1. Распределите слова по звукам, соблюдая правила чтения

Potato, root, beet, peel, piece, sprout, boil, leaves, beans, salt, water, save, soup, sauce, dried, heat, green, freeze, cook, stainless, steel, space, ruin, tightly, complete, steam, sauté, pour, squeeze, need, pie, cream, sieve, taste, recipe, treat.

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2. Переведите однокоренные слова

Except, exception, excepted……………………………………………………………………….

Peel, peeling, peeled………………………………………………………………………………

Cut, cutting, cutter,………………………………………………………………………………..

Vegetable, vegetarian, vegetarianism, vegan………………………………………

…………………………………………………………………………………………………….

Salt, salty, salted, unsalted…………………………………………………………………………

Ready, readiness………………………………………………………………………………….

Dry, dryness, dried, drying……………………………………………………………………….

Freeze, defreeze………………………………………………………………………………….

Soak, soaking………………………………………………………………………………………

Thick, thicken, thickening, thickened, thickness………………………………………………….

……………………………………………………………………………………………………..

Tight, tightly……………………………………………………………………………………….

Complete, completely, completeness……………………………………………………………..

Oil, oily……………………………………………………………………………………………

Separate, separation, separated, separately………………………………………………………..

……………………………………………………………………………………………………...

Heat, to heat, heating, heated………………………………………………………………………

Slice, slicing, sliced………………………………………………………………………………..

Mix, mixer, mixture, mixing………………………………………………………………………

Bitter, bitterness…………………………………………………………………………………..

Rub, rubber………………………………………………………………………………………..

Enhance, enhancement……………………………………………………………………………

Digest, digestion, digested………………………………………………………………………..

Value, valuable……………………………………………………………………………………

Tender, tenderness, tenderly………………………………………………………………………

3. Соотнесите слово и его определение. Определения переведите

Vegetable, root, beans, cabbage, potato, carrot, turnip, beet, puree.

a)…………………… - any of several plants bearing seeds in long pods, all used as vegetables –

……………………………………………………………………………………………………

b)…………………….. – plant with yellow or orange-red root used as vegetable - …………….

…………………………………………………………………………………………………….

c)…………………….. – cultivated plant with a round head of thick greenish-white or reddish-purple leaves - …………………………………………………………………………………….

d)…………………… - sort of plants with a sweet red or white-yellow root - …………………..

…………………………………………………………………………………………………….

e)………………………… - plants especially of the sort used for food - ………………………..

……………………………………………………………………………………………………..

f)…………………………. – plant with rounded tubers eaten as a vegetable - ………………….

……………………………………………………………………………………………………..

g)………………………… - that part of a plant, tree, which is normally in the soil and which takes water and food to them - …………………………………………………………………….

……………………………………………………………………………………………………

h)……………………… - thick liquid made of vegetables, boiled to a pulp and pressed through a sieve - ……………………………………………………………………………………………..

i)………………………….. – plant with a large round root used as a vegetable and as food for cattle -………………………………………………………………………………………………

4. Подберите в тексте синонимы к следующим словам

Quantity -…………………………………………………………….

To prepare -………………………………………………………….

To improve - ………………………………………………………..

5. Подберите в тексте антонимы к следующим словам

Part - ……………………………………………………………….

Cold - ………………………………………………………………

Sweet - …………………………………………………………….

Above - …………………………………………………………….

High - ……………………………………………………………….

Melted - …………………………………………………………….

Worse - ……………………………………………………………..

Thin - ……………………………………………………………….

Top - ……………………………………………………………….

Loosely - ……………………………………………………………

Seldom - ……………………………………………………………

6. Подберите в тексте определения к следующим словам

Water - …………………………………………………………………………………………

Heat - …………………………………………………………………………………………..

Vegetable - ……………………………………………………………………………………….

Boiling - ………………………………………………………………………………………….

Pot - ……………………………………………………………………………………………….

Bottom - ……………………………………………………………………………………………

Readiness - …………………………………………………………………………………………

Puree - ……………………………………………………………………………………………

Properties - ………………………………………………………………………………………..

