II. Vocabulary and Grammar exercises. You can prepare better food if you know what goes in the food you are preparing and why things happen as they do

Cooking

UNIT 1

TEXT

COOKING

You can prepare better food if you know what goes in the food you are preparing and why things happen as they do. Foods change physically and chemically during cooking. If you know their composition and structure you can control these changes and have superior products from your efforts. Protein, fats and carbohydrates are your major allies (and may be problems) in cooking. Proteins help emulsify, thicken, and bind together other food materials. Fats give flavour and richness to foods they are added (baked products, salad dressings, etc.) They are used to cook or to fry foods and to add tenderness to bread, cakes and pastry. Carbohydrates have a part in thickening, tenderizing, or sweeting cakes, breads, ice cream and other foods.

For cooking heat is usually applied. It occurs in one of three ways: a) directly, with or without fat - in roasting, grilling and baking; b) with water - in boiling, stewing and braising; c) with fat - frying.

Heat causes physical and chemical changes in food. It makes the flavour, palatability and digestibility of the raw product more acceptable and may improve its keeping quality. But cooking more usually results in the loss of nutrients, this being the greatest at high temperatures, with long cooking times, or if an excessive amount of liquid is used.

These losses are not of great importance if good mixed diet is eaten, but it is desirable that the losses are kept to a minimum. The losses of soluble vitamins and minerals are reduced if meat juices and water are used in gravies, for example.

The effects of microwaves and infra-red cooking on nutrients are similar to the effects of the more traditional methods they replace. When used for the re-heating, they cause additional destruction of nutrients.

Vocabulary notes

1.	ally	Þ	помічник
2.	richness	Þ	жирність
3.	digestibility	Þ	легкотравність
4.	raw product	Þ	сировина
5.	keeping quality	Þ	зберігання якості
6.	not of great importance	Þ	не має великого значення
7.	good mixed diet	Þ	добре збалансоване харчування
8.	soluble	Þ	розчинний

 

I. Phonetic exercises

Ex. 1. Transcribe the following words and word-combinations. Consult a dictionary:

сhange, control, product, major, allies, protein, emulsify, bind materials, flavor, pastry, occur, amount, microwaves, vitamins, method.

 

Ex. 2. Mark the stresses in the following words:

prepare, physically, composition, structure, superior, carbohydrate, richness, tenderness, roasting, excessive, palatability, importance, temperature, nutrients, traditional.

 

II. Vocabulary and Grammar exercises

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

 

сhange physically and chemically, composition and structure, superior product, major allies, bind, flavor, richness, occur, fry, add, apply, boiling, stewing, cause, keep quality, loss of nutrients, be of great importance, desirable, soluble vitamins.

 

Ex. 2. Give English equivalents to the following words and word-combinations:

поживні речовини, білки, жири (тверді та рідкі), вуглеводи, мінеральні речовини, смак, жирність, зустрічатися (syn. to be found), м’якість, хлібобулочні, кондитерські вироби, застосовувати, прийнятний, аромат та приємний смак, поліпшувати, надмір чогось, бажано, викликати (мати наслідки), харчова цінність, сировина, втрати поживних речовин.

 

Ex. 3. Put the following verbs in Pass Indefinite and use them in the sentences of your own:

prepare, cook, change, give, tenderise, apply, improve, mix, reduce, use, replace, can, fry, have, make, bind, eat.

 

Ex. 4. Say from what verbs these nouns are:

preparation	-	roasting	-
composition	-	stewing	-
replacement	-	acceptation	-
thickening	-	digestion	-
tenderising	-	improvement	-
cooking	-	mixture	-

 

 

III. Speech exercises

Ex. 1. Answer the following questions:

 

1. In which way does the food change during cooking?

2. Can you control these changes?

3.  What are your major allies in cooking?

4. What helps emulsify, thicken and bind food materials?

5. What do fats give to foods?

6. What part do carbohydrates have in cooking process?

7.  In what way does usually the heat occur in cooking?

8. What are the changes in food after heat use?

9. Does heat improve the food keeping   quality?

10. How can we reduce the loss of nutrients?

 

Ex. 2. Choose the best alternative to complete each sentence.

1. I love Thai food - but sometimes it’s too.............. for me.

hot, peppery, sharp, warm.

2. Japanese sushi (raw fish) is one of my favourite............

bowls, courses, dishes, plates, sauces.

3. That was absolutely delicious. Can you give me the....?

formula, instructions, prescription, receipt, recipe.

4. How would you like your steak cooked? Well done, medium or..... 

bloody, blue, rare, raw, red  

5. A lot of food you buy nowadays contains all sorts of artificial........ 

additions, additives, extracts, spices, supplements.

6. Waiter, could I see the............., please?

Card of wines, list of wines, card wine list, wine menu.

7. The reason why he always eats so much is simply that he’s very.... 

eager, greedy, hungry, starving.

8. She liked the dessert so much she asked for a second..........

dish, go, helping, plate, serving, try

9. If you’re on a diet, there are some foods you have to............

avoid, deny, escape, lack, stop.

