Комплект контрольно-оценочных средств по учебной дисциплине ОП.07 "ИНОСТРАННЫЙ ЯЗЫК В ПРОФЕССИОНАЛЬНОЙ ДЕЯ-ТЕЛЬНОСТИ" профессиональной образовательной программы по профессии СПО 43.01.09 Повар, кондитер.

Комплект

фонда оценочных средств

по  учебной дисциплине

ОП.07 ИНОСТРАННЫЙ ЯЗЫК  В  ПРОФЕССИОНАЛЬНОЙ ДЕЯТЕЛЬНОСТИ

профессиональной образовательной программы

по профессии СПО 

                                              43.01.09 Повар, кондитер

Фонд оценочных средств (далее – ФОС) по учебной дисциплине (далее – УД) ОП.07 Иностранный язык в профессиональной деятельности. Программы подготовки специалистов среднего звена (ППССЗ)/программы подготовки квалифицированных рабочих, служащих (ППКРС) по профессии  43.01.09 Повар, кондитер базового уровня разработан на основе Федерального государственного образовательного стандарта (далее – ФГОС) по профессии 43.01.09 Повар, кондитер в соответствии с рабочей программой учебной дисциплины ОП.07 Иностранный язык в профессиональной деятельности.

Разработчик:

Высоцкая Наталья Владимировна, преподаватель

Рецензенты:

Контрольно-оценочные средства для промежуточной аттестации по УД

Комплект контрольно-оценочных средств предназначен для проверки результатов освоения УД ОП.07 Иностранный язык в профессиональной деятельности основной профессиональной образовательной программы по профессии СПО 43.01.09 Повар, кондитер. Комплект контрольно-оценочных средств разработан на основе Федерального государственного образовательного стандарта среднего профессионального образования по профессии СПО 43.01.09 Повар, кондитер и программы УД ОП.07 Иностранный язык в профессиональной деятельности.

Формой промежуточной аттестации по УД ОП.07 Иностранный язык в профессиональной деятельности является экзамен.

Комплект заданий для проведения экзамена.

Инструкция для студентов:

Внимательно прочитайте задания.

Время выполнения задания – 90 мин.

Критерии оценки.

Билет состоит из двух частей. За правильный ответ на вопросы или верное решение задачи в первой части выставляется положительная оценка – 1 балл.

За не правильный ответ на вопросы или неверное решение задачи выставляется отрицательная оценка – 0 баллов.

Вторая часть билета работа с текстом

Задание 1. Критерии:

    Полнота (0-5 баллов):

  – 5 баллов: Найдено 10 правильных словосочетаний.

  – 4 балла: Найдено 8-9 правильных словосочетаний.

  – 3 балла: Найдено 6-7 правильных словосочетаний.

  – 2 балла: Найдено 4-5 правильных словосочетаний.

  – 1 балл: Найдено 1-3 правильных словосочетания.

  – 0 баллов: не найдено ни одного словосочетания.

  Точность (0-5 баллов):

  – 5 баллов: Все переводы точные и соответствуют контексту.

  – 4 балла: Большинство переводов точные, есть незначительные ошибки.

  – 3 балла: Некоторые переводы неточные, но понятные.

  – 2 балла: Много неточных переводов, смысл искажён.

  – 1 балл: Переводы неясные или полностью неверные.

  – 0 баллов: нет перевода.

 Задание 2. Критерии:

  Полнота ответов (0-5 баллов):

  – 5 баллов: Все вопросы отвечены полностью и подробно.

  – 4 балла: Большинство вопросов отвечены, но не все детали учтены.

  – 3 балла: Ответы даны на половину вопросов, недостаточно информации.

  – 2 балла: Ответы даны на несколько вопросов, но очень кратко.

  – 1 балл: Ответы неполные и неясные.

  – 0 баллов: нет ответов.

Грамматическая правильность (0-5 баллов):

  – 5 баллов: Ответы без грамматических и орфографических ошибок.

  – 4 балла: Небольшие ошибки, которые не мешают пониманию.

  – 3 балла: Некоторые ошибки, которые затрудняют понимание.

  – 2 балла: Много ошибок, затрудняющих понимание текста.

  – 1 балл: очень много ошибок, смысл не ясен.

  – 0 баллов: нет ответов.

Общая оценка: Максимальное количество баллов за каждое задание – 10. Общая оценка может варьироваться от 0 до 20 баллов. 

Общая оценка за экзамен: максимально 30 баллов:

26-30 баллов - оценка 5;

21-25 баллов – оценка 4;

15-20 баллов – оценка 3;

14 и менее баллов – оценка 2.

Эталоны ответов находятся в конце комплекта. Работа сдаётся в письменном виде.

Вариант 1

Часть 1.

1. Соотнесите выделенное слово и определение:

Have you had breakfast?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Banana, beef, carrot, cheese, cod, cucumber, grapes, ham, lamb, lettuce, milk, peach, salmon, tuna, yogurt

3. Соотнесите английские предложения с переводом:

1. This dish is made of meat and vegetables.

2. My mother was asked to cook an apple pie.

3. Lemon is cut into thin slices.

4. The dinner was cooked yesterday.

5. The meat was fried by my mother.

a) Обед был приготовлен вчера

b) Лимон режется тонкими ломтиками

c) Мясо было пожарено мамой.

d) Это блюдо готовят из мяса и овощей.

e) Мою маму попросили испечь яблочный пирог.

4. Выберите правильный перевод:

1. bitter

2. sour

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта

1. Молочные продукты

2. Супы

a) Soups

b) Legumes

c) Beverages

d) Bakery

e) Poultry

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) salad

b) pancakes

c) porridge

7. Найдите русские эквиваленты:

8. Заполните пропуск нужным по смыслу словом:

____ is the dish of Italian cuisine.

a) sushi

b) borsch

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who don’t eat meat are called …

a) alcoholics

b) vegetarians

c) gourmets

d) sweet tooth

10. Подберите правильный ответ к каждому вопросу:

1. Do you take sugar?
2. Would you like some cereal for breakfast?

a). No thanks, ketchup is fine.
b). Yes, two, please.
c). Some cornflakes would be nice.

