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9.Translate into English:

1. Заклади харчування коливаються від розкішних ресторанів до невеликих кафе та барів. 2. Наша фірма займається постачанням їжі для банкетів та конференцій. 3. Як дешева закусочна, так і гастрономічний магазин знаходять своє місце на сучасному ринку завдяки клієнтами. 4. Головним чином ми зосереджуємось на обслуговування постійних клієнтів. 5. Тільки заклади, які мають ліцензію, можуть подавати спиртні напої.

10. Choose the suitable word from the brackets and translate the sentence:

1. All customers have … to be served quickly and efficiently. (license, right) 2. They went to a … to have a drink and celebrate the concluded agreement. (bar, café, delicatessen) 3. In that … they serve only beer – according to rules and traditions. (restaurant, pub, bar) 4. The usual fare of appetizer … from 6 to 15$. (to range, to differ) 5. Types of catering establishments … greatly from country to country. (to range, to differ) 6. I am not sure that this night club has … to serve alcohol. (license, right) 7. We expand our business and move to other … . (establishment, premises) 8. Restaurants are luxurious … if compared to pubs. (establishment, premises)

11. Creative task: Design your own restaurant Imagine you are going to open your own restaurant. In groups prepare a brief presentation describing your restaurant, using the following headings:

– Size and Location

– Music

– Type of food

– Clients

– Drinks

– Theme/Entertainment

– Atmosphere

– Working hours

12. Read and dramatize the dialogue. Make your own using this one:

Waiter: Welcome to Charley’s. Here are your menus. Today’s special is grilled salmon. I’ll be back to take your order in a minute.

Waiter: Are you ready to order?

Customer 1: I’d like spaghetti with shrimps.

Waiter: And you?

Customer 2: I’ll have a hamburger and fries.

Waiter: Would you like anything to drink?

Customer 1: I’ll have a coke, please.

Waiter: And for you?

Customer 2: Just water, please.

Waiter: OK. So that’s spaghetti with shrimps, one hamburger and fries, one coke, and one water. I’ll take your menus.

Waiter: Here is your food. Enjoy your meal.

Waiter: How was everything?

Customers 2: Delicious thanks.

Waiter: Would you like anything for dessert?

13. Read and translate the article:

THE SANDWICH

It seems strange that the modest and democratic sandwich was the invention of an aristocrat.

The Earl of Sandwich, the head of the British navy, was a passionate card-player. In 1762, during a 24-hour gambling session, he got hungry, picked up a piece of beef and popped it between two slices of bread. He then carried on playing cards while eating what was to become Britain's biggest contribution to gastronomy.

The word for his invention soon entered the English language. In 1762, the historian Edward Gibbon wrote about a restaurant where ‘twenty or thirty of the first men in the kingdom’ could be seen ‘supping at little tables upon a bit of cold meat, or a Sandwich’.

Today the sandwich is enjoyed by all classes and both sexes, not just the 'first men in the kingdom'. In fact, every weekday, almost every office worker in the country has one for lunch, whether plain or toasted on traditional British sliced bread, crusty French bread Italian ciabatta or Middle Eastern pitta. Popular filling include tuna salad with mayonnaise, prawn cocktail with avocado, BLT (bacon, lettuce and tomato), and cheese and pickle.

Cucumber sandwiches on thin white, slightly soggy bread with the crusts cut off, are probably the most uniquely British type of sandwich. Cut into four neat triangles, their delicate flavour has made them popular since Victorian times. They have to be eaten in the right context: in the summer at garden parties, cricket matches or even wedding receptions. They are most popular type of sandwich at Wimbledon where every year 190,000 sandwiches are sold during the two-week tennis tournament.

Most exotic sandwich combinations: strawberry and camembert, banana and peanut butter with alfalfa.

Most delicious sandwich combinations: parma ham with rocket and crisp lettuce, smoked salmon with cucumber and hard-boiled egg, prawn with yoghurt and mint and cucumber, cream cheese with tomato and basil and asparagus tips.

Unit 12 Restaurants

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