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Пособие по профессиональному английскому языку для специальности «Технология и организация производства предприятий продукции питания».

Пояснительная записка



Данное методическое пособие предназначено для занятий по профессиональному английскому языку для специальности «Технология и организация производства предприятий продукции питания». В него включены тексты по специальности и различные задания практического характера, разработанные преподавателем, а также рецепты и вокабуляр. Тексты подобраны в соответствии с требованиями ГОСО и типовой учебной программы по предмету.

Пособие может быть использовано на занятиях по профессиональному английскому языку, а также для самостоятельной работы студентов. Оно предусматривает ознакомление с новым лексическим материалом по теме и его закрепление, чтение и перевод профессиональных текстов, работу с рецептами.

Пособие дает преподавателю возможность выбора текста профессионального содержания в зависимости от уровня подготовки учащихся, их индивидуальных особенностей, интереса к предмету.































Meals in England



The English are very particular about their meals and strictly keep to their meal times.

Breakfasts from any time until 8 o`clock in the morning, lunch is between 12 and 2 p.m., afternoon tea is between 4 and 5 p.m. and dinner between 7 and 9 p.m.

The usual English breakfast is porridge or corn flakes with milk or cream and sugar, bacon and eggs, marmalade with buttered toast, rolls, tea or coffee. For a change you can have a boiled egg, cold ham, or perhaps fish.

The English often serve tea with milk. English tea is so strong that pouring it out into a cup together with a little milk you get a brownish liquid looking like weak coffee with milk.

Most English people put milk in their coffee too – this is known as “white” coffee. Waiters will ask you if you want your coffee “white or black” rather than “with or without milk”.

At lunch time they usually have cold meat and salad or fish often with potatoes or other vegetables, fish and chips, sausages and a sweet dish (an apple pie, a hot milk pudding, cold fruit salad, or ice-cream).

Those who work have their lunch in a caf? or a restaurant, cafeteria or a factory canteen. It never happens that they miss a meal or put it off until a more convenient time.

From 4 to 5 they have a very light meal called afternoon tea. You can hardly call it a meal. It`s rather an occasion in the late afternoon at which they have a cup of tea and a cake or a biscuit.

Some people have the so-called ‘‘high tea’’. It`s a meal taken between 5 and 6 if a dinner is not taken in the evening. Usually it`s a more substantial meal than afternoon tea.

Dinner is much like lunch and is in many families the last meal of the day. But sometimes when they have guests, dinner is the biggest meal and they may have some roast beef, roast chicken, boiled or roast potatoes, vegetables and fruits. Soup is a side dish.

Almost every meal finishes with coffee, cheese and butter.



Tasks


  1. Translate these words and word-combinations:

Meal; meal time; breakfast; lunch; afternoon tea; high tea; dinner; l cream; cornflakes; sugar; bacon; egg; boiled egg; marmalade; buttered toast; roll; tea; cold ham; brownish liquid; serve (soup, etc); meat; fish; potatoes, pudding; sweet dish; cheese; factory canteen; biscuit; sandwich; substantial meal; roast beef; vegetables.


  1. Find the English equivalents for the following:

Завтрак; обед; ужин; еда; плотная еда; овсяная каша; сливки; копченая грудинка (бекон); кукурузные хлопья; гренок; джем; булочка; чай; кофе; мясо; рыба; печенье; пудинг; сладкое блюдо; сыр; овощи; фрукты; жареная говядина (ростбиф); картофель.


  1. Answer the following questions:

  1. Do the English keep to their meal times?

  2. How many meals a day do the English usually have?

  3. What are these meals?

  4. What is the usual English breakfast?

  5. At what time do the English have lunch?

  6. What do they usually have for lunch?

  7. Where do those who work have their lunch?

  8. What is the difference between “afternoon tea” and “high tea”?

  9. At what time do the English have dinner?

  10. What do they usually have for dinner?

















Meals in the USA



Americans usually have three meals a day: breakfast, lunch and dinner. All these three meals are served almost at the same time as in Britain.

Usual breakfast in the United States is orange juice, toast and coffee, or juice and dry cereal with milk, or eggs.

Lunch is usually a small meal – a sandwich, salad or soup, hamburgers and sausages.

Brunch in America is a combination of breakfast and lunch that many Americans enjoy on Sunday. It is usually served at about eleven in the morning. Scrambled eggs or omelets are often served along with other regular luncheon dishes. In many restaurants brunch is served from around 10 a.m. until midafternoon.

Dinner usually includes a main course of meat or fish accompanied by side dishes such as soup, salad and vegetables.

There are two main types of restaurants in the USA – fast-food and full-service restaurants. A fast-food restaurant is much like a cafeteria. Items such as hamburgers, hot chicken sandwiches, pizza and salads are typical of a fast-food restaurant. Eating in a fast-food restaurant takes less time and is less expensive than in a full-service restaurant.


Task


Agree or disagree:

  1. In America they usually eat three times a day.

  2. Breakfast, lunch and dinner in America are served at the same time as in Britain.

  3. For breakfast Americans have soup, fried chicken and vegetables.

  4. Brunch is served at 6 o`clock in the evening.

  5. At dinner they have meat or fish dishes with soup, salad and vegetables.

  6. In the USA there are 4 types of restaurants.

  7. Fast-food restaurants are the most expensive restaurants.

  8. The typical dishes of fast-food restaurants are hamburgers, sandwiches, pizza and salads.








Restaurants in London



British restaurants are not famous for their good food. Too often they offer only sausages and chips, fish and chips – chips with everything in fact! But there are some wonderful surprises in British cooking, especially the many delicious cakes and desserts, and the British certainly enjoy their food.

There is a fantastic variety of restaurants of all nationalities in London where you can choose food to your taste: Italian, French, Chinese, Russian and other restaurants.

Most British families only go to restaurants on special occasions, like birthdays, or wedding anniversaries. The restaurants` best customers are businessmen, who meet in them to talk business in a relaxed atmosphere away from the telephone. They can eat what they like, because the company pays the bill. But when a boy and a girl want to get to know each other better, they often go out to e restaurant together.

For visitors to London, eating out can be fun. Try the Rules, in the West End. The traditional menu and d?cor are just like they were in Queen Victoria`s days, a hundred years ago.

Or take a walk down the King`s Road in Chelsea where there are dozens of small restaurants. But if you want that special London feeling, go to the Ritz in Picadilly for tea any afternoon at about half past four. Too expensive? Then try England`s favourite food “fish and chips”. Take it away and eat it where you like – in the park, in the bus, or while you walk down the street. That`s what Londoners do!


Tasks


  1. Find in the text the English equivalents for the following:

  1. Английские рестораны не славятся хорошей едой.

  2. В Лондоне есть удивительное разнообразие ресторанов всех национальностей.

  3. В этих ресторанах вы можете выбрать еду по своему вкусу.

  4. Большинство британских семей ходит в рестораны только по особым случаям – например, в дни рождения или свадебные юбилеи.

