English for Cooks or Restaurants

VYSTYMO BENDRIJA „NUGALĖK PRIKLAUSOMYBĘ”

ENGLISH FOR COOKS

Dėst. Vilma Šiatkutė

Vilniaus kooperacijos kolegija

2006

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CONTENTS

1. Introduction 3 1.1.The ABC 3 1.2.Reading rules 3 2. At work: place and time 4 2.1. Describing work place: Present Simple Tense, there is/ are, prepositions 4 2.2. Indicating Time: prepositions, ordinal and cardinal numerals 6 3. Kitchenware. Crockery and cutlery 8 3.1. Kitchenware 8 3.2. Crockery and cutlery 11 4. Food and drink 13 4.1. Vocabulary. Names of food 13 4.2. Indicating likes and dislikes 13 4.3. Vocabulary. Names of drinks 15 4.4. Do you like and would you like 16 5. Breakfast 17 5.1. Meals of the day 17 5.2. Continental Breakfast and English Breakfast 17 5.3. Past Simple Tense 18 6. Lunch and Tiffin 21 6.1. Lunch 21 6.2. Tiffin 21 6.3. Future Simple Tense 22 7. Tea. Dinner. Supper 24 7.1. Tea 24 7.2. Dinner 24 7.3. Supper 27 8. Healthy food 28 9. National food and cuisine 30 10. Methods of cooking and preparing food 32 10.1.Present Continuous Tense 32 10.2. Past Continuous Tense 33 10.3. Methods - cooking and preparing food 34 11. Recipes 35 11.1. Christmas pudding, Omelette with cheese, Roast leg of lamb 35 11.2. Present Perfect Tense 37 12. Revision 39 References 40

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1. INTRODUCTION

1.1. The ABC There are 26 letters in the English Alphabet.

Remember that this type of pronunciation is valid for sole letters in the ABC only. Letters will be

pronounced in a different way when standing in syllables.

Pronounce the ABC letters.

Aa Bb Cc Dd Ee Ff Gg Hh Ii Jj Kk Ll Mm [ei] [bi:] [si:] [di:] [i:] [ef] [d3i:] [eit∫ ] [ai] [d3ei] [kei] [el] [em] Nn Oo Pp Qq Rr Ss Tt Uu Vv Ww [en] [əu] [pi:] [kju:] [a:(r)] [es] [ti:] [ju:] [vi:] [d٨blju:] Xx Yy Zz [eks] [wai] [zed] 1.2. Reading rules Pronunciation of vowels mostly depends on the kind of the syllable they appear in – an open syllable ends

with a vowel while a closed one – with a consonant (e.g. “name” – open; “stop” – closed). Vowels standing

in an open syllable are usually pronounced in the same way as in the ABC and they are shortened in closed

syllables.

Vowel Open syllable Closed syllable Aa ei ٨, ə, e:, o: Ee i: e (not pronounced if the word ends with “e”) Ii ai i Oo au o Uu ju: u, ٨ Yy wai i

PRACTICE 1. Pronounce the following words correctly:

Make, cake, cut, salad, fat, no, my, five, bit, ten, pot, dot, nut, put, fall, lady.

Combinations vowel + vowel , vowel + consonant , consonant + vowel, consonant + consonant etc. make

different sound structures:

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ar [a:(r)] – bar, far ck [k] – bucket, luck ur/ ear [з:] – blur, turn, burn ea [i:] – tea, sea our [o:] – pour, four ou [u] – could ue, oo [u:] – blue, food ow, ou [əu] – now, out er, air [eə] – where, air ear, er [ie] – dear, here oy, oi [oi] – boy, join ur, our [uə] – pure, tour y at the beginning [j] – yes ng [η] – sing, bring gh is usually silent [ ] – light, bright ss [s] – miss, kiss tt [t] – getting ch [t∫] – catch, match th [θ] – think, both th [ ] – that

PRACTICE 2. Pronounce the given words and transcribe them. Blanch Boil Braise Minced Chill Poach Chop Roast Deep-fry Sear Dice Simmer Dry-fry Stock Grill Steam Stew Stir-fry Sweat Marinade

2. AT WORK: PLACE AND TIME 2.1. Describing work place: Present Simple Tense, there is/ are, prepositions.

Singular Plural I am, have, do, like, go, can We are, have, do, like, go, can You are, have, do, like, go, can You are, have, do, like, go, can He, she, it is, has, does, likes, goes, can They are, have, do, like, go, can

We use the Present Simple to talk about things in general. We are not thinking only about now. We use it

to say that something happens all the time or repeatedly (sometimes, often, usually, rarely, seldom), or

that something is true in general. Remember that we say: he/she/it -s.

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I work... but He works... They like... but my sister likes...

Adverbial Modifier Sent.

type

Question word

AuxiliaryVerb/ to be

Subject AuxiliaryVerb

Verb Object Manner Place Time

Posi

tive

I You We They He, she, it My brother Her friend The cake

___

love make bring write taste smell am are, is

N

egat

ive


do not (don’t) does not (doesn’t)

love make bring write taste smell am not are, is not

Que

stio

n

When Why Where How What (kas,ką?) Whom (ką?) Who (ką?)

do does am are is

I you we they he, she, it my brother her friend the cake

____

love make bring write taste smell _____

me you him her them us my dog a letter

nicely at work in the morning beautifully in the kitchen in the evening tasty at home in the afternoon loudly at the restaurant during the day precisely at school at night happily in prison in summer greatly in the café in winter bitterly on the table at 8 o’clock

PRACTICE 1. Insert given words into the gaps: bake, cook, like (2). 1. My mum __________ cakes every Saturday. 2. I often __________ soup because I like it. 3. My friend ______ ______ fish. 4. _____ you _________ fish? When we describe places where we find things we use There is. ………/ There are ……….. like in the

example below: There is ……………………. There are …………………………… + There is a cup on the table. - There is not any cup on the table. ? Is there a cup on the table?

+ There are some cups on the table. - There are not any cups on the table. ? Are there any cups on the table?

NOTE! * When we use some, we are not interested in the exact number.

I have ten fingers (NOT I have some fingers).

I have some friends in Great Britain.

* We use any in questions and negatives.

Are there any photographs?

There aren’t any people.

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PRACTICE 2. Tell your friends and ask questions what they can see in the kitchen. Use such words as

cupboards(s), washing machine, a fridge (a refrigerator), a cooker, a dishwasher, a radio, plates, cups,

sink, a table, a chair, glasses. Do not forget prepositions near, on, next to, in front of, behind, in, under.

Describe what is there in your kitchen. Is it different from the one in the picture?

PRACTICE 3. Fill-in the gaps using a, some, any. It’s ___ modern kitchen, nice and clean with a lot of cupboards. There’s __ washing machine, __ fridge,

and ___ cooker, but there isn’t __ dishwasher. There are _______ lovely pictures on the walls, but there

aren’t _____ photographs. There’s ___ radio next to the cooker. There are _____ flowers, but there aren’t

_____ plants. On the table there are ______ apples and oranges. And there are _______ cups and plates next

to the sink. 2.2. Indicating Time: prepositions, ordinal and cardinal numerals.

