Учебное пособие Санкт-Петербург 2010



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ПИЯ Пособие рестораны

Idiomatic English.



4.1 Study the list of idioms and say what they mean in Russian:



The apple of (one’s) eye

thin-skinned

Apple polisher

to beef up

An egghead

To compare apples and oranges

A ham

To get to the core of

A hot dog

To go banana

A hot potato

To go to pieces

A lemon

To han it up

A peach

to have other fish to fry

A peaches-and-cream complexion sour grapes

to hear it through the grapevine

The top banana

to make a pig of (oneself)

A tough nut to crack

to spill the beans

One bad apple spoils the barrel as American as apple pie un apple-pie order

to have other fish to fry

4.2 Now practise the use of the idioms.
Circle the correct answer:



  1. Who exaggerate to be funny?

    1. people who ham it up

    2. people who go to pieces

  2. Who eat too much?

    1. people who make pigs of themselves

    2. people who go bananas

  3. Who always have other things to do?

    1. people who get to the core of things

    2. people who have other fish to fry

  4. Who tell secrets?

    1. people who spill the beans

    2. people who hear it through the grapevine

  5. Who often have hurt feelings?

    1. people who are thin-skinned.

    2. people who are tough nuts to crack

  6. Who know which side their bread is buttered on?

    1. people who are apple polishers

    2. people who have peaches-and-cream complexions

  7. Who is the boss?

    1. a lemon

    2. the top banana




    1. Match the idiom with its meaning:

Example: 1. something that doesn't work — e) a lemon





  1. something that doesn't work

  1. an apple polisher

  1. someone who shows off

  1. an egghead

  1. something to avoid

  1. a hot dog

  1. neat

  1. a hot potato

  1. sensitive

  1. a lemon

  1. made in the USA

  1. a peach

  1. someone who flatters

  1. a tough nut to crack

  1. someone who is difficult

  1. as American as apple pie

  1. someone who is intelligent

  1. in apple-pie order

  1. someone who is honey

  1. thin-skinned




    1. Complete the sentences using idioms:




  1. I told her I didn't like her new haircut. Now she's crying. She's

really _________.

  1. June accidentally told Sam's secret. She didn't mean to _________.

  2. He always acts silly when people are watching- He likes to

_________.

  1. When he hears the good news, he's going to _________.

  2. When she hears the bad news, she's going to _________.

  3. I'm sorry you have a stomachache, but I told you not to _________

yourself.

  1. How can you say that playing tennis is more fun than reading a

book? You're _________.

  1. Alex failed the test, so he said that Ms Scott is a bad teacher. It's

just _________.

  1. My cousin has beautiful skin. She has a _________.

  2. Timmy always makes trouble. He gets the other children to

misbehave. His teacher says: « _________».

  1. Jimmy, never makes trouble. He's the teacher's favorite. His

teacher says: «He's ______».


Vocabulary
to be on the blink в плохом состоянии; не в порядке; при
последнем издыхании
plongeur фр.мойщик посуды в ресторане;
(a dishwasher)
to show up неожиданно появиться
to wolf down заглотить, проглотить, жадно съесть
to get away with smth остаться безнаказанным
Take that hill. зд. Возьмите эту высоту.



  1. Questions for discussion:




  1. What experience has the writer had in the restaurant business?

  2. What kind of a restaurant is he working at now?

  3. Why does he have to work under pressure?

  4. What does he know about System D? What does «D» mean?

  5. When did the system start? Why?

  6. What does he write about the difference between what all chefs want and the real life?

  7. Why does he compare the kitchen to battlefield?

  8. What do you think of this comparison?

VOCABULARY


equipment the tools, clothes that you need to do particular activity
chore a small job that have to do regular work
hose a long rubber or plastic tube which can be moved and bent
to put water
insect a small creature such as a fly or ant that has six legs
rodent any small animal of the type that has long, sharp teeth
food handling procedure something do with the help of hands
oven a piece of equipment that food is cooked inside
perform something to entertain people
scribe something to the past whose job was to make


Unit 6. Taking a Food Order





    1. Read the text and translate it. While reading the text try to find answers to these questions:




  1. Why is the menu the most important ingredient in the restau­rant's success?

  2. How many main types of menus are there?

  3. What type of menu is more frequently used in hotels and in Europe?



TYPES OF MENUS
The menu may be the most important ingredient in the restaurant's success. The restaurant's menu must agree with the concept; the concept must be based on what the guest in the target market expects; and the menu must exceed those expectations. The type of menu will depend on the kind of restaurant being operated. There are six main types of menus: A la carte menus offer items that are individually priced. Table d’hôte menus offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in ho­tels and in Europe. The advantage is the perception guests have of receiv­ing good value.
Du jour menus list the items «of the day».
Tourist menus are used to attract tourists' attention. They frequently stress value and food that is acceptable to the tourists.
California menus are so named because, in some California restau­rants, guests may order any item on the menu at any time of the day.
Cyclical menus repeat themselves over a period of time.
A menu generally consists of perhaps six to eight appetizers, two to four soups, a few salads — both as appetizers and entrees, — eight to six­teen entrees, and about four to six desserts.
The many considerations in menu planning attest to the complexity of the restaurant business. Considerations include the following:

  1. Needs and desires of guests;

  2. Capabilities of cooks;

  3. Equipment capacity and layout;

  4. Consistency and availability of menu ingredients;

  5. Price and pricing strategy (cost and profitability);

  6. Nutritional value;

  7. Contribution margin;

  8. Accuracy in menu;

  9. Menu analysis;

  10. Menu design.



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