Контрольня работа №1 заочное обучение "Технология Машиностроения". Контрольня работа №1 заочное обучение "Технология Машиностр. Методические указания и контрольные задания для студентовзаочников по специальности
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Раздел 6. Приготовление пищи. Содержание учебного материала Лексика: Слова, клише и выражения по темам: Тема 6.1 Праздничный стол. Тема 6.2 Что такое фондю? Грамматика: Participle I. Continuous Tenses. Местоимения every, each, other/another, one(s). Фонетика: Интонационные модели разделительных вопросов. Методические указания по изучению раздела 6. Прочитайте и устно переведите текст на русский язык. What Is a Fondue? Have you ever eaten a fondue? If not, we can help you. We are going to make a fondue together now. Something from the history of the name of this dish. Fondue is a French word for "melted" because the principle of its preparing is based on cheese or fat melting. First of all we advise you to choose wine and cheese for preparing a tasty dish. A Swiss cheese fondue is normally made from the Swiss cheese Emmentaler and Gruyere, but any hard cheese can be used. You could take cheddar, for example. You need alcohol in a fondue, not just for flavour, but to lower the boiling point and stop the protein in the cheese from curdling. Use dry Swiss white wine if you can, or a Riesling. Don't forget about the fondue set, it consists of a cast-iron set, a tablemat stand and special forks. Then take 1 large garlic clove, peeled and cut in half, 400 ml dry white wine, 1 teaspoon fresh lemon juice, 350 g grated cheese Gruyere and 350 g grated cheese Emmentaler, 1 tablespoon corn flour, 2 tablespoons kirsch and a large pinch of ground nutmeg. For serving you should have 1 — 2 French sticks and/or a bowl of freshly boiled small new potatoes and green salad. (Per serving for six 499 calories, protein 34 g, carbohydrate 3 g, fat 35 g, saturated fat 22 g, fibre trace, added sugar none, salt 1.34 g.)
This recipe is good enough as a main course (4 — 6 servings) or an appetizer (12 servings). It takes you 10 minutes for preparation and 15 minutes for cooking. Fondue etiquette. During the meal stir the fondue from time to time in a figure eight. Keeping it on the move will stop it becoming lumpy and sticking to the bottom. If the mixture gets too thick, add a little warmed wine and stir well, but don't ever let the fondue boil. When the fondue is nearly finished, there will be a crusty layer of cheese on the bottom. Scrape this out and divide it between the guests, it's delicious. You can serve the bread lightly baked or toasted, but day-old bread is best for dipping. Don't ever drink water with a fondue as this causes violent indigestion. The water coagulates the cheese into a solid mass giving you terrible stomach pains. Do as the Swiss do — drink white wine or hot tea. Словарь к тексту Fondue фондю (блюдо из кусочков мяса, рыбы, сыра или фруктов, готовится в кипящем масле или вине на открытом огне непосредственно на столе в специальном приборе) cheese fondue фондю из сыра to melt плавиться Emmentaler эмменталь (сорт светло- желтого твердого неострого швейцарского сыра с крупными дырками) Gruyere грюер (сорт твердого швейцарского сыра с запахом орехов) boiling point температура кипения protein белок to curdle сворачиваться Riesling рислинг (сладкое или сухое белое вино с легким цветочным вкусом) fondue set набор для приготовления фондю cast-iron чугунный котелок с горелкой tablemat подставка (для котелка) clove долька grated тертый kirsch вишневая наливка pinch щепотка ground молотый nutmeg тертый мускатный орех French stick багет (французский длинный батон хлеба) calorie калория carbohydrate углевод saturated насыщенный fibre клетчатка trace след to rub тереть simmering закипание handful горсть to stir мешать, перемешивать to bubble кипеть smooth однородный burner горелка chunk кусок, ломоть to dip макать lumpy комковатый to stick прилипать crusty хрустящий violent сильный indigestion несварение, нарушение пищеварения to coagulate свертывать, коагулировать Лексические упражнения 1. Найдите в тексте английские эквиваленты к следующим словосочетаниям и