A GUIDE TO EFFECTIVE COMMUNICATION IN ENGLISH

МИНИСТЕРСТВО ОБРАЗОВАНИЯ И НАУКИ РОССИЙСКОЙ ФЕДЕРАЦИИ Федеральное государственное автономное образовательное учреждение высшего образования «Южный федеральный университет»








Л.А. Вертоградова, Е.В. Манжелеевская, Е.С. Милькевич, О.А. Рубанова





                A GUIDE ТО EFFECTIVE COMMUNICATION IN ENGLISH




            Учебное пособие по практике устной и письменной речи английского языка










Ростов-на-Дону Издательство Южного федерального университета 2016

УДК 811.11(07)
ББК81.2Я7
  В35

Печатается по решению редакционно-издательского совета Южного федерального университета (протокол № 4 от 05 мая 2016 г.)

        Рецензенты:

И.Г. Барабанова, канд.филол.наук,доцент; зав.кафедрой лингвистики и МКК РГЭУ (РИНХ);
М.В. Самофалова, канд. филол. наук, доцент кафедры межкультурной коммуникации и методики преподавания ин. яз. ЮФУ

Авторы:       Л.А. Вертоградова, канд. филол. наук, доцент;
              Е.В. Манжелеевская, канд. филол. наук, доцент;
              Е.С. Милькевич, канд. филол. наук, доцент;
              О.А. Рубанова, канд. филол. наук, доцент

  Научный редактор: Е.В. Манжелеевская, канд. филол. наук, доцент

В35 A Guide to Effective English Communication : учебное пособие по практике устной и письменной речи английского языка для студентов 1 курса, обучающихся по направлению «лингвистика» / Л.А. Вертоградова, Е.В. Манжелеевская, Е.С. Милькевич, О.А. Рубанова ; Южный федеральный университет. - Ростов-на-Дону : Издательство Южного федерального университета, 2016. - 160 с.
         ISBN 978-5-9275-2004-6

     Учебное пособие предлагает студентам аутентичный материал по актуальным темам, способствующий формированию всех основных компетенций по каждому виду речевой деятельности, а также включает комплекс заданий и упражнений для аудиторной и внеаудиторной работы.

ISBN 978-5-9275-2004-6                               УДК 811.11(07)
ББК81.2Я7


                                       © Южный федеральный университет, 2016
© Вертоградова Л.А., Манжелеевская Е.В., Милькевич Е.С., Рубанова О.А., 2016

ВВЕДЕНИЕ


   Данное учебное пособие содержит учебную информацию, дополняющую и частично заменяющую основной учебник по практике устной и письменной речи для студентов 1 курса, изучающих английский язык, - «Практический курс английского языка» (под ред. В.Д. Аракина). Учебное пособие обеспечивает студентам возможность детальной отработки и закрепления учебного материала по следующим темам, предусмотренным рабочей программой по практике устной и письменной речи (1 курс): «Еда», «Повседневные дела», «Учеба в университете», «Погода», «Отдых/досуг». Учебный материал структурирован в виде пяти модулей, каждый из которых предваряется «Путеводителем по модулю», который помогает преподавателю и студенту получить представление о структуре каждого модуля, частных аспектах каждой отдельной темы, а также - наглядно увидеть распределение учебного материала по видам речевой деятельности, обучение которым лежит в основе преподавания иностранных языков: работа с вокабуляром, чтение, говорение, письмо.
      Пособие имеет целью способствовать овладению студентами необходимыми языковыми компетенциями, познакомить их с ресурсами английского языка, позволяющими осуществлять успешную иноязычную коммуникацию.


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MODULE 1. MEALSAND EATING HABITS


