English for Cooks Introductory handbook for culinary students

Base in the Doc of Vilma Šiatkutė of the same name.

Compilation and adaptation made by Arc. Elias Zanabria Ms.C.

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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 ……….……………………………………….………… 38 10.1.Present Continuous Tense ………………………………..……...…….……………………….. 38 10.2. Past Continuous Tense ……………………..………………….….…….……………………… 39 10.3. Methods - cooking and preparing food ……………………….……..….………………………. 40 11. Recipes …………………………………………..…………………………....….…………………. 41 11.1. Christmas pudding, Omelets with cheese, Roast leg of lamb ……………………………….. 42 11.2. Present Perfect Tense ……………………………………………..…….………………………. 43 12. Revision ……………………………..………………………………………..……………………… 44 Verbos Culinarios (Culinary Verbs) ……………………………………………………………………. 45 References ……………………………..……………………………………….……………………….. 71

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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] [Gi:] [eich ] [ai] [Jei] [kei] [el] [em]

Nn Oo Pp Qq Rr Ss Tt Uu Vv Ww

[en] [Ou] [pi:] [kiu:] [ahr] [es] [ti:] [yu] [vi] [dabelyu]

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 ə, eh, oh

Ee i e (not pronounced if the word ends with ―e‖)

Ii ai i

Oo ou o

Uu yu u, ٨

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 [y] – yes ng [η] – sing, bring gh is usually silent [ ] – light, bright ss [s] – miss, kiss tt [t] – getting ch [tch] – 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...

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

1957 2008

PRACTICE 4. Translate:

La mañana La Navidad Domingo La noche Las fiestas Mayo En invierno La media noche Verano 1980

PRACTICE 5. Using the table say the following numerals in their cardinal and ordinal forms: 8, 698, 14, 40, 15, 59, 129, 3325, 45, 89, 78, 77, 17, 1998, 2004, 158:

PRACTICE 6. Say the phone numbers.

a 438516 b 933672 c (041)2287153 d (0923)4828661

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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

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

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3.2. Crockery and cutlery

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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

4.2. Indicating likes and dislikes You can use the following expressions to indicate your likes and dislikes:

My favorite 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 favorite 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, fiber and 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:

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

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 favorite 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 favorite 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‘ favorite drinks. Complete the table below:

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,

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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, 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.

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.

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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. 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:

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In questions and negatives we use did/didn't + infinitive (enjoy/see/go etc.): A.: Did you go out last night? 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:

PRACTICE 2. Make dialogues using the examples below: What do you usually have for breakfast? What is your favorite breakfast dish? What did you have for breakfast yesterday?

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What do you have for breakfast at weekends? What did you have for breakfast on Sunday? Do you like cooking breakfast? 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 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

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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:

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? (I) don't think • I don't think the exam will be very difficult. I wonder • I wonder what will happen.

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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

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.

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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 some time 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.

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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 flavorings 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 digestive. 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 sometime 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:

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PRACTICE 2. Can you recognize the following desserts? Use the hints: meringues, Christmas pudding, cake, cherry ice cream, gelatin dessert, American honey biscuits, custard, pie, pastries.

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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.

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 you like for supper?

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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, 100g of roast leg of lamb gives you 330 calories and a 50g helping of Yorkshire pudding gives you 130. 100g 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 fiber 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

fiber 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.

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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.

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9. NATIONAL FOOD AND CUISINE PRACTICE 1. Read the text. Peruvian cuisine stems mainly from the combination of local cuisines and ingredients with the cuisines of Spain, China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. Due to a lack of ingredients from their home regions in Peru, these immigrants modified their traditional cuisine using items native to Peru and those which had been introduced by the Spanish during the colonial period. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinua, kiwicha, chili peppers and several roots and tubers, which had been tossed aside for European products since Colonial times, have seen resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops and culinary techniques. Diverse crops

Peru is considered an important center for the genetic diversity of the world's crops: Maize (corn), 35 varieties Tomatoes, 15 species Potatoes, 200 species of potato are native to the Andes region. Over 99% of all cultivated

potatoes worldwide are descendants of a subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.

Sweet potatoes, 150 varieties Peanuts are native to Peru and were taken by Spanish and Portuguese merchants to Africa. Fruits, about 20 native varieties exist which are used in Peru as food (detailed below). It is important to note, however, that only a small number of these varieties are commercially available. Only two varieties of maize are commonly available. The most common type has very large kernels and is not sweet. The second common variety is a type of fibrous purple corn which is not eaten but is used exclusively to make chicha morada. The third variety is a type of sweet corn which is popular in the United States which is mainly purchased by foreigners due to its high price. Occasionally one finds dried kernels of four varieties of multi-colored corn, which are used in stews or soups. Only two varieties of red tomatoes are commercially available, one is called Italian, while the other is known as American. Only two varieties of sweet potato are commonly available for sale. One has dry orange flesh and light tan skin and tastes sweet. The other variety has purple skin, is white and brown inside and is only moderately sweet. Occasionally another variety which is characterized by small tubers and dark skin and tastes like the purple skin variety. In the case of potatoes one finds more variety. The two most commonly available, however, are a white flesh type and a more expensive yellow flesh type. The only commercially available fruits native to Peru (and the Andes region in general, i.e. Ecuador, Chile, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple,banana passionfruit, cherimoya, granadilla, moriche palm fruit and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.

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From Peru, the Spanish brought back to Europe a few foods that would become staples for many peoples around the world. Tomatoes were introduced to Europe from Latin America. Beans: Several varieties of the Common bean are native to America. Peanuts: is native to South America. The varieties of chili peppers, potatoes and maize that the Spanish brought back to Europe, however, were not native to Peru: Peppers: Chili peppers are native to America. The varieties most commonly used around the

world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Ají peppers are virtually unknown outside of the Andean region of South America.

Potatoes: were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today. The varieties used in Europe and most of the world, however, derive from a subspecies Solanum tuberosum.

Maize is native to all of Central and South America. The varieties used in Europe and most of the world, however, are from Central America. The corn native to Peru is not sweet and has very large grains and is not popular outside of Latin America.

From Spain, Peru received a vast quantity of foods which are now considered staples such as rice, wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro, laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise, black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. etc. For some reason, however, many food plants popular in Spain were never imported to Peru or failed to grow due to climatic conditions such as lemons, turnips, kale, chestnuts, etc. Regional differences

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine. Coast

The cuisine of the coast can be said to have five influences. The strongest influence is that of Colonial Spain. Elements of Japanese, African, and the Chinese cuisine have also been incorporated along with and the original local cuisine of the native people of Peru. The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country.

