Инфоурок / Иностранные языки / Другие методич. материалы / Тексты для технологов вина

Тексты для технологов вина

Напоминаем, что в соответствии с профстандартом педагога (утверждён Приказом Минтруда России), если у Вас нет соответствующего преподаваемому предмету образования, то Вам необходимо пройти профессиональную переподготовку по профилю педагогической деятельности. Сделать это Вы можете дистанционно на сайте проекта "Инфоурок" и получить диплом с присвоением квалификации уже через 2 месяца!

Только сейчас действует СКИДКА 50% для всех педагогов на все 111 курсов профессиональной переподготовки! Доступна рассрочка с первым взносом всего 10%, при этом цена курса не увеличивается из-за использования рассрочки!

ВЫБРАТЬ КУРС И ПОДАТЬ ЗАЯВКУ
библиотека
материалов

TEXT 1.

VINEGAR

Vinegar is a sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made. Vinegar is used as a salad dressing, a preservative, a household remedy to allay irritations, a mild disinfectant, and, in cooking, as a fiber softener. Vinegar has been known from antiquity as a natural by­product of wine; the name is derived from the French via аідге (sour wine). The manufacture as a separate industry began in France in the 17tn century. The wasteful slow, or natural, process, a spontaneous fermentation in casks half full of beech wood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th century by the quick, or generator, method. The generator used in present —day commercial manufacture is usually a tall, truncated cone or vertical wood tank with a false bottom perforated to admit air that is generally forced through by a blower. The alcoholic solution is allowed to drip through a filling of hard­wood shavings or other material presenting a large surface area. Vinegar made by this method must be aged to remove a natural harshness. It is generally clarified, then pasteurized. Some vinegars are subjected to distillation which removes most of the flavorings other than acetic acid. In another process, the solution is aerated directly by a spinning rotor. The wood shavings are not needed in this case, and the process runs continuously. Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.


Notes

acetic

acid

alcohol

fermentation

liquor

solution

wasteful

spontaneous

cask

to expose

bung

to supersede

cone

harshness

to clarify

to aerale

to impede



Task 1.

What should a good fast-food restaurant have? Choose the points you think are most important and talk about them, as in the example

Firstly, a fast —food restaurant should have ...

Secondly, it should have ...

Thirdly, it should have ...

However, a fast —food restaurant should definitely not have . . .

a varied menu

a large salad bar

fast service

dirty toilets

delicious food

a wide choice of vegetarian dishes

high prices

helpful, friendly staff


smart uniforms

slow service

good music

clean tables

rude waiters

comfortable seating

a no — smoking роlicy

Task 2.

Mr Harris visited Monty's fast-food restaurant to write a report about its good and bad points. Read Ins report and fill in the missing headings from the list

Food and Prices

Atmosphere

Introduction

Conclusion

Service

What good/bad points does Mr Harris mention in his report? What

solutions does he suggest?

1………………………………………

The purpose of this report is to assess the new Monty's fast —food restaurant in Chester, which I visited on 28tn June.

2………………………………………

There is a varied menu at Monty's which includes a fantastic salad bar, a wide choice of vegetarian dishes and five types of delicious hamburgers. I tried the Mexican Sizzler — a spicy hamburger with chilli sauce in a soft, white bread roll. It was very tasty. However, it was rather cold. 1 also thought that Monty's was a bit too expensive.

3………………………………………

The Monty's staff were helpful, friendly and polite during my visit. They looked very smart in their clean uniforms. Unfortunately, the service was rather slow, and one of the cashiers gave me the wrong change.

4………………………………………

The friendly staff, good music, clean tables, and comfortable seating all helped to give Monty's an excellent atmosphere. The new no — smoking policy is also a good idea, and it made my meal at Monty's a very pleasurable experience.

5……………………………………….

The new Monty's restaurant in Chester is, on the whole, a great success. However, I think that the manager should make a few improvements. Firstly, he should make sure that all hot dishes are hot when they go out to customers. Secondly, he should lower the prices, as they are too high for a fast —food restaurant. Finally, he should improve staff training, so that the staff work faster and make fewer mistakes.

Task 3.

Fit the meaning and the word

  1. salt

A

a brown powder made from cocoa beans, used to make chocolate and in cooking to make cakes, cookies etc.

  1. pepper

В

a thick liquid that is served with food to add a particular taste

  1. sugar

С

a thick white sauce made of egg and oil, often eaten on sandwiches flour — a powder made from grains, usually wheat, and used for making bread, cake etc.

  1. cinnamon

D

a natural white mineral, usually in the form of very small grains, that is added to food to make it taste better or to preserve it

  1. vinegar

E

a sweet —smelling brown spice that comes from the outer covering of a type of tree, used especially in the form of powder in baking cakes and cookies

  1. ketchup

F

a sour—tasting liquid made from wine that is used to improve the taste of food or to preserve it

  1. sauce

G

a thick red sauce made from tomatoes, eaten with food

  1. mayonnaise

H

a sweet white or brown substance that is obtained from plants and used to make food and drink sweet

  1. cocoa

I

a yellow sauce with a strong taste, eaten especially with meat

  1. mustard

J

a powder that is usually black or grey which is used to add a slightly strong taste to food

Task 4.

Choose the right answer

1. The .... for making this pudding are clearly written on the packet.

a) directions b) explanations c) preparations d) ways

  1. The main .... of this drink are wine, vodka and orange juice,
    a) components b) compositions c) ingredients d) parts

  2. Their last cook was better than their .... one.

a) current b) former c) instant d) latter

4 that cold meat into neat, thin pieces.

a) sandwich b) slash c) slice d) slit

  1. Mr Butterlover spread the butter .... on his bread,
    a) broadly b) deeply c) highly d) thickly

  2. Coming from the kitchen was a wonderful .... of cooking.
    a) odour b) perfume c) scent d) smell

Task 5.

