Рабочая тетрадь по английскому языку с профессиональной направленностью по профессии 43.01.09 «Повар, кондитер»

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«Рабочая тетрадь по английскому языку с профессиональной направленностью по профессии 43.01.09 «Повар, кондитер»»

Государственное бюджетное профессиональное образовательное учреждение Ростовской области

«Донской техникум кулинарного искусства и бизнеса»

Рабочая тетрадь

для практических работ

по дисциплине

«Иностранный язык в профессиональной деятельности»

для студентов профессии 43.01.09 «Повар, кондитер»

Составитель:

Мастерова Кристина Витальевна, преподаватель английского языка

Ростов-на-Дону, 2023

Содержание

I. Пояснительная записка………………………………………….….…4

1. Понятие и значение рабочей тетради

2. Цель и задачи рабочей тетради

II. Рабочая тетрадь……………………………………………………..….10

1. Предисловие………………………………………………………….……11

2. Основная часть……………………………..……………………..…..…..12

2.1 My profession…………………………….……………………………….14

2.1.1 The big choice

Lexical exercises

Grammar exercises

Fun time

2.1.2 How to become successful?

Lexical exercises

Grammar exercises

Fun time

2.2 Kitchen staff……………………………………… ……………. ………26

2.2.1. Who is who?

Lexical exercises

Grammar exercises

Fun time

2.2.2 Freshman

Lexical exercises

Grammar exercises

Fun time

2.3 Kitchen equipment……………………………………….. ………..……37

2.3.1 How to layout a restaurant kitchen

Lexical exercises

Grammar exercises

Fun time

2.3.2 Appliances, utensils

Lexical exercises

Grammar exercises

Fun time

2.4 We are what we eat! ………………………………………………………52

2.4.1 Nutrients

Lexical exercises

2.4.2 Different products

Lexical exercises

2.4.3 Spices and herbs

Lexical exercises

2.4.5 Flavour

Lexical exercises

2.4.6 Measurement and package

Lexical exercises

2.4.7 Beverages

Lexical exercises

Grammar exercises

Fun time

III.Библиография ……………………………………….…………………79

Государственное бюджетное профессиональное образовательное учреждение Ростовской области

«Донской техникум кулинарного искусства и бизнеса»

Рабочая тетрадь

для практических работ

по дисциплине

«Иностранный язык в профессиональной деятельности»

профессии 43.01.09 «Повар, кондитер»

студента(ки) ____ курса, группы _______

____________________________________________________

(Ф.И.О.)

Ростов-на-Дону, 2023

Уважаемый студент!

Данное пособие является учебным материалом для подготовки к практическим занятиям по английскому, которое позволит Вам расширить и усовершенствовать свои знания по дисциплине и даст возможность проявить себя в решении задач с помощью нестандартных подходов и творческих решений представленных заданий.

Рабочая тетрадь составлена на основании федеральных государственных стандартов к уровню подготовки выпускников по специальности 43.01.09 «Повар, кондитер», учебной программы по дисциплине. По каждой теме, в соответствии с программой, разработаны и указаны задания для самостоятельной подготовки и способы их выполнения.

Приступая к выполнению заданий, необходимо ознакомиться с теоретическим материалом, изучив учебную литературу. Задания выполняются непосредственно в рабочей тетради, разборчиво, аккуратно.

Критерии оценки:

Оценка «5» ставится, если:

1. Работа выполнена без ошибок и недочетов.

2. Допущено не более одного недочета

Оценка «4» ставится, если работа выполнена полностью, но допущено в ней:

1. Не более одной негрубой ошибки и одного недочета.

2. Не более двух недочетов.

Оценка «3» ставится, если правильно выполнено не менее половины работы или допущено:

1. Не более двух грубых ошибок или не более одной грубой и одной негрубой ошибки и одного недочета;

2. Не более двух- трех негрубых ошибок или одной негрубой ошибки и трех недочетов;

3. При отсутствии ошибок, но при наличии четырех-пяти недочетов.

Оценка «2» ставится, если:

1. Допущено число ошибок (недочетов) превышающее норму, при которой может быть выставлена оценка «3».

2. Если правильно выполнено менее половины работы.

3. Не приступил к выполнению работы.

4. Правильно выполнил не более 10% всех заданий

Давай начнем!

To start with, make your mind wake up and find out some unusual answers to complete the scheme:

  1. My profession. 1. The big choice

1

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

) Study the mind map and say what are the major professions related to food. Do you agree or disagree with it? Complete it:

2) Guess the profession according to the explanation:

1) _____________ is responsible for serving customers in an eating establishment.

2) ___________ is a person engaged in agriculture, raising living organisms for food or raw materials.

3) ___________________ is a professional who applies scientific knowledge to the creation, processing, and preservation of food.

4) ___________________ is a person who formulates and serves beverages, usually in a licensed establishment. 

5) ______________ is a specialist who examines the effect of food on the body as a whole.

6) _______________is a person who uses microbiology, engineering, and chemistry to investigate the deterioration and processing of foods.

3) Match the picture to the announcement; describe what you can see in each picture:

1.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

2.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

3.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

4.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

5.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Classifieds

Jobs: Culinary

ID #02113. Stafford Inn is opening a new hotel in the downtown area. We need an experienced executive chef with education in both culinary arts and culinary management. The job includes preparing daily menus and managing two full-service kitchens. You will be responsible for hiring your own chef de cuisine and other staff members for each kitchen.

ID#02114. Sweetcakes Patisserie is looking for a new chef. We prefer someone with a background in pastries, but we will train the right person.

ID# 02115. A personal chef is needed for a private party. The event is July 19 at my boat on Flamingo Bay. You must be prepared to cook for approximately 40 guests. If your work is satisfactory. I will have available jobs two or three times per month.

ID# 02116. Jackson Catering is hiring chefs who specialize in meatless dishes. We are small catering company that offers primarily vegetarian banquets. We need someone who can also serve as nutritionist for our health-conscious clients.

ID#02117. Do you want to start a career in hospitality? Roxy’s Airport Lounge is hiring apprentices for all positions. Learn everything you need to know about kitchen operations and restaurant management. No experience is necessary.

4) Read the sentence pairs. Choose which word or phrase best fits each blank.

culinary management / catering

A. In _______________ chefs usually cook for large groups at once.

B. The program in ______________ offers several business classes.

apprentice / personal chef

A. The restaurant hired a(n)______________ to learn about kitchen operations.

B. The ______________ specializes in holiday meals and birthday parties.

patisserie / banquet

A. The chef served a ______________ for 150 people.

B. Customers love the new cakes at the ___________.

5) Scan the QR-code, follow the link to the folder and watch a video about the life of a food blogger (video 1) and make a test:

1. With the blog Tieghan Gerard wants to…

a) find out new recipes.

b) make people’s lives a little bit better and more delicious.

c) become popular and earn a lot of money.

2. She does a lot of research to be sure …

a) the recipe’s going to work for everybody

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

b) the recipe’s going to be unique.

c) the recipe’s going to include many ingredients.

3. She’s always trying to interact with people by …

a) filming them in her videos.

b) responding to all comments and direct messages.

c) taking polls.

2. How to become successful?

Study the vocabulary before reading.

