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CONTENTS



UNIT 1
Text 1. Wheat ………………………………………………………………….

Exercises……………………………………………………………………….

UNIT 2
Text 2. Flour………………………………………………………………….

Exercises………………………………………………………………………
UNIT 3

Text 3. Macaroni……………………………………………………………....

Exercises
UNIT 4

Text 4. Pudding……………………………………………………………….
Exercises………………………………………………………………………

UNIT 5

Text 5. Pancake……………………………………………………………….
Exercises………………………………………………………………………

UNIT 6

Text 6. Pie…………………………………………………………………….
Exercises……………………………………………………………………...

UNIT 7

Text 7. Rice……………………………………………………………………
Exercises………………………………………………………………………

UNIT 8

Text 8. Milk……………………………………………………………………
Exercises……………………………………………………………………….

UNIT 9

Text 9. Dairying……………………………………………………………….
Exercises……………………………………………………………………….

UNIT 10
Text 10. Butter…………………………………………………………………

Exercises……………………………………………………………………….

UNIT 11
Text 11. Margarine…………………………………………………………….

Exercises……………………………………………………………………….

UNIT 12

Text 12. Meat………………………………………………………………….

Exercises……………………………………………………………………….
UNIT 13

Text 13. Sausage……………………………………………………………….

Exercises……………………………………………………………………….
UNIT 14

Text 14. Fats and Oils………………………………………………………….
Exercises……………………………………………………………………….

UNIT 15

Text 15. Gelatin or Animal Jelly………………………………………………
Exercises……………………………………………………………………….

UNIT 16
Text 16. Sauce………………………………………………………………….

Exercises……………………………………………………………………….

UNIT 17
Text 17. Vinegar……………………………………………………………….

Exercises……………………………………………………………………….

UNIT 18
Text 18. Pickle…………………………………………………………………

Exercises……………………………………………………………………….

UNIT 19
Text 19. Fisheries………………………………………………………………

Exercises……………………………………………………………………….

UNIT 20
Text 20. Fish Curing……………………………………………………………

Exercises…………………………………………………………………………

UNIT 21
Text 21. Raisin……………………………………………………………………

Exercises………………………………………………………………………….
UNIT 22

Text 22. Peanut……………………………………………………………………

Exercises………………………………………………………………………….
UNIT 23

Text 23. Coconut………………………………………………………………….

Exercises……………………………………………………………………………

UNIT 24

Text 24. Confectionary………………………………………………………………
Exercises……………………………………………………………………………...

UNIT 25

Text 25. Wine………………………………………………………………………….
Exercises……………………………………………………………………………….

UNIT 26
Text 26. Whiskey………………………………………………………………………

Exercises……………………………………………………………………………….

UNIT 27
Text 27. Champagne……………………………………………………………………

Exercises…………………………………………………………………………………

UNIT 28
Text 28. Brandy……………………………………………………………………………

Exercises……………………………………………………………………………………
UNIT 29

Text 29. Food Poisoning…………………………………………………………………….

Exercises…………………………………………………………………………………….
UNIT 30

Text 30. Food Preservation ………………………………………………………………….

Exercises………………………………………………………………………………………


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Food Industry


Text 1. Wheat

Wheat is a cereal plant, a major food and an important commodity on the world
grain market. It was one of the first of the grains domesticated by man. Its cultivation
began in the Neolithic period. The civilizations of Western Asia and of the European
peoples have been largely based on wheat, while rice has been more important in
Eastern Asia. Since agriculture began, wheat has been the chief source of bread for
Europe and the Middle East. It was introduced into Mexico by the Spaniards about
1520 and into Virginia by English colonists early in the 17th century. For its early
growth, wheat thrives best in cool weather. The wheat plant is an annual, probably
derived from a perennial. Modern wheat varieties are usually classified as winter
wheats and spring wheats. Approximately three fourths of the wheat grown in the
United States is winter wheat. Flour from hard wheats contains a high percentage of
gluten and is used to make bread and fine cakes. The hardest-kernelled wheat is
durum (durum);its flour is used in the manufacture of macaroni, spaghetti, and sim-
ilar pasta products. White-and soft-wheat varieties are paler in colour and have
starchy kernels; their flour is preferred for piecrust, biscuits, and breakfast foods.
Wheat is used in the manufacture of whiskey and beer, and the grain, the bran (the
residue from milling), and the vegetative plant parts make valuable livestock feed.
Before the introduction of maize into Europe, wheat was the principal source of
starch for sizing paper and cloth. Although in many regions wheat is still harvested
and threshed by hand and stone-milled, in the United States, and increasingly
elsewhere, it is combine-harvested and mechanically milled. It is susceptible to many
pests and diseases. All wheat-producing countries carry on breeding experiments to
improve existing varieties or to obtain new ones with such dominant characteristics
as disease resistance, increased hardiness under specific environments, and greater
yield.

Notes
cereal -
commodity -
tothrive-

,
perennial-
species-
gluten-
kernel-
flour- &
starchy –
bran-
residue-&
vegetative-
maize-
tomill-
tosize- ;
tothresh-

pest-
; &
susceptible-
rust–
$

Task 1.
Put each of the following words into its correct place in the passage below
animals bow chopsticks daily
die energy Europeans grow
healthy knives left man
mouth people plants plates
play spoons
Food
Food is one of our most important ....... needs. It gives us ……. to work and ……. .
It makes us grow, and keeps our bodies strong and ……. . Without food, we ……. .
All living things – plants, ……. and man - need food to live and ……. . But only
……. make their own food. They also provide food for animals and ……. .
Customs influence the ways ……. eat. Most Americans and ……. eat from
individual ……. , using …….. , forks, and ……. . Arabs use only their ……. hands
to spoon foods from a central Chinese and Japanese use ……. to pick up food from a
small bowl held close to the ……. .

