- •Учебное пособие
- •Содержание
- •Vocabulary practice.
- •Table service means the way customers are catered for by the restaurant staff.
- •Role play the following dialogue:
- •Vocabulary blossom to develop in a pleasing or favourable way
- •Unit 2. Classification of restaurants and bars
- •2. Read the following text and answer the questions:
- •Restaurants, Bars and Their Categories
- •Vocabulary
- •Vocabulary
- •Unit 3. Staffing and Internal Organization
- •1.2 Typical stations and responsibilities under the dining room brigade system
- •1.3 What other jobs in a restaurant can you think of? What are their duties?
- •Front of the house
- •Vocabulary
- •3. Exercise 3.1 Match the words on the left with the correct definitions on the right:
- •3.2 Match the words and phrases on the left with the correct
- •Discussion
- •Role-play
- •Vocabulary
- •3.Exercise 3.1 Mark each of the following statements tue or false (t or f). Correct the false statements.
- •3.5 Render the following text into English
- •Vocabulary
- •Butcher a person who cuts meats and prepares them for cooking
- •Read and translate the text. While reading the text sum up you’ve learned from text about:
- •Exercise 2.1 Answer the following questions:
- •French in the language of the restaurant.
- •3.1 Complete the sentences using the words and phrases in the
- •Idiomatic English.
- •4.1 Study the list of idioms and say what they mean in Russian:
- •4.2 Now practise the use of the idioms.
- •Match the idiom with its meaning:
- •Complete the sentences using idioms:
- •Vocabulary
- •Questions for discussion:
- •Vocabulary
- •Unit 6. Taking a Food Order
- •Read the text and translate it. While reading the text try to find answers to these questions:
- •Types of menus
- •Needs and Desires of Guests
- •2. Exercise 2.1 Match the words and phrases on the left with the correct equivalent on the right:
- •Say whether the following statements are true or false. Comment on the true statements and correct the false ones.
- •3. Discussion
- •Work in pairs.
- •. Look at the following words and phrases and think of a story that might combine them all. You may reorder them in any way you like using any form of the verb:
- •Vocabulary
- •Unit 7. The Menu
- •Read and translate the text. Sum up what you've learned from the text about:
- •Exercise 2.1. Answer the following questions:
- •Breakfast Menu
- •Breakfast at the may fair Served from 6.00 a.M. Until 12 noon
- •4. Vocabulary Practice
- •The woodland
- •Vocabulary
- •Unit 8. Dishes description
- •2. Read the following text and translate it into Russian: Cooking Methods
- •Ingredients in cooking
- •Vitamins and minerals
- •Vocabulary
- •Exercise 3.1. Match the methods of cooking with their definitions:
- •Stuffed tomatoes
- •Ingredients:
- •Vocabulary
- •Unit 9. Special Order
- •Read the following dialogue and answer the questions:
- •Vocabulary
- •Exercise 2.1. Classify the following foodstuffs into the religions that forbid them:
- •Vocabulary
- •Vocabulary
- •Vocabulary
- •Unit 10. Operating a Bar
- •2. Read and analyze the text: beverage service
- •Vocabulary
- •3. Exercise 3.1. Find in the text another way of expressing the following:
- •Vocabulary
- •Vocabulary
- •Unit 11. Dealing with Complaints
- •Reading. Read the dialogues in which customers are complaining about their problems. Make a note of each problem:
- •Vocabulary
- •Unit 12. Additional Services
- •Reading. Read the following text and answer the questions:
- •Vocabulary
- •Exercise 2.1. Study the information about banqueting and try to remember the fifteen points you would need to determine if you were organizing a banquet:
- •Vocabulary
- •Литература
French in the language of the restaurant.
English uses a lot of French words in the language of the restaurant.
3.1 Complete the sentences using the words and phrases in the
box. If necessary, find out what they mean.
-
a) a la carte
h) cordon bleu
o) plat du jour
b) a la mode
i) de luxe
p) plongeur
c) bouquet garni
j) digestif
r) saute
d)brut
k) en pension
s) soupcon
e) chambre
1) hors-d'oeuvre
t) table d'hote
f) chateau
m) maitre d'hotel
u) traiteur
g) chef de cuisine
n) nouvelle cuisine
w) vinaigrette
I like champagne, but this one is rather sweet for me. I prefer
_______ .
I'm glad you enjoyed the meal. Would you like a _________?
Here's the menu. We also have a _________ which is mackerel
in white wine with spring onions.
My first job in the kitchen was as a _________. Nowadays we
have a dishwashing machine.
We serve the salad with a simple _________.
I usually have the set menu, but this is a special occasion, let's go
_________.
I love apple pie _________ — it's the combination of hot and
cold that I find irresistible .
This is an excellent red, bottled on the _________.
The restaurant has improved enormously since Larry Duval be
came the _________.
We're investing a lot of money to create a restaurant which of
fers a genuinely _________ service.
Add some ground chilly, but not too much. Just a _________.
Red wine should normally be served _________.
If you want to have dinner in the hotel we have a special
_______ price which is very economical.
We _________ the mushrooms in butter with garlic and black
pepper.
A real _________ chef can make very good money in London.
There's the _________which is a set price of £ 18.90 for three
courses.
They complained to the _________ about the service they had
received.
We use a _________ to flavour the soup.
I'm not crazy about _________ I'm usually still hungry after I
finish dinner.
While we were looking at the menu we were served Atlantic
prawns with mayonnaise and an endive salad as an ________.
Almost everything is prepared in our own kitchen except that we
use a _________ for patisserie.
Idiomatic English.
4.1 Study the list of idioms and say what they mean in Russian:
-
The apple of (one’s) eye
thin-skinned
Apple polisher
to beef up
An egghead
To compare apples and oranges
A ham
To get to the core of
A hot dog
To go banana
A hot potato
To go to pieces
A lemon
To han it up
A peach
to have other fish to fry
A peaches-and-cream complexion sour grapes
to hear it through the grapevine
The top banana
to make a pig of (oneself)
A tough nut to crack
to spill the beans
One bad apple spoils the barrel as American as apple pie un apple-pie order
to have other fish to fry