Analyse the subordinate clauses in the following sentences.

1. Do as you like.

2. They arranged the discussion as they were told.

3. I’ll be as quick as I can.

4. He behaved as if he didn’t know anything.

5. In spite of his bad health he continued to work and hoped for the best.

6. He wouldn’t do it even if he were forced to it.

7. Whenever acts of sale and purchase took place people used money or its equivalents.

8. However tired he is he never goes to bed without watching TV programme “Time”.

Complete these sentences using a relative clause with a preposition.

We went to a party last night

I work with a number of people

you can rely on George

I applied for a job

I saw you with a man

we were invited to a wedding

you told me about a hotel

1. Are these the keys you were looking for?

2. Unfortunately we couldn’t go to the wedding …. …..

3. I enjoy my job. I like the people … …

4. What’s the name of that hotel … …?

5. The party … … wasn’t very enjoyable.

6. I didn’t get the job … …

7. George is a good person to know. He’s somebody … …

8. Who was the man … … in the restaurant?

9. Look at the following sentences and say how so and such are used.

 

1. The restaurant was so crowded that we had to wait half an hour for a table.

2. It was such a lovely banquet that the charity organization decided to make it an annual event.

3. He was eating so quickly that he almost choked.

4. It was such delicious food that I asked for another helping.

5. They had invited so many people that the room was crowded.

 

Skills Focus

Read and study the words.

 

list - список, перечень

course - перемена блюд

entré e - горячая закуска

main courses - вторые блюда

potage - суп-пюре

consommé - жидкий суп

substantial - основательный

a la carte menu - меню а ля карт

table d`hô te menu - меню табльдот

carte du jour menu - меню на каждый день

cycle menu - циклическое меню

pâ té - паштет

oysters - устрицы

cutlery - ножи, вилки, ложки

tableware - приборы для сервировки стола

crockery - фаянсовая посуда

china - фарфоровая посуда

folded - сложенный

napkin - салфетка

blade - лезвие

to wipe - вытирать

to polish - полировать

cruets-sets (сruet-stand) - набор для специй

ashtray - пепельница

edge - край

tip - кончик

to face left - смотреть влево

point - особенность

superior - превосходный

diced - нарезанный кубиками

Read the text and answer the following questions.

1. How many courses are there in a modern menu?

2. What are starters?

3. When are the appetizers served?

4. What kinds of soups do you know?

5. When are the entrees served?

6. What is the main course?

7. What is dessert? What can be served for dessert?

8. When is coffee served?

 

The Menu

The word menu means:

- The dishes served in this restaurant.

- The list of dishes & vines.

It is usually printed in the form of a card & each guest receives a copy of the menu. In popular restaurants there are one or two big menus on blackboards.

The structure of the menu.

The classical French menu has more than 12 courses. Modern menus usually have:

Appetizers or snacks; Soups; Entrees; Main courses; Desserts. Many restaurants call the first three courses “starters”.

1) Appetizers can be hors-d’ oeuvres, pâ té s, or natural oysters. These dishes are usually cold. They stimulate the appetite & are served at the beginning of the meal.

2) Soups may be thick potage or thin consommé. Soups are usually served hot, but can be served cold.

3) The entreé in the classical French menu is a course served between the fish & the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish.

4) The main course is the most substantial course of the meal. Guests usually choose their main courses first & then select other courses. When chefs design menus, they usually start with the main course & then plan the other courses.

5) Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit & nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits.

Most menus consist of courses, or parts of the dinner, which are served in a certain order. First small, light dishes are served, then the main part of the meal is served & then a dessert.

There are 4 basic types of menus:

- à la carte menu

- table d’hô te menu

- carte du jour

- cycle menu

À la carte menu means “according to the card”. This menu allows the customer to choose the number & type of dishes. This menu has a list of all the dishes, arranged in courses & each dish has its price. The dishes are cooked to order, so the guests must wait until the dish is ready, & then the dish is served to the guests.

