CURSO TÉCNICO SUPERIOR PROFISSIONAL DE

SERVIÇOS DE OPERAÇÕES HOTELEIRAS

LÍNGUA INGLESA APLICADA

(1ºANO)

CLASS FILE
2022/ 2023
2nd SEMESTER

DOCENTE: PAULA MIRANDA

| At the Restaurant 1
Table of Contents
At the Restaurant ............................................................................................................................... 3
Describing different kinds of restaurants; ..................................................................................... 3
Recommending a restaurant in town; ........................................................................................... 3
Expressing probability, approximate quantities and frequency .................................................... 3
Dealing with restaurant bookings ................................................................................................ 21
Greeting and Welcoming Guests ................................................................................................. 27
The Menu ......................................................................................................................................... 33
Recommending an item from the menu; ..................................................................................... 33
Taking an order ............................................................................................................................ 33
Explaining items on the menu ..................................................................................................... 41
The dessert menu: desserts & cheese ......................................................................................... 48
The Wine List .................................................................................................................................... 58
Customer follow-up ..................................................................................................................... 65
Presenting the bill ........................................................................................................................ 66
At the Bar ......................................................................................................................................... 74
Different types of Bar ................................................................................................................... 75
Types of Drinks ............................................................................................................................. 75
Bar-ware and Bar Equipment ....................................................................................................... 86
In the Kitchen ................................................................................................................................... 93
Talking about food: origin; type; smell and taste ........................................................................ 94
Food idioms & collocations .......................................................................................................... 94
Talking about food: identifying ingredients ............................................................................... 105
Talking about food: preparing & cooking .................................................................................. 115
Identifying kitchen equipment ................................................................................................... 122
Complaints ..................................................................................................................................... 128
Dealing with complaints ............................................................................................................. 128

| At the Restaurant 2
 At the Restaurant
Describing different kinds of restaurants;

Recommending a restaurant in town;

Expressing probability, approximate quantities

and frequency.

Key vocabulary

1. As you must have guessed by now there are different kinds of restaurants. Each category
distinguishes from the next by providing a specific range of products and/or services. Consider
the following categories:

Gourmet restaurants
Brasseries -french food
Pubs
Ethnic Restaurants/ Themed restaurants Restaurantes
temáticos

Fast food outlets / Fish and Chips Streetfood

->

Buffet = Self-services and Take-aways

Home deliveries / Meals on Wheels

Which of the catering services would you recommend for (use linking words such as
“because”, “as”, “so”, etc. to explain your choices):

✓ a group of teenagers in a town food

fast

✓ a silver wedding anniversary Gourmetrestaurants, because

it's more
fancy.
found
✓ a group of friends looking for something exotic themed restaments, because can

differents
✓ an elderly lady living on her own Home deliveries/Meals on Wheels, because tive
aline
cultures.

✓ a group of friends on their way to a football match Pubs, because have been and snacks.

✓ foreign visitors to the UK / France / Portugal Ethic Restaurants/ish and chisp

it's

-e
✓ office workers in hurry easy
because mode

e
.

| At the Restaurant 3
2. Match the words in italics with their definition:
A buffet d /a) a late morning meal: blend of “breakfast” and lunch
A take-away/take-out g b) frequent as a customer
/
A gourmet f /
c) a member of the serving staff able to recommend and serve wine
A franchise i /food on display
d)
b
Patronize /e) a large formal meal
Convenience food h /
f) a connoisseur of good food

"
Takings I g) premises where customers may buy food to eat at home
A head-waiter K h) food, especially complete meals requiring little preparation
A banquet e i) authorization to sell goods or services in a particular way
A wine-waiter 2 j) the amount of money taken in business
A brunch E k) a person responsible for the serving staff in a restaurant

3. Underline the correct option in each of the following sentences.

a) A meal consisting of two courses at a fixed price is usually referred to as a set menu/ à la carte.
b) The cooker/ cook trained in Switzerland before taking up his post at the Hilton.
c) If you eat before the meal you will whet your appetite/ spoil your appetite.
d) The head-waiter recommended the prawn cocktail for starters/ aperitif.
e) The guests wish to order a bottle of Burgundy and so the waiter handed them the menu/ wine list.
f) In preparation for the banquet the waitresses set the tables/ cleared the tables.
g) Some family-type restaurants rely on staple foods/ convenience foods as this ensures speedy
service.
h) Silver service refers to French service/ English service.
i) In 1986 Bordeaux produced some remarkable vintage/ table wine.
j) Table linen includes table cloths and napkins/ cutlery and dishes.

4. Use the words you did not choose to make a new set of sentences. Use your dictionary when
necessary.

Reading
1. Before you read the text, look up the word fancy in your dictionary. As you read the text
underline each instance of the word and decide which of the meanings of fancy is intended.

FOOD FOR THOUGHT - September 6, 2006

Adapted from Mark R. Vogel - [email protected] - of other articles by Mark Vogel

Fancy That
People customarily use the word fancy to describe an upscale restaurant. “Where are you going for your
birthday?” “Oh, my husband is taking me to a fancy restaurant.” What exactly is a “fancy” restaurant? What
are the exact criteria that differentiate a “fancy” restaurant from a regular restaurant? I polled about 50 of
my friends and various contacts from my culinary work and asked them that specific question. Here’s what
they said.
| At the Restaurant 4
Price. When queried about the hallmarks of a fancy restaurant almost everyone mentioned the cost.Fancy
restaurants are expensive. As one of my readers put it: “The amount of money that one spends at a fancy
restaurant would feed six families in Bangladesh for three months.” But exactly what dollar amount is the
boundary between a regular and a fancy restaurant? If the cost will feed those six Bangladesh families for
only one month is it still fancy? Your personal background, income, restaurant experiences, and level of
culinary expertise, among other things, can all influence your monetary dividing line. Suffice it to say that
one Ben Franklin will not cover a basic three course meal, (appetizer, entrée, and dessert), plus non-
alcoholic beverages, tax and tip, for two people at a fancy restaurant.
Quality. Not only the food but the culinary dexterity. For those prices the food and preparation techniques
better be top notch. The freshest, highest quality ingredients prepared flawlessly and no less. There is a
point however where the incremental gains in quality are disproportionately less than the increase in price.
For example, if we were to compare a $150 Bordeaux from a good year and a $300 one from a better year,
would the $300 Bordeaux be twice as good? Hardly. If you know your wines the $300 one would be
detectably better, but not by the numerical equivalent. Thus, on the restaurant price-to- quality ratio
continuum, prices expand at a greater rate than quality. This is because at fancy restaurants you’re not only
paying for primo ingredients and culinary expertise; you’re also paying for:
Service. Rarely will you have to track down your waitress in a fine dining establishment. For starters, it won’t
be a waitress but a waiter. For reasons too politically loaded to get into here, your server is more likely to
be a male in an upscale restaurant. Nevertheless, you won’t be scanning the dining room searching for the
bubble gum chewing, nose-pierced, college student who thinks Burgundy is something that comes out of a
gallon jug. Rather, there will be a cadre of wait staff, in formal attire, who will anticipate your needs. You
won’t need to ask for more water, a lobster fork, fresh cracked pepper, or any other accoutrement or
appareil that would normally accompany your dish. Your food will arrive hot, your utensils will be changed
between each course, your napkin will be folded in your absence, and with the exception of a few haughty
establishments, you will be afforded impeccable respect and courtesy. Moreover, the staff will be
professionals. Yes, professional waiters. Not between-audition actors. They willhave been trained in the art
of table service, and be knowledgeable, not only about food and wine in general, but their chef’s menu in
particular. In good restaurants one of the chefs will meet with the servers prior to the dinner service and
educate them about that evening’s menu. [...] In sum, service willbe prompt, efficient, mannerly, attentive,
and flow as smooth as a Mozart serenade. You should leave feeling like a king.
Wine. Now we’re talking my kind of criteria. Fancy restaurants will have a wine list. Not just a few California
cabs and chardonnays listed without their vintage but a real wine list. An extensive list of reds, whites,
dessert wines, champagnes, ports, and brandies from all over the globe. The list will also have vertical depth,
i.e., noteworthy wines will be represented by multiple years. You will find the top names in all of the major
D
varieties, (Bordeaux, Burgundy, Barolo, Cabernet Sauvignon, Champagne, etc.), and yes, they’ll be
expensive. There will be no “house wines.” Wines by the glass will be wines of distinction.
Top of the line restaurants will have a sommelier (saw-muh-LYAY), the resident wine expert. It is their job
to assist you with your wine and food pairing. Sommeliers are not only skilled in wine but customer service.
A good sommelier will never intimidate you but make every effort to match you with the right wine based
on your needs.
Ambience. Fancy restaurants are beautifully, sometimes lavishly decorated. Combined with the low lighting
they are very often romantic. Expect fresh flowers, tasteful artwork, candlelight, classical music, and linen
tablecloths and napkins. Likewise, you will contribute to the ambience via the dress code a fancy restaurant
will enforce. Men are expected to at least wear jackets if not ties. Don’t even think of showing up in jeans,
sneakers, shorts, or any other attire that would allow you to blend in at McDonalds.
Fancy restaurants, particularly the French ones, are more likely to have a tasting menu, i.e., a meal
comprised of multiple courses, (typically three to eight), featuring a variety of foods, albeit conservative
portions. Complimentary hors d’oeuvres, (a.k.a. amuse-bouche or amuse-gueules) are a mainstay of upscale
eateries. As a fellow chef stated when describing fancy restaurants: “Amuse-gueules will appear from
nowhere and the martini is perfect!” And finally, the number one discriminator between a fancy and a
regular restaurant, one that is nearly perfect in differentiating the two: No kids! You will almost never

| At the Restaurant 5
 see children in a fancy restaurant for two very simple reasons. First, there is no kids menu, and second, no
one in their right mind is going to pay $85 for a three course dinner for a child. Nor will anybody waste an
opulent dining experience by spending it picking peas out of water glasses, wiping sauce off blouses, playing
referee, escorting multiple bathroom breaks and reconsidering birth control options as opposed to
pondering the dessert menu.
Are fancy restaurants worth the cost for all the luxury and amenities? Only you can decide that. For
gourmets, they are a sublime escape into sumptuous indulgence. Others are more than satisfied with an
average but decent meal at a fair price, minus the fanfare. When it comes to whatever strikes your fancy,
no reservations are required.

2. What is the meaning of:

a) cabs
i. taxis 0
ii. a kind of red wine

b) enforce
i. give force or strengthO
ii. impose

c) showing up
O
i. being present / putting up an appearance ii. being easily visible

d) reservation
i. booking &
ii. doubt / hesitation

clothes (formal)
e) attire: .............................................................................................................

f) indulgence:
i. kind behaviour towards someone (especially) when it is supposed to be strict
O
ii. Something someone does for pleasure and not because they need it.

3. Find in the text synonyms for the following words:

a) signs/characteristics hallmarts
b) carafe / container jug
c) matching paining
d) mix in blendin
to

e) thinking over pandering

f) standard average

4. Why did the author use will? To express future actions or make predictions, or to
describe present features of restaurants?

DExpressing probability or improbability - There are many ways to say that something will
probably or improbably happen.
Syntax Sample sentence

may
……….. might ………. Some restaurants may have a cover charge.
can
could

……….. will probably ………. It will probably rain this evening.

| At the Restaurant 6
 dSyntax Sample sentence

probable It’s probable that my grandfather repair my bike.

It’s improbable that I’m likely to do the work myself.
likely She is unlikely to return home early this evening.
unlikely

doubt I guess I will have to do the dishes this evening.

I suppose that I doubt my father will buy me a new computer, either.
guess I don’t suppose my grandfather will repair the bike.

I would be surprised if I’d be surprised if he got the best score.

……….. Perhaps will Perhaps/ Maybe the problem won’t be serious.

Maybe

5. Rewrite the following sentences using the word given so that they mean the same. Do not
change the word given. Write between two to five words, including the word given.
a) Perhaps we missed the correct turning.
MIGHT
mighthave missed
We .................................................................................................................... the correct turning.

b) You have to wear a uniform to work at a nice restaurant like this.

EXPECT

expect you
They......................................................... to wear a uniform to work at a nice restaurant like this.

c) Meeting John here would be really surprising.

DOUBT
doubt Iwill meet
I seriously ............................................................................................................ John here.

d) It's impossible that he hasn't been informed about the dinner party.
SURPRISED
would be
sumpused if he
I ............................................................................. hadn’t been informed about the dinner party.

e) It's impossible that he is not coming to the dinner party.

LIKELY
to
is
likely tocome
He ...................................................................................................................... the dinner party.

Language Work: Quantifiers

Tr
1. Note how these words assign quantity to a noun:
some/ any/ no/ none
much
+ singular & plural noun
+ UnCountable [Singular] noun
many + Countable [plural] noun
a lot of/ lots of / plenty of + singular & plural noun
most/ most of + singular & plural noun
a little (a certain amount) + UnCountable [Singular] noun
a few (a certain amount) + Countable [plural] noun
little (a reduced quantity) + UnCountable [Singular] noun
few (a reduced quantity) + Countable [plural] noun
each/every + singular
all + singular & plural noun

| At the Restaurant 7
 several + plural
2. Fill in the blanks in the following text with a suitable quantifier.
In 1...................
many restaurants in San Francisco, there is a tendency to offer the staff a meal before their
shift. In 2 .................. cases, the food served is exclusively for the staff. In others, it is the occasion of
some

tasting the new dishes on the menu. The staff meals often reflect their ethnic diversity and that means
lot of
3...................................
a
diversity.
Most
4.................. of the time, there is 5..................
some
a
few salads, and a main course
steamed rice, 6 ...................
inspired by 7..................
many national cuisines. It is a good team-building device as it gives people a chance
to know their co-workers: it is also a nice perk, especially for those who don't earn 8.................. much above
9
minimum wage. In ..................
many
10 all
restaurants, .................. leftovers are given to local charities.

Adverbs of frequency

Build sentences from the prompts: team

the
new staff one constantly being added to

a) constantly / new / are / to / team / being / staff / added / the

generally pregue to attheir desks.
Most office workers eat

b) most / prefer / to / at / desks / workers / eat / generally / their / office

the
People oftenuse their lunch hour
shopping to do

c) often / do / use / lunch / shopping / people / to / hour / the / their

is usually difficult
It cook
vegetable creatively.
to

d) it / vegetables / cook / creatively / is / to / difficult / usually

friends have handly eaten be even BSE problem since the
some
of my
e) my / eaten / hardly ever / the / BSE / some / have / of / problem / friends / beef / since

Register - Different places to eat out:

Where would you see the following examples of language? Match the extracts (1-5) to the sources (a - e):

a) In a pizza restaurant
b) In a café
c) In a Chinese takeaway
d) Outside a pub
e) In a sandwich bar

| At the Restaurant 8
 I
countablenouns uncountable mouns

2 tables Susan
2
apples floun
2 houses

I rice

money

Adverbs of frequency

always, never, sometimes, often, handly ever, seldor...

-Used Present
with simple lusually (

->
read
After to be (I'm late)
always

->
Before any
other read (I novel
go
work
to on foot)
 Pair work

1. Prepare a one minute presentation in which you sum up the information about these
restaurants in London. Use both quantifiers and adverbs of frequency.

e.g. Most of these restaurants are located in the West End of London. They are
always open on weekdays.
………………………………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………………………………
……………………………….………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………………………………
……………………………….………………………………………………………………………………………………………………………
Tom Aikens Strada (Exmouth Market)
Opening Hours: Mon-Fri Opening Hours
Dinner: 7 pm - 11 pm Mon-Thu: 12 pm – 11 pm
Average Price: £90.00 Fri- Sat: 12 pm – 12 am
Type: International Sun: 12 pm – 10.30 pm
Location: Chelsea Average Price: £25.00
Address: 43 Elystan St., London SW3 3NT Type: Italian
Phone: 020 7584 2003 Location: City
Homepage: www.tomaikens.co.uk Address: 8-10 Exmouth Market, London EC1R 4QA
Licensed: Yes Phone: 020 7278 0800
Homepage: www.strada.co.uk
Licensed: Yes

The Grill Room Nahm

Opening Hours Opening times
Mon-Sat: 7 pm -11 pm; 12.30 pm -14.30 pm; Lunch - Mon-Fri: 12.30 pm – 2.30 pm
18.00 pm – 23 pm. Dinner – Mon- Sat: 7 pm – 10.30 pm
Sun / Bank Holidays: 12.30 pm – 14.30 pm; Sun: 7 pm – 10 pm
19 pm – 22.30 pm Closed Bank Holidays
Average Price: £55.00 Average Price: £60.00
Type: English Type: Thai
Location: Park Lane Location: Belgravia
Address: The Dorchester, 53 Park Lane, Address: Alkin Hotel, 5 Halkin St., Belgravia,
London W1A 2HJ London SW1X 7DJ
Phone: 0207 629 8888 Phone: 020 7333 1234
Homepage: www.dorchesterhotel.com Homepage: www.halkin.co.uk
Licensed: Yes Licensed: Yes

3. A. Student A: You work at the reception at the Camden Court Hotel (Camden St. Dublin). Read
the info about two restaurants recommended for casual dining in the town. Your partner is a
guest, answer his/her questions.

3. B. Student B: You are a Portuguese traveller on a first business trip to Dublin. You'd like to a
have a quick meal in a restaurant near the hotel. Ask the receptionist for advice.

| At the Restaurant 9
 Tante Zoe’s Gallagher’s Boxty House
Address: 1 Crowe St, Dublin 2 Address: 20-21 Temple Bar, Dublin 1
User rating: ** User rating: ***

The only Cajun and Creole restaurant in Dublin. One of the few upscale restaurants serving traditional
The gumbos and jambalayas are hearty, Irish dishes, Gallagher’s is a popular restaurant on the
satisfying, and filled with your choice of pork, main temple Bar thoroughfare. The restaurant has
chicken or vegetables. Zoe’s also serves family-style tables and specialises in boxty, a
Louisiana favourites such as crawfish and zesty traditional Irish potato pancake cooked on a griddle,
black beans and rice. The desserts are earning a filled with ingredients and rolled like a crepe. Authentic
reputation as well, so save room if you can. appetizers include black and white puddings and
Business casual attire. smoked Irish salmon. Vegetarian boxty and several
stews are also available. Business casual attire.

Recap
1. Write as many sentences as you can describing things you do frequently/ occasionally/
seldom, etc., and then compare notes with your partner.

Across
2. a place where you can eat and drink,
but also find a place to sleep.
3. a place, as in a factory, or summer
camp, where refreshments and
sometimes personal supplies are sold.
4. a small, informal, and usually
inexpensive place that may be open all
night.
6. a place where you can have alcohol.

Down
1. a place where you can eat pizza.
5. a general noun for all the places
where you can eat.
6. a place that doubles as a restaurant
and a café as well.

| At the Restaurant 10
 Describing different kinds of restaurants;
Recommending a restaurant in town;
Expressing probability, approximate quantities and frequency.

