2.Чтение и перевод профессионально – ориентированного текста: Types of liqueur

Liqueur is an alcoholic drink made from an infusion of fruit, herbs, nuts or other flavour to brandy or other spirits. It can be strong - 35% and 45% alcohol by volume, dessert – 25% - 30% alcohol by volume and cream liqueur – 20% - 30%. Among the popular liqueurs are:

• Advocate – made from fresh egg yolk, sugar and brandy, it is originally from Holland.

• Anisette – a clear liqueur made from anise seed and flavoured with bitter almonds.

• Aquavit – a clear liqueur flavoured with caraway seeds from Scandinavian countries.

• Benedictine – a liqueur made by Benedictine monks out of a secret formula, which is a combination of herbs, spice and fine brandy.

• Chartreuse – Cordial made by the Chartreuse order of monks. Its colors are yellow and green and are made of many ingredients such as spices, herbs, roots, etc.

• Sherry – Spanish wine, uniquely aged in barrels.

• Triple sec – liqueur with orange flavour made from peel of bitter and sweet oranges.

• Cointrean – a brandy of triple sec and orange Curacao.

• Crème de Cacao – made from cacao beans, spices and vanilla. It comes in two colours – white and brown.

• Crème de menthe – a peppermint liqueur made from fresh mint and brandy.

• Curacao triple sec – made form the peel of bitter oranges and enriched with spices, rum and sugar.

• Drambuie – a liqueur made from old Scotch, honey, herbs and spices.

• Grand Marnier - made from fine champagne, cognac and orange curacao.

• Kahlua (Kailua) - a Mexican liqueur made from coffee beans , vanilla and brandy.

• Kirshwasser – a liqueur made from wild black cherries.

• Pernod – made from licorice.

• Southern comfort – made in the USA from a secret formula.

So, the main types of liqueurs are: Chocolate liqueurs, Coffee liqueurs, Cream liqueurs, Fruit liqueurs, Berry liqueurs, Flower liqueurs, Herbal liqueurs: Anise-flavored liqueurs and other herbal liqueurs, Nut-flavored liqueurs, Whisky liqueurs, etc.

3. Перевод диалога с русского языка на английский:

Г = Гость О = Официант

Г. Какую рыбу вы можете порекомендовать?

О. Вы можете взять рыбное ассорти на холодную закуску.

Г. Какая рыба там?

О. Копчёный угорь, лосось, холодная отварная осетрина и икра.

Г. А что вы предложите на горячее?

О. У нас есть форель, запеченная с овощами и фаршированная щука. Эти блюда отличные. А что насчёт вина?

Г. Мы возьмём форель и принесите, пожалуйста, бутылку белого сухого Бордо.

О. Что - нибудь ещё?

Г. Бутылку негазированной минеральной воды, пожалуйста

Билет №18

Чтение и перевод профессионально – ориентированного текста:

15.Types of coffee

Café au lait, "coffee with milk" in French, is a French coffee drink. The meaning of the term differs between Europe and the United States; in both cases it means some kind of coffee with hot milk added, in contrast to white coffee, which is coffee with room temperature milk or other whitener added.

Cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. cappuccino is a coffee drink topped with foamed milk.

Espresso is a concentrated beverage brewed by forcing hot water under pressure through finely ground coffee. Espresso often has a thicker consistency, a higher concentration of dissolved solids.

Greek frappé or Café frappé (Greek: φραπές, frapés) is a foam-covered iced coffee drink made from instant coffee.

Latte, meaning "coffee and milk" in Italian, is a coffee drink made with espresso and steamed milk.

Sanka is a brand of decaffeinated coffee, sold around the world, and was one of the earliest decaffeinated varieties.

Apple cider, sometimes soft or sweet cider, is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic drink made from apples. It is opalescent, or opaque, due to the fine apple particles in suspension, and may be tangier than conventional filtered apple juice, depending on the apples used.

№3 Перевод диалога с русского языка на английский:

О = Официант Г = Гость Р = Ребёнок

О. Вы будете десерт?

Г. Что у вас есть, чтобы понравилось ребёнку и моему мужу?

О Для ребёнка у нас большой выбор мороженного, банановый пудинг, персиковое и грушевое желе. Что бы ты хотел?

Р. Я хочу клубничное мороженное со взбитыми сливками.

О. Для мужа я бы порекомендовал торт из ревеня, фаршированный ананас или яблочный штрудель.

Г. А мне хочется чего - нибудь лёгкого и не очень сладкого.

О. Если вы любите фрукты, вам стоит попробовать апельсиновое охлаждённое парфе, абрикосово – виноградный мусс или желе из крыжовника.

Г. Хорошо, мы возьмём мороженное, яблочный штрудель и желе из крыжовника для меня, стакан персикового сока и чашку зелёного чая.

№19 Чтение и перевод профессионально – ориентированного текста:

How to eat fish and seafood.

Fish. If fish is served whole, cut off the head. Hold the fish with the fork, slit the fish, from head to tail, with the tip of the knife. Open it out flat, insert the tip of the knife under one end of the backbone and gently lift it out by moving your fork in a twisting motion. Place the backbone on the edge of the plate. Cut the freshy part of the fish with your knife and fork. (Usually, fish is prepared in this way by the server directly before service.) Remove small bones from your mouth with your thumb and forefinger, and put them on the side of the plate.

Oysters. For clams and oysters on the half shell, hold the shell with your hand and use an oyster fork to remove the whole clam or oyster. Dip it into cocktail sauce with the fork and eat in one mouthful. It is suitable to pick up the shell and drain the juice into your mouth.

Lobsters and crabs. Lobsters and hard-shelled crabs can be difficult to eat. The

claws should be cracked in the kitchen so that you don’t have to crack them at the table. Use you fingers to put apart the claw shells and extract the meat. You can use a nut pick or oyster fork to do this. Then, dip the meat into butter or sauce, and

pop it into your mouth. Put the small claws from the body with the fingers and place the open ends between the teeth so that the meat and juice can be sucked out. The lager meat portions from the lobster tail should be cut with a knife and dipped and eaten with a fork. Crab is eaten in a similar manner.

Mussels. Pickled or smoked mussels are served and eaten with toothpicks.

Otherwise, mussels are eaten from the shell. Hick up the mussel, place the shell tip

in the mouth, and such out the mussel and the juice. Place the empty shell on an empty plate or butter dish.

Shrimps. If the shrimp in an individual cocktail is too large to eat in one mouthful, bite off a manageable piece from the seafood fork. Then, dip the remaining portion , and eat it. When shrimp is served as a finger food at a buffet, it is, of course, not permissible to dip a bitten shrimp into a bowl of sauce to be used by others.

Caviar. Caviar is usually served in a small bowl over ice, with a spoon put in it. Take a small spoonful and place it on your plate. Then take one or two pieces of toast and put them on your plate. Use a knife to put the caviar on the toast, and

serve yourself whatever type of garnish you like, such as crumbled hard-boiled egg or grated onions.