Дидактический материал по английскому языку на тему "FOOD"

Министерство общего и профессионального образования

Ростовской области

государственное бюджетное профессиональное образовательное

учреждение

Ростовской области

«Волгодонский техникум информационных технологий,

бизнеса и дизайна имени В.В. Самарского»

Дидактический информационный материал

по теме «Еда, способы приготовления пищи, традиции питания»

по учебной дисциплине

Английский язык

Волгодонск

2015

ОДОБРЕНО цикловой комиссией лингвистических и филологических дисциплин общего гуманитарного и социально-экономического цикла Протокол от «31»  08  2015 г.   № 1 Председатель ЦК_________ /Н.И. Русанова/

Составитель:

Полевая Наталья Евгеньевна, преподаватель ГБПОУ РО «ВТИТБиД»

       Дидактический информационный материал представляет собой сборник дополнительного теоретического материала общеобразовательного цикла по дисциплине «Английский язык».

       Информационный материал предназначен для студентов I курса всех специальностей и профессий. Дидактический материал может быть применён как преподавателем при подготовке к учебным занятиям, так и студентам при выполнении самостоятельной работы, написании сообщений, подготовке докладов.

       Дидактический информационный материал может также быть использован для развития у студентов умения общаться (устно и письменно) на иностранном языке на профессиональные темы, а также совершенствования устной и письменной речи, пополнения словарного запаса.

British Meals 
(Что едят в Великобритании?)

1. Прочитайте текст, предложите свой перевод. Составьте аннотацию, подготовьте устное сообщение. 

The first meal of the day in the morning is breakfast (usually eaten between about 7:30 and 9:00). Many British people eat toast with butter or margarine and jam (often strawberry, raspberry, apricot or blackcurrant jam), marmalade (a type of jam made from oranges) or Marmite ("Мармайт" (фирменное название питательной белковой пасты производства одноимённой компании; используется для бутербродов и приготовления приправ)) (a dark brown spread made from yeast). Melon, grapefruit or fruit cocktail are popular. Others eat a bowl of cereal; for example, cornflakes or muesli with milk, or porridge (a mixture of oats, hot milk and sugar). A traditional English breakfast (also known as a cooked breakfast or a fry-up) is a cooked meal which may contain food such as sausages, bacon, kippers (киппер, копчёная селёдка (подаётся к завтраку или ужину; обычно едят с маслом)) (herring - a type of fish - which has been covered in salt and smoked), black pudding, scrambled or fried or poached egg, mushrooms, fried tomatoes, baked beans, hash browns and toast. People sometimes eat a boiled egg, dipping (dunking) strips of toast (soldiers) into the egg yolk. A continental breakfast is a small meal and is not cooked; for example, a bread roll or croissant with cheese or ham and a cup of coffee. The most common drinks at this time of day are orange juice or a cup of breakfast tea.

Many people have a tea-break at about 11:00 in the morning (elevenses). If a meal is eaten in the late morning instead of both breakfast and lunch, it is called brunch.

Lunch (sometimes called more formally luncheon) is the meal eaten in the middle of the day (usually between about 12:30 and 2:00). Many people eat a sandwich (also known as a butty or sarnie in some parts of the UK). Some people have a simple meal such as cheese and biscuits or soup and bread. A ploughman's lunch is a traditional lunch for farmers: a bread roll, Cheddar cheese, Branston pickle and salad, perhaps with a pork pie. It is also traditional for people to go to a pub with some friends for a pub lunch and a drink.

A Sunday roast is a traditional meal eaten by a family at Sunday lunchtime; for example, roast beef with roast potatoes, parsnips (пастернак), peas, Brussels sprouts, green beans, Yorkshire pudding, bread sauce and gravy. Mint sauce or redcurrant jelly is often eaten with lamb, apple sauce with pork, and horseradish sauce (a type of mustard) with beef, cranberry sauce with turkey. Stuffing may be eaten with chicken or turkey.

Tea-time is a small meal eaten in the late afternoon (usually between about 3:30 and 5:00). People may drink tea, and often eat biscuits (American English: cookies), cakes or savoury (острое блюдо, острая закуска) foods such as sandwiches, crumpets (лепёшка, пышка (обычно неподслащённая)) or tea-cakes. Occasionally people may have a full afternoon tea or a cream tea: this includes a scone (ячменная или пшеничная лепёшка) with jam and cream (usually either whipped cream or thick clotted cream (сливочный варенец (сливки сквашиваются путем нагревания и медленного охлаждения))) as well as a selection of sandwiches and cakes.

High tea (ранний ужин с чаем) is a light meal eaten in the early evening (for example, 6 o'clock) served with a pot of tea; this is popular in north England and Scotland. Supper is the most common name for the meal eaten in the evening (usually between 7:00 and 8:30). Dinner is another common name for supper, but sometimes it is also used to refer to lunch, especially when this is the main meal of the day. A dinner party is a formal evening meal to which guests have been invited. A common type of cooked meal in Britain is meat and two veg. This is a meat dish served together on the same plate with two types of vegetable, one of which is often a type of potato. It is common to eat a dessert (also known as a pudding, or informally as afters) after the main dish.

It is increasingly popular for British people get a takeaway (готовая еда, продающаяся на вынос) or go to a restaurant instead of cooking at home, and often this is used as a chance to try different types of food. Most towns have an Indian restaurant, serving foods such as curry and chicken tikka masala. Chinese restaurants are also very common; popular dishes include sweet and sour pork and aromatic duck. Many people likeItalian pizza and pasta dishes. Fast food restaurants often serve beefburgers or fried chicken. Fish and chip shops are still popular, especially in towns by the coast. There is an old tradition of eating fish on Friday.

British people enjoy eating snacks (лёгкие закуски) between meals. These include sweets (American English: candy) and crisps (American English: chips).

14 составляющих здоровой диеты 
(14 Keys to a Healthy Diet)

Developing healthy eating habits isn't as confusing or as restrictive as many people imagine. The first principle of a healthy diet is simply to eat a wide variety of foods. This is important because different foods make different nutritional (питательный) contributions.

Secondly, fruits, vegetables, grains, and legumes (бобовые) - foods high in complex carbohydrates, fiber, vitamins, and minerals, low in fat, and free of cholesterol-should make up the bulk of the calories you consume. The rest should come from low-fat dairy products (молочные продукты), lean meat and poultry (птица), and fish.

