- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
Vocabulary Notes
scant breakfast overcrowded plate gravies mop up gratin savoury tart porte-coutau rare even gateau |
— мізерний сніданок — переповнена тарілка — підлива — осушувати — запіканка — піріг, гострий на смак — підставка для ножів та виделок — рідкісне явище — торт |
Ex. I. Read and translate the text.
Discuss the peculiarities of French way of eating. Compare the French way of eating with the Ukrainian one.
Ex. 2. Retell the text.
Unit 4 Text processed foods, convenience foods
It has been rightly said successful catering is a matter of finding and maintaining a delicate balance between quality and cost. Meats vegetables, and to a lesser extent fruits, are the basis of most caterers bulk buying. Such items are naturally a matter of supply and demand; costs can soar overnight.
Easy to handle and store, reliable as to quality, always at the same price, canned goods have become one of the caterer's best assets.
Each variety of fruit, vegetables, meat and fish must be prepared in the manner best suited to its particular qualities. Peas must be picked very tender, shelled, graded for size, and washed; cherries are pitted, peaches peeled by special processes; pineapples have their skins removed, then are cut into slices or cubes; apples are pared, cored and sliced by machinery. Canning has now become a safe process, and the industry offers a variety of healthy foods, which have their place, every caterer's store room.
But the highest peak man has attained in the long search for perfection in this particular domain is undoubtedly quick-freezing. Many caterers have reached the conclusion that the one answer to their budgetary problem is to substitute quick-frozen meat, fish and vegetables for the traditional market-bought produce. The advantages of quick frozen foods - Q.F.F. for short - are quite simply that quality is controlled in a factory by the most scientific methods, which no catering kitchen could equal; prices remain stable whatever the season of the year, and now, with the new methods of freezing, quick-frozen foods are easier to portion than ever before. This does not mean, of course, that fresh vegetables will never be served. During these seasons of the year when market produce is cheap and plentiful, it is obviously sensible to include them on the menu, but it is only in the cheap season that they come within the average catering budget.
In the United States, nearly all chefs are in favour of Q.F.F., which ensure an almost complete elimination of kitchen preparatory work. The usual routine of normal preparation such as fish filleting, vegetable washing, peeling and trimming is non-existent, and the labour force of the kitchen can be reduced accordingly.
Cooking times for quick-frozen foods are normally the same as for fresh food, the final presentation is similar and the traditional garnishing can be retained. For the caterer who does not employ the qualified personnel needed for the preparation of some high-class items, a new range of haute-cuisine quick-frozen foods has become available.
What will the future developments in frozen foods be? So far, most food manufacturers have confined their efforts in research and development to the welfare catering field. However, top class restaurants and hotels must in some way reduce their labour costs, or they will either price themselves out of the market or be charging uneconomic prices. It is obvious that, in a top class restaurant, one will not be able to dispense with traditional methods of service, but nevertheless some of the basic work can be eliminated from the kitchen. One can therefore expect a huge increase of prepared foods of all types in all catering establishments.