Vocabulary practice

Ex 3. Match the methods of cooking with their definitions:

a) roll out; b)pour; c)brown; d)roast; e)marbling; f)rub in; g)bake; h)line; i)beat; j)drain; k)mix; l)boil; m)drain; n)simmer; o)skim.

1.To cook in an oven. 2.To agitate an ingredient or combination of ingredients vigorously, using a spoon, whisk, electric mixer or fork. 3. To place a layer of pastry in a baking tin. 4. To stir food ingredients together until they are combined. 5. To transfer a liquid from one container to another. 6. To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin. 7. A method of incorporating fat into flour by rubbing the fat with the fingertips until it combines with the flour to form a mixture with a breadcrumb-like consistency. 8. To cook food until it has a brown-coloured appearance, this is usually achieved by grilling, frying or baking. 9. Marbled meat is meat (especially red meat) that contains various amounts of intramuscular fat, giving it a marbled pattern. 10. To cook in the oven, usually with the addition of fat or oil. 11. To cook in a liquid at a temperature of 100°C. 12. To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander, eg drain the washed strawberries. 13. To keep a liquid just below boiling point, usually in a pan on the hob, eg simmer the sauce until it starts to thicken. 14. To remove a layer of scum or fat from the surface of a food, eg skim off the surface of a liquid to remove any excess fat. 15.Use a spoon, kitchen paper or a basting bulb to skim scum or fat.

Language Development

Ex 4. Look through the following recipes, choose one and present it to your group mates, be ready to answer the questions.

Russian Cuisine Recipes

Abbreviations: ea - Each, tb - Table spoon, sm - Small, c - Cup, ts - Tea spoon, lg - Large. Recipes coutesy of RusCuisine.Com

Russian Borstch recipe

Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped, 2tbs. fresh or dried dill

1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .

Method: Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred

another 2c. to add later to the borstch. When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set

aside. Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well. Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet, one hour later after borstch is ready. Borstch is ready to serve. Serve hot. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter...