- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
Vocabulary Notes
elaborate oat codfish trout herring consumption legumes no doubt |
— ретельно зроблений — вівсяна каша — тpicкa — форель — оселедець — споживання — бобові — без сумніву |
Ex. 1. Put questions to the text.
Ex. 2. Give your opinion of this text. What are the peculiarities of British Islands gastronomy?
Ex. 3. Retell the text.
Unit 13 Text meat purchases - beef
Let us not forget that in English.
— BEEF is the flesh of the ox. — MUTTON is the flesh of the sheep |
— VEAL is the flesh of the calf, — PORK is the flesh of the pig or hog (U.S.). |
... and no Englishman eats horseflesh!
Meat is the most costly and important item on the menu, and the buyer must be particularly careful when ordering it. He must know the right proportion of fat and lean to expect in the various cuts. Thus good roasting beef should be deep red, almost purple, fine in grain, elastic to the touch, and marbled with fine, cream-coloured fat, whereas poor quality beef is flabby, dark and coarse, with yellow fat. In the long run, it is always the buyer's own eye and judgment that must make the decision.
Some prime cuts: Sirloin and fillet, topside, wingribs and rump are considered as the best cuts. They are tender, juicy, easy to cook, delicious but expensive.
Medium cuts include top ribs and backs ribs, fore ribs and topside, and provide cheaper joints generally considered very good value.
Coarse cuts come cheaper still, among them blade bone, short rib and rump skirts can provide dainty dishes if the chef takes a little trouble over them.
Where to buy
A buyer may either buy from his local butcher, or direct form a Central Market, such as Smithfield in London. The main point is that he should get value for money, as overspending on meat can ruin a business, whereas on the other hand poor quality meat always points to a bad restaurant. The importance of buying can hardly be overemphasized.
Vocabulary Notes
cost item deep red marbled with fat poor quality flabby coarse make the decision |
— дорога страва — яскраво-червоний — з жировими прошарками — низька якість — в'ялий — необроблений — приймати рішення |
Ex. 1. Read and translate the text.
Ex. 2. Answer the following questions:
1. What is beef? mutton? pork? veal?
2. Why is the buying of meat so important for a restaurant?
3. How can a buyer recognize-quality in beef?
4. Can you name a few cheap cuts?
5. Do cheap cuts prove more economical than prime cuts?
6. What is the main point when buying meat?
7. How can you acquire some practical knowledge of buying?
Ex. 3. Give short summery of the text.
Part III Unit 1 food and eating
Ex.1. Sort out the words below into the corresponding columns of the table.
1. a chocolate bar
|
10. |
lunch |
19. |
ice-cream |
2. breakfast |
11. |
Irish stew |
20. |
fried fish |
3. soup |
12. |
afternoon tea |
21. |
spaghetti |
4. fruit juice |
13. |
Ukrainian borsch |
22. |
butter |
5. rice |
14. |
milk |
23. |
cherry dumplings |
6. dinner |
15. |
canned fish |
24. |
supper |
7. a sandwich |
16. |
bread |
25. |
cheese |
8. a beefsteak |
17. |
coffee |
|
|
9. a vegetable salad |
18. |
omelette |
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Food |
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Drinks |
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Dishes |
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Meals |
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Snacks |
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