Вопрос № 347927 - Английский язык

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1_______. And, let’s be honest, most British food was terrible – overcooked vegetables, greasy sausages, boring sandwiches. For a lot of people, eating was something you had to do to survive; it was certainly not an enjoyable experience. 2_______.
- 3_______.
- More of us eat out regularly and we can get excellent food in lots of different kinds of restaurants – French, Indian, Italian, Greek, Thai, Indonesian…even British!
- 4_______

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Britain has some excellent traditional food: lamb from Wales, shellfish and fresh salmon from Northern Ireland, fresh or smoked fish from England and Wales. Unfortunately, good British food is difficult to find. Only 2 per cent of restaurants in London serve British food. There are many more Italian, Chinese and Indian restaurants.
Restaurants serving “British” food tend to be either very expensive and found in luxury hotels, or cheap and nasty serving mainly fried food. You can eat a good “British” meal without spending a lot of money by going to a pub. Most pubs now serve good value hot and cold meals. They often have family areas where people under 16 can sit and eat.
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How many restaurants in England serve British food?

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In its home country, the hot dog was called the frankfurter. 1_______. Frankfurters were first sold in the United States in the 1860s. Americans called frankfurters ‘dachshund sausages.’ Dachshund sausages first became popular in New York, especially at baseball games.
2_______. When he saw the men with dachshund sausages, he got an idea for a cartoon. The next day at the newspaper office he drew a bun with a dachshund inside – not a dachshund sausage, but a dachshund. 3_______. Under the cartoon, he wrote ‘Get your hot dogs!’
4_______.

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1_______. Red meat refers to the meat taken from mammals. White meat refers to the meat taken from foul. 2_______. And game refers to meat taken from animals that are not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. 3_______. Beef is the flesh of mature cattle that normally weigh from 450 to 540 kg and yield between 55 and 60 per cent of their weight in meat. Veal, the flesh of calves of cattle, is much less fatty than beef. 4_______. When taken to slaughter, pigs generally weigh 90 and 135 kg and provide about 70 to 74 per cent of that weight in meat.

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Meat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that provided by cattle, for example). 1_______. The most select lambs may weigh no more than 14 to 18 kg and yield about 48 to 50 per cent of their weigh in meat.
2_______. The steps in this process generally include stunning, bleeding, eviscerating, and skinning.
3_______.
Meats are marked as fresh or processed goods. 4_______. They also yield a number of important by-products.

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1_______. It includes not only the muscles and fat but also the tendons and ligaments. 2_______.
Containing all the amino acids necessary for human body, meat is valued as a complete protein food. The fat of meat, which varies widely with the species, quality, and cut, is a valuable source of energy. 3_______. Parts such as livers, kidneys, hearts, and other portions are excellent sources of vitamins and of essential minerals. 4_______.