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:

 

Worst impressions, tasteless, appreciate, condemn, provide tea, baked beans, overdone steak, boil, throw, strain, sufficiently, unfair, enjoy, mention less extent.

 

Ex. 2. Use the following words and word-combinations in the sentences of your own:

 

Cooking, tasteless, food, roast-beef, pudding, dish, jelly, smoked fish, kidney pie, traditional grouses, appreciate unfamiliar dishes, way of cooking, strain the vegetables, red-current jelly, cook green vegetables, fish chips, sausages.

 

Ex. 3. Make these sentences interrogative and negative:

1. English weather and English cooking are two features of life that give visitors their worst impressions.

2. English food has often been described as tasteless.

3. English visitors have learned to appreciate unfamiliar dishes.

4. English housewives have their own recipe of vegetables cooking.

5. The vegetables after boiling appear as a soggy wet mass.

6. Everybody knows about English roast-beef and Yorkshire pudding.

 

III. Speech exercises

 

  Ex. 1. Answer the following questions:

1. What are the two features of life in England impressing worst the visitors?

2. How can we describe English food?

3. What is the tradition of vegetables cooking in England?

4. Many British dishes are as good as you can get anywhere, aren’t they?

5. What traditional English dishes can you enjoy at English home?

 

Ex. 2. Tell about the traditions in English food cooking.

THE RECIPES OF ENGLISH CUISINE

FISH AND CHIPS

 

To serve 10

Batter

275 g plain flour-

2 egg yolks – 250 ml

ale (real ale is the best) – pinch salt –

250 ml milk and

125 ml cold water,

mixed together –

3 egg whites, whisked

 

This traditional English dish used to be served in newspaper, though this is rare these days due to more stringent hygiene regulations. The fish is covered in a batter, of which there are many recipes, and then deep fried. Some “chippies” cook the fish in beef dripping, although any frying oil can be used. Suitable fish are, cod, haddock, plaice or sole.

Allow approximately 150 grams of fish per person or 200 grams if the bone is included.

 

Method

- Mix together the flour, egg yolk, beer and salt.

- Gradually add the milk and water, whisking continuously until smooth.

- Allow to rest for a short while and then fold in the whisked egg whites.

 

 

To cook the fish:

- Ensure that the fillets are dry and then dip into the batter.

- Cook until they are golden brown. The oil should be 190° C or 372 F.

- Drain well before serving but do not keep warm for too long, as the batter will become soggy quickly.

- Serve with deep fried potatoes, which have been lightly sprinkled with salt and vinegar.

- In the North of England Fish & Chips are often accompanied by Mushy Peas.

 

Vocabulary notes:

 

1.	cod	Þ	тріска
2.	haddock	Þ	пікша (родина тріски)
3.	plaice	Þ	камбала
4.	sole	Þ	палтус
5.	mushy peas	Þ	горошок пюре

 

Ex. 1. What are the peculiarities of this English dish cooking?

SUMMER PUDDING

 

Recipe

(for 10 people)

1 ½ kilo fresh, soft, red fruits, such as strawberries, raspberries,

cherries, loganberries or blackcurrants

– 150 g sugar

– 1 lemon, juice extracted

– 12 thin slices of white bread

This dish probably originated in the 1700`s and uses any soft, summer fruits such as strawberries and raspberries. There is also a dessert called Autumn Pudding, which is made in a similar way, but using fruits such as apples and plums, that are in season a little later.

 

Method

- Clean the fruits and poach lightly with the sugar and lemon juice.

- Butter the sides and base of a 2 pint (1140 ml) pudding basin.

- Cut the crusts from the bread and arrange the slices around the basin.

- Fill with the cooked fruit and arrange more bread on top.

- Cover with a small plate and place a weight on top.

- Chill in the refrigerator overnight.

- Turn out and garnish with fresh, soft fruits and accompany with whipped cream.

 

If the fruit juices have not soaked through the bread after one night, leave for a little longer or boil up more fruit and sugar and strain the resulting syrup over the top of the puddings.

Some recipes also tell you to macerate the fruits in the sugar overnight, prior to cooking.

Frozen fruits can be used but the results are not as good as when using fresh fruits.

 

For 10 portions you will need two basins, each should produce 6-8 portions.