Часть 2.

1. Прочитайте и переведите на русский язык текст.

Текст: "The Secret Science of a Perfect Steak"

Cooking is often called an art, but behind every great dish lies a lot of science. This is especially true for one of the most popular dishes in the world: the steak.

Many home cooks believe that the secret to a good steak is simply high heat. While searing the meat in a hot pan is crucial to create a flavorful brown crust through a process called the Maillard reaction, it is not the whole story. The real magic happens inside the meat.

Professional chefs know that controlling the internal temperature is everything. If you use only high heat, the outside may burn before the inside is cooked properly. This is where a technique called "reverse searing" comes in handy. First, you cook the steak slowly in a low-temperature oven (around 100-120°C) until the core reaches your desired doneness — rare, medium, or well-done. Then, you finish it with a quick, hot sear in a pan with butter, garlic, and thyme.

Another secret is "resting." Once the steak is cooked, you must let it rest on a cutting board for about 5-10 minutes. During cooking, the juices are pushed to the center of the meat. Resting allows these juices to redistribute evenly throughout the steak, ensuring every bite is tender and moist. If you cut into it immediately, all those delicious juices will run out onto the plate, leaving the meat dry.

Finally, a true culinary professional pays attention to seasoning. Salt isn't just for flavor; it also helps break down proteins, making the meat more tender. The best practice is to season the steak generously with salt at least 40 minutes before cooking, or immediately before putting it in the pan.

So, the next time you cook a steak, remember: it’s not just cooking; it’s chemistry.

Задание 1. Найдите в тексте английские эквиваленты следующих слов и словосочетаний:

1. Обжаривать на сильном огне (до корочки)

2. Внутренняя температура

3. Степень прожарки

4. С кровью / Средняя / Хорошо прожаренная

5. Дать мясу «отдохнуть»

6. Распределяться равномерно

7. Сочный и нежный

8. Приправа / Приправлять

9. Расщеплять белки

10. Химия

Задание 2. Ответьте на вопросы своими словами (на английском языке).

1. According to the text, what two things are important for cooking a steak?

2. What is the Maillard reaction responsible for?

3. Describe the two main steps of the "reverse searing" method.

4. Why is it a mistake to cut into a steak immediately after cooking?

5. Why is it recommended to salt a steak well in advance?

Вариант 2

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do you have dinner?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Сhocolate, potato, tea, steak, pear, carrot, garlic, cake, pineapple, broccoli, wine, water, peach, coffee, ice cream, tomato, ham, watermelon, cookies

3. Соотнесите английские предложения с переводом:

1. The guests were offered lamb with stewed cabbage.

2. Samovar was used to boil water for tea.

3. I was asked to cook a cherry pie.

4. Cheese was cut with a special knife.

5. Okroshka will be served in hot weather.

a) Самовар используется для кипячения чая.

b) Окрошку подают в жаркую погоду.

c) Меня попросили приготовить вишневый пирог

d) Гостям предложили ягненка с тушеной капустой.

e) Сыр порезали специальным ножом.

4. Выберите правильный перевод:

1. spicy

2. sweet

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Овощи

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) omelet

b) porridge

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

Текст: "The Foundation of Great Cooking: Mise en Place"

If you ask a professional chef for the single most important tip for home cooks, they will likely give you a French term: mise en place (pronounced "meez ahn plahs"). Translated literally, it means "putting in place." In the culinary world, it refers to the practice of gathering and preparing all your ingredients and equipment before you start cooking.

This simple habit is the foundation of efficient and stress-free cooking. Imagine you are making a simple stir-fry. The recipe requires you to quickly add ingredients to a very hot pan – garlic, then ginger, then vegetables, followed by a sauce. If you stop to chop the garlic while the pan is smoking, you will burn the oil and ruin the dish. Mise en place prevents this chaos.

A proper mise en place involves several steps. First, read the entire recipe from start to finish. Then, gather all your tools: knives, cutting boards, measuring spoons, and pans. Next, prepare your ingredients. This means washing vegetables, chopping onions, mincing garlic, measuring out spices, and portioning liquids into small bowls. Every ingredient should be in its own container, ready to go.

This technique is not just for professionals; it is a game-changer for home cooking. It allows you to focus on the cooking process itself, rather than rushing to keep up. You can monitor the heat, stir at the right moment, and adjust seasoning properly. Furthermore, it helps prevent mistakes, such as forgetting an ingredient or adding something twice. Before you turn on the stove, take a moment to look at your organized workspace. If everything is in place, you know you are ready to begin.

In short, mise en place transforms cooking from a frantic activity into a calm and enjoyable art. It teaches organization, patience, and respect for the craft. As the famous chef Anthony Bourdain once wrote, "Mise en place is the religion of all good line cooks

Задание 1. Найдите в тексте английские эквиваленты следующих слов и словосочетаний:

1. Единственный самый важный совет

2. Собирать и подготавливать

3. Эффективный и свободный от стресса

4. Быстро добавить ингредиенты

5. Испортить блюдо

6. Измельченный чеснок

7. Отмерять специи

8. Следить за температурой

9. Предотвращать ошибки

10. Организованное рабочее место

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What does the French term "mise en place" literally mean, and what does it mean in cooking?

2. According to the text, why is mise en place especially important for a dish like stir-fry?

3. List the three main steps involved in creating a proper mise en place.

4. How does mise en place help prevent mistakes in cooking?

5. What feeling or emotion does mise en place bring to the cooking process, according to the author?

Вариант 3.

Часть 1.

