асло False cheese -соль False pepper- бумага False
Butter -хлеб False to boil - варить True to bake - жарить False
Fish -рыба True to peel- смешивать False to grate - добавить False
Meat -молоко False to roast - чистить False pear- ананас False
Onion- перец False to chop- резать False salt - соль True
Right answer: 21 - "5"
18-20 - "4"
15-17 - "3"
Text ( для аудирования)
There are a lot of fine recipes in Russian national cuisine. Many of them came down to us from long ago, others first became known in the 18th - 19th centuries.
In old Russia, grain - that is rye, barley, oats, millet, and wheat - was the main food product. Since ancient times the Russians have been known as grain farmers, that is why bread remains their major national food. As early as in the 10th and 11th centuries, the Russians made rye bread from fermented dough. The secret of "sour" rye bread was in the special ways of leaving. Some ways of leaving such bread have been preserved till this day.
Pies have been a part of the holiday dinner for a long time. The pies are customarily filled with different kinds of meat, groats, fish, and berries.
The Russian people have always bred cattle and hunted, hence there is a great variety of meat dishes in their national cuisine. But until the 11th century they mostly ate horse meat: beef and especially veal were less popular.
The Russian stove was not only a source of warmth, but also an excellent hearth for cooking. Many Russian national dishes, such as schi (cabbage soup) which is stewed in a stove in clay-pots, or stewed meat, came into being due to the Russian stove. And what delicious kashas were cooked in this wonder-stove! They baked meat, stewed a
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