 

Vocabulary notes:

1.	whipped cream	Þ	збиті сливки
2.	raspberries	Þ	малина
3.	macerate(v)	Þ	вимочувати, розм´ягчувати
4.	loganberries	Þ	гібрид малини з ожиною
5.	blackcurrant	Þ	чорна смородина

Ex. 1. Read and translate the recipe. What dishes of Ukrainian cuisine made for dessert do you know?

APPLE PANCAKES

Ingredients

420 g plain flour –

1 teaspoonful baking powder

1 teaspoon cinnamon

– 40 g tablespoon butter

– 5 eggs –

2 large cooking apples

– 625 ml pint milk

– clarified butter for cooking

 

Method

Sieve the flour with the baking powder and cinnamon. Cream the butter and sugar together and add the beaten eggs and finely chopped apple. Then gradually add the milk to make a batter. Cook in clarified butter in a heavy frying pan, as you would do with ordinary pancakes, whatever size you would like and serve hot with grilled or fried chipolata sausages and bacon etc. These make a wonderful addition to a fried breakfast.

 

 

Vocabulary notes:

chopped apples	−	порізані яблука
chipolata sausages	−	сардельки із свинини

 

POTTED MEATS

 

The old potted meats of British cookery are in fact the equivalent of the French pâté. The meats have been prepared into a paste, so that they are suitable to be kept in a pot. Before refrigeration, potting was one of the most common ways of preserving meats. The other way of preserving meat was to salt it.

Potted meats were often served at breakfast. Many different meats were potted, including beef, tongue, venison and hare.

 

Vocabulary notes:

1.	paté	Þ	паштет
2.	venison	Þ	Оленина
3.	hare	Þ	зайчатина
4.	cloves	Þ	гвоздика
5.	mace	Þ	оболонка мускатного горіха
6.	nutmeg	Þ	мускатний горіх

 

Ex. 1 Discuss the potted meat Cookery in English, and Ukrainian cuisines.

 

IT IS INTERESTING TO KNOW

CHRISTMAS PUDDING

 

Plum pudding is sure of its place of honour on the Christmas dinner table. Some English people could even dispense with mince pies, but a Christmas dinner in Britain without the traditional Christmas pudding would be strange indeed.

The Christmas pudding is a direct descendant of the old time hacking, or plum porridge beloved by English people in the Middle ages. In those days it was made of beef or mutton broth thickened with brown bread, with prunes, raisins, currants, ginger and maize being added to the boiling mixture. This was served as a thick soup and eaten at the beginning of the meal.

In the 18^th century, plum pudding began to change its character with the addition of flour. The porridge thus turned into plum pudding and it became the custom to eat it at the end of the meal.

Nowadays, in addition to the basic mixture of flour, bread-crumbs, suet and eggs, the ingredients of Christmas pudding include raising, currants, candied peel, chopped almonds and walnuts, grated carrot and a good measure of brandy, whisky or old ale.(on place of the described mutton broth).

In many households the mixing of the pudding is quite a ceremony with all the members of the family taking turns to stir and make a wish.

After being boiled for several hours, the pudding is stored until the time comes for heating it on Christmas day when it is brought to the table on a large dish, big, round, dark-brown, with a flag or a place of holly stuck in at the top of it, and flames licking round its sides. The Christmas pudding is covered with white sauce and burning in brandy.

Receiving each a slice, the guests are warned to eat carefully because sixpenny bits, shillings, a tiny silver bell and a silver horse-shoe have been put it. Those who find the “treasure” are supposed to have money in the coming year, whoever gets the bell is to be married, and the horse-shoe is the traditional sign of good luck.

 

Vocabulary notes

 

1.	descendant	Þ	нащадок
2.	prunes	Þ	чорнослив
3.	raisin	Þ	родзинка
4.	ginger	Þ	імбир
5.	suet	Þ	жир (нирковий)
6.	almond	Þ	мигдаль
7.	bread-crumbs	Þ	хлібні сухарі
8.	canded peel	Þ	цукати

WHAT IS “WIMPY”?

A Wimpy is a beef hamburger with one per cent “secret” spices added, in a slightly sweet bread roll also baked to a special recipe.

The Wimpy bars are the most popular in England, where one can eat quickly and on the cheap. The menu in each bar is basically the same with a few local “delicacies” added in some cases. And even though the quality of meat may vary, the aim is that the customer should always know when he is eating a Wimpy.

