1. Phonetic exercises

Ex. 1. Transcribe the following words, pay attention to stresses:

originally, presented, depending, due, appreciation, experience, combined, regard, particular, various, flavors, sauces, garnishes, variety, profusion, competing, consistent, increase, reasonable, standard, confusion.

2. Vocabulary and Grammar exercises

Ex. 1. Give Ukrainian equivalent to the following words and word - combinations :

a bill of fare, be duly handed, with due regard, available dishes, experience, take into account, local catering facilities, cheap, spice, flavors, vary, garnish, choice, appreciation, remain, charge, kitchen and restaurant facilities, be up to, supply, be in conformity with, fancy names.

Ex. 2. Give English equivalents to the following words and word – combinations:

заказувати їжу, складати меню, вибір страв, добрий смак, пропонувати, співробітництво, брати до уваги, уникати, доречний, залежно від смаку клієнта, купівля продуктів високої якості, пропонувати різноманітні страви, давати доречну інформацію.

Ex. 3. Put disjunctive questions to the following sentences:

1. Originally the bill of fare was not presented at the table.

2. The banquet consisted of only two courses.

3. The menu may be plain or artistic in its presentation.

4. The menu gives details and prices of available dishes.

5. It is upon experience of restaurant staff to supply patrons with relevant information.

6. Variety is the spice of good meal.

7. The purchase of good quality products remains the true foundation of good cooking.

8. Customers tend to expect a certain standard of cooking.

9. Menu can be changed daily.

10. The menu is duly handed of the guest as soon as he is seated.

3. Speech exercises

Ex. 1. Answer the following questions:

0. What is menu?

1. What is its purpose?

2. Who is responsible for it?

3. What should be taken into consideration while managing

the menu?

0. Why are the dishes in season preferred for

establishing a menu?

0. What does the variety of dishes mean for a good meal?

1. What is the foundation of good cooking?

2. Why are speed and care combined essential in meeting guests orders?

3. How can the restaurant staff supply valuable information about the dishes offered on the menu?

Here is a list of dishes which are available for ordering in restaurant.

SPECIALITIES Meat hors-d’oeuvre Hors-d’oeuvre in tartlets Slices of bread and butter Salad “Special” (Osoby) Stew meat, Ukrainian recipe Ice-cream, Ukrainian recipe	SOUPS Ukrainian Borsch with pampushkas Chicken noodle soup Fish solianka soup Meat solianka soup Yushka a la Kiev Mushroom yushka with galushki
COLD HORS-D’OEUVRE Fresh caviar Red caviar Assorted fish Salmon with lemon Herring-fillets Sprats in oil with lemon Jellied poultry Cold Stuffed chicken Jellied tongue Chicken garnished Ham garnished Tongue garnished Pork garnished Roast-beef garnished Meat salad “Stolichny” Butter	HOT HORS-D’OEUVRE Meat-balls with sour cream sauce Eggs in croutons Mushrooms with sour cream HOT FISH Fish Rolls a la Kiev Sander, Polish recipe Sander fried Crucian carp baked in sour cream

MEAT AND POULTRY EGGS

Fillet in sour cream Fried eggs with ham

with onions Omelet with cheese

Boeuf Stroganoff Boiled egg

with fried potatoes Fried eggs with brown bread

Pork schnitzel

Roasted duck stuffed

with apples

Turkey with salad and fruits

Chicken cutlets, a la Kiev recipe

“Tabaka” fried chicken

DESSERTS, FLOUR DISHES HOT DRINKS

Apples with Cottage Cheese Stuffing Tea with lemon

Prunes with Nut Stuffing Tea with jam

“Ukrainsky” cake Green tea

“Khreshchatik” cake Coffee

Jelly “assorti”

COLD BEVERAGES

Lemon drink

Frosted coffee with ice-cream

Cherry drink

“Kiev Troyanda” Drink

Ex. 3. Try to compose vegetable menu, the menu for evening party.