English for a Cook

Task 1: Put the directions in the correct order to restore the recipe.

Chocolate Buttermilk Cake

With layer upon layer of chocolate, this will certainly be a treat, especially for the little ones. It is actually one of the easiest dessert recipes around.

Ingredients

• 240 ml Water
• 125 g unsalted butter
• 35 g cocoa
• 300 g plain flour
• 1 Tsp baking soda
• 440 g caster sugar
• 2 eggs
• 125 g buttermilk
• 1 Tsp pure vanilla extract

Filling:

• 100 g unsalted butter
• 500 g cream cheese
• 320 g icing sugar
• 50 g cocoa

Directions

___) Add cocoa and icing sugar into the mix and beat until the mixture is fluffy.

___) Add the eggs, buttermilk and vanilla extract and whisk until smooth.

___) Allow to cool.

___) Assemble the cake by slicing the cooled cakes horizontally and adding the filling in between each layer.

___) Combine the flour, bicarbonate and sugar, then add the cocoa mixture and whisk.

___) Divide the composition for the 2 cake tins and bake them in the preheated oven.

___) Enjoy.

___) Melt together the water, butter and cocoa in a pan.

___) Mix together the cream cheese and butter until creamy smooth.

_1_) Preheat the oven to 160 degrees C and prepare 2 cake tins by greasing them and lining them with parchment paper.

Task 2: Match the menu items a-j with the menu section 1-10 they belong in:

1. Dessert

2. Starters

3. Specialties

4. Refreshments

5. Seafood

6. Sides

7. Kids Menu

8. Sandwiches

9. Spirits

10. Salads

_____________________________

a. Big Daddy's Hamburger with fresh cut fries

b. Homemade Iced Tea

c. Junior Spaghetti and Meatballs

d. Peach pie a la mode

e. Mouth watering garlic cheese toast

f. Loaded mashed potatoes

g. Chef Brian's homestyle chili

h. Lemon and herb glazed Salmon

i. Seasonal tossed greens

j. 1/2 litre house white

TASK 3: Read the text and answer the questions.

EATING OUT

1.The last time I went to a restaurant was about 2 months ago. My wife and I wanted to celebrate our wedding anniversary with a good meal so we went to an expensive Italian restaurant in downtown Lisbon. We both had pasta to start and for the main course my wife ordered a steak and I chose fish. For dessert we both ate chocolate cake topped with fresh cream. Delicious!

2. I went to a restaurant yesterday evening with my sister's children. It wasn't very expensive and the menu was very limited. We all had a burger and French fries, and drank cola. It wasn't very good.

3. My boyfriend loves spicy food so this restaurant was perfect. The waiters were all really friendly and polite, and they played traditional sitar music which was very relaxing. The menu offered vegetarian dishes as well as meat dishes served with rice and a sauce - it depended on how hot you wanted it! I chose a mild beef curry but my boyfriend had a lamb 'vindaloo' - he also drank 2 liters of water!!

4. My class at the university went there last weekend. It's a very popular type of restaurant in my country. It generally offers one type of food (a kind of bread with cheese and tomato sauce) which you then choose what ingredients to add on top of it. I asked for olives and mushrooms on mine and my classmates each had something different so we could taste a piece of each person's meal.

In which text did the person …

1) go there for a special occasion? 

2) visit an Indian restaurant? 

3) eat pizza?

4) eat fast food? 

5) eat seafood? 

6) talk about the atmosphere of the restaurant? 

7) enjoy their meal? 

8) eat a very hot dish? 

9) have a vegetarian meal? 

TASK 4: Study the vocabulary. Match.

An eating establishment	a bar or cafe serving coffee and light refreshments.
A restaurant	a bar or small restaurant where wine is the main drink available.
A bar	a dining car on a train.
A drive-in restaurant	A place where snacks are sold.
A fast food restaurant	A public place where food and drinks are served for a fee
A café / a caff	a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service.
A snack bar	a restaurant in which customers serve themselves from a counter and pay before eating.
A cafeteria	a restaurant that bakes and sells pizzas.
A buffet	a roadside cafe.
A coffee bar / A coffee shop	a room or counter in a station, hotel, or other public building selling light meals or snacks.
A tea room	a small restaurant or cafe where tea and other light refreshments are served.
A tea shop	a small restaurant selling light meals and drinks.
A bistro	a small restaurant where tea, coffee, cakes, sandwiches, and light meals are served.
A wine bar	a small, inexpensive restaurant.
A diner	An eating establishment in which diners are served food, usually by waiters at their tables but sometimes (as in a fast food restaurant) at a counter.
A pull-up / a pull-in	an establishment providing service to patrons who remain in their automobiles.
A pizzeria	An establishment where alcohol and sometimes other refreshments are served. An informal establishment selling food to be consumed on the premises. a burger bar

       TASK 5: Study the vocabulary.

a job, a job seeker, to work abroad, to seek (look) for a job, a vacancy, to apply for a position  (job), to write a CV, to send off your resume, an application,  relevant experience, a job offer, to accept the offer, to turn down the offer, a reference, professional skills, a  part-time job, temporary work, permanent job, full-time employment.

