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A brief history of brunch

Cooking Verbs. Translate into Russian.


add

bake

barbeque

beat

blend

boil

braise

bread

broil

brown

chill

chop

coat

combine

cook

cover

deep-fry

dice

drain

fold in

freeze

fry

grate

grease

grill

grind

knead

marinate

mash

measure

melt

mince

mix

parboil

peel

poach

pour

puree

refrigerate

roast

sauté

season

scald

sift

simmer

slice

soak

spread

sprinkle

stew

stir

stir-fry

toast

toss

turn

whip


Complete the sentences.

a. …………………… bread to make toast.

b. …………………… water to make tea.

c. …………………… a banana to eat.

d. …………………… an onion into little pieces.

e. …………………… sausages over the fire.

f. …………………… a cake into six pieces.

g. …………………… an orange to make juice.

h. …………………… some vegetables for a healthy meal.

i. …………………… sugar, eggs and butter to make a cake.

j. …………………… some jam over a toast.

k. …………………… some pasta in salty water.

 

3. Match the words from column A with its meaning in column B

1. dice A. to cook something under direct heat, or over a flame on a barbecue
2. whip B. to cut meat, bread, vegetables etc into thin flat pieces
3. brown C. to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces
4. grate D. to cook something using dry heat, in an oven
5. toss E. to heat food so that it turns brown, or to become brown by being heated
6. measure F. to cut food into small square pieces
7. bake G. to mix cream or the clear part of an egg very hard until it becomes stiff
8. broil H. to find the size, length, or amount of something, using standard units
9. sift I. to move pieces of food about in a small amount of liquid so that they become covered with the liquid:
10. slice J. to mix cream or the clear part of an egg very hard until it becomes stiff

Translate.

A brief history of brunch

· Brunch is a portmanteau of "breakfast" and "lunch(eon)"

· It is thought the meal has its roots in British 19th Century hunt breakfasts - lavish multi-course meals

· In 1895, Guy Beringer wrote a column for Hunter's Weekly arguing the case for inventing a whole new meal for late Sunday mornings, mainly for Saturday night partygoers

· The following year he was mentioned in an issue of Punch, which announced "to be fashionable nowadays we must 'brunch'"

· While the concept is British, it's the Americans who really embraced it

· It reportedly became popular in 1930s Chicago when film stars and the like stopped off in the city between trains for a late morning meal

· Sunday brunch became even more popular in the US after World War II, when there was a decline in American churchgoers

· This trend continued as the more formal 1950s gave way to the '60s

· Back then brunch menus included clam cocktails and calf's liver with hash browns, nowadays it's more likely to be Eggs Benedict

 

Date: 2015-12-17; view: 717

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