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I. Words and word combinations to remember:

food preparation обробка харчових продуктів

course курс (навчальний)

to flavour приправляти

to season приправляти, додавати прянощі

basic stock бульйон, основа страви

skillful кваліфікований

fundamentals основи

service procedures процедура сервірування

appetizer закуска

garnish гарнір

applied sanitation прикладна наука про санітарні вимоги

regulation правило

proper правильний, необхідний

satisfaction задоволення

quality-control management менеджмент контролю якості

cost-control management менеджмент контролю цін

to comply with відповідати, задовольняти

FDA Food Code код харчових продуктів

to contain містити

hazard шкідливий

substance речовина

profound глибокий

trend тенденція

  1. Read the text and be ready to do the tasks:

I Am a Would-Be Technologist of Food

The students of the Technology Department are taught basic food preparation principles and methods which include:

  • cutting techniques;

  • flavouring ingredients (the effective use of flavourings and seasoning);

  • basic stock preparation;

  • sauce preparation;

  • vegetable preparation;

  • cooking of meat, fish and poultry.

To become a skillful hospitality worker/manager one must study the fundamentals of food preparation, service procedures in the food service industry.

There are special courses which are focused on principles of preparation of salads, cold sauces, appetizers and garnishes. Special attention is paid to colour, texture and temperature in preparation and presentation.

One of the most important courses is applied sanitation and safety. This is a study of basic sanitary regulation practices for the proper preparation and service of food. Students see how to keep guest satisfaction and profits high through effective quality-control and cost-control management. All cooking ingredients must comply with the FDA Food Code and mustn’t contain any hazard substances.

Hospitality manager should also be able to demonstrate proper methods of managing service in an a la carte restaurant and to effectively manage banquet and catering functions.

A skillful hospitality manager has a profound knowledge of the above mentioned disciplines. Moreover, he is able to do menu development, cost controls, purchasing and planning as they relate to catering and banquet functions. S/he should also be aware of future trends of the food service industry.

III. Match the following English words and word combinations with their Ukrainian equivalents:

cutting techniques покупка

fish and poultry концентруватися на

food preparation влаштовувати банкет

to focus on техніка нарізання

cold sauces риба і птиця

sanitary regulation practices холодні соуси

hazard substances обробка харчових продуктів

to manage banquet санітарні вимоги

purchasing шкідливі речовини

catering ресторанне діло

IV. Decide whether the statements are True (t) or False (f):

  1. To become a skillful hospitality worker/manager one must study the fundamentals of applied Economics.

  2. No special attention is paid to colour, texture and temperature.

  3. One of the most important courses is applied sanitation and safety.

  4. All cooking ingredients must comply with the FDA Food Code but must also contain some hazard substances.

  5. Hospitality manager should be able to demonstrate proper methods of managing service.

  6. He is able to do menu development, cost controls, purchasing and planning.

  7. There is no need for a good hospitality manager to be aware of future trends of the food service industry.