All events are usually connected with certain dates, seasons and daytimes. On every special occasion we

should be able to provide our clients with necessary information about our working hours as well as other

events taking place at our restaurant or café.

E.g. The café opens at 9 o’clock each morning and closes at 7 o’clock in the evening. We do not usually

work on Sundays and the café is never open on the first Christmas day.

So to be ready to give our clients all the necessary information we should revise the names of weekdays,

holidays, months as well as ordinal and cardinal numbers. We will also have a look and remember how to

indicate what time it is. Look at the tables below. Remember the usage of prepositions.

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ON AT IN

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

holidays the weekend Christmas Easter

night midnight

January February March April May June July August September October November December

winter spring summer autumn

the morning the evening the afternoon

19572008

PRACTICE 4. Translate: per Kalėdas rytą vakare sekmadienį per šventes gegužę žiemą vidurnaktį 1980-aisiais vasarą

PRACTICE 5. Using the table say the following numerals in their cardinal (kiekiniai) and ordinal

(kelintiniai) forms: 8, 698, 14, 40, 15, 59, 129, 3325, 45,89,78,77,17, 1998, 2004, 158:

1 one the first 23 twenty-three the twenty-third 2 two the second 24 twenty-four the twenty-fourth 3 three the third 25 twenty-five the twenty-fifth 4 four the fourth 26 twenty-six the twenty-sixth 5 five the fifth 27 twenty-seven the twenty-seventh 6 six the sixth 28 twenty-eight the twenty-eighth 7 seven 29 twenty-nine the twenty-ninth 8 eight 30 thirty the thirtieth 9 nine 31 thirty-one the thirty-first 10 ten 40 forty 11 eleven

the ….. + th

50 fifty 12 twelve the twelfth 60 sixty 13 thirteen 70 seventy 14 fourteen 80 eighty 15 fifteen 90 ninety 16 sixteen 100 one hundred 17 seventeen 130 one hundred and

thirty 18 eighteen 285 two hundred and

eighty five 19 nineteen

the …..+ th

300 three hundred 20 twenty the twentieth 415 four hundred and

fifteen 21 twenty-one the twenty-first 678 six hundred and

seventy eight 22 twenty-two the twenty-second 1000 one thousand

the …..+ th

PRACTICE 6. Say the phone numbers.

a 43816 b 933672

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c (041)2287153 d (0923)4828661 e (0225)69026 What is your phone number?

PRACTICE 7. Tell the time using the questions and answers in the table below:

What’s the time? What time is it? Could you please tell me the time? Do you have the time?

It is (it’s) ……

1.______________ 2.____________ 3._____________ 4.______________

5._____________ 6._____________ 7.It’s a quarter past four. 8.It’s a quarter to nine.

3. KITCHENWARE. CROCKERY AND CUTLERY 3.1. Kitchenware

Coffee & Hot Chocolate Maker Blenders & Smoothie Maker Waffle Maker Deep Fryer

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Skillets & Griddle Juicer Mixer Food Processor

Can Opener Toaster Toaster Oven Sandwich Maker

Wok Pot Kettle Rotisserie

Rice Cooker Frying pan Roasting tin (pan) Jar opener

Pasta Maker Contact/Foreman Grill Bread maker Ice Cream Maker

Popcorn Poppers/Maker Countertop Range & Burner Water Purification Pizza Oven

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Microwave Oven Food Dehydrator Iced Tea & Lemonade Maker Pot Rack

Corkscrews Vegetable Peeler Ladle Spatula

Cheese Grater Tongs Whisk Flask

PRACTICE 1. Work in pairs. Try to solve the crossword inserting the names of kitchenware.

W S K

W

A

T RF

P N

T

K

E

K

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3.2. Crockery and cutlery

Plates Platter Bowls Salt and pepper shaker

Salt-cellar, pepper-caster Sugar basin Butter dish Teapot

Cup Mug Beer mug Glass

Margarita glasses Pitcher Table spoon, tea spoon Fork and knife

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PRACTICE 2. Compose word- groups from the words given in column A and B:

A. B.

Salt and pepper pot Margarita basin Tea shaker Table dish Beer caster Sugar glasses Salt cellar Pepper mug Butter spoon

PRACTICE 3. Insert missing letters and write the names of kitchen equipment. Remember them.

1. C _ n O _ _ _ _ r 2. W _ _ _ _ e M _ _ _ r 3. P _ _ _ a O _ _ n 4. W _ _ _ r P _ _ _ _ _ _ _ _ _ _ n 5. C _ _ _ _ e & H _ t C _ _ _ _ _ _ _ e M _ _ _ r 6. R _ _ e C _ _ _ _ r 7. F _ _ d D _ _ _ _ _ _ _ _ r 8. M _ _ _ _ _ _ _ e O _ _ n 9. V _ _ _ _ _ _ _ e P _ _ _ _ r 10. C _ _ _ _ e G _ _ _ _ r 11. F _ _ d P _ _ _ _ _ _ _ r 12. S _ _ _ _ _ h M _ _ _ r

PRACTICE 4. Complete sentences using is/ are and making plural forms of the words in brackets:

NOTE! In the English language there are nouns having irregular plural forms. They are such as: child-

children; foot-feet; tooth-teeth, mouse-mice; fish-fish; sheep-sheep; person-people etc.

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4. FOOD AND DRINK 4.1. Vocabulary. Names of food Meat Poultry Fish Seafood Dairy products Confectionery beef veal lamb mutton pork bacon (fat/lean) liver kidney tongue ham hamburger sausage (s) beefsteak; chop cutlet

chicken chicken broth duck egg egg in its shell hard / soft - boiled egg scrambled egg (s) bacon and eggs to shell an egg white /yolk [jouk] of an egg goose (plgeese) omlet (te) pheasant turkey (s)

cod plaice herring sardine trout salmon carp eel pike stuffed fish tinned fish

prawn/shrimpcrab lobster crayfish oyster caviar(e)

butter cheese cheese sandwich cheeseburger cream sour cream curds/cottage cheese yoghurt milk skimmed milk whole milk sour milk

chocolate bar of chocolate ice-cream jam honey marmalade sweet biscuit cake doughnut pie cornflakes tart

Vegetables Fruit Berries Nuts Herbs and spices Cereals aubergine tomato cabbage cauliflower spinach cucumber carrot garlic onion lettuce radish potatoes pulses beans peas

apple apricot banana lemon orange melon peach pear pineapple plum cherry pomegranate tangerine grapefruit watermelon

cranberry currant black / red / white currant; gooseberry grapes raisin raspberry strawberry bilberry wild strawberry

almond peanut walnut hazelnut

parsley thyme dill mint cinnamon ginger nutmeg pepper mustard vinegar horse radish basil

corn wheat rice buckwheat cereal grain

4.2. Indicating likes and dislikes You can use the following expressions to indicate your likes and dislikes: My favourite food is fish.

I (really) like apples but I don’t like bananas.

I don’t like bananas very much.

I don’t like tomatoes.

I don’t like tomatoes at all!

I hate onions.

What is your favourite food?

Do you like grapefruit?

Yes, I do, but I prefer pears to grapefruit.

Don’t you like bananas?

Do you really hate onions?

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What food do you like?

Why do you like watermelons?