Key vocabulary
1. Tableware and cutlery – number each of the items in the list below according to the picture.

20 _ _
i
bread and butter knife bread and butter plate

champagne flute 15 _ charger or service plate _

cocktail fork (fish) 11 _ dessert fork 97 _

dessert spoon 18 _ dinner knife ⑧ _

fish fork 1 fish knife

individual salt and pepper 21 _ main course fork

q _

menu 22 _ place card 5 _

red wine glass 14 _ salad fork 3 _

salad knife 7 _ serviette/ napkin 6 _

sherry glass 12 _ soup spoon 10 _

water glass 76 _ white wine glass 93 _

| At the Restaurant 11
 2. Use the lists to label these parts of a fork, spoon and knife.

back
handlei
point 4
neck 7
root 6
slot 3
tine 5

back
blade
"
bolster 2
5
cutting edge
handle ⑧
side 6
tang7 tip 3

back 3
bowl 2
handle 5
inside 6
neck 4
tip I

3. Use the information in the table to label the pictures on the following page.

dinner fonk 1 steak I teaspoon 2

dessert fonk 4 dessert 5 tablespoon 6

fish fork 3 butter knife 6 coffee I

spoon
salad fonk fish Y soup
2 3
oyster fonk 5 cheese 3 dessert
5
dinner sundae
2 Y

Forks Knives

| At the Restaurant 12
 Spoons

4. Tableware – Label the pictures with a suitable word from the following list.
bread and butter plate demitasse rim soup bowl sugar bowl

butter dish dinner plate

-
salad plate teapot

coffee mug fish platter salt and pepper shaker cup

creamer gravy boat soup bowl vegetable bowl

cruet platter soup toureen water pitcher

dinner
1. …………………plate 2. …………………… 3. …………………… 4. ……………………

| At the Restaurant 13
5. ………………. 6. …………………… 7. …………………… 8. ……………………

9. ………………… 10. ………………… 11. ………………… 12. …………………

13. …………… 14. ………………… 15. ………………. 16. ………………….

17. …………… 18. ………………… 19. ………………. 20. ………………….

.
Listening: Do you know how to lay a table?
1. Now, fill in the blanks in the following dialogue with a suitable word from the list.

above (2x) ⬧ by ⬧ china ⬧ dinnerware ⬧ drawer ⬧ left ⬧ on

over ⬧ right ⬧ saucers ⬧ set ⬧ steak ⬧ tablecloth ⬧ tines ⬧ wine
William: This is a very special dinner. It’s not everyday that I have my bosses 1) ...............for
dinner. It has to be perfect.
Martha: I know. Why do you think I took out our best 2) ............. ? Instead of worrying, why
don’t you help me 3) .............. the table?
William: Right. I should make myself useful. Is this the best 4)...............we have?
Martha: Yes, it is. It’s very fine linen.
William: Oh, right, right. Okay, we need six table settings. That means we need dinner plates,
salad plates, bread plates, coffee cups, and 5) ............... Where are they?
Martha: All of the 6) ..............is over there, in the cupboard. Be careful!
William: I know, I know. Where’s the silverware? We’re missing the silverware!
Martha: No, we’re not. All of the silverware is in this 7) ...............Put the dinner and salad forks
on the 8).............. and the dessert fork 9).............. the plate, like this. The 10)..............
| At the Restaurant 14
 should be facing up. The knife and spoon go on the 11)...............
William: I know that. I was just looking for the 12) .............. knives.
Martha: We don’t need those tonight. Here, take these 13) .............. glasses and put them
14).............. the table, 15) .............. the soup spoon and knife.
William: What else? What else?
Martha: Nothing. You need to take a deep breath and calm down, or you’ll be in bad shape
16) .............. the time the dinner starts.
William: It’s too late. I’m already a ball of nerves!

Reading
You won’t find linen tablecloths, nor silverware here. Read the article about 'greasy spoons' to
find out what these are. Then complete statements 1-5 with the best ending: a, b, c, or d.

GREASY SPOONS

'Greasy Spoons' very rarely appear in At weekends there will always be large groups
guidebooks, but they are an essential part of of friends, recovering from a night on the town.
life in the UK, especially for people living in the The meals here are dangerously unhealthy, and
bigger cities. These small restaurants are so absolutely delicious. All kinds of fried food can
common that they often go unnoticed, but if be bought for incredibly low prices. The
they were removed, the country would be on centrepiece is usually the traditional English
its knees. In London, the capital city of the breakfast. Although it's called a breakfast, you
greasy spoon, there are hundreds of them, have to be really brave to eat it first thing in the
fuelling the population with bacon, egg and morning, because it is huge. At least two pieces
sausage. Greasy spoon cafes are so called of bacon, two sizzling sausages, two fried eggs,
because any cutlery that comes into contact fried mushrooms, baked beans and bread
with the food they offer is immediately coated soaked in hot oil and fried. The English
with a sticky, greasy layer of lard. More calories breakfast is full of meat and fat. If you want
can be found in a cup of tea in a good greasy something less filling, there's still a lot to
spoon than in a whole meal at a normal choose from; particular specialities are bacon
restaurant. Greasy spoons are generally found or fried egg sandwiches (or, of course, bacon
slightly away from the main streets of most and egg sandwiches). There is also often a
towns, they usually have large glass windows, a range of vegetarian sausages and burgers.
plastic sign with the name of the cafe - usually Greasy spoons have some devoted followers.
containing the name of the owner, e.g. Mario's, Typing 'greasy spoon' into an internet search
Bob's Place, Rita's Cafe - and a huge menu engine will bring up hundreds of entries. With
offering a wide variety of delights. Inside they pictures, reviews, menus and stories, it's the
are generally clean and functional. You'll see old next best thing to going to a greasy spoon café
wooden seats, tables covered with cracked yourself. But of course, nothing can beat going
linoleum and plain walls. Each table has on it a to the real thing - especially on an empty
bottle of brown sauce, tomato ketchup and stomach.
vinegar, and pots of salt and pepper. In a typical
greasy spoon, you will find people from all
walks of life. Poets, builders, hurrying
businessmen, students lazing around with huge
mugs of tea. Some read novels, some stare into
space, and others catch up on the day's news.
| At the Restaurant 15
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

1. According to the article, greasy spoons are …

a only found in big cities. c important to many British people.
b advertised as a tourist attraction. d going to be removed from city centres.

2. The characteristic feature of greasy spoons is that they ….

a use a special type of cutlery. c are furnished in a sophisticated way.
b offer a lot of dishes to choose from. d are not very clean.

3. People who come to greasy spoons …..

a are often in a hurry. c usually meet friends there.
b come from various backgrounds. d sometimes spend the night there.

4. The traditional English breakfast is ….

a not very cheap. c served in huge portions.
b not very tasty. d recommended for vegetarians.

5. The author of the article …..

a is a great fan of greasy spoons.
b believes greasy spoons represent British tastes in food.
c learned about greasy spoons on the Internet.
d thinks they should be moved away from the main streets.

6. Check the following sentences that have been taken from the text. What type of meaning do
they convey? Is it the same in the two sentences?

If they were removed, the country would be on its knees.

If you want something less filling, there's still a lot to choose from.

7. Study the following tables and do the exercise below.

pr
0 conditional
Syntax
If + present simple +
Used
to talk about things that are
Sample sentence
If you want something less filling,
present simple generally or always true (not a there's still a lot to choose from.
specific event)

First conditional
Syntax Used Sample sentence
If + present simple + to talk about situations that are If he finishes his fish, he’ll be able to
Future with WILL possible or likely to happen. have dessert.

Second conditional
Syntax Used Sample sentence
If + past simple + to talk about situations which are If I met Leonardo DiCaprio, I’d ask
Conditional (with WOULD) imaginary or unlikely to happen. him for dinner.

Third conditional
Syntax Used Sample sentence
If + past perfect + to talk about imaginary or If she had got up earlier, she would

1st year | At the Restaurant 16

Conditional perfect hypothetical situations in the past. have been able to roast the turkey.
(WOULD + have
done)

7.1. Rewrite the sentences, using a suitable conditional form.

a) Unless otherwise specified, you have to pay for your own snacks.
NOT
You have to pay for your own snacks if PLEASE REMEMBER:
it's not specified
....................................................................... otherwise.
1) In the 0 condition clause, we can
b) When people work out, they should drink plenty of use a variety of present forms; in the
water. result clause, there can only be the
present simple or imperative. (Ex: If
YOU
should drink you visit London, go on the London
you work, you
If ....................................................................................... Eye. /When I've finished an article, I
plenty of water. always ask Kate to read it through.
c) You need to exercise more in order to lose weight. 2) In IF sentences and after WISH we
WILL usually use WERE instead of WAS.
If you want e.g. If I were you, I wouldn't go to
will need to exercic
to lose
weight,
…………...................................................…………………………
you mote
Prague. However, "if I was you" is
being colloquially accepted.
d) He may be late, but he can meet us at the Blue Note
café. 3) UNLESS can be used instead of IF
WILL NOT to mean ‘A will happen if it is
cate, he will meetas atthe Blus
If he’s ……………………........................................………………. not stopped by B.’

e) Dave fell asleep so he didn’t do the dishes. Notafé 4) After WISH we use the past for a
present situation. E.g. I wish I had an
WOULD umbrella (I haven't got one and it's
fallen accepte,
he would had done the
If he hadn’t ……………...……………………………………………….. raining hard).
dishes
f) It’s rather late. I don’t think Ann will come to see us now.
IF
if Ann came see us now
I’d be surprised ...................................................................................................
to

g) I’m sorry I disturbed you. I didn’t know you were busy.

HAVE
wouldn'thave distrubed
If I’d known you were busy, I ....................................................................................................
you
h) Martin failed his culinary test last week. He was very nervous and that’s why he failed.
WOULDN’T
wasn't
very nevou, he
wouldn't have
failed hisculinary
If he ............................................................................................................................................

i) This soup could be improved with some salt.

IF
would be
improved if had
This soup......................................................................................................... more salt in it.

j) Don’t miss out on the specialities at the typical restaurants the next time you go to Lyon.
WHEN out
don't miss
When to
lyou,
.................................................................................
you go the specialities at the typical restaurants.

| At the Restaurant 17
  What would you do if you were invited to a friends’ house for dinner and they served your
least favourite food?

Language Work
A. Fill in the blanks with ONE suitable word. If you need any help check the list of words in the
footnote1. They are given in random order.

Tud
Dinner Parties

DiOrganising a dinner party can (0)

no

only speak to each (5) other

be
you are going to invite and make (2)
a stressful business. Firstly you have to decide (1)
the guests are going to mix well. It’s (3)
sua

good inviting people that are either going to sit around (4) small groups and
in

or people that are going to hide behind the furniture and not
talk at (6) all . Also you have to ensure they can get to and from your home (7) whithout
any problems. Next is organising the food. You want to prepare a meal that is above average
standard, but doesn’t (8) cost the earth. It is also wise to ask the guests about their likes
and dislikes (9) when I before you invite them, as you don’t want to serve up a meal nobody (10)
Will I caneat. Cooking the meal is important as (11) Well , because you want it ready at the
time you stated. Seating arrangements are important too. You don’t want (12) all the
quiet guests at one end of the table and the talkative (13) at the other. Serving drinks
once

before, during and (14) after the meal is always a good way to (15) get/help people to
relax and chat. And remember to shut the cat in another room, as you don’t want it jumping onto
the table searching for a snack!

Tableware Idioms

A. Match the following idioms to their explanation.

Flatware (Dishes, plates & platters)

1) to have/want somebody's head (fig.) a full schedule; a lot to do.

on a plate/platter
2) a good-looking dish (fig.) to be too busy.

3) clean (up) one's plate (fig.) to move into a position where one is ready to
do a task.
4) dish on someone (lit.) to serve up food to people.
(fig.) to distribute information, news, etc.
5) dish something out a good-looking woman.

6) dish the dirt to eat all the food on one's plate.

7) do the dishes to gossip about or slander someone.

8) full plate to spread gossip; to gossip.

9) have too much on one's plate to want someone you are very angry at to be
punished.

1
------------
who(m) – in – without – will/can – ones – sure – other – cost – well – after – no – all – when/before – all – get /help

| At the Restaurant 18
 10) step up to the plate to wash the dishes; to wash and dry the dishes,
knives, forks, glasses, etc., after a meal.

Silverware (knives, forks & spoons)

(lit.) to serve food to someone, using a fork.

1) (to be on a) knife-edge
(fig.) to give out something to someone.
2) cut/go through something
a small, cheap restaurant which mainly serves fried food of a
like a (hot) knife through
low quality.
butter
3) fork some money out (for an imaginary prize given to the person who finishes last in a
something) race or competition.
4) fork something out (to
inf. to give something to someone (usually refers to money).
someone)
5) fork something over (to
often used to describe calm bodies of water.
someone)
something that you say to describe a situation in which
6) glass something in everyone is feeling very angry or nervous and you feel that
something unpleasant could soon happen.
to be in a difficult situation and worried about what will
7) go under the knife
happen in the future.

8) greasy spoon to be the son or daughter of a very rich family.

9) have your knife into to bring out a knife suddenly so that it is ready for use
somebody against someone.

10) pull a knife (on someone) to cut something very easily.

to do or say something unpleasant to someone in an unkind
11) put/stick the knife in
way.
12) raise one's glass to someone to do or say something unpleasant which makes someone
or something who is already upset feel worse.

13) smooth as glass / as silk to enclose something, such as a porch, in glass.

14) spoon something out to give too much help or information.

to pay (often unwillingly) for something (often mention is

15) spoon something up
made of the amount of money).
to propose a drinking toast in salute to someone or
16) spoon-feed someone
something.
to serve something out, as with a spoon; to give something
17) the wooden spoon
out, as with a spoon.
18) to be born with a silver to serve something that requires finding and bringing up out
spoon in one's mouth of a pot with a spoon.

19) turn/twist the knife to submit to surgery.

20) you could cut the to try to cause problems for someone because you do not
atmosphere with a knife like them.

| At the Restaurant 19
B. Complete the sentences with a suitable idiom from the previous exercise. The first one has
been done for you as an example.
Proverbs
1) The corner ........greasy spoon ................................... is
He who sups with the devil should
always busy at lunchtime. have a long spoon.
2) She .................................................. tomorrow for her Fingers were made before forks.
gallbladder.
People who live in glass houses
3) I screamed when the mugger ............................................ shouldn't throw stones.
on me.
Revenge is a dish best served cold.
4) A laser beam can cut through metal like
.................................................
5) Mike's had ............................................ me ever since he found out I was seeing his ex-
girlfriend.
6) The theatre is on a financial .................................................. and must sell 75% of its seats
every night to survive.
7) 'No one in the office likes you, you know, Tim', she said, ...........................................
8) Having made the poor girl cry, he .................................................. by saying she was weak and
unable to cope with pressure.
9) James doesn't know anything about working for a living; he was ...............................
10) The cook ................................................... chunks of meat from the stew.
11) The teacher .................................................. the students by dictating notes on the novel
instead of getting the children to read the books.
12) He brought up a big dish of fried chicken and ..................................................
13) lots of money for taxes is part of life.
14) Let us all.................................................... to George Wilson!
15) The teacher .............................................. a scolding to each one who was involved in the
prank.
16) Let's sit down, have a drink, and ...................................................
17) Why am I always the one who has to...............................................after dinner?
18) You have to ................................................... before you can leave the table.
19) I'm sorry, I just have ................................................... right now; I won’t be able to help you.
20) The director was furious at what had happened and wanted Watt's ..................................... .

Collocations - For each sentence, choose the best word or phrase to complete the gap from the
choices below.

1) When I was little, my mother always told me that if you down your food too quickly,
you'll get indigestion.
A bolt B belt C belly D bull
2) English food is a bit of a(n) . Many people don't like it at first but if you keep eating it,
you soon learn to love it.

| At the Restaurant 20
A growing taste B increasing C improving D acquired taste
liking flavour
3) He obviously wasn't enjoying what I'd cooked for him. He at it for a few minutes and
then left most of the meat on the side of his plate.
A nudged B shoved C picked D cut
4) My absolute favourite food is chocolate ice-cream. I could eat it till the cows .
A go moo B go to sleep C come home D lie down
5) We're going to be out all day. But if you feel just help yourself to anything from the
fridge.
A pickish B piggish C peckish D priggish
6) Please, don't wait for me. I'll be another five minutes. Do or your food will get cold. I'll
get there as soon as I can.
A big in B truck in C nosh in D tuck in
7) Last week I won a bar of chocolate in a class competition. I was going to share it with the
class but in the end, I made a of myself and ate it all.
A pig B dog C bull D sheep
8) I'm sorry, I just cannot eat red peppers at all. They simply don't me.
A allow for B agree with C approve of D adjust to
9) Did you know, the UK spends more on pet food than on foreign aid for poor countries?
That's .
A food for thought B thoughtful C thoughtless D a thought of food
food food
10) I'll meet you in the pub next to the station. It's called the Butcher's Arms. I haven't been
there before but I've heard the is pretty good.
A pub nosh B grab food C pub grub D local kitchen

Dealing with restaurant bookings;

Giving polite explanations.

Can you spot the spelling mistake in the

restaurant sign?

1. Listen to the dialogue. Are the statementstrue

or false? Cross the right answer in the space
provided.

| At the Restaurant 21
I'd like to book a table T F
The restaurant closes on Sundays X
The restaurant is open for lunch and dinner. X

The restaurant serves lunch from twelve o'clock to two o'clock. X

Mr Kruger wants to book a table for a party of six. I

The manager has a table for six at 8.00 on Saturday 24th September. X

2. Fill in the blanks in the following sentences, and match them with the questions below.
a. tresday
We open ….................................................. Indays
to …...................................... .

b. on
Mondays
We close …....................................................................... .
reven
c. from 7.00
We serve dinner …................................. o'clock to............................ pm .
3
d. from 12
We serve lunch ................................ o'clock to ............................... o'clock.

e. jelly booked
I'm afraid .......................................................................
we are on Saturday 24th.

i. When do you close? ⑬

ii. I'd like to book a table for six on Saturday evening, 24th September, please. Q
iii. What time do you serve dinner?⑫
iv. What days do you open? ⑧
v. What time do you serve lunch? &

3. Now listen to the following 8 dialogues, and fill in the gaps.

a) hotel is
I'm sorry, the ..................................... full on Tuesday.
b) Unfortunately, we're .......................................
closed on Sundays.
c) I'm afraid we're fully… ....................................
booked that weekend.
d) I'm ........................................
SORRY we don't have anything left for tomorrow.
e) Unfortunately, the car park's ......................................
full this weekend.
f) I'm sorry, we only .......................................
open in the evenings.
g) I'm ........................................
afraid there's only a shower.
h) I'm ........................................
sonny there's no answer from room 345.