Answer the questions

1. What kind of restaurants do you like?

  1. What kind of food do you like to eat?

  2. What restaurant in this city do you recommend? Why is it a good place? About how much does a meal cost?

  3. Do you have favourite bar or cafe? If so, where is it? Why do you like it?

  4. Do you like to eat at fast food restaurants?

  5. What is the cheapest place to eat you know? How often do you go there?

  6. What is the most expensive restaurant that you have ever been to? What did you eat there? Who did you go with?





















TEXT 2. RAISIN

Raisin is a dried fruit of certain varieties of grapevines bearing grapes with a high content of sugar and solid flesh. Although the fruit is sometimes artificially dehydrated, it is usually sun —dried. The culture of grapes for the production of raisins is limited to regions with a long, hot growing season because the grape must remain on the vine until fully mature in order to attain a high percentage of sugar and because enough time must elapse between harvesting and fall rains to permit sun — drying. Raisins are produced from grapes of the European type (Vitis vinifera). Most seedless raisins, especially in California, are produced from the Sultanina, or Thompson, variety f seedless grape, known in international trade as the Sultana. A different variety, produced in California, is known there as the Sultana. The Muscat, a very ancient variety, is noted for its flavor and meati — ness, but it has seeds and is somewhat sticky; it is commonly marketed in clusters for table use. Raisins of sharp flavor and firm texture are often called currants {although unrelated to the true currant) and are preferred for certain bakery products. The best known of these is the Black Corinth, or Zante, currant of Greece; the variety is grown also in California. Grapes have been dried for out —of —season consumption from ancient times and were early important in Mediterranean trade. Spain, Asia Minor, and Greece were long the centers of cultivation, but in the 20th century Australia also became an important producer and California became the leading producer, over one third of its annual grape crop now being used to make raisins. Raisin production was introduced in California by Spanish missionaries in the late 18th century and began to assume importance after 1875; although grapes are cultivated over a large area, the region around Fresno is outstanding in the production of grapes for raisins. Clusters of fully ripened grapes are usually picked by hand, placed in trays between the rows of vines to dry in the sun for several days, then shipped to packing houses, where they are cleaned and stemmed by machine. Today most seed grapes are seeded, and many grapes are bleached and dipped in oil to improve their appearance. About 3 ½ lb (1.6 kg) of grapes yield 1 lb (.45 kg) of raisins. Raisins are valuable nutritionally because of their sugar, mineral (especially iron), and vitamin (B and A) content.

Notes

raisin

to dehydrate

to elapse

sticky

cluster

currant

texture

to ship

to seed




Task 1


Which of these fruit and vegetables grow in your country / region? Are there others not listed here?



Peach

raspberry

mango

onion

Plum

grape

pear

cucumber

Blackcurrant

melon

pineapple

parsley

Grapefruit

kiwi—fruit

cabbage

lettuce

Task 2.

Fill in the blanks with the right word

  1. She doesn't eat any sweets as she wants to_______weight.

  1. He drank almost all his coffee. There was only a little left at the_____ t_____of his cup.

  1. To make bread rise you use_____a_____

4. I love fruit,_________1____peaches.

  1. The yellow part of an egg is the_________

  2. Be careful with that knife! It is rather____h________ and you might cut your finger.

  1. Can I_____u______some more tea into your cup?

  2. As he didn't have enough cash to pay for his dinner, he made out.
    a_______q_______ .

  3. The sauce is lerribly_______. You put far too much pepper in it.

  1. There was a strong__m________of fish.

  2. We were_____r______ by a waiter with a ___t_______ Italian accent.

Task 3.

Fit the meaning and the word

  1. vegetable

A

a large round vegetable with thick green or purple leaves

  1. corn

В

a vegetable with green leaves around a large firm white center made up of groups of flower —like parts

  1. cabbage

С

a plant such as bean, carrot, or potato

which is eaten raw or cooked

  1. onion

D

a tall plant with large yellow or white seeds that grow together on a cob

  1. carrot


E

a long thin round vegetable with a dark green skin and a light green inside, usually eaten raw

  1. asparagus

F

a green vegetable shaped like a small stick with a point one end

  1. cucumber

G

a round vegetable with brownish or reddish skin and many white layers inside, which has a strong taste and smell

  1. cauliflower

H

a plant with a long thick orange pointed root that you eat as a vegetable


Task 4.

Choose the right answer

1. The food was badly cooked and I was most ….... with it.

a) angry b) annoyed c) dissatisfied d) happy

2. Can I see the manager? I wish to….about the terrible food I've been served.

a) complain b) criticize c) disapprove d) inquire

3. Mr Impatient …to the head waiter about the slow service.

a) argued b) complained c) disputed d) questioned

4. The management is not ….... loss or damage to customers' property.

a) in charge of b) liable to c) responsible for d) worrying for

5. The …..... at that new restaurant is excellent.
a) attention b) attending c) care d) service

6. A new restaurant has opened here which specializes in French …..

a) cook b) cuisine c) feeding d) kitchen

  1. 1 really don't like the way meals are ….... here.
    a) dished b) eaten c) helped d) served

  2. I enjoy eating here because the staff are so……

a) angry b) helpful c) subservient d) waiting

9. Mr Discontent wanted to complain to the waiter but was afraid of making a(n)….. .

a) act. b) drama c) play d) scene

TEXT 3. WINE (1)

