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2005
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1 My family
2 My college
3 Student's working day
IV
1 Food and meal
2 Meat and poultry
3 Fish
4 Milk products
5 Vegetables
6 Fruit and berries
7 Drinks
8 Cakes and bisquits
9 Yeast cooking
10 Russian cuisine
11 European cuisine
12 Ancient traditions of Eastern cuisine
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ENGLISH TENSES ENGLISH TENSES
Indefinite Tense ( )
Indefinite Tense , (The Present Indefinite Tense), (The Past Indefinite Tense) (The Future Indefinite Tense).
The Present Indefinite Tense
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| 1 2 3 | I speak you speak he \ she speaks it / | we speak you speak they speak | |
| I speak English - | Do you speak English? -Yes, I do -No, I do n | I don't speak English - | |
| (He speaks English) | Does he speak English? -Yes, he does -No, he doesn't | He doesn't speak English |
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ENGLISH TENSES
| 1 Indefinite Tense ( ) | |
| Present Past Future | I discuss business problems every day. I discussed business problems last week. I will discuss business problems next week. |
| 2 Continuous Tense ( ) to be + Ving | |
| Present Past Future | I am discussing the business problem now. I was discussing business problems yesterday at 3 p.m. I will be discussing business problems tomorrow afternoon. |
| 3 Perfect Tense ( ) to have + Participle II (-ed) 3 . | |
| Present Past Future | I have discussed all the problems today. I had discussed all the problems by our last meeting. I will have discussed all the problems by our next meeting. |
| 4 Perfect Continuous Tense ( ) to have + been + Ving | |
| Present Past Future | I have been discussing this problem for 3 weeks. I had been discussing that problem for 3 weeks before we signed the contract. I will have been discussing this problem 3 weeks by next Monday. |
| Indefinite | Continuous be + Participle I (-ing) ) | Perfect have + Participle II (-ed 3 . .) | Perfect Continuous have been + Participle I (-ing) | |
| Present | I work at the computer every day. . | I am working at the computer now. . | I have already finished my work at the computer. . | I have been working here for 5 years. . |
| Past | I worked at the computer yesterday. . | I was working at the computer the whole day yesterday. . | I have finished my work before my boss came. , . | I had been working here five years before I changed my job , . |
| Future | I shall work at the computer next month | I will be working at the computer for 2 hours tomorrow 2 | I shall have finished my work by 5. . | By October I shall have been working here five years. , |
IV 1
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MEALS IN ENGLAND
The usual meals in England are breakfast, lunch, tea and dinner, or, in simpler houses, breakfast, dinner, tea and supper. Breakfast is generally a bigger meal than they 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 (food made by boiling finely ground oats in water) or corn flakes with milk or cream and sugar (but no good Scotsman, and Scotland is the home of porridge, ever puts sugar in it), bacon and eggs, marmalade (made of 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 about one o'clock. At lunch time in a London cafe or restaurant one usually finds a mutton chop, or steak and chips, or cold meat, or perhaps fish with potatoes, salad and pickles, then a pudding or fruit to follow. Some people like a glass of light beer with lunch. They generally have lunch about one o'clock.
Afternoon tea you can hardly call a meal, but for the leisured classes it is a sociable sort of thing when people often come in for a chat with their cup of tea. But some people like to have the so-called high tea which is quite a substantial meal. They have it between five and six o'clock. In a well-to-do family it will consist of ham or tongue and tomatoes and salad, or a kipper, or tinned salmon, or sausages, with strong tea, bread and butter, then stewed fruit, or a tin of pears, apricots or pineapple with cream and custard and pastries or a cake. In some houses dinner is the biggest meal of the day. Dinner time throughout England is around 7 o'clock in the evening.
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But in a great many English homes the midday meal is the chief one of the day while in the evening they have a much simpler supper-an omelette, or sausages, sometimes bacon and eggs, or whatever they can afford.
