Учебно-методического комплекса дисциплины рабочая программа учебной дисциплины (рпуд) материалы для организации самостоятельной работы студентов
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4. MEAL SCHEDULE ON WEEKENDS AND HOLIDAYS Read the text about the weekend’s and holiday’s meal schedule. Then answer the questions. On weekends and holidays, the meal schedule may vary. On Saturday evenings, many people eat very late dinners, particularly those who dine out. On Sundays, many families have brunch, a meal that combines breakfast and lunch. It is usually served between 11 a.m. and 2 p.m. and includes typical breakfast foods plus cheese, fruitcake, and perhaps cold fish. Families who go to church on Sunday morning may have their usual weekday breakfast before services and then eat their biggest meal of the day about two o’clock. The main meal of the day is always called dinner, no matter what time it is served. When dinner is eaten in mid-afternoon, a smaller evening meal, called supper, is served around seven o’clock. On Sundays and holidays when the weather is mild, Americans often eat outdoors. They enjoy picnics in parks, backyard barbecues (usually featuring charcoal-broiled steaks, hot dogs, or hamburgers) and clambakes. In the U.S.A. as elsewhere, eating, is an important part of family life and social activity. In many homes, dinner time may be the only time when everyone gets together and shares the day’s experiences. It is also an occasion for inviting friends. Dining out is also an important part of American social life. For single men and women, dates often begin with dinner at a nice restaurant. Married couples often get together in groups to eat out, especially on weekends. In their desire to use time efficiently, Americans may rush through breakfast and lunch, but dinner is usually a more leisurely meal at which enjoyment of food is enhanced by pleasant conversation.
Read the dialogue between Mr.Priestley and his foreign student, Frieda about English meals and cooking. Frieda: Could you please tell us something about English meals and food and cooking - how to lay the table and so on? 1 am going to keep house for an English family in the summer holidays and I want to know as much as 1 can about it before I go. MR Priestley: Well, here is Mrs. Priestley. She can tell you about it better than I can. Mrs. Priestley: Oh, yes, I will do that gladly. The usual meals are breakfast, lunch, tea and dinner; or, in simpler homes, breakfast, dinner, tea and supper. Breakfast is generally a bigger meal than you have on the Continent though some English people like a «continental» breakfast of rolls and butter and. coffee. But the usual English breakfast is porridge or «Corn Flakes» with milk or cream and sugar bacon and eggs, marmalade (made from oranges) with buttered toast, and tea or coffee. For a change, you can have a boiled egg, cold ham, or perhaps fish. We generally have lunch about one o’clock. The businessman in London usually finds it impossible to come home, for lunch, and so he goes to a cafe or a restaurant; but if I am making lunch at home 1 have cold meat (left over probably from yesterday’s dinner), potatoes, salad and pickles, with a pudding or fruit to follow. Sometimes we have a mutton chop, or steak and chips,»fol- lowed by biscuits and cheese, and some people like a glass of light beer with lunch. Afternoon tea you can hardly call a meal, but it is a sociable sort of thing, as friends often come in then for a chat while they have their cup of tea, cake or biscuit. In some houses, dinner is the biggest meal of the day. We had rather a special one last night, as we had an important visitor from South America to see Mr. Priestley. We began with soup, followed by fish, roast chicken, potatoes and vegetables, a sweet, fruit and nuts. Then we went into the sitting room for coffee and cigarettes. I put the knives and the soupspoon on the right-hand side and the forks on the left, except the pudding-spoon and fork, which I put across the top. Then I put out the serving-spoons and forks, the carving knife and fork, the breadboard and a knife to cut the bread, and I sharpen the carving-knife, as 1 know Mr. Priestley hates a blunt carving-knife. On the left of each guest, I put a small plate for bread and on his right a wineglass if we are having wine, and in the middle of the table, I put a jug of water with a few pieces of ice from the refrigerator in it. Then 1 put out the table-napkins for each guest, put the coffee-cups and saucers, with cream and brown sugar and coffee-spoons on the tray, and I am ready for the guests to come in. Frieda: Thank you very much, Susan. There’s another thing i want to ask you about, Mrs. Priestley. I have never tasted anywhere else such lovely cake as I get at your house; will you please tell me how you make it? Mrs. Priestley: I’m glad you enjoy my cakes and it’s very nice of you to say so. They are quite easy to make. I’ll write down the quantities of flour, butter, sugar, fruit, etc., that you need and the directions for mixing and baking. If you follow these directions, you can’t go wrong. Frieda: Thank you very much, Mrs. Priestley. I’ll do exactly what you tell me and if I can make a cake like yours, I shall be very proud of myself. Hob: Well, Frieda, I hope your cake will be better than those made by Aunt Aggie. I went to see her one day and found her nearly in tears. «What’s the matter?» I asked. «Oh,» she said, «I’ve just made a cake and the mice have been and eaten it!» «Well, “I said, «Why worry about what happens to a few mice?»