Wine is an alcoholic beverage made by the fermentation of the juice of the grape. Wines are distinguished by color, flavor, bouquet or aroma, and alcoholic content. Wine is also divided into three main types: still or natural, fortified, and sparkling. Wines are red, white, or rose (depending on the grape used and the amount of time skins have been left to ferment in the juice). For red wines the entire crushed grape is utilized; for white wines, the juice only. In rose wines, the skins are removed after fermentation has begun thus producing a light pink color. Wines are also classified as dry or sweet, according to whether the grape sugar is allowed to ferment completely into alcohol (dry), or whether some residual sugar has been left (sweet). In a natural wine all the alcohol present has been produced by fermentation. Fortified wines, such as sherry, port, Madeira, and Malaga, are wines to which brandy or other spirits have been added. These wines contain a higher alcohol content (from 16 % to 35 %) than the still wines (from 7 % to 15 %). Sparkling wines, of which champagne is the finest example, are produced by the process of secondary fermentation in the bottle. In natural — wine making the grapes are gathered when fully ripe (sometimes, as for sauterne, when overripe). Mechanical extraction of the juice, called must, has almost entirely replaced treading. For red wines the must is fermented with the skins and pips, from which the newly formed alcohol extracts coloring matter and tannin. Fermentation starts when wine yeasts existing on the skins of ripe grapes, come in contact with the must. It may take from a few days to several weeks, according to the temperature and the amount of yeast present or introduced. When the new wine has become still and fairly clear, it is run off into large casks, where it undergoes a complicated series of chemical processes including oxidation, precipitation of proteids, and formation of esters that create a characteristic bouquet. The wine is periodically lined (clarified), then racked into smaller casks. After some months^r for certain wines several years, the wine is ripe for bottling

Notes

bouquet

to utilize

extraction

to tread

pip

yeast

must

oxidation

precipitation

claret

dandelion

superfine

except



Task 1.

How do you like the following foods prepared?

a leg of chicken sausages

a fillet of cod cheese

eggs mushrooms

Use words (boil, fry, bake, roast, grill) and look up others if necessary. What do you like to put on the foods from the list below?

pepper mustard salad—dressing

oil mayonnaise lemon juice

vinegar ketchup brown sauce
salt

Task 2.

Give Ukrainian equivalents to the following proverbs and sayings. Make stories to illustrate some of them

Better an egg today than a hen tomorrow.

The nearer the bone the sweeter the meal.

One leg of mutton helps down another.

It is caviar to the general.

Honey is not for the ass's mouth.

Task 3.

Choose the right answer

1. We must go now. Would you mind asking the waiter for the . . . . ?

a) account b) bill c) charge d) price

2. This voucher .... you to a free meal in our new restaurant,
a) allows b) credits c) entitles d) grants

3. As a service charge is included in the bill, any further tipping is…..

a) unforgivable b) unnecessary c) unpleasant

d) unsatisfactory

4. Food is very expensive now as there's been yet another .... in prices.

a) advance b) gain c) increase d) lift

5. Let me .... the bill before we leave this restaurant.

a) arrange b) conclude c) pay up d) settle

6. Mr Generous decided to leave the waiter a big .... as the food and service had been excellent.

a) addition b) gift c) note d) tip

7. Try our delicious four —course meal, offering you superb .... for money.

a) cost b) price c) value d) worth

  1. At many restaurants a service .... is included in the bill,
    a) charge b) gratuity c) tax d) tip

  2. "Is the tip included in the bill?"

"No, I don't think so. It says on the menu: GRATUITIES AT YOUR OWN ... ."
a) consideration b) desire c) discretion d) will

10. You .... us to believe that service and V.A.T. would be included in the price.

a) led b) let c) made d) trickled

Task 4.

Answer the questions

  1. What's your favourite drink in summer?

  2. What is English "afternoon tea"?

  3. How often do you go drinking? What's your favourite drink?

  1. If your hostess asks you whether you would like another cup of tea, what would you reply (a) if you wanted one; (b) if you didn't want one?

  1. Do you drink tea every day?

  2. Do you drink milk every day?

  3. What can you say about Ukrainian hospitality?


TEXT 4. WINE (2)

The very rare, superfine natural wines made in good vintage years from perfect grapes of the better varieties and possessing the unaccountable quality that vintners call breed are produced in commercial quantities in limited areas of the Bordeaux and Burgundy regions in France, of the Rhine valley in Germany, and around Tokaj, Hungary. The fine sherry of Spain and port of Portugal are superior fortified wines. Champagne is the only superfine sparkling wine. So ancient that its origin is unknown, wine is mentioned in early Egyptian inscriptions and in the literature of many lands. The term шле is also applied to alcoholic beverages made from plants other than the grape, e.g., elderberry wine, dandelion wine. French wine. France is the greatest wine —producing area in the world, both in quantity and quality, and has developed superfine natural still wines and the finest sparkling wine — champagne. The department of Bordeaux furnishes red wine known as claret and white wine, both dry except for sauterne. The best —known Bordeaux wines are Medoc (red), classified and known by the vineyard names, as Chateau Lafite, Chateau Margaux, Chateau Latour; graves (red or white); sauterne (white), sweet, made from overripe grapes and including the noted Chateau d'Yquem; and St. Emilion —Pomerol. Burgundy wines, red and white, have more body than the Bordeaux. Connoisseurs prize the Burgundies of the Cote d'Or, especially the white Montrachet, and red Clos Vougeot and Romance. The Chablis area produces fine, white Burgundy. Good wines are made in the Loire valley (Vouvray), the Rhone valley (Hermitage:), Alsace, and the Jura mountains. A great quantity of ordinary wine is produced in South France, much of it made into vermouth, distilled into brandy, or used for blending.



Notes

bouquet

to utilize

extraction

to tread

pip

yeast

must

oxidation

precipitation

claret

dandelion

superfine

except


Task 1.

How do you like the following foods prepared?

a leg of chicken sausages

a fillet of cod cheese

eggs mushrooms

Use words (boil, fry, bake, roast, grill) and look up others if necessary. What do you like to put on the foods from the list below?

pepper mustard salad—dressing

oil mayonnaise lemon juice

vinegar ketchup brown sauce
salt

Task 2.

Give Ukrainian equivalents to the following proverbs and sayings. Make stories to illustrate some of them

Better an egg today than a hen tomorrow.

The nearer the bone the sweeter the meal.

One leg of mutton helps down another.

It is caviar to the general.

Honey is not for the ass's mouth.

Task 3.