Consistency - ……………………………………………………………………………………….

Pieces - ……………………………………………………………………………………………..

Inclusion - ………………………………………………………………………………………….

Brine - ……………………………………………………………………………………………..

7. Переведите слова и выражения

Готовить целиком - …………………………………………………………………………..

Разделить на соцветия - ……………………………………………………………………..

Варить под крышкой - ………………………………………………………………………..

Отвар - …………………………………………………………………………………………

Выбрасывать - …………………………………………………………………………………

Высушить - …………………………………………………………………………………….

Варить без размораживания - …………………………………………………………………

Предварительно вымочить - …………………………………………………………………..

Положить на решетку - ………………………………………………………………………..

Посыпать солью - ………………………………………………………………………………

Плотно закрыть крышкой - …………………………………………………………………….

Избавиться от горького вкуса - …………………………………………………………………

Протереть через сито - ……………………………………………………………………………

Улучшать вкус - …………………………………………………………………………………..

8. Ответьте на вопросы

1. How are vegetables cut for boiling?

…………………………………………………………………………………………………….

2. How much water is poured into the pot?

……………………………………………………………………………………………………..

3. What can vegetable brine be used for?

……………………………………………………………………………………………………..

4. Is beet peeled for boiling?

…………………………………………………………………………………………………….

5. How long are dried vegetables soaked in water?

……………………………………………………………………………………………………..

6. What kind of pots is preferable for boiling?

……………………………………………………………………………………………………

7. How are vegetables steamed?

…………………………………………………………………………………………………………………………………………………………………………………………………………

8. How are vegetables cut for sauteing?

……………………………………………………………………………………………………

9. What vegetables can be simmered without water?

…………………………………………………………………………………………………….

10. What vegetables are blanched before boiling?

……………………………………………………………………………………………………..

11. What vegetables are combined to make mixed purees?

……………………………………………………………………………………………………...

12. What are the requirements for cooked vegetables?

…………………………………………………………………………………………………………………………………………………………………………………………………………

9. Вставьте подходящие по смыслу слова и выражения

1. It is recommended to divide cauliflower into…………………………

2. Vegetables are boiled in ……………………………………………….water.

3. Vegetables are cooked under…………………………………………………………………

4. Discharged vegetable……………………..is used for soups and various sauces.

5. Boiled …………………………is usually kept in cold water for some time.

6. ………………………………….are boiled in large quantity of water.

7. ………………………………….. are soaked in cold water in which they are then boiled.

8. ……………………………………with thick bottom is used to cook vegetables.

9. After being steamed vegetables are placed

10. A little ………………….or …………………………is added when vegetables are sauteed.

11. ……………………………………………………….are simmered without water added.

12. When a mixture of vegetables is cooked, the sequence of their adding is : …………………

……………………………………………………………………………………………………

13. Vegetables like ……………………………………………..are blanched before cooking.

14. For dietary cooking vegetables are better to rub through a …………………………….

15. Pureed vegetables have better dietary ……………………………………

16. Pureed vegetables are used for cooking ……………………………………..

10. Вставьте предлоги и наречия там, где это необходимо

1. Beans, Brussels sprouts are boiled …………….large amount of water……………the lid.

2. When steaming the vegetables are sometimes sprinkled ………………..salt.

3. Sauteed vegetables are served……………..dairy sauces.

4. Frozen vegetables are boiled ………………………….melting.

5. Marrows and tomatoes are simmered ………………..adding water.

6. Corn is boiled with leaves left ………………

7. A little space is left ………………the lid and the water level while cooking.

8. Beet is boiled ……………………salt for about 1 hour.

9. Dried vegetables are first soaked ………………….cold water.

10. Boiled vegetables are rubbed …………………..a sieve for dietary cooking.

11. The colour of the puree depends………….the colour of the used vegetables.

11. Переведите термины

1. to baste – to spoon liquid or fat while it cooks, to add flavor and prevent drying of the surface - …………………………………………………………………………………………………..

