Active Vocabulary

beverages	-	напої
be in charge of	-	відповідати за
head cook = chef de cuisine	-	шеф-кухар
supervise	-	наглядати
equipment	-	обладнання
item (тут)	-	блюдо
shellfish	-	ракоподібний, молюск
heavier dishes	-	більш щільні блюда (страви)
braise (v)	-	тушкувати м’ясо з овочами
sauce	-	соус
raw food	-	напівфабрикат
separate bakery	-	окрема кондитерська
larder	-	комора
meat carver	-	м’ясна печеня
relief cook	-	кухар, підмінний
chutney	-	кисло-солодка приправа до м’яса

1. Phonetic Exercises

Ex. 1. Transcribe the following words, consult a dictionary:

beverage, operations, responsible, division, head waiter, prepare, equipment, complicate, European, method, roasting, organized, frying, quality, braised, average, hors d’oeuvres, butcher.

2. Vocabulary and Grammar exercises

Ex. 1. What are the Ukrainian equivalents for:

food and beverage service, cook meals, direct the staff, be in charge of, make a profit for, supervise the kitchen, cold or uncooked food, make the chutneys, different items, cookery, heavier dishes, meat carver.

Ex. 2. Give English equivalents for the following words and word - combinations:

відповідати за роботу кухарів, брати на роботу, замовляти їжу, складати меню, обладнання, переглядати меню, приготовлена їжа, холодні закуски, метод приготування їжі, варити, смажити, секційна організація кухні, щільні страви, холодне м’ясо, мати вплив на що-небудь, кваліфікований шеф-кухар, індустрія харчування, бармен, буфетник, обов’язки.

Ex. 3. Give the plural of the following nouns:

vegetable, spaghetti, sandwich, salad, sauce, cheese, waiter, cook, pudding, cream, bakery, man, food, type, customer, staff, kitchen, individual, menu, worker.

3. Speech exercises

Ex. 1. 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?

7. What would a menu in an average restaurant consist of as a rule?

8. What are the names of different cooks responsible for their sections?

9. How does one become a section leader?

10. What are the four main reasons which have affected the catering industry?

Ex. 2. Find out what the following people do. Then write sentences using -supervise, in charge of, responsible for, look after : or any suitable verb:

Chef Cook .……………………..

Sauce Cook .……………………

Roast Cook .…………………….

Vegetable Cook .………………

Larder Cook .……………………

Pastry Cook .……………………

Relief Cook .……………………

Ex. 3. Make up dialogues about kitchen organization using words and word-combinations from the text.