Дистанционное обучение для студентов колледжа туризма и гостиничного сервиса (преподаватель английского языка Дроздова Татьяна Николаевна)

 

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 20.10.2011 - ЗАДАНИЕ 540, 541 гр.

Chapter 3.     Food and ways of cooking.

Unit 1.           Vegetables, spices and herbs. Vegetabledishes.

Прочитайте и постарайтесь запомнить:

Vegetables – овощи:

Aubergine /eggplant                           баклажан                               

Beans                                               бобы                   

Beetroot                                            свекла                          

Cabbage                                           белокочаннаякапуста           

Carrot                                                        морковь    

Cauliflower                                       цветнаякапуста  

Cucumber                                         огурец                                   

Garlic                                               чеснок

Lettuce                                             салат                   

Onion                                               лукрепчатый                        

Pumpkin                                           тыква                           

Peas                                                 горох                                     

Potato         es                                           картофель                             

Sweet \ bell pepper                            болгарскийперец                 

Tomato                                             помидор   

Lettuce                                              салат

Marrow                                             кабачок

Spinach                                            шпинат                         

 

 

2. Соотнесите слова из колонки А со словами из колонки В:

Example:1 – d.

               A                                            B

1. чеснок                                         a. beans                        

2. шпинат                                         b. lettuce

3. белокочаннаякапуста                 c. egg - plant

4. салат                                            d. garlic

5. баклажан                                               e. onion

6. бобы                                            f. potatoes

7. морковь                                      g. pumpkin

8. болгарскийперец                        h. cauliflower

9. горох                                                i. spinach                           

10. тыква                                         j. carrot

11. лук                                             k. sweet pepper

12. цветная капуста                         l. cabbage

13. картофель                                  m. peas

25.10.2001  - Задание для студентов 540, 541 гр. 

Прочитайте и постарайтесь запомнить:

Ways of cooking– виды обработки

Boil                                         варить

Bake                                        запекать

Fry/ roast                               жарить

Grill                                         готовить в гриле

Steam                                                готовить на пару

Mash                                      готовить пюре (толочь)

Stew                                        тушить

Stuff\ fill(with)                       фаршировать, начинять

 

3. Напишите виды обработки применимые к следующим овощам:

Pumpkin: bake, …

Cucumber: ….

Cabbage: ….

Potatoes: ….

Cauliflower: ….

Lettuce:…

 

4.  Переведите глаголы, затем измените их как на примере:

жарить – fry, жареный – fried

  1. запекать -                                     
  2. варить -  
  3. готовить в гриле -  
  4. делать пюре  -
  5. жаритьвдуховке-
  6. фаршировать–
  7. тушить -

 

5. Напишите ваши любимые \ нелюбимые блюда:

Example:Eggplant grilled / stewed

I like grilled eggplants, but I don’t like stewed ones.

  1. potato- mashed /boiled/ fried
  2. pumpkin – baked / stewed
  3. peas - boiled / fresh
  4. cauliflower –roasted / boiled
  5. vegetables - steamed /stuffed

 

6. Работайте в парах. Задайте вопрос и ответьте на него, как показано на примере:

   – Would you like fresh or boiled vegetables?

  -   I would like fresh vegetables

                                      Baked                                     vegetables

                                       Stewed                                   potatoes              

                                      Mashed                                  cauliflower                    

- Would you like         Grilled                  or               beans                    ?

                                      Fried                                      tomato

                                     Fresh                                       cabbage

                                      Steamed                                  aubergine

                                      Boiled                                     pumpkin              

 - I would like ….

 

Прочитайте и постарайтесь запомнить:

Herbs(greens) – травы (зелень):

Dill                                          укроп

parsley                                   петрушка

greenonion                              зелёный лук

tarragon                                   тархун (эстрагон)

mintleaf                                  мята

basil                                       базилик (реган)

Spices- пряности

clove                                       гвоздика

cinnamon                                 корица               

nutmeg                                    мускатный орех

bayleaf                                  лавровый лист

rosemary                                розмарин

black\ whitepepper                 чёрный \белый перец

 

7. Выберите овощи, травы и специи, входящие с состав следующих блюд:

Eggplant, bay leaf, nutmeg, tomato, black pepper, clove, carrot, parsley, potato, green onion, cabbage, bell pepper, rosemary, beet, cucumber, lettuce, tarragon.

