Тест для технологов хлеба на темуМука, технологии производства

TEXT 1 WHEAT

Wheat is a cereal plant, a major food and an important commodity on the world grain market. It was one of the first of the grains domesticated by man. Its cultivation began in the Neolithic period. Bread wheat is known to have been grown in the Nile valley by 5000 B.C., and its apparently later cultivation in other regions (e.g., the Indus and Euphrates valleys by 4000 B.C., China by 2500 B.C., and England by 2000 B.C.) indicate that it spread from Mediterranean centers of domestication. The civilizations of Western Asia and of the European peoples have been largely based on wheat, while rice has been more important in Eastern Asia. Since agriculture began, wheat has been the chief source of bread for Europe and the Middle East. It was introduced into Mexico by the Spaniards about 1520 and into Virginia by English colonists early in the 17th century. For its early growth, wheat thrives best in cool weather. The wheat plant is an annual, probably derived from a perennial; the ancestry of and precise distinctions between species are no longer always clear. Modern wheat varieties are usually classified as winter wheals (fall - planted and unusually winter hardy for grain crops) and spring wheats. Approximately three fourths of the wheat grown in the United States is winter wheat. Flour from hard wheats contains a high percentage of gluten and is used to make bread and fine cakes. The hardest -kerneled wheat is durum (durum); its flour is used in the manufacture of macaroni, spaghetti, and similar pasta products. White - and soft - wheat varieties are paler in color and have starchy kernels; their flour is preferred for piecrust, biscuits, and breakfast foods. Wheat is used in the manufacture of whiskey and beer, and the grain, the bran (the residue from milling), and the vegetative plant parts make valuable livestock feed. Before the introduction of maize into Europe, wheat was the principal source of starch for sizing paper and cloth. Although in many regions wheat is still harvested and threshed by hand and stone -milled, in the United States, and increasingly elsewhere, it is combine - harvested and mechanically milled. It is susceptible to many pests and diseases. All wheat -producing countries carry on breeding experiments to improve existing varieties or to obtain new ones with such dominant characteristics as disease resistance, increased hardiness under specific environments, and greater yield.

Notes

cereal

commodity

to domesticate

to thrive

perennial

ancestry

species

gluten

kernel

flour

starchy

bran

residue

vegetative

maize

to mill

to thresh

pest

susceptible

rust

Task 1.

Put each of the following words into its correct place in the passage below

animals

die

healthy

mouth

play

bowl

energy

knives

people

spoons

chopsticks

Europeans

left

plants

daily

grow

man

plates

Food

Food is one of our most important needs. It gives us to work and ………. It makes us grow, and keeps our bodies strong and Without food, we All living things - plants, and man - need food to live and But only make their own food. They also provide food for animals and Customs influence the ways eat. Most Americans and eat from individual using , forks, and…………. . Arabs use only their hands to spoon foods from a central Chinese and Japanese use to pick up food from a small bowl held close to the

Task 2.

Underline the odd word out

1. a bar of chocolate, soap, bread

2. a carton of orange juice, bacon, milk

3. a slice of bread, ham, butter, cake

4. a cup of coffee, meat, tea, hot chocolate

5. a bowl of salad, cake, soup, cereal

6. a glass of milk, wine, beer, cheese, Coke

7. a bottle of Coke, beef, water, lemonade

8. a jar of honey, jam, potatoes, mustard

9. a bag of flour, sugar, ketchup, crisps

10. a box of vinegar, chocolates, biscuits

Task 3.

Fit the meaning and the word

1. breakfast

A

the room where you prepare and cook food

2. dinner

В

the meal you have in the morning

3. cafeteria

С

a room where you eat meals in a house, hotel etc.

4. food poisoning

D

an occasion when you eat food, for example breakfast or dinner

5. meal

E

a small amount of food that is eaten between main meals or instead of a meal

6. restaurant

F

a place where you can buy and eat a meal

7. snack

G

a good satisfying meal

8. a square meal

H

the main meal of the day, eaten in the evening or in the middle of the day

9. dining room

I

an illness caused by eating food that contain harmful bacteria, in which you usually vomit often

10. kitchen

J

a restaurant often in a factory, school etc., where you choose from foods that have already been cooked and carry your own food to a table

Task 4.

Choose the right answer

l. You shouldn't eat so many sweets; they're for you.

a) bad b) disagreeable c) unhealthy d) unsuitable

2. My aunt could tell fortunes from tea

a) buds b) grounds c) leaves d) seeds

3.Would you the salt, please?

a) carry b) deliver c) give d) pass

4.This avocado rather hard.

a) feels b) senses c) smells d) tastes

5.Oranges are said to be for me but I don't much like them.

a) appetizing b) good c) healthy d) nourishing

6. "What would you like to drink, Miss Delicate, some or

something stronger?"
a) brandy b) cider c) sherry d) whisky

7.In the jar there was a which looked like jam.

a) material b) powder c) solid d) substance

8. Pork chops are one of my favourite

a) bowls b) courses c) dishes d) plates

9.These are .... potatoes, not the end of last season's,
a) fresh b) new c) ripe d) young

Task 5.

Answer the questions

1. What are the most popular traditional dishes in your country?

2. What do you know about their history, how are they made, etc?

3. What food would you recommend to somebody visiting your country for the first time?

4. What is the difference between meals and meals times in England and Ukraine?

5. What is your favourite dish?

6. Do you know the recipe for one of your national dishes? (list the ingredients and write instructions)

7. If you are living abroad, what is the food that you miss most from home?

TEXT 2. FLOUR

Flour is a finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc. Usually it refers to the finely ground and bolted (i.e., sifted through a fine sieve) flour of wheat, which forms the largest proportion of all flour milled in the United States, Canada, and Western Europe. Millet is ground in India, Ukraine and China. Rye is much used for bread in Northern Europe, buckwheat in the Netherlands and Ukraine, and corn in the United States. Rice may be used for bread in combination with other grains richer in gluten. Wheat and rye flour can be used in baking leavened bread, as they contain gluten in sufficient amount to retain the gas formed by the action of yeast. Corn flour, rich in fats and starches, is a favorite for making quick breads. Graham, or whole -wheat, flour contains the whole grain, unbolted. This flour will not keep long, as the germ contains fats and ferments that cause deterioration when exposed to the air. Wheat flour is separated into grades by milling. In the United States, patent flour, freed of the bran and most of the germ, is the highest grade; clear flour is the second grade; and red dog, a low -grade residue, is used mainly for animal feed. The composition of flour depends on the type of wheat and the milling processes; gluten is the chief protein, and starch the principal carbohydrate, although some sucrose, invert sugar, and dextrin may be present. On the market are prepared flours, such as the self -rising, which contains a leavening agent, and numerous cake, pancake, and pastry mixes requiring only the addition of water. Flour improves if stored from six to nine months under conditions permitting the enzyme action that gives better baking qualities. Good flour, rich in gluten, has a creamy color and adhesive quality. Bleaching, which is accomplished by the addition of chemicals to flour to improve its appearance and baking qualities, was begun about 1900. The bleaching of flour has been a controversial issue since its beginning, with charges that it destroys valuable nutrients or is injurious to health; some bleaching agents have been banned (e.g., nitrogen trichloride), but new ones have been introduced. Bleached flours must be so labeled.