1. Соотнесите выделенное слово и определение:

Have you had supper?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the last meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Сhocolate, potato, tea, steak, pear, carrot, garlic, cake, pineapple, broccoli, wine, water, peach, coffee, ice cream, tomato, ham, watermelon, cookies

3. Соотнесите английские предложения с переводом:

1. This dish is made of meat and vegetables.

2. My mother was asked to cook an apple pie.

3. Lemon is cut into thin slices.

4. The dinner was cooked yesterday.

5. The meat was fried by my mother.

a) Обед был приготовлен вчера

b) Лимон режется тонкими ломтиками

c) Мясо было пожарено мамой.

d) Это блюдо готовят из мяса и овощей.

e) Мою маму попросили испечь яблочный пирог.

4. Выберите правильный перевод:

1. spicy

2. sweet

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта

1. Молочные продукты

2. Супы

a) Soups

b) Legumes

c) Beverages

d) Bakery

e) Poultry

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) omelet

b) porridge

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуск нужным по смыслу словом:

____ is the dish of Italian cuisine.

a) sushi

b) borsch

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

Your Hands Are Your Best Tools

Machines are intended to be labor saving devices. However, the usefulness of specialized processing equipment often depends on the volume of food it handles. It takes less time for a cook to slice a few pounds of onions by hand than to set up a slicing attachment, pass the onions through it, and break down and clean the equipment. This is why it is important to develop good manual skills.

Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. This may sound like a harsh way to begin, but the intent is not to intimidate you or scare you, but to inspire a healthy respect for the importance of proper safety and operating procedures.

Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must also learn how to know when a machine is not operating correctly. When this happens, shut it down immediately and report the malfunction to a supervisor.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. оборудование, экономящее труд

2. объем пищи

3. нарезать ломтиками

4. насадка для нарезки

5. разобрать и почистить оборудование

6. ручные навыки

7. современное оборудование для приготовления и обработки пищи

8. вызвать уважение

9. правильные процедуры безопасности и эксплуатации

10. сообщить о неисправности руководителю

Задание 2. Ответьте на вопросы своими словами (на английском).

1. Why is it sometimes faster to do things by hand than to use a machine?

2. What is the author's main message about kitchen equipment?

3. What should you do before using a new piece of equipment?

4. What should you do if a machine if a machine breaks down or malfunctions?

5. What should you do if a machine is not operating correctly?

Вариант 4

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do you have dinner?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Banana, beef, carrot, cheese, cod, cucumber, grapes, ham, lamb, lettuce, milk, peach, salmon, tuna, yogurt

3. Соотнесите английские предложения с переводом:

1. The guests were offered lamb with stewed cabbage.

2. Samovar was used to boil water for tea.

3. I was asked to cook a cherry pie.

4. Cheese was cut with a special knife.

5. Okroshka will be served in hot weather.

a) Самовар используется для кипячения чая.

b) Окрошку подают в жаркую погоду.

c) Меня попросили приготовить вишневый пирог

d) Гостям предложили ягненка с тушеной капустой.

e) Сыр порезали специальным ножом.

4. Выберите правильный перевод:

1. bitter

2. sour

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Овощи

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) salad

b) pancakes

c) porridge

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who don’t eat meat are called …

a) alcoholics

b) vegetarians

c) gourmets

d) sweet tooth

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.

1. Прочитайте и переведите на русский язык текст.

Food Equipment Can Be Dangerous

Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. This may sound like a harsh way to begin, but the intent is not to intimidate you or scare you, but to inspire a healthy respect for the importance of proper safety and operating procedures.

Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must also learn how to know when a machine is not operating correctly. When this happens, shut it down immediately and report the malfunction to a supervisor.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. современное оборудование для приготовления пищи

2. части человеческого тела

3. суровый способ

4. правильные процедуры безопасности

5. сообщить о неисправности

6. разобрать и почистить оборудование

7. ручные навыки

8. современное оборудование для приготовления и обработки пищи

9. вызвать уважение

10. правильные процедуры безопасности и эксплуатации

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What can modern cooking equipment do to the human body?

2. Why does the author use such strong and frightening words?

3. What should you do before using a piece of equipment?

4. What should you do if a machine is not operating correctly?

5. Find the English equivalents for the following words in the text: "искалечить", "ампутировать", "неисправность".

Вариант 5

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do you have lunch?

a). a small meal eaten just before you go to bed
b). the first meal of the day
c). the meal eaten around midday
d). the main meal

2. Распределите названия продуктов по категориям:

Cookies, potato, ham, steak, pear, carrot, garlic, cake, coffee, broccoli, wine, water, peach, ice cream, tomato, tea, watermelon, chocolate. pineapple

3. Соотнесите английские предложения с переводом:

1. The guests were offered lamb with stewed cabbage.

2. Samovar was used to boil water for tea.

3. I was asked to cook a cherry pie.

4. Cheese was cut with a special knife.

5. Okroshka will be served in hot weather.

a) Самовар используется для кипячения чая.

b) Окрошку подают в жаркую погоду.

c) Меня попросили приготовить вишневый пирог

d) Гостям предложили ягненка с тушеной капустой.

e) Сыр порезали специальным ножом.

4. Выберите правильный перевод:

1. spicy

2. sweet

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Овощи

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) omelet

b) porridge

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

MILK

One of the most important foods for human beings in general and children in particular is milk. Milk also serves as a basis for other important foods. We have, for instance, butter and many different kinds of cheese. Then milk itself is prepared in different ways specially for children and people in poor health, all of whom need greater care and attention than people in ordinary good health do.

Milk is also used in preparation of cakes, some kinds of bread and sweets. Milk chocolate, for instance, is greatly used by the explorers and others who go far from the places where people generally live, and who must carry the food they need along with them. When milk has been dried, it becomes a very light powder which is also used by those who need food that is light in weight. Besides milk powder, condensed milk is also produced and sold in tins. There is generally some sugar in condensed milk.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. люди с ослабленным здоровьем

2. служит основой для других продуктов

3. сухое молоко

4. сгущенное молоко

5. исследователи

6. легкий по весу

7. нуждаются в большей заботе и внимании

8. основной продукт питания

9.молоко

10.  молочные заводы

Задание 2. Ответьте на вопросы своими словами (на английском).