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Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters. Ceviche, with its many different variations (pure, combination, or mixed with fish and shellfish) is a good example of this regional adaptation. Ceviche is found in almost all Peruvian restaurants. Lima alone holds thousands of them, from the simple to very fancy ones. Typically served with camote, or sweet potato. Tiradito is a related dish which shows the influence of Japanese immigrants and sashimi techniques. The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. Regarded as typical from Arequipa, Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan cuisine. Lima and the central coast A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the receiving of many waves of immigrants: African, European, Chinese, and Japanese. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrant's ingredients and techniques (for example, the Chinese extensive use of rice or the Japanese approach to preparing raw fish). Creole cuisine is the most widespread in this cosmopolitan city. The only major international cuisines with a large presence are Chinese (known locally as chifa) and Italian. These, however, have been heavily modified due to a shortage or lack of authentic ingredients. The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find. Many bakeries sell white bread sprinkled with bran for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread has to be imported from Europe and is sold at upscale grocery stores. A few coastal cities bakeries produce "bollos", which are loaves of bread baked in stone and wood-ovens from the Andes. Anticuchos are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes and corn. They are commonly sold by street vendors and served shish kabob-style, but one may find them in creole food restaurants. Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lima and/or "Salsa Criolla." Another favorite food to be found in many restaurants is Papas a la huancaína (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. Even if the name says that it is from Huancayo, it is actually from Chosica, in Lima, made by a "Huancaina" (a person from huancayo) Ceviche, often spelled "cebiche" in Peru, is the flagship dish of coastal cuisine, and one of the most popular dish among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic

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lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha), and sometimes a local green seaweed yuyo. Leche de tigre (tiger's milk), is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor. Many Peruvians believe that ceviche is a hangover cure and an aphrodisiac. Unlike ceviche from Mexico and Ecuador, it does not have tomatoes, and unlike that of Tahiti it does not use coconut milk, though both are abundant in Peru. A variation available in Callao replaces mango for fish. Tacu-tacu: Mixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa. Papa rellena (stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried. Arroz tapado (covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice. Pollo a la Brasa (grilled chicken or roasted chicken): is one of the most consumed foods in this country. It's basically a gutted chicken marinated in a marinade that includes various peruvian ingredients, baked in hot ashes. The origins of the recipe for this dish have origin in Lima the capital of Peru during the 1950s, it is a certainty that two Swiss citizens residents in Peru, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams (peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds) Sancochado: A hearty beef and vegetable broth which includes yuca (cassava) and potatoes. A local staple found in many cheaper, as well as more up-market, restaurants is lomo saltado, sliced beef (if made from the tenderloin it is "lomo fino") stir fried with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes (aka "chips"), and accompanied with rice. Lima has an abundance of Peruvian-style Chinese restaurants or "chifas" as they are known locally; indeed, arroz chaufa or Chinese style rice is one of the frequently sampled dishes that has found its way into Peruvian cuisine. Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken. Chupe de pescado or fish cioppino is popular in Lima and along the coast. Lima butter bean (pallares) salad: a salad made with (obviously) Peruvian Lima butter beans (called pallares in Perú), cooked (but still whole) and mixed (when cooled) with a mixture of onions, slices of tomatoes, and green ají (chili), marinated in green Peruvian lime juice, oil, salt, and vinegar. Lima butter beans (pallares) have been part of the Peruvian cuisine for at least 6,000 years. Butifarras: a sandwich in a type of white bread roll and consisting of "Peruvian ham" with sliced onions, sliced chili peppers, lime, salt, pepper, and oil. Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also causa is very popular in Lima which distinguishes this dish by saying Causa Limeña. Causa is usually served cold with hard boiled eggs and olives.

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Carapulcra is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes. Empanadas (Meat turnovers). Originally introduced by the Spanish during the colonial period and later modified possibly due to lack or expense of ingredients originally used in Spain (Olive Oil, Codfish, Smoked Paprika, etc.) In Peru, they are filled either with chicken, beef or cheese. They have a unique taste due to the addition of olives and sometimes hard boiled eggs and raisins. Ají de gallina (chili chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo (yellow chilis), cheese, milk, bread. Occasionally walnuts are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens. Chicharrones: a dish consisting of deep-fried (in its own fat) and heavily salted pork. There are at least two kinds of chicharrones: pork skins, and country style ribs first boiled until dried and until they render their own fat where the continue the browning process required for them to be called chicharrones. There are other types of chicharrones including deep fried squid, and other seafoods. They can be served at breakfast or any time of day. Northern coast The cuisine of the northern coast offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Spanish influence, the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety. The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas. Northern Style Dishes: Shambar is a soup made with wheat, pork rinds, "Jamon Serrano" (smoked ham), assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays. Seco de Cabrito (goat stew, but goat is often substituted by lamb, chicken, or beef) is made in a pot after marinating with chicha de jora or beer and other spices including fresh coriander leaves (cilantro) and garlic. This is most popular in the northern coast especially in Cajamarca and Lambayeque. Seco de Chavelo (typically from Catacaos - Piura is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca and the addition of Clarito (from Chicha de Jora the Piurano style). Cebiche de Conchas Negras (ceviche with black shells) is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn. The Andes

In the valleys and plains of the Andes, the locals' diet continues to be based on corn (maíz), potatoes, and an assortment of tubers as it has been for many hundreds of years. Meat comes from indigenous animals like alpacas and guinea pigs, but also from imported livestock like sheep and swine. As with many rural cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, the festive dishes are consumed every day, although they tend to be on the heavy side and demand a large appetite.

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The pachamanca is a very special banquet in and of itself. Cooked all over the Andean region of Peru, is made from a variety of meats (including pork and beef), herbs and a variety of vegetables that are slowly cooked underground on a bed of heated stones. It demands skillful cooks to create and a large number of guests to consume. Because of its tedious preparation it is normally only done for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants outside Lima where urban families can escape to spend an afternoon in the fresh air eating pachamanca. Such as in Cieneguilla.[6] Andean cooking's main freshwater fish is the trout, raised in fisheries in the region. Currently, ostrich meat is being raised from farms in Arequipa, although its consumption is not widespread and limited to urban areas. Cuy chactado: A dish more popular in the highlands is this meal of fried guinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts where they run around loose on the floors of the dwellings. Prior to consumption they can reach a surprisingly large size. Besides the use of guinea pigs as separate meals, they are often cooked in a Pachamanca with other meats and vegetables. Olluquito con charqui is another traditional Andean dish. Olluco is a yellowish tuber (Ullucus tuberosus) domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration. Incidentally the word "jerky" in English is derived from this Andean (Qechuan) word. The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice. Rocoto relleno: Arequipa dish made from stuffed rocoto chilis. Rocotos are one of the very hot (spicy) chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, egg white and then cooked in the oven with potatoes covered with cheese and milk. Tocosh or Togosh is a traditional Quechua food prepared from fermented potato pulp. Puka Pikanti: Ayacucho dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts. The Jungle

