2018-02-14
280
meat knife, 2 shallow dishes, whisker, a baking sheet, an oven
Take a middle-sized bowl. Place
gelatine it and add cold water; allow
to stand for 2 minutes. Add the lemon juice, sugar, salt and ginger ale. Allow to cool, add pineapple, apple and cranberry cubes. Pour into a mould. Place in refrigerator until firm.
1 pound chicken breasts
Juice of 1 lemon
1/4 cup all-purpose flour
1/2 teaspoon salt
thyme, salt, 1 egg
1/2 cup fine dry breadcrumbs
Cut chicken. Sprinkle with lemon juice: let stand 10 minutes. In shallow dish combine flour, salt, thyme and salt; mix well. In another shallow dish lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
Bake at 400 F/200 C for 10-15 minutes.
a middle-sized bowl, a mould, a refrigerator
1 envelope unflavored gelatin
1/4 cup cold water,1/4 cup lemon juice, 2 tablespoons sugar, 1/8 tsp. salt, 1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, 1/2 cup jellied cranberry sauce, cubed
a masher, a muffin, a small bowl, a mixer, a fridge
4 lettuce leaves
24 cooked peeled shrimp
1 cup cottage cheese
4 slices lemon
1 large avocado, peeled and pitted
1 cup sour cream
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Lemon Chicken Schnitzel
Arrange lettuce leaves on 4 salad plates. Top with a scoop of cottage cheese; surround with shrimp. Garnish with a lemon twist. Serve with Avocado Cream: in a small bowl, mash avocado. Stir in remaining ingredients with a mixer. Refrigerate 30 minutes.
California Shrimp Salad with Avocado Cream
12. Read and translate the text, write down the recipe of Irish stew:
Irish Stew
It was still early when we got settled, and George said that, as we had plenty of time, it would be a splendid opportunity to try a good slap-up supper. He said he would show us what could be done up the river in the way of cooking, and suggested that, with the vegetables and the remains of the cold beef and general odds and ends, we should make an Irish stew.
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It seemed a fascinating idea. George gathered wood and made a fire, and Harris and I started to peel the potatoes. We began cheerfully, but our lightheartedness was gone by the time the first potato was finished. The more we peeled, the more peel there seemed to be left on; by the time we had got all the peel off and all the eyes out, there was no potato left – at least none worth speaking of.
George said it was absurd to have only four potatoes in an Irish stew, so we washed half a dozen or so more, and put them in without peeling. We also put in a cabbage and about half a peck of peas. George stirred it all up, and then he said that there seemed to be a lot of room to spare, so we picked out all the odds and ends and the remnants, and added them to the stew. There were half a pork pie and a bit of cold boiled bacon left, and we put them in. Then George found half a tin of potted salmon, and he emptied that into the pot. He said that was the advantage of Irish stew: you got rid of such a lot of things. I fished out a couple of eggs that had got cracked, and we put those in. George said they would thicken the gravy.
I forget the other ingredients, but I know nothing was wasted; and I remember that, towards the end, Montmorency strolled away with an earnest and thoughtful air, reappearing, a few minutes afterwards, with a dead water-rat in his mouth, which he wished to present as his contribution to dinner; whether in a sarcastic spirit, or in a genuine desire to assist, I cannot say. It was a great success, that Irish stew. There was something so fresh and piquant about it. One’s palate gets so tired of the old hackneyed things: here was a dish with a new flavour, with a taste like nothing else in the world.
“Three Men in a Boat” J.K.Jerome
13. Learn the following tongue-twisters:
I bought a box of biscuits,
a box of mixed biscuits,
and a biscuit mixer.
A cupcake cook in a cupcake cook's cap cooks cupcakes.
How much wood would a woodchuck chuck,
if a woodchuck could chuck wood?