To recognize /ˈrek.əɡ.naɪz/ — узнать, распознать

To encourage /ɪnˈkʌr.ɪdʒ/ — поощрять, стимулировать, способствовать, поддерживать

Vocational /vəʊˈkeɪ.ʃən.əl/ — профессиональный

An opportunity /ˌɒp.əˈtʃuː.nə.ti/ – возможность

To embrace /ɪmˈbreɪs/ — охватывать

To require /rɪˈkwaɪər/ – требовать, предполагать

A margin /ˈmɑː.dʒɪn/ — прибыль

A flair /fleər/ — чутье

7) Read the text and answer true or false

World Skills is a movement of change.

World Skills international championship recognizes the power of skills and the need to encourage vocational training to the highest level. Skill competitions are a celebration of excellence and a unique opportunity to share knowledge.

Cooking embraces a wide range of skills from creating menus and preparing dishes for Michelin-starred restaurants, to canteens and cafeterias. Preparing delicious meals may be the most obvious part of the work of a professional chef, but the job requires much more. Chefs have to prepare budgets, calculate profit margins, control and order stock, and keep on top of the latest food trends such as organic and vegetarian cuisine and healthy eating regimes. Communicating well with a team is also part of the high pressure environment in a successful kitchen, while good hygiene is essential for the health and safety of customers and fellow workers.

Confectionery can range from petit fours to chocolates and candies. They can be served hot or cold everywhere from hotels and restaurants to specialist stores. Confectioners will need to be skilled in designing great products using sugar, icing, chocolate, and other sugar-based ingredients. It is a job for an artistic creative mind but one which requires solid catering and cooking skills if those creative ideas are to become a delicious reality.

Many years of training go into making the best confectioner and pastry cooks, who also show flair and creativity, working with many different materials and types of equipment.

Bakers need to demonstrate basic baking skills and an attention to detail to create perfect breads and pastries which are both good to look at, and delicious to eat. They need an intimate knowledge of the right ingredients of a range of baking products, as well as the optimum temperatures and timings each will require for perfect results. Bakers also need the ability to work under pressure and to get their products from oven to table within the designated time-frame.

a) World Skills championship is the competition for the professional chefs in individual tasks.

b) It’s great possibility to share and get new experience for the students of the applied profession.

c) The most important skill for a chef is to prepare delicious meals.

d) To be a team player is necessary quality for a chef

e) The competitors in confectionary need to have developed skills in working with the sweet sugar based ingredients.

f) The bakers should work very carefully in the limited time under the pressure.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

8) Scan the QR-code, follow the link to the folder, watch a video about World Skills championship in Cooking and answer the questions (video 2):

1. What is the task in this competition?

2. What does fascinate the girl most?

3. Why do the competitors put the bowls above their heads in the video?

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

9) Complete the text with the missing words: interesting foods, Russian, kitchen, cookbooks, a sous-chef, to cook, culinary school, recipes , the cuisine.

B

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

est of the best: some well-known chefs

Anthony Bourdain (1956–) is a chef and author of several books about restaurants and cooking. His book Kitchen Confidential, about what it is like to work in a restaurant ______, was a best seller. He is the host of the TV show Anthony Bourdain: No Reservations. The show follows him as he travels the world eating ___________and

meeting new people.

Alton Brown (1962–) is the host of Good Eats on the Food Network. The show teaches people _______while showing the science and history behind the recipes. He liked watching cooking shows between shoots and decided that cooking shows could be more exciting, so he quit his job and entered________.

T

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

he first ____________chef whose restaurant has been ranked in the top 50 best restaurants in the world. Chef of the year according to the "Restaurant Award GQ-2016". The chef is a legend according to the experts of the French guide Gault & Millau and the winner of many other Russian and international awards. Seasonal local products, author’s recipes and finely thought–out combinations are the distinctive features of __________of White Rabbit chef Vladimir Mukhin.

A

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

lexander Pushkov was born on June 30, 1992 in the village of Donskoy in the Rostov region. The boy lived with his grandparents, helped them with housework and loved to repeat his grandmother’s __________from memory. Although Pushkov loved to cook since childhood, his path to the profession was not so easy. Having learned the basics of cooking, the man began working as________. Thanks to his victory at Hell’s Kitchen, Pushkov instantly became one of the most popular chefs in Russia, moved with his family to Krasnodar and now works at the local Dom de Marque restaurant. The sous chef regularly conducts tastings and culinary master classes, and appears in TV shows.

10) There are 10 qualities of a successful chef necessary for a successful career according gourmetian.com:

1. Creativity

2. Passion

3. Ability to work as part of a team

4. Stress tolerance

5. The ability to accept criticism

6. Attention to detail

7. Endurance

8. Being a leader

9. Have refined taste

10. A commitment to quality

Give your opinion about these qualities, if they are necessary for a good chef; what do you agree or disagree with and why? Write an opinion essay 80-100 word.

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Grammar. 1) Complete the sentences. Use a superlative (-est or most …) or a comparative (-er or more …).

1. We stayed at ____________ hotel in the town. (cheap)

2. Our hotel was ___________ than all the others in the town. (cheap)

3. I wasn’t feeling well yesterday, but I feel a bit __________today. (good)

4. What’s ____________thing you’ve ever bought? (expensive)

5. I prefer this chair to the other one. It’s ____________. (comfortable)

6. Amy and Ben have three daughters. ____________is 14 years old. (old)

7. Who is the ______ person you know? (old)

8. What’s ____________way to get to the station? (quick)

9. Which is____________ – the bus or the train? (quick)

10. I can remember when I was three years old. It’s ___________memory. (early)

2) Put the verb into the correct form, present continuous or present simple.

1. Why are all these people here? (What / happen)____________________?

2. Julia is good at languages. _____________(She / speak)four languages very well.

3. Are you ready yet? _____________ (Everybody / wait)for you.

4. I’ve never heard this word. How_________________ (you / pronounce) it?

5 Kate _______________(not / work) this week. She’s on holiday.

6. ‘What _______________(your father / do)?’ ‘He’s an architect.’

7. It took me an hour to get to work this morning. Most days___________________ (it / not / take) so long.

8. Can we stop walking soon? ____________(I / start)to get tired.

9. Sam and Tina are in Madrid right now. ________________ (They / visit)a friend of theirs.

10. I____________ (I / learn) to drive. My driving test is next month. My father_____________(teach) me.

Fun time. Quiz: What kind of fruit are you?

1. You are invited to a masked ball. What are you going to be?

a) a clown

b) a witch

c) Robin Hood

d) a princess

2. What kind of music do you usually listen to?

a) rap

b) heavy metal

c) pop

d) classic

3. What is your favourite color?

a) yellow

b) black

c) green

d) pink

4. When you talk to somebody, you…

a) smile and laugh all the time

b) remain serious and don’t smile

c) have a very friendly face

d) don’t look at him

5. When somebody tells a funny joke, you…

a) laugh very loudly

b) never laugh, not even smile

c) smile and encourage him to tell more.

d) don’t care

6. What kind of movies do you usually watch?

a) comedies

b) horrors

c) action

d) romance

7. When you are on holiday, you would rather…

a) go to the mountains

b) stay home

c) visit your friends

d) go to the seaside

8. You would never…

a) cry

b) laugh

c) hurt somebody

d) wear black

If you have most of

a) You are a BANANA. You like making fun of the others. You know the best jokes, the funniest tricks and nothing can put you down. Be careful, there may be situations when you might say the truth but won’t be taken seriously.

b

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

) You are a LEMON. You always see the empty part of the glass. Nothing is good enough for you and nobody can do things the way you want. Try to be less pessimistic and bossy and will see that there are good friends around you.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

c) You are a WATERMELON. When somebody needs help, you are there for him. You always put your friends needs above yours, even when they don’t appreciate your sacrifice. You think everybody has a good side.

d

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

) You are a STRAWBERRY. You dream the whole day, living in a perfect world where nothing wrong can happen. You wait for miracle to happen. Stop dreaming live your life.

