Traditional British dishes

КУЛИНАРИЯ И ЗДОРОВОЕ ПИТАНИЕ

Учебно-методическое пособие по практике устной речи для студентов II курса английского отделения

Пермь

ПГПУ

Составитель: канд. пед. наук доц. Л.А. Желватых

Cookery and Balanced Diet = Кулинария и здоровое питание: учебно-методическое пособие по практике устной речи для студентов II курса английского отделения

Contents:

Part I Topical vocabulary and exercises…………………………………..…………………….4

Part II Texts for careful studying…………………………………………..……………………19

Module 1. Traditional British food…………………………………………..……………….……. 19

Text 1. British Meals and Mealtimes……………………………..…………………...…….19

Text 2. British Food……………………………………….…………………………………20

Text 3. An Englishman’s View of British Food……………………………………………..22

Module 2……………………………………………………………………………………………….. 23

Text 4. Dinner and Take-aways…………………………………...…………………………23

Text 5. Eating-out……………………………………………………………………………23

Text 6. Vegetarianism………………………………………………………………………..24

Text 7. Fast Food Facts………………………………………………………………………25

Module 3……………………………………………………………………………………………….. 26

Text 8. An Englishman’s View of Russian Food……………………………………………26

Text 9. Russian Cuisine……………………………………………………………………...27

Text 10. National Cuisine in Moscow Restaurants…………………………………………..28

Part III. Exercises…………………………………………………………………………...……30

Part IV. Some Recipes……………………………………………………………...……………34

Part V. Additional Texts…………………………………………………………………………39

Additional Text 1. English Pub………………………………………………………………39

Additional Text 2. Food Can Be Dangerous For Your Health………………………………40

Additional Text 3…………………………………………………………………………….41

Additional Text 4…………………………………………………………………………….42

Additional Text 5. Is it true that a lot of British dishes are named after places?.....................43

Additional Text 6…………………………………………………………………………….43

Additional Text 7…………………………………………………………………………….46

Additional Text 8. The Tables Are Turning…………………………………………………47

Additional Text 9. Let Me Tell You about Russia…………………………………………..48

PART I

TOPICAL VOCABULARY AND EXERCISES

BAKERY GOODS brown (rye) bread, white (wheat) bread, loaf (loaves), long loaf, rolls, buns, rings, rusks, bagels, crackers, croissant/crescent, ginger-bread, wafers/waffles, pastry, sweet cake, fancy cake, sponge cake, biscuit, doughnut, layer cake, shortcake, tart, curd fritters, pancakes, thick pancake, cornflakes, shortbread

DAIRY PRODUCTS milk, curds/cottage cheese, skim cheese, cheese, yogurt, margarine, butter, eggs, sour cream, cream, custard, sour clotted milk, mayonnaise, sweetened milk/evaporated milk/condensed milk, whey, kefir

MEAT AND POULTRY beef, pork, mutton, veal, ham, bacon, lamb, stewed steak, hot dogs/frankfurters, sausage, hamburger, roast beef, barbecue, (beef)steak, rump steak, turkey, goose, duckling, chicken, rabbit, elk's flesh, venison, udder

By-products: lights, tongue, heart, liver, kidneys, lard, udder, tripe, chitterlings

FISH and SEA FOODS fish (fresh, salted, dried, smoked, tinned/canned), kipper, shrimps, prawns, craw fish/crayfish, crabs, oysters, mussels, squid, sea-kale, trout caviar(e), salmon, plaice, pike, herring, lobster, mackerel, cod, hake, sardine, sprat, sturgeon, carp, trout, sole/ flatfish, haddock, perch/bass, tunny/tuna, bream, starlet

VEGETABLES and FRUIT and BERRIES potatoes, onions, cabbage, tomatoes, cucumbers, beets, carrots, cauliflower, peas, beans, garlic, corn, lettuce, parsley, asparagus, marrow, eggplant, turnip, shallot, radish, apples, pears, grapes, bananas, peaches, apricots, pineapples, plums, nectarine, oranges, tangerines, coconuts, raspberries, melon, water melon, persimmon, lemon, lime, mango, strawberries, cranberries, cherries, sweet cherry, currant, gooseberries, whortleberry/blueberry, red whortleberry, bog whortleberry blackberry, blackcurrant, sea-buckthorn, birdcherry, rashberry

Dried fruit: raisins, prunes, dry apricots, dates

NUTS hazel-nut, walnut, peanut, chestnut, almonds, cedar nut

DRY GROCERY cereal, buckwheat, millet, semolina, oatmeal, macaroni, elbow macaroni, spaghetti, vermicelli, noodle(s), sunflower seeds, rice, pearl-barley, peas, potato starch, ground coffee, pure instant coffee, cocoa powder, honey (white, flower, buckweet), granulated sugar, powdered sugar

Vegetable oil: olive oil, corn seed oil, sunflower oil, coconut oil, walnut oil, soy oil

SPICES salt, pepper, paprika, vinegar, mustard, sauce/dressing/gravy, ketchup, ground black pepper, chilli powder, bay leaf, caraway, cinnamon, cloves, nutmeg.

