Vocabulary exercises

VOCABULARY

Bread and Confectionery

1. bap

2. batter

3. beater/whisk

4. biscuit (AmE:. cracker)

(In England biscui t is the name of a small flat cake made of unraised dough baked hard, dry and crisp. In the USA this kind of cake is called cracker, whereas biscuit is the name of a kind of raised bread baked in small shapes from dough leavened with soda, yeast, etc.)

· biscuit ship’s

· knot shaped biscuit

5. bread

· bake bread

· bread and butter

· breadcrumbs

· brown bread

· hunch of bread

· chunk of bread

· live (feed) on bread, etc.

· loaf (pl. loaves) of bread

· long loaf

· new (fresh) bread/newly-(fresh) baked bread

· piece of bread

· raise bread

· rye bread

· slice of bread

· stale bread

· white bread

· wheat bread

6. brownie

7. bun

8. cake

· birthday cake

· Easter-cake

· fancy/sponge cake

· honey cake

· plum-cake

· recipe for a cake, etc...

· short cake/bread

· wedding cake

· cheese cake/curd tart

9. confectionery

10. croissant

11. custard

12. dough

· to knead the dough

· leavened dough

· to make dough/pastry

· rich dough

· unleavened dough

13. doughnut/puff

(A cake of leavened dough sweetened and boiled in fat.)

14. dumpling

(A dumpling is a mass of dough boiled or baked either plain or with a filling. Meat dumplings resemble the Russian dish пельмени, and curd or fruit dumplings resemble вареники .)

15. filling/stuffing

· to fill with smth.

16. flan

17. flour

· sieve flour

18. fritters, curd fitters

19. gateau

20. gingerbread

21. macaroon

22. meringue

23. pancake

24. pasta

· lasagne

· macaroni (pl. macaronis, -ies)

· noodles

· ravioli

· spaghetti

· vermicelli

25. paste

(Paste is rich dough containing a lot of fat used to bake cakes, pastry, pies and tarts. Paste may also be used to denote special kinds of sweetmeats made of fruit and berries – пастила; or of nuts, sugar and oil – халва .)

26. pastry

· fancy/short pastry

· flacky/puff pastry

(In the USA and in Scotland the word cookies is used when home-made pastry is meant.)

27. pie (pasty)

· flake pie

· mince pie

(A mince pie is a small round pie containing a mixture of finely chopped meat or suet with currants, raisins, sugar, apples, lemon-peel, etc., called mincemeat.)

28. patty

29. plum pudding

(A boiled pudding of flour, breadcrumbs, suet, raisins, currants, eggs and various spices, which is eaten in England at Christmas.)

30. pretzel

31. pudding

32. puff

· jam puff

33. quiche

34. roll

(A small loaf, especially for breakfast use.)

· ring roll

35. rolling-pin/battledore

36. roly-poly

37. rusk

38. scone

(A scone is a small soft tea cake of barley meal or wheat-flour usually of quadrant or triangular shape.)

39. sherry trifle

40. soufflé

41. sponge

42. spotted dick/spotted dog

43. streusel cake

44. tart

45. toast

· buttered toast

46. treacle

47. turnover

48. vol-au-vents

49. wafer

· wafer-irons

Vocabulary exercises

Exercise 1. Food. Choose the right answer.