  5. Бизнесмены встречаются в ресторане, чтобы обсудить дела в непринужденной обстановке, а юноши и девушки – чтобы лучше познакомиться друг с другом.

  6. Для тех, кто приезжает в Лондон, еда вне мест проживания может доставить удовольствие.

  7. В ресторане «Рулз» традиционное меню и обстановка точно такие же, какими они были во времена королевы виктории.

  8. На улице Кингз Роуд есть десятки (дюжины) маленьких ресторанов.

  9. Вы можете есть рыбу с чипсами где угодно – в парке, в автобусе, или во время прогулки по городу.


  1. Answer the questions:

  1. Are British restaurants famous for their food?

  2. What do they often offer a customer?

  3. What do you know about some wonderful surprises in British cooking?

  4. Where can you choose food to your taste?

  5. Are there Russian restaurants in London?

  6. When do most British families go to restaurants?

  7. Why do businessmen go to restaurants?

  8. Do the businessmen pay the bill? Why?

  9. In what cases do a boy and a girl go out to a restaurant?

  10. Where can you find dozens of small restaurants in London?

  11. What is the Rules restaurant famous for?

  12. What is England`s favourite food and where can you eat this food?


  1. Retell the text “Restaurants in London”












What Is a Pub?


There are visitors who come to England and leave thinking they have never been inside a pub. They don`t realize that the words “pub” or “public house” are rarely included in the title of the place. So how do you know whether a building is a pub and what does a pub offer the visitor?

The first thing to look for is a large sign either hanging over the street or placed on a pole outside the building. This sign may have a name like The Kings Arms, The Black Rabbit or The Duke of Kendal or an appropriate picture. Many pubs have names linked to royalty, popular heroes, sports or great occasions. There is a pub called The Concorde after the new airliner.

On the doors of a pub you may see the words Saloon Bar or Public Bar. The Saloon Bar is more comfortably furnished. Occasionally the words Free House can be seen beside the name of the pub. This doesn`t mean they serve free food and drinks; it refers to the fact that the pub doesn`t buy its drinks from one particular brewery only. It isn`t a “tied house” – tied to a brewery.

The services a pub offers vary around the country. The basic service is the sale of alcoholic drinks at certain times of the day. Opening times, as these periods are often called, are usually from 10.30 a.m. to 3 p.m. and from 6 p.m. to 11 p.m. on weekdays (new hours are being discussed by the Parliament). On Sundays the opening times are 12 noon until 2 p.m. and 7-10.30 p.m. although these times can vary slightly according to the region. Pubs can also offer food and accommodation. To help visitors, an experimental system of symbols is being tried out in Southern England and East England. These symbols indicate just what is available from a particular pub.

The colloquial expression “cock-and-bull story”, used to describe information that is highly exaggerated or untrue , is said by some people to have its origins in pub names. A century ago a London pub called The Cock caught fire. The panic-stricken guests were given shelter at a nearby inn called The Bull. The guests` exaggerated stories of their escape became known as cock-and-bull stories. The term is used for any long, rambling and unlikely story. There are several other versions of the derivation of this phrase.


Task


Read and translate the text.



Kazakh Cuisine


In the Kazakh national cooking as in a mirror found reflections the people`s nature, its history, customs and traditions.

Since olden times hospitality has been the most distinctive feature of the Kazakh people. The dear guest was given a cordial welcome, he was offered the place of honour and entertained heartily.

In the first instance the guest was treated to kumys, shubat or airan, then to tea with milk or cream, baursaks, raisins, irimshik, kurt. Then followed appetizers made of horseflesh or mutton – kazy, shuzhuk, zhai, zhaya, sur-yet, karta, kabyrga. Flat cakes made of flour were served without fail.

The adornment of any dastarkhan and the most popular dish among the Kazakhs has always been meat in the Kazakh manner. Boiled meat was usually served in large pieces. The host cut the meat treating every guest to dainty pieces: the pelvic bones and shin were given to elderly guests of honour, the brisket – to the son-in-law or daughter-in-law, the cervical vertebra – to girls and so on. To the guest of honour ranking highest among the others the host handed over the sheep`s head cooked in a special way. The guest had to distribute it among those present observing a certain ritual which reflects the ancient custom of respectful regard for guests – old men, children, close and distant relatives.

The fragrant meat is eaten with rolled and boiled small pieces of dough. An excellent addition to this dish is the saturated fragrant meat broth called sorpa which is usually served in pialas. At the end of the meal kumys is served which is again followed by tea.

The present-day entertainment has changed in some details but continues to observe the ancient laws of hospitality. The present-day Kazakh cuisine includes not only traditional Kazakh dishes but also dishes of the Uzbek, Uigur, Russian, Tatar, Korean and other cuisines the Kazakh caught the fancy of.

In present-day cuisine the set of food-stuffs of which food is made has considerably changed.

If during its century-old history the Kazakh people have accumulated much experience in processing and cooking meat and milk dishes, the present-day life has replenished this set by dishes made of vegetables, fruits, fish, sea products, as well as baked and meal makings and sweets.

And nevertheless meat has been and remains the most popular food-stuff in the Kazakh national cuisine.

Meat is the basis of the majority of dishes: exactly meat dishes adorn any dastarkhan: their abundance is a sign of the festive table`s richness and diversity.

Since olden days the Kazakh cooking distinguishes itself by its peculiar technology. The peculiarity of the Kazakh people`s tenor of life left its mark on the ways of food making. In the traditional Kazakh cuisine preference was always given to boiling. Exactly the process makes it possible to obtain soft and delicate gustatory shades of meat, adds juiciness and fragrance to it.

Great importance was given to laying-in and long-term preservation of food. During live-stock slaughter a part of meat was salted, dried, sometimes smoked; of horse-meat mainly such delicacies as kazy, shuzhuk, zhai, zhaya, karta and so on were made.

Bread was baked mainly in form of flat cakes; among baked makings the greatest popularity enjoyed and enjoy baursaks.

Among drinks kumys, shubat and airan were always popular; tea enjoyed particular popularity.


Task


Agree or disagree:

  1. The adornment of any dastarkhan and the most popular dish has always been fish.

  2. They usually served fried meat.

  3. To the guest of honour was always given the sheep`s head.

  4. In addition to meat was the saturated fragrant meat broth – sorpa.

  5. In present-day cuisine the set of food-stuffs has not changed.

  6. Meat remains the basis of the most dishes.

  7. Kazy, shuzhuk, karta are the main Kazakh drinks.

  8. Bread is not eaten by the Kazakh people.

  9. Kumys, airan and shubat are always popular.

  10. The Kazakh people prefer to drink coffee with milk.






















National cuisine in Moscow restaurants



What cuisine produces the greatest impression on the guests and Moskovites besides the leading Russian one? This is so-called international cuisine, in fact, a free combination of the most well known European, American and Oriental cuisines.