(Unit 19)
Catering Services
1. Read and learn the following words and word combinations:
patron – клієнт; syn. client, customer;
e.g. We often patronized their place. Their establishment treats patrons with great respect.
patronage – постійна клієнтура: He was very proud of his patronage: there were many celebrities.
to patronize – бути клієнтом
to specialize in – спеціалізуватись в;
e.g. A lot of Portuguese restaurants specialize in seafood. My specialization is management of catering establishments.
specialization – спеціалізація;
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finger service – продаж бутербродів;
snack service – продаж легких страв, закусок;
restaurant service – ресторанний сервіс;
condiments – 1) приправа; syn: seasoning, relish; 2) закуски
e.g. Condiments are any spice or sauce such as salt, pepper, mustard, etc.
sauce – соус;
e.g. The sauce is good and thick.
apple sauce — яблучне пюре;
barbecue sauce — гострий соус для смаженого м’яса;
cranberry sauce —соус з журавлини;
soy sauce — соєвий соус;
steak sauce — соус для м’яса;
tomato sauce — томатний соус, томатна паста.
to sauce – приправляти соусом;
mustard – гірчиця;
cut the mustard – досягти успіху;
all to the mustard – правильно;
vinegar – оцет
vinegary – оцтовий, кислий;
e.g. Vinegar is a sour-tasting liquid made by oxidation of the ethyl alcohol in beer, wine, or cider.
meat-pie – пиріг з м’ясом;
pie– пиріг; syn: tart, patty, pasty;
wedge of pie – трикутний шматок пирога
piece, slice of pie – кусок пирога
as easy as pie – простіше простого
pie in the sky – журавель в небі
sausage-roll – пиріжок з м’ясом, булочка з сосискою;
factory-made chicken pie – фабричний пиріг з курятиною; ant. home-made;
Welsh Rarebit – грінки з сиром;
to sit up at the counter – сидіти за стойкою;
counter – прилавок, стойка
e.g. The barman stands behind the counter.
Goods are sold and money paid over the counter.
under the counter — під прилавком, нелегально;
to enhance – збільшувати, покращувати; syn: improve, increase, intensify, strengthen, reinforce;
e.g. They'll be keen to enhance their reputation abroad.
enhancement – збільшення, покращення;
enhanced – вдосконалений, покращений;
appreciation – розуміння; визнання;
fixed price – постійна, незмінна ціна;
advance preparation – завчасне приготування;
in advance – завчасно;
cleanup – прибирання;
buffet – шведський стіл; syn: smorgasbord;
e.g. For $5 you could go back to the buffet table for seconds, thirds, fourths, or fifths of fried chicken, ham, barbecue and all the fixings. A buffet is a meal at which people serve themselves from various dishes set out on a table, sideboard, or counter.
buffet breakfast — сніданок "шведський стіл";
buffet restaurant – ресторан, який працює по системі "шведський стіл"
anniversary – річниця, ювілей;
place card – картка з іменем гостя, що вказує його місце за столом;
to alternate – змінювати один одного (with); коливатись (between);
e.g. We alternate in doing the household chores. They alternate between supporting us and opposing us.
minor – незначний, другорядний;
charger plate – велика тарілка;
assorted – ді́браний; відсортований.
2. Read and translate the text: Catering Services
Different catering establishments provide various types of services depending on the class of establishments, their patrons, location and cuisine they specialize in.
We differentiate between three basic types of services: finger service, snack service and restaurant service.
Finger-service is the providing of sandwiches and light snacks usually taken in a bar, a lounge or a coffee-shop.
Snack-bar service. Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard (hot and mild), vinegar, salt and pepper. One can also order such hot dishes as soups, egg dishes, meat-pies, fish-cakes, sausage-rolls, mushrooms and bacon, factory-made chicken pie or home-made Welsh Rarebit. Customers can sit up at the counter or be served at separate tables.
Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners "table d'hote”. They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners “a la carte” mean such meals which are ordered course by course from the menu-card each dish separately. A menu or bill of fare is a list of the courses to be served at a meal, or of the dishes which can be ordered at a restaurant. The menu gives details and prices of available dishes. “Table d'hote” is cheaper than “table a la carte”.
Some restaurants provide the following service types:
Buffets. The buffet is the choice for the busy hours in any type of hotel (breakfasts, lunch breaks, etc.) Advance preparation of food, serving ease and cleanup make this a good choice for large or small parties. The food is placed on a side board with the plates. The guests serve themselves and take their plate to the table.
Food. An easy to eat main dish, one or two vegetables, a salad, bread, dessert and coffee or tea.
Formal Dinners. It is a good way to celebrate some anniversaries or events in family life, conduct business lunches or club meetings. If you are having more than six people for a formal dinner, place cards should be used for seating. You should alternate seating with a male and then a female.
Food. Advance food preparation is a must with only garnishes and minor details to wait until serving time. Appetizers and soups are served on the charger plates and then removed before the main course.
