2018-02-14
458
SIR ISAAC NEWTON DINES OFF NOTHING
Isaac Newton (1642 – 1727), the greatest scientist, was often so deep in his own thoughts that he would forget to eat his dinner unless reminded to do so.
One day a friend came to dine with him. Dinner was put on the table but Newton did not come out of his study.
His friend, who was used to Newton’s peculiar ways, sat down and waited for him. At last he decided that Newton was so deep in some new theory that he had forgotten the time.
He therefore helped himself to the chicken which was on the table. When he had finished he thought he would play a trick on his friend. He carefully put all the chicken bones back on the dish and covered them with a silver cover. Then he left Newton’s house and went about his business.
Several hours later, Newton came out of his study feeling very hungry. He saw the table set ready for dinner and sat down at his place.
When he lifted the cover and saw the bones and the remains of the chicken, he was quite surprised. He turned and looked at the clock and saw that it was long past his usual time for dinner.
“Well, well,” he said to himself, “I thought I had not yet dined, but I see I am mistaken.”
And getting up from the table, he went back to his study and began to work again, quite satisfied that he had eaten his dinner at the usual hour but had forgotten all about it.
1. One day Isaac Newton came to his friend to dine with him.
b) One day a friend came to dine with Isaac Newton.
c) One day Isaac Newton and his friend met to dine together.
2. a) When dinner was put on the table Newton quickly came out of his study.
b) When dinner was put on the table Newton and his friend sat down at the table.
c) When dinner was put on the table Newton didn’t come out of his study.
3. a) His friend had dinner without the host.
b) His friend left the house without dinner.
c) His friend asked Newton to join him.
4. a) His friend played the piano very well.
b) His friend played a trick on Newton.
c) It was Newton who played a trick on his friend.
5. a) He put a chicken on the plate and covered it.
b) He put chicken’s bones on the plate and covered them.
c) He put hen’s bones on the plate and covered them.
6. a) Several hours later Newton came out of his study because he remembered about his friend.
b) Several hours later Newton came out of his study because he was hungry.
c) Several hours later Newton came out of his study because he remembered about his dinner.
7. a) Newton was surprised when he saw the remains of the chicken.
b) Newton appreciated his friend’s joke.
c) Newton thought that it was his friend’s trick.
8. a) Newton was satisfied that he had had his dinner at usual time.
b) Newton was satisfied that he hadn’t had his dinner at usual time.
c) Newton was satisfied that his friend was so original.
Unit 2 Cookery
1. Read and learn the following words and word combinations:
cookery – кулінарія, приготування їжі;
e.g. Cookery is the art or practice of cooking food for consumption.
to cook – to prepare food by boiling, baking, frying, etc.
a cook – one who prepares meals;
e.g. Too many cooks spoil the broth.
consumption – споживання;
to consume – 1) споживати; 2) їсти;
consumer – споживач;
consumer goods – споживчі товари;
essential – істотний;
arts and crafts – ремесло;
e.g. We know arts and crafts to be well-developed in the Middle Ages.
onset – початок; syn: beginning;
Neolithic period – неолітичний період (найдавніший період кам’яного віку);
humans – люди; syn: people;
e.g. To err is human.
raw – сирий; недоварений; недопечений; недосмажений;
insect – комаха;
game – дичина;
pottery – череп'яний посуд;
embers – pl. гарячий попіл; жаринки;
to roast – смажити на відкритому вогні;
roast – смажене м'ясо;
roaster – жаровня, піч;
roasting – смаження у потоці гарячого повітря;
roasting-jack – рожен;
to steam – варити на парі;
steaming – обробка парою, приготування страв на парі;
steam – пара;
steaming table – марміт (підігріваюча шафа у їдальнях та ресторанах);
to braise – тушкувати;
braise – тушковане м'ясо;
braising – тушкування;
to boil – варити;
boil – кипіння;
boiled – варений;
boiled dinner – Ам. страва з мяса та овочів, тушкованих в котлі;
boiler – паровий котел, кип’ятильник;
boiling – відварювання;
to stew – тушкувати;
stew – тушковане м'ясо;
stewing – тушкування, що починається у холодній воді, доводиться до кипіння на малому вогні і не повинно сильно кипіти;
stewed – тушкований;
stew-pan – каструля, сотейник; syn: stewpot;
to fry – смажити;
fry – смажене м'ясо;
frying – смаження у гарячому жирі чи олії;
frying-pan – сковорода, пательня;
to bake – пекти;
bakehouse – пекарня; syn: bakery;
baking – випікання;
baker – пекар, булочник; baker's dozen чортова дюжина;
husk – лушпина, шкірка; обгортка;
domestication of animals – приручення твapин;
cultivation – розведення, культивування (pocлин);
e.g. New techniques, such as boiling, stewing, braising, frying, and baking, in combination with the domestication of animals for their meat and milk and the cultivation of plants, opened way to modern cookery.
