Ex. 1. Transcribe the following words. Put the stresses.

 

balanced, tradition, overeating, potential,

hazard, required, repair, supply, contributing, potatoes,

contain, vegetables, carbohydrates, protein,

protective, dieting, substance, roughage, cereals,

medieval, limitation.

 

II. Vocabulary and Grammar exercises

 

Ex. 1. What are the Ukrainian equivalents for:  

 

overeating, on account of tradition and taste, as a matter of fact, depend to a great extent, supply, regulate, contain, maintenance of life, sources, a wide variety, cereals, roughage, building substances, balance of a diet, possibilities, train one’s stomach.

 

Ex. 2. Finish the following sentences.

1. An expert called eating ….

2. Good health depends on ….

3. The food required by the body is for ….

4. The essential elements contributing to the needs of the body are ….

5. All foods contain ….

6. A wide variety of foods aims ….

7. Animal protein obtains from ….

8. Carbohydrates are made up from ….

9. Mineral salts are ….

10. Modern catering and caterers play ….

 

Ex. 3. Form Past Indefinite Tense from the following verbs:

 

regard	-
get	-
have	-
depend	-
require	-
supply	-
regulate	-
contribute	-
contain	-
make	-
think	-
can	-
build	-
call	-
eat.	-

III. Speech Exercises

Ex. 1. Give answers to the following questions:

 

1.  What is the business of eating for some people?

2.  Do the traditions and taste play any part in people meal?

3.  What factors does our health depend on?

4.  What is food for the body?

5.  Why do we need a well-planned menu?

6. Which essential elements contributing to the needs of the body do you know?

7.  Can the food provide all of them?

8.  What are the aims of the foods?

9.  Which foodstuffs contain protein, carbohydrates, mineral salts?

10. What is the meaning of all these elements included for menu planning?

 

 

Ex. 2. Give short summery of the text.

UNIT 9

TEXT

THE KITCHEN ORGANIZATION

 

A kitchen is, first of all, a production unit; it must produce the best food at the lowest possible price. Food cost and quality are therefore the chef’s main concerns, so he should be endowed with the right amount of space, appliances and staff in order to come up to the management’s expectations.

The kitchen is as near perfection as possible, and its layout has been particularly well planned. The cooks can work in the commodious, well-lit cooking area, and there is no interference at all with the commis waiters coming from the restaurant. As the commis enter the kitchen, they find the table for «dirties» on their left. Having deposited the used plates and dishes, they pass round the service area to collect the next course. This area is fitted with an electric griller and a carving table, as well as a hot plate and hot cupboards. Behind the «dirties» table is the washing-up area with its dish-washing machine and «cleans» table.

The equipment of the cooking area proper is outstanding; besides the usual coal-range, one finds electric, gas and oil cookers. On the racks and shelves of the area you have all the necessary utensils, a regular assortment of saucepans, frying pans, casseroles, boilers, tins and trays of every description, supplemented by the usual time-saving gadgets: mincers, slicers. Peelers, chippers, mashers and mixers to name just a few.

This is indeed a functional, labor-saving kitchen, which is a necessity, considering that it has to handle hundreds of meals a day, besides providing snacks for the coffee-shop or the licensed bar, and catering for the social functions and conferences help in the hotel. The days are gone when cheap labor was easily available; economic changes and a shortage of trained kitchen help, have brought a complete revolution in the kitchen. Automation and mechanization tend to be the rule nowadays with time steam pressure cookers, high-speed fryers, electric ovens and micro-ware ovens. Dishwashers are automatic and there are even new types of garbage and waste disposal machinery grinding and dehydrating wastes into powder, thus reducing garbage to one sixth of its original mass.

The common aim of all these efforts: to produce more and better food at a price acceptable by the client and yielding a reasonable profit to the establishment.

Active Vocabulary

endow	-	забезпечувати постійним прибутком, наділяти
appliances	-	устаткування
layout	-	схема, планування, розташування
commodious	-	просторий
well-lit	-	добре освітлений
deposit (тут)	-	класти, покласти
carving table	-	робочий стіл
coal range	-	кухонна плита, що опалюється вугіллям
utensils	-	посуд, приладдя
supplement (v)	-	супроводжувати
gadgets	-	прилади
tend (v)	-	мати тенденцію
oven	-	піч, плита
garbage	-	сміття, викиди
grind (v)	-	молоти, перемелювати
wastes	-	відходи, відпрацьований бруд
yield	-	приносити, виробляти
rack (n)	-	підставка, полиця.
mincer	-	м'ясорубка

I. Phonetic Exercises

Ex. 1. Transcribe the following words, using a dictionary. Pay special attention to stresses:

 

production, quality, endow, appliances, management, expectation, particularly, interference, commodious, deposit, area, equipment, utensils, casseroles, description, supplemented, gadget, mincer, mixers, labor-saving, providing, licensed, available, shortage, mechanization, micro-wave oven, dehydrated, garbage.