выражениям: любой твердый сыр; не только для аромата; чтобы понизить точку кипения; не забудьте о наборе для приготовления фондю; очищенный и разрезанный пополам; для подачи вам следует иметь 1 — 2 багета; этот рецепт хорош (годится) для второго блюда или для закуски; вам потребуется 10 минут для подготовки и 15 минут для приготовления; мешайте фондю время от времени в виде цифры восемь; если смесь становится очень густой; не позволяйте фондю кипеть; хрустящий слой сыра на дне; это вызывает сильное несварение; вода коагулирует сыр в твердую массу; сильные желудочные боли. 2. Ответьте на вопросы к тексту: 1. What kind of cheese is normally fondue made of? 2. Do you need alcohol in a fondue? 3. Which wine is better for a Swiss fondue? 4. What does a fondue set consist of? 5. How many ingredients should you have for a fondue? 6. Could you name all of these ingredients? 7. How long does it take you for preparation and for cooking? 8. Why should you stir the fondue from time to time? 9. What should we do if the mixture (fondue) gets too thick? 10. Day-old bread is best for dipping, isn't it? 11. Which is better, to drink water, white wine or hot tea with a fondue? 12. Would you like to taste this Swiss fondue? 13. Do you want to become a good cook of Swiss fondue? 3. Прочитайте диалог по ролям и переведите, используя лексику раздела: Making Cabbage Rolls Jane: Most of all I like cooking salads. What about you? Olga: As for me, I prefer making meat dishes. Jane: What did you cook last? Olga: 1 made cabbage rolls last Sunday for my sister's birthday party. It's her favourite dish. Jane: Can it be called golubtsy? Olga: Yes. Both of these names are for the same dish. Jane: I like it too. Do you boil cabbage leaves? Olga: I place whole head in a large kettle with boiling water and boil it 2 — 3 minutes. Jane: And how do you prepare the filling? Olga: I saute3 meat with onion, add rice, eggs, salt and pepper, place three tablespoons of this mixture on each cabbage leaf and wrap it. Jane: And what kind of mixture do you pour over the cabbage rolls? Olga: I mix tomatoes, bouillon, sugar, salt and pepper. Jane: Do you cook them in oven? Olga: Yes, about one hour, turning occasionally. Грамматические упражнения
to cook — готовить, ... — готовящий, ... — приготовленный to boil — кипятить (кипеть), ... — кипящий, ... — прокипяченный to fry — жарить, ... — жарящий, ... — зажаренный to read — читать, ... — читающий, ... — прочитанный to order — заказывать, ... — заказывающий, ... — заказанный to add — добавлять, ... — добавляющий, ... — добавленный to use — использовать, ... — использующий, ... — использованный to recommend — рекомендовать, ... — рекомендующий, ... — рекомендованный 2. Поставьте глаголы в скобках в Present Simple или Present Continuous:
3. Поставьте глаголы в скобках в Past Simple или Past Continuous: 1. When I (to see) him yesterday, he (to speak) to his teacher. 2. When my sister (to wash up) yesterday, she (to break) a cup. 3. Mother (to have) breakfast at 8 o'clock yesterday. 4. I (to have) dinner at the restaurant last Sunday. 5. When I (to prepare) breakfast in the morning, I (to cut) my finger. 6. When you (to ring up) my sister yesterday, she (to sleep). 7. I (to cook) meat soup last Monday. 8. When my grandparents (to come) to visit me last Monday, I (to cook) meat soup. 9. When I (to open) the door, my friends (to sit) at table and (to have) dinner. 10. When Nick entered the bar, the barman (to stand) behind the counter and (to make) cocktails. 11. ... you (to work) at 3 o'clock yesterday? — No, I (to have) a rest. 12. My friend (to phone) me yesterday from London. 13. When he (to phone) me, I (to have) tea with my friends. 14. I (to prepare) dishes for the evening party the whole yesterday's afternoon. 15. My brother (to translate) an article from a newspaper the whole Saturday's evening. 4. Вставьте местоимения each, every, all, everything, everybody/everyone. 1. Wash ... potato carefully. 2. We go out... Sunday's night. 3.... looks tired today. 4. He does ... to help me. 5. ... my friends study at college. 6. She knows ... in her block of flats. 7. I spent... the money yesterday. 