3.1. Highlight the expressions used to make apologies.

4. Written Apologies. Read these apologies, and then listen to the voicemail messages and match
each request to one of these apologies.
We regret that we cannot confirm your reservation. Unfortunately, the hotel is fully booked
on Saturday.
We regret that we cannot reserve you a table for four on Sunday evening.
I regret that the restaurant is closed all day on Wednesday.
I regret that we cannot reserve you a double room this evening.
Unfortunately, we only have single rooms left.
We regret that there aren't any single rooms left on Monday night.

| At the Restaurant 22
 Language Work
qu
Opening and closing times – prepositions of time

1. Complete with the correct preposition.

Breakfast is served
from 7:30 to 10:00 in the restaurant on the terrace.
The restaurant is open t lunchtime from 12:00 t 3:00.
Im summer, the terrace restaurant is open im the evenings, except on

Mondays.

2. Read the notes and make questions and answers

a. What/ the restaurant serve dinner ( 7.00 – 10.30)

b. When/ the restaurant open for lunch (12.15 – 3.00)
c. When/ the group arrive from Russia (6.45 pm)
d. What/ train leave (14.50)
e. When/ the kitchen close (11.30 pm)

Other prepositions - Complete these jokes with a suitable preposition in each space.

Aa) Why do people in Britain eat fish (1) …...........

on

to
b) Two friends took their sandwiches (3) …..........
Friday? Because it will go off (2) .............
a pub and sat down (4) ............
on

at a table to eat
Monday.
↑

them. The barman came up (5) ............to where they were sitting and said 'I'm sorry, but you are

not allowed to eat your own food (6) ...........

at the pub'. 'No problem,' said one of the men (7)
to
…......... with my friend's'.
the barman, 'I'll just swap my sandwiches (8) .........
c) Waiter: ‘How did you find your steak, sir?' Customer: ‘Easy – it was (9) .............
under the potato’.
with a big juicy steak.
d) The best way to improve a vegetable dinner is (10) ..............
e) The opera singer Madame Shumman-Heink was sitting (11) …..... at with
a restaurant table (12) ….......
front of her. Caruso, the famous tenor, passed by
an enormous steak (13) …..........
in ......... and looked at
her in amazement. 'Surely, Madame Shumman-Heink, you're not going to eat that steak
with potatoes.'
alone?' “Certainly not,' she replied (14) ' .............
in
f) Customer: ‘Waiter, waiter, what's this fly doing (15) ..............my soup? Waiter: ‘Swimming, sir.’

Making apologies

1. Use the prompts to make apologies. Use a suitable expression of apology.

a) we/close/January d) they/not open/Mondays

b) we/not have / reservation / tonight e) we/ not have/ table/ tomorrow
c) I/ cannot reserve / table

2. Now, refuse these requests. Give polite explanations.

a) Can I reserve a table for tomorrow night? (no tables left)

…...........................................................................................................................

| At the Restaurant 23
 b) I would like to book a family room for Easter weekend. (fully booked)
…...........................................................................................................................

c) Can I have a parking space, please? (full)

…...........................................................................................................................

d) Can I reserve a table for four for Tuesday, please? (closed on Tuesdays)
…...........................................................................................................................

e) I'd like to book a table for Sunday lunch. (only open evenings)
…...........................................................................................................................

 Reading
1. Read the following text and decide where the missing sentences (A-I) below should go. There
is one sentence you don’t need to use.
A. Every one of them started as an individual restaurant.
B. He was also fired for giving a guest a free dessert; he was rehired when the manager
found out the guest was Denzel Washington.
C. I don’t work in the kitchen much anymore but I do get to help teach people like Paul.
D. Many new restaurants see a major downswing in business after the opening’s initial
excitement.
E. Once I embraced that I was able to do so much more. That was my tipping point.
F. That was short sighted, because everything that touches a guest is important.
G. The more accessible you can make your restaurant, both in terms of location and in a
broader sense, the greater your chances of success.
H. They all work together.
I. There is a lot more science and a lot less art in doing this day after day.

Start a Killer Restaurant: 6 Tips

Advice from a white guy in Texas who became an award-winning sushi chef and restaurant
owner.
By Jeff Haden, at http://www.inc.com/jeff-haden/tyson-cole-how-to-start-successful-restaurant-6-tips.html; retrieved 28-02-2013, 14:16.

Nearly half of all adults, in the US, have worked in after he was told he couldn’t make sushi because he
the restaurant industry at some point, and 46 was white; he was rehired two days later but told
percent of restaurant employees say they would he had to work in the back where guests couldn’t
like to own a restaurant someday. Clearly many see him. ① ……………
people dream of owning a restaurant. No one Here's what he says, in his own words, about how
dreams of owning a failed restaurant, though. to start a successful restaurant:
That’s why I asked Tyson Cole, one of the Food a) Never start without the big three. No
&Wine magazine’s 2005 Best New chefs, 2011 restaurant succeeds without a great chef, a great
James Beard Foundation Best Chef Southwest, and location, and a great concept. ② ................ Your
co-owner of the Japanese restaurants Uchi and location should fit your concept. Your chef, or
Uchiko in Austin, Texas, for tips for would-be “talent,” must fit your concept, otherwise you’ll
restaurateurs. Just keep in mind Cole’s background constantly deal with the most common word in the
is varied, extensive–and unusual. He quit one job restaurant business: Drama.

| At the Restaurant 24
Some entrepreneurs say, “Well, location doesn’t into improvements that affect the guest and
matter because I’m going to create a destination constantly enhance their experience. At Uchi we
restaurant.” In my experience, people say that don’t spend money on advertising or marketing but
when they have a bad location. It’s hard to become we run a very high level of comps. We give away gift
a destination if you don’t start with a great location.
cards and send a lot of complimentary dishes to
Accessibility is everything. ③ .................. Look at
tables.
the most successful restaurants: They’re the most
accessible in terms of location, brand, and price Guests love when a dish comes out and the server
point. Fast casual restaurants are booming because says, “The chef wanted you to try this,” because
they’re incredibly accessible on all levels. that creates a real connection and makes the
b) Always overestimate your capital needs. Plan experience personal.
on having six to nine months of working capital Make sure you spend as much money as possible on
from the start. You’ll be surprised by how quickly
the guest experience. Spend money on the people
the expenditures add up and how much time it
takes for a new place to grab hold and get already in your restaurant, because that’s the best
legs/regular customers. way to generate genuinely positive word of mouth.
④ ................ That’s when capital is critical. When e) Focus on organization and systems of operation.
I started Uchi I brought clientele with me, but even Failing to put systems in place is one of the biggest
so there was a gap after the first few months. We mistakes an independent restaurant owner makes.
had to wait to see if the restaurant would really I have an amazing partner, Daryl Kunik, and that was
catch on. more of his realm.
A lot of restaurant owners start out with cash in Many restaurant owners don’t want to come off as
reserve and start blowing it because they think the corporate; to them, the “C” in the word “corporate”
honeymoon phase will last forever. That’s why is like the Scarlet Letter. To embrace systems would
most restaurants go out of business. Never let be like selling out and becoming a chain.
initial success go to your head. Success is only I feel the opposite. There’s a reason chain
determined years later. restaurants thrive: ⑦………………. Each had a great
c) Learn to love teaching. I often bring in people chef, a great concept, and a great location, and they
from different places, including interns from developed systems that enabled them to build
culinary schools. Paul Qui, a chef currently guest demand, hold on to key people, and make
competing on Top Chef: Texas, is a great example. money. Otherwise it would have beenimpossible to
Paul came in eight years ago and asked to work for open two locations, much less 200.
free. He’s worked through every station and now is Organization doesn’t kill the flow of creativity.
the Executive Chef at Uchiko. Putting outstanding systems in place gives you the
⑤ ................. That’s incredibly rewarding. freedom to be creative.
Doing something new is inspiring. Helping to shape f) Be ready to evolve, especially if you’re a chef.
the menu is inspiring. Everyone loves new dishes– Many businesses are started by a craftsperson with
the front of the house, the wait staff… once people an idea for a product. Rarely does that idea
love to come to work, you’re money. become anything unless that person partners with
d) Never be cheap where guests are concerned. someone with a complementary ability, like, “You
The most important money you will spend is money carve wooden bananas and I can sell them for you.”
that adds value to the guest. I definitely made That’s when an idea becomes a business. I have
mistakes early on, especially when I tried to go great ideas, but without someone like Daryl, Uchi
cheap on certain things like equipment, valets, and would have never succeeded.
even desserts. ⑥………………. Now as a restaurateur my focus is almost solely on
Determine a percentage of your revenue to put people and communication. It was hard for me to

| At the Restaurant 25
say, okay, while I’ll always be a chef, I’m not As a business owner the smartest thing you can do
going to be in my kitchen all the time. I’m going to is partner with people who know things you don’t—
teach and delegate instead.⑧………………. and then give them a reason to care.
Always look for people who are smarter than you.

 Writing
1. Read the following email and phone message below. Find the six mistakes in the email and
rewrite it correctly.

Dear Ms Harris,
Thank you for your enquiry. I am pleased to tell you that our private room is free on June 23
and I have provisionally reserved it for your party.
The attachment to this email is a sample menu prepared by our chef. he has included two
excellent local wines as well as some delicious regional specialities. I am sure you will find his
suggestions acceptable.
If you wish to suggest any variations to his suggestions, please let me know please.
For a party of ten people our price per person would be £53, including 15% service. Wine will
be charged extra.
Please confirm this booking in writing by June 27 at the latest.
Thank you again for your enquiry. We look forward to seeing you on June 23.
Yours faithfully, Message From: Mr. Robert Harris of Chimera SA
Date & Time: 11 June 12:45
Max Muster, Manager
Mr. Harris wants to reserve a private room
for a party of ten for Sunday 23rd June
at 20:30. Can we do a special 4 course
menu? The meal is to welcome a group of
foreign visitors who want to eat local
specialities. Please quote price including
wine.

| At the Restaurant 26
waita -
polite,
friendly, erugetic

be a loden, polite, energetic

manager
-

Chef-be reative,
a
good cook,

energetic, be a leader

Greeting and Welcoming Guests

Key vocabulary

I 1. Before you read, work in pairs, and decide which qualities you need for each of these jobs in a
restaurant. Some qualities may match more than one job.
waiter • manager • chef
polite • be a good cook • creative • energetic • friendly • be a leader
-

2. What do you say to guests when they arrive at the hotel restaurant? Now look at these
situations. What would you say in each situation? Fill in the gaps in the dialogues below.
Match each one to an illustration.

A B

GUEST: Yes, please.

mence
apptise
1. WAITRESS: Here is the (a) ........................ Would you like an (b) .............................. ? ⑳
| At the Restaurant 27
2. GUEST:
WAITRESS:
Could I have another martini, please?
once
Certainly. I’ll bring it at (c) ................................... ②
.
3. WAITRESS: reservation
Good evening. Do you have a (d) .................................. ?
GUEST: Yes, a table for two…
WAITRESS: name
And your (e) .................................. , please? ⑰
⑰
4. GUEST: reservation
No, we don’t have a (f) ...................................
WAITRESS: fully
I’m sorry, we’re (g) ................................... booked tonight.

⑬
coat
5. WAITRESS: Shall I take your (h) .................................. ?
GUEST:Yes, thank you.

 Reading HomeWORK
=
1. You are going to read an article about how to be a great host in a restaurant. The subheadings
were taken and placed below. Put them in their rightful place.

A. After greeting the guests, look at the SIZE of the largest member of the party and assign
the seating with that in mind.
B. Be aware as guests approach the restaurant.
C. Be prepared to get some things for guests, water refills, utensils, napkins, or carryout
boxes.
D. Find out how many people are dining.
E. Greet them with a smile and welcome them to the restaurant.
F. Help to clear and set tables when necessary.
G. Keep track of each station.
H. Maintain supplies!
I. Make sure that there are complete place settings for each guest and that the table is
clean.
J. Walk the floor!
K. When figuring out where to seat them, rotate the stations.
L. When the guest sits down, place a menu for each of them by the place setting, or hand
the menu to the guest.

Tricks of the trade – Twelve steps towards being a great host

The person who greets guests is a Host or and what table they are at. Also keep note of
Hostess. They are the first and last person the who is still there so that servers do not become
guests interact with. They welcome and escort overwhelmed.
the guests to their table, and they set the mood ② ............. If you are busy with another guest,
for the restaurant. acknowledge the guest by saying, "I will be right
① ............ Make a chart of each server's with you," make eye contact, or a simple hand
station, and what tables are in it (also learn the gesture also works.
table layout by heart). Review all reservations ③ ............. Remember, you are the first and
for your shift, and assign suitable tables for last chance for the restaurant to make a good
each. Keep note of how many people are in a impression, and set them at ease.
party, what time they arrived, ④ ...............If there is a wait make sure to get

| At the Restaurant 28
everyone's name in right away so they do not ⑧ ............ If we are running low on any forms,
feel ignored. Guests will normally ask for a time highlighters, etc. ask the manager for the
frame. Never try to give a specific time. Tell supplies you will need. (This should be done
them an 'estimated' time. Look at the wait list before the lunch or dinner rush.)
and add 5 minutes for each party of the same ⑨ .............. If not, get the napkins/silverware,
size. If 6 parties of 2 are on the list, the or give the table a quick wipe down with a
estimated wait time would be 30 minutes for damp rag. If it is beyond that, seat them
another party of 2. Guests are generally somewhere else and make sure the mess is
impatient, and will find somewhere else to dealt with.
dine. ⑩............. If a guest does ask for something
⑤ .............. DON’T put them in a small booth! else, inform the guest that you will let their
Also, a guest that has trouble walking should be server know.
given a seat as close to the hostess station as ⑪............. The only way to know the
possible. progression of tables is to see how many tables
⑥ .............. Distribute the tables evenly are on dessert, if they have paid their check,
among the servers. But also keep in mind how etc. If you need tables, let the servers know and
many large parties they have or have had. Try see if they can expedite their meal. You are on
not to seat any two parties too close together the same team.
when it is not necessary. ⑫............. If there are customers waiting for
⑦............. Don't just throw menus on the tables, the more hands helping to make that
table and leave without saying anything. And happen, the better.
remember ladies come first.

2. Read the rest of the article and find in the text words or phrases that mean the same as:

a) ......................................... feelings of ill will or resentment

b) ......................................... long-standing or habitual customers or clients

c) ......................................... Burden with too much work

d) ......................................... free from hindrances or difficulties

e) ......................................... refined, cultured, or elegant

f) ......................................... Informed

g) ......................................... usually any eight-hour period at work

Trifle court or amorous actions without serious
h) ......................................... intentions
idle talk or rumour, especially about the
i) ......................................... personal or private affairs of others

j) ......................................... to clean, brush, and otherwise tend to oneself

EXPRESSIONS TO REMEMBER:
Can I have your name?
Warnings I have a cancellation for 8.30.
Would you like a drink?
Do you have a reservation?
| Atfully
I afraid we're the booked
Restaurant 293rd
on the
This way, please.
Here you are.
✓ Do not let grudges influence your seating. Don't give a server you hate the unwanted regulars
who are a pain in the apron and don't tip, or purposely overwhelm a waitress, or leave
someone else without any tables.
✓ It is your job to make sure that the restaurant runs smoothly and that all of the guests and
servers are happy. How can you accomplish this? By bringing your level of professionalism up
to its highest standards.
✓ Remember to look and act classy and polished at all times, friendly and calm. Do not be
girly/boyish, bored, loud, vulgar, snobby or bossy.
✓ When your guests leave, thank them sincerely, and genuinely tell them that you would like to
see them return.
✓ Be aware of what is going on in the kitchen, in each of your servers' stations, and at the bar.
As the shift progresses be aware how your actions impact the servers, bar and kitchen.
✓ If you're having a bad day, don't let that reflect in your service. Leave all emotions and your
ego at home.
✓ Do not accept tips or flirting from servers in exchange for more tables.
✓ Do not gossip with co-workers about other co-workers or guests. You are a neutral
ambassador.
✓ Do not flirt. Do not text. Do not swear. Do not chew gum. Do not groom or apply makeup in
front of guests.

Listening
You will hear an interview with Ivor Roberts, a chef who owns several restaurants. For questions
1-10, complete the sentences.

RUNNING A RESTAURANT

1) Ivor enjoys the............................ of running the restaurants, although he also finds it worrying.
2) Ivor thinks customers return to the restaurant because they want to experience absolute
....................................
3) Ivor says creating a good .................................... is very important for developing a successful
restaurant.
4) Ivor's cooks have to identify the ................................. before they make one of his dishes.
5) There was a problem with a restaurant a few years ago because people only went there for a
........................................ .
6) Ivor says paying attention to ............................... is how he maintains a consistent level of
service.
7) Ivor likes the fact that cooking is ................................., which means the menu changes
regularly.
8) ln ................................. they begin to cook richer food.
9) Ivor doesn't think it's helpful for staff to see an excellent ........................... .
10) More than.........................................people phone to book a table at Novello's every day.

q Language Work
A. For questions 1-7, complete the second sentence so that it has a similar meaning to the first
sentence, using the word given. Do not change the word given. You must use between two and
five words, including the word given. Here is an example (0).

| At the Restaurant 30
0) This steak is too tough to eat. ENOUGH
This steak ................................. is not tender enough ............................... to eat.

1) I'd prefer to eat at home instead of going out. RATHER

than
I'd prefer to eat at home ..............................................................................................
Rather out out.
going
2) I didn't order a dessert because I was already full. EATEN
have eaten lot Itoo much
I ....................................................................................................
a
so I didn't order a dessert.

3) My father recommended trying this restaurant. TOLD

told to try
My father .....................................................................................................
me this restaurant.

4) ‘I’m sorry, Madam, the fish has all gone now.' LEFT
fish left
'I'm sorry, Madam, there is ..........................................................................................
no
now.'

5) 'I suggest you have the fish,' the waiter said to me. ADVISED
advised to
try/ have
The waiter ..............................................................................................................
me the fish.

6) There weren't enough eggs to make pancakes for breakfast. FEW

There ........................................................................
were
few eggs to make pancakes for breakfast.

7) They only had a little money to spend at the supermarket. MUCH

didn'thave much
They ......................................................................... money to spend at the supermarket.

Building the conversation

1. Study these sentences.

O’Connor, yes, Mr. O’Connor. A non-smoking, by the window.

The name’s O’Connor. Here’s your table by the window.
This way, please. Yes, we have, a table for four.

2. Build a conversation using these sentences. Begin like this:

WAITER: Do you have a reservation?

GUEST:

3. Now study these sentences, and use them to continue the conversation:

So that’s a fruit cocktail and a dry martini. Not for the moment.
Yes, a dry martini… … and a fruit cocktail, please.
Thank you. Would you like anything else?
WAITER: Can I get you an aperitif?
GUEST:

| At the Restaurant 31
4. Which sentences mean the same as:

Have you got a reservation?

Follow me, please.