Choose the right answer

1. We must go now. Would you mind asking the waiter for the . . . . ? a) account b) bill c) charge d) price

2. This voucher .... you to a free meal in our new restaurant,
a) allows b) credits c) entitles d) grants

3. As a service charge is included in the bill, any further tipping is……

a) unforgivable b) unnecessary c) unpleasant d) unsatisfactory

4. Food is very expensive now as there's been yet another .... in prices.

a) advance b) gain c) increase d) lift

5. Let me .... the bill before we leave this restaurant.

a) arrange b) conclude c) pay up d) settle

6. Mr Generous decided to leave the waiter a big .... as the food and service had been excellent.

a) addition b) gift c) note d) tip

7. Try our delicious four —course meal, offering you superb .... for money.

a) cost b) price c) value d) worth

  1. At many restaurants a service .... is included in the bill,
    a) charge b) gratuity c) tax d) tip

  2. "Is the tip included in the bill?"

"No, I don't think so. It says on the menu: GRATUITIES AT YOUR OWN ... ."
a) consideration b) desire c) discretion d) will

12. You .... us to believe that service and V.A.T. would be included in the price.

a) led b) let c) made d) trickled

Task 4.

Answer the questions

1.What's your favourite drink in summer?

2.What is English "afternoon tea"?

3.How often do you go drinking? What's your favourite drink?

4.If your hostess asks you whether you would like another cup of tea, what would you reply (a) if you wanted one; (b) if you didn't want one?

5.Do you drink tea every day?

6.Do you drink milk every day?

































TEXT 5. CHAMPAGNE

Champagne is sparkling white wine made from grapes grown in the old French province of Champagne. The best champagne is from that part of the Marne valley whose apex is Rheims, the center of the industry. Champagne was reputedly developed by a monk, Dom Perignon, in the 17tn century. It is a mixture of black Pinot Noir and white Chardonnay grapes and is named for the vintners and shippers responsible for each blend. The small, slightly acid grapes are laboriously cultivated. After the first fermentation the wine is blended; it undergoes a secondary fermentation, then is drawn off into bottles reinforced to withstand high internal pressure, and is sweetened to induce further fermentation. The carbonic acid retained in the bottle after the final fermentation renders champagne sparkling. The wine is matured in the labyrinthine tunnels of the old chalk quarries of Rheims. The sediment formed is collected on the cork by tilting the bottle neck downward and frequently rotating it by hand. After fermentation comes the degorgement process, whereby the neck of the bottle is frozen and the cork is removed; the lump of frozen sediment shoots out, propelled by the pressure in the bottle. The space left is filled with the proper dosage of cane sugar dissolved in wine and usually fortified with cognac. Brut champagne is theoretically not sweetened; extra dry champagne, very lightly. An American sparkling wine called champagne is made in New York and California.

Notes

champagne

sparkling

apex

blend

laboriously

fermentation

to reinforce

to induce

labyrinth

quarry

sediment

to tilt

cognac


Task 1.

In groups play this memory game:

On my shopping list I have got a kilo of apples.

On my shopping list 1 have got a kilo of apples and 2 chops.

On my shopping list I have got a kilo of apples, 2 chops, and' .

If you make a mistake, you are out of the game.

Task 2.

What might you say to the person / people with you in a restaurant if...

your chips had too much oil / fat on them?

your dish had obviously been cooked too much / too long?

Your piece af meat was absolutely perfectly cooked?

your dish seemed to have no flavour at all?

Task 3.

Make up a dialogue, using the word combinations given bellow

1- Putting off a Visit to a Restaurant

to go to a restaurant for, to have an appointment, to be engaged till,

to apologize, to make arrangements, to phone straight away, to put off


2. At Table

will you have some..., I've had enough, have some more, to be thirsty, to have another cup of tea, it would be a good idea, to have a dance, to be out of practice, lovely music, it's really a shame

Retell the above dialogues in indirect speech

Task 4.

Fit the meaning and the word

1. champagne

A

a drink made from lemon juice, sugar and water

2. cola

В

a French white wine with a lot of bubbles, often drunk on special occasions

3. mineral water

С

a hot, dark brown drink that has a slightly bitter taste

4. water

D

a white liquid that people drink, usually produced by cows, goats, or sheep

5. lemonade,

E

a sweet brown soft drink, or a bottle, can, or glass of this drink

6. wine

F

the liquid that comes from fruit and vegetables, or a drink that is made from this

7. juice

G

an alcoholic drink made from grapes, or a particular type of this drink

8. coffee

H

water that comes from under the ground and contains minerals

9. milk

I

a hot brown drink made by pouring boiling water onto the dried leaves from a particular bush

10. tea


J


the clear colourless liquid that falls as rain, forms lakes and rivers, and is necessary for life to exist


Task 5.

Choose the right answer

  1. baking

A

cooking in fat; used for chips, doughnuts, etc

  1. boiling

В

cooking meat or fruit in a small amount of water and its own juices

  1. braising

С

cooking foods in enough water to cover them, at a temperature tome than 100 °С

  1. frying

D

cooking foods in enough water to cover them, at 100 °С

  1. roasting

E

the food is placed in the oven; used for preparing cakes, breads

  1. simmering

F

the term used in meat cookery by which the meat is first browned, then has a small quantity of water added

  1. steaming

G

cooking in steam; used for puddings, fish, etc

  1. stewing

H

is done by placing the food in the oven or over coals and cooking until it is tender; used for cooking meats

TEXT 6. WHISKEY

Whiskey is a spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. The standard whiskeys of the world are Scotch (commonly spelled whisky), Irish, American, and Canadian. The Scotch Highland whiskey (made in pot stills) and that of the Lowlands (patent stills) differ in the percentage of barley used, quality of the water, quantity of peat employed in curing the malt, manner of distilling, and kind of casks in which they are matured. Practically all Scotch whiskeys are blends. Irish whiskey resembles Scotch, but no peat is used in the curing, and instead of the dry, somewhat smoky flavor of Scotch, it has a full, sweet taste.' American whiskeys are divided into two main varieties, rye and bourbon, a corn whiskey that derives its name from Bourbon со., Ку. They have a higher flavor and a much deeper color than Scotch or Irish and require from two to three years longer to mature. Newly made whiskey is colorless, the rich brown of the matured liquor being acquired from the cask in which it is stored. Canadian whiskey has a characteristic lightness of body and must, according to law, be produced from cereal grain only. Whiskey was made in England in the llth century chiefly in monasteries, but in the 16 century distilling was carried on commercially. No whiskey can be released from bond in Great Britain until it has matured in wood at least three years, and in practice most whiskey is stored seven or eight years before marketing. In the United States bonded whiskey must stay a minimum of four years in bond before it can be labelled as bonded rye or bourbon. The illicit manufacture of whiskey to avoid payment of excise taxes has been common. In the United States this is known as moonshininq.