We like different kinds of food because of some nutrients or taste. We can use such questions to find

out the taste of a product or food:

How does it (your salad) taste like?

Do you like the taste of it (this cake)?

Would you like to taste it (this pie)?

To describe the taste we can use:

Sweet, salty, bitter, sour, hot / spicy, bland, mild, tasty, tasteless, greasy: too much oil / fat, overcooked /

overdone, undercooked / underdone, done to a turn, just perfect, not overdone, delicious, artificial additives.

Food always has nutrients: minerals, proteins, vitamins, fats, carbohydrates, fibre, starch.

NOTE! A Noun can be countable or uncountable. Compare:

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PRACTICE 1. Tell your likes and dislikes. Complete the table below: Type of food

My favourite … is I like … I don’t like … I hate …

Meat and poultry

Fish and seafood

Dairy products

Confectionary

Fruit and vegetables Berries and nuts

PRACTICE 2. a) Find the pairs of antonyms. 1 ripe 2 sweet 3 raw 4 fresh 5 slimming 6 spicy 7 tender 8 stale 9 fattening 10 sour 11 mild 12 cooked 13 unripe 14 tough b) Complete the sentences using some of the adjectives given above.

1. I can not eat this cake - it's too.....and I'm on a diet.

2. The curry burns my mouth, it is so......

3. Could you pass me the sugar, please, I'll put some in this lemon juice, it's too......

4. This steak is so ...... I can't even chew it!

5. I can't cut this bread, it's so......

6. These apples are green and not very....., I suppose.

7. This fish is almost....., you have to cook it for fifteen minutes more. 4.3. Vocabulary. Names of drinks

Drinks Still Fizzy

Beverages (alcohol) Hot drinks

juice still mineral water milk-shake

sparkling mineral water soda water Coca-Cola (coke) lemonade

Beer cider wine cocktail champagne whisky vodka tequila

coffee (black, with milk ) to make coffee to grind coffee tea hot chocolate cocoa

We usually say: A cup of tea, coffee, cocoa, hot chocolate

A glass of juice, mineral water, soda water, coke, lemonade, beer, wine, whisky, champagne

A mug of tea, beer

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For example: My favourite drink is orange juice.

I (really) like coffee but I don’t like tea.

I don’t like tea very much.

I don’t like vodka.

I don’t like beer at all!

I hate milk.

What is your favourite drink?

Do you like beer?

Yes, I do, but I prefer apple juice to beer.

Don’t you like milk?

Do you really hate vodka?

What cocktails do you like?

Why do you like champagne?

PRACTICE 3. Move around the classroom and ask about your friends’ favourite drinks. Complete the table below: Favourite drink? Why?

Student’s 1 Student’s 2 Student’s 3 Student’s 4

4.4. Do you like and would you like: Would is the same in all persons. We use would like in offers and requests: I would like a drink. My friend would like a cup of tea and a sandwich. Would you like anything to eat? Yes, please. I’d like some fish. I am hungry. Would you like anything to drink? No, thank you. I am not thirsty. PRACTICE 4. Choose the correct sentence. 1) A Do you like a drink?/ Would you like a drink? B Yes, please. Some Coke, please. 2) A Can I help you? B Yes. I like a packet of cigarettes./ Yes. I'd like a packet of cigarettes, please.

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3) A What sports do you do? B Well, I'd like swimming very much./ Well, I like swimming very much. 4) A Are you ready to order your meal, sir?

B Yes. I’d like a steak, please./ Yes. I like a steak.

5. BREAKFAST 5.1. Meals of the day breakfast; lunch; dinner; supper; snack / bite; to have a snack meal: the food taken at one time She eats three meals a day. dish: food prepared for the table course: a division or part of a meal What's the main course ? There are five meat and three fish dishes. dessert starter/hors d'oeuvre refreshments substantial meal NOTE! We say: 5.2. Continental Breakfast and English Breakfast

As a general trend, traditional breakfasts are less substantial and less elaborate in the warmer, more

southern countries bordering the Mediterranean, while breakfasts are traditionally larger, with a greater

variety of dishes and greater prevalence of hot dishes in the cooler northern- and central-European countries.

An institutional meal plan based on lighter Mediterranean breakfast traditions and served in hotels

world-wide is known as a European "Continental breakfast". It is a light snack meant to tide one over

until lunch. It consists mainly of coffee and milk (often mixed as Cappuccino or latte) with a variety of

sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate

filling. It is often served with juice. For example, the typical German breakfast consists of bread rolls or

toast with butter, honey, jam, ham or sausage, a soft-boiled egg, and coffee. However, cereals have become

popular, and regional variation is significant. A traditional Dutch breakfast consists of a combination of

poached eggs, bacon, sausage, breakfast cake, and cold sliced meat such as smoked horse or smoked beef.

In Eastern European countries with cold climates, such as Russia, breakfasts tend to be substantial. Zavtrak

may consist of hot oatmeal, eggs, cheese, cured meats or sausage, rye breads with butter, and coffee or tea.

to have

breakfast lunch dinner supper a meal a snack a bite a drink a smoke

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Yoghurt or, especially in central and eastern Europe, kefir may be consumed. In France a typical domestic

breakfast will consist of bowls (rather than cups or mugs) of coffee, often café au lait, or hot chocolate with

slices of baguette spread with jam - to be dunked. Croissants are also traditional.

A full “English breakfast”, or traditional fry-up, is a traditional breakfast meal in England. While

weekday breakfasts in England often consist of a brief meal of cereal and/or toast, the fry-up is commonly

eaten in a leisurely fashion on Saturday or Sunday mornings. Whether the fry-up is accompanied by orange

juice and usually an abundant supply of tea or coffee, or only bacon, eggs, and toast, it is regarded as a ritual

comfort and a wholly satisfying start to a day of work or leisure.

The ingredients of a fry-up vary according to region and taste. At its heart, the meal it consists of

bacon and eggs, but to earn the title of a "Full English" a number of other ingredients are expected.

The bacon and eggs are traditionally fried, but grilled bacon and poached or scrambled eggs may be

offered as alternatives. Some of the additional ingredients that might be offered as part of a Full English

breakfast include: toast, fried bread, or bread and butter; sausages; fried, grilled or tinned tomatoes;

mushrooms; black pudding; baked beans; kidneys; potatoes, chips, hash browns or bubble and squeak;

condiments such as ketchup and brown sauce

Common beverages at breakfast worldwide include fruit juices (orange juice, apple juice, grapefruit

juice, etc.), milk, tea, and coffee. Cultures around the world commonly shun or restrict alcoholic beverages

at breakfast.

PRACTICE 1. Compare Continental and English breakfast meals filling-in the table below.

Discuss your answers with your friend. Meal Continental breakfast English breakfast My breakfast Yoghurt Toast and jam Latte Bacon and eggs Poached eggs Croissant Savoury pastries Breakfast cereal Smoked beef Fruit juice Kidneys Fry-ups

5.3. Past Simple Tense

We use the Past Simple Tense to indicate past time events. We know the time of the event. E.g.

yesterday, last month/ year/ summer…, in 1980, on holidays, at Christmas etc.

Study this example:

My grandfather’s neighbor was a famous cook. He lived from 1922 to 1992. He opened his first

restaurant at the age of seventeen. He had five famous Italian restaurants when he was forty.

