Министерство образования и науки Волгоградской области

ГБОУ СПО «Волгоградский колледж ресторанного сервиса и торговли»

РАБОЧАЯ ТЕТРАДЬ

по дисциплине «Иностранный язык (английский)»

ДЛЯ СПЕЦИАЛЬНОСТЕЙ

«ТЕХНОЛОГИЯ ПРОДУКЦИИ ОБЩЕСТВЕННОГО ПИТАНИЯ»

И

«ОРГАНИЗАЦИЯ ОБСЛУЖИВАНИЯ В ОБЩЕСТВЕННОМ

ПИТАНИИ»

«БЛЮДА ПО МЕНЮ»

Составитель: Андреева Н.Е.

Рассмотрено и утверждено на заседании

кафедры общеобразовательных дисциплин

Протокол №___ от «___»__________2014г.

Зав. кафедрой______________________

Переверзева Ю.Г.

Волгоград 2014

Содержание

Введение

Рабочая тетрадь «Блюда по и меню» предназначена для студентов 3 курса средних специальных учебных заведений среднего специального и начального профессионального образования, обучающихся по специальностям «Технология продукции общественного питания» и «Организация обслуживания в общественном питании».

Рабочая тетрадь знакомит с основными понятиями профессиональной деятельности на английском языке, предлагая изучить и проработать тексты, содержащие специальную лексику.

Основная цель рабочей тетради – помочь будущим специалистам овладеть навыками чтения текстов профессиональной направленности.

Рабочая тетрадь состоит из текстов, каждый из которых посвящен определенному блюду по меню. Предлагаемые тексты предназначены для изучающего чтения, детального лексико-грамматического анализа. Структура работы с текстом составлена с учетом последних достижений преподавания иностранных языков и включает лексико-грамматические упражнения как предваряющие текст, так и следующие за ним. Фонетические упражнения, предваряющие работу с текстом, позволяют обучающимся повторить основные правила чтения в английском языке. Упражнения, дающие толкования слов и терминов, встречающихся в тексте, развивают языковую догадку, способствуют развитию логики. Упражнения, включающие нахождение эквивалентов слов, поиск ответов на вопросы, способствуют более детальному пониманию текста в целом, а также первичному формированию навыка говорению по данной теме.

Предлагаемый комплекс упражнений способен облегчить восприятие текстов и подготовить обучающихся к чтению текстов по специальности.

Рабочая тетрадь может быть широко использована при выполнении студентами самостоятельной работы, так и в качестве дополнительного материала при аудиторной работе.

TEXT 1. COLD APPETIZERS AND ENTREES.

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Cold appetizers are means of stimulating appetite, and so they are served before the main meal, and sometimes between hot and cold dishes. Before eating man’s digestive system is in slowed down condition, and that kind of food, when properly assimilated, excite the secretion of digestive juices before taking of the main food. That role is performed by appetizers and entrees.

Served before the main meal they create the first impression about the upcoming dinner, and their taste should assure the customers that their experience would be a positive one.

There is no distinct difference between appetizers and main courses. Served in the early afternoon, appetizers can play the role of snacks, so the breakfast or dinner menu can include them as the main courses. Vinaigrette, when served in the early afternoon, is a cold appetizer, but 250 grams of it on the breakfast or dinner menu makes it a cold main dish.

Some dishes are served hot. But they have smaller portions, spicier flavor and they are served without garnish. During the meal they follow immediately after the cold appetizers. They are called entrees. An example is grilled sausages. They are considered entrée when served with a sprig of parsley or dill with spicy sauce. But in combination with a side dish (like mashed potatoes, stewed cabbage) they are the second dish.

Entree is usually prepared in small portions, combining mushrooms, cheese and etc. with various sauces. Ingredients for entrée are cut into fine strips or tiny cubes, so that they can be eaten with a teaspoon or a fork or a special pin. Very often entrée is named after the ingredients they are cooked with or the form of cuts or slices, or the utensils they are prepared in. “Julienne” is called so because its ingredients are cut into strips. It is usually made from poultry or game.

“Cocotte” is from the name of a special pan with a handle. It is made with mushrooms, crab, kidney and poultry. The word “cocotte” is of the French origin and is translated as “chicken”. “Chill” is the name of a special bowl or a portion pan. It is cooked with fish, mussels, oysters, squid. When serving, cocottes are put on a porcelain plate, bread or dessert, with a paper towel.

A lot of cold appetizers have a very special taste, for example herring, sardines, salted and pickled mushrooms. Some of them delicate flavor (aspic, for instance), and are often served with some kind of sauce or with mustard, horseradish, or mayonnaise. A special role is played by cold appetizers and entrees on the menu of reception or banquets, where their number reaches 5-10 items.

