Translate the sentences with modal verbs.

 

1. Factors that affect menu planning must be taken into consideration.

2. The cost of foods that can be obtained in the market is lower.

3. Waste of food is to be avoided.

4. Perishable foods must be used while they are fresh.

5. The price and quality of foods in the market may vary greatly.

6. The menu must not include which the kitchen cannot properly prepare.

7. Menus must include a variety of foods that appeal to cus­tomers in different ways.

8. In Chinese restaurants the menu may cover several pages.

9. Many restaurants may offer different dishes every day.

10. Dishes may change very little over a period of time.

 

3. Read and translate the text.

 

Some Factors Considered at Menu Planning.

There are some significant factors that affect menu planning and that must be taken into consideration. They include the availability of particular foods, the kitchen and its equipment, the capabilities of the staff, and the variety of dishes served.

Availability covers both what is on hand in the restaurant and what can be obtained in the market. Waste is to be avoided but in­evitably some food that is not served one day can be used again, per­haps in another form: Monday's vegetables often become Tuesday's soup. Other kinds of food, such as salad greens, are perishable and must be used while they are fresh. What is available in the market is an important consideration for most dishes. Some foods are in sea­son only at certain times of the year, or their price and quality may vary. The best gourmet restaurants serve only fresh foods in season; such high standards require daily shopping. But there is a growing trend amongst restaurants of all prices, cuisines, and qualities to use frozen or prepared foods to some degree.

The limitations of the kitchen and its staff are also considered while planning, so that the menu will not include dishes which the kitchen cannot properly prepare. For instance, an experienced cook who makes sand­wiches at a lunch counter or hamburgers at a fast food café will not make the sauces expected of a chef in a gourmet restaurant without adequate equipment.

Menus must also include a variety of foods that appeal to cus­tomers in different ways. Institutional foodservice establishments with a steady clientele—factory cafeterias, hospitals, school lunch­rooms—make a special effort to vary their menus to avoid complaints. In restaurants trying to attract the general public the daily menu often remains the same for a long period of time but offers a large number of different dishes. This is a charac­teristic of Chinese restaurants where the list of dishes may cover several pages. (This is possible because Chinese dishes mix a limited number of basic foods in many different combinations.) Other restaurants may offer different dishes every day.

The normal procedure is to plan the menu for several days in advance; some large institutions work out menus for a whole year in advance. It is customary to decide first on the main courses or dishes, known as the entrees, and then plan the rest of the meal around them. Some features—appetizers, desserts, and bever­ages—may change very little or not at all over a long period of time.

Food appeal is another factor in menu planning. This includes not only the way the food tastes but the way it looks on the plate, the way it smells, and even its texture. Appeal to the eye is especial­ly important: the shapes and forms, the color combinations, even the dishes in which the food is served. The Japanese have raised the eye appeal of food to an art.

 

Vocabulary on the text.

 

Ø appetizer, n - закуска

availability, n - наличие

course, n - блюдо

main course – основное блюдо

 

Ø smell, v - пахнуть

work out, v - разрабатывать

 

Ø avoid complaints – избегать жалоб

be on hand – иметься в наличии

 

Vocabulary Exercises.

Give English equivalents.

 

Влиять на составление меню; доступность определенных продуктов питания; возможности персонала; иметься в наличии; следует избегать излишних отходов; свежие овощи по сезону; среди ресторанов всех ценовых категорий; подходящее оборудование; различными способами притягивать посетителей; избегать жалоб; смешивать ограниченное количество пищевых ингредиентов; планировать меню заранее; внешняя привлекательность блюд.

Give Russian equivalents.

 

Availability of particular foods; while they are fresh; an important consideration for most dishes; to require daily shopping; the limitations of the kitchen and its staff; to prepare properly; to appeal to cus­tomers; institutional foodservice establishments; a steady clientele; to attract the general public; to plan the menu for several days in advance; to work out menus; food appeal.