2018-02-14
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Exercise # 1 Give the 2nd form of the verbs:
1) to be, to have, to do, to become, to cut, to find, to make, to withstand, to grind;
2) to knead, to grate, to use, to penetrate, to cook, to heat, to bake, to save, to peel, to found, to fry;
3) to cry, to enjoy, to travel, to sip, to hum, to dry, to compel, to refer, to prefer, to live;
4) to drink, to buy, to freeze, to lie, to read, to write, to speak, to think, to choose, to begin, to feel, to lend, to meet, to lose, to sink, to tell.
Exercise # 2 Choose the verb and put it into the Past Indefinite Tense to fill in the gaps in the sentences:
to become to cut to withstand to grind to fry to peel to freeze to set to want to heat to decide
1. Modern equipment … sophisticated when people … to improve cooking time.
2. Who … these tomatoes? They are spoilt now, we can throw them.
3. Mother … potatoes, … them, then … them and … the table.
4. He … the ready-to-cook dish in the microwave oven, then … cheese and sat along at the table.
5. As he was not hungry he … meat that he … to cook.
6. I consider new cookware to be better, old utensils … only low temperature.
Exercise # 3 Write appropriate questions in the Past Indefinite Tense for these answers:
Model: _When did you go to school? - I went to school when I was 6.
1. I studied Ukrainian and English.
2. My parents prompted me to enter our Institute.
3. I didn’t like cooking before I entered the Institute.
4. Yesterday I cooked dinner myself.
5. I used a pan, a knife, a meat grinder and a pot.
6. I made cabbage rolls.
Write a paragraph giving detailed information how you prepared your last dinner/supper.
Exercise # 4 Work in pairs. Ask your partner if he did it and let him answer:
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Model: read a book: Student A: Did you read a book yesterday? – Student B: Yes, I read a book.
| Student A: | Student B: |
| 1. make your own dinner last night | 1. drink a cup of tea before class |
| 2. go to a party last night | 2. understand the question |
| 3. leave home at eight this morning | 3. fry meat for supper |
| 4. buy a new casserole | 4. knead dough for a cake |
| 5. watch a movie | 5. have rest |
Exercise # 5 Translate into English:
1. Я купив нове кухонне приладдя: лопатку, соковижималку та міксер. 2. Я натер сир на терці, нарізав сир ножем, та підсмажив на сковороді тости. 3. Нові електричні прилади, що з’явились в крамницях, значно покращили час приготування їжі. 4. Досягнувши своєї мети, він не знав що робити далі. 5. Де ти знайшов цей млинок? Він дуже старовинний і гарний. 6. Хто спік такий чудовий торт? – Анна зробила це, ми лише допомогли їй. 7. Майк обрав керамічну каструлю, тому що не знайшов каструлі з пірексу.
Unit 5
1. Read and learn the following words and word combinations:
cuisine – кухня, кулінарне мистецтво;
to appear – з’явля́тися;
to come from – похо́дити;
peculiar – особли́вий;
unique – уніка́льний, єди́ний в своє́му ро́ді;
e.g. Many cuisines have peculiar dishes and beverages due to unique climate, flora and fauna.
myriad – незліче́нна кі́лькість, міріа́ди;
to impact – впливати на що-небудь;
e.g. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious factors that impact upon it.
nutritional – поживний;
aesthetic – естетичний;
consent – зго́да; дозвіл;
by general consent/by common consent – за загальною згодою;
concept – поня́ття;
to shape – формува́ти;
to be overpopulated – бути перенаселеним;
e.g. Many European countries are considered to be over populated. China is faced with the problem of scarcity because it is overpopulated.
fuel – па́ливо;
shortage – недоста́ча, неста́ча, брак чого́сь; syn: lack, scarcity;
fuel shortage – нестача палива;
wok – вок (кругла і глибока китайська сковорода);
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utensil – (звuч. pl) по́суд, начи́ння; прила́ддя;
to circulate – поши́рювати;
e.g. The wok is a round-bottomed utensil that circulates heat quickly.
