Reading Comprehension (копія)

Read the text.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

1. Georgian cooking has nothing in common with other regional cuisines.

Read the text.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан



2. West Georgian cooking in particular can be quite bitter.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

3. There are many excellent fish dishes in Georgian cuisine.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

4.  People eat at any time of the day.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

5. Some of Georgian cheeses suffer from too much salt.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

6. Lobio is a dish with red or green beans with herbs and spices.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

7. Many dishes involve grated walnuts, onion, and a range of herbs and spices.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

8. The Georgian variety of yoghurt, matsoni, is very good.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

9. Dessert usually means biscuits, typically laden with cream and sugar, and fruit.

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

10. Some tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

1.  Georgian cooking is characterized as:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

2. The Georgian diet is characterized as:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

3. Georgian cheeses are sometimes criticized as being too:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

4. Fruit is characterized as being:  

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

5. The use of chili in many dishes makes them taste:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

6. What is not there in vegetarian dishes:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

7. Wild plums are an ingredient in:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

8.  Meal times among Georgians:

Georgian cooking has something in common with other regional cuisines but is on the whole unmistakably distinctive. The ingredients are usually very fresh (different dishes are cooked in different seasons), and the recipes elaborate. Many dishes involve grated walnuts, garlic, and a range of herbs and spices. West Georgian cooking in particular can be quite hot, as it employs the use of a lot of chili.

Georgian cuisine is good news for vegetarians, as there are many delicious vegetarian specialties such as lobio (red or green beans with herbs and spices), pkhali (a spinach or beetroot paste with walnuts and garlic), aubergines, mushrooms and salad. The table is usually covered with a great variety of dishes, some meat, some vegetable, from which you can take your choice. 

Fish is not eaten much, but there are many excellent meat dishes. There are mouthwatering combinations such as lamb with tarragon and wild plums, chicken with tomatoes and herbs, lamb stew with aubergines, and tomatoes and turkey or chicken eaten cold in a walnut sauce. Other tasty sauces include the wild plum tkemali and the hot chili ajika. 

Georgians generally like their food salty, and many people would say that some of their cheeses suffer from this, though sulguni and gudis kveli, two of the more famous types, deserve their reputation. The Georgian variety of yoghurt, matsoni, is very good.

Dessert usually means cakes, typically laden with cream and sugar, and fruit, which the country has in great abundance. In the autumn in eastern Georgia, churchkhela is made by coating strings of nuts in wine juice and flour.

People eat at any time of the day, and often the food dished up for breakfast may be similar to what you get at dinner (including the wine or vodka if you are a house guest). However, the most typical breakfast fare is bread with cheese, omelettes, honey and jam.

Elaborate – складний, з багатьма компонентами; старанно розроблений

Aubergine – баклажан

9.  The most typical breakfast includes:

Can you tell me ___________________?

Are there many delicious vegetarian specialties in Georgian cuisine?

What is the table usually covered _____? - A great variety of dishes, some meat, some vegetable, from which you can take your choice.  

варіанти відповідей

Read the text. Choose the correct answers.

Henry Moore was born in 1898, in a small house in Castleford, in the north of England. He was the seventh child in a family of eight children. His father was a miner and the family were very poor. Despite this, his father wanted his children to be educated, so he sent them to a local school. In his teenage years, Henry was already very clever, and he also showed an ability for art. He went to Castleford Grammar School and later became a teacher there. He might have stayed at the school, but when the First World War started Henry was sent to fight in the army.

In 1917, Henry was injured during the Battle of Cambrai, and he didn’t fight again. Instead, he spent the rest of the war training new soldiers. After the war, he realised that he didn’t want to be a teacher any more. He wanted to follow his dream of being an artist. In 1921, he was accepted at the Royal College of Art. He was very talented, but he wanted to be different from everybody else. He began to experiment with different modern styles of art. This was a problem for his teachers who were trying to teach more formal, traditional art. They couldn’t understand what Henry wanted to do.