Numerous restaurants in Moscow hotels are famous for their Russian cuisine, hospitality and style. Restaurant “Suvorov” is attractive to visitors due to the successful combination of Russian and European traditions. After a nice walk in the old Moscow Park it is so pleasant to enjoy elegant European interior and wonderful Russian hospitality.

In Moscow restaurants you can order international dishes although each restaurant, as a rule, specializes in one of the national cuisines.

The French cuisine has had the leading role in Moscow homes and restaurants since Peter the Great times. In today’s Moscow you can find a classical choice of French dishes at the restaurant “Nostalgic”. The splendid wine list of this restaurant is famous in Moscow.

Italian cuisine in Moscow is one of the most popular. Speaking about Italian cuisine it is impossible not to mention that it is famous for pasta dishes and internationally popular “pizza”. Best Moscow restaurants, “Pizza Express” for example, will always offer a great choice of pasta dishes with different sauces as well as many kinds of pizza.

North American cuisine has become popular in Moscow lately. Restaurants with American cuisine offer meat dishes, vegetable dishes and fruit salads. You can taste real American steak in “Steak – house”, “Exchange” and “B. B. King”. Desserts, sweets, pastries are numerous: fruit juices, fresh fruit, fruit salads, whipped cream, biscuits, pies and puddings.

Latin-American cuisine is famous for its spicy dishes with a lot of chili pepper. You can taste excellent Spanish cuisine in “Bulldog” restaurant. Worldwide popular TexMex dishes prepared by an American Chef are the pride of the restaurant “Cactus Jack”.

Caucasian cuisine has always been very popular in Russia. Juicy and aromatic shish-kebab at “Suliko” restaurant tastes as if it were cooked at the foot of the Caucasian mountains.

If you are interested in the culinary arts of Indo-China, we recommend you to visit popular Chinese, Japanese, Korean and Indonesian restaurants. Fish dishes sashimi and sushi are the specialties of Japanese restaurants. Despite the fact that the peoples of Indo-China eat practically every kind of food, in the culinary art they don’t use European dairy products. The Japanese, Koreans, Chinese use little salt, but they use vinegar, soy sauce, rice wine, sesame oil and starch diluted in water as dressings. Try excellent Chinese cuisine at the “Chopsticks” restaurant.

Welcome to Moscow restaurants!



Tasks


  1. Answer the questions

  1. Where can you find a classical choice of French dishes?

  2. What is Italian cuisine famous for?

  3. Where can you taste real American steak?

  4. What is Latin-American cuisine famous for?

  5. What fish dishes are the specialties of Japanese restaurants?


  1. Translate into English

  1. Многочисленные рестораны в московских гостиницах известны своей русской кухней, гостеприимством и стилем.

  2. Каждый ресторан, как правило, специализируется на одной из национальных кухонь.

  3. Итальянская кухня – одна из наиболее популярных в Москве.

  4. Итальянская кухня знаменита своими блюдами из спагетти и пиццей.

  5. Латиноамериканская кухня известна своими пряными блюдами с большим количеством жгучего перца.

  6. Кавказская кухня всегда была очень популярна в России.

  7. В этом ресторане Вы найдете классический выбор французских блюд.

  8. Добро пожаловать в московские рестораны!



















Russian Cuisine


Original and varied, Russian cuisine is famous for exotic soups, cabbage shchi and solyanka, which is made of assorted meats. Russians are great lovers of pelmeni, small Siberian meat pies boiled in broth.

Every housewife of any experience has her own recipes of pies, pickles and sauerkraut. Even more varied is the choice of recipes for mushrooms, one of the most abundant and nourishing gifts of our woods. They are fried, pickled, salted and boiled.

As good whiskey has come from Scotland, and port from Portugal, so Russian wheat vodka is the best in the world. We have an amazing variety to offer, from the clear, colorless Moskovskaya and Stolichnaya to all kinds of bitters with herbs and spices.

Of our folk soft drinks, kvass is the best known. It is made of brown bread or rye flour. If you add it to chopped-up meat and vegetables, you get okroshka , an exquisite cold soup.

The Russian people have always been gourmets. Many names of Russian dishes and liquors have become international. For example: vodka, blini, pirozhki, pelmeni.

Moscow was traditionally famous for its traktirs (diners) and restaurants. Many new restaurants keep the old traditions of the Russian cuisine and hospitality. Many famous restaurants were reborn in our time. One can again visit the “Yar” restaurant.

The “Metropol” restaurant has new interiors in “modern” style. The menu in “Metropol” has the finest dishes of the past. There you can also taste the traditional Russian fish soup “ukha” with a huge crawfish. There is a big choice of appetizers, soups, hot and dessert dishes. They recommend the guests, pressed and red caviar, salmon, stuffed pike-perch, sturgeon in aspic, herring, marinated herring, smoked sprats and so on. The guests can also choose blini with caviar and salmon.

For snacks the guests can taste cold meat dishes: ham, cold boiled pork – buzhenina, jellied tongue, meat jelly with horse-radish sauce and various salads.

There are plenty of soups in the menu: Russian meat soup with fresh cabbage – shchi, meat and fish soup – solyanka, kidney soup with dills – rassolnik, fish soup – ukha, soup okroshka, green sorrel soup and cold beetroot soup – svekolnik.

For the main course the guests can order fried pike-perch, sturgeon of any kind – boiled, steamed or on a spit. There are a lot of meat dishes on the menu: roast veal, pelmeni, beef-Stroganoff, minced meat wrapped in cabbage leaves – golubtsi, roast chicken, roast duck and goose stuffed with apples and sauerkraut and so on.

There is a large variety of desserts. For dessert you can have apples baked with sugar, fruit and berry compotes. There are a lot of fruit for dessert: apricots, melons, water-melons, peaches, grapes, pears, tangerines, oranges.

Russian cuisine is famous for a large variety of milk products: cottage cheese – tvorog, thick sour cream – smetana, and Russian yogurts – kefir and ryazhenka.

No dinner without bread”, goes the Russian saying. Wheat loaves have dozens of varieties. As to rye bread, Russians eat more of it than any nation in the world – a peculiarity of the Russian diet.

The guests can taste various Russian pies. They are: a pie with fish filling – rasstegai, a Russian pie with meat or cabbage filling - kulebiaka, open tarts with curd – vatrushki. Russian honey-cakes are called prianiki, thick O-shaped rolls are called boubliki, dry O-shaped rolls are called baranki or sushki.


Tasks


  1. Read and translate the text.

  2. Put 10 questions to the text.

























Caucasian Cuisine


The Caucasus has always been famous for its cooking. It is often called

the home of long life”. The longevity of the people living in the Caucasus is explained not only by the excellent climate, but also by their healthful and nourishing cuisine. The abundance of vegetables, fruit, and fragrant herds and spices help the cooks to invent a distinctive style of cuisine. The gourmets like the exquisite taste and aroma of these dishes.

