Пособие по английскому языку "Russian cuisine"

Учебное пособие предназначено для практических занятий по английскому языку курсантов, обучающихся по специальности «Технология продукции общественного питания», «Поварское дело» и по профессии «Повар-кондитер». Пособие содержит тексты по теме «Русская кухня», рецепты различных блюд и практические задания.

Цели пособия:

1. Обучить курсантов различным видам чтения и привить навыки перевода на русский и английский языки оригинальной литературы, тематически связанной с их будущей специальностью.
2. Способствовать дальнейшему совершенствованию речевых навыков и умений курсантов в профессиональной для них сфере коммуникации.
3. Развивать общий кругозор и знакомить с традициями в питании нашей страны.

Указанные цели определили подбор языкового материала и виды упражнений.

Read about Russian cookery. Translate the text. Make a short retelling.

Russian Cuisine

You are about toread some recipes of Russian national cuisine. Many of them came down to us from long ago, others first became known in the 18th - 19th centuries.

In old Rus, grain-that is rye, barley, oats, millet, and wheat - was always the main food product. Since days of old the Russians have been known as land-tillers, that is why bread remains their major national food. As early as the 10th and 11th centuries, Russians made rye bread from fermented dough. The secret of "sour" rye bread was special ways of leavening. Some ways of leavening such bread have been preserved till this day.

Pies have always been a part of the holiday fare. The pies are customarily filled with different kinds of meat, groats, fish, and berries.

As for the groats, millet was most used since it was the main agricultural product. They also made various kinds of kashas (cereals), round loaves, baked puddings, and krupeniks.

Russians have always eaten vegetables. In old time it was the turnip, swede, cabbage, radish, and cucumbers. Since the 18th century the potato began to play an ever more important part as one of the most loved ingredients of the Russian board.

As Russian's international ties expanded, other vegetables, such as the pumpkin, and marrow, began to be introduced in the country. In the 16th century, Russians began to grow lettuce. As for tomatoes, they were brought to Russia only in the 19th century.

Russian have bred cattle and hunted since olden times, hence the great veriety of meat dishes and game in their national cuisine. Interestingly, until the 11th century they mostly ate horse meat: beef, and especially veal were less popular.

The abundance of berries, mushrooms, and honey in Russian cuisine is accounted for by the country's vest expanses, especially in the north.

Fish dishes are worth mentioning too. The country's rivers, lakes, and seas have been a source of fish, which is a tasty and wholesome food. Russian cuisine is famous for its various fish dishes, especially the hors d'oeuvres.

The Russian stove was not only a source of warmth, that is of life itself, but also an excellent hearth for cooking. Many Russian national dishes, such as schi (cabbage soup) which is stewed in a stove in clay-pots, or stewed meat, came into being due to the Russian stove. And what delicious kashas were cooked in this wonder-stove! They baked meat and stewed and roasted ducks, chicken, and geese in the Russian stove. Suckling pigs were baked whole. Over the centuries, the kitchen utensils used with this stove remained the same: cast-iron kettles, clay-pots, oven prongs, shovels, and frying-pan holders.

As the centuries passed, borrowings from western countries appeared in Russia. During the reign of Peter the Great, ovens became widely used in Russia, as well as sauce-pans, frying-pans, and skimmers. Early in the 19th century, Russian cooks began to make different French sauces in addition to purely national condiments, such as mustard and horse-radish.

All this has enriched Russian cuisine which is tasty, nourishing, and wholesome.

Dishes from eggs, cottage cheese, and milk.

In Russian cuisine widely used are fried ,baked ,boiled, and raw eggs. More popular are different kinds of omelettes and fried eggs, i.e., the sources of biologically active substances. Cottage cheese has also been quite popular in Russia. In olden times it was called cheese. Cottage cheese was used not only for making sweet dishes, pies, and curd dumplings but also made the base of hot second courses. Milk dishes had a place of their own in Russian cuisine.

1. Read and translate the following recipes:

Boiled Cottage-Cheese Pancakes.

