterin g M a n a g e m e n t ,							C o o k e r y
Task	#	1.	Give plural		forms of	nouns	if possible:
Day,	c a f e ,		t e c h n i q u e ,		m o n e y ,	ciass, fruit, m i l k ,		crisis,	d a t u m ,
speciality, industry, glass
Task	#	2.	Give	the	comparative and superlative			degrees	of	the
adjectives:
Simple, important, bad, dry, narrow, honest
Task	#	3.	Open	the brackets putting			adjectives in correct degree			of
comparison:

1. This enterprise is not so (profitable) as that. 2. The building of DUr institute is o n e of ( o l d ) in the t o w n . 3. Jane is (polite) chil d in the

World. 4. Y o u r a p p r o a c h to the problem is ( c l e v e r ) than I e x p e c t e d it to

be 5. Our meal was as (tasty) as we hoped.

Task # 4. Rewrite sentences correcting the mistakes:

1. Restaurant's staff is well-skilled and efficient.

2.I'd like to get more fresh informations from you. V Cookery is not so easier as one can imagine.

4.Childrcns food must be healthyer than these dishes.

Task # 5. Translate into English:

I. Hpocbceia Moe'f cecxpn - MCHCIPKCP x a p u o B n x 3aKjnuuB. 2. Him i p . l i n e o ö c j i y r o B y B a r i H a , T H M j i o p o u u i H p e c r o p a n . 3 . H e ii.ninoiiyjiapniuic Kacbe B Micri: KO>KHOIT) /ma cio/ni n p u x o ^ a r b poflHuii

i	i\|111.MIL 4. BMIHHH icyxapiß Bicniouac 3iianiia, jiocBiaTaMancrepnicTb.
I	Ifiiiii BHKJia/umi ziaiOTb iiasvi nopa/ui ai< B/iocKOHajiHTH 3HaHHa
	ICMHO] MOBM.

M O D U L E # 2

Unit 3. Cooking Techniques

1 . R e a d a n d learn t h e f o l l o w i n g w o r d s a n d w o r d

c o m b i n a t i o n s :

cooking technique - rcxnii<a npnroxyBaHHH c x p a ß , oöpoÖKa xapMOBHX

npoflyKTJB;

e.g. Students, who want to make a career in culinary field, must

know a lot about cooking techniques

to include - BIOIIOMARA; s y n : to involve;

application - 3ACXOCYBAIM>j;

immersion - 3ANYPCMI>I;

to cure - 3ACOJIIOBATH; syn : to brine ; to smoke - KONRNXH; syn : to marinate;

to pickle - MAPHNYBAXH, COJIMXH;

e.g.

Cooking

techniques

include

the

application

dry

heat,

immersion

contact

with

heated

liquids

or fats, curing,

smoking,

and

pickling.

to encompass

- Micxirni B co6i, oxormionaxH ,

BKJiiowaxu; s y n : to

involve, to include;

e.g.

Cooking

encompasses

vast

range

methods,

tools

and

ingredients.

measurement - BM M ipto na 11 HH;

procedure

1) e n o e i ö /iii; 2) XCXHOJIORMNHH n p o n e c ;

to achieve — floc>xraxn;

to be aware of - ycBiflOMJitoBaxu;

hot

cooking

techniques

- XCXNII<a

r a p a u o i

o6po6i<N XAPNOBIIX

npo/iyicrin;

e.g.

Hot

cooking

techniques

include:

baking,

boiling,

frying,

microwaving,

roasting,

smoking

and

stewing.

lo roast - >KapHxn(c»), CMawHXM^cji);

roast — BCJIHKHH Kycoi< CMa>Kcnoro M ' a c a ;

nuister — 1) >KAPOBIIM, n i n ; 2) MOJIOHHC n o p o c a a6o MOJIOAHM Kyryx

(fljia n e u c i i i ) ;

cool preparation techniques - xexnii<a XOJIOAHOI oGpoÖKH xapMOBHX

iipo;iyi<xiB;