In recent years there has been a growing interest in Europe and North America in what is usually called a “Mediterranean” cuisine. A number of Caucasian specialties such as kebabs, dolmas, pilaf, and pahlava are the same in Turkish and Greek restaurants. Nevertheless, there are many unique and distinctive qualities in the way Caucasian cooks and chefs prepare these dishes.

One of the most characteristic peculiarities of Caucasian culinary is a combination of tart with sweet, produced by the addition of pomegranate juice, dried lemons, or sour plums, along with dried fruits such as apricots, quince, raisins, and persimmons. Chestnuts are also used to garnish meat and other dishes , and fresh pomegranate seeds are added to the plate just before it is brought to the table.

Caucasian cuisine is rich in various appetizers, soups, hot and cold dishes. A great variety of green vegetables are used in making appetizers. They are: egg-plants, tomatoes, cabbage, sauerkraut, cauliflower, beets, potatoes, garlic, brown onions, spinach and also greens, spices, mushrooms and walnuts. Walnuts are widely used in making sauces to dishes of any king. Caucasian cuisine has recipes of lost of appetizers:

  • Fried egg-plants with tomato sauce.

  • Salted egg-plants and walnuts.

  • Stuffed egg-plants with walnuts, garlic, brown onions, cress salad, celery, parsley, dried cinnamon, clove, vinegar, cayenne, salt.

  • Baked egg-plants with walnuts and pomegranate.

  • Fried mushrooms with tomatoes and walnut sauce.

Caucasian cuisine has many meat dishes:

  • Boiled beef in tomato sauce with greens.

  • Roast beef and string-beans with green.

  • Beef fillet stewed in walnut and tomato sauce.

  • Pork fillet stewed with quince.

  • Boiled mutton in garlic sauce.

  • Liver in pomegranate sauce.

  • Rice pilaf.

Everywhere you can taste shashlyk (meat on a spit). It is made of suckling, lamb, beef and chicken.

The poultry dishes are also very popular in Caucasian cookery:

  • Chicken in garlic sauce.

  • Chicken in walnut sauce. The sauce is made from minced walnuts, garlic, kinza, salt and vinegar. The chicken is roasted or boiled, then cut in pieces, put on a dish and poured over with this sauce.

  • Chakhohbily of chicken.

  • Chicken “Tabaka”.

  • Satsivy with poultry.



Tasks

  1. Read and translate the text.

  2. Put 8 questions to the text


























Waiter`s Working Day


Victor works as a waiter at the restaurant “Russian Style”. It is a big restaurant in the centre of the city. The dining room of the restaurant is decorated in Russian style. The restaurant is famous for its dishes of Russian cuisine.

Victor is twenty-five and he has already been working at this restaurant for three years. He usually comes to work at ten o`clock in the morning. He has a lot of work to do. He dusts his tables and chairs, changes table-cloths on the tables and the flowers in the vases. Then he sets his tables for dinner. He brings cruet-sets, napkins, menu-cards and puts clean covers – plates, glasses, spoons, forks and knives on his tables. All the staff in the dining-room – headwaiter, waiters and waitresses – get ready to receive guests.

Lunch begins at one o`clock. The guests come to the restaurant. The headwaiter meets them in the hall, greets them and shows to their tables. Victor and other waiters serve lunch till five o`clock. They recommend dishes and vines (liquors) to the customers. The customers choose table d`hote or a la carte dishes.

Dinner begins at six and Victor serves the guests till eleven. He recommends them special dishes or specialties of the restaurant. The guests eat, drink and have a good time. They usually leave the restaurant at midnight. Victor counts the money and gives the cash to the cashier, cleans the tables and then he is free to go home. He likes his work because it is interesting.



Tasks


  1. Answer the Questions

  1. What is Victor`s profession?

  2. Where does he work?

  3. When does he come to work?

  4. What are the duties of a waiter?

  5. What does the waiter put on the table for dinner every day?

  6. When do the guests come to dinner?

  7. What does the headwaiter do?

  8. Do the waiters recommend table d`hote and a la carte dishes to the guests?

  9. Whom does Victor give the cash?

  10. When do the guests leave the restaurant?

2.TranslateintoEnglish

1.Виктор работает официантом.

2.Он работает в ресторане.

3. Он приходит на работу в десять часов утра.

4. Официанты, официантки и метрдотели готовят зал кобеду.

5. Гостиприходятводиннадцатьчасов.

6. Официанты рекомендуют порционные блюда и дежурные блюда на обед.

7. Официанты рекомендуют фирменные блюда для обеда.

8. Гости хорошо проводят время вечером.

9. Виктор любит свою работу.

10.Официанты обслуживают гостей до полуночи.































A day in the life of “Morris” restaurant.

Restaurant “Morris” is located in a place famous for its theatres and cinemas. It is a big restaurant. It can cater many guests at a time. People usually come here to eat before the performance.

The restaurant hall has modern design with light-blue carpet and walls, black chairs and white table-cloths, sparkling cutlery and glasses. The menu offers a variety of dishes from which the guests can choose. This is called an a la carte menu.

Morris” is an elegant restaurant, with special service and fine food. All dishes are always fresh. The restaurant is open for dinner from 6 o’clock in the evening six days a week from Tuesday to Sunday. It is closed on Monday because the staff have a rest.




The staff and its duties.

There are ten people on the staff. They can be divided into two groups. One group works in the dining room. They serve the customers. Another group works in the kitchen. They prepare meals for the customers.

The head chef, Anna, comes to work at 10 o’clock in the morning. Anna made a new summer menu with many summer fruits and vegetables. She knows that people do not want heavy meals during hot weather. Anna works all day, often more than 8 hours a day. She plans the menu and manages the staff in the kitchen. She cooks meat dishes and sauces for the main course.

Today is Friday, a very busy day for the restaurant. Anna starts work early at 8 o’clock because she must go to the market to buy fruit and vegetables for the weekend. This is not usually necessary, but the restaurant has recently changed suppliers. Today Anna must buy provisions herself until she finds new good suppliers. She will return to the restaurant at 10 o’clock and will start preparing the evening meals.

On Fridays, Mr. Black , the manager, prepares the accounts for the suppliers and organizes the work for the next week. Mr. Black`s first task in the morning is to check the telephone answering machine. He wants to know about the reservations for the next week.

He manages both the dining room staff and the kitchen staff. He also effectively manages the finances of the restaurant

Tasks



  1. Answer the questions

  1. Where is “Morris” restaurant located?

  2. Is it a big restaurant?

  3. What is the design of the restaurant hall?

  4. What are the working hours of the restaurant?

  5. When is the restaurant closed?

  6. How many people are there in the staff?

  7. Who is the head chef?

  8. When does the head chef come to work?

  9. What are the duties of the head chef?

  10. What are the duties of the manager?





  1. Translate into English

1. Анна начинает работу раньше потому, что она должна идти на рынок покупать фрукты и овощи.

2. Анна планирует меню и сама работает на кухне.

3. Анна работает больше, чем 8 часов в день.

4. Она готовит мясные блюда и соусы.