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Lived/opened/had/was are all Past Simple.

Very often the Past Simple ends in -ed (regular verbs): We invited them to our party but they

decided not to come. But many verbs are irregular when the Past Simple verb does not end in -ed.

For example:

have – had - He had five famous Italian restaurants.

see - saw - We saw Rose in town a few days ago.

go – went - I went to the cinema three times last week.

shut – shut - It was cold, so I shut the window.

For a list of irregular verbs, see the table below:

Infinitive Past Participle Translation be was, were been būti become became become tapti begin began begun prasidėti bite bit bitten kąsti break broke broken sudaužyti, sulaužyti bring brought brought atnešti burn burnt burnt (nu)degti buy bought bought pirkti catch caught caught pagauti choose chose chosen pasirinkti come came come ateiti cost cost cost kainuoti cut cut cut pjaustyti do did done daryti, veikti drink drank drunk gerti eat ate eaten valgyti fall fell fallen kristi feed fed fed maitinti feel felt felt jausti(s) find found found rasti freeze froze frozen sušalti get got got gauti give gave given duoti go went gone eiti grind ground ground malti have had had turėti lend lent lent paskolinti lose lost lost pamesti make made made pagaminti put put put padėti shake shook shaken kratyti, plakti smell smelt smelt užuosti, uostyti speak spoke spoken kalbėti spend spent spent praleisti, išleisti spill spilt/ spilled spilt/ spilled išpilti take took taken paimti tell told told pasakyti think thought thought galvoti throw threw thrown mesti

In questions and negatives we use did/didn't + infinitive (enjoy/see/go etc.):

A.: Did you go out last night?

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B: Yes, I went to the cinema but I didn't enjoy the film much.

The past of be (am/is/are) is was/were.

NOTE! We do not use did in negatives and questions with was/were:

• I was angry because they were late.

• Was the weather good when you were on holiday?

• They weren't able to come because they were so busy.

• Did you go out last night or were you too tired?

Study the table:

Adverbial Modifier Sent. type

Question word



Verb, II f.

Object Manner Place Time

Posi

tive


___

loved made brought wrote tasted smelled was were

N

egat

ive


did not (didn’t)

love make bring write taste smell was notwere not

Que

stio

n


did was were


____




PRACTICE 2. Make dialogues using the examples below: What do you usually have for breakfast?

What is your favourite breakfast dish?

What did you have for breakfast yesterday?

What do you have for breakfast at weekends?

What did you have for breakfast on Sunday?

Do you like cooking breakfast?

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And what about you?

PRACTICE 3. Complete the sentences. Put the verb into the correct form, positive or negative. 1) It was warm, so I …… off my coat. (take)

2) The film wasn't very good. I ……. enjoy it very much. (enjoy)

3) I knew Sarah was very busy, so I.............................................her. (disturb)

4) I was very tired, so I.............................................to bed early. (go)

5) The bed was very uncomfortable. I.............................................very well. (sleep)

6) Sue wasn't hungry, so she.............................................anything. (eat)

7) We went to Kate's house but she.............................................at home. (be)

8) It was a funny situation but nobody..............................................(laugh)

9) The window was open and a bird.............................................into the room. (fly)

10)The hotel wasn't very expensive. It.............................................very much. (cost)

11) I was in a hurry, so I.............................................time to phone you. (have)

12) It was hard work carrying the bags. They.............................................very heavy. (be)

6. LUNCH AND TIFFIN 6.1. Lunch

Lunch is a meal that is taken at noon or in the early afternoon. The term is short for "luncheon".

Lunch is a newer word for what was once invariably called "dinner," a word nowadays only sometimes used

to mean a noontime meal in the British Isles, and in parts of the United States, Canada and Australia. In

parts of India a light lunch is known as tiffin. Lunch food varies. In some places, one eats similar things

both at lunch and at supper - a hot meal, sometimes with more than one course. In other places, lunch is the

main meal of the day, supper being a smaller cold meal. German and Scandinavian lunch mostly is large and

cooked (as opposed to, say, a sandwich). Lunch from Karnataka served on a plantain leaf.

6.2. Tiffin

Tiffin is an Indian and British English dialect word meaning a light meal eaten during the day. The

word became popular in British India, deriving from tiffing, an old English dialect or slang word for taking

a little drink or sip. In modern day India, the word mostly is used for light lunches prepared for working

Indian men by their wives after they have left for work, and forwarded to them by Dabbawalas (people who

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carry boxes) who use a complex system to get thousands of tiffin-boxes to their destinations. The lunches

are packed in tin boxes, also sometimes called tiffins or tiffin-boxes. A common approach is to put rice in

one box, dal in another and yet other items in the third or fourth. The other items could be breads, such as

naan, vegetable curry and finally a sweet. In Chinese cultures, the stacked porcelain or metal round trays

with handles are called tiffin carriers. People also refer to cups of tea as "a cup of tiffin".

PRACTICE 1. Group the meals into the following categories: Dishes/ drinks Breakfast Second breakfast Elevenses Brunch Lunch Tiffin A cup of tiffin; sausages; pastries; seafood; tea; coffee; bacon; ham; fruits; pastries; biscuits; vegetable curry; buns; dumplings; sweets.

6.3. Future Simple Tense.

Future Simple is used to describe future actions and events. We use I'll (- I will) when we decide to do

something at the time of speaking. E.g.: Oh, I've left the door open. I'll go and shut it. What would you like

to drink? I’ll have an orange juice, please.'

In spoken English the negative of will is usually won't (- will not. E.g.: I can see you're busy, so I won't stay

long.

We often use will in these situations:

• Offering to do something: That bag looks heavy. I’ll help you with it.

• Agreeing to do something: A: You know that book I lent you. Can I have it back if you've finished

with it? B: Of course. I'll give it to you this afternoon.

• Promising to do something: Thanks for lending me the money. I'll pay you back on Friday. I won't

tell anyone what happened. I promise.

• Asking somebody to do something (Will you..-?) Will you please be quiet? I'm trying to concentrate.

Will you shut the door, please?

Shall I...? Shall we...?

Shall is used mostly in the questions shall I...? / shall we...?

We use shall I...? / shall we...? to ask somebody's opinion (especially in offers or suggestions)- Shall I

open the window? Where shall we go this evening?

We often use will ('ll) with:

probably • I'll probably be home late this evening.

expect • I haven't seen Carol today. I expect she'll phone this evening.

(I'm) sure • Don't worry about the exam. I'm sure you'll pass.

(I) think • Do you think Sarah will like the present we bought her?

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(I) don't think • I don't think the exam will be very difficult.

I wonder • I wonder what will happen.

I shall... / we shall...

Normally we use shall only with I and we. You can say I shall or I will (I'll), we shall or we will

(we'll): I shall be tired this evening, (or I will be...}. We shall probably go to Scotland for our holiday, (or

We will probably go...) In spoken English we normally use I'll and we'll: We'll probably go to Scotland.

