Поставьте предложения в Present Indefinite или Present Continuous
Variant
Поставьте предложения в Present Indefinite или Present Continuous
a) It is eight o’clock. The children (to go) to school by car every day, but today, they (to go) on foot.
b) It is ten o’clock. Mrs Brown usually (to stay) at home in the morning, but this morning she (to go) to the shops.
c) Now I (to comb) my hair.
Поставьте предложения в Past Indefinite и сделайте вопросительную и отрицательную формы.
a) Mike (to walk) to the corner.
b) They (to sell) their house.
c) The teacher (to finish) the work.
3. Поставьте предложения в Present Continuous и сделайте вопросительную и отрицательную формы.
a) We (to work) on the report right now.
b) The man (to talk) to Mrs Brown.
c) They (to make) much noise at the moment.
4. Напишите общий вопрос и специальные вопросы (who?, What, When? Where? и т.д.) к следующим предложениям.
a) Tom gets up at 8 o’clock every morning.
b) My brother is studying English here.
c) Nina went to the forest last summer.
Read and translate the text
Text: The Staff of the restaurant
There are ten people on the staff. They can be divided into two groups. One group works in the dining room. They serve the customers. Another group works in the kitchen, They prepare meals for the customers. The head chef, Anna, comes to work at 10 o'clock in the morning. Anna made a new summer menu with many summer fruits and vegetables. She knows that people do not want heavy meals during hot weather. Anna works all day, often more than 8 hours a day. She plans the menu and manages the staff in the kitchen. She cooks meat dishes and sauces for the main course.
Today is Friday, a very busy day for the restaurant. Anna starts her work early at 8 o'clock because she must go to the market to buy fruit and vegetables for the weekend. This is not usually necessary, but the restaurant has recently changed suppliers. Today Anna must buy provisions herself until she finds new good suppliers. She will return to the restaurant at 10 o'clock and will start preparing the evening meal.
On Fridays, Mr. Black, the manager, prepares the accounts for the suppliers and organizes the work for the next week. Mr. Black's first task in the morning is to check the telephone answering machine. He wants to know about the reservations for the next week.
He manages both the dining room staff and the kitchen staff. He also effectively manages the finances of the restaurant.
Answer the questions.
1. How many people are there on the staff?
2.Who is the head chef?
3.When does the head chef come to work?
4.What are the duties of the head chef?
5.How long does the head chef work?
6.What does the head chef cook?
7.What does the manager do on Fridays?
8.Whom does the manager manage?
Variant
Поставьте предложения в Present Indefinite или Present Continuous.
a) It is four o’clock. Mr. Brown usually (to drink) tea in the living room, but this afternoon, he (to drink) tea in the garden.
b) My brother always (to sleep) late.
c) Now I (to look) for my socks.
Поставьте предложения в Past Indefinite и сделайте вопросительную и отрицательную формы.
a) We (to buy) a new car on Tuesday.
b) Mike (to do) his homework yesterday.
c) They (to stay) at home yesterday.
Поставьте предложения в Present Continuous и сделайте вопросительную и отрицательную формы.
a) Nick and Ann (to listen) to the teacher now.
b) The horses (to run) very fast.
c) He (to ride) the bike at the moment.
4. Напишите общий вопрос и специальные вопросы (who?, What, When? Where? и т.д.) к следующим предложениям.
a) Mary works at the hospital in London.
b) He is drinking orange juice at the moment.
c) Mary asked the teacher a question in class yesterday.
Read and translate the text
Text: The Service Staff
The waiters who work in the dining room create the atmosphere that determines restaurant’s popularity, so their work is important to the success of the restaurant.
The headwaiter (maitre d’hotel), Victor, and the barman, Bob, come to the restaurant before it opens. Victor is a skilled headwaiter. He has many years of experience in this and other restaurants. The main part of his job is to control and coordinate the work of the staff in the dining room. He also greets the guests when they arrive and shows them to their tables.
Bob, the barman, is very experienced in wines and cocktails. He knows a lot of recipes of cocktails and strong drinks.
The waiters in the dining room come half an hour before the opening. First they wash their hands and change into their uniforms. Then they set the tables before the guests arrive.
The three waiters serve several table covers. Their job is to take the order and to serve the meal to their guests.
One of the waiters, Nancy, is very capable and experienced and can help Victor if necessary. The second waiter, Laura, is new to the job, but she has already worked in other restaurants.
The third waiter, Nick, wants to earn some money and travel to Europe to get experience in some of the hotel restaurants in European cities. He wants to become a headwaiter and a restaurant manager one day. He makes his work well and he likes to work with people.