10. You forgot to put the milk in the fridge and now it has gone.......

away, back, down, off, out.

11. Would you prefer sparkling mineral water or...........?

still, fizzy, dull,  gassy, flat,

12. Every person can recognise only four tastes: sweet, salty, sour and.......

savoury, sugary, rich, oily, bitter

 

Ex. 3. Fill each gap with a word that combines with the one given to make a suitable compound.

 

In the good old days everything you ate was^1 homemade and prepared in the traditional,^2way. Nowadays,^3   is replacing the slow, careful preparation of fresh ^4    vegetables and other ingredients. All the modern cook needs is a ^5         and a^6           . It’s not only in canteens and^7      cafeterias - even many restaurants serve^8          meals instead of individually prepared and cooked dishes for each customer. A steak or grilled fish is always freshly cooked. But it’s unlikely that prawns in the prawn cocktail you had for your^9             were fresh today: if you get  ^10                , they may be the cause. And if you suspect that the ^11                isn’t freshly squeezed, it may be safer to drink ^12

1 made 2. old 3. food 4. home 5. tin 6. food 7. self 8. produced 9. course 10. food 11. fruit 12. water

 

UNIT 2

TEXT

MODERN METHODS OF COOKING

Cooking is both a science and an art. Perfect cooking can only be the result of a combination of skill, attention to detail, and love of the trade. A good cook must be thoroughly conversant with the different methods of cooking food.

ROASTING is cooking in a current of hot air. Originally, roasting applied to cooking in front of an open fire and baking applied to cooking in an oven, such as the baker’s or the pastry cook’s. Though rare nowadays, spitted roast is considered best. Thanks to new electric appliances, roasted meat is regaining its popularity, but it always requires some basting, i.e. spooning liquid or melted fat over the roast to keep it sufficiently moist.

GRILLING is carried out on the same principles as roasting, a gridiron being used instead of a spit and no basting being required. The advantage of it is that the juices concentrate in the central part of the joint.

FRYING is cooking in hot fat or dripping (or even butter). Shallow frying implies the use of a small quantity of fat, as is the case in sautéed potatoes, which are tossed in the fat. The amount of fat may be quite small with steaks, chops, and cutlets; fat may even be dispensed with when it comes to frying bacon or sausages. Deep fat frying is used for fish, chips, doughnuts... A frying-basket often proves most useful for this sort of frying.

BAKING is cooking by radiant heat in an oven. All cakes are baked.

BOILING is applied to a variety of foods, meat, fish, vegetables, fruit, and, consequently, suits a variety of purposes. Fast boiling easily spoils the appearance of the food and should be limited to the reduction of liquids.

When meat, fish or vegetables are added to boiling water, it goes off the boil for a while; it has returned to the boil, it should be kept simmering and just bubble gentry by reducing the heat.

STEWING is a definitely slower process, carried out in a pan or casserole, for cooking tender the cheaper tough cuts of meat. They must cook to simmer instead of to boil. Stewing should be started in cold water, then the water must be slowly brought up to the boil, but it should never boil fast.

BRAISING is a more elaborate style of cooking than stewing. Rather tough joints can be much improved by braising.

POACHING is cooking in liquid below boiling point. Poached eggs are very popular.

STEAMING is cooking in the heat of steam. Many puddings are steamed. Now it is up to the cook to choose the appropriate process in accordance with the foods, time and turn them to the best possible use.

Here are some methods for foodstuffs to be cooked:

- chicken can be fried, roasted, grilled or barbecued.

- Potatoes can be steamed, boiled, fried, roasted or baked.

- Rice can be steamed, boiled or fried (after it's been steamed or boiled)

- Fish can be steamed, boiled (to make soup or fish stew), fried, baked, grilled or barbecued.

- bread can only be baked, or grilled (to make toast).

- Steak can be fried, grilled or barbecued.

- Carrots can be steamed or boiled (and possibly baked).

 

Active Vocabulary

skill	−	майстерність
to be thoroughly conversant with	−	бути добре ознайомленим з
dispense with	−	поводиться
spit	−	вертел
appliances	−	прилади
regain	−	знову набувати
baste	−	поливати жиром
moist	−	змочений, вологий
gridiron	−	сітка-решітка
dripping	−	жир із смаженого м’яса
shallow frying	−	поверхове смаження
frying-basket	−	жаровня
suit (v)	−	підходить
spoil	−	шкодить
go off	−	переривати
bubble gentry	−	маленька бульбашка
reduce	−	зменшувати
tough	−	жорсткий
tender	−	м’який
simmer	−	закипати
elaborate	−	ретельний
braise (v)	−	тушкувати, попередньо обсмажене м’ясо з овочами
poached egg	−	яйце пашот
barbecue	−	смажити на вертелі цілком

I. Phonetic Exercises

Ex. 1. Transcribe the following words. Consult a dictionary. Mark the stresses:

Science, perfect, combination, attention, thoroughly, conversant, method, current, applied, nowadays, considered, regaining, popularity, require, sufficient, principles, quantity, dispense, sausages, doughnuts, instead, consequently, variety, purposes, gently, reducing, improve.

