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Tasks Answer the questions Where can you find a classical choice of French dishes? What is Italian cuisine famous for? Where can you taste real American steak? What is Latin-American cuisine famous for? What fish dishes are the specialties of Japanese restaurants? Translate into English Многочисленные рестораны в московских гостиницах известны своей русской кухней, гостеприимством и стилем. Каждый ресторан, как правило, специализируется на одной из национальных кухонь. Итальянская кухня – одна из наиболее популярных в Москве. Итальянская кухня знаменита своими блюдами из спагетти и пиццей. Латиноамериканская кухня известна своими пряными блюдами с большим количеством жгучего перца. Кавказская кухня всегда была очень популярна в России. В этом ресторане Вы найдете классический выбор французских блюд. Добро пожаловать в московские рестораны! Russian Cuisine Original and varied, Russian cuisine is famous for exotic soups, cabbage shchi and solyanka, which is made of assorted meats. Russians are great lovers of pelmeni, small Siberian meat pies boiled in broth. Every housewife of any experience has her own recipes of pies, pickles and sauerkraut. Even more varied is the choice of recipes for mushrooms, one of the most abundant and nourishing gifts of our woods. They are fried, pickled, salted and boiled. As good whiskey has come from Scotland, and port from Portugal, so Russian wheat vodka is the best in the world. We have an amazing variety to offer, from the clear, colorless Moskovskaya and Stolichnaya to all kinds of bitters with herbs and spices. Of our folk soft drinks, kvass is the best known. It is made of brown bread or rye flour. If you add it to chopped-up meat and vegetables, you get okroshka , an exquisite cold soup. The Russian people have always been gourmets. Many names of Russian dishes and liquors have become international. For example: vodka, blini, pirozhki, pelmeni. Moscow was traditionally famous for its traktirs (diners) and restaurants. Many new restaurants keep the old traditions of the Russian cuisine and hospitality. Many famous restaurants were reborn in our time. One can again visit the “Yar” restaurant. The “Metropol” restaurant has new interiors in “modern” style. The menu in “Metropol” has the finest dishes of the past. There you can also taste the traditional Russian fish soup “ukha” with a huge crawfish. There is a big choice of appetizers, soups, hot and dessert dishes. They recommend the guests, pressed and red caviar, salmon, stuffed pike-perch, sturgeon in aspic, herring, marinated herring, smoked sprats and so on. The guests can also choose blini with caviar and salmon. For snacks the guests can taste cold meat dishes: ham, cold boiled pork – buzhenina, jellied tongue, meat jelly with horse-radish sauce and various salads. There are plenty of soups in the menu: Russian meat soup with fresh cabbage – shchi, meat and fish soup – solyanka, kidney soup with dills – rassolnik, fish soup – ukha, soup okroshka, green sorrel soup and cold beetroot soup – svekolnik. For the main course the guests can order fried pike-perch, sturgeon of any kind – boiled, steamed or on a spit. There are a lot of meat dishes on the menu: roast veal, pelmeni, beef-Stroganoff, minced meat wrapped in cabbage leaves – golubtsi, roast chicken, roast duck and goose stuffed with apples and sauerkraut and so on. There is a large variety of desserts. For dessert you can have apples baked with sugar, fruit and berry compotes. There are a lot of fruit for dessert: apricots, melons, water-melons, peaches, grapes, pears, tangerines, oranges. Russian cuisine is famous for a large variety of milk products: cottage cheese – tvorog, thick sour cream – smetana, and Russian yogurts – kefir and ryazhenka. “No dinner without bread”, goes the Russian saying. Wheat loaves have dozens of varieties. As to rye bread, Russians eat more of it than any nation in the world – a peculiarity of the Russian diet. The guests can taste various Russian pies. They are: a pie with fish filling – rasstegai, a Russian pie with meat or cabbage filling - kulebiaka, open tarts with curd – vatrushki. Russian honey-cakes are called prianiki, thick O-shaped rolls are called boubliki, dry O-shaped rolls are called baranki or sushki. Tasks__Read_and_translate_the_text.__Put_10_questions_to_the_text.