DRINKS soft drinks, beverages, strong (hard) drinks, pure juice, stewed fruit, Pepsi, beer (ale, lager), wine (dry, table), champagne (sweet, semi-sweet, bittersweet), punch, squash, mineral water, lemonade, coke, milk shakes, strong/weak tea, instant coffee drink, cocktail, whisky, gin, rum, vodka, brandy, cognac, liqueur, port-wine, vermouth

CONFECTIONARY GOODS: chocolate (milk or plain), chocolates, candies, toffees, drops, caramel, fruit jelly

QUALITY OF MEALS: excellent, fresh, stale, tender, tough, overdone, underdone, sweet, sour, salty, spicy

COOKING: to peel, to fry, to roast, to boil, to broil, to bake, to grill, to stew, to grate, to chop, to mince, to pour, to filter, to sprinkle, to slice (finely), to dice, to cut, to knead dough, to beat, to sift, to roll, to remove from heat, to turn over, to core, to stuff, to blend with, to wash under cold running water, to whisk/beat the whites/yolks, to make the stuffing, to bring to a boil, to serve, to lay the table

SOME NAMES OF SHOPS: a grocer's, a fishmonger's, a greengrocer's, a confectioner's, a butcher's, a dairy, a baker's

COMPLIMENTING/CRITICIZING: an inviting-looking dish, juicy,...is really first-class, there is none like it, to give the satisfaction to the eye and tongue, tender, melting in the mouth, well-flavoured food, a speсial delicacy, a real thing, lovely coffee, tempting things, mouth-watering selection of creamy cakes and delicious pastries, marvelously satisfying, quite decent, delicate sandwiches, fine, perfect, to taste good (delicious); a sickly-looking, gluey mess, a horrible sloppy mass, watery and tasteless, undrinkable coffee, uneatable cabbage, tough, with no particular flavour, plain/light/frugal food, soggy, disgusting, half-baked, hastily prepared, cold and damp, actually burnt, sodden/soaked vegetables, done to a turn, underdone, overdone

SOME OTHER WORDS AND EXPRESSIONS

-to order, to taste, to run out of, to flavour with, to drop in at, to call round, to prefer, to keep fit;

-frozen, smoked, tinned, bottled, loose, boiled, fried, ready-packed, braised, roasted, stuffed, jellied;

-a dish on a menu, to taste of garlic, etc., for breakfast, to treat smb to smth, to sit down to dinner...;

-cooking, cookery, a cooker, food, meal cuisine, culinary, appetizer;

-top restaurants, cheap cafes, fast food restaurants, food centers, foodshops, pubs;

-a fixed menu, to be popular with smb, to be peculiar for smth, enormous selection of cheeses, endless variety of fish;

-to suggest - to offer - to propose; convenient - comfortable; a treat – to treat; exciting - fascinating - stimulating, food - meal - course, to fry – to roast – to stew;

-to be a curry lover, to be fond of, to go for smth, to die for smth;

-to frequent, sociable, filling, a frugal supper, plain food, a cupful of flour, to dress with, minced meat, to dine out, home-made, a monotonous menu, recipe, to be on a diet;

-Help yourself. Have another helping. Won't you have some more? Would you pass me the salt? How do you find the salad? Some more bread? What about fruit? It's just to my taste. I've had quite enough, thank you. There's nothing like ice-cream. There's nothing else coming. I could do with a snack.

Here are some of the traditional British foods:

Read the information and fill in the table:

Traditional British dishes

Apple dumplings — cored and peeled apples baked in a pastry shell. When George III first served them, he was extremely puzzled as to how the apples got inside.

Apple pie — a traditional English pie, made with apples, sugar and cinna­mon, usually eaten with custard.

Banbury cake — a spiced flat cake made with dried fruits and currants, usually oval in shape. It derives its name from Banbury, an English town in Oxfordshire. For centuries Banbury was noted for its ale, cheese and cakes. Part of the original 16th-century cake ' house remains.

Bangers and mash — fried pork or beef sausages served with mashed pota­toes, often accompanied by lots of thick gravy and fried onions. A very simple and common dish. "Banger" is a slang word for sausage.

Boiled beef and carrots — a beef soup with sliced carrots and dump­lings. The Cockney's favourite dish.

Bubble and squeak — a dish of slices of underdone beef, fried and sea­soned, laid on cabbage, boiled, strained, and fried in dripping. The name refers to the sounds made in cooking this dish. Some cooks will add boiled potatoes or replace cabbage with broccoli, sprouts or other cooked greens. This left-over dish is cooked in millions of homes, every Monday, to finish the remains of Sunday dinner.