Naturally, jungle cuisine is made using the products local to the area. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world's largest freshwater fish), prepared in variety of dishes; many other types of fish like gamitana, sabalo, tucunare, boquichico, palometa, bagre, and many others including the piranha, that are prepared in variety of dishes such as "timbuche" (soup) or "patarashca" (grilled in vegetables); many types of turtles like the motelo (land turtle), and the charapa and taricaya (river turtles). Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold à la carte in restaurants. Other animals include the majas, the sajino, the agouti and jungle mammals, which are called collectively "carne de monte".[1] The Black Caiman is also considered a delicatesse, but its hunt is also forbidden under Peruvian law. Among the fruits of Peru's jungle is the camu camu, which contains 40 times more vitamin C than the kiwifruit. Non-native fruits such as mango and pineapple and star apple are also in abundance, as well as other jungle fruits like, mammee apple, cherimoya, guanabana, taperiva, copoazu, dry fruits like the aguaje and the hungurahui. Juane is rice seasoned with turmeric, and chicken wrapped in banana leaves.

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Other regional dishes Chalona is a cured dried meat originally obtained from alpaca. It is also eaten in Bolivia, and was presumbably eaten by the Indians in Southern Peru and Bolivia before the arrival of the Spanish. Today lamb is often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of the Punoregion, Cusco, and Arequipa. It is prepared using recently-cured lamb in which furrows are made with a knife in order for the salt to penetrate into the meat. The process of salt penetration is important, because from this depends how long the cured meat will last. The meat is left to dry in the sun and cold nights for almost one month. Chairo: A traditional soup of the Puno and Arequipa regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black chuño, aji panca (red chili pepper), sweet potatoes, meat and chalona. Ocopa: A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), the Peruvian herb tagetes minuta, (calledhuatacay in Lima; the herb gives it a vivid green color), and fresh or white cheese, sided with lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru.[7][8] Copús is one of the best known dishes of Piura. Its ingredients are ripe fried bananas, camotes (sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a pachamanca since the furnace is covered with blankets and clay. Yuca chupe or cassava soup is one of the variations in which the Peruvians enjoy cassava. Crema de tarwi (tarwi soup): Tarwi is a vegetable native to the mountains of Bolivia, Ecuador, and Peru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including sancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it chocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of Cajamarca, Ancash, the Mantaro Valley,Ayacucho, Cusco, and Puno. Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content than soy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in Nazca tombs and in representations of Tiahuanaco ceramics. Sweet dishes and desserts

Alfajores: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified because the original ingredients are expensive in Peru (almonds, honey) or even unobtainable (hazlenuts, lemon rind, coriander seed, etc.). The basic recipe makes use of a base mix of flour, key lime rind, margarine, and powdered sugar which is then oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with either manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) or molasses. Turrones (or nougat) is another originally Spanish dessert. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey) were modified in a variety of ways. One common variety to be found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord of Miracles) religious procession, during October.

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Almost exclusive to the Andes region is the fruit known as lúcuma. Lúcuma juice, ice cream, and corresponding lúcuma shakes are very popular throughout Peru. Lúcuma ice cream can normally only be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru is D'onofrio, which is owned by Nestlé. Arroz con leche (rice-pudding): Another dessert originally from Spain which can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Because lemons are not available in Peru, rice pudding never has lemon rind as is traditional in the Spanish version. Helados (ice cream): The most common ice cream flavors found in Peru are lucuma, chocolate, vanilla and strawberry. Some more exotic flavors such ascamu camu, guaraná and Prickly Pear can occasisonally be found. For other commonly available flavors, however, one needs to purchase imported ice-cream as many of the ingredients are not available in Peru. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange colored lúcuma, which is an exotic fruit grown in quantity only in Peru, and only in recent years being exported in very limited quantities as an exotic flavor (for ice cream and savory sauces) to the USA, and available in Europe essentially in food shows. Mazamorra morada: a jelly-like clove-flavored dessert. It takes on the color of one of its main ingredients: purple maize. Mazamorra morada is a traditional dessert of Peru. A variety of purple corn (maíz morado) only grows in Peru that colors and adds color to the water in which it is boiled along with cinnamon and a generous amount of cloves. When that water is cooled chopped fruit, key lime and sugar are added. The mixture is served as a beverage called "chicha morada". Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace the Spanish dessert Buñuelos as buñuelos were too expensive to make (They had an egg custard filling) and some ingredients were unavailable (lemon rinds). Peruvian Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup. PRACTICE 2. Discuss your favorite national food with your friend. What food don‘t you like? PRACTICE 3. Classify the most popular Peruvian food filling- in the table. Discuss what particular

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

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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:

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 ................................................... ?

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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.

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.' 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.'

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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 everyday life. Translate the unknown words.

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PRACTICE 4. Answer the questions: 1) Do you like cooking? 2) Does your friend like cooking? 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 4) roasting 100°C 5) simmering d) cooking in fat; used for chips, doughnuts, etc 6) steaming e) the food is placed in the oven; used for preparing cakes, breads 7) stewing f) is done by placing the food in the oven or oven coals and cooking until it is

tender 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.

11. RECIPES 11.1. Christmas Pudding, Omelets 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 tsp. cinnamon 1/2 tsp. grated nutmeg 1/2 tsp. 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

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220ml (6fl. oz.) milk 100ml (4fl. oz.) brandy (or use milk in non-alcoholic version) Pinch of salt 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 nonstick baking paper and replace with fresh ones. The pudding should then be stored in a cool dry place to mature until Christmas day.

B. Omelets with cheese

Ingredients: 6 eggs; 5 tsp. milk 300 g (9 oz.) farmer's cheese, sliced thin 50 g (4 tsp.) 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.

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

PRACTICE 3. Tell each other the recipes of your favorite 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.

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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)

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 favorite 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 favorite dish? 18) Do you like eating out? Why?