II. Kitchen staff

1. Who is who?

1) Read the text and complete the table.

Behind the Scenes

At 6 o’clock, the restaurant opens. Chef cooks and prepares meals. There are different types of chefs. Head chefs create menus, manage staff, design plates, and purchase inventory. Sous-chefs assist head chefs. They also take over when head chefs are absent. The head chef and the sous-chef choose the day’s specials. And they also give directions to prep cooks: meat cook, salad cook, commis etc.

Line cooks manage particular areas of production; listen to the caller to find out what foods to cook. They may cook soups and sauces, prepare ingredients. Finally, the pastry chef prepares desserts. And they all can’t do their jobs well without dishwashers who wash dinnerware and cookware. Everyone in the kitchen works together to make sure that customers have a great meal!

Name of a position

Responsibilities and duties

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

2) Translate into English:

  1. Кухонный персонал — это люди, которые работают за кулисами, готовя пищу, которую мы едим каждый день.

  2. В должностные обязанности работников кухни входит: уборка, мытье посуды, кастрюль и сковородок, подметание и протирка полов, вынос мусора, пополнение запасов, таких как посуда, столовые приборы и продукты питания, подготовка продуктов к приготовлению или подаче на стол, приготовление блюд по рецептам.

  3. Тот, кто больше интересуется выпечкой, выберет работу кондитером.

  4. Кухонный персонал может продвинуться с должностей начального уровня, таких как посудомойщик, до повара или шеф-повара.

  5. На кухнях ресторанов может быть жарко, шумно и суматошно.

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3) Write a note to the site of your college about the salary of the kitchen staff in Russia, what does it depend off? (50-70 words)

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

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2

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

. Freshman

4) Complete the CV with the missing words: surname, previous job, age, telephone number, nationality, address, first name.

5) Look through the resume, answer the questions:

Robin Douch,
1527, East 57 Street,
Boston, MA 72393,
(837)-726 3289.

Objective: Looking for a position of kitchen staff to work for a well stable restaurant.

Work Experience:
1) Boan an Apetite, Philippines
Worked as a Kitchen Staff

2) Holiday Inn Mimosa, Tarrytown
Worked as Waiter

Education: High School Diploma

a) What is the name of a candidate?________________________________

b) Does he have a big experience in cooking?_________________________

c) What position does he want to take?_______________________________

6) Write your own CV/resume:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

7) Listen to a conversation between a catering company owner and a chef (track 1). Choose the correct answers.

1. What is the main idea of the conversation?

A. the man’s education at culinary school

B. requirements for a job as a personal chef

C. the types of meals that the company offers

D. the man’s history in restaurant management

2. Why did the man leave his previous job?

A. He didn’t like training other chefs.

B. He wanted to do more cooking.

C. He prefers to hire his own kitchen workers.

D. He had a conflict with front-of-house staff.

8) Listen again and complete the conversation.

Owner: So, Mr. Olson, you’ve 1_________ ________ __________ before?

Chef: Yes. I’ve been a chef for 2 ______ ________ __________

Owner: Great. And you have 3 _____ ______ ________?

Chef: No, actually. I don’t. 4 _______ _______ is primarily in restaurant management.

Owner: Oh. I see. Where was your last job?

Chef: I was the 5 ________ ________of both kitchens at the Stafford Inn.

Owner: 6 ______ _________ ______ about your duties there.

Chef: I was responsible for hiring the kitchen workers. And I managed all of the kitchen and front of house staff.

Owner: That sounds good. We do need someone with experience managing a large staff. Did you do much actual cooking?

Chef: Sometimes, I usually prepared the daily 7_______, but mostly I trained the other chefs to cook my recipes.

Owner: Well, you’ll probably do a lot more cooking if you take this job. Our head catering chef should be in the kitchen for every banquet.

Chef: That’s great. To be honest, I left my last job because I wanted to do more 8________.

Owner: I’m glad to hear it. We’ll be in touch, Mr. Olson.

9) Imagine that your are having an interview with a head chef, answer his questions to get the job. What are the questions you would ask in return? Give examples

  1. What is your experience with working in a fast-paced environment?

  2. If a customer was dissatisfied with their meal, how would you handle the situation?

  3. What would you do if you noticed another kitchen staff member engaging in unsafe work practices?

  4. How well do you communicate with others?

  5. When preparing a meal, what would be your approach to making sure it was prepared correctly?

  6. We want to improve our menu offerings. What types of food would you add to our menu?

  7. Describe your experience with baking.

  8. What makes you the best candidate for this position?

  9. How often do you clean your work station?

  10. What is the most challenging aspect of being a kitchen staff member?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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10) Make up your own dialogue (as example the dialogue from Exercise 8), based on the table below, between you and the manager of the pizzeria at the position of a head chef (7-10 sentences each speaker):

Head Chef

at Zizzi & ASK

Status

Education Level

Location

Working hours per week

Type of Contract

Salary indication

Responsible for

Published at

Profession type

Driving license preferred

Cover Letter Required

Languages

Open

College, Secondary School, University, Other

Nationwide

8 — 40

Casual / Part Time Jobs, Evening Job, Weekend, Summer / Holiday Jobs, Temporary Full Time

Between £10.00 and £15.00 Per Hour

Work closely with the General Manager to ensure the success of the restaurant, promote our culture and values within the team, ensure our customers have a great time – every time, Leading by example and being a great role model

07-11-2023

Bar Staff / Waiters and Waitresses, Management

No

No

English

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Grammar. Questions.

1) Which is right? Tick () the correct alternative.

1. a Do you know what time the film starts?

b Do you know what time does the film start?

c Do you know what time starts the film?

2. a Why Amy does get up so early every day?

b Why Amy gets up so early every day?

c Why does Amy get up so early every day?

3. a I want to know what this word means.

b I want to know what does this word mean.

c I want to know what means this word.

4. a I can’t remember where did I park the car.

b I can’t remember where I parked the car.

c I can’t remember where I did park the car.

5. a Why you didn’t phone me yesterday?

b Why didn’t you phone me yesterday?

c Why you not phoned me yesterday?

6. a Do you know where does Helen work?

b Do you know where Helen does work?

c Do you know where Helen works?

7. a How much it costs to park here?

b How much does it cost to park here?

c How much it does cost to park here?

8. a Tell me what you want.

b Tell me what you do want.

c Tell me what do you want.

2) Put the words in the correct order.

1. (it / you / what time / know / is/ Do) ____________________________________?

2. (is / to the airport/ How / far / it) _______________________________________?

3. (is / How / old / Tom) _______________________________________________?

4. (they / married / been / How long / have) ________________________________?

5. (they / Do / married / how long / you / been / have / know)_______________ ___?

6. (tell / the station / you / me / is / where / Could) ___________________________?

