Reading Comprehension (копія)

Додано: 6 грудня 2020
Предмет: Англійська мова, 10 клас
Тест виконано: 25 разів
27 запитань
Запитання 1

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.

варіанти відповідей

True

False

Запитання 2

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.

варіанти відповідей

True

False

Запитання 3

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.

варіанти відповідей

True

False

Запитання 4

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.

варіанти відповідей

True

False

Запитання 5

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.

варіанти відповідей

True

False

Запитання 6

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.

варіанти відповідей

True

False

Запитання 7

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.

варіанти відповідей

True

False

Запитання 8

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.

варіанти відповідей

True

False

Запитання 9

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.

варіанти відповідей

True

False

Запитання 10

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. 

варіанти відповідей

True

False

Запитання 11

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:


варіанти відповідей

 simple

elaborate

 unimportant to people

Запитання 12

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:

варіанти відповідей

 having great variety

using a great deal of fish

using not many herbs and spices

Запитання 13

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:

варіанти відповідей

rich

salty

soft

Запитання 14

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:  

варіанти відповідей

 available only in the summer months

rarely eaten with cake

very plentiful

Запитання 15

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:

варіанти відповідей

salty

 hot

sweet

Запитання 16

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:


варіанти відповідей

mushrooms

aubergines

 zucchini

Запитання 17

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:


варіанти відповідей

tkemali

 matsoni

  ajika

Запитання 18

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:


варіанти відповідей

are set at same time

vary from family to family

 are not fixed

Запитання 19

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:


варіанти відповідей

lobio and pkhali

bread, cheese or omelettes

 honey and churchkhela

Запитання 20

Can you tell me ___________________?

варіанти відповідей

what is the most typical Georgian breakfast

what the most typical Georgian breakfast is

 what the most typical Georgian breakfast

Запитання 21

Are there many delicious vegetarian specialties in Georgian cuisine?


варіанти відповідей

Yes, they are.

Yes, there are.

No, there aren't.

No, there is not.

Запитання 22

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

варіанти відповідей


варіанти відповідей

-

for

with

by

Запитання 23

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 …...


варіанти відповідей

started teaching

 was at school.

 became a soldier.

was a small child.

Запитання 24

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 …...   


 

 


варіанти відповідей

 continued to fight

 went back home

 stayed in the army

 taught in a school

Запитання 25

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 …...   


варіанти відповідей

 didn’t recognise his talent

  thought his style was interesting

 felt confused by his art

refused to teach him.

Запитання 26

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 …....



варіанти відповідей

gave up being an artist

 created pictures about the war

  sculpted the people of London

painted pictures of soldiers

Запитання 27

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 …...    


 


варіанти відповідей

started making sculptures


 did another art course

decided to give up teaching

 painted pictures of London

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