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Verbos Culinarios Culinary Verbs

to add (ád) - agregar

to bake (béik) - hornear

to beat (bíit) - batir

to blend (blend) - combinar, mezclar

to boil (bóil) - hervir

to bone (bóun) - deshuesar

to break (bréik) - romper

to broil (bróil) - asar a la parrilla

to chill (chil) - refrigerar, enfriar

to chop (chóp) - picar, cortar en trozos

to coat (kóut) - rebozar

to cook (kúuk) - cocinar

to cover (káver) - cubrir

to curdle (kérdl) - cuajar

to cut into strips (kat íntchu strips) - cortar en tiritas

to decorate (dékoreit) - decorar

to defrost (difróst) - descongelar

to dice (dáis) - cortar en cubitos

to dilute (dilút) - diluir

to dissolve (disólv) - disolver

to dry (drái) - secar

to empty (émpti) - vaciar

to fill (fil) - llenar

to flip (flip) - dar vuelta

to fold (fóuld) - doblar, plegar

to fry (frái) - freir

to glaze (gléiss) - glasear

to grate (gréit) - rallar

to grease (gríis) - engrasar

to grill (gril) - asar a la parrilla

to grind (gráind) - moler

to halve (jáv) - partir en dos

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to heat (jíit) - calentar

to knead (níid) - amasar

to liquidize (líkuidáiss) - licuar

to melt (melt) - derretir

to mince (míns) - picar carne

to mix (míks) - mezclar

to peel (píil) - pelar

to pour (páur) - volcar, verter

to press (pres) - presionar, apretar

to put (put) - colocar, poner

to remove (rimúuv) - quitar, sacar

to rinse (ríns) - enjuagar

to roast (róust) - asar

to roll out (róul áut) - aplanar, extender

to scoop up (skup-áp) - ahuecar (con cuchara)

to seal (síil) - sellar

to season (síson) - aderezar

to serve (sérv) - servir

to shake (shéik) - agitar, sacudir

to sharpen (shárpen) - afilar

to sieve (síiv) - tamizar

to simmer (símer) - hervir a fuego lento

to slice (sláis) - rebanar

to smoke (smóuk) - ahumar

to soak (sóuk) - remojar

to spill (spil) - derramar

to sprinkle (sprínkl) - rociar, salpicar

to squeeze (skuíis) - exprimir

to steam (stíim) - cocinar al vapor

to stew (stiú) - guisar, estofar

to stir (ster) - freír

to stir-fry (stér-frái) - rehogar

to strain (stréin) - colar

to stuff (staf) - rellenar, mechar

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to thicken (zíken) - espesar

to trim (trim) - recortar

to waste (uéist) - desperdiciar

to whisk (uísk) – batir

Tragos y Bebidas Drinks and Beverages

apple juice (ápl dchúus) - jugo de manzana

brown beer (bráun bíar) - cerveza negra

can of Coke (kan óv kóuk) - lata de Coca-Cola

champagne (shampéin) - champán

cider (sáider) - sidra

coffee (kófi) - café

gin (dchín) - ginebra

hot chocolate (jót chóklit) - chocolate caliente

juice (dchús) - jugo, zumo

lemonade (lémonéid) - limonada

light soda (laít sóuda) - gaseosa dietética

liqueur (likér) - licor

milkshake (mílkshéik) - batido

orange juice (órendch dchúus) - jugo de naranja

pineapple juice (páinapl dchúus) - jugo de piña

red wine (red uáin) - vino tinto

rum (ram) - ron

soda (sóuda) - gaseosa

soft drink (sóft drínk) - refresco

sparkling water (spárklin uóter) - agua mineral con gas

still water (stíl wóter) - agua mineral sin gas

tea (tíi) - té

tomato juice (toméitou dchúus) - jugo de tomate

vodka (vodka) - vodka

water (wóter) - agua

whisky (wíski) - whisky

white wine (wáit wáin) - vino blanco

wine (wáin) - vino

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Pescados y Mariscos Fish and Seafood

clam (klam) - almeja

cockles (cókls) - berberechos

cod (kod) - bacalao

crab (krab) - cangrejo de mar

eel (íil) - anguila

fried shrimps (fráid shrímps) - gambas fritas

hake (jéik) - merluza

halibut (jálibat) - mero

herring (hérin) - arenque

king prawn (king prón) - langostino

lobster (lóbster) - langosta

mackerel (mákrel) - caballa

marinade (márinéid) - escabeche

mussel (másel) - mejillón

octopus (óktopus) - pulpo

oyster (óister) - ostra

plaice (pléis) - platija

pollack (pólak) - abadejo

prawns (próons) - gambas

salmon (sáamon) - salmón

sardines (sardíns) - sardinas

scallop (skálop) - vieira

shark (shárk) - tiburón

shellfish (shélfish) - mariscos

shrimp (shrímp) - camarón

snail (snéil) - caracol

sole (sóul) - lenguado

spider crab (spáider krab) - centolla

squid (skuíd) - calamar

swordfish (sórrdfish) - pez espada

trout (tráut) - trucha

tuna (tiúna) - atún

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Comidas en General General Meals

bacon (béikn) - panceta

baked potatoes (béikt potéitous) - papas al horno

beef (bíif) - carne vacuna

beef steak (bíif stéik) - bistec

blood sausage (blód sósidch) - morcilla

brains (bréins) - sesos

canneloni (kanelóni) - canelones

cheese (chíis) - queso

cheeseburger (chíis-bérguer) - hamburguesa de queso

chicken (chíken) - pollo

cold cuts (kóuld kats) - fiambres

dessert (disért) - postre

french fries (french fráis) - papas fritas (de cocina)

fried chicken (fráid chíken) - pollo frito

gnocchi (nóki) - ñoquis

ground meat (gráund mit) - carne picada

ham (hám) - jamón

hamburger (hámburguer) - hamburguesa

hot dog (hot dog) - salchicha

kidneys (kídnis) - riñones

lamb (lam) - cordero

lasagne (lasáni) - lasaña

liver (líver) - hígado

macaroni (mákaroni) - macarrones

mashed potatoes (másht potéitous) - puré de papas

mayonnaise (meionéis) - mayonesa

meatballs (mít bols) - albóndigas

noodles (núudls) - tallarines

omelet (ómlit) - tortilla

pasta (pásta) - pasta

pizza (pítza) - pizza

pork (pork) - carne de cerdo

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pork chops (pork chops) - costillas de cerdo

potato chips (potéitou chips) - papas fritas (en bolsa)

