Stores and Food Restraunts in Reading Pa Restaurants and Fast Food Near Me

1. … could you know that was pregnant?

a) why b) how c) when d) what

ii. … were y'all doing last Monday at 6 o'clock?

a) what b) why c) when d) who

3. … was my canis familiaris in the evening? W… is he so muddy (грязный)?

a) when/what b) where/why c) whom/when d) who/where

4. … do y'all become for a trip? – Twice a yr.

a) how much b) how long c) how often d) how

5. … mansion is it? – Information technology'due south mine.

a) who b) whom c) how d) whose

half-dozen. W… of you (ПОДСКАЗКА: кого из вас) should I reprimand (делать выговор)? W… is to blame?

a) what/whose b) which/who c) what/whose d) when/who

vii. For … are you going to buy it? – For my little son.

a) whose b) whom c) which d) what

eight. At … do you aim? – I aim at money and power.

a) why b) which c) what d) who

9. How … do yous earn? W… is your salary?

a) many/which      b) much/what c) much/why d) many/whose

10. W… doctor do you like about of all? – Dr. Christina or Dr. Juliet?

a) which b) when c) why d) whom

Контрольная работа по теме: «Обслуживание»

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Menu Planning

The card is a list of the items the food service establishment has for sale. The menu is an important component of food service operations. Without a carte the customers will non know what their choice is for dishes to club. The menu creates an image of the establishment. It should exist in harmony with the blazon of the nutrient service institution. For example, fast-food or quick-service restaurants offer a limited number of menu items simply they sell these items in large quantities. Their customers are served at a sales counter, that is why divide menus are not needed. Customers are familiar with the standardized carte du jour and do not demand its description. Fastfood restaurants simply post names and prices of their products near the sales counters.

On the other hand, a big restaurant would have an altogether different menu. First, the number of menu items would be much greater. The traditional table-service restaurant might accept a menu as large as a book with detailed descriptions of its wide range of dishes. To draw attention to daily specials some restaurants find information technology useful to box these items on the carte du jour or to write them on a chalkboard near the entrance.

The menu planning is organized on the basis of the bachelor food products and kitchen staff. The service transfers the carte items from the kitchen staff to the customers. In order to properly serve customers, the servers should be ready to answer their questions. They should know what items are on the card, the portion sizes offered, how the items are prepared. Service should as well know the significant of all terms used on the menu so they tin explain them to any customers.

The bill of fare is generally designed past the chef (head melt) of the restaurant. The construction of the menu is ordinarily based on following courses:

• Starters

• Soups

• Entrees

• Main courses

• Desserts

When a chef designs a menu, he (she) usually starts with the chief course so plans the other courses. In that location are 4 basic types of menus:

ane. A la carte bill of fareallows the customer to choose dishes which are cooked to society and served to the guests.

2. Table d'hote menuoffers a express pick of dishes. The guests have to take the whole repast consisting of three or 4 dishes and pay a fixed price.

3. Carte du jourmeans "card of the solar day" and the dishes of this menu are served on this day only.

4. Cycle menuis a number of menus, which are repeated in a sure period of time. It is usually used in hospitals, student and school canteens.

Ответьте письменно на вопросы:

one. What is a bill of fare?

two. What kind of menu can we see in fast-food restaurants?

3. What kind of menu might the traditional table service eating place have?

four. What practice some restaurants practice to depict attention to their daily specials?

5. What should the restaurant servers know about the menu?

6. Who usually designs the menu of the restaurant?

7. What is the usual structure of the card?

8. What does a chef start with when designing a carte du jour?

9. What types of bill of fare practice you lot know?

one. Заполните пропуски словами (используйте каждое слово один раз):

Put, soup spoons, tablecloth, dessert, in, cooks, cutlery, set up, forks, plates

Receiving Guests

When we have visitors___(i) our house, I usually lay the table and mother___(ii) dinner. Showtime, I spread the___(3). I have out of the cupboard all the___(four) — knives, forks and spoons. I put the knives and the___(5) on the right-mitt side and the ___ (6) on the left, except the spoons and the forks for___ (7), which I put across the top. Before each guest I___(viii) the service plate. On the left of each guest I put wine glasses. Then I put the napkins to the left of the service ________(9) and I am___(10) for the guests to come up in.

