QUESTIONS4/AMeals in the home, eating habits, recipes1. How many full meals are there a day?2. How many meals are served in an English home?3. Which is the most important meal of the day?4. Why do we say that the English have a large breakfast?5. How do Continental and English breakfasts differ?6. Is it healthy to have a substantial breakfast?7. Who prepares the breakfast in your family?8. What do you usually have for breakfast?9. What do you eat on Sunday morning?10. How do you make tea? .11. How do you prepare a sandwich?12. Where and what time 4o people in Hungary have lunch?13. How do you get your lunch at the canteen?14. Are you happy with the canteen food?15. How many courses do you usually have?16. What do you generally take for the first /second/ third course?17. What is Hungarian: cuisine famous for?18. Does Hungarian cooking have a good reputation?19. Can you give the names of some dishes that are popular in Hungary?20. What are our national dishes?21. Is food prepared in the same way in Hungary as in England?22. What beliefs do foreigners have about English food?23. Are there English dishes known in Hungary? Could you name any?24. Do you know what Christmas pudding is made from?25. What does lunch consist of in England?26. What do they drink at lunch time?27. When do they have their afternoon tea?28. What do they have for it?29. Which is the most substantial meal of the day for an Englishman?30. What do they eat for dinner?31. Do housewives use semi-prepared, ready-packed, ready-cooked, ready-bottledfrozen and tinned food in England and in Hungary?32. Why do people buy these products?33. Are you in favour of instant foods, cube stocks, ready-to eat and freeze-driedfoods?34. What kind of food would you prefer to eat? Why?35. Who does the cooking in your family?.36. What ingredients do you most often use?37. Whew do you keep them?38. What do you keep in the fridge?39. How long can you keep the food in the fridge before it goes off?40. Can you cook?41. Do you like cooking? :,42. What is your favourite dish?43. How do you make it?44. If you had to treat an English guest what would you cook for him?45. How would you lay the table?46. What drinks would you serve with the meal? ,MODEL ANSWERS 4/A1-3. In most houses the meals are breakfast, lunch and supper. Supper is usually a cold meal for which nothing is cooked. In an English home, however, four meals are served: they are breakfast, lunch tea and dinner. Dinner is the most important meal of the day and they serve hot dishes for it.4. An English breakfast consists of cornflakes or porridge (made of oats or barley, milk, sugar or salt), bacon and eggs or ham and eggs (boiled or fried) with fried beans, tomato or mushrooms, buttered toast or bread and butter with marmalade. Instead of bacon and eggs,; fish may be served. Some orange juice is drunk before breakfast and either tea or coffee (white or black) is drunk after it.

5. A continental breakfast is, of course, much less substantial. We just have some buttered rolls with honey, marmalade or perhaps some sausages or eggs. We don't make much fuss about breakfast. Some people just eat an apple era banana or drink a cup of tea or coffee.6. It is a contentious question to which different experts give different answers. Having a substantial breakfast used to be considered healthy but according to the latest findings we should not have anything but a piece of fruit or a glass of fruit juice for breakfast. As for me, 1 think you must eat and drink to your heart's content: eat when you are hungry, but don't force the food down when you are not.7-9. I usually have breakfast at home. It is either my wife/mother or me who prepares it depending on who has more time. We usually eat some cold cuts with roils, green pepper or tomato and drink tea with lemon, cold milk or hot chocolate. When I am in a, hurry, I just gulp down a cup of strong black coffee. On Sunday mornings we have a more relaxed breakfast; we often eat ham and eggs or bacon and eggs. My daughter/sister does not like it, she always has scrambled eggs or soft-/hard-boiled eggs instead, 10. To make tea I put the kettle under the tap and fill it up with water. Then I put it on the gas cooker and bring the water to the boil. When the water is boiling I pour it into the tea pot where I have previously placed some tea-bags or tea-leaves. I leave them to brew for some minutes then take the tea-bags out or strain the liquid to get rid of the tea-leaves. I serve it with sugar and lemon. 