Answer the questions.
1. What do the waiters do?
2. What is the main part of waiter’s job?
3. What is the barman’s job?
4. When do the waiters in the dining come?
5. What is the waiter’s job in the dining room?
Variant
Read and translate the text
Text: The Kitchen Staff
The kitchen staff begin their day at three o’clock in the afternoon. The second chef, David, is a very good cook and he is able to make Anna’s work when she is away.
David does his work with the help of his apprentice Jim. He makes pates, ice cream and desserts. David also prepares meat dishes for the main course and then Anna cooks them. Jim, the apprentice, works two months already, and has learned a lot of things in a short time.
Jim thinks that a chef’s job is rather difficult. He is sometimes so tired in the evening that at home he can do nothing but fall into bed. But this work is interesting for him. He cleans, cuts and prepares the vegetables and makes fruit salads. He learns to make garnishes and decorations on the dishes. He is happy because David fully trusts him. Today he will make the hors d’oeuvres, some of the entrees, main course and dessert dishes.
Mary is the kitchen hand. She works in the kitchen. She must keep the kitchen clean. She helps to slice mushrooms, peel potatoes and wash the dishes. Mary's role is very important at the restaurant. The kitchen is always clean.
Answer the questions.
1. When does the kitchen staff begin to work?
2. What does the second chef do in the kitchen?
3. How long does the apprentice work?
4. What does the apprentice do in the kitchen?
5. What are the duties of a kitchen hand?
Variant
Read and translate the text
Text : Waiters Duties
Waiters serve food and drinks to guests in hotels, restaurants and clubs. A waiter have the following duties:
- set tables with clean table linen and place mats, cutlery, crockery and glasses;
- welcome and seat customers and hand menus to them;
- tell guests about the menu and drinks;
- take customers’ orders and pass them to kitchen staff or bar attendants;
- serve food and drinks;
- carve meat;
- make up bills and present them to customers;
- handle money or credit cards;
- clear tables and return dishes and cutlery to kitchen.
Maitre d’ (Maitre d’hotel)
A maitre d’ is an experienced waiter who supervises the work of other waiters and assists in the administration of the restaurant.
Silver Service Waiter
A silver service waiter is generally a more experienced waiter who specialises in serving food, using a fork and spoon, from platters directly to the guests plates at the table.
Task 1
Divide the phrases into two columns (chef’s duties and waiter’s duties): To serve the wine, to keep the kitchen clean, storage the food, handle money, to carve meat, to tell about the menu, to cook meal, to direct the employees, to welcome the customers, to take the order, to prepare the vegetables.
Variant
Read and translate the text
Text: The Menu
The structure of the menu:
The classical French menu has more than twelve courses. Modern menus usually have two or three courses: Appetizers or snacks;
Soups;
Entrees;
Main courses;
Desserts.
Many restaurants call the first three courses «starters».
Appetizers can be hors-d’oeuvres, pates, or natural oysters. These dishes are usually cold. They stimulate the appetite and are served at the beginning of the meal.
Soups may be thick potage or thin consomme. Soups are usually served hot, but can be served cold.
The entree in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish.
The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses.
Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits. The most popular dessert is ice cream.
Answer the questions.
1. How many courses are there in a modern menu?
2. What are starters?
3. When are the appetizers served?
4. What are kinds of soup do you know?
5. When are the entrees served?
6. What is the main course?
7. What is a dessert? What can be served for a dessert?
8. When is coffee served?
9. What are the five courses most commonly found on a modern menu?
10.Why are hors-d’oeuvres usually small?
Variant
Read and translate the text
Text: The Menu
The word menu means:
- a list of dishes served in this restaurant;
- The list of dishes and vines with prices. Sometimes it is called bill of fare. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular fast food restaurants there are one or two big menus on blackboards.
The types of menus:
There are four basic types of menus:
1. a la carte menu (“according to the card”) – allows the customer to choose the number and type of dishes. It has a list of all the dishes, arranged in courses and each dish has its price. The dishes are “cooked to order”, so the guests must wait a little until the dish is ready, and then the dish is served to the guests.
2. table d’hote menu (“host’s table”) – offers a limited choice of dishes. Three or four dishes are offered in each course and the guest pays a fixed price for the whole menu. It uses in “business lunch”.
3. carte du jour (“card of the day”) – the dishes are served on this day only.
4. cycle menu – it is a group of menus, which are repeated in a certain cycle. It usually uses in hospitals, on airlines and in work canteens. The dishes in the main course are new every day.
Answer the questions.
1.What are the main course dishes?
2.What is the French name for a thin soup?