In 1924, Henry left England and went travelling in Italy and Paris. He studied Michelangelo and Giovanni Pisano. When he visited the Louvre Museum in Paris, he became interested in sculpture. Back in London, he married Irina Radetsky, who he had met at art college. He began teaching at the Royal College of Art and at the same time, he worked on his own art. His first public sculpture was called West Wind, cut in the stone of a building in London, above St James’s Park underground station.

In the 1930s, Moore became a member of the modern art movement. He admired artists like Pablo Picasso and Jean Arp. Then, during the Second World War, he worked as a war artist and drew many pictures of ordinary people in London escaping the bombing. These have become well known. After the war, he was given many awards, including the International Prize for Sculpture in 1948. He died in 1986. In September 2000, Moore Square was opened on the site where he was born in Castleford.

 People noticed Henry Moore had a talent for art when he …...

Read the text. Choose the correct answers.

Henry Moore was born in 1898, in a small house in Castleford, in the north of England. He was the seventh child in a family of eight children. His father was a miner and the family were very poor. Despite this, his father wanted his children to be educated, so he sent them to a local school. In his teenage years, Henry was already very clever, and he also showed an ability for art. He went to Castleford Grammar School and later became a teacher there. He might have stayed at the school, but when the First World War started Henry was sent to fight in the army.

In 1917, Henry was injured during the Battle of Cambrai, and he didn’t fight again. Instead, he spent the rest of the war training new soldiers. After the war, he realised that he didn’t want to be a teacher any more. He wanted to follow his dream of being an artist. In 1921, he was accepted at the Royal College of Art. He was very talented, but he wanted to be different from everybody else. He began to experiment with different modern styles of art. This was a problem for his teachers who were trying to teach more formal, traditional art. They couldn’t understand what Henry wanted to do.

In 1924, Henry left England and went travelling in Italy and Paris. He studied Michelangelo and Giovanni Pisano. When he visited the Louvre Museum in Paris, he became interested in sculpture. Back in London, he married Irina Radetsky, who he had met at art college. He began teaching at the Royal College of Art and at the same time, he worked on his own art. His first public sculpture was called West Wind, cut in the stone of a building in London, above St James’s Park underground station.

In the 1930s, Moore became a member of the modern art movement. He admired artists like Pablo Picasso and Jean Arp. Then, during the Second World War, he worked as a war artist and drew many pictures of ordinary people in London escaping the bombing. These have become well known. After the war, he was given many awards, including the International Prize for Sculpture in 1948. He died in 1986. In September 2000, Moore Square was opened on the site where he was born in Castleford.

After he was injured in the First World War, Henry …...   

Read the text. Choose the correct answers.

Henry Moore was born in 1898, in a small house in Castleford, in the north of England. He was the seventh child in a family of eight children. His father was a miner and the family were very poor. Despite this, his father wanted his children to be educated, so he sent them to a local school. In his teenage years, Henry was already very clever, and he also showed an ability for art. He went to Castleford Grammar School and later became a teacher there. He might have stayed at the school, but when the First World War started Henry was sent to fight in the army.

In 1917, Henry was injured during the Battle of Cambrai, and he didn’t fight again. Instead, he spent the rest of the war training new soldiers. After the war, he realised that he didn’t want to be a teacher any more. He wanted to follow his dream of being an artist. In 1921, he was accepted at the Royal College of Art. He was very talented, but he wanted to be different from everybody else. He began to experiment with different modern styles of art. This was a problem for his teachers who were trying to teach more formal, traditional art. They couldn’t understand what Henry wanted to do.

In 1924, Henry left England and went travelling in Italy and Paris. He studied Michelangelo and Giovanni Pisano. When he visited the Louvre Museum in Paris, he became interested in sculpture. Back in London, he married Irina Radetsky, who he had met at art college. He began teaching at the Royal College of Art and at the same time, he worked on his own art. His first public sculpture was called West Wind, cut in the stone of a building in London, above St James’s Park underground station.

