Angielski_gastronomia.pdf

STUDIUMJĘZYKÓWOBCYCH

UNIWERSYTETUEKONOMICZNEGO

WKRAKOWIE

Projekt:Nadalpotrzebni–lepszekwalifikacjewmiejscupracy

J Ę ZYK ANGIELSKI

SŁOWNICTWO Z OBSZARU: GASTRONOMIA - CATERING

Running a restaurant seems pretty simple but in fact a lot of things have to be done.

Somebody has to buy and maintain stocks of food and drink, decide on seating

arrangements, and choose the right tableware and kitchen equipment. The tables must be

laid, with the plates, knives, forks, spoons, glasses and napkins in the right places.

Somebody must prepare menus, welcome guests, take orders, serve food, and prepare bills.

Somebody of course has to cook, and finally tables must be cleared away and somebody

has to wash up.

Catering can also mean preparing food and serving it not in a restaurant, but in places like

schools or factories, or preparing meals in one place and serving them in another.

Sometimes caterers don't just take food to a party, a company reception or a wedding, but

have to plan the whole event. If you are creative, love cooking and enjoy working with

people, catering can be an exciting profession which demands hard work and the ability to

work under pressure.

A table setting may have many elements, especially on formal occasions.

Table setting refers to the way to set a table with tableware for serving and eating.

drinkware

Shot glass

Yard glass

Beer glassware

Cocktail (martini) glass

Stemware

Collins glass

Pilsner glass

Wine glass

Pint glass

Highball glass

Brandy snifter

Beer stein

Old fashioned glass

Champagne flute

Wheat beer glass

Sake cup

Champagne coupe

Projektwspółfinansowanyprzez

UnięEuropejskąwramach

EuropejskiegoFunduszuSpołecznego

EUROPEJSKIFUNDUSZSPOŁECZNY

Biuroprojektu:MałopolskaSzkołaAdministracjiPublicznejUniwersytetuEkonomicznegowKrakowie

ul.Szewska20/3;31009Kraków;tel.:0122926899,faks:0124226919; www.nadalpotrzebni.msap.pl

Glossary

To run a restaurant – prowadzić restaurację

To maintain stocks – utrzymywać zapasy

Seating arrangements – ustawienie stolików I krzeseł

Tableware – nakrycie stołu

Kitchen equipment – sprzęt kuchenny

To lay a table, to set a table – nakryć stół

Plates – talerze

Knives – noŜe

Forks – widelce

Spoons – łyŜeczki

Glasses – szklanki, kieliszki

Napkins – rewetki

Menu – karta dań

To Welcom guests – witać gości

To take orders – przyjmować zamówienia

To serve ford – podawać jedzenie

To prepare bills- przygotowywać rachunki

To cook – gotować

To clear awal tables – uprzątać stoły

To wash up – zmywać

A company reception – przyjęcie w firmie

A wedding – ślub

To work under pressure – pracować pod presją

A waiter – kelner

A course - danie

A dish - potrawa

Vegetables – warzywa

Drinks – napoje

French fries – frytki

A service – usługa

To book a table –rezerwować stolik

Keep the change – zachowaj resztę

Exercises

1. True or False?

It's always better to book your table in advance.

In some restaurants a Head Waiter shows you to your table.

An aperitif is drunk after a meal.

The waiter usually takes your order.

A starter is the first course.

Some restaurants are divided into smoking and non-smoking areas.

Still water is carbonated mineral water.

Some dishes are served with a selection of vegetables.

A Bloody Mary is a drink.

VAT is never added to the bill.

2. Read and act out the dialogue:

Waiter : Would you like a dessert, sir ?

John: No, thank you. Just some coffee with cream, and the

bill please.

Waiter : Yes, sir. I'll bring it immediately. Are you satisfied?

John: Yes, everything is fine.

Waiter: Here's your coffee, and your bill, sir.

John: Thank you. Just a moment. This dish here, French fries. We didn't have any

French fries.

Waiter: Let me see, sir. Yes, that's a mistake. I'm sorry about that, sir.

John: Is service included in the bill?

Waiter : Yes, sir. It is. And VAT is added too.

John: Here you are. Keep the change.

Waiter :

Thank you sir. We look forward to seeing you again.

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