3. Дайте определение следующим продуктам:

i. It is a kind of sweet that you chew but do not swallow.

2. It is a modest fruit with a thin dark carmine or yellowish pare. It has a large stone information technology the middle.

three. When you exercise it, you put something into a liquid and leave it in that location.

4. Information technology is a food made with flour and baked in an oven.

5. When people do it, they cook food in a pan with hot fatty or oil.

6. When you exercise it, you mix a liquid inside a container with something like a spoon.

7. It is meat from a pig. The meat is salted and sometimes smoked.

4.Переведите на русский язык кулинарный рецепт "Separate Pea Soup"

- 2 cups dried yellow split peas

- cold h2o

- 1 ham bone

- 2 ribs celery, chopped

- 1 onion, studded with two whole cloves

- i carrot, quartered

- table salt and freshly basis black pepper to gustatory modality

- 1 large murphy, diced

- boiling h2o, if necessary

1) Mean solar day before, pick over and wash peas. Cover with cold water and let soak over night.

2) Adjacent day, drain the peas and place in a kettle with fresh water to encompass. Add the ham bone,celery, onion studded with cloves, carrot, salt and pepper. Bring to a boil, cover and simmer two hours, or until peas are tender. Add the white potato and cook thirty minutes longer.

3) Rub the soup trough a sieve or pass through an electrical blender. Adjust consistency with humid water if soup is likewise thick. Check seasoning.

Yield: About eight servings

5. Выберите правильный ответ:

1. … there any vacant tables?

a) is b) are c) was

2. Information technology … toll much to accept dinner at that restaurant?

a) doesn't b) isn't c) don't

three. I'd like to reserve a table … Wed evening.

a) on b) for c) at

four. He … at the fritterer's in the morn.

a) was b) were c) are

five. Table salt and pepper … your gustatory modality.

a) to b) for c) in

6. Переведите содержание следующей ситуации на английский язык:

- Добрый день, господа.

- Вас трое?

- Где бы Вы хотите сесть?

- Что бы Вы хотели на обед?

- Возьмите карпа в сметане.

- К рыбе мы подаем сухое белое вино.

1. … could yous know that was pregnant?

a) why b) how c) when d) what

2. … were you doing last Monday at six o'clock?

a) what b) why c) when d) who

3. … was my domestic dog in the evening? W… is he and so dirty (грязный)?

a) when/what b) where/why c) whom/when d) who/where

iv. … do you go for a trip? – Twice a year.

a) how much b) how long c) how often d) how

v. … mansion is it? – It's mine.

a) who b) whom c) how d) whose

6. Westward… of you (ПОДСКАЗКА: кого из вас) should I reprimand (делать выговор)? W… is to blame?

a) what/whose b) which/who c) what/whose d) when/who

7. For … are you going to purchase it? – For my little son.

a) whose b) whom c) which d) what

8. At … do you lot aim? – I aim at money and ability.

a) why b) which c) what d) who

9. How … practice you earn? W… is your bacon?

a) many/which      b) much/what c) much/why d) many/whose

10. West… doctor do yous like most of all? – Dr. Christina or Dr. Juliet?

a) which b) when c) why d) whom

Контрольная работа по теме: «Обслуживание»

Прочитайте текст

Menu Planning

The carte du jour is a listing of the items the food service institution has for sale. The carte is an important component of nutrient service operations. Without a carte du jour the customers volition not know what their choice is for dishes to lodge. The menu creates an epitome of the establishment. It should be in harmony with the type of the food service establishment. For example, fast-food or quick-service restaurants offer a limited number of bill of fare items just they sell these items in large quantities. Their customers are served at a sales counter, that is why split menus are non needed. Customers are familiar with the standardized menu and exercise not need its description. Fastfood restaurants but post names and prices of their products near the sales counters.

On the other paw, a big restaurant would take an altogether different menu. Showtime, the number of menu items would exist much greater. The traditional tabular array-service restaurant might have a menu as large as a volume with detailed descriptions of its wide range of dishes. To depict attending to daily specials some restaurants find it useful to box these items on the carte du jour or to write them on a chalkboard well-nigh the entrance.

