Vocabulary notes

cream cheese preserve chicken breasts regular skillet Sarabem-kitchen be sauteed sherry ginger pepper corns scrambled eggs smoked salmon be fairly common store-items pan-fried

— сир-паста — зберігати — тушки курчат — каструля або сковорода з довгою ручкою — іспанська кухня — сотувати — херес — імбир — перець горошок — омлет — засмажений лосось — звичайно є у продажу — підсмажений на сковороді

Exercises

Ех. 1. Memorize the following words and word-combinations:

turn out to be, cream cheese, smoked salmon, oriental flavour, preserve, eliminate, cook, notion, oriental style dishes, steamed carrot, parsley butter.

Ex. 2. Give English equivalents for:

поєднання вишуканості східної кухні з американськими способами її приготування, традиційні східні рецепти, тушки курчат, сотувати у каструлі з

довгою ручкою, херес, устриці, перець гіркий у зернах, тушкована морква.

Ех. 3. Answer the following questions:

1. What does Sarabeths kitchen turn out to be?

2. In what way is it popular in the USA to cook this oriental style-dish?

3. Are the oriental flavourings now fairly common grocery store items in the U.S.?

4. How do they cook pan - fried chicken?

5. Which components are needed for its cooking?

6. What is the notion of serving these oriental style dishes?

Ex. 4. Describe the American suspect of cooking oriental style dishes (pan-fried chicken).

Unit 12 text french cuisine

The peculiarities of French cuisine are famous all over the world. "The secret of fine French food" said a famous gastronome, "is primarily the careful selection of the ingredients". It means high quality raw materials cooked simply but perfectly to enhance their natural flavour.

French love and appreciate cookery art and a skilled culinary specialist is called "a poet of the kitchen". In the Middle Ages Italian cuisine was considered to be the best. At the Maria Medichy's reigning a lot of skilled Italian Cooks have arrived in France. Since those times French Cuisine has become the best Cuisine in Europe.

French cuisine has always had great influence on that of other nations.

Not surprisingly its terminology has come into world circulation and is used in English. The names of many dishes come to England, Russia, and Ukraine from French culinary terminology (cutlet, soup, sauce).

The French devide their cuisine into three parts:

a) "cuisine regionale" - means that the dish has peculiarities of a certain region it comes from;

b) "cuisine bourgeouse" - common cuisine;

c) "haute cuisine" - refined cuisine of aristocrats.

Some French dishes are named after famous people or places they come from and therefore need no translation. Sauce Bechamel - is named after the author of the sauce; sauce Soubise - after a French general, etc.

From across the English Channel, French dressing is a salad dressing with oil and vinegar, salt and pepper. French fried potatoes or French fries are chips, and long sticks of bread are known as French bread.

To describe an excellent cook they have a special title - "Gordon Blue".

A person who eats too much is called a gourmand. A person who regards the quality of his food before its quantity is called a gourmet.

French cooks know a lot of secrets how to give the dish unforgettable flavour. There are more than 3 thousand kinds of sauces and about 300 sorts of cheese.

Pate (or terrine) - the basic formula is always a mixture of minced meat in which lean meats such as veal, liver, poultry or game are blended with fat meat, usually in the form of belly pork, bacon or strips of back pork fat. The amount of seasoning, garlic, herbs, wine and spices they add is a matter of the chefs taste. Nowadays the terms pate and terrine are both applied to a mixture of meat baked in an oven-proof dish.

Bouguet garni. When cooking French cooks very often put some herbs tied together - bouguet garni - into the pot. They remove it before serving.

Bistro, the French snack-bar is evidently of Russian origin. It dates back to 1815, just after the Patriotic War of 1812 when Paris was full of Russian officers, diplomats and officials. Their dining motto was "Бистро" and it gave a new name and a new trend into French gastronomy.