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Файл:Miscellaneous items. Общеразговорный английский язык. Учебное пособие.pdf
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(v) Pay for your room.
(vi) Get the hotel key from the reservation desk and ask for directions on how to get to your room. If you are given an electronic key
and you are not sure how to use it, ask for directions. If you are staying with another person in the room, ask for two keys so that both the
adults can come and go without having to rely on one another being
there.
LEXIS
indicate – указывать, означать, извещать
call ahead – предварительно связаться по телефону, за-
ранее позвонить
receptionist - портье гостиницы
travel guide – путеводитель, справочник путешественника
read up - специально изучать
recreational - относящийся к сфере развлечений, рекреационный
rating – рейтинг, оценка, классность, отнесение к тому или иному
разряду
past customer - бывший клиент
room rate - стоимость номера
cancellation policy – действия компании в случае аннулирования
заказа клиентом
a night's lodging – ночлег, ночное пребывание
workout room - тренажерный зал
on-site – местный, собственный
pet-friendly – допускающий содержание животных
suite - номер-люкс
amenities - бытовые удобства, необходимые предметы быта
wake-up call – звонок утром для пробуждения
room service - подача еды и напитков в номера
reservation desk – конторка с ключами, которые оставляют клиен-
ты при выходе из гостиницы
6.10. EXERCISE. Reconstruct word-combinations using the
words from both columns and then make your sentences with
each of these phrases.
1) to ask for
2) to buy
3) to check
4) to choose
5) to get
6) to greet
7) to make
a room
a smoking or nonsmoking room
a travel guide
booking
hotel
hotel ratings
the hotel key
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8) to reserve
9) to specify
10) to stay at
the neighborhood
the room rate
the receptionist
6.11. EXERCISE. Construct your own plot of conversation using the
following dialogue as a sample:
Checking Out of the Hotel
- Good morning. May I help you?
- Yes, I´d like to check out now. My name´s Bond, James Bond, room
700. Here´s the key.
- Did you take anything from the refrigerator?
- Yes, I had two soda bottles. I also ordered room service once.
- One moment, please, sir. ... Here´s your bill. Would you like to check
and see if the amount is correct?
- Just a minute! What are these ten dollars for?
- That´s for the phone calls to Orenburg you made from your room.
Are you paying by cash or credit card?
- Can I pay with traveller´s cheques?
- Certainly. May I have your passport, please?
- Here you are.
- Could you sign each cheque?
- Sure.
- Here is your receipt, sir. Thank you.
- Thank you. Goodbye.
6.12. KEY WORDS
air transportation
arrival
boarding pass
bus station
business trip
carry-on luggage
checked baggage
check-in
destination
hotel rating
hotel reservation
identification
immigration form
maritime transport
rail transportation
reservation
road transportation
room rate
route
security checkpoint
service quality
ship terminal
taxi stand
to arrive
to book
to check in / to check out
to commute
to travel
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mode of transportation
passenger
private transport
public transport
train station
traveller
vehicle
water transportation
6.13. MAKE A REPORT on the topic “Travelling and Transportation”, paying attention to the following points in your
speech:
- modes of transportation;
- public and private transport;
- factors determining travel-mode choice;
- tips for traveling abroad.
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7.1. BEFORE READING learn the following words and phrases
which are essential on the topic:
appetizer - закуска, усиливающая аппетит; средство,
придающее вкус
baking – выпекание
beverage – напиток
boiling - отваривание
breakfast - утренний завтрак
brunch - поздний завтрак, завтрак-обед
cereals - хлебные злаки, крупа, крупяной продукт (полученные из
зерновых культур), блюдо из круп, злаков (напр., каша, хлопья)
cocktail - коктейль
cooking - приготовление пищи, готовка, тепловая обработка
course – блюдо (кушанье, подаваемое во время приема пищи)
cuisine - кулинарное искусство, кухня
dairy products – молочные продукты
dessert - десерт, сладкое (блюдо)
dinner - обед (основной ежедневный приём пищи); | обедать
dish – кушанье, блюдо, тарелка, посуда; | подавать еду, расклады-
вать по тарелкам
drinks – напитки, угощение, спиртные напитки
fast-food restaurant - закусочная быстрого обслуживания
fats and oils - жиры и масла
fish - рыба и другие холоднокровные обитатели моря (крабы, уст-
рицы и т.д.), мясо рыбы, блюда из мяса рыбы
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flavour - вкус, привкус; aромат, запах
food delivery services - служба доставки закусок
fruit – плод, фрукт; фрукты, плоды; результат
frying - обжаривание; жарение
full table service - обслуживание посетителей за столиками
greens - зелень, съедобная зелень (шпинат, петрушка, укроп), ово-
щи зеленого цвета (в созревшем состоянии)
lunch - обед (обычно в полдень в середине рабочего дня), ленч
made-to-order - сделанный на заказ
main course - основное блюдо
meal – прием пищи, еда; | принимать пищу, есть; кормить
meat – 1) мясо, 2) мякоть, сердцевина, ядро (съедобная часть фрук-
тов, орехов, яиц и т. п.)