 

III. Speech exercises

Ex. 1. Answer the following questions:

 

1. How can perfect cooking be ensured?

2. What must a good cook know?

3. What is roasting?

4. What foodstuffs can be cooked by roasting?

5. What’s the difference between roasting and grilling?

6. Can you tell the difference between shallow frying and deep fat frying?

7. In which way can you bake?

8. Why is boiling so often resorted to?

9. When is steaming preferable to boiling?

10. What is poaching?

11. Describe the process of stewing

 

Ex. 2. Choose the necessary word:

 

1. A good cook must be thoroughly (conversant, skilled) with the different methods of cooking food.

2. Thanks to new electric (things, appliances) roasted meat is regaining its popularity.

3. Grilling is carried out on the same principles as (baking, roasting).

4. Shallow frying implies the use of (a small, a great number of) quantity of fat.

5. (A casserole, a frying basket) often is useful for shallow frying.

6. Fast boiling (spoils, makes better) the appearance of the food.

7. Stewing is a definitely (quicker, slower) process.

8. Poaching is cooking in liquid (below, after) boiling point.

 

Ex. 3. What methods will you use for cooking of such food- stuffs.

Food Stuffs	Methods
vegetables (except potatoes)	boiling
game	frying
eggs	roasting
cereals	baking
fruit	grilling
veal	barbecuing
beef	pouching
pork	stewing
flour	dressing
greenery	stuffing
mushrooms	saucing

Ex. 4. Read and translate the text.

 

Answer what are the relative nutritional values of (a) a hot, (b) a cold, and (c) a reheated meal?

Apart from destroying food poisoning ‘nasties’ the heat of a hot meal contributes an insignificant amount of extra calories to its nutritional value. On the down side, overheating can reduce its value by destruction of vitamins or the ‘binding’ of nutrients.

Such considerations, though, have little relevance in most Western nations where food is plentiful and vitamin deficiency is rare.

By referring to food tables it’s easy to plan a cold meal with the equivalent nutritional value of a hot one. But cooking can also increase the digestibility of some food and develop flavor.

Reheating a meal increases the risk of destroying more vitamins or lessening flavor; the energy content remains largely unaltered.

 

Vocabulary notes

 

nasty (n)	−	щось неприємне
bind	−	зв´язувати; скріплювати
nutrient	−	поживна речовина
deficiency	−	дефіцит
flavor	−	аромат, смак
alter	−	змінювати(ся)

 

 

 

TEXT A

Fast Food

Fast Food - modern aspect of the catering trade - implies efficient, speedy service and a high sales volume.

Typical Counter Service Fast Food outlets: pizza restaurants, snack-bars, old-established fish-and-chips shops (in the case of Great Britain), etc. They mostly serve a "limited menu", for instance a McDonald’s place will only offer you a "burger" accompanied by a milkshake-chocolate or strawberry- flavoured- or a Coke. But some chains, such as Burger King, are trying a diversified approach and sell breakfast, special sandwiches, dinner baskets, salad and dessert. Fast Food covers quite a wide range of products and it is difficult to outline its limits.

The fast food industry is a typical US development, but now it is spreading very fast in other countries as well, especially in Western Europe, so this modern form of catering can not be ignored.

Fast Food features:

n cheap (or inexpensive)

n fast

n uniform

n clean

n informal

 

Notes

diversified approach	−	різноманітний підхід
outlet	−	заклад
spread (v)	−	поширюватись
ignore (v)	−	ігнорувати
accompany	−	супроводжувати

 

UNIT 3

 

TEXT

HORS D’OEUVRE

Hors d’oeuvre applies to those side-dishes served as relish or appetizers at the very beginning of a meal, even before the soup, or between two courses.

Hors d’oeuvre can easily consist of one dish e.g. oysters, caviar, or smoked salmon for the happy few; radishes and butter, scraped carrots, or sardine in oil for the not-so-well-off.

Some restaurants make the most of the occasion. They pride themselves on their lavish display of hors d’oeuvre.

Some cold hors d’oeuvre  such as raw vegetables or fruit do not call for elaborate preparations though great care should be taken to show them to their best advantage; shell-fish, cold dishes (cold meat or cold fish), salads, and egg preparations can be served on the spot. Fresh butter, mayonnaise and jelly play an important part in brightening the aspect of these hors d’oeuvres, and various kinds of bread (crisp French bread and rolls, thin slices of brown or white bread, hot toast) will add another pleasing touch.

Hot hors d’oeuvre are based upon various types of pastry and batters, not to mention toast, supplemented with appropriate garnish. They are served after the cold ones.

The cook in charge of the preparation of hors d’oeuvre is the “Carver” or the larder-cook. He must have a deft hand for carving, trained taste for seasoning, as well as an eye for colour and a touch of imagination. In short, a master of his trade. On the other hand some of these dishes are welcome at evening cocktail parties, where they feed those guests who lunched off an apple and a glass of milk.

