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Appendix 2

HOW-TO

 

 

WASh FRUITS AND VEGETABLES

1. Rinse fruits or vegetables under cold running water.

2. Pat dry with a paper towel.

 

 

 

 

 

 

 

PEELING CARROTS

1. Lay the vegetable peeler flat against the carrot.

2. Scrape the peeler toward the counter, peeling off the skin. Rotate the carrot until all the skin is scraped off.

 

 

SLICING FRUITS

AND VEGETABLES

1. Secure the fruit or vegetable on a cutting board.

2. Remove seeds from fruit or vegetable, if necessary.

3. Slice the fruit or vegetable into desired thickness.

 

 

 

SLICING CITRUS FRUITS

1. Secure the fruit on a cutting board.

2. Trim off both ends.

3. Place the fruit, flat side down on the cutting board.

4. Following the natural curve of the fruit, trim the peel off the fruit.

5. Lay the fruit on its side, then cut slices into desired thickness.

 

BROCCOLI FLORETTES

1. Pull the leaves off the stem.

2. Break the florettes off the stem.

3. Peel the tough outside skin from the stem.

4. Secure the stem on a cutting board and cut into slices.

 

 

 

 

CUTTING AND SLICING PEPPERS

1. Secure the pepper on a cutting board.

2. Cut the pepper in half, through the stem.

3. Pull off the stem and brush out the seeds.

4. Place the pepper flat side down and slice into thin pieces.

CHOPPING ONIONS

1. Secure the onion on a cutting board.

2. Trim off the ends.

3. Cut the onion in half, then peel away the outside skin.

4. Place the onion halves flat side down on the cutting board and cut into thin slices.

5. Cut each slice into small pieces.

 

 

 

 

 

 

CUTTING PINEAPPLE

1. Twist crown from pineapple.

2. Cut in half, then in quarters.

3. Trim off ends and core. Remove fruit from shell with a knife.

4. Cut into bite-size chunks.