Match the sentence on the left with a suitable Russian sentence on the right.

1. Some vegetables can be baked whole in their skin.   2. The white sauce is made of a mixture of butter, flour and milk.   3. Cheese should be cooked at moderate temperatures. 4. Eggs may be cooked in the shell.   5. Only a little water should be used.   6. Raw vegetables are added into the boiling water. 7. Many vegetables are usually shredded, sliced or chopped. 8. Tender meat cuts are cooked by dry heat. 9. The white sauce is a basis for cream soups. 10. A large cut of meat may be roasted on a spit. 11. Stews are cooked in liquid.   12. Fish can be baked in the oven.   13. Baked dishes include bread, muffins, cakes, cookies, biscuits and other things. 14. Seafood do not usually need much cooking. 15. Sometimes sugar and leavening are added to batters and dough.

1. Многие овощи обычно шинкуют, нарезают ломтиками или мелкими кусочками. 2. Белый соус используется в качестве основы для протертых супов. 3. Мягкие куски мяса готовят на сухом жару. 4. Большой кусок мяса можно жарить на вертеле. 5. Яйца можно варить в скорлупе. 6. Тушеные блюда готовят в жидкости. 7. Белый соус готовят из смеси масла, муки и молока. 8. Рыбу можно запекать в духовке   9. Сыр следует запекать при умеренных температурах.   10. Некоторые овощи можно запекать целиком, в кожице (кожуре). 11. Сырые овощи добавляют в кипящую воду. 12. Совсем небольшое количество воды. 13. Морские продукты обычно не нужно долго готовить.   14. Иногда сахар и дрожжи добавляют в жидкое и густое тесто.   15.Выпечка включает хлеб, горячие сдобные булочки, кексы, домашнее печенье, сухое печенье и другие виды.

Fill in prepositions.

1. Batters and dough are mixtures … flour, salt, liquid and shortening.

2. Dough and batters vary … the amount they use … each ingredient.

3. Flours are used … baking.

4. This method is used … larger, tougher cuts … meat.

5. The fibres can easily be cut apart … a fork.

6. The less tender cuts are cooked … moist heat.

7. Sometimes a spiced sauce is brushed … the meat as it turns … the spit.

8. Roasts are placed … a shallow uncovered pan and are cooked as the heat is reflected … the oven walls.

9. Tender meat cuts are cooked … dry heat.

10. Many different flavourings can be mixed … first or folded …… serving.

True or False?

1. Boiling is the most common way of cooking vegetables and fruit.

2. Most fruits should be cooked quickly with only a little sugar.

3. Many fruits can be eaten raw and they are usually shredded, sliced or chopped.

4. A little vinegar or lemon juice are added to mayonnaise.

5. The dressing should be added to the cooked potatoes and some beans while they are cold.

6. A little water should be cold when the raw vegetables are added.

7. Milk should be cooked at low or medium temperatures.

8. At a high temperature cheese will soften and blend.

9. Eggs can be fried in a small amount of fat.

10. An omelette is made by blending the eggs with a little milk and cooking in fat until forming a solid mass in the pan.

Read the text and talk about your favourite national dishes.

Russian Cuisine

Russian cuisine is rich and varied. In Russia there is a large variety of milk products: a sort of dry, granulated cream cheese called “tvorog”, thick sour cream called “smetana”, and several types of sour milk products of the yoghurt type. Smetana can be with almost anything: a dollop of it in the soup, a spoonful eaten with meat dish, or strawberries and apples sliced up small and eaten mixed with smetana. It is also used on pancakes. Smetana is an almost universal flavouring sauce, or if you like, it can be drunk by the glassful with or without sugar. Smetana is made from cream. It contains 2, 5% of protein, 20 – 40% of fats, lactic acid. One hundred grams contain 203 kilo-calory. Kefir is a pleasant, useful beverage made from cow’s milk, yeast and lactic acid bacteria. It’s a dietary product. Ryazhenka is a sour milk product made from baked milk, very pleasant to taste.

There is a big choice of appetizers, soups, hot and dessert dishes. You can recommend your guests soft, pressed and red caviar. Its vitamin content is especially high. Then, of course, salmon, hot and cold smoked sturgeon, bike-perch in aspic or stuffed herring, red herring, Baltic salt-sprats; fried, smoked, marinated smelt.