	e.g.	Cool	preparation		techniques		encompass:	brining,	drying,
'•rinding,		chopping,		slicing,		grating,	marinating,	mincing,	pickling,
••tilting,		and	seasoning.
(o grind		(past	ip. p. ground) - MOJIOXH;
(o chop - n a p i 3 y B a x n , KPNUUNXI;
< hop - BiflBuBiia, Koxjiexa;
i	hopping	- BWßNBAIIHH M'aca ;
•	hopsticks - najiHHKH			jinn	Taci	(y KNXAFINIB, KopeiiuJB xa anoHiiiß);
lo	slice -	p n a x n XOHKHMH CKn6om<aMu;
lo grate - x c p x n ;
lo mince - KPNUIHXH, ,Ttpi6t-io c i t a n (M 'HCO);
mince -		M'HCHHH cpapui;
lo season - IIA/JABAIH cMaicy,						r o c x p o x u ;
Imiling point			ROMKA KHnimni;
llock - MIUNHH 6YJIBHOH 3 KICXOK;
	e.g.	Stock	means	water	in	which meat,	fish, etc.	was boiled,	used in
\HlipS.

'••ml bouillon - npjimiM Gyjibuoii 3 ;ioflanauii«M MopKBH, nn6yni,

	HacHHKy, BHHA a6o JiuMOimoro coi<y;
in Manch		- OJiaHuiupyBaru;
tu	In aise	- XYUIKYBAXH (M HCO);
<<<	« oddle • oÖBapioBaxn OKponoM; Bapuxu na jieiKOMy B o n n ;
lllllisioil		BJIHBÄLIH>I;
III	poach - BapuxH ( a n n a ) 6 E 3 LUKAPJIYNU B OKponi;

/'.'./. hing - ßi,nßapioBaH]i>i aeu,b 6 C 3 UXKAPJIYRIN B OKponi a6o m\a HUM;

The	word "poach "	comes from the	word "pocket",	that	is why
poached egg	means an egg	where the yolk	is "pocketed"	in the	white,
oiiachcd eggs	- MHIUI-nanior;

in steam - Bapir m Ha n a p i ;

In s l e e p - IAHYPIOBAXN Y pLximy;

to sear - BHcyuiyBara;

to simmer - KHIUTH a6o KHU'JITHTH fia Majioiwy Bonii ;

simmering - TyniicyBamia;

heat transfer medium - 3aci6 Tenjioo6.Miny;

e.g. Frying is the cooking of food with oil as the heat transfer

medium

conscious - TOH, mo ycBiflOMJiioc, poayMie;

e.g. But as cooks become more health conscious, preparing foods

in oil has become less desirable.

to saute - IUBHAKO CMa>KHTH y Majiifi KmbKocri >Knpy;

e.g. Sauteing is the process of quick frying in a little fat.

sauteing — (pp. n p u r o r y B a H m i c r p a B r u n y c o r e ; caramelization - KapaMCJH3aui>i;

enhancement - noKpamcHHa;

squash - mym KaöanoK ; (bpyicroBHri n a n i n ;

lemon squash - jniMOHa/i,; orange squash - aue.nbCHHOBMH nanin;

to barbecue - CM3>KHTH iiiny ryiuy ;

e.g. Barhequing is a kind of roasting slowly done with low cooking temperatures and a lot of smoke.

barbecue - 1 . 1 ) nijia nijicMa>i<ena Tynia, 2) BCJiHKa paivia na »Riß

CMa>i<HTBC5i nixia Tynia; 2. a,uep. CBHTO,	ni,a i a c	HKOTO CMaacnTbca
iiijra Tyma ; 3. MarmamniK, ;ie c y m a T b o i	KaBOBi	6o6n;
to grill - cMa>KHTH ua pauinepi;

grill p a m n c p (pcmi"n<a, rpaTKa 3 pymcoio jxsxn CMaaceHHa), rpiiib; syn:

gridiron;

e.g. Grilling is cooking using indirect heat.

tart - n u p i r 3 ibpyicraivin, »ro/iaMH a6o /I>KCMOM;

quiche - n u p i r ii phrniMH namuiKaMH.

2 . R e a d a n d translate th e text: Cooking Techniques

Cookery involves a variety of cooking techniques that include the application of d r y heat, immersion in or c o n t a c t with h e a t e d liquids or fats, curing, smoking, a n d pickling. Cooking encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour a n d digestibility of food. It generally requires th e selection, measurement

and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Only a person who is aware of all these methods, loves the process of creating food and has special talents can master the art of cookery.