7. (what / tomorrow / Do / know / time / will / arrive / you / you)___________ ____? Fun time. Guess the riddles.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

III. Kitchen equipment

1. How to layout a restaurant kitchen

  1. Read and translate the text, write out the words in bold and find their translation in the dictionary:

The commercial kitchen

The key to a successful restaurant is how well its kitchen is set up to handle the orders that come in during a busy service. This is where the different kitchen sections come into play.

In larger kitchens these can be clearly defined physical sections. In smaller kitchens there needs to be a bit more fluidity in the way the sections operate. Generally, there are seven basic functions that the kitchen should fulfill.

A delivery space, where products can be received from vendors, needs to have a clear loading area for shipping and receiving (ideally with ample parking space). While this area should be close to your storage spaces to reduce spoilage during offloading, the delivery point should not be within the main working space of the kitchen.

The restaurant’s kitchen will need to store a variety of items, including cooking tools, place settings, and your actual ingredients. The pantry must be located in an independent room or in the basement, as long as it is healthy and with sufficient height. It is possible to use a room that is not accessible to the public for food storage in special cold stores and where no food handling. Floor and walls must be smooth and washable. The deposit must be equipped with suitable shelving made of washable material, destined to contain non-perishable foodstuffs. You’ll also need cupboards for tools and place settings such as glasses, plates, utensils, and linens.

Depending on the kind of food there is a need in several different food preparation areas – this is especially important if you cater to guests with food allergies or strict dietary requirements. It includes appropriate counter space, cutting tools, and storage for any additional tools. Keep in mind that food prep areas should

be placed close to a refrigerator so the staff can quickly and safely store perishable ingredients until they are ready to be used. 

After food is prepared, it will be moved to the cooking stations (Veg, Fish, Meat, Pastry), where the action happens. These areas should be equipped with the appropriate equipment for the volume and type of food you serve. Each cooking station should also be equipped with a digital kitchen order system (also known as a kitchen display system or KDS).

Once your dishes have been cooked, they need to be properly plated and garnished before they are handed off to servers who will deliver them to your guests. The service area should be as close to the dining room as possible so there is less distance for staff to travel from the kitchen to the dining area. It’s also a good idea to equip your service area with heat lamps that will keep food warm until it is picked up by servers.

All the dishes that leave your kitchen will eventually have to come back. The commercial kitchen should have a dedicated dish return space to drop off dirty plates, utensils, and other items and there should also be adequate waste disposal for any leftover food.

For dirty plates to the kitchen equipment itself, there’s a distinct cleaning area equipped with three-compartment sinks, commercial dishwashers, and drying racks. Separate washing areas for food so your ingredients never come in contact with your dirty dishes.

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

  1. Match the words to the synonyms:

a) a section —

b) to operate —

c) ample —

d) the pantry —

e) accessible —

f) the deposit —

g) perishable —

h) appropriate —

i) garnished —

j) picked up —

k) eventually —

l) distinct —

ultimately

decorated

to gather
reachable

to perform

fast spoiling

suitable

a subdivision

a warehouse

a larder

sufficient  

obvious

  1. Sign up the sections of the professional kitchen in the picture:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

  1. Find the English equivalents in the text:

успешный ресторан, загруженной работы, немного больше пространства для передвижения, свободная зона размещения, уменьшение порчи, разнообразие приспособлений, строгие диетические требования, передается официантам, утилизация отходов, контактировать.

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

  1. Answer the questions:

  1. What are the main sections of the professional kitchen? Due to what reasons?

  2. Is a delivery space aimed to give the order to the customers?

  3. What is the department of the professional kitchen to keep the food and other staff?

  4. Why are some different cooking stations necessary?

  5. Where the workers keep the dirty utensils and plates?

  6. What are the features of the cleaning area?

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. Appliances, utensils

  1. Study the kitchen appliances, tell what their functions are?

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

  1. Complete the dialogue with the necessary appliance or the useful expression:

Louise and Toby are preparing the dinner

L. So, can I help you?

T. Oh, yes, please. All this cooking is really stressing me out.

L. What can I do?

T. ___________________________________.

L. Ok. I like soup.

T. Turn on the electric _____ and set it to 2. Switch the electric ___________ on so we can have a cup of tea.

L. Done. What now?

T. _________________________, I didn’t have time to wash them in the morning.

L. No problem. What do you want to do with the chicken?

T. ________________. I will take care about it later. And when you’ve done that, you can put those sandwiches into the _________ and turn the ________on. I really need a cup of coffee

L. What is it in the _____________?

T. It’s guacamole for meat in the ______. _____________________. It needs to be finished.

L. I will take care of it.

T. Then I start to fry those potatoes in the ___________ over there. Turn on the _______, so it doesn’t get too smelly.

L. Ok. Don’t you think we’ve got too many ___________ on at the same time?

T. No, It’s fine (explosion)!

8

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

) Study the picture with the kitchen tools and choose the correct word in the dialogues:

Kate and Jamie are preparing for the party

K. So, what are you making? It smells delicious.

J. Nothing much – just some vegetables and chicken with rice.

K. You will have to give me the recipe.

J. It’s simple. You just fry up some onion in the saucepan/ frying pan. Then use the spoon / garlic press to crush some garlic. Add that. Then, mash up some herbs and spices with the pestle and mortar/ grate. I used some rock salt, cumin seeds, coriander and black pepper.

K. Any chili?

J. No, I don’t like it too spicy. Anyway, while you are making the sauce, you need to put some rice in a glass/pot to boil. Could you pass me the knife / tin opener, please? I need to open this tin of chopped tomatoes. I’m going to add it to the fried garlic and onion. And then some red wine. Have you seen the bottle opener/ Could you put some oil in the frying pan?

K. Here it is

J. Well, get chopping those vegetables. The chopping board/ tray is just over there, and there’s the fork/knife next to the sink. Use the wok/grill to fry the chicken, after it’s brown, throw in the vegetables and fry them too. When they’re done, add the tomato sauce. Will you be all right with that?

K. Yes, sure. No problem (Jamie leaves). Right, where’s the chili powder? Here it is. I love spicy food!

9) Read and translate the recipe, count and write down all the tools and appliances you need to prepare it:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

chopped tomatoes — нарезанные помидоры tomato puree — томатное пюре

minced meat — мясной фарш

a clove of garlic — зубчик чеснока

bring to the boil — довести до кипения

to grate — натереть на терке

crushed — измельченный

to fold over — перевернуть

to season – приправить

to simmer — тушить

Preparation

Add some salt to a pot of water and bring to the boil. When it’s ready, add the spaghetti and cook until done. Meanwhile, grate the onion and carrot and keep it to one side. Then, put some olive oil in a frying pan. When the oil is hot, throw in the onion and carrot and cook the mixture until it starts to brown. Then, add two crushed cloves of garlic and the oregano.

After a minute or two, make a little hole in the middle of the mixture in the frying pan and add the tomato puree. Let it cook for a minute or two, then make another hole in the middle of the mixture and add the meat. Fold the mixture over the meat, and cook it until it starts to brown. Then, add the red wine and the chopped tomatoes. Season with a little Worcestershire sauce and salt and pepper, and leave to simmer for five to six minutes. Before serving, add a couple of tablespoons of milk for a fuller flavour. Pour the mixture over the spaghetti and serve. Delicious!

