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V. Complete the sentences:

1. The students of the Technology Department are taught ……

2. …….which include: ……..

3. To become a skillful hospitality worker/manager one must ….

4. …… focused on principles of preparation of salads, cold sauces, …..

5. …… and temperature in preparation and presentation.

6. ……. is applied sanitation and safety.

7. This is a study of basic sanitary regulation practices for …….

8. …… guest satisfaction and profits high through effective quality-control and …… .

9. …… and mustn’t contain any hazard substances.

10.……. to demonstrate proper methods of managing service in an a la carte restaurant and to effectively ……

11. A skillful hospitality manager has a profound knowledge of …..

12. Moreover, he is able to …….

13.….. of future trends of the food service industry.

VI. Give English equivalents to the following words and word combinations:

Обробка м'яса (риби, птиці)

Санітарні норми

Ресторанне діло

Влаштувати банкет

Обробка харчових продуктів

Приготування соусів

Індустрія гостинності

Обслуговування клієнтів

Спеції, приправи

Холодні соуси

Аперитив

Контроль якості

Збагачувати меню

VII. Group the words below under the following headings:

Cereals

Dairy products

Fish

Fruit

Herbs

Meat

Vegetables

Aubergine, barley, dill, herring, mustard, pear, rice, sausage, veal, bacon, basil, flour, lamb, mutton, peas, rye, sole, wheat, blackberry, chicken, gooseberry, maize, onions, plaice, sage, thyme, yoghurt, beans, cream, grape, mint, parsley, rabbit, salmon, trout.

VII. Answer the following questions using information stated in the text:

  1. What courses are the technologists (hospitality managers) taught?

  2. What are the basic food prep topics?

  3. What should one do to become a skillful hospitality worker?

  4. What course is one of the most important?

  5. Are quality-control and cost-control management effective to keep guest satisfaction and high profit?

  6. In what areas should a skillful hospitality worker/manager be knowledgeable?

VIII. Read the Supplementary Text and summarize it:

Some people believe that it is wrong to do anything to food which is “unnatural”, but it is difficult to find any unanimity as to what is a natural food or a natural process. Man exists on a very mixed diet and no food can be considered “natural” apart from human milk for babies.

It is important to realize that all foods are constantly changing in some way. Food is a dynamic, not a static commodity. Some change very rapidly in warm weather, like milk and meat, and others, like vegetables and fruit, change only slowly. In other words, different foods have different keeping qualities.

All foods become unfit for consumption in a shorter or longer time. The changes are usually due to the growth of micro-organisms which contaminate the food, but some changes are brought about by the natural enzymes in the food. If the organisms are dangerous we get food poisoning.

It may be emphasized that the processing of food is not merely a device of the manufacturers to use cheap foods or make higher profits. In practice only the best quality foods are used for processing, fir the simple reason that the use of poor quality food often leads faulty canned and other types of processed foods. Processing and the use of additives allow the manufacturer to supply everyone with all types of food at all times of the year. Moreover, these foods are attractive in appearance, of high nutritive value and good shelf life.