Игорь Евтишенков - 31-й – 40-й тесты. Английский язык. ЕГЭ, 2023. На базе материалов ФИПИ

Составитель Игорь Евтишенков

ISBN 978-5-0059-1003-5

Создано в интеллектуальной издательской системе Ridero

Данный сборник тестов составлен на основе предварительных требований ФИПИ (www.fipi.ru). Задания включают тексты, находящиеся в свободном доступе в Интернете.

Таблица ответов размещена в конце сборника.

Для аудиочасти составлены 10 аудиофайлов.

Ссылка на архив в конце сборника.

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1. Внесены изменения в аудирование, письменную часть и устную части согласно рекомендациями ФИПИ. Иллюстрации цветные (в электронном варианте).

2. Ответы находятся в конце файла.

10. Установите соответствие между текстами A—G и заголовками 1—8. Занесите свои ответы в таблицу. Используйте каждую цифру только один раз. В задании один заголовок лишний.

1. New food choices

2. Seafood

3. Confusing name

4. New word in English

5. Iconic dish

6. Change in quality

7. Increase in popularity

8. Origin of the meal

A. The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration that the household was prosperous enough to afford the cost of a better than normal meal.

B. Great Britain is surrounded by seas on all sides. No wonder that foods such as deep fried breaded scampi are usually on offer as well as fishcakes and a number of other combinations. However, England is internationally famous for its fish and chips and has a large number of restaurants and take-away shops selling this dish. It may be the most popular and identifiable English dish. Like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more carefully chosen ingredients.

C. Many seaside towns have shellfish stalls located at the beach. Traditionally these sell snack-sized pots of cockles, mussels, jellied eels, shell-on or peeled prawns, crab meat and oysters. The shellfish are served cold and the customer adds condiments to taste. Shellfish is best eaten as fresh as possible, and certainly on the day of purchase. Some shellfish such as squid, octopus and prawns can be frozen successfully; others such as mussels, oysters and clams need to be live when cooked.

D. Most large supermarkets in England will stock at least a dozen types of English sausage. English sausages are colloquially known as «bangers». They are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the post World War II period, sausages tended to contain low-quality meat and fat. However, there has been a backlash in recent years, with most butchers and supermarkets now selling premium varieties. Pork and beef are by far the most common bases, although gourmet varieties may contain venison or wild boar.

E. In the 1950s some British pubs would offer «a pie and a pint», with hot individual steak and ale pies made easily on the premises by the landlord’s wife. In the 1960s and 1970s this developed into the then-fashionable «chicken in a basket», a portion of roast chicken with chips, served on a napkin, in a wicker basket. Since then «pub grub» has expanded to include British food items such as shepherd’s pie, fish and chips, bangers and mash, Sunday roast, ploughman’s lunch, and pasties. Food has become more important in a pub’s trade, and today most pubs serve lunches and dinners at the table in addition to snacks consumed at the bar.