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

10) Listening test: Kitchen gadgets: sous-vide machine (video 3). Watch the video about a sous-vide appliance and do the test (every question has 1 answer):

1. In French the term “sous-vide” means …..

a) under power

b) under air

c) under water

d) under pressure

2. The sous-vide cooking method refers to…..

a) cooking in a water bath on the open fire

b) cooking in a temperature controlled water bath by sealing the ingredients

c) cooking in a temperature without any utensils

d) cooking in a water bath each of the ingredients individually

3. The sous-vide allows to keep the food…..

a) juicy and healthy

b) fresh and juicy

c) clean and healthy

d) delicious and soft

4. It is necessary to use the plastic bag to …..

a) pickle before cooking

b) protect the product from water

c) push out air

d) keep it from burning

5. The disandvantage of the sous-vide machine is …

a) slow cooking so it takes time

b) that you can’t apply other techniques after to get the right texture

c) expensive

d) required in special training to use it

10) Describe the picture, tell about all the equipment, gadgets and tools that you can see in it, their quantity, location, usage (100 words)

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Grammar. 1) Fill in the blanks. Choose the correct preposition for each blank.

1. Can you tell me how to get__ library?

a) to b) to th e c) toward the d) from the

2. I think you left your book___the table over there.

a) in b) at c) on d) down

3. ____the walls of the ancient city, there are many secrets.

a) Without b) Within c) Above d) Through

4. John had a discussion____ his advisor yesterday.

a) from b) on c) with d) to

5. I took a walk______ the river. It was so peaceful.

a) after b) along c) during d) through

6. Quentin has lived in Texas_____ July.

a) for b) since c) from d) at

7. John’s father said that he would work______ 9:00 pm.

a) until b) without c) over d) for

8. I found your old love letter___ some papers that I had left in my desk drawer.

a) around b) against c) after d) among

9. My best friend lives right______the street _____me.

a) across/to

b) across/from

c) across/for

d) across/on

10. The temperature was eleven degrees _____ zero yesterday.

a) below b) from c) to d) over

2) Name 10 differences using there is/ there are construction.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

3) Complete the sentences using the present perfect.

1. Sally is still here. _____________ (she / not / go) out.

2. I can’t find my bag. __________ (you / see / it) anywhere?

3. ‘When is David going away?’ ‘____________ (he / already / go).’

4. I sent Joe an email this morning, but _______________ (he / not / reply).

5. Is the meeting still going on, or ________ __ (it / finish)?

6. _________________(the weather / change). It’s colder now.

7. ______________(you / not / sign) the form. Could you sign it now, please?

8. Are your friends still here, or ______________(they / go) home?

9. Paul doesn’t know what he’s going to do._____________(he / not / decide / yet).

10. ‘Do you know where Julia is?’ ‘Yes, _______________(I / just / see / her).’

Fun time. Guess the riddles: What Am I?

1) I get hot but I never sweat
I cook things but I’m not a chef
I have a door but you don’t go through me
I can sometimes clean myself but I’m not a person
I can be gas or electric but I’m not a car

2) I’m in your house but I’m not a TV
I get pushed down but I’m not a plunger
I have several temperature settings but I’m not a microwave
I have a filament but I’m not a light bulb
I often contain bread but I’m not a sandwich

3) I have shelves but I’m not a bookcase
I have a door but I’m not a cupboard
I have a light but I’m not a lamp
I contain food but I’m not a grocery store
I’m cold inside but I’m not an igloo

4) I have a door but I’m not a cupboard
I have buttons but I’m not an elevator
I beep but I’m not a car
I’m found in your kitchen but I’m not a dishwasher
I can cook things but I’m not a saucepan

5) I have a handle but I’m not a car door
I’m found in a kitchen but I’m not a cupboard door
I sometimes spread things but I’m not a sneeze
I’m used to cut things but I’m not a pair of scissors
I have a blade but I’m not grass 

III. We are what we eat!

1. Nutrients

1) Watch a video (video 4) about healthy eating and complete the table:

Nutrient

Carbohydrates or Glucides

Fats or Lipids

Proteins

Vitamins and mineral salts

Functions

2

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

) Read the advertisement and do the exercises:

A. Mark the following statements as true (T) or false:

a) The restaurant’s menu will change every day.

b) Vegetarian options are available.

c) Meals will contain no saturated fats.

B. Match the words and phrases (1-8) with the definitions (A-H).

1. fat

2. protein

3. calorie

4. obesity

5. energy-dense

6. carbohydrate

7. nutrient-dense

8. trans fat

A. high in calories while containing relatively few nutrients

B. any organic compound in a category that includes sugars and starches

C. oily solids found in plant and animal tissue, used as a reserve energy source

D. unsaturated fat containing trans-isomer fatty acids

E. the state of having an unhealthy excess of body fat

F. a group of complex organic compound needed for tissue growth and repair

G. rich in nutrients while containing relatively few calories

H. a unit that measures the amount of usable energy stored in food

3) Complete the sentences with the correct vitamin or mineral: Vitamin K, calcium, vitamin E, vitamin C, folic acid, vitamin D, iron, vitamin A

a) _________provides strengthens to our immunity which helps us fight off infections, improves vision in dim light, keeps the skin and the linings of some parts of the body, such as the nose, healthy. The sources are dark green leafy vegetables such as spinach, broccoli and carrots, also: pumpkin, liver, fish, kidney and dairy produce such as yoghurt, eggs, fortified margarine.

b) ____________helps the body absorb calcium, keeps bones and teeth healthy. The sources are sun light, fish liver oils, milk, fortified margarine, eggs, liver.

c) __________________helps maintain cell structure by protecting cell membranes. The sources are soya, groundnuts, fortified margarine or oil, wholegrain cereals, eggs, peanut butter, tomatoes.

d) _____________helps with blood clotting. The sources are vegetables such as spinach, lettuce, cauliflower, and cabbage, broccoli, fish, liver, meat, eggs.

e) _______________help the body release energy from food, keep the skin, eyes and the nervous. The sources are millet, sorghum, beans, peas, eggs, liver, meat, milk, fresh fruit, green leafy vegetables, wholegrain cereals.

f) _____________helps with wound healing strengthens our immunity which helps us fight off infections The sources are citrus fruits such as oranges, lemons and tangerines, red and green peppers, tomatoes, broccoli, potatoes

g) _______________helps form healthy red blood cells helps reduce the risk of central.

nervous system defects such as spina bifida in unborn babies. The sources are leafy green vegetables such as spinach, broccoli, and lettuce, liver, beans, peas, fruits such as oranges, bananas, avocados and melons.

h) ______________helps make red blood cells, which carry oxygen around the body. The sources are liver, meat, offal, beans, millet, sorghum, ground nuts, eggs, most dark green leafy vegetables such as amaranthus and parsley.

i) _____________ helps build strong bones and teeth, muscles and nerves function normally, to ensure blood clots normally. The sources are milk, cheese and other dairy foods, green leafy vegetables, such as cabbage and okra.

4) Using the food pyramid image, tell about main principals of healthy eating and how you follow them in your life.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

2. Different products

5) Study the picture and say what dishes you can cook with each kind of meat:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

6) Read the sentence pairs. Choose which word best fits each blank.

