Урок совершенствование и развитие речевой деятельности учащихся, т е. процессов порождения и восприятия речи

Cooking is a heat treatment of food to make it edible. Many products can not be eaten raw. Meat, fish, and vegetables are usually cooked. Some fruits are not cooked, but some, such as apples, pears, and currants may be used in pies or to make desserts. Fruit are also cooked to make jams, jellies and marmalades.

There are four basic ways to cook food:

1. 
   Heating in a liquid (boiling, stewing);
   
2. 
   Heating in fat or oil (frying or sautéing);
   
3. 
   Heating in steam (steaming);
   
4. 
   Heating by dry heat (baking, roasting and grilling).
   

1. 
   Boiling. We may boil food in different liquids and mixtures, including water, stock, and wine. Meat, poultry, many vegetables and spaghetti are cooked in this way.
   
2. 
   Stewing is cooking food slowly in liquid. It is often used foe meat. Vegetables, hers, and spices are usually added at the end of cooking.
   
3. 
   Deep-frying is immersion of food in hot fat or oil. Chip potatoes and doughnuts are the best example of deep-frying. Deep-fried foods are called fritters.
   
4. 
   Shallow frying is frying on a pan in hot fat or oil, when the food is fried on both sides. We can fry eggs, meat, vegetables, mushrooms, onions and pancakes.
   
5. 
   Sautéing is frying when natural juices of the food are mixed with the fat or oil in the saucepan. We can also add stock, wine or cream. As a result we obtain a dish with a sauce.
   
6. 
   Steaming is a method of cooking above the surface of boiling liquid in a covered saucepan. Fish, vegetables, and poultry are especially suitable for steaming, as are some types of puddings.
   
7. 
   Baking is dry cooking inside an oven. Bread, cakes, pastries, tarts and biscuits are baked. Vegetables, especially potatoes, may also be cooked in this way.
   
8. 
   Roasting is cooking meat and poultry, which are placed in an oven and cooked by dry heat. They are often basted, that is, the juices from the meat are spooned over during the process. Some cooks wrap the meat in a roasting foil with a little oil or melted fat. Meat can be also roasted on a spit.