3. Answer the following questions:

1. What is menu?

2. What are the two ways of ordering in a restaurant?

3. Whose responsibility is it to plan menus?

4. What are the main rules of menu planning?

5. How can you serve dishes to interest the eye and the palate?

6. How do you understand the phrase “balance food style”?

7. Why should we take into consideration year seasons when planning a menu?

8. What are the principle items in any menu?

9. Is it difficult to elaborate a menu?

10. Have you ever elaborated a menu for your birthday party?

4. Give Ukrainian equivalents of the following:

a la carte, series of courses, fixed price, separately, consideration, occasion, business lunch, to vary dishes, spiciness, to interest, to avoid, bland, to sauté, soothing, serving, pastry, flavours, bold, balance food style, to keep in mind, food value, comfort food, to satisfy hunger

5. Give English equivalents of the following:

збалансована дієта, важливий, шеф-кухар, комплексне замовлення їжі, замовлення страв з меню, постійна, розробляти, нагода, змінювати, піднебіння, охолоджувати, студити, кондитерські вироби, вуглеводи, поживний, те, що збуджує апетит, в правильному співвідношенні, гострі закуски

6. Synonyms and antonyms:

a) Match the synonyms:

appetite	menu
bill of fare	event
occasion	to escape
essential	hunger
soothing	bland
to avoid	necessary

Make up 6 sentences with the synonyms.

b) Match the antonyms:

fixed	harsh
heavy food	indoor
jointly	light food
bland	separately
outdoor	flexible

Make up 5 sentences with antonyms.

7. Using Ex. 1 and 2 define the words and learn them:

a la carte _______________________________________

table d’hote _____________________________________

to vary _________________________________________

piquant ________________________________________

appetizer _______________________________________

Learn the origin of the word “menu”:

MENU is from French , “minute, detailed,” from Latin minutus “small”; the underlying meaning is “detailed list.”

8. Complete the sentences with the words from the text:

menu, responsibility, appetite, heavy food, light food, appetizer, savoury,

1. He is a chief manager. His … include long-term plans as to the functioning of the restaurant. 2. It is well known that … comes with eating. 3. In winter I can eat … …, but in summer I prefer … … . 4. Can you bring a …, please? 5. I am not starving – just want to have a snack. Let’s choose an … or some … .

9. Translate into English:

1. Особливість складання меню полягає у різноманітності смаків, текстур, кольорів та температур.

2. Пікантний смак м’ясної страви підкреслюється ніжністю овочевого гарніру.

3. Під час складання меню варто врахувати сезон та подію.

4. Замовимо салат і суп? – Ні, це не втамує мій апетит. Я б хотів рибну страву з рисом.

5. Чому ти надаєш перевагу: комплексним обідам чи замовленню їжі з меню? – Комплексні обіди дешевші ніж замовлення їжі з меню.

10. Do it:

a) This is a list of dishes presented in one café. Try to suggest a menu 1) for a wedding party, 2) for a business lunch; 3) for a family reunion

St. Michael's Alley Menus change seasonally Palo Alto, CA 94301 Autumn Dinner

Spicy Ahi Tuna Tartare 10.00 With pickled ginger and cucumber garnished with rice noodles Wild Mushroom Cake 6.50 Pan fried and served with a creamy garlic herb sauce Chili Crusted Calamari 10.00 Served with a honey chili sauce and a citrus soy sauce Bruschetta 6.00 Toasted baguette topped with goat cheese and a tomato-herb relish Crab Cake 8.00 Served with soy greens, rice sticks Salads Toasted Baby Greens 6.00 With roasted striped beets, crumbled roquefort cheese & walnuts Roasted eggplant and Garlic Risotto 14.00 With grilled eggplant, fresh basil & oregano and parmesan cheese Fettucine with Salmon 16.00 With oyster mushrooms, tomatoes and scallions in a tomato cream sauce Filet Mignon 25.00 With a balsamic bernaise sauce, potato fennel gratin and braised greens Sweets Banana Pancakes 7.50 Blueberry Pancakes 7.50 Blue Monkey Pancakes 7.50 French Toast 6.00

Caesar Salad 6.00 Hearts of romaine, caesar dressing, parmesan and croutons Salad Nicoise 12.00 Seared tuna on a bed of greens with green beans, avocado, cherry Soups Cup 4.95 Bowl 6.00 Entrees Roasted Rack of Lamb 22.00 With a port currant demi-glace, potato fennel gratin, and greens Stuffed Breast of Chicken 17.00 Stuffed with roquefort cheese and mushroom, served with herbed pasta Panfried Catfish 15.00 With roasted red pepper mashed potatoes, sweet corn puree and butter Made with 3 thick slices of wheat bread and dusted with powdered sugar Orange Pecan Waffle 8.00 Fresh fruit Market Fresh Fruit Plate 4.75 Seasonal Fruit, Lowfat Yogurt, Granola Hickory Smoked Bacon 3.00 Drinks Wine List The prices between $ 16.00 and $100.00 (per bottle)

Cup of Coffee or Tea / Glass of Juice / Fresh Pastry or Toast Plate

b) Choose a menu of any café in your city, translate it into English and describe its pros and cons.