We differentiate b e t w e e n the followin g group s of c o o k i n g

techniques: hot cooking techniques (baking, boiling, frying, microwaving, i c lasting, smoking and stewing) and cool preparation techniques (brining, diving, grinding, chopping, slicing, grating, marinating, mincing, pickling, salting, and seasoning).

	• Boiling is the cooking of foods in a liquid at boiling point.
<	ninplex sauces and soups, some meat dishes, boiled eggs are the result
Ol	boiling. There are several liquids in which food can be boiled: water,

Mock, and blanc (water with lemon and flour mixed in), court bouillon, milk. There are the following types of boiling: blanching, braising, I iHIdling, infusion, poaching, pressure cooking, simmering, steaming, Slid steeping.

• Frying is the cooking of food with oil as the heat transfer medium.

I hie to the higher temperature of oil compared with water-based cooking,

I he cooking time is much shorter. Many common cooking methods Involve the use of oil. But as cooks become more health conscious,

pi. paring foods in oil has become less desirable. There are the following lypcs of frying: deep frying, hot salt frying, hot sand frying, pan frying, pressure frying, sauteing, stir frying.

• Roasting is a cooking method that utilizes dry heat, whether an Open flame, oven, or other heat source . Roasting usually causes

iniamehzation of the surface of the food, which is considered a flavour llliancement. Meats and most root and bulb vegetables can be roasted.

M I \ piece of meat, especially red meat, which has been cooked in this

i	i iliiou, is called a roast. Vegetables and poultry prepared in this way
I I	referred to as roasted (e.g. roasted chicken or roasted squash).
11.ii becuing, grilling, scaring arc all examples of roasting.

• Baking is the technique of cooking food in an oven by dry heat Hpphed evenly throughout the oven. Breads, desserts, and meat are often 'i cd, and baking is the primary cooking technique used to produce

'I i s and pastry-based goods such as pies, tarts, and quiches. Success may be achieved by using the variability of ingredients,

I "millions, techniques and the skill of the person cooking.

28	29

( i n B H a K e

>Knpy).

3 . A n s w e r t h e f o l l o w i n g q u e s t i o n s :

1.	What	is the main classification of c o o k i n g t e c h n i q u e s ?
2 .	What	are	the	m a j o r	cold c o o k i n g t e c h n i q u e s ?
3 .	What ar e the m a i n ho t c o o k i n g m e t h o d s ?
4 .	How	c a n	y o u define		b o i l i n g ?
5 .	C a n	we u s e		several	liquids for		b o i l i n g ?
6.	What	is	the	difference b e t w e e n			b a k i n g and r o a s t i n g ?
7.	Why has p r e p a r i n g food in oil					become less d e s i r a b l e ?
8.	What	food c a n o n e roast ?
9 .	Can y o u		use	several	c o o k i n g	t e c h n i q u e s		p r e p a r i n g	t h e s a m e		d i s h ?
10.How can			one a c h i e v e s u c c e s s			in c o o k i n g ?
4 . Give		Ukrainian e q u i v a l e n t s					o f t h e	f o l l o w i n g	w o r d s		a n d
	word-combinations; u s e them in the s e n t e n c e s of your own:
c o o k i n g		t e c h n i q u e s , a p p l i c a t i o n o f dry heat,						c u r i n g , p i c k l i n g ,		t o i m p r o v e
t h e	flavour and digestibility o f food, b a k i n g ,							s t e w i n g , b r i n i n g ,		c h o p p i n g ,
m i n c i n g , s e a s o n i n g , s t o c k , b r a i s i n g , c o d d l i n g , i n f u s i o n ,										stir frying,
s a u t e i n g , caramelization
5 . Giv e		E n g l i s h e q u i v a l e n t s				o f t h e f o l l o w i n g w o r d s				a n d

w o r d - c o m b i n a t i o n s :

pi3ara TOHCHbKHMH cKH6onKaMH, 3acoJHOBara, x e p ™ , CIKTH (M'HCO), naflaBaTH ciwaicy, afiiia-namoT, n u p i r 3 cbpyicraiviH, n u p i r 3 pi3HHMn

HauHHKaMH, anejibCHHOBHH n a n i n , KHTii™ na Manoiviy Borni, TyuiKyBa™, neicru, Bapuxn, CIVUDKMXH n a p a m n e p i , o6BapioBaxn OKponoM, :?anii<:axH y MiKpoxBHUbOBifi n e u i , 3aci6 xcnJioo6Miny