ravioli (ravióli) - ravioles

ribs (ribs) - costillas

roastbeef (róustbif) - rosbif

salad (sálad) - ensalada

salami (salámi) - salame

sauce (sóos) - salsa

sausage (sósidch) - salchicha, chorizo

scrambled eggs (skrámbld éggs) - huevos revueltos

soup (súp) - sopa

spaghetti (spaguéri) - espagueti

steak (stéik) - bistéc

stew (stiú) - guiso, estofado

tomato sauce (toméitou sóos) - salsa de tomate

turkey (térki) - pavo

veal (víl) - carne de ternera

vegetables (védchetabls) - verduras

Carnes y Aves Meats and Poultry

bacon (béikn) - panceta, tocino

beef (bííf) - carne vacuna

beef steak (bíf stéik) - bistec

black pudding (blák púding) - morcilla

blood sausage (blód sósidch) - morcilla

boneless (bóunles) - deshuesado

brains (bréins) - sesos

breast (brést) - pechuga

cheeseburger (chíis-bérguer) - hamburguesa de queso

chicken (chíken) - pollo

chop (chop) - chuleta

cold meats (kóuld míits) - fiambres

cooked (kúkt) - cocida

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cutlet (kátlit) - chuleta

fowl (fául) - ave de corral

game (guéim) - animales de caza

goat (góut) - cabrito

gravy (gréivi) - jugo (de carne)

grilled (grild) - a la parrilla

ground meat (gráund míit) - carne picada

ham (hám) - jamón

hamburger (hámberguer) - hamburguesa

kidneys (kídnis) - riñones

lamb (lam) - cordero

liver (líver) - hígado

marrow (mérrou) - médula

meatballs (mítbols) - albóndigas

medium rare (mídiom réer) - medio hecho

mutton (máton) - carne de oveja

pork (póork) - carne de cerdo

pork chops (pork chops) - chuletas de cerdo

pork loin (pork lóin) - lomo de cerdo

pork sausage (pórk sósidch) - chorizo

poultry (póultri) - carne de ave

rare (réar) - poco cocida

ribs (ribs) - costillas

roast beef (róust-bíf) - carne asada

roasted (róustid) - asada

salami (salámi) - salame

sausage (sósidch) - salchicha, chorizo

sirloin steak (sírloin stéik) - bife de lomo

steak (stéik) - bistéc

suckling pig (sáklin pig) - lechón

tongue (táng) - lengua

tripe (tráip) - tripas

turkey (térki) - pavo

veal (víil) - carne de ternera

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veal steak (víl stéik) - bistéc ternera

venison (vénison) - carne de venado

well done (uél dán) - bien cocida

Especias y Condimentos Spices and Seasonings

aniseed (ánisiid) - anís

basil (básil) - albahaca

bayleaf (béilif) - laurel

brine (bráin) - salmuera

capers (kéipers) - alcaparras

celery (séleri) - apio

chilli (chíli) - ají

chives (cháivs) - cebolletas

cinnamon (sínemon) - canela

clove (clóuv) - clavo de olor

coriander (koriánder) - cilantro

cumin (kámin) - comino

curry (kárri) - curry

dill (dil) - eneldo

dressing (drésing) - aliño

fennel (fénel) - hinojo

garlic (gárlic) - ajo

ginger (dchíndcher) - jengibre

gravy (gréivi) - salsa del jugo de la carne

herbs (érbs) - hierbas aromáticas

ketchup (kéchop) - kechup

mayonnaise (méioneis) - mayonesa

mint (mint) - menta

mustard (mástard) - mostaza

nutmeg (nótmeg) - nuez moscada

oregano (oréganou) - orégano

paprika (páprika) - pimentón dulce

parsley (pársli) - perejil

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pepper (péper) - pimienta

pepper corn (péper korn) - grano de pimienta

pickled onions (píkld ónions) - cebollitas en vinagre

rhubarb (rúbarb) - ruibarbo

rosemary (róusmeri) - romero

saffron (sáfron) - azafrán

sage (séidsh) - salvia

salad dressing (sálad drésing) - aderezo

salt (sólt) - sal

sauce (sóos) - salsa

sesame (sésami) - sésamo, ajonjolí

sorrel (sórrel) - acedera

sugar (shúgar) - azúcar

syrup (sírop) - almíbar

tarragon (térragon) - estragón

thyme (táim) - tomillo

truffle (tráfl) - trufa

vanilla (vaníla) - vainilla

vinegar (vínegar) - vinagre

Frutas Fruits

almonds (ámonds) - almendras

apple (ápl) - manzana

apricot (ápricot) - damasco, albaricoque

avocado (avocádou) - palta, aguacate

banana (banána) - banana

blackberry (blák bérri) - zarzamora

cherry (chérri) - cereza

chestnuts (chéstnats) - castañas

coconuts (kóukonats) - cocos

date (déit) - dátil

fig (fig) - higo

grapefruit (gréipfrut) - pomelo, toronja

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grapes (gréips) - uvas

hazelnuts (héizelnats) - avellanas

lemon (lémon) - limón

lime (láim) - lima

mango (mángou) - mango

medlar (médlar) - níspero

melon (mélon) - melón

mulberry (mólberri) - mora

orange (órendch) - naranja

peach (píich) - durazno, melocotón

peanuts (pínats) - maníes

pear (péar) - pera

pineapple (páinápl) - ananá, piña

plum (plam) - ciruela

pomegranate (pómigranit) - granada

quince (kuíns) - membrillo

raspberry (rásp-bérri) - frambuesa

seed (síid) - semilla

strawberry (stróberri) - frutilla, fresa

tangerine (tándcherin) - mandarina

walnuts (wólnats) - nueces

watermelon (wótermélon) - sandía

Verduras Vegetables

artichoke (árti-chóuk) - alcachofa

asparagus (aspáragos) - espárrago

beans (bíins) - porotos

beet (bít) - remolacha

bell pepper (bel péper) - pimiento morrón

broad beans (bróod bíins) - habas, chauchas

broccoli (brócoli) - brócoli

Brussels sprouts (brásels spráuts) - zapallitos de Bruselas

cabbage (kábedch) - repollo, col

carrot (kárrot) - zanahoria

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cauliflower (kóli-fláuer) - coliflor

celery (séleri) - apio

chard (chard) - acelga

chick peas (chik píis) - garbanzos

chilli (chíli) - ají picante

cucumber (kiúcomber) - pepino

eggplant (égplant) - berenjena

fennel (fénel) - hinojo

garlic (gárlic) - ajo

green onion (gríin ónion) - cebolla de verdeo, cebolleta

leek (líik) - puerro

lentils (léntils) - lentejas

lettuce (létos) - lechuga

mushrooms (másh-rúms) - hongos, setas

onion (ónion) - cebolla

parsley (pársli) - perejil

peas (píis) - arvejas

pepper (péper) - pimiento

potato (potéitou) - papa, patata

pumpkin (pámpkin) - zapallo grande

spinach (spínidch) - espinaca

squash (skuósh) - calabaza

string beans (stríng bíns) - chauchas

sweet corn (suít kórn) - choclo, maíz tierno

sweet potato (suít potéitou) - batata

tomato (toméitou) - tomate

turnip (térnip) - nabo

watercress (uóter-krés) - berro

zucchini (sukíni) - zapallito

Aves Birds

blackbird (blákberd) - mirlo

canary (canéri) - canario

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cardinal (cárdinal) - cardenal