microwaving – приготовление в микроволновой печи
mushroom – гриб; | собирать грибы, ходить по грибы
outdoor meal - обед на свежем воздухе
roasting – запекание, обжигание
salad - салат; винегрет
seasoning = spice - приправа; специи
serving (piece) – порция, подача блюд, обслуживание
shellfish - съедобные моллюски и ракообразные
smoking – копчение, обжаривание в дыму
snack - легкая закуска, перекус (потребление пищи между основ-
ными дневными приемами)
soft drinks - безалкогольные напитки
steaming - варка на пару, обработка паром
stewing – тушение, томление
supper – ужин, | ужинать
take-out - готовая еда, продаваемая рестораном навынос
to consume – потреблять, съедать, использовать
to pay the bill - оплачивать по счёту
to serve – подавать (на стол), сервировать
vegetable – овощ, зелень, растение
waiter – официант; поднос
7.2. SCANNING
Meals and Cooking
1. A meal is an instance of eating that usually takes place at
the same time on a daily basis and includes specific, prepared food. A meal is different from a snack in that meals are larger,
more varied, and more nourishing, while a snack is accidental and
less substantial affair. These are the most common mealtimes in the
Western-world:
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- breakfast is usually eaten within an hour or two after a person
wakes up in the morning;
- lunch is eaten around mid-day, usually between 11 a.m. and 2
p.m.;
- supper is a meal eaten in the evening;
- dinner is the main meal of the day, regardless of whether it's at
lunchtime or in the evening.
2. Other meals may be as follows:
- second breakfast (or “elevenses”) is a traditional midmorning meal
served after breakfast, but before lunch;
- brunch is a late-morning meal, usually larger than a breakfast
and usually replacing both breakfast and lunch; it is most common
on Sundays;
- afternoon tea is a midafternoon meal, typically taken at 4 p.m.,
consisting of light fare such as small sandwiches, individual cakes
and scones with tea;
- high tea is a British meal usually eaten in the early evening;
- picnic is an outdoor meal where one brings one's food, such as a
sandwich or a prepared meal; it often takes place in a natural area,
such as a park, forest or beach;
- special meals are usually held in conjunction with such occa-
sions as birthdays, weddings, anniversaries, and holidays.
3. A part of a meal served as a unit at one time is called “a
course”. Any meal that has several different servings of food is a full
course meal. It can be from a three course meal to a 20 course meal,
for instance.
4. The term "course meal" is never used without specifying how
many courses are involved, because that is the point of the word
"course" in the context of a meal. For example, a 3-course meal would
include a soup or salad course, a main course (with meat and gar-
nish) and a dessert course. A 5-course meal might include separate
soup and salad courses and a fish course as well as the meat and
dessert courses.
5. Most Western-world full course meals follow a standard se-
quence:
i. The meal begins with a small serving that is sometimes re-
ferred to as a soup course.
ii. This may be followed by appetizers, including a possible fish
course or other lighter courses, each with some kind of vegetable.
iii. Next comes the salad course, although "salad" may often refer
to a cooked vegetable, rather than the greens most people associate
with the word.
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iv. Following these is the main course or central part of the meal.
This is the most important course and is usually a larger portion than
all others.
v. The meal often culminates with a dessert, either hot or cold,
sometimes followed with a final serving of hot or cold fruit and accompanied by a suitable dessert wine.
vi. The meal may be accompanied with a cheese selection, accom-
panied by an appropriate selection of wine. In many countries cheeses
will be served before the meal as an appetizer.
6. Before the meal, a host might serve a selection of appetizers
with appropriate wine or cocktails, and after the meal, a host might
serve sweets such as chocolate, coffee, and after-dinner drinks (cognac, brandy, liqueur, or similar).