8. ... student of our group takes part in this concert. 9. ... woman wants to have a family and children. 10. ... of the cups has a different design. 11. ... time I see her she has a different dress on. 12. ... likes music. 5. Вставьте местоимение other или another: 1. Can I have ... cup of tea? 2. Where are the ... students? 3. We can do that ... time. 4. You have got two sons. One is here, where is the ...? 5. Give me ... apple. They are so juicy. 6. He has got two cars, one is red and the ... is white. 6. Переведите предложения на русский язык, обращая внимание на значение местоимения one (ones): 1. То cross the street, one must wait for a green light. 2. What apples will you take? — The red ones. 3. This salad is better than the one we had yesterday. 4. Don't buy those potatoes. Buy the other ones. 5.1 need one of these streets. 6. It's one of the best shops in our town. 7. These spoons are dirty. Can we have some clean ones? 8. These chocolates are nice. Would you like one? 9. This boy is one of her brothers. 10. One should always come to classes in time. 11. One can do it easily. Вопросы для самопроверки к разделу 6.
Раздел 7. Обслуживание. Содержание учебного материала Лексика: Слова, клише и выражения по темам: Тема 7.1 Планирование меню. Тема 7.2 Сервировка стола. Тема 7.3 Выбор правильного вина. Грамматика: Perfect Tenses. Многозначность глаголов: be, have. Предлоги. Фонетика: Нейтральные звуки. Методические указания по изучению раздела 7. Прочитайте и устно переведите текст на русский язык. Menu Planning The menu is a listing of the items the food service establishment has for sale. The menu is an important component of food service operations. Without a menu the customers will not know what their choice is for dishes to order. The menu creates an image of the establishment. It should be in harmony with the type of the food service establishment. For example, fast-food or quick-service restaurants offer a limited number of menu items but they sell these items in large quantities. Their customers are served at a sales counter that is why separate menus are not needed. Customers are familiar with the standardized menu and do not need its description. Fast- food restaurants simply post names and prices of their products near the sales counters. On the other hand, a big restaurant would have an altogether different menu. First, the number of menu items would be much greater. The traditional table-service restaurant might have a menu as large as a book with detailed descriptions of its wide range of dishes. To draw attention to daily specials some restaurants find it useful to box these items on the menu or to write them on a chalkboard near the entrance. The menu planning is organized on the basis of the available food products and kitchen staff. The service transfers the menu items from the kitchen staff to the customers. In order to properly serve customers, the servers should be ready to answer their questions. They should know what items are on the menu, the portion sizes offered, how the items are prepared. Service should also know the meaning of all terms used on the menu so they can explain them to any customers. The menu is generally designed by the chef (head cook) of the restaurant. The structure of the menu is usually based on following courses:
When a chef designs a menu, he (she) usually starts with the main course and then plans the other courses. There are four basic types of menus:
Словарь к тексту Listing перечень Item зд. блюдо food service establishment предприятие общественного питания sales counter прилавок, стойка to post вывешивать to box помещать в рамку available имеющийся (в распоряжении) properly должным образом server обслуживающий персонал to design разрабатывать entree горячая закуска; горячее блюдо chef шеф-повар a la carte а-ля карт (выбор блюд по меню) table d'hote табльдот (комплексный обед, ужин) carte du jour меню на данный день cycle menu циклическое меню Лексические упражнения 1. Найдите в тексте английские эквиваленты следующих словосочетаний и выражений: предприятия общественного питания, важный компонент обслуживания, создает представление (имидж), ресторан быстрого обслуживания, ограниченное количество блюд в меню, традиционный ресторан с обслуживанием столов, детальное описание, привлечь внимание, блюдо дня, имеющиеся в распоряжении продукты питания, работники кухни, чтобы надлежащим образом обслужить гостей, шеф-повар разрабатывает меню, обслуживающий персонал 2. Найдите в тексте английские эквиваленты следующих слов и выражений: 1. Меню — это перечень наименований блюд, предлагаемых предприятием общественного питания. 