Учебное пособие Санкт-Петербург 2010

Exercise 2.11. According to the descriptions of food given for each country, match the specialties on the left with the countries on the right:

1. Cheese fondue A Italy

2. Pasta dishes B Austria
3. Bouillabaisse C Spain
4. Pastries and tarts D France
5. Omelettes E Switzerland
Exercise 2.12. Work in small groups. Discuss the questions:

1. What comments can you make on the descriptions of food given for each country?

2. Have you tasted any of the dishes? Which of them? Where?


Exercise 2.13. Making a presentation. Choose a country. Find some information about its cuisine through the Internet (names of dishes, the ingredients, ways of preparation and serving). Prepare your presentation of the cuisine .


Exercise 2.14. Answer the following questions:

1. What features of Moslem and ‘kosher’ catering can you name?

2. Describe a menu for diabetics.
3. Describe a menu for slimmers.
4. What features of a Mediterranean diet can you name?
5. Describe British cooking.
6. What European cuisine appeals to you?
VOCABULARY
bowel the system of tubes inside your body through which
food passes
cholesterol a chemical substance found in fat, blood which may
cause heart disease
cloven hooves a hoof that is divided into two parts ( sheep and goats)
cud food that a cow has eaten, swallowed and brought
back into its mouth to eat a second time
ewe a female sheep
fare food
game wild animals, birds, fish that are hunted for food
lard white fat from pigs
skate a large flat sea fish
turbot a large flat European fish
vein one of the thin lines on a piece of cheese

Unit 10. Operating a Bar

- alcohol drinks