t. Cut off a slice at time, eat it, then cut off another, holding your knife in the right hand and your fork in the left.
You shouldn't use knife if you eat fish (it is generally eaten without using knife). The same refers to rissoles, cereal and, in general, to anything that is soft enough to be comforatably eaten with fork or spoon.
The way to eat chicken is to cut off and eat as much as possible by using your knife and fork; the remaining part eat by holding the piece in your hand by the end of the bone.
If you eat stewed fruit with the stones, just take the stones from your mouth on your spoon and place them in your own saucer. Never eat stones (trying to be overpolite).
After stirring your tea, put the spoon on your saucer. Don't leave it in the glass while drinking.
If your food is too hot just waite a bit, there is no hurry. Never cool your food by blowing at it.
To refuse a second helping you should say: "No more, thank you."
If you like the dish very mush you should say: "It tastes (really) fine" or "It is delicious. "
If you dislike the dish you should say nothing. Keep your impressions to yourself and don't embarrass your hostess.
While eating one shouldn't produce as little noise or sound as possible. It is decidedly manners to speak with your mouth full. Don't put your bread in your soup. Don't pour your tea in your saucer. Don 'leave much on the plate: it is impolite towards your hostess. If you liked the dish, it doesn't follow that you should polish the plate with your bread.
Reading at one's meals is a bad habit; it is bad for your digestion and impolite towards others sitting at the same table. [1., 150-152]
CONCLUSION
Regardless of how you view food, you need it to live. You need the right kinds of food in the right amounts to have a healthy life. Your needs for different kinds of food change as grow and mature. Everyone needs the three key nutrients that provide the body with energy and the necessary building blocks: carbohydrates (sugar and starch), fat, and protein. Unfortunately, in our world today, not every one has access to all of these all the time. World hanger is a global problem that needs to be addressed by all nations.
The right type and kind of foods the body needs to grow, develop, and stay healthy are not known by everyone. A good, daily, balanced diet is key to a healthy life. Do you have a balanced diet? Do you know what you eat every day? Why do you think you eat the foods you eat? Eating the right food everyday not only nourishes our bodies, but it also nourishes our spirits, our creativity and thinking, and our language and interaction with other people.
REFERENCES
1. Arakin. "Practice Course of English Language," 6 th ed., M.: Gumanit, 2003: pp. 150-152. p> 2. Bell. "English with a Smile," Sigma- Press, 1996: pp. 50-56. p> 3. Guzhva. "English Topics," Pholio, 2003: pp. 115 - 116, pp. 134-135. p> 4. Kaverina. "1000 English Topics," Moskow, 1996: pp. 67-72. p> 5. Shapran. "English Language. Part II, " Millenium, 2003: pp. 324 - 326. p> 6. Stechishin, Savella. "Traditional Ukrainian Cookery, "17 th ed., Winnipeg: Trident Press, 1991: pp. 108 - 115. p> 7. "What's On," No. 30/2003, 4 - 10 September, pp. 4-6. p> 8. "What's On," No. 16/2005, 6-12 May, pp. 8-10. p> 9. "Your Number. Special Edition, "No. 5/2005, 15-23 May, pp. 7-12. p> 10. cookery.com
11. google.com.ua/american cuisine
12. wikipedia.org
13. yahoo.com/recepies
14. yahoo.com/ukrainian cuisine
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Резюме
В«Національні Особливості кухні та манера за столом В»
Курсова робота Присвячую темі особливая національної кухні та манерам за столом. p> Тема обумовіла мету, об'єкт, предмет та Завдання Дослідження.
Мета Дослідження: різноманітність американской кухні, гостинність та щедрість української кухні, а такоже правила етикету за столом.
Об'єкт Дослідження: широкий вибір страв на ВСІ Смакуй, порівняння української та американской кухні, манери поведінкі за столом.
Предметом Дослідження є два види кухні, Які несхожі одна на одну и різняться за асортиментом, смаком, традіціямі та методами Приготування страв.
У процесі Дослідження вікорістовувалісь методи адекватні меті та Завдання, а самє: аналіз наукових джерел, Описова метод та порівняльній аналіз.
Структура курсової роботи обумовлена ​​логікою Дослідження. Курсова робота Складається Зі Вступити, трьох розділів, вісновків, списку використаної літератури та резюме українською мовою.
У работе Було Розглянуто та проаналізовано різноманітність страв Які належати до української та американской кухні. Такоже курсова робота охоплює такий ВАЖЛИВО...
