англ текс ориг

1. Read and give a written translation of the following paragraphs(1,2,3,4)

MENU PLANNING

(1) Much research has been done in the past few years to establish exactly what the constituents of a healthy diet are. In the West the diet has become top-heavy with refined foods, particularly sugar and fats. In general, the advice of nutritionists is to cut down on sugar and fats and to add more fresh fruit and vegetables to the diet.

(2) A menu or bill of fare is a list of courses to be served at a meal of the dishes which can be ordered at a restaurant. The menu is the most important part of the Caterer's work and its compilation is regarded as an art only required experience and study. The menu gives details and prices of available dishes.

(3) The selection of items to be presented on the menu requires close cooperation between the restaurant manager and the Chef cook. Depending on the establishment and occasion the menu may be plain or artistic in its presentation.

(4) Brief menus offer more variety and flexibility and can be changed daily. Too large a menu is often difficult to manage. It calls for large purchases and stock. It increases work in the kitchen.

When planning the menu:

1. Use a wide variety of the foodstuffs (vegetables, meat, fish etc.)

2. As the dishes in season are always best and cheapest at that time, give them the priority.

3. The choice of dishes while compiling the menu must be very attentively revised.

4. The purchase of good quality products is the foundation of good cooking.

While compiling a menu bear in mind some considerations:

the type of meal required; the type of kitchen and staff available in relation to equipment and skills; the type of food service area and its capacity in relation to the china, silver and glass available, the skills of food service area staff and the number of courses to be served.

Customers tend to expect a certain standard of cooking, the dishes and the prices they are charged consistent with the reputation of the establishment.