1. breast / burger

A. The customer ordered a ______with local beef.

B. The chef prepared chicken __________that was made for dinner.

2. poultry / steak

A. Birds that are used for meat are called _________.

B. Some people like their___________ cooked so that it’s still very red.

3. ham / veal

A. Meat from a calf is called __________

B. The customer didn’t choose ___________ because she didn’t like meat from a pig.

7) Before reading the text, match the words with the definitions, consult the dictionary if necessary:

1. approved

2. consumption

3. revolution

4. precise

5. adverse

6. poultry

7. livestock

8. green light

9. shake-up

10. regulatory

11. impact

12. cruelty

13. steady

14. application

a. The eating, drinking, or ingesting of something.

b. Marked by exactness and accuracy of expression or detail.

c. Officially agreed to or accepted as satisfactory.

d. Domestic birds, such as chickens, turkeys, ducks, and geese

e. Preventing success or development; harmful; unfavorable.

f. Farm animals regarded as an asset.

g. A dramatic and wide-reaching change in the way something works or is organized or in people’s ideas about it.

h. The action of putting something into operation.

i. The action of one object coming forcibly into contact with another.

j. Behavior that causes pain or suffering to a person or animal.

k. Permission to go ahead with a project.

l. A radical reorganization.

m. Firmly fixed, supported, or balanced; not shaking or moving.

n. Serving or intended to control something.

Man made meat

Singapore has approved the production, sale and consumption of meat manufactured in a lab. The lab-grown meat could be the start of a revolution in the way we eat. Despite the cultured meat coming from bioreactors in a laboratory, it is, scientifically, real meat. To be more precise, it is chicken. The "chicken bites" look and taste like real chicken. The chicken is made by the U.S. company Eat Just. The "just" in the company’s name is the adjective "just" (meaning "fair") rather than the adverb that means "only". Josh Tetrick, the Eat Just CEO, said no animals are killed to make the meat. This has the potential to transform the meat industry. It could also have an adverse impact on poultry and livestock farming.

Mr Tetrick believes Singapore’s green light is just the start of a huge shake-up that will revolutionise meat manufacturing. He said: "I’m sure that our regulatory approval for cultured meat will be the first of many in…countries around the globe." He said lab-grown meat could lead to a huge reduction in the environmental impact of livestock production and thus change the world for the better. We could see disease-free meat, an end to the use of drugs in meat, and an end to animal cruelty. Tetrick added: "Cultured meat’s role in creating a safer, more secure global food supply has…given rise to a steady increase in the application of animal cell culture technology…of food products."

8) Guess if 1-8 below are true (T) or false (F).

  1. The article says lab-grown meat could be revolutionary.    

  2. The lab-grown meat was created in bioreactors.    

  3. The lab-grown meat tastes like chicken but doesn’t look like it.   

  4. A company CEO says lab-grown meat will not affect the poultry industry. 

  5. The company CEO says he needed to shake a green light.    

  6. The CEO said many other countries will get approval to grow meat.    

  7. The article says we will never see an end to animal cruelty.    

  8. There is less animal cell technology being used in food products today.

9) Match the following synonyms from the article.

  1. approved

  2. revolution

  3. real

  4. precise

  5. adverse

  6. green light

  7. shake-up

  8. cruelty

  9. steady

  10. application

  1. authentic

  2. constant

  3. unfavourable

  4. thumbs up

  5. sea change

  6. use

  7. barbarity

  8. rubber-stamped

  9. restructuring

  10. accurate

10) Multiple choice quiz

1)  What does the article say lab-grown meat could be the start of?
a) a revolution in the way we think
b) a revolution in the way we eat
c) a revolution in the way we cook
d) a revolution in the way we heat
2)  Where in a laboratory did the company grow the meat?
a) a biosurgery
b) a biogenesis
c) a biomarker
d) a bioreactor
3) What does the meat look and taste like?
a) chicken
b) fish
c) steak
d) mushroom
4) What does the CEO say lab-grown meat has the potential to transform?
a) supermarkets
b) plates
c) the meat industry
d) fast food
5) What does the CEO think the green light is the start of?
a) the end
b) a huge shake-up
c) a new agriculture
d) better burgers

6) What kind of approval did the Eat Just company get?
a) regulatory approval
b) farming approval
c) good approval
d) meaty approval
7) According to the CEO, how could lab-grown meat change the world?
a) quickly
b) no need for knives and forks
c) for the better
d) meal by meal
8) What does the CEO say we could see an end to besides the use of drugs?
a) animal cruelty
b) wasted farmland
c) hunting
d) farms
9) What might cultured meat lead to a more secure supply of?
a) food
b) poultry
c) fast food
d) livestock
10) What technology has seen a steady rise regarding food products?
a) fast food engineering
b) biogenetics
c) GM tech
d) animal cell culture

11) Give the Russian equivalents of the seafood in the picture, read, translate the dialogue and learn by heart and play it in with your groupmate in the class.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

12) Match the words (1-8) with the definitions (A-H).

1. roe

2. fish

3. clam

4. shuck

5. lobster

6. shrimp

7. seafood

8. shellfish

A. to remove the outer layer from something

B. a creature with a smooth, two-part shell

C. a creature with claws and hard shell

D. food made with creatures from the sea

E. a creature with scales and fins

F. a cluster of fish eggs

G. a creature with a hard exterior

H. a narrow-bodied creature whose tail is typically eaten

1

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

3) Scan QR-code and do the task,

write down your result here in the workbook:

______________________________________

14) Restore the text in the logic order:

Butter

a) The most common form of butter is made from cows’ milk, but butter can also be made from the milk of other mammals, including sheep, goats, buffalo, camel and yaks.

b) Water and milk solids make up the other 20 percent.

c) Butter is used as a spread, as a condiment and in cooking applications such as baking, sauce making, and frying.

d) Butter consists of butterfat surrounded by droplets of water and milk proteins.

e) A firm solid when refrigerated, butter softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32–35 °C (90–95 °F).

f) Salt, flavorings, or preservatives are sometimes added to butter.

g) The color of the butter depends on the animal’s feed and is sometimes manipulated with food colorings, most commonly carotene or annatto.

h) To be sold in stores, butter must contain at least 80 percent milk fat.

i) Butter is a dairy product made by agitating or churning fresh or fermented cream or milk.

g) In many parts of the world, butter is an everyday food.

k) The color of butter is generally a pale yellow, but can vary from deep yellow to nearly white.

l) Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

15) Write the names of fruits and vegetables:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

_______________________________________________________________

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

_______________________________________________________________

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

_______________________________________________________________

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

_____________________________________________________________

1

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

6) Scan QR-code and do the task,

write down your result here in the workbook:

______________________________________

17) Read the text and do the test (1 answer for each question):

Oats

Oats are highly nutritious and filled with cholesterol-fighting soluble fiber. They also have a pleasant, nutty flavor. Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. Most of us are familiar with rolled oats, which are used as a hot breakfast cereal and cookie ingredient, but many health food stores also stock oat groats and oat bran.

Oat varieties:

    • Instant oats (instant oatmeal) — very thin, precooked oats that need only be mixed with a hot liquid. They usually have flavorings and salt added. They’re convenient, but not as chewy and flavorful as slower-cooking oats.

    • Oat groats — minimally processed — only the outer hull is removed. They’re very nutritious, but they’re chewy and need to be soaked and cooked a long time.

    • Quick oats — thin flakes of oatmeal that cook up in about three or four minutes. They’re a good choice for oatmeal cookies. Sweetened porridge with milk is a good breakfast cereal.

Q1. Which property of oats allows them to be turned into milk but not into bread?