The menu planning is organized on the basis of the available food products and kitchen staff. The service transfers the menu items from the kitchen staff to the customers. In order to properly serve customers, the servers should be ready to respond their questions. They should know what items are on the carte du jour, the portion sizes offered, how the items are prepared. Service should also know the significant of all terms used on the menu so they can explain them to any customers.

The menu is generally designed by the chef (head melt) of the restaurant. The construction of the menu is usually based on post-obit courses:

• Starters

• Soups

• Entrees

• Main courses

• Desserts

When a chef designs a menu, he (she) unremarkably starts with the main course and and so plans the other courses. There are four basic types of menus:

i. A la carte du jour bill of fareallows the client to cull dishes which are cooked to order and served to the guests.

2. Tabular array d'hote menuoffers a limited choice of dishes. The guests have to accept the whole repast consisting of iii or four dishes and pay a fixed toll.

3. Carte du jourmeans "carte du jour of the day" and the dishes of this menu are served on this twenty-four hours only.

4. Cycle carteis a number of menus, which are repeated in a certain flow of time. It is normally used in hospitals, student and school canteens.

Ответьте письменно на вопросы:

1. What is a menu?

ii. What kind of menu tin can we see in fast-food restaurants?

3. What kind of menu might the traditional tabular array service restaurant have?

4. What exercise some restaurants do to depict attention to their daily specials?

v. What should the eating place servers know nearly the bill of fare?

6. Who commonly designs the card of the restaurant?

seven. What is the usual structure of the menu?

8. What does a chef start with when designing a card?

ix. What types of card do y'all know?

ane. Заполните пропуски словами (используйте каждое слово один раз):

Put, soup spoons, tablecloth, dessert, in, cooks, cutlery, fix, forks, plates

Receiving Guests

When we accept visitors___(ane) our house, I usually lay the table and mother___(2) dinner. Commencement, I spread the___(3). I take out of the cupboard all the___(four) — knives, forks and spoons. I put the knives and the___(five) on the correct-hand side and the ___ (6) on the left, except the spoons and the forks for___ (7), which I put across the top. Before each invitee I___(8) the service plate. On the left of each invitee I put wine spectacles. And then I put the napkins to the left of the service ________(nine) and I am___(10) for the guests to come in.

3. Дайте определение следующим продуктам:

one. It is a kind of sweet that you lot chew but exercise not eat.

two. It is a small fruit with a thin nighttime red or xanthous pare. It has a large stone it the middle.

3. When you do it, you put something into a liquid and leave it there.

iv. It is a food made with flour and baked in an oven.

v. When people do it, they cook food in a pan with hot fat or oil.

half-dozen. When yous do it, you mix a liquid inside a container with something like a spoon.

7. Information technology is meat from a pig. The meat is salted and sometimes smoked.

4.Переведите на русский язык кулинарный рецепт "Split Pea Soup"

- 2 cups dried yellow split peas

- cold water

- 1 ham os

- 2 ribs celery, chopped

- 1 onion, studded with two whole cloves

- 1 carrot, quartered

- salt and freshly ground black pepper to gustation

- 1 large potato, diced

- boiling h2o, if necessary

1) Day before, pick over and launder peas. Comprehend with cold water and let soak over night.

ii) Side by side day, drain the peas and place in a kettle with fresh water to cover. Add the ham os,celery, onion studded with cloves, carrot, salt and pepper. Bring to a boil, cover and simmer two hours, or until peas are tender. Add the potato and cook thirty minutes longer.

3) Rub the soup trough a sieve or pass through an electrical blender. Arrange consistency with boiling water if soup is likewise thick. Check seasoning.

Yield: Well-nigh eight servings

5. Выберите правильный ответ:

i. … there whatever vacant tables?

a) is b) are c) was

two. It … toll much to have dinner at that eating house?

a) doesn't b) isn't c) don't

3. I'd like to reserve a table … Wednesday evening.

a) on b) for c) at

4. He … at the fritterer'south in the morning.

a) was b) were c) are

5. Salt and pepper … your taste.

a) to b) for c) in

6. Переведите содержание следующей ситуации на английский язык:

- Добрый день, господа.

- Вас трое?

- Где бы Вы хотите сесть?

- Что бы Вы хотели на обед?

- Возьмите карпа в сметане.

- К рыбе мы подаем сухое белое вино.

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