 

FISH AND CHIPS

The English have a special taste for fish and chips. Everybody seems to have fish and chips at home at least once a week and every English town has in its side streets the shops.

Mobile shops sometimes go out to the villages. The shops are usually run by a small staff, often by a man and his wife.

The pieces of fish are dipped in batter (a mixture of flour and water) and then dropped into deep boiling oil wrapped in grease-proof paper and handed to the customer to take away.

Attached to some shops is a small cafe where you can eat your fish and chips without taking them home.

 

Vocabulary notes:

 

1.	wrap (v)	Þ	загортати
2.	grease proof-paper	Þ	Просякнутий  жиром папір

ENGLISH TEA

Tea in English is a suitable occasion for social intercourse, when people often come in for a chat over their cup of tea. There are two kinds of tea, “afternoon tea” and “high tea”. “Afternoon tea” takes place between three-thirty and four-thirty and consists of tea, bread, butter and jam, followed by cakes and biscuits. “High tea” is a substantial meal and is eaten between five-thirty and six-thirty by families which do not usually have a late dinner. In a well-to-do family it will consist of ham or tongue and tomatoes and salad, or a kipper, or tinned salmon, with strong tea, bread and butter, followed by stewed fruit, or tinned pears, apricots or pineapple with cream or custard and cake.

Tea making in England is an art. The hostess first of all rinses the teapot with boiling water (this is called “warming the pot”) before adding four or five teaspoonfuls of tea. The amount of tea varies, of course, according to the number of people present. The pot is then filled with boiling water and covered by a tea -cosy to allow the tea to infuse for five minutes. English people seldom put lemon juice or rum in their tea, usually they have it with milk. 

THE SWEET

 

In England the “sweet” often consists of the various puddings (which is an English national dish) or of stewed fruit, or of fruit salad with cream or custard.

In the USA the “sweet” course is called “dessert”, that is course of pastry, pudding, fruit, ice-cream of the like, served at the close of meal. “Dessert” in England consists only of fruit.

 

 

UNIT 8

TEXT

RUSSIAN COOKERY

Traditional Russian foods vary as greatly as the climatic zones through which the country stretches. Many basic recipes are similar in remotely situated areas, but each has its own local variation.

Pelmeni for instance, are Russian poached pasties that have a meat filling. In Ukraine, they are known as vareniki and usually have a sour cherry or cottage cheese filling. However, Siberian pelmeni are practically proverbial.

"Shchi"- soup with sour cabbage is very popular in Russia, as well as buck wheat "Kasha" the equivalent of porridge.

We can get the wonderful variety of milk products in Russia.

There is a large variety of further products there: a sort of dry granulated cream cheese, called "tvorog" thick sour cream called "smetana" and several types of sour milk products of the youhourt types. "Smetana" can be used with almost anything in soup, with meat dishes, for sweets and even can be drunk by the glassful with or without sugar.

Russian caviar and fish-soup "Ukha"are world famous.

Hence Russian Cookery is noted for its abundance of appetizers, soups and other dishes in which the main ingredient is spiced, pickled or cured. Russian salad "vinigret" is a salad of cold, cooked vegetables made with Russian dressing which has a sharp taste.

The most common third course in a Russian midday meal is "Kissel" or "compote". "Kissel" is jelly, but made with starch and not with gelatine. "Compote" is made from stewed prunes and dried fruits mixed. In summer of course it is made from fresh fruits. Every country has its own tea -drinking habits. In Russia tea is drunk very weak, with lemon. Traditionally it was drunk sipping with a lump of sugar. Sometimes tea drinking is accompanies with pan-cakes, shangis and pies.

 

Active Vocabulary

vary	−	різнитися
stretch	−	простягатися
local	−	місцевий
poached pasties	−	вироби з тіста з м’ясною начинкою, варені при невисокій температурі
proverbial	−	загальновідомий
abundance	−	велика кількість
hence	−	віднині, з тих пір як
buckwheat	−	гречана крупа
pickled	−	маринований
cured	−	консервований
starch	−	крохмаль
prunes	−	чорнослив
sip	−	присьорбувати
a lump of sugar	−	шматочок цукру

 

I. Phonetic exercises

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

ingredient, cured, pickled, proverbial equivalent, porridge, granulated, buckwheat, caviar, appetizer, vegetable, gelatine, starch, prunes, dried fruits, sipping.