2020-09-24
2309
1. … could you know that was pregnant?
a) why b) how c) when d) what
2. … were you doing last Monday at 6 o’clock?
a) what b) why c) when d) who
3. … was my dog in the evening? W… is he so muddy (грязный)?
a) when/what b) where/why c) whom/when d) who/where
4. … do you go for a trip? – Twice a year.
a) how much b) how long c) how often d) how
5. … mansion is it? – It’s mine.
a) who b) whom c) how d) whose
6. W… of you (ПОДСКАЗКА: кого из вас) should I reprimand (делать выговор)? W… is to blame?
a) what/whose b) which/who c) what/whose d) when/who
7. For … are you going to purchase it? – For my little son.
a) whose b) whom c) which d) what
8. At … do you aim? – I aim at money and power.
a) why b) which c) what d) who
9. How … do you earn? W… is your salary?
a) many/which b) much/what c) much/why d) many/whose
10. W… doctor do you like most of all? – Dr. Christina or Dr. Juliet?
a) which b) when c) why d) whom
Контрольная работа по теме: «Обслуживание»
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Menu Planning
The menu is a listing of the items the food service establishment has for sale. The menu is an important component of food service operations. Without a menu the customers will not know what their choice is for dishes to order. The menu creates an image of the establishment. It should be in harmony with the type of the food service establishment. For example, fast-food or quick-service restaurants offer a limited number of menu items but they sell these items in large quantities. Their customers are served at a sales counter, that is why separate menus are not needed. Customers are familiar with the standardized menu and do not need its description. Fastfood restaurants simply post names and prices of their products near the sales counters.
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On the other hand, a big restaurant would have an altogether different menu. First, the number of menu items would be much greater. The traditional table-service restaurant might have a menu as large as a book with detailed descriptions of its wide range of dishes. To draw attention to daily specials some restaurants find it useful to box these items on the menu or to write them on a chalkboard near the entrance.
The menu planning is organized on the basis of the available food products and kitchen staff. The service transfers the menu items from the kitchen staff to the customers. In order to properly serve customers, the servers should be ready to answer their questions. They should know what items are on the menu, the portion sizes offered, how the items are prepared. Service should also know the meaning of all terms used on the menu so they can explain them to any customers.
The menu is generally designed by the chef (head cook) of the restaurant. The structure of the menu is usually based on following courses:
• Starters
• Soups
• Entrees
• Main courses
• Desserts
When a chef designs a menu, he (she) usually starts with the main course and then plans the other courses. There are four basic types of menus:
1. A la carte menu allows the customer to choose dishes which are cooked to order and served to the guests.
2. Table d'hote menu offers a limited choice of dishes. The guests have to take the whole meal consisting of three or four dishes and pay a fixed price.
3. Carte du jour means "card of the day" and the dishes of this menu are served on this day only.
4. Cycle menu is a number of menus, which are repeated in a certain period of time. It is usually used in hospitals, student and school canteens.
Ответьте письменно на вопросы:
1. What is a menu?
2. What kind of menu can we see in fast-food restaurants?
3. What kind of menu might the traditional table service restaurant have?
4. What do some restaurants do to draw attention to their daily specials?
5. What should the restaurant servers know about the menu?
6. Who usually designs the menu of the restaurant?
7. What is the usual structure of the menu?
8. What does a chef start with when designing a menu?
9. What types of menu do you know?
1. Заполните пропуски словами (используйте каждое слово один раз):
Put, soup spoons, tablecloth, dessert, in, cooks, cutlery, ready, forks, plates
Receiving Guests
When we have visitors___(1) our house, I usually lay the table and mother___(2) dinner. First, I spread the___(3). I take out of the cupboard all the___(4) — knives, forks and spoons. I put the knives and the___(5) on the right-hand side and the ___ (6) on the left, except the spoons and the forks for___ (7), which I put across the top. Before each guest I___(8) the service plate. On the left of each guest I put wine glasses. Then I put the napkins to the left of the service ________(9) and I am___(10) for the guests to come in.
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3. Дайте определение следующим продуктам:
1. It is a kind of sweet that you chew but do not swallow.
2. It is a small fruit with a thin dark red or yellow skin. It has a large stone it the middle.
3. When you do it, you put something into a liquid and leave it there.
4. It is a food made with flour and baked in an oven.
5. When people do it, they cook food in a pan with hot fat or oil.
6. When you do it, you mix a liquid inside a container with something like a spoon.
7. It is meat from a pig. The meat is salted and sometimes smoked.
4.Переведите на русский язык кулинарный рецепт “Split Pea Soup”
- 2 cups dried yellow split peas
- cold water
- 1 ham bone
- 2 ribs celery, chopped
- 1 onion, studded with two whole cloves
- 1 carrot, quartered
- salt and freshly ground black pepper to taste
- 1 large potato, diced
- boiling water, if necessary
1) Day before, pick over and wash peas. Cover with cold water and let soak over night.
2) Next day, drain the peas and place in a kettle with fresh water to cover. Add the ham bone,celery, onion studded with cloves, carrot, salt and pepper. Bring to a boil, cover and simmer two hours, or until peas are tender. Add the potato and cook thirty minutes longer.
3) Rub the soup trough a sieve or pass through an electric blender. Adjust consistency with boiling water if soup is too thick. Check seasoning.
Yield: About eight servings
5. Выберите правильный ответ:
1. … there any vacant tables?
a) is b) are c) was
2. It … cost much to have dinner at that restaurant?
a) doesn’t b) isn’t c) don’t
3. I’d like to reserve a table … Wednesday evening.
a) on b) for c) at
4. He … at the fritterer’s in the morning.
a) was b) were c) are
5. Salt and pepper … your taste.
a) to b) for c) in
6. Переведите содержание следующей ситуации на английский язык:
- Добрый день, господа.
- Вас трое?
- Где бы Вы хотите сесть?
- Что бы Вы хотели на обед?
- Возьмите карпа в сметане.
- К рыбе мы подаем сухое белое вино.