1. Why is milk considered one of the most important foods?

2. For which groups of people is milk prepared in special ways and why?

3. What milk products are mentioned in the text?

4. Why do explorers and travelers prefer milk chocolate and dried milk?

5. What is the difference between dried milk and condensed milk according to the text?

Вариант 6

Часть 1.

1. Соотнесите выделенное слово и определение:

Have you had breakfast?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Banana, beef, carrot, cheese, cod, cucumber, grapes, ham, lamb, lettuce, milk, peach, salmon, tuna, yogurt

3. Соотнесите английские предложения с переводом:

1. This dish is made of meat and vegetables.

2. My mother was asked to cook an apple pie.

3. Lemon is cut into thin slices.

4. The dinner was cooked yesterday.

5. The meat was fried by my mother.

a) Обед был приготовлен вчера

b) Лимон режется тонкими ломтиками

c) Мясо было пожарено мамой.

d) Это блюдо готовят из мяса и овощей.

e) Мою маму попросили испечь яблочный пирог.

4. Выберите правильный перевод:

1. bitter

2. sour

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Овощи

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) omelet

b) porridge

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

 Vegetables and Fruits in Cooking

Vegetables and fruits are essential ingredients in any kitchen. They provide vitamins, minerals, and fiber that are necessary for a healthy diet. A professional cook must know how to select, store, and prepare different types of produce.

Vegetables can be classified into several groups. Root vegetables, such as carrots, potatoes, and beets, grow underground and are rich in starch. They are often boiled, roasted, or mashed. Leafy greens, including spinach, lettuce, and cabbage, are usually eaten fresh in salads or lightly cooked. Cruciferous vegetables like broccoli and cauliflower are excellent for steaming or roasting.

Fruits are equally important in cooking. They can be divided into categories: citrus fruits (oranges, lemons), stone fruits (peaches, plums), berries (strawberries, blueberries), and tropical fruits (bananas, mangoes). Fruits are used not only in desserts but also in savory dishes. For example, apples go well with pork, and lemon adds flavor to fish.

When selecting vegetables and fruits, a good cook should look for freshness. The produce should have bright color, firm texture, and no signs of spoilage. Proper storage is also important. Most vegetables should be kept in a cool, dry place or in the refrigerator. Fruits like bananas and tomatoes should not be refrigerated as they lose their flavor.

Before cooking, vegetables and fruits must be washed thoroughly to remove dirt and chemicals. Some vegetables need peeling, while others can be cooked with their skin. The cooking method depends on the type of vegetable and the desired result. Common methods include boiling, steaming, frying, roasting, and grilling.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. необходимые ингредиенты

2. корнеплоды

3. листовая зелень

4. крестоцветные овощи

5. пикантные блюда

6. признаки порчи

7. правильное хранение

8. тщательно мыть

9. замораживать

10. удалить грязь и химикаты

Задание 2. Ответьте на вопросы своими словами (на английском).

1. Why are vegetables and fruits important in our diet?

2. What groups of vegetables are mentioned in the text?

3. How can fruits be classified?

4. What should a cook look for when selecting vegetables and fruits?

5. Why shouldn't bananas and tomatoes be refrigerated?

Вариант 7

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do you have lunch?

a). a small meal eaten just before you go to bed
b). the first meal of the day
c). the meal eaten around midday
d). the main meal

2. Распределите названия продуктов по категориям:

Lamb, banana, milk, carrot, cheese, cod, cucumber, grapes, ham, lettuce, beef, yogurt peach, salmon, tuna

3. Соотнесите английские предложения с переводом:

1. Lemon is cut into thin slices.

2. My mother was asked to cook an apple pie.

3. This dish is made of meat and vegetables.

4. The meat was fried by my mother.

5. The dinner was cooked yesterday.

a) Обед был приготовлен вчера

b) Лимон режется тонкими ломтиками

c) Мясо было пожарено мамой.

d) Это блюдо готовят из мяса и овощей.

e) Мою маму попросили испечь яблочный пирог

4. Выберите правильный перевод:

1. sour

2. sweet

a) сладкий

b) приторный

c) кислый

d) пресный

e) соленый

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1. Молочные продукты

2. Зерновые продукты

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Cucumber + tomato +pepper + onion + oil + salt is…?

a) omelet

b) porridge

c) vegetable salad

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) okroshka

c) pizza

d) mouse

9. Вставьте правильный вариант:

People who don’t eat meat are called …

a) alcoholics

b) vegetarians

c) gourmets

d) sweet tooth

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

Kitchen Equipment and Tools

A professional kitchen contains many different types of equipment and tools. Each piece has a specific purpose, and a good cook must know how to use and maintain them properly. Kitchen equipment can be divided into several categories: large equipment, hand tools, and measuring devices.

Large equipment includes ovens, stoves, refrigerators, and freezers. Ovens are used for baking, roasting, and heating food. There are different types: conventional ovens, convection ovens, and microwave ovens. Stoves have burners for cooking in pots and pans. Refrigerators and freezers keep food cold to prevent spoilage.

Hand tools are essential for food preparation. Knives are the most important tools in the kitchen. A chef's knife is used for chopping and slicing. A paring knife is small and used for peeling and trimming. A serrated knife is best for cutting bread. Other hand tools include spatulas for flipping, whisks for beating, ladles for serving soups, and peelers for removing skins from vegetables.

Measuring devices ensure that recipes turn out correctly. Measuring cups and spoons are used for measuring volume. Kitchen scales measure weight. Thermometers check the temperature of food, which is especially important for meat and poultry to ensure they are cooked safely.

Specialized equipment saves time and labor. Food processors chop, slice, and shred vegetables quickly. Mixers are used for combining ingredients for cakes and dough. Blenders make smoothies and purees. Each machine has specific safety rules that must be followed.