TASK 6: Fill in the gaps with the necessary word or word-combination from the task above.

1) ____ is a person who is actively looking for employment.

2) Looking for ____? Register as a Job Seeker on Job Mail.

3) Do you want to work _____? Sign up now to receive a ____.

4) ___ is a job that no one is doing and is therefore available for someone new to do.

5) Focus your resume on job ___ that's relevant to a specific position to improve your chances of getting that job.

6) The standard for ______ was typically 40 hours a week in the past.

7) If you have ____ you work for only some of the day or the week.

8) ____ or temporary employment refers to an employment situation where the working arrangement is limited to a certain period of time based on the needs of the employing organization.

9) A professional ____  is a recommendation from a person who can vouch for your qualifications for a job.

10) Find out how to write ___ that shows you are the perfect candidate for the job.

       TASK 7: Translate the sentences into English:

1) Я шукаю роботу.

2) Я хочу працювати за кордоном.

3) Зареєструйся на цьому сайті.

4) Ось мої документи.

5) У вас є вакансії?

6) Це  гарна пропозиція щодо працевлаштування,  і я готовий її прийняти.

7) Ви забезпечуєте своїх робітників житлом?

8) Я маю відповідний стаж, професійні навички і гарну рекомендацію.

9) Робота з неповним робочим днем мене влаштувала б.

10) Я вже відправив своє резюме.

           

TASK 8: Your friend is a job-seeker. Give the advice what he or she should (shouldn’t)  do looking for a job.

- apply for a job in person

- ask government employment agencies for the help

- ask hiring agencies for the help

- be quiet and wait for a response at home

- be active and optimistic

- be appropriately dressed

- be ready for the interview

- be untidy in your appearance

- have a good resume

- learn ahead of time about the company you are going to visit

- let as many people as possible know that you are “job hunting”

- look through job postings regularly

- make plenty of applications

- use old-fashioned methods for job-hunting such as faxing and pounding pavement

- visit nearby companies

TASK 9:  Read and translate the text.

                      Dining Etiquette

Table manners play an important part in making a favourable impression. They are visible signals of the state of our manners and therefore are essential to professional success.

Napkin Use
The meal begins when the host unfolds his or her napkin. This is your signal to do the same. Place your napkin on your lap, completely unfolded if it is a small luncheon napkin or in half, lengthwise, if it is a large dinner napkin. The napkin remains on your lap throughout the entire meal and should be used to gently blot your mouth when needed. If you need to leave the table during the meal, place your napkin on your chair as a signal to your server that you will be returning. The host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the right of your dinner plate.

Ordering
If, after looking over the menu, there are items you are uncertain about, ask your server any questions you may have. Answering your questions is part of the server's job. It is better to find out before you order that a dish is prepared with something you do not like. An employer will generally suggest that your order be taken first; his or her order will be taken last. Sometimes, however, the server will decide how the ordering will proceed. Often, women's orders are taken before men's.
As a guest, you should not order one of the most expensive items on the menu or more than two courses unless your host indicates that it is all right.
Use of Silverware
Choosing the correct silverware from the variety in front of you is not as difficult as it may first appear. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in. If you remember the rule to work from the outside in, you'll be fine.
There are two ways to use a knife and fork to cut and eat your food. They are the American style and the European or Continental style. Either style is considered appropriate. The European or Continental style is the same as the American style in that you cut your meat by holding your knife in your right hand while securing your food with your fork in your left hand. The difference is your fork remains in your left hand, tines facing down, and the knife in your right hand. Simply eat the cut pieces of food by picking them up with your fork still in your left hand.
When You Have Finished
Do not push your plate away from you when you have finished eating. Leave your plate where it is in the place setting. The common way to show that you have finished your meal is to lay your fork and knife diagonally across your plate. Once you have used a piece of silverware, never place it back on the table. Do not leave a used spoon in a cup, either; place it on the saucer. You can leave a soupspoon in a soup plate. Any unused silverware is simply left on the table.

 TASK 10: Match.                                 

1)      to unfold  - розгортати

2)      to blot – промокати, охайно витерти

3)      to be uncertain about… - сумніватись щодо…

4)      to order - замовляти

5)      to suggest - пропонувати

6)      to indicate – вказувати, подавати сигнал

7)      to hold - тримати

8)      to place – класти, ставити,  розміщувати

9)      to place back- класти назад

10)  to pick - наколювати

11)  to push away – відставляти, відштовхувати

12)  to lay – класти, викладати

TASK 11: Find the English equivalents in the text:

правила поведінки за столом

приємне враження

професійний успіх

при потребі

робота офіціанта

господар і гість

найдорожча страва в меню

столові прилади

зубцями (гострим краєм)  вниз

поширений спосіб

TASK 12: Answer the questions.