The negative of shall is shall not or shan't: I shan't be here tomorrow, (or 1 won't be...) Do not use

shall with he/she/it/you/they: She will be very angry, (not 'she shall be')

Study the table


Question word



Will/ shall + Verb

Object Manner Place Time

Posi

tive


___

love make bring write taste smell be

N

egat

ive

You They He, she, it My brother Her friend The cake I We

will not (won’t) shall not (shan’t)

love make bring write taste smell was notwere not

Que

stio

n


shall will

We I you we they he, she, it my brother her friend the cake

____




PRACTICE 2. Put in will ('ll) or won't. 1) Can you wait for me? I hope I won’t be very long.

2) There's no need to take an umbrella with you. It................................rain.

3) If you don't eat anything now, you................................be hungry later.

4) I'm sorry about what happened yesterday. It................................happen again.

5) I've got some incredible news! You................................never believe what's happened.

6) Don't ask Margaret for advice. She................................know what to do.

24

7. TEA. DINNER. SUPPER 7.1. Tea

Tea is the afternoon/evening meal, called that even if the diners are drinking beer, cider, or juice. It

traditionally takes place at sometime around 6pm (though these days, it often takes place as late as 9pm).

In Scotland, Northern England, a significant part of the English Midlands, New Zealand, and sometimes in

Australia and Northern Ireland, tea as a meal is synonymous with dinner in Standard English. Under such

usage, the midday meal is sometimes termed dinner, rather than lunch.

7.2. Dinner

Dinner is a term with several meanings. Around North America in general, dinner may be a synonym of

supper – that is, a large evening meal. However, in parts of Canada and the United

States, dinner can be a synonym of lunch, with the evening meal in turn called supper.

For the most part these terms only persist in rural areas, particularly in the Southern

United States and among older Americans. In the United Kingdom, dinner traditionally

meant the main meal of the day. Because of differences in custom as to when this meal was taken, dinner

might mean the evening meal (typically in the higher social classes) or the midday meal (typically in lower

social classes, who may describe their evening meal as tea). There is sometimes snobbery and reverse

snobbery about which meaning is used.

"Dinner", especially outside North America, is any meal consisting of multiple courses. The minimum is

usually two but there can be as many as seven.

Possible dinner courses are:

1) Hors d'oeuvres (also known as appetizers, starters) refer to the food served before or outside of the main

dishes of a meal. Hors d'oeuvre might include canapés, snack foods, cheeses, sausages.

2) Soup course. Traditionally, soups are classified into two broad groups: clear soups and thick soups.

3) Fish course. Some commonly harvested and eaten fish species include: salmon, cod, anchovy, carp, tuna,

trout, mackerel, snapper, dogfish. Other water-dwelling animals such as mollusks, crustaceans, and shellfish

are often called "fish" when used as food.

4) Salad course. A salad is a food item generally served either before or after the main dish

as a separate course, as a main course in itself, or as a side dish accompanying the main dish.

Salad also commonly refers to a blended food item— often meat, seafood or eggs blended

with mayonnaise, finely chopped vegetables and seasonings— which can be served as part of a green salad,

but is often used as a sandwich filling. Salads of this kind include egg, chicken, tuna, shrimp, and ham salad.

25

5) Main course (also known as meat course)

A main course is the featured or primary dish in a meal consisting of

several courses (a full course dinner can consist of ten or even twelve

courses). The main course can also be called the entrée; however, in

some menus the main course follows the entrée course, and the salad

course. It is sometimes called the meat course. The main course is

usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is

usually meat, fish or fowl; in vegetarian meals, the main course sometimes attempts to mimic a meat course.

6) Cheese course.

Cheeses are eaten raw or cooked, alone or with other ingredients. As they are heated, most cheeses melt

and brown.

7) Dessert

Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but

sometimes of a strongly flavored one, such as some cheeses. Common types of desserts:

biscuits or cookies, cakes, crumbles (a dish of typically British origin containing stewed

fruit topped with a crumbly mixture of fat, flour, and sugar), custards (made from a

combination of milk or cream, egg yolks, sugar, and flavourings such as vanilla), fruit,

gelatin desserts, ice cream, meringue (a type of dessert, originally from France, made

from whipped egg whites and caster sugar), pastry pies or tarts, pudding sorbet (is a frozen dessert made

from iced fruit puree and other ingredients), soufflé (a light, fluffy baked dish made with egg yolks and

beaten egg whites combined with various other ingredients), trifle (an English dessert dish made from thick

(or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, gelatin dessert and whipped

cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. Some

trifles contain a small amount of alcohol).

Dinner is generally followed by tea or coffee, sometimes served with mint chocolates or other

sweets, or with brandy or a digestif. When dinner consists of many courses, these tend to be smaller and to

be served over a longer time period than a dinner with only two or three courses. Dinners with many courses

tend to occur at formal events such as dinner parties or banquets.

This formal version of the meal is generally served in the evening, starting some time between 7.30

and 8.30 (in the Netherlands typically at 6.00). It may be served at midday or shortly afterwards. However

this tends to be more common practice in Scotland than in other countries.

PRACTICE 1. Summarize the texts read filling-in the table below:

Dinner courses

starter soup fish salad main cheese dessert

26

PRACTICE 2. Can you recognize the following desserts? Use the hints: meringues, Christmas pudding,

cake, cherry ice cream, gelatine dessert, American honey biscuits, custard, pie, pastries.

PRACTICE 3. Study the examples below and compose your own menu for dinner. Ask your friends:

what’s on the menu today/ what was on the menu yesterday.

27

7.3. Supper

Supper is the evening meal - ordinarily the last meal of the day. In the United Kingdom, supper is a

small meal just before bedtime, often preceded by high tea; what a Canadian or American would refer to as

supper, then, would be called dinner. However, "dinner" can be used to refer to lunch in Britain and parts of

the United States and Canada.

In English-speaking countries such as Britain, Canada, and the United States, the evening meal is

usually served in the early evening, sometime between five and nine p.m. However, supper customs vary in

European cultures. In Spain, supper can be as late as ten or eleven p.m.

In Britain and Ireland, the understanding of "supper" is typically a meal taken in the evening

(between 6pm and midnight) when one's main meal or "dinner" has been eaten during the day; in place of

"dinner", when the main meal of the day is usually taken in the evening, or distinct from "dinner" in that it is

another light meal taken several hours later on the same evening. "Supper" is typically a lighter meal, often

served cold and unlikely to involve either elaborate preparation or more than one or two courses.

PRACTICE 5. Answer the following questions:

1) What type of a meal is supper?

2) What is there in common among lunch, dinner and supper in Britain, Canada and the United States?

3) What do like for supper?

