• beef- яловичина

• game - дичина
• lamb - ягнятина
• mutton - баранина
• pork - свинина
• poultry - м'ясо свійських птахів
• veal - телятинa
EX 1 P 160
Ways of cooking:
Ham: may be smoked, fried, roasted, boiled or sautéed
Mutton: may be stewed, baked, boiled, fried, grilled, roasted, sautéed or
braised
Lamb: may be roasted, grilled or stewed
Beef: may be boiled, steamed, fried, grilled or roasted
Veal: may be boiled, fried, grilled, roasted or sautéed
Pork: may be roasted, grilled, fried, boiled, smoked or sautéed
Bacon: may be fried or baked
Poultry: may be roasted, grilled, fried or boiled
Game: may be stewed, baked, roasted, fried, grilled or curried
Vocabulary:
Stew: to cook slowly in liquid
Bake: to cook in an oven
Boil: to cook in boiling liquid
Steam: to cook with steam
Sauté: to cook quickly in a little hot fat
Fry: to cook in hot fat
Grill: to cook over hot coals or under a grill
Roast: to cook in an oven or over an open fire
Poach: to cook gently in water or liquid just below boiling point
Braise: to cook slowly in a closed pan with a small amount of liquid
Curry: to cook with curry powder or other spices
Smoke: to preserve or flavor food by exposing it to smoke
Ham is a meat that is typically cured and then cooked, often through
smoking or roasting. However, it can also be fried or boiled.
Mutton, which comes from older sheep, can be cooked in a variety of ways.
It is often stewed or baked but can also be boiled or steamed. Additionally, it
can be fried, grilled, or roasted, and may also be sautéed or braised.
Lamb, on the other hand, comes from younger sheep and has a milder
flavor. It can be roasted, grilled, or stewed.
 Beef, which comes from cows, can be cooked in many ways as well. It can
be roasted, grilled, or fried, and can also be boiled or steamed.
Veal, which comes from young cows, is a lean meat that is often used in
dishes like stews or schnitzel.
Pork, which comes from pigs, can be cooked in a variety of ways. It can be
roasted, grilled, or fried, and can also be boiled or stewed.
Bacon, which comes from the same animal, is often fried or baked.
Poultry, which includes chicken, turkey, and duck, can be cooked in several
ways, such as roasting, grilling, or frying.
Goose, another type of poultry, is often roasted.
Game, such as hare or wild duck, may be cooked through smoking or other
methods like currying.
EX 2 P 161
• brisket -грудинка
• neck - ошийок
• chuck - оковалок (з товстим краєм)
• ribs - тонкий край (антрекот)
• sirloin - (англійський) філей
• rump - огузок, вирізка
• rump steak - ромштекс
• silverside - окіст, вирізка
• flank -пашина
• shin -рулька
• prime cut - м 'ясо найвищої категорії
• choice cut - м ’ясо першої категорії
• utility cut - м 'ясо другої категорі
EX 3 P 161
EX 4 P 162
I would recommend a filet, because it is usually soft, fresh and if it has a bone,
it can be easily deleted. I think the best way to cook it is to sauté, because
vegetables could give its own juice to meat so it could be more tender and
delicious.
EX 5 P 162
 MUTTON - баранина
 scrag - шия
 shoulder - лопатка
 middle neck -ошийок
 best end of neck - найкраща частина ошийка
 loin (saddle) - філей (сідло)
 leg (shank) - нога (голяшка)
 breast - грудинка
 fore shank - передня голяшка

 PORK - свинина
 spare ribs-реберця (зм 'ясним прошарком)
 loin - корейка (спинна частина), відбивна
 ham - шинка, окіст, окорок
 trotters - свинячі ніжки
 belly - грудинка
 hand and spring - передня лопатка