Notes

flour

to grind (ground)

to sift

rye

corn

rice

buckwheat

millet

laven

yeast

germ

adhesive

Task 1.

Choose the correct word in bold

1. How many /much biscuits would you like?

2. There isn't many /much sugar in this tea.

3. How many /much chocolates did you eat?

4. I didn't use many/ much eggs to make the omelette.

5. There isn't many /much milk left.

6. How many /much hot dogs would you like?

7. You didn't put many/much salt in the soup.

8. How many /much bacon do you need?

9. There isn't many/ much lettuce in this salad.

10. We haven't many /much wine for the party.

Task 2.

Put the words in the list below into the appropriate columns

A FEW A LITTLE

raisins, cake, flour, sweets, sandwiches, cereal, peaches, ham, mushrooms, marmalade

Task 3.

Put each of the following words into its correct place in the passage below

afternoon

bacon

breaklast

juice

chocolate

continental

English

morning

lunch

meals

menu

syrup

rolls

second

supper

Meals

Most people eat three. ... a day - breakfast, . . . .and dinner. Some eat a fourth meal….. , late at night……tradition provides an extra light meal served in the late…… Its basic………usually includes tea and special tea cakes or cucumber sandwiches.

Meals vary in different countries in the United States may include fruit or fruit. . . . , coffee, toast, and a choice of cereal or. . . . and eggs. Many persons like pancakes with maple. ... for breakfast. …………Europeans sometimes have an early breakfast of………….and coffee or hot………and eat a………breakfast later on in the………

Task 4.

Choose the right answer

1. Light .... were served during the interval.

a) drinks b) foods c) meals d) refreshments

2. In Mrs Conservative's , it is essential to eat a big breakfast.

a) confidence b) idea c) opinion d) principle

3. They arrived so late for the meal that the food was

a) dried b) hard c) lost d) spoilt

4. I usually white coffee for breakfast.

a) consume b) eat c) have d) take

5. In England they eat apple with pork.

a) cream b) custard c) pudding d) sauce

6. A cool drink him after his long hot journey.

a) recovered b) refreshed c) relaxed d) rested

7. Is this water?

a) drink b) drinking c) potted d) swallow

8. No thank you, I don't sugar in tea.

a) drink b) put c) take d) use

9. Would you like me to the tea?

a) drain b) drip c) pour d) spill

Task 5.

Answer the questions

1. Are you fond of cooking? Have you taught yourself through cookery books or did somebody teach you?

2. Who does the cooking in your house? Do other members of the family help?

3. What kind of food is convenient for picnics?

4. How are macaroni and rice cooked?

5. Think of a menu for a birthday party.

6. What do we usually have for breakfast, lunch, dinner, supper?

7. Did you have any opportunity of getting acquainted with some national English meals?

ТЕXТ 3 MACARONI

Macaroni is a generic name for shaped and dried dough prepared from selected wheat flour, and water, originally peculiar to Italy. Macaroni noodles are made from dough mixed with eggs or egg solids, rolled thin and sliced. Similar flour and rice pastes have been known in Asia for a long time and are believed to have been introduced into Europe during the Mongol invasions in the 13^th century. The basic ingredient of macaroni is semolina, durum wheat flour, coarsely ground and free from bran; farina, similarly prepared from other varieties of hard wheat, is also used. The sifted flour is moistened with hot water, kneaded to stiff dough, forced through holes of the desired size and shape, then slowly dried in a current of warm air. In modern factories open - air drying has been replaced by the use of air -conditioned rooms. Long -cut macaroni is hung to dry on racks or sticks. Short-cut pastes are dried on trays. The dough is made in various shapes, ribbons, tubes, and disks, and may be twisted or ribbed. Thinner forms of the same material are known as spaghetti (cords of medium diameter) and vermicelli (fine strands). The increased use of alimentary pastes in the United States in the 20^th century has led to widespread cultivation of durum wheat and to the establishment of factories producing quantities sufficient for export as well as for domestic use.

Notes

generic

dough

noodle

paste

semolina

farina

moisten

to knead

cord

alimentary

Task 1.

Choose the correct word in bold

1. Can I have an/ some egg, please?

2. Would you like any/ some milk?

3. Is there many/ any ice cream left?

4. We don't need many/ much strawberries.

5. I'd like a little/ a few sugar, please.

6. Would you like a/ some meat?

7. There are a few/ a little biscuits left.

8. There isn't many/ much juice in the fridge.

9. I'd like an/ some Coke, please. 10. Is there any/ some ketchup?

Task 2.

Put the words in the list below into the appropriate columns
HEALTHY UNHEALTHY

Carrot juice, hamburgers, beer, cereal, grapes, crisps, sweets, yoghurt, doughnuts, watermelon, chocolate, fruit salad

Task 3.

Work in pairs. Think about yesterday. Do the questionnaire. Fill in your own and your partner's answers. Then check your scores.

Check your diet

1. Did you have more than two pieces of bread and butter for breakfast?

2. Did you have more than two spoonfuls of sugar in your tea or coffee ?

3. Did you drink half a litre of milk?

4. Did you eat any fruit?

5. Did you eat any sweets and chocolates?

6. Did you have any cakes?

7. Did you eat potatoes for supper?

8. Did you have your last meal after 9 p. m.?

9. Did you have soup at dinner?

Now check your condition

10. Did you go for a run in the morning?

11. Did you do any exercises?

12. Did you walk to the University?

13. Did you smoke at all?

14. Did you get up before 8 o'clock?

15. Did you go to bed before 11 o'clock?

16. Did you watch TV for more then two hours?

17. Did you sleep with your windows open?

yes

no

yes

no

yes

no

1.

0

1

7.

0

1

13

0

1

2.

0

1

8.

0

1

14,

1

0

3.

1

0

9.

1

0

15

1

0

4.

1

0

10.

1

0

16

0

1

5.

0

1

11.

1

0

17.

1

0

6.

0

1

12.

1

0

How did you score?

17 - 15 - You're very healthy - but don't forget to relax

15 - 10 - Not too bad! Keep trying!

10 - 0 - Watch out! You're on the wrong way!

Speak about your partner. Does he/she lead a healthy life?

Task 4.

Fit the meaning and the word

1. bread

A

a mixture of meat that has been cut up very small and spices, usually made into a tub form

2. cereals

В

liquid cooked often containing small pieces of meat, fish or vegetables

3. cheese

С

a long type of sausage, cooked or eaten in a long bun

4. cottage cheese

D

a solid food made from milk which is usually yellow or white and can be soft or hard

4. soup

E

a type of soft wet white cheese made from milk that has little fat in it

4. sausage

F

eggs mixed together and cooked in a pan, and then folded over cheese, vegetables, etc.

