How Do You Know When Mangoes Are Ready to Eat
i. … could you lot know that was meaning?
a) why b) how c) when d) what
2. … were you doing final Monday at 6 o'clock?
a) what b) why c) when d) who
3. … was my domestic dog in the evening? W… is he then muddy (грязный)?
a) when/what b) where/why c) whom/when d) who/where
4. … do you become for a trip? – Twice a year.
a) how much b) how long c) how often d) how
five. … mansion is information technology? – Information technology's mine.
a) who b) whom c) how d) whose
6. Due west… of yous (ПОДСКАЗКА: кого из вас) should I reprimand (делать выговор)? W… is to arraign?
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
viii. At … do you aim? – I aim at money and ability.
a) why b) which c) what d) who
nine. How … do you earn? W… is your bacon?
a) many/which b) much/what c) much/why d) many/whose
ten. W… doctor do yous similar virtually of all? – Dr. Christina or Dr. Juliet?
a) which b) when c) why d) whom
Контрольная работа по теме: «Обслуживание»
Прочитайте текст
Carte du jour Planning
The menu is a listing of the items the food service establishment has for sale. The menu is an important component of food service operations. Without a bill of fare the customers will non know what their option is for dishes to order. The carte du jour creates an paradigm of the establishment. Information technology should be in harmony with the blazon of the food service establishment. For example, fast-food or quick-service restaurants offer a express number of menu items just they sell these items in big quantities. Their customers are served at a sales counter, that is why separate menus are not needed. Customers are familiar with the standardized card and do not need its clarification. Fastfood restaurants simply mail names and prices of their products nearly the sales counters.
On the other manus, a big eatery would have an altogether different menu. Get-go, the number of card items would be much greater. The traditional table-service restaurant might have a menu as large equally a volume with detailed descriptions of its broad range of dishes. To depict attending to daily specials some restaurants find it useful to box these items on the card or to write them on a chalkboard most the archway.
The menu planning is organized on the basis of the bachelor 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 menu, the portion sizes offered, how the items are prepared. Service should also know the meaning of all terms used on the carte du jour so they can explain them to any customers.
The bill of fare is by and large designed by the chef (head melt) of the restaurant. The construction of the carte du jour is usually based on following courses:
• Starters
• Soups
• Entrees
• Main courses
• Desserts
When a chef designs a bill of fare, he (she) normally starts with the main grade so plans the other courses. There are four basic types of menus:
i. A la carte du jour menuallows the customer to choose dishes which are cooked to order and served to the guests.
2. Table d'hote menuoffers a limited option of dishes. The guests accept to take the whole meal consisting of iii or four dishes and pay a fixed cost.
3. Bill of faremeans "carte of the mean solar day" and the dishes of this carte du jour are served on this mean solar day only.
4. Cycle menuis a number of menus, which are repeated in a certain period of fourth dimension. It is commonly used in hospitals, pupil and schoolhouse canteens.
Ответьте письменно на вопросы:
1. What is a menu?
ii. What kind of carte can we see in fast-food restaurants?
3. What kind of menu might the traditional tabular array service restaurant have?
4. What do some restaurants practise to describe attention to their daily specials?
v. What should the eating house servers know nearly the carte?
half dozen. Who ordinarily designs the menu of the restaurant?
seven. What is the usual structure of the menu?
8. What does a chef start with when designing a menu?
9. What types of carte du jour do you lot know?
1. Заполните пропуски словами (используйте каждое слово один раз):
Put, soup spoons, tablecloth, dessert, in, cooks, cutlery, prepare, forks, plates
Receiving Guests
When we have visitors___(ane) our firm, I usually lay the table and mother___(two) dinner. First, I spread the___(iii). I take out of the cupboard all the___(four) — knives, forks and spoons. I put the knives and the___(5) on the right-manus side and the ___ (6) on the left, except the spoons and the forks for___ (7), which I put across the top. Earlier each invitee I___(8) the service plate. On the left of each guest I put vino glasses. Then I put the napkins to the left of the service ________(9) and I am___(10) for the guests to come in.