 POULTRY - м'ясо свійських птахів

 breast - грудинка
 drumstick - ніжка, стегенце
 wing - крильце

EX 6 P 162
Bake: to cook by using heat, e.g. by baking uncovered in the oven.
Boil: to cook in water, etc at 100°C.
Braise: to cook in a liquid in a covered container over a long period of time.
Deep-fry: to fry in a large amount of fat or oil.
Curry: to cook in thick, spicy sauce.
Grill (AE broil): to cook under or over direct heat.
Poach: to cook (eggs or fish) by very gentle slow boiling at or just below 100°C.
Smoke: to give fish or meat a special taste by hanging it over smoke.
Roast: to cook (mostly bread) by using direct heat in an oven.
Saute: to cook in fat or oil on a saucepan.
Steam: to cook in steam.
1. Poached quail eggs (перепелині яйця-пашот)
2. Curried partridge (курка каррі)
3. Roast pheasant (смажений фазан)
4. Venison tenderloin (вирізка з оленя)
EX 7 P 163
Venison, stewed with vegetables (ragout)
600g of venison - 2 tbsp of sour cream butter, 5 potatoes, 2 carrots, 2 onions, 1
tbsp wheat flour, 1.5 cups of broth or water, salt, pepper.
Wash the venison (shoulder, brisket, or neck), cut it into pieces with bones,
about 40-50g each, sprinkle with salt and pepper and fry in sour cream butter.
Put the fried pieces of meat in a casserole or saucepan, add the sautéed flour,
pour in the broth or water and simmer for 45-60 minutes. Then add sliced and
fried potatoes, carrots, onions with fat, mix everything together and braise for
half an hour until the vegetables are fully cooked.
EX 11 P 164
Heart stewed with vegetables
500 g heart, 0.5 kg potatoes, 1 carrot, 1 onion, 1.5 cups of red sauce, 0.5 cups
of sour cream, salt, pepper.
Rinse the beef or pork heart and soak it in cold water for 2-3 hours. Rinse it
again and pour boiling water over it, then cook it over low heat (3-4 hours for
beef heart and 2-2.5 hours for pork heart) until it is tender. Let it cool in cold
water for 20-25 minutes, then slice it thinly across the grain into small pieces.
Put the pieces of heart into a saucepan or pot, add hot red sauce, diced and
peeled potatoes, carrots, onions, salt, and pepper, and stew until the
vegetables are tender. You can also add sour cream along with the red sauce.
EX 13 P 165
1. Poached eggs are boiled without their shells.
2. The highest category of beef is English fillet. The outer layer with a thick
edge, thin edge, and cutout can be considered first-class meat. The neck,
brisket, and flank are second-class meat, while the shank and shoulder are
generally not used for preparing high-quality meat dishes.
3. The highest quality lamb is lamb neck and its best part, as well as lamb
saddle (fillet). Some people enjoy lamb shoulder, but the neck, brisket, and
leg are not very popular.
4. Pork is generally popular in Ukraine. The most used product is "salo". This
term refers to a wide range of fatty pork types - from pig fat to bacon,
brisket, and pork belly. Ribs with meat, front shoulder, ham, and even pig
feet are used to prepare a variety of dishes.
5. Chicken carcasses, brisket, legs, and wings can be boiled, fried, stewed, or
baked. When stewing, the chicken should be first fried. Dishes made from
roasted chicken are prepared after boiling and frying. The purpose of baking
is to form a well-browned crust. Chicken can also be stewed in a spicy sauce.
6. Chicken gizzards, brains, heart, kidneys, and liver are fried in a pan, add
sautéed vegetables, and stew until ready.
7. To prepare pate, fry the liver until cooked, stew for 10 minutes, and then
pass through a meat grinder.
8. Boiled tongue is served with vegetables and horseradish.
9. A steamer looks like two pots inserted into each other, but a vegetable
steamer looks different.
10. A baking sheet with a handle looks like a regular frying pan, but it is
designed for baking bread products.
11. A fish poacher is very different from an egg poacher.

