- •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
Unit 6 Text low-cal dishes-dieters' delight
Each year, more Americans - women, men, and now the teenage crowd, accept calorie-watching as a way of life. It follows, of course, that as these numbers grow they represent a larger and larger segment of your clientele. As an apparent trend, it bids for attention, suggests a review of your menu with the possible need for change.
We are in a diet-conscious age. Many of your patrons realize that they weigh more than they should, and are serious about losing the unwanted pounds. And there are others, not over-weight, who are equally resolved. They haven't the least intention of gaining a few pounds. For the greater part, it's an earnest endeavor. Far more than a fad, it's concern for appearance, a safeguard to health.
How does all this concern you? Obviously, there is an expanding market for varied, attractive meals that meet caloric demands. There are a number of leads you can follow to keep in tune with this growing need. It is not difficult to plan a menu that includes lean meat, poultry or fish, succulent vegetables and simple egg dishes.
You can star items that can be streamlined for would-be weight-watchers. Offer to prepare them without extra butter or sauce;
substituting a compatible garnish with a caloric count that is practically nil.
You can also offer smaller portions - billed as such - to patrons in quest of a "lighter" meal. A three or four ounce beef pattie, a single lamb chop, a two egg omelet, a half-breast of chicken, or a broiled baby scrod are among the items that would apply.
Low-calorie luncheon combinations, presented with style, appeal to earnest dieters and the calorie-conscious alike. Base each meal on a protein food. Choose from lean, well-trimmed cuts of meat, chicken, turkey or one of the many varieties offish that are low in fat. Or take eggs or cottage cheese as the starting point. And simply prepared vegetables and/or salad with a low-calorie dessert to round out the meal.
Notes
calorie-watching bid for attention over-weight earnest endeavor succulent vegetables weight - watchers apparent trend safeguard to health extra butter or sauce inquest "lighter" menu beef pattie broiled baby scrod round out the meal |
— дотримування дієти — вимагати уваги — надлишкова вага — серйозне випробовування — соковиті овочі — люди, які слідкують за вагою — явна тенденція — охорона здоров'я — додаткове масло або соус — у пошуках — полегшене меню — м'ясний паштет — бройлер курча — завершувати їжу |
Ex. 1. Give your opinion of this text. Does this problem concern you?
Ex. 2. Put up the questions to the text.
Ex. 3. Retell the text.
Unit 7 Text wheat products
A large number of different cereals can enter into the manufacture of flour. It may be made from rye, barley, corn, etc. But the foremost of all these is wheat. Wheat flour is known to be used in all bakery products. Some wheats give a high yield and are distinguished for excellent baking quality.
Durum wheat is used for the manufacture of the best grades of macaroni goods. This kind of wheat is seldom used in bread baking because of the high creamy colour, which is retained in the baked products.
As mentioned above macaroni is one of the many foods made from wheat. Durum wheat ordinarily contains a high percentage of gluten, the quality of which is especially suitable for macaroni products. Durum is spring wheat, which means that it is planted in spring. It originated in the Orient, either in China or Japan. It seems to be more likely that German travellers learned how to make noodles during their visits to Asia. In the fifteenth century the Italians learned from Germans how to make noodles. Macaroni was first made by hand. A small macaroni industry developed first in Italy and by 1800 the first mechanical devices for the manufacture of macaroni products appeared in Italy. Now large and complex machines are used to make macaroni of uniform high quality under carefully controlled conditions. Nowadays only in south-east Asia there are many small shops where macaroni is still made just as it was made many centuries ago.
Bread. To form dough the flour, water, yeast and salt with any other ingredients, such as fat, yeast activators must be mixed in mixers.
The second main phase of bread production is fermentation. Then the dough is cut into accurately weighed individual pieces, the latter being shaped into the form of a loaf.
The baking process is the last and at the same time the most important step in the production of bread. The final processing of baked bread includes its cooling, slicing and wrapping.
Notes
cereals durum wheat gluten dough yeast high creamy colour suitable mechanical device ingredients wrap |
— злаки — тверда пшениця — клейковина — тісто — дріжджі — темний колір — відповідний — механічні прилади — компоненти — завертати |
Ex. 1. Answer the following questions:
1. What cereals can enter into manufacture of flour?
2. What type of wheat can be used for macaroni goods? And why?
3. What is the history of macaroni industry?
4. What are the phases of bread baking process?
Ex. 2. Retell the text.