Boiled, dish, dough, also, is, baked, are, marinated, filled, in, fish, served

Fish Dishes

The best-known and probably the most popular fish dish served ___ (1) a Russian restaurant is monastery-style sturgeon. Pieces of sturgeon are ___ (2) with mushrooms and sour cream. Another appetizing___ (3) is sturgeon Tzar-style shashlik with tartar sauce, olives and green lemon. Before frying the sturgeon pieces are___(4) in white wine with onions and lemon. This makes the___(5) particularly tender.

Beyond all praise___(6) pike-perch rolls. Pieces of the fillet are first coated with salmon mousse and then wrapped in _______(7) and baked. The rolls are___(8) with potatoes and cauliflower. Another way to prepare pike-perch___(9) to fry the pieces in beer dough. The fish dishes also include___(10) sturgeon and horseradish in kvas, trout___(11) with mushrooms and cheese and carp baked with mushrooms. Fried or steamed salmon dishes are _ _ (12) delicious.

3. Дайтеопределениеследующимпродуктам:

1. It is the first meal of the day.____________________________________________

2. It is yellow fat which is made from cream. You can spread it on bread.___________

3. An oval object laid by female birds, has a hard shell and contains a baby bird._____

4. It is a white or brown powder made by grinding grains such as wheat.____________

5. It is a sweet sticky liquid that is made by bees.______________________________

6. Two slices of bread with food between them.______________________________

7. It is a drink. It is made by pouring boiling water onto the dried leaves of a plant with the same name._________________________________________________________

 

4. Переведите на русский язык кулинарный рецепт “BakedBeanSoup”

- 2 cups cold baked beans

- 2 medium-size onions, minced

- ½ clove garlic, finely chopped

- 4 cups cold water

- 2 cups canned tomatoes

- 2 tablespoons flour

- 2 tablespoons butter

- salt and freshly ground black pepper to taste

1) Place the beans, onions, garlic and water in a saucepan and simmer about thirty minutes.

2) Heat the tomatoes, put through an electric blender or food mill and add to the bean mixture.

3) Mix the flour and butter together and add a little of the hot soup. Return all to the pan and cook, stirring, until soup thicken. Season with salt and pepper.

Yield: Six servings.

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5. Выберитеправильныйответ:

1. … that waiter serve you well?

a) is b) do c) does

2. The menu … on the table.

a) doesn’t b) isn’t c) don’t

3. We … fruit this summer.

a) dry b) dried c) are drying

4. I am … your service, ma’am.

a) at b) to c) with

5. Atable … two, please.

a) forb) toc) on

6. Переведите содержание следующей ситуации на английский язык

- Добрый день, мисс.

- Я к Вашим услугам.

- Проходите сюда, пожалуйста. Вот меню.

- Вы желаете мясное блюдо?

- Тогда я рекомендую Вам филе из говядины с цветной капустой.

- На закуску предлагаю салат из свежих овощей.

- Может быть какой-нибудь сок?

- Очень хорошо, мисс. Я обслужу вас немедленно.

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ОТЧЕТ

о выполнении самостоятельной работы №5

Тема: Что такое фондю

дисциплина: Английский язык

Специальность: Технология продукции общественного питания

курс:

семестр:

выполнил:

проверил:

оценка:

 

Цель: Общаться (устно и письменно) на иностранном языке на профессиональные и повседневные темы; переводить (со словарем) иностранные тексты профессиональной направленности; самостоятельно совершенствовать устную и письменную профессиональную речь; способствовать личностному развитию обучающегося, побуждать к самообразованию

1. Прочитайтетекст

WhatIsaFondue?

Have you ever eaten a fondue? If not, we can help you. We are going to make a fondue together now.

Something from the history of the name of this dish. Fondue is a French word for "melted" because the principle of its preparing is based on cheese or fat melting.

First of all we advise you to choose wine and cheese for preparing a tasty dish. A Swiss cheese fondue is normally made from the Swiss cheese Emmentaler and Gruyere, but any hard cheese can be used. You could take Cheddar, for example.

You need alcohol in a fondue, not just for flavour, but to lower the boiling point and stop the protein in the cheese from curdling. Use dry Swiss white wine if you can, or a Riesling.

Don't forget about the fondue set, it consists of a cast-iron set, a tablemat stand and special forks.

Then take 1 large garlic clove, peeled and cut in half, 400 ml dry white wine, 1 teaspoon fresh lemon juice, 350 g grated cheese Gruyere and 350 g grated cheese Emmentaler, 1 tablespoon corn flour, 2 table­spoons kirsch and a large pinch of ground nutmeg.

For serving you should have 1 — 2 French sticks and/or a bowl of freshly boiled small new potatoes and green salad. (Per serving for six 499 calories, protein 34 g, carbohydrate 3 g, fat 35 g, saturated fat 22 g, fibre trace, added sugar none, salt 1.34 g.)

1. Rub the sides and base of the fondue pot with the cut garlic. Pour in the wine and lemon juice and heat on the point of simmering.

2. Turn the heat down low and add the cheese, a handful at time, stirring well with a large wooden fork or spoon. Stir slowly and contin­uously over a low heat so the mixture just bubbles gently. The cheese will take a good few minutes to melt into the wine, but be patient and you'll end up with a lovely smooth sauce.

3. When all the cheese has been added, blend the corn flour and kirsch in a small bowl, then mix into the pot. Stir until the mixture is smooth. Season with pepper and nutmeg. Transfer to the fondue burner at the table and serve with the chunks of bread and/or potatoes for dipping, and a big green salad to eat after the fondue is finished.

This recipe is good enough as a main course (4 — 6 servings) or an appetizer (12 servings). It takes you 10 minutes for preparation and 15 minutes for cooking.

Fondue etiquette. During the meal stir the fondue from time to time in a figure eight. Keeping it on the move will stop it becoming lumpy and sticking to the bottom. If the mixture gets too thick, add a little warmed wine and stir well, but don't ever let the fondue boil.

When the fondue is nearly finished, there will be a crusty layer of cheese on the bottom. Scrape this out and divide it between the guests, it's delicious. You can serve the bread lightly baked or toasted, but day-old bread is best for dipping.

Ответьтеписьменнонавопросы:

1. What kind of cheese is normally fondue made of?

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2. Do you need alcohol in a fondue?

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3. Which wine is better for a Swiss fondue?

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4. What does a fondue set consist of?

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5. How many ingredients should you have for a fondue?

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6. Could you name all of these ingredients?

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7. How long does it take you for preparation and for cooking?

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8. Why should you stir the fondue from time to time?

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9. What should we do if the mixture (fondue) gets too thick?

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10. Day-old bread is best for dipping, isn't it?

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2.Заполните пропуски словами (используйте каждое слово один раз):