5. Use the prompts to elicit the typical phrases that waiting staff use, from the arrival of
customers to ordering the meal:

a) reservation?
b) come / please
c) take coat?
d) aperitif?
e) here/menu
f) dessert menu?
g) certainly /at once. _

A piece of advice ...

This unit of the English syllabus demands a lot of vocabulary work. We will be seeing a lot of new
words and expressions related to food, cooking and kitchenware. If you haven't already started
organising your own glossary or word file, it's high time you consider the possibility of doing so.

| At the Restaurant 32
The point is for you to gather as much information as you can for each of the entries in you glossary
or word file to ensure you effectively learn all these new words and expressions, remember them
when you need them and use them appropriately and accurately. Here is some advice to help you
get started:
• Do not wait until the end of the semester;
• Do not wait until the end of the semester;
• Do not wait until the end of the semester;
• Write the new words or expressions in a separate file or notebook;
• Group them under whatever headings work for you;
• Add any pieces of information you find:
✓ translations into your language
✓ grammar info (very much like you would find in a dictionary)
✓ examples of the word/expression in different contexts
✓ collocations (any words – verbs, adjectives, etc...- usually associated to your new word)
✓ synonyms / antonyms
✓ pronunciation
✓ etc.
• Study only a few words at the time:
✓ you can carry around flashcards or cue cards with the words and their meaning and try
to make a couple of new sentences with them whenever you have a couple of minutes
• Use colour codes, pictures or any visual aids to help you remember each new word;
• Remember that it is useless to try to learn long lists of vocabulary by heart, especially
when the entries are out of context;
• Read as many texts as you possibly can on the subject (in English as well as in your own
language – there is a lot to be learned by comparing similar texts on the same subject);
• Get organised asap and do not wait until the end of the semester.

Note that all this work will come in handy when you get down to prepare for this semester's big
English Project (TV Show Cooking). The more time you spend on your glossary, the less you'll have
to spend on tedious research for your recipe, list of ingredients, cooking methods, and comments
you are expected to be able to make during the Show Cooking process.

Don't waste any time... Do not wait for the end of the semester or the day before the tests.

The Menu
Recommending an item from the menu;
Taking an order.

| The Menu 33
Key Vocabulary
Courses and dishes - a typical menu

 Dinner 
Starters £* Fish £*
Prawn cocktail Dover sole

courses Chilled melon Grilled trout

Garlic mushrooms Cod in cheese sauce

sweets/ pudding

Main Courses Children's Portions *afters

Meat Burger'n'Beans (*especially at

Rumpsteak Fish fingers 'n' chips home)

Pork chops Desserts

Dishes
Lamb Casserole Chocolate fudge cake
Chicken Kiev Ice cream (various)
Apple crumble (with cream)
Tea or coffee
*Prices include vegetables, chips or
boiled potatoes * snacks always available
Small items, i.e.,
A. Sort these dishes out under thesahnedadi
wn s estsa, rters (S), main courses (MC ) or desserts (D).
icgh
M chicken casserole sm(a…ll.) pies, etc. Irish stew (….)
MC

Small items, i.e.,

chocolate fudge cake (….)
D pâté and toast (….)
S

sandwiches,
coffee B
(….) prawn cocktail (….)
S
small pies, etc.
fresh fruit salad (….)
D rump steak (….)
MC

gateau (….)
B shrimps in garlic (….)
S

D
(….)
grilled trout (….)
Me sorbet
B. Starters and the main course - Look at this menu
for starters and the main course. Check the
meaning of these words:

smoked
baked
grilled
fried
sautéed
roasted
steamed

| The Menu 34
C. Choose one of the words in the box which can go with each of the words in each group.
-steak ● omelette
- ● potatoes
- ● gateau
- ● soup
- ● salad

a) You can have tomato/ vegetable/ chicken soup to start.

b) Would you like a cheese/ ham/ plain omelette ?
c) I'll have the chicken/ ham/ fruit Salad
d) I'd like some roast/ mashed/ new potatoes .
e) Can I have the chocolate/ strawberry/ apricot gatan , please.
f) Do you like your Steak well-done/ medium/ rare?

2. Restaurant collocations - Match the words on the left with the words on the right to form
common phrases:
A B
service 6 1. list
wine 9 2. of vegetables
house (2x) 5/8 3. two
main 1 4. specials
selection 2 5. wine
a table for 6. charge
today’s i 7. course
8. red

3. Now do the same with these verbs and nouns:

a) pay the
bill
b) book a table a tip
a) leave ti
a the bill (2x)
b) keep the change the change
c) ask for the bill a table
Language Study
A. Read the waiter’s lines taking an order at a restaurant and decide to which of the functions
below these lines correspond.
(1) Welcome (2) Give Menu - (3) Tell the guests the special of the day (4) Give them some time to
look at the menu (5) Take their orders (6) Confirm their orders - (7) Ask how the meal was and if
they want dessert

DIALOGUE (waiter)

Waiter: And for you? ③

Waiter: Would you like anything for dessert? 11

| The Menu 35
Waiter: Welcome to Antico’s. Here are your menus. Today’s special is grilled salmon. I’ll be

i
back to take your order in a minute.

Waiter: And you?

Waiter: Are you ready to order?

Waiter: Would you like anything to drink? 6

Waiter: How was everything? 13

Waiter: OK. So that’s one seafood spaghetti, one Caesar salad and well done steak, one
10
wine, and one water. I’ll take your menu.

D. Now use the customers’ lines and rebuild the dialogue in the correct order.

a
Customer 1: I’ll have a glass of wine, please.

Customer 2: Just water, please.

Customer 2: I’ll have Caesar salad and well done steak.

Customer 1: No, just the bill please.

Customer 1: I’d like the seafood spaghetti.

Customers 2: Delicious, thanks.

14
E. THAT DOESN’T SOUND RIGHT! - Look at these short conversations and explain which remarks
are inappropriate to the situation, as you imagine it. Decide what the people should have said
instead. Look at this example first:

Assistant: Can I help you?

Customer: No, that’s not necessary.
No thanks. I’m just looking.
a. Your boss: Yes, come in.
You: I’m going to come to work half an hour late tomorrow.

b. Boss: Do you see what I mean?

New employee: Yes, and I don’t agree with you.
c. Waiter: Are you ready to order?
Customer: No, go away.

d. Waiter: Was your meal any good?

Customer: Yes, it was.

e. Guest: The meal wasn’t as bad as I expected.

Hostess: Oh, good. I’m so glad you enjoyed it.

| The Menu 36
 F. There are some mistakes in this dialogue. Correct the seven mistakes.

WAITER: Are you ready for order?

CUSTOMER: Yes. I like vegetable soup and steak, please.
WAITER: What would you like your steak? Rare, medium or done good?
CUSTOMER: Rare, please.
WAITER: What you would like to drink?
CUSTOMER: A orange juice, please.

G. Write the following sentences in the correct order to make two dialogues. The first sentence
of each dialogue has been done as an example.

Are you ready to order now?

Certainly,
- sir. Do you have a reservation?
Good evening, sir.
Good
- evening. Could l have a table for one, please?
Smoking,
- please. Do you have any tables next to the window?
Thank you, madam. Your order won't be long
That's fine, Mr. Mason. Would you like smoking or non-smoking?
-

That's fine. Would you like anything to drink?

-
We'll have French fries and a salad.
What would you like with that?
e

Yes, a bottle of white wine, please.

Yes,
- we are. We'll have the chicken, please.
Yes, we do. Would you follow me, please?
-
Yes. The name's Mason.
-

Dialogue A
Clerk 1 Good evening, sir.
Good Could I have a table
Mr. Mason evening. for one, please
2 .................................................................................................................. ?
Clerk extainly, Do you havea reservation
3 ..................................................................................................................
six. ?
Mr. Mason Yes, the name's Mason
4 ..................................................................................................................
Clerk That's fine,Me. Mason, would you like smoking
5 .................................................................................................................
on
non-smoking?
Mr. Mason smoking, please. Do you have any table nextto the window
6 ................................................................................................................. ?
you follow me, please
Clerk do, would
7 ................................................................................................................. ?
yes, we

| The Menu 37
Dialogue B
Waiter 1 Are you ready to order now?
Miss Lee we are. We'll have the chicken, please.
2 ...............................................................................................................
yes
What would that
Waiter you like with
3 ................................................................................................................ ?
Miss Lee We'll
4 .................................................................................................................
Waiter 5 .................................................................................................................. ?
Miss Lee 6 ................................................................................................................
Waiter 7 ..........................................................................................................................

Listening

Taking orders on the phone

1. Before you listen discuss, what kinds of items would you expect to find at
a fast food restaurant? Also, name three possible problems that could
occur at such a restaurant in terms of service and food preparation.
http://www.esl-lab.com/fastfood/fastfoodrd1.htm

2. Listen to the 1st conversation, and answer the questions: HELPFUL TIP: Fast food menus
a) Why does the customer not buy the recommended sandwich at now provide a wider selection
the beginning of the conversation? of healthy choices including
A. It is too expensive. salads. Consumers are
B. He is not interested in ordering a burger. becoming more health
conscious, and restaurants are
⑧
C. He fears the food will make him sick.
trying to meet this demand.
b) What does the combo meal NOT come with?
A. an order of fries 0B. a dessert C. a sandwich

c) How does the specialty drink get its name?

&A. It contains a wide range of ingredients.
B. It is prepared in the kitchen sink.banca
C. It comes in a very large cup.

d) Why was the man surprised by the price of his meal?

A. He thought the drink should have been included.
OB. He felt the meal was way overpriced.
C. He was charged for two sandwiches instead of one.

e) What does the customer decide to do at the end of the conversation?

A. He orders something from the restaurant menu.
&
B. He decides to look for another place to eat.
C. He plans to come in a week when the prices are lower.

3. Now listen to the second conversation, and answer the questions:

http://www.esl-lab.com/pie1/pierd1.htm

a) What does the man order?

A. T-bone steak 0B. chicken fried steak C. broiled chicken

| The Menu 38
b) What does she eat with his meal?
A. fries B. bread D
C. rice

c) What does he have to drink?

&
A. a juice B. medium sprite C. large sprite

d) What kind of dressing does he ask for?

A. French B. Italian 0
C. ranch

e) Why is the restaurant not serving pies today?

A. The baker was hurt at work and can't prepare them.
&
B. The oven is broken and hasn't been repaired.
C. The restaurant has decided to only sell ice cream

4. Listen to the second conversation again and fill in the blanks in the following dialogue.

Waiter: Hi. Welcome to Heavenly Pies. May I take you order ?

Customer: Uh... yes. I'd like the chicken fried Steak .
Waiter: Okay. Would you like fries , bread, or rice with your meal ?
Customer: Umm. I'll take the rice.
Waiter: Would you eane for anything to drink?
Customer: Yeah. I'll take a medium orange juice.
Waiter: I'm sorry. We only have large or small.
Customer: Well, in that case, uh, I'll have a small juice.
Waiter: Okay. A small juice. And what kind of chessing would you like
with your salad. It comes with the fried steak.
Customer: What dressinge do you have?
Waiter: We have French, Italian, blue cheese , and ranch.
Customer: Oh! Ranch, please.
Waiter: Would you like anything else?
Customer: Well, I'd like to see your pie menu . That's the main reason why I like
to cine here.
Waiter: Oh, I'm so sorry, but we aren't serving pies today.
Customer: Huh?
Waiter: Well, you see, Dave, our baren , slipped on a banana in
our kitchen two days ago, and injured his leg. [Oh] He'll be out for at least two
weeks. In the meantime, we're serving ice cream sundaes instead . Sorry.
Customer: Wow. I'm sorry to hear that. I hope he gets better soon.

5. What are some of the questions you would ask or be asked when ordering a pizza by phone?
Now listen to a 3rd conversation, and answer the questions.
http://www.esl-lab.com/pizza/pizzard1.htm

a) Which topping is NOT mentioned as one available from this pizza shop?
A. bacon B. mushrooms 0
C. Italian chicken

b) What pizza does the man finally order?

A. pepperoni and green peppers on one half and Italian sausage and black olives on the other.
B. pepperoni and Italian sausage on one half and green peppers and bacon on the other.

| The Menu 39
O
C. pepperoni and mushrooms on one half and green peppers and Italian sausage on the other.

c) What else does the man order with his pizza?

⑧
A. a salad and orange juice B. bread sticks and a beverage C. a drink and chicken sticks

d) What was the total of his order?

O
A. $15.19 B. $15.90 C. $15.99

e) What is the man's telephone number and address?

A. 3040 South 60 East at 340-1870
B. 1314 South 16 East at 340-1870
C. 1340 South 16 East at 340-1870
D

6. Listen to the conversation again and read along. Fill in the blanks in the dialogue.

Employee: Hello. Can I take your order?

Customer: Yes. I'd like a large pepperoni pizzawith mushrooms and
green peppers .
Employee: Would you like anything else?
Customer: Well, wait. Uh, can I make that a half a have pizza?
Employee: Sure. What would you like on each half?
Customer:
Employee:
Uh, what
toppings
Well, we have Italian
do you have?
, ham, mushrooms, onions,
sancese
pineapple , black die , green peppers, bacon, tomatoes, shrimp,
elamps , and squid .
Customer: Shrimp, clams, and squid!? What kind of pizza is that?
Employee: Uh, the manager spent some time overseas [Oh.], and thinks his new seafood
will be a hit with customers, but to be honest, the “Swimmer's Special," as he calls it, is an
acquired
Customer:
taste.
Uh, I'll pass on the "Sink or Swim" special, but I'll have pepperoni and mushrooms
on one half and green peppers and Italian sausage on the other. Oh, and could I get
extracheese on that pizza?
Employee: Alright. Would you cave for any bead skics or
with your order? [Well ... I don't know.] Actually, we have a
beneagernight
fiday
drink, we'll tow
spec going on right now [Oh!], and if you order any large pizza and
in a few order of bread sticks, plus a three dollar coupon
for use with your next pizza order.
Customer: Huh, sure, why not. And what drink comes with the pizza?
Employee: either apple or orange juice.
Customer: I'll take orange juice.
Employee: Okay. Your total comes to fifteen nineteen, which includes tax.
[Okay.] And could I have your name?
Customer: Uh, yeah, Jay Han.

Employee: Huh? Did "Jay Hand"?

No, it's "Han." Actually, say
Customer:
you it's a Korean name, but many people have difficulty
making it out. Hey, maybe I SHOULD change my name to "Hand."
Employee: Ah, names are important; don't change it. [Okay.] Oh, and your address and
telephone number?
Customer: It's 1348 South 16 East, and the phone number is
340 -
18t .
| The Menu 40
Employee: Okay. Let me repeat your order. A
[Okay.] One half with
large half pizza.
and mushrooms [Yeah.]and the other with
peppliori
Italian Sausage _ and green peppers. [Yeah.] Orange juice and your
of bread sticks. Jay "Han," not "Hand," [Yeah, that's right.] at
se ade
1340 South es East, 340-1817 . Is that correct?
Customer: Everything except for the phone number. It's eôt , not
1817 .
Employee: Alright. Thanks for your order. It should annw at your doorstep in 30
minutes or less, or you'll receive a free small pizza with your next order.
Customer: Great. Thanks.
Copyright © 1998-2009 by Randall's ESL Cyber Listening Lab (www.esl-lab.com). All rights reserved.

 Speaking
Work in pairs. Make up a dialogue using the information below. Try to use phrases from the
previous exercise.

Student A: You are the host / hostess. It is 9.00 on Friday evening and your restaurant is fully
booked. You have one table free at 9.30 due to a cancellation. Four customers arrive. One of them
speaks first.
✓ Greet them and check if they have a ✓ Offer them drinks.
reservation. ✓ Tell them when the table is ready.
✓ Offer them a table at 9.30. ✓ Give them the menu and specials.
✓ Ask for a name.

Student B: You are the customer. You are with three friends. It is 9.00 on Friday evening and you
want to eat at this restaurant. You don't have a reservation. Most restaurants in town are fully
booked. Speak first.
✓ Greet the Host/hostess and ask for a table ✓ Give your name to reserve the table.
for four. ✓ Order drinks.
✓ Say you don't have a reservation.
✓ Accept the offer of a table at 9.30.

Explaining items on the menu

Vocabulary expansion
1. Read these two following menus and fill in the gaps with the following words:

bread ⚫ fresh ⚫ garnish ⚫ served ⚫ cheese ⚫ home-made ⚫ spicy ⚫ seasoned⚫ choice ⚫

sweet ⚫ sauce ⚫ coated ⚫ creamy ⚫ liqueur ⚫ selection ⚫ wrapped ⚫ roasted

MENU
Home-made Leek and Potato Soup
Hot and tasty combination of fresh leeks and potato ' with fresh herbs
| The Menu 41
Crudités with Garlic Mayonnaise

| The Menu 42
 Crunchy fresh vegetables served with a tasty garlic mayonnaise dip
Melon and Prawn Cocktail
Delicate mixture of fresh melon and juicy prawns with salad 2 .

Chicken Liver Pâté

Home-made chicken liver pâté served with melba toast and a crisp side salad

CHEF'S SPECIALS
Chicken Kiev
Supreme of chicken crammed with garlic butter 3 in fresh breadcrumbs
Roast Leg of Pork with Apple Sauce

Prime leg of pork 4 and carved to order, served with home-made fresh
Bramley apple sauce
Beef Madras with Rice
Hot and 5 oriental curry served with sambols and rice
Fillet of Haddock in breadcrumbs with Tartar Sauce
Fresh fillet of haddock coated in home-made breadcrumbs and served with 6
tartar sauce
Peas
Broccoli with Almonds
Lyonnaise Potatoes
Sautéed Potatoes

Fresh Fruit Salad

Seasonal fresh fruit salad in a fresh orange juice. This is offered with a
7 of natural yoghurt or fresh cream
Apple and Honey Pie with Custard Sauce
Freshly-baked apple drizzled with honey and served under a
crust of 8 pastry

GOURMET MENU
Délices de Grison
Air cured beef and ham from the Engadine
Crème aux amandes
A 9 ..................................almond soup
Escargots en chausson
Six snails perfumed with garlic and 10 .................................. in pastry.

