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| 19.02.10 |
C 2014
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I
I. :
| Parsley | crab | |
| green pepper | condensed milk | |
| Cauliflower | soft boiled egg | |
| egg-plant | cheese cake | |
| Grapefruit | bean curd with mushrooms | |
| Bilberry | beef with oyster sauce | |
| Coconut | roast turkey and mixed vegetables | |
| Plum | shrimp with garlic sauce | |
| Chicken | smoked salmon | |
| Perch | orange juice |
II. :
| to mince | medium | |
| to carve | awful | |
| to deep fry | sweet | |
| to dilute | thoroughly | |
| to stir | a wire whisk | |
| to sprinkle | a waiter |
III. Mushroom Soup.
1 pound mushrooms
4 cups fresh or canned chicken broth
¼ cup butter
2 tablespoons flour
Salt and freshly ground black pepper to taste
¼ cup dry sherry
½ cup heavy cream
1) Remove the stems from the mushrooms and chop the stems coarsely. Reserve the cups.
2) Place the chopped stems in a saucepan and add the broth. Bring to a boil and simmer twenty minutes. Strain the broth and reserve.
3) Slice the mushroom caps. Heat the butter in a saucepan and add the caps. Cook, stirring until lightly browned.
4) Sprinkle with the flour and add salt and pepper. Using a wire whisk, stir in the broth and bring to a boil. Simmer five minutes and add sherry and cream. Heat thoroughly and serve hot. Yield: Four or six servings.
IV. :
1)...I help you?
2) You not touch the switch with wet hands.
3) Any waiterserve well.
4) You...come in.
5)...I introduce myself?
V. :
1) How much this wine cost?
a) is b) does c) do
2) They serve roast goose today.
a) don`t b) aren`t c) doesn`t
3) My sister a pie last Sunday.
a) bakes b) baked
4) Id like a table the window.
a) by b) at
5) The sameme, please.
a) to b) for
VI. :
1. We have ham omelette.
2. Have you got milk?
3. There are 2 halls in our restaurant.
4. There is salmon and cucumber salad for appetizer.
VII. 10 , :
1. Do you have a lot of free time?
2. How do you spend your weekend?
3. Whats your hobby?
4. Have you ever collected anything?
5. Do you like computer games?
6. Do you play any musical instruments?
7. What do you do when the weather is bad?
8. What do you do for fun?
II
I. :
| Cayenne | Oyster | |
| Black radish | Sour milk | |
| Mushrooms | Stewed prunes | |
| Roots | Hard-boiled egg | |
| Apple | Baked pudding of curds | |
| Cranberry | Sautéed broccoli | |
| Hazel nut | Pepper steak with onions | |
| Plum | Stuffed duck | |
| Goose | Herring and vegetables | |
| Bream | Shrimps with red caviar sauce |
II. :
| To beat | Overdone | |
| To cut small | Sour | |
| To roast | Stale | |
| To simmer | Gently | |
| To season | Electric cooker | |
| To blend | Manager |
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III. Pumpkin Soup.
1 onion, finely chopped
¼ cup plus three tablespoons butter
1 two-pound-thirteen ounce tin pumpkin puree
8 cups chicken broth
Salt and freshly ground black pepper to taste
3 tablespoons flour
2 cups light cream
2 cups crisp croutons
1) Saute the onion in one-quarter cup of the butter until tender but not browned.
2) Add the pumpkin puree and cook gently five minutes.
3) Stir in the broth and cook, stirring ten minutes. Season with salt and pepper.
4) Blend together the remaining butter and the flour and whisk into the simmering soup. Stir in the cream and reheat just before serving. Serve sprinkled with the croutons.
Yield: about eight to ten servings.
IV. :
1) Weoffer you our special dish.
2) Youpay by credit card.
3) Weserve our guests at once.
4) I like a beef burger.
5) I offer you some wine?