2. Рестораны быстрого питания предлагают ограниченное количество блюд. 3. Гости не нуждаются в описании блюд, так как они хорошо знакомы с меню. 4. Чтобы привлечь внимание гостей к фирменным блюдам, некоторые рестораны пишут их названия на доске около входа. 5. Меню планируется на базе имеющихся в наличии продуктов и персонала кухни. 6. Официанты должны уметь объяснить гостям состав каждого блюда. 7. Меню разрабатывается шеф- поваром ресторана. 8. Шеф-повар обычно начинает планирование меню с основного блюда. 3. Прочитайте диалоги по ролям и переведите, используя лексику раздела: Family Dinner Joan: I'm so hungry. Have you set the table yet? Mother-in-law: Yes, I have. Joan: Is dinner ready? Mother-in-law: Yes, it's ready. Look at the table. Joan: The table looks perfectly and the smell is wonderful. Mother-in-law: Will you have some soup? Joan: Yes, thank you. Mother-in-law: We have roast beef for the main course. Joan: I like the way you make it. Mother-in-law: I know. Here are some boiled potatoes for you. Joan: Will you pass me the pepper, please? Mother-in-law: Here you are. Let me give you a little more roast beef. Joan: Yes, thank you. It is really very good. Mother-in-law: Will you have a cup of coffee? Joan: Yes, thank you. With great pleasure. Mother-in-law: Shall I put milk and sugar in it? Joan: No, thank you, I don't like coffee with milk and sugar. Sam's Breakfast Mother: Help yourself to the porridge, Sam. Sam: I'd better have a couple of hamburgers, Mum. Mother: You must have a proper meal, dear, otherwise you'll have problems with your health. Sam: Is there any cheese left, Mum? Make me a cheese sandwich. Mother: Will you have a cup of tea? Sam: No, thank you. I have had a bottle of Coca-Cola already. Mother: Next time you won't have any Coca-Cola or other artificial products for breakfast. Sam: What's wrong with it, Mum? Mother: You know, this kind of food is not good for our stomach. Sam: Why? Mother: Because it's full of different additives: artificial colourings, flavourings and so on. Грамматические упражнения 1. Дайте положительные и отрицательные ответы на вопросы: Образец: Have you ever been to London ? — Yes, 1 have been to London this year./No, I have never been to London. Have you ever been to Paris? 2. Have you ever seen the tiger? 3. Have you ever eaten the oysters? 4. Have you ever drunk the French champagne? 5. Have you ever cooked the polenta? 6. Have you ever tasted the lobster? 7. Have you ever made the charlotte? 8. Have you ever tried the doner kebab? 2. Ответьте на вопросы, употребляя Future Perfect: Образец: Have you done your homework ? — Not yet. But I shall have done it by 3 о 'clock.
3. Дополните предложения, употребляя Past Perfect: Образец: Kate had laid the table before the guests came. 1. ... before it began to rain. 2.... before her mother came home. 3.... by 5 o'clock. 4. I didn't want to go to the cinema because.... 4. Переведите на русский язык, обращая внимание на многозначность глагола to have:
5. Переведите на русский язык, обращая внимание на многозначность глагола to be:
6. Выберите правильный предлог. Проверить правильность выполнения задания вы можете по ключу в конце задания. Грамматическая справка. at - быть, находиться в (колледже)/на (работе) in – находиться внутри здания, помещения: в городе on – находиться на предмете, объекте: на реке from – из ткани, от центра near – рядом, поблизости
7. Заполните пропуски предлогами: in, onилиat. Грамматическая справка. at – употребляется перед временем: at 3 o’clock in – употребляется с частями суток, временами года, месяцами, годами on – употребляется с днями недели, датами
Вопросы для самопроверки к разделу 7.
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