Vegetables

I. Give the English equivalents to the Following:

Питательная ценность, салат, процесс пищеварения, хрен, гарнир/сопровождение, по своему составу, готовить непосредственно перед подачей, большое количество, маринованный, при нагревании, богат углеводами, усиливать аромат, повышать активность, главный источник, поджелудочная железа, занимают большую часть, замороженный, консервированный, отдельное блюдо, сушёный, свёкла, разрушается, антибиотические свойства, усиливать деятельность, повседневное питание.

II. Answer the following questions:

1. What part do the vegetables take in everyday fare?

2. Why are they important?

3. What are they rich in?

4. What is the main source of Vitamin C?

5. Do they differ in their composition?

6. What is potato?

7. What is cabbage rich in?

8. What can enhance the flavor of the dish?

9. What vegetables are known for their antibiotic properties?

10. Are vegetables eaten only as garnishes and accompaniment?

11. What vegetables are the best to cook?

12. What vegetables do you know except fresh ones?

13. Why should not vegetables be cooked long before they are served?

14. Are the vitamins ruined when they are heated?

III. Retell the text using the questions given above.

ENGLISH MEALS

There is something about English meals and food and cooking- how to lay the table and so on. The usual meals are breakfast, lunch, tea and supper. Breakfast is generally a bigger meal than we have on the Continent, though some English people like a “continental” breakfast of rolls and butter and coffee. But the usual English breakfast is porridge or “Corn Flakes” with milk or cream and sugar, bacon and eggs, marmalade (made from oranges) with buttered toast, and tea or coffee. For a change you can have a boiled egg, cold ham, or perhaps fish.

They generally have lunch at about one o’clock. The business man in London usually finds it impossible to come home for lunch, and so he goes to a café or restaurant; but if they are making lunch at home they have cold meat (left over probably from yesterday’s dinner), potatoes, salad and pickles, with a pudding or fruit to follow. Sometimes they have a mutton chop, or steak and chips, followed by biscuits and cheese, and some people like a glass of light beer with lunch.

Afternoon tea you can hardly call a meal, but it is a sociable sort of thing, as friends often come in then for a chat while they have their cup of tea, cake or biscuit.

We begin with soup, followed by fish, roast chicken, potatoes and vegetables, a sweet, fruit and nuts. Then they go into the sitting- room for coffee and cigarettes.

But in a great many English homes they make the midday meal the chief one of the day, and in the evening they have the much simpler supper- an omelette, or sausages, sometimes bacon and eggs and sometimes just bread and cheese, a cup of coffee, or cocoa and fruit.

Some people always have “high tea”. They say they have no use for these “afternoon teas” where you try to hold a cup of tea in one hand and a piece of bread and butter as thin as a sheet of paper in the other. They are Lancashire men, and nearly everyone in Lancashire likes high tea. They have it between five and six o’clock, and they have ham or tongue and tomatoes and salad, or sausages, with good strong tea, plenty of bread and butter, then stewed fruit, or a tin of pears, apricots or pineapple with cream or custard and pastries or a good cake. And that’s what they call a good tea.