Cold appetizers and entrees are a source of vitamins and minerals, especially those prepared with fresh vegetables and fruits. A lot of appetizers’ recipes include vegetable oils, thus enriching the diet with unsaturated fatty acids, which are found in liver, boiled meat.

Technological process of appetizers’ and entrees’ preparation requires strict following the sanitary regulations and norms in their preparation, cooking and storing, keeping clean of the utensils and workplaces. All the necessary utensils, equipment and tools should be available on each workplace.

Much attention is paid to the decoration of appetizers. They should be beautiful, attractive to stimulate the appetite.

1. Распределите слова по звукам, соблюдая правила чтения

Appetizer, stimulate, before, main, means, eat, between, slow, excite, main, food, cold, juice, role, perform, entrée, create, besides, course, afternoon, portion, small, spicy, follow, because, sauce, side, taste, tiny, fork, poultry, game, salt, favour, role, recipe, saturate, regulation, store, available, decoration.

[ u: ]	[ ou ]	[ i: ]	[ o: ]	[ ei ]	[ ai ]

2. Переведите однокоренные слова

Appetite, appetizer, appetizing……………………………………………………………………..

Digest, digestion, digestive…………………………………………………………………………

Perform, performance, performer, performing…………………………………………………..

……………………………………………………………………………………………………...

Impress, impression, impressive……………………………………………………………………

Sure, assure, ensure, assurance……………………………………………………………………..

Distinct, distinction…………………………………………………………………………………

Immediate, immediately……………………………………………………………………………

Combine, combination……………………………………………………………………………..

Prepare, preparation………………………………………………………………………………..

Serve, service, server, servant……………………………………………………………………..

……………………………………………………………………………………………………..

flavour , flavouring………………………………………………………………………………..

receive, receiver, reception………………………………………………………………………..

fresh, freshness, freshly…………………………………………………………………………….

Include, inclusion, inclusive………………………………………………………………………..

Rich, richness, enrich……………………………………………………………………………….

Available, availability………………………………………………………………………………

Store, storage, storing………………………………………………………………………………

3.Соотнесите слово и его определение. Определения переведите

Appetizer, appetite, entrée, dinner, breakfast, customer, menu, garnish, sauce, sausage, ingredient, utensils

a)………………………. – dish served between the fish and the meat courses - …………….

…………………………………………………………………………………………………

b)………………………. – a person who comes to the catering establishment for eating –

…………………………………………………………………………………………………

c)………………………. – something done and served to stimulate appetite - ……………….

………………………………………………………………………………………………….

d)………………………. – one of the parts of a mixture used for making a dish and listed in a recipe - ………………………………………………………………………………………….

…………………………………………………………………………………………………..

e)………………………. – main meal of the day, whether eaten at midday or in the evening –

………………………………………………………………………………………………….

f)……………………….. – physical desire especially for food ………………………………..

…………………………………………………………………………………………………..

g)………………………… - kind of liquid or semi-liquid preparation served with some kinds of food to give a relish of flavor - …………………………………………………………………

…………………………………………………………………………………………………..

h)………………………… - the first meal of the day - ………………………………………..

…………………………………………………………………………………………………..

i)………………………….. – list of courses at a meal or of dishes available at the restaurant –

…………………………………………………………………………………………………..

j)………………………….. – something used to decorate a dish of food for the table –

……………………………………………………………………………………………………

k) …………………………. – instrument, tool, especially those used for eating and serving food

…………………………………………………………………………………………………….

l) ………………………….. – chopped up meat, flavoured and stuffed into a casing or tube of thin skin; some kinds sliced and eaten raw, others are cooked and eaten hot - ………………..

…………………………………………………………………………………………………………………………………………………………………………………………………………

4. Подберите в тексте синонимы к следующим словам

Guest -……………………………………………………………..

Large - …………………………………………………………….

Many - …………………………………………………………….

Making - …………………………………………………………..

5. Подберите в тексте антонимы к следующим словам

Hot - ……………………………………………………………….

Last -……………………………………………………………….

Negative - …………………………………………………………

Late -……………………………………………………………….

Exclude -…………………………………………………………..

Bigger -…………………………………………………………….

Before -…………………………………………………………….

Stale -………………………………………………………………

Dirty -………………………………………………………………

6. Подберите в тексте определения к следующим словам

Appetizer -………………………………………………………………………………………..

Dish -……………………………………………………………………………………………..

Juices -……………………………………………………………………………………………

Dinner -…………………………………………………………………………………………..