Notes

spirituous

liquor

rye

oats

inferior

peat

malt

cereals

bond

illicit

moonshining


Task 1.

The Food Game

Hidden in the sentences below are names of food items. You cannot find them by looking at the sentences, for they are not there by spelling; they are there by pronunciation. The food may be within a single word or may go across word boundaries.

Example:

He begs to be excused from the rehearsal, (eggs)

  1. "Sue, please go away," he said.

  2. She had a cough even today.

  3. Don't tell me mama laid the table so early.

  4. He chased Robert off even after he paid his debt.

  5. Happy's room is so messy. I can't find a thing.

  6. Keep that old sabre. Eddie will take it to the museum.

  7. "Why don't you spy still?" she wanted to know,

  8. "Be an angel, leave it finished, will you," he said.

  9. "That bangle is of 24 carat gold," he said.

  10. "But Ernest is not coming on this trip," she said.

  11. Don't bake condensed milk sweets.

  12. "Tap Elmo on the shoulder and wake him up," she said.

  13. Please meet me tomorrow.

  14. Kay came to meet me on Wednesday.

  15. The donkey brays inside the shed.

  16. He walked on the sand, which was so hot he burned his feet.

  17. Richie's so good, he helps me daily.

  18. Don't buy that saw. Say Jess will get a new one.

  19. He's been staying here for six months now.

  20. I hope he'll be true to you,

Task 2.

Try to explain some idioms and expressions like in the examples

Example: What is "a storm in a teacup"?

This idiom means that a lot of fuss is being made about something that is not important. For example: Don't worry about the silly argument you had with him. It's just a storm in a teacup. He will have forgotten about it tomorrow.

Example: What does the expression "eat one's words" mean? If someone eats their words, then they admit that they were wrong about something they said in the past. For example: I told her she would never get a scholarship to study abroad, but a year later I ate my words as she was offered a scholarship at the Sorbonne in Paris.

to stew in one's own juice

to take something with a grain of salt

to have one's bread buttered on both sides

he is all sugar and honey

as like as two peas

as shy as an oyster

as sure as eggs is eggs

to pick the plums out of the pudding

neither flash, fish nor fowl (nor good red herring).

Task 3.

Complete the following sentences

1.Which are your favourite vegetables: .... or .... ?

2.The best way to .... (закип'ятити) water is to put it in a ....

3.Carrots can be steamed or they can be eaten .... .

4.Could you .... these oranges for me, please?

  1. Indian .... relies heavily on .... spices.

  2. Put the mixture in a baking .... and put it into a preheated .... .

7 eggs, .... and milk together in a large .... .

  1. With pizza even the best .... may taste dull without the right ....

  2. A four .... meal of an .... , soup, meat and dessert is enough for me.

Task 4.

Answer the questions

  1. What's the difference between a snack and a proper meal?

  2. Would you have a snack or a proper meal if you were in a hurry?

  1. Where would you go for a snack at lunch time? Would you go to a self —service department?

  1. What are the advantages of self— service?

  2. Is there self —service department in your canteen?

  3. What time do you have a proper meal there?











TEXT 7. BRANDY

Brandy is a strong alcoholic spirit distilled from wine or from marc, the residue of the wine press. The most noted brandy is cognac, made from white grapes in the Charente district of France. The label Cognac, fine champagne denotes the finest type of cognac, which comes from a small area around Cognac. Brandy is manufactured commercially in other districts of France, notably Armagnac and in Spain, Portugal, Australia, Italy, South Africa, and the United States. Most fine brandies are distilled in pot stills constructed to retain the volatile ingredients. The product is blended and flavored, then stored in casks (preferably oak), where it mellows and takes on a yellow color; it acquires a deeper tint from long storage or the addition of caramel syrup. Brandy marketed in the United States must be matured in cask for at least four years. Brandy made from marc is very potent and is inferior to wine brandy. Liquor distilled from fermented beets, grains, or sugar —cane is sometimes called brandy. The term, qualified by the name of a fruit, is applied to spirits distilled from the fermented juice of fruits other than the grape, e.g., peach brandy, cherry brandy, and plum brandy (slivovitz), which is extensively manufactured in the Balkans.

Task 1.

The Food Game

Hidden in the sentences below are names of food items. You cannot find them by looking at the sentences, for they are not there by spelling; they are there by pronunciation. The food may be within a single word or may go across word boundaries.

Example:

He begs to be excused from the rehearsal, (eggs)

  1. "Sue, please go away," he said.

  2. She had a cough even today.

  3. Don't tell me mama laid the table so early.

  4. He chased Robert off even after he paid his debt.

  5. Happy's room is so messy. I can't find a thing.

  6. Keep that old sabre. Eddie will take it to the museum.

  7. "Why don't you spy still?" she wanted to know,

  8. "Be an angel, leave it finished, will you," he said.

  9. "That bangle is of 24 carat gold," he said.

  10. "But Ernest is not coming on this trip," she said.

  11. Don't bake condensed milk sweets.

  12. "Tap Elmo on the shoulder and wake him up," she said.

  13. Please meet me tomorrow.

  14. Kay came to meet me on Wednesday.

  15. The donkey brays inside the shed.

  16. He walked on the sand, which was so hot he burned his feet.

  17. Richie's so good, he helps me daily.

  18. Don't buy that saw. Say Jess will get a new one.

  19. He's been staying here for six months now.

  20. I hope he'll be true to you,

Task 2.