V. :
1) How much this bottle?
a) is b) does c) do
2) That waitress... lay the table.
a) don`t b) aren`t c) doesn`t
3) We... a good dinner yesterday.
a) cook b) cooked
4) Many tourists stayAustoria Hotel.
a) of b) at
VI. :
1. We have stewed vegetables.
2. Have you got oysters?
3. For the first course there is clear soup and vegetable soup.
4. What is there for tea?
VII. 10 , :
1. What restaurant do you work at?
2. Where is your restaurant situated?
3. What time is your restaurant open?
4. How many halls are there in your restaurant?
5. What cuisine does your restaurant offer?
6. Do you serve banquettes and weddings in your restaurant?
7. What are the specialists of your restaurant?
8. Do you have music in your restaurant on week-days?
III
I. :
| Clove | Salmon | |
| Radish | Cottage cheese | |
| Paprika | Egg salad | |
| Red cabbage | Whipped cream | |
| Pomegranate | Breaded cauliflower | |
| Red currants | Roast beef with peas | |
| Prune | Sesame chicken | |
| Cola nut | Sardine in oil | |
| Partridge | Carp | |
| Fried turbot with mushrooms and onions | Strawberries and raspberries with fresh cream |
II. :
| To season | Greasy | |
| To stuff | Appetizing | |
| To grill | Ripe | |
| To chop | Frequently | |
| To stir | Doughmaker | |
| To sprinkle | Cashier |
III. Fresh Tomato soup.
¾ cup butter
2 tablespoons olive oil
1 large onion thinly sliced
2 tablespoons chopped fresh thyme or one-half teaspoon dried thyme
2 tablespoons chopped fresh basil or one teaspoon dried basil
Salt and freshly ground black pepper to taste
3 pounds ripe tomatoes, cored and quartered
3 tablespoons tomato paste
¼ cup flour
4 cups chicken broth
1 teaspoon sugar
1 cup heavy cream
1) Heat one-half cup of the butter and the oil in a heavy kettle. Add the onion and cook until tender but not browned.
2) Add the thyme, basil, salt, pepper, tomato paste. Simmer ten minutes.
3) Mix the flour with six tablespoons of the broth and stir into the tomato mixture. Add remaining broth and cook thirty minutes, stirring frequently.
4) Pass mixture through the finest blade of a food mill or through a fine sieve.
Reheat and stir in the sugar and cream. Do not boil. Swirl in remaining butter.
Yield: About eight servings.
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IV. :
1. You have smoked salmon.
2. You pay with travelers cheque.
3. Youwork hard at your English.
4. Applicantsbe between 20 and 33 years old.
5. I have some more?
V.
1. this waiter speak English?
a) is b) does c) do
2. My wifea waitress.
a) isnt b) doesnt c) dont
3. The poppy buntasty.
a) was b) were
4. You can reserve a tabletelephone.
a) by b) on
5. We begin to serve breakfast... 6 a.m.
a) at b) in
VI. :
1. We have crab salad.
2. Have you got orange juice?
3. What is there for dessert?
4. There are 6 tables in Hall One.
VII. 10 :
1. What`s your job?
2. Where do you work?
3. Do you enjoy your work?
4. Where is your restaurant situated?
5. Do you get up early?
6. Is it easy for you to get up early?
7. How do you get to your restaurant?
8. How long does it take you?
9. What time do you come home?
IV
I. :
| Ground pepper | Shrimp | |
| Swede | Baked milk | |
| Beets | Scrambled eggs | |
| Onions | Corn flakes | |
| Orange | Eggplant with garlic sauce | |
| Cherries | Beef with mushrooms | |
| Gooseberry | Boneless chicken with vegetables | |
| Earth nut | Fish assorty | |
| Duck | Smoked trout | |
| Sheat-fish | Grapefruit juice |
II. :
| To grade | Rare | |
| To garnish | Burnt | |
| To casserole | Smoked | |
| To sprinkle | Thinly | |
| To place | Microwave oven | |
| To chicken | Barman |
III. Baked Bean Soup.
2 cups cold baked beans
2 medium-size onions, minced
½ clove garlic, finely chopped
4 cups cold water
2 cups canned tomatoes
2 tablespoons flour
2 tablespoons butter
Salt and freshly ground black pepper to taste
1) Place the beans, onions, garlic and water in a saucepan and simmer about thirty minutes.