3. Дайте определение следующим продуктам:
one. Information technology is a kind of sweet that you chew only exercise not eat.
2. Information technology is a small fruit with a thin dark cerise or xanthous skin. It has a large stone it the centre.
3. When yous exercise it, you put something into a liquid and leave information technology there.
four. It is a food made with flour and baked in an oven.
5. When people do it, they cook food in a pan with hot fat or oil.
6. When you do it, you mix a liquid inside a container with something like a spoon.
7. It is meat from a squealer. The meat is salted and sometimes smoked.
4.Переведите на русский язык кулинарный рецепт "Split Pea Soup"
- two cups dried xanthous split peas
- common cold water
- one ham bone
- two ribs celery, chopped
- i onion, studded with ii whole cloves
- i carrot, quartered
- salt and freshly footing black pepper to taste
- ane big potato, diced
- boiling water, if necessary
i) Twenty-four hours before, pick over and wash peas. Cover with cold water and permit soak over night.
2) Adjacent day, drain the peas and place in a kettle with fresh water to cover. Add the ham bone,celery, onion studded with cloves, carrot, common salt and pepper. Bring to a boil, cover and simmer two hours, or until peas are tender. Add together the white potato and cook thirty minutes longer.
3) Rub the soup trough a sieve or laissez passer through an electric blender. Adjust consistency with boiling h2o if soup is too thick. Cheque seasoning.
Yield: About eight servings
5. Выберите правильный ответ:
1. … there whatever vacant tables?
a) is b) are c) was
2. It … cost much to have dinner at that eating house?
a) doesn't b) isn't c) don't
3. I'd similar to reserve a tabular array … Wednesday evening.
a) on b) for c) at
4. He … at the fritterer'due south in the morning time.
a) was b) were c) are
five. Salt and pepper … your taste.
a) to b) for c) in
half-dozen. 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.
one. … could you know that was pregnant?
a) why b) how c) when d) what
two. … were you doing last Monday at 6 o'clock?
a) what b) why c) when d) who
3. … was my dog in the evening? Due west… is he and then muddy (грязный)?
a) when/what b) where/why c) whom/when d) who/where
4. … do you go for a trip? – Twice a year.
a) how much b) how long c) how oftentimes d) how
5. … mansion is information technology? – Information technology's mine.
a) who b) whom c) how d) whose
6. W… of you (ПОДСКАЗКА: кого из вас) should I reprimand (делать выговор)? W… is to arraign?
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 aim? – I aim at money and ability.
a) why b) which c) what d) who
9. How … practise you earn? W… is your salary?
a) many/which b) much/what c) much/why d) many/whose
ten. Due west… doctor practise y'all like most of all? – Dr. Christina or Dr. Juliet?
a) which b) when c) why d) whom
Контрольная работа по теме: «Обслуживание»
Прочитайте текст
Card Planning
The menu 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 menu the customers volition not know what their choice is for dishes to society. The card creates an image of the establishment. Information technology should exist in harmony with the blazon of the food service establishment. For example, fast-nutrient or quick-service restaurants offer a limited number of menu items but they sell these items in large quantities. Their customers are served at a sales counter, that is why split menus are not needed. Customers are familiar with the standardized menu and do non need its description. Fastfood restaurants simply postal service names and prices of their products nigh the sales counters.
On the other paw, a large eatery would accept an altogether different menu. First, the number of carte du jour items would be much greater. The traditional table-service eating house might have a menu as large every bit a volume with detailed descriptions of its wide range of dishes. To describe attention to daily specials some restaurants detect information technology useful to box these items on the card or to write them on a chalkboard near the entrance.
The menu planning is organized on the basis of the available food products and kitchen staff. The service transfers the carte items from the kitchen staff to the customers. In lodge to properly serve customers, the servers should be ready to answer their questions. They should know what items are on the menu, the portion sizes offered, how the items are prepared. Service should as well know the pregnant of all terms used on the menu so they can explain them to whatsoever customers.