Christmas pie — a small pie eaten at Christmas, usually a mince pie. The filling of a mince pie is called "mince­meat". It is a mixture of currants, raisins, sugar, suet, apples, almonds, candied peel, spices (and sometimes even meat chopped small), all soaked in lemon juice and brandy.

Christmas pudding — a special rich pudding eaten at Christmas. It is made with lots of dried fruit (raisins, currants, sultanas), eggs, suet and very little flour. The pudding is made before Christmas and is boiled in a basin for hours and then again for hours on Christmas Day. It will keep for a long time.

Cider — a beverage made from the juice of apples expressed and fermented. The strong, rough cider made from small or unselected apples is called "scrumpy". Pear cider, perry, is also popular. The Southwest counties of England have been famous for their first-rate homemade cider, different kinds of which are now produced and successfully sold, winning over a share of the beer market.

Cocka1eekie soup (Scottish for "chicken and leek soup'") — according to the traditional Scotch recipe, the bird cooked must be an old tough cock.

Cornish pasty — meat, vegetables and seasoning cooked in a case of pastry. It used to be the main food of Cornish miners and fishermen about 150 years ago, because it was a convenient meal to take to work. The word "pasty" applies to any pie of meat, jam, etc. enclosed in paste and baked without a dish.

Devonshire cream tea — a pot of tea and scones served with strawberry jam and thick, yellow clotted cream. It is a traditional afternoon tea in the Devonshire farmhouses.

Fish and chips — a snack composed of fish and chipped potatoes, fried in boiling cooking oil. Generally, they use fillets of cod, haddock, skate, rock eel or plaice.

Gingerbread — a variety of an oatcake made with treacle and ginger. It is a favourite treat of adults and children on the 5th of November, Guy Fawkes' Night. It is especially popular in the North of England, where the main cereal is oat.

Haggis — a Scottish dish consisting of the heart, lungs and liver of a sheep, etc. (or sometimes of the tripe and chitterlings) minced with suet and oatmeal, seasoned with salt, pepper, onions, and boiled like a large sausage in the maw of the animal. It is eaten at Hogmanay (New Year's Eve), and on the 25th of January (Robert Burns' Night). This festive meal includes haggis, turnips and potatoes, swede and lots of whisky. Haggis is carried into the dining-room behind a piper wearing traditional dress. He then reads a poem written especially for the haggis.

Hot-cross bun — a small bun with a pattern of the cross, toasted and eaten with butter on Good Friday, the last Friday before Easter.

Irish coffee (or Gaelic cof­fee) — black coffee with sugar, Irish whisky and cream. The cream should be flowing on top. This is best achieved by pouring it carefully over the back of a spoon. The coffee is then drunk through the cream.

Irish stew — a dish composed of pieces of mutton, potatoes and onions stewed together. It is cooked very slowly for about 3 hours in a pot with a tightly fitting lid. Irish stew should be thick and creamy, not thin and watery.

Kipper — a freshly caught herring (or sometimes haddock or sprat), split, gutted, lightly salted and then slowly smoked over smouldering oak chips. The best kippers come from Yarmouth and other seaside fishing towns. That is why they are some­times humorously called Yarmouth capon, Gourock ham, Taunton turkey, etc. (after the names of fishing towns and villages). The traditional accompaniment to kippers is a cup of strong, sweet tea.

Lancashire hot pot — mutton, potatoes, onions and sometimes kidney and mushrooms cooked in an earthenware pot with a tight fitting cover. Unlike Irish stew, this dish is cooked in an oven.

Oatcake — a thin cake made of oatmeal. English miners in winter preferred oatcakes to wheaten bread, because oat­meal is more nutritious than wheaten flour.

Roast beef— a traditional dish of Old England. It is usually served with Yorkshire pudding, roast potatoes, gravy and horseradish sauce. A good piece of roast beef should be red inside and nicely browned outside.

Scone — a large round cake made of barley meal or oatmeal or wheat flour baked on a griddle. There are many varie­ties of scones: soda, butter, treacle scones, brown scones made of whole meal, etc. The Scots make "sweetie.scones" with raisins, currants and spices. In Devon, scones (or "chudleighs") are a very popular item of food, served with cream tea. The name must be an adoption of Middle Low Ger­man "schonbrot" (fine bread).

Singing Hinny — a currant cake with ground rice and lard baked on a griddle. It is made in Scotland and North of England. "Hinny" is a dialect word for honey.

Spotted Dick (also Spotted Dog) — a suet pudding made with cur­rants or raisins.

Trif1e — a sweet dish made of cream, white of eggs, sponge cake, jam, etc.