1)      Are table manners important for the general impression of a person?

2)      When does the meal begin?

3)      How long should the napkin remain on your lap?

4)      Can you use it to blot your mouth?

5)      Where should you place your napkin if you want to leave the table for a while?

6)      Where should you place your napkin if the meal is over?

7)      What should you do if you don’t know items on the menu?

8)      How many courses can you order as a guest?

9)      What is the main rule of using silverware?

10)  How to show that you have finished your eating?

TASK 13: Translate into English.

A)    Пам‘ятайте про правила поведінки за столом.

B)    Розгорніть повністю столову серветку і покладіть її на коліна.

C)    Охайно витріть нею рота при потребі.

D)    Розпитайте у офіціанта про страву.

E)     Будучи гостем (запрошеним) , не замовляйте найдорожчу страву.

F)     Нехай хазяїн запропонує, що замовити.

G)    Обирайте правильні столові прилади.

H)    Не відставляйте від себе тарілку, а покладіть на ній ніж і виделку навхрест.

I)       Не залишайте ложку у чашці.

TASK 14 : Translate words and word-combinations into Ukrainian.

A curriculum vitae (CV)                     -

a resume                                              -

a reverse-chronological resume          -

a functional resume                             -

a combination resume                         -

heading                                               -

contact information                             -

professional experience                       -

education                                            -

profilе\objective                                  -

skills and abilities                                -

a summary of qualifications                -

awards and accomplishments              -

optional information                           -

a resume layout                                   -

TASK 15: Read the article below. Match choices (A – F) to 1-5. There is one choice you don’t need to use.

Use a standard section structure

Make sure your CV/resume has a common section structure. For most jobs, you need to include 5 (or 4) different sections and these sections should be placed in the following order:

1. _____________

Includes your name, contact details, date of birth and nationality.

2. ____________

This section should be used to give a quick insight (like a summary) into both you and the information you've included on the rest of the CV/resume. Briefly talk about your most important abilities, experience and achievements which are relevant to the job you are applying for.

This section is good for clarifying information which you may not have pointed out or is not clear on the rest of the CV/resume (e.g. 'able to work under pressure' or 'total number of years you have worked in a type of job' etc...).

This section is written for the benefit of the people who will read your CV/resume (to show them what to expect in the rest). So keep this section short and don't try to self promote yourself too much (which is unfortunately a common mistake). The best place to self promote yourself is on a cover/covering letter which you should always send with a CV/resume when you apply for a job.

3. _______________

The most important section. List the different jobs and positions you've had, in what companies and when. Below this, briefly explain in which department/team you work/worked and what your main role in it is/was. Then list below it your main responsibilities and achievements.

Make sure you account for all time gaps between jobs (e.g. world travel, unemployment etc...).

4. _______________

Summarize your qualifications (both academic & professional) and training. Detail where you got them from and for important qualifications the grades you achieved. Be selective on what qualifications and training you include in this section. Only write those which you think the potential employer will see as relevant (especially for training).

5. _______________

It’s not a very important section where you talk about what you like to do outside of work. I normally haven't read this section when selecting candidates to interview. In my view, you can miss it out if you want to. But if you include it, keep it short and avoid including things which put into questions your ability to do the job (e.g. activities which may interfere with you doing the job or require you to take a lot of time off from work).

http://www.blairenglish.com/articles/general_articles/writing-articles/how-to-write-a-cv-resume.html

A.  Contact & Essential Information

B.   Education & Training

C.      Interests

D.   Family Members

E.   Profile

F.   Work Experience

TASK 16: Answer the questions.

1.  What is a resume?

2.  What are the most important factors in making a good CV/resume?

3.  What sections are usually included on a resume?

4.  What is the reason why the different sections on the CV/resume are in the order they are?

5.  Which information can be optional on your resume?

6.  Why do some of the sentences on the CV/resume have bullet points (•) in front of them?

7.  What is the ideal length of a resume?

8.  How is it better to start sentences about yourself?

9. What is a secret of writing a good resume?

10. Can you send out the same resume for every job you are applying for?

TASK 17 : Fill out this Resume Form in order to help you organize the writing of your own resume.