As for cold meat dishes our guests can taste ham, lean cold boiled pork with spices (buzhenina), jellied tongue, meat jelly and horse-radish sauce and various salads. For a change you can taste frozen apples. They are delicious. Russian blini with caviar and mushrooms in thick sour cream sauce are popular hot appetizers.

How about soups? There are plenty of them. Fresh cabbage meat schhee, schhee “Petrovskie” (cooked from soodak fish and fresh cabbage), Moscow borshch, kidney and cucumber soup (rassolnik), meat and fish sawlyanka, ookha (special fisherman’s soup), mushroom soup and soups in season-okroshka and cold beetroot soup are very popular with our guests.

For the hot dish guests can order pike-perch in white wine or fried, sturgeon of all kind-boiled, steamed or on a spit, fried burbot or carp in thick sour-cream sauce or meat dishes to their taste: beef-Stroganoff and mashed potatoes, roast veal, special pot-roast stuffed cabbage-rolls (golubtsy), Siberian pelmeni, suckling with buckwheat “kasha”, stewed rabbit and hare and so on. Now a few words about buckwheat “kasha” which may be eaten with meat like potatoes as well as a cereal with butter or milk. It’s very popular in our country because it’s a very useful product. It’s recommended for stout people, for people suffering from diabetes. Buckwheat kasha purifies our organism and makes us stronger.

There is a large variety of poultry and game dishes: roast chicken, roast duck and goose stuffed with apples and sauerkraut, roast partridge, hazel-grouse, wood-grouse, wood-cock, black-cock, pheasant and quail. They are juicy and tender dishes.

How about dessert? For dessert you can have baked apples, fruit and berry kissels (made from fruit or berry juice and potato flour), compot (made from dried stewed fruit mixed), dessert fruits: aromatic melons from Middle Asia, water-melons from the Volga, juicy grapes, pears, apricots, peaches, tangerines, oranges. And at last Goorievskaya kasha. This dessert dish was made in honour of the victory over Napoleon in the war of 1812. Taste it!

Russian cuisine is famous for its Russian pies which were baked in Russia in good old times and remain popular nowadays. They are: kulebiaka (a Russian pie with meat or cabbage filling), rastegay (a pie with special fish filling), open curd tarts (vatrushki), honey-cakes, twists of bread (krendeli), boubliki (thick ring-shaped rolls), baranki (ring-shaped rolls), sooshki (small ring-shaped crackers), Russian Easter cakes and various fancy-cakes.

As for drinks we should recommend fruit and berry beverages: morse, kvass and zbiten (an old Russian beverage made from kvas, cognac or vodka, honey, tea and spices).

 

Notes:

granulated–раздробленный, превращенный в зерно dollop – большая доза, большой кусок smelt – корюшка black-cock – глухарь pheasant – фазан baked apples – печеные яблоки wood-grousе - тетерев-глухарь wood-cock – вальдшнеп

frozen apples – моченые яблоки burbot – налим special pot-roast – фирменное жаркое в горшочке stuffed cabbage-rolls - голубцы suckling (-pig) – поросенок rabbit – кролик hare – заяц partridge – куропатка hazel-grouse – рябчик

Find the English equivalents in the text.

Более плотная еда; это зависит от вкусов, привычек и дохода; большое разнообразие молочных продуктов; вид сухого гранулированного сливочного сыра; подойдет ко всем блюдам; яблоки, нарезанные мелкими кусочками; универсальный приятный на вкус соус; ее можно пить из стакана; приготовленный из коровьего молока; большой выбор закусок; что касается холодных мясных блюд; суп, приготовленный из почек и огурцов; на горячее; отварная осетрина; мясные блюда по вкусу; ее рекомендуют полным людям; большое разнообразие блюд из домашней птицы и дичи; сочные и нежные блюда; на десерт; приготовленный из сухой тушеной фруктовой смеси; было приготовлено в честь победы; в старые добрые времена; оставаться популярным; завитки из хлеба; кольцеобразные булочки.

 

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