Vocabulary notes

 

side dishes	− Þ	другорядні блюда
hors d’oeuvre	− Þ	закуски
lavish display	− Þ	великий вибір
to take care of	− Þ	приділяти увагу
appropriate garnish	− Þ	відповідний гарнир
deft hand	− Þ	искусний, спритний

 

Vegetable Soup

Peel and cut into very small pieces three onions, three turnips, one carrot and four potatoes; put them into a pan with a quarter of a pound of butter, a 1/4 of a pound of ham and a bunch of parsley; pass them ten minutes over a sharp fire; then add a spoonful of flour, mix well in; add 4 pints (2 liters) of broth and a pint of boiling milk; boil up, keeping it stirred; skim it; season with a little salt and sugar and run it through a sieve into another pan; boil again and serve with fried bread to it.

Vocabulary notes

turnip	− Þ	ріпа
bunch of parsley	− Þ	пучок петрушки
broth	− Þ	бульйон

Potatoes Fried in Slices

Peel large potatoes, slice them about a quarter of an inch thick or cut them into shavings as you would slice a lemon; dry them and fry in lard or dripping. The pan should be put on a quick fire and as soon as the lard boils put in the slices of potatoes and keep moving them until they are crisp; take them up and lay them to drain on a sieve. Send to table with a little salt sprinkled over them.

 

Vocabulary notes

1.	slice (v)	Þ	різати на шматочки
2.	shavings	Þ	тоненькі шматочки
3.	peel	Þ	чистити
4.	dripping	Þ	жир
5.	inch	Þ	дюйм, міра довжини 2,53см
6.	lard	Þ	топлене свиняче сало
7.	crisp	Þ	хрумкий
8.	sieve	Þ	сито

 

Stewed beef and pork

Put into a saucepan about 2 pounds (800 gr.) of well-soaked beef cut into 8 pieces; 1/2 a pound of soaked pork cut into 2 pieces; six tablespoons of rice; 4 middle-sized onion-peeled and sliced; a tablespoonful of sugar; a little pepper and salt; add 4 pints of water; simmer gently for three hours; remove the fat from top and serve.

Vocabulary notes

 

1.	saucepan	-	сковорода
2.	middle sized	-	середніх розмірів
3.	pint	-	пінта, міра об’єму = 0,5 літру
4.	pound	-	фунт = 400 гр. міра ваги

Apple jelly

You need: 1 Ib apples (500 gr)

               4 oz sugar (125 gr)

               half a lemon

               4 leaves of gelatin

               1/2 pint of water (250 gr)

1. Peel the apples and cut them into small pieces.

2. Cook them in the water until they are soft.

3. Rub the apples through the sieve.

4. Put the apple puree into a dish with the melted gelatine.

5. Squeeze the lemon.

6. Grate the lemon peel.

7. Mix together the apple puree, the sugar, the lemon juice, and the lemon peel.

8. Put it in a cold place.

Leave it until it sets.

9. Eat it very cold with cream. Delicious!

 

Notes

1.	soft	Þ	м’який
2.	rub	Þ	протерти
3.	squeeze	Þ	вижимати
4.	grate	Þ	Подрібнювати

EXERCISES

Ex. 1. Answer the following questions:

1. Why is it necessary to include all the essential foods into the menu?

2. What helps to do wiser selection of food?

3. What regulatory elements do we need to maintain while cooking?

4. Why is it very important for the actual needs of the body to have the variety of fruits and vegetables?

5. What do you think about combined methods of cooking?

 

Ex. 2. Retell the text and the recipes.

Ex. 3. Read and translate the recipe given below. The instructions are in the wrong order. Can you decide what the correct order should be?

There is one extra instruction which shouldn’t be there - find it and cross it out.

 

Potatoes fried in Slices

 

1 kilo potatoes

6 tablespoons vegetable oil

2 tablespoons sesame seeds

about ¼ teaspoon hot pepper

1 teaspoon salt

juice of half a lemon

 

A	Serve with any meat dish, or on their own.
B	Continue frying the potatoes till they are crisp and brown.
C	Cut the potatoes into 2 cm cubes and allow them to cool.
D	Drain the potatoes.
E	Fry the potatoes for five minutes, stirring all the time.
F	Heat the oil in frying pan.
G	Peel the potatoes.
H	Boil or steam the potatoes in their skins for about ten minutes.
I	Then add the hot pepper, salt and lemon juice.
J	Add the onions and fry them for a few minutes.
K	When the oil is hot, throw in the sesame seeds.
L	When the seeds start to pop, add the potatoes.

 

Notes:

1.	sesame seeds	Þ	насіння кунжуту
2.	hot pepper	Þ	гіркий перець

Ex. 4

 

FOOD OF THE FUTURE?

 

Someone has modified this shopping list and created lots of strange new foods. Can you take the words apart and fit them back together again correctly? Write a new shopping list.

 

Food

 

1.	Veg emins	1………………………………………
2.	Vita toes	2………………………………………
3.	Pota tables	3………………………………………
4.	Chi ce	4………………………………………
5.	Tom it	5………………………………………
6.	So sh	6………………………………………
7.	Fi cuits	7………………………………………
8.	Fru ya	8………………………………………
9.	Ri cken	9………………………………………
10.	Bis atoes	10……………………………………..