In the 1930s, Moore became a member of the modern art movement. He admired artists like Pablo Picasso and Jean Arp. Then, during the Second World War, he worked as a war artist and drew many pictures of ordinary people in London escaping the bombing. These have become well known. After the war, he was given many awards, including the International Prize for Sculpture in 1948. He died in 1986. In September 2000, Moore Square was opened on the site where he was born in Castleford.

 When he was at the Royal College of Art, his teachers …...   

Read the text. Choose the correct answers.

Henry Moore was born in 1898, in a small house in Castleford, in the north of England. He was the seventh child in a family of eight children. His father was a miner and the family were very poor. Despite this, his father wanted his children to be educated, so he sent them to a local school. In his teenage years, Henry was already very clever, and he also showed an ability for art. He went to Castleford Grammar School and later became a teacher there. He might have stayed at the school, but when the First World War started Henry was sent to fight in the army.

In 1917, Henry was injured during the Battle of Cambrai, and he didn’t fight again. Instead, he spent the rest of the war training new soldiers. After the war, he realised that he didn’t want to be a teacher any more. He wanted to follow his dream of being an artist. In 1921, he was accepted at the Royal College of Art. He was very talented, but he wanted to be different from everybody else. He began to experiment with different modern styles of art. This was a problem for his teachers who were trying to teach more formal, traditional art. They couldn’t understand what Henry wanted to do.

In 1924, Henry left England and went travelling in Italy and Paris. He studied Michelangelo and Giovanni Pisano. When he visited the Louvre Museum in Paris, he became interested in sculpture. Back in London, he married Irina Radetsky, who he had met at art college. He began teaching at the Royal College of Art and at the same time, he worked on his own art. His first public sculpture was called West Wind, cut in the stone of a building in London, above St James’s Park underground station.

In the 1930s, Moore became a member of the modern art movement. He admired artists like Pablo Picasso and Jean Arp. Then, during the Second World War, he worked as a war artist and drew many pictures of ordinary people in London escaping the bombing. These have become well known. After the war, he was given many awards, including the International Prize for Sculpture in 1948. He died in 1986. In September 2000, Moore Square was opened on the site where he was born in Castleford.

During the Second World War he …....

Read the text. Choose the correct answers.

Henry Moore was born in 1898, in a small house in Castleford, in the north of England. He was the seventh child in a family of eight children. His father was a miner and the family were very poor. Despite this, his father wanted his children to be educated, so he sent them to a local school. In his teenage years, Henry was already very clever, and he also showed an ability for art. He went to Castleford Grammar School and later became a teacher there. He might have stayed at the school, but when the First World War started Henry was sent to fight in the army.

In 1917, Henry was injured during the Battle of Cambrai, and he didn’t fight again. Instead, he spent the rest of the war training new soldiers. After the war, he realised that he didn’t want to be a teacher any more. He wanted to follow his dream of being an artist. In 1921, he was accepted at the Royal College of Art. He was very talented, but he wanted to be different from everybody else. He began to experiment with different modern styles of art. This was a problem for his teachers who were trying to teach more formal, traditional art. They couldn’t understand what Henry wanted to do.

In 1924, Henry left England and went travelling in Italy and Paris. He studied Michelangelo and Giovanni Pisano. When he visited the Louvre Museum in Paris, he became interested in sculpture. Back in London, he married Irina Radetsky, who he had met at art college. He began teaching at the Royal College of Art and at the same time, he worked on his own art. His first public sculpture was called West Wind, cut in the stone of a building in London, above St James’s Park underground station.

In the 1930s, Moore became a member of the modern art movement. He admired artists like Pablo Picasso and Jean Arp. Then, during the Second World War, he worked as a war artist and drew many pictures of ordinary people in London escaping the bombing. These have become well known. After the war, he was given many awards, including the International Prize for Sculpture in 1948. He died in 1986. In September 2000, Moore Square was opened on the site where he was born in Castleford.

When he returned to London after travelling in Europe, he …...