You should also try to maintain a balance between calorie intake and calorie expenditure-that is, don't eat more food than your body can utilize. Otherwise, you will gain weight. The more active you are, therefore, the more you can eat and still maintain this balance.

Following these three basic steps doesn't mean that you have to give up your favorite foods. As long as your overall diet is low in fat and rich in complex carbohydrates, there is nothing wrong with an occasional cheeseburger. Just be sure to limit how frequently you eat such foods, and try to eat small portions of them.

You can also view healthy eating as an opportunity to expand your range of choices by trying foods-especially vegetables, grains, or fruits-that you don't normally eat. A healthy diet doesn't have to mean eating foods that are bland or unappealing.

The following basic guidelines are what you need to know to construct a healthy diet.

1. Limit your total fat intake. Fat should supply less than 30% of your total daily calories. Limit your intake of fat by having a semi-vegetarian diet. Choose lean meats, light-meat poultry without the skin, fish, and low-fat dairy products. In addition, cut back on vegetable oils and butter-or foods made with these-as well as on mayonnaise, salad dressings (соусы), and fried foods.

2. Limit your intake of saturated fat (насыщенный жир). This is the kind of fat, found mostly in animal products, that boosts blood cholesterol levels and has other adverse health effects. It should supply less than one-third of the calories derived from fat.

3. Keep your cholesterol (холестерин) intake below 300 milligrams per day. Cholesterol is found only in animal products, such as meats, poultry, dairy products, and egg yolks.

4. Eat foods rich in complex carbohydrates. Carbohydrates should contribute at least 55% of your total daily calories. To help meet this requirement, eat plenty of fruits and vegetables and six or more servings of grains (preferably whole grains) or legumes daily. This will help you obtain the 20 to 30 grams of dietary fiber you need each day, as well as provide important vitamins, minerals, and phytochemicals (plant chemicals essential to good health).

5. Avoid too much sugar. Besides contributing to tooth decay, sugar is a source of "empty" calories, and many foods that are high in sugar are also high in fat.

6. Make sure to include green, orange, and yellow fruits and vegetables-such as broccoli, carrots, cantaloupe, and citrus fruits. The antioxidants and other nutrients in these foods are regarded as increasingly important in helping protect against developing certain types of cancer (рак) and other diseases. Eat five or more servings a day.

7. Maintain a moderate protein intake. Protein should make up about 12% of your total daily calories. Choose low-fat sources.

8. Eat a variety of foods. Don't try to fill your nutrient requirements by eating the same foods day in, day out. It is possible that not every essential nutrient has been identified, and so eating a wide assortment of foods helps to ensure that you will get all the necessary nutrients. In addition, this will limit your exposure to any pesticides or toxic substances that may be present in one particular food.

9. Limit your sodium intake to no more than 2,400 milligrams per day. This is equivalent to the amount of sodium in a little more than a teaspoon of salt. Cut back on your use of salt in cooking and on the table; avoid salty foods; check food labels for the inclusion of ingredients containing sodium.

10. Maintain an adequate calcium intake. Calcium is essential for strong bones and teeth. Get your calcium from low-fat sources, such as skim milk and low-fat yogurt. If you can't get the optimal amount from foods, take supplements.

11. Try to get your vitamins and minerals from foods, not from supplements (with the exceptions listed below). Supplements cannot substitute for a healthy diet, which supplies nutrients and other compounds besides vitamins and minerals. Foods also provide the "synergy" that many nutrients require to be efficiently used in the body.

12. Consider taking supplements of the antioxidant vitamins E (200 to 800 IU daily) and C (250 to 500 milligrams daily). Even if you eat a healthy diet, it's unlikely you will get these amounts of E and C. Also consider taking a basic daily multivitamin/mineral supplement, especially if you are a woman of child-bearing age (who needs extra folic acid, a B vitamin) or over age 60 (because of decreased nutrient absorption by the body).

13. Maintain a desirable weight. Balance energy (calorie) intake with energy output. Eating a low-fat diet will help you maintain-or lower-your weight, as will regular exercise.

14. If you drink alcohol, do so in moderation (умеренно). That is one drink a day for women, two a day for men. A drink is defined as 12 ounces of beer, 4 ounces of wine, or 1.5 ounces of 80-proof spirits. Excess alcohol consumption leads to a variety of health problems. And alcoholic beverages (напитки) can add many calories to your diet without supplying nutrients.

Как написать кулинарный рецепт (перевод статьи)

