Nemokami Anglų kalbos "kursai"

Words and phrases to help you talk about Theater and Cinema in English

The Theatre
Acor, actress
Audience
Cast
Company
Choreographer
Critic
Director
Playwright
Prompter
Set designer
Stage hand
Stage manager
Understudy
Usher, usherette
Aisle
Applause
Auditorium
Box office
Circle or balcony
Curtain
Dress rehearsal
Dressing room
First night
Foyer
Interval
Matinee
Orchestra pit
Performance
Programme
Rehearse (verb)
Row
Stage
Stalls
Wings

The Cinema
Action/adventure film
Cartoon
Comedy
Drama
Disaster movie
Fantasy film
Foreign film
Horror film
Juvenile film
Love story
Musical
Science fiction film
Thriller
War film
Western

Describing plays and films
Moving: producing strong emotions, often of sadness; a positive word;
Violent: includes lots of scenes with fighting and death
Powerful: has a big effect on our emotions
Gripping: exciting and very interesting
Good fun: used to describe a film that may not be very serious or important but is enjoyable
Slow: boring



Words and phrases to help you talk about Books and Cars in English

Parts of a car

Exterior:

Aerial
Bonnet
Boot
Bumper
Door handle
Exhaust pipe
Headlight
Indicator
Lock
Number plate
Petrol cap
Rear light
Rear window
Roof rack
Tyre
Wheel
Windscreen
Wiper
Wing
Wing mirror

Interior:

Accelerator
Brake pedal
Foot brake
Ear radio
Choke
Clutch
Dashboard
Driver’s seat
Gear lever
Glove
Compartment
Handbrake
Heater
Horn
Ignition
Indicators switch
Passenger seat
Petrol gauge
Rear-view
Mirror
Seat-belt
Speedometer
Steering wheel

Verbs to do with driving

Accelerate
Brake
Break down
Break the speed limit
Change gear
Dip one’s headlights
Do a U-turn
Give way
Keep to the speed limit
Overtake
Park
Reverse
Skid
Stall
Tow

Types of book

Anthology
Atlas
Autobiography
Best seller
Biography
Book of fairy tales
Cookery book
Dictionary
Directory
Encyclopedia
Fiction
Guidebook
Hardback
Manual
Memoirs
Non-fiction
Paperback
Poetry book
Reference book
Romantic novel
Textbook
Thriller
Whodunit

Parts of a book

Acknowledgements
Appendix
Bibliography
Blurb
Chapter
Contents
Cover
Footnote
Foreword
Glossary
Illustrations
Index
Jacket
Preface
Title



Words and phrases to help you talk about food in English.

How food is cooked

boiled - cooked in boiling water
steamed - cooked over a saucepan of boiling water
fried / sauteed - cooked in oil in a frying pan
stir-fried - fried fast in hot oil
pan-fried - fried in a frying pan
roasted - cooked in oil in the oven
grilled - cooked under a grill
baked - cooked in the oven
stewed - cooked for a long time on a low heat
casseroled - cooked slowly in juices

Types of food

meat = lamb, pork or beef
poultry = chicken, turkey, goose, duck
game = rabbit, hare, partridge, pheasant
fish = salt water fish / sea fish, fresh water fish
seafood = prawns, shrimps, lobster, scallops, mussels, crab
vegetables
fruit
Dishes
starter / hors d'oeuvre / appetiser
main course
dessert / pudding