primary – первинний;
primary techniques – основні технології;
secondary techniques – другорядні, допоміжні технології;
e.g. Both primary and secondary techniques are very important in the art of cookery.
chores – домашні обов’язки;
utensils – кухонний посуд;
property – властивість, якість; характерна особливість;
constituent – складова частина;
fats – жири;
protein – xiм. протеїн, білок;
carbohydrate – вуглевод;
e.g. The constituents of any food are proteins, fats, carbohydrates, minerals, and vitamins.
to thicken – згущати;
flavour – аромат; запах; приємний смак; присмак;
digestibility – легкотравність;
digestible – легкотравний; що легко засвоюється;
digestion – травлення;
digestive – 1) травний; що сприяє травленню 2) засіб, що сприяє травленню;
to cause – спричиняти, викликати;
acceptable – приємний, бажаний;
nutrient – поживна речовина;
nutriment – їжа, харч; корм;
nutrition – годування; харчування; живлення; їжа;
nutritious – поживний;
nutritive – 1) поживна речовина; 2) поживний, харчовий;
haute cuisine – вишукана кухня.
2. Read and translate the text:
Cookery
Cookery is preparation of food for consumption. It is the oldest and most essential of all arts and crafts. Cookery appeared in time of fire making onset during the Neolithic period. Until they learned to make and control fire, humans ate their food raw, mostly wild fruits, nuts, insects, fish, and game. Before the development of pottery some 7,000 to 12,000 years ago, food was cooked by roasting it over open fire, or by wrapping it in leaves or husk and steaming it over embers. The development of pottery made possible such cooking methods as boiling, stewing, braising, frying, and baking. These techniques, in combination with the domestication of animals for their meat and milk and the cultivation of plants, opened way to modern cookery.
Cookery includes a variety of primary techniques (application of dry heat, contact with heated liquids or fats, smoking, etc.) Secondary cookery techniques range from the simplest kitchen chores to the decoration of ceremonies. But one should know not only cooking methods and kitchen utensils to master this art: physical and chemical properties of food are also of great importance. The constituents of any food are protein, fat, carbohydrates, minerals and vitamins. Each of them plays an important role in cooking: protein thickens and binds together other food materials, fats give flavour and richness to food, minerals and vitamins are necessary for people and must be preserved. Heat causes physical and chemical changes in food. It makes the flavour and digestibility of the raw product more acceptable and usually results in the loss of nutrients.
Cookery must be divided into two classes – home cooking and haute cuisine. The distinction is based on the differences between practical cooking skills and refined art.
3. Answer the following questions:
1. What is cookery?
2. What can you say about origin of cookery?
3. How did people cook before pottery was invented?
4. What major techniques of cookery do you know?
5. What opened way to modern cookery?
6. Why are protein and fats important for cookery?
7. What are primary techniques?
8. What techniques are called secondary?
9. What are the main physical and chemical changes caused by heat?
10. What is the difference between home cookery and haute cuisine?
4. Give Ukrainian equivalents of the following words and word-combinations:
cookery, consumption, arts and crafts, Neolithic period, insects, game, roasting, to wrap, embers, pottery, boiling, stewing, braising, frying, baking, domestication of animals, cultivation of plants, primary techniques, utensils, to master
5. Give English equivalents of the following words and word-combinations and make sentences of your own with them:
приємний, складова, білки, жири, вуглеводи, вітаміни, травлення, приємний смак, вишукана кухня, фізичні та хімічні зміни, поживні речовини, домашні обов’язки, спричиняти, дуже важливо
6. Fill in the blanks with appropriate words:
1. … is preparation of food for consumption.
2. Until they learned to make and control fire, … ate their food raw
3. These techniques, in combination with … opened way to modern cookery.
4. Cookery includes a variety of … techniques.
5. The … of any food are protein, fat, carbohydrates, minerals and vitamins.
6. Protein … together other food materials.
7. Fats give … to food.
8. Heat … physical and chemical changes in food.
9. It makes the flavour and … of the raw product more acceptable.
10. … comes from Latin “vita” which means “life”.
7. Learn the following definitions and make up sentences with them:
Roasting is the process of cooking (meat, etc.) over an open fire or in an oven.
Frying is the process of cooking in hot fat or oil.
Boiling is the process of cooking meat, fish, vegetables, fruit in water, and, consequently, suits a variety of purposes.
Stewing is a process of cooking meat which should be started in cold water, then the water must be slowly brought up to the boil but it should never boil fast.
Braising is a process of browning (meat) and then simmering slowly (Syn. stewing). Braising is stewing in a more elaborate style of cooking.
Smoking is the process of curing meat, fish, etc. by smoking, i.e. the vaporous matter arising from burning wood.
8. a) Translate into English:
Do you know that the word “vitamin” comes from Latin “vita” and means “life”? Vitamin is one of certain complex substances found variously in foods and essential to good health. Some of the important vitamins are:
- vitamin A, a fat-soluble alcohol found in fish-liver oil, egg yolk, carrots, etc.: a deficiency of this vitamin results in imperfect vision in the dark;
- vitamin B (complex), a group of unrelated water-soluble substances including: a) vitamin B1, thiamin; b) vitamin B2, riboflavin; c) nicotinic acid, a white odorless substance found in meat, eggs, etc.;
- vitamin C, a compound occurring in citrus fruits, tomatoes, etc.: a deficiency of this produces scurvy (цинга);
- vitamin D, any of several related vitamins occurring in fish-liver oil, milk, egg yolk, etc.: deficiency of this produces rickets ((вжuв. як sing i як pl.) рахіт);
- vitamin K, a substance occurring in alfalfa leaves (люцерна), fish, meat, etc. that clots (згортати) blood.
8. b) choose correct answer:
1. The word “vitamin” comes from:
a) Latin
b) Greek
c) Ukrainian
2. Vitamin is certain complex of:
a) substances
b) medicines
c) drugs
3. Vitamin A is found in:
a) carrots
b) nicotinic acid
c) tomatoes
4. Deficiency of vitamin C produces:
a) perfect vision
b) scurvy
c) rickets
5. One can find vitamin D in:
a) riboflavin
b) many substances
c) fish-liver oil
6. All vitamins are essential for:
a) good figure
b) good health
c) good life
9. a) Learn the tongue-twister:
Betty Botta bought some butter.
"But," she said, "this butter's bitter.
But a bit of better butter -
Will make my batter better.”
So she bought a bit of butter
better than the bitter butter.
And it made her batter better.
So it was better Betty Botter
Bought a bit of better butter.
b) Read the quotations and proverbs, agree or disagree with them:
‘There is no sincerer love than the love of food.’ George Bernard Shaw
Tell me what you eat and I will tell you what you are. A. Brillat-Savarin
‘You are what you eat.’ Saying
Grammar (Adjectives: Degrees of Comparison)
Exercise # 1. Give the comparative and superlative degrees of the following adjectives:
polite, happy, simple, wild, important, dry, acceptable, merry, big, comfortable, joyful, thin, accurate, narrow, hot, cold, new, sweet, yellow, gay, small, good, bad, easy, fine, successful, pleasant, complicated, useful
Exercise # 2. Put adjectives in the appropriate degree:
1. To my mind the profession of a manager is (interesting) than that of a bookkeeper.
2. The English language is one of (widespread) languages in the world.
3. His brother’s business is (successful) than hers.
4. (Important) thing for an economist is to know the laws of economics.
5. Cookery is (old) of all arts and crafts.
6. What is (good) way to learn a foreign language?
7. While preparing this dish you must put (little) water to it.
8. It was (bad) restaurant in the whole town.
9. This chef knows his duties (well) than the previous one.
10. Raw fruits and vegetables are (useful) than boiled.
Exercise # 3. Translate into English:
1. Кулінарія – це найдавніший вид діяльності людини.
2. В цьому ресторані кухня більш вишукана ніж в тому.
3. Український борщ і вареники вважаються найвідомішими стравами української кухні.
4. Другорядні, але не менш важливі, обов’язки приготування їжі охоплюють як найпростіші домашні обов’язки, так і найскладніші прикрашення церемоній.
5. Як, на Вашу думку, краще готувати м'ясо?
6. Найшвидша тварина на світі – це гепард.
7. Мені було значно легше робити переклад з англійської на українську ніж навпаки.
8. Відомо, що Біл Гейтс один з самих багатих людей планети.
9. В нашому студентському кафе ціни нижчі ніж у будь-якому іншому.
10. Мій друг отримав грамоту на конференції за найкращу доповідь.
Unit 3 Cooking Techniques
1. Read and learn the following words and word combinations:
cooking technique – техніка приготування страв, обробка харчових продуктів;
e.g. An Students, who want to make a career in culinary field, must know a lot about cooking techniques.
to include - включати; syn: to involve;
application - застосува́ння;
immersion – занурення;
to cure – засо́лювати;
to major in – спеціалізуватись;
to smoke – копти́ти;
to pickle – маринува́ти, соли́ти;
Cooking techniques include the application of dry heat, immersion in or contact with heated liquids or fats, curing, smoking, and pickling.
to encompass –містити в собі, охоплювати, включати;
syn: to involve, to include;
e.g. Cooking encompasses a vast range of methods, tools and ingredients.
measurement – вимі́рювання;
procedure – 1) спосіб дії; 2) технологічний процес;
to achieve – досяга́ти;
to be aware of – усвідомлювати;
globalization – глобалізація;
hot cooking techniques – техніка гарячої обробки харчових продуктів;
e.g. Hot cooking techniques include: baking, boiling, frying, microwaving, roasting, smoking and stewing.
to roast –жа́рити(ся), сма́жити(ся);
roast – великий кусок смаженого м'яса;
roaster – 1) жаровня, піч; 2) молочне порося або молодий кугут (для печені);
cool preparation techniques – техніка холодної обробки харчових продуктів;
e.g. e.g.Cool preparation techniques encompass: brining, drying, grinding, chopping, slicing, grating, marinating, mincing, pickling, salting, and seasoning.
customer – клієнт;
to brine – засолювати;
to grind – (past i p. p. ground) – молоти;
to chop – 1) нарізувати, криши́ти; 2) відбивна, котлета;
chopping – відбивання м’яса;
chopsticks – палички для їжі (у китайців, корейців та японців);
to slice – різати тонки́ми скибочками;
to grate – те́рти;
to marinate – маринувати;
to mince - кришити, дрібно сікти (м'яco);
mince – м’ясний фарш;
to season надавати смаку́, гостроти́;
boiling point – точка кипіння;
stock – міцний бульйон з кісток;
e.g. Stock means water in which meat, fish, etc. was boiled, used in soups.
court bouillon – пряний бульйон з додаванням моркви, цибулі, часнику, вина або лимонного соку;
to blanch -бланширувати;
to braise – тушкува́ти (м'яco);
infusion – влива́ння;
to poach -варити (яйця) без шкарлупи в окропі;
poaching – відварювання яєць без шкарлупи в окропі або над ним; e.g. The word “ poach ” comes from the word “pocket”, that is why a poached egg means an egg where the yolk is “ pocketed ” in the white. poached eggs – яйця-пашот;
to steam – вари́ти на па́рі;
to steep - зану́рювати y piдuнy;
to sear – вису́шувати;
to simmer – кипі́ти або кип'яти́ти на мало́му вогні;
simmering – тушкування;
heat transfer medium – засіб теплообміну;
e.g. Frying is the cooking of food with oil as the heat transfer medium.
conscious – той, що усвідомлює, розуміє;
e.g. But as cooks become more health conscious, preparing foods in oil has become less desirable.
to sauté – швидко смажити у малій кількості жиру
e.g. Sautéing is the process of quick frying in a little fat.