EX 1 p 168
 FISH - риба
 anchovy - анчоуси, кілька,
камса
 bass (perch АЕ) - окунь
 carp - карась, короп
 cod - тріска
 eel - в 'юн
 haddock - тріска, пікша
 halibut - палтус, камбала
 herring - оселедець
 mackerel - скумбрія, макрель
 perch - окунь
 pike - щука
 plaice - палтус, камбала
 salmon - лосось
 sardine - сардина
 sturgeon - осетер
 sole - камбала, палтус
 trout - форель
 tuna - тунець
 turbot - камбала, палтус
 whitebait - тюлька, мальок
 EX 1 p 169
Fish Contain fat Don’t Taste How it is prepared and served
contain fat
ANCHOVY Served pate
COD Fried
HADDOCK Poached in wine
HALIBUT Grilled with herbs
TURBOT Served with crab sauce
PLAICE Baked
SOLE Served as fillet stuffed with parsley
MULLET Stuffed with fennel
SALMON Smoked or fried
SARDINE + Prepared in homes, fried, grilled
TUNA + Steak
WHITEBAIT Served stuffed with spinach
MACKREL + meaty fried
EX 2 p 169
 WAYS OF PREPARATION - способи приготування їжі
 beat - збивати (яйця)
 dip - вмочати (в соус тощо)
 mix – перемішувати
 stuffed - фарширований
 parsley - петрушка
 spinach - шпинат
 fennel -укріп
 bread crumbs - панірувальні сухарі
 jellied -заливний
 marinated - маринований

Pike stewed with horseradish.

500 g pike; 2 tbsp. of butter, half a root of horseradish, 1 tsp of vinegar, 1 tsp of
sugar, salt to taste, 600 g of potatoes (for garnish).
The cleaned, washed, portioned and salted pike place in a pan or pot greased
with oil, sprinkled with grated and fried horseradish on cream butter, poured
with sour cream and stewed on low heat until cooked. After that, the pieces of
pike transfer to another dish, and the remaining sour cream season with cream
butter, vinegar, and sugar. When serving, pour the pieces of pike with the sour
cream in which it was stewed, and serve boiled potatoes as a side dish.
EX 3 p 169
 SHELLFISH - молюски та панцирні
 clam - молюск
 crab - краб
 lobster - лобстер, омар (морський рак)
 mussels - мідії
 oyster-устриця
 prawn - креветка, велика
 scallops - морський гребінець
 shrimp - креветка, дрібна
Ingredients to How it is prepared and served
SHELLFISH
SHRIMP Steamed or fried
LOBSTER Cheese sause boiled
CRAB Coconut milk Stewed or simmered
COCONUT CRAB same same
OYSTER marinade Steamed, grilled on the half shell
MUSSELS Steamed, boiled
PRAWN grilled
CLAMS Boiled in soup
SCALLOPS baked

EX 4 p 171
Scallops should be thawed in the air before use. To prepare the dish, the
scallops are boiled for 15-20 minutes with salt and pepper. After cooling, the
meat is cut into thin slices. Cold appetizers, soups, and main dishes can be
made from it.