Cooking Definitions for the Recipes

To bake: To cook in an oven.
To beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.
To bind: To add a liquid ingredient to a dry mixture to hold it together.
To blend: To process food in an electric blender or mixer.
To boil: To cook a liquid at a temperature of at least 100°C.
To brown: To cook food until it has a brown-coloured appearance, this is usually achieved by grilling, frying or baking.
To bruise: To apply pressure to an ingredient to help release its flavour, eg peel the lemon grass and pound it with the end of a wooden spoon or with a rolling pin to bruise it and add it to the frying pan.
To brush: To cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry with beaten egg or milk to glaze.
To chop: To cut food into small even-sized pieces using a knife or food processor.
To cream: To mix fats and sugar together until creamy in appearance.
To crush: To break into uneven pieces.
To dice: To cut small uniform cubes of any solid ingredient eg cheese or carrots, first cut the food into even-sized thick strips and then slice crosswise into cubes.
To dissolve: To mix dry ingredient(s) with liquid until in solution.
To drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander.
To drizzle: To pour a liquid over other ingredients, usually in a random design and often as a finishing decorative touch.
To dust: To sprinkle lightly with a powder i.e. icing sugar.
To flake : To break cooked fish into individual pieces.
To fold: A method of gently mixing ingredients. Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
To fry: To cook in hot fat.
To garnish: To add a small decoration, often edible, to a savoury dish just before serving to enhance its finished appearance.
To glaze: A glaze is used to give desserts a smooth and/or shiny finish.
To grate: To rub food downwards on a grater to produce shreds or slices of varying thicknesses.
To grease: to apply a layer of fat to a surface to prevent food from sticking, e.g. grease the baking tray with butter.
To grill - To cook by direct radiant heat, eg cook the steak under the grill.
To knead: To work a dough by hand, using a folding-back and pressing-forward motion.
To mash: To break down a cooked ingredient such as potatoes into a smooth mixture using a potato masher or fork.
To melt: Use a high temperature to turn a solid fat into a liquid.
To mince: To cut into very fine, even pieces using a sharp knife, a food processor or a mincer.
To mix: To beat or stir food ingredients together until they are combined.
To peel: To remove the outer layer of a food.
To pour: To transfer a liquid from one container to another.
To press: To apply pressure.
To prick : To make a single small hole or several small holes, often with a fork, eg to bake blind, first prick the pastry base with a fork.
To purée: To press raw or cooked food through a fine sieve or blend in a food processor or liquidiser to produce a smooth mixture.
To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.
To rub in: A method of incorporating fat into flour by rubbing the fat with the fingertips until it combines with the flour to form a mixture with a breadcrumb-like consistency, eg rub the butter into the flour and add enough cold water to form a smooth dough. Pastry, scones, cakes and biscuits are made using the rub in method.
Scoop: A hand held tool with a small semi-circular bowl at one end to scoop portions of foods such as ice cream, sorbet, mashed potato or rice.
To season: To add salt, pepper and/or herbs to a food or dish to enhance its flavour.
To sift: To put dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To skim: To remove a layer of scum or fat from the surface of a food.
To slice: To cut something into even-sized thin pieces using a sharp knife or food processor, eg slice the carrots.
To soak: To immerse a solid in a liquid.
To sprinkle: scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.
To steam: To cook food in the steam rising from boiling water.
To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.
To strain: To pass wet ingredients through a sieve to remove lumps or pieces of food, eg strain the stock to remove any small pieces of meat or flavourings.
To toast: In this case you place the oatmeal in a hot frying pan (no oil or fat) and stir until they are a nutty brown.
To whisk: To beat a mixture vigorously with a whisk.
To wrap - To encase one food in another. For example: "Wrap the bacon strips around the chicken breasts."
Zest: Sometimes known as peel or rind, the coloured outer layer of citrus rind eg lemon, orange or lime, that contains the essential oil that gives the fruit its distinctive flavour. A small amount of zest gives a strong characteristic flavour of the fruit..
Other terms that crop up in the recipes
Beaten: Ingredients or an ingredient that has been agitated vigorously using a spoon, whisk, electric mixer or fork
Hard crack stage: A term used in connection with making sweets to determine the temperature of a sugar and water syrup.
tsp: Teaspoon (approx 5 ml)
tbsp: Tablespoon (approx 15 ml)

Papildyta:

Maybe
Papildyta:

FAINulka@, could you a bit more told about your holiday in Tunisia? What did you see?Did you like there? Where you travelled in that country?
I really intrested about your holiday

Pasaule, if for you isn't hard could you write explanation about my mistakes, why it's incorrect

Well, it's quite difficult to explain all mistakes, because most of them are simply silly, like wrong word order. So if you really don't understand some particular case after my correction, please, ask me about it, ok?

Ok, thank you

Oh god, now I see cause most of my mistakes are really really stupid

Helo

Can I join You? I would like to improve my English. I hope You will help me

Shortly about my hobbies:

I like reading. But I read seldom. One of the reason is that I wear glasses and I feel pain if I read for a longer time.... But anyway when I have free time I read. I like good literature. I like poems, novels, fairy tales...
When I was a child, I didn't understand haw people can read poetry. When I began studying I understood that a short good poem gives more impression than thick novel book...
As You understand, I am not against novels. No. I read them too. I like them. Even I can say sometimes I live in them. Especially suits to me scandinavian style books.
Fairy tales. They are always with me. Because I am still a little girl believing in miraccles and hoping that the life is beautiful.

Another hobby is knighting. It relaxes me... Especially when I am tired. There are a lot of things I would like to do..... But I don't think that I can do it in high quality

That's all. God, how terribly hard is to write me in English....

i'm studying eglish too, but i dont know i'm not sure if i will end my study. its 10 years before i had finished secondary school and my english is not perfekt i'm dooing a lot of mistakes but i'm trying


nice to meet you probably we are all doing mistakes so don't worry about that

Papildyta:

Patience in your studies!

Ok I will try to tell about my impressions. I have already visited some Arabic countries and now I can compare them: Turkey, Egypt and Tunisia.

I can’t say that I liked Tunisia, but some things there were very attractive and memorable. I think that the most important things in Tunisia are journey to Sahara and negotiation with Arabians 
I liked weather there. All days were sunny I we could a lot of time spend near the Mediterranean Sea. The bad things there were irritating local people rubbish all around.

Next time I would like to choose Turkey because of more pleasant people, more acceptable environment. That’s it

Nice to meet you
Could you say us what book do you like most? Could you recommend any poetry book? I liked poetry when I was a child…