4. porridge

G

a common food made from flour, water, and yeast

4. hot dog

H

a breakfast food made from grain and usually eaten with milk

4. omelette

I

soft cereal that is cooked with milk or water

10. caviar

J

the salted eggs of various types of large fish, considered a special food that is usually very expensive

Task 5.

Choose the right answer

1. I am very fond of eating onions with cold beef.

a) frozen b) pickled c) preserved d) salted

2. As the cake was delicious, Mr Sweettooth had a second…………,

a) amount b) course c) cut d) helping

2. Potatoes are the. . . . diet for many European peoples,

a) bulk b) majority c) staple d) sum

4."Were you told to get dinner ready?"
"No, I did it of my own ... ."
a) accord b) desire c) idea d) will

5. Can't I you to another piece of cake?

a) convince b) persuade c) pull d) tempt

6. "Do you like raw vegetables?"

"Well, it what kind of vegetables."

a) depends b) expects с) matters d) minds

7. The meat is rather tough so you have to it for a long time,
a) bite b) chew c) eat d) swallow

8. Pass me the salad…………. , please.

a) dressing b) sauce c) seasoning d) spice

9. Make sure everyone gets a(n) share of the cake!

a) fair b) just c) own d) same

10. Don't put any cream on my wild strawberries, I prefer them………

a) natural b) ordinary c) plain d) simple

TEXT 4. PUDDING

Early writers on cookery class puddings and dumplings together. The earliest puddings were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), and those served as a sweet or dessert, such as almond, cabinet, and suet puddings, plum or Christmas pudding, and Indian pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, arrowroot, cornstarch, bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by others. An early use of the word, as in black pudding or white pudding referred to forms of sausage.

Notes

dumpling

almond

suet

crumb

custard

sausage

TEXT 2. BRITISH FOOD

"British food" has become a laughing stock and it's not fair! It doesn't deserve its terrible reputation.

"In the sixteen century, the banquets of the English kings and queens were known as the most exciting in Europe. We were renowned for our roasts, pies, stews, soups and puddings. British roast beef is still famous (although mad cow disease has not helped its reputation). It's often eaten with Yorkshire pudding - a sort of little crusty bun that soaks up the gravy. Other traditional meals are roast lamb, eaten with mint sauce; roast pork with apple sauce; lamb with plum and apricots; smoked salmon - clear, light pink fish served just with a slice of lemon and some pepper; and shepherd's pie - basically minced meat with a layer of mashed potato on top. Our cheeses were - and still are - some of the best in the world: Cheddar, Wensleydale, Double Gloucester, Stilton and Red Leicaster are all delicious. Our sweet puddings, tarts, pies, trifles and cakes were at one time considered unbeatable. Who could want more, for example, than a sherry trifle made with fruit, sponge cake, jelly, custard and cream?

So what's gone wrong? Well, a lot of things. During the Second World War there was a shortage of food so it was shared out - in rations. People got used to poor quality meat or fish or cheese. As a result, the British diet - although still unhealthy - became very bland.

When rationing ended in 1945, people went mad lor the most exotic food they could find. Fewer and fewer restaurants served good British food at reasonable prices and ordinary people had no example to follow of what really good British food was meant to taste like.

British people don't complain enough when they are served bad quality food. Many like cheap, fast meals - "convenience food". They prefer to spend money on gardening and some improvement lhan good quality ingredients. Also, factory -farming methods, breeding programs to make cows, pigs, sheep and vegetables grow-faster, the injection of hormones and the use of other chemicals have all made Britain's farm produce bland and undesirable.

This is a disaster because traditional British cooking is based on bringing out the flavour of the meat, fish, vegetables or whatever a dish is based around. It doesn't use a lot of herbs, spices, and sauces as other cuisines do.

Luckily, the British are waking up to the potential of their national cuisine and refusing to accept low standards. Smaller, "organic" farms have sprung up which avoid using chemicals and cruelty. The food they produce is more expensive - but far better!

Things are changing. The British are also interested again in their own traditional recipes. More and more restaurants are opening in Britain which specialise in the country's own cooking. This is a revolution - and it means a great national heritage is being rescued.

Task 1.

In teams, use the words / phrases below to wake sentences

eating habits, fussy eaters, on a diet, count calories, seeds, carton, junk food, a few, spicy, look smart, dishes, bread rolls, helpful staff, hot dishes, lower the prices, customers, freshly -squeezed carrot juice, vegetarian, steamed rice, low-calorie foods, comfortable seating.

Example: Fruit. Fruit is very good for us. It contains vitamins. We should eat a lot.

Biscuits. Biscuits aren't very good for us. They're made with sugar. We shouldn't eat too many.

Task 2.

Fill in any, some, much or many.

Mary: I'll make an omelette. Do we have . . . eggs?

Bill: No, there aren't ... . We need to buy

Mary: Is there . . . cheese in the fridge? I'll need ... Bill : Yes, there's plenty. Mary: Good. Is there . . . ham?

Bill: Not Only two slices.

Mary: That's OK. I need . . .'tomatoes too. Bill: How ... do you need? Mary: Just two.

Now, using the words below, act out similar dialogues in pairs. cake: flour, sugar, eggs, butter apple pie: apples, flour, sugar, butter

Task 3.

For each sentence find the letter of the best answer

1. The national Ukrainian dish is:

a. beefsteak

b. porridge

c. borshch

d. cleaj soup

2. The English afternoon "high tea" is:

a. the iirst meal of the day I), the chief and the most substantial с the meal we have during the break d. the meal between five and six o'clock

3. A "continental" breakfast consists of

a. porridge or "Corn Flakes" with milk, bacon and eggs, marmalade with buttered toast, and tea or coffee

b. rolls and butter and coffee

с a boiled egg, cold ham, or perhaps fish, and a glass of orange juice

d. a ham sandwich, fried eggs and mashed potatoes

4. English people generally have lunch at:

a. ten o'clock

b. eleven o'clock

c. one o'clock

d. two o'clock

5. When we lay the table we put the knives and the soup -spoon:

a. on the left -hand side

b. in the middle of the table

c. on the right -hand side

d. across the top

6. When I want to have a bite I go:

a. to the restaurant

b. to the snack -bar
с to the cinema

d. to the shop

7. We buy cereals at the

a. fishmonger's

b. butcher's
с grocer's
d. baker's

8. If you want some more tea you'll say:

a. give me another cup of tea, please

b. no more, thanks

с could you pass me some sugar, please?

d. enjoy your tea!

Task 4.