Name  ____________________________________                       

Address:         _____________________________                 City:__________           

Postal Code:   _______________Phone:_______________            

                                   

Job Objective                        

            ____________________________________                       

            ____________________________________                       

                                   

Skills List       (eg. computer, mechanical, languages)                      

            ____________________________________                       

            ____________________________________                       

                                   

                       

Work             

Experience                

                        JOB TITLE:_______________________________________

                        From:____________________ To:_____________________

                        Company:_________________________________________

                        Address:__________________________________________

                        Duties: ___________________________________________

                        _________________________________________________

                       

                       

Education                  

Date                            Type of Course/Degree and Where taken

                       

____________            _______________________________________

____________            _______________________________________

                       

References                

                        Name:___________________ Position:____________________

                        Phone:___________________

TASK 18: Study the vocabulary.

A job applicant, a recruitment team in a company, a recruit, a hiring manager, to choose an employee, family background, educational experience, strengths and weaknesses, to leave a job, to face a difficult decision, to handle stress and pressure, to handle success and failure, to get on with co-workers, short-term job goals\long-term job goals, salary expectations, positive attitude towards learning, to work added hours

 .

TASK 19: To complete the advice fill in the gaps with Do or Don’t  .

1. _____speak much about your personal life.
2. _____highlight the qualities you have needed for the job.
3. _____try to be a Superman or a Superwoman.
4. _____show that you are trying to overcome your weakness.
5. _____learn ahead of time about the needs of the company.
6. _____ lie if you were fired.
7. _____speak well about your co-workers, boss or customers.
8. _____ say that you want to be a hiring manager within the next 5 years.
9. _____ stress your interest in a long-term career at the company.
10. _____ask any questions about the company.

TASK 20:  Match the questions (1-6) to their answers (a-f).

1. How will your education help you with this position?
2. Do you have any special skills that would help you to do this job?
3. What kind of hours are you looking for?
4. How do you handle stressful situations?
5. Would you be able to relocate?
6. Are you able to work added hours?

a)      I prefer to work in the day time but I don’t mind doing some added hours.

b)      Well, I have many contacts in the communication sector from my previous job.

c)      I always try to stay patient. I talk to my co-workers or my boss to tell them how I feel.

d)      I’m looking for full-time work.

e)       My education has taught me how to work hard and how to succeed.

f)       It would be difficult because I’m in a family with three children.

TASK 21: Complete the interview with your own answers and act the dialogue.

Interviewer: So, tell me a little bit about yourself.

Applicant: …

Interviewer: How would you describe your personality?

Applicant: …

Interviewer: Please tell me about your educational background.

Applicant: …

Interviewer: Could you tell me about your previous job experience, please?

Applicant: …

Interviewer: Do you have any special skills that would help you do this job?

Applicant: …

Interviewer: What is your greatest strength?

Applicant: …

Interviewer: What about your greatest weakness?

Applicant: …

Interviewer: Why did you leave your previous job?

Applicant: …

Interviewer: How do you handle pressure?

Applicant: …

Interviewer: Why should we hire you?

Applicant: …

TASK 22: Read some notes from the article “5 Cook Interview Questions and Answers”.

(https://www.indeed.com/hire/interview-questions/cook). Whether you are preparing to interview a candidate or applying for a job, review our list of top Cook interview questions and answers. Fill in the table.

Questions	Advice	Answers

• "Ever since I was a child, I've had a keen interest in cooking. I love making food that tastes great and makes people happy."
• "First, I would follow protocols set in place. From there, I would apologize to the customer and do my best to accommodate their needs."
• "Once, the grill broke during lunch hour. I called the manager. Together, we found a solution and were able to serve all the guests."
• "Yes. I am familiar with health codes. Safety affects everyone in this industry, including me. Anything I don't know, I am willing to learn."
• “When this happens, I personally tell the customer and offer my apologies. Then, I recommend another dish and offer a complimentary dessert if permitted."
• A sense of humility in their answer, the willingness to resolve the problem graciously a realistic view of the outcome
• An acknowledgment that stressful times happen, ability to keep calm under stress. willingness to ask for help when necessary
• An excitement about the culinary arts field, the motivation to excel at their job, future orientation in the food industry
• Applicant is concerned with pleasing the customer, creative problem solving ability, desire to maintain the integrity of the business
• As a cook, are you familiar with the health codes in our specific state or county?
• Honesty about their knowledge, a willingness to learn and conform, the sense that they maintain a healthy and clean kitchen
• How have you or how would you respond to criticism from a customer about their dish?
• How would you handle this situation: You run out of the daily special but still have three orders you need to fill?
• What is the most stressful situation you have had while cooking professionally, and how did you handle it?
• Why have you chosen a career in the field of culinary arts, particularly as a cook?

TASK 23:   Do the Test “Service. Business Contacts”

Task 1: Put the phrases in the correct order to restore the dialogue

 “At the Restaurant”.

-         Can I get you anything else?

-         Certainly, here you are.

-         Fine, thank you. Can I see a menu, please?

-         Goodbye.

-         Grilled tuna and cheese on rye.

-         Here you are. Keep the change!