6 . W h i c h o f t h e f o l l o w i n g	w o r d s are s y n o n y m s ? O r g a n i z e
t h e m a c c o r d i n g t o t h e	c o o k i n g t e c h n i q u e :

b a k i n g , b o i l i n g , f r y i n g , m i c r o w a v i n g , r o a s t i n g , s m o k i n g , s t e w i n g , b l a n c h i n g , b r a i s i n g , c o d d l i n g , infusion, p o a c h i n g , s i m m e r i n g , s t e a m i n g ,

s t e e p i n g ,	d e e p	frying, s a u t e i n g , b a r b e c u i n g , grilling,	s e a r i n g
7 . Make	t h e	f o l l o w i n g s e n t e n c e s c o m p l e t e b y	translatin g
t h e p h r a s e s in b r a c k e t s :

1 . C o o k e r y i n v o l v e s a v a r i e t y o f c o o k i n g t e c h n i q u e s s u c h a s (iacrocyBainiM x e n n a (acapa), rapjiHO'i Bom-i a6o JKHTMB, K o r m c m m ,


	iacoJuoBaHna a6o			MapnuyBaHHa) .
.'	( H p n r o T y B a H H a			lad	o x o n j r r o e 6 a r a x o M c x o j i i B , 3 n a p a ^ b xa
	l i i r p c a i e i m B ) to			i m p r o v e the f l a v o u r and digestibility of food.
I,	We differentiate between the f o l l o w i n g groups of cooking t e c h n i q u e s :
	(rapjma o6po6i<a xapwoBHx npo/tyicriB xa xono/ma).
I	Hot c o o k i n g	t e c h n i q u e s include (BuniicaHHa, Bi/iBapiOBaHHa,
	CMa>Kenmi,	x y m i c y B a n u a , KonucHmi);					c o o l preparation	t e c h n i q u e s
	i n c l u d e (3aco.moBaHHfl,				M a p u n y B a H i i a ,		Bia6nBaHHa,	n a p i 3 a H n a
	roHCHbicHMH CKH6OMKaMH, ncpeKpyueriHa M'aca Ha cbapiu, xa m i n i ) .
i	Moiling is ( n p n r o x y B a H n a mi y OKponi).
0	There a r c t h e		f o l l o w i n g types o f boiling: (6.naHUiHpyBaHHa,
	lymKyBaHHJi,		BiaBapiOBaiiHa (>ieub)			6e3 uiKapjiynn		B oi<poni,
	ni;iBapioBaHmi		na	n a p i ,	3auypioBann>i	y	pi;mny, xa inrui).

/But as cooks become m o r e health c o n s c i o u s , (ripuroryBariHa cxpaB B ojiii cxa.no Hc6a>KaHHM).

Sauteing is CMa>KCHH5i y Majiiö KiiibKOcxi

Coasting is (MCXO/I npuroxyßaHHa faci (.w'sica, nxHui) Ha ßi^KpnxoMy Borai i npriKJiaflOM Tai<oro CMa>KeHna MO>KC 6yrn) barbequing, grilling a n d searing.

10 (Xm'6, a e c e p T i M'HCO qacTO nc^iyTb) and this is also o n e o f the

c o o k i n g techniques.

II Put different t y p e s of q u e s t i o n s :

IAny piece of meat, which is cooked in this fashion, is called a roast. (Special Question)

Many common cooking methods involve the use			of oil. (General
	Question)
	Du e to the higher temperature of oil compared		with water-based
	rooking, the cooking time is much shorter. (Disjunctive Question)
I	I ' o m p l e x sauces and soups,	some meat dishes, boiled eggs are the
	result of boiling. (Alternative	Question)
1	inly a person who loves the process of creating food can master the
	.nl of cookery. (Special Question)
I 1	i inking encompasses a vast range of methods, tools and combinations
	"I ingredients. (General Question)
		31

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Unit 4. Cooking Utensils

1 . R e a d and learn t h e f o l l o w i n g w o r d s a n d w o r d

c o m b i n a t i o n s :

essential - ICTOTHHH; FOJIOBUHH; syn . : necessary;

e.g. Passing exams is an essential requirement for admission to the

Institute.

essential foods		— o c n o B u i			x a p n o ß i i i p o a y i c r u ;
essentials	- n c p i u o i i c p r o B i				p c u i ;
range -	Kyxonna		n j w r a ;
electric	range	; gas range,
sink - paKOBHHa;
surface	- n o B c p x m i ;
e.g.	Working		surfaces		in the kitchen include places where you can
prepare food		and	place	cookware.

various - pi3HHÖ; pt3H0ManixiiMH;

to vary - Biflpi3H>TTHCb, 3Min}OBaTHCb;

variety - pi3HOMauiTr>i;

spatula - mnaxejib, Jionaxica;

e.g.

