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                                  TABLE MANNERS IN UKRAINE:

      1.     DO partake in toasts. Toasting is a very important part of Ukraine's social culture.
2.     DO be prepared with an excuse if you don't drink. If you don't drink alcohol, blame it on an medical problem. Ukrainians can sometimes be suspicious of people who don't drink.
3.     DON'T clink glasses during a toast if you aren't drinking alcohol.
4.     DON'T eat until the host invites you to begin.
5.     DO rest your wrists at the edge of the table.
6.     DON'T refuse a dish. Try everything and save room for seconds. Turning down food could be seen as rude.
7.     DON'T leave an empty bottle on a table. It's considered bad luck.
8.     Put your napkin on your lap when the food is served. After you have finished eating wipe your hands and mouth with the napkin and then put it on the table on the left of your plate. Don’t fold it, don’t wipe your face with it.

 METHODS OF COOKING

   Cooking is a heat treatment of food to make it edible. Many products cannot be eaten raw. Meat,      fish and vegetables are usually cooked. Some fruits are not cooked, but some, such as apples, pears, and currants, may be used in pies or to make desserts. Fruits are also cooked to make jams, jellies, and marmalades. 

      The four basic ways to cook food are:

·        Heating in a liquid (boiling, stewing)

·        Heating in fat or oil (frying and sautéing)

·        Heating in steam (steaming)

·        Heating by dry heat (baking, roasting and grilling).

Boiling. We may boil food in different liquids and mixtures, including water, stock, and wine.     Meat, poultry, many vegetables and spaghetti are cooked this way.

Stewing is cooking food slowly in liquid. It is often used for meat. Vegetables, herbs, and spices   are usually added at the end of cooking.

Deep-frying is immersion of food in hot fat or oil. Chipped potatoes and doughnuts are the best   example of deep-frying. Deep-fried foods are called fritters.

Shallow frying is frying on a pan in hot fat or oil, when the food is fried on both sides. We can   fry eggs, meat, vegetables, mushrooms, onions and pancakes.

Sautéing is frying when natural juices of the food are mixed with the fat or oil in the saucepan.   We can also add stock, wine or cream. As a result we obtain a dish with a sauce.

Steaming is a method of cooking above the surface of boiling liquid in a covered saucepan.   Fish,  vegetables, and poultry are especially suitable for steaming, as are some types of puddings.

Baking is dry cooking inside an oven. Bread, cakes, pastries, tarts and biscuits are baked.   Vegetables, especially potatoes, may also be cooked in this way.

Roasting is cooking meat and poultry, which are placed in an oven and cooked by dry heat.   They   are often basted, that is, the juices from the meat are spooned over during the process. Some   cooks wrap the meat in a roasting foil with a little oil or melted fat. Meat can be also roasted on a   spit.

Grilling is a rapid method of cooking poultry, fish, cuts of meat, sausages and kebabs by heat,   the source of which may be gas, electricity, or charcoal.

 WHY ARE VITAMINS IMPORTANT?

A good, well-balanced diet is important for maintaining good health. We get most vitamins from food. If the food we eat doesn’t contain all the vitamins we need, we will probably develop a number of disorders.

            The word “vitamin” was introduced by Casimir Funk, a Polish scientist, in 1912. The prefix “vita” comes from Latin and it means “life”. Later research showed that Funk was right in recognizing the importance of vitamins for life.

            Scientists have discovered 13 different vitamins: A, B group, C, D, E, K etc.

            Vitamin A prevents skin from drying out and it helps us see better in the dark. We can find it in fish oil, the yellow part of eggs (yolk), carrots and pumpkins.

Vitamin B-1 helps the heart and nervous system work properly. Without it we could not grow. It is found in nuts, meat, green vegetables.

Vitamin B-3 prevents a disease called pellagra. We can take this vitamin from meat, fish, cereals, dried beans and peas, nuts. 

Vitamin B-12 prevents anemia. Good sources of vitamin B-12 are eggs, meat and milk products.

Vitamin C is necessary for strong bones and teeth and for healthy blood vessels. It also helps wounds heal faster. Food rich in vitamin C includes citrus fruits, tomatoes and raw cabbage.

Vitamin D is necessary for normal bone formation and it prevents a disease in children called rickets. We can find it in fish liver oil. Ultraviolet rays from the sun help the formation of this vitamin in our body.

Vitamin K is needed for the coagulation of blood. It is produced in our body but we can also find it in pork, liver, cabbage or spinach.