Уста­но­ви­те со­от­вет­ствие между тек­ста­ми и руб­ри­ка­ми, вы­брав руб­ри­ку из вы­па­да­ю­ще­го спис­ка. Ис­поль­зуй­те каж­дую руб­ри­ку толь­ко один раз. В за­да­нии одна руб­ри­ка лиш­няя.

Вы­па­да­ю­щий спи­сок:

1.  Weather

2.  Advice

3.  Famous people

4.  Hobbies

5.  Geography

6.  History

A. There are a few reasons why one should go to Russiaduring the winter: it’s easier to get tickets to the top ballets and operas, and there are no crowds at other tourist attractions.Those visiting in winter should take along their warmest clothes: It’s bitterly cold (Moscowis as far north as southern Alaska) and quite dry. We recommend a long warm coat –the best you can afford.

B. Jamie Oliver is a genius in the world of food. He is one of the world’s best-loved television personalities. Jamie has inspired millions of people to spend more time enjoying being in thekitchen  — and even start growing their own food! His programs have now been broadcast in over 50 countries, delivering delicious Jamie Oliver recipes to his fans.

C. London is famous for one of the mildest climates in the UK. However, Londoners are used to carrying both an umbrella and sunglasses to be prepared for any situation! The number ofrainy days there is fairly consistent throughout the year, with between 11 and 15 rainy days every month. Overall rainfall is highest in November and August and is lowest in March andApril.

D. One of the best things about cooking is that there are lots of different things you can do.There are so many different areas you can go into. If you want, you can take up baking and cake decorating. You can try your hand at creating dishes from specific countries; there areso many national cuisines. One thing’s for certain; you won’t get bored quickly.

E. Russians have always eaten vegetables, such as turnips, cabbage, radish, and cucumbers.Since the 18th century, the potato began to play an ever more important role as one of the most loved ingredients in Russian dishes. At the beginning of the 19th century, Russian cooks started serving food with sauces in the manner that French cuisine had long beenfamous for.