2) Heat the tomatoes, put through an electric blender or food mill and add to the bean mixture.
3) Mix the flour and butter together and add a little of the hot soap. Return all the pan and cook, stirring, until soup thicken. Season with salt and pepper.
Yield - six servings.
IV. :
1. You take any juice you like.
2. How I play?
3. You always use fresh ingredients.
4. I suggest you a little more coffee?
5. You work overtime if you want.
V. :
1.that waiter serve you well?
a) is b) do c) does
2. The menu on the table.
a) doesnt b) isnt c) dont
3. We fruit last summer.
a) dry b) dried
4. I amyour service, madam.
a) at b) to
5. A tabletwo please.
a) for b) to
VI. :
1. We have got peach juice.
2. Have you got tomato salad?
3. For the main course there is beefsteak and boiled sturgeon.
4. What is there for dessert today?
VII. 10 , :
1. What is your first name?
2. What is your surname?
3. How old are you?
4. When is your birthday? How do you celebrate it?
5. Where do you study?
6. What is your hobby?
7. What education did you get?
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8. Where do you work?
V
I. :
| Allspice | Caviar | |
| Turnip | Butter | |
| Horse radish | Bacon and eggs | |
| Olive | Semolina | |
| Apricot | Carrot in milk sauce | |
| Rasberry | Kidney pie | |
| Raisins | Roast goose and sauerkraut | |
| Nutmeg | Marinated herring | |
| Lamb | Pancakes with red caviar | |
| Pike-perch | Tomato juice |
II. :
| To dice | Tastless | |
| To pound | Tender | |
| To braise | Dry | |
| To mix | Scaled | |
| To place | Mincer | |
| To melt | Cook |
III. Cheese Soup
2 tablespoons butter
1 onion, finely chopped
2 tablespoons flour
¾ cups milk scalded
¾ pound finely grated Cheddar cheese
1/8 teaspoon dry mustard
½ teaspoon celery salt
½ 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.
IV. :
1. I recommend you dry white wine.
2. I pay in cash?
3. You not smoke in the kitchen.
4. Howyou like your coffee?
5. You work overtime this weekend.
V. :
1.you thirty?
a)are b) is c) do
2. He. work on Sundays.
a) isnt b) doesnt c) dont
3. We meat in the morning.
a) buy b) buys
4. Will you take a seat that table?
a) at b) on
5. What can you recommendcoffee?
a) to b) for
VI. :
1. We have got pea soup.
2. Have you got mineral water?
3. What is there for breakfast today?
4. There is no chocolate cake today.
VII. 10 , :
1. Do you live in a block of flats?
2. Which floor is your flat on?
3. How many rooms are there in your flat?
4. Is your flat comfortable?
5. Are there all modern conveniences in your flat?
6. Is there a lift in your house?
7. Where do you usually have your meals?
8. What is your kitchen like?
VI
I. :
| Peppermint | Sardines | |
| Pumpkin | Curd | |
| Garlic | Sun-like eggs | |
| Fresh potatoes | Buckwheat grits | |
| Banana | Hot-pot | |
| Strawberry | Stuffed eggplants | |
| Ceder nut | Roast chicken with pepper and onions | |
| White currants | Marinated eel | |
| Pork | Fried sturgeon with parsley sauce | |
| Plaice | Chilled melon |
II. :
| To blend | Iced | |
| To grease | Delicious | |
| To baste | Half smoked | |
| To pour on | Split | |
| To chop | Diced | |
| To soak | Dishwasher |
III. Split Pea Soup.
2 cups dried yellow split peas
Cold water
1 ham bone
2 ribs celery, chopped
1 onion
1 carrot, quartered
Salt and freshly ground black pepper to taste
1 large potato, diced
Boiling water, if necessary
1) Day before, pick over and wash peas. Cover with cold water and let soak over night.
