1. Read and learn the following words and word combinations:

essential – важливий; syn: indispensable, necessary;

e.g. An essential requirement for planning menu is clear understanding of the situation.

to serve – подавати:

e.g. It's time to serve up the main course When I was working in the hotel, I had to serve dinner to twenty-five people at a time

table d’hote – комплексне замовлення їжі (комплексні обіди);

e.g. Table d’hote is a restaurant meal or menu offering a series of courses at a fixed price. [Early 17th century. From French , literally “host’s table.”]

a la carte – замовлення страв з меню;

e.g. A la cart is a meal with each dish on a menu priced separately. [Early 19th century. From French, literally “by the menu.”]

fixed price – постійна ціна;

consideration – міркування; підстава;

take into consideration – брати до уваги; to be under consideration – розглядатись; in consideration of – беручи до уваги;

to elaborate – опрацьовувати, обмірковувати, розробляти (тему, питання); syn: work out/up;

e.g. Please elaborate on this question, we need to know more.

occasion – випадок, нагода; to have an occasion — мати нагоду to take an occasion — скористатись нагодою; to celebrate/mark an occasion — святкувати подію;

wedding party – весілля;

to vary– змінювати; syn: differ;

e.g. Prices vary from ten to fifteen dollars. Opinions vary on this point.

texture – текстура;

palate – піднебіння;

piquant – пікантний, гострий; syn: savoury, pungent , spicy;

savoury – гостра закуска;

savoury – adj. 1) смачний, апетитний; 2) гострий, солений; e.g. These very small pastry cases filled with a savoury mixture are served as after-dinnersavouries, or with cocktails.

to combine – поєднувати; syn: unite;

to chill – охолоджувати, студити;

pastry – кондитерські вироби; печиво, тістечко;

fibre – волокно;

outdoor – на відкритому повітрі; ant.: indoor;

bold – сміливий; syn: audacious , brave; ant: afraid , coward;

nourishing – поживний;

to nourish – годувати;

appetiser – те, що збуджує апетит;

to appetize – збуджувати апетит;

appetite – апетит:

e.g. Appetite comes with eating. Bon appetit!

to whet one's appetite – викликати апетит;

to satisfy one's appetite – задовольняти апетит;

game – дичина́;

poultry – сві́йська птиця.

2. Read and translate the text: Menu Planning

Menu is a list of the dishes that can be ordered in a restaurant or that are to be served at a meal. It is one of the most essential things in any catering establishment. There are two possible ways of ordering meal – table d’hote and a la carte. A restaurant can suggest its visitors to order table d’hote – menu offering a series of courses at a fixed price, while a la carte means with each dish on a menu priced separately. Managers elaborate menus for their restaurants together with chefs. The first consideration might be the occasion for which the menu is being planned. Completely different dishes should be served for a dinner with friends, wedding party and business lunch.

Planning a menu is said to have the following rules:

1. Vary dishes: change the texture, temperature, spiciness and/or colour of what you serve to interest the eye and the palate. Try to avoid a menu where all the foods have similar textures. For example, avoid serving a creamed soup followed by a chicken in a creamy sauce and end with a vanilla ice cream or creamy pudding. Try to match crisp or piquant foods with bland ones and combine soft textures with crisp ones.

2. Vary preparation method: roast, bake, sauté.

3. Serve spicy dishes with a soothing or cooler dish. Be sure to serve hot dishes at the correct temperature and that cold dishes are correctly chilled.

4. Consider how each dish will look and what effect you want. Remember that serving is not less important than taste. 5. Serve sauces and pastry only once in a meal.

6. Begin with light flavours and add bolder flavours with each course.

7. Don't serve too much food!

8. Remember about balance food style. Keep in mind the food value of the products you are serving. For example, protein is easily served through meat or fish; one of these, as well as eggs, milk and cheese. You should add fruits and vegetables and enough filling foods (comfort foods) to satisfy hunger. A balanced diet must contain carbohydrate, protein, fat, vitamins, mineral salts and fibre. It must contain the following things in the correct proportions.

9. The weather and seasons are also important in planning menus. Summer is great for outdoor cooking. It is also easy to serve many types of salads, fresh vegetables and fruits. We tend to eat lighter foods in the summer and heavier foods in the winter. Winter foods seem to be more one-dish meals and nourishing, hot soups as well as roasts and baked foods.

The traditional modern order of dishes in a menu is as follows:

• Appetisers

• Soups

• Pasta & rice dishes

• Vegetable dishes

• Egg dishes

• Fish dishes

• Meat, game or poultry dishes

• Sweets

• Savouries

• Cheeses

• Fresh fruit

• Drinks