-         Hi. How are you doing this afternoon?

-         No thanks. I'd like the check, please.

-         Thank you! Have a good day!

-         Thank you.

-         Thank you. (returning with the food) Here you are. Enjoy your meal!

-         Thank you. What's today's special?

-         That sounds good. I'll have that.

-         That'll be $14.95.

-         Would you like something to drink?

-         Yes, I'd like a coke.

Task 2: Match to complete the sentences and restore the duties of a cook.

1)    Inspect …                                                      a) the kitchen staff.

2)    Cook food…                                                  b) according to the recipes.

3)    Use methods various kitchen…                c) judgment and experience.        

4)    Regulate the temperature of…                  d) utensils and equipment.

5)    Coordinate the work of…                            e) the menu

6)    Plan…                                                            f) food preparation.

7)    Keep records and…                                    g) accounts.

8)    Price menu…                                               h) food.

9)    Season food according to personal…      i) items.         

10) Portion, arrange and garnish…                 j) the oven.   

Task 3:  Complete the interview with your own answers.

Interviewer: So, tell me a little bit about yourself.

Applicant: …

Interviewer: How would you describe your personality?

Applicant: …

Interviewer: Please tell me about your educational background.

Applicant: …

Interviewer: Could you tell me about your previous job experience, please?

Applicant: …

Interviewer: Do you have any special skills that would help you do this job?

Applicant: …

Interviewer: What is your greatest strength?

Applicant: …

Interviewer: What about your greatest weakness?

Applicant: …

Interviewer: Why did you leave your previous job?

Applicant: …

Interviewer: How do you handle pressure?

Applicant: …

Interviewer: Why should we hire you?

Applicant: …

TASK 24:  Match.

	Essential Nutrients		Description
1	Proteins	A	These nutrients often get a bad rap, but recent research has shown that some of them are an important part of a healthy diet. They support many of your body’s functions such as vitamin and mineral absorption, blood clotting, building cells, and muscle movement. They are high in calories, but those calories are an important energy source for your body. The most famous are omega-3 and omega-6 fatty acids. You can find these healthy nutrients in nuts, seeds, fish, and vegetable oils (like olive, avocado, and flaxseed).
2	Carbohydrates (Carbs)	B	You can go for weeks without food, but you can’t last more than a few days without it. This nutrient is absolutely crucial for every system in your body. It’s also the main thing you are made of. It improves your brain function and mood. It acts a shock absorber and a lubricant in the body. It also helps flush out toxins, carry nutrients to cells, hydrate the body, and prevent constipation. Fruits and vegetables can also be a great source of it and help your body stay hydrated.
3	Fats (Lipids)	C	These nutrients provide the building blocks of the body, and not just for muscle. Every cell, from bone to skin to hair, contains them. They are used primarily for growth, health, and body maintenance. All of your hormones, antibodies, and other important substances are composed of them. You can get these nutrients from such animal products as meat, fish, and eggs and from plant sources like beans, soy, nuts, and some grains.
4	Vitamins	D	Much like vitamins these nutrients help support the body. They’re essential for many body functions, including building strong bones and teeth, regulating your metabolism, and staying properly hydrated. Some of them are calcium, iron, and zinc.
5	Minerals	E	They are necessary for a healthy body. They fuel your body, especially your central nervous system and brain, and protect against disease. Before you reach for the white bread or pasta, keep in mind that the type of the nutrients you eat matters. Some of them are healthier than others. Opt for whole grains, beans, and fiber-rich vegetables and fruits instead of refined grains and products with added sugar.
6	Water	F	They are vital for warding off disease and staying healthy. The body needs these micronutrients to support its functions. There are 13 essential vitamins that the body needs to function properly, including vitamins A, C, B6, and D. They play an important role in the body, and not getting enough of them can cause health problems and disease. If you eat a varied, well-balanced diet full of vegetables and fruits, and have a normal and healthy functioning digestive tract, you likely don’t need to take vitamin supplements.

TASK 25: Write the numerals using the appropriate suffix.

                     

a) - teen;

b) - ty;

c) - th.

1. (40) fourty…

2. (14) four…

3. (16-тий) six…

4. (27-ий) twenty seven…

5. (80) eight…

6. (119) one hundred nine…

7. (19-ий) nine…

8. (60-ий) six…

9. (70) seven…

10. (2070) two thousand and seven…

TASK 26: Write the following numbers in words.

137	1,975
34	112
67	600
2,458	843

TASK 27: Write the following years in words.

1809	1977
1269	1572
2010	1773

TASK 28: Write the following telephone numbers.

050 741 78 08;

033 56 42;

455 12 49;

564 77 33.

TASK 29: Open the brackets using the Complex Object. Translate the sentences into Ukrainian.