sautéing – фр. приготування страв типу соте;
caramelization – карамелізація;
enhancement – squash
lemon squash – лимонад; orange squash – апельсиновий напій;
to barbecue – смажити цілу тушу;
e.g. Barbequing is a kind of roasting slowly done with low cooking temperatures and a lot of smoke. barbecue – 1. 1) ціла підсмажена туша, 2) велика рама на якій смажиться ціла туша; 2. амер. свято, під час якого смажиться ціла туша; 3. майданчик, де сушаться кавові боби;
to grill – смажити на рашпері;
grill – рашпер (решітка, гратка з ручкою для смаження), гріль; syn: gridiron; e.g. Grilling is cooking using indirect heat.
tart – пиріг з фруктами, ягодами або джемом;
quiche – пиріг із різними начинками.
2. Read and translate the text: Cooking Techniques
Cookery involves a variety of cooking techniques that include the application of dry heat, immersion in or contact with heated liquids or fats, curing, smoking, and pickling. Cooking encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Only a person who is aware of all these methods, loves the process of creating food and has special talents can master the art of cookery.
We differentiate between the following groups of cooking techniques: hot cooking techniques (baking, boiling, frying, microwaving, roasting, smoking and stewing) and cool preparation techniques (brining, drying, grinding, chopping, slicing, grating, marinating, mincing, pickling, salting, and seasoning).
• Boiling is the cooking of foods in a liquid at boiling point. Complex sauces and soups, some meat dishes, boiled eggs are the result of boiling. There are several liquids in which food can be boiled are: water, stock, and blanc (water with lemon and flour mixed in), court bouillon, milk. There are the following types of boiling: blanching, braising, coddling, infusion, poaching, pressure cooking, simmering, steaming, and steeping.
• Frying is the cooking of food with oil as the heat transfer medium. Due to the higher temperature of oil compared with water-based cooking, the cooking time is much shorter. Many common cooking methods involve the use of oil. But as cooks become more health conscious, preparing foods in oil has become less desirable. There are the following types of frying: deep frying, hot salt frying, hot sand frying, pan frying, pressure frying, sautéing, stir frying.
• Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, which has been cooked in this fashion, is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Barbecuing, grilling, searing are all examples of roasting.
• Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. Breads, desserts, and meat are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches.
Success may be achieved by using the variability of ingredients, conditions, techniques and the skill of the person cooking.
3. Answer the following questions:
1. What is the main classification of cooking techniques?
2. What are the major cold cooking techniques?
3. What are the main hot cooking methods?
4. How can you define boiling?
5. Can we use several liquids for boiling?
6. What is the difference between baking and roasting?
7. Why has preparing food in oil become less desirable?
8. What food can one roast?
9. Can you use several cooking techniques preparing the same dish?
10. Who made an oven that cooks with intense infrared and visible light radiation?
4. Give Ukrainian equivalents of the following words and word-combinations; use them in the sentences of your own:
cooking techniques, application of dry heat, curing, pickling, to improve the flavour and digestibility of food, baking, stewing, brining, chopping, mincing, seasoning, stock, braising, coddling, infusion, stir frying, sautéing, caramelization
5. Give English equivalents of the following words and word-combinations:
різати тоненькими скибочками, засолювати, терти, сікти (м’ясо), надавати смаку, яйця-пашот, пиріг з фруктами, пиріг з різними начинками, апельсиновий напій, кипіти на малому вогні, тушкувати, пекти, варити, смажити на рашпері, обварювати окропом, запікати у мікрохвильовій печі, засіб теплообміну
6. Which of the following words are synonyms? Organize them according to the cooking technique:
baking, boiling, frying, microwaving, roasting, smoking, stewing, blanching, braising, coddling, infusion, poaching, simmering, steaming, steeping, deep frying, sautéing, barbecuing, grilling, searing
7. Make the following sentences complete by translating the phrases in brackets:
1. Cookery involves a variety of cooking techniques such as (застосування тепла (жара), гарячої води або жирів, копчення, засолювання або маринування).
2. (Приготування їжі охоплює багато методів, знарядь та інгредієнтів) to improve the flavour and digestibility of food.