HOW TO WRITE A RECIPE  Источник: bbcgoodfood.com	КАК НАПИСАТЬ КУЛИНАРНЫЙ РЕЦЕПТ  Перевод А. Верновой:  study-english.info
By Natalie Hardwick - Senior writer - bbcgoodfood.com	Натали Хардвик - старший писатель сайта «bbcgoodfood.com»
Want to put your favourite recipe down on paper? Our kitchen team of cookery experts have shared some of their best hints and tips for the creative process.	Хотите записать любимый рецепт? Наша кухонная команда кулинарных экспертов делится полезными советами о том, как лучше организовать этот творческий процесс.
Whether you're writing a recipe for a clippings folder, your friends or a publication, the process requires a deft and precise touch. A poorly written guide can result in wasted time, money and effort, not to mention a disappointed gaggle of hungry mouths and a touch of kitchen rage. It's something we take very seriously at BBC Good Food, which is why we triple test our recipes. It's also why our kitchen team have revealed some of their secret writing tips.	Пишете ли Вы рецепт только для того, чтобы положить его в папку с газетными вырезками, для друзей или для последующей публикации, в любом случае, для этого требуются определенные навыки и умения. Плохо написанная инструкция может привести к потере времени, денег и сил, не говоря уж о разочарованной стайке голодных ртов и приступе гнева на кухне. В редакции журнала «Би-Би-Си Гуд Фуд» (ВВС Good Food) мы очень серьезно относимся к таким вещам, именно поэтому мы трижды проверяем все кулинарные рецепты, а наша кухонная команда поделилась некоторыми своими секретами их написания.
Ingredients	Ингредиенты
The starting point of all recipes is a table of ingredients. Our assistant food editor, Cassie Best says that whatever time of year, seasonality is the key for achieving the most flavoursome results. She says: "When thinking of recipe ideas I tend to start with what's in season, then from this I'll think of what flavours lend themselves well to these foods."	Все рецепты начинаются со списка ингредиентов. Ассистент редактора по пищевым продуктам Кэсси Бест говорит, что независимо от времени года, «сезонность» - это ключ к достижению наивкуснейших результатов. Вот, что она говорит: «Придумывая новые рецепты, я обычно исхожу из того, какие продукты характерны для этого времени года, затем я думаю, какие вкусовые сочетания подойдут к этим продуктам».
Former BBC Good Food cookery assistant, Adam Russell says it's then good to build the recipe from a base to get the right balance of flavours. "First look at flavours that work well together as a foundation," he says. "Then experiment with their quantities to get the right balance, so that they complement instead of overpower each other."	Бывший кулинарный ассистент «Би-Би-Си Гуд Фуд» Адам Расселл говорит, что для правильного вкусового баланса следует сначала создавать основу рецепта. Он говорит: «Сначала посмотрите, какие вкусы и ароматы сочетаются друг с другом, и возьмите их за основу. Затем поэкспериментируйте с их количеством для достижения нужного баланса, так что бы они дополняли а не подавляли друг друга».
If people want a speedy and simple dish, it's best to cater for this with a short list of ingredients. Cassie says: "Don't overcomplicate things - less is more! Too many ingredients can put people off. Keep your recipes simple and try not to use ingredients if they are unnecessary."	Если люди хотят быстрое в приготовлении простое блюдо, то лучше, чтобы в его состав входило не слишком много ингредиентов. Кэсси советует: «Не усложняйте – лучше меньше, да лучше! Если ингредиентов слишком много, у человека может пропасть желание готовить такое блюдо. Возьмите простой рецепт и используйте только те ингредиенты, которые необходимы».
Method	Способ приготовления
Olive magazine deputy editor Lulu Grimes says it's essential to test your recipe. "I tell my students to research and write their recipe first, then test it and make any amendments," she says. "Finally, read it aloud as that helps you see if your method instruction is deficient," Lulu suggests.	Заместитель главного редактора журнала «Олив Мэгэзин» (Оlive Magazine) Лулу Граймс говорит, что очень важно проверять свой рецепт. Она рассказывает: «Я говорю моим ученикам, что сначала надо провести исследование и написать рецепт, а затем нужно проверить его и сделать требуемые поправки. После этого я прошу прочитать его вслух, так как это помогает заметить недостатки в инструкции по приготовлению блюда, если они есть».
bbcgoodfood.com food editor, Caroline Hire says that the method section and the ingredients list should correlate to make a recipe as easy to follow as possible. "List your ingredients in the order they appear in the method. Check the method against the ingredients to make sure everything coincides," she says. "You also need to explain your method clearly to allow for both beginner and more experienced cooks - and make sure you add the number of servings."	Редактор по пищевым продуктам сайта «bbcgoodfood.com» Кэролайн Хаир отмечает, что часть рецепта, описывающая пошаговый процесс приготовления блюда, и список ингредиентов должны сочетаться, чтобы следовать рецепту было максимально просто. Её совет: «Перечисляйте все ингредиенты в том порядке, в котором они появляются в части рецепта, описывающей способ приготовления блюда. Сравните описание способа приготовления со списком ингредиентов, чтобы удостовериться, что все совпадает. Вам также следует понятно объяснять процесс приготовления блюда, чтобы и начинающему, и более опытному повару было бы все понятно, и не забудьте указать в рецепте количество порций».
Precision	Точность
It's important not to be presumptuous when writing your method. Lucy Netherton creates recipes for BBC Good Food and Easy Cook and says that an outside party can often cast light on any grey areas. "Sometimes when it's your own recipe you can assume your readers will understand what you mean and you may leave out important information," Lucy says. "I always get someone to read it through for me to check it make sense to a third party - or even better if you can get someone to have a go at the recipe and identify any points that may need clarification."	При описании способа приготовления важно не быть слишком самонадеянным. Люси Нетэртон создает кулинарные рецепты для журналов «Би-Би-Си Гуд Фуд» и «Изи Кук» (Easy Cook), она утверждает, что взгляд со стороны часто помогает выявить слабые места: «Иногда, составляя свой собственный рецепт, можно предположить, что читатели поймут, что Вы имеете в виду, поэтому можно упустить важную информацию. Я всегда прошу кого-нибудь прочитать мой рецепт, чтобы удостовериться, что он понятен другим людям, а еще лучше, если есть возможность попросить кого-нибудь приготовить блюдо по этому рецепту, чтобы определить, требуется ли что-то пояснять».
A slapdash approach to certain elements of a recipe can destroy the end result, so steer well clear of guesswork. Caroline says: "Be precise, especially in measurements, timings, oven temperatures and tin or dish sizes. This is doubly important for baking recipes."	Небрежный подход к составлению рецепта может испортить конечный результат, поэтому не полагайтесь на авось. Кэролайн Хаир советует: «Будьте точны, особенно в измерениях, расчете времени, температуре духового шкафа и размерах формы для выпекания или блюда. Это вдвойне важно для рецептов выпечки».
It's best to very carefully spell out how an ingredient is to be used. "Clearly describe how the ingredients should be prepared," says Cassie "There's a fine line between finely chopped, chopped and sliced, which will make all the difference!"	Лучше всего – очень точно объяснять, как следует использовать ингредиент. Кэсси Бест отмечает: «Четко укажите, как следует готовить ингредиенты. Существует лишь тонкая грань между тем, чтобы мелко нарезать, нарубить или нарезать ломтиками, однако именно эти тонкости имеют решающее значение!»
Measurements	Меры
Without the correct measuring facilities, a few errant grams can ruin a recipe. "Use exact measurements," says Caroline. "So for teaspoons and tablespoons, use a set of measuring spoons rather than table cutlery."	Без правильных средств измерения несколько лишних граммов могут испортить весь рецепт. Кэролайн Хаир предупреждает: «Пользуйтесь точными средствами измерения: когда объем указан в чайных и столовых ложках, используйте набор мерных ложек, а не столовые приборы».
Caroline also warns against mixing dimensions. "Create your recipe in either imperial or metric," she says. "You can include conversions if you like but the most important thing is not to mix the two."	Кэролайн также предупреждает, что важно не перепутать системы мер: «Создавайте рецепт либо в британской имперской системе мер (в фунтах и унциях), либо в метрической системе (в граммах). Вы можете указать перевод мер и весов из одной системы в другую, главное – не перепутать эти две системы».
To avoid surplus, it's good to consider the quantity in which people will be buying ingredients. Cassie says: "Try to use whole tins or packets where possible, this saves money and waste!"	Чтобы не оставалось излишков, уместно рассчитать, в каком количестве людям надо покупать ингредиенты. Кэсси советует: «Попробуйте использовать в рецептах целые банки или упаковки: это позволит сэкономить деньги и избежать лишних отходов!»
Know your audience	Знайте свою аудиторию
BBC Good Food food editor Barney Desmazery says "When you are writing for a magazine write recipes for the reader, not for your ego. If you have a clear idea of who you are writing that recipe for then it's easier to write.	Редактор по пищевым продуктам журнала «Би-Би-Си Гуд Фуд» Барни Десмазэри подчеркивает: «Когда Вы пишете рецепт в журнал, Вы пишете его для читателя, а не для Вашего эго. Если у Вас есть четкое представление о том, для кого Вы пишете этот рецепт, то писать его проще».
Lulu says: "It's important to question whether a person has budget restraints, time restraints or access to specialist ingredients, and whether terminology used in the method is universal. Considering these factors will deliver a clearer, practical recipe that people are more likely to cook. Also, you may love chilli and put loads into your cooking, but recipes should written with others in mind!"	Лулу Граймс отмечает: «Важно задаваться вопросом о том, не ограничен ли человек в средствах, во времени, имеет ли он возможность приобрести нужные ингредиенты, насколько универсальна терминология в описании способа приготовления блюда. Учитывая эти факторы, можно создать более понятный и практичный рецепт, которым люди захотят воспользоваться. И ещё, возможно, Вы любите жгучий перец и захотите добавлять его в огромных количествах в свои блюда, но при написании рецепта следует учитывать вкусы других людей!»