28

8. HEALTHY FOOD

Some people can keep slim without any effort, but a lot of people do put on too much weight and

don't like it. Some of the people put their faith in exercise, but the problem here is that you can sweat off a

couple of pounds playing tennis or jogging but you put it all back again with a big plate of macaroni, cheese

or stake and chips or bread and jam. The only reliable solution is dieting. Some people stick to milk and

bananas. Others keep to the theory that if you eat things like hard-boiled eggs, apples with their skins on,

and lean meat, you get thinner because they are hard to digest. This is because you use up the fat in your

body to get the energy to digest the food. For most of us these methods are too eccentric. The simplest

system is to cut down on the carbohydrates or, if possible, to cut them right out, That means avoiding bread,

potatoes, cake, biscuits, jam, sugar, rice, spaghetti, macaroni and so on. Still others like to be more

scientific. They are the calorie-counters. They get a table which tells them that, for example, lOOg of roast

leg of lamb gives you 330 calories and a 50g helping of Yorkshire pudding gives you 130. lOOg of raw

cabbage is only 15, a 100ml glass of wine is 75 and a pint (568ml) of beer is 160. A fried egg will cost you

145 calories, but a boiled one will give you only 65. The calorie-counter will then allow himself say 1000

calories a day. A well-balanced diet should provide all the vitamins we normally require. Vitamins are vital

for growth, good health and maintenance of the normal functions of the body. Modern methods of

preserving, freezing and long-term storage of food, together with overcooking, destroy many of the

vitamins, Everybody knows that vitamins A, B, C, D are essential for our body. Dairy products, vegetables,

margarine, liver, fruit contain a lot of vitamin A; meat, milk, fish, whole cereals contain vitamin B and fresh

green vegetables, fruit, potatoes, tomatoes contain vitamin C.

People who are overweight are more likely to become ill as they get older. Poor diet has also been

linked with heart disease, cancer, blood pressure and strokes.

A healthy diet is one, which gives us all the nutrients we need to stay fit and well. To get all the

nutrients we need we should eat a balanced diet containing a range of different foods.

Most people eat too much fat, salt and refined sugar. In order to improve our health we should:

• try to avoid becoming overweight

• increase out intake of dietary fibre and starch

• eat less fat, sugar, salt and alcohol

Here is a list of some foods, which are good for us: Cereal foods. These are a good source of

starch and protein as well as a good source of vitamins and minerals. Cereals include: wheat, rice, oats,

barley, maize and rye. Bread is the main product made from wheat. Breakfast cereals are made from a

variety of different cereals. Starchy vegetables. These contain a lot of starch. Examples are potatoes and

sweet potatoes. Fruit and vegetables. Fruit and vegetables are important for good health because of the

dietary fibre and vitamins they contain. It is important to eat at least three portions of vegetables or fruit a

day. Pulses and nuts. These are a good source of protein.

29

Here is a list of some foods which are bad for us: Sugar, sugary foods and drink. These foods

provide very little in the way of useful nutrients. They have a damaging effect on teeth and should only form

a small part of our diet. Examples are: cans of fizzy drinks, sweets and sweet cakes. Fats. Although we do

need some types of fat in our diet we do not need very much. Fat is found in chocolate, butter, cream, cakes,

cheese, some meat (often in beef burgers and sausages). More and more teenagers (and indeed whole

families) are eating fast food or convenience food rather than food cooked from fresh ingredients.

If you would like to have a healthier diet here are some simple, positive steps you can take:

• Cut down on fizzy drinks, sweets and chocolate.

• Eat a healthy breakfast before you leave for school in the morning.

• Eat fresh food when you want a snack.

• Don't eat chips and hot-dogs every day.

PRACTICE 1. Discuss the following points with your friends.

1) What food is good for us? Bad?

2) What would you advise a person who wants to lose weight?

3) What are your eating habits:

• how much meat or fish you eat on a typical day

• what you eat a lot of

• what you eat a little of

• how much you drink

• whether you think you have a healthy diet (give reasons)?

PRACTICE 2. Study the Vegetarian food pyramid and compose a vegetarian food menu.

30

9. NATIONAL FOOD AND CUISINE

PRACTICE 1. Read the text.

Rye bread is one of the oldest and most fundamental Lithuanian food products. Two kinds of bread

are traditional, plain fermented and scalded.

Soup is the main dinner and supper food. Most popular are sour soups, sauerkraut, beet and sorrel,

with smoked meat stock as the base. Sauerkraut soup is also made with goose pieces. Meat cooked in soup

is often eaten as a second course. Meatless soups are eaten on fast days. Most soups are served with bread or

potatoes. Cold beet soup with hot potatoes is a very popular summer fare. Cold sweet soups are also

popular, especially in summer. In olden times and now, sweet soups made with berries, fruit and tiny

dumplings are a treat. Another summer soup, mutinys, made with dried black bread, water, sugar and

crushed fruit is very refreshing on hot summer days.

Meat. Lithuanians consume a lot of meat and meat by-products. Pork has always been the most

widely used meat, fresh, brined or smoked, and continues to be so to this day.

Potatoes Many delicious, tasty dishes are made with potatoes. They are eaten alone or as an

accompaniment to a main course of soup, meat, fish, mushrooms, eggs and dairy products. The most

popular potato dishes are "zeppelins", potato sausages, potato casserole and pancakes. Lithuanian recipes

reflect the diversity of potatoes.

Milk. Lithuanians eat sweet and sour milk. Milk is used to whiten soups, make cheese, cottage

cheese and churn butter.

Mushrooms. Lithuania is rich in mushrooms, more than four hundred edible varieties are found in

the forests. The most popular are boletes, the kings of all mushrooms. Also collected are chanterelles,

blevits, morels and many others. Mushroom season begins early spring and continues till late autumn,

autumn being most abundant season. Then entire families go mushrooming and return with overflowing

baskets.The most abundant forests are in Dzukija, the south eastern region. Traditionally the inhabitants of

this part of the country are the most prolific mushroom gatherers and this region's cooks are known for the

most creative mushroom recipes. All over Lithuania mushrooms are used in many dishes, to add special

flavor to meat, fish and potato dishes. Mushrooms are used fresh, dried, salted or marinated.

Fish. Along with fresh water fish, salt water fish are also popular. Fish are much used for food

reserves, small fish are dried, while larger ones are salted. Some salted fish are hot smoked for immediate

use. Fish for salting are seasoned with black pepper, powdered bay leaf, crushed juniper berries and ground

cardamom. Herring are popular throughout Lithuania.

Vegetables. The most popular vegetables have always been cabbages, beets, carrots, cucumbers,

onions, turnips, radishes, parsnips and horseradish. Cabbage is eaten fresh and fermented, seasoned with

caraway seed, cranberries, apples and salt. Beets are used fresh, fermented and are available all year round.

In summer, cucumbers are eaten fresh and in autumn and winter, fermented and pickled. Onion is the

31

traditional, primary, aromatic vegetable. Other popular aromatic plants are dill, caraway, marjoram, garlic and horseradish.

Grain. Rye was and still is the most important crop, used mainly for rye bread. Second place goes

to barley, which is used to make groats and flour. Wheat is in third place and oats in fourth place.

Buckwheat was and is grown in the hilly regions of northern and southern Lithuania. Peas and beans are

eaten raw, cooked and are also ground into flour. Among oil crops, hemp and poppy seeds have always been

used to make hemp and poppy milk, which replaces cow's milk during fast days and special holidays.

Eggs. Chicken eggs are more popular than other eggs. Eggs are boiled and baked. They are the basis

of many recipes and are included in meat, fish, vegetable dishes and baked goods. Today the traditional

omelette remains a favourite dish among Lithuanian cooks, especially when an unexpected guest arrives.

Baked goods and sweets. Lithuanian people do not have a sweet tooth. Baked goods and sweets are

not a part of daily eating. However each homemaker does her very best to be creative and to pamper the

family especially during holidays and special occasions. At the beginning of this century, many new foods

came to Lithuania, among them tortes and the famous baumkuchen from Germany, which now is a must for

every special occasion. Today Lithuanian homemakers have many recipes for all occasions.