2) Next day drain the peas and place in a kettle with fresh water to cover. Add the ham bone, celery, onion, carrot, salt and pepper. Bring to a boil, cover and simmer two hours, or until peas are tender. Add the potato and cook thirty minutes longer.
3) Rub the soup through a sieve or pass through an electric blender. Adjust consistency with boiling water if soup is too thick. Check seasoning.
Yield: About eight servings.
IV. :
1. Youtake any seat you like.
2. Youpay in cash.
3. How many tables this waiter serve?
4. I do it now?
5. you like something to drink?
V. :
1there any vacant table?
a) is b) are c) was
2. Itcost much to have dinner at that restaurant.
a) doesnt b) isnt c) dont
3. Heat the fruiterer`s in the morning.
a) was b) were
4. Id like to reserve a tableWednesday evening.
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a) on b) for
5. Salt and pepperyour taste.
a) to b) for
VI. :
1. We have got lemon pie.
2. Have you got caviar?
3. How many waiters are there in your restaurant?
4. There is ice-cream and fruits for dessert.
VII. 10 , .
1. What is your occupation?
2. What restaurant do you work at?
3. How many days a week do you work?
4. What do you need for your work?
5. Do you have to wear a uniform?
6. What difficulties of your profession can you name?
7. Do you work and study at the same time?
8. Have you made up your mind what to be in the future?
VII
I. :
| Bay leaf | Sprat | |
| Cucumber | Sour-cream | |
| Marrow | Cheese omelette | |
| Greens | Millet gruel | |
| Grape | Stuffed cabbage rolls | |
| Gooseberry | Meat balls | |
| Wild strawberry | Roast duck and apples | |
| Cream nut | Slightly salted salmon with mustard sauce | |
| Veal | Steamed seafood with mixed vegetables | |
| Herring | Pinapple juice |
II. :
| To chop | Fresh-frozen | |
| To cut large | Tasty | |
| To boil | Juicy | |
| To add | Barely | |
| To discard | Stove | |
| To press | Kitchen helper |
III. Cream of Corn Soup.
6 ears corn
3 tablespoons butter
2 hard-cooked egg yolks
1 ½ tablespoons flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup heavy cream
1 egg yolk
1) Cut the kernels from the corn cobs and grind in a metal grinder. Place the cobs in a saucepan, cover with water and boil fifteen minutes. Remove and discard the cobs. Reserve liquid.
2) Mix together the butter, hard-boiled egg yolks and flour in a saucepan. Gradually stir in the corn cob liquid. Add the corn and bring to a boil, stirring. Cook five minutes. Press through a sieve or puree in an electric blender.
3) Season with salt and pepper. Mix the cream with the egg yolk, add a little hot soup and return all to the pan. Cook only to just below boiling.
Yield: About six servings.
IV. :
1. Youhave rum for your coffee.
2. How muchI pay?
3. Youreceive guests very well.
4. Our chef cook well.
5. Howyou like your steak?
V. :
1...you hungry?