Proper maintenance of equipment is crucial. All tools should be cleaned after each use. Knives must be kept sharp — a sharp knife is actually safer than a dull one because it requires less force to cut. Large equipment should be inspected regularly for malfunctions. Following these practices ensures that the kitchen runs smoothly and safely.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. крупное оборудование

2. ручные инструменты

3. измерительные приборы

4. конвекционные печи

5. предотвратить порчу

6. нож для чистки овощей

7. нож-пила

8. кухонные весы

9. правила безопасности

10. острый нож

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What are the three main categories of kitchen equipment?

2. What types of ovens are mentioned in the text?

3. What is the difference between a chef's knife and a paring knife?

4. Why are measuring devices important in cooking?

5. Why should knives be kept sharp?

Вариант 8

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do Englishmen tradition have tea?

a). at 11 a.m.
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Watermelon, chocolate, potato, tea, steak, pear, ice cream, garlic, cake, pineapple, broccoli, wine, water, peach, coffee, tomato, ham, carrot, cookies.

3. Соотнесите английские предложения с переводом:

1. Okroshka will be served in hot weather.

2. I was asked to cook apple pie.

3. Samovar was used to boil water for tea.

4. Cheese was cut with a special knife.

5. The guests were offered lamb with stewed cabbage.

a) Самовар используется для кипячения чая.

b) Окрошку подают в жаркую погоду.

c) Меня попросили приготовить яблочный пирог

d) Гостям предложили ягненка с тушеной капустой.

e) Сыр порезали специальным ножом.

4. Выберите правильный перевод:

1. sugary

2. bland

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Выпечка

2. Напитки

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) omelet

b) porridge

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) borsch

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.

1. Прочитайте и переведите на русский язык текст.

Meat and Poultry

Meat and poultry are important sources of protein in human nutrition. They provide essential amino acids, vitamins, and minerals that our bodies need. A professional cook must understand the characteristics of different types of meat and how to prepare them properly.

Meat comes from various animals. Beef is the meat from cattle, and it includes different cuts such as steak, roast beef, and ground beef for hamburgers. Veal is the meat from young calves and is more tender than beef. Pork comes from pigs and is used to make chops, ham, bacon, and sausages. Lamb is the meat from young sheep and is popular in many cuisines.

Poultry refers to domestic birds raised for meat and eggs. Chicken is the most common poultry and can be prepared in many ways — roasted, fried, grilled, or boiled. Turkey is traditionally eaten at Thanksgiving and Christmas. Duck has a richer flavor and more fat than chicken.

The quality of meat depends on several factors. The animal's age, diet, and breed affect the taste and texture. Good meat should have a fresh smell, firm texture, and appropriate color. Beef should be bright red, pork should be pink, and poultry should have a pale color.

Different cooking methods are suitable for different cuts. Tender cuts from the back and ribs can be cooked quickly by grilling or frying. Tougher cuts from the leg or shoulder need slow cooking with moisture, such as braising or stewing. This breaks down the connective tissue and makes the meat tender.

Safety is very important when handling meat. Raw meat can contain harmful bacteria, so cooks must follow hygiene rules. Meat should be stored at the correct temperature, and cutting boards and knives must be cleaned thoroughly after contact with raw meat. Poultry must always be cooked thoroughly to kill bacteria like salmonella.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. источники белка

2. незаменимые аминокислоты

3. крупный рогатый скот

4. молодые телята

5. домашняя птица

6. нежные куски

7. соединительная ткань

8. вредные бактерии

9. правила гигиены

10. сальмонелла

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What nutrients do meat and poultry provide?

2. What is the difference between beef and veal?

3. What types of poultry are mentioned in the text?

4. What factors affect the quality of meat?

5. Why do tougher cuts need slow cooking?

Вариант 9

Часть 1.

1. Соотнесите выделенное слово и определение:

Have you had breakfast?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Сhocolate, potato, tea, steak, pear, carrot, garlic, cake, pineapple, broccoli, wine, water, peach, coffee, ice cream, tomato, ham, watermelon, cookies

3. Соотнесите английские предложения с переводом:

1. My sister was asked to cook an apple pie.

2. This dish is made of meat and fish.

3. Lemon is cut into thin slices.

4. The meat was fried by me.

5. The supper was cooked the day yesterday.

a) Ужин был приготовлен позавчера

b) Лимон режется тонкими ломтиками

c) Мясо было пожарено мной.

d) Это блюдо готовят из мяса и рыбы.

e) Мою сестру попросили испечь яблочный пирог.

4. Выберите правильный перевод:

1. stale

2. spicy

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Молочные продукты

a) Grains

b) Vegetables

c) Beverages

d) Bakery

e) Porridge

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Juice+ ice cream + ice+ syrup…?

a) omelet

b) cocktail

c)  pancakes

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Italian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who have stomach problems try to avoid … food.

a) salty

b) sweet

c) spicy

d) warm

10. Подберите правильный ответ к каждому вопросу:

1. Can you get a loaf of bread when you’re out?
2. Why did you buy flour?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

Traditional Dishes and Culinary Traditions

Every country has its own culinary traditions and typical dishes. These traditions develop over centuries and reflect the country's history, geography, and culture. Understanding different cuisines is important for professional cooks, especially in international restaurants.

Russian cuisine is known for its hearty dishes that suit the cold climate. Traditional soups like borscht and shchi are popular. Borscht is made with beetroot and often served with sour cream. Pelmeni are dumplings filled with meat and served with butter or vinegar. Blini, thin pancakes, can be eaten with various fillings — savory or sweet. Caviar, or ikra, is considered a delicacy and often served on special occasions.

Italian cuisine is famous worldwide. Pizza and pasta are the most well-known dishes. Pizza comes from Naples and can have many different toppings. Pasta comes in many shapes — spaghetti, fettuccine, lasagna — and is served with various sauces. Risotto is a creamy rice dish from northern Italy. Italians also love cheese, especially parmesan and mozzarella, and gelato for dessert.