Drinks. Mead and beer are ceremonial and traditional drinks. Mead is the oldest and noblest drink,

served during banquets and special occasions. Beer has been brewed in Lithuania since ancient times and

even today is a popular, traditional drink. It is always brewed for family celebrations, feast days, barn

raisings and funerals. Beer is brewed from sprouted barley malt. The making of home made wine in

Lithuania was begun at the beginning of the twentieth century. Most wine was made in the South Western

region, from forest and orchard fruits and berries. Another ancient drink is made from birch and maple sap,

collected in early spring. Sap is drunk fresh and fermented for summer drinking. To satisfy thirst,

Lithuanians brew a semi sour drink, gira - kvass. Much appreciated from ancient times are linden, thyme,

caraway seed, mint, raspberry, strawberry, camomile, dill seed and other herb teas, which not only refresh

but also have healing properties.

PRACTICE 2. Discuss your favourite national food with your friend. What food don’t you like?

PRACTICE 3. Classify the most popular Lithuanian food filling- in the table. Discuss what particular

food is used on special occasions (Christmas, birthday party, wedding etc.)

The most popular Lithuanian National food and drink

Bread Soup Meat Potatoes Milk Mushrooms

Fish Vegetables Grains Eggs Sweets Drinks

32

10. METHODS OF COOKING AND PREPARING FOOD

10.1. Present Continuous Tense

Present Continuous Tense is used to describe events, which are in progress now, at the moment of speaking

and are not finished. Study the table: Adverbial Modifier Sent.

type

Question word

To be: am are is

Subject To be: am are is


Posi

tive


am are is

making bringing writing tasting smelling cleaning crying

N

egat

ive

You They We He, she, it My brother Her friend The cake I

are not (aren’t) is not (isn’t) am not (I’m not)


Que

stio

n


am are is


____



nicely at work beautifully in the kitchen at 10 o’clock tasty at home loudly at the restaurant during the day precisely at school happily in prison at night greatly in the café bitterly on the table at 8 o’clock

PRACTICE 1. Complete the sentences with one of the following verbs in the correct form: come get happen look make start stay try work 1) 'You're working hard today.' 'Yes, I have a lot to do.'

2) I...................................................for Christine. Do you know where she is?

3) It...................................................dark. Shall I turn on the light?

4) They haven't got anywhere to live at the moment. They...................................................with friends until

they find somewhere.

5) 'Are you ready, Ann?' 'Yes, I....................................................'

6) Have you got an umbrella? It...................................................to rain.

7) You................................a lot of noise. Could you be quieter? I................................to concentrate.

8) Why are all these people here? What...................................................?

33

10.2. Past Continuous Tense

Past Continuous Tense is used to describe events, which were in progress in the past at a certain time. Study

the table. Adverbial Modifier Sent.

type

Question word

To be: was were

Subject To be: was were


Posi

tive


was were was


N

egat

ive


were not (weren’t) was not (wasn’t)


Que

stio

n


was were was


____



nicely at work beautifully in the kitchen at 10 o’clock tasty at home loudly at the restaurant during the day precisely at school happily in prison at night greatly in the café bitterly on the table at 8 o’clock

PRACTICE 2. What were you doing at the following times? Write one sentence as in the examples.

The Past Continuous is not always necessary (see the second example).

1) (at 8 o'clock yesterday evening) I was having dinner with some friends.

2) (at 5 o'clock last Saturday) I was on the train to London.

3) (at 10.15 yesterday morning) ......................................................................................................................

4) (at 4.30 this morning)...................................................................................................................................

5) (at 7.45 yesterday evening) .........................................................................................................................

6) (half an hour ago) ........................................................................................................................................

PRACTICE 3. Put the verbs into the correct form, Past Continuous or Past Simple.

1) Jane was waiting (wait) for me when I arrived (arrive).

2) 'What...................................................(you/do) this time yesterday?' ‘I was asleep.'

34

3) '................................................... (you/go) out last night?' 'No, I was too tired.'

4) 'Was Carol at the party last night?' 'Yes, she............................………(wear) a really nice dress.'

5) How fast........................................(you/drive) when the accident.......................................(happen)?

6) John...................................................(take) a photograph of me while.........................................(not/look).

7) We were in a very difficult position. We...............................................(not/know) what to do.

8) I haven't seen Alan for ages. When I last...................................................(see) him, he ………………..

................(try) to find a job in London.

9) I.............................................(walk) along the street when suddenly I......................................... (hear)

footsteps behind me. Somebody..............................................(follow) me. I was frightened and I

.............................................(start) to run.

10)When I was young, I...................................................(want) to be a bus driver.

10.3. Methods - cooking and preparing food.

There are a lot of various ways to prepare food. Look at the table and decide which of them are the most

familiar, usual to you and which ones you do not use in every day life. Translate the unknown words.

Method of cooking/ preparing food

English Translation

ways of cooking food

to steam to simmer to boil to fry to bake to roast to grill to stew to barbecue to smoke

ways of preparing food

to mix to peel to stir to mince to cut to chop to slice to grate to crack to season to sprinkle to dry to pickle to marinate

PRACTICE 4. Answer the questions: 1) Do you like cooking?

2) Does your friend like cooking?

35

3) What are you cooking on Sundays?

4) What were you cooking yesterday?

PRACTICE 5. Match the method of cooking with its definition.

1) baking a) cooking in steam; used for puddings, fish, etc

2) boiling b) cooking meat or fruit in a small amount of water and its own juices

3) frying c) cooking foods in enough water to cover them, at a temperature lower than 100°C

4) roasting d) cooking in fat; used for chips, doughnuts, etc

5) simmering e) the food is placed in the oven; used for preparing cakes, breads

6) steaming f) is done by placing the food in the oven or oven coals and cooking until it is tender;

7) stewing used for cooking meats

g) cooking foods in enough water to cover them, at 100°C

PRACTICE 6. Fill in the blanks with the words given on the right.

(1).....the crab into large pieces. Then fry black beans, garlic, ginger and (2).....onions a) minced e) fry

very quickly before adding (3)..... meat. (4)..... again for one minute and then (5)..... b) cut f) stir

the crab pieces, half a pint of chicken stock or water, and a little dry sherry or rice c) add g) chop

sprinkle wine, (6)..... for ten minutes and then add two beaten eggs. (7)..... slowly for d) serve h) heat

one minute and then (8)......

11. RECIPES

11.1. Christmas Pudding, Omelette with cheese, Roast leg of lamb. PRACTICE 1. Have a look at the recipes A-C. Which food is the simplest to cook?

A. Christmas Pudding Ingredients: 225g (8oz) plain flour 1 tspn cinnamon 1/2 tspn grated nutmeg 1/2 tspn ground all spice (mixed spice) 150g (60oz) candied peel, chopped finely 50g (2 oz) blanched almonds, chopped 225g (8 oz) soft dark brown sugar 225g (8 oz) shredded suet 4 eggs 220ml (6fl. oz) milk 100ml (4fl. oz) brandy (or use milk in non-alcoholic version) Pinch of salt

36

Begin the day before you plan to steam the pudding. Sift the flour, spices and salt into a large mixing bowl. Stir in the

breadcrumbs, dried fruits, peel, almonds and sugar. Then add the suet and mix well.