Task 2.
Underline the odd word out
1. a bar of chocolate, soap, bread
2. a carton of orange juice, bacon, milk
3. a slice of bread, ham, butter, cake

4. a cup of coffee, meat, tea, hot chocolate
5. a bowl of salad, cake, soup, cereal
6. a glass of milk, wine, beer, cheese, Coke
7. a bottle of Coke, beef, water, lemonade
8. a jar of honey, jam, potatoes, mustard
9. a bag of flour, sugar, ketchup, crisps
10. a box of vinegar, chocolates, biscuits

Task 3.
Fit the meaning and the word
1. breakfast A the room where you prepare and cook food
2. dinner B the meal you have in the morning
3. cafeteria C a room where you eat meals in a house, hotel etc.
4. food poisoning D an occasion when you eat food, for example breakfast
of dinner
5. meat E a small amount of food that is eaten between main
meals or instead of a meal
6. restaurant F a place where you can buy and eat a meal
7. snack G a good satisfying meal
8. a square meal Hthe main meal of the day, eaten in the evening or in

the middle of the day
9. dining room Ian illness caused by eating food that contain harmful
bacteria, in which you usually vomit often
10. kitchen J a restaurant often in a factory, school etc., where you
choose from foods that have already been cooked and
carry your own food to a table

Task 4.
Choose the right answer
1. You shouldn’t eat so many sweets; they’re ....... for you.
a) bad b) disagreeable c) unhealthy d) unsuitable
2. My aunt could tell fortunes from tea ……. .
a) buds b) grounds c) leaves d) seeds
3. Would you ……. the salt, please?
a) carry b) deliver c) give d) pass
4. This avocado ……. Rather hard.
a) feels b) senses c) smells d) tastes
5. Oranges are said to be ……. for me but I don’t much like them.
a) appetizing b) good c) healthy d) nourishing
6. “What would you like to drink, Miss Delicate, some ……. or something
stronger?’
a) brandy b) cider c) sherry d) whisky
7. In the jar there was a ……. which looked like jam.

a) material b) powder c) solid d) substance

Task 5.
Answer the questions
1. What are the most popular traditional dishes in your country?
2. What do you know about their history, how are they made, etc.?
3. What food would you recommend to somebody visiting your country for the first
time?
4. What is the difference between meals and meals times in England and Ukraine?
5. What is your favourite dish?
6. Do you know the recipe for one of your national dishes? (list the ingredients and
write instructions)
7. If you are living abroad, what is the food that you miss most from home?

Text 2. Flour

Flour is a finely ground, usually sifted, meal of grain, such as wheat, rye, corn,
rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc.
Usually it refers to the finely ground and bolted (i.e., sifted through a fine sieve) flour
of wheat, which forms the largest proportion of all flour milled in the United States,
Canada, and Western Europe. Millet is ground in India, Ukraine and China. Rye is
much used for bread in Northern Europe, buckwheat in the Netherlands and Ukraine,
and corn in the United States. Rice may be used for bread in combination with other
grains richer in gluten. Wheat and rye flour can be used in baking leavened bread, as

they contain gluten in sufficient amount to retain the gas formed by the action of
yeast. Corn flour, rich in fats and starches, is a favourite for making quick breads.
Graham, or whole-wheat, flour contains the whole grain, unbolted. This flour will not
keep long, as the germ contains fats and ferments that cause deterioration when ex-
posed to the air. Wheat flour is separated into grades by milling. In the United States,
patent flour, freed of the bran and most of the germ, is the highest grade; clear flour is
the second grade; and red dog, a low-grade residue, is used mainly for animal feed.
The composition of flour depends on the type of wheat and the milling processes;
gluten is the chief protein, and starch the principal carbohydrate, although some
sucrose, invert sugar, and dextrin may be present.
Flour improves if stored from six to nine months under conditions permitting the
enzyme action that gives better baking qualities. Good flour, rich in gluten, has a
creamy colour and adhesive quality. Bleaching, which is accomplished by the
addition of chemicals to flour to improve its appearance and baking qualities, was
begun about 1900. The bleaching of flour has been a controversial issue since its
beginning, with charges that it destroys valuable nutrients or is injurious to health;
some bleaching agents have been banned (e.g., nitrogen trichloride), but new ones
have been introduced. Bleached flours must be so labelled.
Notes

flour-&
to grind (ground) -
tosift-
rye-$
corn- ( .)
rice-
buckwheat-
tobolt-
millet-
leaven-
$$
yeast-
$$
germ-
enzyme-
adhesive-
bleach-
nutrient-
$
sucrose- (
)

Task 1.
Choose the correct word in bold
1. How many / much biscuits would you like?
2. There isn’t many / much sugar in this tea.
3. How many / much chocolates did you eat?
4. I didn’t use many / much eggs to make the omelette.
5. There isn’t many /much milk left.
6. How many / much hot dogs would you like?
7. You didn’t put many / much salt in the soup.

8. How many / much bacon do you need?
9. There isn’t many / much lettuce in this salad.
10. We haven’t many / much wine for the party.

Task 2.
Put the words in the list below into the appropriate columns
A FEW A LITTLE
Raisins, cake, flour, sweets, sandwiches, cereal, peaches, ham, mushrooms,
marmalade.