French cuisine has a reputation for being sophisticated. French sauces like béchamel, hollandaise, and velouté are the basis of many dishes. Coq au vin is chicken cooked in red wine. Bouillabaisse is a fish stew from Marseille. Croissants and baguettes are famous French bakery products. France is also known for its cheeses — there are more than 400 varieties.

Asian cuisines are diverse and flavorful. Chinese cooking uses techniques like stir-frying and steaming. Rice and noodles are staple foods. Japanese cuisine emphasizes fresh ingredients and simple preparation. Sushi and sashimi are raw fish dishes served with rice. Thai food combines sweet, sour, salty, and spicy flavors in dishes like Tom Yum soup and green curry.

Modern cooking often combines elements from different traditions. This is called fusion cuisine. A professional cook should respect traditional recipes while also being creative and developing new dishes.

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. кулинарные традиции

2. отражают историю страны

3. сытные блюда

4. тонкие блины

5. разнообразные начинки

6. считается изысканной

7. основа многих блюд

8. основные продукты питания

9. зеленый карри

10. фьюжн-кухня

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What factors influence a country's culinary traditions?

2. What are some traditional Russian dishes mentioned in the text?

3. What Italian dishes are mentioned?

4. Why is French cuisine considered sophisticated?

5. What is characteristic of Japanese cuisine?

Вариант 10

Часть 1.

1. Соотнесите выделенное слово и определение:

What time do you have dinner?

a). a small meal eaten just before you go to bed
b). the meal eaten around midday
c). the first meal of the day
d). the main meal

2. Распределите названия продуктов по категориям:

Banana, beef, carrot, cheese, cod, cucumber, grapes, ham, lamb, lettuce, milk, peach, salmon, tuna, yogurt

3. Соотнесите английские предложения с переводом:

1. The guests were offered lamb with stewed cabbage.

2. Samovar was used to boil water for tea.

3. I was asked to cook a cherry pie.

4. Cheese was cut with a special knife .

5. Okroshka will be served in hot weather.

a) Самовар используется для кипячения чая.

b) Окрошку подают в жаркую погоду.

c) Меня попросили приготовить вишневый пирог

d) Гостям предложили ягненка с тушеной капустой.

e) Сыр порезали специальным ножом.

4. Выберите правильный перевод:

1. bitter

2. sour

a) соленый

b) приторный

c) кислый

d) пресный

e) сладкий

f) черствый

g) острый

h) горький

5. Выберите перевод для каждого продукта:

1.  Каши

2. Овощи

a) Grains

b) Porridge

c) Beverages

d) Bakery

e) Vegetables

f) Dairy

6. Решите кулинарную задачу и выберите блюдо:

Eggs + milk + salt + sugar + oil+ flour is…?

a) salad

b) pancakes

c) porridge

7. Найдите русские эквиваленты:

8. Заполните пропуски нужными по смыслу словами:

____ is the dish of Russian cuisine.

a) sushi

b) mouse

c) pizza

d) okroshka

9. Вставьте правильный вариант:

People who don’t eat meat are called …

a) alcoholics

b) vegetarians

c) gourmets

d) sweet tooth

10. Подберите правильный ответ к каждому вопросу:

1. Why did you buy flour?
2. Can you get a loaf of bread when you’re out?

a). I’m going to make a few cakes.
b). Yes, two, please.
c). White or brown?

Часть 2.
1. Прочитайте и переведите на русский язык текст.

Russian Cuisine

You are about to read some recipes of Russian national cuisine. Many of them came down to us from long ago, others first became known in the 18th — 19th centuries.

In old Rus, grain — that is rye, barley, oats, millet, and wheat — was always the main food product. Since days of old the Russians have been known as land-tillers, that is why bread remains their major national food. As early as the 10th and 11th centuries, Russians made rye bread from fermented dough. The secret of "sour" rye bread was special ways of leavening. Some ways of leavening such bread have been preserved till this day.

Pies have always been a part of the holiday fare. The pies are customarily filled with different kinds of meat, groats, fish, and berries.

As for the groats, millet was most used since it was the main agricultural product. They also made various kinds of kashas (cereals), round loaves, baked puddings, and krupeniks.

Russians have always eaten vegetables. In old time it was the turnip, swede, cabbage, radish, and cucumbers. Since the 18th century the potato began to play an ever more important part as one of the most loved ingredients of the Russian board. As Russian's international ties expanded, other vegetables, such as the pumpkin, and marrow, began to be introduced in the country. In the 16th century, Russians began to grow lettuce. As for tomatoes, they were brought to Russia only in the 19th century.

Russians have bred cattle and hunted since olden times, hence the great variety of meat dishes and game in their national cuisine. Interestingly, until the 11th century they mostly ate horse meat: beef and especially veal were less popular.

The abundance of berries, mushrooms, and honey in Russian cuisine is accounted for by the country's vast expanses, especially in the north.

Fish dishes are worth mentioning too. The country's rivers, lakes, and seas have been a source of fish, which is a tasty and wholesome food. Russian cuisine is famous for its various fish dishes, especially the hors d'oeuvres.

The Russian stove was not only a source of warmth that is of life itself but also an excellent hearth for cooking. Many Russian national dishes, such as schi (cabbage soup) which is stewed in a stove in clay-pots, or stewed meat, came into being due to the Russian stove. And what delicious kashas were cooked in this wonder-stove! They baked meat and stewed and roasted ducks, chicken, and geese in the Russian stove. Suckling pigs were baked whole. Over the centuries, the kitchen utensils used with this stove remained the same: cast-iron kettles, clay-pots, oven prongs, shovels, and frying-pan holders.

As the centuries passed, borrowings from western countries appeared in Russia. During the reign of Peter the Great, ovens became widely used in Russia, as well as sauce-pans, frying-pans, and skimmers. Early in the 19th century, Russian cooks began to make different French sauces in addition to purely national condiments, such as mustard and horse-radish.

All this has enriched Russian cuisine which is tasty, nourishing, and wholesome .