Map of the module

Unit/ Topic      Vocabulary      Reading         Speaking         Listening     Writing         
Unit 1. Meals    General         Text. At Table. Discussion and   English food  1. Vocabulary   
at Home          vocabulary:                     situational                    test (including 
Favourite dishes names of meals;                 dialogs:                       synonyms,       
Culinary recipes food likes and                  Eating at home,                antonyms,       
Table manners    dislikes;                       (slide                         phrases and     
The use of       cooking                         presentation of                phrasal verbs,  
articles with    technologies.                   favourite dishes               proverbs)       
names of food.   Social English.                 and recipes).                  2. Translation  
                 The use of                                                     skills.         
Countable and    quantifiers.                                                                   
uncountable                                                                                     
nouns.                                                                                          
Unit 2. Eating   Vocabulary on   Text 1. British Discussion:                    1. Vocabulary   
out.             the problem.    Meals.          Russian and                    test            
National                         Text 2. What is English meals.                 2. Translation  
cuisine.                         British food?   Conversation:                  skills.         
                                                 In a restaurant.               3. Reproduction.
                                                 In a cafe.                                     
Unit 3. Obesity                  Text 1. Some    Round-the-table  The obesity   A letter to some
problem,                         food to         discussion.      problem in    youth           
unhealthy                        think.... Text  Situational      Great Britain newspaper or    
food.                            2. Diets solve  dialogs.                       magazine about  
                                 the obesity                                    obesity as a    
                                 problem.                                       national        
                                                                                problem and     
                                                                                personal worry. 
Module           Translation                     Test dialogues                 Essay “My       
Assessment       skills.                         Project. Make a                attitude to     
                                                 slide                          obesity         
                                                 presentation of                problem”.       

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your report on the topic “How have the Russian food traditions been shaped?”

Essay on the proverb: "We don't live to eat, we eat to live."


        Essential vocabulary

Vegetables: cabbage, cauliflower, broccoli, spinach, cucumber, courgette (zucchini), aubergine (egg plant), leek, onion, carrot, potato, tomato, green/red pepper, sweet com, lettuce, garlic, radish, pea, bean, French bean, turnip, asparagus, beetroot, celery - raw, cooked, fresh, boiled, stewed.
Fruit and berries: peach, plum, grape, nectarine, blackcurrant, raspberry, strawberry, gooseberry, melon, watermelon, mango, apple, lemon, orange, tangerine, pear - fresh, stewed, tinned.
Meat: beef, veal; mutton, lamb; pork, ham, bacon; chicken, turkey, game, poultry, sausage; liver, kidney.
Fish - cod, hake, mackerel, herring, sardine, trout, salmon - salt, smoked, stuffed, tinned.
Seafood: prawns, shrimps, crab, lobster/crayfish, squid, mussels, oyster.
Herbs: parsley, rosemary, thyme, tarragon, sage, basil; to flavour with, to season with.
Spices: salt, sugar, pepper, curry, cinnamon, ginger, nutmeg, vinegar, mustard, ketchup, salad dressing, oil, sauce, mayonnaise, lemon juice - to add spices to.
Flavours and tastes: sweet-bitter-sour; hot/spicy - mild/bland (neg.); salty, sugary, sickly (too much sugar), savoury, tasty/delicious - tasteless.
General: greasy/ fatty (too much oil, fat), lean, over/under-cooked, stodgy (heavy, hard to digest),tough - soft/well-done.
Starters/ appetizers: prawn cocktail, chilled melon, garlic mushrooms, soup of the day, chicken broth, borshch, shchi, goafs cheese salad, pate and toast, shrimps in garlic.

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Main course: pork chops, lamb casserole, chicken Kiev, spicy chicken, chicken in cream sauce, grilled lamb chops, boiled potatoes, Irish stew.
Dessert/afters/sweets: chocolate cake, sorbet, ice-cream (various), apple pie, tea, coffee, gateau, fresh fruit salad.
  Containers: a can of beans, ajar of jam, a bottle of oil, a box of cereal, a bag of flour, a loaf of bread, a bunch of bananas (carrots), a head of lettuce (cabbage).
Equipment: an oven - to bake, roast; a grill - to grill; a cooker(stove, burner) - to boil, stew, simmer, a frying pan - to fry, roast; to barbecue - to roast over hot coals, a mince - to mince, a grater - to grate, a baking tray ( Am. baking sheet) roasting tin ( Am. pan), oven glove, casserole.
Miscellaneous: to have a sweet tooth, to put on weight easily, to cut down on smth, to eat less of smth, to eat regularly, basic food -junk food, on special occasions.
To lay the table: a napkin, a fork, a dessert spoon, a knife,, a plate, a cup, a mug, a saucer, a glass, a teaspoon, a candle, salt and pepper pots, a bowl, a side plate, a soup spoon, a napkin, a tissue, a coaster, a table mat.
Places to eat: restaurant, cafe, canteen/cafeteria, fast food restaurant/diner (for snacks), deli/delicatessen (cheese, salads), sandwich bar, takeaway (sells a complete meal to eat at home)
Places to drink: bar, pub (sociable place), wine bar (expensive wine and food), coffee shop, microbrewery (US, beer and a meal).
To offer smth: Have a piece of pie! Help yourself to a piece of pie! Would you like a piece of pie? Would you care for a piece of pie? Won't you have a piece of pie? Will you have another helping?
Useful set expressions, to be one’s cup of tea, it’s another cup of tea, to eat like a horse, to have a head like a sieve, to be as cool as a cucumber, the cream of the joke, daily bread, to have a bite, to whet one’s appetite
(English-Russian Phraseological dictionary. - Москва, Русский язык, 1984).
Unit 1. Meals at Home.
Vocabulary development