chick (chik) - pollito

chicken (chíken) - pollo

cock (kók) - gallo

cockatoo (kókatu) - cacatúa

condor (kóndor) - cóndor

crane (kréin) - grulla

crow (cróu) - cuervo

duck (dák) - pato

eagle (ígl) - águila

falcon (fálcon) - halcón

feather (féder) - pluma

flamingo (flamíngou) - flamenco

goldfinch (góuldfinch) - jilguero

goose (gúus) - ganso

hawk (hók) - halcón

hen (hen) - gallina

heron (héron) - garza

hummingbird (háming berd) - colibrí

kingfisher (kíngfísher) - martín pescador

lark (lárk) - alondra

magpie (mágpai) - hurraca

nest (nest) - nido

nightingale (náitingueil) - ruiseñor

ostrich (óstrich) - avestruz

owl (ául) - búho, lechuza

parakeet (pérakit) - periquito

parrot (pérrot) - loro, cotorra

partridge (partrídsh) - perdiz

peacock (píkok) - pavo real

pelican (pélican) - pelícano

penguin (péngüin) - pinguino

pheasan (fésant) - faisán

pigeon (pídchon) - paloma

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quail (kuéil) - codorniz

roadrunner (róudrraner) - correcaminos

robin (róbin) - petirrojo

rooster (rúuster) - gallo

sea gull (sí gal) - gaviota

sparrow (spérrou) - gorrión

stork (stórk) - cigueña

swallow (suólou) - golondrina

swan (suán) - cisne

thrush (zrásh) - tordo

turkey (térki) - pavo

vulture (vóolcher) - buitre

woodpecker (wúupéker) - pájaro carpintero

Mamíferos Mammals

anteater (ánt íter) - oso hormiguero

antelope (ántiloup) - antílope

bat (bát) - murciélago

bear (béer) - oso

beaver (bíver) - castor

boar (bóor) - jabalí

buffalo (báfalou) - búfalo

bull (bul) - toro

calf (káf) - ternero

camel (kámel) - camello

cat (kat) - gato

cheetah (chíita) - guepardo

chimpanzee (chimpansí) - chimpancé

cow (káu) - vaca

deer (díer) - venado

dog (dog) - perro

donkey (dónki) - burro

dromedary (drómedari) - dromedario

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elephant (élefant) - elefante

elk (élk) - alce

foal (fóul) - potro

fox (fox) - zorro

gazelle (gassél) - gacela

giraffe (dchiráf) - jirafa

goat (góut) - cabra

gorilla (goríla) - gorila

hippopotamus (hipopótamus) - hipopótamo

hog (hog) - cerdo

horse (hórs) - caballo

hyena (haína) - hiena

kangaroo (kangarú) - canguro

lamb (lám) - cordero

leopard (lépard) - leopardo

lion (láion) - león

monkey (mónki) - mono

moose (múus) - alce

mouse (máus) - laucha, ratón

otter (óter) - nutria

ox (óks) - buey

pig (pig) - cerdo

porcupine (pórkiupain) - puerco espín

rabbit (rábit) - conejo

raccoon (rakúun) - mapache

rat (rat) - rata

rhinoceros (rainóceros) - rinoceronte

seal (síil) - foca

sheep (shíip) - oveja

skunk (skánk) - zorrino

squirrel (skwúrrl) - ardilla

tiger (táiguer) - tigre

wolf (wúlf) - lobo

zebra (síbra) - cebra

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Animales Acuáticos Water Animals

alligator (áligueitor) - caimán

anchovy (ántchovi) - anchoa

catfish (kátfish) - bagre

cod (kod) - bacalao

crab (krab) - cangrejo

crayfish (créifish) - cangrejo de río

crocodile (crókodail) - cocodrilo

dolphin (dólfin) - delfín

eel (íil) - anguila

frog (fróg) - rana

herring (héring) - arenque

jellyfish (dchéli fish) - medusa

killerwhale (kíler uéil) - orca

lobster (lóbster) - langosta

mackerel (mákrel) - caballa

octopus (óktopus) - pulpo

oyster (óister) - ostra

ray (réi) - raya

salmon (sámon) - salmón

sardine (sardín) - sardina

seahorse (síi-jors) - caballito de mar

seal (síil) - foca

shark (shárk) - tiburón

shell (shél) - concha

shrimp (shrímp) - camarón

slug (slág) - babosa

snail (snéil) - caracol

sole (sóul) - lenguado

squid (skuíd) - calamar

starfish (stárfish) - estrella de mar

swordfish (sóordfish) - pez espada

toad (tóud) - sapo

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trout (tráut) - trucha

tuna (tiúna) - atún

turtle (tértl) - tortuga

walrus (uólras) - morsa

whale (uéil) - ballena

Tiendas y Comercios Shops and Stores

bakery (béikeri) - panadería

barber's (bárbers) - barbería

bookstore (búkstor) - librería

butcher's (búchers) - carnicería

cake shop (kéik shop) - pastelería

candy store (kándi stor) - tienda de golosinas

children's wear (chíldrens uér) - ropa de niño

clothing store (klóuding stor) - tienda de ropas

coffee shop (kófi shop) - cafetería

confectioner's (konfékshoners) - pastelería

dairy store (déri stor) - lechería

delicatessen (délikatesen) - fiambrería

drugstore (drágstor) - farmacia

dry cleaner's (drái-klíiners) - tintorería

estate agency (estéit éidchensi) - agencia inmobiliaria

fishmonger's (físhmonguers) - pescadería

florist's (flórists) - floristería

fruit shop (frút shop) - frutería

furniture store (férnicher stor) - mueblería

gas station (gás stéishon) - gasolinería

greengrocer's (gríingrousers) - verdulería

grocery store (gróuseri stor) - almacén

hairdresser's (herdrésers) - peluquería

hardware shop (hárduer shop) - ferretería

herbalist's shop (hérbalists shop) - herboristería

ice-cream parlour (áiskrim párlor) - heladería

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ironmonger's (áironmonguers) - ferretería