1. You shouldn’t eat so many sweets; they’re … for you.

a) bad b) disagreeable c) unhealthy d) unsuitable

2. My aunt could tell fortunes from tea ….

a) buds b) grounds c) leaves d) seeds

3. This avocado … rather hard.

a) feels b) senses c) smells d) tastes

4. Oranges are said to be … for me but I don’t much like them.

a) appetizing b) good c) healthy d) nourishing

5. In the jar there was a … which looked like jam.

a) material b) powder c) solid d) substance

6. Pork chops are one of my favourite ….

a) bowls b) courses c) dishes d) plates

7. These are … potatoes, not the end of last season’s.

a) fresh b) new c) ripe d) young

8. Light … were served during the interval.

a) drinks b) foods c) meals d) refreshments

9. They arrived so late for the meal, that the food was …

a) dried b) hard c) lost d) spoilt

10. I usually … white coffee for breakfast.

a) consume b) eat c) have d) take

11. In England they eat apple … with pork.

a) cream b) custard c) pudding d) sauce

12. A cool drink … him after his long hot journey.

a) recovered b)refreshed c) relaxed d) rested

13. Is this … water?

a) drink b) drinking c) potted d) swallow

14. No thank you, I don’t … sugar in tea.

a) drink b) put c) take d) use

15. Would you like me to … the tea?

a) drain b) drip c) pour d) spill

16. I am very fond of eating … onions with cold beef.

a) frozen b) pickled c) preserved d) salted

17. As the cake was delicious, Mr Sweettooth had a second ….

a) amount b) course c) cut d) helping

18. Potatoes are the … diet for many European peoples.

a) bulk b) majority c) staple d) sum

19. Can’t I … you to another piece of cake?

a) convince b) persuade c) pull d) tempt

20. The meat is rather tough so you have to … it for a long time.

a) bite b) chew c) eat d) swallow

21. Pass me the salad …, please.

a) dressing b) sauce c) seasoning d) spice

22. Don’t put any cream on my wild strawberries, I prefer them ….

a) natural b) ordinary c) plain d) simple

23. There is … of cake for everyone.

a) enough b) much c) plenty d) some

24. Eating … in Russia are changing because of the increasing standard of living.

a) behaviour b) habits c) methods d) ways

25. Mrs Proper always tells her children not to talk with their mouth ….

a) full b) open c) together d) wide

26. A good way of … food is keeping it in a fridge.

a) enduring b) extending c) preserving d) prolonging

27. It’s a Mexican … but I can’t remember what it is called.

a) especial b) speciality c) specialization d) specializing

28. Mr Connoisseur opened the bottle of wine and let it … for one hour.

a) breathe b) relax c) remain d) sit

29. Mrs Proper told her son it was impolite to … his food so greedily.

a) digest b) gobble c) nibble d) stuff

30. How about a glass of orange juice to … your thirst?

a) quash b) quell c) quench d) quieten

31. Have a … of brandy, it will make you feel better.

a) bite b) sip c) swallow d) touch

32. Peanuts are both cheap and ….

a) alimentary b) curative c) nutritious d) remedial

33. Mrs Hospitable had prepared a … meal with six courses to celebrate our arrival.

a) generous b) lavish c) spendthrift d) profuse

34. Mr Fatty wants to slim, so he should avoid eating … foods such as bread or potatoes.

a) fatty b) greasy c) spicy d) starchy

35. Many Asian countries still rely on rice as the … food.

a) capital b) staple c) superior d) winning

36. The sight of so many sweets made the children’s mouth ….

a) drip b) moisten c) water d) wet

Exercise 2. TASTE. Choose the right answer.

