Exercise 7. Ознакомьтесь с преимуществами и недостатками основных методов приготовления пищи, все незнакомые слова выпишите с переводом в свой словарь.

Methods of Cooking

Cooking Methods	Benefits	Disadvantages
Deep-frying or quick cooking in boiling fat	Retains some vitamins	Increases the fat content of foods
Dry-frying or fat-free frying	No fat added. Good retention of vitamins and minerals	Only suitable for foods containing some natural fat
Stir-frying or quick cooking over high heat	Crisp look and taste. Little fat is needed. Minimal vitamin loss	High in salt if too much soya sauce is used
Microwaving or cooking in a microwave oven	Minimal vitamin loss	Uneven cooking with “cold” and “hot” spots in food
Braising and stewing or slow cooking in liquid over several hours	Improves flavour and texture of tough cuts of meat	Vitamins leach into liquid but retention in stewing is better than in roasting
Grilling or quick cooking with dry heat	No fat added. Vitamin and mineral loss to pan sediments	Charcoal or open- flame grilling of meats may induce the formation of carcinogens
Boiling or cooking in large amounts of water	Improves texture of tough vegetables	Some vitamin loss to liquid
Poaching or simmering in a little liquid	No added fat	Some vitamin loss
Steaming or cooking over steam that is converted from a little water	Preserves most nutrients and flavour	Need to watch cooking time carefully to prevent overcooking
Roasting or cooking with intense, dry heat	Succulent meat; vegetables retain some vitamins	Vitamin loss. Fat added to meat with the basting

Ответьте на вопросы:

1. What methods of cooking would a person prefer on a slimming diet?

2. What methods are the healthiest in your opinion?

3. What does deep-frying mean?

4. What are the benefits of microwaving?

5. What are its disadvantages?

6. What does poaching mean?

7. What is your favourite way of cooking? Why?

COMPREHENSIVE READING

Corn (Maize)

Corn or maize was domesticated and cultivated by the native people of the New World when Christopher Columbus first reached its shores.

The cultivation of corn was of primary importance to the daily diet of the Indians, who used it in making a sort of bread, the tortilla.

Columbus took the seeds back to Spain in 1493, but the cultivation of corn began in Europe only around 1520. It was regarded primarily as a garden plant, but in the 16th century it became a culinary fixture and was used to make white and sweet bread — polenta. It was cooked in a mass, then cut with a wire into large, thin slices and arranged on a platter with cheese or with butter. Corn was extensively consumed by poor people because they were primarily concerned with filling their empty bellies.

In the United States, the cereal is almost always called corn, while in Britain it is called maize. Maize, variously spelled, is the cereal’s proper name in all European languages. The word is derived from the Spanish maize, taken in turn from the Indian maize. Polenta eventually replaced all of the other cereals and provided nourishment for many generations of poor working people in the countries of the Mediterranean Basin, the Balkans, Africa and Asia.

Nowadays there are a lot of different kinds of polenta and other dishes made with corn in recipe books.

 

You should know this

1. service plate

2. soup bowl

3. napkin

4. bread and butter plate with butter knife

5. water glass

6. white wine glass

7. red wine glass

8. fish fork

9. dinner fork

10. salad fork

11. service knife

12. fish knife

13. soup spoon

1. dessert spoon and cake fork

 

 

 

1. brandy glass 2. red wine glass

3. white wine glass 4. all champagne glass (tulip flute)

5. low champagne glass (saucer) 6. martini glass

Lesson 3 MY SPECIAL FIELD 1 year 2 term

My Profession Is a Cook

If you study for example, at the Cooking Department, you will be a cooking and catering professional: a cook or a technologist.

Every school year you will do practice work for 2—3 months. Let's study the practice at a restaurant. It will be a large restaurant and it will be open 24 hours a day.

There are three departments within the main shop there — a cold shop, a hot shop and a pastry-cook’s shop. Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are made in the cold shop. Soups, hot meat and fish dishes and sauces are prepared in the hot shop. In the pastry-cook’s shop they make tarts, patties, fancy cakes, etc.

The kitchen staff begin their work at 7 o’clock. Student cooks will have to come to the restaurant at 10 o’clock. Each of them will be told to go to one of the shops. There they will be given some tasks for the working day. Usually student cooks prepare sandwiches, fruit salads and canapes for breakfast. They cut bread, ham, sausage and vegetables to put on canapes. Student cooks also decorate, them with herbs and little figures made of carrots, cucumbers, tomatoes, etc. Breakfast is usually served from 8 till 12. At 11 o’clock students begin to help the cooks by preparing dishes for lunch. Student cooks are usually trusted to cut vegetables and make sauces for desserts: strudels, ice cream, tarts and puddings.

All day student cooks have to carry out cooks’ instructions. The kitchen staff are very experienced there. The chef should be a very skilled cook. The main part of his job is to plan the menu for the day and manage the staff in the kitchen.

At the end of the practice time student cooks usually have to take an examination. They must prepare three courses: soup, a main course and dessert.

The practice gives a lot of useful information, it provides student cooks with an experience. You can realize that you have made the right choice.

 

Vocabulary:

to do practice – проходить практику

cold shop – холодный цех

hot shop – горячий цех

pastry-cook’s shop – кондитерский цех

to trust – доверять, поручать

to carry one's instructions – выполнять чьи-либо инструкции

experienced - опытный (с опытом работы в определенном месте)

skilled – умелый, опытный (знающий много о способах готовки)

to manage - руководить

to realize - понимать

Answer the questions:

1.What is the main sense of the text?

2. What is about the practice described in the text?

3. Where could you practice in the restaurant?

4. What is the difference between cold and hot shop?

5. When do student cook begin their work?

6. How many hours a day do they have to work?

7. When does the kitchen staff begin their work?

8. What kind of work may student cooks do?

9. Should the chef be a skilled cook? Why?

10. Is he a good manager? For what reason?

11. Will you have to take an examination at the end of your practice?

12. What should student cooks prepare during their examination?

13. Where would you like to work after graduating from the university?

14. Do you like your future profession? Why?

15. How do you think to develop your career?

 

Vocabulary Exercises

Exercise 1. Заполните пропуски, подходящими по смыслу словами.

Chefs are ____ (опытный, умелый) workers who also need natural aptitude (природные способности). Many of the best cooks in the world come from the Europe, particularly from France and Switzerland, where people who wish to become cooks often begin work as apprentices at an early age. They are trained by an _______ chef in all aspects of kitchen work, cooking and restaurant management. No one can become a _____ without practical experience. Some people work in the one restaurant from the unskilled job until the position of a chef. Others are trained in special restaurant schools. The students in such schools have usually demonstrated an aptitude for ______ even before they are admitted.

 

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