Choose the right answer

1. After the guests had left we were allowed to eat the .... cakes,
a) additional b) left c) missed d) remaining

2. "I have brought you a cup of tea and a piece of cake, Grannie."
"Thank you. That was of you."

a) brave b) gentle c) nice d) sympathetic

3. Do you think it is possible to on nothing but fruit?

a) eat b) enjoy c) live d) make

4. There is of cake for everyone.

a) enough b) much c) plenty d) some

5. Eating in Poland are changing because of the increasing

standard of living.

a) behaviour b) habits c) methods d) ways

6. Mrs Proper always tells her child not to talk with his mouth. . …..

a) full b) open c) together d) wide

6. I have been eating honey so my fingers are

a) dirty b) sticky c) wet d) yellow

8. II you saw how they cattle, you would never eat meat again.

a) die b) kill c) murder d) slaughter

9. A good way of food is keeping it in a fridge.

a) enduring b) extending c) preserving d) prolonging

10. It's a Mexican but I can't remember what it is called.

a) especial b) speciality c) specialization d) specializing

Task 5.

Answer the questions

1. Do you like British food?

2. Do you like to eat American foods?

3. Do you like Chinese food? Why or why not?

4. Do you like deep-fried food?

5. Do you like food from other countries? If yes, which do you like the most?

6. What do you think of inviting your English friend to your birthday

party?

7. Do you remember telling him about national dishes?

TEXT 5. PANCAKE

Pancake is a thin, flat cake, made of batter and baked on a griddle or fried in a pan. Pancakes, probably the oldest form of bread, are known in different forms throughout the world. The relative ease of baking on hot stoves or on a griddle has resulted in a variety of pancakes. Old English batter was mixed with ale. German and French pancakes, leavened by eggs and much beating, are baked very thin and served with jam or jelly. The French crepe suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice, and liqueur. Russian blintzes usually prepared with buckwheat, are thin, crisp pancakes, and commonly served with caviar and sour cream or folded over and filled with cream cheese or jam. Mexico has its tortilla, which is often served folded over a bean or meat filling and topped by tomato sauce. In the United States pancakes are sometimes called buttercakes, griddlecakes, or flapjacks and are usually leavened with baking powder or baking soda and are served with syrup. A pioneer favorite, still surviving in some localities, is the buckwheat cake.

Notes

pancake

batter

ale

leaven

jelly

crepe

to lold

to roll

sauce

citrus

liquor

flapjack

syrup

Task 1.

In pairs, make plans for a party. Think of a time and place and plan the food and drink. Make suggestions to your partner.

Example: A: What about having it at 6 o'clock on Saturday
afternoon?
B: Shall we have it at my house?
A: What food shall we do?
B: Let's buy some

In groups, invite the other pair to your party.

Example: A: Would you like to come to a party?

B: What time is it?

Task 2.

Read the following sentences with comparative and superlative forms

1. This apple pie is tastier than the one I baked yesterday.

2. Is this restaurant more expensive than the other one?

3. Chicken is less fattening than lamb.

4. These grapes are as juicy as those ones.

5. Pierre makes the lightest souffle in Paris.

6. Sarah made the most delicious cake I've ever eaten.

Write the comparative and superlative forms of these adjectives:

spicy, strong, fattening, nutritious, delicious, rich, juicy, disgusting, tasty, hot, good, bad, little

Task 3.

Respond the following questions and say when you will do this or that using the verbs given in brackets. Mind the gerund after the prepositions before and after as in the example

Example: Shall we discuss the play? (to read)

Yes, we'll discuss it after reading it.

Will you read the play in the original?

(to go to the theatre)

Yes, I'll do it before going to the theatre.

1. Will you show how to make this cake? (to go to the shop)

2. Will you invite your friends to your birthday party? (to clean the room)

3. Will you go to the cafe with me? (to do homework)

4. Will you serve tea? (to make it)

5. Will you go to a factory canteen? (to finish my work)

6. Will you cook dinner? (to go to the cinema)

7. Will you go sightseeing with me? (to go to the evening party)

Task 4.

Choose the right answer

1. Mr Connoisseur opened the bottle of wine and let it ... . for one hour.

a) breathe b) relax c) remain d) sit

2. Mrs Proper told her son it was impolite to his food so greedily.

a) digest b) gobble c) nibble d) stuff

3. When 1 entered the room, the children were over the last orange.

a) consulting b) discussing c) participating

d) squabbling

4. How about a glass of orange juice to your thirst?

a) quash b) quell c) quench d) quieten

5. Although she was trying to slim, Miss Greedy found the ice­ cream with fruit and whipped cream quite

a) imperative b) inevitable c) irresistible d) pulling

6. Have a of brandy, it will make you feel better.

a) bite b) sip c) swallow d) touch

7. Peanuts are both cheap and

a) alimentary b) curative c) nutritious d) remedial

Task 5.

Answer the questions

1. Do you read nutritional information on the foods you buy?

2. How often do you go shopping for food?

3. What are some foods that are considered unhealthy?

4. What are some foods that you know are healthy for your body?

5. What country's food do you like?

6. What do you eat for breakfast every day?

7. What kind of food do you think is the least healthy?

Task 6.

Read the text without the dictionary and translate it. Tell the fellow-students how to invite guests to a formal dinner

Invitations to Dinner

Guests are invited to a formal dinner by a formal written invitation. The invitation may be engraved or hand written, but not printed, on a fine quality of white or off- white paper. They should be received two weeks in advance of the event. The invitation is expressed in the third person. There are two kinds of engraved invitations: one which contains all the necessary information for a specific occasion and one which has blank spaces left in which to write the name of a person being invited and the day and hour of the entertainment. Both are perfectly correct. If you use the latter type, do the writing on it in black ink. if you do not want to have the invitation engraved, use heavy, white or off -white, personal formal writing paper and handwrite the message.

The form of the invitation is:

Mr and Mrs John Doe

request the pleasure of

Mr and Mrs James Smith's

company at dinner

on Saturday, September the ninth

at eight o'clock

27 Main Street

R. S. V. P.

R. S. V. P. - responder s'il vous plait (фр). Будь-ласка, дайте відповідь.

TEXT 6. PIE

Pie is meat, fish, fowl, fruit, or vegetables baked with a crust of pastry, or pastry shells filled with custard or pudding. The pies of the Romans, especially at banquets in the days of the empire, were often elaborate concoctions, such as the showpieces in which were enclosed live birds. In England meat and fish pies had become

common by the 14^tn century, and fruit pies, often called tarts, by

the 16^tn century. The mince pie was an important feature of the Christmas festivities and was called superstitious pie by the Puritans in protest against what seemed to them a pagan manner of celebrating a holy least. The mincemeat filling was a finely chopped, cooked mixture including raisins, currants, apples, suet, sugar, spice, and often meat, brandy or cider, candied peel, and other ingredients. The English settlers in North America retained their taste for pie and adapted it to their new conditions, creating the pumpkin and the cranberry pies. Pie has remained a popular dessert in the United States. In Italy, pie, or pizza consists, in its most basic form, of a spread of dough covered with tomatoes and mozzarella cheese and baked in an oven.