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At lunch time in a London cafe or restaurant one usually finds a mutton chop, or steak and chips, or cold meat, or perhaps fish with potatoes, salad and pickles, then a pudding or fruit to follow.
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FRUIT
Fruit and berries make not only a good dessert but an accompaniment course too. Fresh fruit is used for making tarts, jams, jellies, ice-cream, etc. It is the main source of vitamins, acids, minerals and natural sugar.
Much of vitamins C is contained in black currants, nuts, lemons, oranges and rose hip.
Pears, apples and oranges contain vitamins of the B group. Easily digested sugars (glucose and fructose) are found in grapes, cherries, plums, apricots, peaches, etc. Black currants and red currants are not only excellent fruit for tarts and puddings but can also be used for jams, jellies, and being rich in vitamin C are important from the health view-point. They have been eaten in Britain for a very long time and their medical properties for sore throats and winter colds are well known. Strained red currants juice is extremely useful to add to jam made with fruit low in natural acids or pectin. Strawberries are very popular in Britain. Eaten by themselves or with cream or ice-cream, they make a delicious finish to a meal. There are many different varieties grown in this country, all of them good but some more flavour some than others. In the towns we rerely get freshly picked fruit. Dried, tinned and pickled fruit is also popular in the U.S.S.R.
Regions which have a Mediterranean climate are mostly producers of grapes and citrus fruits: oranges, tangerines, lemons, etc. Some fruit like banana grow in countries with tropical climate.
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Eaten by themthelves or with cream or ice-cream, they make a delicious finish to a meal.
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MILK
One of the most important foods for human beings in general and children in particular is milk. Milk also serves as a basis for other important foods. We have, for instance, butter and many different kinds of cheese. Then milk itself is prepared in different ways specially for children and people in poor health, all of whom need greater care and attention than people in ordinary good health do.
Milk is also used in preperation of cakes, some kinds of bread and sweets. Milk chocolate, for instance, is greatly used by the explorers and other who go far from the places where people generally live, and who must carry the food they need along with them.
When milk has been dried, it becomes very light powder whith is also used by those who need food that is light in weight. Besides milk powder, condensed milk is also produced and sold in tins. There is generally some sugar in condensed milk.
CHEESE
A food for all occasions is cheese; it could also be said that there is a cheese for all occasions. In mythology we are told that cheese was invented in Greece.
It is difficult to say just how many cheeses there are. Not only have countries got their own, but also villages. Cheese can be made from cow, goat or ewe's milk, or a mixture of all three.
Cheese is rich in protein and supplies it nearly twice as much as an equal weight of uncooked meat or fish. It also supplies vitamin A, riboflavin and calcium. It is easily dogested in its natural form, but prolonged cooking will make it more difficult to digest. Cheese is suitable for a main meal or a snack, it is a simple and economical solution for family teas, lunch or supper. A selection of cheese, bread and wine and your party is off to a good start.
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Attention should be paid when storing cheese. An ideal temperature is between 5 and 10'C. If you keep it in the frig, remember to remove at least an hour before eating. It should always be covered (particularly the cut sides) when not required. Foil and polythene are ideal coverings.
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Cheese is suitable for a main meal or a snack, it is a simple and economical solution for family teas, lunch or supper.
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TEA
When the mistress of the house in England offers her visitors a cup of tea, she sometimes asks, "Russian or English tea?"
"Russian tea" will be served in glasses and a slice of lemon will be put into it. "English tea" means very strong tea with milk in it. Tea-drinking is quite a tradition with the English. Tea is served in almost every house nearly at the same time, at 5 o'clock in the afternoon. On the table tea-cups on saucers and tea-spoons are laid. The milk-jug and the sugar-basin are also on the table. There are small plates with bread and butter, or bread and jam, or biscuits. Tea is ready. The hostess pours the tea into cups.
"Do you take milk?" "Yes, please."
"How many lumps of sugar?" "No sugar, thank you."