Spatula

is a

flat

flexible

metal,

plastic,

rubber

utensil with a

handle,

used to

scoop,

lift,

spread,

or mix.

whisk

- 36nBanKa;

to whisk

- 3ÖHBai i-i;

in a whisk - B TOH caMHH MOMCHX;

kitchen

gear

K y x o m i c n p u j i a a z w ;

e.g.

Pots,

pans,

knives and other kitchen gear can he bought in any

household

appliances

shop.

gear -

oflar:

She always

wears

trendy gear.

npujiajuia,

p c i i i ;

pastry

BuninKa;

pastry shop - KOHAHxepcbica;

sophisticated

- y c i u i a / u i e n n i i ; biitoiimchhhh;

e.g.

Sophisticated

design increases

the

general

appeal

our food-

processor.

to improve - y/ioci<onajiioBaxn; s y n : ameliorate, make better;

e.g.

Things

a r e improving.The first

step is

to improve t h e q u a l i t y

o f o u r g o o d s .

improvement

—

riOKpameiiHa,

BfloCKOHajieHHa;

improved

noKpauieHHH,

BflocKOHanemiHn;

cooking time - xpuBajiicxb, Hac npnroxyBaHHa iad;

e.g.

While

giving

someone a

recipe, don't

forget

about

pointing out

cooking

time

—

very important.

results

- p c 3 y n b x a x n ; s y n : effect, outcome;

lo be achieved - 6yxn AooxrayxHM ;

achieve

flocarani,

BHKOHyBaxu:

There are many who will work

hard to achieve these goals,

achievable

jiocxynHufi;

fillet

cbijxe;

hakeware -

n o c y a am BuriiKaHna;

vessel

- nocyAMHa;

10 intend - iviarn HaMip;

|,g.

intended

buying

new

kitchen gear:

several pots,

pans

and various

spatulas,

mit

nt,

intention -

HaMip;

mortar and pestle - cxyriKa i XOBIOM;

tu pestle

XOBKXH;

mill

MJIHHOK (RSIH KaBH a6o nepua);

e.g.

use

pepper-mill

grind pepper.

11 mini squeezer - coi<OBH>KHiviajiKa .aria iiHxpycoBMx;

•I'lcezer; juicer — coicoBH>KHMajiKa;

| I

nipcKc;

klllcon

KpcMniu, CHJUKOH;

in w ilhstand ( w i t h s t o o d , w i t h s t o o d ) - n p o r n c r o M i n ;

BHxpuMyBaxn;

•

Our new

utensil can

withstand

high

pressure and

temperature.

i .lick coatings - anxMnpniapue noKpnxxa;

• metolc - Kacxpyna;

ilirclpan

- cpopMa-JTHCT fljia BHniuKn;

///

shop you

can

buy

sheetpans

of different

sizes

and fronts.

||l|llhincc

npHcxocyBamiJi, n p m i a f l ,

n p n e x p i r i ;

niestic

electric

appliances -

n o ö y x o ß i ejieKxponpHJiaßki;


e.g.	Nowadays we		cannot	imagine a	kitchen	without	domestic
electric	appliances.
moist - BOIKHH; syn: humid, damp;
moisture -	B o n o r i c r t ;
to absorb - n o r a n n a T u ;
e.g. Spongy food absorbs water				better and that is why		it cooks	quicker.
to penetrate		- npoHHKaxn;
to knead - 3aMiuiyBara, MJCHTH;
dough	ricTo;
to mix/roll/work dough —			MicHTH	ricxo;
firm/stiff dough		— rycre	TICTO;
batter - pi;u<c		ricxo.
2 . R e a d	a n d t r a n s l a t e		the text: Cooking		Utensils

Essential modern kitchen equipment includes the following: a stove, or range; sink; working surface; various knives, pots and pans; such utensils as spatulas, whisks, specialized spoons, and rolling pins; and a more highly specialized kitchen gear for producing pastries and other baked goods. In recent years such sophisticated equipment as blenders, food processors, and microwave ovens has become common. Although such tools do save considerable preparation and cooking time, none of them has improved on the results to be achieved by more traditional techniques.