Although there is ample opportunity to get enough food and nutritious food in the U.S.A., many Americans eat (or drink) themselves into an early grave. In many countries, especially those in Africa, Asia, and parts of Latin America, people depend on plants for more than two- thirds of their food. In the U.S.A. (as in Europe), meat, fish, poultry, and dairy products make up about 40% of the typical diet and it is a diet overloaded with harmful fats. Americans also tend to nibble on salty' junk foods and sweet desserts, consuming far too much sugar and salt. In recent years, Americans have learned that you are what you eat, that diet affects not only appearance, but also performance, mental state, health and longevity. As a result, many Americas have increased their consumption of fruits, vegetables, and the less fatty sources of protein (such as fish, grains, and poultry). Still about 60 % of Americans are at least somewhat overweight, including about 13% that are obese, (fat). Most overweight Americans have a dual problem they eat too much and exercise too little. Automobiles, elevators, escalators, power lawn mowers, and many other mechanical devices rob Americans of the physical work they need to burn up the calories they eat. «Everything enjoyable in life is either illegal, immoral, or fattening,» complain those who are overweight. .In response, the American food industry has produced a wide assortment of foods without sugar, using artificial sweeteners which have no food value. In supermarkets, dieters can find low-calorie beverages, ice cream, cookies, jelly, syrup, and canned fruit, as well as low-calorie frozen dinners.,The food industry has made available a wide variety of low-fat dairy and meat products. Animals are now being scientifically bred to produce lean meat. Even low fat cheeses are being produced. Vegetables, fruit and cereal consumption are increasing. A second demand is for foods grown and produced free of fertilizers, pesticides and herbicides. This has led to the development of an “organic food” industry. Of course, the cost of organic foods is substantially higher than for nonorganic food. The market for organic food has nevertheless been expanding. Модуль 4. 1. Put the following sentences into Indirect Speech. 1.Jane says, "My grandmother is a pensioner. 2.Nick says, "Your garden is very beautiful, Mary." 3.The boy says, "There is no bread on the table, Mother". 4.The student says, "My friends are busy today." 5.The girl says, "I am not married yet." 6.The children say, "We are happy to be here." 7.Mary says, "I am very glad to see you here." 8.The man says, "These houses are very comfortable." 9.The boy says, "Our flat is on the second floor." 10. Jane says, "This girl is my cousin." 11.The teacher says, "Your English is very nice, Alice." 2. Put the sentences into Indirect Speech. Use the introductory verbs in brackets. 1.She says, "I have many friends at the University.” 2.The teacher says, "You have an English test today, group 4." (inform) 3.Ann says, "My brother has many English books." (announce) 4.The Dean says, "Dear colleagues, I have little spare time now. "(inform) 5.Nick says, "We usually have dinner at four o'clock, Aunt Mary." (tell) 6.The manager says, "My staff has very much work today." (announce) 7.He says, "The Browns have a nice house in the country." (say) 8.The head teacher says, "First year students have no classes today." (announce) 9.She says, "Kelly, I have much to tell you.” (say) 10. He says, "Mary, I have an appointment with my doctor." (inform) 3. Put the following into Indirect Speech.
4. Put the following into Indirect Speech. 1.She says, "Is John at home, Mrs Brown?" 2.He asks, "Lily, are your friends in town?" 3.The girl says, "Is your teacher a kind man, Phil?" . 4.Grandmother says, "Is it hot today, Mary?" 5.Mother says, "Are you very busy now, Tony?" 6.Alice asks her sister, "Are there any pictures in the book?" 7.Lily asks her husband, "Are you happy, Mike?" 8.Her fellow-students ask her, "Is your house far from the University?" 9.The lady says, "Is it a cake shop, Miss?" 10.John asks his friend, "Are Russian girls beautiful?" 11.She asks her boy-friend, "Am I pretty, Fred?" 12.The little girl says, "Are these dogs clever?" 5. Put the following into Indirect Speech.
