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:

food style, solid and unchanging diet, alternatives, health food, fast food, in addition to, home-cooked meal, commonplace, ethnic sections, enjoy food, native specialties, certain food, gain popularity, physical well-being, unprocessed food, contain preservatives, health food enthusiast, expand, lunch break, attitude, lose popularity, rush through lunch, special way. 

 

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

традиційний, мати багато альтернатив, різноманітна їжа, домашнє приготування, швидка їжа, великий вибір, блюда своєї країни, специфічні  риси, популярність, необхідні продукти, придбати важливий фактор, дешева їжа, відношення, добрий фізичний стан, традиційна їжа.

 

Ex. 3. Complete the following sentences on the basis of the information given in the text:

1. In the United States many changes....

2. Very solid and unchanging diet of meat and potatoes is...

3. We have a great choice of food alternatives starting from....

4.  American city restaurants serve...

5. The travellers can usually find....

6. Health food gained popularity when....

7.  Health food is considered to be...

8. Vegetarians prefer to get...

9. Speed in fast-food restaurants is....

10. People are rediscovering the social importance of food because...

III. Speech exercises

Ex. 1. Answer the following questions:

1. What is the United States famous for in «food style»?

2. What food alternatives exist in the U.S.?

3. Why do the United States have such immense variety of ethnic restaurants serving international cooking?

4. Can the people find their native specialties there?

5. When did Health food gain popularity?

6. Does Health food contain preservatives or chemicals?

7. Who are vegetarians?

8. Why are fast-food restaurants so popular in the United States?

9. Do Americans have their traditional big breakfast and dinner at 6:00 p.m.?

10. Why are they rediscovering the social importance of food?

Ex. 2. Find proper definition:

Term	Definition
«food style»	a meal which people have in a short time
Health food	the habits of cooking and having meal
Ethnic food	Fresh, natural and unprocessed food
International cooking	the food cooked to home recipes
Unprocessed food	the meal which has a great variety of dishes
Home-cooked meal	the food which has native specialties
fast food	Food which is not cooked

Ex. 3. Retell the text.

Some dishes of American cookery

 

POT ROAST AND MASHED POTATOES

 

If everyone knew how to cook, he would be sure to eat when and what he wanted. Cook books issuing American publishing houses should serve the same end: better, more flexible eating. These books show the variety and sophistication of modern American cookery. Some years ago the U.S. was stuck in the pot-roast and mashed potato syndrome.

The earlier version has only one straight forward recipe for pot-roast and for mashed potatoes. And what about the new American cuisine with all the flavours and delicacy?

How can one do it in the kitchen?

First of all it must be «pot-roast paste»

Yes, you make this pot roast, that sounds delicious, but then you chop it all up and with its juices spoon it over a pound with its juices of penne. The old pot - roast is now actually a «stracotto».

Here is recipe of the paste.

Three listing: the basic one, with sour cream, one that has a whole head of cooked garlic: and one that is half potatoes and half parsnips. Representing the new American cuisine this dish is practiced in imaginative restaurants across the country.

Vocabulary

pot-roast		тушкована в горщику яловичина
serve the same end		мати на меті
flexible eating		різноманітне харчування
sophisticated		вишуканий
mashed potatoes		картопляне пюре
garlic		часник
parsnips		пастернак
stracotto		Стракотто, італійська назва картопляного паштету
delicious		чудовий, смачний
pound of penne		однорідна маса

 

EXERCISES

Ex. 1. Answer the following questions:

 

1. In what way do the American cookbooks serve people in modern cookery?

2. What was the earliest version of potato-cooking?

3. Is “pot – roast paste” a basic dish of modern American cuisine?

4. How can we convert old pot – roast into actual stracotto?

5. What are the main components of “pot – roast paste”?

6. Where is this dish practiced in America?

 

Ex. 2. Give Ukrainian equivalents for:

 

Flexible eating, variety, sophistication, cookery, mashed-potato, pot-roast, recipe, cuisine, flavor, delicacy, paste.

Ex. 3. Give English equivalents for:

Сучасна американська кухня, смачний, вишуканий, прокручувати через м’ясорубку, паштет, перемішувати, ціла головка часнику, пастернак, використання.

 

Ex. 4. Translate into English:

 

1. Людина повинна вміти готувати. Від цього залежить її харчування.

2. Американцям допомагають в цьому друковані кулінарні книжки.

3. Не так давно американці геть усі захопилися приготуванням страв із картоплі та тушкованої яловичини.

4. Сучасні американські кулінари пропонують нові страви: картопляний паштет з тушкованою яловичиною.

5. Його готують в усіх ресторанах країни, а також і в домашніх умовах.

 

ORIENTAL STYLE DISHES

Americans loved and have known Sarabeth for years - and love having breakfast in Sarabeths kitchen - which turns out to be scrambled eggs with cream cheese and smoked salmon. Its very popular in the US to blend oriental flavors with American cooking techniques thus preserving the flavors of the East but eliminating many of the steps required in traditional Eastern recipes. Even the oriental flavorings are now fairly common grocery - store items in the US.