7. Customs and traditions regarding eating and meals vary from
country to country, as well as within countries, based on such factors
as regional differences, social class, education, and religion. There are
some examples of different customs and traditions:
- Food in some cultures is eaten from individual plates or bowls,
while in other cultures people eat from a common one. Even where
people tend to eat from individual plates, there may be exceptions, as
in the case of some small pieces of food that can be held in the hand
easily, such as cookies or some snack foods, where it is common to
eat from a common plate, biscuit tin, or similar container.
- In some cultures, it is considered proper to wait until everyone
is seated before starting to eat, while in other cultures it is not an is-
sue.
- In some cultures it is considered proper to wait for the host to
give the command before guests sit at the table for a meal, while in
other cultures there are different rules.
- In some religions, people pray or read aloud from a religious text
before and possibly also after eating. In a mixed company where some
people might want to pray, and others might not, it may be proper
etiquette to allow for a short time of silence allowing those who want
to do so the chance to pray.
8. Cuisine is culinary art, i.e. a specific set of cooking traditions
and practices, often associated with a specific culture. It is often
named after the region or place where it has originated. A cuisine is
primarily influenced by the ingredients that are available locally or
through trade. Religious food laws can also exercise a strong influence on cuisine.
9. Cooking is an act of preparing food for eating. It encompasses
a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selec-
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tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.
10. There are some major hot cooking techniques: baking, boiling,
steaming, stewing, frying, microwaving, roasting, smoking.
General ingredients used in cooking are:
- cereals: maize, rice, wheat (bread, noodles);
- cooking fats and oils: butter, margarine, olive oil, sunflower oil;
- dairy: cheese, cream, milk, yogurt;
- eggs;
- fruits: apples, cherries, pears;
- meat: beef, mutton, poultry, pork;
- fish and shellfish;
- mushrooms;
- vegetables: cucumber, garlic, onions, potatoes, tomatoes;
- seasonings: herbs, spices (pepper, salt), sweeteners (glucose,
honey, sugar).
LEXIS
nourishing – сытный, питательный, подкрепляющий
affair – занятие, дело, надобность
mealtime - время принятия пищи
elevenses - лёгкий завтрак в одиннадцать часов
fare - провизия, пища, съестные припасы
in conjunction - в связи
occasion - событие
full course meal – приём пищи, состоящий из нескольких блюд
garnish - гарнир
standard sequence - стандартная последовательность
cooked – варёный
culminate - завершаться
be accompanied with - дополняться
cheese selection – нарезка из разных сыров
host - хозяин (человек, принимающий гостей)
selection – выбор, ассортимент
sweets - сладости
plates or bowl - тарелка или чашка
cookie - домашнее печенье; булочка
biscuit tin – банка сухого печенья
it is not an issue – не существенно
pray - молиться
ingredient - составная часть, компонент, наполнитель
digestibility - усвояемость
measurement – измерение, нормирование
sweeteners – подсластители, подслащивающие вещества
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7.3. QUESTIONS
1. What meaning do these words have: ‘cooking’, ‘cuisine’,
‘food’, ‘meal’?
2. What are the most common Western-world mealtimes?
3. When is a meal called ‘brunch’?
4. What would a 3-course meal usually include?
5. What order do most Western-world full course meals follow?
6. Can you prove that customs and traditions regarding eating and
meals vary from country to country?
7. What factors may cuisine be influenced by?
8. What major hot cooking techniques are used in our region?
9. What culinary ingredients are typical in Orenburg region?
7.4. SCANNING
Restaurants and Eating-Houses
1. A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises,
but many restaurants also offer take-out and food delivery services.
2. Restaurants vary greatly in appearance and offerings, including
a wide variety of cuisines and service models. Typically, customers sit
at tables, their orders are taken by a waiter, who brings the food
when it is ready, and the customers pay the bill before leaving.
3. Restaurants often specialize in certain types of food. For example, there are seafood restaurants, vegetarian restaurants or ethnic
restaurants. Other kinds of restaurants are on-sale restaurants, cafe-
teria, chop-house, tea-garden, roadhouse, drive-in.
4. Generally speaking, restaurants selling local food are simply
called restaurants, while restaurants selling food of foreign cultural
origin are called accordingly, for example, a Chinese restaurant and a
French restaurant.