Tea Party. An afternoon tea party is a delightful way to entertain people and provide light snack before dinner or supper.
Food. Small, finger sandwiches, tea cakes, assorted nuts along with tea and coffee.
3. Answer the following questions:
1. What do catering services depend on?
2. Can you name three different types of services?
3. What is finger service?
4. What does snack-bar service provide?
5. Can the customers order hot dishes in the snack-bars?
6. Which services do restaurants offer to the diners?
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7. What do “table a la carte” and “table d’hote” mean?
8. What is menu?
9. What is buffet?
10. When is it appropriate to organize formal dinners?
11. Where can you organize tea?
4. Give Ukrainian equivalents of the following:
various types of services, class of establishments, to specialize in, snack service, to provide, to be served, appreciation of the quality and value of the food, menu-card, available dish, buffet, advance preparation, formal dinner, business lunch, garnish, minor detail, аppetizer, delightful way
5. Give English equivalents of the following:
клієнти, розміщення, продаж легких закусок, сидіти за стойкою, збільшувати/покращити, комплексний обід, замовлення їжі з меню, меню (2 варіанта), робочі години, самообслуговування, річниця, велика тарілка, змінювати, картка з іменем гостя, розважати, основна страва
6. Do it:
a) Replace the following definitions using words from the text and make up sentences with them:
1) a meal consisting of a set number of courses with limited choice of dishes offered at a fixed price; 2) a menu having dishes listed separately and individually priced; 3) a meal at which guests help themselves from a number of dishes and often eat standing up; 4) a meal characterized by observation of conventional forms of ceremony, behaviour, dress, etc.; 5) a service of providing light snacks (sandwiches); 6) a light meal eaten in mid-afternoon, usually consisting of tea and cakes, biscuits, or sandwiches.
b) Explain the following in English:
a) place cards; b) patron; c) snack service; d) to enhance; e) minor
7. Divide words into groups of synonyms and antonyms:
minor, changing, home-made, tart, main, fixed, improve, "table d'hote”, patron, pie, increase, to enhance, chief, client, patty, secondary, condiments, customer, unchangeable, pasty, seasoning, major, factory-made, relish, intensify, temporary, marginal
8. Agree or disagree with the following statements:
1. Restaurant is a commercial establishment where meals can be bought and eaten. 2. A la carte is a restaurant meal having unlimited choices with a separate price for each item. 3. Table d'hote is a menu offering a complete meal with unlimited choices of dishes at a fixed price. 4. Buffet is comprised of several first courses, poultry, fish and meat dishes, desserts all served in turns. 5. Many restaurants provide finger service. 6. Snack service is the provision of snacks, cold meat dishes, pies, etc. 7. The services provided by catering establishments are buffet, snack, tea and table d’ hote.
9. Put questions to the italicized words:
1. Different catering establishments provide various types of services. 2. Finger-service is the providing of sandwiches and light snacks. 3. Customers can sit up at the counter or at separate tables. 4. Every restaurant offers you dinners "table d'hote”. 5. The menu gives details and prices of available dishes. 6. “Table d'hote” is cheaper than “table a la carte”. 7. The guests take their plate to the table.
10. Do it:
a) Finish the sentences using vocabulary from the text:
E.g. We decided to choose another venue for our dinner, so we went to another restaurant which provides meals a la carte.
1. He was very hungry, so …
2. Oh, I have some troubles with my stomach because of fast food, so …
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3. I have invited some friends to tea, so …
4. To order dishes a la carte is too dear for us, so …
5. We would like to have a business lunch in your restaurant, so …
6. What do you think? It is a simple bar and not a luxurious one, so …
7. There is a nice buffet dinner in the dining-hall, so …
b) Fill in the blanks with words from the box:
| fast food buffet smoking restaurant non-smoking bar |
Types of Restaurants:
It’s nice to eat at a _________, but that can be expensive. Sometimes, if you are short on time or short on money, you might go to a __________ restaurant because the food is cheaper and served faster. Some restaurants have a __________, which means you take a plate up to a table loaded with food and you can put as much food as you want on your plate. Other restaurants have a __________ where you can get an alcoholic drink while you are waiting for your table. Most restaurants these days have a ________ and a ________ section.
