4. Exercise 3

Translate

1. Під час сніданку на стіл зазвичай ставлять кухлик для вершків або молока, кавник або чайник, блюдце та чашку для кави чи чаю, цукерницю з цукром та щипцями для нього, масляничку, хлібницю з хлібом та тарілку.

Крім того, кладуть виделку, столовий ніж для вершкового масла, чайну ложку та серветки.

До обіду чи вечері на столі можуть з'явитися додаткові предмети: підтарільник, глибока та допоміжна тарілки, супниця з ополоником, графин для води, графин для вина, соусник, сільничка та перечниця, карафки для олії та оцту та чотири склянки: для червоного вина хересу, білого вина та води.

Ви також знайдете новий ніж - для риби, дві нові ложки - столову та десертну і дві нові виделки - столову та десертну.

На столі також з'явиться скатертина та квіти у вазі.

Американці перед їжею часто вживають апетайзер, дехто випиває трохи алкогольного напою, що називають “аперитивом”. Потім можуть бути холодні закуски, перша страва, зазвичай суп, та головна страва. Після головної страви подається сир в асортименті, десерт, кава тощо.

5. Reading

This is a message for Mr. Fond. Following your request, I visited Bangkok National Exemplar. There follows my account. I am planning to visit a couple of other places that might be worth considering. I’ll call back as soon as I’m ready.

Having opened in May 2002, Bangkok National Exemplar immediately advertised itself as the most fashionable restaurant in town. Two years have passed, just enough time to find out what it is really worth.

The interior is very impressive, but the restaurant is not all about the interior. That alone might attract people only once or twice. In general people come to a restaurant to eat, so the cuisine is more important.

The first Bangkok National Exemplar Chef was Italian, and he gave the menu an Italian bent. But the menu wasn’t all that popular, and the new Chef changed both the menu and the way the dishes were presented. I found my way to Chef’s heart by saying I was going to write an article about the National Exemplar for a big newspaper.

Now the menu is a European mix of French and Italian cuisines, plus a recently introduced sushi menu, prepared by a team of Thai chefs. They prepare an assortment of sushi, which can be ordered either as a separate meal or in combination with European dishes.

I decided to mix it up, starting with a cold appetizer of sushi. Now, for anyone who loves sushi as much as I do, it’s hard to be objective, so I can only say that it was excellent.

Following the sushi was a seafood salad that was very refreshing and big enough to be either a cold appetizer for anyone with an appetite or a main dish for a girl keeping her diet.

The hot appetizer tasted delicate: goose liver pate with baked apples and a carrot sauce.

And for dessert: a cottage cheese-based creation with peaches and caramel for decoration. This completed my experience and made my National Exemplar meal pretty satisfying.

As I ate my dessert, the Chef in the meantime revealed some of his culinary plans. “I intend to introduce some new desserts and what I call my National Exemplar menu, which will involve some new dishes as well as new presentations of old ones.”

“We want to keep surprising our visitors with seasonal specials. Special menus are only a few of the offers introduced during the last year. The restaurant management and I often travel to Japanese, Chinese and even European cities to catch up with world restaurant trends,” the Chef added. “We want to keep bringing new ideas to Bangkok National Exemplar”.

For questions 1-11 choose the best answer A, B or C:

1. The journalist thinks that the Bangkok National Exemplar:

A. is the most fashionable restaurant in town

B. may be the most fashionable restaurant in town

C. hardly is the most fashionable restaurant in town

2. The journalist thinks that a restaurant interior is:

A. more important than food

B. as important as food

C. not so important as food

3. At first the Bangkok National exemplar menu was:

A. completely Italian

B. mostly Italian

C. non-Italian

4. The present Bangkok National Exemplar menu:

A. isn’t all that popular

B. is as popular as the previous one

C. is more popular than the previous one

5. The new Chef changed the menu by:

A. bringing new elements into it

B. bringing a European mix of French and Italian food

C. bringing a team of Thai chefs

6. As far as sushi is concerned, you:

A. can’t order it either

B. can order it only in combination with European dishes

C. can order just it

7. The journalist thinks that the sushi was:

A. a good appetizer

B. cold to mix it up

C. hard to be objective

8. The journalist thinks that some people may choose the seafood salad as:

A. entrée

B. being refreshing enough

C. a diet

9. The hot appetizer included:

A. baked goose

B. poultry pate

C. apple and carrot sauce

10. For dessert the journalist had something made of:

A. cottage creation

B. cottage cheese

C. cottage, cheese, peaches and caramel

11. The Chef’s culinary plans are based on:

A. Japanese and Chinese trends

B. European trends

C. international trends

Unit 3

Part 1. Ways of cutting.

Exercise 1.

Find the English definitions and translate into Ukrainian:

Peel

Slice

Mince

Grate

Fillet

Chop

Shred

Dice

Carve

Skewer

Snip

Exercise 2.

Complete the second sentence so that it has a similar meaning to the first sentence. Use the words given in Exercise 1 to complete each sentence. Change the necessary word according to the form or the tense of the verb in a particular sentence. Before competing the sentences read GRAMMAR FOCUS, which goes after the exercise.

1. If you want to help, cut this onion into a lot of small pieces with the knife for the salad. _________________________ the onion for the salad, will you?

2. Cut the lemon thinly using a sharp knife.

Can you _________________ the lemon with a sharp knife?

3. She was cutting some cheese over chicken breasts.

The chicken breasts were cowered with ______________ cheese.

