Словарь

tender нежный

rich pizza пышная пицца

rich pastry сдобное тесто

three-sized трех размеров

toppings начинки (данной фирмы)

famous [feiməs] знаменитый

refreshing освежающий

garlic toast чесночные гренки

while в то время как, пока to wait for ждать, ожидать

whatever зд. все, что угодно

right право

once один раз, однажды

Дополнительный материал

The Swedish Board

The service food system of "the Swedish Board" type is a great advantage for the guests - they needn't wait for the waiters and checks. Breakfast is served from 8 to 10, dinner from 12 to 15, sup­per from 6 to 8. As a rule supper is arranged for conferences, con­gresses and symposia.

Various juices, fresh cucumbers, tomatoes, salads, cereals, meat, milk and egg dishes, butter, pan-cakes, cheese-cakes and pastry are recommended for breakfast.

Fish assorty and fresh vegetables, fish in marinade, jellied fish, meat assorty, Russian salad, herring in dressing, mixed green salad can be recommended for appetizers for dinner. For soups guests can have clear soup and toast or patty, borshch or vegetable soup. In season - okroshka or cold beetroot soup. For the main course - fried fish and chips (chipped potatoes), plain beefsteak and vegetables, poultry or game dishes.

For a sweet we can recommend ice-cream with jam, fresh and stewed fruit, tea with lemon, black coffee, mineral water and special beverages. Before dinner iced water is served.

Fresh and red caviar, spicy fish snacks - sprats, salt-sprats, sar­dines; hot and cold smoked fish, ham, jellied tongue, cold meat cuts and also roast chicken, turkey, hazel grouse, suckling-pig; soda-water, mineral water, lemon squash, juices and special cooling beverages are served for supper.

The assortment of appetizers, dishes and beverages should be various. The guests should taste a little of each dish.

National traditions and other peculiarities should be taken into account.

The Swedish Board is placed in the centre of the hall, the tables for four guests are near the walls. The plates with snacks and other dishes are served in the centre of the Swedish Board (and also sets for taking food).

The snack-plates are served near the edge.

The guests come up to the Swedish Board, take the snack-plates, make choice of the appetizers, dishes and cooling beverages and take their seats at the tables.

For dessert a separate table is arranged close by. The waiter can help the guests if necessary.

The guests can buy vodka, wines, cigarettes, beer, coffee, mineral water and pastry for cash money in the restaurant hall.

advantage преимущество peculiarity [pi¸kjuli'æriti] особенность to take into account [ə'kaunt] прини­мать в расчет, учитывать

sets for taking food приборы для перекладывания пищи

edge край (стола)