Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ №10

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

The well-mannered Englishman at table holds and keeps his knife in his right hand, his folk in his left, cuts his meat and presses his vegetables onto his fork. The well-mannered American first cuts up all his meat, then places his knife down on the right of his plate, takes his fork in his right hand and with his fork lifts the food to his mouth. He will have coffee (generally with cream) half-way through his dinner before the pudding (which he calls «dessert»).

2. Topic for conversation: “The Staff in the kitchen”.

3. Give answers to the following questions:

1. The food and beverage operation is one of the two divisions responsible for deriving income to the hotel, isn’t it?

2. How many cooks might a big hotel employ to prepare the food?

3. What is the best way to organize the kitchen work?

4. What is the name of the person who is in charge of all the sections of the kitchen?

5. What are his duties?

6. In which way can we divide kitchen work?

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)

Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ №11

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

The Cooks are in charge of the cooking proper, each in his own department. The sauce-cook attends to the preparation of sauces and entrees; poultry also comes within his province. The soup-cook, deals with soup. Next come the fish-cook, the vegetable-cook, the baker, and, last but not least, the pastry-cook and glacier. The breakfast cook is obviously in charge of all breakfasts, while the staff cook is responsible for all staff food.

All of them « dish up» the food before sending it up to the service area; they know that a palatable dish must first be pleasant to the eye.

2. Topic for conversation: “Cooking”.

3. Put questions to fit these answers:

1. The preparation of food implies quite a number of operations.

2. The Chef supervises all kitchen work.

3. In many places the Chef does the purchasing.

4. He is helped by a variable number of assistants.

5. A Chef must be a man of experience.

6. The Cooks are in charge of the cooking proper.

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)