Задание 1. Найдите в тексте эквиваленты следующих слов и словосочетаний.

1. национальная кухня

2. основной продукт питания

3. ржаной хлеб из заквашенного теста

4. праздничное угощение

5. сельскохозяйственный продукт

6. международные связи

7. огромные просторы

8. вкусная и полезная еда

9. кухонная утварь

10. чисто национальные приправы

Задание 2. Ответьте на вопросы своими словами (на английском).

1. What grains were grown in old Rus?

2. What is the secret of "sour" rye bread?

3. What vegetables did Russians eat in old times?

4. When were tomatoes brought to Russia?

5. Why is there such a great variety of meat dishes in Russian cuisine?

Эталон ответов.

Вариант 1.

Часть 1.

1.      C

2. Fruit: Banana, grapes, peach

    Vegetable: carrot, cucumber, lettuce

     Meat: beef, ham, lamb

     Fish: cod, salmon, tuna,

      Dairy: yogurt, cheese, milk

3.      1-d, 2-e, 3-b, 4-a, 5-c

4.       1-h, 2-c

5.      1- f, 2 -a

6.       b

7.      1-b, 2-a, 3-c

 8.  c

9. b

10. 1 – b, 2 -c

Часть 2.

Ответы к заданию 1:

1. Searing

2. Internal temperature

3. Doneness

4. Rare / Medium / Well-done

5. To let it rest / Resting

6. To redistribute evenly

7. Tender and moist

8. Seasoning / To season

9. To break down proteins

10. Chemistry

Ответы к заданию 2:

1. Controlling the internal temperature and the resting period.

2. It is responsible for creating the flavorful brown crust on the meat.

3. First, you cook the steak slowly in a low oven. Then, you finish it with a quick sear in a hot pan.

4. Because the juices will run out onto the plate, leaving the meat dry. Resting lets the juices redistribute inside the meat.

5. Because salt helps break down proteins, making the meat more tender.

Вариант 2.

Часть 1.

1. b

2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

Vegetables: potato, carrot, garlic, broccoli, tomato

3. 1- d, 2- a, 3-c, 4-e, 5- b

4. 1 -g, 2-e

5. 1-b, 2-e

6. с

7. 1 c, 2 a, 3 b

 8. d

9.c

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1:

1. The single most important tip

2. To gather and prepare

3. Efficient and stress-free

4. To quickly add ingredients

5. To ruin the dish

6. Minced garlic

7. Measuring out spices

8. To monitor the heat

9. To prevent mistakes

10. Organized workspace

Ответы к заданию 2:

1. It literally means "putting in place." In cooking, it means gathering and preparing all your ingredients and equipment before you start.

2. Because stir-fry requires adding ingredients quickly to a very hot pan. If you stop to prepare something, you will burn the oil or other ingredients.

3. First, read the whole recipe. Second, gather all your tools. Third, prepare all your ingredients (wash, chop, measure).

4. It helps prevent mistakes like forgetting an ingredient or adding something twice because everything is already measured and in front of you.

5. It brings calm and enjoyment, transforming cooking from a frantic activity into a calm and enjoyable art.

Вариант 3.

Часть 1.

8.      C

   2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

Vegetables: potato, carrot, garlic, broccoli, tomato

3. 1-d, 2-e, 3-b, 4-a, 5-c

4. 1 -g, 2-e

5. 1- f, 2 -a

6. b

7. 1-b, 2-a, 3-c

8.  c

9.c

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. labor saving devices

2. volume of food

3. to slice

4. slicing attachment

5. break down and clean the equipment

6. manual skills

7. modern cooking and food processing equipment

8. to inspire respect

9. proper safety and operating procedures

10. report the malfunction to a supervisor

Ответы к заданию 2.

1. The usefulness of equipment depends on the volume of food it handles.

2. It is important to develop good manual skills.

3. Never use a piece of equipment until you are familiar with its operation.

4. Modern equipment can cut or burn parts of the body.

5. If a machine is not operating correctly, report the malfunction to a supervisor.

Вариант 4.

Часть 1.

1. b

2. Fruit: Banana, grapes, peach

    Vegetable: carrot, cucumber, lettuce

     Meat: beef, ham, lamb

     Fish: cod, salmon, tuna,

      Dairy: yogurt, cheese, milk

3. 1- d, 2- a, 3-c, 4-e, 5- b

4. 1-h, 2-c

5. 1-b, 2-e

6. b

7.1-b, 2-a, 3-c

8. d

9. b

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. modern cooking and food processing equipment

2. parts of the tender human body

3. a harsh way

4. proper safety procedures

5. report the malfunction

6. break down and clean the equipment

7. manual skills

8. modern cooking and food processing equipment

9. to inspire respect

10. proper safety and operating procedures

Ответы к заданию 2.

1. It can burn, cut, smash, mangle, and amputate parts of the tender human body.

2. The author uses them not to intimidate or scare the reader, but to inspire a healthy respect for the importance of proper safety and operating procedures.

3. You should never use a piece of equipment until you are thoroughly familiar with its operation and all its features.

4. You should shut it down immediately and report the malfunction to a supervisor.

5. mangle, amputate, malfunction.

Вариант 5.

Часть 1.

1. b

2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

Vegetables: potato, carrot, garlic, broccoli, tomato

3. 1- d, 2- a, 3-c, 4-e, 5- b

4. 1 -g, 2-e

5. 1-b, 2-e

6. с

7. 1 c, 2 a, 3 b

 8. d

9.c

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. people in poor health

2. serves as a basis for other foods

3. milk powder / dried milk

4. condensed milk

5. explorers

6. light in weight

7. need greater care and attention

8. staple food

9. milk

10. flour-mills

Ответы к заданию 2.

1.Milk is considered one of the most important foods because it is essential for human beings in general and especially for children. It also serves as a basis for other important foods like butter and cheese.

2.Milk is prepared in special ways for children and people in poor health because they need greater care and attention than people in ordinary good health.