Notes

fowl

crusl

pastry

banquet

empire

to .'laborale

concoction

tart

superstitious

pagan

mincemeat

to chop

raisin

currant

spice

pumpkin

TEXT 2. TABLE MANNERS

Good table manners avoid ugliness. All rules of table manners are made to avoid ugliness. To let anyone see what you have in your mouth is offensive, so is to make a noise and to make a mess is disgusting. On the other hand there are a number of things in table etiquette that are merely unreasonable and silly.

Fingers or forks? All juicy or soft fruit or cake is best eaten with a fork. If you are able to eat a peach or ripe pear with your fingers and not smear your face, let the juice run down, or make sucking noises, you are in a thousand who may continue to do so. But if you cannot to eat something - no matter what it is - without getting it all over your fingers, you must use a fork, and when necessary, a spoon or knife also.

Elbows are never put on the table while one is eating. Don't encircle a plate with the left arm while eating with the right hand. Don't push back your plate when finished. It remains exactly where it is until whoever is waiting on you removes it. Don't lean back and announce "I'm through". The fact that you have put your fork or spoon down shows that you have finished. Don't ever put liquid into your mouth if it is already filled with food.

Task 1.

Learn some useful information about British cafes

• British cafes usually only serve soft (non-alcoholic) drinks.

• If you are having meal in a cafe, you will be offered tea or coffee at the same time.

* You can expect the following on a typical menu:

Soup - tomato, chicken

Cod and chips

Haddock and chips

Plaice and chips

Scampi and chips

Chicken and chips

Hamburger, beans and chips

Sausage, egg, and chips

Steak pie, peas, and chips

Sausage roll, beans, and chips

Ice cream, apple tart

Pot of tea

Coffee

Soft drinks

Bread and butter

* If you have been served by a waiter or waitress and you want to pay, ask:

Could I pay now, please.

Could I have the bill, please

The bill, please.

Remember that please is very important.

ORDERING

Fill in what you would like from the menu. Waiter: Now, are you ready to order?

You: Yes, I think I'll start with soup and then I'll

have .

Waiter: And would you like something to drink? You: What soft drinks have you got?

Waiter: Coke, orange juice, milk

You: I'll have , please.

Waiter: Bread and butter?
You: .

TAKE-AWAYS

• A "take -away" is a meal you buy to take home or eat outside.

• The most common kind of take - away meal is fish and chips. You can usually order: chips alone, fish alone, fish and chips together. You will be asked whether you want "salt and vinegar". Some fish and chip shops still wrap your meal in newspaper. Others use special bags to keep it warm. Some give you a plastic fork.

• The following kinds of white fish are usually available: cod, haddock and plaice

Another kind of white fish called "huss" is also available in certain parts of the country.

• Fish and chip shops also sell cooked pies and sausages.

• Other common kinds of take - aways are Indian and Chinese.

Task 2.

Fit the meaning and the word

1. salt shaker

A

a large dish with a lid, used for serving soup or vegetables

2. napkin

В

a list of all the types of food that are

available for a meal, especially in a restaurant

3. table cloth

С

a square piece of cloth or paper used for protecting your clothes and for cleaning your hands and lips during the meal

4. tureen

D

a small container for salt with holes in the top

5. plate

E

a cloth used for covering a table

6. menu

F

a flat and usually round dish that you eat from or serve food from

Task 3.

Develop the following situations

a/ Children must be taught table manners at the earliest age possible. Look through the text 2 and say what children must and must not do while eating. Make it in the form of a set of rules. The one who prepares the most complete list wins.

b/ Little Bob was going to a birthday party. His mother told him that he shouldn't forget his table mariners (like this): You must not put your elbows on the table.

Task 4.

Choose the right answer

1. Mrs Hospitable had prepared a meal with six courses to celebrate our arrival.

a) generous b) lavish c) spendshrift d) profuse

2. Mr Fatty wants to slim, so he should avoid eating foods such as bread or potatoes.

a) fatty b) greasy c) spicy d) starchy

3. My parents have a arrangement to meet for dinner once a fortnight.

a) deep -seated b) durable c) long -standing d) usually

4. Many Asian countries still rely on rice as the .... food. a) capital b) staple c) superior d) winning

5. The sight of so many sweets made the children's mouth ....

a) drip b) moisten c) water d) wet

6."Another cup of coffee?"

"No, but thanks "

a) all the same b) for all c) not at all d) you for all

7. I inferred .... his remark that Mrs Vegetarian doesn't eat meat,
a) from b) of c) to d) with

Task 5.

Answer the questions

1. What are the rules of table manners made for?

2. Do people nowadays strictly follow all the table manners?

3. What table manners do you think are quite reasonable and should be followed even on informal occasions?

4. What things are considered offensive and disgusting at the table?

5. What things in table etiquette do you consider unreasonable and silly?

6. What would you call "bad table manners"?

7. Are you able to eat a peach or water -melon with your fingers without looking messy?

8. What is more convenient - eating fruit with your fingers or with a fork and a knife?

TEXT 7. RICE

Rice is a cereal grain. It has been cultivated in China since ancient times and was introduced to India before the time of the Greeks. Chinese records of rice cultivation go back 4,000 years. In classical Chinese the words for agriculture and for rice culture are synonymous, indicating that rice was already the staple crop at the time the language was taking form. In several Eastern languages, the words for rice and for food are identical. Many ceremonies have arisen in connection with planting and harvesting rice, and the grain and the plant are traditional motifs in Oriental art. Thousands of rice strains are now known, both cultivated and escaped, in India and China, and the original form is not known. Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold. Modern culture makes use of irrigation, and a few varieties of rice may be grown with only a moderate supply of water. The plant is an annual, from 2 to 6 ft. (61 -183 cm) tall, with a round, jointed stem, long, pointed leaves, and seeds borne in a dense head on separate stalks. It has been estimated that half the world's population subsists wholly or partially on rice. Almost 90 % of the world crop is grown in India, China, and Japan, and most of it is consumed domestically. Rice is the only major cereal crop that is primarily consumed by man directly as harvested. Only wheat and corn are produced in comparable guantity. In densely populated parts of the East all the original forest has been cleared for rice growing. Methods of growing differ greatly in different localities, but in most Asian countries the primitive methods of cultivating and harvesting rice, which have been followed for centuries, are still practiced. The fields are prepared by plowing (typically with simple plows drawn by water buffalo), fertilizing (usually with dung or sewage), and smoothing (by dragging a log over them). The seedlings are started in seedling beds and, after .30 to 50 days, are transplanted by hand to the lields, which have been flooded by rain or river water. During the growing season, irrigation is maintained by dike -controlled canals or by handwatering. The fields are allowed to drain before cutting. Rice when it is still covered by the brown hull is known as paddy; rice fields are also called paddy fields or rice paddies. Before marketing, the rice is threshed to loosen the hulls - mainly by flailing, treading, or working in a mortar - and winnowed free of chaff by tossing it in the air above a sheet or mat. The practice of polishing the natural brown rice to a creamy whiteness is standard in the West but less common in the Orient. Brown rice has a greater food value than white, since the outer brown coatings contain the proteins and minerals; the white endosperm is chiefly carbohydrate. As a food, rice is low in fat and (compared with other cereal grains) in protein. In recent years, the so -called miracle rices have been developed by plant breeders; there is a much higher yield of grains that are richer in protein than the old varieties. In the East rice is eaten with sauces made from the soybean which supply the lacking elements and prevent the deficiency diseases that a wholly rice diet would otherwise induce in greater measure. Since rice is deficient in gluten, it cannot be used to make bread unless it is mixed with the flour of other grains. In the United States and in many parts of Europe, rice cultivation has undergone the same mechanization at all stages of cultivation and harvesting as have other grain crops. The resulting decrease in the cost of growing has enabled these countries to undercut the world market prices of Oriental rice, which is raised by cheap coolie labor. Rice was introduced to the American colonies in the mid -17'^;n century and soon became an important crop. Although U.S. production is less than that of wheat and corn, rice is grown in excess of domestic consumption and has been exported, chiefly to Europe, South America, and the West Indies. North American average annual consumption is about 6 lb. (2.7 kg) per person, as compared with 200 to 400 lb. (90-181 kg) per person in the Orient. Chief production areas of the United States are in the South, especially in Arkansas, Louisiana, Texas, and California. For feeding domestic animals the bran, meal, and chopped straw are useful, especially when mixed with the polishings or given with skim milk. The polishings are also an increasingly important source of furfural and other chemurgic products. The straw, which is soft and fine, is plaited in the East for hats and shoes, and the hulls supply mattress lilling and packing material. Laundry starch is manufactured from the broken grain, which is also used by distillers. A distilled liquor called arrack is sometimes prepared from a rice infusion, and in Japan the beverage sake is brewed from rice. Rice paper is made from a plant of the ginseng family.

