Eggs are popular all over the world.

Spanish omelette - A typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.

Takoyaki (Japan ) – A small piece of octopus encased in a round egg mix, developed from akashiyaki.

Akashiyaki - A small piece of octopus encased in a round egg mix, developed into takoyaki. Called simply tamago-yaki (egg-cook) by the Akashi locals.

Loco moco (Hawaii White) - Rice, topped with a hamburger patty (пирожок), a fried egg, and brown gravy

Huevos rancheros (Latin America) - Eggs either poached in salsa(мексиканский соус) or fried, served on top of corn tortillas. Toppings may include avocado slices, melted cheese, sour cream, cilantro [sɪ'lɑːntrəu] кинза , etc

Unit 8. Confectionary/pastry/sweets.

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. Generally speaking, confections are low in nutritional value but rich in calories. Specially formulated chocolate has been manufactured in the past for military use as a high density food energy source.

Different dialects of English use regional terms for confections:

• In Britain, Ireland and some Commonwealth countries, sweets or more colloquially sweeties (particularly used by children, the Scottish Gaelic word suiteis is a derivative). In some parts of England, spogs, spice, joy joy and goodies are terms used, alongside sweets, to denote confectionery. In North-West England, especially Lancashire, toffees is often used as a generic term for all confectionery. Northeast England and the Scottish Borders commonly use the word ket (plural kets) and more recently chud, derivative of chuddy, a localised term for chewing gum.

• In Australia and New Zealand, "lollies".

• In North America, "candy" - although this term can also refer to a specific range of confectionery and does not include some items called confectionery (e.g. pastry) (See below and the separate article on candy.) "Sweets" is occasionally used, as well as "treat"

Some of the categories and types of confectionery include the following:

• Hard sweets: Based on sugars cooked to the hard-crack stage, including suckers (known as boiled sweets in British English), lollipops, jawbreakers (orgobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. These also include types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.

• Fudge: A confection of milk and sugar boiled to the soft-ball stage. In the US, it tends to be chocolate-flavored.

• Toffee (or Taffy or Tuffy): Based on sugars cooked to the soft-ball stage and then pulled to create an elastic texture. In British English, toffee can also refer to a harder substance also made from cooked sugars which resembles toffee.

• Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft-ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with tableting, a method of candy production.

• Liquorice (лакричная конфета): Containing extract of the liquorice root. Chewier and more resilient (упругий, эластичный) than gum/gelatin candies, but still designed for swallowing.

Answer the questions:

1. How do you understand the term «confectionery»?

2. Are sweets low-calorie?

3. How do people call confections in North-West England, New Zealand or North America?

4. Which confection is usually served as heart shapes?

5. Which confections are made from milk and sugar?

6. Which types of confections are often mixed with nuts?

7. Which confections are chewy?

8. Have you ever tasted any of these confections? Did you like them?

9. Which confections are popular in your country? Which of them do you like most of all?

New vocabulary:

Apple pie- яблочный пирог 

Baguette- багет (длинный белый батон) 

Biscuit –сухое печенье

Bread – хлеб

Brown bread –черный хлеб

Rye bread – ржаной хлеб

Wheat bread – пшеничный хлеб

Bun (roll)- сдобная булочка

Cake- кекс, торт, пирожное

Candied fruit, candied peel - цукат 

Candy, sweet - конфета 

Caramel – карамель

Chocolate - шоколад 

Cookies - печенье 

Corn flakes - кукурузные хлопья 

Cream – сливки, крем 

Croissant –круассан

Curd fritter, cottage cheese pancake – сырник

Easter cake – пасхальный кулич

Halva, halvah - халва 

Honey - мёд 

Ice cream – мороженое, choc-ice - эскимо 

Ice cream cake - торт-мороженное 

Jam- варенье 

Jelly - желе 

Kissel - кисель 

Macaroon - миндальное печенье, миндальный бисквит 

Pancakes - блины, thick pancake - оладьи

Peanut butter - арахисовое масло 

Pie- пирог 

Raisin- изюм 

Round loaf - каравай 

Sponge cake - бисквит 

Tart- пирожное в виде корзиночки 

Wafer, waffle - вафля 

Tell in other words:

1. It is used to assemble any cake.

2. A traditional French pastry.

3. An east dessert.

4. It is baked for a Christian festival.

5. A leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape and surface impression.

6. A baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

7. A hotcake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan.

8.  A sweet food made by bees using nectar from flowers.

9.  A type of light, baked confection, described as meringue-like (безе) cookies depending on their consistency. 

10.  A popular breakfast cereal.