 

UNIT 4

TEXT

BEVERAGES AND DRINKS

Coffee is one of the most popular beverages of the world. It is made from a berry grown in tropical climates and shipped to the country green, that is unroasted. All coffee trees are alike, but the berries produced vary in composition with variation in the rate of growth and the treatment after picking. For this reason, Mocha, Java, and South American coffees are quite distinct from each other.

There are, in general, three methods of preparing coffee -  boiling, percolating, and the drip method.

1) The ground coffee is treated with either cold or hot water brought slowly to boiling point or held just below this, and then allowed to stand in order to settle out the grounds.

2) The heated water is carried up and deposited on the coffee grounds which are held in a sieve. As the percolation continues the liquid carried up becomes a stronger and hotter brew. No settling of grounds is necessary and percolated coffee is usually clear and sparkling.

 3) It is an old French method. Boiling water is poured upon the coffee grounds held in a suitable sieve like container. The liquid which drips through is used.

Probably one of the greatest essentials in making of good coffee is a clean pot.

The coffee should not stand long before serving.

The desirable features of tea are less standardized than those of coffee. Some like it black, some like green, some with cream, some with lemon.

Tea is made from the leaves of tea bush which is indigenous to the Orient. There are many factors which influence the quality of the tea as purchased.

The younger the leaves the better the tea. Some of the poorer teas are made from the older leaves or even stems. The grade and flavour of tea are influenced by the treatment after picking. Black tea is made from leaves which are fermented before drying. The fermentation darkens the product and softens the flavour. Green tea is not fermented the leaves are steamed and dried. Its flavour is more astringent than that of black tea.

Cocoa and chocolate. As beverages made from them are generally made with milk they are much more nutritious than the other beverages.

Cocoa and Chocolate are made from the bean or seed of a tree which grows in tropical countries. Cocoa beans vary in quality according to the place where they are grown. In the manufacture of cocoa or chocolate products the roasting and blending of the different varieties are important factors.

After roasting the shells and germs are removed. The shells are often used for beverages. When boiled in water they impart a pleasing flavor like cocoa but less sweet. The germ of the seed is a valuable by-product sold for the manufacture of cocoa butter. The remainder (cocoa nibs) is used for the manufacture of cocoa or chocolate. The nibs are finely ground and pressed into cakes for plain or bitter chocolate.

Drinks may be classified into soft drinks which contain no spirits such as lemonades (Coke, Pepsi, etc.) and strong ones (these contain some part of alcohol).

Whisky, gin, beer are considered as alcoholic drinks. Whisky originated in Ireland, then spread to Scotland. There are two sorts of whisky-malt whisky, made from malted barley only, and the lighter grain whisky produced from non-malted barley with an added mixture of maize or rye. The most famous whiskies are: Scotch, Irish, Canadian and Bourbon. You may drink Whisky either neat or diluted with water or any other Soft drink.

Beer has long remained the most popular "long drink" with British people. Its different varieties-pale ale or shout, mild or bitter - are offered to the consumer all means any beer which is not stout. Stout is a beer brewed from highly-fried malts, with a proportion of roast barley. Stouts rank among the strong beers.

Cider is the English wine. It has been a favorite drink in England for more than a thousand years. Cider is made from apples. This is not as much as beer but cider is becoming more popular all the time, and a lot of it is sold in other countries. There is an old English saying: "An apple a day keeps the doctor away". We can say: "An apple a day keeps the doctor away, and a cider each night keeps him out of sight."

Active Vocabulary

treatment (тут)	−	обробка
for this reason	−	завдяки цьому
percolating	−	фільтрація через адсорбуючий шар
coffee ground	−	кавова гуща
in order to	−	з метою
sieve	−	сито
brew (n)	−	напій
brew (v)	−	варити (пиво)
indigenous to the orient	−	тут: росте на Сході
purchase (v)	−	купляти, купувати
stems	−	стебла, гілочки
astringent	−	в'язкий
nutritious	−	поживний
blend (n)	−	суміш
blend (v)	−	змішувати
shell	−	тут: оболонка
germ	−	зародок
by-product	−	побічний продукт
cocoa nibs	−	какао – крупка
plain	−	тут: звичайний (шоколад)
malt	−	солод
barley whisky	−	ячмінне віскі
grain whisky	−	зернове віскі
ale	−	ель, пиво
pale ale	−	світлий ель
mild ale	−	м'який ель
stout	−	стаут (темне пиво)
rank (v)	−	посідати певне місце

I. Phonetic exercises

Ex. 1. Transcribe the following words and word-combinations. Consult a dictionary:

 

beverages, grown, climate, vary, distinct, ground, necessary, essentials, stem, cream, orient, purchase, flavour, cocoa, chocolate, tropical, germs, remainder, whisky-malt, barley, maize, rye.

 

Ex. 2. Mark stresses in the following words:

composition, treatment, percolating, suitable, desirable, fermentation, astringent, important, nutritious, impart, manufacture, lemonades, contain, popular, standardized, essential, consumer, mixture.