Try to explain some idioms and expressions like in the examples

Example: What is "a storm in a teacup"?

This idiom means that a lot of fuss is being made about something that is not important. For example: Don't worry about the silly argument you had with him. It's just a storm in a teacup. He will have forgotten about it tomorrow.

Example: What does the expression "eat one's words" mean? If someone eats their words, then they admit that they were wrong about something they said in the past. For example: I told her she would never get a scholarship to study abroad, but a year later I ate my words as she was offered a scholarship at the Sorbonne in Paris.

to stew in one's own juice

to take something with a grain of salt

to have one's bread buttered on both sides

he is all sugar and honey

as like as two peas

as shy as an oyster

as sure as eggs is eggs

to pick the plums out of the pudding

neither flash, fish nor fowl (nor good red herring).


Task 3.

Complete the following sentences

  1. Which are your favourite vegetables: .... or .... ?

  2. The best way to .... water is to put it in a .... .

  3. Carrots can be steamed or they can be eaten .... .

  4. Could you .... these oranges for me, please?

  5. Indian .... relies heavily on .... spices.

  6. Put the mixture in a baking .... and put it into a preheated .... .

  7. eggs, .... and milk together in a large .... .

  8. With pizza even the best .... may taste dull without the right .... .

  9. A four .... meal of an .... , soup, meat and dessert is enough for me.

Task 4.

Answer the questions

  1. What's the difference between a snack and a proper meal?

  2. Would you have a snack or a proper meal if you were in a hurry?

  3. Where would you go for a snack at lunch time? Would you go to a self —service department?

  4. What are the advantages of self— service?

  5. Is there self —service department in your canteen?

  6. What time do you have a proper meal there?





















Text 8 History of Vodka and Why Vodka was/is Made

Vodka, according to Russian lore, translates to “little water” and was used as an anesthetic and disinfectant in the 12 century. It originally was made from Rye but as time passed, wheat, barley and then corn became the preferred refining ingredient. In the 14th century, Russians came to believe that Vodka retained a divine spirit due to its intoxicating effect. It was cheap to produce so was distributed and carried around in gallon-sized jugs at religious ceremonies. It seems most churchgoers drank from these jugs because to reject the offering of a drink would be tantamount to sacrilege. As time passed into the 16th and 17th centuries, vodka spread its influence from the church to the banquet table where meals typically began with bread and vodka. Not wanting to be left behind, lower class peasants figured a way to make their own cheap version of vodka by refining potatoes. Now everyone could afford to drink and that, they did. The whole country indulged without limit. World War I temporarily crashed the party because soldiers marching into battle were expected to be sober so government officials attempted to suppress vodka consumption. It didn’t work. Nor did their attempts in the 1920’s to institute sobering educational programs. Then, Stalin came along and completely reversed protocol by ordering a re-expansion of vodka production so he could fund Russia’s defense.

Smirnoff Introduces Vodka to the United States Vodka was introduced to the United States in the 1930’s by the Smirnoff Company in the form of gold vodka. Gold vodka was vodka aged ten (10) years in oak casks. Piotr Smirnov founded Smirnoff vodka in Moscow in the 1860’s. During the October Revolution of 1917, the Bolsheviks confiscated his distillery and he was forced to flee. He fled to Istanbul where he re-established the brand then on to Lwow where he took on the French spelling of his Russian name: Smirnoff. In 1934 and still in the midst of the Great Depression, Vladimir Smirnov, son of Piotr Smirnov, was forced to sell the company to an American, Rudolph Kunet (Kunet was a Russian Émigré), who subsequently moved the company to the United States. Kunet then sold the company to Heublein who then sold to the French conglomerate Diageo. Diageo also owns Guiness, Captain Morgan, Crown Royal, J&B, Seagram 7 Crown, VO, Johnnie Walker, Tanqueray, Bailey’s Irish Cream, Bushmills, Lagavulin, and many more.

Vodka Sales Soar in the United States Smirnoff made giant leaps into the alcohol consumption market by paying to have James Bond drink only vodka martinis in his movies, beginning with Dr. No. In Ian Fleming’s novels, Bond drinks unbranded vodka.


Task 1.

How do you like the following foods prepared?

a leg of chicken sausages

a fillet of cod cheese

eggs mushrooms

Use words {boil, fry, bake, roast, grill) and look up others if necessary. What do you like to put on the foods from the list below?

pepper mustard salad—dressing

oil mayonnaise lemon juice

vinegar ketchup brown sauce
salt

Task 2.

Give Ukrainian equivalents to the following proverbs and sayings. Make stories to illustrate some of them

Better an egg today than a hen tomorrow.

The nearer the bone the sweeter the meal.

One leg of mutton helps down another.

It is caviar to the general.

Honey is not for the ass's mouth.

Task 3.

Choose the right answer

1. We must go now. Would you mind asking the waiter for the . . . . ? a) account b) bill c) charge d) price

2. This voucher .... you to a free meal in our new restaurant,
a) allows b) credits c) entitles d) grants

3. As a service charge is included in the bill, any further tipping is…….

a) unforgivable b) unnecessary c) unpleasant d) unsatisfactory

4. Food is very expensive now as there's been yet another .... in prices.

a) advance b) gain c) increase d) lift

5. Let me .... the bill before we leave this restaurant.

a) arrange b) conclude c) pay up d) settle

6. Mr Generous decided to leave the waiter a big .... as the food and service had been excellent.

a) addition b) gift c) note d) tip

7. Try our delicious four —course meal, offering you superb .... for money.

a) cost b) price c) value d) worth

  1. At many restaurants a service .... is included in the bill,
    a) charge b) gratuity c) tax d) tip

  2. "Is the tip included in the bill?"

"No, I don't think so. It says on the menu: GRATUITIES AT YOUR OWN ... ."
a) consideration b) desire c) discretion d) will

10. You .... us to believe that service and V.A.T. would be included in the price.

a) led b) let c) made d) trickled

Task 4.