Beat together the eggs, milk and brandy separately and then add to the main mixture and ensure that all the

ingredients are thoroughly mixed.

Usually at this time the family gathers around to stir the pudding and make a secret wish. The mixture should have a

sloppy consistency and should be covered and left overnight.

When you are ready to steam the pudding, pack the mixture into a lightly greased basin and cover with a non-stick

baking paper and then enclose the entire basin in foil and tie with string. Traditionally unbleached calico or muslin

was used.

Place the pudding on a steam rack or upturned saucer in a saucepan of simmering water for five hours to steam. The

water should come half way up the basin. Remember to top up the water in the saucepan as needed during the

steaming process.

Once the cooking time is over allow the pudding to cool completely. When this is done remove the foil and the non-

stick baking paper and replace with fresh ones. The pudding should then be stored in a cool dry place to mature until

Christmas day.

B. Omelette with cheese Ingredients: 6 eggs; 5 tablespoons milk 300 g (9 oz) farmer's cheese, sliced thin 50 g (4 tablespoons) butter pinch of salt onion greens and dill, chopped

Melt butter in frying pan, bake cheese slices. Beat eggs with salt and milk. Grease a shallow baking dish, layer baked

cheese slices and cover with beaten eggs. Bake in preheated oven at 325F/165C, for about 10—15 minutes.

Sprinkle with chopped herbs and serve with bread and fresh vegetables.

C. Roast leg of lamb Ingredients: 1 k (2 lbs) leg of lamb; 1 carrot, cut finely 1 onion, cut finely; 1 parsnip, cut finely 6 garlic cloves, 3 cut in half, 3 minced seasonings, bay leaves, salt and pepper to taste 1 l (4 cups) sour milk or buttermilk 30 g (2 tablespoons) fat

Soak meat in sour milk or buttermilk for 4 hours. Blot dry, rub with minced garlic, poke 6 small holes in meat and

insert the remaining garlic halves into the meat. Place seasoned meat into greased baking pan, sprinkle meat with

pepper and powdered bay leaves, add aromatic vegetables and bake in preheated oven at 350F/180C, basting with pan

juices. Bake for about 1 hour. Serve hot with potatoes and dill pickles.

37

PRACTICE 2. Fill in the gaps with the words given on the right

Irish Stew (enough for 4 people)

1 lb (0. 45kg) stewed lamb; 1.5 Ib (0.68kg) potatoes; 0.5 Ib (0.23kg) onions; 0.5 pint (0.28 litres) water; salt

and pepper; 1 teaspoon chopped fresh parsley

(1)..... the meat up into fairly small pieces, removing the fat. (2)..... the onions. (3) a) season f) slice

.....the potatoes and cut them into thick slices. Put the meat and vegetables into a b) sprinkle g) peel

saucepan in layers, finishing with a layer of potatoes. (4)..... with salt and pepper. c) cut h) pile

(5)..... water. Bring to the boil, then cover and (6)..... gently for about two hours. d) pour i) add

To serve, (7)..... the meat and onions in the centre of the dish, with the potatoes e) simmer

round the edge, and (8).....the sauce over the meat. (9).... the parsley over the

potatoes.

PRACTICE 3. Tell each other the recipes of your favourite dishes.

11.2. Present Perfect Tense.

Present Perfect is used when we want to describe that something has happened/ has been done but do not

indicate the time of the event - it is only the fact that is important. But the action in the past has a result now:

The present perfect is have/has + past participle. The past participle often ends in -ed (finished/decided

etc.), but many important verbs are irregular (lost/done/been/written etc.). For a list of irregular verbs, see

pages 23 and study the table below.

38


Question word

To have: have has

Subject To have: have has

Verb Object (Manner) Place Time

Posi

tive


have has

been made brought written tasted smelt cleaned cried seen

N

egat

ive


have not (haven’t) has not (hasn’t)


Que

stio

n


have has


____


the cake drunk to me the room them my dog his brother him them

at work beautifully in the kitchen tasty at home loudly at the restaurant precisely at school happily in prison greatly in the café bitterly on the table

PRACTICE 4. Read the situations and write sentences with just, already or yet.

1) After lunch you go to see a friend at her house. She says 'Would you like something to eat?' You say: No,

thank you. I’ve just had lunch. (have lunch)

2) Joe goes out. Five minutes later, the phone rings and the caller says 'Can I speak to Joe?' You say: I'm

afraid........................................................................................................................(go out)

3) You are eating in a restaurant. The waiter thinks you have finished and starts to take your plate away.

You say: Wait a minute!................................................................................ (not/finish)

4) You are going to a restaurant this evening. You phone to reserve a table. Later your friend says 'Shall I

phone to reserve a table?' You say: No,...........................................................it. (do)

5) You know that a friend of yours is looking for a job. Perhaps she has been successful. Ask her. You

say:......................................................................................................................................? (find)

6) Ann went to the bank, but a few minutes ago she returned. Somebody asks ‘Is Ann still at the bank?' You

say: No,.............................................................................................................(come back)

39

12. REVISION

PRACTICE 1. Work in groups. Choose a topic covered and ask your friends 10 words from the topic you

have chosen. Give 1 point/ a word. The winner is the group having received the biggest number of points.

PRACTICE 2. Answer the following questions. Pay attention to the structure of the questions.

1) What is the time now?

2) What are your working hours?

3) Do you work full time/ par-time/ shifts?

4) What kitchenware can be found there in your kitchen?

5) What’s on the menu today?

6) How much does cappuccino coffee cost in your café?

7) What’s your favourite food/ drink?

8) What do you usually like for breakfast?

9) What will you have for lunch today?

10) What did you have for dinner yesterday?

11) What dinner courses do you know?

12) What would you like for supper this evening?

13) What meals are included into traditional English breakfast?

14) What is traditional Lithuanian food?

15) What is healthy food?

16) What methods of food cooking/ preparing can you name?

17) Could you give a recipe of your favourite dish?

18) Do you like eating out? Why?

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REFERENCES

1. B. Imbrasienė LITHUANIAN TRADITIONAL FOODS, Vilnius, 1998

2. D. Guščiuvienė, L.Lenkauskienė 14 ENGLISH TOPICS, Kaišiadorys, 1998

3. L.Soars, J. Soars HEADWAY STUDENT’S BOOK, Oxford,1999

4. L.Soars, J. Soars HEADWAY WORKBOOK, Oxford,1999

5. R. Murphy ENGLISH GRAMMAR IN USE, Cambridge, 1997

6. V. Evans, J. Dooley ENTERPRISE 3 COURSEBOOK, Swansea, 1998

7. V. Evans, J. Dooley ENTERPRISE 3 WORKBOOK, Swansea, 1998

8. V. Evans, J. Dooley MISSION COURSEBOOK, Newbury, 2000

9. V. Evans, FCE USE OF ENGLISH, Newbury, 2000

10. http://en.wikipedia.org/wiki

11. http://www.vegsource.com/nutrition/pyramid.htm

12. www.bicyclegermany.com/german_food_&_drink.htm

English for Cooks or Restaurants

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