1. I want (she) to be my wife.
2. My brother taught ( I ) to swim and dive.
3. They would like (we) to read aloud.
4. Bob advised (she) to stay for another week.
5. We expect (he) to arrive at noon.
6. I heard (you) open the door.
7. Dad always makes ( I ) go fishing with him every weekend.
8. Our parents expect (we) to stop quarreling.
9. Sara never lets (he) drive her car.
10. I saw (you) cross the street.

TASK 30: Change the complex sentences into simple ones using complex objects.

Model:
A: I think that the flat is very cosy.
B: I think the flat to be very cosy.

1. I think that a shower is a most important convenience. 
2. I think that our water supply is not good.
3. I saw that he pressed the bell.
4. I did not expect that they would come in time. 
5. I watched how he spoke on the phone. 
6. He heard that the telephone rang. 
7. I saw that he took out his latch-key. 
8. She believed that he had stolen her money to pay his debts.
9. He wants that this work will be done. 
10. He wants that this work will have been done by Friday. 

TASK 31:  Study the vocabulary.

a cook, a chef, a sous chef, an executive chef, a kitchen helper, a line cook,  a short order cook, a cook-housekeeper, a kitchen, a restaurant, a café, a bar, a canteen, a kitchen staff, to cook, cooking, a cuisine, a recipe, a menu, the first course, the main course, a dessert, an order, a drink, a meal, a dish, food, ingredients /components

TASK 32: Read the information on https://en.wikipedia.org/wiki/Cook_(profession)

        Complete the sentences according to the article.

             1) A cook is a person who … .

             2)  A cook is sometimes referred to as … .

             3) The terms “a cook” and “a chef” in the professional kitchen are not … .

             4) The term “cook” within a restaurant kitchen usually refers to a person with … .

             5)  Cooks are usually all members of a restaurant kitchen that are underneath … .

             6)  The sous chef is the same as … .

             7) A cook is not the same as … because they are able to cook items that are not on the menu.

             8)   The word cook may refer to the head of … .

             9) … is responsible for cooking and cleaning as well when used as  a residential staff.

             10) I would like to work as… .

           

        

TASK 33: Translate the sentences into Ukrainian.

1. Не is said to know all about it.

2. He was said to have known the whole truth about it.

3. He is believed to be innocent of the crime.

4. Innocent people were announced to have been murdered by terrorists.

5. The exhibition of 19th century French painting is expected to open by the end of next week.

6.. The number of the unemployed is reported to be increasing with every year.

7. The President of Ukraine was reported to speak to the nation on television tonight.

8. She is supposed to be a very good cook.

9. They are expected to open a new restaurant in June.

10. The Kyiv Underground is said to be closed now.

TASK 34:Rebuild the sentence using Complex Subject.

Example:

People consider the climate there to be very healthy. = 

The climate there is considered to be very healthy.        (complex subject)

1. People consider the climate there to be very healthy.

2. It was announced that the Chinese dancers were arriving the following week.

 3. It is expected that the performance will be a success.

4. It is said that the cook book is popular with different nations.

5. It is believed that the recipe was created by an unknown cook.

6. It is supposed that the playwright is working at a new comedy.

7. It is reported that the virus has caused a lot of deaths.

8. It was supposed that the crops would be rich that year.

9. It has been found that this mineral water is very good for the liver.

10. Scientists consider that electricity exists throughout space. 

TASK 35:   Read the article and fill in the table below. "Metric and Imperial Conversion Charts and Tables" https://convert.french-property.co.uk/ will help  you to do it.

Systems of Measurement

There are most common systems of measurement: the metric system and the imperial or English system. The metric system is used widely in Europe and most of the rest of the world, and the imperial or English system is now chiefly used in the USA.

The English system of measurement has been in use for a very long time. It involves units such as pounds and ounces for weight, miles, yards, feet and inches for distance, and pints and gallons for volume.

Lengths and distances are measured in inches, feet, yards and miles:

12 inches = 1 foot

3 feet = 1 yard

1760 yards = 1 mile

Fluids are measured in fluid ounces, cups, pints, quarts and gallons.

The UK and American systems of fluid measurement are slightly different: the UK imperial system does not use cups, and the sizes are slightly different. In the English imperial system, 20 fluid ounces = 1 pint, and ‘cups’ are not used at all. You’re only likely to come across this as a problem in recipes, when it’s usually clear whether you have an English or American recipe by the use of cups as a standard measure, and you can therefore amend your other measurements accordingly. In the American system:

8 fluid ounces (sometimes abbreviated to fl oz) = 1 cup

2 cups = 1 pint

2 pints = 1 quart

4 quarts = 1 gallon

Weight is measured in ounces, pounds and tons:

16 ounces (oz) = 1 pound (lb)

14 pounds = 1 stone (English imperial system only)

2,000 pounds = 1 ton

The metric system is much simpler. There are a series of basic units, one for each of distance, mass, and volume, and a series of prefixes to tell you what multiple of the basic unit is being used. You will most commonly come across kilo-, centi- and milli-, as in millimetres, centimetres, and kilometres.