3. We differentiate between the following groups of cooking techniques: (гаряча обробка харчових продуктів та холодна).
4. Hot cooking techniques include (випікання, відварювання, смаження, тушкування, копчення); cool preparation techniques include (засолювання, маринування, відбивання, нарізання тоненькими скибочками, перекручення м’яса на фарш, та інші).
5. Boiling is (приготування їжі у окропі).
6. There are the following types of boiling: (бланширування, тушкування, відварювання (яєць) без шкарлупи в окропі, відварювання на парі, занурювання у рідину, та інші).
7. But as cooks become more health conscious, (приготування страв в олії стало небажаним).
8. Sautéing is (швидке смаження у малій кількості жиру).
9. Roasting is (метод приготування їжі (м’яса, птиці) на відкритому вогні і прикладом такого смаження може бути) barbequing, grilling and searing.
10. (Хліб, десерт і м'ясо часто печуть) and this is also one of the cooking techniques.
8. Put different types of questions:
1. Any piece of meat, which is cooked in this fashion, is called a roast. (Special Question)
2. Many common cooking methods involve the use of oil. (General Question)
3. Due to the higher temperature of oil compared with water-based cooking, the cooking time is much shorter. (Disjunctive Question)
4. Complex sauces and soups, some meat dishes, boiled eggs are the result of boiling. (Alternative Question)
5. Only a person who loves the process of creating food can master the art of cookery. (Special Question)
6. Cooking encompasses a vast range of methods, tools and combinations of ingredients. (General Question)
7. Success may be achieved by using the variability of conditions, techniques and the skill of the person cooking. (Disjunctive Question)
9. Translate into Ukrainian in a written form:
1. Boiling is the process of food cooking in a big amount of water. One can boil eggs, meat, fish, and vegetables.
2. Roasting takes place in the oven and offers a fast method of cooking tender portion of meat, poultry and fish.
3. Grilling is cooking using indirect heat. Grilling is considered a healthy way of cooking because most of the fat drips into the fire.
4. Barbequing is almost the same as grilling. Only barbequing is done slowly with low cooking temperatures and a lot of smoke.
5. Frying is cooking in hot fat in a frying pan not in the oven.
6. Deglazing is a technique often used for making sauces by adding small amount of wine, stock, lemon juice, etc.
7. Stewing is cooking by long simmering in a closed pan with some liquid added.
10. Guess what is defined and translate into English:
1. Приготування їжі у великій кількості окропу.
2. Приготування страви у гарячому жирі на сковороді.
3. Техніка створення соусів шляхом додавання рідини (бульйону, вина, лимонного соку) на сковороду після смаження м’яса.
4. Приготування їжі на спеціальному обладнанні, що називається гриль.
5. Швидкий метод приготування порцій ніжного м’яса, птиці, риби у печі.
6. Рідина для приготування соусів.
7. Приготування великих порцій м’яса повільно на відкритому вогню досить низької температури з димом.
11. Read the following story, retell it to your group-mates and compose 7-10 questions in a written form:
A Good Job
Bill Thompson was a university graduate. That’s probably why he got a job soon after he left university. He was a barman in a private hospital for deaf and dumb. One day, or rather one evening, he wanted to go to a party and asked me to do his work.
- I’m sorry, old chap – I said – but I can’t!
- Why not? – he asked.
- You see, I don’t know the sign language.
- It’s very simple – he said – the moment you open the bar at 6 in the evening a few chaps will come in. They will make a sign to put the glasses on the table. You will take the glasses and put them on the table. Next they will make a sign to pour out whisky into the glasses and take money. If you are still worried you can have my telephone number just in case.
I could not say “no”, so I said “yes”. I opened the bar at 6 and the moment I did so six fellows walked in. They made the sign to put the glasses on the table. Next they made the sign to pour out whisky into the glasses. I did what they wanted. For the next 2 or 3 hours they kept making the sign to pour out whisky and at last they got to their feet, opened their mouths, but I couldn’t understand anything. I rushed to the telephone, dialed Bill’s number and told him about it.
- Set your mind at rest, old chap – he answered roaring with laughter – They have had too many drinks and now they are singing! The situation is perfectly regular!
12. Learn the tongue-twisters:
