Vocabulary Practice

Ex 2. Fill in the correct words from the list below using the text. Use the words only once: main special multifarious liquid vegetables bread starters food “under fir coat” culinary

1. … cuisine 2. … advantage 3. pickled … 4. diversity of … 5. … dishes 6. the abundance of … 7. adherence to … 8. … masterpiece 9. herring

10. … traditions

Language Development

Ex 3. Act out Dialogue

AT TABLE

Fred: Say, John, what about a drink?

John: Will a duck swim?

Fred: Here, down this.

John: To you, Ann.

Ann: No, thank you. I never take wine.

John: It's good to be in a company like this.

Ann: Let me help you to some salad. John.

John: Please do. That's quite enough, thank you.

Ann: Some soup, John?

John: Why, yes! I think. I could manage a plateful_.

Ann: How do you find it?

John: Awfully nice, really. Don't you think so, Fred?

Fred: Yes, it is indeed. Pass me the salt, Ann, will you?

Ann: Here you are. Some more bread, Fred?

Fred: Yes, please. What comes next, Annie?

Ann: Chops with roast potatoes, fish.

John: Apple dumpling, and with whipped cream! My, isn't that fine!

Ann: I am happy that I've suited your taste, John. Do you take milk in your coffee, John?

John: Yes, I do. (Ann hands him a cup of coffee.) Thank you.

Fred: Well, John, what about a cigar?

John: With great pleasure.

Writing

Ex 4. Make a summary of the text “PECULIARITIES OF NATIONAL RUSSIAN CUISINE”.

Lesson 3.3.2. Peculiarities of British cuisine. Healthy food

Lead-in

Where do you usually have your meals at weekends? How do you like the idea of celebrating family holidays in a cafe or restaurant? Can you think of any healthy and unhealthy food? Where do you buy your food?

Every person has his/her own food habits. What can you say about people who eat: a) dairy products and domestic meat; b) vegetables and fruits.

Speak on different types of diets. Is it necessary to be on a diet? Why?

Do you think you can get all the nourishment you need from a vegetarian diet? Would you be happy to eat a vegetarian diet for a week? Can you describe any special diets, which are followed, in your country?

What age-group eats fast and junk food more? What could be done to encourage these people to eat healthy food? What does healthy food mean for you?

Should the law limit the number of fast food restaurants in cities and towns?

Reading

Ex 1. Read and translate the text. Write out new words. Make up a question to each paragraph. Ask the questions to your groupmates.

Peculiarities of national british cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as “unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavor, rather than disguise it.” However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala, which has been called “a true British national dish.”

British dishes include fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Arbroath Smokie, and Welsh cakes.

Although some traditional dishes such as roast beef and Yorkshire pudding, Cornish pasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or fish and chips, remain popular, there has been a significant shift in eating habits in Britain. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Vegetable and salad oils have largely replaced the use of butter.

The typical English breakfast is a 19^th century invention, when the majority of English people adopted the copious meal of porridge, fish, bacon and eggs, toast and marmalade, that has now appeared on English breakfast tables for 100 years.

The custom of afternoon tea and scones has its origins in Imperial Britain. Over time, however, in a confusing development, pudding has become a more general term for a sweet or savory steamed mixture – as well as a word that describes desserts in general. For example, black pudding is actually made with pig’s blood. Whereas plum pudding is a Christmas treat consisting of a steamed cake of beef suet (the white fat around the kidney and loins) and dried and candied fruits soaked in brandy. And, of course, one can’t forget rice pudding.

Sunday roast consists of roast beef, roast potatoes, vegetables and Yorkshire pudding. Fish and chips is a popular take-away food of the United Kingdom.

Roast beef is still the national culinary pride. It is called a “joint,” and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard.

In fact fish is still important to the English diet, it is after all an island surrounded by some of the richest fishing areas of the world. Many species swim in the cold offshore waters: sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut, mullet and John Dory. Oily fishes also abound (mackerel, pilchards, and herring) as do crustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.

(http://www.learnenglish.de/culture/foodculture.htm)