Notes

staple

motif

strain

irrigation

to joint

stem

stalk

to subsist

to plough

buffalo

dung

sewage

seedling

dike

hull

paddy

to flail

to tread

mortar

to winnow

chaff

to toss

coating

carbohydrate

deficiency

to induce

gluten

coolie

excess

consumption

to chop

to plait

infusion

beverage

sake

to brew

Task 1.

Learn some useful phrases. Dinner at Home

It is difficult to give rules about the evening meal in British home. It varies from family to family. One family will call it dinner and eat around 7pm. Another may call it tea and eat around 6pm. Dinner may consist of a three -course meal. Tea may consist of a cooked main course or a salad, plus a dessert.

When you are offered food or drink

Would you like some ?

Yes, please.

No, thank you.

No, thank you, I'm fine.

No, thank you, I really couldn't manage any more.

Refusing something

Help yourself to the marzipan cake.

No, thank you. I'm afraid I'm not very keen on marzipan.
No, thank you. I'm afraid marzipan doesn't agree with me.
Avoid saying direct to your host I don't like

Saying you don't want much

Well, but only a small piece. Yes please, but only a little.

When you do not want a large meal

Could I just have something light, please?

Getting something you cannot reach

Could you pass me the (bread), please.

If you pass something to someone else, it is normal and perfectly

polite to say nothing.

Task 2.

Fill in spaces in the following dialogue at dinner with your host

In some of the spaces, you have to say what you like or don't like: You: This meal is really lovely.

Host: Oh, thank you. I'm glad you like it. I thought we would have something special for your first meal with us.

You:…………………… . That was very nice of you.

Host: Now, are there any things you don't like?

You: Well, I'm not………………on .

Host: Oh, that's all right. We don't like it either. I was thinking of having fish or chicken tomorrow. Winch would you prefer?

You: Well, I think I'd rather have………………, please.

Host: And later in the weeks I was thinking of making a curry. Do you like hot food?

You: Well, to be honest,………………………..agree .

Host: Oh that's a pity.

You: Please, don't mind me. You carry on and have curry and I'll just……………..light.

Answer: Thank you; Well, I'm not very keen on liver; Well, to be honest, curry doesn't agree with me; I'll just have something light.

Task 3.

Say why you can't do this or that using the gerund after "to be busy" as in the example:

Example: Why can't you have dinner? (to work at the text)

Because I am busy working at the text.

1. Why can't you come to see us now? (to cook dinner)

2. Why can't you go shopping with us now? (to pack the things)

3. Why can't you sit with us at table? (to pour tea)

1. Why can't you come to our place to have tea with us? (to write a letter)

4. Why can't you answer the telephone? (to bake the cake)

5. Why can't you start making supper? ( to write a report)

Task 4.

Choose the right answer

1. What are you cooking? It ... . good.

a) feels b) flavours c) smells d) sniffs

2. The dish had a very interesting taste as it was .... with lemon.

a) flavoured b) pickled c) seasoned d) spiced

3. Can you tell the between Coca- Cola and Pepsi -Cola?

a) alteration b) change cj difference d) variety

4. The apple was so that he put some sugar on it.

a) bad b) juicy c) ripe d) sour

5. Snake meat tastes to chicken.

a) alike b) equal c) like d) similar

6. The local wine is rather rough, but you'll soon . , . . a taste for it. a) accept b) adopt c) develop d) receive

7. It tasted so ... . of mint that the other flavours were lost. a) forcefully b) fully c) hardly d) strongly

8. The apples had become so ... . that we had to throw them away. a) overripe b) poisonous c) rotten d) green

9. That milk smells ....

a) acid b) bitter c) sharp d) sour

10. The sauce would be more. ... if you had put more garlic in it.
a) taste b) tasteful c) tasteless d) tasty

Task 5.

Answer the questions:

1. Are there any foods that you wouldn't eat as a child that you eat now?

2. Are you a good cook? Can you cook well? What food do you cook most often?

3. Do you always eat dinner with your family?

4. Do you prefer to eat at a restaurant or at home?

5. How would you lay the table for the guests? What about the menu?

6. What do you generally take for the first (second) course?

7. Can you make a plan of the meals you give to your friend who wants to be a weighflifter? (you should eat.... , you shouldn't eat )

