Задача по теме: "Понимание основного содержания текста"

Решение:

ТЕКСТ A - 8. Origin of the Meal

The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration that the household was prosperous enough to afford the cost of a better than normal meal.

ТЕКСТ B - 5. Iconic Dish

Great Britain is surrounded by seas on all sides. No wonder that foods such as deep fried breaded scampi are usually on offer as well as fishcakes and a number of other combinations. However, England is internationally famous for its fish and chips and has a large number of restaurants and take-away shops selling this dish. It may be the most popular and identifiable English dish. Like many national dishes, quality can vary drastically from the commercial or mass-produced product to an authentic or homemade variety using more carefully chosen ingredients.

ТЕКСТ C - 2. Seafood

Many seaside towns have shellfish stalls located at the beach. Traditionally these sell snack-sized pots of cockles, mussels, jellied eels, shell-on or peeled prawns, crab meat and oysters. The shellfish are served cold and the customer adds condiments to taste. Shellfish is best eaten as fresh as possible, and certainly on the day of purchase. Some shellfish such as squid, octopus and prawns can be frozen successfully; others such as mussels, oysters and clams need to be live when cooked.

ТЕКСТ D - 6. Change in Quality

Most large supermarkets in England will stock at least a dozen types of English sausage. English sausages are colloquially known as ‘bangers’. They are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the post-World War II period, sausages tended to contain low-quality meat and fat. However, there has been a backlash in recent years, with most butchers and supermarkets now selling premium varieties. Pork and beef are by far the most common bases, although gourmet varieties may contain venison or wild boar.

ТЕКСТ E - 1. New Food Choices

In the 1950s some British pubs would offer ‘a pie and a pint’, with hot individual steak and ale pies made easily on the premises by the landlord’s wife. In the 1960s and 1970s this developed into the then-fashionable ‘chicken in a basket’, a portion of roast chicken with chips, served on a napkin, in a wicker basket. Since then ‘pub grub’ has expanded to include British food items such as shepherd’s pie, fish and chips, bangers and mash, Sunday roast, ploughman’s lunch, and pasties. Food has become more important in a pub’s trade, and today most pubs serve lunches and dinners at the table in addition to snacks consumed at the bar.

ТЕКСТ F  - 4. New word in English

English sandwiches are made with two slices of bread, or some kind of roll. Common types of sandwich are roast beef, chicken, salad, ham and mustard, cheese and pick- le, egg mayonnaise, prawn mayonnaise, tuna, marmite and jam. A dainty form of sandwich, cut into small squares, without crusts, and often filled with cucumber, is served at genteel gatherings, such as Royal Garden parties. England can claim to have given the world the word ‘sandwich’, although John Montagu, 4th Earl of Sandwich, was not the first to add a filling to bread.

ТЕКСТ G  -  3. Confusing Name

In the USA, a ‘pudding’ is a creamy, dairy dessert, traditionally made with sugar and a couple of other ingredients. It really means nothing else. But the British seem to call a lot of other things ‘pudding’. ‘Apple pudding’ traditionally has a layer of apple covered with a cake topping or a suet pastry, which looks just like apple pie. — ‘Yorkshire pudding’ includes chicken, pork or beef cooked in a crispy outer-batter. ‘Black pudding’ is a kind of thick dark sausage made from animal blood and fat. What makes this a ‘pudding’?

Ответ: 8526143