Учебное пособие Санкт-Петербург 2010

4. Vocabulary Practice


Exercise 4.1. Read and translate the following combinations.
Use a dictionary if necessary:

sliced, oranges mixed dried fruit

baked apples whipped cream
stewed plums beaten egg yolks
tinned peaches beaten egg whites
chopped walnuts pears poached in red wine
ground almonds sliced apples dipped in batter
grated nutmeg pieces of fresh fruit
shredded coconut


Exercise 4.2 Now read the descriptions of three desserts and think of a similar description of your favourite dessert:

Apple Charlotte	It's a cold pudding. It consists of cooked, sliced apples, breadcrumbs and slices bread. It's flavoured with cinnamon and it's served with apricot sauce.
Apricot Amber	It's a hot fruit pie. It consists of apricots and beaten egg yolks in pastry, with beaten egg whites on top.
Malakoff Pudding	It's a cold sweet. It consists of a mixture of fruit, ground almonds, egg yolks and cream, with lady finger biscuits. It's flavoured with rum.

Exercise 4.3 Study the list of dishes and write each of the dishes in the appropriate section of the menu:


THE WOODLAND
MENU

		Appetisers
Salad
	Entrees
	Vegetarian Dishes
	Vegetarian and Side Dishes
	Desserts
	Coffee

1. 
   Bavarian Apple Strudel
   
2. 
   Braised Leg of Lamb
   
3. 
   Broccoli with Hollandaise Sause
   
4. 
   Cauliflower with Almonds
   
5. 
   Chefs Pates
   
6. 
   Chicken Vichy
   
7. 
   Cold Chocolate Souffle
   
8. 
   Creme Caramel
   
9. 
   Entrecote Steak
   
10. 
    Escalope of Veal
    
11. 
    French Onion Soup
    
12. 
    Herring and Apple Salad
    
13. 
    Layered Vegetable Terrine
    
14. 
    Leaf Spinach with Diced Bacon
    
15. 
    Okra and Courgettes in Lentil Sauce
    
16. 
    Pear Helene
    
17. 
    Potato Groquettes
    
18. 
    Prawn and Orange Cocktail
    
19. 
    Roast Pheasant en Groute
    
20. 
    Roast Potatoes
    
21. 
    Salad Marguery
    
22. 
    Sweet Corn Chowder
    

VOCABULARY


usually used to talk about what happens on most occasions or in
most situations
dishes all the plates, cup, bows that have been used to eat a meal
and need to be washed
dietary related to the food someone eat
fat a substance of something essential
mineral a substance that is formed naturally
calorie a limit for measuring the amount of energy that food will
produce
overhead necessary changes or repairs made to a system
merchandising other products relating to a popular food and things
logo a small design that is the official sign of a company
customer a person or a company who used a shop or company
choice if you have a choice, you can choose between
weight how heavy something is when you measure it
profit money that you gain by selling things after your costs have
been paid
sweet have a tasty like sugar
establish to start a company, system that is intended to exist or
continue for a long time
protein one or several natural substances that exist in food such as
meat, eggs
substance a particular type of solid, liquid or gas

Unit 8. Dishes description

• 
  cooking methods
  
• 
  methods of preserving food
  
• 
  food taste
  
• 
  recipes
  

1. 
   Pre-reading. Answer the following questions:
   

1. 
   What methods of cooking do you know?
   
2. 
   What methods of preserving food exist?
   
3. 
   What is the recipe of your favourite dish?
   

2. Read the following text and translate it into Russian:


Cooking Methods

Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.

Preparing food with heat or fire is an activity unique to human beings, and some scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.
Ingredients in cooking
Most ingredients in cooking are derived from living things. Vegetables, fruits, grains and nuts come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also utilize water and minerals such as salt. Cooks can also use wine, an alcohol-based liquid from the fermentation of juices of grapes or other fruits.
Naturally-occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.
Protein
Edible animal material, including muscle, offal, milk, eggs and egg whites, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become denatured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.
Carbohydrates
Grain products are often baked, and are rich sources of complex and simple carbohydrates.
Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (from the digestion of table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.
Fats
Types of fat include vegetable oils and animal products such as butter and lard. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying or sautéing.

Water

Cooking often involves water which is frequently present as other liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients - this is a critical component of both stewing and sauce making.
Vitamins and minerals
Vitamins are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from soil. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.
Cooking methods

There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, sautéing, stewing, frying, grilling, barbecuing, smoking, boiling, steaming, braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result. Some foods are more appropriate to some methods than others.

Vocabulary
albumen белок
arrowroot маранта; аррорут – мука из растения маранта
blanch(v) бланшировать
braise(v) тушить
corn starch кукурузный крахмал
friable мягкий, хрупкий, ломкий, крошащийся
fungus грибок, плесень
lard свиное сало
meringue меренга, безе
mucilaginous saccharides мукосахариды
oxidation окисление
offal потроха, ливер
pottery глиняная посуда
sauté(v), sauté (noun) жарить в масле; соте
simmer (v) кипеть на медленном огне
smoke(v) коптить
stew(v) делать рагу, тушить мясо (рыбу) с овощами
sulphur сера
yeast дрожжи

2.