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1.   Study the vocabulary and transcribe the words: courgette, aubergine, cauliflower, spinach, casserole, stew, prawn, jelly, dessert, sour, dairy produce, raw, tangerine, pear, stewed, tinned, thyme, tarragon, sauce, mayonnaise, savoury, delicious, tough, lamb casserole, gateau, equipment, parsley, rosemary, sorbet, cereal.

        2.   Study the meanings of the words usually confused, make up your own sentences:

1) . Food and Meal. Food is a general term for anything that people eat: bread, meat, fish, vegetables, fruit, milk, tinned goods, sweets, etc. e.g. Man cannot live without food. The doctor said that the patient needed good        nourishing food. Where do you buy                   your food?
     Meal is a generalizing collective term for breakfast, lunch, tea, dinner and supper                            (cf.                          трапеза).
     e.g. How many meals a day do you have? Supper is an evening meal. I don't want any hot meal; I think I'll do with a snack.
2) . Course is a dish served at a meal; a part of a meal served at one time. e.g. Dinner may consist of two or more courses. What shall we take for our second course? Soup was followed by a fish course.
3) . To fry, to roast, to stew. To fry means "to cook (or be cooked) in boiling fat". We usually fry fish, potatoes, eggs, bacon, pancakes, etc.
      To roast means "to cook (or be cooked) in an oven or over an open fire." In this way we may cook meat (veal, pork), fowl (chicken, turkey), etc. To stew means "to cook by slow boiling in a closed pan with little water." In this way meat may be cooked, also vegetables, fruit, etc.
4) . Starter (pl -s) is a dish served before or at the beginning of a meal (it may be salad, fish, olives, soup, fruit juice, etc.) Hors d'oeuvre (pl -s) is usually used on menu cards.
5) . Omelette is eggs beaten together with milk and fried or baked in a pan. The English for яичница is "fried eggs". We eat fried eggs, soft-boiled eggs, hard-boiled eggs, scrambled eggs, poached eggs, four-minute boiled eggs.
6) . Porridge is a dish of oatmeal or other meal (buckwheat, semolina, millet, etc.) boiled in some water. Milk and sugar or milk and salt are added to it.

        7) . Soft and strong drinks.

     Soft drinks are lemonade, fruit drinks, fruit juice, etc. Strong drinks are wine, liqueurs, brandy, vodka, etc.

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8) . Jelly is usually made by boiling fruit (cranberries, strawberries, raspberries, gooseberries, currants, apricots, etc.) and sugar. Something is added to make the mixture stiff.
9) . Marmalade is a kind of jam made from orange or lemon cut up and boiled with sugar.
10) . Pudding is a very popular English dish. It is a thick mixture of flour, suet, meat, fruit, etc., cooked by boiling, steaming or baking. There are many kinds of pudding. Some of them are quite substantial and serve as the main course of lunch or dinner. Others are rather like sweet cake and eaten for dessert.

        3.   Answer the questions using the vocabulary.

     1) . What kinds of food do you know? Give as many nouns denoting food as you can. 2). What meals do you know? 3). What are your usual meals at home? 4).What dishes do you know? Give as many names of dishes as you can. 5). What are your favourite dishes? 6). What is understood by a "course"? 7). What courses does a substantial meal usually consist of? 8). What can be boiled? 9). Do we fry meat or do we roast it? 10). What is an omelette made from? 11). What are cornflakes generally eaten with? 12). What is the difference between fried potatoes and chips? 13). What kind of meal is five o'clock tea in England? Do you know other names for this meal? 14). What kinds of fruit do you know? 15). Do we roast fish? What is the way to cook it? 16). Do you ever have stewed fruit for dessert? 17). Do you usually have a starter before dinner or do you go without it? 18). Where do you have your meals on weekdays and on Sundays?