Русско-английский кулинарный словарь

РУССКОЕ НАЗВАНИЕ	ПЕРЕВОД
абрикос	apricot
агар(-агар)	agar(-agar)
ананас	pineapple
анчоус	anchovy
апельсин	orange
арбуз	watermelon
ассорти	assortment; (шоколадное ассорти) assorted chocolates
базилик (специя)	sweet basil
базиликовая паста	sweet basil paste
баклажан	aubergine
банан	banana
банка	jar; tin, can
баранина	mutton, lamb
батон	(белый хлеб) long loaf; (пищевое изделие продолговатой и округлой формы) stick; (батон колбасы) stick of sausage
белок (яйца)	white (of an egg), egg white; (вещество) protein
белокочанная капуста	white cabbage
белый гриб	white mushroom
белый шоколад	white chocolate
бисквит	sponge (cake)
бифштекс	(beef)steak
блин	pancake
блюдо	dish; course
блюдце	saucer
болгарский перец	sweet pepper
брокколи	broccoli
булочка	roll
бульон	bouillon; broth, stock; (крепкий (говяжий) бульон) beef tea; (куриный бульон) chicken broth
бутерброд	(piece of) bread and butter, sandwich
ванильная палочка	vanilla stick
ванильная пудра	vanilla powder
варенье	jam
варить/сварить	to boil, to cook
ветчина	ham
взбивать (пенить)	to beat up, to whip, to whisk
вилка	fork
вино	wine
виноград	grapes
вкусный	nice, tasty
всыпать	pour in
вырезка (часть туши)	undercut, sirloin, fillet; tenderloin (амер.)
вяленый	dried
гаспачо	gazpacho
гарнир	garnish; side dish; (из овощей) vegetables
говядина	beef
горох	pea; peas
горчица	mustard
горький	bitter
горячий	hot
готовить	to prepare, to cook
грейпфрут	grapefruit
грецкий орех	walnut
гриб	mushroom
груша	pear
дайкон	daikon
двууглекислый натрий (пищевая сода)	sodium bicarbonate
декор	decor
десерт	dessert
десертное вино	dessert wine
до готовности	until done
до однородной массы	until homogeneous paste is obtained
дорадо	dorado
дор-блю / Дорблю	Dorblu blue cheese
дыня	melon
ежевика	blackberries
есть/съесть	to eat
жарить/зажарить	to roast; to fry; to grill
желатин	gelatin(e)
желе	jelly
желток	(egg) yolk
жюльен	julienne
заварной	brewing
заварное тесто	choux pastry
заварной крем	scalded cream; custard
завтрак	breakfast
завтракать/позавтракать	to (have) breakfast
заказывать/заказать	to order; to reserve, to book
закуска	appetizer; hors d'oeuvre; snack
горячая закуска	hot appetizer
лёгкая закуска	light snack
мясная закуска	collation
холодная закуска	cold snack
на закуску	as / for a starter
заливное	aspic, fish or meat in aspic / jelly
замачивать (погружать в воду)	soak (steep / water / wet)
замешивать	mix; (замешивать тесто) knead dough
замороженный	frozen
запечь	to bake
заправлять (класть в еду)	dress (with), season (with), add
Захер (торт)	Sacher
зеленый горошек	green pea
зеленый лук	spring onions
зелень (растительность)	greenery, verdure; (овощи) greens; vegetables
измельчать	(крошить) crumble up; (нарезать) to chop; (толочь, дробить) to crush, to pound; (перетирать) to grind
изюм	raisins
икра	(в рыбе) (hard-)roe; (после метания) spawn; (как продукт питания) caviar; (зернистая икра) soft caviar; (паюсная икра) pressed caviar; (грибная, баклажанная и т. п.) paste
имбирь	ginger
инжир (плод)	fig
йогурт	yoghurt
кабачок	vegetable marrow
какао порошок	cocoa powder
капуста	cabbage
карамелизовать	to caramelize
карамель	caramel
карри	curry
картофель	potatoes
кастрюля	(sauce) pan
каштан (плод)	chestnut
кедровый орех	pine nut
киви	kiwi
кислый	sour
клубника	strawberries
клюква	cranberries
кнель	quenelle
кожица	(колбасы) sausage skin; (плода) peel
колбаса	(large/slicing) sausage
консоме (соус)	consomme sauce
конфета	sweet, bon-bon; sweetmeat; candy (амер.)
коньяк	cognac
корень	root
корица	cinnamon
корзиночка (пирожное)	fluted-edge open pie; tartlet; baked shell
котлета	rissole
картофельная котлета	potato cake
котлеты по-киевски	chicken Kiev
мясная котлета	meat rissole
отбивная котлета	chop
рубленая котлета	rissole
рыбные котлеты	fish cakes
кофе	coffee
крахмал	starch
крепин	crepine
крепкий	strong
кружка	mug
кукуруза	maize, sweetcorn
кумин	cumin
кунжут	sesame
курага	dried apricots
куриный бульон	chicken broth
курица	chicken
ланспик / ланшпиг (бульон)	aspic stock
лесной орех (фундук)	hazelnut
ликёр	liqueur
лимон	lemon
лимонад	lemonade
лимонная кислота	citric acid
личи (китайская слива)	litchi
ложка	spoon
лук (репчатый)	onions
лук дикий	wild leek
лук-порей	leek
лук-резанец	chive
лук-рокамболь	rocambole
лук шалот / шалот	shallot
малина	raspberries
мариновать	marinate, pickle
маслина	olive
масло	butter; oil
масса (тестообразное вещество)	paste
маскарпони	mascarpone (cheese)
мёд	honey
меланж	melange
меню	menu
мидии	mussels
миндаль	almonds
миска	bowl, basin
молоко	milk
молоко сгущенное	condensed milk
молотый	ground
морковь	carrots
моцарелла	mozzarella
мука	flour;
картофельная мука	potato flour / starch
кукурузная мука	cornmeal
мука грубого помола	meal
рисовая мука	rice flour
рыбная мука	fish meal
темпурная мука	tempura flour
мусс	mousse
мыть/вымыть посуду	to wash up, to do the washing-up / dishes
мякиш	crumb (soft part of bread)
мясо	meat
мята	mint
мята колосовая	common mint, spearmint
мята лимонная	bergamot mint
мята перечная	brandy mint, peppermint
мята полевая	corn mint
накрывать/накрыть (на) стол	to set / lay the table
наливать/налить	to pour (out)
напиток	drink, beverage
нарезать кубиками	to dice
нарезать на дольки	to cut into segments