21b (800gm) cottage cheese,4 oz (100 gm) sour cream, 3 eggs ,flour, 1 tbsp. butter

Squeeze and rub the cottage cheese through a sieve. Add, stirring, one table-spoon of the soft butter, sour cream, eggs, salt and a little flour. Roll out and slice into thin strips two fingers wide and cut in the shape of diamonds two fingers long. Cook in salted boiling water and strain. Serve the sour cream and hot butter.

Cottage-Cheese Pudding With Raisins.

21b (800gm) cottage cheese, 6 eggs, V2 cup sugar, 4 oz (200gm) raisins.

Put a weight on the cottage cheese. Put it through a sieve. Rub the egg-yolks through a sieve., mix with butter and cottage cheese, add the raisins and beaten egg-whites, and mix well. Put it all out in a deep dish greased with the butter and sprinkled with finely ground bread-crumbs. Let it gradually brown in an oven. Serve sour cream or milk cream.

Words and expressions:

• Dumplings-клецки,
• Stir-помешивать,
• Squeeze and rub through a sieve - отжать и протереть сквозь сито,
• Strain-процеживать, слить воду;
• Grease-смазывать,
• Sprinkle-опрыскивать, посыпать.

Milk Soup With Noodles

2 pints (1.5 litres) milk, 1 pints (0.5 litres) water, 8 tbsp. noodles, 1 egg-yolk, 1.5 oz (40gm) butter; salt and sugar to taste.

Put the noodles in boiling water and transfer onto a colander. Boil the slightly salted milk to a boil. Add the boiled noodles and heat. Before serving ,add the egg-yolk mixed in milk, butter, sugar.

Semolina In Milk.

1 cup manna-croup, 4 cups milk, 2 tbsp. sugar, 1/2 tsp. salt; butter to taste.

Boil the milk, then trickle, stirring, the manna-croup, add the salt and sugar, and boil for about 10 minutes until thick.

Words: colander - дуршлаг; trickle - сыпать

Переведите на английский язык: Сырое яйцо, вареное яйцо, яичница, протереть сквозь сито, добавлять, помешивать, раскатать в форме ромба, процеживать, смазывать, отварная лапша, желток, до загустения, кипящее молоко, готовить на медленном огне, не доводя до кипения.

Tell us about the preparation of your favourite milk dish.

Match English and Russian Terms:

1. dried milk (milk powder)	1 творог
2. condensed milk	2. сметана
3. whey	3. полужирное
4. semi-defatted	4. сливки
5. whole milk	5. сухое молоко
6. fat-free (skimmed) milk	6. сгущенное молоко
7. fat-redused (low fat) milk	7. обезжиренное молоко
8. full cream milk	8. с сахаром (без), (не)подслащенное
9. (un)sweetened	9. с пониженным содержанием жира
10. solids	10. сыворотка
11. sour cream	11. цельное молоко
12. curd	12. 1) сухое вещество (остаток в молоке), 2) жмых (какао)

IT'S INTERESTING!

Cream - крем только из молока	Scalded cream - заварной крем
Custard - сладкий крем из молока и яиц	Whipped cream - взбитый крем

Match English and Russian Terms

1. scrambled eggs	1. яйцо вкрутую
2.well-boiled egg	2. фаршированные яйца
3.hard-boiled egg	3. яйцо «в мешочек»
4.soft-boiled egg	4. яйцо всмятку
5.stuffed eggs	5. яичница-болтунья
6.fried eggs	6. омлет
7. omelette	7. яичница

Read how to use eggs.

An egg is a staple ingredient for any recipe. But to use eggs is not easy, as it can seem.

Separating

Knock egg lightly with a knife. Pull apart the cracked shell with thumbs gently and allow some of the white to fall into a prepared bowl. Carefully transfer yolk back and forth from one shell to the other over the bowl letting the white fall until yolk is free of white.

Beating

Bring egg whites to room temperature. Place egg whites in a large clean mixer bowl. Beat whites at medium speed until foamy. Increase speed to medium-high until whites are moist and shiny.

