Why do airlines always serve chicken?

“Chicken again!” International airlines always serve chicken. Why? Well, some food is taboo for religious reasons. Muslims and Jews don't eat pork and Hindus don't eat beef. Then there are national traditions. For example, the British don't like snails, and never eat horsemeat. Lamb isn't very popular in the USA. The Japanese eat less dairy produce than Westerners. Some people are vegetarians (of course, they don't eat chicken either). Other people don't eat red meat for health reasons. There are also unusual foods that are only popular in one, country or in one region. You can buy alligator meat in Florida, and kangaroo meat in Australia. Airlines serve chicken, not because so many people like it, but because so few people dislike it.

2. Find words in the text which mean:

a) meat from pigs;

b) meat from cattle;

c) meat from young sheep;

d) milk, cheese, butter, etc.;

e) people who never eat meat;

f) a slow-moving mollusc that carries its shell on its back.

Comprehension

Why do airlines always serve chicken? Choose the best answer.

- There are many different methods of cooking chicken.

- Chicken is a popular international food.

- Few people have taboos against chicken.

- Chicken isn't expensive.

- Chicken is good for your health.

Work in pairs. You are expected to speak about three minutes. Ask your partner about her\his favourite meat dishes and the way they cooked.

Answer the questions given below.

1. Have you ever heard of vegetarians? What is your opinion about people who do not eat meat?

2. Every day the number of vegetarians grows up. Why do you think it happens?

3. Have you ever tried to live without meat? If yes, how did you feel?

4. If you are a vegetarian what are the reasons for your choice of a diet?

5. Do you think vegetarianism is natural or unnatural diet?

Read the text given below and decide which answer A, B, C or D best fits each space.

VEGETARIANISM

Vegetarians don’t eat _________(1) meat, fish or poultry, and they avoid foods with animal products in them. Some people ______ (2) red meat but they include chicken and fish in their diet. These are often people _______(3) recognize the health benefits of a vegetarian diet, but who find they can’t ________(4) up meat completely. This half-way position is sometimes ________(5) by people who are making the change from a completely vegetarian diet. Vegans go one step further _____(6) other vegetarians, avoiding all foods of animal origin, such as dairy produce, eggs and honey.

Vegetarians are _______(7) in number. An estimated seven percent of British people are now vegetarian, and there are a great many ______(8) who only eat meat occasionally. In the last few years, food manufacturers ______(9) expanded their vegetarian ranges, and it has become a lot easier to choose an animal – free diet. Many restaurants also now offer a wide _____(10) of vegetarians dishes.

People might choose a vegetarian diet ______(11) moral or health reasons, or both. Some vegetarians simply don’t like the idea of eating other creatures, and they may dislike the conditions in _____(12) many animals are kept before being killed for food. Others may have become vegetarians because of the health benefits.

1. A some B. any C. much D. many

2. A avoid B. prefer C. enjoy D. eat

3. A. what B. which C. who D. –

4. A. give B. take C. put D.get

5. A. occupied B. found C. got D. taken

6. A. then B. than C. that D. ahead

7. A. raising B. rising C. growing D. increasing

8. A. other B. another C. others D. anothers

9. A. are B. has C. had D. have

10. A. diversion B. diversification C. variant D. variety

11. A. for B. because C. due D. despite

12. A. what B. which C. that D. those

Література: [4, c.9; 5, c. 182 - 183]

ПРАКТИЧНЕ ЗАНЯТТЯ № 3

Тема: Їжа. Рибні страви

Fish Dishes

Мета: розібрати нові лексичні одиниці, які необхідні при веденні розмови про рибні страви та страви з морепродуктів.

Topical Vocabulary

Fish: anchovy, bass (perch AE), carp, cod, eel, haddock, halibut, herring, mackerel, pike, plaice, salmon, sardine, sturgeon, sole, trout, tuna, turbot, whitebait, cat-fish.

Shellfish: clam, crab, lobster, mussels, oyster, prawn, scallops, shrimp.

Miscellaneous: stuffed, bread crumbs, jellied, marinated, crust, shell, whipped.

Read and translate the following text.

Those fish which contain fat (tuna, mackerel, sardines), have reddish coloured meat while those that do not, have white meat. Large mackerel has a meaty taste. Seafood restaurants served it fried. Various kinds of sardines are the most common fish prepared in homes, but less often are served in restaurants, particularly the classy ones. They are usually fried or grilled.

European cuisine considers sole one of the best fish; it is served as fillet stuffed with parsley, salmon is most often smoked or fried. Whitebaits are served stuffed with spinach.