нарезать соломкой	to cut into shreds
настой	infusion, extract, tincture
нож	knife
нори (лист нори)	nori (nori sheet)
обваливать (покрывать чем-либо сыпучим, поворачивая с боку на бок)	to roll (in)
обед	dinner, lunch, midday meal
обедать/пообедать	to have lunch/dinner, to dine
обжарить	to fry (on all sides; all over)
овощи	vegetables
огурец	cucumber
оливка	olive
оливковое масло	olive oil
опенок	honey agaric
орех	nut
острый	hot, spicy, strong, piquant
отбить	to beat
отварной	boiled
ошпаривать	scald
панировать	(в сухарях) to coat with breadcrumbs; (в муке) to coat with flour; to bread, to crumb
панировка	breading
паприка	paprika
пармская ветчина	Parma ham
парфе	parfait
пассировать	to pass
пастилаж (изображение из теста)	pastillage.
пахнуть	to smell (of)
паштет	paste; pate
пекинская капуста	Chinese cabbage
печенье буше	bouchee
перемешивать (размешивать)	stir
перец	pepper
перец болгарский	sweet pepper
персик	peach
песочное печенье	shortbread, shortcake
песочный (о тесте)	short
песто	pesto
петрушка	parsley
печь/испечь	to bake
пиво	beer
пирог	pie; tart
пить/выпить	to drink
пища	food
пищевая пленка	food plastic foil
пластина	slice
по вкусу	to one’s taste
подача	serving
полукольцо	semicircle
полуфабрикат	half-finished / semi-finished product; (пищевые полуфабрикаты) prepared food, convenience foods
помидор	tomato
помидоры (томаты) конфи	tomatoes confit
помидоры (томаты) черри	cherry tomatoes
посыпать	strew (with), powder (with); sprinkle (with); (посыпать сахаром) sugar, (посыпать солью) salt, sprinkle with salt
пресное тесто	unleavened dough
приправа	seasoning; relish, condiment
припускать	to simmer
пробовать/попробовать	to try, to taste, to sample
проваривать / проварить	to boil thoroughly
промывать (тщательно мыть)	wash (well / properly / thoroughly)
пропаривать	to steam (thoroughly)
пшеница	wheat
пшеничная мука	wheat flour
пюре	puree;
картофельное пюре	mashed potatoes, potato mash
яблочное пюре	apple sauce
радиччо / радиккио (салат)	radicchio
разрыхлитель	baking powder, leavening agent
раскатывать	roll (out); (раскатывать тесто) roll out the paste
распускать	(растворять в жидкости) dissolve; (растапливать) melt
ржаной	rye
рис	rice
рисовая бумага	rice-paper
розмарин	rosemary
рукола	rucola, rocket, roquette, arugula, Eruca sativa
рулет	(из мясного или рыбного фарша) roll; (мясной рулет) beef roll, meat loaf; (кондитерское изделие) Swiss roll; (окорок) boned gammon
рыба	fish
рыбное филе	filleted fish
салат	lettuce; salad
самбук	elder; fruit-and-eggwhite jelly
сахар	sugar
сахарный песок	granulated sugar
сахарная пудра	powdered sugar
свежий	fresh
свёкла	beetroot
свинина	pork
сгущенное молоко	condensed milk
сельдерей	celery
семга	salmon
сидр	cider
сироп	syrup
сковородка	frying pan
слабый	weak
сладкий	sweet
слива	plum
сливки	cream
сливочный крем	buttercream (butter cream)
смазать	to smear (with)
смесь (результат смешивания)	mixture; blend; mix
сметана	sour cream
смородина	currants; (красная / белая / чёрная смородина) red / white / black) currants
соевый соус	soy(a) sauce
сок	juice; (растений) sap (берёзовый сок) birch sap / wine; (фруктовые соки) fruit juices
солёный	salty; salted; pickled
соль	salt
сорбет (сорбе)	sorbet
соус	sauce; gravy; dressing
соя	soya
специи	spicery, spice(s)
стакан	glass, tumbler
стерлядь	sterlet
стол на двоих	table for two
стручковая фасоль	French beans
судак	zander, pikeperch
суп	soup
суфле	souffle
сухари панировочные	bread crumbs
счёт	bill
сыр	cheese
сыр твердый	hard cheese
сыр творожный	curd cheese
сыр филадельфия	cheese Philadelphia
сырный шарик	cheese ball
сырой	raw, uncooked; green, unripe
тарелка	plate
твиль	tuile
творог	curds, cottage cheese
телятина	veal
тесто	(для хлеба) dough; (для пирогов и др.) pastry
тесто фило	filo pastry
тимьян	thyme
толчёный	pounded, crushed; (дроблёный) ground; (толчёный миндаль) ground almonds
томаты конфи	tomatoes confit
томаты черри	cherry tomatoes
топленое масло	melted butter
торт	cake
тулипное тесто	tuille pastry
убирать/убрать со стола	to clear the table
уварить	to boil down
углекислый аммоний (карбонат аммония)	ammonium carbonate
ужин	dinner, supper, evening meal
ужинать/поужинать	to have dinner/supper, to dine
уксус	vinegar
форель	trout
фарш	stuffing; (мясной) minced meat; (для колбас) sausage meat
фасоль	haricot beans (French / kidney beans); (стручковая фасоль) French beans
фенхель	fennel
филе	fillet; (рыбное филе) filleted fish
формировать (придавать форму)	to form, to shape
фритюр	frying fat
фрукт	(piece of) fruit
хлеб	bread
хотеть есть	to be hungry
хотеть пить	to be thirsty
цветная капуста	cauliflower
цедра	rind
цукини	zucchini / courgette (in New Zealand, South African, and British English)
чай	tea
чашка	cup
черешня	cherry; cherries
чёрная смородина	blackcurrants
чеснок	garlic
чечевица	lentil(s)
чистить	(фрукты, овощи) to peel; (орехи) to shell; (рыбу) to scale
чистить и потрошить рыбу	to clean and gut fish
чистить курицу	to clean chicken
чистить посуду	to scrub (scour) dishes
шампиньон	champignon
шафран	saffron
шиитаке (гриб)	shiitake
шпажка (шампур)	skewer
шпинат	spinach
эскабеш (соус)	escabeche sauce
эссенция	essence
яблоко	apple (The parts of an apple are the skin, the flesh, the core, the seeds, the stem, and the leaves.)
яйцо	egg