6. Put the following general questions into Indirect Speech. 1.The police inspector says, "Does Mr Bramley say anything else?" 2.The girl says, "Do you see that, Nick?" 3.He says, "Do you want to see her portrait, Mr Poirot?" 4.Linda says, "Does Peter know Ann's address?" 5.She says, "Do the Blacks still live in London?" 6.Peter says, "Does your new girl-friend look a beauty, Mike?" 7.The man says, "Do you remember me, Inspector?" 8.Frank says, "Do you know any of these people?" 9.The teacher says, "Does your friend work hard at his English, Tim?"
7. Put the following special questions into Indirect Speech. 1.The teacher says, "What does the dean say about it?" 2.The child says, "What does the Crocodile have for dinner?" 3.The girl asks, "How much does the dress cost?" 4.Mother asks, "Why does Linda refuse to go to the party?" 5.The manager says, "How long does it take you to get to the office, Mr. Brown?" 6.Alice says, "Where do you usually spend your weekends, Kate?" 7.She says, "Who helps you about the house, Mrs. Smith?" 8.He says, "What languages do you study, Bill?" 9.She says, "Who do you play tennis with, Linda?" 10.Mother says, "Why don't you go out, Alice?" 11.The teacher says, "Where do they usually meet, Paul?" 12.The girl says, "Who makes your dresses, Jane?" Exercise 8. Put the following sentences into Indirect Speech. A. 1.She says, "I asked him to come in the evening." 2.The girl says, "I saw a very good film on TV yesterday." 3.The Miller says, "We often talked of you during the winter, Hans." 4.The girl often says, "I was very happy there. 5.Mother says, "Bill could play chess when he was five." 6.The teacher says, "Last year the students read the Fairy Tales by O. Wilde." 7.Tony says, "We were in the mountain in summer." 8.Alice says, "I didn't see him yesterday. 9. The girl says, "I bought a new bag two days ago." B.
C.
6 . The woman says, "How much did you pay for your dress, Ann?" 7. She says, "Whose car was it?" 8. The policeman says, "When and where did you lose your dog, Madam?" 9. The dean says, "Who taught group 2 last year?"
D.
5 .The girl says, "Will Aunt Mary bring me a present, Dad?"
10. She says, "Will you stay there long, Jane?"
10. My friend says, "Who will you leave your children with while you are away, Margaret?" Exercise1.. Translate the sentences into English. 1. Она говорит, что у нее в саду нет красных роз. 2. Он сообщает своим друзьям, что сегодня у них совещание. 3. Врач говорит маме, что у Билла простуда. 4. Наш учитель говорит, что у молодых людей сейчас много проблем. 5. Она говорит, что ест очень мало (ее завтрак очень легкий). 6. Он говорит своим друзьям, что собирается летом путешествовать в Сибири. 7. Аня говорит, что они устраивают сегодня вечеринку. 8. Декан объявляет, что у студентов II курса сегодня свободный день. 9. Он говорит, что сегодня очень занят. 10. Управляющий сообщает своим сотрудникам, что у него есть важные новости. Exercise 2. Translate the sentences into English. 1. Мама просит детей придти вовремя. 2. Учитель просит Катю говорить громче. 3. Прошу не разрешать Биллу идти туда. 4. Он велит остаться нам после уроков. 5. Он велит своей секретарше отправить факс немедленно. 6. Родители просят не тратить так много денег на косметику. 7. Он просит шофера отвезти ее в аэропорт. 8. Дети просят рассказать им какую-нибудь интересную историю. 9. Декан просит преподавателей не опаздывать на собрание. 10. Он просит вас говорить громче. Exercise 3. Translate the sentences into English 1. Учитель спрашивает своих учеников, есть ли у них вопросы. 2. Билл спрашивает, есть ли у меня машина. 3. Моя подруга спрашивает, могу лот я играть в теннис. 4. Староста спрашивает преподавателя, должны ли студенты делать все упражнения письменно. 5. Она спрашивает у меня, все ли| в порядке. 6. Ученики спрашивают учителя, могут j ли они идти домой. 7. Аня спрашивает, все ли готово для нашего пикника. 8. Он спрашивает девушку, есть ли у нее хороший друг. 9. Она спрашивает Тома, большая ли у него семья. 10. Мама* спрашивает, могу ли я помочь ей по дому. 11. Он| спрашивает, должны ли все студенты остаться после занятий. 12. Она спрашивает Лизу, закончилось ли уже собрание. Exercise 4. Translate the sentences into English. 1.Он спрашивает, сколько у нее сегодня лекций. 2. Девочка спрашивает, какого цвета орхидеи (orchids). 3. Туристы спрашивают, где можно увидеть картины русских художников. 4. Студенты спрашивают, какой текст они должны приготовить к уроку. 5. Мама спрашивает, где моя школьная сумка. 6. Дети спрашивают, когда им можно есть мороженое. 7. Она спрашивает, сколько у меня при себе денег. 8. Учитель спрашивает, почему отсутствуют Майк и Боб. 9. Он спрашивает, кто может ответить на этот вопрос. 10. Полицейский спрашивает, чья это машина. 