Petite salade
A mixed garden11 .................................. salad
Sorbet au marc de champagne
Sorbet with marc de champagne

Mignons de porc à l'orange
Medallions of pork in a spicy orange 12 ...................................served with pilaf rice
Emincé de veau zurichois
| The Menu 43
Thin slices of veal and mushrooms in a creamy sauce 13 .................................. with rösti potatoes
Mousse de saumon “ciboulette”et bouquetière de légumes et riz sauvage
A light salmon mousse in a chive sauce served with a14 ..........................of vegetables and wild rice
Fondue Valaisanne
Dip crusty cubes of ….............................. into bubbling 16 .................................. and wine and
15

enjoy the taste of Switzerland


Gâteau aux noisettes
Hazelnut cream gateau
Soufflé glacé au Grand Marnier
A favourite ice cream soufflé flavoured with Grand Marnier 17…..............................
Parfait glacé à la nougatine
Home-made nougat-flavoured ice parfait

Café et truffes
Coffee and home-made truffles

2. Match the menu items with the menu section they belong to.
Menu section Menu items
a) Dessert i) Big Daddy's Hamburger with fresh cut fries
b) Starters ii) Home-made Iced Tea
c) Specialities iii) Junior Spaghetti and Meatballs
d) Refreshments iv) Peach pie a la mode
e) Seafood v) Mouth-watering garlic cheese toast
f) Sides vi) Loaded mashed potatoes
g) Kids Menu vii) Chef Brian's home style chilli
h) Sandwiches viii) Lemon and herb glazed Salmon
i) Spirits ix) Seasonal tossed greens
j) Salads x) 1/2 litre house white

| The Menu 44
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

Reading
A. Before you read the text, try to guess which dish is the most popular in Britain. Beans on toast?
Ham and eggs? Roast beef and Yorkshire pudding? Bangers and mash? Lamb? Pizza? Fish and
chips?

B. Now read the paragraphs below as quickly as possible to find the answer. Then try to put the
paragraphs in order.

The most popular dish in Britain

[.............] Traditional Indian food is quite dry, compared to British food. One popular dish is
Tandoori chicken. This is chicken, which is cooked in a traditional oven, or tandoori. The story goes
that one day, a customer in a Brit-ish Indian restaurant ordered Tandoori chicken. He thought it
was too dry and sent it back to kitchen for some gravy.
[............ ] We will never know whether this story is true or not. What we do know, though, is that
the word ‘masala’ comes from the Indian word for sauce or gravy. It is also true that this dish is
very popular with the British, indeed.
[............ ] Go into any supermarket in Britain and you will find many Chicken Tikka-based products.
It is possible to buy it as a micro-wave dish. The larger supermarkets also have a fresh curry
section. There are even Chicken Tikka sandwiches and pizzas!
[............ ] Chicken Tikka Masala is a dish originally found in Indian restaurants. It is made of small
pieces of chicken fried in spices and served in a mild, creamy red sauce. Some-times food colouring
is added to make it red-der.
[.............] What is Britain’s favourite food? Roast beef and Yorkshire pudding? Fish and chips?
Potatoes? Actually, it is none of these. It is Chicken Tikka Masala. ‘Chicken Tikka what’? I hear you
ask.
[.............] The chef did not know what to do. He was not even sure how to make gravy and certainly
did not have any in his kitchen. Then he had an idea. There was an old tin of tomato soup on the
shelf. He opened the tin, heated the soup up and added some spices. Then hepoured it over
the Tandoori chicken and Chicken Tikka Masala was born.
[.............] Although British people think of it as Indian, Chicken Tikka Masala is, in fact, a very British
dish. It was first made for the British by Indian, Pakistani and Bangladeshi chefs in the 1950s. There
is an interesting story about its origins.
A. Choose the best answer.

1) What is unusual about Chicken Tikka Masala?

a) its hot and spicy taste b) its colour c) it is dry
2) How old is Chicken Tikka Masala?
a) 50 years b) 500 years c) 5 years

3) What is a tandoor used for?

a) washing up b) cooking c) wearing

1st year | The Menu 45

4) Chicken Tikka Masala is very popular in India. True or false?

1st year | The Menu 46

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5) What do Indian people think about Chicken Tikka Masala?

a) They love it. c) They don’t like it.
b) They are very proud of it. d) We don’t know.

6) What is Chicken Tikka Masala not served with?

a) bread b) chocolate c) gravy

B. Find words in the text that mean

a) a sauce to accompany meat …...................................................

b) cooked in oil …...................................................
c) most important or famous …...................................................
d) a real Indian dish …...................................................
e) beginnings …...................................................
f) something which is true …...................................................

 Language Study
1. You are a waiter/waitress in a restaurant. Your customers want explanations of different items
on the menu. Answer their questions using a phrase from each of the three columns.

A B C
a chicken breast with a white stem with garlic and cream.
a variety of shellfish made with egg whites, and a green top.
a kind of sweet made with chocolate, eggs and liqueur.
a kind of meat made with milk, and has pink flesh.
thinly sliced potatoes that is quite large but are much smaller.
a kind of sauce filled with garlic butter, young calves.
a very light dish that look like lobsters, vanilla, eggs and sugar.
a kind of fish that comes from and coated with breadcrumbs.
a kind of vegetable that are baked and baked in the oven.

Example:
What is Chicken Kiev?
It's a chicken breast filled with garlic butter and coated with breadcrumbs.

a) What are prawns? e) What is custard?

b) What are chocolate truffles? f) What is a soufflé?
c) What is veal? g) What is salmon?
d) What are pommes de terre lyonnaises? h) What is a leek?

2. Now think of three dishes that are popular in your country but that foreign visitors might not
know. Write short explanations of what they are. Start your explanations with:

It is made of...... It consists of ......... It’s a type/kind / a variety of .....

1st year | The Menu 47
 Speaking
1. Have you ever tried Chicken Tikka Masala or any other ‘Indian’ food? What did it taste like?
Did you like it? Can you get it in your country?

2. Work in pairs. Think of two typical dishes from your country. Discuss how you would explain
them to a customer.

It's a kind of ... It's made of/ with ... It's a bit like ...It consists of...

More words to use:

Make sure you check that you do understand the meaning of the following words and
expressions.
crab cakes
fillet / sirloin / T-bone steak
duck's liver pâté
poached monkfish
salmon
moules mariniere
halibut
red onion tart
pork or lamb chops/cutlets
rocket salad
roast beef/lamb/chicken/pork
smoked salmon terrine

Writing
What is the national dish of your country? Write a story (true or made up) about the origins of
your national dish. Tell your partner your story. Do you believe each other’s stories?

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Listening

Some customers can be very picky about what they want to eat. Listen to Diana Krall making an
order in a restaurant, and fill in the blanks as you listen.

I don't want ...................................... potatoes

Red .....................................
I'm never satisfied
I want the Frim Fram.............................. with the Oss-en-Fey with Shafafa ......................

I don't want ..................................... and .....................................

That won't awaken my ....................................... inside
I want the Frim Fram ........................... with the Oss-en-Fey with shafafah .....................

Well, you know a girl she really got to eat

And a girl, she should eat right
Five will get you ten2
I'm gonna ..................... myself right tonight
I don't want ..................... and .....................
You heard what I said
..................... , please, I want mine .....................
I want the Frim Fram .....................with the Oss-en-Fey with Shafafa .....................
I don't want ..................... potatoes
Red.....................
I'm never satisfied
I want the Frim Fram ..................... with the Oss-en-Fey with Shafafa .....................

I don't want ..................... and .....................

That won't awaken my ....................... inside
I want the Frim Fram ....................... with the Oss-en-Fey with shafafa on the side
Now you know girls, we really gotta eat
And you know we should eat right
Five will get you ten3
I'm gonna feed myself right tonight
I don't want ..................... and .....................
You heard what I said
....................., please, I want mine .....................

I want the Frim Fram sauce with the Oss-en-Fey with Shafafa on the side
With Shafafa on the side.

2 An oblique way of saying "Do you want to bet on it?" -- bet me a fiver and if you're right, you'll win a ten-spot.
Uncertain origin. In http://everything2.com/index.pl?node_id=680013
Five will get you ten: an obIique way of saying ‘I strongly believe’.

1st year | The Menu 49

The dessert menu: desserts & cheese

Key Vocabulary

A. Look at the dessert menu and Specials Board below. Label

the desserts in the photographs.

Dessert Menu Today's Specials


Profiterole with chocolate sauce
Lemon Tart ✓ French apple pie
Chocolate mousse ✓ Summer pudding
Crème Brulée
Tiramisu ✓ Hazelnut meringue &
Ice Cream
(vanilla, raspberry, chocolate)
summer berries
Blackcurrant sorbet
*All desserts served with custard, cream or
ice cream

B. What are the most popular desserts and cheeses in the hotel restaurant where you work/ your
favourite restaurant?

| The Menu 50
C. Match a word in each column to make popular dessert.

Vanilla 6 1. Tart
Blackcurrant 8 2. Pudding
Crème I 3. Salad
Chocolate .

5 4. with chocolate sauce

Profiteroles 4 5. Mousse
Fresh fruit 3 6. Ice cream
Summer L 7. Brûlée
French apple 1 8. Sorbet

D. Label these common types of desserts:

cookies
----- ● cakes ● cobblers ● crumbles ● custards ● fruit
- ● gelatin
- desserts ●-
ice cream ●
meringues ● -
- pastries ● -
petits fours ●-
pies or tarts ● puddings
- ● sorbets ● soufflés

tacts
cookies
1 ……………………. gelatin desents 3 …………………….
2 ……………………. pies on
4 …………………….
movingues 5 …………………….
care

cobbles
6 ……………………. numbles
7 ……………………. buddings
8 ……………………. fruit
9 ……………………. 10 ………………….
ice cam

sabets
11 …………………. estais
12 …………………. partrite
13 …………………. soufflesp etit
14 …………………. 15 ………………….
fours

E. Describing food To describe cheese we can use COLOUR, TEXTURE and FLAVOUR, eg.:

Caerphilly
Creamy white, with a moist and crumbly texture and a delicate, mild flavour.

E.1. Read the descriptions of each cheese and distinguish information related with colour, texture
and flavour (see example above).

| The Menu 51
 Cheddar

Creamy yellow, firm and smooth textured, the flavour ranges from mild
when young to full flavoured and nutty when mature. It varies in colour
from white to deep yellow.

Cheshire

White, red or blue veined, Cheshire has a loose and crumbly texture, with
a slightly salty, tangy flavour.

Derby

Pale honey colour with a firm texture and mild delicate flavour. Sage
Derby is green marbled and flavoured with sage.

Double Gloucester

Golden coloured, smooth textured and full flavoured.

Lancashire

Lancashire is mild and crumbly but there is also a more mature traditional
variety that is moist with a sharp tang. It has a creamy white colour.

Red Leicester

Red Leicester is firm with a slightly flaky texture, varying in colour from
russet to deep red and from mild mellow to a mature flavour.

Stilton

Stilton is the blue veined with a soft and moist texture. White Stilton is, as
the name suggests, white and is a young version of Blue Stilton without
the mould. Blue is rich and creamy, white has a fresh and milder flavour.

Wensleydale

Creamy white with a flaky texture and a mild creamy flavour.

For further information check the on-line Glossary of cheese terms

http://www.wisdairy.com/AllAboutCheese/GlossaryOfTerms.aspx
Listening
| The Menu 52
 What's for dessert? Which desserts do the customers order?

1. As you listen again to the dialogues, fill in the blanks in the tapescript.

Woman: Thank you. That was very nice.

Waiter: Good. I'm glad you enjoyed it. Would you like the 1 ......................... dessect menu?
Woman: Yes, please. Do you have any 2........................................... ?
ic war

Waiter: vanilla
Yes, we do. There's 3....................., 4 ....................
Raspberry , and chocolate, and there's also
blackmant sombet
5..................... ...................... Here are the menus. We also have a 6..................... specials
boad
...................... apple
. Today we have French 7..................... tant
....................., 8.....................
Summer

pudding
....................., and Huzelnet
9..................... .....................
merengue with 10 .....................
Summer ......................
series

Woman: Oh, I'll have the blackcurrant sorbet, please.

Man: Hmm ... I don't know. What do you recommend?
Waiter: I recommend the French apple tart. It's 11...................... delicious And the summer pudding
too
is very good 12......................
Man: I think I'll have the French apple tart.
Waiter: Would you like it with cream or ice cream?
Man: Ice cream, please.
Waiter: coffee
Would you like 13 ..................... now or after your dessert?
Man: After, please.

2. Highlight the expressions used by the waiter for recommending.

3. Study these two conversations between the waitress and guests. Put the sentences in the
correct order to make the conversations, then listen and check your answers.

GUEST 1: 4 I’m afraid I’m full.

WAITRESS: 3 Would you like to see the dessert menu?
WAITRESS: I How was the fish, sir?
WAITRESS: 5 Can I get you a coffee or a liqueur?
GUEST 1: 2 Very good.
GUEST 1: 6 Just an espresso, please. Oh, and the bill.
WAITRESS: - It’s a light cake with chocolate, biscuit, cream and marsala.
GUEST 2: 2 Oh, just something light, what can you recommend?
WAITRESS: 1 Would you like a dessert, madam?
WAITRESS: 5 And for you, sir?
GUEST 2: Y The fruit salad sounds fine.
GUEST 3: 6 What’s tiramisu?
WAITRESS: 3 How about the fresh fruit salad or some ice cream?
GUEST 3: ⑧ OK, I’ll try that.

4. Two guests are ordering desserts, cheese and coffee. Listen and complete the order.
DESSERT CHEESE COFFEE
Man bie
Apple stude and chedden
espresso
Woman
Chocolate souftlé no
cappuccino

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How about some cheese?

5. Listen to the description. Which of these cheeses are soft, hard, or blue? Where are they
from? Complete the table. (Highly Recommended; Unit 10, track 23)

Name Type Place of origin

Cheddar Hard Britain

Mozzarella
soft Italy
Manchego
hard Spain
Gouda had the Netherlands
Gruyère
hard Switzerland
Camembert France
Soft
Stilton blue Bitain
Danish Blue blue Denmark

6. Read the sentences and underline true or false

True False
a) Cheddar is a hard cheese from Britain. X

b) Roquefort is a blue cheese from Italy.France

->
X
hand
c) Manchego is a soft cheese from Spain
-
X

d) Dolcelatte is a soft blue cheese from Italy. X

e) Gouda is a hard cheese from the Netherlands. X

f) Danish blue is a hard cheese from Denmark.
g) Gruyère is a hard cheese from France. *
h) Mozzarela is a soft cheese from Italy.
i) Camembert and Brie are soft cheeses from France.
had
E
j) Parmesan is a soft cheese from Italy.
E
X

 Reading
Life is sweet at the Pudding Club

They meet every Friday night in a Cotswolds hotel with the sole purpose of devouring sticky
British desserts.
By Laura Barton, The Guardian, 30 January 2010
January is the traditional month of detoxification, the weeks in which we forgo all indulgence: the
booze, the pies, the sweet treats. And yet here I am with 60-odd members of the Pudding Club at
the Three Ways House Hotel in the heart of the Cotswolds, faced with the prospect of dining on
not one, not two, but seven puddings. I hold no truck with the diet brigade, but surely this is rather
over-egging it? The Pudding Club began here 25 years ago, the brainchild of the hotel's then-
owners Keith and Jean Turner. It was a protest against the tiddly little portions being served
1st year | The Menu 54
up in the era of nouvelle cuisine, and also an attempt to revive the traditional British pudding. Since
then, the club has earned an impressive reputation, convening here each Friday night and
attracting pudding fans of all ages from all over the world – they've had Japanese tourists, then
parties and groups of goths, all arriving in search of the perfect sticky toffee, the queen of apple
crumbles. The club's enduring appeal is perhaps down to its British eccentricity as much as its
excellent puddings; there is something both wonderful and faintly peculiar about sitting in a room
with 60 strangers to worship at the altar of the jam roly-poly. Last autumn, Waitrose began to stock
the club's branded puddings, and now the hotel is expanding its repertoire, too, with chocoholic
days, walking breaks and photography weekends. This year, to celebrate the club's anniversary,
there will be pudding-making workshops, a country market and a retro pudding evening.
Three Ways House makes for a delicious destination, with or without the puddings; a kind of
boutique country hotel, not too sleek, nor too grand, and set within some of England's most
beautiful countryside. Even some of the rooms are pudding-themed: the Sticky Toffee room, the
Spotted Dick room, the Chocolate suite. I stay in the Oriental Ginger Syrup Sponge room, with its
shantung curtains, gingery-stippled walls and a complete pudding recipe on the door. And so I
commence proceedings with great optimism. There is a light meal before the puddingy bit begins,
and in a move that I shall later regard as cavalier, I even help myself to extra turnip and green
beans. I am sitting beside a club veteran named Richard, who tonight will eat his 100th Pudding
Club pudding, and he looks on with the bemused expression of a man who knows better.
Our master of ceremonies is Peter Henderson, who paces the floor with a giant wooden spoon,
reeling off the rules of Pudding Club. The first rule of Pudding Club is you may eat only one pudding
at a time. The second rule of Pudding Club is you may have your next helping of pudding only when
you have completely finished your last. You must visit the pudding buffet table only by table and
by invitation; you may not hide surplus pudding in your napkin or in your pockets or behind the
curtain; you must remember that the record for pudding eating was 24 helpings.
The seven puddings are paraded into the dining room with a great deal of ceremony: ginger syrup
sponge; winter lemon; Lord Randall's pudding; very chocolate sponge; bread and butter pudding;
passion fruit charlotte; spotted dick. There are several pints of custards. Chocolate sauce. Cream.
But I have tactics; yes, I intend to take an approach we might describe as "delayed gratification": I
shall begin by eating the puddings I like least, spurred on by the promise of the ones I do like still
to come. And so I start with the smallest portion of spotted dick and custard. I have never eaten
spotted dick before, and while I am sure this is a fine example of the dish, I immediately feel as if I
have eaten a hippopotamus. Even at this early juncture, I am suddenly unsure whether I even like
puddings. Still, I stumble onwards towards bread and butter pudding and winter lemon (a tangy
sort of sponge) and then two dainty spoonfuls of passion fruit charlotte before I collapse in a heap
of suet and failure and custard and pain. Still, I'm certainly in the minority. As the evening draws to
a close, Peter holds a vote for the favourite pudding (42 of the 63 puddingers favoured the ginger
syrup sponge) and asks how many of us managed to eat seven puddings or more; my companion
and I are among a handful of people who failed. "Wimps!" hisses Peter.

1. Decide whether the following statements are true (T), false (F). Correct the False ones.
a) The first month of the year is the time when people try to compensate for excessive
drinking and eating. T
b) The author considers the quantity of puddings eaten at Friday dinners at the Pudding Club
a bit excessive. I

| The Menu 55
 c) The Pudding Club's attraction is attributable solely to its excellent gastronomic qualities. I
d) The Three Ways House is a good example of a hotel very dependent on its gastronomic
offers to be a success with its guests.F
e) The author was very enthusiastic when she started her meal. T
f) The members of the Pudding Club must follow seven rules. F
g) The way the puddings are brought into the hotel's dining room is rather formal. I
h) The master of ceremonies considers people who can't manage to eat all seven puddings
weak. I

2. Find words or expressions in the text that mean the same as:
a) allowance indulgence
…........................................................
b) notoriety reputation
…........................................................
c) slightly faintly
…........................................................
d) rural area countryside
…........................................................
i) servings helpinge
…........................................................

Language Study
Recommending items on the dessert menu.