Difference -……………………………………………………………………………………….

Afternoon -……………………………………………………………………………………….

Menu -…………………………………………………………………………………………….

Portion -…………………………………………………………………………………………...

Pin -……………………………………………………………………………………………….

Plate -……………………………………………………………………………………………..

Flavor -……………………………………………………………………………………………..

Vegetables -………………………………………………………………………………………..

7. Переведите слова и выражения

Возбуждать аппетит - ………………………………………………………………………..

Пищеварительная система -…………………………………………………………………

Создавать впечатление -…………………………………………………………………….

Подавать без гарнира -……………………………………………………………………….

Следовать -……………………………………………………………………………………

Веточка петрушки -…………………………………………………………………………..

В сочетании с -………………………………………………………………………………..

Порезать на полоски -………………………………………………………………………..

Сковородка с ручкой -………………………………………………………………………..

Фарфоровая тарелка -…………………………………………………………………………

Бумажное полотенце -…………………………………………………………………………

Горчица -………………………………………………………………………………………..

Меню приема или банкета -…………………………………………………………………..

Источник витаминов -…………………………………………………………………………..

Обогащать рацион -……………………………………………………………………………..

Ненасыщенные жирные кислоты -…………………………………………………………….

Санитарные нормы и правила -…………………………………………………………………

Хранение -………………………………………………………………………………………..

Имеющийся на рабочем месте -…………………………………………………………………

Уделять внимание -………………………………………………………………………………

8. Ответьте на вопросы

1. What is the role of appetizers in food digestion?

…………………………………………………………………………………………………………………………………………………………………………………………………………

2. What is the function of appetizers in the meal?

…………………………………………………………………………………………………………………………………………………………………………………………………………

3. What role can appetizers play in the meal?

…………………………………………………………………………………………………………………………………………………………………………………………………………

4. What appetizers are called “entrees”?

…………………………………………………………………………………………………………………………………………………………………………………………………………

5. What utensils are used for eating appetizers?

…………………………………………………………………………………………………………………………………………………………………………………………………………

6. What is cocotte made from?

…………………………………………………………………………………………………………………………………………………………………………………………………………

7. What dish is called julienne?

………………………………………………………………………………………………………………………………………………………………………………………………………….

8. What kinds of appetizers have special taste?

…………………………………………………………………………………………………………………………………………………………………………………………………………

9. What nutrients are appetizers rich in?

…………………………………………………………………………………………………………………………………………………………………………………………………………

10. What are the sanitary requirements for appetizers preparation?

…………………………………………………………………………………………………………………………………………………………………………………………………………

9. Вставьте подходящие по смыслу слова и выражения

1. One of the function of appetizers is stimulating ………………………………………………

2. Appetizers excite the ………………………..system and assist the secretion of ……………..

juices.

3. The appearance of appetizers convinces the customer that his dining ……………………….

will be good.

4. We can’t find ……………………………………………………… between appetizers and the second cold dishes.

5. Small portions of …………………………………… are served hot after the ………………… appetizers.

6. Ingredients for appetizers and entrees are cut into ………………………and ………………. ,

so that they can be eaten at one bite.

7. Very often appetizers and entrees are named after their ……………………………….. or

………………………….they are cooked in.

8. Cocottes are put on ………………………….plates covered with a towel.

9. Appetizers are frequently served with sauces or ………………………….. and horseradish.

10. Fresh vegetable appetizers are rich in ………………………..and …………………………

11. ………………………………………….enrich appetizers with unsaturated fatty acids.

12. Sanitary …………………………..and ……………………………..must be strictly observed in cooking and storing of appetizers.

13. …………………………………..of appetizers is paid much attention to.

10. Вставьте предлоги и наречия там, где это необходимо

1. As a rule, small portions of appetizers are served ………………garnish.

2. At the beginning of the meal the digestive system is ……………..slowed down condition.

3. Appetizers are eaten ………………..a teaspoon, a fork or a pin.

4. Grilled sausage is an appetizers if it is served ………………..spicy sauce.

5. Appetizers are served ……………..the main meal or …………………cold and hot dishes.

6. There are lots of cold and hot appetizers …………….the menu of banquets.

7. The difference ………………………appetizers and main dishes is not very clear.

8. Cocotte is called so …………………….a special pan ……………..a handle.

9. Appetizers create the first impression ……………..the upcoming meal.

10. Chill is the name ……………a bowl and dish cooked ……………….mussels, fish, oysters.

11. Ingredients ……………entrée are cut …………..slices, strips and cubes.

11. Переведите термины

1. Baste – to spoon liquid or fat over food while it cooks, to add flavor and prevent drying of the surface

…………………………………………………………………………………………………………………………………………………………………………………………………………

2. Blanch – to immerse in boiling water, then draining and rinsing with cold water, generally in order to loosen skin or set colour