a) is b) are c) do
2. That restaurantexpensive.
a) doesnt b) isnt c) dont
3. We a vacant table by the window last evening.
a) take b) took
4. You can get any informationInquiry Office.
a) for b) at
5. You are welcomeour restaurant.
a) to b) for
VI. :
1. We have got many sandwiches and buns.
2. Have you got apricots?
3. There are two of us.
4. Is there any dish you can recommend?
VII. 10 , :
1. Do you work and study at the same time?
2. Where do you study?
3. Where is your college situated?
4. What department do you study at?
5. What subjects do you study?
6. What foreign languages do you study?
7. How many times a year do you have your exams?
8. How long have you been learning English?
VIII
I. :
| Cinnamon | Salmon | |
| Lettuce | Processed cheese | |
| Green peas | Egg stuffed with caviar | |
| Carrots | Porridge | |
| Pearch | Baked beans | |
| Black currants | Roast veal and chips | |
| Cow berry | Wild duck with green salad | |
| Walnut | Crabs in their own sauce | |
| Mutton | Zander Polish style | |
| Cod | Salad of fresh fruit and berries |
II. :
| To slice | Chilled | |
| To stir | Fresh | |
| To bake | Tinned | |
| To split | Rapidly | |
| To tear off | Frying pan | |
| To peel | Store keeper |
I. Cream of Spinach Soup.
1 ½ pound fresh spinach or one package frozen spinach.
2 tablespoons butter
½ cup finely minced onion
2 tablespoons flour
Salt and freshly ground black pepper to taste
4 cups milk or half milk and half heavy cream
Cayenne pepper to taste
Whipped cream for garnish
1) If fresh spinach is used, pick it over well and wash in several changes of cold water. Tear off and discard any tough stems. Cook the spinach in a covered kettle in the water that clings to the leaves. If frozen spinach is used, cook according to package directions. Drain spinach well and set aside.
2) Heat the butter in a saucepan and add the onion. Cook until onion is witted. Sprinkle with the flour, salt, and pepper. Add the milk, stirring rapidly with a wire whisk.
3) Put the spinach through a food mill or sieve or add to the sauce and blend in an electric blender. Add cayenne, bring just to a boil and serve hot or cold with a garnish of whipped cream.
Yield: about six to eight servings.
IV. :
1. I offer you green salad.
2. you bring me my bill, please?
3. Youhave clean hands in the kitchen.
4. suggest some more drinks?
5. Wemake more apple sauce.
V. :
1. you want tea?
a) do b) does c) are
2. Wein a hurry.
a) arent b) isnt c) dont
3. Yesterday welunch later.
a) have b) had
4. The waiter isthe hall.
a) to b) in
5. Bring us all kinds of sandwichesyour taste.
a) from b) to
VI. :
1. We have got sturgeon today.
2. Have you got grapes for dessert?
3. There is rice, mashed potatoes and pasta.
4. There is no fork on the table.
VII. 10 , :
1. What do waiters do?
2. Describe the uniform kitchen workers usually wear.
3. What does a kitchen helper do?
4. What does a butcher do?
5. What is a store keeper responsible for?
6. Where does a cook work?
7. What are responsibilities of the chef?
8. Name some different kinds of equipment found in a restaurant.
IX.
I. :
| Dill | Lobster | |
| Asparagus | Cream | |
| Beans | Ham and eggs | |
| New potatoes | Gruel | |
| Tangerines | Russian salad | |
| Sweet cherry | Pot roast | |
| Wild strawberry | Chicken casserole with rice | |
| Cream nut | Lampreys in mustard sauce | |
| Beef | Baked sturgeon in cream | |
| Sturgeon | Dark chocolate mousse with poached pear |
II. :
| To shell | Overcooked | |
| To strain off | Raw | |
| To melt | Tough | |
| To stew | Ground | |
| To simmer | Doughnut | |
| To heat | Head-waiter |
III. Chicken Soup with Noodles.
1 four-pound to five pound stewing chicken
Salt and freshly ground black pepper
1 teaspoon curry powder
2 ribs celery, diced
1 bay leaf
1 cup peas
2 cups diced potatoes
¼ finely chopped onion
3 cups finely cut homemade noodles
1 tomato, peeled and chopped
1) Place the chicken in a heavy casserole with two tablespoons salt, one teaspoon pepper, the curry powder, water to cover, the celery and bay leaf. Bring to a boil and simmer, covered until chicken is tender, about one and a half hours.
2) Skin and bone the chicken. Coarsely chop the meat and add with the remaining ingredients to the chicken broth. Season to taste. Simmer fifteen minutes, or until vegetables are tender. Add water during cooking if necessary.