2. to blanch – to immerse in boiling water, then draining and rinsing with cold water, generally in order to loosen skin or set colour - …………………………………………………………….

…………………………………………………………………………………………………….

3. to blend – to thoroughly mix two or more ingredients - ………………………………………

……………………………………………………………………………………………………

4. to braise – to brown food in small amount of hot fat, then cooking tightly covered either in the oven or on top of the stove, in a small amount of liquid - ………………………………………..

………………………………………………………………………………………………………………………………………………………………………………………………………….

5. to deep-fry – to cook food in a deep layer of hot fat - …………………………………………..

……………………………………………………………………………………………………

6. to dissolve – to mix substance with liquid until it is in solution - ………………………………

……………………………………………………………………………………………………

12. Заполните таблицу

vegetable	Way of cooking	Cooking time	peeled	unpeeled	whole	cut
Cauliflower Corn Potato Carrot Turnip Beet spinach string bean

13. Составьте план текста, указав в каждом пункте ключевые слова

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14. Переведите рецепт

Beef with Sour Cream and Mushrooms

2 pounds beef 3 tbsp butter or fat

1 can mushrooms with liquid 1 cup water

6 medium potatoes, cooked 1 tbsp flour

1 cup dairy sour cream ½ cup flour

1 tsp salt ½ tsp pepper

1. Mix flour with salt and pepper. Coat meat with flour mixture.

2. Melt the butter in a large skillet. Roast meat until brown quickly on both sides.

3. Add mushrooms with liquid and water. Cover. Simmer 1 hour, basting occasionally with sauce.

4. Add potatoes to meat. Cook 10 min, or until meat and potatoes are tender.

5. Blend flour into sour cream and add the blend into the sauce. Bring to boiling, then simmer 5 min.

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TEXT 10. SIDE DISHES FROM CEREALS AND PASTA

Dishes from cereals and pasta are among the most nutritious ones. They are a source of protein, carbohydrates, vitamins of “B” group. The biological value of protein is increased by the addition of cheese, cottage cheese, eggs, meat.

Cereals can be made from any type of grains. They can be of different consistency from crisp to viscous. For preparation of most cereals mainly water is used as a liquid basis. Sometimes cereals are cooked in meat stock, with milk. For cooking cereals of right consistency the correct proportion of grains and liquid should be taken. Amount of grains, salt, sugar for cereals of various consistency depends to a great extend on the used recipe. To improve the taste and appearance of the finished product some fat (butter, cream or margarine) is added before putting grains into the liquid.

When cooking barley it is put into boiling liquid. This ensures quick and even boiling of liquid with grains. Otherwise starch settles on the bottom of the pot, and that results in burning of gelatinized cereal. Cereals should be stirred very carefully, without sudden movements, otherwise it will ruin the grains, the starch will stand out in the liquid and spoil the appearance and consistency of the cooked cereal.

There should be no intense boiling of liquid too. When the cereal has homogeneously thickened, close the pot with the lid and cook cereal a little longer under gentle but uninterrupted boiling. Utensils for cereal cooking must have a thick bottom and a tightly closed lid.

Crisp cereals are served as a separate dish with butter, sour cream, margarine and as a garnish for hot meat, fish dishes. Furthermore, cereals are used for preparing minced products or some kinds of fillings.

Viscous cereals from all kinds of grains are served hot with butter as a separate dish or used as an intermediate product for the production of hamburgers or meat ball, puddings and casseroles.

Pasta is cooked in boiling salted water. Cooking time depends on the kind and size of pasta. Cooked to “al dente” pasta is rinsed, put back into the pot. Cooked pasta is served with butter, cheese, vegetables and meat as a separate dish, baked with cheese, eggs, tomatoes and used as garnish.

1. Распределите слова по звукам, соблюдая правила чтения

Pulses, contain, substance, wall, under, heating, take, place, besides, formed, stable, tender, cereals, grains, more, transform, cutlets, fluffy, depend, proportion, butter, some, while, salt, make, taste, ready, product, better, absorb, buckwheat, rice, swell, kind, lentil, speed.

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