TEXT 8. MILK

Milk is a liquid secreted by the mammary glands of female mammals as food for their young. The milk of the cow is most widely used by humans, but the milk of the mare, goat, ewe, buffalo, camel, ass, zebra, reindeer, llama, and yak is also used. Milk, an almost complete food, consists of fats, proteins (mainly casein), salts, and sugar (lactose), as well as vitamins A, C, and D, certain В vitamins, and lesser amounts of others. Commercial dairies sometimes supplement the natural vitamin D with a vitamin D concentrate. The mineral content of milk is chiefly calcium and phosphorus. The composition of milk varies with the species, breed, feed, and condition of the animal. Jersey and Guernsey cows produce milk of high butterfat content; Holsteins produce larger quantities of milk but with a lower butterfat content. Milk prepared for sale is often homogenized; in this process it is pumped under pressure through small, openings to break up the milk fat globules, thus ensuring an equal distribution of fat throughout the milk rather than permitting it to rise to the top as cream. In most countries where milk is a commercial product, it is subject to regulations concerning its composition, i.e., the proportion of butterfat and other solids; its nonadulteration; and its purify, with sanitary measures in force that cover milk handlers, herds, plant, and equipment; dairy herds are also commonly disease tested. Pasteurization (partial sterilization by heating) checks bacterial growth, thereby making milk safer to drink and increasing its keeping qualities and range of transportation. The consumption of concentrated milk, both whole and skim, has steadily increased since its commercial production was inaugurated. A patent was issued for the production of dried milk in Great Britain in 1855, and for concentrated milk in the United States to Gail Borden in 1856. The two types of concentrated milk are condensed and evaporated; condensed milk is a sweetened product (over 40 % sugar); while evaporated is unsweetened. The latter is preserved by sterilization, the former by the high sugar content. Dried, or powdered, milk is made by passing a film of partially evaporated milk over a heated drum or by spraying it into a heated chamber in which the particles dry as they fall to the floor. Maled milk is a dried mixture made of milk and the liquid from a mash of barley malt and wheat flour. Skim milk is valuable in fat -free diets; although much of the nutritive value of milk remains, most of the vitamin A is removed in the cream.

Notes

mammal

mare

ewe

camel

ass

reindeer

yak

phosphorus

globule

concerning

solid

to adulterate

to condense

to evaporate

sterilization

film

drum

to malt

Task 1.

Complete the following sentences in your own way.

Example: The man crossing the street is . . .

The man crossing the street is a friend of mine.

1. The girl cooking dinner is . . .

2. The boy going to the factory canteen is . . .

3. The girls waiting for me in the snack -bar are . . .

4. The man drinking coffee is. . .

5. The man serving tea is . . .

6. The men discussing their monthly budget are . . .

7. The women sitting at the next table are . . .

8. The person driving a car is . . .

Task 2.

Group the words below under the following headings

Cereals

Dairy products

Fish

Fruit

Herbs

Meat

Vegetables

bacon

blackberry

beans

basil

chicken

cream

flour

gooseberry

grape

lamb

maize

mint

mutton

onions

parsley

peas

plaice

rabbit

rye

sage

salmon

sole

thyme

trout

wheat

yoghurt

aubergine

barley

dill

herring

mustard

pear

rice

sausage

veal

Task 3.

Make a questionnaire. Find out what people in your group eat and what they don't eat or drink (What is the favourite food in your group? What food does your group hate most?)

Task 4.

Describe the verbs used in the kitchen

skewer

knead

mix

sprinkle

dice

mash

pour

spread

peel

squeeze

roll

grate

crush

whisk

slice

carve

sift/sieve

chop

dip

drain/strain

to knead - to press dough (a mixture of flour, water, eggs and fat for making bread) many times with your hands

Task 5.

Choose the right answer

I I'm afraid that the herring we had for supper has given me . . . .
a) Indigestion b) indisposition c) infection d) sickness

2. The delicious spread of sweets made the child's mouth

a) cold b) dry c) water d) wet

3. Please put some more water in my coffee, because it is too. . . .
a) black b) dense c) strong d) thick

4. I loved the ice -cream, but the cake was a bit too sweet for my………..

a) appetite b) desire c) flavour d) liking

5. If there is one thing I don't like, it is ... . tea.
a) delicate b) light c) pale d) weak

6. I wouldn't eat those gooseberries if I were you, they don't look …....to me.

a) formed b) ready c) ripe d) underdone

7. The dinner was excellent; the dessert was particularly

a) delicious b) desirable c) flavoured d) tasteful

8. Her pastry is as light as a

a) breath b) cloud c) feather d) leaf

9. Those vegetables are very tasty; I'm sure you would like them if you only . . . them.

a) examined b) proved c) tested d) tried

TEXT 9. DAIRYING

Dairying is an industry concerned with producing, processing, and distributing milk and milk products. Ninety percent of the world's milk is obtained from cows; the remainder comes from goats, buffaloes, sheep, reindeer, yaks, and other ruminants. In the United States, 20 % of the gross national income from agriculture is derived from dairying; Wisconsin, Minnesota, and New York are the most important dairy states. About one third of the milk produced is used for butter, almost as much for market milk, and the remainder is devoted to farm uses and the making of cheese, concentrated milks, ice cream, and by -products such as dried milk solids (e.g., lactose and casein). Commercial dairy products are processed or manufactured and then marketed by creameries, some of which, especially in Denmark, are farmers' cooperatives. Modern dairying dates from 1850, its development paralleling the growth of urban populations. Large -scale dairying was stimulated by the invention of specialized machines, notably the cream separator; by research in chemistry, physics, and bacteriology; by the discovery of pasteurization; by the introduction of the test devised by American agricultural chemist S. M. Babcock for determining the fat content of milk; by improved refrigeration and transportation; by the increase in output resulting from the scientific study of the breeding and feeding of cattle; by the greater consumption of dairy products resulting from increased knowledge of their nutritional value; and by the discovery of new uses for the by-products of factory operation.

Notes

dairy

to process

ruminant

creamery

to devise

breeding

cattle

nutritional

Task 1.

Leam some common ideas about food

Eating carrots is good for the eyes.

Fish is good for the brain.

Eating cheese at night makes you dream.

Garlic keeps you from getting colds.

Drinking coffee keeps you from sleeping.

Yoghurt makes you live long.

Warm milk helps you go to sleep.

A cup of tea settles your stomach.

An apple a day keeps the doctor away.

Task 2.

What sort of shop are they in?

I. A Can I help you?

В Yes, I'd like some Cheddar.

A Is it for cooking?

В No, it's to have with biscuits.

A Then I recommend this one. It's mature and quite strong.

В Could I try a little, please?

A Yes, of course.

В Mmm, very nice. I'll have half a pound, please.

A Anything else, sir?

В No, that'll be all, thank you.

II. A I'd like some nice lamb chops, please.
В English or New Zealand?

A Is there much difference in price?

В The New Zealand is a little cheaper, but of course it's not quite the same quality.

A Could I have a look at the New Zealand?

В Of course.

A They look fine. Six, please.

В Two pounds thirty, please,

A Thank you.

Task 3.

What will you do if

you've found out that there is no flour in your ladder; you're expecting guests for diner;

you want to make meat salad;

your husband asked you to cook fish for dinner;

the doctor's advice is to eat much fruit and vegetables;

Task 4.