Pan - fried chicken is a good example of such cooking. Chicken breasts are sautéed in regular skillet, then drenched in a delicious sauce composed of the usual Chinese suspect, oyster, bean, sherry, ginger, garlic, chill sauce and pepper corns. The notion of serving these oriental style dishes is along with western foods in this case with steamed carrot in parsley butter.

Vocabulary notes

cream cheese	−	сир-паста
preserve	−	зберігати
chicken breasts	−	тушки курчат
regular skillet	−	каструля або сковорідка з довгою ручкою
Sarabeth – kitchen	−	іспанська кухня
sautéè	−	сотувати
sherry	−	херес
ginger	−	імбир
pepper corns	−	перець горошок
scrambled eggs	−	яєчня зі збитих яєць
smoked salmon	−	засмажений лосось
pan-fried	−	підсмажений на сковорідці

 

EXERCISES

Ex. 1. Memorize the following words and word-combinations:

 

turn out to be, cream cheese, smoked salmon, oriental flavour, preserve, eliminate, cook, notion, oriental style dishes, steamed carrot, parsley butter.

 

Ex. 2. Give English equivalents for:

поєднання вишуканості східної кухні з американським засобами її приготування, традиційні східні рецепти, тушки курчат, сотувати у каструлі з довгою ручкою, херес, устриці, перець гіркий у зернах, тушкована морква.

 

Ex. 3. Answer the following questions:

1. What does breakfast in Sarabeth kitchen turn out to be?

2. In what way is it popular in the USA to cook this oriental style-dish?

3. Are the oriental flavorings now fairly common grocery store items in the US?

4. How do they cook pan – fried chicken?

5. Which components are needed for its cooking?

6. What is the notion of serving these oriental style dishes?

 

Ex. 4. Describe the American suspect of cooking oriental style dishes (pan-fried chicken).

UNIT 10

TEXT

FRENCH CUISINE

The peculiaritiesof French cuisine are famous all over the world. "The secret of fine French food" said a famous gastronome, "is primarily the careful selection of the ingredients". It means high quality raw materials cooked simply but perfectly to enhance their natural flavor.

French love and appreciate cookery art and a skilled culinary specialist is called "a poet of the kitchen". In the Middle Ages Italian cuisine was considered to be the best. At the Maria Medici's reigning a lot of skilled Italian Cooks have arrived in France. Since those times French Cuisine has become the best Cuisine in Europe.

French cuisine has always had great influence on that of other nations.

Not surprisingly its terminology has come into world circulation and is used in English. The names of many dishes come to England, Russia, and Ukraine from French culinary terminology (cutlet, soup, sauce).

The French divide their cuisine into three parts:

a) "cuisine regionale" - means that the dish has peculiarities of a certain region it comes from;

b) "cuisine bourgeouse" - common cuisine;

c) "haute cuisine" - refined cuisine of aristocrats.

Some French dishes are named after famous people or places they come from and therefore need no translation. Sauce Béchamel - is named after the author of the sauce; sauce Soubise - after a French general, etc.

From across the English Channel, French dressing is a salad dressing with oil and vinegar, salt and pepper. French fried potatoes or French fries are chips, and long sticks of bread are known as French bread.

To describe an excellent cook they have a special title - "Gordon Blue".

A person who eats too much is called a gourmand. A person who regards the quality of his food before its quantity is called a gourmet.

French cooks know a lot of secrets how to give the dish unforgettable flavor. There are more than 3 thousand kinds of sauces and about 300 sorts of cheese.

Pâté (or terrine) - the basic formula is always a mixture of minced meat in which lean meats such as veal, liver, poultry or game are blended with fat meat, usually in the form of belly pork, bacon or strips of back pork fat. The amount of seasoning, garlic, herbs, wine and spices they add is a matter of the chef's taste. Nowadays the terms pâté and terrine are both applied to a mixture of meat baked in an oven-proof dish.

Bouquet garni. When cooking French cooks very often put some herbs tied together - bouquet garni - into the pot. They remove it before serving.

Bistro, the French snack-bar is evidently of Russian origin. It dates back to 1815, just after the Patriotic War of 1812 when Paris was full of Russian officers, diplomats and officials. Their dining motto was "Быстро" and it gave a new name and a new trend into French gastronomy.

 

  Vocabulary notes:

1.	enhance (v)	Þ	збільшувати
2.	gourmand	Þ	той, що любить багато поїсти
3.	gourmet	Þ	поціновувач страв, гурман
4.	pâté	Þ	паштет
5.	terrine	Þ	місцевість
6.	lean meat	Þ	пісне м‘ясо
7.	oven	Þ	піч, духова шафа
8.	bouguet	Þ	букет
9.	connotation	Þ	доповнення
10.	peculiarities	Þ	особливості
11.	belly pork	Þ	свиняча грудинка
12.	back pork	Þ	задня частина свинини

 

I. Phonetic exercises

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

Restaurant, suppose, particular soup, refined cuisine, influence, appreciate, enhance, gastronome, raw materials, cuisine, bouquet garni, cutlet, sauce, bourgeouse, vinegar, gourmand, gourmet, flavour, unforgettable, pâté, mixture.