Many restaurants serve anchovy, pate, haddock, poached in wine, grilled halibut with herbs, baked plaice or mullet stuffed with fennel, turbot with crab sauce, fried cod, tuna steak.

SHELLFISH

Shrimps may be steamed or fried, and they are an ingredient to many Thai soups. Prawns are much more expensive and therefore only found in better restaurants where they are served grilled. The lobster are of a Pacific species, are also called rock lobster, they do not have large claws. Lobsters are usually boiled and served in a cheese sauce. Crabs are steamed or simmered in coconut milk. Coconut crab is much rare in restaurants than the kind mentioned above. Its meat has a higher fat content than that of other crabs; it’s not surprising as it feeds mainly on coconuts. Scallops are usually served baked. Three kinds of shellfish are common: oysters, mussels, and clams. Oysters are usually steamed or grilled on the half shell after being marinated in various spices. Oysters are comparatively cheap. Mussels are served steamed or in soups. Clams are more expensive. They are most commonly served in soups.

Study the recipe and then render the one that follows into English

MUSSELS

Before the preparation, defrost the mussels in cold water on in the air. Boil them for 15-20 minutes and then separate the meat fro the shell. Clean the meat thoroughly to remove the sand. Simmer the mussel for soups, but braise it for cold dishes or entrees. Simmering is done in salted water together with roots (carrots or parsley) and the onions. Braising is done in a covered casserole with a small amount of water together with roots (carrots or parsley), pepper and the onions. Braised mussels are used in the preparation of various dishes, and their stock – to prepare soups and sauces.

Морський гребінець перед використанням розморожують на повітрі. Для приготування страв гребінець варять 15-20 хв. З додаванням солі та перцю. Після остигання м'ясо розрізають на тонкі шматки. З нього готують холодні закуски, супи й другі страви.

 

3. Cultural Comparison. Read and translate the text. Speak about eating traditions in Ukraine.

The British people are often criticised for the food they eat, but their table manners enjoy the best of reputations in the world. Time though brings quite a lot of change. If you want to know more about English table manners, I would recommend you to read an extract from ‘Customs & Etiquette in England’ by Peter Hobday.

There is a French saying which could be translated as: “While the English have good table manners, the French know how to eat”. And it is true that while the English diner attempts to push peas onto the fork, the French diner will turn the fork and use it more as a spoon, thus enjoying the food while not bothering too much with the etiquette involved.

Too many English people, for comfort, still try to eat everything with a knife and fork and dislike the American and Continental habit of first cutting food held in place with a fork in the left hand while the knife in the right hand does the business. When the knife is put down, and the fork moves to the right hand to carry the food from the plate to the mouth. More and more young people, however adopted this sensible habit, but in some of the more conservative corners of England such habits are considered common or foreign, or both.

But if you lunch or dine in some of the London Clubs you will see members eating in the time-honoured fashion, and eating the traditional dishes of meat and two vegetables.

The younger generation is much more relaxed and no longer dress for dinner. But again, in some parts of England a dinner jacket is essential. Usually, when an invitation is printed, they will tell you; and a printed invitation usually means a formal evening. ‘Black tie’ is the phrase. Do not expect to eat well. The food tends to be monotonous and in tiny portions.

The English never stop wondering at the amounts of food served in America; equally, American visitors are amazed by small amounts of food served in England. In England there is an unwritten rule that you clear your plate, and that it is wasteful to leave anything uneaten.

Література: [6, c. 171; c. 373]

ПРАКТИЧНЕ ЗАНЯТТЯ № 4

Тема. Їжа. Овочі та фрукти

Fruits and Vegetables

Мета: вивчити назви овочів та фруктів, які є необхідними при перекладі рецептів

Topical Vocabulary

Vegetables: artichoke, beans, broccoli, Brussels sprouts, cauliflower, corn, egg plant (aubergine AE), garlic, leeks, lettuce, hot\sweet pepper, peas, pumpkin, spinach, water melon, zucchini.

Fruits: berry, blueberry, cranberry, currant, gooseberry, grape, huckleberry, raspberry, strawberry, stone fruits, apricot, avocado, cheery, date, olive, peach, plum, fig, pineapple, kiwi.

Herbs and Spices: basil, bay leaves, cinnamon, cloves, fennel, ginger, herbs, mint, nutmeg, parsley, seasoning.

Nuts: almond, chestnut, coconut, hazelnut, peanut, pecan, walnut, pistachio.