11. Она спрашивает меня, какие у меня планы на будущее. 12. Мама спрашивает, кто может испечь яблочный пирог. Exercise 5. Translate the sentences into English. 1. Он спрашивает, знаю ли я какие-нибудь английские стихи. 2. Мама спрашивает, часто ли я встречаюсь со своими друзьями. 3. Она спрашивает, любят ли мои друзья устраивать вечеринки. 4. Билл спрашивает Майка, сам ли он готовит себе завтрак. 5. Мама спрашивает, каждый ли день я. убираюсь в комнате. 6. Он спрашивает своего приятеля, смотрит ли он телевизор каждый вечер. 7. Она спрашивает отца, читает ли он газеты каждый день. 8. Они спрашивают своего учителя, знает ли он еще какие-нибудь стихи Байрона наизусть. 9. Он спрашивает, часто ли мы ездим на юг. 10. Аня спрашивает, люблю ли я музыку в стиле кантри-11.Он спрашивает детей, часто ли родители водят их в музеи. Модуль 5. Read and translate the texts : 1.Basic White Bread Makes two 800g loaves 800g strong white flour 1 x 10ml spoon salt 1 x 10ml spoon sugar 25g lard 25g fresh yeast or 1 x 15ml spoon dried yeast 500ml warm water flour for kneading fat for greasing beaten egg or milk for glazing Sift together the flour, salt, and sugar into a large bowl. Rub in the lard. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Add the yeast liquid to the flour mixture and mix to a soft dough. Turn on to a floured surface and knead for about 8 minutes or until the dough is smooth, elastic, and no longer sticky. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until the dough has doubled in size. Knead the dough again until firm. Cut into 2 equal portions and form each into a loaf shape. Place the dough in 2 greased 23 X13 x 7cm loaf tins and brush the surface with beaten egg or milk. Place the tins in the polythene bag and leave in a warm place for about 45 minutes or until the dough has doubled in size. Bake in a very hot oven, 230°C, Gas 8, for 35-40 minutes until the loaves are crisp and golden-brown and sound hollow when tapped on the bottom. 2.Enriched Bread Makes two 800g loaves 800g strong white flour 1 x 10ml spoon sugar 400ml milk 25g fresh yeast or 1 x 15ml spoon dried yeast 1x 10ml spoon salt 100g butter or margarine fat for greasing 2 eggs milk for glazing flour for kneading Sift about 75g of the flour and all the sugar into a large bowl. Warm the milk until hand-hot, then blend in the fresh yeast or stir in the dried yeast. Pour the yeast liquid into the flour and sugar and beat well. Leave the bowl in a warm place for 20 minutes. Sift the remaining flour and salt into a bowl. Rub in the fat. Beat the eggs into the yeast mixture and stir in the flour and fat. Mix to a soft dough. Turn on to a lightly floured surface and knead for about 6 minutes or until the dough is smooth and no longer sticky. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until it has doubled in size. Knead again until firm. Cut it into 2 equal portions and form each into a loaf shape. Place in 2 greased 23x 13x7cm loaf tins and cover with the polythene bag. Leave in a warm place for about 30 minutes or until the dough has doubled in size. Brush the surface with milk and bake in a hot oven, 220°C, Gas 7, for 35-40 minutes until the loaves are golden-brown and sound hollow when tapped on the bottom. 3.French Bread Makes 2 French sticks 350g plain white flour (see Note) 50g cornflour 250ml warm water 1 x 5ml spoon salt flour 15g fresh yeast or 1 x 10ml spoon dried yeast beaten egg for glazing Sift the flours and salt into a large bowl. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Stir the yeast liquid into the flours and mix to a firm dough. Turn the dough on to a floured surface and knead for about 4 minutes or until it is smooth and no longer sticky. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until it has doubled in size. Cut it into 2 equal portions. On a floured surface, roll out 1 piece to an oval 40cm in length. Roll it up like a Swiss roll and place on a well-floured baking sheet. With a sharp knife, slash the top surface at intervals. Brush the surface with beaten egg. Repeat with the other piece of dough. Leave both, uncovered, in a warm place for about 30 minutes or until doubled in size. Meanwhile, place a pan of hot water in the bottom of the oven and heat the oven to hot, 220°C, Gas 7. This is to provide steam to make the French bread expand fully before using dry heat to form the typical crisp crust. Bake the loaves for 15 minutes, remove the pan of water, and continue baking until they are very crisp and well browned. Note The dough is left uncovered to rise for the second time, so that the surface dries out and a very crisp crust is obtained after the loaf has been ‘blown up’ by steam heat in the oven. This can be done only when the volume of dough is as small as it is here, otherwise the bread splits open on baking. Strong flour is not suitable for this bread. Cooking time 30-35 minutes. 