11. Read the following tasks:
a) Write an answer to the following letter (use also Unit 17):
2300 N. Lincoln Park
West Chicago IL,
60614
Mr. Joho
Reservation Manager
Paris Hotel
3655 Las Vegas Blvd. South,
Las Vegas NV, 89109
04/12/06
Dear Mr. Joho,
We have found information about your place on web. We need a venue for a family reunion for two days (25-26 of May). Actually we like the location and rooms of your hotel, but have some questions as to catering.
We need two buffet breakfasts, tea and a formal dinner. We would like you to send us a sample menu for these meals and their probable cost per person because we don’t know how many guests we expect. Please, include names and descriptions of dishes.
We are looking forward to your answer.
Sincerely,
Mrs. Jackson
b) Make up a dialogue in pairs using the following words:
1) buffet, courses, snacks, meeting rooms, omelet, crepe, pancake or waffle, Caesar Salads, steak, plates
2) restaurant, table d’hote, table a la carte, formal, venue, main course, desserts wine, waiter
3) snack, finger service, sandwich, juice, counter assistant, fast food, health, café
Unit 20 Etiquette: Serving
1. Read and learn the following words and word combinations:
serving of the table – сервірування стола;
consequence – значення, важливість;
of no consequence – неістотний, незначний;
a person of consequence – важна особа; syn: VIP – very important person;
glass – келих, склянка;
e.g. She poured some milk into a glass. Would you like a glass of water Two glasses of lemonade, please.
to drink a glass — випити склянку;
to drain a glass —випити склянку до дна;
to fill a glass — наповнити склянку;
champagne glass — келих для шампанського;
wine glass — келих для вина;
raise one's glass – промовляти тост;
clink glasses, touch glasses – цокатися.
silverware – столове срібло; syn: cutlery;
ware – вироби;
china-ware – порцеляновий посуд;
delftware – посуд з фаянсу;
napkin (Syn: serviette) – серветка
e.g. The napkin is a small square piece of cloth or paper used while you are eating for protecting your clothes or to clean your mouth or fingers.
to fold a napkin — скласти серветку;
to tuck a napkin (under one's chin) — закласти серветку;
dinner napkin — обідня серветка;
linen napkin — полотняна серветка; paper napkin — паперова серветка;
napkin-ring – кільце для серветки;
to set the table (set, set) – накривати стіл; syn: to lay a table;
e.g. Will you set the table (= put plates and utensils on it ready for use), please?
appetizer – те, що збуджує апетит, аперитив
e.g. At 6:30, everyone gathered for drinks and appetizers in the lounge. The average cost of a full three-course meal – appetizer, main course and dessert – including tip and a modest wine is about $25.
bowl – келих, кубок, чаша, миска;
a soup/cereal/salad/sugar bowl;
a bowl of soup/rice/porridge;
She eats a bowl.
tablecloth – скатерка, скатертина; syn: table linen;
seconds – добавка; syn. second helping;
on the other hand/on the other part – з іншого боку
on the one hand/on the one part – з одного боку
e.g. On the one hand we cannot receive guests, on the other hand we cannot refuse them.
whole – цілий; syn: entire;
e.g. I spent the whole day cleaning silverware.
afterwards – після того, пізніше; syn: subsequently, later;
e.g. We had tea, and afterwards we sat in the garden for a while.
to carve – різати;
pastry – кондитерські вироби; печиво, тістечко;
e.g. We were offered a selection of cakes and pastries with our tea. puff/flaky pastry, pastry filled with custard; short pastry; sponge-pastry.
tray – піднос, таця; syn: salver;
e.g. She was carrying a tray of drinks.
dessert wines – десертні вина;
a wine connoisseur – знавець, сомельє;
red/white/dry/sweet/heavy/sparkling/table wine;
Would you like to see the wine list, sir
vintage wine – марочне вино;
half-full – повний на половину;
ahead – заздалегідь; syn: beforehand, in advance.
2. Read and translate the text: Etiquette: Serving
Every meal starts with correct serving of the table. Laying the table includes placing of dishes, silverware, glasses, and napkin. Serving of dishes is also of much consequence when meal is formal. There are rules that should be followed by waiters or waitresses: order of food and people to be served.
Setting the table
• The knife and soup spoon are placed to the right.
• The forks are placed on the left.
• Water and wine glasses are placed to the upper right.
