Учебное пособие Санкт-Петербург 2010

Exercise 2.5. If a restaurant kitchen has a very large staff, indicate the employees who would perform each of the jobs listed below:

1. 
   Planning the menu. ____________________________________________________
   
2. 
   Cutting up vegetables. ____________________________________________________
   
3. 
   Washing used pots. ____________________________________________________
   
4. 
   Supervising all personnel and activities in the kitchen. ____________________________________________________
   
5. 
   Preparing sauces. ____________________________________________________
   
6. 
   Filling orders and making last-minute food preparations. ____________________________________________________
   
7. 
   Taking the guests' food orders. ____________________________________________________
   
8. 
   Returning from the kitchen with the food on platters. ____________________________________________________
   
9. 
   Making desserts. ____________________________________________________
   
10. 
    Unloading dishes from a dishwashing machine.
    

____________________________________________________

11. 
    Scraping waste food from soiled dishes.
    

_____________________________________________________

12. 
    Wheeling a portable pot-sink from the cooking area to the
    

dishwashing area.
____________________________________________________

13. 
    Wheeling trash receptacles to an area where they will be later
    

removed.
____________________________________________________

14. 
    Hosing down the kitchen at the end of the work period.
    

_____________________________________________________