To cut or peel products one uses knives: bone scissors, bread knife, cheese sheer, chef's knife, fillet knife, fish-slice, kitchen scissors, meat knife, potato peeler, peel, tomato and vegetable knife. If you need to divide food into parts you can use grater, mortar and pestle, mill, potato masher, lemon squeezer.

Cookwarc and bakeware arc types of food preparation containers usually found in the kitchen. Cookwarc is composed of various cooking vessels such as saucepans and fry pans intended for use on stove. Bakeware is composed of cooking vessels intended for use inside an oven. But it is possible for a single utensil to be used as cookwarc and bakeware. It can be made of copper, steel, aluminium, stainless steel and non-mctalic materials: ceramics (used in microwave ovens), pyrex, silicon (light and can withstand temperature of 204°C), nonstick coatings (Teflon). There are the following types of cookwarc: pots, pans, casseroles and shcetpans.

Microwave oven is an appliance that uses electromagnetic energy to heat and cook foods. Microwaves cook food rapidly and efficiently because, unlike ovens, they heat only the food and not the air or the oven walls. Microwave ovens tend to cook moist food more quickly than dry foods, because there is more water to absorb the microwaves. I lowever, microwaves cannot penetrate deeply into foods, sometimes

making it difficult to cook thicker foods.

A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. In modem days, it is usually packed with an electric motor, although there are manual versions. It is designed to chop, mash and slice a wide variety of foods. Some models of food processors can also be used to knead bread dough.

3 . A n s w e r t h e f o l l o w i n g q u e s t i o n s :

I.	What c o o k i n g utensils are considered as classic and what as
	sophisticated equipment?
.'.	What are the advantages of sophisticated equipment?
\. Where do we use cookware?
A. Where do we use bakeware?
I	What is bakeware?
II	What do we use knives for?
I What is a microwave oven?
B What materials are used for bakeware?
I	What are pros and cons of microwaving?
Hi What do we use food processors for?
A	Give Ukrainian e q u i v a l e n t s of t h e f o l l o w i n g :

• . i 111 i a I, modern kitchen equipment, working surface, various knives,

I ' t r n s i l s , spatula, whisk, specialized spoons, rolling pin, kitchen	gear,
h iked goods, sophisticated equipment, blender, food processor,	to be

Ii hieved by, bone scissors, fillet knife, fish-slice, mortar and pestle, mill, i ii 'I. ware and bakeware, pyrex, silicon

c.ive E n g l i s h e q u i v a l e n t s of t h e f o l l o w i n g :

uii, icyxonna rniuxa, noBcpxrui,pi3HHH, pi3HOMaHh'nnH, umaTe.rn>,

tin ta >Ka, Kyxornie npanaajm, BHnhiKa, ycKJiafliicnnH, u a c n p u r o x y B a m u i I i i i 'V in ÄOCJU HyxHM,riocyA una BHriiKaHHH, nocyaxma, Maxi-i naiviip,

CTyni<a i TOBIOH, coKOBH^cHMajiKa ana n n T p y c o ß n x , K p e M H i i i / C H J I I K O H ,

a H T H n p u r a p u e n o K p i i r n i , cbopivia-JiHCT AJIH BunhiKH, BOTKHH, npHCxpifi, nponHKaiH, 3aMimyBaTH, ricio

6 . Paraphras e th e followin g s e n t e n c e s

u s i n g s y n o n y m s

from

th e text

instea d o f th e

underline d

w o r d s :

1. For the k i t c h e n

to function

p r o p e r l y y o u

n e e d

c h o o s e from

a m o n g

different kitche n utensils .

2 . Necessary c o o k i n g vessels are pots a n d p a n s .

3 . More

c o m p l e x utensil s

m a k e

c o o k i n g

easier.

4. They are g o i n g

to buy

n e w

food p r o c e s s o r

to m a k e p r e p a r a t i o n

t i m e shorter.

c o n s i d e r

this

task to

be repetitious

a n d

c o n s i s t i n g of severa l

simila r

parts .