Task 3.
Put each of the following words into its correct place in the passage below
afternoon chocolate lunch rolls
bacon continental meals second
breakfast English menu supper
juice morning syrup
Meals
Most people eat three ……. a day – breakfast, ……. and dinner. Some eat a fourth
meal ……. , late at night. ……. tradition provides an extra light meal served in the
late ……. . Its basic ……. Usually includes tea and special tea cakes or cucumber
sandwiches.
Meals vary in different countries. ……. in the United States may include fruit or fruit
……. , coffee, toast, and a choice of cereal or ……. and eggs. Many persons like
pancakes with maple ……. for breakfast. Europeans sometimes have an early
breakfast of ……. and coffee or hot …….. , and eat a ……. breakfast later on in the
……. .

Task 4.
Choose the right answer
1. Light ……. were served during the interval.
a) drinks b) foods c) meals d) refreshments
2. In Mrs. Conservative’s ……. , it is essential to eat a big breakfast.
a) confidence b) idea c) opinion d) principle
3. They arrived so late for the meal, that the food was ……. .
a) dried b) hard c) lost d)spoilt
4. I usually ……. white coffee for breakfast.
a) consume b) eat c) have d) take
5. In England they eat apple ……. with pork.
a) cream b) custard c) pudding d) sauce
6. A cool drink ……. him after his long hot journey.
a) recovered b) refreshed c) relaxed d) rested
7. Is this ……. water?
a) drink b) drinking c) potted d) swallow

Task 5.
Answer the questions

1. Are you fond of cooking? Have you taught yourself through cookery books or did
somebody teach you?
2. Who does the cooking in your house? Do other members of the family help?
3. What kind of food is convenient for picnics?
4. How are macaroni and rice cooked?
5. Think of a menu for a birthday party.
6. What do we usually have breakfast, lunch, dinner, supper?
7. Did you have any opportunity of getting acquainted with some national English
meals?


Text 3. Macaroni
Macaroniisagenericnameforshapedanddrieddoughsprepared from selected wheat

flour, and water, originally peculiar to Italy. Macaroni noodles are made from dough
mixed with eggs or egg solids, rolled thin and sliced. Similar flour and rice pastes
have been known in Asia for a long time and are believed to have been introduced
into Europe during the Mongol invasions in the 13th century. The basic ingredient of
macaroni is semolina, a durum wheat flour, coarsely ground and free from bran;
farina, similarly prepared from other varieties of hard wheat, is also used. The sifted
flour is moistened with hot water, kneaded to a stiff dough, forced through holes of
the desired size and shape, then slowly dried in a current of warm air. In modern
factories open-air drying has been replaced by the use of air-conditioned rooms.
Long-cut macaroni is hung to dry on racks or sticks. Short-cut pastes are dried on
trays. The dough is made in various shapes, ribbons, tubes, and disks, and may be
twisted or ribbed. Thinner forms of the same material are known as spaghetti (cords
of medium diameter) and vermicelli (fine strands). The increased use of alimentary
pastes in the United States in the 20th century has led to widespread cultivation of
durum wheat and to the establishment of factories producing quantities sufficient for
export as well as for domestic use.
Notes

macaroni -
generic-
dough-
noodle-&
paste-
farina- &;
moisten- , $
toknead-
,
& (
)
cord-&
alimentary- ,
$

Task 1.
Choose the correct word in bold
1. Can I have an / some egg, please?
2. Would you like any / some milk?
3. Is there many / any ice cream left?

4. We don’t need many / much strawberries.
5. I’d like a little / a few sugar, please.
6. Would you like a / some meat?
7. There are a few / a little biscuits left.
8. There isn’tmany / much juice in the bridge.
9. I’d like an / someCoke, please.
10. Is there any / some ketchup?

Task 2.
Put the words in the list below into the appropriate columns
HEALTHY UNHEALTHY
Carrot juice, hamburgers, beer, cereal, grapes, crisps, sweets, yoghurt, doughnuts,
watermelon, chocolate, fruits salad.

Task 3.
Work in pairs. Think about yesterday. Do the questionnaire. Fill in your own and
your partner’s answers. Then check your scores.
Check your diet.
1. Did you have more than two pieces of bread and butter for breakfast?
2. Did you have more than two spoonfuls of sugar in your tea or coffee?
3. Did you drink half a litre of milk?
4. Did you eat any fruit?
5. Did you eat any sweets and chocolates?
6. Did you have any cakes?

7. Did you eat potatoes for supper?
8. Did you have your last meal after 9 p. m.?
9. Did you have soup at dinner?
Now check your condition
10. Did you go for a run in the morning?
11. Did you do any exercises?
12. Did you walk to the University?
13. Did you smoke at all?
14. Did you get up before 8 o’clock?
15. Did you go to bed before 11 o’clock?
16. Did you watch TV for more than two hours?
17. Did you sleep with your windows open?