5. Ресторан недавно сменил поставщиков.

6. Менеджер готовит счета для поставщиков и организует работу официантов и поставщиков.





















The menu

The world menu means:

The dishes served in this restaurant

The list of dishes and vines. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular restaurants there are one or two big menus on blackboards.

The structure of the menu

The classical French menu has more than twelve courses. Modern menus usually have:

Appetizers or snacks

Soups

Entrees

Main courses

Desserts

Many restaurants call the first three courses “starters”

  1. Appetizers can be hors-d’oeuvres, pates or natural oysters. These dishes are usually cold. They stimulate

  2. the appetite and are served at the beginning of the meal.

  3. Soups may be thick potageor thin consomm?. Soups are usually served hot, but can be served cold.

  4. The entre in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish.

  5. The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses.

  6. Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits.



















Methods of Cooking

Cooking is a heat treatment of food to make it edible. Many products cannot be eaten raw. Meat, fish, vegetables are usually cooked. Some fruits are not cooked< but some

The four basic ways to cook food are:

  • Heating in a liquid (boiling, stewing)

  • Heating in fat or oil (frying and sauteing)

  • Heating in steam (steaming)

  • Heating by dry heat (baking, roasting and grilling)

Boiling. We may boil food in different liquids and mixtures, including water, stock and wine. Meat, poultry, many vegetables and spaghetti are cooked in this way.

Stewing is cooking food slowly in liquid. It is often used for meat. Vegetables, herbs and spices are usually added at the end of cooking.

Deep-frying is immersion of food in hot fat or oil. Chipped potatoes and doughnuts are the best example of deep-frying. Deep-fried foods are called fritters.

Shallow frying is frying on a pan in hot fat or oil, when the food is fried on both sides. We can fry eggs, meat, vegetables, mushrooms, onions and pancakes.

Saut?ing is frying when natural juices of the food are mixed with the fat or oil in the saucepan. We can also add stock, wine or cream. As a result we obtain a dish with a sauce.

Steaming is a method of cooking above the surface of boiling liquid in a covered saucepan. Fish, vegetables and poultry are especially suitable for steaming as some types of puddings.

Baking is dry cooking inside an oven. Bred, cakes, pastries, tarts and biscuits are baked. Vegetables, especially potatoes, may also be cooked in this way.

Roasting is cooking meat or poultry, which are placed in an oven and cooked by dry heat. They are often basted, that is, the juices from the meat are spooned over during the process. Some cooks wrap the meat in a roasting foil with a little oil or melted fat. Meat can be also roasted on a spit.

Grilling is a rapid method of cooking poultry, fish, cuts of meat, sausages and kebabs by heat, the source of which may be gas, electricity or charcoal.


Tasks


    1. Переведите на английский язык:

      1. Тушеное мясо, вареные овощи, жареная говядина, печеная картошка, цыпленок гриль, жареные во фритюре блюда, жареный на вертеле шашлык, вареная курица, поливать сверху жиром, заворачивать в фольгу, печь пирожные, жарить в растительном масле.


      1. Когда мы готовим пищу, мы варим, жарим на сковородке, печем, тушим в кастрюле на медленном огне, варим на пару.

























RECIPES


Kazakh Cuisine


Kazy

For making: 5 kg of kazy, 350 g of salt, 10 g of black ground pepper, a garlic.

For serving the table: 100 g of kazy, 0.25 g of onion, 2 table-spoons of green canned peas.

From the carcass of the slaughtered horse the ribs with flesh are cut off and the blood is let trickle down for 5-7 hours. The guts are washed well and kept in salt water for 1-2 hours.the slightly dried up kazy are cut in strips along the ribs: the broad kazy are cut in narrow strips and the narrow ones – in broad strips.

The interrib tissue should be cut with a sharp knife removing cartilages and without crumbling the fat. Then the meat is salted and peppered, finely cut garlic is added and the meat is wrapped up in a napkin for 2-3 hours.

The kazy are put in guts the ends of which are tied up. After this kazy can be dried, boiled and smoked.

It is better to dry kazy by warm weather hanging them out for a week in a sunny aired place.

It is best to smoke kazy in dense smoke at the temperature of 50-60⁰ C during 12-18 hours and dry them up during 4-6 hours at 12⁰C.

Kazy should be boiled for 2 hours in a broad vessel on slow fire. That kazy should not burst during boiling, they should be pierced at several places.

Ready kazy are laid out on a large plate, decorated with rings of onion and green peas.



Sorpa in the Kazakh manner

500 g of mutton, 2.5-3 l of water, 0.5 of a table-spoon of salt, 4-5 baursaks.

Meat is carefully washed in cold water, put in a pan, covered with boilibg water and boiled on slow fire for about 1-1.5 hours. When the water begins to boil scum and the surplus of fat should be removed. At the end of boiling salt is added. Meat`s readiness is simple to determine: if the fork easily pierces the meat, it is ready. The broth should be strained and then poured in a soup-plate or kese; meat and baursaks are added.


Kespe with meat

For broth: 1kg of mutton or beef, 2 carrots, an onion, 2 laurel leaves, 2 table-spoons of melted fat, 0.5 of piala of katyk, dill, salt and pepper to taste.

For noodles: a piala of flour, 2 eggs, 50 g of water, a pinch of salt.

Mutton is cut in pieces 40-50 g each, washed, put in a pan covered with cold water and put on fire. After water begins to boil scum is removed and the meat is boiled for 1-1.5 hours on slow fire. While meat is boiling dough is made. Eggs are put in screened flour, salted water is poured in and all this is thoroughly mixed. The dough is left for 30-40 minutes, then thinly rolled, slightly dried up and cut in thin strips. 20 minutes before readiness the thinly cut noodles, slightly fried onion and carrot are put in the broth and boiled to readiness.

Before serving the table the noodle soup is poured out in soup-plates or kese, at wish seasoned with katyk and strewed with greens.


Kespe with poultry

For broth: 500 g of poultry, 3 onions, a carrot, 2 potatoes, salt, pepper, spice and dill to taste, 150 g of ready noodles.

The dish is made like kespe with meat. The only difference is that instead of mutton or beef duck`s, chicken`s, goose`s or turkey`s meet is used.


Meat in the Kazakh manner

For broth: 750 g of mutton, 1270 g of horse-flesh, 1200 g of beef, 1-2 onions, green onions, salt and spice to taste.

For dough: 375 g of flour, 0.3 of piala of meat broth or water, 2 eggs, a tea-spoon of salt.

For gravy: a piala of broth, 1-2 onions.

This dish is made of mutton, horse-flesh and beef.

The prepared and washed pieces of meat are put in a cauldron or pan with cold water and brought to boiling; then the fire is lessened, scum removed and boiling on slow fire is continued to meat`s readiness. 30-40 minutes before the end of boiling laurel leaf, an onion, peppercorn and salt to taste are added to the broth.

While the meat is boiling dough is kneaded; it is left for 30-40 minutes, then rolled in a layer 1-1.5 mm thick and cut in squares 8 cm each.