__Caucasian_Cuisine'>Tasks Read and translate the text. Put 10 questions to the text. Caucasian Cuisine The Caucasus has always been famous for its cooking. It is often called “ the home of long life”. The longevity of the people living in the Caucasus is explained not only by the excellent climate, but also by their healthful and nourishing cuisine. The abundance of vegetables, fruit, and fragrant herds and spices help the cooks to invent a distinctive style of cuisine. The gourmets like the exquisite taste and aroma of these dishes. In recent years there has been a growing interest in Europe and North America in what is usually called a “Mediterranean” cuisine. A number of Caucasian specialties such as kebabs, dolmas, pilaf, and pahlava are the same in Turkish and Greek restaurants. Nevertheless, there are many unique and distinctive qualities in the way Caucasian cooks and chefs prepare these dishes. One of the most characteristic peculiarities of Caucasian culinary is a combination of tart with sweet, produced by the addition of pomegranate juice, dried lemons, or sour plums, along with dried fruits such as apricots, quince, raisins, and persimmons. Chestnuts are also used to garnish meat and other dishes , and fresh pomegranate seeds are added to the plate just before it is brought to the table. Caucasian cuisine is rich in various appetizers, soups, hot and cold dishes. A great variety of green vegetables are used in making appetizers. They are: egg-plants, tomatoes, cabbage, sauerkraut, cauliflower, beets, potatoes, garlic, brown onions, spinach and also greens, spices, mushrooms and walnuts. Walnuts are widely used in making sauces to dishes of any king. Caucasian cuisine has recipes of lost of appetizers: Fried egg-plants with tomato sauce. Salted egg-plants and walnuts. Stuffed egg-plants with walnuts, garlic, brown onions, cress salad, celery, parsley, dried cinnamon, clove, vinegar, cayenne, salt. Baked egg-plants with walnuts and pomegranate. Fried mushrooms with tomatoes and walnut sauce. Caucasian cuisine has many meat dishes: Boiled beef in tomato sauce with greens. Roast beef and string-beans with green. Beef fillet stewed in walnut and tomato sauce. Pork fillet stewed with quince. Boiled mutton in garlic sauce. Liver in pomegranate sauce. Rice pilaf. Everywhere you can taste shashlyk (meat on a spit). It is made of suckling, lamb, beef and chicken. The poultry dishes are also very popular in Caucasian cookery: Chicken in garlic sauce. Chicken in walnut sauce. The sauce is made from minced walnuts, garlic, kinza, salt and vinegar. The chicken is roasted or boiled, then cut in pieces, put on a dish and poured over with this sauce. Chakhohbily of chicken. Chicken “Tabaka”. Satsivy with poultry. Tasks Read and translate the text. Put 8 questions to the text Waiter`s Working Day Victor works as a waiter at the restaurant “Russian Style”. It is a big restaurant in the centre of the city. The dining room of the restaurant is decorated in Russian style. The restaurant is famous for its dishes of Russian cuisine. Victor is twenty-five and he has already been working at this restaurant for three years. He usually comes to work at ten o`clock in the morning. He has a lot of work to do. He dusts his tables and chairs, changes table-cloths on the tables and the flowers in the vases. Then he sets his tables for dinner. He brings cruet-sets, napkins, menu-cards and puts clean covers – plates, glasses, spoons, forks and knives on his tables. All the staff in the dining-room – headwaiter, waiters and waitresses – get ready to receive guests. Lunch begins at one o`clock. The guests come to the restaurant. The headwaiter meets them in the hall, greets them and shows to their tables. Victor and other waiters serve lunch till five o`clock. They recommend dishes and vines (liquors) to the customers. The customers choose table d`hote or a la carte dishes. Dinner begins at six and Victor serves the guests till eleven. He recommends them special dishes or specialties of the restaurant. The guests eat, drink and have a good time. They usually leave the restaurant at midnight. Victor counts the money and gives the cash to the cashier, cleans the tables and then he is free to go home. He likes his work because it is interesting. Tasks Answer the Questions What is Victor`s profession? Where does he work? When does he come to work? What are the duties of a waiter? What does the waiter put on the table for dinner every day? When do the guests come to dinner? What does the headwaiter do? Do the waiters recommend table d`hote and a la carte dishes to the guests? Whom does Victor give the cash? When do the guests leave the restaurant? 2.TranslateintoEnglish 1.Виктор работает официантом. 2.Он работает в ресторане. 3. Он приходит на работу в десять часов утра. 4. Официанты, официантки и метрдотели готовят зал кобеду. 5. Гостиприходятводиннадцатьчасов. 6. Официанты рекомендуют порционные блюда и дежурные блюда на обед. 7. Официанты рекомендуют фирменные блюда для обеда. 8. Гости хорошо проводят время вечером. 9. Виктор любит свою работу. 10.