II. Vocabulary and Grammar exercises. Ex. 1. Give Ukrainian equivalents to the following words and word-combinations:

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

Perfect cooking, attention to detail, thoroughly conversant, applied, pastry cook, spitted roast, gain, basting, sufficiently moist, on the same principles, instead of, require, advantage, concentrate, dripping, variety of purposes, spoil.

 

Ex. 2. Say in what situations these words and word- combinations are used in the text:

 

Thanks to new electric appliances, carry out on the same principles, use of small quantity of fat, steak, chops and cutlets, deep fat frying, a variety of food, meat, fish, vegetables, fast boiling, definitely slower process, never boil fast, elaborate style of cooking, choose the appropriate process.

 

Ex. 3. Write the ing-forms of the following verbs, use them in the sentences of your own:

Roast, bake, baste, grill, fry, boil, drip, stew, simmer, braise, poach, steam, cook, regain, concentrate.

 

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