Yield: about six servings.
IV. :
1. How I help you?
2. Youpay at the cash box.
3. You come to your work in time.
4. I have the menu-card?
5. Whatyou like to have?
V. :
1. you ready to order?
a) is b) are c) do
2. He speak French.
a) doesnt b) isnt c) dont
3. The strawberry jamvery tasty.
a) was b) were
4. You can exchange your moneythe Currency Exchange Office.
a) on b) at
5. Whatyou, ma`am?
a) to b) about
VI. :
1. We havent got corn flakes today.
2. Have you got cranberry jam?
3. There are pancakes with caviar.
4. Is there any fish?
VII. 10 , :
1. Have you got any (many) friends?
2. Who is your best friend?
3. How long have you been friends?
4. Where did you meet for the first time?
5. Where does he (she) live?
6. What features do you like in your friend?
7. Has he (she) got any shortcomings?
8. Why can you say that he is a real friend?
X
I. :
| Celery | Snail | |
| Spinach | Whole milk | |
| Spring onions | Yoghurt | |
| Tomatoes | Well-boiled egg | |
| Lemon | Rice cereal | |
| Blue berry | Tomato and cucumber salad | |
| Water melon | Roast saddle of lamb | |
| Pistachio nut | Fancy game dish | |
| turkey | Sprats in oil | |
| Pike | Fried salmon in white wine |
II. :
| To peel | Well done | |
| To whisk | Bitter | |
| To fry | Flavouring | |
| To stuff | Shredded | |
| To sprinkle | Bread slicer | |
| To simmer | Doughnut | |
| To reheat | Chef |
III. Spring Beet Borsch.
8 small beets with tops
1 medium-size onion, finely chopped
1 carrot, cut into thin strips
1 tomato, peeled and diced
½ cup string beans
1 small rib celery, diced
2 cups shredded cabbage
6 cups beef broth
5 cups water
½ tomato juice
Sour salt or lemon juice
1 tablespoon flour
½ cup sour cream
1 tablespoon chopped dill
Salt and freshly ground black pepper to taste
1. Wash the beets well. Cut off the tops and wash thoroughly. Chop tops. Cut the unpeeled beets into thin strips.
2. Place beets and tops in a large kettle along with onion, carrot, tomato, beans, celery, cabbage, broth and water. Bring to a boil and simmer, covered, until the vegetables are tender.
3. Add the tomato juice and enough sour salt or lemon juice to give desired tartness. Blend the flour with the sour cream and stir a little of the soup into the mixture. Return all to the kettle and heat, but do not boil.
4. Add the dill and season with salt and pepper.
Yield: About six to eight servings.
IV. :
1. I recommend you a caviar sandwich.
2. How much I pay for my dinner?
3. You do it too quickly.
4. I buy products today.
5. What you like?
V. :
1. you serve these tables?
a) does b) are c) do
2. Shedrink black coffee.
a) doesnt b) isnt c) dont
3. Wevegetable soup for dinner yesterday.
a) ordered b) order
4. What do you servedinner today?
a) for b) to
5. How can I getthe nearest café, please?
a) to b) for
VI. :
1. We have got strawberry juice today.
2. Have you got porridge today?
3. There are no pineapples today.
4. There is noodle soup today.
VII. 10 , :
1. What is your name?
2. How old are you?
3. Where do you live?
4. Have you got family?
5. Is your family large?
6. Who looks after the small children in your family?
7. Who runs the house in your family?
8. Do you spend much time with your family?
1. .. . . : , 2006.
2. .. - . : , 2010.
3. .., .. - . , ,2005.
4. .. , ., , 2007.
5. . . . - -, 2010.
6. .., .. ( ). : , 1972.
7. .. Confectionery. . . :, 2005.
8. .. .- .: , 2011.
9. .. . -.: , 2003.
10. : - - .