Folding in Egg Whites

Add a portion of egg whites into batter. Cut straight down through the center and to the bottom and side of bowl. Turn the bowl slightly and repeat the folding action with the remaining egg whites until whites are thoroughly incorporated.

Useful words:

• A staple ingredient - основной ингредиент;
• Shell - скорлупа;
• Thumb - большой палец;
• Yolk - желток;
• White - белок;
• Until foamy - до образования пены;
• Batter - тесто;
• Thoroughly - тщательно;
• Incorporate - соединять (в одно целое).

Translate some of the following recipes:

1. Boiled eggs.

Wash the eggs well, lower in boiling water, and boil for 3-4 minutes. You will have soft-boiled eggs.

If you boil an egg for 5-6 minutes, you will have a scrambled egg and if for 8-10 minutes, it will be a hard-boiled egg.

2. Baked eggs.

Pierce an egg on both sides, put in a dripping pan, and bake in a hot oven for about 10 minutes. Turn the egg over 2-3 times.

3. Fried eggs.

4 eggs and butter. Let the butter sizzle in a large frying-pan, put the eggs in it and salt. Serve the eggs once they are done.

Translate into English:

1. Проткните яйцо с двух сторон.

2. Взбейте яичные желтки.

3. Хорошо перемешайте.

4. Поджарьте до золотистого цвета в духовке.

5. Смажьте блюдо маслом.

6.Постепенно нагрейте в духовке.

7.Подайте соус отдельно.

Find 7 verbs on the topic "Egg dishes":

t	a	i	l	s	e	r	v	e	r
b	s	y	o	p	i	e	r	c	e
e	a	d	b	r	o	w	n	e	p
e	r	r	s	i	z	z	l	e	o
n	o	s	t	h	i	m	e	d	w
s	c	o	o	k	u	n	r	d	i
o	t	o	w	l	y	z	b	l	n
m	i	n	c	e	x	t	o	e	k
e	n	d	i	n	g	i	e	s	e

What other egg dishes can you mention? Tell the recipe of your favorite egg dish.

Meat Dishes.

Russian cuisine has always been rich in meat dishes. Until the 11 ' century, horse meat was the main meat dish, whereas veal was not welcomed. To kill a calf was though to be next to a crime. Beef, too, was eaten comparatively seldom.In time, Russian cuisine underwent changes. There are various dishes of beef, pork, mutton, poultry, game, and wild animals.As a rule meat dishes are served with vegetables, noodles and cereal.

Here are some recipes of meat dishes of Russian cuisine. Translate them.

1. Roast beef with raisins.

1.5 lb (600 gm) beef (fillet, thick side), 3 tbsp. rice, 4 tbsp. raisins, 3 onions, 8 tbsp. vegetable oil, 0.5 cup red table wine, 1 root celery, 1 bay leaf, ground black pepper, salt.

Cut the beef into relatively flat helpings, pound and salt them. Shred the onions, grate the root of celery, wash the rice and raisins well. Mix all the ingredients, then salt and pepper them, Spread the resulting mass over the beef helpings. Fold each helping into a roll, tie up with a length of thread, put in boiling vegetable oil and brown on both sides. Pour red table wine over them, add the bay leaf, clove and nutmegs. Cook for about 50 minutes. Before serving remove the thread.

Words:

• Pound - отбивать, толочь;
• Shred - шинковать;
• Grate - тереть;
• Clove - гвоздика;
• Тie up - связывать, перевязывать;
• Nutmeg - мускатный орех;
• Thread - нитка.

2. Pork Chops.

1 lb (500gm) pork, 2 tbsp. fat, salt, ground black pepper.

Cut the pork into chops with bones. Remove the film and meat from the bones and sharpen their ends. Pound the chops well, salt, pepper, brown evenly in a heated greased frying-pan until covered with light-brown crust. Serve with lettuce, soaked cowberries, cauliflower, canned plums, cucumbers, tomatoes, olives, slices of lemon, and parsley.

