Гуманитарный издательский


XXXII. Compare the following Russian verbs and phrases to the



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arakin v d prakticheskiy kurs angliyskogo yazyka 1 kurs

XXXII. Compare the following Russian verbs and phrases to the
corresponding English ones. Use them in sentences of your own:
бояться, хотеть пить, хотеть есть, гордиться, сожалеть, радо
ваться, сердиться.
XXXIII. Respond using the conversational phrases and add a phrase
or two of your own:
1. Will you bring a piece of chalk, please? 2. I can’t tell you
anything about the book. I don’t remember it. 3. Shall I repeat
the sentence? 4. Please come another time. 5. You don’t remem


174
ber this extract, do you? 6. May I open the window? 7. Shall I
have a bite? 8. I can’t swim, you know. 9. Will you pass me the
sugar, please? 10. Shall I wait for you? 11. Will you give me a
cigarette? 12. I don’t eat icecream. 13. Shall I give you more por
ridge? 14. You don’t take beer, do you? 15. You help me so
much, thank you. 16. You can’t speak German yet, can you?
17. Shall I pass you the cake? 18. May I bring my younger sister
with me? 19. Thank you for your warm greetings. 20. He never
remembers his duties. 21. Will you play back the tape and repeat
the text?
XXXIV. Find a picture on the topic 
“Meals” for your discussion in
class. Prepare 8—10 questions which would help your fellowstudents to
describe the picture. Get ready to speak on the topic 
“Meals”. Use pic
tures, slides for illustration.
XXXV. Read the recipe and guess what we are going to have for
dinner today:
Pour water into a saucepan, put some meat into it. While it
boils peel and cut beetroot, carrots, parsley and onions. Heat
2 spoonfuls of butter in the frying pan. Fry vegetables in it, add
sliced tomato or tomato pur
йe and cover the lid on. Stir the
vegetables, add some water if necessary, let them simmer. Re
move them into the saucepan. After 15—20 minutes add some
cut cabbage, salt, vinegar and sugar to your taste. Put potatoes
either whole or cut up. Boil it until it’s quite ready. Serve with
sour cream.
Ingredients:
500 gr. meat
100 gr. onions
vinegar
300 gr. beetroot
100 gr. fresh tomatoes or
sugar
200 gr. fresh cabbage
1 spoonful of tomato puree
salt
Answer: Ukranian borshch


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