• The large plate for the second course holds the smaller plate for appetizers.
• When the smaller plate is removed, it is replaced by a bowl for soup, risotto or pasta.
Serving
The lady is served first; then the gentleman is served.
Serving plates are passed around informally.
Bread should be in small pieces so it is not necessary to cut it at the table. After it is served to you, you may rest the bread to one side on the tablecloth – do not ask for a bread plate.
Each course is served in a serving plate.
Broth and soups should be served in soup bowls: the serving bowl is not passed around and seconds are never offered.
Pasta, on the other hand, should be served in a large serving plate and seconds can be offered.
Fish is served whole and divided afterwards.
Roasts are served already cut or divided into pieces. Never carve a roast (or turkey) at the table.
Salad is served in a plate put to the left of each person and must be dressed after it arrives at the table and served before the course it accompanies. Salad is served in a glass, china or wooden bowl never in a metal bowl.
When cheese is served, at least 4 different kinds must be offered. The cheese should be removed from the refrigerator at least one hour before it is served.
Before dessert is served the bread must be removed from the table.
Sweets and jellies are served immediately after the cheese and before the fruit.
Cakes are presented whole and then cut into pieces at the table.
Pastries are served on a tray with dessert wines and coffee.
Clean plates and food are served to the left and plates are removed from the right one at a time.
Wine and Water
Water is on the table when the guests are seated. The water glasses are filled never more than half full.
Wine glass is filled only half-full.
Water and wine are served from the right.
If different wines are served, the glasses must be changed. Wine should be served in the following order:
1. light white wine
2. light red wine
3. heavy red wine
Red wine should be opened ahead of time.
Dessert wine is served at the table.
3. Answer the following questions:
1. What is important to remember while setting the table?
2. How should silverware and glasses be placed?
3. When should the smaller plate be removed?
4. Who must be served first?
5. Should bread be cut before served?
6. What is the difference in serving soup and risotto?
7. How should one serve red wine?
8. How many sorts of cheese must be served at a time?
9. Should water and wine glasses be full?
10. How must roasts and fish be served?
4. Give Ukrainian equivalents of the following:
setting the table, serving of the table, formal, to be followed, to the right/ on the left, the second course, risotto, informally, to rest, seconds, to be served whole, to accompany, china or wooden bowl, sweets, immediately, on a tray, one-half full
5. Give English equivalents of the following:
келих, столове срібло, серветка, аперитив, миска, скатертина, добавка, після того, пізніше, різати, кондитерські вироби; печиво, тістечко, таця, десертні вина, червоне вино, біле вино, повний на половину, спірні питання, пити до дна, наповнити склянку, незначний, накривати на стіл, апетит
6. Confusing Verbs: Lay / Lie Study the table and then fill in the gaps with a correct verb:
| Irregular Verb TRANSITIVE - needs object (to put something down) lay - laid - laid - laying | Irregular Verb INTRANSITIVE - no object (to be down, to be flat) lie - lay - lain -lying | Regular Verb INTRANSITIVE - no object (to tell a lie) lie - lied - lied - lying |
| Maris must lay dishes on the table for dinner. The waiter has laid the table many times. Now she's laying some napkins there. She laid the forks on the table earlier. | The newspaper lies on the table. That plate is lying on the table now. Fruit and vegetables have lain there for an hour. | Patty lies to her mother all the time. She is lying to her parents now. She's lied to her parents many times. She lied to them yesterday too. |
1. Bobby: "Where is my dictionary?" Cindy: "I ____ it on the desk over there."
2. Ann: Look in the dictionary and tell me where Mexico is please. Steve: OK. Ah! Mexico ____ to the south of the United States.
3. I found 500 dollars ____ on the floor!
4. “I don't believe you! You are always ____ to me.” – “I don't always ____ to you. I told you the truth yesterday.”
5. The police officers told the robbers to ____ down in the street. So, the robbers ____ down still on the road.
6. The teacher asked the students to ____ their pencils on their desks. So the students ____ their pencils down.
7. The waiter ________already the table. He doesn’t ____ to you – I saw it myself. All silverware pieces _______ in correct places: forks ________ on the left, spoons and knives _______ on the right, and dessert spoons and forks _______ above the plates.