3.What is the French name for a thick soup?
4.Which course on a menu do guests usually choose first?
5.What can be served for dessert?
6.What is a la carte menu?
7.What is a table d’hote menu?
8.What does carte du jour mean in English?
9.Where is cycle menu usually used?
Variant
Read and translate the text
Text: At the restaurant
Usually I have dinner at home but last Sunday my friend invited me to have dinner at the restaurant. When we came in the headwaiter showed us to the table. We sat down at the table and the waiter gave us the menu. The table was already set for dinner. There was a white table-cloth on the table, plates, spoons, knives and forks on it. In the middle of the table there was a dish with white and brown bread, a cruet-set with a saltcellar and pots for pepper and mustard.
We decided to begin with some kind of appetizer or hors-d’oeuvre. My friend ordered clear chicken soup with noodles and I chose cabbage soup with small meat pies. For the second course there was a wide choice of dishes: fried fish and chips, pancakes with salmon, scallops fried in vegetable oil, veal cutlets, pork chops with fried potatoes, steak and grilled chicken.
For the second course the waiter suggested the specialty of the restaurant - pan-fried veal chops with spring onions.
For dessert we decided to take vanilla ice cream, coffee and apple pie. Everything was very tasty and the service was good. The waiter brought us a bill. We paid the bill and left the restaurant.
Answer the questions.
1.When did my friend invite me to have dinner?
2.Was the table laid for dinner already?
3.What was there on the table?
4.What was there in the middle of the table?
5.What did we decide to begin dinner with?
6.What did my friend order?
7.What was on the menu for the second course?
8.What did the waiter suggest us for the second course?
9.What did we decide to take for dessert?
Variant
Read and translate the text
Text: Vegetable oils
Most of the vegetable oils from seeds and fruits are suitable for use as edible oils or in fish packing. It is important that they are free from fatty acids. To bring about this result alkalies and alkaline earth are used in the process of manufacture. Thess oils are more satisfactory if they do not congeal at temperature above the freezing point of water. For the production of heat and energy in the body, the vegetable fats are very valuable. As compared with sugar, fats are two and onefourth times as effective, and are there fore to be regarded as a highly concentrated form of nourishment. Since vegetable oils are readily assimilated and digested they 19 may, in most cases, be taken in relatively large quantities and have been found to be extremely useful in the treatment of some deseases.
Vegetable oils as well as animal fats like lard are utilized in the preparation of pastry and frying foods. Almond Oil is obtained from either the bitter or the sweet almond.
Peanut or arahis oil. The best grades are golden yellow in colour, free from any disagreeable odour or taste, andmay be used in the place of Oliver oil as a salad oil or in making oleomargarine. The cheaper grades are utilized for making soap and for lighting purposes.
Oliver oil is obtained from truit gathered just before maturity.
Sunflower-seed oil and corn oil are widely used in the USSR as edible oil.
Answer the questions.
1. What oils are suitable for use?
2. What are oils free from?
3. Why are the fats effective?
4. Where can vegetable oils be used?
5. What is almond oil obtained from?
6. How can peanut or arahis oil be used?
7. What is oliver oil obtained from?
8. Where is sunflower oil widely used?
Variant
Read and translate the text
Text: We are what we eat
Let’s try to imagine the life of a vegetarian, an individual of about thirty trying to be healthy, seeking a girl with similar testes, but so far unsuccessfully He gets up at seven o’clock, does his morning exercises, shaves his cucumber-like face, and has a scant salad with a glass of orange juice for breakfast Doing this he can console himself that he saves at least one and a half chicken, a bit of cheerfbl cow with big calm eyes, and provides his body with vitamins
Then he switches on the TV-set and sees ““Pelmeni Bogatyrskie” - tasty and helpful for your health!”, “McDonald’s hamburgers - everything you need and even more!”. This all affects the man’s nerves and stomach. But he is a strong- willed person: soy-beans, bananas, cuccumbers, tomatoes... stop! No cucumbers - it s winter now, and this means that cucumbers are genetically designed Ml of nitrates (even caterpillars die from the smell), in spite of their shiny look. So the poor victim of vegetarianism has to be satisfied with oranges, and grows thinner and weaker than a dystrophic top-model.
In summer - oh! He comes to the Caucasus to rest and admire its beauty But he is considered a madman who is going to commit suicide, because it’s really impossible not to taste the wonderful, delicious, healthy meals, full of meat and cheese in all variations. By the way, isn’t this food a special secret of the famous Caugasian longevity?
At last, sitting at the table with a beef-steak in one hand and a carrot in the other the man can choose according to his stomach and a piece of friendly advice.