4.Wholemeal Bread Makes two 800g loaves 800g wholemeal flour 1 x 10ml spoon sugar 1 x 15ml spoon salt 25g lard 25g fresh yeast or 1 x 15ml spoon dried yeast 500ml warm water flour for kneading fat for greasing salted water Mix together the flour, sugar, and salt in a large bowl. Rub in the lard. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Add the yeast liquid to the flour mixture and mix to a soft dough. Turn on to a lightly floured surface and knead for about 4 minutes or until the dough is smooth and elastic and no longer sticky. Place in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until the dough has doubled in size. Knead again until firm. Cut it into 2 equal portions and form each into a loaf shape. Place the dough in 2 lightly greased 23x 13x7cm loaf tins and brush the surface with salted water. Place the tins in the polythene bag and leave in a warm place for about 45 minutes or until the dough has doubled in size. Bake in a very hot oven, 230°C, Gas 8, for 30-40 minutes until the loaves are golden-brown and crisp and sound hollow when tapped on the bottom. 5.Wheatmeal Bread Makes two 800g loaves 400g wholemeal flour 400g strong white flour 1 x 10ml spoon salt 1 x 10ml spoon sugar 25g lard 25g fresh yeast or 1 x 15ml spoon dried yeast 500ml warm water flour for kneading fat for greasing salted water Mix together the flours, salt and sugar in a large bowl. Rub in the lard. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Add the yeast liquid to the flour mixture and mix to a soft dough. Turn on to a floured surface, and knead for about 4 minutes or until the dough is smooth and no longer sticky. Cut it into 2 equal portions and form each into a loaf shape. Place the dough in 2 greased 23 x 13 x 7cm loaf tins, and brush the surface with salted water. Place the tins in a large, lightly oiled polythene bag and leave in a warm place for about 50 minutes or until the dough has doubled in size. Bake in a very hot oven, 230°C, Gas 8, for 30-40 minutes until the loaves are golden-brown and crisp and sound hollow when tapped lightly on the bottom. 6.Brioches Makes 22 brioches 400g strong white flour 1x5ml spoon salt 1 x 10ml spoon sugar 50g butter 25g fresh yeast or 1 x 15ml spoon dried yeast 4x 10ml spoons warm water 2 eggs flour for kneading fat for greasing beaten egg for glazing Sift the flour, salt, and sugar into a large bowl. Rub in the butter. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Beat the eggs into the yeast liquid and stir into the flour to form a soft dough. Turn on to a floured surface and knead for about 5 minutes or until the dough is smooth and no longer sticky. Place in a large, lightly oiled polythene bag and leave in a warm place for about 45 minutes or until doubled in size. Grease twenty-two 7cm brioche or deep bun tins. Knead the dough again until firm and cut into 22 equal pieces. Cut off one-quarter of each piece used. Form the larger piece into a ball and place in a tin. Firmly press a hole in the centre and place the remaining quarter as a knob in the centre. Place the tins on a baking sheet and cover with the polythene bag. Leave in a warm place for about 30 minutes or until the dough is light and puffy. Brush with beaten egg and bake in a very hot oven, 230°C, Gas 8, for 15-20 minutes until golden brown. 7.Croissants Makes 12 400g strong white flour 1x5ml spoon salt 100g lard 25g fresh yeast or 1 x 15ml spoon dried yeast 200ml warm water 1 egg flour 75g unsalted butter beaten egg for glazing fat for greasing Sift the flour and salt into a large bowl. Rub in 25g of the lard. Blend the fresh yeast into the warm water or reconstitute the dried yeast. Beat the egg until liquid. Stir the egg and yeast liquid into the flour and mix to a soft dough. Turn on to a lightly floured surface and knead for about 8 minutes or until the dough is smooth and no longer sticky. Place the dough in a large, lightly oiled polythene bag and leave at room temperature for 15 minutes. Meanwhile, beat together the rest of the lard and the butter until well mixed; then chill. On a lightly floured surface, roll the dough carefully into an oblong 50x20cm. Divide the chilled fat into three. Use one-third to dot over the top two-thirds of the dough, leaving a small border clear. Fold the dough into three by bringing up the plain part of it first, then bringing the top, fat-covered third down over it. Seal the edges together by pressing with the rolling-pin. Give the dough a quarter turn and repeat the rolling and folding twice, using the other 2 portions of fat. Place the dough in the polythene bag and leave in a cool place for 15 minutes. Repeat the rolling and folding 3 more times. Rest the dough in the polythene bag in a cool place for 15 minutes. Roll it into an oblong 24 x 26cm and then cut it into six 12cm squares. Cut each square into triangles. Brush the surface of the dough with beaten egg and roll each triangle loosely, towards the point, finishing with the tip underneath. Curve into a crescent shape. Place on a greased baking sheet and brush with beaten egg. Place the sheet in the polythene bag again and leave in a warm place for about 30 minutes or until the dough is light and puffy. Bake in a hot oven, 220°C, Gas 7, for 15-20 minutes until golden-brown and crisp. 