eng. for ОБ. КОБ -проф 2

Shop-Assistant: Htnm, probably this one will do. The price is reasonable and it has all functions you need.

Client: I like its design. It would be nice to have it in the kitchen. Thank you very much. This one will do.

Shop-Assistant: You need to pay at the cash-desk.

G r a m m a r (The P a s t Indefinite T e n s e )

Exercise # 1. Give the 2nd form of the verbs:

1) to be, to have, to do, to become, to cut, to find, to make, to withstand, to grind;

2)to knead, to grate, to use, to penetrate, to cook, to heat, to bake, to save, to peel, to found, to fry;

3)to cry, to enjoy, to travel, to sip, to hum, to dry, to compel, to refer, to prefer, to live;

4)to drink, to buy, to freeze, to lie, to read, to write, to speak, to think, to choose, to begin, to feel, to lend, to meet, to lose, to sink, to tell.

Exercise # 2. Choose the verb and put it into the Past Indefinite

Tense to fill in the gaps in the sentences:

2. Who ... these tomatoes? They are spoilt now, we can throw them. 3. Mother ... potatoes, ... them, then ... them and ... the tabic.

4.He ... the rcady-to-cook dish in the microwave oven, then ... cheese and sal along at the table.

5.As he was not hungry he ... meat that he ... to cook.

6. 1 consider new cookware to be better, old utensils ... only low temperature.

Exercise # 3. Write appropriate questions in the Past Indefinite Tense

for these answers:

Model: When did you go to school? - 1 went to school when I was 6.

1.I studied Ukrainian and English.

2.My parents prompted me to enter our Institute.

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3.I didn't like cooking before I entered the Institute.

4.Yesterday I cooked dinner myself.

5.I used a pan, a knife, a meat grinder and a pot.

6.I made cabbage rolls.

Write a paragraph giving detailed information how you prepared your last dinner/supper.

Exercise # 4. Work in pairs. Ask your partner if he did it and let him

answer:

Model: read a book: Student A: Did you read a book yesterday? - Student B: Yes, I read a book.

Exercise # 5. Translate into English:

1. H KynuB HOBC icyxouHC npujiaaafl: JionaTKy, coicoBn>KHMajiKy Ta

MiKcep. 2. >I naTep c u p Ha repui, napi3aB c u p HO>KCM, Ta niflCMa>KHB Ha CKOBopoai TOCTH. 3. Hoßi a n c i c T p m n i i npnnaavi, mo 3'HBHJIHCI> B

KpaMHHuax, 3 H a n n o noKpanumin qac npHroryBaHn a fad. 4. /JocjirnyBiun CBOe'l MCTH, BiH HC 3HaB mo poÖHTH mm. 5. ßfi TH 3HaHIUOB UCH MJ1HHOK? Bin jiyjKC crapoBHHHHH i rapiuiH . 6. XTO CIIiK rai<HH nyitoBHM xopT? -

Anna 3po6njia ue, MH JiHUie flonoMonm i'fi. 7. MaÜK o6paB KepaMiuny

Kacxpyjuo, Towy mo ue uiaHuioB Kacrpyjii 3 nipciccy.

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Unit 5. Popular Cuisines of the World

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 :

cuisine - KVXHH, Kyjnuapnc MHCTCUTBO;

to appear - S'SBJIATHCH;

to come from - noxoflHTn;

peculiar - OCOÖJIHBHH;

unique - yHiKajibunfi, CUHHHH B CBoeMy p o m ;

beefy - M'HCHCXHH; Ay>KHH, MycKyjmcTnh; deforestation - Bnpy6yBanHH J i i c i ß ;

relatively scarce - Bi;mocHO He /rocxaxHin;

plentiful - Garaxnn;

e.g. Italy is a land where beef is relatively scarce but fish are plentiful.

thin cuts of meat - TOHKO n o p h a H i iniviaxoHKH M ' a c a ;

duration - TpHBanicTb;

pasta - 1) T i c T O 3 HKOTO poGnaxb c n a r e x i , 2) 6yob-5iKa e x p a ß a 3po6jieHa

Renaissance - enoxa Bi/ipo;r>KCHHJi, PcHCcanc;

e.g. Renaissance is the great revival of art and learning in Europe

in the 14"', 15"' and 16"' centuries.

