
- •Unit 6 food storage and table lay out
- •Vocabulary
- •I. Read and translate the text.
- •II. Answer the following questions:
- •III. Sum up what you've learned from the text about:
- •IV. Find in the text another way of expressing the following:
- •V. Fill in the gaps with the appropriate words to complete the sentences:
- •VI. Translate from Russian using vocabulary from the text:
- •Vocabulary
- •Comprehension
- •Restaurant & bar equipment
- •Part 2 personal hygiene
- •Cover for breakfast
- •Cover for main meals
Vocabulary
flatware, n |
столовый прибор (нож, вилка и ложка); мелкая или плоская посуда |
purchasing agent syn. purchaser |
агент по закупкам; снабженец, закупщик |
availability, n |
доступность; имеющийся в распоряжении |
wholesale merchants |
оптовики; оптовые |
retail merchants |
продавцы в розницу |
to buy in bulk |
покупать большими партиями |
price quotations |
котировки цен, расценки |
purveyor, n syn. vendor |
Поставщик, продавец; торговец, продающий товар вразнос |
yield, n |
количество добытого или произведенного продукта; выход (продукции) |
perishable foods |
скоропортящиеся продукты |
staple foods |
главные, базовые продукты |
food-processors |
предприятие по переработке пищевых продуктов |
convenience foods |
продукты, готовые к употреблению,
|
pre-cooked items |
полуфабрикаты |
to retard spoilage |
замедлять порчу продуктов |
to keep scrupulously clean scrupulous, adj |
содержать в безукоризненной чистоте |
tile |
кафель |
concrete |
бетон |
walk-in refrigerators |
холодильные камеры, помещения |
to weigh, v |
взвешивать |
storekeeper, n syn. steward |
кладовщик управляющий хозяйством |
to maintain an inventory |
вести учет складских запасов; проводить инвентаризацию |
reveal shortages |
обнаруживать недостачу запасов |
pilferage, n |
мелкая кража |
to prevent pilferage |
не допустить воровства |
common occurrence |
распространенное явление |
issue form, n |
накладная на выдачу продуктов |
withdraw, v |
забирать, изымать |
EXERCISES
I. Read and translate the text.
II. Answer the following questions:
• How does purchasing of food, supplies and equipment determine the success of an establishment?
• What items are needed for smooth operation of a restaurant?
• Who is usually in charge of purchasing?
• What should a good purchaser know?
• What kind of purveyors do restaurants use?
• What considerations are most important for purchasers? Why?
• What does yield mean?
• What categories of foodstuffs are there?
• How are convenience foods used?
• Why are frozen and canned foods so important?
• What storage areas do restaurants have?
• How is a dry storeroom arranged?
• Why should it have limited access?
• How should cleaning supplies and poison be kept?
What kinds of refrigerators are used in restaurants?
What does it depend on?
Who is responsible for quality of the'foodstuffs?
What are the duties of the steward / a storekeeper?
Why are regular inventories necessary?
What is an issue form?
Why is a good system of purchasing and storage necessary in a
restaurant?