11. To make sandwiches I cut a loaf of bread into slices and spread, some butter or marge (margarine) over them. I make hard-boiled eggs, cut them up and put them on the bread together with some slices of salami or cold sausages. Finally I grate some cheese and sprinkle it over the bread slices. For decoration I use paprika paste or mustard.12-13. Lurich is the second meal of the day and people have it between twelve and half past two depending on the time of the lunch break at work. It is usually a heavy meal and most working people have it in a self-service restaurant or in the canteen of their factory. Here we are to join a queue. After taking a tray, the cutlery, some paper serviettes and a glass we pass the various counters and choose what we want to have.14. a. Naturally, canteen food is not in the same street as what your mother/Wife cooks at home, but I am not particularly choosy or fastidious about what I eat. I eat everything that is delicious and well-cooked.14. b. I um riot very keen on the food that we get in the canteen because it is usually a far Cry from what I really like. I have a sweet tooth, but you are ^ rarely given any cakes. There is too much meat and vegetable sauce.15-16. Lunch consists of three courses: first comes some soup (clear, vegetable, meat, pea, bean or fruit soup). I generally take fruit soup, because this is my favourite. The second course is either some meat (a pork chop, a slice of roast beef, some poultry or fish, usually tuna-fish) with garnish (mashed potatoes, chips or rice}or with some vegetable dish made from green peas, split peas, French beans, marrows, spinach of sorrel. Cabbage is also popular prepared as cabbage with tomatoes or stuffed cabbage, The second course may also be some noodles, pancakes, strudel (filled with fruit, cottage cheese, cabbage or poppy-seed), scones or doughnuts. The third course is always some cake or depending on the season of the year fresh or stewed fruit17-20. The Hungarians take great pride in their fish dishes, made from the delicate pike-perch caught in Lake Balaton and the many varieties that abound in the Danube. The Fish Soup is a meal in itself. I think Hungarian cuisine has a good reputation and the foreigners who , come here find our dishes very tasty and luscious. Hungarian Goulash, for example, is world famous, but there are many other inviting, lesser-knownspecialities. Many local dishes are prepared with paprika, which despite its fiery red colour gives a rather leasing sweet taste to the food. Among the most popular national dishes are paprika chicken with sour cream, vealchops cooked in a paprika sauce and stuffed cabbage, which is apure delight tor those who like cabbage. There is also a rich choice. of-noodles in Hungary; noodles with ground poppy-seed and sugar, with cabbage orroasted paprika potatoes. Our national dish is noodles with cottage cheese, sour cream and scraps of roasted bacon.We Hungariaris are also fond of different soups; we are a soup-eating nation. The most popular soup is Újházi chicken broth. A typical Hungarian lunch is unimaginable without soup.21-22. 1 don't think English dishes are prepared in the same way as Hungarian ones. Every nation has its own favoured spices and seasonings and methods of cooking. In Hungary we use a lot of paprika, which is a spice that makes our dishes very hot and tasty. We eat a lot of meat and prepare most of the meat dishes with spur cream, which also adds to the excellent flavour of Hungarian dishes. I don't know much about English food, I am afraid. All I know is that foreigners tend to think that English food is tasteless and that the English eat everything with chips and overcooked vegetables.23-24. Not too many English dishes are well-known in Hungary. One thing is sure, though, that England is known to be the 'Land of Puddings' and their famous Christmas pudding is known in our country too. It is made from currants, raisins, cherries, almonds, flour, suet^ treacle, nutmeg, cinnamon, cider or beer, rum or brandy, lemon rind or juice, bread crumbs, brown sugar and eggs. I have heard that their apple-pie and cherry tart are also very delicious.Some other English dishes that I have heard of are: Yorkshire pudding, fish and chips, steak-and-kidney pie and shepherd's pie.