8.Chelsea Buns Makes 16 400g strong white flour 1x5ml spoon sugar 200ml milk 25g fresh yeast or 1 x 15ml spoon dried yeast 1 x 5ml spoon salt 50g butter 1 egg flour lx 15ml spoon butter 150g currants 50g chopped mixed peel 100g soft brown sugar fat for greasing honey for glazing Sift about 75g of the flour and the 5ml spoon of sugar into a large bowl. Warm the milk until hand-hot and blend in the fresh yeast or sprinkle on the dried yeast. Pour the yeast liquid into the flour and sugar and beat well. Leave the bowl in a warm place for 20 minutes. Sift the remaining flour and the salt into a bowl. Rub in the 50g butter. Beat the egg into the frothy yeast mixture and add the flour and fat. Mix to a soft dough. Turn on to a lightly floured surface and knead for about 6 minutes or until smooth and no longer sticky. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until the dough has doubled in size. On a floured surface, roll the dough into a 50cm square. Melt the 15ml spoon of butter and brush it all over the surface of the dough. Sprinkle with the dried fruit and sugar. Roll up the dough like a Swiss roll. Cut the roll into 16 equal pieces. Place the buns, about 3cm apart, on a greased baking sheet with the cut side uppermost. Place the baking sheet in the polythene bag and leave in a warm place for about 30 minutes or until the buns have joined together and are light and puffy. Bake in a hot oven, 300°C, Gas 7, for 20-25 minutes until golden-brown. While still hot, brush the buns with honey. Модуль 6. Read and translate the texts: 1.Methods of Cooking Meat Roasting Method 1 - Quick roasting: The meat is cooked in a very hot oven. 230°C, Gas 8, for about 10 minutes to sear or brown the outside of the meat and seal in the juices. The temperature is then reduced t fairly hot, 190°C, Gas 5, to finish the cooking. This method preserves the full flavour of prim joints. However, it is not very suitable for a small joint because will shrink. Method 2 - Slow roasting: The meat is cooked in a warm or moderate oven, 160°-180°C, Gas 3-4, for a longer time. (See Me" Roasting Chart on page 101.) This method is best suited to t1- poorer quality roasting joints and small joints, since it causes le ' shrinkage and provides a more tender joint. Whichever roasting method is used, any joint must be weighed in order to calculate its cooking time. Both its size and shape influence this also. The larger the joint, the shorter the time per kg; joints о the bone cook faster than boned ones because the bone conducts heat more quickly than muscle fibres. Roasting in foil also affects the cooking time (see below). The meat thermometer should be inserted into the thickest part of the meat before it is cooked, taking care that does not touch bone or fat as they will affect the reading. When right temperature is reached, the joint is cooked. A meat thermometer is particularly useful for calculating the cooking time for beef according to whether you want the meat to be lightly cooked still pink inside (known as ‘rare’), or fully cooked (‘well-done’). Where a meat thermometer is not available, a good indication off readiness is the colour of the juice which seeps out of the meat when a skewer is pushed into the centre and withdrawn. The juice from a well-done joint or piece of meat will be colourless, juice from a rare joint will be pinkish-red, and there will be various shades of pink in between. Joints for roasting should be placed, fat side up, on a wire rack in a shallow roasting tin. If the outside covering of fat varies in thickness, then the thickest part should be uppermost. A rib, cooked on the bone, should be prepared by the butcher so that it will stand upright. A rolled piece of beef should be slightly flattened on one side so that it will stand level. It is advisable to rub a lean joint with dripping or lard before putting it in the oven. Place the roasting tin in the centre of the oven so that air circulates round it freely. During roasting, enough fat should come from the meat to baste it naturally. However, basting the joint from time to time will give an improved flavour and