3. Mutton Chops.

It is desirable to use fat mutton. Cut out the meat between the ribs, remove the vertebraes and tendons. Beat the chops with a pounder, sprinkle with salt and coarsely ground pepper, and brown on high heat in a frying-pan greased with slightly boiled milk butter. Make sure you do not overdo the chops, see, that they are juicy enough. Do not sprinkle the chops with dried bread­crumbs.

4. Rissoles.

1 lb (500gm) beef and pork, 3 oz (85gm) white bread, salt, pepper, 1 onion, 1 raw egg, and 4oz(100gm)fat.

Mince the onion and brown slightly. Put the meat and soaked dry bread through a meat-grinder. Add the salt, pepper, browned onion, and an egg. Mix well. If the resulting mass is too thick, add 2-3 tbsp. of milk. Shape into rissoles, sprinkle with flour or dried bread-crumbs, and brown on both sides until covered in crust. Serve with potatoes, macaroni, or greens.

5. Meat with vegetables.

2 lb (1kg) beef, 3 oz (80gm) salted pork fat, 3 tbsp. vegetable oil, 1/2 cup water, 1 big onion and 4 oz (l00 gm) small onions, 2 carrots, 1/2 tbsp. ground pepper, salt to taste, and 1 tbsp. granulated sugar.

Removethe bones, pound the meat with a wooden hammer, stuff with the pork fat, pepper and salt on both sides, fold in the shape of a roll, tie up with cord, put in a sauce-pan with the heated vegetable oil in it, put the lid on, brown the meat evenly until pink, pour the white wine, 1 cup of broth and some water, add one big onion, chopped carrots, and pepper, lower the heat, and stew with the lid on. When the onion and carrots are soft and the meat is done, take it out of the pan, remove the cord, cut the meat with a sharp knife into slices across the fibres, lay on a dish, adorn with carrots and small onions, and pour the stewed meat liquid over it.For the garnish peel several small onions, pour boiling water over them, and boil for ten minutes. Take the onions out and boil in another sauce-pan in one cup of broth with the addition of sugar and salt until done. While boiling, keep stirring the onions not to overdo them.

Cord-веревка, шнур; across the fibres-поперек волокон.

6. PELMENI (POACHED PASTIES WITH MEAT FILLING)

For the dough: 2 glasses (3 1/4 cups) flour

5 tbsp. cold water, 1 tsp butter

For the filling: 0.5 kg (1 1/4 lb) meet (pork and beef in equal proportion), 2or3 onions, 1 tsp salt, 2or3 tbsp. water, black pepper, nu

Put the beef and pork through the food chopper after trimming off sinews. Add onions (also put through the mincer), salt, spices and add water. Sir thoroughly and set aside. Form a hill of sifted flour on the board. Break an egg into a dump/pot made in the middle. Add water, salt and then mix the flour with liquid carefully - at first with a knife and then with hands - and thoroughly knead the dough. It should be resilient. Add to the dough 1 teaspoon of butter, knead once again and cover for 5 to 10 minutes by a hot bowl or saucepan. Then roll the dough into a thin cake, less than 2 mm thick. Cut the dough leaf into rounds with a thin glass or a mould, touch the edge of the rounds with a wet finger dipped in ice-cold water to make the edges paste up better. Put a teaspoon of filling in the middle of each round, fold it over thoroughly pinch to make a crescent shape. Boil the prepared pelmeni either in a usual meat and bone stock or in salted water. Season stock or water with onions, bay leaf and paper and add salt.

Fish Dishes.

1. Boiled Pike With A Lemon And Raisins.

1/2 cup white wine per 21b(l kg) pikes, vinegar to taste, 1 carrot, 1 spring parsley, 1 spring celery, 1 onion, 1/2 cup raisins, 1/2 lemon, 2 bay leaves.

The sauce: 2tbsp. soft butter, 1.5 tbsp. flour, sugar to taste, and 3 cups strained broth.

