Unit 3. Recipes

Ex 1 Study the recipes of some English dishes (see Album “Meals”) and choose one for you to cook. Explain your choice.

Ex.2 Learn the way how to write the recipes properly. What information should be included into Ingredients, Cooking time, Preparation time, serves, per serving. What types of sentences are used to describe the succession of actions.

Mind the absence of articles and prepositions in the part of a recipe concerning ingredients.

Ex. 3 Explain the abbreviations: tblsp, oz, pt, ml, g, lb, tsp, prep:, cals, mins etc.

Ex. 4 In the following recipe everything has mixed. Correct the mistakes.

Ingredients: 50g/oz fresh basil leaves

8tbsp extra virgin olive oil

2tbsp pine nuts

2 garlic cloves, peeled and crushed

50g/oz Parmesan cheese, finely grated

2 tbsp freshly grated pecorino cheese

350g/12oz pasta, cooked and drained

grated Parmesan cheese to serve.

1. Add 1 tsp of salt.

2. Transfer the mixture into the bowl.

3. Stir in the cheeses.

4. Place the basil, olive oil, pine nuts and garlic in a food processor or blender.

5. Blend until smooth and almost creamy.

6. Season to taste with black pepper.

7. Serve with grated Parmesan cheese.

8. Toss with the freshly cooked pasta.

Serves 4; Prep: 15 mins; Cook: none; Cost: 5.20; Cals per serving 634; Fat per serving 34 g.

Ex. 5 Listen to the text Mary Makes Onion Soup twice. Work in pairs. Make notes to be able to write down the proper recipe for a cooking book. One of you may be responsible for the ingredients and the other for the process of cooking. Produce your recipe to another pair and work out the best variant.

Ex. 6 Write down your favourite recipe into the magazine or your friend’s cookery book. To avoid the difficulty while translating the name of the dish, use the given extract from an English book.

RUSS

IAN RECIPES

Bortch (Beetroot soup without meat)

Shchi (Fresh cabbage soup)

Krapivnie Shchi (Nettle soup)

Ouha (Fish soup)

Botwinia (Spinach, sorrel and beetroot soup)

Kuoulebiaka s Siemgoi (Koulibiak of selmon)

Lestsh s Khrenom e Yablokami (Bream with horseradish and apples)

Paschet eze Rakov (Crayfish pie)

Zalovnoye s Solonine (Zalovnoye of salt beef)

Zalovnoye s Riabchik (Zalovnoye of hazel bens)

Varenniki s Twarogom (Varenniki with cream cheese)

Krechneva Kascha (Buckwheat kascha)

Paschet eze Indeiki (Turkey pie)

Paschet eze Zaitza

Potchki v smetanie (Kidneys with sour cream)

Cotletki (Rissoles)

Porossenok (Sucking pig

Indeika s Vishniovim Sousom (Turkey with cherry sauce)

Outka Farshirovani Grouzdiami (Duck stuffed with salt mushrooms)