Эл. №ФС77-60625 от 20.01.2015
Тест по английскому языку "Поварское мастерство"
Match the words with their definitions.
Bay leaf, peppercorns, and parsley stalks are used in stocks.
The basic products added to any stocks include celery, onion, carrot and leek. Tomato puree, bacon bones, garlic, mushroom trimmings and red and white wine can be added to stock.
3.Herbs and Spices
They are very important in cookery and there are few dishes that do not have one or more sauces. Knowledge of characteristics of it is important.
Read the text.
The menuis a listing of the items the food service establishment has for sale. The menu is a important compotent of food service operations. Without a menu the custoners will not know what their choice is for dishes to order.
The menu is genarally designed by the chef of the restaurant. The structure of the menu is usually based on the following courses:
When a chef design a menu, he (she) usually starts with the main curses and plans the others courses.
There are four basic types of menus:
A la carte menu allows the customer to choose dishes which are cooked to order and served to the guests.
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.
Carte du jour means “card of the day” and the dishes of this menu are served on this day only.
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.
Answer the questions:
What is menu?
What is the structure of the menu?
Who design a menu?
How many basic types of menu are there?
What does carte du jour mean?
What is cycle menu?
What are canapés?
What shape do canapés have?
What are the bases suitable for canapés?
How to prepare canapés?
Эталоны ответов к тесту «Поварское мастерство»
1b, 2c, 3a
1) The menuis a listing of the items the food service establishment has for sale.
2) The structure of the menu is usually based on the following courses:
• Main courses
3) The menu is genarally designed by the chef of the restaurant.
4) There are four basic types of menus.
5) Carte du jour means “card of the day” and the dishes of this menu are served on this day only.
6) 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.
Canapés are small pre-dinner snacks. They have a base of some kind – a bread or biscuit – topped with sliced foods and a decoration. The base must be thin, and is toasted.
The base can be cut into many shapes, either square, rectangle, triangle, diamond, star, round, oval or in fingers.
Bases suitable for canapés include: bread (white, brown, rye), unsweetened biscuits / crispbreads or rice wafers.
Remove the crusts from three of a whole loaf of white / brown bread, which is a day old.
Slice the bread lengthwise to obtain long slices of bread. Toast each side and butter or shallow fry with butter.
When cool, cover with spreads and add foods such as caviar, sardines, oysters, smoked salmon, ham, lobster, cold meat, pates, poultry, shrimps, tomato, asparagus, artichoke or any food combination.
Decorate the canapé with an appropriate garnish. Garnishes include butter, olives, picked onions, dill cucumber, radish, walnuts, sliced hard-boiled eggs and lemon / orange slices. The combinations of food are limited only by the imagination.
Put the canapé in the refrigerator to cool.
Slice the canapé into the required shapes, according to the decoration or garnish.
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