Answer the questions

1What's your favourite drink in summer?

2.What is English "afternoon tea"?

3.How often do you go drinking? What's your favourite drink?

4.If your hostess asks you whether you would like another cup of tea, what would you reply (a) if you wanted one; (b) if you didn't want one?

5.Do you drink tea every day?

6.Do you drink milk every day?

7.What can you say about Ukrainian hospitality?


















































Text 9 Vermouth

Flavor profiling of apple vermouth of different treatments has been evaluated by descriptive analysis. A set of 45 different attributes were used in the experiment. The list of descriptors, concentration of standards and the details of technique has also been described. Based on the flavour profiling, the principal component analysis (PGA) separated the vermouths into groups having vermouths with less than or more than 15% alcohol PCA was applied to the means of flavour scores generated from flavour profiling. All attributes analyzed across 12 vermouths and the eigen analysis showed that the data were three dimensional. The 1st 3 PCs accounted for the highest variation, with 62.5, 16.5 and 5-6% out of total of 84.5% variation. The PCA has successfully separated the vermouths with 18% alcohol from 12 or 15% alcohol showing the differences in flavour profile of these products due to ethanol content The 1st PC was defined by astringency, ethyl alcohol, phenolic, amyl alcohol, tike plum, grape, apple, apricot, cucumbers, black currant, berry, rose, acetic acid, synthetic, green/unripe, salty, lactic, sulphury and spicy while ethyl acetate, SO2, allspice, musty, cabbage, earthy, sweaty, vinegary, citrus and raisin defined weakly this component The 2nd PC was defined by acetaldehyde, caramel, sour, fatty acid, rubbery and bitter while metallic taste, sharp, mushroom and yeasty flavours contributed weakly to the 2nd PC. The vermouth of group 1 and 3-9 have been separated from others, based on their richness in apple like, plum like, amyl alcohol, apricot like, ethyl acetate, astringency and phenolic descriptors while these wines were not intense for citrus like, grape like, lactic, cucumbers, black currant, berry like, green/unripe, salty, soapy, sulphury and vinegary descriptors. Vermouth of 10-12 defined by 2nd PC with flavour tones of acetaldehyde and caramel correlated highly with this PC while these were related weakly with sour, fatty acid, bitter, rubbery and these attributes have been highly related with vermouth of treatment 12. The sugar concentration must have affected other parameters important in sensory qualities such as bitterness. It is concluded that the descriptors described here can characterize apple vermouth of different quality attribute. Descriptive analysis along with PCA could be used for characterizing the product with respect to flavour and as a tool for further improvement in the quality of the product.


Task 1.

What should a good fast-food restaurant have? Choose the points you think are most important and talk about them, as in the example

Firstly, a last —food restaurant should have ...

Secondly, it should have ...

Thirdly, it should have ...

However, a fast —food restaurant should definitely not have . . .

a varied menu

a large salad bar

fast service

dirty toilets

delicious food

a wide choice of vegetarian dishes

high prices

helpful, friendly staff


smart uniforms

slow service

good music

clean tables

rude waiters

comfortable seating

a no — smoking роlicy

Task 2.

Mr Harris visited Monty's fast-food restaurant to write a report about its good and bad points. Read Ins report and fill in the missing headings from the list

Food and Prices

Atmosphere

Introduction

Conclusion

Service

What good/bad points does Mr Harris mention in his report? What

solutions does he suggest?

1………………………………………

The purpose of this report is to assess the new Monty's fast —food restaurant in Chester, which I visited on 28tn June.

2………………………………………

There is a varied menu at Monty's which includes a fantastic salad bar, a wide choice of vegetarian dishes and five types of delicious hamburgers. I tried the Mexican Sizzler — a spicy hamburger with chilli sauce in a soft, white bread roll. It was very tasty. However, it was rather cold. 1 also thought that Monty's was a bit too expensive.

3………………………………………

The Monty's staff were helpful, friendly and polite during my visit. They looked very smart in their clean uniforms. Unfortunately, the service was rather slow, and one of the cashiers gave me the wrong change.

4………………………………………

The friendly staff, good music, clean tables, and comfortable seating all helped to give Monty's an excellent atmosphere. The new no — smoking policy is also a good idea, and it made my meal at Monty's a very pleasurable experience.

5……………………………………….

The new Monty's restaurant in Chester is, on the whole, a great success. However, I think that the manager should make a few improvements. Firstly, he should make sure that all hot dishes are hot when they go out to customers. Secondly, he should lower the prices, as they are too high for a fast —food restaurant. Finally, he should improve staff training, so that the staff work faster and make fewer mistakes.

Task 3.

Fit the meaning and the word

  1. salt

A

a brown powder made from cocoa beans, used to make chocolate and in cooking to make cakes, cookies etc.

  1. pepper

В

a thick liquid that is served with food to add a particular taste

  1. sugar

С

a thick white sauce made of egg and oil, often eaten on sandwiches flour — a powder made from grains, usually wheat, and used for making bread, cake etc.

  1. cinnamon

D

a natural white mineral, usually in the form of very small grains, that is added to food to make it taste better or to preserve it

  1. vinegar

E

a sweet —smelling brown spice that comes from the outer covering of a type of tree, used especially in the form of powder in baking cakes and cookies

  1. ketchup

F

a sour—tasting liquid made from wine that is used to improve the taste of food or to preserve it

  1. sauce

G

a thick red sauce made from tomatoes, eaten with food

  1. mayonnaise

H

a sweet white or brown substance that is obtained from plants and used to make food and drink sweet

  1. cocoa

I

a yellow sauce with a strong taste, eaten especially with meat

  1. mustard

J

a powder that is usually black or grey which is used to add a slightly strong taste to food

Task 4.