8. You always ________ to me. I am sure that this meat is not fresh – it _____ in the fridge for a fortnight.
9. I ________ this dish on the table.
7. Fill in the blanks with words from the text:
1. Every meal starts with correct ….
2. Serving of dishes is of much … when meal is formal.
3. The forks are placed ….
4. The lady is served …; … the gentleman is served.
5. … should be served in soup bowls.
6. Fish is served … and divided ….
7. Salad is served in a … bowl never in a metal bowl.
8. When cheese …, at least 4 different kinds must be offered.
9. Cakes are presented whole and then … at the table.
10. Wine glass is served only ….
8. Find words in the text to match the following definitions:
1.________ a moist Italian dish of short-grained rice and other ingredients cooked gently in stock.
2.________ a fresh or dried food that is usually made from flour, eggs, and water formed into a variety of shapes, for example, macaroni or spaghetti.
3.________ a liquid made by cooking vegetables, meat, seafood, or poultry in water for a long time, used as a base for soups and sauces.
4._________ a food made from the milk of cows, sheep, goats, and some other animals. Cheese ranges in texture from hard to semi soft, and in flavour from mildly acidic to sharp.
5.__________ a fruit preserve that is made by boiling fruit juice, sugar, and sometimes pectin until it has a semisolid consistency.
9. Translate into English:
1. Сервірування столу має велике значення.
2. Офіціант подає страви в певному порядку: спочатку першу страву, потім другу, сир, та десерт.
3. Вино подається в пляшці, відкорковується біля столу, потім офіціант наповнює бокал на половину.
4. Якщо гості замовляють інше вино, келихи потрібно замінити.
5. Поклавши виделку зліва, а ніж справа, Нік зазирнув у конспект, щоб подивитьсь чи правильно він зробив.
6. Подавши суп кожному гостю, офіціант вийшов на кухню за другою стравою.
7. В якому посуді Ви подаєте салат: скляному чи порцеляновому?
8. Заздалегідь дістаньте твердий сир з холодильника, щоб він був потрібної температури, коли його подадуть на стіл.
10. Put questions to the italicized words:
1. Every meal starts with correct serving of the table.
2. The knife and soup spoon are placed to the right.
3. The lady is served first; then the gentleman is served.
4. Seconds are never offered when soup is served.
5. Fish is served whole and divided afterwards.
6. Salad is served in a glass, china or wooden bowl never in a metal bowl.
7. Before dessert is served the bread must be removed from the table.
8. Cakes are presented whole and then cut into pieces at the table.
9. Water is on the table when the guests are seated.
10. Wine glass is filled only half-full.
11. a) Read the following dialogue between friends:
Bob: Well, my friend, as this is my first visit to your town, could you tell me how many restaurants you have here?
Lisa: Well, we have some restaurants. But two are better than others.
Bob: Now, which of them would you recommend?
Lisa: Well, frankly speaking, it’s like this, my dear friend: whichever one you go to, you’ll be sorry you didn’t go to the other.
11. b) Dramatize a dialogue between a head waiter and an apprentice about how to set the table correctly. Use the following words and word combinations:
to lay the table, on the left, to the right, to cut into pieces, half-full, to serve a dish, to clean plates, to fill a glass, to serve soup/risotto/pasta, to remove bread.
Unit 21 Etiquette: Table Manners
1. Read and learn the following words and word combinations:
straight – прямо:
e.g. Sit straight and don’t move.
lap – коліно;
elbows – лікті;
at one's elbow – поряд, під рукою;
acceptable – прийнятний
mutually acceptable – взаємно прийнятний;
e.g. The conditions are acceptable to all concerned. On the far side of the street was a restaurant that looked acceptable.
to accept (Syn: acknowledge) – допускати, визнавати
to chew – жувати; syn: munch, champ;
e.g.You've been chewing away all afternoon, you can't still be hungry.
chewing-gum – жуйка
in private – на одинці;
to get caught – застрягати;
controversial subjects – спірні питання; syn: questionable, disputed, disputable;
subject – тема, предмет; syn: burden, matter, topic, theme, subject matter;
e.g. He brought up that subject.
entirely – повністю syn: completely, utterly;
to engage in – залучатись, долучатись;
e.g. He engaged them to declare in his favour. They engaged in a free and easy conversation.
emergency – крайність; непередбачений випадок;
in case of emergency — у випадку крайньої необхідності;
on emergency – на крайній випадок.
