There, are, table, is, measurements, groceries, measured, a, gallon, sweets, weighs, pears

Weights and Measures

English weights and measures are very difficult to___(1) foreigner. For general use the smallest weight is 1 ounce (written oz), and there___(2) 16 ounces in a pound (written lb). The English buy___ (3), tobacco and sometimes cigarettes by the ounce while most___ (4) or fruit, such as apples, ___ (5), strawberries, by the pound, half-pound or quarter-pound. Fourteen pounds___(6) 1 stone. The English always give people's weight in stones and pounds. For example, a man___(7) 11 stones 9 lbs (not 163 lbs).

112 lbs make up 1 hundredweight (written cwt) and___(8) are 20 hundredweights in a ton.

Liquids are___(9) in pints, quarts and gallons. There are 2 pints in a quart and 4 quarts in a___(10).

Finally, for length the principal___ (11) are inches, feet, yards and miles.

The easiest way to remember them, perhaps, is a little ___ (12) like this:

 

12 inches	1 foot (ft)
3feet	1 yard (yd)
1.760 yards	1 mile

 

3. Дайтеопределениеследующимпродуктам:

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

2. The thick part of the milk that you can whip to put on cakes.

3. It is meat from a pig.

4. It is a kind of food which is used to sweeten other food and drinks.

5. It is sliced bread made brown and crisp by heating.

6. It is a finely cut meat mixture put into a skin.

7. It is a floury mixture that can be cooked to make pastry or bread.

 

4. Переведите на русский язык кулинарный рецепт “CheeseSoup”

- 2 tablespoons butter

- 1 onion, finely chopped

- 2 tablespoons flour

- ¾ cup chicken broth

- 4 cups milk, scalded

- ¾ pound finely grated sharp Cheddar cheese

- 1/8 teaspoon dry mustard

- ½ teaspoon celery salt

- ½ teaspoon Worcestershire sauce

- 1/8 teaspoon freshly ground black pepper

 

1) Melt the butter in a heavy saucepan and sauté the onion in it until tender. Sprinkle the flour over all and cook two minutes.

2) Gradually stir in the broth and milk. Bring to a boil.

3) Add the cheese, mustard, celery salt, Worcestershire and pepper and stir until cheese is melted. Remove from the heat and serve immediately.

Yield: six servings

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5. Выберитеправильныйответ:

1. … youthirsty?

a) are b) is c) do

2. He … work on Sundays.

a) isn’t b) doesn’t c) don’t

3. We … meat in the morning.

a) buy b) bought c) are buying

4. Will you take a seat … that table?

a) at b) by c) on

5. What can you recommend … coffee?

a) to b) for c) with

6. Переведите содержание следующей ситуации на английский язык:

- Добрый день, мадам.

- Этот столик Вас устроит?

- Садитесь, пожалуйста.

- Я могу порекомендовать Вам паровые биточки с пюре.

- Хорошо, мадам.

- Одну минуточку, я принесу Вам бутылку минеральной воды.

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ОТЧЕТ

о выполнении самостоятельной работы №6

Тема: Составление меню

дисциплина: Английский язык

Специальность: Технология продукции общественног опитания

курс:

семестр:

выполнил:

проверил:

оценка:

 

Цель: Общаться (устно и письменно) на иностранном языке на профессиональные и повседневные темы; переводить (со словарем) иностранные тексты профессиональной направленности; самостоятельно совершенствовать устную и письменную профессиональную речь; способствовать личностному развитию обучающегося, побуждать к самообразованию

1. Прочитайтетекст

Menu 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 menu the customers will not know what their choice is for dishes to order. The menu creates an image 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 menu items but they sell these items in large quantities. Their customers are served at a sales counter, that is why separate menus are not needed. Customers are familiar with the standardized menu and do not need its description. Fast-food 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 have 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 it useful to box these items on the menu 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 menu 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 menu, the portion sizes offered, how the items are prepared. Service should also know the meaning of all terms used on the menu so they can explain them to any customers.

The menu is generally designed by the chef (head cook) of the restaurant. The structure of the menu is usually based on following courses:

• Starters

• Soups

• Entrees

• Main courses

• Desserts

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

1. A la carte menu allows the customer to choose dishes which are cooked to order and served to the guests.

2. Table d'hote menu offers a limited choice of dishes. The guests have to take the whole meal consisting of three or four dishes and pay a fixed price.

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

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

Ответьте письменно на вопросы:

1. Whatisamenu?

______________________________________________________________________

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

3. What kind of menu might the traditional table service restaurant have?_____________________________________________________________________

4. What do some restaurants do to draw 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 menu?_____________________________________________________________________

8. What does a chef start with when designing a menu?_____________________________________________________________________

9. What types of menu do you know?_____________________________________________________________________

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