- •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
Vocabulary
Dover sole морской язык (рыба)
haddock пикша
kipper копченая рыба (сельдь)
muffins сдоба, оладьи
pillar столп, основа
water-cress водяной кресс (зелень)
1. How does English food differ from food in other country?
2. What is so special about English breakfast?
3. What traditional dishes are there in Britain?
4. What is ‘High tea’?
5. How are fish and chips often served?
6. What is your opinion about English cooking?
Exercise 2.9. Find some information about English dishes and describe them to your group.
Exercise 2.10. Here is a review on European cooking. Study the information and answer the question:
What are the main distinctive features of each national cuisine?
AUSTRIA
Soups are generally substantial particularly when served with dumplings. The most popular meats are veal and pork which is often served roasted. There are various varieties of sausages usually flavoured with garlic. Austria is world famous for its confectionery, cakes, flans and tarts like
APFELSTRUDEL and chocolate SACHERTORTE which are served with
cream.
FRANCE
One of the main features of French cooking is the use of alcohol, mostly wine, but also brandy and in Normandy, cider or Calvados. In the south you will find numerous versions of the famous BOUILLABAISSE ( fish stew). The Burgundy area has produced BEUF A LA BOURGUIGNONNE (beef cooked in red wine) and many dishes from
the Dordogne area contain truffles. There are nearly 300 different cheeses from the soft ones like Brie and Camembert to the veined Bleu d’Auvergne or Roquefort (made from ewe’s milk).
GERMANY
There are numerous regional specialties and dishes tend to be heavy and well-spiced. Pork dishes are popular and there are many varieties of sausage, served with sauerkraut. Soups are very filling and often contain dumplings. Fish dishes are based on trout, carp and salmon. Game dishes are superb. There are many kinds of cream-filled cakes and pastries and heavy sweets of marzipan or cheese cakes.
ITALY
Many popular dishes are based on pasta in variety of forms – macaroni, spaghetti and rice (base for risotto). There are a number of vegetable soups and a good choice of antipasti ( a dish consisting of cold food that you eat before the main part of meal). OSSOBUCO (veal in a thick sauce) is excellent. ZABAGLIONE (egg yolks, Marsala and sugar) is popular for dessert.
SPAIN
Much of the cooking is done in olive oil and rice is used in many of the national dishes such as PAELLA (rice with chicken, fish and vegetables).
TORTILLAS (omelettes) are also popular. Stews are varied and include haricot beans, bacon and sausage. One of the best known sweets is TURRON DE ALMENDRAS, made of almonds, egg whites and sugar. There is a variety of cheeses from the soft GETILLA to the smoked ASTURIAS and MANCHEGO made from ewe’s milk.
SWITZERLAND
The most famous dish of Swiss origin is FONDUE (melted cheese with white wine and kirsch added, into which bread is dipped). Pork and veal form the basis of most meat dishes and trout, perch and pike, fresh from the mountain streams and lakes are very good. Gruyere and Emmenthal are probably the best- known cheeses.