Учебное пособие Санкт-Петербург 2010

Exercise 2.1 Answer the following questions:

1. 
   What does the size and arrangement of the food preparation area depends on?
   
2. 
   What equipment is needed for preparing food?
   
3. 
   What kinds of equipment does the market offer?
   
4. 
   What can help to cut down on hard kitchen chores?
   
5. 
   What type of uniform do kitchen employees wear? Why?
   
6. 
   What considerations are very important in the kitchen design?
   
7. 
   Why is cleanliness a vital factor?
   
8. 
   What do sanitation and safety require?
   
9. 
   How are sanitation codes enforced?
   
10. 
    What are the worst health hazards?
    
11. 
    Why is grease dangerous?
    
12. 
    Why is ventilation absolutely necessary in the kitchen?
    
13. 
    When is it necessary to think of good ventilation system? Why?
    
14. 
    What is the best way to prevent accidents?
    
15. 
    What is the kitchen to an outsider?
    
16. 
    Why is separation of different areas practised?
    
17. 
    What areas can there be in the kitchen?
    
18. 
    Who is the boss of the back of the house?
    
19. 
    What are his duties? Who may assist him?
    
20. 
    What are the responsibilities of cooks?
    

Exercise 2.2 Find in the text another way of expressing the following:

1. 
   A term often used for the part of the kitchen where the waiters and waitresses give and pick up orders.
   
2. 
   A cooking utensil; the people who wash _______ and _______in a restaurant are called potwashers and dishwashers.
   
3. 
   A large cooking stove.
   
4. 
   The head cook in a restaurant.
   
5. 
   In restaurant usage, an assistant to the chef. Some ____________ work in the service area.
   
6. 
   An area in or near a restaurant kitchen where cold foods such as salads and sandwiches are prepared. People who work there may be responsible for non-alcoholic beverages as well, in some places, the term is also used to designate a storage area.
   
7. 
   A chef who has a large staff and many managerial duties is often called _____________.
   
8. 
   A grill of boards, with spaces between them, that can be laid over a slippery floor.
   
9. 
   A kitchen employee who performs non-cooking chores such as cutting vegetables or cleaning.
   
10. 
    There are also _____________ chefs, responsible for preparing one kind of dish such as sauces or desserts.