Официанты обслуживают гостей до полуночи. A day in the life of “Morris” restaurant. Restaurant “Morris” is located in a place famous for its theatres and cinemas. It is a big restaurant. It can cater many guests at a time. People usually come here to eat before the performance. The restaurant hall has modern design with light-blue carpet and walls, black chairs and white table-cloths, sparkling cutlery and glasses. offers a variety of dishes from which the guests can choose. This is called an a la carte menu. “Morris” is an elegant restaurant, with special service and fine food. All dishes are always fresh. The restaurant is open for dinner from 6 o’clock in the evening six days a week from Tuesday to Sunday. It is closed on Monday because the staff have a rest. The staff and its duties. There are ten people on the staff. They can be divided into two groups. One group works in the dining room. They serve the customers. Another group works in the kitchen. They prepare meals for the customers. The head chef, Anna, comes to work at 10 o’clock in the morning. Anna made a new summer menu with many summer fruits and vegetables. She knows that people do not want heavy meals during hot weather. Anna works all day, often more than 8 hours a day. She plans the menu and manages the staff in the kitchen. She cooks meat dishes and sauces for the main course. Today is Friday, a very busy day for the restaurant. Anna starts work early at 8 o’clock because she must go to the market to buy fruit and vegetables for the weekend. This is not usually necessary, but the restaurant has recently changed suppliers. Today Anna must buy provisions herself until she finds new good suppliers. She will return to the restaurant at 10 o’clock and will start preparing the evening meals. On Fridays, Mr. Black , the manager, prepares the accounts for the suppliers and organizes the work for the next week. Mr. Black`s first task in the morning is to check the telephone answering machine. He wants to know about the reservations for the next week. He manages both the dining room staff and the kitchen staff. He also effectively manages the finances of the restaurant Tasks Answer the questions Where is “Morris” restaurant located? Is it a big restaurant? What is the design of the restaurant hall? What are the working hours of the restaurant? When is the restaurant closed? How many people are there in the staff? Who is the head chef? When does the head chef come to work? What are the duties of the head chef? What are the duties of the manager? Translate into English 1. Анна начинает работу раньше потому, что она должна идти на рынок покупать фрукты и овощи. 2. Анна планирует меню и сама работает на кухне. 3. Анна работает больше, чем 8 часов в день. 4. Она готовит мясные блюда и соусы. 5. Ресторан недавно сменил поставщиков. 6. Менеджер готовит счета для поставщиков и организует работу официантов и поставщиков. The menu The world menu means: • The dishes served in this restaurant • The list of dishes and vines. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular restaurants there are one or two big menus on blackboards. The classical French menu has more than twelve courses. Modern menus usually have: • Appetizers or snacks • Soups • Entrees • Main courses • Desserts Many restaurants call the first three courses “starters” Appetizers can be hors-d’oeuvres, pates or natural oysters. These dishes are usually cold. They stimulate the appetite and are served at the beginning of the meal. Soups may be thick potageor thin consomm?. Soups are usually served hot, but can be served cold. The entre in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish. The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses. Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits. Methods of Cooking Cooking is a heat treatment of food to make it edible. Many products cannot be eaten raw. Meat, fish, vegetables are usually cooked. Some fruits are not cooked< but some The four basic ways to cook food are: Heating in a liquid (boiling, stewing) Heating in fat or oil (frying and sauteing) Heating in steam (steaming) Heating by dry heat (baking, roasting and grilling) Boiling. We may boil food in different liquids and mixtures, including water, stock and wine. Meat, poultry, many vegetables and spaghetti are cooked in this way. Stewing is cooking food slowly in liquid. It is often used for meat. Vegetables, herbs and spices are usually added at the end of cooking. Deep-frying is immersion of food in hot fat or oil. Chipped potatoes and doughnuts are the best example of deep-frying. Deep-fried foods are called fritters. Shallow frying is frying on a pan in hot fat or oil, when the food is fried on both sides. We can fry eggs, meat, vegetables, mushrooms, onions and pancakes. Saut?ing is frying when natural juices of the food are mixed with the fat or oil in the saucepan. We can also add stock, wine or cream. As a result we obtain a dish with a sauce. Steaming is a method of cooking above the surface of boiling liquid in a covered saucepan. Fish, vegetables and poultry are especially suitable for steaming as some types of puddings. Baking is dry cooking inside an oven. Bred, cakes, pastries, tarts and biscuits are baked. Vegetables, especially potatoes, may also be cooked in this way. Roasting is cooking meat or poultry, which are placed in an oven and cooked by dry heat. They are often basted, that is, the juices from the meat are spooned over during the process. Some cooks wrap the meat in a roasting foil with a little oil or melted fat. Meat can be also roasted on a spit. Grilling is a rapid method of cooking poultry, fish, cuts of meat, sausages and kebabs by heat, the source of which may be gas, electricity or charcoal. |