left-handed – лівша; ant: right-handed;
e.g. Left-handed people are considered to be more artistic than right-handed people. Left-handed people hold a fork and a knife differently than right-handed people.
vice versa – навпаки; syn: clockwise, conversely
to appear – 1) виникати; 2) тут здаватись;
e.g. Choosing the correct silverware from the variety in front of you is not as difficult as it may first appear.
appearance – поява.
work one’s way in – рухатись вперед, продовжувати;
e.g. If you want to achieve success, you should work your way in business. No matter how hard it may be he will work his way.
utensil – (звuч. pl) посуд, начиння.
outermost – найдальший від середини, від центра; syn: farthest.
dessert spoon – десертна ложка.
diagonally – діагонально.
to follow – іти за кимсь; іти слідом; наслідувати; syn: tag, trail; ant: lead, precede;
e.g. She followed her sister example. He followed his friend home.
2. Read and translate the text: Etiquette: Table Manners
As a customer you also should observe some rules.
Basic Table Manners
1. Do not smoke while dining out.
2. Sit up straight at the table. It makes a good impression.
3. When you are not eating, keep your hands on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between courses, not while you are eating.
4. Never chew with your mouth open or make loud noises when you eat. Although it is possible to talk with a small piece of food in your mouth, do not talk with your mouth full.
5. If food gets caught between your teeth and you can’t remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private.
6. Engage in table conversation that is pleasant but entirely free of controversial subjects.
7. You should not leave the table during the meal except in an emergency.
8. If a piece of your silverware falls onto the floor, pick it up if you can reach it and let the server know you need a clean one. If you cannot reach it, tell the server you dropped a piece of your silverware and ask for a clean one.
9. Food is managed with both hands. The fork should be in the left hand and the knife in the right hand. (or vice versa for left-handed people).
10. Pieces are cut one at a time.
Use of silverware
Choosing the correct silverware from the variety in front of you is not as difficult as it may first appear. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork. Your soupspoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert. The common way to show that you have finished your meal is to lay your fork and knife diagonally across your plate.
End of Meal
When the host or hostess stands up it means the end of the meal. You should also stand up and follow other guests either to another room or to the exit.
3. Answer the following questions:
1. Are you allowed to smoke during a meal?
2. Where should you place your elbows?
3. When can you stand up before a meal is over?
4. Do you know how to use silverware?
5. How can you signalize that you have finished your meal?
6. When is the meal over?
7. What should you do if your fork fell?
8. Must you be silent while eating?
9. How can a host entertain his guests?
10. Why are etiquette rules important?
4. Give Ukrainian equivalents of the following:
to observe some rules, wrists, acceptable, on the edge of the table, to remove, to be engaged in, except, entirely, in an emergency, one at a time, variety, in front of, outermost left
5. Give English equivalents of the following:
справляти гарне враження, лікті, прийнятний, на одинці, спірні питання, лівша/правша, навпаки, рухатись вперед, продовжувати, перед собою, різноманіття
6. a) Match the synonyms:
acceptable, chew, controversial, subject, entirely, vice versa, outermost, issue, farthest, completely, acknowledged, munch, questionable, conversely,
6. b) Find the antonyms in the text:
to violate/break a rule, crooked, to be removed, uncommon
7. There are words denoting silverware, glassware and serving plates. Divide them in columns and say a) what they are used for; b) what can be eaten or drunk from them:
salt-cellar, footed tumbler, sugar-tongs, goblet, crackers, dinner fork, liqueur-glass, teacup, mug, salad fork, tall wine glass, knife, butter spreader, bottle coaster, cocktail fork, cream soup spoon, saucer, salt & pepper set, bouillon soup spoon, pitcher, salver, cake stand, sugar-basin, pie server, decanter, bread and butter plate, grapefruit spoon, gravy boat, lobster pick, napkin ring, bowl, olive spoon, creamer, poultry shears, tumbler, soup ladle, tea strainer, martini goblet
| silverware | glassware | plates | serving piece |
Tips: to drink tea, coffee, juice, alcohol, champagne, wine; to eat salad, soup, steak, seafood, poultry, nuts, cake; to serve, to crack
8. Put questions to the italicized words:
1. As a customer you also should observe some rules.
2. If you are not eating, keep your hands on your lap.
3. It is possible to talk with a small piece of food in your mouth.
4. You should leave the table during the meal only in an emergency.
5. The salad fork is on your outermost left, followed by your dinner fork.
6. The fork should be in the left hand and the knife in the right hand.
9. Translate into English:
1. Якщо ви будете дотримуватись правил, Ви будете на високому рівні в будь-якій ситуації.