1. What are you cooking? It … good.

a) feels b) flavours c) smells d) sniffs

2. The dish had a very interesting taste as it was … with lemon.

a) flavoured b) pickled c) seasoned d) spiced

3. The apples was so … that he put some sugar on it.

a) bad b) juicy c) ripe d) sour

4. Snake meat tastes … to chicken.

a) alike b) equal c) like d) similar

5. The local wine is rather rough, buy you’ll soon … a taste for it.

a) accept b) adopt c) develop d) receive

6. It tasted so … of mint that the other flavours were lost.

a) forcefully b) fully c) hardly d) strongly

7. The apples had become so … that we had to throw them away.

a) overripe b) poisonous c) rotten d) green

8. That milk smells ….

a) acid b) bitter c) sharp d) sour

9. The sauce would be more … if you had put more garlic in it.

a) taste b) tasteful c) tasteless d) tasty

10. I’m afraid that the herring we had for supper has given me ….

a) indigestion b) indisposition c) infection d) sickness

11. Please put some more water in my coffee, because it is too ….

a) black b) dense c) strong d) thick

12. I loved the ice-cream, but the cake was a bit too sweet for my ….

a) appetite b) desire c) flavour d) liking

13. If there is one thing I don’t like, it is … tea.

a) delicate b) light c) pale d) weak

14. I wouldn’t eat those gooseberries if I were you, they don’t look … to me.

a) formed b) ready c) ripe d) underdone

15. The dinner was excellent; the dessert was particularly ….

a) delicious b) desirable c) flavoured d) tasteful

16. Her pastry is as light as a ….

a) breath b) cloud c) feather d) leaf

17. Those vegetables are very tasty; I’m sure you would like them if you only … them.

a) examined b) proved c) tested d) tried

18. There is nothing more … on a warm day than a glass of ice-cold fruit juice.

a) freshening b) quenching c) refreshing d) relaxing

19. The smell of the burnt cabbage was so … that it spread to every room.

a) diffuse b) effusive c) extensive d) pervasive

20. The taste of the apple pie … in my mouth for a long time after dinner.

a) insisted b) lingered c) loitered d) prolonged

21. It was during my stay in India that I … a taste for very hot curry.

a) acquired b) gained c) got d) received

22. Mr Hot … some pepper over his steak.

a) spat b) sprayed c) sprinkled d) squirted

23. Mr Forgetful didn’t put the milk in the fridge so it ….

a) went back b) went down c) went off d) went out

24. This cheese has gone …. You’ll have to throw it away.

a) contaminated b) decayed c) mouldy d) stale

25. The steak looked tender, but it was as tough as ….

a) a belt b) a saddle c) old boots d) rubber

26. We couldn’t use the milk because it had … bad.

a) been b) come c) gone d) made

27. The smell was so bad that it completely … us off our food.

a) got b) put c) set d)too

Exercise 3. You are expecting guests and are laying the table for dinner. Answer the following questions.

1. What do you usually start laying the table with? (What do you put on the table first?) 2. What kind of plates will you put on the table and in what order? 3. Describe the cutlery which you will put on the table. 4. What is the order of putting the cutlery? 5. Of what parts does the knife consist? 6. Into what parts can a spoon be divided? 7. What’s the difference between a tea spoon, dessert spoon and a spoon? 8. What is the difference between a fork and a fish fork? 9. What do you put salads (meat, soup, cake) into a plate with? 10. What is a possible choice of glasses for a dinner table? 11. What other tableware should be put on the table?

Exercise 4. Translate the following extracts into Russian. Comment on the table manners of the Jenssen family from the extract A and on the character of the landlady from extract B.

A.

Breakfast in the Jenssen home was not much different from breakfast in a couple of hundred thousand homes in the Great City. Walter Jenssen had his paper propped against the vinegar cruet and the sugar bowl. He read expertly, not even taking hid eyes off the printed page when he raised his coffee cup to his mouth. Paul Jenssen, seven going to eight, was eating his hot cereal, which had to be sweetened heavily to get him touch it. Myrna Jenssen, Walter’s five-year old daughter, was scratching her towhead with her left hand while she fed herself with her right. Myrna, too, was expert in her fashion: she would put the spoon in her mouth, slide the cereal off, and bring out the spoon upside down. Elsie Jenssen (Mrs. Walter) had stopped eating momentarily the better to explore with her tongue a bicuspid that seriously needed attention. (From “The Ideal Man” by J. O’Hara)

B.

While Anna prepared herself to meet her class of forty-six lively and inquisitive children her landlady was busy preparing the high tea for her husband and the new lodger.

She had screwed the old mincer to the kitchen table and now fed it with rather tough strips of beef, the remains of the Sunday joint. There was not much, to be sure, but Mrs. Flynn’s pinch-penny spirit had been roused to meet this challenge and the heel of a brown loaf, a large onion, and a tomato on the table were the ingredients of the rest of the proposed cottage pie.

“If I open a tin of baked beans, ” said Mrs. Flynn aloud, “there’ll be no need for gravy, I shan’t waste gas unnecessarily! ” She pursed her thin lips with satisfaction, remembering, with sudden pleasure, that she had bought the beans at a reduced price as “This Week’s Amazing Offer” at the local grocer’s. She twirled the handle of the mincer with added zest.

Yesterday’s stewed apple, she thought busily, could be served with a little evaporated milk, in three individual dishes. A cherry on top of each would make a nice festive touch, decided Mrs. Flynn in a wild burst of extravagance. She straightened up from the mincing and opened the store cupboard where she kept her tinned and bottled food. In the front row a small jar of cherries gleamed rosily. For one long minute Mrs. Flynn studied its charms, torn between opposite forces of art and thrift. Victory was accomplished easily. “Pity to open them, ” said Mrs. Flynn, slamming the cupboard door and returned to her mincing.

(From “Fresh from the Country” by M. Reed)