…………………………………………………………………………………………………………………………………………………………………………………………………………

3. Blend – to thoroughly mix two or more ingredients

……………………………………………………………………………………………………

4. Braise – to brown food in a small amount of hot fat, then cooking tightly covered either in the oven or on top of the stove, in a small amount of liquid

…………………………………………………………………………………………………………………………………………………………………………………………………………

5. Deep-fry – to cook food in a deep layer of hot fat

……………………………………………………………………………………………………

6. Dissolve – to mix a dry substance with liquid until it is in a solution

…………………………………………………………………………………………………….

7. Dredge – to coat with flour

…………………………………………………………………………………………………….

12. Заполните таблицу классификации закусок по следующим параметрам

temperature	Main ingredient

13. Напишите названия приборов и посуды, в которых подают закуски

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

14. Составьте план текста, указав в каждом пункте ключевые слова

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

15. Переведите рецепт

Barley Soup

1 cup pearl barley 1 stalk celery, chopped

2 quarters meat stock giblets from 1 chicken, diced

¼ cup butter or margarine 1 ½ tsp salt

2 carrots, diced ½ tsp pepper

2 potatoes, diced 1 cup dairy sour cream

4 ounces mushrooms, sliced sprig of fresh dill

1. Put barley in a large saucepan. Pour 1 cup of the meat stock. Bring to boiling; reduce heat and simmer until all stock is absorbed. Add butter or margarine.

2. Boil vegetables and giblets in the remaining stock until ready. Then add barley, parsley, salt and pepper. Cook until barley is tender.

3. Put sour cream and dill in each serving, if desired.

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

Text 2. MUSHROOM COLD APPETIZERS

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Cold appetizers and entrees are usually served before the main course or between the hot dishes sometimes. There is no distinct difference between the cold appetizers and cold dishes as they both are considered to be hors d’ouvres, but on the breakfast or supper menu they can be served as the main course.

A lot of appetizers have spicy savory taste such as herring, sauerkraut, pickles, various marinated foods, while some of them have rather tender taste such as fish or meat in aspic, game and poultry dishes. As a rule a lot of appetizers are included in the menu of banquets. Such dishes as spring onion salad, lettuce and cucumber salads are practically calorie free and they just stimulate the appetite.

But it should be said that a great number of appetizers contain considerable amount of proteins, fats or carbohydrates. Very often the recipes of appetizers include oil, sauces or dressing. These appetizers are the source of unsaturated fatty acids, because the oil does not undergo thermal treatment, and thus does not lose its biological value.

Cold appetizers and dishes are served in special dinnerware: ceramic and metal platters, glass or ceramic bowls, salad bowls. Much attention is paid to the decoration of cold dishes, as it influences the customer’s appetite, and to the cleanliness of vegetables and mushrooms as in general in salads they are used uncooked.

Mushroom dishes have a great part in the assortment of appetizers. Each kind of mushrooms has its special taste and is cooked in a specific way. Some mushrooms can be fried unboiled, some kinds are boiled at first and only after that they can be fried. The stem of some mushrooms has a viscous consistency and it is usually cut off and discarded. The head of russula is trimmed as after boiling it becomes slippery, mucous.

Mushrooms shouldn’t be washed or soaked too long as they absorb water very well and their taste and consistency become worse. Mushrooms are washed under cold running water and drained. Some kinds of mushrooms are poured over with boiling water 2-3 times before cooking. It is necessary for lessening their volume, for making the mushrooms tender and soft. Dried mushrooms are washed in warm water several times and soaked in cold water for 2-4 hours. Then the mushrooms are boiled without salt for about 40-60 minutes. Pickled and marinated mushrooms are removed from the brine, drained and soaked in water.

Besides boiling mushrooms can be sautéed, stewed, fried and baked. Washed big mushrooms are chopped or cut in pieces. Bottom mushrooms, russulas are cooked with stems left on. Mushrooms which contain poisonous substances are always boiled for 15-20 minutes, then the stock is poured away. Sometimes mushrooms are blanched, that is are put into boiling water for some minutes.

The assortment of mushroom dishes is very wide. Mushrooms are used for cooking of vegetable, meat, cereal, pulses dishes, and also pies and patties. Mushroom sauces are served for boiled hot and cold meat, fried and roasted meat, poultry and game.

Russula - сыроежка

Bottom mushrooms - шампиньоны