1.eating meat, milk and eggs doesn’t mean eating them in enormous quantities, giving up fruits and vegetables at the same time;
2.even the best vegetarian products can’t replace meat and give you all the necessary vimins;
3.you don’t kill rare species of animals like baby-pandas or “otis tarda” and eat them, whereas cows and chickens are rather fertile and not likely to disappear from the earth’s surface;
4.eat whatever you like, not too much and not too little;
5.remember the Chinese or Japanese - they eat even snakes and live happilly for ages.
Answer the questions.
1. What should vegetarians eat?
2. What is the famous Caucasian longevity?
3. What are the advices in eating?
4. What do the Chinese and Japanese eat?
5. Whom would you like to be?
Variant
Read and translate the text
Text: Vitamins
The food constituents known as vitamins are important in nutrition even though they are required in small amounts. Vitamins are essential for good nutrition and health and for normal development the principle members of vitamin groups are A, B, C, D.
We obtain the most part of vitamins directly from food. Vitamins A was first discovered in butter, egg yolk, fish liver oil and green vegetables. It can be obtained from other foods of animal origin. Our body can manufacture it from carotene found in green leaves and some tubers.
This vitamin is stable to heat. It is a fat-soluble substance and does not dissolve in water. But it is not stable to light, especially to ultra-violet light. Foods which are rich in vitamin A are butter, cheese, cream, eggs, fish, oil, fruits liver, milk. It is essential for eyes, nerves growth and the maintenance of bodily vigor at every stage of existence.
Vitamins B. The exact amount of vitamin B for human health is not known. But it prevents “beriberi” and other severe nervous disturbance in a human body. In common with the most other vitamins vitamin B is necessary for normal growth.
Vitamins C. The citrus fruits (oranges, lemons, grapefruits) are sources of vitamin C. Tomatoes, raw cabbage and onions also contain vitamin C. Apples, bananas, carrots and potatoes contain some, but they are important sources only if eaten in large amounts. If shortage of vitamin C causes scurvy, the teeth fall out.
Vitamin D or sunshine vitamin is really “stored sunshine” in food. This storage is due to the presence of ergosterol, a fat like substance in food, which is called a provitamin D. Under direct explosure to the sun or ultra-violet light for short daily periods, this substance is converted into vitamin D in the body. This vitamin is developed and maintenance of bones and teeth. Sources of vitamin D are: butter, egg yolk, fish liver oil, oily fish.
Answer the questions.
1. What is the essential part of nutrition?
2. What are the members of vitamin groups?
3. From what do you obtain the vitamins?
4. In what was the vitamin A discovered first?
5. How can our body manufacture vitamin A?
Библиографический список
1. Агабекян, И.П. Английский язык для обслуживающего персонала/ И.П. Агабекян. – М.: ТК Велби, Проспект, 2006.-248с.
2. Базанова, Е.М. Английский язык: 350 текстов, диалогов и упражнений по английскому языку для развития навыков устной речи/ Е.М. Базанова, Т.С. Путиловская. – М.: Дрофа, 2000. – 480с.
3. Бондарева, Л.В. Английский язык: учебное пособие для абитуриентов вузов/ Л.В. Бондарева, Т.И. Борисенко, Т.В. Валентей. – М.: КДУ, 2006.- 376с.
4. Брюсова, Н.Г. Английский язык: 2770 упражнений и тестов для школьников и поступающих в вузы/ Н.Г. Брюсова, И.М. Васильева, И.Ю. Истомина. – М.: Дрофа, 1999.-432с.
5. Глускина, Э.Л. Этикет/ Э.Л. Глускина. – М.: «Астрель», 2000. – 118с.
6. Гузеева, К.С. Английский язык: Справ. Материалы: Кн.для учащихся. – 3-е изд. – М.: Просвещение, 1995. – 288с.
7. Дарская, В.Г. Новый деловой английский/ В.Г. Дарская, К.В. Журавченко, Л.А. Лясецкая.-М.: Вече, 2005.- 672с.
8. Колкер, Я.М. Практическая методика обучения иностранному языку: Учебно пособие/ Я.М. Колкер, Е.С. Устинова, Т.Н. Еналиева. – М.: Издательский центр «Академия», 2001.-264с.
Variant
Поставьте предложения в Present Indefinite или Present Continuous
a) It is eight o’clock. The children (to go) to school by car every day, but today, they (to go) on foot.
b) It is ten o’clock. Mrs Brown usually (to stay) at home in the morning, but this morning she (to go) to the shops.
c) Now I (to comb) my hair.