A. Solubility in water

B. High nutritional value

C. Water solubility

D. Cholesterol-fighting properties

Q2. Which variety of oats is minimally processed and only has the outer hull removed?

A. Oat groats

B. Quick oats

C. Instant oats

D. Rolled oats

Q3. Why oats is the major storage protein?

A. It consists of gluten

B. It consists of casein

C. It consists of globulin

D. It consists of vitamin

Q4. Which variety of oats is precooked and requires only mixing with a hot liquid?

A. Quick oats

B. Rolled oats

C. Oat groats

D. Instant oats

Q5. Which variety of oats is a good choice for oatmeal cookies?

A. Oat groats

B. Instant oats

C. Quick oats

D. Rolled oats

Q6. What is the main reason for the chewiness of oat groats?

A. Nutty flavor

B. Minimally processed

C. Solubility in water

D. High nutritional value

Q7. Which variety of oats is not as chewy and flavorful as slower-cooking oats?

A. Instant oats

B. Oat groats

C. All of them

D. Quick oats

Q8. What is typically added to instant oats?

A. Flavorings and salt

B. Cholesterol-fighting properties

C. Spices

D. Nutty flavor

Q9. What is the recommended cooking time for quick oats?

A. 7-8 minutes

B. 3-4 minutes

C. 5-6 minutes

D. 1-2 minutes

Q10. Which variety of oats is commonly used as a hot breakfast cereal and cookie ingredient?

A. Rolled oats

B. Quick oats

C. Oat groats

D. Instant oats

3. Spices and herbs

18) Write the letter of the correct answer next to each brief definition: a) cinnamon; b) sage; c) horse-radish; d) allspice; e) parsley; f) dill; g) ginger; h) mustard; i) oregano; j) basil; k) fennel; l) nutmeg.

  1. ______ Spice named because it seems to combine the taste of several spices.

  2. ______ Herb from the mint family; leaves are used to flavor tomatoes and many Italian foods.

  3. ______ Yellowish-brown spice from the inner bark of the cassia tree; used in pastries.

  4. ______ Herb, whose seeds and leaves are used to flavour foods, particularly pickles.

  5. ______ Tall herb of parsley family, whose licorice flavoured seeds are used in seasoning.

  6. ______ Aromatic plant whose roots are crushed for spice; used in pastries and soda pop.

  7. ______ Plant of mustard family; pungent roots are so strong that they can make your eyes water.

  8. ______ Hot, sharp-tasting yellow spice made from ground seeds of this plant.

  9. ______ Hard seed grated and used as a spice.

  10. ______ Plant of mint family whose leaves are used as a spice, especially in pizza.

  11. ______ Herb whose leaves are eaten raw or used in soups and other dishes; a breath sweetener.

  12. _

    Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

    _____ Aromatic leaves used in meats and stuffing.

19) Scan QR-code and do the task,

write down your result here in the workbook:

_______________________________________

20) Translate into English:

a) Карп и карась самые популярные виды речной рыбы. Эту рыбу жарят, запекают, из нее варят уху, тушат с морковью, луком и свеклой. Тунец и форель популярны в англоязычных странах. В кафе вам предложат бутерброд с тунцом и чай или кофе.

b) Мой брат ненавидит кислые фрукты, поэтому ему больше нравятся сладкие фрукты, такие как черешня, персик, ананас, манго, апельсин и, особенно, арбуз.

c) Смешайте консервированную горбушу, 1 луковицу, 1 морковку и 1 яйцо, добавьте соли, красного и черного перца и перемешайте. Затем положите смесь на кусочки белого хлеба, поджарьте на сковороде. Получите отличные горячие бутерброды к гороховому или пшенному супу.

d) Вы всегда можете добавить в торт грецкие орехи, арахис или орешник. Они имеют не такой сильный вкус как миндаль или мускатный орех, поэтому не испортят вкуса блюда.

e) — Как выглядит брокколи? — Это вид капусты, похожий на цветную, но зеленого цвета. — А что из нее готовят? — Лучше сварить суп, добавив картофеля, моркови, лука и пастернака.

f) Когда готовите мясо, например, отбивные, котлеты, тушеное мясо, используйте такие специи как лавровый лист, черный и красный перец, майоран, розмарин, чеснок и другие.

g) — Как часто в твоей семье едят молочные продукты? — Они очень полезны, поэтому каши мы готовим только с молоком, каждый день пьем кефир, йогурт или ряженку, иногда я готовлю блины с домашним творогом. Каждый вечер мы пьем чай с мятой или едим десерт со сливками.

h) В нашем саду растет много овощей и фруктов, а именно: сливы, яблони, вишни, персики и груши; лук-порей, салат-латук, спаржа, репчатый лук и другие.

j) У меня есть всегда дома гречка, рис, перловая крупа, чтобы быстро сварить суп или кашу.

k) У моей бабушки на огороде можно найти почти все виды овощей: спаржа, баклажаны, лук, чеснок, кукуруза, перец, укроп, петрушка, редька, горох, капуста, огурец.

l) Борщ можно приготовить даже когда нет свеклы. Просто добавьте щавель и капусту к обычным компонентам и получите зеленый борщ. Его лучше подавать со сметаной и вареным вкрутую яйцом.

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4. Flavour

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

21) Match the words or phrases (1-6) with the definitions (A-F).

1. sour

2. spicy

3. taste

4. sweet

5. minty

6. taste bud

A. an organ the senses a flavor

B. having a flavor that produces a cooling sensation

C. having a flavor produced by fruits such as lemons

D. having a flavor produced by sugar

E. to produce the flavor of something

F. having a flavor that produces a burning sensation

22) Use the suitable idioms to complete the sentences:

lips are sealed

If you say that your lips are sealed, you promise not to reveal a secret.

down in the mouth

When someone is down in the mouth, they look unhappy, discouraged or depressed.

live from hand to mouth

If you live from hand to mouth, you don’t have any money to save because whatever you earn is spent on food and other essentials.

take words out of mouth

If you say exactly what someone else was going to say, you take the words out of their mouth.

bite smb’s tongue

If you bite your tongue, you stop yourself from saying what you really think.

hold smb’s tongue

If you hold your tongue, you stay silent and say nothing.

on the tip of smb’s tongue

To say that a word or answer is on the tip of your tongue means that you’re sure you know it but have difficulty finding it.

tongue-tied

If you are tongue-tied, you have difficulty in expressing yourself because you are nervous or embarrassed.

  • Sam decided to _____________________ rather than get into an argument.

  • At the start of the interview I was completely ______________________!

  • I entirely agree with you, I’ve just wanted to say the same but you ______.

  • You look a bit ______________________, what’s the matter?

  • I’d rather ___________ but I don’t say anything because the boss never accepts any criticism.

  • I promise I won’t tell anyone, ________________________.

  • The party was supposed to be a surprise, but unfortunately the little boy couldn’t __________________.

  • What’s that actor’s name? I know it … it’s _________________________!

  • While the poor they ________________, the rich drink from the golden cup.

5. Measurement and package

23) Read the text:

Introduction to Imperial Measurements

The easiest way to ruin a recipe is

to measure ingredients incorrectly

You likely need pints for main ingredients. If you only have cups, two cups equal one pint. Secondary ingredients often require tablespoons. Concentrated ingredients like spices typically call for the even smaller teaspoon.