moistness. Roasting in foil or clear plastic roasting bags is popular, mainly because it keeps the oven cleaner. It is also particularly beneficial when roasting slightly tough joints because the moist heat tenderizes the meat; when roasting small joints of 1.5kg or less, it reduces the shrinkage and any drying out. When using foil, the joint should be wrapped loosely in it and the edges sealed; this does away with the need to baste the joint during cooking. However, it is advisable to remove the foil for the last 15-30 minutes of cooking time to brown the surface of the joint. Foil deflects the heat, and so the oven temperature should be raised by 10°-20°C or by one Gas mark; alternatively the cooking time should be increased. Follow the manufacturer’s instructions when using clear plastic roasting bags. The bag need only be removed when the joint has finished cooking since the meat browns whilst in the bag. Grilling Grilled meat is cooked by radiant heat under a hot grill, usually, preheated. It is an ideal cooking method for small, tender cuts, and other items: prime steak, chops, sausages, liver, kidney, bacon and, gammon rashers or steaks, if you do not want to use much fat. meat is only lightly brushed with oil or fat before placing it und the grill; this prevents the high heat from drying the meat out. The grill bars or grid must also be greased to prevent the meat sticking to them. The meat is cooked on one side until it is lightly browned. It is then turned over (using a palette knife and spoon to avoid piercing the meat and letting its juices run out) to brown the other side quickly. The heat is reduced, if necessary, after browning, to allow the meat time to cook through. Beef is usually cooked using high heat throughout, while other meats are cooked more slowly. Frying Frying is used for the same cuts of meat as grilling. Frying times the same as grilling times. In addition, some meats, notably mutton, lamb and veal, are often coated with egg and breadcrumbs before frying. Meat is almost always shallow fried. Use just enough fat and/or oil to cover the base of the pan. Dripping can be used for beef, or lard for pork; butter gives the best flavour to other meats. Add the meat to the hot (but not smoking) fat or oil. Fry it over high heat, turning once only, again taking care not to puncture the surface. For thick cuts, the heat should be reduced considerably after the outside has been seared and the cooking continued until the meat is well-done. Pot-roasting This is best for smaller and less tender joints of meat. The meat is browned all over in hot fat in a deep, heavy-based pan. It is then put on a wire rack or a bed of root vegetables in the pan, covered with a tight-fitting lid and cooked slowly over low heat or in a warm oven, 160 C, Gas 3, for 45 minutes per 0.5kg or until tender. Braising This method combines pot-roasting and stewing. The meat is browned all over in hot fat. It is then placed on a bed of fried vegetables in a casserole or heavy- based pan. Stock or water is added to cover the vegetables. The casserole or pan is covered with a tight-fitting lid and the meat cooked slowly over low heat or in a warm oven, 160°C, Gas 3, for 2-3 hours or until tender. Casseroling and Stewing These are long, slow, moist methods of cooking suitable for tougher cuts of meat. Solid cuts or small pieces of meat are browned quickly in hot fat and then cooked in liquid, with vegetables, in a pan covered with a tight-fitting lid or in a heatproof casserole over gentle heat; or they are cooked in a warm oven. 160°C, Gas 3, for 1,5-4 hours until tender. Boiling This is a moist method of cooking whole joints, but a rather more tender cut is used for boiling than for stewing. The meat is totally or almost covered with stock or water. Herbs, spices, seasonings, and onions may be added for extra flavour. The liquid is heated to boiling point, skimmed well, then reduced to simmering point until the meat is tender. A little of the liquid may be served with the meat, and the rest used as a basis for a sauce, to make broth or, where suitable, as a general stock. 2. Marinated Roast Beef 6-8 helpings 750g-1 kg fillet or topside of beef fat for greasing 2 x5ml spoons meat glaze 250ml Demi-glace sauce Marinade 2 x 15ml spoons olive oil 1 x 15ml spoon lemon juice or vinegar 1 x5ml spoon chopped onion 1 x5ml spoon chopped parsley a pinch of dried mixed herbs a pinch of ground cloves a pinch of ground pepper 0.5x2.5ml spoon salt Make the marinade first by mixing all the ingredients together. Wipe, trim and tie the meat into a neat shape. Place the meat in a bowl, pour the marinade over and leave it to soak for 2-3 hours, turning and basting frequently. Cut a sheet of foil large enough to form a parcel round the meat, and grease it well. Lay the foil in an ovenproof dish with sides so that it forms a container, and place the meat in the centre of it; use the marinade also. Fold the foil round the meat and seal the edges to form a pared. Roast the beef in a fairly hot oven, 190°C, Gas 5, for 1 hour for fillet, and 1.5 hours for topside. Open the foil for the last 15 minutes of the cooking time to let the meat brown. Lift out the meat, place it on a warmed serving dish and remove the string. Brush with Demi-glace Sauce. If liked, a little of the sauce can also be poured round the dish, the rest being served separately. 