Английские глаголы для описания приготовления пищи с примерами употребления

to add - добавлять	To put ingredients together; to put one ingredient with the others.
	Add fresh tomatoes and cook covered until water is cooked out, about 15 minutes. Add the onion and carrots and cook until the onion is softened, about 5 minutes.
to bake - печь	To cook in an oven by using heat.
	Bake about 1 hour or until a toothpick inserted near the center comes out clean. Bake in a preheated 350-degree oven 35 to 40 minutes, until top is golden brown.
to beat - взбивать	To mix quickly and continually, commonly used with eggs.
	Beat butter, sugar, and vanilla on medium low speed until creamy but not fluffy. Beat on medium speed for several minutes, until the mixture is light and fluffy.
to blanch – бланшировать [blɑːnʧ]	To plunge tomatoes, nuts, etc., into boiling water to loosen the skin. To plunge (meat, green vegetables, etc.) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove a bitter or salty taste.
	Blanch vegetables before freezing them to set color and stop the aging process. Blanch the cauliflower by quickly dipping for about 10 seconds in the boiling water.
to blend - смешивать, сочетать	Blend this all together with an electric mixer until completely mixed together. Blend in the wine and continue cooking until the wine has completely evaporated.
to boil - кипятить, варить, отварить	To heat water until little bubbles form.
	Boil for 3 to 4 minutes, then plunge into cold water before cutting into strips. Boil gently, stirring frequently, for 15 minutes, until the mixture is thickened.
to bone - освобождать мясо от костей	Ask your butcher to skin and bone chicken thighs for this, and to chop them up into bite-sized pieces. De-bone the chicken into large bite size pieces and return meat to the soup.
to break - ломать	To separate into smaller parts by force.
	Break up the eggs with a fork and gradually pull the flour into the egg mixture. Break it into tiny pieces and scatter over green leaf salads at the last minute.
to broil - жарить на огне	To cook meat or vegetables on a rack with an extremely high temperature. [rack - решётка]
	Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Broil on the oven's bottom rack until the cheese is melted and lightly browned.
to carve – нарезать, отрезать	To cut meat into slices.
	Carve the duck and serve with the sauce and your choice of roasted vegetables. Carve the lamb, first slicing it from the bone in large pieces, as few as possible.
to chill - охлаждать, замораживать	Chill them in the freezer to make them more viscous and provide cleaner tastes. Chill for at least 30 minutes then cut the shortbread into squares and serve. [viscous - вязкий; липкий, клейкий; тягучий] [shortbread - песочное печенье]
to chop - резать на кусочки	To cut into small pieces, generally used with vegetables.
	Chop, slice or dice them and store in plastic sealable bags in the refrigerator. Chop bacon into three-centimetre bits and fry until lightly crisped, then drain.
to coat - покрывать слоем	Coat the steaks with the flour, pressing the flour into the steak on both sides. Coat chicken first in yogurt-mustard mixture, then in the seasoned bread crumbs. [yog(h)urt ['jɔgət] – йогурт] [seasoned ['siːzənd] – приправленный (пряностями, специями)]
to combine - соединять	To put two or more things together.
	Combine cake ingredients in large bowl and beat at a medium speed for 2 minutes. Combine the five eggs with the spinach, cheeses, salt, pepper and garlic powder. [bowl [bəul] – чаша, миска, тарелка]
to cook - готовить	To prepare food by heating it, so the food is not raw.
	Cook, stirring occasionally, for 10 to 12 minutes, until onions are caramelized. Cook until the sauce starts to thicken, approximately 5 minutes, stirring often.
to cool - охлаждать	Cool before drinking. – Охладить перед употреблением.
	Cool completely on a rack before releasing cake and inverting it onto a platter. Cool completely, then chill in the refrigerator at least 1 hour before serving. [platter - большое плоское блюдо]
to cover - накрывать, покрывать	Cover and cook on low for four to seven hours, or on high for two to four hours. Cover with plastic wrap and let marinate in the refrigerator for up to 24 hours.
to crush - давить, дробить, толочь	To cause to separate or flatten by extreme force, often used with garlic. Peel and crush the garlic. – Очистите и раздавите чеснок.
	Crush with a fork or your hands and add to skillet, along with salt and pepper. Crush the garlic cloves and add to the liquid. Cover the pan and cook for 4 hours. [skillet ['skɪlɪt] - сковорода с длинной ручкой] [pan [pæn] - сковорода, кастрюля, противень]
to cut – резать, нарезать	To separate or divide by using a knife.
	Cut the asparagus into short lengths and steam for 6 to 8 minutes, until tender. Cut butter into pieces and place in large bowl of electric mixer with the sugar.
to cut into strips - нарезать соломкой	Cut peppers into strips, cut onions into rings and slice apples in strips. Cut the bacon into small strips and fry in a little olive oil until crispy and drain.
to decorate - украшать	Decorate with the strawberry slices and toasted almonds or crushed macaroons. Decorate the tops with blanched almond halves or bits of candied fruit, if desired. [macaroon [mækə'ruːn] - миндальное печенье] [almond ['ɑːmənd] - миндаль] [candied fruit - засахаренные фрукты, цукаты]
to defrost - размораживать	Defrost in the microwave according to the manufacturer's instructions. Defrost meat in the refrigerator overnight for easy sandwich preparation in the morning.
to dice - нарезать кубиками	Dice or shred the meat and reserve to garnish the broth or save for another use. Dice the mushrooms and cook them slow and low until they release their juices.
to dilute - разбавлять [daɪ'luːt]	Dilute the corn starch in the lemon juice and add to the egg mixture. Dilute it with a little water if the paste is too thick.
to dissolve – растворять [dɪ'zɔlv]	Dissolve the baking soda in the boiling water and stir it into the sugar mixture. Dissolve the bouillon cube in the butter and sprinkle over the macaroni and cheese. [bouillon ['buːjɔŋ] – бульон]
to dry - сушить	Dry with paper towels and toss with enough vegetable oil to lightly coat surface. [toss - подбрасывать, подкидывать]