Some terms are tricky because they do not refer to precise amounts. Use roughly a tablespoon when a recipe calls for a spoonful. A dash refers to the amount you can pick up with your thumb and forefinger. A pinch is about half a dash, and a smidgen is about half a pinch. The smallest amount you can reasonably add is a drop.

Mark the following statements as true (T) or false (F).

1. A pint is exactly two cups.

2. A smidgen is larger than a dash.

3. A drop is difficult to measure precisely.

24) Listen to a conversation between two chefs (track 2). Check the measurements called for in the woman’s recipe.

  • pint

  • cup

  • spoonful

  • pinch

  • dash

25) Underline the odd word out

  1. bar of chocolate, soap, bread

  2. carton of orange juice, bacon, milk

  3. slice of bread, ham, butter, cake

  4. cup of coffee, meat, tea, hot chocolate

  5. bowl of salad, cake, soup, cereal

  6. glass of milk, wine, beer, cheese, Coke

  7. bottle of Coke, beef, water, lemonade

  8. jar of honey, jam, potatoes, mustard

  9. bag of flour, sugar, ketchup, crisps

  10. box of vinegar, chocolates, biscuits

26) Use the words from the list to fill in the dialogue among three people who are organizing a dinner party: kilo/ carton/ bag /box/ tub /loaves/ bars/ slices/ packets

Pam: What shall I get from the supermarket, then?

Frank: Well, I need a 1) ………. of carrots for the soup and a few 2) ……… of bread.

Rita: You’d better get about ten 3) ……… of ham and a 4) ………. of milk because I’m making spaghetti carbonara for the main course. Oh, and two 5) ……… of spaghetti. Get a 6) ……….. of margarine as well.

Pam: Do you want me to get anything for dessert?

Frank: Yes – we’ll need two 7) ………. of chocolate and a 8) …………. of sugar. I’m going to make a chocolate cake. You’d better get a big 9) ………….. of chocolates as well. I’ll serve them with coffee afterwards.

Pam: All right. Is that all? I’ll see you later, then.

6. Beverages

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Grammar. Articles. Countable/ Uncountable. Plurals.

1) Find the errors and correct the sentences, explain:

a) Have you got a sugar? __________________________________________

b) We have a water in the fridge ____________________________________

c) There aren’t any chocolate _____________________________________

d) There are a pizza on the table ____________________________________

e) I don’t want a salt with this ______________________________________

f) Are there a potatoes? ____________________________________________

2) Put in a/an or some where necessary. If no word is necessary, leave the space empty.

1 I’ve seen ______________ good movies recently.

2 Are you feeling all right? Do you have ___________headache?

3 I know lots of people. Most of them are _________students.

4 When I was _________child, I used to be very shy.

5 _________birds, for example the penguin, cannot fly.

6 Would you like to be _________actor?

7 Questions, questions, questions! You’re always asking _________questions!

8 I didn’t expect to see you. What _________surprise!

9 Do you like staying in _________hotels?

10 Tomorrow is a holiday. _________shops will be open, but most of them will be closed.

11 Those are _________nice shoes. Where did you get them?

12 You need _________visa to visit _________countries, but not all of them.

13 Kate is _________teacher. Her parents were _________teachers too.

14 I don’t believe him. He’s ________liar. He’s always telling_________ lies.

3) Put in much/many/little/few (one word only).

1 She isn’t popular. She has _________ friends.

2 Anna is very busy these days. She has _________free time.

3 Did you take _________pictures at the wedding?

4 This is a modern city. There are_________ old buildings.

5 The weather has been very dry recently. We’ve had _________rain.

6 I don’t know London well. I haven’t been there for _________years.

7 The two cars are similar. There is _________difference between them.

8 I’m not very busy today. I don’t have_________ to do.

9 It’s a wonderful place to live. There are _________better places to be.

Modal verbs:

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Fun time. Do you eat to live or live to eat?

1. When you buy food, which is most important?

a) appearance b) price c) quality

2. If you buy apples, which kind do you choose?

a) red b) green c) the cheapest

3. When you have a meal, what do you enjoy it most for?

a) the food b) the company c) the relaxation

4. If you were stranded on a desert island what food would you miss most?

a) chocolate b) steak c) bread

5. If a waiter suggests water, which do you ask for?

a) sparkling b) still c) tap

6. When you look at the menu in a restaurant, what do you usually choose?

a) a dish you know b) a dish you don’t know c) a dish that waiter advices you

7. If you are having dinner in a restaurant, will you always have a dessert?

a) yes b) no c) depends

8. If someone offered the following unusual food, which would you try?

a) a cheese-flavoured ice-cream b) strawberry-flavoured chips c) neither

9. If someone suggested a quick meal, what would you choose?

a) fast food b) a sandwich c) a yogurt

10. What would you be happiest to leave of your present diet?

a) meat b) vegetables and fruit c) dessert

11. If you could put flavour on stamps, what would you choose?

a) chilli b) banana c) another

12) If someone said ‘Never eat anything you can’t pronounce’ what would you say?

a) I couldn’t agree more b) Nonsense! c) Let’s check!

Add up your scores using the following table. Then look at the profile.

1

2

3

4

5

6

7

8

9

10

11

12

A2

A2

A3

A1

A2

A0

A1

A3

A0

A2

A1

A0

B1

B2

B2

B2

B2

B2

B2

B2

B1

B3

B1

B3

C3

C1

C1

C3

C1

C1

C2

C1

C1

C1

C1

C1

25-30 points.

You are a true gourmet. You are adventurous in your eating habits and not afraid to try something new. You appreciate good food and if you opened your own restaurant you would probably be successful.

15-25 points.

You are quite conservative in your eating habits, but you know what you like and you enjoy your food. If you tried eating a few different things you might be pleasantly surprised.

0-15 points.

You don’t much mind what you eat as long as there is plenty of it. However, you feel safest with foods you know. Why not try something different for a change? If you try something new, you may find that you like it.

Рабочая тетрадь по  английскому языку с профессиональной направленностью по профессии 43.01.09 "Повар, кондитер"

Библиография:

1. Ланда Л.Н. Алгоритмизация в обучении. — М.: Просвещение. 2006. 2. Толковый словарь английского языка: Cambridge dictionary. Электронный ресурс: https://dictionary.cambridge.org/ 3. ФГОС 43.01.09 Повар, кондитер. Приказ Минобрнауки России от 02.08.2013 N 798 (ред. от 09.04.2015) 4. ФГОС 43.01.09 Повар, кондитер. Приказ Минобрнауки России от 09.12.2016 N 1569 (ред. от 17.12.2020) 5. Эрганова Н.Е. Основы методики профессионального обучения: Учеб. пособие. — Екатеринбург: Изд-во Уральского государственного профессионально-педагогического университета. -2009.

6. Free English Lesson Websites. Электронный ресурс: https://breakingnewsenglish.com/

7. Learnthotenglish, magazine. Электронный ресурс: https://learnhotenglish.com/product/the-paper-version-of-learn-hot-english-magazines/

8. Meals: методическое пособие. Электронный ресурс: studfile.net/preview/5115362/

9. Virginia Evans, Jenny Dooley, Ryan Hayley. Career path. Cooking: Express Publishing. 2013

10. Raymond Murphy. English Grammar in Use: A self-study reference and practice book for intermediate learners of English, Fifth Edition; UK.: Cambridge University Press, 2019

7

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