Choose the right answer

1. There is nothing more on a warm day than a glass of ice-cold fruit juice.

a) freshening b) quenching c) refreshing d) relaxing

2. The smell of the burnt cabbage v/as so .'. . . .that it spread to every room.

a) diffuse b) effusive c) extensive d) pervasive

3. Miss Greedy…...... her lips at the thought of eating the delicious -looking cake.

a) pursed b) smacked c) struck d) watered

4. The taste of the apple pie in my mouth for a long time after dinner.

a) insisted b) lingered c) loitered d) prolonged

5. It was during my stay in India that I .... a taste for very hot curry.

a) acquired b) gained c) got d) received

6. Mr Hot .... some pepper over his steak.

a) spat b) sprayed c) sprinkled d) squirted

7. Mr Forgetful didn't put the milk in the fridge so it

a) went back b) went down c) went off d) went out

8. The .... of the pudding is in the eating, (proverb) a) control b) probation c) proof d) trial

9. This cheese has gone You'll have to throw it away.

a) contaminated b) decayed c) mouldy d) stale

10. The steak looked tender, but it was as tough as

a) a belt b) a saddle c) old boots d) rubber

11. We couldn't use the milk because it had .... bad. a) been b) come c) gone d) made

12. The smell was so bad that it completely .... us off our food,

a) got b) put c) set d) took

Task 5. Answer the questions

1. What dishes is your country famous for? What kind of food is eaten a lot?

1. Do you prefer your own country's food or other kinds of food?

2. Do you like to eat a lot of food every day?

4. What foods do you love?

5. What foods have you tasted which you will never forget for the rest of your life?

6. Do you like milk -based dishes? At what time of the day are they recommended?

5. What dairy products do you know?

TEXT 10. BUTTER

Butler is a dairy product obtained by churning the fat trom milk until it reaches a solidified form. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was known by 2000 B.C., although in ancient times it was used less as a food than as an ointment, a medicine, or an illuminating oil. At first il was rudely churned in skin pouches thrown back and forth or swung over the back of trotting horses. As butter became a staple food, various sorts of hand churns were devised, including rotating, swinging; and rocking containers operated by plungers. Butter -making on the farm consists of allowing the milk to cool in pans, letting the cream rise to the top, skimming the cream off, and letting it ripen by natural fermentation; it is then churned. Exclusively farm -made until about 1850, butter has become increasingly a factory product. The centrifugal cream separator, introduced into the United States about 1880, and a method devised in 1890 by Stephen Moulton Babcock to determine the butterfat content of milk and cream gave impetus to large-scale production. The application of principles of chemistry and bacteriology facilitates the making of butter of uniform quality. The percentage of fat extraction and the time required for churning depend on the composition of the butterfat; the temperature, acidity, richness, and viscosity of the cream; the speed and motion of the churn; and the size of the fat globules. Commercial butter usually contains from 80 % to 85 % milk fat, from 12 % to 16 % water, and about 2 % salt. Sweet, or unsalted, butter is favored in Europe, but other markets prefer at least 2 % salt. Renovated or process butter is made from rancid or inferior butter, melted and refined, then rechurned. Whey butter, made from cream separated from whey, is usually oily and of inferior quality. The natural color of butter, derived from the carotene of green plant fodder, ranges from pale yellow to deep gold. Australia, France, West Germany, New Zealand, and the United States are the leading producers; Denmark, New Zealand, and Australia, the chief exporters; and Great Britain, a heavy importer.

The major production centers in the United States are in the North Middle West, especially Minnesota, Iowa, and Wisconsin. Clarified butter, butterfat with the milk solids removed, is useful in cooking and has good keeping qualities. It is made in quantity in Egypt and in India, where it is known as ghee. The high dietary value of butter is due to its large proportion of easily digested fat and to its vitamin A and vitamin D content.

Notes

to obtain

to churn

solidified

pouch

to swing

to trot

to plunge

fermentation

centrifugal

impetus

globule

viscosity

to renovate

rancid

whey

fodder

dietary

to digest

Task 1.

Make up tag questions by adding lags to the statements

1. She is fond of cooking, ..,?

2. Nick didn't object to going to the restaurant, ...?

3. The English are very particular about their meals, ...?

4. They usually have breakfast from any time until 9 o'clock, ...?

5. They serve a very small amount of soup, ...?

6. Both supper and dinner are evening meals, ...?

7. He doesn't eat green vegetables, ...?

8. After dinner they'll go sightseeing, ..,?

9. She has cooked some national Ukrainian dishes, ...?

10. They have already had supper, ...?

Task 2.

Disagree with the following statements. Make use of the words given in brackets. Use the phrases It's not quite so, Гт afraid you are wrong, etc.

Example: She is fond of cooking (to read)

- It's not quite so (I'm afraid you are not quite right). She is fond of reading.

1. We like having dinner at restaurant (to have dinner at home).

2. He is fond of having lunch at a canteen (to go to a restaurant).

3. She enjoys having square meals (to have a small dinner).

4. She prefers eating potatoes, bread and desserts (to slim).

5. He though ol inviting his friends to dinner (to have dinner at his friends').

6. We were busy discussing the list of dishes to order (to discuss the prices on food stuffs).

7. She thanked me for inviting her to dinner ( to give her a cup of coffee).

Task 3.

Fit the meaning and the word

1. hamburger

A

a soup made with beets, that you eathot or cold

2. sandwich

В

(usually plural) - a long thin piece of soft food made from flour, water, and eggs, that is cooked in boiling water

2. borscht

С

a type of pasta in very long thin pieces, that is cooked in boiling water

2. noodle

D

a thin dry flat piece of potato cooked in very hot oil and eaten cold

2. spaghetti

E

a piece of meat or fish without bone

2. seafood

F

a type of sandwich made from beef that has been formed into a flat circular shape and cooked, which is eaten between pieces of round bread

2. chip

G

animals from the ocean that you can eat

8. fillet

H

two pieces of bread with cheese, meal etc. between them

Task 4.

Choose the right answer

1. Having .... the table, Mrs Goodhousewife called the family for supper.

a) completed b) laid c) ordered d) spread

2. Aunt Betty gave me a of her home -made strawberry jam.

a) bottle b) can cj pot d) tin

3. Yvonne .... the cups and two of them broke.

a) dropped b) fell c) let fall d) spilt

4. It wasn't my .... that the plate broke.

a) blame b) error c) fault d) mistake

5. 1 put the milk .... back to the fridge.

a) flask b) holder c) jug d) vase

6. Dinner will be served .... but we have time for a drink before then.

a) actually b) currently c) lately d) presently

7. Put the lid back on the tin so that the biscuits .... crisp and fresh.

a) become b) bring c) get d) stay

8. Just put the dirty dishes in the . . . We'll wash them up later on.
a) bath b) bucket c) sink d) tub

9. The plate was right on the .... of the table and could have been knocked off at any moment.

a) border b) edge c) ;background: #ffffff; line-height: 0.17in"> 10. When you pour the coffee, be careful not to .... it in the saucer.

a) lead b) spill c) spit d) trip

Task 5.

Answer the questions

1. Do you agree that eating habits change from generation to generation?

2. What did people believe before scientists learned about vitamins?

1. What did a good 18^tn century meal consist of?

2. What were the Romans famous for?

3. What will probably happen by the year 2100?

4. Do you believe this will really happen?