to empty - опустошать, высыпать	Empty dough onto a lightly floured work surface and knead into a rectangular shape. Empty the puree into a large mixing bowl, add the cheese and mix to combine. [puree ['pjuəreɪ] - суп-пюре; пюре (овощное, фруктовое)]
to fill - наполнять	Fill a roasting or baking pan with boiling water and place it on the oven floor. Fill a large pot with 8 cups of water and bring to a boil over medium-high heat.
to flip - переворачивать	Flip the fish onto the unmarked side and move to a medium-heat area of the grill. Flip the chicken, add the mushrooms, then cover and cook for another 5 minutes.
to fold - сгибать, складывать	Place 1 tablespoon of the cooled rice mixture and 1 chestnut half on each piece of cabbage leaf. Fold the sides over to cover the filling, then roll the leaf from bottom to top. [chestnut ['ʧesnʌt] - каштан (плод)]
to fry - жарить	To cook by putting the food into extremely hot oil.
	Fry the patties turning once for approximately 5 minutes, depending on the size. Fry the onions, carrots, mushrooms and 150g smoked bacon, diced, until browned. [patty ['pætɪ] - пирожок]
to glaze - глазировать, покрывать глазурью	Glaze if desired and garnish with a few dried cranberries and chopped walnuts. Glaze with melted butter and immediately sprinkle with granulated sugar. [granulated sugar - сахарный песок]
to grate - тереть, натирать	To divide into small parts by rubbing on a serrated surface, usually used with cheese.
	Grate the chocolate and melt in a water bath or a bowl over a pan of warm water. Grate into a bowl and mix with the mayonnaise, lemon juice, horseradish and parsley. [mayonnaise [meɪə'neɪz] - майонез]
to grease - смазывать	To coat with oil or butter.
	Grease the bottom and sides of a 9-inch round cake pan with butter and set aside. Grease an ovenproof baking dish and cover bottom with a layer of potatoes.
to grill - жарить на гриле	To cook by putting the food on a grill; similar to barbecue.
	Grill shrimp on a medium-hot grill for about 2-3 minutes per side or until done. Grill potatoes, turning every 10 minutes or so, until golden, 20 to 30 minutes.
to grind - молоть	Grind the coriander and fennel seeds with a pestle and mortar and add to the pan. [coriander [kɔrɪ'ændə] – кориандр] [fennel ['fenəl] - фенхель] [pestle and mortar ['pesl] ['mɔːtə] - пестик и ступка]
to halve - делить пополам	Halve the passion fruits, scoop out the seeds and fruit and add to the blender. Halve, deseed and peel the avocados, cut them into chunks and drop into the bowl. [passion fruit - маракуйя] [to scoop out - выскребать] [avocado [ævə'kɑːdəu] - авокадо] [chunk - кусок]
to heat - нагревать, разогревать	Heat bacon fat, butter or oil in a large nonstick skillet over medium-high heat. Heat 2 tablespoons vegetable oil in a high-rimmed skillet over medium-high heat.
to knead - месить	To press and stretch dough, usually used with making bread.
	Knead dough on a lightly floured board until elastic and not sticky, 15 minutes. Knead thoroughly and cover the dough with a damp towel and let it rise overnight. Knead it well for a few minutes, shape into a ball and set aside for 15-20min. [damp [dæmp] - влажный]
to melt - расплавлять	To make something become liquid through heating.
	Melt chocolate and butter in a bowl set over saucepan of barely simmering water. Melt the butter in a large skillet over medium heat just until the foam subsides. [subside [səb'saɪd] - опускаться, понижаться, убывать, оседать]
to microwave - готовить или разогреватьв микроволновой печи	To heat up food within a microwave oven. Microwave chocolate bits in a small bowl on high, stirring often, until melted. Microwave on high power about 30 seconds, until sugar is dissolved completely.
to mince - крошить, рубить на мясорубке	To grind food, normally meat, into small pieces. A machine is often used to do this.
	Mince the halved garlic along with the remaining garlic, and toss with the tomatoes. Mince the meat with a sharp knife, cutting cubes no more than 2mm across.
to mix - смешивать	To combine two or more things using a spoon, spatula, or electric mixer.
	Mix the sugar, pepper and salt in a bowl then sprinkle evenly over the tomatoes. Mix until the batter is smoothed, scraping down the sides of the bowl as needed.
to open - открывать	To remove the top from a can or jar.
	Open the oysters carefully with an oyster knife and release them from the shell. Open bag of steak on to a paper towel and pat dry to prevent splatter in skillet. [splatter ['splætə] - брызги]
to peel - чистить кожуру	To take the skin off of fruits or vegetables.
	Peel apples, remove from core, cut into small cubes and place in a mixing bowl. Peel, chop and cook potatoes in boiling water until tender, about 10-12 minutes.
to plunge – окунать, погружать	Plunge the shredded cabbage into the boiling water and cook for two minutes. Plunge the vegetables into the water and cook until just tender when pierced with a knife.
to pour - лить, наливать	To transfer liquid from one container to another. Pour the still-warm milk over the yolk-and-sugar mixture, stirring as you do so. Pour into a dish and leave to cool, then chill thoroughly for a couple of hours.
to press - жать, давить	Press down gently on the cookie dough to make the cookies as round as possible. Press the dough around the edges of the pot and press the lid lightly on the dough.
to put - класть, положить	To place something in a particular position or location.
	Put all the ingredients for the dough into a large mixing bowl with 100ml water. Put the dough into a decorating tube or pastry bag fitted with a large star tip. [decorating tube / pastry bag - кондитерский мешок]
to remove - удалять, убирать	Remove from the grill and let the steak rest at least 10 minutes before slicing. Remove cake from the oven and immediately invert the pan onto a serving platter.
to rinse - промывать	Rinse the rice by covering it with some water, stirring it and then draining it. Rinse the tangerines and separate the peels from the fruit, reserving the peels. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
to roast - жарить, печь	To cook in the oven or over a fire.