2. Ніколи не втручайтесь в розмову, якщо питання спірне.
3. Він зміг продовжувати розмову ще довгий час.
4. За столом потрібно сидіти рівно, тримаючи руки на колінах.
5. Це було прийнятне рішення.
6. Коли хазяїн або хазяйка підводяться, це означає кінець обіду.
7. Якщо Ви закінчили їсти, покладіть ніж і виделку по діагоналі на тарілку.
8. Він справився з незручною ситуацією, залучившись до розмови, що тривала між хазяїном та його другом.
10. Different countries have different ideas about how to be polite. In Britain, table manners are important. British people really appreciate politeness. But how do you show good table manners in Britain? Read our quiz and find out:
1. How to sit: When eating, you should:
a) Lean towards the plate.
b) Sit straight.
c) Lean backwards.
2. Noises at the table: When eating, it is polite to:
a) Burp to show how good the food was.
b) Make no noise.
c) Burp, but into your hand or napkin.
3. Using your fingers: Its okay to eat with your fingers:
a) Only with certain types of food.
b) When you are uncomfortable with a knife and fork.
c) When you feel like it.
4. Passing things: If someone asks you to pass the salt, you should:
a) Pass the salt if it is near you.
b) Pass the salt even if it is nearer to someone else.
c) Use the salt first and then pass it.
5. Speed: In Britain, they like to eat:
a) Very quickly to show the food is good.
b) Slowly as eating is important.
c) At the same speed as the host.
6. Your mouth: In Britain we think it’s okay to:
a) Eat quietly with a closed mouth.
b) Make a noise when chewing.
c) Talk when your mouth is full of food.
7. 7. How much to eat: It is polite to:
a) Eat everything on the plate.
b) Leave a small amount.
c) Ask for more.
Now read the information below and check your answers. Find out more about eating in Britain:
• How to sit: You should sit up straight in your chair. It is not a good idea to lean forwards or backwards. When you eat, you should not lean towards the plate but bring the knife, fork or spoon towards you. Don’t pick up the bowl and bring it to you. This is considered very bad manners.
• Noises at the table: It is never a good idea to make a noise (a burp) at the table, even if it is into the napkin. It is considered rude to do this in the UK.
• Using your fingers: Normally we don’t pick food up with our fingers when we are eating main courses. If you are uncertain, the safest thing is to use your knife or fork. There are, however, some foods which we usually eat with our fingers. These include: pizza, sandwiches, burgers, chips (or fries) and fruit.
• Passing things: If someone asks you to pass something like the salt, only get it if you are the closest person to it. Never lean across someone else’s food. It’s more polite not to use it yourself first – pass it directly to the person who asked, then use it later. It’s best to taste your food before you put salt on it.
• Speed: It’s best not to eat too quickly. Take your time when eating and try to eat at the same speed as everyone else. If there is food on the table, it is not polite to eat as quickly as possible and then take the extra food yourself.
• Your mouth: It is not thought polite to talk with your mouth full of food, nor to eat with your mouth open. And if possible, don’t make a noise.
• How much to eat: It is polite to eat the food that you have been offered, so a clear plate is a good plate. It shows that you enjoyed the food.
12. a) Read and dramatize the jokes:
1) Client: Waiter!
Waiter: Is there a problem, sir?
Client: Yes, there is a problem! There is a fly in my soup!
Waiter: Oh … Can I see, sir … oh yes, you’re right … Do you want a knife and a fork, sir?
2) Client: Waiter!
Waiter: Is there a problem, sir?
Client: Yes, this tea is too hot to be stirred with my finger!
Waiter: Oh … I am sorry, sir. Will you, please, wait or a moment. I’ll take your cup of tea.
(The waiter comes back with the same cup of tea in some minutes.)
Waiter: Will you try to stir it now, sir? I’ve cooled it off.
12. b) Read the quotations and express your opinion:
‘To eat is a necessity, but to eat intelligently is an art.’
La Rochefoucauld
‘At a dinner party one should eat wisely but not too well, and talk well but not too wisely.’
Somerset Maugham