In one of the previous listening exercise the waitress recommended a dessert, like this:
WAITRESS: If you like chocolate I can recommend the chocolate soufflé.

However, there are other possibilities:

If you like very strong coffee, try the espresso.
If you prefer exotic tea, I suggest the Chinese lotus tea.
I recommend the French apple tart. It's delicious. And the summer pudding is very good
too.
Our summer pudding is very popular.

1. Now match A and B.

A B
a) If you prefer a milky coffee, ii i. try the Irish or English cheddar.
b) If you’d like something very English, iv ii. the fruit salad is very popular.
c) For a hard cheese, i iii. try the cappuccino.
d) If you prefer something light, il iv. I can recommend the sherry trifle.
e) The Irish coffee is just right VI v. I suggest the apple strudel.
S

f) For a typically Viennese dessert, V vi. if you like whiskey in your coffee.
some/Any

I
Some and any need some apples
.
I
buy
to
o

A. Use some in positive statements and in polite offers and requests. don't need
. I
any apples
Are these
Examples: I'd like some ice cream. .
any apples? O
Would you like some more wine?
Can we have some bread, please?
sme-polite offers
andleane e

| The Menu 56
 B. Use any in interrogative and negative sentences.
Examples: Do you have any cheese?
We don't have any wine, I'm afraid.
1. Complete the sentences with any or some.

a) Do you have ......................

any fresh fruit?
b) Could we have ......................
some water, please?
c) Would you like ......................coffee?
some

d) I'm sorry, we don't have ......................

any fresh fish today.
e) Can I get you ......................
some more drinks?
f) I’m afraid there isn't...................
any cheese left.

2. Use the prompts to make questions and answers.

Example: Can I have some apple pie, please?
Would you like it with custard or ice cream?
Ice cream, please.
a) Coffee (milk or without)
b) cheesecake (cream or ice cream)
c) steak (French fries or salad)
d) profiteroles (chocolate or caramel sauce)
e) salad (French dressing or mayonnaise)

3. Complete the following article by choosing the correct word from the four options.

The Ice-cream Cone

For over a century we have been enjoying our favourite ice-creams in cones, cleverly (0) …D….
wafers that are as tasty as the ice-cream itself. But have you ever (1) about how they were
invented? In 1904, in St Louis, Missouri, the biggest (2) ...... of the summer was the Louisiana
Purchase Exposition. This was a sort of fair which (3) ...... place in that city. Ice-creams were
invented here - almost completely by chance.
Charles Menches was a shopkeeper who sold ice-cream in dishes the (4) ...... every other ice cream
man did. One hot day at the fair he attracted so many thirsty customers that he (5) out
of dishes. He had half a day's work ahead of him and no dishes to (6) his ice-cream on. What
should he do?
Suddenly he spotted his friend Ernest Hamwi working at his stall (7) ...... . Ernest was selling
something called zalabia, a Middle Eastern sweet which (8) ....... of a crisp, wafer-like pastry. "Give
me as much of that as you can spare!" cried Menches. He rolled up the zalabia and scooped his
ice-cream on top. This is how the ice-cream cone was born and from this day (9) ....... ice-creams
and their cones have been (10) ...... .

0 A. composed B. formed C. moulded D. shaped

1. A. imagined O
B. thought C. supposed D. considered
2. A. point B. instance C. time O
D. event
3. A. gave B. found C. made O
D. took
4. I
A. way B. manner C. method D. style

| The Menu 57
 ·
5. A. lost B. ran C. came D. finished
6. O
A. serve B. cater C. give D. administer

8
7. A. closely B. nearly C. nearby D. around
8. A. includes B. composes C. consists D. contains
9. A. further O
B. onwards C. after D. later
10. A. inseparable B. undivided C. unattached D. disconnected

 Speaking – Role play

Student A

First, you will be the waiter/tress. These are the cheeses and desserts on the menu. Describe
them to your partner. Recommend the ones you prefer and help him/her to choose.
Example: Dolcelatte is a soft, blue cheese from Italy.
The …. is finished but we have.... /We're fresh out …. but we do have....
I recommend …/ The … is very popular.

Cheese Desserts
Dolcelatte (soft, blue, Italy) Chocolate soufflé (fresh out)
Emmenthal (hard, Switzerland) Ice cream (chocolate, vanilla, strawberry)
Cambozola (soft, blue, Germany) Raspberry tart ( with cream or ice cream)
Edam (finished) (hard, Netherlands) Chocolate cake (with custard or chocolate
Tomme de Savoie (hard, France) sauce)

Second, you'll be the patron. You don't know what to have for your meal. Ask your partner if
there are any of the following cheeses or desserts. Ask your partner to describe some of them to
you and/or recommend something. Then choose.

Example: Excuse me, what kind of cheese is this Blue Vinney? What's it like? Do
you have any strawberry meringue? What do you recommend? I
think I'll have…

Cheese Desserts
Blue Vinney Strawberry meringue
Gruyère Lemon sorbet
Chèvre Pear tart
Lancashire Chocolate torte
Tallegio

Student B
First, you'll be the patron. You don't know what to have for your meal. Ask your partner if there
are any of the following cheeses or desserts. Ask your partner to describe some of them to you
and/or recommend something. Then choose.

Cheese Desserts
Dolcelatte Chocolate soufflé

| The Menu 58
 Emmenthal Ice cream
Cambozola Raspberry tart
Edam Chocolate cake
Tomme de Savoie

Example: Excuse me, what kind of cheese is Emmenthal?

What's it like?
Do you have any chocolate soufflé?
What do you recommend?
I think I'll have...

Second, you will be the waiter/tress. These are the cheeses and desserts on the menu. Describe
them to your partner. Recommend the ones you prefer and help him/her to choose.

Cheese Desserts
Blue Vinney (hard, blue, Britain) Strawberry meringue (with whipped cream)
Gruyère (finished) (hard, Switzerland) Lemon sorbet
Chèvre (soft, France) Pear tart (finished)
Lancashire (hard, Britain) Chocolate torte (with cream or ice cream)
Tallegio (soft, Italy)

Example: Blue Vinney is a hard, blue cheese from England.

No we don't have any …. but we have....
The …. is finished but we have....
We're fresh out …. but we do have....
I recommend … / The … is very popular.

 Writing
Design a dessert & cheese menu with at least five different desserts and five different types of
cheeses from different origins.

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The Wine List

Key Vocabulary

1. What wines can you see in the photographs?

1st year | The Menu 60

 Listening

Describing wine.
1. Listen to the dialogue. Which wine do the customers choose?
a
glass of Sauvignon
Blanc and a
glass of chandonnay

2. Are the following statements true or false?

True False
a) The Riesling is drier than the Sauvignon Blanc. X
b) The Sauvignon Blanc isn't as dry as the Pinot Grigio. X
c) The Chardonnay is sweeter than the Sauvignon Blanc. X
d) The Chilean Merlot is a full-bodied wine. X
e) The Chilean Merlot is smoother than the French. X
f) The French Merlot is more expensive than the Chilean. X

Wines Around the World.

3. Listen and match the wines with a country or region.

d Port a)
- France
Sherry b) New Zealand
ag
~

Champagne c)
~ Australia
Sauvignon Blanc d)
- Portugal
Frascati e) California
f
~

l
Zinfandel f)
~ Italy

2
Chardonnay g)
- Spain

4. Look at the following examples. Then listen again and underline the correct alternative.

Examples: It's north of Paris. / It's in the north-west. / It comes from the south.

a) Champagne comes from a district east / west of Paris.

b) Further south-west / south-east we have the Médoc, St. Emilion, and Graves wines of the
Bordeaux region.
c) Portugal is most famous for port which comes from Oporto in the north/south.
d) Rioja comes from an area west/north of Madrid.
e) South Africa produces wine in the Stellenbosch and Paarl vineyards in the south/east of the
country.

5. Complete the sentences to make a summary of the information in exercise 3.

Champagne france
a) ............................... is the famous sparkling wine produced east of Paris. St. Emilion is also
italian
produced in b) ............................... Bordeaux
in the c) ................................. region. Two d) .............................
wines include Chianti from the Florence region and 5) ............................... Aracati near Rome. 6)
Port Spain
................................ comes from Portugal and Sherry from the south of 7) ................................ .

| The Menu 61
 Reading
The Right Vocabulary For Wine Events.
By Audra Ligumsky in http://www.suite101.com/article.cfm/wines/11543

1. Fill in the blanks with words or expressions from the list.

age describe tannins water

balance fruit taste weight
biting full bodied terminology wine events
bitter nose thin wine tasting
body of the wine palate unbalanced
complete pour vocabulary

There are always annual wine tastings that I way to judge body is to 11............................
attend. Strong social ties that keep me at- red wine into three different glasses. Add a
tending year after year usually accompany little 12............................ to the second glass
these events. One that is on the agenda for this and a little more to the third glass. This is a
upcoming Friday is at the local tennis club good way to see how a wine can be described
which is having its 1 .................................. A as 13............................ (being the first glass
friend I went to Wine College with always calls that hasn't been diluted with water). The
to ask how many tickets I would like for this second glass becomes 14............................
event. The tasting is a time for us to get and then the third wine is called "lean". A full-
together compare notes as we bodied wine can have many descriptions like 15
2............................ and catch up on how the ............................. or "well structured."
other person is doing. I always get my friend to Some people like to concentrate on the
get me a few extra tickets so I can invite other 16............................ of a wine. The sweetness
people as well. This is also starting an annual combined with the acids and
event for some of my previous guests. I suggest 17............................ yields balance. If one
to everyone to get in the habit of finding component is too overpowering, it throws off
3.................................... and invite all your the balance and the wine is called18
closest friends. You will eventually find the ...................................Acids and tannins help a
ones that enjoy wine tasting. Your friends will wine 19............................. If they are in-
also help you enjoy the event better by having creased, the 20 ............................... character
more opinions on the wines you are tasting, or must be powerful enough to balance out the
just provide casual conversation. You may also wine and withstand the bottle-ageing process.
meet new people through your guests. The If the wine is unbalanced due to a higher acid
whole atmosphere is what wine is all about. level, the wine can be called "dried out", 21
You might want to brush up on your wine ............................... , "sharp," or "short." If the
4............................ before you go to a wine wine has a high tannin, you could describe it
tasting. You may have a good 5.................... as 22 ......................., "harsh," or stemmy."
and a great 6...................., but if you can't Now you are ready to describe the
7.................... or understand the wine in characteristics of the wine. For more terms
8 ....................... , you're missing half the event. check out Varietal Characteristics of Red Wine
Let’s start with the 9....................................... . and Varietal Characteristics of White Wine.
The body is the 10............................. A good

| The Menu 62
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

Language Study
Comparison

Compare things using -er ... than, more... than, not as... as, less... than.

Example: The Italian wine is sweeter than the New Zealand wine.
The French cab is more expensive than the Chilean.

Complete the sentences with the correct comparative forms.

busier
a) The restaurant is................................... (busy) tonight than last weekend.
closen
b) The Plaza is ................................... (close) to the airport than the Grand.
c) A suite is...................................
more
expensive (expensive) than a single room.
betten
d) I think the Sauvignon Blanc is................................... (good) than the Riesling.
eleaper
e) Mineral water is .................................. (cheap) than wine.
not
f) The Chilean is ...................................
as smooth (not smooth) as the French.

 Speaking
1. Choose the best wine - Work in groups of two or
three: one waiter or waitress and two guests. Don’t
forget to change roles.

Student A: You are the waiter or waitress. Look at the

wine waiter cheat sheet on the left and select a wine to
go with the guests’ dishes. (Ex: This Côtes du Rhône goes
very well with steak.)

Students B and C: You are the guests. Choose several

dishes from the menus pages 42 and 43, and ask the
waiter or waitress which wine they recommend with the
dishes you choose.

2. Look at the following table and take turns to compare

the different red and white wines. Discuss their
quality, taste and price. Which ones would you and
your partners buy?

Example: What is the Merlot 2005 like?

It's a dry wine, best served at a cool room temperature with beef and rich cheeses,
but it's more expensive than the Cabernet Sauvignon Alchemy.

1st year | The Menu 63

Red Wines
Cabernet Classic
Wine Meritage Merlot Alchemy Hunter's Red
Franc Red

Label

2008 2006 2006 2010 2010 2010

Latest Release
vintage vintage vintage blend blend blend

Sweetness Dry Dry Dry Dry Dry Semi-Dry

Winery Retail & $17.99 $19.99 $19.99 $8.99 $8.99

$13.99 (750mL)
Bottle Vol. (750mL) (750mL) (750mL) (750mL) (750mL)

DeChaunac
Merlot 40%, 47%, Merlot DeChaunac
Cab Franc 40%,
Cab Sauv 20%, 35%,
Cab Franc Merlot Merlot 40%,
Grape(s) 35%, Chambourcin Seyval 33%,
100% 100% Cab Sauv 15%,
Cab Franc 15%, Noiret Corot Noir,
Noiret 5%
25%, 14%, 32%
Rougeon 4%

Stainless Stainless
Stainless Stainless
steel & steel & Stainless steel & Stainless
Fermentation steel & open steel & open
open open open container steel only
container container
container container

12 months 14 months 14 months ML & CS 15 Merlot 15

Oak Aging none
(Fr.) (Fr./Am.) (Fr./Am.) months (Fr.) months (Fr.)

Alcohol % 12.5% 12.5% 13% 12.5% 12% 12%

Res. Sugar 0.2% 0.2% 0.3% 0.4% 1.0% 2.7%

Natural Synthetic Synthetic

Closure Natural cork Natural cork Synthetic cork
cork cork cork

cherries,
currants, rasberries mellow,
black cherry dry, Chianti
Aroma/Flavor light cherries, currants & perfect red
notes, subtle oak style;
Highlights pepper & pepper & robust oak for white
and hints of spice smooth oak
smooth robust oak wine people
oak

Italian red meats

fine cuts of prime rib, hearty meat
fine cuts of cuisine, red and pasta
lamb and other fine dishes, rich
Food Pairing beef, lamb meats, with with red
beef; cuts of beef cheeses and
Suggestions and rich and in hearty sauces;
creamy and rich tomato-based
cheeses soups and fantastic with
cheese cheeses Italian cuisine
stews barbecue

Serve at cool room cool room cool room cool room temp cool room cool room

| The Menu 62
 temp temp temp temp temp or
chilled

Vegan Yes Yes No Yes Yes Yes

White Wines
Semi- Dry
Wine Pinot Gris Dry Riesling Chardonnay Seyval Blanc Vignoles
Riesling

Label

2009
Latest Release 2008 vintage 2009 vintage 2009 vintage 2009 vintage 2009 vintage
vintage

Sweetness Dry Dry Dry Semi-Dry Semi-Dry Semi- Sweet

Winery Retail $15.99 $13.99 $12.99 $9.99 $13.99

$9.99 (750mL)
& Bottle Vol. (750mL) (750mL) (750mL) (750mL) (750mL)

Chard 93%,
Pinot Gris Riesling Vignoles
Grape(s) Riesling 100% Vidal 5%, Seyval 100%
100% 100% 100%
Valvin 2%

Oak barrels & Stainless Stainless

Fermentation Stainless steel Stainless steel Stainless steel
stainless steel steel steel

2 months
Oak Aging none none none none none
(French)

Alcohol % 13% 12% 12.5% 12% 12.5% 12%

TA (g/L) 7.1 7.6 6.4 7.8 9.9 9.7

Res. Sugar 0.5% 0.8% 0.8% 1.5% 2.5% 3.5%

Synthetic
Closure Natural cork Natural cork Natural cork Natural cork Synthetic cork
cork

mineral & floral green apple & rich fruit rich apple
Aroma/Flavor lively fruit citrus &
notes, hints of lime notes, flavors; subtle and peach
Highlights flavors tropical fruits
pears long finish oak notes

smoked light fish, poultry Thai, Indian,

salmon, mild white meats, shellfish, veal, (esp. Szechuan,
Food Pairing poultry, light
cheeses, and crab & pastas with turkey!), Cajun and
Suggestions fish, shellfish
light poultry lobster, subtle white sauces seafood, other spicy
dishes Asian cuisine veal, pork dishes

Serve at chilled chilled chilled chilled chilled chilled

| The Menu 63
Vegan Yes Yes Yes Yes Yes Yes

Source : http://www.huntwines.com/hcv_winesummary.html

Output activities

1. Wine list - Make some research on the internet or visit some wine cellars or wineries in
your region and make a wine list. Consider the need to pair the dishes on the menus you
designed previously and your wine selection and design and appropriate wine list.

2. Glossary - Don't forget to make a note of the new words and expressions you learn along the
way. Organise your own glossary with all the information you need to effectively remember and
use all the vocabulary you are expected to use appropriately by the end of the semester. Here are
just a few wine-related words to add to your personal glossary (in case you have already started -
Hurray!) or to get you started:

cork full-bodied room temperature

corked label smooth
corkscrew light sweet
dry produce (n./v.)

 Reading
The True History of Champagne

Champagne is truly the wine of celebration. It France, gained importance in its own right,
has launched thousands of ships, toasted during the middle ages as a centre of European
billions of weddings and special occasions, trade. The medieval counts of Champagne were
attended countless parties, and shared untold wise enough to encourage commerce and
special moments between two people. strong enough to protect the travelling
Champagne, from where the wine gets its merchants. They created the then famous Fairs
name, was a region long before it was a of Champagne. Though these fairs were mainly
sparkling wine. The region lies at a crossroads about cloth, they were of obvious benefit for
of northern Europe – the river valleys leading the wines of Champagne as it gave them easy
south to the Mediterranean and north to Paris, exposure and access to important wine
the English Channel and Western Germany – markets. […] Before the mid-1600s there was
and thus has been the setting of many dramatic no Champagne as we think of it. For centuries
events in the history of the French nation. As a the wines were still wines and were held in high
convenient access point, it has been for regard by the nobility of Europe. But the cool
hundreds of years, the chosen path of many climate of the region and its effect on the wine-
invaders including Attila the Hun. TheHundred making process was to play an important part
Years' War and the Thirty Years' War brought in changing all of that.
repeated destruction to the region as armies We owe a lot to Dom Perignon. Champagne,
marched back and forth across its landscape. By however, was not invented by him as is often
the 17th century, the city of Reims has seen thought. Pierre Pérignon was a Benedictine
destruction seven times and Epernay no less monk who, in 1688, was appointed treasurer at
than twenty-five times. But crossroads also the Abby of Hautvillers. The Abby is located
bring trade. Champagne, near Epernay. Included in Dom Pérignon's
| The Menu 64
duties was the management of the cellars and vineyards. Not only did he develop a method to
wine making. The bubbles in the wine are a press the black grapes to yield a white juice, he
natural process arising from Champagne's cold improved clarification techniques to produce a
climate and short growing season. Of necessity, brighter wine than any that had been produced
the grapes are picked late in the year. This before. To help prevent the exploding bottle
doesn't leave enough time for the yeasts problem, he began to use the stronger bottles
present on the grape skins to convert the sugar developed by the English and closing them with
in the pressed grape juice into alcohol before Spanish cork instead of the wood and oil-
the cold winter temperatures put a temporary soaked hemp stoppers then in use. Dom
stop to the fermentation process. With the Perignon died in 1715, but in his 47 years as the
coming of Spring's warmer temperatures, the cellar master at the Abby of Hautvillers, he laid
fermentation is again underway, but this time down the basic principles still used in making
in the bottle. The refermentation creates Champagne. Today we have a brand named
carbon-dioxide which now becomes trapped in after him called Don Perignon Champagne,
the bottle, thereby creating the sparkle. For sometimes spelled Don Perrion Champagne.
Dom Perignon and his contemporaries, [...]
sparkling wine was not the desired end product. Champagne has trickled down the social scale
He believed it was a sign of poor wine making and is no longer considered just a luxury. What
and spent a great deal of time trying to prevent would a wedding be without this wine, served
the bubbles, the unstableness of this "mad in specially designed wedding champagne
wine," and the creation of a decidedly white glasses (or wedding champagne flutes, as is
wine the court would prefer to red burgundy. their proper name)? Today, more champagne
He was not able to prevent the bubbles, but he is being drunk, by more people, than at any
did develop the art of blending. He not only previous time in history. The new millennium
blended different grapes, but the juice from the looks good for champagne.
same grape grown in different

1. Decide whether the following statements are true (T) or false (F).

a) The region of Champagne was created as a result of the local wine production.
b) The region's strategic positioning subjected it to destruction in periods of war.
c) During the Middle Ages it was important for the region to be a centre of trade and fairs.
d) The climate in Champagne is irrelevant for the production of its most famous product.
e) Dom Pérignon was a member of a monastic order, who was charged with the control of
the wine production in the area.
f) At the time, sparkling wine was a much coveted product.
g) Dom Pérignon was unable to solve the problem of mixing grapes from different vineyards.
h) Champagne has seen its consumption largely reduced.