 

III. Speech exercises

Ex. 1. Answer the following questions:

 What sorts of coffee do you know? Which is your favourite?

  What methods of preparing coffee do you know? Which do you use more frequently?

  What is the difference between black and green tea?

  What are the peculiarities of preparing such beverages as cocoa and chocolate?

  How do we usually classify drinks?

  What sorts of whisky and beer do you know?

  What is cider made of?

Ex. 2. Make up a short plan and retell the text.

Ex. 3. Work in pairs Where do you think each extract below comes from? Give your reasons.

a letter to a friend, a magazine article, a recipe book, a story

 

1
Peel the lemons thinly, removing only the rind, and squeeze the juice into a large bowl. Add the sugar and ………..	2   This is a favourite drink in our family and it’s easy to prepare. All you need is four lemons and some sugar. First of all you have to peel the lemons but very thinly, so that you remove only the rind – that’s the outside part of the peel, not the white part. Then you have to squeeze the ………………..

 

3 He peeled the lemons thinly and squeezed the juice into a bowl. Then he opened the cupboard to look for some sugar, but there was none to be found. So he looked around for some …...

4 Unlike the commercial fizzy lemonade that is available in cans or bottles, home-made lemonade is pure, tasty and free from artificial additives. It contains only lemons and sugar and is simple to prepare. It is also considerably cheaper than commercial lemonade because.…..

5

You asked me to send you my recipe for home-made lemonade.

Well, it’s quite easy to make: All you need is a few lemons, some sugar and fresh water. First of all, you take a sharp knife and ……….

Jokes

Y

Guest: My word, but I'm thirsty.

Waiter: Wait a minute and I'll get you some water.

Guest: I said thirsty not dirty.

 

Y

The prim old lady was given the first glass of beer she ever had. After sipping it for a moment she looked up rather puzzled.

"How strange!" she murmured. “It tasted just like the medicine my husband has been taking for the last twenty years”.

Y

A man is having breakfast at an English hotel. He takes a drink from a cup and calls the waiter.

Waiter: What can I do for you, sir?

Mr. A.: Can you tell me, is this tea or coffee?

Waiter: Can't you tell the difference by the taste?

Mr. A.: No, I can't.

Waiter: Well, sir. If you can't tell the difference, what does it matter which it is?

Y

— Cup of tea, weak, - said a customer at a London coffee stall. When the decoction was brought to him, he eyed it critically.

— Well, what's wrong with it? You said weak, didn't you?

— Weak, yes, was the reply, but not helpless.

TEXT A

Commonly known as the Pub, or the Local Public House is a British institution which has played a major part in the country’s social life. There is an endless variety of pubs in Britain: musical pubs, rural pubs, nautical pubs, literary pubs, unusual pubs and even conventional pubs. Their common feature is to be "licensed for the sale of alcoholic liquors", but the most popular drink in British pubs is undoubtedly beer. Pubs may differ in aspect but they cater for every class and clientele and provide entertainment as well as atmosphere. The pub as a social gathering has games for its regulars: darts, skittles, bowls, etc. Most pubs, in fact, have a piano and on Saturday night the customers may well gather round it and sing.

 

Notes

nautical	−	морській
rural	−	сільській
undoubtedly	−	безсумнівно
dart	−	дротик
skittles	−	кеглі
bowls	−	гра в шари
entertainment	−	розвага

Ex. 1. Answer the following questions:

1. What type of British institutions is Pub?

2. What types of pubs do you know?

3. Have you ever been to pub?

Ex. 2. Retell the text.

UNIT 5

TEXT

UKRAINIAN CUISINE

Ukrainian cuisine has long been noted for its appetizing variety of dishes. These dishes have been devised not only from a wide choice of products, but by combining different recipes and by preparing them in varied ways. For instance, the popular Ukrainian borsch has as many as 20 ingredients; in preparing it the ingredients are boiled as well stewed.

Many meat and fish dishes are fried, stewed and so on, to give them an original taste, flavor and succulence.

Many dishes in Ukrainian cuisine are stuffed or larded. Especially tasty are dishes with meat and vegetables; cabbage rolls, beef and mushrooms stewed in casseroles, home-made Ukrainian sausages with onion, potato rolls stuffed with mushrooms, and others.

Ukrainian dishes made from poultry are very popular, for instance Cutlets a la Kiev.

Ukrainian national cuisine is rich in dishes and in a variety of delicacies made from flour. The most popular are vareniki, mlintzi, buckwheat bread, etc.

Ukrainian cuisine is also rich in fruit and berry desserts and drinks. For сentures Ukrainians have prepared their own drinks: home-made nalivkas (fruit liquor), brandies, varenukhas, tertukhas, kvass and uzvarets.

The development of the food industry, a new variety of farm products led to inventing new dishes. Despite the use of new products, kitchen-laboratory combined recipes and industrial technology of food preparation, the national essence of Ukrainian dishes has been preserved.

As a result of close economic, cultural and trade ties, a number of dishes of different nations from all over the world have been introduced into Ukrainian cuisine. And many Ukrainian dishes - borsch, vareniki, larded meat, home-made sausage, stuffed fish and others are especially popular abroad.

 

 

Active Vocabulary

succulence	−	соковитість
flavour	−	запах,смак
lard (v)	−	шпигувати
poultry	−	птах, домашній
buckwheat bread	−	гречаники
invent	−	вигадувати,
despite	−	не дивлячись на
devise	−	винаходити
essence	−	суть, сутність

I. Phonetic exercises

Ex. 1. Transcribe the following words and word -combinations. Consult a dictionary:

cuisine, appetizing, variety, devise, popular, combining, ingredients, original taste, flavor, succulence, especially, vegetables, cabbage, casserole, mushrooms, sausage, delicacies, flour, buckwheat, kitchen-laboratory, combined, recipe, technology, preparation, essence, preserved.

 

III. Speech exercises

Ex. 1. Ask questions to fit these answers:

1. Ukrainian cuisine is noted for its appetizing variety of dishes.

2. These dishes have been devised from a wide choice of products.

3. The popular Ukrainian borsch has as many as 20 ingredients.

4. These ingredients are boiled as well stewed.

5. Many meat and fish dishes have original taste, flavour and succulence.

6. Especially tasty are dishes with meat and vegetables.

7. Ukrainian dishes made from poultry are very popular.

8. Vareniki, mlintzi, buckwheat bread are the delicacies made from flour.

9. Fruit and berry desserts and drinks are the peculiarities of Ukrainian national cuisine.

10. A number of dishes of different nations have been introduced into Ukrainian cuisine.

 

Ex. 2. Translate into English the following sentences:

1. Важко знайти туриста, який би не захоплювався українською кухнею. 2. Чимало ресторанів і кафе в містах України пропонують великий вибір чудових страв та напоїв.  3. Кафе і ресторани пропонують такі страви: український борщ, вареники, котлети по київські, млинці, та ін. 4. Вареники звичайно роблять з сиром і їдять із сметаною. 5. Рибний суп часто називають «юшка». 6. Багато українських страв відомі в усьому світі.

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

Vocabulary notes

strips	− Þ	шматочки
diced	− Þ	порізаний на кубики
bay leaf	− Þ	лавровий лист
dill	− Þ	кріп
stock, broth	− Þ	бульйон
sprinkle	− Þ	додавати невелику кількість
season (v)	− Þ	приправляти

POTATO OLADYI-DRANIKI

500 gr. potatoes, ½ cup flour, 5 gr. yeast, 2 tbsp butter, 1 egg, salt taste

Grate potatoes, place them in a pen or bowl, add yeast diluted in ¼ cup of warm water. Add salt, sift in flour, add the egg. Mix thoroughly, set a side in a warm place. Allow to rise. Shape into patties. Fry in a well -heated frying pan. Serve hot with butter, sour cream and vegetables.

Vocabulary notes

 

1.	yeast	Þ	дріжджі
2.	salt taste	Þ	сіль за смаком
3.	grate (v)	Þ	терти на терці
4.	sift (v)	Þ	просіювати
5.	tbsp –table spoon	Þ	столова ложка

Ex. 1. What other method of Potato Oladyi cooking do you know?

MEAT GOLUBTSY

300 gr. soft meat, 800 gr. white cabbage, ½ cup grain (rice, millet, or pearl - barley) 1 onion, 1 tbsp. flour, 2 tbsp each of tomato puree, sour cream and butter, salt, pepper, parsley, dill.

Mince the meat. Cook the grain, cool and mix with minced meat: add finely - chopped lightly browned.

Add onion after it has cooled, salt and pepper. Cook whole leaves of cabbage in boiling water for 5-7 minutes, remove cool. Arrange the meat filling on the cabbage leaves (meat with the cooked grain and flour), role into a sausage - like shape, brown frying pan and place into a pot. Pour sour cream, tomato puree, cupful of water into a frying pan, add 1 tbsp flour mixed with 1 tbsp of butter, mix, bring to a boil, salt. Pour over sauce and place on low flame for 30-40 minutes.

Serve with the sauce in which they simmered and sprinkle with chopped parsley and dill.

Vocabulary notes

pour	–	наливати
cool	–	охолоджувати
minced meat	–	перекручене м´ясо

CUTLETS A LA KYIV

600 gr. soft chicken meat, 125 gr. white bread, ½ cup bread crumbs, 3\4 cup milk, ½ cup butter, salt to taste.

To prepare the filling put the meat through a mincer after removing all tendons and cutting into pieces. Add the white bread soaked in water or milk, then salt, shape the cutlets into ovals. After pouring malted butter inside each, roll in bread crumbs and place in pan with melted butter. Try until done (8-10 minutes). Serve with potato chips and vegetables.

Pour melted butter or sour cream over the cutlets.

