Тест
«Поварское мастерство»
1. Match
the words with their definitions.
1. Vegetables
|
a. Bay leaf,
peppercorns, and parsley stalks are used in stocks.
|
2.Sauces
|
b. 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
|
c. 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.
|
2. Read the text.
Menu
planning
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:
·
Starters
·
Soups
·
Entrees
·
Main
courses
·
Desserts
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:
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.
Answer the questions:
1) What
is menu?
2) What
is the structure
of the menu?
3) Who
design a menu?
4) How
many basic types of menu are there?
5) What
does carte du jour mean?
6) What
is cycle menu?
3. What
are canapés?
4. What
shape do canapés have?
5. What
are the bases suitable for canapés?
6. How
to prepare canapés?
Эталоны
ответов к тесту «Поварское мастерство»
1. 1b,
2c, 3a
2. 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:
• Starters
• Soups
• Entrees
• Main courses
• Desserts
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.
3. 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.
4. The
base can be cut into many shapes, either square, rectangle, triangle, diamond,
star, round, oval or in fingers.
5. Bases
suitable for canapés include: bread (white, brown, rye), unsweetened biscuits /
crispbreads or rice wafers.
6. Preparing
canapés
1) Remove
the crusts from three of a whole loaf of white / brown bread, which is a day
old.
2) Slice
the bread lengthwise to obtain long slices of bread. Toast each side and butter
or shallow fry with butter.
3) 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.
4) 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.
5) Put
the canapé in the refrigerator to cool.
6) Slice
the canapé into the required shapes, according to the decoration or garnish.
Оставьте свой комментарий
Авторизуйтесь, чтобы задавать вопросы.