jeweller's (dchúelers) - joyería

jewellery store (dchúelri stor) - joyería

kiosk (kíosk) - quiosco

ladies' wear (léidis uér) - ropa de señora

laundromat (lóndromat) - lavandería automática

leather goods shop (léder gúuds shop) - marroquinería

mall (móol) - centro comercial

market (márket) - mercado

men's wear (méns uér) - ropa de caballero

music store (miúsik stor) - tienda de música

newsstand (niússtand) - quiosco de periódicos

optician's (optíshans) - optica

perfumery (perfiúmery) - perfumería

pet shop (pét shop) - tienda de animales

pharmacy (fármasi) - farmacia

shoe shop (shú shop) - zapatería

shopping center (shóping sénter) - centro comercial

shops (shops) - tiendas

souvenir shop (suveníir shop) - tienda de souvenirs

sports store (spórts stor) - tienda de deportes

stationery store (stéishoneri stor) - papelería

stores (stór) - tiendas

supermarket (súpermarket) - supermercado

toy store (tói stor) - juguetería

travel agency (trável éidchensi) - agencia de viajes

vegetable store (védchetabl stor) - verdulería

video store (vídiou stor) - tienda de videos

La Cocina The Kitchen

blender (blénder) - licuadora

bottle opener (bótl óupener) - destapador de botellas

bowl (bóul) - bol, taza grande

broom (brúm) - escoba

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cake mold (kéik móuld) - molde para repostería

can opener (kán óupener) - abrelatas

canister (kánister) - bote, lata

carving knife (kárvin náif) - cuchillo para trinchar

casserole (káserol) - cazuelera

ceramic ware (serámik uéar) - vajilla de cerámica

cheese cutter (chíis káter) - cortador de queso

chopping board (chópin bóord) - tabla para cortar

cleaver (klíiver) - cuchilla para picar

coffee maker (kófi méiker) - cafetera

colander (kólander) - colador de verduras

corkscrew (kork-skrú) - destapador

counter (káunter) - mesada

crokery (króukeri) - loza, vajilla

cup (kap) - taza

cupboard (kábord) - alacena

cutlery (kátleri) - cubiertos

dish drainer (dish dréiner) - escurridor de platos

dish towel (dísh táuel) - repasador

dishwasher (dísh uósher) - lavaplatos

drawers (dróoers) - cajones

faucet (fóset) - canilla, grifo

food processor (fúud prosésor) - procesadora de alimentos

forks (forks) - tenedores

freezer (fríisser) - congelador

fridge (frídch) - heladera

frying pan (fráing pan) - sartén

funnel (fánl) - embudo

garbage (gárbidch) - basura

gloves (glóvs) - guantes

grater (gréiter) - rallador

ice tray (áistrei) - cubetera

juicer (dchúser) - juguera

kettle (kétl) - pava

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kitchen apron (kítchen éipron) - delantal de cocina

knives (náivs) - cuchillos

ladle (léidl) - cucharón

lighter (láiter) - encendedor

masher (másher) - pisapuré

microwave oven (máikroweiv óven) - horno microondas

mincer (ménser) - picador, picadora

mixer (míkser) - batidora

oven (óven) - horno

oven burner (óven bérner) - quemador del horno

oven mitts (óven mits) - guantes para horno

pans (pans) - ollas, caserolas y sartenes

pepper mill (péper mil) - molinillo de pimienta

pot (pot) - olla

pot holder (pot hólder) - agarradera

potato peeler (potéitou pííler) - pelapapas

pressure cooker (présher-kúker) - olla a presión

recipe (résipi) - receta

refrigerator (refridcheréitor) - heladera

roasting pan (róusting pan) - asadera

rolling pin (róulin pin) - palo de amasar

salt shaker (sólt shéiker) - salero

saucepan (sóspan) - cacerola

scouring pad (skáurin pad) - esponja limpiadora

sharpener (shárpener) - afilador de cuchillos

shelves (shélvs) - anaqueles, estantes

sieve (síiv) - tamiz

sink (sínk) - pileta de lavar

soap (sóup) - jabón

spatula (spáchiula) - espátula

spoons (spúuns) - cucharas

squeezer (skuíizer) - exprimidor

steamer (stíimer) - vaporera

stove (stóuv) - cocina (aparato)

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stove burners (stóuv bérners) - quemadores de cocina

strainer (stréiner) - colador chico

teapot (tíipot) - tetera

teaspoons (tíispúns) - cucharitas

toaster (tóuster) - tostadora

trash can (tráshkan) - tacho de la basura

washing-up liquid (uóshin-áp líkuid) - detergente

water heater (uóter jíiter) - calefón

whisk (wísk) - batidor de alambre

wok (wók) - sartén china

Estados de Ánimo Moods

afraid (afréid) - temeroso, con miedo

alarmed (alármd) - alarmado

alert (alért) - alerta

amazed (améist) - asombrado

angry (ángri) - enojado

annoyed (anóid) - molesto

ashamed (ashéimd) - avergonzado

astonished (astónisht) - asombrado

bored (bóord) - aburrido

calm (káam) - calm

cheerful (chíirful) - alegre

complacent (kompléisent) - satisfecho consigo mismo

confident (cónfident) - confiado

confused (confiúst) - confundido

content (contént) - satisfecho

content (contént) - contento

contented (conténtid) - contento, satisfecho

curious (kiúrios) - curioso

dejected (didchéctid) - desanimado

delighted (diláitid) - encantado

depressed (diprést) - deprimido

disappointed (disapóintid) - defraudado

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disheartened (disjártend) - descorazonado

disillusioned (disilúshond) - desilusionado

distressed (distrést) - angustiado

dizzy (díssi) - mareado

drunk (dránk) - borracho

eager (íguer) - ansioso, deseoso

edgy (édchi) - nervioso, inquieto

elated (iléitid) - regocijado

embarrassed (embárrast) - avergonzado, abochornado

emotional (imóushonal) - emocionado, sensible

enthusiastic (enzusiástic) - entusiasmado

envious (énvias) - envidioso

excited (exáitid) - excitado

frustrated (frostréitid) - frustrado

furious (fiúrios) - furioso

glad (glad) - contento

gloomy (glúmi) - triste, pesimista

grateful (gréitful) - agradecido

groggy (grógui) - aturdido

grumpy (grámpi) - malhumorado

guilty (guílti) - culpable

happy (hápi) - feliz, contento

homesick (hóumsik) - nostálgico

hopeful (hóupful) - esperanzado

horny (hórni) - caliente, cachondo

hostile (hóstil) - hostil

humiliated (hiumílieitid) - humillado

hungry (hángri) - hambriento, con hambre

hurt (héert) - herido

impressed (imprést) - impresionado

in love (in lóv) - enamorado

indifferent (indíferent) - indiferente

indignant (indígnant) - indignado

insecure (ínsekiúr) - inseguro

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irritable (írritabl) - irritable