Frozen shrimp should be thawed in the air or in water before cooking, then
rinsed and boiled. For this, the shrimp are placed in boiling salted water (20-30
g of salt per 1 liter of water) and boiled for 3-4 minutes from the moment the
water boils. Shrimp can be used to make salads, soups, and main dishes -
boiled, fried, or baked.
EX 5 p 172
1. Admiral's Feast: A dish consisting of large shrimp fried in oil, fish fillet,
and tender sea scallops.
2. Mariner's Feast: A seafood dish that typically includes a variety of fish,
shrimp, and other shellfish, often served with a sauce or seasoning.
 3. Seafood Lover's Sampler: A dish featuring half a pound of crab legs, fried
fish fillet and shrimp, and scallops with crab meat.
4. Neptune's Feast: A seafood dish featuring a variety of shellfish and other
seafood, often served with a rich, creamy sauce.
5. Commander's Feast: A dish featuring half a pound of crab legs, large
shrimp boiled in a liquid batter and then fried, and eight large fried
shrimp.
6. Shrimp, shrimp, and more shrimp: A dish that focuses solely on shrimp,
often prepared in a variety of ways such as fried, boiled, or grilled.
7. Crab Cakes Remoulade: Small patties made from crab meat, pan-fried in
oil over high heat, and served with diced tomatoes and a spicy sauce.
8. Sailor's Feast: A hearty seafood dish that typically includes a variety of
shellfish and fish, often served in a large pot or bowl.
9. Classic Fish: A dish featuring fried fillet of flounder or catfish, served with
white cheddar cheese as a garnish.
10.Altredo Fish: A dish featuring a specific type of fish prepared in a certain
way, with the name likely derived from the name of the fish or the
method of preparation.
11.Trout Meuniere: A dish featuring pan-fried trout seasoned with parsley
and lemon.
EX 6 p 172
EX 7 p 173
1. Many dishes in Ukrainian cuisine are prepared using pike in boiled,
stewed, fried, and chopped forms. Pike is also used for making casseroles
and stuffed dishes.
2. Fish dishes are extremely diverse: salad with anchovies and vegetables;
carp stewed with onions; baked perch with mushrooms; vendace fried
with onions; cod stewed with cabbage; shrimp in batter; mackerel
stewed in spicy sauce; steamed sturgeon; herring boiled in milk; flounder
fried with tomatoes; braised salmon; poached trout; grilled tuna; stuffed
capelin with spinach; fried kefal fillet.
3. Mollusks are boiled and used for making soups, sea scallops are usually
baked, and shrimp (both large and small) are boiled first and then fried
and sprinkled with lemon juice. Crabs are boiled over low heat or
steamed. Mussels and oysters are often steamed, with oysters marinated
first. Lobsters are usually boiled. Fish is also often ground into a mince,
which is then mixed with other ingredients, dipped in beaten eggs,
breaded, and fried as fish sticks.
Ex 1 p 173
1. C 5. B
2. G 6. F
3. A 7. E
4. D 8. H
Ex 2 p 174
1. She buttered the teacher up as she badly needed a good mark.
2. It’s a fine kettle of fish - the frost outside and the heating is off.
3. He’s in a stew as he owes a lot of money.
4. She was standing red as a lobster not knowing what to do.
5.The bride and the bridegroom were happy as a clam.
6. The last bus turned out to be packed as sardines, but they did not have a
choice.
7. She promised to beat the stuffing out of them if they did not do it.
8. The world was her oyster — she was in love!
Ex 3 p 174
1. Як тільки він дізнається про це — всю душу з нас витрясе! When he
will know about it – he will beat the stuffing out of us.
2. Що то за створіння — дитина, весела, як весняний жайворонок. What
is that creature – the child as happy as a clam.
3. Вони молоді та амбітні — світ належить їм. They are ambitious and
young – the world is their oyster.
4. Вона сама на себе не схожа, певно має проблеми. She isn’t like her,
maybe she is in stew.
5. Ти собі не уявляєш, яка тут нерозбериха. You even don’t imagine what
is the fine kettle of fish here.
6. Він стояв мовчки, червоний, як рак, посеред натовпу. He stood silently
as red as a lobster.
7. Людей у вагоні було — як оселедців у бочці, ні зайти, ні вийти. There
were many people in the carriage – it was packed as sardines; you couldn’t
get in or out.
8. Підлещуватися до начальства стало її другою натурою, а може
першою? To butter her boss up became her second nature, or maybe it
was just her nature.
Ex 1 p 176
VEGETABLES - овочі
 artichoke - артишок
 beans - боби, квасоля
 broccoli - броколі, спаржева
капуста
 Brussels sprouts -
брюссельська капуста
 cabbage - капуста
 cauliflower - цвітна капуста
 corn - кукурудза
 cucumber - огірок
 egg plant (aubergine BE) -
синій баклажан
 garlic - часник
 leeks - цибуля-порей
Ex 2 p 177
WAYS OF FOOD PREPARATION - способи приготування їжі
• drain (strain) - проціджувати
• mash - товкти, перетворювати
на пюре
• stuff - фарширувати
• squeeze - видавлювати,
вичавлювати
 lettuce - салат (рослина)
 parsnip - пастернак
 pepper, hot - гіркий перець
 pepper, sweet - солодкий
перець
 peas, green - горох, зелений
 pumpkin - гарбуз
 rhubarb - ревінь, корінь
ревеню
 spinach - шпинат
 tomato - помідор
 watercress - водяний крес
 water melon - кавун
 zucchini – кабачки
• core - вирізати середину
(качанчик)
• soak - розмочувати
• rinse - промивати
• stir — перемішувати
• roll - загортати (в капустяний
лист тощо)