influence – вплив (нa - on, upon, over); syn: impact;
evident – очеви́дний, я́вний; syn: obvious;
beef – я́ловичина;
horse beef – кони́на;
beefeater – лейб-гвардієць (при англійському дворі);
beefsteak – біфштекс;
beefy – м'яси́стий; ду́жий, мускули́стий;
deforestation – виру́бування лісі́в;
relatively scarce – відносно недостатній;
plentiful – багатий;
e.g. Italy is a land where beef is relatively scarce but fish are plentiful. thin cuts of meat – тонко порізані шматочки м’яса;
duration – тривалість;
pasta – 1) тісто з якого роблять спагеті, 2) будь-яка страва зроблена з цього тіста;
polenta – куліш з кукурудзи або ячменю;
garnish – гарнір;
to refine – удосконалювати;
monotonous – монотонний; одномані́тний;
confectioner – кондитер;
to set the standards – встановлювати норми, бути взірцем;
standard of culture, standard of education – культурний рівень;
overspiced – занадто приправлений пpянoщaмu;
advanced kitchen gear – сучасне кухонне приладдя;
delicacy – делікатес; syn: delicatessen;
e.g. Delicacy is the quality or state of being delicate. Delicate is deliciously mild or soft.
court – двір (кopoлiвcький);
era – доба́;
undisguised – незамаскований;
Geographical and Proper Names:
Confucius – Конфуцій;
e.g. Confucius is an ancient Chinese philosopher.
Hawaii – Гаваї;
the Malay Archipelago– Малайський архіпелаг;
Etruscan – етру́ський;
e.g. Etruscan means of an ancient country, belonging to Etrusia in the central part of Italy.
Saracen – сараци́н (formerly a) a Moslem, b) an Arab);
Renaissance – епо́ха Відро́дження, Ренеса́нс;
e.g. Renaissance is the great revival of art and learning in Europe in the 14th, 15th and 16th centuries.
Florentine – флоренті́йський;
Oriental – схі́дний; азі́атський;
orient – що схо́дить, підніма́ється (the orient Sun = the rising Sun).
2. Read and translate the tex: Popular Cuisines of the World
Cuisine is the list of food prepared by a particular restaurant, country, or individual. This word is of French origin and appeared in the English language in the 18th century. It comes from the French word meaning “kitchen”, from Latin “coquere” – “to cook”. Each country in the world has its own cuisine with peculiar and unique features. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious factors that impact upon it. Italy, Spain, France, Germany, Morocco, Africa, the Caribbean Islands, Greece, Russia, Ukraine, England and countries of Asia are a few many of the world's culinary centers.
By general consent the three major styles of modern cookery are the Chinese, Italian, and French. Of these, the oldest, purest, and perhaps most sophisticated is the Chinese, which is built on concepts defined by Confucius. The character of Chinese cookery has been shaped by the character of China itself. In a land chronically overpopulated and fuel-poor, people had to use ingredients and develop techniques unknown or ignored elsewhere. Chinese cookery is quick cookery. To prepare meals using small quantities of not very good fuel, the Chinese developed the wok, a round-bottomed utensil that circulates heat quickly. With the wok, and using ingredients cut into small, thin pieces, the Chinese cook produces the maximum amount of food in the shortest possible time, often preparing a sauce in the same wok. Chinese cookery is typified by lightness, freshness, variety, and the combination of contrasting flavours, colours, and aromas. Its influence is evident to varying degrees in the cookery of Japan and in areas from Hawaii to the western end of the Malay Archipelago; this cuisine is very popular in Europe and the USA.
Italian cookery, too, was influenced by fuel shortages, in this case the result of early deforestation. Italy is a land where beef is relatively scarce but fish are plentiful. Like the Chinese, Italian cookery is essentially quick cookery, with thin cuts of meat exposed to heat for periods of short duration, and with such grains as pasta (wheat), polenta (corn), and risotto (rice) dependent on sauces and garnishes for interest. Based primarily on that of the Greeks, Etruscans, and Saracens, Italian cookery was refined to a high degree by the early Renaissance, when it produced the first truly modern European cuisine.
Although today it sets the standard for all other Western cuisines, French cookery was heavy, monotonous, and overspiced until the arrival in France (1533) of the Italian-born queen Catherine de Médicis; with her came Florentine cooks, bakers, and confectioners, an assortment of advanced kitchen gear, and a variety of delicacies then unknown to the French. In the following century François Pierre de La Varenne, a great chef trained in the French court, developed the first true French sauces. In the present era, young innovators, who have based their new cuisine in large part on Oriental traditions, are developing a new cooking style characterized by lightness, purity, and simple, undisguised flavors.