 Vegetable green salad: fresh tomato

 Cold Beetroot soup:

 Stewed vegetables: ….

 Borsch: ...

 

Прочитайте и постарайтесь запомнить:

Dressings– заправки:

      vinegar                                   уксус

      sun-flower/oliveoil                 подсолнечное \ оливковое масло

      mustard                                  горчица

      horseradish.                            хрен

      Verbs– глаголы:

      dress   (with)                          заправлять

      decorate (with)                       украшать

       serve(in, with)                       подавать в…, с…

 

8. Соотнесите слова так, чтобы получилось предложение:

Example:     Thisdish is served with mustard.

                                      A                          B      

                                                                  a pot                             

                            dressed with                            parsley

                            served in                        dill

This dish is           decorated with                sunflower oil

                            served with                     horseradish

                                                                  mint leaf

                                                                  lemon

 

9. Подчеркните лишнее слово и объясните причину вашего выбора:

    aubergine                carrot          cucumber             peas

(peas is round, others are oblong )

  1. dill                       parsley          beans                  basil
  2. cauliflower           cabbage        lettuce                 sunflower
  3. radish                           horseradish    mustard               vinegar
  4. leek                     onion            rosemary            green onion
  5. bell-pepper          pepper          cinnamon            clove
  6. carrot                            beet                potato                pumpkin

 

Для групп 476, 370 (профессиональный язык)

ЗАДАНИЕ !

TYPES OF THE RESTAURANTS 

 Read eating out in the USA and find out what it says about

-types of restaurants

- how much to tip

- where to sit

- other advice

- who to pay

ЗАДАНИЕ 2

 Переведите диалог с русского на английский: 

 Встреча гостя

Администратор - Добрый вечер, у вас есть бронь?

Гость - Да, мы заказывали столик на четверых.

А.      Ваше имя, пожалуйста.

Г.       Моя фамилия Ричардс.

        А.       Позвольте, я проверю. Да, миссис Ричардс, столик на четверых на 7 часов вечера, 25   января.

Г.       Мы заказывали столик для некурящих.

А.       Всё правильно, столик в салоне для некурящих. Следуйте за     мной, я провожу вас    к столику

Г.        Где мы можем оставить пальто?

А.        Гардероб там, рядом с туалетом туалетом.

 ЗАДАНИЕ 3

 Администратор -Добрый вечер, чем я могу помочь?

Гость- Добрый вечер,  я бы хотела получить информацию о вашем ресторане.

А.                    Нет проблем, что именно вы бы хотели узнать?

Г.                    Сколько у вас посадочных мест?

А.                    Наш ресторан большой,  на 120 мест и у нас 2 бара

Г.                    У вас есть живая музыка?

А.                    К сожалению, только по выходным и в праздники.

Г.                   Какую кухню вы подаёте?

А.                    Мы подаём европейскую кухню

Г.                   Какое у вас меню?

А.                    Стандартное и детское меню.

Г.                    Bы работаете каждый день?

А.                    Да мы открыты ежедневно с 10 утра до 11 вечера.

Г.                   Я знаю, что вы где-то в центре города, где точно?

А.                    Мы находимся совсем близко от станции метро Пушкинская,  недалеко от торгового центра.

Г.                    И последний вопрос, у вас есть автостоянка?

А.                    Да, конечно.

Г.                    Спасибо за информацию.

А.                    Будем рады вас видеть в нашем ресторане.

Для групп 540, 541

ЗАДАНИЕ 1

 Переведите текст с английского на русский

  Complaints

Restaurant is a place, where people arrange the parties, celebrate anniversaries, have business meetings or just have meals.  Guests want to relax and enjoy themselves, listen to music and dance.Unfortunately, sometimes people meet with problems and they have to complain. F. e. the table where they sit may stand on a droughty spot and the music is too loud. At weekends when the restaurant is short staffed the service is very slow or the waiter may be not very polite or even rude. Another complaint is that the plate or cutlery is dirty or there is a lipstick on the glass. A waiter may forget to bring something f. e. a napkin or an ashtray. Fizzy drinks may be flat or warm, a bottle may be uncorked. Coffee or tea may be cold. And at last the bill may be wrong.Of course the quality of food is most important thing at the restaurant. But the dish may be uneatable: meat is tough, under or overdone, it may taste bad:  too salty, spicy or vinegary. The bread may be stole.The heard waiter must solve any problem that may happen: to change the dish, to improve the mistake and apologize.