Scale and gut the fish, cut into helpings, salt, and stand in a refrigerator for one hour. Pour the wine and vinegar over the chilled fish, add the onion, washed raisins, lemon rings (without the seeds), and bay leaves. Pour in some water so that it will cover the helpings. Boil on sufficiently high heat.

The Sauce. Rub the butter thoroughly with the flour and sugar, add the fish broth, set on a burner, and boil until the sauce gets thick. Transfer the hot pike together with the raisins and lemon into a dish and pour the sauce over it. Serve with hot boiled potatoes. You can make the same kind of dish with a sheat-fish, cod, hake or the fillet of these fishes. Olive oil can be used instead of butter.

2. Stewed Fish.

7 oz (200gm) fish, l onion, 1 spring parsley,l/3 oz (l0gm) dry wine, 1 oz (30gm) boletusses,4 boiled potatoes, 3 tbsp. soft butter, 1/2 lemon.

This is the way the dishes with pike-perch, sturgeon, salmon are made. Grease the bottom of a sauce-pan with butter, put the fish in it, add some broth, parsley, onion, salt, citric acid or dry white wine. You can also add boletusses' liquid to it. Put the sauce-pan's lid on tight and cook until done, at first on high and then on low heat. Make the sauce on the basis of sour cream.

Cut white bread into slices, brown, top with the fish, pour the sauce over them, and lay the slightly boiled boletusses, sliced lemon (with seeds removed), and dried lemon peel on top. Edge with the boiled potatoes, pour the soft butter over the ingredients, and strew with the minced parsley.

Boletusses - белые грибы.

3. Fish Baked With An Egg.

7 oz (200gm) fish, 2-3 potatoes, 1 onion, 2 tbsp. milk, 1 egg, and 1 oz (30gm) vegetable oil.

Brown the fish, lay it on a frying-pan together with the boiled or fried potatoes and browned onion. Mix the egg with the milk, add some salt, pour the mixture over the fish and potatoes, and bake in an oven.

Vegetable Dishes.

1. Fried Potatoes.

10 oz (300gm) potatoes, 7 oz (200gm) fat, 2/3 oz (20gm) soft butter,2 onions, and 5 oz (150gm) fresh mushrooms.

Peel the potatoes, slice them into bars, rings, slices, or small cubes and brown in the fat, turning them to be browned evenly whereupon salting them. Pour the soft butter over them and add the browned onions and mushrooms. Shred and brown the onions. Mix them with the potatoes and top with the finely cut browned mushrooms.

2. Baked Potatoes.

Salt some peeled potatoes, put them in a dripping-pan, let them gradually bake and crust in an oven. Serve with butter.

Read and translate the text.

What did A. Pushkin like to eat?

"Don't put off until supper what you can eat at dinner", - Pushkin wrote. He liked fine cuisine but at the same time preferred simple food.

He preferred baked potatoes to all the dishes of French cuisine.

His mother's home was no school of gastronomy.

The family suffered from insufficiency of money. Delving, the poet's best friend, wrote that Pushkin's parents could serve "rancid butter and rotten eggs".

Pushkin wrote about the food in Russia: "In Tver, order pasta with Parmesan and friend eggs... In Torzhok try the fried rissoles... in Valdai-fresh herring or buy a ring-shaped roll... for tea."

He wrote his wife from Mikhaylovskoye: "I eat baked potatoes like a Finnish yokel and soft-boiled eggs like Louis XVIII, and that's my dinner". He also was happy with a pot of shchi, soup made from beetroot leaves with steak.

put off - откладывать; simple - простой; suffered from - страдать от; insufficiency - недостаток; rancid butter - прогорклое масло; rotten - тухлый; ring-shaped roll - бублик; yokel - деревенщина; pot - горшок; leaves - листья

Список литературы

1. Агабекян И.П. Английский язык для обслуживающего персонала. Ростов, 2006.
2. Горгоц В.М. Английский язык для шеф поваров, барменов. Рига, 2006.
3. Секреты русской кухни, М., 2007.