3. Answer the following questions:
1. What is cuisine?
2. Where does the word “cuisine” come from?
3. What are the most popular cuisines of the world?
4. Can you describe the main principles of Chinese cuisine?
5. What is wok?
6. Is Italian cuisine monotonous or varied?
7. What is Italian cuisine based on?
8. Who changed French cookery?
9. What is characteristic of French cuisine nowadays?
10. What is your favorite cuisine?
4.Give Ukrainian equivalents of the following words and word-combinations:
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cuisine, origin, peculiar and unique features, diversity, worldwide, nutritional, impact, consent, major styles, sophisticated, concept, fuel-poor, ignore, wok, flavour, shortage, deforestation, duration, Renaissance, overspiced, confectioner, kitchen gear, chef, innovator, purity, undisguised
5. Give English equivalents of the following words and word-combinations and make sentences of your own with them:
відображення, споживчий, найбільш вишуканий, китайська кухня, мала кількість, кругла китайська сковорода, поєднання контрастних ароматів, вирубування лісів, яловичина, соус, паста, полента, рис, гарнір, дійсно сучасний, важкий, монотонний, перенасичений спеціями, сучасне кухонне приладдя, шеф-кухар, східні традиції, новий кулінарний стиль
6. Make the following sentences complete by translating the phrases in brackets:
1. Cuisine is the list of food (що готуються у певних ресторанах, країні або окремою людиною).
2. (Воно походить від французького слова “кухня”) from Latin “conquere” – “to cook”.
3. Each country of the world (має свою власну кухню з її особливими і унікальними рисами).
4. By general consent (три головні сучасні кухні – це) Chinese, Italian, and French.
5. (Найбільш вишуканою вважається китайська, яка) is built on concepts defined by Confucius.
6. (Китай – країна, що хронічно перенаселена і в який не вистачає палива, тому) people had to use ingredients and develop new techniques unknown or ignored elsewhere.
7. (Китайці винайшли сковороду – вок), a round bottomed utensil that circulates heat quickly.
8. With the wok (китайський кухар готує максимальну кількість їжі за дуже короткий час).
9. (Китайська кухня відрізняється від інших) by lightness, freshness, variety of flavours, colours, and aromas.
10. In Italian cuisine (тоненькі шматочки м’яса готуються за дуже короткий час).
11. (Італійська кухня відома своїми) pasta, polenta, risotto, with various sauces and garnishes.
12. (Французька кухня вважається дуже вишуканою але) till 1533 French cookery was heavy, monotonous, and overspiced.
7.Put questions to the words in the italics:
1. Each country in the world has its own cuisine with peculiar and unique features.
2. The diversity of cooking worldwide is a reflection of the myriad factors that impact upon it.
3. The character of Chinese cookery has been shaped by the character of China itself.
4. The Chinese developed the wok, a round-bottomed utensil that circulates heat quickly.
5. Italian cookery was influenced by fuel shortages caused by early deforestation.
6. The Greeks, Etruscans, and Saracens influenced Italian cookery.
7. Today French cuisine sets the standard for all other Western cuisines.
8. Catherine de Médicis arrived to France with her cooks, bakers, and confectioners.
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9. Young innovators base their new cuisine on Oriental traditions.
10. It is well-known that cultural, religious, aesthetic, economic, agricultural and nutritional traditions influence the cuisine of each country.
8. Learn the following definitions:
1. Cuisine is 1) a style of cooking or preparing food; 2) a list of food prepared by a particular restaurant, country, or individual.
2. Cookery is the art or practice of cooking.
3. Wok is a round-bottomed utensil that circulates heat quickly.
4. Sauce is 1) a liquid or soft dressing served with food as a seasoning; 2) mashed, stewed fruit.
5. Flavour (Flavor – Am. Eng.) is the quality of a substance which gives it a characteristic quality.
6. Flavouring is an added essence, extract, etc. that flavours food or drink.
7. Chef is a head cook (chef de cuisine).