7 . Fill

the g a p s in th e table . S o m e w o r d s

y o u

will take

from

th e

b o x

o t h e r s you'll find y o u r s e l v e s .

casserole,

cheese,

to grind,

spatula,

masher,

dough,

batter,

mixer,

blender,

bowl,

scissors,

fillet,

cookware

Utensils

Activity

Products

squeezer,

juicer

to squeeze

fruit

(lemon,

oranges,

apples,

etc.),

vegetables

to mash

cut

to knead

rolling-pin

cakes, tarts, pies,

pastry, meat,

fish, poultry,

some vegetables

fry

boil

stir

to blend/to mix

grater

coffee,

pepper

Hip

8 . Find	th e w o r d s in th e	text to m a t c h t h e s e definitions:
1)	u t e n s i l s , for e x a m p l e ,			pots ,	p a n s , a n d dishes ,

used in	c o o k i n g .
2)	a	d e e p , h e a v y	c o o k i n g	pot	suitable for u s e in

a n o v e n .
3)	a	d e v i c e wit h	m a n y s h a r p - e d g e d h o l e s against

w h i c h s o m e t h i n g s u c h a s c h e e s e c a n b e r u b b e d t o r e d u c e i t t o s h r e d s o r fine p a r t i c l e s .

4)	a	h a r d , h e a v y		b o w l in	w h i c h s u b s t a n c e s		are
g r o u n d into	small p i e c e s or		p o w d e r by	m e a n s	of a	c l u b - s h a p e d	tool
(pestle) .
5 )	a n e l e c t r i c a l k i t c h e n a p p l i a n c e c o n s i s t i n g o f

a c o n t a i n e r	in w h i c h food	is	cut, sliced , s h r e d d e d ,			g r a t e d , b l e n d e d ,

b e a t e n , or l i q u i d i z e d a u t o m a t i c a l l y b y a v a r i e t y o f r e m o v a b l e r e v o l v i n g

b l a d e s .
6 )	a n o v e n that c o o k s o r heats food o r b e v e r a g e s

relatively	q u i c k l y u s i n g h i g h - f r e q u e n c y e l e c t r o m a g n e t i c radiation .
9 . Giv e	Englis h e q u i v a l e n t s	of th e followin g Ukrainian
wor d	c o m b i n a t i o n s . U s e	th e g i v e n w o r d s :
	dough -	butter - pastry

i	icTO ana MJIHUIUB, öicKßiTHC 'ricTO, M i e n ™ xicTO, TicTO na api>Kfl>Kax,
uoium r c p c b K a , T i c r o jxnn				BHIUHKH, n o r m u K , KOHAMTCP
			pan - pot —			casserole	CKOBopo/ta i pynKOK),
i\|iopMa AJia		BuniicaiiHH,		6aiiKa	a j i m	Aaceiviy,	CKOBopo/ta i pynKOK),
i	in ipyJiM, cbopMa j\SIH KCKcy, c b o p M a - J i n c T h j u i						BHnimcu
				stove — oven
iiiiura, AyxoBKa,			ra30Ba	r u m r a , cneicrpHHiia njirrra,				r a c o B a njuiTa,
i	i nonaTH njiHTy,		MJKpoxBHJibOBa nin
				gear	—	utensil
	KyxoHHe	npHJiaAAfl,		oAflr,	n r i c b M O B c n p r u i a A A x ,			p n o a j i b C b K C

• IH>|»IA>KCHH5i, BCCijlbHHH OA>ir, MHCJIMBCbKC CnOp5Ul>KCHHM

40	4 1

1 0 . Put t h e j u m b l e d parts of t h e s e n t e n c e s in t h e right order:

1) (A, highly, appeared, gear, specialized, more, kitchen) for producing pastries and other baked goods.

2) Although such tools do save considerable preparation and cooking time, (traditional, by, none of them, to be achieved, more, has improved, on the results, techniques).

3)But it is possible (to be used, as, cookwarc and bakeware, for a single utensil).

4)Microwave oven is (foods, an appliance, electromagnetic energy, and, that, uses, to heat, cook).

5)(cannot, into, microwaves, foods, deeply, penetrate) sometimes making it difficult to cook thicker foods.

6)A food processor is a (preparation of food, kitchen, facilitate, various repetitive tasks, used to, appliance, in the process of).