Task 4.
Fit the meaning and the word
1. bread A a mixture of meat that has been cut up very small
and spices, usually made into a tub form
2. cereals B liquid cooked often containing small pieces of meat,
fishor vegetables
3. cheese C a long type of sausage, cooked or eaten in a long bun

4. cottage cheese D a solid food made from milk which is usually yellow
or white and can be soft or hard

5. soup E a type of soft wet white cheese made from milk that
has little fat in it
6. sausage F eggs mixed together and cooked in a pan, and then
folded over cheese, vegetables, etc.
7. porridge Ga common food made from flour, water, and yeast
8. hot dog H a breakfast food made from grain and usually eaten
with milk
9. omelette I soft cereal that is cooked with milk or water
10. caviar J the salted eggs of various types of large fish,
considered a special food that is usually very
expensive

Task 5.
Choose the right answer
I am very fond of eating …… onions with cold beef.
1.
frozen b) pickled c) preserved d) salted
a)
As the cake was delicious, Mr Sweettooth had a second ….. .
2.
amount b) course c) cut d) helping
a)
Potatoes are the ….. diet for many European peoples.
3.
bulk b) majority c) staple d) sum
a)
“Were you told to get dinner ready?”
4.
“No, I did it of my own ….. .”
accord b) desire c) idea d) will
a)
Can’t I ….. you to another piece of cake?
5.
convince b) persuade c) pull d) tempt
a)
“Do you like raw vegetables?”
6.
“Well, it ….. what kind of vegetables.”
depends b) expects c) matters d) minds
a)
The meat is rather tough so you have to ….. it for a long time.
7.
bite b) chew c) eat d)swallow
a)



Text 4. Pudding

Earlywritersoncookeryclasspuddingsanddumplings together. The earliest puddings
were boiled in a bag or cloth. Later they were placed in a buttered bowl, covered with
a cloth, and steamed. The baked or chilled puddings evolved even later. Puddings are
classed as those served with meat, such as Yorkshire pudding (batter baked under the
meat or in the drippings), or which form the meat course, such as Sussex pudding (a
large dumpling filled with meat instead of fruit), and those served as a sweet or
dessert, such as almond, and suet puddings, plum or Christmas pudding, and Indian
pudding, as well as puddings made with milk, eggs, rice, sago, tapioca, cornstarch,
bread crumbs, and fruit. Custards are included by some writers, and jellied fruits by
others. An early use of the word, as in black pudding or white pudding referred to
forms of sausage.

Notes
dumpling-
almond-
suet -
sago- (
)
tapioca-
(
)
crumb- (
)
custard-
sausage-,

Task 1.
In teams, use the words / phrases below to make sentences
Eating habits, fussy eaters, on a diet, count calories, seeds, carton, junk food, a few,
spicy, look smart, dishes, bread rolls, helpful staff, hot dishes, lower the prices,
customers, freshly-squeezed carrot juice, vegetarian, steamed rice, low-calorie foods,
comfortable seating.

Example: Fruit. Fruit is very good for us. It contains vitamins. We should eat a lot.
Biscuits. Biscuits aren’t very good for us. They’re made with sugar. We shouldn’t eat
too many.

Task 2.
Fill in any, some, much or many.
Mary: I’ll make an omelette. Do we have ….. eggs?
Bill: No, there aren’t ….. . We need to buy ….. .
Mary: Is there ….. cheese in the fridge? I’ll need ….. .
Bill: Yes, there’s plenty.
Mary: Good. Is there ….. ham?
Bill: Not ….. . Only two slices.
Mary: That’s OK. I need ….. tomatoes too.
Bill: How ….. do you need?
Mary: Just two.
Now, using the words below, act out similar dialogues in pairs.
cake: flour, sugar, eggs, butter
apple pie: apples, flour, sugar, butter

Task 3.
For each sentence find the letter of the best answer
1. The national Ukrainian dish is:
a. beefsteak
b. porridge
c. borshch
d. clear soup
2. The English afternoon “high tea” is:
a. the first meal of the day
b. the chief and the most substantial

c. the meal we have during the break
d. the meal between five and six o’clock
3. A “continental” breakfast consists of
a. porridge or “Corn Flakes” with milk, bacon and eggs, marmalade with
buttered toast, and tea or coffee
b. rolls and butter and coffee
c. a boiled egg, cold ham, or perhaps fish, and a glass of orange juice
d. a ham sandwich, fried eggs and mashed potatoes
4. English people generally have lunch at:
a. ten o’clock
b. eleven o’clock
c. one o’clock
d. two o’clock
5. When we lay the table we put the knives and the soup-spoon:
a. on the left-hand side
b. in the middle of the table
c. on the right-hand side
d. across the top
6. When I want to have a bite I go
a. to the restaurant
b. to the snack-bar
c. to the cinema
d. to the shop
7. We buy cereals at the
a. fishmonger’s
b. butcher’s
c. grocer’s
d. baker’s
8. If you want some more tea you’ll say:
a. give me another cup of tea, please
b. no more, thanks
c. could you pass me some sugar, please?
d. enjoy your tea!
Task 4.
Choose the right answer
1. After the guests had left we were allowed to eat the ….. cakes.
a) additional b) left c) missed d) remaining
2. “I have brought you a cup of tea and a piece of cake, Grannie.”
“Thank you. That was ….. of you.”
a) brave b) gentle c) nice d) sympathetic
3. Do you think it is possible to ….. on nothing but fruit?
a) eat b) enjoy c) live d) make
4. There is …… of cake for everyone.
a) enough b) much c) plenty d) some
5. Eating ….. in Poland are changing because of the increasing standard of living.
a) behavior b) habits c) methods d) ways
6. Mrs Proper always tells her child not to talk with his mouth ….. .

a) full b) open c) together d) wide
7. I have been eating honey so my fingers are ….. .
a) dirty b) sticky c) wet d) yellow

Task 5.
Answer the questions
1. Do you like British food?
2. Do you like to eat American foods?
3. Do you like Chinese food? Why or why not?
4. Do you like deep-fried food?
5. Do you like food from other countries? If yes, which do you like the most?
6. What do you think of inviting your English friend to your birthday party?
7. Do you remember telling him about national dishes?