Florentine - cpjiopen i iwcbKHÜ;

Oriental - CXWHHH; ainarcbKHn;

orient — mo cxoflHTb, uuuuMaerbCfl (the orient Sun = the rising Sun).

2. R e a d a n d translat e t h e text: Popular Cuisines of the World

Cuisine is the list of food prepared by a particular restaurant, country, or individual. This word is of French origin and appeared in the English

language in the 18th century. It comes from the French word meaning "kitchen", from Latin "coquere " - "to cook".

Each country in the world has its own cuisine with peculiar and unique features. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious factors that impact upon it. Italy, Spain, France, Germany, Morocco, Africa, the Caribbean Islands, Greece, Russia, Ukraine, England

and countries of Asia arc a few many of the world's culinary centers.

By general consent the three major styles of modern cookery are the Chinese, Italian, and French. Of these, the oldest, purest, and perhaps most sophisticated is the Chinese, which is built on concepts defined by Confucius. The character of Chinese cookery has been shaped by the

character of China itself. In a land chronically overpopulated and fuel-

poor, people had to use ingredients and develop techniques unknown or ignored elsewhere. Chinese cookery is quick cookery. To prepare meals using small quantities of not very good fuel, the Chinese developed the wok, a round-bottomed utensil that circulates heat quickly. With the wok, and using ingredients cut into small, thin pieces, the Chinese cook produces the maximum amount of food in the shortest possible time, often preparing a sauce in the same wok. Chinese cookery is typified by lightness, freshness, variety, and the combination of contrasting flavours, colours, and aromas. Its influence is evident to varying degrees in the

cookery of Japan and in areas from Hawaii to the western end of the

Malay Archipelago; this cuisine is very popular in Europe and the USA.

essentially quick cookery, with thin cuts of meat exposed to heat for periods of short duration, and with such grains as pasta (wheat), polenta (corn), and risotto (rice) dependent on sauces and garnishes for interest. Based primarily on that of the Greeks, Etruscans, and Saracens, Italian cookery was refined to a high degree by the early Renaissance, when it produced the first truly modern European cuisine.

Although today it sets the standard for all other Western cuisines, French cookery was heavy, monotonous, and overspiced until the arrival in France (1533) of the Italian-bom queen Catherine de Medicis; with her came Florentine cooks, bakers, and confectioners, an assortment of advanced kitchen gear, and a variety of delicacies then unknown to the French. In the following century Fran3ois Pierre de La Varennc, a great chef trained in the French court, developed the first true French sauces. In the present era, young innovators, who have based their new cuisine in large part on Oriental traditions, arc developing a new cooking style characterized by lightness, purity, and simple, undisguised flavors.

3. Answer the following questions:

1. What is cuisine?

2. Where docs the word "cuisine" come from?

3. What are the most popular cuisines of the world'?

4. Can you describe the main principles of Chinese cuisine?

5.What is wok?

6.Is Italian cuisine monotonous or varied?

7.What is Italian cuisine based on?

8. W h o changed French cookery?

9.What is characteristic of French cuisine nowadays?

10.What is your favorite cuisine?

4. Give Ukrainian equivalents of the following words and word-

combinations:

cuisine, origin, peculiar and unique features, diversity, worldwide, nutritional, impact, consent, major styles, sophisticated, concept, fuelpoor, ignore, wok, flavour, shortage, deforestation, duration, Renaissance, o v e r s p i c e d , confectioner, kitchen gear, chef, innovator, purity, undisguised

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5 . Give 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 w o r d s a n d

w o r d - c o m b i n a t i o n s a n d m a k e s e n t e n c e s o f y o u r o w n with t h e m :

