II. Vocabulary and Grammar exercises

Ex. 1. Give Ukrainian equivalents for the following words and word-combinations:

 

formal service, occasion, ornamental dishes, unbreakable rule, geometrically spaced, actual centre, utensils balanced, beyond the rule, set a table, salad spoon, meat knife, toward the plate, at the moment, additional dinner napkin, square folded, fancy folding, champagne glass.

 

Ex. 2. Find the following words and phrases in the text and translate the sentences containing them into Ukrainian:

the formal service, set on the table, unbreakable rule, places at equal distance, the salad fork, on the right of the plate, at the moment, additional forks and knives, dinner napkin folded square.

Ex. 3. Give the verbs corresponding to the following nouns:

 

 

Service	-
Folding	-
Addition	-
Dinner	-

 

 

III. Speech Exercises

Ex. 1. Answer the following questions:

1. Is the formal service identical for all occasions?

2. Should anything be set on the table before dinner?

3. What is the unbreakable rule while laying a table?

4. In which way must everything be spaced on the table?

5. What are the places set with?

6. What must be put on the left of the plate? And on the right of the plate?

7. In which way do we put the knives near the plate?

8. Where must be the soup spoon?

9. How many knives and forks can be on the table at the moment?

10. When do we put additional forks and knives?

11. Where are the dinner napkins laid?

12. In which way can they be folded? Why?

13. Where must goblets for water be placed?

14. What about the champagne glass, the tall-stemmed glass?

 

 

Ex. 2. Say about the main rules of laying a table.

 

UNIT 7

TEXT

THE MENU AND ITS PLANNING

A menu - or bill of fare - is a list of the courses to be served at a meal or of the dishes which can be ordered at a restaurant.

Originally the bill of fare, as it is termed in English, or menu in French was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the dinners entered and when consumed were removed by 10-40 other dishes.

The bill of fare was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table. Depending on the establishment and the occasion the menu may be plain or artistic in its presentation.

In the restaurant dining room the menu is duly handed the guest as soon as he is seated. The menu gives details and prices of available dishes; the quality of its presentation is considered indicative of things to come.

The selections of the items to be presented on the menu requires close cooperation between the restaurant manager and the chef cook. It is based upon experience combined with true appreciation of food and takes into account local catering facilities.

With due regard to the tastes and habits of the clientele, the following points should be taken into consideration.

1 - except in particular cases, the various dishes proposed must be in season, as such dishes are always best and cheapest at that time.

2 - variety is the spice of good meal; the eye must be pleased as well as the palate.

Colors as well as flavors should be varied: contrast in sauces and garnishes add to variety.

3 - profusion leading to confusion should be avoided. The perfect meal is centered around a selection of choice dishes in preference to an extensive display of courses competing for the guests appreciation.

Much can be said in favor of sensibly brief menus. They offer more variety and flexibility, and can be changed daily. Too large a menu is often difficult to manage; it calls for larger purchases and stock. It increases work in the kitchen.

4 - the purchase of good quality products remains the true foundation of good cooking, and the dishes served must do justice to the quality of the food purchases. Kitchen and restaurant facilities should enable the staff to meet the patrons orders with due care and speed.

Customers tend to expect a certain standard of cooking and presentation consistent with the reputation of the establishment and the prices they are charged. Fancy names should be avoided and the dishes offered should be in conformity with the acknowledged standards of the trade.

It is up to the restaurant staff to supply patrons with relevant information about the dishes on the menu - within reasonable limits - to stimulate orders with a view to clearing the lot.

 

Active Vocabulary

a list of courses	-	список страв
duly	-	вчасно, певним чином
available	-	наявний
due care and speed	-	з належною увагою та швидкістю
require	-	припускати
take into consideration	-	брати до уваги
with due regard	-	згідно з
palate (n)	-	піднебіння, смак
profusion	-	достаток
confusion	-	безлад
compet (v)	-	сприяти
avoid (v)	-	уникати
purchase	-	закупки
stock (n)	-	запас
reasonable	-	прийнятні
consistent	-	той, що узгоджується
relevant	-	доречний
plain	-	простий

I. Phonetic exercises

Ex. 1. Transcribe the following words, pay attention to stresses:

originally, presented, depending, due, appreciation, experience, combined, regard, particular, various, flavors, sauces, garnishes, variety, profusion, competing, consistent, increase, reasonable, standard, confusion.