Text 5. Pancake

Pancake is a thin, flat cake, made of batter and baked on a griddle or fried in a pan.
Pancakes, probably the oldest form of bread, are known in different forms throughout
the world. The relative ease of baking on hot stoves or on a griddle has resulted in a
variety of pancakes. Old English batter was mixed with ale. German and French
pancakes, leavened by eggs and much beating, are baked very thin and served with
jam or jelly. The French crepe suzette is folded or rolled and heated in a sauce of
butter, sugar, citrus juice, and liqueur. Russian blintzes usually prepared with
buckwheat, are thin, crisp pancakes, and commonly served with caviar and sour
cream or folded over and filled with cream cheese or jam. Mexico has its tortilla,
which is often served folded over a bean or meat filling and topped by tomato sauce.
In the United States pancakes are sometimes called battercakes, griddlecakes, or
flapjacks and are usually leavened with baking powder or baking soda and are served
with syrup.


Notes
pancake- ,
batter –
griddle-
ale-
,
toleaven-
jelly-$
tofold-
toroll- ,
sauce-
citrus-
liqueur-
flapjack- ,
syrup-

Task1.

In pairs, make plans for a party. Think of a time and place and plan the food and
drink. Make suggestions to your partner.

Example: A: What about having it at 6 o’clock on Sunday afternoon?
B: Shall we have it at my house?
A: What food shall we do?
B: Let’s buy some ….. .

In groups, invite the other pair to your party.

Example: A: Would you like to come to a party?
B: What time is it?

Task 2.
Read the following sentences with comparative and superlative forms

1. This apple pie is tastier than the one I baked yesterday.
2. Is this restaurant more expensive than the other one?
3. Chicken is less fattening than lamb.
4. These grapes are as juicy as those ones.
5. Pierre makes the lightest soufflé in Paris.
6. Sarah made the most delicious cake I’ve ever eaten.

Write the comparative and superlative forms of these adjectives:

spicy, strong, fattening, nutritious, delicious, rich, juicy, disgusting, tasty, hot, good,
bad, little

Task 3.
Respond the following questions and say when you will do this or that using the
verbs given in brackets. Mind the gerund after the prepositions before and after as
in the example

Example: Shall we discuss the play? (to read)
Yes, we’ll discuss it after reading it.
Will you read the play in the original?
(to go to the theatre)
Yes, I’ll do it before going to the theatre.
1. Will you show how to make this cake? (to go to the shop)
2. Will you invite your friends to your birthday party? (to clean the room)
3. Will you go to the café with me? (to do homework)
4. Will you serve tea? (to make it)
5. Will you go to a factory canteen? (to finish my work)
6. Will you cook dinner? (to go to the cinema)
7. Will you go sightseeing with me? (to go to the evening party)

Task 4.

Choose the right answer

1. Mr Connoisseur opened the bottle of wine and let it ….. for one hour.
a) breathe b) relax c) remain d) sit
2. Mrs Proper told her son it was impolite to ….. his food so greedily.
a) digest b) gobble c) nibble d) stuff
3. When I entered the room, the children were ….. over the last orange.
a) consulting b) discussing c) participating d) squabbling
4. How about a glass of orange juice to ….. your thirst?
a) quash b) quell c) quench d) quieten
5. Although she was trying to slim, Miss Greedy found the ice-cream with fruit
and whipped cream quite ….. .
a) imperative b) inevitable c) irresistible d) pulling
6. Have a ….. of brandy, it will make you feel better.
a) bite b) sip c) swallow d) touch
7. Peanuts are both cheap and ….. .
a) alimentary b) curative c) nutritious d) remedial

Task 5.
Answer the questions

1. Do you read nutritional information on the foods you buy?
2. How often do you go shopping for food?
3. What are some foods that are considered unhealthy?
4. What are some foods that you know are healthy for your body?
5. What country’s food do you like?
6. What do you eat for breakfast every day?
7. What kind of food do you think is the least healthy?

Text 6. Pie

Pieismeat, fish, fowl, fruit, orvegetablesbaked with a crust of pastry, or pastry shells
filled with custard or pudding. The pies of the Romans, especially at banquets in the
days of the empire, were often elaborate concoctions, such as the showpieces in
which were enclosed live birds. In England meat and fish pies had become common
by the 14th century, and fruit pies, often called tarts, by the 16th century. The mince
pie was an important feature of the Christmas festivities and was called superstitious
pie by the Puritans in protest against what seemed to them a pagan manner of
celebrating a holy feast. The mincemeat filling was a finely chopped, cooked mixture
including raisins, currants, apples, suet, sugar, spice, and often meat, brandy or cider,
candied peel, and other ingredients. The English settlers in North America retained
their taste for pie and adapted it to their new conditions, creating the pumpkin and the
cranberry pies. Pie has remained a popular dessert in the United States. In Italy, pie,
or pizza consists, in its most basic form, of a spread of dough covered with tomatoes
and mozzarella cheese and baked in an oven.

Notes
fowl -
crust-
pastry-

,
banquet-
empire-
toelaborate-

concoction-; “ ”
tart–

( ! )
superstitious-

pagan-
suet-
&
mincemeat-!&,
tochop-
raisin-
currant-
spice-
pumpkin-
cranberry-

Task 1.
Learn some useful information about British cafes

• British cafes usually only serve soft (non-alcoholic) drinks.
• If you are having meal in a café, you will be offered tea or coffee at the same
time.
• You can expect the following on a typical menu:
Soup – tomato, chicken
Cod and chips
Haddock and chips
Plaice and chips
Scampi and chips
Chicken and chips
Hamburger, beans and chips
Sausage, egg, and chips
Steak pie, peas, and chips
Sausage roll, beans, and chips
Ice cream, apple tart
Pot of tea
Coffee
Soft drinks
Bread and butter

• If you have been served by a waiter or waitress and you want to pay, ask:
Could I pay now, please.
Could I have the bill, please
The bill, please.