The menu is generally designed past the chef (head melt) of the eatery. The structure of the carte du jour is usually based on following courses:
• Starters
• Soups
• Entrees
• Primary courses
• Desserts
When a chef designs a menu, he (she) commonly starts with the primary grade and then plans the other courses. There are four basic types of menus:
one. A la bill of fare menuallows the customer to choose dishes which are cooked to lodge and served to the guests.
2. Table d'hote carte du jouroffers a limited selection of dishes. The guests accept to take the whole meal consisting of 3 or iv dishes and pay a fixed cost.
3. Bill of fareways "carte du jour of the solar day" and the dishes of this carte are served on this day only.
four. Cycle carteis a number of menus, which are repeated in a sure period of fourth dimension. It is commonly used in hospitals, student and school canteens.
Ответьте письменно на вопросы:
i. What is a menu?
2. What kind of bill of fare can nosotros come across in fast-food restaurants?
3. What kind of bill of fare might the traditional table service restaurant have?
four. What do some restaurants do to draw attention to their daily specials?
5. What should the eatery servers know nearly the menu?
half dozen. Who usually designs the carte of the restaurant?
vii. What is the usual structure of the card?
8. What does a chef beginning with when designing a card?
9. What types of menu do you know?
1. Заполните пропуски словами (используйте каждое слово один раз):
Put, soup spoons, tablecloth, dessert, in, cooks, cutlery, ready, forks, plates
Receiving Guests
When we have visitors___(1) our house, I usually lay the tabular array and mother___(2) dinner. First, I spread the___(iii). I take out of the cupboard all the___(4) — knives, forks and spoons. I put the knives and the___(five) on the right-manus side and the ___ (6) on the left, except the spoons and the forks for___ (seven), which I put across the top. Before each invitee I___(eight) the service plate. On the left of each guest I put wine spectacles. Then I put the napkins to the left of the service ________(nine) and I am___(x) for the guests to come in.
three. Дайте определение следующим продуктам:
1. It is a kind of sugariness that yous chew simply practise not swallow.
two. It is a modest fruit with a thin dark red or yellow skin. It has a large stone it the middle.
3. When you lot exercise information technology, you put something into a liquid and leave it in that location.
iv. It is a nutrient made with flour and baked in an oven.
5. When people practice information technology, they cook food in a pan with hot fatty or oil.
half-dozen. When you do information technology, you mix a liquid inside a container with something similar a spoon.
7. It is meat from a pig. The meat is salted and sometimes smoked.
four.Переведите на русский язык кулинарный рецепт "Split up Pea Soup"
- 2 cups dried yellow split peas
- cold water
- 1 ham bone
- ii ribs celery, chopped
- one onion, studded with two whole cloves
- ane carrot, quartered
- salt and freshly ground black pepper to gustatory modality
- i large potato, diced
- humid water, if necessary
1) Day earlier, pick over and wash peas. Cover with cold water and permit soak over night.
2) Next day, drain the peas and place in a kettle with fresh water to comprehend. Add together the ham bone,celery, onion studded with cloves, carrot, table salt and pepper. Bring to a boil, cover and simmer 2 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 electric blender. Arrange consistency with boiling water if soup is also thick. Cheque seasoning.
Yield: About eight servings
five. Выберите правильный ответ:
1. … there any vacant tables?
a) is b) are c) was
2. It … price much to have dinner at that restaurant?
a) doesn't b) isn't c) don't
iii. I'd like to reserve a table … Wednesday evening.
a) on b) for c) at
4. He … at the fritterer'southward in the forenoon.
a) was b) were c) are
five. Salt and pepper … your taste.
a) to b) for c) in
half-dozen. 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.
Source: https://studopedia.ru/28_47438_zadanie-viberite-podhodyashchee-po-smislu-slovo.html
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