Measuring Temperature

There are three scales commonly used for measuring temperature: Fahrenheit, Celsius or Centigrade, and Kelvin.

Fahrenheit is the oldest scale and least obvious for those not used to it. The Fahrenheit scale was formerly used across Europe but has now been replaced by the Centigrade scale. It is however still widely used in the USA. This scale is defined by two measurements: the temperature at which water freezes into ice, which is 32oF, and the temperature at which water boils, which is 212oF.

Celsius / Centigrade is used across most of the rest of the world apart from the USA and its associated territories.  Like the metric system, it is broadly designed around 10s. The freezing temperature of water is 0oC, and the boiling point is 100oC.

The weather is the most common reason for needing to understand the alternative scale. Anything below 10oC or 50oF is cool to cold, 20oC or 68oF is warm, anything above 30oC, 86oF, is hot.

The final scale, Kelvin, is the scientific measurement scale, and the SI unit for temperature. It has exactly the same increments as the Celsius / Centigrade scale. The zero point, or 0K, is -273oC, which is absolute zero, the temperature at which all thermal motion ceases. Conversion to Celsius is therefore very easy: you simply add 273 to the Kelvin temperature.

https://www.skillsyouneed.com/num/measurement-systems.html

	The Imperial / English System		The Metric System
Weight	1 ounce        (1 oz.)	=	g
	1 pound        (1 lb.)	=	g
	1 UK ton	=	kg
	1 US ton	=	kg
Length\ Distance	1 inch     (1 in.)	=	cm
	1 feet     (1 ft.)	=	cm
	1 yard     (1 yd.)	=	cm
	1 mile     (1 m.)	=	km
Volume	1 fluid ounce (1 fl oz)	=	ml
	1 cup	=	ml
	1 pint      (1 pt.)	=	l
	1 quart    (1 qt.)	=	l
	1 UK gallon  (1 gal)	=	l
	1 US gallon   (1 gal)	=	l

TASK 36: Put the words into the correct order to make general (yes/ no) questions.

(Примітка) 

ЗАГАЛЬНЕ ЗАПИТАННЯ ставиться до речення в цілому. На ньог можна коротко відповісти "так" або "ні". Порядок слів в загальному запитанні такий:

1	2	3	4
Допоміжне дієслово в потрібному часі: do, does – Present Simple did – Past Simple shall, will – Future Simple (дієслова to be, to have  та модальні дієслова can, may, must не потребують допомоги допоміжних дієслів і будують питання самостійно, зайнявши позицію перед підметом).	Підмет	Основне смислове дієслово в потрібній часовій формі	Всі інші члени речення

1)  you / cook/ Italian / dishes/ can / ?

2) work / do / at/ this / you / restaurant / ?

3) Ukraine/ you / from / are/ ?

4) she/ a chef / is / your?

5) a banquet /  they / did  / yesterday / have / ?

6) make/ they / will / a cake / the party / for/ ?

TASK 37: Match. (The word and its definition).

1)    body mass index (or BMI) 

2)    calorie

3)    carbohydrate

4)    diet

5)    fast food 

6)    junk food 

7)    malnutrition

8)    nutrient 

9)    overweight

10) preservative 

11) saturated fat

12) to consume 

13) to overeat

14) to process 

15) trans fat (or trans fatty acid)

a)      -  all the foods a person normally eats  \ a limited amount or range of food that someone eats to lose weight or become healthier

b)     -  an artificial fat that makes food last longer and taste better but is very bad for health

c)      -  to eat or drink something

d)     - a chemical substance used for preventing food from spoiling or wood from decaying

e)        - a condition of weakness or illness caused by eating too much food, not enough food or unhealthy food

f)       - a substance in food that is necessary for good health

g)        - a substance in foods such as bread and potatoes that is a major source of energy or calories

h)       - a unit for measuring the amount of energy we get from food

i)        - a weight-to-height ratio that shows if you're overweight, underweight or at a healthy weight

j)          - above a normal or healthy weight (BMI 25-30)

k)      - food served quickly, esp. Western foods like hamburgers, pizzas, fried chicken and French fries.

l)        - to add chemicals or other substances to food to make it last longer or look or taste better

m)     - to eat more food than the body needs

n)     - unhealthy food, esp. fatty fast foods and processed snack foods

o)     a type of fat that's found in butter, cheese, red meat, etc

TASK 38: Put Subject Questions to the following sentences.

1) I work in this cafe.

2) Mark was at work yesterday.

3) Our chef will make a wedding cake.

4) Tom is cleaning the kintchen now.

5) Linda can make honey cakes.