Remember that please is very important.

ORDERING

Fill in what you would like from the menu.
Waiter: Now, are you ready to order?
You: Yes, I think I’ll start with _______ soup and then I’ll have _________ .
Waiter: And would you like something to drink?
You: What soft drinks have you got?
Waiter: Coke, orange juice, milk ….. .
You: I’ll have _________ , please.
Waiter: Bread and butter?
You: _________ .

TAKE-AWAYS

• A “take-away” is a meal you buy to take home or eat outside.
• The most common kind of take-away meal is fish and chips. You can usually
order: chips alone, fish alone, fish and chips together. You will be asked
whether you want “salt and vinegar”. Some fish and chip shops still wrap your
meal in newspaper. Others use special bags to keep it warm. Some give you a
plastic fork.
• The following kinds of white fish are usually available: cod, haddock and
plaice.
Another kind of white fish called “huss” is also available in certain parts of the
country.
• Fish and chip shops also sell cooked pies and sausages.

• Other common kinds of take-aways are Indian and Chinese.

Task 2.
Fit the meaning and the word

1. salt shaker A a large dish with a lid, used for serving soup or
vegetables
2. napkin B a list of all the types of food that are available for
meal, especially in a restaurant
3. table cloth C a square piece of cloth or paper used for protecting
your clothes and for cleaning your hands and lips
during the meal
4. tureen D a small container for salt with holes in the top
5. plate E a cloth used for covering a table
6. menu F a flat and usually round dish that you eat from or
serve food from

Task 3.
Develop the following situations

a / Children must be taught table manners at the earliest age possible. Make it in the
form of a set of rules. The one who prepares the most complete list wins.
b / Little Bob was going to a birthday party. His mother told him that he shouldn’t
forget his table manners (like this):
You must not put your elbows on the table.

Task 4.
Choose the right answer

1. Mrs Hospitable had prepared a ….. meal with six courses to celebrate our
arrival.
a) generous b) lavish c) spendshrift d) profuse
2. Mr Fatty wants to slim, so he should avoid eating ….. foods such as bread or
potatoes.
a) fatty b) greasy c) spicy d) starchy
3. My parents have a ….. arrangement to meet for dinner once a fortnight.
a) deep-seated b) durable c) long-standing d) usually
4. Many Asian countries still rely on rice as the ….. food.
a) capital b) staple c) superior d) winning
5. The sight of so many sweets made the children’s mouth ….. .
a) drip b) moisten c) water d) wet
6. “Another cup of coffee?”
“No, but thanks ….. .”
a) all the same b) for all c) not at all d) you for all
7. I inferred ….. his remark that Mrs Vegetarian doesn’t eat meat.
a) from b) of c) to d) with

Task 5.
Answer the questions

1. What are the rules of table manners made for?
2. Do people nowadays strictly follow all the table manners?
3. What table manners do you think are quite reasonable and should be followed
even on informal occasions?
4. What things are considered offensive and disgusting at the table?
5. What things in table etiquette do you consider unreasonable and silly?
6. What would you call “bad table manners”?
7. Are you able to eat a peach or water-melon with your fingers without looking
messy?
8. What is more convenient – eating fruit with your fingers or with a fork and a
knife?

Text 7.Rice

Rice is a cereal grain. It has been cultivated in China since ancient times and was
introduced to India before the time of the Greeks. Chinese records of rice cultivation
go back 4,000 years. In classical Chinese the words for agriculture and for rice
culture are synonymous, indicating that rice was already the staple crop at the time
the language was taking form. In several Eastern languages, the words for rice and
for food are identical. Many ceremonies have arisen in connection with planting and
harvesting rice, and the grain and the plant are traditional motifs in Oriental art. Rice
cultivation has been carried into all regions having the necessary warmth and
abundant moisture favorable to its growth, mainly subtropical rather than hot or cold.
Modern culture makes use of irrigation, and a few varieties of rice may be grown
with only a moderate supply of water. It has been estimated that half the world's
population subsists wholly or partially on rice. Almost 90% of the world crop is
grown in India, China, and Japan, and most of it is consumed domestically. Rice is
the only major cereal crop that is primarily consumed by man directly as harvested.
Only wheat and corn are produced in comparable quantity. In densely populated parts
of the East all the original forest has been cleared for rice growing. Methods of
growing differ greatly in different localities, but in most Asian countries the primitive
methods of cultivating and harvesting rice, which have been followed for centuries,
are still practised. During the growing season, irrigation is maintained by dike-
controlled canals or by handwatering. The fields are allowed to drain before cutting.
Rice when it is still covered by the brown hull is known as paddy; rice fields are also
called paddy fields or rice paddies. Before marketing, the rice is threshed to loosen
the hulls — mainly by flailing, treading, or working in a mortar — and winnowed
free of chaff by tossing it in the air above a sheet or mat. The practice of polishing the
natural brown rice to a creamy whiteness is standard in the West but less common in
the Orient. Brown rice has a greater food value than white, since the outer brown
coatings contain the proteins and minerals; the white endosperm is chiefly
carbohydrate. As a food, rice is low in fat and (compared with other cereal grains) in
protein. In recent years, the so-called miracle rices have been developed by plant
breeders; there is a much higher yield of grains that are richer in protein than the old
varieties. In the East rice is eaten with sauces made from the soybean which supply
the lacking elements and prevent the deficiency diseases that a wholly rice diet would
otherwise induce in greater measure. Since rice is deficient in gluten, it cannot be
used to make bread unless it is mixed with the flour of other grains. In the United
States and in many parts of Europe, rice cultivation has undergone the same
mechanization at all stages of cultivation and harvesting as have other grain crops.
Rice was introduced to the American colonies in the mid-17th century and soon
became an important crop. Although U.S. production is less than that of wheat and
corn, rice is grown in excess of domestic consumption and has been exported, chiefly
to Europe, South America, and the West Indies. Chief production areas of the United
States are in the South, especially in Arkansas, Louisiana, Texas, and California.