Half an hour before the end of boiling of the meat one can drop in the broth whole peeled potatoes, boil them to readiness and together with meat put them in a closed vessel. In a separate small pan onion cut in rings, salt, pepper and spicy greens are put, covered with fat skimmed from the hot broth, then the lid is tightly put on and all this is stewed.

Squares of rolled dough are dropped in boiling broth, boiled to readiness, laid out on a flat [plate and covered with gravy. On top of them pieces of meat are put (the present-day housewives prefer to cut it in slices) and on top of it onion rings stewed in fat are put. Along the edges the dish is covered with boiled potatoes.


Kuyrdak

850 g of sheep`s liver, 500 g of kidneys, 300 g of heart, 450 g of fat or tail or 150 g of fat mutton, 2 onions, 2 pialas of broth, a tea-spoon of black ground pepper, salt to taste,

The fat of tail or fat mutton is cut in small cubes and fried until fat is melted; then heart and kidneys are added; 15 minutes later liver and chopped onion, salt and pepper are added, some broth is poured in and all this is cooked to readiness.

Kuyrdak is served in soup-plates and strewed with greens. Usually kuyrdak is served with taba-nan or fresh bread.


Baursaks

For dough: 3 pialas of flour, 10 g of yeasts, 0.6 of a piala of water, 0.7 of a piala of milk, 2 eggs, 30 g of margarine, a tea-spoon of salt, a table-spoon of sugar.

For frying: 1-2 pialas of oil.

Adding all ingredients leavened dough is made. Of ready dough plaits are made which are cut in pieces 3-3.5 cm each; they are left for 15-20 minutes, then fried in heated fat.


Kurt

It is made of boiled sheep`s, goal`s and cow`s milk fermented with airan. In Southern Kazakhstan kurt is made of mare`s milk.

The turned milk is boiled on slow fire under continuous stirring until the mass thickens. The cooled mass is put in a small linen bag which is suspended to allow the liquid to trickle down. To the soft kurt salt to taste is added, small lumps are made of it which are laid out on wooden boards to dry up.



Russian Cuisine


Okroshka

Ingredients: 1 litre kwass, 100 g boiled beef or boiled sausage, 50 g lean ham, 2 hard-boiled eggs, 1 medium size fresh cucumber, 100 g spring onions.

Wash cucumber and spring onions and slice them. Boiled beef and ham are diced. Hard-boiled eggs are cut into large pieces. Put everything in the kwass and add salt to taste. You can add a little potato boiled and diced.

Before serving keep okroshka in a cool place or refrigerator for two hours. When serving okroshka put two spoonfuls of thick sour cream and shredded parsley and dill into each plate,


Shchi with fresh cabbage

Ingredients:1 kg beef or pork, 1 kg fresh white cabbage, 200 g brown onions, 200 g fresh tomatoes, celery, parsley, dill, spring onions, salt (to taste), water.

Boil the meat for an hour or two until half ready. Put shredded fresh cabbage into the broth. Slice all the vegetables and fry them for twenty minutes in the frying-pan. Then put them into the saucepan. Simmer for three hours.

Put bay leaf at the end of cooking and take it away after shchi is ready. Serve shchi with sour cream, cut small spring onions and dill.


Shchi with Sauerkraut

Sauerkraut shchi is a thick Russian soup.

Wash and stew sauerkraut with butter or some fat in the frying pan.

Boil meat in the saucepan. Put stewed sauerkraut into the saucepan and simmer with meat. Put into the saucepan fried vegetables: brown onions, tomatoes, carrots, celery, parsley and bay leaf. Simmer for half an hour. Overall cooking-time is about three hours.

Serve sauerkraut shchi with thick sour cream, cut dill and parsley.
























Ukrainian Cuisine


Ukrainian borsch is famous not only in the Ukraine but also in Russia. It is a tasty and nourishing sour-sweet cabbage and meat soup with stewed beetroot and fried carrots and onions. Borsch will be testier if you put all the vegetables into a saucepan in a definite order. It can be served with dumplings called pampoushki and galoushki. Famous Ukrainian varenici are dumplings made with cottage cheese or fresh cherries. There are a lot of recipes of rolls and buns, cakes and desserts dishes of all kinds in the Ukrainian cuisine.


Ukrainian Borsch

Ingredients: 1 kg meat or poultry, 1 medium beetroot, 2 sweet pepper( red paprika), 500 g cabbage, 2 potatoes, 3 – 4 tomatoes, 1 brown onion, 2 pieces root parsley, 40 g lard, bay leaf, pepper, salt to taste.

The meat or poultry is boiled till it’s half-ready. Sliced beetroot is stewed in the stew-pan with the fat from the broth till it’s half-ready. Shredded carrots, brown onions and root parsley are slightly fried in the frying pan. Beetroot should be stewed, carrots and onions fried. Put shredded cabbage and potatoes in the broth and simmer for ten – fifteen minutes. Tomatoes are peeled, sliced and fried for ten minutes separately. Stewed beetroot, fried carrots, onions, root parsley, tomatoes, spices and sliced sweet pepper are put in the saucepan and simmered for ten – fifteen minutes.

Ukrainian borsch is served with thick sour cream, greens and dumplings (galushki or pampushki)


Ukrainian Potato Dumplings.

Ingredients:2 cups hot mashed potatoes, 1/3 cup fine dry bread crumbs, 2 egg yolks, ? teaspoon salt, ? teaspoon pepper, 1/3 cup wheat flour, 2 egg whites, beaten into dough.

    1. Mix ingredients in a large bowl in the order given.

    2. Place on floured board and roll to pencil thickness. Cut into 5- or 7-cm strips.

    3. Drop into boiling salted water. Cook until dumplings float to top.










Caucasian Cuisine



Chicken Tabaka

Ingredients: 1 medium chicken, 30 gram butter, ? tea-spoon freshly ground black pepper, 1 teaspoon salt.

  1. Slice down the breast of the chicken. Rub the chicken with salt and pepper, turn over and flatten it. Put the chicken into a frying pan together with the butter. Press the chicken with the cover ( of less size than that of the pan) and place something heavy on the cover to flatten the chicken well.

2. Fry the chicken over medium high heat for 15-20 minutes, turn and fry for 20 minutes, until browned. Serve immediately with fried potato chips and tkemali sauce. Tkemali is a very popular Georgian sauce made of ripe tart plums, seasoned with fresh seeds of coriander, field mint and dill, garlic, red hot pepper and salt.


Satsivi.

Ingredients: 1 medium chicken, 300 gram walnuts, 5 onions, finely chopped, 3 cloves garlic, ? teaspoon cinnamon, 1 tablespoon vinegar, 1 teaspoon seeds of coriander and red hot pepper to taste, Salt.