Table d’hô te menu means “host’s table”. It usually offers a limited choice of dishes. Three or four dishes are offered in each course & the guest pays a fixed price of the whole meal. In “business lunch”, for example, there are only 3 or 4 dishes in each course & the guest pays a fixed price for the whole meal.

Carte du jour means “card of the day”. The dishes in this menu are served on this day only.

Cycle menu is a group of menus, which are repeated in a certain cycle. Cycle menus are usually used in hospitals, or airlines & in works canteens. The dishes in the main course are new every day.

 

Translate into English.

1. Каждый гость получает напечатанную копию меню.

2. Современные меню обычно имеют 5 перемен блюд.

3. Закуски стимулируют аппетит и подаются в начале еды.

4. Супы могут быть густыми или жидкими.

5. Супы обычно подаются горячими, но могут подаваться холодными.

6. Гости обычно выбирают сначала основные блюда.

7. Десерт подается в конце обеда перед кофе.

8. Кофе может подаваться с конфетами или пирожными.

13. Answer the following questions.

1. What are the five courses most commonly found on a modern menu?

2. Why are hord-d’oeuvres usually small?

3. What are the main course dishes?

4. What is the French name for a thin soup?

5. What is the French name for a thick soup?

6. Which course on a menu do guests usually choose first?

7. What can be served for dessert?

8. What is a la carte menu?

9. What is a table d’hote menu?

10. What does carte du jour mean in English?

11. Where is cycle menu usually used?

 

Translate in writing.

1. Большинство меню состоит из частей обеда, которые подаются в определенном порядке.

2. Сначала подаются легкие блюда, затем основные блюда, и в конце обеда подается десерт.

3. Блюда в меню а ля карт готовятся по заказу.

4. Меню табльдот обычно предлагает ограниченный выбор блюд.

5. Блюда в меню carte du jour подаются только в этот день.

6. Циклическое меню обычно используется в больницах, на авиалиниях и в столовых на заводах.

 

15. Read the text and follow the rules.

 

How to Lay a Cover

Where you lay a cover you need the following cutlery and tableware: main knife and fork, fish knife and fork, soup spoon, side plate, side knife, glassware and napkin.

Rules of setting a table:

1. Put the cutlery, crockery and glasses on the table before the guests come.

2. Wipe and polish all cutlery and glassware before you put them on the table.

3. Put the main knife and fork 1 cm. from the edge of the table.

4. Put the side plates at the left side.

5. Put the side knives on the side plates. The blades of all knives must face left.

6. Put the wine glasses in front of the main knife.

7. Put a folded napkin in the centre of the side plate or at the right side of the cutlery.

8. A vase for flowers, cruets-sets and ashtray are in the centre of the table.

 

Do and Don’t

1. Do not sit too far from the table or too close to it and do not put elbows on the table.

2. If the dish is far from you ask your neighbour to pass it to you.

3. Take a napkin intended for individual use, unfold it and put it on your laps. Do not wipe your lips with it, for this purpose it is better to use paper napkins.

4. Bread, cookies, lump sugar, cakes, fruit and sandwiches are taken with hand.

5. Put bread on your sideplate and tear small pieces off over your plate.

6. Fish dishes are eaten with a fish knife and fork.

7. Soup is eaten slowly and silently. Having finished leave the spoon on a plate.

8. Meat dishes are eaten with a knife and fork. Hold the knife in your right hand and the fork in the left. Cut small-sized pieces and then eat them with a fork.

9. Fried chicken and game, asparagus and crawfishes are taken with hand.

10. After meals always put fork and knife on the plate, not on the table.

 

Answer the questions.

1. Do we set the table before the guests arrive?

2. What do we do with cutlery, crockery and glassware
before we put them on the table?

3. Where do we put the main knife and fork?

4. Where do we put side plates?

5. Where do we put side knives?

6. Where do we put wine glasses?

7. Where dowe put a folded napkin?

8. Where do we put flowers, cruets-sets and an ashtray?

 

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An example how to lay a cover for à la carte dinner

 

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