Vocabular

explorer - исследователь

enter - входить

blend - смешивать(ся)

technique - техника, технический прием

delicate - изящный, тонкий

highlight - наиболее интересная, волнующая часть

чего-либо

garniture - 1. украшение, отделка; 2. гарнир

lack - быть в недостаточном количестве

steady heat - (зд.) постоянный, надежный источник тепла

remain - оставаться

challenge - что – либо, требующее много навыков, энергии и решимости для выполнения

sauté - приготовить что – либо быстро в малом количестве жира

sear - обжарить кусок мяса быстро на хорошо разогретой сковороде с целью сохранения сочности

unemployed - безработные

Exercises

1. Are the statements true or false? Correct the false sentences.

1. New foods like potatoes, coffee and spices began to enter into the culinary arts.

2. French and Spanish cuisines blended.

3. In France, fine food and cooking was a highlight of the life of the nation.

4. English chefs became teachers of chefs from other countries.

5. Many fine chefs became unemployed because of the French Revolution.

2. Translate the word combinations into Russian.

• began to enter into the culinary arts;

• cuisines blended;

• took their cooks and techniques with them;

• the table fork was introduced;

• a highlight of the life;

• steady heat;

• cooking remained a challenge;

• became unemployed;

• chefs started their own restaurants.

3. Answer the questions.

1. Why did different cuisines blend?

2. Who became teachers of chefs from other countries?

3. Why did royalty chefs start their own restaurants?

4.Now retell the text.

DINING ETIQUETTE

Discussion: why is knowledge of dining etiquette important to restaurants and catering businesses?

Read the text and answer this question. Use a dictionary if you need.

Making the customer comfortable

Knowledge of dining etiquette is important to restaurants and catering businesses in two ways. First, by using the proper techniques for table service, a server can make customers a great deal more comfortable than they would be if the service were awkward. Second, by knowing the proper table etiquette, especially that for unusual or exotic foods, a server can assist customers who are unsure of what to do, putting them at ease. When customers are relaxed, they can enjoy themselves and are likely to return to the restaurant and to refer other people to it.

Types of Table Service

Answer the questions.

1. What types of service do you know?

2. What objects are used at the table?

3. What does “buffet service” mean?

Read the text.

Types of Table Service.

The term “table service” can mean several things. It can refer to the objects used at the table, such as the plates, glasses, silver, and linen. It can also mean the utensils required to serve a particular part of a meal, such as the coffee service, tea service, etc. table service also refers to the manner of presenting various dishes to guests.

There are a number of types of table service, identified as French, Russian, American, English, butler, buffet, and tea – table service.

In French service, all of the dishes are artistically arranged and set symmetrically on the table. The proper silver is placed before each course, with the napkin on the plate. No food is brought to the table before the guests are seated. The basic rule of French service is to serve everything from the guest’s right except for butter, breads plates, and salad plates, which should be placed at the guest’s left. Food is served from a platter, using a fork – and – spoon combination. Of all services, French is the most expensive; it requires a large staff of skilled servers.

In Russian service, all entrees are cut and placed on a platter in the kitchen, and served from the platter to the guest’s plate. Foods are served from the left side of the guest, and the plate is served and cleared from the right. Wine is served from the right. Russian service is similar to French service, except that all silverware is placed before the meal.

In American service, the table is preset and the complete main course is placed on a dinner plate in the kitchen. The plate is brought in on a tray and served by the waiter’s left hand from the left side of the guest. At a party or banquet, all tables are served in rapid succession, and the food is portioned out before it reaches the guest. Although it is difficult to give personal attention to each guest, as in French and Russian service, American service is faster and less expensive.

In English service, the host or hostess portions out the food at the table, and the waiter takes it to the guests. English service is usually only used for small groups of people.

In butler service, the guest serves themselves from a platter held by a waiter. Aside from this feature, butler service is similar to Russian service.

In buffet service, meals are served from a large table on which all of the food is attractively displayed. A self – service buffet is one in which the guests help themselves and no waiters are required. A partial – service buffet is one in which the meat or main dish is served by a souse – chef (assistant chef) or waiter. A second waiter serves the vegetable or other hot food, and the guests serve themselves the rest of the food. At a served buffet, all of the food is served onto the guests’ plates by serving personnel.

For a tea service, the only type of flatware needed is teaspoons. A table smaller than a buffet table is set with finger food arranged on trays. The tea or coffee service is set at the end of the table. The guests serve themselves sandwiches and sweets after the tea has been served by the host or hostess or a waiter. Used dishes are placed on side tables and sideboards.