POTATOES
A mainstay of our diet since the beginning of the 18th century, when Peter I brought them to Russia, this is one vegetable that can be used at every meal not only as a savoury but also as a sweet. Potato is an excellent source of energy containing starch (up to 24%), carbohydrates, protein, calcium, vitamins B and C. There are more than 40 named varieties of potato grown in Europe. But we usually know them as reds and whites. Reds are good for boiling, roasting and baking. Whites are excellent for chipping and frying. They bake and mash well too.
Incorrect storing and cooking destroy a lot of their nutritional value. Potatoes should be stored in a dark, cool, airy place. Never store them in the refrigerator. Washed potatoes do not store as well as those should remember the following points: store correctly, peel thinly, cook with care, season to taste and serve hot.
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The best way to cook potatoes and retain the most
food value is by pressure cooking or cooking in their skins.
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VITAMINS
Vitamin A is necessary for normal growth and development of the body, particularly for good eyesight. Obtained from liver, butter, margarine, milk and its products, cheese, carrots, green vegetables, watercress and cod-liver oil.
Vitamin B is called a complex vitamin because there are many constituents: B1, B2, etc. This vitamin is necessary for good condition of the nervous system. Contained in yeast extracts, nuts, fruit, wholegrain flour and cereals.
Vitamin C increases resistance to infection and maintains a healthy condition of the skin. Obtained from black currants, rose hip syrup; lemon juice, soft fruits, such as strawberries, spinach, and watercress. Vitamin D is concerned in the laying down of calcium essential for the structure of bones and teeth. Obtained from butter, fish, liver oils, etc. Although we get this vitamin from food, it can also be manufactured in our body with the aid of ultra-violet rays from the sun.
HERBS
For centuries herbs have been used for the added flavour they give to food, but also in the preparation of medicines for their health giving properties. There are in herbs certain substances which, if taken daily, add greatly to the healthy functioning of the body.
Growing herbs is common practice in Britain. Most small gardens have their herb border or special corner. But in large cities people have to rely on their greengrocers.
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For centuries herbs have been used for the added flavour they give to food, but also in the preparation of medicines for their health giving properties.
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EING THE FRENCH WAY
French meals are as varied in style and quality as those of any other country but they follow a general pattern which is quite different from that of any other country. Breakfast is scant (hot coffee with roll and butter and possibly a croissant), midmorning coffee and afternoon tea are rare events. The French concentrate their time and effort on two main meals, one at midday and another in the evening.
Perhaps the most noticeable difference about these meals is the absence of "meat and two veg" served together on one overcrowded plate. Instead several dishes are served one after the other as individual courses. The advantage of this system is that you really taste and appreciate the flavour and texture of each dish. Perhaps this is why the French cook with such loving care - they know their efforts will be savoured and enjoyed, and not merely consumed without comment.
A midday family meal might start with a sliced tomato salad, to be followed by egg mayonnaise, a saute of chicken or rabbit with potatoes, then a dish of vegetables, then' cheese, followed by fresh fruit, tarte or gateau, and finally black coffee.
Ordinaire and a mineral water would be drunk with the meal, unless it is an "occasion" when a wine or wines from a particular district or vineyard would be chosen. Two glasses are set for each place, one for wine and one for water. And of course crusty bread would be available right through the meal. Plates are changed between courses as necessary but the practical French reduce, washing up by setting a knife rest known as a portecouteau beside each place on which knives and forks are rested between courses. Fresh cutlery is used for cheese and dessert. Cheese is always served before the sweet or fruit in France, and wine served with the main course is finished with cheese. Gravies consist of the meat juices to which a little butter or wine may be added but no thickening. Even in the best circles it is accepted that a good sauce or jus deserves to be mopped up with bread rather than washed. Green salads tossed in oil and vinegar dressing at the very last minute are served frequently, after or with the main course. If the main meal of the day is taken at midday, the evening meal will be simpler and lighter. Invariably it will begin with soup followed by an egg dish as an omelette or scrambled eggs, or perhaps a gratin dish or a savoury tart; cheese or a salad followed by fruit would complete the meal.