4. He used the ground meat as the main component of the dish.

The main component of the dish was _________ meat.

5. She removed the outside leaves and cut the cabbage into long thin pieces for the salad.

The salad included __________ cabbage among other ingredients.

6. Cut the vegetables into small square pieces and add them to melted butter on a saucepan.

Melt two spoonful of butter in a saucepan and add ______ vegetables.

7. To prepare the dish you have to take the bones out of the meat.

You need __________ meat for this dish.

8. Who is going to cut slices from the roast chicken and serve them to the guests?

Who is going to be a ________?

9. Cut each potato in half, then remove the skin.

You need __________ potatoes for this dish.

10. To cook the beans, you have to cut their ends off with scissors.

Take those _________ beans and cook them.

11. Put this metal stick through those pieces of meat and put it on the barbecue.

___________ the meat. We are going to have a barbecue party on the beach.

GRAMMAR FOCUS

Sometimes it is necessary to describe the result of cutting the ingredients. For this purpose we use past participles of the verbs. In this case they function as adjectives [, 6.14]:

e.g. to peel potatoes – peeled potatoes;

to grate cheese – grated cheese;

to dice vegetables – diced vegetables.

The formation of such adjectives conforms to the general rules of past participle formation for regular and irregular verbs [9.13-9.14.2].

Note! Verbs spelt with a single vowel letter followed by a single consonant letter double the consonant:

e.g snip beans - snipped beans;

shred cabbage – shredded cabbage.

Part 2. Ways of cooking.

Exercise 1.

Find the English definitions and translate into Ukrainian:

Bake

Boil

Braise

Deep-fry

Curry

Fry

Grill

Poach

Smoke

Roast

Sauté

Steam

Stew

Simmer

Exercise 2.

Complete the sentences below with the words from Exercise 1.

1. They still ________ bread at home. 2. _________ the beans for three hours until very tender.

3. __________ the chicken breast until it’s golden yellow. 4. Would you like these eggs hard-____________ed ? 5. She prefers to _________ eggs on vegetable oil. 6. They can ___________ the fish on the barbecue or they can _____________ it in a fish poacher. 7. You don’t need fat to __________ the chicken, just put it into the oven in an uncovered dish. 8. To ____________ this meat, you have to cook it slowly in fat and a little liquid in a closed pan. 9. Try those _________ shrimps, they have been fried in a lot of coconut oil. 10. To avoid darkening of the peeled vegetables, you have to ________ them. 11. You’ll have to ________ this meat for a long time, it’s quite tough. 12. They ________ the chicken in an Indian sauce, it was very hot. 13. To get a special taste, they ________ the bacon with cherry wood.

Exercise 3.

For questions 1-15, read the text below and decide which word A, B, C or D best fits each space. There is an example at the beginning (0).

The Silver Arch Cafe in Dreamville will remind customers of good old times. With a menu featuring such homey dishes as ____D (fried)____ (0) catfish, ________ (1) steak, ________ (2) potatoes, hard ________ (3) eggs, home ________ (4) bread, ________ (5) mushrooms, ________ (6)macaroni, ________ (7) chicken, ________ (8) vegetables, ________ (8A) sausage, the Silver Arch is a real diner.

Under the banner of “Fresh-Fit-Fast”, the cafe also offers low-fat, low-cholesterol dishes, such as ________ (9) veal, ________ (10) chicken fried quickly in a little fat, ________ (11) fish, which was cooked in a covered dish with a small amount of liquid and fat.

For those seeking originality, the cafe offers ________ (12) shrimps, cooked in a lot of oil, ________ (13) eggs, prepared in the water just below the boiling point, ________ (14) chicken in a hot Indian sauce, and extremely tender ________ (15) beans, cooked in water by very gentle slow boiling.

0 A. stewed B. baked C. boiled D. fried

1 A. deep-fried B. grilled C. curried D. boiled

2 A. poached B. steamed C. roasted D. simmered

3 A. smoked B. baked C. roasted D. boiled

4 A. sautéd B. fried C. grilled D.baked

5 A. braised B. fried C. poached D.baked

6 A. simmered B. roasted C. grilled D. fried

7 A. poached B. roasted C. simmered D. boiled

8 A. curried B.poached C. stewed D. steamed

8A A. stewed B. smoked C. poached D. steamed

9 A. steamed B. simmered C. poached D.baked

10 A. deep-fried B. sautéd C. stewed D. boiled

11 A. simmered B. curried C. braised D. roasted

12 A. boiled B. deep-fried C. simmered D. steamed

13 A. braised B. poached C. boiled D. simmered

14 A. curried B. roasted C. grilled D. fried

15 A. boiled B. simmered C. smoked D.baked

Writing. Translate into English

1. Покриши цибулю і підсмаж її. 2. Аби підсмажити м’ясо, слід його спершу насадити на рожен. 3. Зваріть картоплю і наріжте її кубиками для салату. 4. Коли пиріг буде готовий, наріжте його скибочками та подайте до столу. 5. Сир слід натерти на терку, а потім додати його до салату. 6. Для цієї страви потрібна лише м’якоть, тому слід відділити м’ясо від кістки. 7. Аби салат був смачний, пошаткуй капусту. 8. Обріжте кінчики кропу і додайте їх до салату. 9. Щоб одержати фарш, слід перемолоти м’ясо в м’ясорубці. 10. Основними способами приготування страв є варіння та смаження. До комбінованих належать тушкування та брезирування, до допоміжних – пасерування та бланшування.