Notes
staple-
motif-
;
irrigation-&,

tojoint-
tosubsist-
, $
toplough-,
buffalo-
dike-
;
hull-&
; &
paddy- ( &

)
toflail-
totread-
mortar-
towinnow-

;
chaff-
totoss-
coating - &
carbohydrate-
deficiency-

,
toinduce-
gluten-
coolie-
( )
excess-&
consumption-
$

Task 1.
Learn some useful phrases.
Dinner at Home

It is difficult to give rules about the evening meal in British home. It varies from
family to family. One family will call it dinner and eat around 7 pm. Another may
call it tea and eat around 6 pm. Dinner may consist of a three-course meal. Tea may
consist of a cooked main course or a salad, plus a dessert.

When you are offered food or drink
Would you like some ….. ?
Yes, please.
No, thank you.
No, thank you, I’m fine.
No, thank you, I really couldn’t manage any more.

Refusing something
Help yourself to the marzipan cake.
No, thank you. I’m afraid I’m not very keen on marzipan.
No, thank you. I’m afraid marzipan doesn’t agree with me.
Avoid saying direct to your host I don’t like….. .

Saying you don’t want much
Well, but only a small piece.
Yes please, but only a little.

When you do not want a large meal
Could I just have something light, please?

Getting something you cannot reach
Could you pass me the (bread), please.
If you pass something to someone else, it is normal and perfectly polite to say
nothing.

Task 2.
Fill in spaces in the following dialogue at dinner with your host

In some of the spaces, you have to say what you like or don’t like:
You: This meal is really lovely.
Host: Oh, thank you. I’m glad you like it. I thought we would have something special
for your first meal with us.
You: _________ _____ . That was very nice of you.
Host: Now, are there any things you don’t like?
You: Well, I’m not _______ _______ on ___________ .
Host: Oh, that’s all right. We don’t like it either. I was thinking of having fish or
chicken tomorrow. Which would you prefer?
You: Well, I think I’d rather have _________ , please.
Host: And later in the weeks I was thinking of making a curry. Do you like hot food?
You: Well, to be honest, _________ agree __________ .
Host: Oh that’s a pity.
You: Please, don’t mind me. You carry on and have curry and I’ll just __________
light.

Answer: Thank you; Well, I’m not very keen on liver; Well, to be honest, curry
doesn’t agree with me; I’ll just have something light.

Task 3.
Say why you can’t do this or that using the gerund after “to be busy” as in
example:

Example: Why can’t you have dinner? (to work at the text)
Because I am busy working at the text.
1. Why can’t you come to see us now? (to cook dinner)
2. Why can’t you go shopping with us now? (to pack the things)
3. Why can’t you sit with us at table? (to pour tea)
4. Why can’t you come to our place to have tea with us? (to write a letter)
5. Why can’t you answer the telephone? (to bake the cake)
6. Why can’t you start making supper? (to write a report)

Task 4.
Choose the right answer

1. What are you cooking? It ….. good.
a) feels b) flavours c) smells d) sniffs
2. The dish had a very interesting taste as it was ….. with lemon.
a) Flavouredb) pickled c) seasoned d) spiced
3. Can you tell the ….. between Coca-Cola and Pepsi-Cola?
a) alteration b) change c) difference d) variety
4. The apple was so ….. that he put some sugar on it.
a) bad b) juicy c) ripe d) sour
5. Snake meat tastes ….. to chicken.
a) alike b) equal c) like d) similar
6. The local wine is rather rough, but you’ll soon ….. a taste for it.
a) accept b) adopt c) develop d) receive
7. It tasted so ….. of mint that the other flavours were lost.
a) forcefully b) fully c) hardly d) strongly

Task 5.
Answer the questions

1. Are there any foods that you wouldn’t eat as a child that you eat now?
2. Are you good cook? Can you cook well? What food do you cook most often?
3. Do you always eat dinner with your family?
4. Do you prefer to eat at a restaurant or at home?
5. How would you lay the table for the guests? What about the menu?
6. What do you generally take for the first (second) course?
7. Can you make a plan of the meals you give to your friend who wants to be a
weightlifter? (you should eat ….. , you shouldn’t eat ….. .)


