Прочитайте текст и найдите соответствующий перевод подчеркнутого слова. Russian cuisine has borrowed...: ответ на тест 912343 - Английский язык

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What is a routine dressing for jellied dishes?
Jellied dishes are very popular in Russia. Boiled fish, meat or poultry is covered with aspic and decorative pieces of vegetables, fruits, mushrooms, and spices are added to make the dish more attractive and flavoury. Many Russian – cuisine restaurants offer jellied sturgeon, jellied calf’s tongue, a jellied turkey and ham.
Horseradish is a routine dressing for jellied dishes.

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A large modern supermarket has been opened recently not far from my block of flats and most often I go shopping there. I am its regular customer now.
When you come into the supermarket, you have to take a food basket or a shopping cart to put all the products you buy.
All the necessary foodstuffs can be bought here: meat, fish, milk, grocery, baked items, sweets, cooked sausages, smoked foods, vegetables and fruit.
In the meat aisle the customers can buy beef, pork, mutton, veal, poultry and game.
There is always a rich choice of fish there: live carp, pike, bream and sheat fish. There is much fresh-frozen fish: perch, cod, plaice and some other like pike-perch and sturgeon. There is herring, kipper and much tinned fish too.

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Your choice of wines will depend on the type of dinner you organize and the tastes of your guests. For example, you can choose to serve only champagne if you wish to be very ceremonial or very romantic. But if you organize a casual barbecue party, you can choose the option of serving the same fresh light red wine or rose during the whole time. Red wine is for red meat, light red wine is for white meat. Dry white wine is for fish or seafood. Sweet white wine is for dessert.

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Victor is twenty-five and he already works at this restaurant for three years He usually comes to work at ten o’clock in the morning. 1_______.He dusts his tables and chairs, changes table-cloths on the tables and the flowers in the vases. 2_______. He brings cruet-sets, napkins, menu-cards and puts clean covers-plates, glasses, spoons, forks and knifes on his tables. 3_______. Lunch begins at one o’clock. 4_______.The headwaiter meets them in the hall, greets them and shows them to their tables.

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The word “menu“ means: the dishes served in this restaurant and the list of dishes and wines. 1_______. In popular restaurants there are one or two big menus on blackboards. The classical menu has more than twelve courses. 2_______. Appetizers can be cold. They stimulate the appetite and are served at the beginning of the meal.3_______.The main course is the most substantial course of the meal. 4_______. Dessert is the sweet course at the end of a meal or before coffee.

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I study at the Cooking Department of the Moscow College of Technologies and Design, so I will be a cooking and catering professional: a cook or technologist.
Every school year we do practice work for 2–3 months. This year our groups have done their practice at the Golden Palace restaurant. This is a large restaurant, which is open 24 hours a day since it is the restaurant by the casino with the same name.
There are three departments within the main shop there – a cold shop, a hot shop and a pastry-cook’s shop. Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are made in the cold shop. Soups, hot meat and fish dishes and sauses are prepared in the hot shop. In the pastry-cook’s shop they make tarts, patties, fancy cakes, etc.
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Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are …