5. There is a brief description of typical restaurants and eatinghouses:
Fast-food restaurants emphasize speed of service and low cost
over other considerations. A common feature of fast-food restaurants
is a lack of cutlery or crockery; the customer is expected to eat junk
food directly from the disposable container it was served in. One
popular variation in North America is the deli, offering made-to-order
sandwiches and/or salads from behind a counter.
6. Fine-dining restaurants are full table service restaurants with
specific dedicated meal courses. Décor of such restaurants feature
higher quality materials. The waiters are usually highly trained and
they often wear attire that is more formal.
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7. Cafés, coffeehouses and coffee shops are informal restaurants offering a range of hot meals, made-to-order sandwiches, coffee
and other beverages. Cafés and coffeehouses offer table service. In
some areas they offer outdoor seating and allow patrons to relax and
socialize on their premises for long periods of time without pressure to
leave promptly after eating, and are thus frequently chosen as sites
for meetings.
8. Mainly in the UK and other countries influenced by British culture, a pub (short for public house) is a building where people go to
drink and meet their friends which serves a range of alcoholic drinks
and soft drinks. Pubs are important in the social life of many people
in Britain. People often go to the pub nearest their home, known as
their local.
9. Pubs have their own character and atmosphere. Some attract
young people by playing loud music, others have large television
screens so that people can watch sport and there are also traditional
village pubs, which are often very old and are the centre of village life.
Most pubs have more than one bar (= a room to drink in) where
drinks are sold from a counter, also called a bar. Often people in a
group will take it in turns to go to the bar to buy a round (= a drink for
each person in the group). The most popular drinks are beer and lag-
er. Pubs usually sell crisps and nuts and many do simple pub meals
such as sausage and chips or a ploughman’s lunch. Others, sometimes called gastropubs, sell a wider range of food.
10. Under Britain’s licensing laws alcohol can only be sold to
people over 18 and children under 14 are not allowed in pubs. Before
1998 pubs were only allowed to open at lunchtime and in the evening,
but since then opening hours have become more flexible so that pubs
can open all day. They must close at 11 p.m. and when closing time
approaches, the barman or barmaid rings a bell and calls out ‘Last
orders!‘, to give customers time to order one more drink. After the bar
person has called ‘Time!‘ customers are allowed ten minutes drinkingup time to finish their drinks and leave.
11. Pubs always have a name, which is shown on a brightly
painted sign hanging outside with a picture on it. Many names are
hundreds of years old and may have their roots in legends, such as
“St. George and the Dragon”, some are named after kings and queens
or historical figures, and others refer to things in country life, such as
“The Plough” or “The Fox and Hounds”.
LEXIS
eating-house – столовая, предприятие общественного питания
on premises – на территории, в здании
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appearance and offerings – внешний вид и виды обслуживания
customers – клиентура, посетители
pay the bill - оплачивать по счёту
on-sale restaurant - ресторан с подачей спиртных напитков
cafeteria - кафе с самообслуживанием, столовая
chop-house (= steak house) - ресторан, специализирующийся на
мясных блюдах
tea-garden - чайная или ресторан на открытом воздухе
roadhouse - ресторан на шоссе вне города
drive-in - придорожный ресторан, где блюда подаются прямо в
машину
lack of cutlery or crockery – отсутствие столовых приборов и посуды
junk food - еда из ресторана быстрого питания, неполноценная
пища (в которой мало питательной ценности)
disposable container - тара одноразового использования
deli - буфет с холодными закусками
décor - внутреннее оформление
feature - характеризоваться
attire - одеяние, наряд
patron – клиент, посетитель
pub - кабачок; бар, трактир, пивная
attract - привлекать (внимание)
counter - стойка
in turns - по очереди
round – очередная порция, "по рюмочке для всех"
lager - светлое пиво
crisps and nuts – чипсы (хрустящий картофель, поджаренные су-
харики) и орешки
ploughman’s lunch - деревенская закуска
gastropub – кулинария-закусочная
flexible - подвижный
approach - подходить, приближаться
barmaid – буфетчица
roots – "корни", происхождение
7.5. QUESTIONS
1. What may different restaurants specialize in?
2. What are the advantages and disadvantages of fast-food
restaurants in comparison with fine-dining restaurants?
3. What does a short-cut word ‘pub’ stand for?
4. What drinks and dishes do pubs usually serve?
5. Are all persons allowed in pubs?
6. Are pubs in the UK open 24 hours a day?
7. What may the pub names refer to?