Text 8. Milk

Milk is a liquid secreted by the mammary glands of female mammals as food for
their young. The milk of the cow is most widely used by humans, but the milk of the
mare, goat, ewe, buffalo, camel, ass,zebra, reindeer, llama, and yak is also used.
Milk, an almost complete food, consists of fats, proteins (mainly casein), salts, and
sugar (lactose), as well as vitamins A, C, and D, certain vitamins, and lesser
amounts of others. Commercial dairies sometimes supplement the natural vitamin D
with a vitamin D concentrate. The mineral content of milk is chiefly calcium and
phosphorus. The composition of milk varies with the species, breed, feed, and
condition of the animal. Milk prepared for sale is often homogenized; in this process
it is pumped under pressure through small, openings to break up the milk fat
globules, thus ensuring an equal distribution of fat throughout the milk rather than
permitting it to rise to the top as cream. In most countries where milk is a commercial
product, it is subject to regulations concerning its composition, i.e., the proportion of
butterfat and other solids; its nonadulteration; and its purity. Pasteurization (partial
sterilization by heating) checks bacterial growth, thereby making milk safer to drink
and increasing its keeping qualities and range of transportation. The consumption of
concentrated milk, both whole and skim, has steadily increased since its commercial

production was inaugurated. A patent was issued for the production of dried milk in
Great Britain in 1855, and for concentrated milk in the United States in 1856. The
two types of concentrated milk are condensed and evaporated; condensed milk is a
sweetened product (over 40% sugar); while evaporated is unsweetened. The latter is
preserved by sterilization, the former by the high sugar content. Dried, or powdered,
milk is made by passing a film of partially evaporated milk over a heated drum or by
spraying it into a heated chamber in which the particles dry as they fall to the floor.
Maled milk is a dried mixture made of milk and the liquid from a mash of barley malt
and wheat flour. Skim milk is valuable in fat-free diets; although much of the
nutritive value of milk remains, most of the vitamin A isremoved in the cream.


Notes
mammal -
mare -
ewe-
camel-
ass-
reindeer-
yak-
phosphorus-!!
globule-
,
concerning-
, #
solid-
toadulterate-


&
tocondense- #()
toevaporate-
sterilization-
film-
male–
drum-
tomalt-

Task 1.

Complete the following sentences in your own way:

Example: The man crossing the street is ….. .
The man crossing the street is a friend of mine.
The girl cooking dinner is ….. .
1.
The boy going to the factory canteen is ….. .
2.
The girls waiting for me in the snack-bar are ….. .
3.
The man drinking coffee is ….. .
4.
The man serving tea is ….. .
5.
The men discussing their monthly budget are ….. .
6.
The women sitting at the next table are ….. .
7.
The person driving a car is ….. .
8.

Task 2.
Group the words below under the following headings

Cereals
Dairy products
Fish
Fruit
Herbs
Meat
Vegetables

bacon gooseberry parsley sole dill
blackberry grape peas thyme herring
beans lamb plaice trout mustard
basil maize rabbit wheat pear
chicken mint rye yoghurt rice
cream mutton sage aubergine sausage
flour onions salmon barley veal

Task 3.

Make a questionnaire. Find out what people in your group eat and what they don’t
eat or drink (What is the favourite food in your group?What food does your group
hate most?)

Task 4.
Describe the verbs used in the kitchen

skewer mash roll carve
knead pour grate sift/sieve
mix spread crush chop
sprinkle peel whisk dip
dice squeeze slice drain/strain

to knead – to press dough (a mixture of flour, water, eggs and fat for making bread)
many times with your hands

Task 5.
Choose the right answer

1. I’m afraid that the herring we had for supper has given me ….. .
a) indigestion b) indisposition c) infection d) sickness
2. The delicious spread of sweets made the child’s mouth ….. .
a) cold b) dry c) water d) wet
3. Please put some more water in my coffee, because it is too ….. .

a) black b) dense c) strong d) thick
4. I loved the ice-cream, but the cake was a bit too sweet for my ….. .

a) appetite b) desire c) flavour d) liking
5. If there is one thing I don’t like, it is ….. tea.
a) delicate b) light c) pale d) weak
6. I wouldn’t eat those gooseberries if I were you, they don’t look ….. to me.
a) formed b) ready c) ripe d) underdone
7. The dinner was excellent; the dessert was particularly ….. .
a) delicious b) desirable c) flavoured d) tasteful

Text 9. Dairying

Dairyingisanindustryconcerned with producing, processing, and distributing milk
and milk products. Ninety percent of the world's milk is obtained from cows; the
remainder comes from goats, buffaloes, sheep, reindeer, yaks, and other ruminants. In
the United States, 20% of the gross national income from agriculture is derived from
dairying; Wisconsin, Minnesota, and New York are the most important dairy states.
About one third of the milk produced is used for butter, almost as much for market
milk, and the remainder is devoted to farm uses and the making of cheese,
concentrated milk, ice cream, and by-products such as dried milk solids (e.g., lactose
and casein). Commercial dairy products are processed or manufactured and then
marketed by creameries, some of which, especially in Denmark, are farmers'
cooperatives. Modern dairying dates from 1850, its development paralleling the
growth of urban populations. Large-scale dairying was stimulated by the invention of
specialized machines, notably the cream separator; by research in chemistry, physics,
and bacteriology; by the discovery of pasteurization; by the introduction of the test
devised by American agricultural chemist S.M.Babcock for determining the fat
content of milk; by improved refrigeration and transportation; by the increase in
output resulting from the scientific study of the breeding and feeding of cattle; by the
greater consumption of dairy products resulting from increased knowledge of their
nutritional value; and by the discovery of new uses for the by-products of factory
operation.

Notes
dairy -
toprocess -
ruminant- $
creamery- ;
todevise-
,
breeding-
cattle-
nutritional-
$

Task 1.
Learn some common ideas about food

Eating carrots is good for the eyes.
Fish is good for the brain.
Eating cheese at night makes you dream.