- •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
4. Vocabulary Practice
Exercise 4.1. Read and translate the following combinations.
Use a dictionary if necessary:
sliced, oranges mixed dried fruit
baked apples whipped cream
stewed plums beaten egg yolks
tinned peaches beaten egg whites
chopped walnuts pears poached in red wine
ground almonds sliced apples dipped in batter
grated nutmeg pieces of fresh fruit
shredded coconut
Exercise 4.2 Now read the descriptions of three desserts and think of a similar description of your favourite dessert:
Apple Charlotte |
It's a cold pudding. It consists of cooked, sliced apples, breadcrumbs and slices bread. It's flavoured with cinnamon and it's served with apricot sauce. |
Apricot Amber |
It's a hot fruit pie. It consists of apricots and beaten egg yolks in pastry, with beaten egg whites on top. |
Malakoff Pudding |
It's a cold sweet. It consists of a mixture of fruit, ground almonds, egg yolks and cream, with lady finger biscuits. It's flavoured with rum. |
Exercise 4.3 Study the list of dishes and write each of the dishes in the appropriate section of the menu:
The woodland
MENU
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Appetisers |
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Salad |
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Entrees |
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Vegetarian Dishes |
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Vegetarian and Side Dishes |
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Desserts |
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Coffee |
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Bavarian Apple Strudel
Braised Leg of Lamb
Broccoli with Hollandaise Sause
Cauliflower with Almonds
Chefs Pates
Chicken Vichy
Cold Chocolate Souffle
Creme Caramel
Entrecote Steak
Escalope of Veal
French Onion Soup
Herring and Apple Salad
Layered Vegetable Terrine
Leaf Spinach with Diced Bacon
Okra and Courgettes in Lentil Sauce
Pear Helene
Potato Groquettes
Prawn and Orange Cocktail
Roast Pheasant en Groute
Roast Potatoes
Salad Marguery
Sweet Corn Chowder