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) French meals are as varied in style and quality as those of any other country but they follow a general pattern which is quite different from that of any other country.
) A midday family meal might start with a sliced tomato salad, to be followed by egg mayonnaise, a saute of chicken or rabbit with potatoes, then a dish of vegetables, then cheese, followed by fresh fruit, tarte or gateau, and finally black coffee.
) And of course crusty bread would be available right through the meal.
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1 Walking fast is a good exercise. 2 It's useless trying to persuade him. 3 There is no denying the fact. 4 His main occupation is reading historical novels. 5 They stopped arguing. 6 Avoid lying in the sun. 7 We didn't like the idea of inviting him. 8 Interrupting people is bad manners.
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ON ENGLISH FOOD
The usual meals are breakfast, lunch, tea and dinner. Breakfast is really a big meal, but one would find that lunch is not small either. The usual breakfast is porridge with milk or cream and sugar, bacon and eggs, marmalade with buttered toast, and tea and coffee.
At lunch, which is at about one o'clock, cold mutton or fish with potatoes, salad and pickles generally grace the table. English mutton is a treat, and it is prepared in such a way that you wouldn't know it is a mutton. Salad is a little different from ours. You only get the clean green leaves and the so- called "salad-dressing, a mixture of oil, vinegar, salt, pepper and maoynnaise, that you may take according to your taste.
After lunch most people take coffee, though tea is the favorite beverage in England. That is why there are no "coffee-houses" there, but tea-rooms and lancheon-rooms there are in abudance. There is nothing like an English tea-party, be it at home or in the open air. Such little at-homes and outings do much to further sociability and make you feel on good terms with all the company in a short time, which is very helpful to a foreigner in England. Afternoon tea can hardly be called a meal. Tea is made at the table.
It is very strong and mostly drunk sugar and cream. It would be an offence to take lemon in your tea.
When outing, that is, on a picnic, the English load their luncheon buskets with all sorts of sandwiches made of thin slices of bread (as thin as a sheet) and butter with meat, ham, raw tomatoes or even cucumber in between. The latter are, of course, more refreshing than nourishing. There in the busket you would likely find, besides cakes and biscuits, some bottles of gingerbeer.
Dinner, which is around 7 o'clock in the evening, begins with what might correspond to a Russian " zakuska", followed by a clear soup, fish, roast chicken, potatoes and vegetables and desert.
In simpler homes the schedule in somewhat different. In the morning they have breakfast, at midday-dinner, which is considered to be the chief meal, tea in the afternoon and supper in the evening. The supper might consist of an omelette or sausage, sometimes bacon and eggs or even a sandwich of bread and butter with cheese with a cup of coffee or cocoa.
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) You only get the clean green leaves and the so- called "salad-dressing, a mixture of oil, vinegar, salt, pepper and maoynnaise, that you may take according to your taste.
) When outing, that is, on a picnic, the English load their luncheon buskets with all sorts of sandwiches made of thin slices of bread (as thin as a sheet) and butter with meat, ham, raw tomatoes or even cucumber in between.
) At lunch, which is at about one o'clock, cold mutton or fish with potatoes, salad and pickles generally grace the table.
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1 I am surprised at his missing his lessons so often. 2 Everything depends on the documents being sent straight away. 3 I don't mind Peter's going there. 4 Choosing a present for the boy wasn't an easy matter. 5 Who is responsible for the prices not having been fixed yet? 6 He doesn't like praising people too often. 7 After training for a long time he decided to take part in the sports competition. 8 I don't like the idea of being sent on business this month.
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RUSSIAN DISHES
The Moscow Central Restaurant in Gorky Street is a veteran establishment with old traditions. For over a century it has specialized in Russian dishes. In 1871, a baker Filippov opened a coffee - house. The menu featured Russian meat and other pies, fish patties and pancakes served with all kinds of delicasies.
