Vocabulary list

1. a range, n — 2. an oven, n — 3. kitchen chores, pi. — 4. to be custom-built — 5. chePs cap — 6. a locker, n — 7. adjacent to. adj — 8. to hose, v — a hose, /; — 9. duck boards, pi. — 10. to enforce sanitation codes — 11. health hazard, n — 12. insect, n — 13. rodent,« — 14. food handling procedures — 15. grease, n — 16. highly flammable, adj — 17. tranquil, adj — 18. to present a hazard — 19. cooking odours — 20. to pump in, v — 21. pantry, h — 22. assembly-line — 23. ranking below — 24. to scrub by hand — 25. to be accessible —

большая плита для профессиональ­ного приготовления многих блюд духовка, духовой шкаф работы на кухне (вспомогательные) сделанный на заказ; нестандартный поварской колпак шкафчик для личных вещей прилегающий к ...; примыкаю­щий; смежный; соседний поливать из шланга шланг; брандспойт решетка на полу; решетчатый на­стил следить за соблюдением санитар­ных норм вред доя здоровья;; насекомое грызун процесс топленое сало; легковоспламеняющийся; огне­опасный тихий;спокойный представлять угрозу, опасность запахи готовящейся я; буфетная (для конвейер; сборочная линия чистить

EXERCISES

I. Read and translate the text.

II. Answer the following questions:

1. What does the size and arrangement of the food preparation area depend on?

2. What equipment is needed for preparing food? What kinds of equipment does the market offer?

3. What can help to cut down on hard kitchen chores?

4. What type of uniform do kitchen employees wear? Why?

5. What considerations are very important in the kitchen design?

6. Why is cleanliness a vital factor?

7. What do sanitation and safety require?

8. How are sanitation codes enforced?

9. What are the worst health hazards?

10. Why is grease dangerous?

11. Why is ventilation absolutely necessary in the kitchen?

12. How can cooking odours affect the impression of the guests?

13. When is it necessary to think of good ventilation system? Why?

14. What is the best way to prevent accidents?

15. What is the kitchen to an outsider?

16. Why is separation of different areas practiced?

17. What areas can there be in the kitchen?

18. Who is the boss of the back of the house?

19. What are his duties? Who may assist him?

20. What are the responsibilities of cooks?

21. Why are kitchen helpers important? What are their chores?

22. Why do automatic dishwashers need people?

23. What is the best location for the dish and pot washing?

24. What staff do small establishments employ?

Sum up what you've learned from the text about:

• different types of kitchen equipment in the restaurants;

• the importance of sanitation and safety;

• the ways to make frequent cleaning easier;

• the biggest hazards to health and safety of the kitchen staff;

• the importance of good ventilation system;

• different service areas;

• the people who work in the kitchen

Find in the text another way of expressing the following:

A term often used for the part of the kitchen where the waiters and waitresses give and pick up orders.

A cooking utensil; the people who wash ___ and ____ in a restaurant are called pot washers and dishwashers.

3. A large cooking stove.

4. The head cook in a restaurant.

5. In restaurant usage, an assistant to the chef. Some _____ work in the service area.

6. An area in or near a restaurant kitchen where cold foods such as salads and sandwiches are prepared. People who work there may be responsible for non-alcoholic beverages as well. In some places, the term is also used to designate a storage area.

7. A chef who has a large staff and many managerial duties is often called _______.

8. A grill of boards, with spaces between them, that can be laid over a slippery floor.

9. A kitchen employee who performs non-cooking chores such as cutting vegetables or cleaning.

10. There are also _______ chefs, responsible for preparing one kind of dish such as sauces or desserts.