In the text:
1. Ukrainian cuisine is noted for...
2. Ukrainian dishes have been devised from ....
3. Ukrainian borsch has ....
4. Many meat and fish dishes are...
5. Especially tasty are ...
6. Cutlets ｫa la Kievｻ are ...
7. Ukrainian national cuisine is rich in ...
8. Ukrainian national drinks are ...
9. The invention of new dishes is ...
10. The national essence of Ukrainian dishes has been preserve^ despite of...
Ex. 3. Say from what verbs these nouns are:
Choice Stuffing
Combination Variety
Preparation Development
Frying Product
Stewing Preservation
Introduction
Ex. 4. Translate into English the following sentences:
1. Важко знайти туриста, який би не захоплювався українською кухнею.
2. Чимало ресторанів і кафе в містах України пропонують великий вибір
чудових страв та напоїв.
3. Кафе і ресторани пропонують такі страви: український борщ,
вареники, котлети по-київськи, млинці, т.ін.
4. Вареники звичайно роблять з сиром і їдять із сметаною.
5. Рибний суп часто називають ｫюшкаｻ.
6. Багато українських страв відомі в усьому світі.
Ex.5. Make up the dialogue on the basis of the text.
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UNIT 17
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 chef’s taste.
Nowadays the terms pate and terrine are both applied to a mixture of meat baked in
an oven-proof dish.
Bouquet garni. When cooking French cooks very often put some herbs tied
together - bouquet 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.
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Active Vocabulary
enhance(v) збільшувати
gourmand той, що любить багато поїсти
gourmet цінитель страв, гурман
pate паштет
terrine місцевість
lean meat пісне м’ясо
oven піч, духова шафа
bouquet букет
connotation доповнення
__________peculiarities особливості
belly pork свиняча грудинка
back pork задня частина свинини
Ex. 1. Answer the following questions about the text:
1. What is the secret of fine French food?
2. Has French Cuisine had great influence on that of other nations?
3. What do you know about the origin of some French dishes?
4. Into how many parts do French divide their cuisine?
5. What does "cuisine regionale" - mean?
6. What do you know about "haute cuisine"?
7. What is "cuisine bourgeous"?
8. What are the specific peculiarities of French salad, French bread?
9. Who is called a gourmand?
10. Who is a gourmet?
11. In which way do French cook pate?
12.What is "Bouquet garni"?
13.What type of eating out establishments is "Bistro"?
Ex. 2. Give the corresponding Ukrainian equivalents to the following words
and word-combinations:
peculiarities; ingredients; gastronome; careful selection; have great
influence of; common cuisine; refined cuisine, salad dressing; vinegar;
unforgettable flavour; minced; mixture; poultry; game; belly pork; back pock;
herbs; restorative properties; acquire.
Ex. 3. What are the English equivalents for:
Особливості французької кухні, складова частина, збільшувати,
кухарське мистецтво, мати великий вплив, спеції, вишукана кухня,
приправи, оцет, гурман, ненажера, перекручене м’ясо, часник, запікати.
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Ex. 4. Give the plural of the following nouns:
Property - Bouquet - Terminology
Peculiarity - Gastronome - Sauce
Ingredient - Cookery - Quantity
Ex. 5. Complete the following sentences on the basis of the information given