II. Vocabulary and Grammar exerscises

Ex. 1. Give the corresponding Ukrainian equivalents to the following words and word-combinations:

peculiarities; ingredients; gastronome; careful selection; have great influence of; common cuisine; refined cuisine, salad dressing; vinegar; unforgettable flavor; minced; mixture; poultry; game; belly pork; back pock; herbs; restorative properties; acquire.

Ex. 2. What are the English equivalents for:

Особливості французької кухні, складова частина, збільшувати, кухарське мистецтво, мати великий вплив, спеції, вишукана кухня, приправи, оцет, гурман, обжера, перекручене м’ясо, часник, запікати.

 

Ex. 3. Givethe plural of the following nouns:

Property	-	Bouguet	-	Terminology	-
Peculiarity	-	Gastronome	-	Sauce	-
Ingredient	-	Cookery	-	Quantity	-

 

III. Speech exercises

Ex. 1. Answer the following questions about the text:

 What is the secret of fine French food?

  Has French Cuisine had great influence on that of other nations?

  What do you know about the origin of some French dishes?

  Into how many parts do French divide their cuisine?

  What does "cuisine regionale" - mean?

  What do you know about "haute cuisine"?

  What is "cuisine bourgeous"?

  What are the specific peculiarities of French salad, French bread?

  Who is called a gourmand?

  Who is a gourmet?

  In which way do French cook pâté?

  What is "Bouguet garni"?

  What type of eating out establishments is "Bistro"?

Ex. 2. Complete the following sentences on the basis of the information given in the text:

1. The secret of fine French food is …

2. French call a skilled culinary specialist …

3. French culinary terminology has come …

4. French salad dressing means …

5. A gourmand is a person …

6. A gourmet is the name of a person …

7. The basic formula for pâté is …

8. Bouquet garni is …

9. Bistro is …

 

Ex. 3. Make up dialogues on the basis of the text.

RECIPES OF FRENCH CUISINE

FRENCH STYLE PORK CHOPS

8 slices apple rings

8 pork chops

6 medium potatoes

4 cloves of garlic

3 medium onions

2 slices cooked ham

salt

¼ tablespoon of pepper

1 cup white wine

Wipe the chops with a damp cloth and trim off a little of the fat. Slowly heat fat in a large frying pan, add chops and brown on both sides for about 20 minutes. Remove chops and keep aside. Peel potatoes and cut into ½ inch thick slices. Peel and slice onions too. Take a large casserole and put half the potato slices at the bottom then add half onion slices.

Arrange the chops on the onion and place a halved slice garlic on each chop and top with a slice of apple.

Cut each ham slice into 4 equal portions and arrange a piece on potatoes and onions. Sprinkle salt and pepper and pour wine over the top. Cover and bake in a preheated oven at 350° for 2 hours.

Baste with the drippings from the casserole and bake uncovered for 20 minutes longer till potatoes are golden. Spoon off excess fat and serve hot.

Vocabulary notes

1.	chop	Þ	відбивна
2.	slice	Þ	шматочок
3.	medium	Þ	середній
4.	clove of garlic	Þ	зубець часнику
5.	ham	Þ	шинка
6.	equal	Þ	однаковий, рівний
7.	frying pan	Þ	сковорідка
8.	keep aside (v)	Þ	відставляти в бік
9.	peel (v)	Þ	чистити
10.	bottom	Þ	дно
11.	halve (v)	Þ	ділити навпіл
12.	top, cover (v)	Þ	накривати зверху
13.	pour (v)	Þ	лити
14.	bake (v)	Þ	запікати
15.	excess	Þ	зайвий

 

EXERCISES

 

Ex. 1 Give Ukrainian equivalents for:

Chop, frying pan, bottom, garlic, bake, ham, pepper, remove, oven, sprinkle, fat, equal, slice, wine, inch, to top.

 

Ex. 2 Give English equivalents for:

Відбивна, перець, шинка, накривати, однаковий, запікати, сковорідка, дно, відставити в бік, крапати, золотистий.

 

Ex. 3 Translate from Ukrainian in to English:

1. Нагрійте жир на великій сковорідці на повільному вогні.

2. Почистити та нарізати цибулю.

3. Почистити картоплю та розрізати на шматочки.

4. Покладіть половину картоплі на дно сковорідці.

5. Розрізати кожний шматочок шинки на 4 рівні порції.

6. Посипте сіллю та перцем і полийте вином зверху.

7. Приберіть відбивні та відставте сковорідку.

 

Ex. 4 Translate from English into Ukrainian:

1. Wipe the chops with a damp cloth.

2. Slowly heat fat in a large frying pan.

3. Remove chops and keep aside.

4. Peel and slice onions too.

5. Place a slice of garlic on each chop.

6. Sprinkle salt and pepper and pour wine over the top.

 

Ex. 4 Retell the text.

FRESH SALAD

 

A salad can be decorative and appetising if you use vegetables of different colours, red, green and white.

Salad leaves, cucumber, boiled peas and boiled French beans can give it a refreshing green colour. Add tomatoes cut in thin rounds or whole tomatoes stuffed with boiled peas and potatoes: carrots cut into thin rounds or boiled and mashed: beetroot sliced; small radishes cut into two and placed red side up.

Boiled eggs and potatoes dipped in mayonnaise sauce; horse radish and turnips cut in thin rounds, are also appetising in salads. Season with salt and pepper and sprinkle with lemon juice.

 

Vocabulary notes

appetising	−	смачний, апетитний
refreshing	−	освіжаючий
French beans	−	квасоля звичайна
add (v)	−	додавати
stuff (v)	−	фарширувати
boiled	−	відварений
dip (v)	−	умочати
horse radish	−	хрін
turnip	−	ріпа

Ex. 1. Answer the following questions:

1. How can you do a salad more decorative and appetizing?

2. What can give a refreshing green color to salad?

3. In which way do we prepare vegetables for the salad?

4. What seasoning components are necessary for the salad?