BWOÖpaaceHHa, CIIOJKHBHHH, Hafiöijibiu Bi-iuiyKHHMM, K H x a f i c b K a icyxHa,

r a p n i p , flificHO c y i i a c i i H H , Ba>Ki<Mii, MOHOXOHHHH, n c p e i i a c H u c H H H cneniaMH, cynacH e Kyxoniic npHJia/uui, merJp-Kyxap, cxiflHi TpaOTuii', HOBHH KyuinapuHH CXHUb

6 . Make the 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 translating th e p h r a s e s in b r a c k e t s :

1. Cuisine is the list of food (mo roxyjoxböi y n c B H u x p e c x o p a n a x , Kpami a 6 0 OKpCMOIO JlIOflHHOlO).

2. (Bono rroxo/iMXb ßifl (J )panuy3bKoro onoßa "icyxHa") from Latin

" c o q u e r e " - "to c o o k " .

3. Each c o u n t r y of the world (Mae CBOIO BJiacHy icyxmo 3 i"i OCO6JIHBHMH

11. (IrajiiucbKa icyxna ni/ioMa CBOIMH) pasta, polenta , risotto, with variou s s a u c e s and g a r n i s h e s .

12. (<4>panuy3bica Kyxmi BBa>Kacxbc>i ;iy>Ke B m i i y K a n o i o ajie) till 1533 French c o o k e r y w a s heavy, m o n o t o n o u s , a n d overspiced.

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7 . Put q u e s t i o n s t o t h e w o r d s i n t h e italics:

1.Each country in the world has its own cuisine with peculiar and unique features.

2.The diversity of cooking worldwide is a reflection of the myriad factors

that impact upon it.

3.The character of Chinese cookery has been shaped by the character of China itself.

4. The Chinese developed the wok, a round-bottomed utensil that circulates heat quickly.

5. Italian cookery was influenced by fuel shortages caused by early deforestation.

6.The Greeks, Etniscans, and Saracens influenced Italian cookery.

7.Today French cuisine sets the standard for all other Western cuisines.

8.Catherine de Medicis arrived to France with her cooks, bakers, and

confectioners.

9.Young innovators base their new cuisine on Oriental traditions.

10.It is well - known that cultural, religious, aesthetic, economic, agricultural and nutritional traditions influence the cuisine of each country.

8 . Learn t h e f o l l o w i n g definitions :

1.Cuisine is 1) a style of cooking or preparing food; 2) a list of food prepared by a particular restaurant, country, or individual.

2.Cooktnj is the art or practice of cooking.

3.'Wok is a round-bottomed utensil that circulates heat quickly.

4.Sauce is 1) a liquid or soft dressing served with food as a seasoning;

2)mashed, stewed fruit.

5.1 favour (Flavor - Am. Eng.) is the quality of a substance which gives it a characteristic quality.

6.Tiavourinß is an added essence, extract, etc. that flavours food or

drink.

7. Cfief is a head cook (chef de cuisine).

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9 . R e a d t h e f o l l o w i n g s t o r y a n d d r a m a t i z e it with y o u r g r o u p - m a t e s .

A Frenchman in England

A Frenchman was once travelling in England. He could speak

English, but not very well. His vocabulary was not large.

One day he was eating in a small country hotel and hc wanted to

order some eggs. But hc couldn't remember the word for eggs.

Suddenly, through the window, he saw a rooster walking in the yard.

He immediately asked the waiter what the bird was called in English.

The waiter told him that it was called a rooster.

The Frenchman then asked what the rooster's wife was called. The waiter told him that she was called a hen.

The Frenchman then asked what the hen's children were called. The waiter told him that they were chickens. The Frenchman then

asked what the chickens were called before they were born.

The waiter told him that they were called eggs.

"Fine!" said the Frenchman. "Please bring me two and a cup of

coffee."

Do you think the Frenchman found a clever way out?

Kate: With pleasure. But where would you like to go?

Bill: I'd like to go to an Italian restaurant. You know, this is my favourite cuisine. It is rather highly-flavoured.

Kate: As for me, I prefer Mexican cuisine. It is spicy, sometimes it is even ovcr-spiccd. Let's go to the small Mexican restaurant at the center of the town.

Bill: No, I don't like (his idea. Tastes differ, but we must find a compromise. What about Chinese cuisine?

Kate: I have never tasted it before. Do you like it?

Bill: Yes. So if you agree we shall go there right now.

Kate: Thank you. With great pleasure.

... do it themselves. 6. I ... help you with cooking. 7. He ... graduate

from the University next year. 8. It ... get dark in an hour. 9. You ...

pack your things in the evening. 10. We ... dine out tonight.

Exercise # 2. Answer the questions about your next holiday:

1.When will you have your next holiday?

2.Will you stay in town or go anywhere?

3. Who will go there with you?

4. What are you going to do there: relax or see the sights, or both?

5.Will you go there by train, by plane or by car?

6.Where will you stay there?

7. Where will you have your meals?

8. How much do you think you will spend on your holiday?

9.Will you buy any souvenirs for your family and friends?

10.When will you come back?

Exercise # 3. Replace the infinitives in brackets by the Future

Indefinite Tense or Present Indefinite Tense

1. The cook (to begin) preparing meals as soon as he (to get) all the products. 2. The waiter (to serve) the guests when they (to occupy) their seats at the table. 3. Mother (to cook) dinner till her children (to come). 4. The delegation (to start) for London as soon as they (to receive) thenvisas. 5. At the travel bureau they (to tell) you exactly when the train (to leave). 6. If you (not to want) to climb the tree you can shake it and the apples (to fall) down to the ground. 7. The milk (to be) fresh a long time after I (to put) it in the refrigerator. 8. A Chinese cook (to produce) maximum amount of food if he (to use) the wok. 9. We (to taste) pasta, polenta, risotto, and other Italian dishes when we (to go) to Italy in summer. 10. You (to know) a lot about Oriental cooking traditions after you (to visit) the East.

Exercise # 4. Develop the situation using Future Indefinite Tense as

the model suggests.

cxy/jeirraM lipo B n p o ö n m i y upaicrmcy, >u<y BOHU MaTHMyxb riicua 2 Kypcy. 3. OtniniaHT cKasaB BuiBÜiyBany, mo n p n u e c e 6i(purreKC, HK TUIBKH Bin 6yfle roTOBHH. 4. /foioi Bin npun/ie, MH nporjiaiicMO MCHIO, 3aMOBHMO

c r p a B H i o6roBopmvio fleairi .nexajii. 5. M a M a ci<a3ajia, mo B o n a

r o x y B a x i i M e iacy uiBnauie, HKIIIO MM Kyimivio in cneuiaJibHy CKOBOpo/jy

m o 3po6iiTb u e >IK I iJII»KII BOHH .iöepyxbCH Bei pa30M. 1 0 . M H 6yjui BncBuciii, igo iuoJCMiia MOBa ;IOIIOMO>KC naivi aiimaxHCb n p o icxopHuni ra Kyjibxypui TpaflHuii ciu-roBoi' Kyjiinapii, »KIUO MH 6y#eMO BHHTH i"i HanojicrjiHBO.

to b e , to cut, to b a k e , to fiy, to grind, to build, to grate, to sell, to w i t h s t a n d ,

(start) it. 6. Hc (to sell) so many sandwiches that now he (not to want) to

cbpanuy3bKa. 2. Bin 3MOJIOB n c p e i i b , naphaB uHÖyjno i npnnpaBHB miM expaßy . 3. KOJIH BH ycßi^OMHxe ßa>KJiHBicib iflopoß'a, BH n e p e c x a H c x c CMa>KHXH i>Ky 4. MoMy BH ue 3aBiTajiH ^o n a c B n c / i i m o ? MH CMa>KHJin M'HCO Ha ßim<pnxoMy ß o r n i xa roxyBajiH crpaBH KHxaficbKoi icyxrii. 5. 3aBxpa, KOJIH BH ripHÖflcxe JJO n a c , MH pa30M noi'ACMO icynjiaxn Kyxomie npHJiaima .

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