        4.   Ask your partner about his/ her eating habits as in the example:

A - What kind of food are you keen on?

В - I’m very keen on ... but I’m not very keen on...

A - How much .. .(how many ...) do you eat each week?

В - I eat a lot of ...but I don’t eat much/many ... because they are bad/unhealthy/ fattening.

Suggested ideas: junk food, meat, dairy produce, salads, sweet things, fresh fruit, fresh vegetables, pastry, chips, popcorn, etc.

5.   Read what these people say about the food they like. Describe your eating habits using the texts as an example.


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1)    Crisps are my favourite, I suppose. I know they are bad for you, but they are delicious - especially cheese and onion ones.
2)    I eat a lot of fresh and raw vegetables. They’re healthy and they taste good. I’m not keen on sweet things and I don’t eat much fatty food.
3)    I love sweet things like cakes and chocolates. I know they are not good for me and they’re fattening, but I can’t resist them.
4)    I’m afraid I’m keen on junk food, you know, quick unhealthy food like hamburgers or chips. A lot of people think it’s revolting, but I like it. I don’t eat many fresh vegetables.
  6.  Find adjectives to describe food that a) has a lot of sugar in it, b) tastes terrible, c) is cooked in a lot of oil, d) makes you fat, e) is frozen, f) is in cans, g) has too much salt in it, h) is a bit undercooked, i) is very tasty, j) you dislike.
7. Write a list of vegetables to cook a) mixed salad b) borsch c) vegetable stew. Read it to your group mates without naming the dish. Let them guess.

        8. You are at a supermarket. Say what you can buy in the following sections:

    Bakery. Sweets. Meat. Dairy products. Greengrocer’s. Frozen desserts.
9. What is in your fridge? Arrange the nouns into 2 columns: countable and uncountable.
    Explain why you have these things in your fridge.
  10. Match the partitives - a bar of, a bowl of, a box of, a bunch of, ajar of, a packet of, a carton of - with words to make phrases. Say how often you buy, consume or use these items, e.g. I buy a bar of chocolate every week, etc.

11. Add some more words to the table

Ways of cooking Ways of describing taste Ways of describing
                                         texture           
boil            sour                     dry               

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12.  Make up a menu of several courses for a week day and a weekend for yourself.
13.  Read and translate the recipe, underline words describing a) actions, b) ingredients. Say what cuisine this dish is characteristic of.


        Casserole of pork with cheese and sausage paste

Wash and wipe dry the chops, beat them out a little, add salt, dip in flour seasoned with ground pepper, brown them rapidly in a small quantity of hot oil, and set aside. Place some of the chops in a fireproof dish, spread a layer of sausage paste over them, then a layer of blue cheese, sprinkle with thyme according to taste, add another layer of the meat, and continue as before. Add salt to the sour cream, mix in the egg, pour the mixture over the meat, finally cover with the slices of cheese and bake in a preheated oven until the cheese turns brown on top. Serve piping hot, accompanied by mashed potatoes or rice, and mixed green salad.
14.  Write a recipe and cooking technology of your favourite dish following task 13.
15.  Study and give Russian equivalents of the idioms and proverbs:
1. to make a meal out of it;
2. to eat like a horse; to drink like a fish;
3. to have a head like a sieve;
4. as cool as a cucumber;
5. to be rather a cold fish;
6. to pour oil on troubled waters;
7. to have a finger in every pie (to be involved in many different things);
1. Don’t put all your eggs in one basket. (Don’t invest all efforts/ attention in just one thing).
2. Too many cooks spoil the broth. (Too many people interfering is a bad thing).
3. The apples on the other side of the wall are the sweetest. (Anything we can’t get seems to be better than we have).
4. Don’t quarrel with your bread and butter (to give up smth without good reason is foolish).
5. You can’t make an omelet without breaking eggs (you can’t expect to get smth for nothing).

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