25—26. Lunch usually consists of a cold meal in England; potatoes, and salad made of lettuce, cucumber, tomatoes, carrots, beetroot, etc. On the table are pepper, salt, mustard, vinegar and sometimes Worcester sauce. After that there is bread or biscuits and cheese. Most people drink water at lunch time, some drink beer or wine. It is not the* custom to drink spirits like whiskey or brandy in the middle pf the day.•27-28. Afternoon tea is taken between four arid five. It is the most informal meal of the day when the members of the family come together in the sitting-room. They eat bread-and-butter and cakes with the tea and have a good chat with each other.29-30. In most English homes dinner is the biggest meal of the day and it is served between seven and eight. It consists of two or three courses. Soup is usually the first course then comes a joint of meat (beef or lamb or it may be chicken or duck). With this various vegetables are served: peas, beans, Brussels sprouts, broccoli or auliflower. Pudding (or sweets) is usually the third course then the dessert is put on the table. This is fruit of several kinds: apples, pears, oranges, bananas, figs, nuts, etc...31-34. . As far as I know housewives in the western countries don't like to bother about preparing meals from fresh food because it takes much longer. They get stewed beef out of a tin, or defrost .a semi-prepared chicken and open a can of ready-cooked vegetables. Fortunately housewives in Hungary are not very much in favour of his kind of food. Still, there are some consumers who buy these products for the sake of convenience. There is a trend towards frozen foods such as pizzas, vegetables and. sauce and many gourmet delicacies. I myself don't like these foods, 1 prefer to eat natural food, the kind that you prepare in your own kitchen from fresh, unprocessed produce and meat. I think this kind of food is healthier and does not contain any food additives or preservatives. ,35-39. It is usually me /my wife/ my mother who does the cooking in our family. The ingredients I most often use are potato, onion and garlic which I keep in the cellar; flour, cooking fat or oil, sugar, baking powder, ydast, salt and rice, which I keep in the pantry; spices, which I keep on one of the kitchen shelves and fresh meat and vegetables, which I keep in the fridge. I also keep butter, lard arid cold cuts as well as milk, cream refreshments and leftovers in it. You have to be careful not to leave them there long because they can easily go off in two or three days. If the milk is not long-life, it turns sour ina day. •40-41. a. 1 am not much of a cook but 1 can prepare some of the basic dishes like soups, vegetable sauces and some meat dishes. I hate cooking because it takes up a lot of my time and I don't think I have enough patience. I always make macaroni into a horrible sloppy mess, overdo meat and burn cakes.40-41. b. I think 1 can cook quite well. I can fry, roast, grill or broil any kind of meat;1 can make soups and I take pride in baking delicious cakes. I enjoy cooking and I never grudge the time I spend on it day by day.42—43. My favourite dish is very simple, cheap and it is easy to prepare. It is potato soup. I peel and cut potatoes and onions roughly, wash and cut up celery. Then I heat the butter in a saucepan and fry vegetables in it until all are coated with the butter but not discoloured. I add milk, water, salt and pepper and boil it gently for 30-45 minutes. Then I remove the celery and grate an onion into it." After that I boil the soup up again, add the sage and let it simmer until the soup thickens. Then I remove the pan from the heat and add the cream. After pouring the soup into a tureen I sprinkle it with chopped parsley. ^44 If I had an English guest 1 would prepare some Hungarian specialities for him, the ones which! consider to be the most delicious: first of all stuffed savoury pancakes 'Hortobagy' style, then giblet soup or goulash, chickenpaprika with dumplings and a mixed grill platter with-vegetable salad. For pudding I would make 'floating islands' and after that I would serve fruit. I would also prepare some sandwiches in case he might not share withHungarian tastes.45. I would lay the table as I always do for a Sunday lunch. I spread a nice white cloth over the dining table and put a vase with flowers in the middle. I putout the dinner plates first then the soup plates. The napkin, the knife and the spoon go on the right-hand side and the fork on the left. I put the side plates, goblets, glasses and dessert spoons in front of the plates. Finally I try not to forget about the saltcellar, the pepper pot and the toothpicks either.46. I would offer a choice of soft drinks and wines. There are good Hungarian wines from the light table ones to the heavy dessert wines but I would definitely offer the two best: the dry white wine from the Somlo region andthe sweet aromatic Tokaly aszu.