2. Find words or expressions in the text that mean the same as:

a) innumerable …..................................... c) aristocracy ….....................................

b) route …..................................... d) in motion ……………………………………..
e) mixing …………………………………….

Customer follow-up

| The Menu 65
 Presenting the bill
Key vocabulary

Was everything all right, sir?

1. Look at this bill.

a. Is it like a bill in the hotel restaurant where you work or patronize?
b. On the bills you prepare is there a service charge?
c. Is service included in the bill?
d. Is tax included in the total?

2. What problems could there be IL CAMPO RISTORANTE

with the bill? Hotel Fratelli, 00126 ROMA
a. The total is wrong.
b. An item was charged on the
Pagina Numero Tipo Doc. Data Doc. Numero
bill but not ordered by the Tavolo
guest.
1 23 ric.fis. 23/02/2012 98
c. An extra service charge was
added.
QUANTITÀ DESCRIZONE €
2.1. What is wrong with this bill?
1 Tonno e carciofini 14.50
Correct the mistake. 1 Capricciosa 14.00
2 Acqua – 1 litro 6.00
2 Cappuccino 7.00

TOTALE (IVA COMPRESA) 42.50

e
3. Put the sentences below into the right order. Pay attention to the punctuation. Then decide
who is speaking, one of the guests or the waitress. Write G(uest) or W(aiter/ress) after each
sentence.

Was sir, right all everything? ( ) soufflé The was chocolate delicious. ( )
correct me Is item Excuse . this? ( ) of had wine only I one thought bottle we. ( )
can and , Oh Visa by pay I? ( ) please Can the , have bill I ? ( )
to hope We again you see. ( ) corrected we’ve , are you Here mistake the. ( )
service Is ? included ( ) ,for I’ll, I’m you check sir very Oh that .sorry. ( )
, , is Yes sir it included. ( ) We all of cards accept types credit. ( )

3.1. Now, listen to the conversation between the waitress and the guests. They are talking about
the meal and the bill, and then they say goodbye. Write in the order you hear these sentences.

| The Menu 66
Language Study Being clear & polite
Was everything all right, sir?
1. Asking, and correcting a mistake. In the previous listening, How was your meal?
you heard the waitress do these three things: I’ll check that for you, madam.
Excuse me sir, I’ll go and check.
A. Ask about the meal B. Correct a mistake on the bill We’ve corrected the mistake.
C. Say goodbye Here’s the correct bill.
Do come back again.
2. Study the sentences below. They are also about the meal, We hope to see you again.
the bill and saying goodbye, but they are from a slightly
different conversation.

Excuse me, sir, I’ll go and check. Oh, I’m terribly sorry.
I don’t think this is right. Here’s the correct bill, sir.
Do come back again. The soup was a little cold.
How was your meal?

3. Write each previous sentence by one of the sentences below to create a new conversation.
The first has been done for you as an example.

A. Asking about the meal:

WAITRESS:Was everything all right, sir? How was your meal?
WOMAN: The chocolate soufflé was delicious. ……………………………………….

B. The bill:
MAN: Is this item correct? ……………………………………….
WAITRESS:I’ll check that for you. ……………………………………….
I’m very sorry. ……………………………………….
We’ve corrected the mistake. ……………………………………….

C. Saying goodbye:
WAITRESS:We hope to see you again. ……………………………………….

4. YOU are the waiter/tress in these dialogues. Write your replies to the guests.

a) GUEST: You’ve charged us for the cheese, but we didn’t have any after all.
WAITER/TRESS: …………………………………………………………………………………………………….
b) GUEST: We only had one coffee, not two.
WAITER/TRESS: …………………………………………………………………………………………………….
c) GUEST: Is service included in the bill?
WAITER/TRESS: …………………………………………………………………………………………………….
d) GUEST: Is VAT included in the total?
WAITER/TRESS: …………………………………………………………………………………………………….

| The Menu 67
5. Before you do the following exercise, number these courses from a menu in the order you
think they should be eaten or drunk.
Desserts • Coffee • Entrée • Appetizers • Vegetables / Salads • Cheeses • Drinks

6. Paul and Ilona are looking at the restaurant menu. Use the expressions above to label the
sections within the menu.

Chez Zoe
1

Caesar salad £ 14.75

Grilled goat's cheese with vegetables £ 4.95
Tuscan bean soup £3.95
Butternut squash risotto with cheese £8.95

Tagliatelle alla cacciatora £8.95

Salmon steak with creamed lentils £9.50
Grilled steak with red wine sauce £11.50

Mixed vegetables in season £2.50

Green salad £2.50
Potatoes (fried, boiled, mashed) £1.95

Lemon tart £3.95

Chocolate mousse £3.95
Ice cream (chocolate or pistachio) £3.50

White wine (glass) £2.65

£9.95
Red wine (glass) £2.75
£10.55
Beers (by the bottle) £2.75
Mineral water (500ml) (still) £1.75
(sparkling) £1.95

a) What would you eat from the menu above?

b) Name five vegetables you would expect to find in a green salad.
c) What would a vegetarian order from this menu?

7. Paul and Ilona are ready to order. Read the dialogue (waiter=A, Paul=B, Ilona=C) and complete
the waiter's notes.

A Are you ready to order?

B Yes. Er ... what's butternut squash?

| The Menu 68
A It's a kind of vegetable. It's a bit like courgette. It tastes quite sweet.
C OK .....and what is the tagliatelle alla cacciatora? Does it have any meat in it?
A Yes, it's pasta with a sauce made with tomatoes, white wine, and pancetta. It's delicious.
C Pancetta? What's that?
A It's a kind of meat from Italy. It's like ham.
C OK. I'll start with the Caesar salad, then the salmon steak.
B And I'll have the soup and the butternut squash risotto.
A OK, Caesar salad and soup, then one salmon and one risotto. Would you like
vegetables or salad?
B I'd like a green salad.
C Yes, me too.
A So two green salads. And to drink?
C Some wine ... ?
A The house white is very good.
C Fine. Can we have a bottle of the house white, please? And some sparkling water.

1 x CS …..........................................................
1 x SS …..........................................................
….......................................................... …..........................................................

8. Read the dialogue again. Underline two phrases

Note: In Britain you often have three
to:
courses: a starter (e.g. soup), a main
a) ask for something course (e.g. steak or chicken), and a
dessert (e.g. strawberries or ice
b) explain a dish
cream). You may also have an aperitif
c) recommend something.
(e.g. gin and tonic), and coffee after the
meal. When you pay the bill (AmEng =
9. Paul and Ilona are now ready to ask for the bill. check), you sometimes also leave a tip
How much shall we charge them? Remember to for the waiter if service is not included
include a 10% service charge. in the price. (10% is a normal tip.) If it is
a popular restaurant, you may also
need to booka table in advance.

Numbers: How to say fractions, decimals, zero, Spoken calculations…

1. Fractions

a) We say fractions like this:

1/8 one eighth 3/7 three sevenths 2/5 two fifths
1/16 eleven sixteenths

b) We normally use a singular verb after fractions below 1.

Three quarters of the restaurant tables are booked.

c) We use a plural noun with fractions and decimals over 1.

one and a half hours (NOT one and a half hour)
1.3 millimetres (NOT 1.3 millimetre)

| The Menu 69
2. Decimals

a) We say decimal fractions like this:

0.125 nought point one two five (NOT 0,125—nought comma one two five)
3.7 three point seven

3. nought, zero, nil etc.

a) The figure 0 is usually called nought in British English, and zero in American English.

b) When we say numbers one figure at a time, 0 is often called oh (like the letter O).
My room number is three oh six.

c) In measurements of temperature, 0 is called zero.

Zero degrees Centigrade is thirty-two degrees Fahrenheit.

d) Zero scores in team games are called nil (American zero).

e) Zero in tennis and similar games is called love.

4. Telephone numbers

a) We say each figure separately. When the same figure comes twice, we usually say double
(British English only).

307 4922 three oh seven four nine double two.

5. Floors

a) The ground floor of a British house is the first floor of an American house; the British first
floor is the American second floor, etc.

6. AND
a) In British English, we use and between the hundreds and the tens in a number.
310 three hundred and ten (US three hundred ten)
5,642 five thousand, six hundred and forty-two

b) Note that in writing we use commas (,) to separate thousands.

7. A and ONE
a) We can say a hundred or one hundred, a thousand or one thousand. One is more formal.
I don’t want to live for a hundred years. (NOT for hundred years.)
Pay Mr J Baron one thousand pounds. (on a cheque)

b) We only use a at the beginning of a number. Compare:

a hundred three thousand one hundred

c) We can use a with other measurement words.

a pint a stone a pound

8. Plurals without -s

After a number or determiner, hundred, thousand, million and dozen have no final -s. Compare:

| The Menu 70
 five hundred pounds hundreds of pounds
several thousand times It cost thousands

a) Other number expressions have no -s when they are used as adjectives

a five-pound note a three-star hotel
9. Measurements

a) We use be in measurements.
She‘s five feet eight (inches tall).
I‘m sixty-eight kilos.
What shoe size are you?

b) In an informal style, we often use foot instead of feet when we talk about people’s
heights.
My father’s six foot two.

10. Money
1p one penny or a penny
5p five pence
£3.75 three pounds seventy-five

a) When we use sums of money as adjectives, we use singular forms.

a five pound note (NOT a five-pounds note)

11. Adjectives
a) When expressions of measurement, amount and quantity are used as adjectives, they are
normally singular.
a ten-mile walk (NOT a ten-miles walk)
six two-hour lessons
a three-month-old baby
b) We can use possessives in expressions of time.
a week’s holiday four days‘ journey

12. There are …

a) When we count the number of people in a group, we often use the structure there are +
number + of+ pronoun.
There are only seven of us here today.
There were twelve of us in my family. (NOT We were twelve ...)

13. Spoken calculations

Common ways of calculating are:

Informal Formal
2 + 2=4 two and two is/are four two plus two equals four
7-4=3 four from seven is three seven minus four equals three
3×4 = 12 three fours are twelve three multiplied by four equals twelve
9 / 3=3 nine divided by three equals three

| The Menu 71
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

A. Fill in the blanks with a suitable word or phrase.

1) Twenty-three .....................................seven equals thirty.
2)multiplied by ten equals sixty.
3) Fifty-six ..................................... two equals one hundred and twelve.
4) Three thousand ...................................... two thousand equals one thousand.
5) Eighty-eight plus two equals ………………………………… .
6) Six ..................................... three equals two.
7) Four hundred ....................................... four hundred equals one.
8) Seven minus ...................................... equals six.
9) Ninety-nine ..................................... five equals one hundred and four.
10) One million ...................................... ten thousand equals one hundred.

Idioms - Expressions with ‘number one’.

Decide which expression goes where in the following story.

1. a quick one 10. on the one hand 18. one of those things
2. at one time 11. one by one 19. one or two
3. at one with himself 12. one for the road 20. one too many
4. back to square one 13. one good turn deserves 21. pull a fast one
5. for one another 22. rolled up into one
6. for one thing 14. one in a million 23. taking care of number one
7. looking out for number one 15. one of the boys 24. the one and only
8. number one 16. one of these days 25. the one that got away
9. number would have been up 17. one of those days

Numbers can be tricky. 1 …………………………., they are simply numbers. On the other hand, they
have meanings. I 2 ............................. use these expressions a lot.
Many people consider themselves 3 …………………………., the most important person. They are
always 4 …………………………. and 5 ................................ It is as if they are 6 .............................. person
on Earth. Some people however, are not so self-centered. My brother is such a person. It is true –
no joke. I am not trying to 7.............................. on you.
First, you have to understand that my brother is 8 ............................... He is such a nice person. All
his friends like him. They consider him 9 ............................... Recently, my brother had a bad day at
the office. It was just 10 ………………………….. Nothing went right. So he stopped at a local bar -- a
drinking place -- after leaving work. My brother planned to have a glass of beer with his friends --
11 …………………………. – before he went home. But a quick one turned into 12 ............................. , and

soon those became 13 …………………………..

As my brother was leaving, he ordered a last drink -- 14 …………………………. . His friends became
concerned. 15 ............................ , they asked him if he was able to drive home safely.
Now my brother is a wise and calm person. He is 16................................ He recognizes when he has
had too much alcohol to drink. So he accepted an offer for a ride home from a female friend.
17 …………………………. in the past, my brother had been in love with this woman. She is a great

person -- kind, thoughtful and intelligent -- all good qualities 18 ............................... But sadly their
relationship did not work. He always used to say "19 ............................. , I am going to marry this
girl." But that never happened. 20 …………………………., she did not love him as much as he lovedher.
It was just 21 .................................... The situation was regrettable and my brother had to accept it.
But even now, he considers her 22 ………………………….. .
1st year | The Menu 72
However, they are still friends. And because my brother had been kind to her, she felt that
23 ............................... He was good to her and she wanted to help him in return. So she drove him
home.
If my brother had driven home from the bar that night, his 24 ............................... Something bad
would have happened. Thankfully he made it home safely. And, he and the woman are
25 .................................They are back to where they started – being friends.

A / An / The & Some – determiner use

1. Use a/an when you first talk about something. Use the when you talk about something for the
second time or when it's clear what you're talking about.

Examples:
We have a reservation. The reservation is for eight o'clock.
I'd like an aperitif please.
Is this the menu?

1.2. Complete the sentences with a/an or the.

a) Can we have ................

an adjoining table?
the
b) What's ............... dish of the day?
c) Could we have ............... table for four?
a

an the
d) Put….............olive on a cocktail stick. Then, put… ............ olive in the glass.
e) Yes, the hotel has ...............
a car park.
tha
f) Put some crushed ice into ….............cocktail shaker. Pour three measures of gin in-to….............
a

shaker and stir.

2. Use a/an instead of one to talk about countable nouns. Use some to talk about uncountable
nouns.
Examples:
I'd like a bottle of wine/an aperitif.
I'd like some bread/some water/some milk.

2.1. Complete the sentences with a/an or some.

a) Would you like .................

some wine?
A
b) bottle of Chablis, please.
c) Could we have ................
Some bread?
d) Would you like................. aperitif?
an

e) Could I have .................

some ice in my Coke?
f) Could you call me ................. taxi?
a

g) Just.................
a glass of red wine, please.
h) I want to change .................
some money.

| The Menu 73
At the Bar

| At the Bar 74
 Different types of Bar
Types of Drinks
Taking Bar Orders & Presenting the Bill
Key vocabulary

A. Fill in the blanks with a suitable word from the box.

back bar
-
happy
- hour retail
-

bartender
-
nightclubs
- -stage
cocktail
- off-peak stand
I
-

counters
-
patrons stools
-

cover
- charge range
-
woodwork

retail
A bar is a (1) ............................... business establishment that serves alcoholic drinks — beer, wine,
liquor, and cocktails — for consumption on the premises.
Stools
Bars provide (2) .............................. countes
or chairs that are placed at tables or (3)................................ for
patnons
their (4) .............................. . Some bars have entertainment on a (5)...............................
stage , such as a
live band, comedians, go-go dancers, or strippers. Bars which offer entertainment or live music
are often referred to as music bars or (6) ..............................
nightclubs .
Types of bars (7) ..............................
Range from dive bars to elegant places of entertainment for the
hour
happy
elite. Many bars have a (8) .............................. to encourage (9) .................................
off-peak patronage.
Bars that fill to capacity sometimes implement a (10) ................................
coren charge or a minimum purchase
requirement during their peak hours. Such bars often feature entertainment, which may be a live
band or a disc jockey playing recorded music.
The term "bar" is derived from the specialized counter on which drinks are served. Patrons may
Stand
sit or (11) .............................. bantender
at the bar and be served by the (12) ..............................., or they may
cocktail
sit at tables and be served by (13) .............................. servers. The (14) “ .............................."
back bar is a
set of shelves of glasses and bottles behind that counter. In some establishments, the back bar is
Wood work
elaborately decorated with (15) .............................. , etched glass, mirrors, and lights.

B. Match the different establishments with their definitions

a) dive bar
- (American slang term) An upscale or preppy (or yuppie) bar or tavern
catering to singles usually decorated with ferns or other "fussy" plants, as
-

l well as such decor as fake Tiffany lamps. The phrase came into
common use in the late 1970s or early 1980s.
b) speakeasy
- (or pot-house) A place of business where people gather to drink alcoholic
beverages and, more than likely, also be served food, though not licensed
to put up guests. Distinct from an inn, bar or pub by legal license. In
A Renaissance England, it was distinguished from a public ale house for
being run as a private enterprise, where drinkers were
"guests" rather than members of the public.
-
c) honky-tonk A pub or restaurant that brews beer on the premises. In Germany, some
f have been brewing traditionally on the premises for hundreds of years.
Others, such as the Les 3 Brasseurs chain in France, and the various
chains in North America, are modern restaurants.

| At the Bar 75
~fo
d) pub A type of bar or pub which generally has a relaxed and informal
atmosphere—they are often referred to by local residents as
"neighborhood bars", where people in the neighborhood gather to drink
and socialize.

| At the Bar 76
~
e) tavern A type of bar that provides musical entertainment (usually country
2
music) to its patrons. Bars of this kind are common in the Southern and
Southwestern United States.
-
f) brewpub Also called a blind pig or blind tiger, this is an establishment that illegally
b sells alcoholic beverages. Such establishments came into prominence in
the United States during the period known as Prohibition (1920–1933,
longer in some states).
e
g) cocktail lounge An elegant bar that serves only wine (no beer or liquor). Patrons of
h these bars may taste wines before deciding to buy them. Some of these
establishments also serve small plates of food or other snacks.
-
de
h) wine bar An establishment licensed to serve alcoholic drinks for consumption on
the premises in countries and regions of British influence.
~
i) fern bar An upscale bar that is typically located within a hotel, restaurant, or
g airport.