TASK 39: Read and translate the text. Find the English equivalents (1-12) in the text.

                                                            Fast Food

Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

Fast food outlets are take-away or take-out providers, often with a "drive-through" service which allows customers to order and pick up food from their cars; but most also have a seating area.

Nearly from its inception, fast food has been designed to be eaten "on the go", often does not require traditional cutlery, and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, French fries, chicken nuggets, tacos, pizza, hot dogs, and ice cream, although many fast food restaurants offer "slower" foods like chili, mashed potatoes, and salads.

Modern commercial fast food is often highly processed and prepared in an industrial fashion on a large scale with standard ingredients and standardized cooking and production methods. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which minimizes cost. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facility and then shipped to individual outlets where they are reheated, cooked (usually by microwave or deep frying) or assembled in a short amount of time. This process ensures a consistent level of product quality, and is key to being able to deliver the order quickly to the customer and eliminate labor and equipment costs in the individual stores.

Because of commercial emphasis on speed, uniformity and low cost, fast food products are often made with ingredients formulated to achieve a certain flavor or consistency and to preserve freshness. These ingredients are very harmful for people’s health.

1) ресторани швидкого обслуговування

2) клієнт, споживач

3) упакований так, щоб  можна  було забрати з собою

4) місця, де можна посидіти

5) замовляти і забирати їжу, не виходячи з машини

6) традиційний посуд

7) їжа, яку їдять руками (без столових приладів)

8) пропонувати «повільнішу» їжу

9) паперові пакунки, пакети, пластикові упаковки

10) напівфабрикати

11) зменшувати витрати на праці і обладнанні

12) інгредієнти, які додають особливого аромату, консистенції та забезпечують свіжість 

TASK 40: Look at the pictures and name the dishes. Answer the question (A- D)

.

a  taco /tɑːkoʊ/,  a hamburger,  French fries,  chili, a corn dog,  a hot dog,  a pizza,   chips and fish,    a pita,    a kebab (shawarma),     a falafel /fəlɑːfəl/,  chiken nuggets

What dish is it?

A) It is a hot dog coated in cornmeal batter and deep fried in oil, although some are baked. They   

     usually are served on wooden sticks, though some early versions were stickless.

B) It is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a

     filling. It can be made with a variety of fillings, including beef, chicken, seafood, vegetables   

     and cheese, allowing for great versatility and variety. It is generally eaten without utensils.

C) It is a ball or patty made from ground chickpeas and or  beans. It is usually served in a pita,

     which acts as a pocket, or wrapped in a flat bread known as lafa. The falafel balls are topped

     with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. It may

     also be eaten alone as a snack or served as part of a full meal.

D) It is a spicy stew.

TASK 41: Put the words into the correct order to make alternative questions.

1)      Did / go to / last month / last week / or / the restaurant / you / ?  

2)      or / Do / the birth of a child / their wedding anniversary / they / to celebrate / want / ?

3)      French fries / have / or / pasta / Will / you / ?

4)      a chop / a steak / like / or / Would / you / ?

5)      close / Did / or / sell / their café / they / ?

6)      Do / fast / food / homemade / or / prefer / you / ?

7)      coffee / like / or / some / tea / Would / you / ?

8)      on Monday / or / Will / will / Mark / work / you / ?

9)      Do / does / like / or / spicy food / you / your boyfriend / ?

10)   Is / or / rice / served / this / dish / vegetables / with / ?

TASK 42: Make up disjunctive questions (tag-questions).

1)      I am a chef.

2)      Tina is a kitchen helper.

3)      There are ten people at the table.

4)      They will not do it.

5)      This dish is not served hot.

6)      You like tomato juice.

7)      Everything is perfect.

8)      Everybody is happy.

9)      Let’s have a picnic!

10)  They cooked pasta yesterday.

TASK 43: Answer the questions:

1)   Is a healthy diet essential for good health and nutrition?

2)   What protects you against many chronic noncommunicable diseases, such as heart disease, diabetes and cancer?

3)   Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet, aren’t they?

4)   Does a healthy diet comprise a combination of different foods or just vegetables and fruit?

5)   When does a healthy diet start?

6)   To what age is feeding babies exclusively with breast milk important for a healthy diet?

7)   Are fruit and vegetables important sources of vitamins, minerals, dietary fibre, plant protein and antioxidants?

8)   Who has a significantly lower risk of obesity, heart disease, stroke, diabetes and certain types of cancer?

9)   Using unsaturated vegetable oils will help consume healthier fats, won’t it?

10)               Should sugars represent less or more than 10% of your total energy intake?

11)               What does keeping your salt intake to less than 5h per day help prevent?

TASK 44:Ask as many questions to the following sentence as you can (use different types of questions)

World Health Organization gives you 5 useful recommendations to follow a healthy diet.