  1. Boil the chicken until half ready, take it out of the pot, put it into the oven and fry, until browned.

  2. Stew finely chopped onions in the fat taken off the chicken broth.

  3. Add the broth to the onions gradually, stirring them frequently to avoid burning.

  4. Mince walnuts together with garlic. Add all the spices, salt and pepper to the walnut mixture. Pour the chicken broth (6 cups) into it.

  5. When the onions are well stewed, add the walnut mixture to them and simmer for 15 minutes.

  6. Cut the fried chicken into pieces and put them into the hot walnut sauce.

Cool before serving.






Chakhokhbili

Ingredients: 1 medium chicken,3 onions ,finely chopped, 50 gram butter, ? kg tomatoes or 1 cup tomato juice, 2 tablespoons fresh mint, chopped, 2 tablespoons basil, chopped, Freshly group black pepper, salt.

1.Wash the chicken and cut it into pieces, wash it once more and put into a pot to stew. When it simmers, pour the juice into another pot. Add butter to the chicken and fry all over, until browned. Pour the juice back into the pot with the chicken and add finely chopped onions.

2.When the chicken is tender, add peeled and finely chopped tomatoes or tomato juice to it. 10 minutes later add finely chopped herds, salt and pepper. Simmer the dish for 5 minutes more. Serve hot.



Dolmas.

Ingredients:1 kg mutton, ? cup rice, Two brown onions, Fresh grapes leaves, Salt to taste, Pepper, Spices.

1. Mix minced meat with boiled half-ready rice, shredded onions, salt and pepper.

2. Dip (окуните) fresh grapes leaves into boiling water for one or two minutes. Don’t boil them too long!

3.Put a layer of grapes leaves on the bottom of the saucepan.

4.Wrap small balls of meat into the grapes leaves and put them into the saucepan. Pour meat broth and put a layer of grapes leaves at the top to cover the dolmas Simmer for half an hour.

Dolmas are served hot with sour milk and garlic sauce.





















Vocabulary


To the text “Meals in England”


Particular аккуратный, разборчивый

Meal еда, принятие пищи

Breakfast завтрак

Lunch обед, ланч

Dinner ужин

Porridge (овсяная) каша

Cornflakes кукурузные хлопья

Cream сливки

Sugar сахар

Bacon бекон, копченая грудинка

Egg яйцо

Marmalade джем, повидло

Toast гренок

Roll булочка

Tea чай

Coffee кофе

Boil кипятить, варить

Ham ветчина

Pour лить, наливать

Brownish коричневатый

Liquidжидкость

Lookinglikeпохожаяна…

Serveподавать

Meat мясо

Fish рыба

Chipsчипсы, жареныйсухойкартофель

Sweetdishсладкоеблюдо

Applepie яблочныйпирог

Pudding пудинг

Fruit фрукт

Ice-cream мороженое

Cafeкафе

Restaurantресторан

Cafeteriaкафетерий

Canteen столовая (на заводе)

Missпропустить


To the text “Meals in the USA”

Putoff откладывать

Convenient удобный

Hightea плотный ужин с чаем

Substantialплотный

Guestгость

Roastжареный

Beefговядина

Chickenкурица, курятина

Cheeseсыр

Cerealблюдоизхлебныхзлаков

Hamburgerгамбургер

Brunch бранч (соединение завтрака с обедом)

Scrambledeggs яичница

Luncheondishes обеденные блюда

Maincourse основное блюдо

Sidedish второстепенное (побочное) блюдо

Vegetables овощи

Fast-foodrestaurant закусочная (с подачей несложных блюд)

Pizzaпицца


To the text “Restaurants in London”

Famousfor знаменитый, славящийся чем-то

Food пища, еда

Sausages сосиски, сардельки

Infact фактически

Cooking кухня (приготовление пищи)

Delicious вкусный

Cake торт, кекс

Dessert десерт (сладкое блюдо)

Variety разнообразие

Taste вкус

Wedding свадьба

Anniversary годовщина

Customer клиент, посетитель

Relaxedatmosphere непринужденная обстановка

Awayfrom подальше от, вдали от

Eatingout еда вне дома

Fun забава, удовольствие

Rules «Рулз» (название ресторана)

Menu меню

D?cor обстановка

Dozens дюжины

Takeawalk прогуляться

Ritz «Риц» (названиересторана)


To the text “What Is a Pub?”

Pubпаб, пивная

Titleназвание

Signзд. вывеска

Poleстолб

Armsоружие

Rabbitкролик

Dukeгерцог

Appropriateсоответствующий

Linked (to) связанный (с)

Royalty королевская семья

Concorde «Конкорд» (название самолета)

SaloonBar Бар (паб) первого класса

Afterзд. вчесть

Freehouseзд. независимое заведение

Freefood бесплатная еда

Particular конкретный

Breweryпивоваренныйзавод

Tiedhouseзд.зависимоезаведение

Accommodationзд. ночлег

Symbolсимвол

Tryoutиспытывать

Cock-and-bullstory” «байкабыкаипетуха»

Exaggerateпреувеличивать

Originпроисхождение

Catch (caught) fireзагореться

Panic-strickenохваченныйпаникой

Shelterубежище

Innтаверна

Escapeспасение

Termзд. выражение

Ramblingбессвязный

Unlikelyнеправдоподобный

Derivationвозникновение


To the text “Kazakh Cuisine”


Mirror зеркало

Reflectionотражение

Hospitalityгостеприимство

Distinctive featureотличительнаячерта

Honour почет

Appetizerзакуска

Horsefleshконина

Muttonбаранина

Adornmentукрашение

Hostхозяин

Treatугощать

Pelvic boneтазоваякость

Shinголень

Brisketгрудинка

Cervical vertebraшейныйпозвонок

Distributeразделить

Observeсоблюдать

Respectfulregardуважительноеотношение

Fragrantароматный

Doughтесто

Brothбульон

Set of food-stuffsнаборпродуктов

Century-old historyмноговековаяистория

Accumulateнакапливать

Abundanceобилие

Tenor of lifeжизненныйуклад

Juicinessсочность

Laying-inзаготовка

Long-term preservationдлительноехранение

Live-stockскот

Slaughterзабой

Smokeкоптить


To the text “National Cuisine in Moscow Restaurants”


Due to благодаря

Moscovitesмосквичи

Impressionвпечатление

Successfulуспешный

Elegantэлегантный

To mentionупомянуть

Orientalвосточный, азиатский

Interiorинтерьер

Although хотя, несмотря на то, что

Splendid роскошный, великолепный

Winelist карта вин, перечень вин

Diverse разнообразный

Lately в последнее время

Spicy пряный, пикантный

Worldwide всемирно

TexMex острая техасская и мексиканская кухня

Pride гордость

Shish-kebab шиш-кебаб, шашлык

Asif как если бы

Atthefoot у подножья

Sashimi, sushi сашими, суши – японские блюда из сырой рыбы

Despite несмотря на то, что

Sesameoil масло из семян кунжута

Starch крахмал

Todilute разводить, разбавлять

Chopsticksпалочкидляеды

To the text “Russian Cuisine”