	Roast until vegetables are tender and the juice has evaporated, about 8 minutes. Roast for 45 minutes then remove from the oven and transfer to a large saucepan. Roast in preheated oven until outside skin starts to shrivel, about 10 minutes. [shrivel ['ʃrɪvəl] – сморщиваться, съёживаться]
to roll out - раскатывать	Roll out or stretch pizza dough to fit into a lightly greased 12-inch pizza pan. Roll out the remaining pastry to a size large enough to cover the top of the pan.
to saute ['səuteɪ] - жарить в масле	To quickly fry food by placing it in hot oil in a frying pan. Heat the olive oil over medium heat, add the onion and celery and saute for 5 minutes. – Разогрейте оливковое масло на среднем огне, добавьте лук и сельдерей и обжаривайте в течение пяти минут. Saute until the onions have softened and start to turn golden, about 12 minutes. Saute the chicken for a couple of minutes, stirring to coat it with the spices.
to scramble - взбалтывать (обычно яйца для омлета)	To mix the white and yellow parts of eggs together while cooking them in a pan. Scramble the mushrooms with the egg whites. Scramble eggs and cook with sausage and onion.
to seal - запечатывать, заклеивать	Seal the edges using either your thumb or a fork and trim off any excess pastry. Seal edges together with tines of a fork, dipping the fork into flour as necessary. [tine [taɪn] - остриё, зубец]
to season - приправлять	Season generously with salt and pepper and drizzle over with a little olive oil. Season to taste with the salt and additional vinegar or lemon juice, if desired. Season to taste and beat until creamy and smooth, adding more milk if necessary. [drizzle ['drɪzl] - брызгать, опрыскивать = sprinkle]
to serve - подавать, накрывать на стол, сервировать	You can serve this menu as a buffet and let everyone build his or her own plate. Serve right away, and store any leftovers in the refrigerator for up to 2 weeks. Serve in a bowl topped with crushed tortilla chips and shredded cheddar cheese. [buffet ['bufeɪ] - блюда для шведского стола] [tortilla [tɔːˈtiːjə] – тортилья / тортийя (лепёшка из кукурузной или пшеничной муки со специями / tortilla chips - тонкие ломтики такой лепешки]
to shake - трясти	Shake the pan a couple of times throughout the process to keep it from burning. Shake to remove the excess flour, and continue until all of the pieces are coated.
to sieve - просеивать	Sieve the flour and sugar into a large mixing bowl, then add the ground almonds. Sieve the flour, sugar and salt together into a bowl and make a well in the centre. Sieve the cocoa powder and gradually add to the mixture in 3 or 4 additions.
to simmer - кипятить на медленном огне	Simmer the vegetables, covered, about 20 minutes to let them get perfectly soft. Simmer and let reduce by about half, until thick and a tomato sauce consistency.
to slice - нарезать ломтиками	To cut into thin, wide portions. Slice the potatoes just before they go in the pan to keep them from discoloring. Slice the cherry tomatoes in half and combine with 1 tablespoon oil and garlic.
to smear - намазывать (толстым слоем)	Smear with olive oil, salt and pepper, and a little bit of thyme and rosemary. Smear the base of a large, nonstick frying pan with sunflower oil.
to soak - замачивать	Soak dried mushrooms in hot water in a small bowl until softened, about 20 minutes. Soak the apple slice in lemon water to keep it from browning before serving.
to sprinkle - брызгать, посыпать	Sprinkle with the Parmesan cheese, if using, and continue baking for 10 minutes. Sprinkle shrimp with the remaining pinch of seafood seasoning, and place in pan. Sprinkle the top with confectioners' sugar and serve warm or at room temperature.
to squeeze - выжимать	Squeeze the fresh lemon juice into a small bowl to measure the indicated amount. Squeeze the juice of half a lemon over the diced apples, and toss gently to coat.
to steam - варить на пару	To cook by placing the food above boiling water. Steam is the vapor that comes from hot water
	Steam the broccoli for 3 to 4 minutes, until it is bright green and just tender. Steam or boil potatoes until tender, about 15 to 20 minutes, depending on size.
to stew - тушить	Stew gently until fruits soften and the liquid forms a thick syrup.
to stir - размешивать	To mix liquid ingredients by moving a spoon around in a circular motion
	Stir vigorously for about 3 minutes until the batter is well blended and creamy. Stir in the cheese, cream, half the butter and the herbs, and season generously. [batter ['bætə] - взбитое жидкое тесто]
to stir-fry - жарить в раскалённом масле, помешивая	To cook small pieces of food by moving it quickly in hot oil Stir-fry until they are nearly, but not completely cooked and then set aside. Stir-fry until vegetables soften slightly and start browning on the sides. Stir-fry for no more than 10 seconds and add the greens and salt to taste.
to strain - процеживать	Strain through a fine sieve and place in a bowl of ice water to cool completely. Strain out the solids, pressing against a fine sieve to release all the juices.
to stuff - начинять, фаршировать	Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Stuff mixture into mushroom caps and bake at 350 degrees for about 20 minutes. Stuff the chicken breasts with the cheese mixture and gently press to flatten them. [bay leaf - лавровый лист] [thyme [taɪm] - тимьян, чабрец]
to thicken - сгущать	Thicken the juices in the pot with the flour and sour cream mixture. Thicken with corn starch mixed with small amount of water. [corn starch - кукурузный крахмал]
to trim - подрезать	Trim the asparagus, removing any tough ends, then steam or cook in boiling water. Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper. Trim, wash and lightly steam the greens, then refresh under cold running water.
to wash – мыть, промывать	To immerse food in water and make sure it becomes clean Wash the mushrooms by submerging them in a bowl of water briefly and drain well. Wash the chicken, remove any excess fat and dry inside and out with paper towels. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming.
to whisk – взбивать (яичные белки и т. п.)	Whisk the egg yolks and sugar in a medium-size bowl, then whisk in the hot milk. Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, vanilla and cinnamon together in a large bowl until combined. [baking powder - разрыхлитель/сода для выпечки]