jealous (dchélos) - celoso

jubilant (dchúbilant) - jubiloso

lazy (léisi) - perezoso

listless (lístles) - indiferente, desganado

lonely (lóunli) - solitario, solo

merry (mérri) - alegre

mischievous (míschivas) - travieso

miserable (míserabl) - triste, desgraciado

nervous (nérvos) - nervioso

nostalgic (nostáldchik) - nostálgico

offended (ofénded) - ofendido

optimistic (óptimístic) - optimista

overwhelmed (óuver-uélmd) - agobiado

playful (pléiful) - juguetón

pleased (plíist) - complacido, satisfecho

positive (pósitiv) - positivo

proud (práud) - orgulloso

puzzled (pásld) - confundido

rejected (ridchékted) - rechazado

relaxed (riláxt) - relajado

relieved (rilíivt) - aliviado

resentful (riséntful) - resentido

restless (réstles) - inquieto

sad (sad) - triste

satisfied (sátisfaid) - satisfecho

scared (skéerd) - asustado

sentimental (sentiméntal) - sentimental

shocked (shókt) - impresionado, conmovido

sick (sik) - enfermo

sleepy (slíipi) - soñoliento

surprised (sorpráist) - sorprendido

terrified (térrifaid) - aterrorizado

thankful (zánkful) - agradecido

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thirsty (zérsti) - sediento, con sed

thoughtful (zótful) - pensativo

thrilled (zríld) - estremecido

tired (táierd) - cansado, fatigado

touched (tácht) - emocionado

touchy (táchi) - susceptible

uncomfortable (ankómfortabl) - incómodo, molesto

unhappy (anhápi) - desdichado

upset (apsét) - molesto

wary (wéri) - cauteloso

weary (wíiri) - cansado

worried (wórrid) - preocupado

Colores y Patrones Colors and Patterns

aquamarine (ákua-marín) - aguamarina

baby blue (báibi blúu) – azul cielo

black (blák) - negro

blue (blúu) - azul

brown (bráun) - marrón

checked (chékt) - a cuadros

chestnut (chéstnat) - castaño

coral (kóral) - coral

crimson (krímson) - carmesí

dark (dárk) - oscuro

dark green (dáark gríin) - verde oscuro

dotted (dótid) - a lunares

dull (dál) - apagado

flowered (fláuerd) - floreado

fuchsia (fáksha) - fucsia

golden (góulden) - dorado

gray (gréi) - gris

green (gríin) - verde

indigo (índigou) - índigo

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lavender (lávender) - lavanda

light (láit) - claro

loud (láud) - chillón

maroon (marúun) - bordó

mauve (móuv) - lila

navy blue (néivi blúu) - azul marino

ochre (óuker) - ocre

olive (óliv) - oliva

opaque (oupéik) - opaco

orange (órendch) - anaranjado

pale (péil) - pálido

peach (píich) - durazno

pink (pínk) - rosado

plain (pléin) - liso

printed (prínted) - estampado

purple (péerpl) - morado

red (red) - rojo

scarlet (skárlet) - rojo escarlata

shiny (sháini) - brillante

silver (sílver) - plata

sky blue (skái blúu) – azul cielo

striped (stráipt) - a rayas

teal (tíial) - verde azulado

transparent (transpérent) - transparente

turquoise (térkuois) - turquesa

violet (váiolet) - violeta

white (wáit) - blanco

yellow (iélou) - amarillo

Envases y Cantidades Containers and Quantities

a dozen (e dósen) - una docena

a half (e jáf) - una mitad

a handful (e jándful) - un puñado

a heap (e híip) - un montón

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a mouthful (e máuzful) - un bocado

a pair (a péer) - un par

a piece (e píis) - un pedazo

a quarter (e kuórter) - un cuarto

a slice (e sláis) - una rebanada

a spoonful (e spúunful) - una cucharada

a stack (e sták) - una pila, un montón

an armful (an ármful) - una brazada

bag (bag) - bolsita

bar (bar) - barra

barrel (bárrl) - barril

basket (báskit) - canasta

bottle (bótl) - botella

bowl (bóul) - bol

box (boks) - caja

bucket (báket) - balde, cubo

can (can) - lata

carton (cárton) - cartón

crate (kréit) - cajón

envelope (ánvelóup) - sobre de carta

gallon (gálon) - galón

glass (gláas) - vaso

gramme (gráam) - gramo

half a dozen (jáf e dósen) - media docena

jar (dchár) - frasco, pote

jug (dchág) - jarro

kilo (kílo) - kilo

liter (líter) - litro

mug (mág) - jarra

ounce (áuns) - onza

pack (pák) - paquete, cajetilla

package (pákedch) - paquete

pint (páint) - pinta

pot (pot) - tarro, pote

pound (páund) - libra

roll (róul) - rollo

sachet (sáshei) - sachet

sack (sák) - saco, costal

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six-pack (síks pák) - paquete de seis

spray can (spréi can) - aerosol, atomizador

ton (ton) - tonelada

tube (tiúb) - tubo, pomo

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REFERENCES

1. B. Imbrasienė LITHUANIAN TRADITIONAL FOODS, Vilnius, 1998 2. D. Guščiuvienė, L.Lenkauskienė 14 ENGLISH TOPICS, Kaišiadorys, 1998 3. F. Vallejos ENGLISH TECHNITIAN, Arequipa, 2009 4. L.Soars, J. Soars HEADWAY STUDENT‘S BOOK, Oxford,1999 5. L.Soars, J. Soars HEADWAY WORKBOOK, Oxford,1999 6. Šiatkutė, Vilma ENGLISH FOR COOK, Vilnius Cooperative College, 2006 7. R. Murphy ENGLISH GRAMMAR IN USE, Cambridge, 1997 8. V. Evans, J. Dooley ENTERPRISE 3 COURSEBOOK, Swansea, 1998 9. V. Evans, J. Dooley ENTERPRISE 3 WORKBOOK, Swansea, 1998 10. V. Evans, J. Dooley MISSION COURSEBOOK, Newbury, 2000 11. V. Evans, FCE USE OF ENGLISH, Newbury, 2000 12. http://en.wikipedia.org/wiki 13. http://en.wikipedia.org/wiki/Peruvian_cuisine 14. http://www.vegsource.com/nutrition/pyramid.htm 15. www.bicyclegermany.com/german_food_&_drink.htm