 

"Pastry desserts"

ЗАДАНИЕ 2А - Выучите слова:

 

Almond – миндаль                                  bread crumbs - сухари

Raisins– изюм                                         custard– соус из яиц и молока       

Cinnamon– корица                                 pastry- тесто

Curd– творог                                         whipped– взбитый

Cranberry– клюква                                 stuffed– начиненная

Spongecake– бисквитный торт                       filling– начинка

Nutmeg– мускатный орех                     wrapped– завернутый

Clove– гвоздика                                     chopped– порубленный

Flour – мука                                            sprinkled - посыпанный

puff pastry – слоеноетесто                     hazelnut – леснойорех

ЗАДАНИЕ 2В: Перевелите на русский

  1. Swedish apple pie (apples, butter, almond, raisins, rum, sugar, cinnamon, fresh white bread crumbs), served warm with custard.
  2. "Baskets with sweet cherry" (sugar pastry, sweet cherry, curds whipped with whites and sugar), served chilled.
  3. Meringue with cranberry.
  4. Festive cherry in Chou pastry (cherry stuffed with chopped nuts, rum, sugar and cocoa, wrapped in pastry, fried, then coated in cocoa with sugar).
  5. Sponge cake with cream and fruit filling (apples, plumps, curds, rum, yolk, cream) decorated with crushed pistachios and apricot jam.
  6. Profiteroles with ice - cream in white chocolate sauce.
  7. Almond balls (balls, made from chopped almond, dates and dried apricots with cognac, honey and cloves, coated in sesame seed.
  8. Cottage cheese pie with condensed milk and hazelnut.
  9. Carrot cakes with ginger, cinnamon and nutmeg, sprinkled with sugar powder.

10. .Brownies (chocolate, butter, brown sugar, egg, flour, nuts), served with a

scoop of vanilla ice - cream.

11. Peanut pancakes with ice - cream.

12. Almond tart (puff pastry, almond powder, butter, sugar, liquor)

13.Cheesecake with honey

14. "Napoleon» ice - cream, served with chilled cognac sauce, chocolate and

caramel.

Задание 4

BREAKFAST IN RUSSIA 


There is a Russian saying that goes like this:
Eat breakfast yourself,
Share dinner with a friend,
But give supper to your enemy!

Breakfast is considered the most important meal of the day. It should be eaten, not shared or given away. Breakfast in Russia is usually eaten at 8:00 A.M. and is very filling. A typical Russian breakfast is blini served with sour cream and milk or tea.

Blini are like pancakes. If sour cream doesn’t appeal to you try spreading them with your favorite jam.

Recipe:

4 cups of all-purpose flour
2 cups buttermilk
1 egg
Half teaspoon salt
1 tablespoon sugar
Half to 1 cup warm water (optional)
Half cup sunflower oil for frying

1. Place flour in a large mixing bowl. Slowly add the buttermilk. Beat well with a spoon to prevent lumps from forming.
2. Add the egg, salt, and sugar and stir until blended. The mixture should be like pancake batter. If it is too thick, stir in up to half a cup warm water.
3. Put the batter in a warm place for 10 to 15 minutes.
4. Lightly grease a small frying pan with 1 teaspoon oil. Heat the pan for several seconds over medium heat.
5. Pour half a cup batter into the pan. Quickly swirl the pan so a thin, even layer covers the bottom. If the batter has thickened, add more water. When the edge of the pancake lifts easily from the pan, carefully flip it over with a spatula.
6. When the other side lifts easily from the pan, remove the pancake, place it on a plate, and cover it with a cloth towel. Repeat with the remaining batter, adding more oil to the pan when necessary. Serve warm with something you think will be yummy like jam or sour cream.

 

ЗАДАНИЕ 2

 Прочитайте и переведите профессиональный текст "RESTAURANT DEPARTMENTS and STAFF"

Every restaurant has its own departments but general depatments are...
1. Reception department it means front of restaurant...
2. Kitchen department...
3. Store depatment...
3. Security department...
4. Accounts department... it include cashier etc.

 

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. They should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn’t the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night-- to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy(also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn’t have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.