Учебное пособие Санкт-Петербург 2010

Exercise 2.9. Find some information about English dishes and describe them to your group.
Exercise 2.10. Here is a review on European cooking. Study the information and answer the question:

What are the main distinctive features of each national cuisine?

AUSTRIA
Soups are generally substantial particularly when served with dumplings. The most popular meats are veal and pork which is often served roasted. There are various varieties of sausages usually flavoured with garlic. Austria is world famous for its confectionery, cakes, flans and tarts like

APFELSTRUDEL and chocolate SACHERTORTE which are served with
cream.

FRANCE
One of the main features of French cooking is the use of alcohol, mostly wine, but also brandy and in Normandy, cider or Calvados. In the south you will find numerous versions of the famous BOUILLABAISSE ( fish stew). The Burgundy area has produced BEUF A LA BOURGUIGNONNE (beef cooked in red wine) and many dishes from

the Dordogne area contain truffles. There are nearly 300 different cheeses from the soft ones like Brie and Camembert to the veined Bleu d’Auvergne or Roquefort (made from ewe’s milk).

GERMANY
There are numerous regional specialties and dishes tend to be heavy and well-spiced. Pork dishes are popular and there are many varieties of sausage, served with sauerkraut. Soups are very filling and often contain dumplings. Fish dishes are based on trout, carp and salmon. Game dishes are superb. There are many kinds of cream-filled cakes and pastries and heavy sweets of marzipan or cheese cakes.

ITALY
Many popular dishes are based on pasta in variety of forms – macaroni, spaghetti and rice (base for risotto). There are a number of vegetable soups and a good choice of antipasti ( a dish consisting of cold food that you eat before the main part of meal). OSSOBUCO (veal in a thick sauce) is excellent. ZABAGLIONE (egg yolks, Marsala and sugar) is popular for dessert.

SPAIN
Much of the cooking is done in olive oil and rice is used in many of the national dishes such as PAELLA (rice with chicken, fish and vegetables).
TORTILLAS (omelettes) are also popular. Stews are varied and include haricot beans, bacon and sausage. One of the best known sweets is TURRON DE ALMENDRAS, made of almonds, egg whites and sugar. There is a variety of cheeses from the soft GETILLA to the smoked ASTURIAS and MANCHEGO made from ewe’s milk.
SWITZERLAND
The most famous dish of Swiss origin is FONDUE (melted cheese with white wine and kirsch added, into which bread is dipped). Pork and veal form the basis of most meat dishes and trout, perch and pike, fresh from the mountain streams and lakes are very good. Gruyere and Emmenthal are probably the best- known cheeses.


Vocabulary

almonds миндаль

dumplings клецки
ewe овца
game дичь
haricot beans фасоль
kirsch кирш (a strong alcoholic drink made from cherry juice)
sauerkraut квашеная капуста
vein прожилка
yolk желток яйца