3. The text mentions butter, cheese, milk chocolate, milk powder (dried milk), and condensed milk.

4.Explorers and travelers prefer these products because they must carry food with them. Milk chocolate and dried milk are light in weight and easy to transport. Dried milk becomes a very light powder, which is convenient for traveling.

5. According to the text, dried milk is a light powder made by drying milk, while condensed milk is produced and sold in tins and generally contains some sugar.

Вариант 6.

Часть 1.

1. C

2. Fruit: Banana, grapes, peach

    Vegetable: carrot, cucumber, lettuce

     Meat: beef, ham, lamb

     Fish: cod, salmon, tuna,

      Dairy: yogurt, cheese, milk

3.1-d, 2-e, 3-b, 4-a, 5-c

4. 1-h, 2-c

5. 1-b, 2-e

6. с

7. 1 c, 2 a, 3 b

 8. d

9.c

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. essential ingredients

2. root vegetables

3. leafy greens

4. cruciferous vegetables

5. savory dishes

6. signs of spoilage

7. proper storage

8. washed thoroughly

9. be refrigerated

Ответы к заданию 2.

1. They provide vitamins, minerals, and fiber necessary for a healthy diet.

2. Root vegetables, leafy greens, and cruciferous vegetables are mentioned.

3. Fruits can be divided into citrus fruits, stone fruits, berries, and tropical fruits.

4. A cook should look for freshness, bright color, firm texture, and no signs of spoilage.

5. Because they lose their flavor when refrigerated.

Вариант 7.

1. b

2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

Vegetables: potato, carrot, garlic, broccoli, tomato

3.1-b, 2-e, 3-d, 4-c, 5-a

4. 1-c, 2-a

5.1-f, 2-a

6.-c

7. 1-c, 2 -b, 3 -a

8. - b

9.- b

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. large equipment

2. hand tools

3. measuring devices

4. convection ovens

5. prevent spoilage

6. paring knife

7. serrated knife

8. kitchen scales

9. safety rules

10. a sharp knife

Ответы к заданию 2.

1. Large equipment, hand tools, and measuring devices.

2. Conventional ovens, convection ovens, and microwave ovens.

3. A chef's knife is large and used for chopping and slicing; a paring knife is small and used for peeling and trimming.

4. They ensure that recipes turn out correctly.

5. A sharp knife is safer because it requires less force to cut.

Вариант 8.

Часть 1.

1. a

2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

Vegetables: potato, carrot, garlic, broccoli, tomato

3. 1-b, 2-c, 3-a, 4-e, 5-d

4. 1 -b, 2-d

5. 1- d, 2 -c

6. b

7. 1-c, 2-a, 3-b

8.  b

9. c

10.1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. sources of protein

2. essential amino acids

3. cattle

4. young calves

5. poultry

6. tender cuts

7. connective tissue

8. harmful bacteria

9. hygiene rules

10. salmonella

Ответы к заданию 2.

1. They provide protein, essential amino acids, vitamins, and minerals.

2. Beef is from adult cattle, while veal is from young calves and is more tender.

3. Chicken, turkey, and duck are mentioned.

4. The animal's age, diet, and breed affect the quality.

5. Slow cooking breaks down the connective tissue and makes the meat tender.

Вариант 9.

Часть 1.

1. C

   2. Meat: steak, ham,

    Drinks: tea, wine, water, coffee,   

    Desserts: chocolate, cake, ice cream, cookies

    Fruit: pear, pineapple, watermelon,

    Vegetables: potato, carrot, garlic, broccoli, tomato

3.1-e, 2-d, 3-b, 4-c, 5-a

4. 1-f, 2-g

5. 1-e, 2-f

6. b

7. 1 c, 2 a, 3 b

 8. c

9.c

10.  1 c, 2 a

Часть 2.

Ответы к заданию 1.

1. culinary traditions

2. reflect the country's history

3. hearty dishes

4. thin pancakes

5. various fillings

6. has a reputation for being sophisticated

7. the basis of many dishes

8. staple foods

9. green curry

10. fusion cuisine.

Ответы к заданию 2.

1. History, geography, and culture influence culinary traditions.

2. Borscht, shchi, pelmeni, and blini are mentioned.

3. Pizza, pasta, risotto, and gelato are mentioned.

4. It has sophisticated sauces and many varieties of cheese and bakery products.

5. Fresh ingredients and simple preparation are characteristic of Japanese cuisine.

Вариант 10.

Часть 1.

1. b

2. Fruit: Banana, grapes, peach

    Vegetable: carrot, cucumber, lettuce

     Meat: beef, ham, lamb

     Fish: cod, salmon, tuna,

      Dairy: yogurt, cheese, milk

3. 1- d, 2- a, 3-c, 4-e, 5- b

4. 1-h, 2-c

5. 1-b, 2-e

6. b

7.1-b, 2-с, 3-а

8. d

9. b

10.  1 a, 2 c

Часть 2.

Ответы к заданию 1.

1. national cuisine

2. main food product / major national food

3. rye bread from fermented dough

4. holiday fare

5. agricultural product

6. international ties

7. vast expanses

8. tasty and wholesome food

9. kitchen utensils

10. purely national condiments

Ответы к заданию 2.

1. Rye, barley, oats, millet, and wheat were grown in old Rus.

2. The secret of "sour" rye bread was special ways of leavening.

3. In old times, Russians ate turnip, swede, cabbage, radish, and cucumbers.

4. Tomatoes were brought to Russia only in the 19th century.

5. There is a great variety of meat dishes because Russians have bred cattle and hunted since olden times.

6. Russian cuisine is famous for various fish dishes, especially the hors d'oeuvres.

7. Cast-iron kettles, clay-pots, oven prongs, shovels, and frying-pan holders were used with the Russian stove.

8. Ovens, sauce-pans, frying-pans, and skimmers appeared during the reign of Peter the Great.

9. French sauces enriched Russian cuisine in addition to purely national condiments.

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