 

Vocabulary notes

tendons	–	жилки
soak	–	розмочувати
bread crumbs	–	хлібні сухарі

Vocabulary notes

tender (v)	−	зм’якшувати
dice (v)	−	різати на шматочки
prunes	−	чорнослив
roll up (v)	−	закручувати
secure (v)	−	(тут) фіксувати
thread	−	нитка
meat stock	−	м’ясна вирізка
season(v)	−	приправляти

 

Ex.1. Read and translate the recipe. Retell it.

UNIT 6

TEXT

ENGLISH MEALS

The general pattern roughly corresponds with the following day chart of the Englishman:

à early morning tea from 7-8 a.m.

à breakfast 7.50-10 a.m.

à "elevens" 10-11 a.m.

à lunch (or luncheon) 1-3 p.m.

à afternoon cup of tea 5-7 p.m.

à dinner: from 6 p.m. (for the convenience of theatre-goes) to 9.30 p.m.

 

Early morning tea though considered as a meal is more of a prelude to the succeeding breakfast than an actual meal.

Breakfast has been for years the pride of British catering and housewives. At the beginning of the century, all but the poorest households used to serve a breakfast consisting of bacon and eggs, kidneys, fried mushrooms, grilled kippers, smoked haddock and York ham. This was prefaced by porridge, accompanied by coffee or tea and finished with toast and marmalade, or paste or relish spread with butter on still warm toast.

"Elevenses" offer a welcome mid-morning break, an opportunity for a short gathering round a cup of tea, coffee or cocoa, supplemented by a bit of sandwich or some fruit or biscuit.

Lunch is the meal an Englishman is always ready to scamp. A standing lunch or a snack is often the rule for busy people and given preference over a sit-down lunch. Ordinary Englishmen who started the day with the regular breakfast generally make do with sandwiches or hot-dogs, or even some light lunch: ham, tomato, hard-boiled eggs and lettuce, plus a cup of tea and a sweet.

The term " luncheon " applies to a more elaborate three or four course lunch which calls later for the afternoon cup of tea in case one feels sleepy.

Brunch, as everybody knows is a compromise between late breakfast and early lunch. It is favored by late risers and keep-slim addicts.

The afternoon tea is the most popular feature all over Britain, something of an institution. Afternoon tea you can hardly call a meal. But it is sociable sort of thing when people often come in for a chat with their cup of tea cake or biscuit. But some people like to have the so-called "high-tea" which is quite a substantial meal.

In a well-to-do-families it can consist of ham or tongue and tomatoes and salad, or tinned salmon, or sausages with good strong tea, bread and butter, then stewed fruit and cake.

Dinner originally a family affair with soup and hot main course plus "two vegetables", dessert or sweet, is a principle evening meal.

Supper often applies to the cold snack which concludes the day especially with TV addict families but it can take more elaborate and civilized forms depending on the occasion.

Vocabulary notes:

succeeding	−	наступний
pride	−	гордість
household	−	домашнє господарство
kidneys	−	нирки
kipper	−	копчена риба
haddock	−	пікша (риба)
relish	−	тут: гостра приправа чи пряна закуска
scamp (v)	−	ставитися аби як
apply	−	вживати, застосовувати
elaborate	−	ретельно обміркований
addict	−	прихильник
stewed fruit	−	компот

I. Phonetic exercises

Ex. 1. Transcribe the following words and word-combinations. Consult a dictionary:

Prelude, actual, mushrooms, kidney, haddock, toast, cocoa, sandwich, biscuit, lettuce, dessert, apply, tomatoes, tinned salmon, ordinary, popular feature.

Ex. 2. Mark the stresses in the following words:

succeeding, household, consisting, accompanied, marmalade, elevenses, opportunity, supplemented, elaborate, compromise, favored feature, sociable, substantial, conclude.

 

III. Speech exercises

Ex. 1. Answer the following questions:

  What is early morning for the Englishmen?

  What does breakfast consist of?

  Why is English breakfast so well-known the world over?

  Would you enjoy such a breakfast every day of the week and all the year round?

  What do you think about "Elevenses"?

  Why is lunch of so little importance with English people?

  What is the difference between lunch and "luncheon"?

  What is brunch?

  What do you know about traditional English "afternoon tea"?

  Is "High tea" a substantial meal?

  What type of family affair is dinner?

  Is supper the obligatory meal in England?

 

Ex. 2. Use the following words and phrases in the sentences of your own:

 

Actual meal, early morning tea, porridge, accompany, mid-morning break, regular breakfast, hot-dogs, "luncheon", brunch, the afternoon tea, come in for a chat, high tea, consist of, strong tea, stewed fruit, sausages, salmon, salad, a family affair, the main course, a principle evening meal, apply, cold snack, dessert or sweet.

 

Ex. 3. Retell the text.

 

UNIT 7

 

TEXT

ENGLISH FOOD

The two features of life in England that possibly give visitors their worst impressions are the English weather and English cooking. The former is something that nobody can do anything about, but cooking is something that can be learned. English food has often been described as tasteless. Although this criticism has been more then justified in the past, and in many instances still is, the situation is changing somewhat. One of the reasons that English cooking is improving is that so many people have been spending their holidays abroad and have learned to appreciate unfamiliar