Exotic экзотический

Picklesсоленья

Abundantобильный

Nourishingпитательный, сытный

Port портвейн

Amazing удивительный

Bitters горькие настойки

Herbs травы

Gourmet гурман

Diner столовая

Sauerkraut кислая капуста

Exquisite изысканный

Werereborn возродились

Huge огромный

Towrap заворачивать

Greensorrelsoup зеленый суп со щавелем

Loaves буханки

Ryebread ржаной хлеб

Peculiarityособенности


To the text “Caucasian Cuisine”


Longevityзд. долгожительство

Toexplainобъяснять

Healthfulздоровый

Fragrantherbsпахучие (ароматные) травы

Toinventизобретать

Distinctiveотличительный

Uniqueуникальный

Aromaаромат

Toremindнапоминать

Tartкислый

Seedsсемена

Persimmonхурма

Quinceайва

Chestnutкаштан

Walnutгрецкийорех

Egg-plantбаклажан

Sucklingпоросенок



To the text “Waiter`s Working Day”


Dining-roomзд. зал ресторана

Clean чистый

Todust вытирать пыль

Table-cloth скатерть

Napkin салфетка

Cruet-set прибор для соли, перца и специй

Tosetthetableнакрыватьстол

Cover столовый прибор

Spoon ложка

Fork вилка

Knife нож

Staff персонал

Togetready готовиться

Toserve обслуживать, подавать еду

Headwaiterметрдотель

Toshowtoпроводить

Customer клиент, посетитель

Tabled`hotedishes дежурные блюда

Alacartedishes порционные блюда

Liquors ликеры

Specialtiesфирменныеблюда

Toleaveуходить, уезжать, оставлять. покидать

Cash наличные деньги

Toreceiveпринимать

Cashierкассир

To have a good timeхорошопроводитьвремя

To recommendрекомендовать



To the text “A Day in the Life of “Morris” Restaurant”


Islocatedрасположен

Tocater кормить, обслуживать

Performance представление

Cutlery столовые приборы

Sparkling сверкающий

Todivideделить

Headchefшеф-повар

Heavymealsобильнаяеда

Tomanageуправлять

Sauceсоус

Market рынок

Until до тех пор, пока

Necessary необходимый

Recently недавно

Supplier поставщик

Provisions продукты, провизия

Accountsсчета

Both … and кактаки


To the text “The Menu”


List список

Toreceive получать

Course перемена блюд

Hors-d`oeuvre закуска

Entr?e горячая закуска

Pate паштет

Oysters устрицы

Potage суп-пюре

Consommeжидкийсуп






To the Text “Methods of Cooking”


Heat treatment тепловаяобработка

Edibleсъедобный

Rawсырой

Heatжар, тепло

Heatingнагревание

Liquidжидкость

Boilingварка, кипение

Stockрыбныйилимяснойбульон

Stewingдлительноетушениевжидкости

Frying обжаривание в масле

Shallow неглубокий, мелкий

Saut?ing обжаривание в кастрюле с добавлением масла

Steaming варка на пару

Baking печение, запекание

Roasting обжаривание в духовке или на вертеле

Grilling обжаривание на открытом источнике тепла

Mixture смесь

Simmering кипение на медленном огне

Sugarsyrup сахарный сироп

Oven печка, плита

Deep-frying обжаривание с погружением в кипящее масло

Immersion погружение

Doughnut пончик

Fritters блюда, жареные во фритюре

Surface поверхность

Tobaste поливать сверху жиром

Tospoonover поливать сверху

Roastingfoil фольга для запекания

Meltedfatтопленыйжир

Onaspitнавертеле

Charcoalдревесныйуголь

Rapidбыстрый





To the text “Waiter`s Working Day”


Dining-roomзд. зал ресторана

Clean чистый

Todust вытирать пыль

Table-cloth скатерть

Napkin салфетка

Cruet-set прибор для соли, перца и специй

Tosetthetableнакрыватьстол

Cover столовый прибор

Spoon ложка

Fork вилка

Knife нож

Staff персонал

Togetready готовиться

Toserve обслуживать, подавать еду

Headwaiterметрдотель

Toshowtoпроводить

Customer клиент, посетитель

Tabled`hotedishes дежурные блюда

Alacartedishes порционные блюда

Liquors ликеры

Specialtiesфирменныеблюда

Toleaveуходить, уезжать, оставлять. покидать

Cash наличные деньги

Toreceiveпринимать

Cashierкассир

To have a good timeхорошопроводитьвремя

To recommendрекомендовать








To the Text “Methods of Cooking”


Heat treatment тепловаяобработка

Edibleсъедобный

Rawсырой

Heatжар, тепло

Heatingнагревание

Liquidжидкость

Boilingварка, кипение

Stockрыбныйилимяснойбульон

Stewingдлительноетушениевжидкости

Frying обжаривание в масле

Shallow неглубокий, мелкий

Saut?ing обжаривание в кастрюле с добавлением масла

Steaming варка на пару

Baking печение, запекание

Roasting обжаривание в духовке или на вертеле

Grilling обжаривание на открытом источнике тепла

Mixture смесь

Simmering кипение на медленном огне

Sugarsyrup сахарный сироп

Oven печка, плита

Deep-frying обжаривание с погружением в кипящее масло

Immersion погружение

Doughnut пончик

Fritters блюда, жареные во фритюре

Surface поверхность

Tobaste поливать сверху жиром

Tospoonover поливать сверху

Roastingfoil фольга для запекания

Meltedfatтопленыйжир

Onaspitнавертеле

Charcoalдревесныйуголь

Rapidбыстрый




To the text “A Day in the Life of “Morris” Restaurant”


Islocatedрасположен

Tocater кормить, обслуживать

Performance представление

Cutlery столовые приборы

Sparkling сверкающий

Todivideделить

Headchefшеф-повар

Heavymealsобильнаяеда

Tomanageуправлять

Sauceсоус

Market рынок

Until до тех пор, пока

Necessary необходимый

Recently недавно

Supplier поставщик

Provisions продукты, провизия

Accountsсчета

Both … and кактаки



Пособие по профессиональному английскому языку для специальности «Технология и организация производства предприятий продукции питания».
  • Иностранные языки
Описание:

Данное методическое пособие предназначено для занятий по профессиональному английскому языку для специальности «Технология и организация производства предприятий продукции питания». В него включены тексты по специальности и различные задания практического характера, а также рецепты и вокабуляр. Тексты подобраны в соответствии с требованиями ГОСО и типовой учебной программы по предмету.

Пособие может быть использовано на занятиях по профессиональному английскому языку, а также для самостоятельной работы студентов. Оно предусматривает ознакомление с новым лексическим материалом по теме и его закрепление, чтение и перевод профессиональных текстов, работу с рецептами.

Автор Ганиева Ирина Михайловна
Дата добавления 15.05.2016
Раздел Иностранные языки
Подраздел Другое
Просмотров 771
Номер материала MA-066924
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