3. Steaks Grilled Steak Basic recipe 150-200g steak per person oil or melted butter freshly ground pepper Garnish Maitre d’Hotel butter. Wipe the steaks and trim off any excess fat. Beat each steak lightly on both sides with a cutlet bat or rolling-pin. Brush with oil or melted butter and, if possible, leave for 1 hour before cooking. Season with pepper. (Do not salt steaks before grilling because it makes the juices run.) Heat the grill to a high heat and oil the grid, or brush with melted butter. Place the meat on the grid and cook under the grill until the steak has browned lightly on one side. Turn the meat over, using a palette knife or spoons. Grill quickly to brown the other side. If the steaks are required medium rare or well-done, lower the grid or the grill heat and continue cooking as required (see Steak Grilling Chart above). Serve at once with a pat of Maitre d’Hotel butter on top of each helping. Serve with chipped potatoes, grilled mushrooms, and/or grilled tomatoes, and a sprig of watercress. 4. Fried Veal Cutlets 6 helpings 600-700g best end or middle neck of veal cut into cutlets 1 egg 2x15 ml spoons milk 1 x 15 ml spoon chopped parsley 0.5 x 2.5 ml spoon dried thyme 1 x 2.5 ml spoon grated lemon rind salt and pepper 1 x 10ml spoon melted butter dried white breadcrumbs for coating butter or oil and butter for frying 375ml Fresh Tomato, Demi-glace or Piquant sauce Garnish springs of parsley slices of lemon Wipe and trim the cutlets. Beat the eggs and milk together and mix with the parsley, thyme, lemon rind, seasoning, and melted butter. Brush the cutlets with the egg mixture and coat with breadcrumbs, pressing them on well. Heat the butter or oil and butter mixture in a frying pan, and fry the cutlets over moderate heat, turning once, until golden-brown on both sides; then reduce the heat and cook more slowly for 10-15 minutes in all. Remove the cutlets from the pan and drain thoroughly. Arrange on a warmed serving dish. Garnish with spri, of parsley and lemon slices. Serve with Fresh Tomato Sauce, Demi-glace Sauce or Piquant Sauce. Модуль 8. Read and translate the text: SUGARS Lactose. Cow’s milk is about 38% lactose or milk sugar. When milk is converted into cheese, the lactose remains in the whey, from which it may be easily isolated and purified. Lactose is a disaccharide which is split by hydrolysis into glucose and galactose. It is about one-tenth as soluble in water as sucrose and one-sixth to one- half as sweet, depending on concentration. (Uses are actively being sought.) Maple Sugar. When America was discovered by white man, the Indians were collecting and concentrating the juice of the hard maple, thus making maple syrup. The practice was quickly accepted by the new settlers, and the production of maple syrup has been an industry since in the regions where hard maples are common, principally the northeastern United States. Research has disclosed the curious fact that the maple flavour does not exist in the sap but is developed by heating it. By additional heating at about 120°C, a flavour four or five times more intense can be developed. Maple syrup so produced is of special value for adding flavour to the less expensive products of the sucrose industry. Maple sugar is sucrose of about 90 - 95% purity, the delicious flavour makes only a small percent. Fairly satisfactory imitations of maple flavours are available. Glucose and fructose are simple sugars found in many fruits and in honey, and glucose is used as the basis of some sweets. Glucose is also made when starch is digested in the body and it is the chief form in which sugar is carried round the body as a sugar solution. Although cane sugar or sucrose is obtained from the stem of the sugar cane, much of it comes from the root of the sugar beet. Maltose is the sugar of malt, made from germinating barley. When it is digested, maltose turns to glucose, while sucrose turns to glucose and fructose. All the sugars easily dissolve in water and have a sweet taste. Модуль 10. Read and translate the texts. Discuss the information with your groupmates. |
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