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:
Who exaggerate to be funny?
people who ham it up
people who go to pieces
Who eat too much?
people who make pigs of themselves
people who go bananas
Who always have other things to do?
people who get to the core of things
people who have other fish to fry
Who tell secrets?
people who spill the beans
people who hear it through the grapevine
Who often have hurt feelings?
people who are thin-skinned.
people who are tough nuts to crack
Who know which side their bread is buttered on?
people who are apple polishers
people who have peaches-and-cream complexions
Who is the boss?
a lemon
the top banana
Match the idiom with its meaning:
Example: 1. something that doesn't work — e) a lemon
something that doesn't work
an apple polisher
someone who shows off
an egghead
something to avoid
a hot dog
neat
a hot potato
sensitive
a lemon
made in the USA
a peach
someone who flatters
a tough nut to crack
someone who is difficult
as American as apple pie
someone who is intelligent
in apple-pie order
someone who is honey
thin-skinned
Complete the sentences using idioms:
I told her I didn't like her new haircut. Now she's crying. She's
really _________.
June accidentally told Sam's secret. She didn't mean to _________.
He always acts silly when people are watching- He likes to
_________.
When he hears the good news, he's going to _________.
When she hears the bad news, she's going to _________.
I'm sorry you have a stomachache, but I told you not to _________
yourself.
How can you say that playing tennis is more fun than reading a
book? You're _________.
Alex failed the test, so he said that Ms Scott is a bad teacher. It's
just _________.
My cousin has beautiful skin. She has a _________.
Timmy always makes trouble. He gets the other children to
misbehave. His teacher says: « _________».
Jimmy, never makes trouble. He's the teacher's favorite. His
teacher says: «He's ______».
Vocabulary to be on the blinkв плохом состоянии; не в порядке; при
последнем издыхании
plongeurфр.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.
Questions for discussion:
What experience has the writer had in the restaurant business?
What kind of a restaurant is he working at now?
Why does he have to work under pressure?
What does he know about System D? What does «D» mean?
When did the system start? Why?
What does he write about the difference between what all chefs want and the real life?
Why does he compare the kitchen to battlefield?
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
Read the text and translate it. While reading the text try to find answers to these questions:
Why is the menu the most important ingredient in the restaurant's success?
How many main types of menus are there?
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:
Needs and desires of guests;
Capabilities of cooks;
Equipment capacity and layout;
Consistency and availability of menu ingredients;
Price and pricing strategy (cost and profitability);