They serve all these dishes today, and cook them according to the recipes that made Russian cuisine famous. Could anything be tastier than pancakes with fresh cavier or salmon? Who could resist the enticing fragrance of fish soup as clear as amber? Who wouldn't like the taste of underdone steak garnished with mushrooms, baked sturgeon or veal in sour cream? What can be more refreshing on a hot day than an ice - cold Russian kvas (beverage made of rye bread water) with horse - radish?
ORBITING MOSCOW
There is no doubt which is Moscow's top restaurant now. It is one that is functioning at Ostankino on one of the world's tallest television towers. The full height of the tower is over 533 metres. It resembles the Post-Office tower in London and also has the a revolving restaurant. Londoners call its restaurant Top of the Tower, but Muscovites are far more poetic: theirs is the Seventh Heaven.
In less than a minute a lift will take you up to the " cosmic " altitude of 300 metres. There are three decks to the restaurant which holds 240 sky diners. The decks are named GOLDEN, SILVER and BRONZE. Each has tables around transparent walls which are triple glazed for warmth. There are luxurious carpets, conditioned air, soft lights and soft music for comfortable relaxation. The menu includes many Russian specialties, tasty appetizers and dishes of game fowl. Meals are prepared in a groud-level kitchen and shot up into eating orbit by high-speed lifts. Pretty waitresses in their airline-style uniforms are by far not the least attraction of the place. Once every hour the cosmic diners in the there saloons of the Seventh Heaven can make a 360-degree sweep of the Moscow horizon enjoying the choisest dishes of Russian cuisine.
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) It is one that is functioning at Ostankino on one of the world's tallest television towers.
) The menu featured Russian meat and other pies, fish patties and pancakes served with all kinds of delicasies.
) For over a century it has specialized in Russian dishes.
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1 I can't hear a word, though he seems to be speaking. 2 I'm happy not to have failed you. 3 I think that to send a letter to Mr. Smith will be very difficult. 4 One of the students was suddenly taken ill and had to be operated on. 5 He was very sorry to have missed so many lessons. 6 It seems to be raining ever since we came here. 7 My grandfather likes to be asked about his work.
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WINING AND DINING IN STOCKHOLM
Stockholm seems to have followed the advice of that old saying about the way to a man's heart being through his stomach. Whatever a man or a woman either, for that matter, wants in the way of food, from a hamburger and a malted to a nine - course dinner to delight a gourment, he'll find in Stockholm. If all you want is a guick lunch or a snack, you may try one of the more inexpensive kinds of eating places. A bar in Sweden is what you would probably call a cafeteria, and, except in very rare instances it wouldn't sell anything stronger than beer, but the food is plentiful. A fairly recent addition to the eating-out picture in Stockholm is the grill, where you can get various kinds of steaks and other grilled dishes. They normally serve beer and wine, but no hard liquor.
Then you'll notice along the streets establishments called konditori. These are coffee houses where you can have breakfast or a pick-me-up coffee break any time during the day and usually until quite late in the evening. They serve delicious pastries, soft drinks, juices and ice-cream too. Restaurants are usually open from 12 to 3 for lunch and from 6 to somewhere around midnight for dinner and supper. The cafeteria and grills almost invariably close earlier at either 8 or 10 in the evening, and some of them as late as midnight. At most of these places a 12-per cent service charge is added to the bill, and an additional 5-per cent tip will be enough.
Then you should give the hat-check 50 ere.
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) Stockholm seems to have followed the advice of that old saying about the way to a man's heart being through his stomach.
) A bar in Sweden is what you would probably call a cafeteria, and, except in very rare instances it wouldn't sell anything stronger than beer, but the food is plentiful.
) At most of these places a 12-per cent service charge is added to the bill, and an additional 5-per cent tip will be enough.
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1 Jean doesn't like being spoken about. 2 He apologised for having discussed the question in my absence. 3 We don't mind co-operating. 4 It is no use talking. 5 His knowing English will help him in his work. 6 Being able to read rapidly to oneself is an essential skill for all students. 7 I'm all for discussing it at once. 8 Reading Agatha Christie is the nation's favorite pastime.
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