English Food

- Exerciţii-

I. Recitiţi textul de mai sus şi apoi alegeţi varianta corectă, conform contextului:

ⓐ a snack.
1. The traditional English breakfast is ⓑ a dish.
ⓒ a full meal.

ⓐ Yorkshire pudding.
2. The English lunch usually ends with ⓑ fruit-juice
ⓒ apple pie.

ⓐ the least important

3.
Dinner is ⓑ the most important meal of the day.
ⓒ the first

ⓐ every day.
4. Many English people now take such a full breakfast ⓑ only on Sunday mornings.
ⓒ once a month.

ⓐ always
5. Tea is ⓑ never served at table.
ⓒ not always

ⓐ eggs
6. I like ⓑ bacon – boiled, fried or poached.
ⓒ ham

ⓐ roast beef.
7.
Dinner’s first course is ⓑ fish.
ⓒ soup.

ⓐ lunch.
8. Cornflakes and other cereals are preferred for ⓑ breakfast.
ⓒ dinner.
II. Daţi antonime la cuvintele de mai jos:

soft drink ⇔ aclcohol, brew, spirts dry wine ⇔ sweet wine

strong tea ⇔ mild tea hard-boiled eggs ⇔ soft-boiled eggs
thick soup ⇔ thin soup underdone steak ⇔ well done steak
fat meat ⇔ lean meat stale bread ⇔ fresh bread
hot coffee ⇔ cold coffe white bread ⇔ dark bread

Citiţi dialogul de mai jos. Alcătuiţi apoi, după acelaşi model, un dialog cu 14-16
replici, în care două persoane doresc să comande micul dejun la un restaurant.

Ordering Lunch and Dinner

Waiter: Are you ready to order, sir?

Mr Ryefield: Yes. I’ll have the beef stew for starters and my wife would like tomato soup.
Waiter: One beef stew and one tomato soup. What would you like for the main course?
Mr Ryefield: I’ll have the Cayenne Pepper Steak and my wife would like the Fried Trout with
mashed potatoes.
Waiter: I’m afraid the trout is off.
Mrs Ryefield: Oh dear. Err... What else do you recommend?
Waiter: The sole is very good.
Mrs Ryefield: OK. I’ll have that. Do you have any coleslaw?
Waiter: No, I’m sorry, we don’t.
Mrs Ryefield: Just give me a small mixed salad then.
Mr Ryefield: Same for me.
Waiter: Certainly. (...) Would you like something to drink?
Mr Ryefield: Yes, please. May I see the wine list?
Waiter: Certainly. Here you are.
Mr Ryefield: A bottle of Chardonnay ’99, please.
Waiter: Excellent choice!

IV. Scrieţi în limba engleză reţeta unei mâncări tradiţionale românești.

Stuffed Cabbage Rolls Recipe (Sarmale)

Cooking time:  2 - 2 1/2 hours (preparation: 1 - 1 1/2 hour; cooking: 45 minutes; baking:
15 minutes)

Makes: 12 servings 
 Ingredients:

 1.5 pounds ground meat (combined lean beef and pork) 

 3 tablespoons rice 
 2 onions 
 1-2 slices of bread, soaked in water 
 2 sauerkraut cabbages (or 1 fresh cabbage and 1 quart jar of sauerkraut)
 2 tablespoons olive oil 
 salt 
 ground black pepper 
 tomato paste - a small can
 sour cream

Preparation:

1. Mix the ground meat with one finely chopped onion, the soaked and mashed  bread,
the washed rice, salt and ground black pepper. To obtain a more tender composition
add 2-3 tablespoons of water in the mixture.
2. Wash and drain the sauerkraut cabbages.  Squeeze them.
3. If a fresh cabbage is used, you need to separate the leaves for filling. To do this,
bring to a boil a pot of water, and submerge the cabbage into the hot water for a about
20 - 30 seconds, then separate the outer leaf and cut the middle vein. Repeat until all
the leaves are separated.
4. If a sauerkraut cabbage is used, then the leaves can be easily separated.
5. Fill each leave with the ground meat mixture and roll, tucking in the ends of the
cabbage leaf.  If the leaves are very big, you can cut them in half.
6. Finely chop the remaining of the sauerkraut. If you use fresh cabbage, chop the
remaining of the  fresh cabbage and add the chopped sauerkraut.
7. Put a layer of chopped cabbage on the bottom of a large nonstick pot and one layer
of chopped onion. Add half can of tomato paste and the olive oil. 
8. Arrange the stuffed cabbage rolls in layers. Add on top chopped onion, the
remaining chopped cabbage and the remaining tomato paste.
9. Add water to cover everything.  Season it with salt and peppercorns (black pepper).
10. Bring to a boil and than simmer at medium-low heat for about 45 minutes. Add water
from time to time to keep the stuffed rolls covered to the top.
11. Preheat the oven at 375 F and put the pot in the oven for about 10-15 minutes.
12. The dish is better served the next day after baking.
13. Serve with sour cream on top. Traditionally, it can be served with polenta on the
side.