7)In modern days, food processors arc usually (there arc, manual, electric motors, although, packed with, versions).

8)It is designed to (foods, chop, a wide, mash, slice, variety of,

and).

11. Translate into a) Ukrainian a n d b) E n g l i s h in writing:

A) Setting lip a Kitchen

By Mark Bittman

You can spend thousands of dollars on kitchen equipment, or you

can spend a couple of hundred bucks and be done with it.

Knives are the most important cooking expenditure, although not the largest. Buy knives with blades of a high carbon-stainless steel alloy for hardness and durability. A plastic handle is probably preferable to wood, because it isn't damaged by soaking. A cutting board is a must; whether it's of plastic or wood is your choice. Plastic can go in the dishwasher, but wood is more attractive. Wooden spoons arc best for cooking; metal ones are best for serving. You can add spatulas, ladles, slotted spoons, and the like as you go along or as you sec them. Metal tongs are the most useful tool for turning food as it cooks, and for removing it from the pan. Get the spring-loaded kind. Strainers and colanders can be added as necessary, if you start with a big strainer,

w h i c h y o u c a n u s e to drain p a s t a . Graters are handy, t h o u g h y o u c a n

s k i p a manual grater if y o u h a v e a food processor. The classic box g r a t e r

is best a m o n g manual g r a t e r s . A v e g e t a b l e peeler, w i t h a u-shape, s h o u l d b e a m o n g your f i r s t p u r c h a s e s .

B) iHCTpvKuia go Kyxonnoro KorviSaHtia

BuKopucmaiiHH		ejieKmpumioao	npiuiady
Hi>i<: iii>K BHKopncTOByeTJbOi			;uia H'apiS'aftH«, 3MhuyBaHHfl,
n p H r o x y B a i i H a	mope Ta	pimcoro xicxa . KoMÖarm pbixe npojryicTH flyacc
n i B u m c o , T O M y	B M H K a n r e ripnjraji HCHa,noBro. He B U K o p n c x o B y n r e HDK

fljifl n o n p i ö i i e H H a xBep^nx npo/iyicxiB (KaBOBnx 3cpeH, ropixtB, l c y o m c i B jibo^y).

HacajKa gnu 3aMJmyBaHHH xicxa: nacanK a BnicopncxoByexboi ana

3aMiuiyBaHH>i xicxa jym xjii6a, r y e x o r o xicxa, pvjKor o xicxa ami MJIHHLUB.

HacajKH-TepTKH: BUKopncxoByioxbca j\m x o r o , mo6 xepxw TBepjnffl

enp, OBO<ii.
Mama : u a m a M i c x i r i c x i o	3 Jiixpri B U K o p u c x o B y e x b o i fljia
n e p e M i m y B a H H f l xa 36epiraHH>x npoayicriB .
JHCK JXJIH riepeMmiyBanHfl	piztKHX PCHOBHH: ;JHCK B U K o p n c x o -

Byexbca fljia n p n r o x y B a n H a MafioHC3y xa 36uBam-ni 6un<iB xa BcpmiciB. EjicH/iep: BHKopncxoByexbca aJia BHroTOBneumi mope 3 M'HKHX

u p o a y i c r i B, npHroxyBamiH KOKxenjiiB, npnroxyBaHHH pi/iKoro xicxa.

11. a) Make		a	list	of u t e n s i l s that y o u h a v e in		y o u r	kitchen .
D i s c u s s		i t	with	y o u r partner a n d	s a y w h a t	e a c h	item i s
m e a n t	for.
b) R e a d	t h e	d i a l o g u e a n d d r a m a t i z e			it:
			At the Household Appliances Shop
Client: Excuse m e .
Shop-Assistant: Yes,				m a d a m . May I h e l p y o u ?
('lient: Yes, I		am l o o k i n g for a c h e a p food			p r o c e s s o r .

Simp-Assistant: Oh, I sec. What f u n c t i o n s are i m p o r t a n t for you? I m u s t

k n o w to r e c o m m e n d y o u a m o d e l .

('lient: Yes, of c o u r s e . I like b a k i n g , so, I think, it m u s t be able to knead d o u g h . Also I hate grating v e g e t a b l e s ; that is w h y it should be e q u i p p e d

w i t h g r a t e s .

42	43

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