Choose the right answer

1. The .... for making this pudding are clearly written on the packet.

a) directions b) explanations c) preparations d) ways

  1. The main .... of this drink are wine, vodka and orange juice,
    a) components b) compositions c) ingredients d) parts

  2. Their last cook was better than their .... one.

a) current b) former c) instant d) latter

4 that cold meat into neat, thin pieces.

a) sandwich b) slash c) slice d) slit

  1. Mr Butterlover spread the butter .... on his bread,
    a) broadly b) deeply c) highly d) thickly

  2. Coming from the kitchen was a wonderful .... of cooking.
    a) odour b) perfume c) scent d) smell

Task 5.

Answer the questions

1. What kind of restaurants do you like?

  1. What kind of food do you like to eat?

  2. What restaurant in this city do you recommend? Why is it a good place? About how much does a meal cost?

  3. Do you have favourite bar or cafe? If so, where is it? Why do you like it?

  4. Do you like to eat at fast food restaurants?

  5. What is the cheapest place to eat you know? How often do you go there?

  6. What is the most expensive restaurant that you have ever been to? What did you eat there? Who did you go with?































TEXT 10. How the Martini was Named

There are as many storied origins of the martini as there are ways to make one.
Some believe that a New York bartender named Martini invented the drink in 1912 while some believe it to be invented in San Francisco by Professor Jerry Thomas around 1850 for a miner on his way to Martinez, California. Lore says that a miner placed a nugget of gold on Jerry’s bar and challenged him to concoct something special. The result was the Martinez, the said prototype of the Martini. The Martinez was first published in The Bartenders Guide in 1887, the first bartenders manual of its kind and was made with a full wine glass of sweet vermouth, one (1) ounce of Old Tom Gin, some bitters and a dash or two of maraschino. In those days, if the drink weren’t sweet enough, gum syrup was added. The citizenry of Martinez, California believe that the martini was first concocted right there in Martinez by a bartender named Julio Richelieu in 1870. They claim that a miner became disenchanted with the whisky Richelieu served him. After all, he paid for the whisky with a pouch of gold. So, Richelieu concocted a glass of gin, vermouth, orange, bitters and an olive to make up for the difference. Thus was born the Martinez. The Oxford English Dictionary credits Martini and Rossi with the martini. In 1871, the company, then named Martini e Sola, shipped 100 cases of red vermouth to New York. Unfortunately, this was 20 years later than Jerry Thomas’ concoction and a full year later than Richelieu’s serving to a disgruntled miner. The British think the martini is derived from a British-made rifle called a Martini & Henry used by the English army between 1871 and 1891 because of its kick. New Yorker’s insist that a bartender at the Knickerbockers Hotel named Martini di Arma di Taggia invented it in 1911 for John D. Rockefeller. True or not, it seems to be the first time the martini forged its way into Wall Street and big business lunch deals. Incidentally, Rockefeller took his martini with London Dry Gin, dry vermouth, bitters, lemon peel and one olive. Some think it was first discovered in Martinez, California while others believe it was invented by a 19th-century Italian chef in London who named it after his grandfather. Of course, the Smirnoff Company, with a rich vodka history, was the first to mass market vodka in the United States in the 1930’s. Smirnoff sold its brand to Heublein who then sold it to Diageo who markets many other beverage brands such as Guiness, Captain Morgan, Crown Royal, J&B, Seagram 7 Crown, VO, Johnnie Walker, Tanqueray, Bailey’s Irish Cream, Bushmills and Lagavulin

Task 1.


Which of these fruit and vegetables grow in your country / region? Are there others not listed here?



Peach

raspberry

mango

onion

Plum

grape

pear

cucumber

Blackcurrant

melon

pineapple

parsley

Grapefruit

kiwi—fruit

cabbage

lettuce

Task 2.

Fill in the blanks with the right word

  1. She doesn't eat any sweets as she wants to_______weight.

  2. He drank almost all his coffee. There was only a little left at the _____ t_____of his cup.

  3. To make bread rise you use_____a_____

  4. I love fruit,_________1____peaches.

  5. The yellow part of an egg is the_________

  6. Be careful with that knife! It is rather____h________ and you might cut your linger.

  7. Can I_____u______some more tea into your cup?

  8. As he didn't have enough cash to pay for his dinner, he made out.
    a_______q_______ .

  9. The sauce is lerribly_______. You put far too much pepper in it.

  10. There was a strong__m________of fish.

  11. We were_____r______ by a waiter with a ___t_______ Italian accent.

Task 3.

Fit the meaning and the word

  1. vegetable

A

a large round vegetable with thick green or purple leaves

  1. corn

В

a vegetable with green leaves around a large firm white center made up of groups of flower —like parts


  1. cabbage

С

a plant such as bean, carrot, or potato

which is eaten raw or cooked


  1. onion

D

a tall plant with large yellow or white seeds that grow together on a cob


  1. carrot


E

a long thin round vegetable with a dark green skin and a light green inside, usually eaten raw

  1. asparagus

F

a green vegetable shaped like a small stick with a point one end

  1. cucumber

G

a round vegetable with brownish or reddish skin and many white layers inside, which has a strong taste and smell

  1. cauliflower

H

a plant with a long thick orange pointed root that you eat as a vegetable


Task 4.

Choose the right answer

1. The food was badly cooked and I was most .... with it.

a) angry b) annoyed c) dissatisfied d) happy

2. Can I see the manager? I wish to….about the terrible food I've been served.

a) complain b) criticize c) disapprove d) inquire

3. Mr Impatient to the head waiter about the slow service.

a) argued b) complained c) disputed d) questioned

4. The management is not .... loss or damage to customers' property.

a) in charge of b) liable to c) responsible for d) worrying for

5. The .... at that new restaurant is excellent.
a) attention b) attending c) care d) service

6. A new restaurant has opened here which specializes in French ….

a) cook b) cuisine c) feeding d) kitchen

  1. І really don't like the way meals are .... here.

a) dished b) eaten c) helped d) served

  1. I enjoy eating here because the staff are so….

a) angry b) helpful c) subservient d) waiting

9. Mr Discontent wanted to complain to the waiter but was afraid of making a(n).. .

a) act. b) drama c) play d) scene







Общая информация

Номер материала: ДВ-350039

Похожие материалы