 What would you like to drink? - What is the bar you patronise like? Is it like any of these
bars? What drinks are served there?

C. Put these drinks into the correct column below:

beer aleoholic drink pepsi soft drink

cava alcoholic rum alcoholic
champagne alcoholic sherry alcoholic
cider alcoholic soda softdrink
coke softdrink stout alcoholic
drink
ginger ale soft durk tonic soft
juice soft drink wine alcoholic
lager alcoholic
lemonade softdrink

| At the Bar 77
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

alcoholic soft
drinks drinks

Being clear and polite.

Some guests are ordering drinks. Listento ✓ Good afternoon, madam, what would you
the conversations between the guest and like to drink?
the bar person and write down the orders. ✓ Good evening, sir, what can get you?
✓ We have a wonderful local beer…
✓ We don’t have that type /carry that brand of
mineral water … but we do have this one…
✓ Would you like ice and lemon or the vodka?
✓ Here you are, sir.
Guest 1 Guest 4
Guest 2 Guest 5
Guest 3 Guest 6

 Reading
A. Read the following text and answer the questions.

Green Tea

a) There are over 2,000 different kinds of tea in the world. This huge number of teas can be divided
into five categories: green tea, black tea, white tea, oolong tea and herbal tea. All these types of
tea come from the same plant, camellia sinensis. Different teas are made by doing different things
to the leaves of the camellia sinensis plant.

b) A variety of tea that has recently grown in popularity worldwide is green tea. There are several
reasons why green tea has become popular. It has less caffeine than black tea and has a nicer
flavour. But the most likely reason green tea has increased in popularity is the fact that many
people think that drinking green tea is good for your health.

c) Green tea was first drunk in China more than 4,000 years ago and it still enjoys popularity there
today. There are many different kinds of green tea in China. Each province, or area, of China
produces different kinds of teas. The most famous Chinese tea, called Longjing tea, comes from

1st year | At the Bar 78

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Zhejiang Province. Fujian Province is also famous for growing tea. This area of China has a very
good climate for growing tea and there are many famous kinds of tea that come from there.

d) China isn't the only country to have tea drinking traditions. Japan, Korea, Vietnam, Thailand and
many other Asian countries produce and drink green tea and have done so for thousands of years.
Japan has an especially rich green tea culture. Like China, there are different areas of Japan that are
famous for different kinds of tea. Some people think the best Japanese green tea comes from the
Yame region.

e) People have felt for a long time that green tea has positive effects on our health. Recently, many
studies have been done to try to prove these claims. These studies have shown that green tea can
reduce heart disease, some kinds of cancer and improve brain functioning. But these studies have
only been done on animals. There have also been many studies on green tea'seffects on
humans. Scientists have studied green tea's effect on weight loss, cancer, heart disease,Parkinson's
disease and glaucoma. The results of these studies have shown that green tea might help in treating
or preventing these diseases. More research needs to be done to prove completely that green tea
can or can't help in treating these diseases.

f) Whether you believe that it can cure all your ills or not, green tea is very popular now and will
most likely continue to be popular in the future.

1) What is the main topic of the text?

i. Green tea has a long history and is enjoyed in many countries. It has grown in popularity
recently and is being studied to see if it has positive benefits on human health.
ii. One of five different kinds of teas, green tea is enjoyed in every country in the world. It has
recently become popular because people are remembering their traditions.
iii. Green tea has been enjoyed by people for at least 4,000 years due to its nice flavor, health
benefits and lovely smell. Scientists are studying it and have found that it can cure many
diseases.

2) In what order are these ideas presented in the text?

i. popularity of green tea, green tea in China, green tea in other countries, scientific health
studies
i. green tea worldwide, scientific health studies, green tea in Japan, green tea in China
ii.tea in the world, green tea in China, green tea in other countries, green tea popularity
3) What does the author think about green tea?
i.The best green tea comes from China.
ii. It will be popular in the future.
iii.It is the best medicine.

4) What is one reason why green tea has become popular recently?
i.People think it is good for their health.
ii. It can cure many diseases.
iii. There are many countries that have tea traditions.

5) What is true about green tea in China?

i.Some of the most famous tea comes from Zhejiang province.
ii.Its popularity has increased over time.
iii. Many different areas in China produce the same kinds of tea.
1st year | At the Bar 79
6) What is true about green tea in Japan?
i. Some areas are known for producing certain kinds of tea.
ii. Their tea traditions are similar to those in China.
iii. The Yame region produces several different kinds of tea.

7) The word It refers to:

i. variety ii. popularity iii. green tea

8) The word there refers to:

i. Zhejiang Province ii. Fujian Province iii. climate

9) True, False or Not Given?

Green tea can prevent and cure many diseases.
i. True ii. False iii. Not Given

10) True, False or Not Given?

Green tea has had positive health benefits on animals.
i. True ii. False iii. Not Given

11) Is the following statement a fact or an opinion?

Green tea is very popular now and will most likely continue to be popular in the future.
i. Opinion ii. Fact

12) Which word means in every part of the world?

13) Which word means the part of your body that controls what you think and feel?

14) Which word means the weather in a place?

15) Which word means a medicine or treatment that makes someone healthy after they have
been sick?

Language Study
1) Study these stages of a conversation.

a. Welcome the guest i) Good evening madam. e

b. Enquire ii) What would you like to drink? 2

c. Explain the choice iii) We have a wonderful local beer. d

d. Apologise iv) I’m sorry but we don’t have that whisky...
f
e. Offer an alternative v) ...but we do have this one. a
f. Serve the drinks vi) Here you are, sir. b

1.1. Study these six sentences. Each one is similar to one of the sentences i - vi above. Write the
letter for each sentence (a – f) on the third column in the correct place.

a. … but we do have this natural water. e f. I’m afraid there’s no more of that beer. d

b. Your drinks, sir. f

c. What can I get you? b
d. The house cocktail is excellent. 2
e. Good afternoon, sir. a

| At the Bar 80
 [ESCREVER O TÍTULO DO DOCUMENTO] 2019/2020

2. Look at this conversation between a bar person and a guest. Complete the sentences using the
words in the list.

very popular ● -
- are your ● we don’t
- have ● can I -
get ● you like ice-
● just some ice-
● draught beer
● Good ● I’d like ● This
- -

BAR PERSON: 1 God

....................... evening, madam.

BAR PERSON: 4 Would...........................

you
like ice and lemon in the coke?

GUEST: 3
I'd like
…………………………. draughtbeen
a large ...................... please, and a coke.

GUEST: ⑧ OK, That’s fine.

ice , please.
GUEST: 5 justsome
No lemon,.............................

BAR PERSON: 2 get

What ......................................
can I you to drink?

BAR PERSON: 10 Here..................................

are
you drinks, madam.
we don't have
BAR PERSON: 6 I’m sorry, ................................. any draught beer.

This
BAR PERSON: 7 ……………………………. very popular
local beer is ………………………

BAR PERSON: 9 Certainly.

2.1. Now number these sentences 1-10 to put the conversation in the correct order. Two have
been done for you as an example.

3. Fill in the blanks with ONE suitable word.

When you (1) travel

…………….. to England (2) ………….. there is a thing you (3) ................
can not miss: a visit to a
pub. The English public house (4) ……………………….. different from (5) .............................other type
the
is

of drinking-house in (6) ............................ world.

any
dünk
The most popular (7) ………………….. and
is beer, although spirits, wines (8) .................... soft drinks can
be bought too. The pub is (9) …………….. only a centre for drinking – for many (10) ....................is
not people a
social centre, a place to (11) ………………..meet old friends and make new (12) ................... , to chat, to
once >

have a (13) …………………..

game the
of darts, or simply to sit and “watch (14) ............................ world go by.”
which
Most (15) ……………….. have two or three different rooms in (16) ……………….. drinks are served.
bubs mini bars. There is usually (18) ………………..
These rooms are (17) ……………….. have saloon bar and also a public
bar
(19) …………………., where the drinks (20) ……………….. are a little cheaper. Darts is (21)
player only in the public bar. People sit and (22) ………………..
……………….. chink/chat in (23) ....................
the saloon bar.
British
(24) …………………. pubs are governed (25) ……………….. by strict laws. The landlord (26) ....................
of a
is
pub (27) ……………….. responsible for the (28) ……………….. whole behaviour of the guests. No person under
the (29) ………………..
age of eighteen is allowed to (30) ................................. alcoholic drinks in the bar,
drink

and no one under the age (31) ……………….. of allowed

fourteen is (32) ……………….. even to enter the bar.
Pubs (33) ………………..
can only open at certain hours of the day. The (34) ……………….. ourness are bound by

1st year | At the Bar 81

 to
laws (35) ……………….. at
open their pubs (36) ……………….. those hours, and they (37) .................
can not
time
open them at any other (38) ………………….. .

Vocabulary
1. Match each of the following lines of words with one from the box.

beer ● coffee ● drink ● juice ●-

---- milk ●-
tea ●-
water ● wine -

a) fruit, orange, pineapple, tomato fuice

b) semi-skimmed, full-cream milk
c) mineral, still, fizzy, sparkling Water
d) red, white, rose, dry, sweet, sparkling wine

e) strong, low-alcohol, bottled, draught been

f) black, white, strong, real, instant Coffee
g) strong, weak, herbal, green, mint tea
h) non-alcoholic, soft, fizzy, strong dink

2. Drinking verbs. Use the correct form of these verbs to complete the sentences:

-----
feel ● go ● have ● mix ● open ● pour ● put ● stick

a) I don't feel very well. I think I had too much to drink at dinner last night.
b) I don't usually drink vodka. It straight to my head.
gos
c) This champagne's flat. Let's open another bottle.
d) I never drink alcohol if I've got the car. I always Stick to mineral water.
e) I'd better not have any more of this wine. I'm a bit light-headed already.
feeling
f) Could you pour me another glass of wine, please?
g) I can't understand people who mix orange juice and whisky!
h) Put the cork back in the bottle. We'll finish it tomorrow.

3. British beer and cider. Use the following words in the definitions below:

-----
cider ● bitter ● lager ● stout ● scrumpy

a) lager is a light-coloured beer common throughout the world.

b) bitten is a darker beer and common in Britain.
c) stout is a very dark beer. The most famous kind is called Guinness.
d) eider is made from apples. Another word for it in England is schempy .

4. Use these words to complete this short text about whisky:

| At the Bar 82
 barley ● distilleries ● hops ● malt ● peat ● water

Scotch whisky

All over the world beer is brewed in breweries, usually from (1) . Whisky, on the
other hand, is mostly made in Scotland in (2) . Whisky is a spirit made from (3)
. There are two kinds of Scotch - (4) whisky and blended whisky. Some
of the most famous distilleries are in the Scottish Highlands and Islands. Whisky varies in colour
and taste. This depends on the (5) used in the production process. Water which
runs through (6) gives the whisky a darker colour and a taste like smoke.

5. Match the drinks with the common ways of ordering them:

lager ● bitter ● Beck's ● red wine

a) a glass of NB: In a British pub you do not ask for a

beer. You ask for a particular kind or
b) a pint of or
brand of beer. For example, A pint of
c) a half of or Harveys, please.
d) a bottle of or If you order a whisky, you will be given a
blended whisky. If you want a malt
6. Common expressions – Complete the following whisky, you must ask for it by name. For
example, A Glenfiddich, please.
short dialogues with these expressions:
Half or a pint? This is my round.
Cheers! Ice and lemon?
I'll have the same again. Can I have a soft drink?
What can I get you? I'm sorry, I'm driving.

a) Offering someone a drink

“ ”. “Just a Coke, please.”

b) Buying a second drink for someone

“Can I get you another?” “Yes, NB: Cheers can also mean thanks or
please. , thanks.” goodbye: "See you tomorrow, then."
"OK. Cheers!"
c) Refusing an alcoholic drink
“Can I get you a pint?” “No, thanks, I don't drink. , please? A
tonic water.”

d) When you are driving

“Would you like something to drink?” ” . A cup of coffee would
be nice, though.”

e) Buying everyone else a drink

“ .” “What's everyone having?”

| At the Bar 83
f) What size of drink?
“Um, Guinness please”. “ ?”

g) What do you want with it?

“Gin and tonic, please.” “ ?”

h) Responding to cheers
“Cheers!” “ !”

 Reading
Conversation in the Bar
Bartender: Hi there. What can I get for you?
Guest: I need something cold.
Bartender: You've come to the right place.
Guest: Do you have any specials on?
Bartender: We have highballs on for half price.
Guest: Sorry, I meant for beer.
Bartender: Our beer special tonight is a pitcher of local draft with a half dozen wings for
$12.99.
Guest: I guess I should have brought a friend. I think I'll just have a Heineken for now.
Bartender: Sure, would you like that on tap or in a can?
Guest: Do you have it in a bottle? NB:
Bartender: No, I'm afraid we don't. Highball - an iced drink containing
Guest: That's okay. I'll take a pint. liquor (as whiskey) and water or a
Bartender: A pint of Heineken coming up. carbonated beverage (as ginger ale)
Guest: Actually, you better just make it a sleeve. and served in a tall glass.
Bartender: Sure. And should I start you a tab? Pitcher - a container for holding and
Guest: No, I'm driving. How much do I owe you? pouring liquids that usually has a lip
Bartender: $5.25. and a handle.
Guest: Here's 6. Keep the change. Tap - a device consisting of a spout
Bartender: Thank you. and valve attached to the end of a
pipe to control the flow of a fluid.
Read the dialogue and tick the right answer.

1. Which of the following is NOT on special tonight?

a) jugs of beer c) bottles of Heineken
b) chicken wings d) mixed drinks

2. What does the bartender give the guest to drink?

a) A glass of beer c) A pitcher of beer
b) A bottle of beer d) A can of beer

3. How much money did the bartender make as a tip?

a) $6.00 c) $0.75
b) $5.25 d) $0.25

| At the Bar 84
Shall I charge it to your room?

 Speaking
1. How much are these drinks in the hotel where you work/ the bar you patronise?
A martini A large whisky A coke A small glass of beer
SINGLE /DOUBLE
2. How do guests pay for drinks in the hotel bar? Brandy €7.50 €14.00
They pay by Visa/credit card. Whisky €6.50 €12.00
They pay by cheque. Gin €6.00 €12.00
They pay cash. Vodka €6.00 €12.00
They charge it to their room. Rum €6.00 €12.00
Martini €5.50 €10.50

Listening Draught beer €3.00 €5.50

Four guests are ordering drinks at a hotel bar. Listen to the Bottled beer €4.00
conversations between the guests and the bar person, and
Fruit juice €3.00
complete the table. Write (Guest) 1, 2, 3 or 4 next to
Tonic water €2.00
the correct order, method of payment and total. Coke €2.00
Mineral water €2.00
Order Payment method Total
2 large beers, 1 whisky, 1 vodka Visa €13.00
gin + tonic, coke, small beer cheque €23.50
double brandy, rum + coke, tonic charge to room €11.50
Rum, dry martini cash €24.00

Being clear & polite

Language study Here you are, sir.
Lemon with the gin, madam?
Payments - Building the conversation. What can I get you, madam?
✓ That comes to €11.50.
1. Make a note of the different ways of saying things.
Shall I charge it to your room, madam?
Can you sign here, please?
Are you staying in the hotel?

The bill: GUEST: Can I have the bill, please?

GUEST: How much is it?

BAR PERSON: That comes to €18.

Method of payment: GUEST: Can I pay by credit card/ cheque?

BAR PERSON: Are you staying in the hotel?

BAR PERSON: Shall I charge it to your room?

| At the Bar 85
The tip: GUEST: Please keep the change.

BAR PERSON: Thank you sir/ madam.

2. Study these three tenses:

We use the PRESENT SIMPLE to express general

✓ How much is it?
statements of no particular time

We use the PRESENT CONTINUOUS to talk about things

✓ Are you staying at the Hotel?
happening now or around now.
We use “SHALL I” for polite offers. ✓ Shall I charge it to your room?

2.1. Make complete sentences, and mark the tense used in each (PS/PC/Fut).
GUEST: Could/ bill/ please? …………………………………………...............................

GUEST: How/ it/ come to? …………………………………………...............................

GUEST: Can/ pay/ credit card? …………………………………………...............................

BAR PERSON: €11.90 …………………………………………...............................

GUEST: I/ cash …………………………………………...............................

BAR PERSON: guest/ hotel? …………………………………………...............................

BAR PERSON: charge/ your room? …………………………………………...............................

BAR PERSON: room/ number?…………………………………………...............................

GUEST: keep/ change …………………………………………...............................

BAR PERSON: thank/ much …………………………………………...............................

Foreign currencies
3. To avoid confusion always use the international three-letter abbreviations for currencies. The
letter comes before the amount.

a) EUR baht Mexico

b) GBP rand South Africa
c) MXN dollar the UK
d) NZD peso the USA
e) RUR pound Russia
f) THB dollar Thailand
g) USD rouble Eurozone countries
h) ZAR euro New Zealand

| At the Bar 86
 4. Do the calculations and write the answers in two ways.
a) How much is 60p and 55p?
₤ 1.15 One pound fifteen pence.
b) How much is 20p and 70p?
.
c) How much is 90p and 40p?
.
d) How much is ₤6.80 and 35p?
.
e) How much is ₤9.50 and ₤4.25?
.
f) How much is ₤33 and ₤48?
.
g) How much is ₤50 and ₤75.50?
.

 Vocabulary
Bar-ware and Bar Equipment

1. Use the list below to label the following bar-ware and bar equipment.
bar spoon
- -cocktail picks ice pick paring knife
blender
-
-corkscrew ice scoop shaker
-

bottle opener
-
cutting board
- - jigger bar knife
-

bottle
- sealers funnel -
juice squeezer strainer
-

can opener
- glass pitcher - measuring cups straws
-

citrus reamer
-
-ice bucket and -measuring spoons swizzle sticks
-
coasters
- tongs
- muddler towels
-

cocktail napkins
-
ice crusher nutmeg grater vegetable peeler

Disposable resources

coasters
1 ………………………… Locktail napkins 3 cocktail
2 ………………………… ………………………… 4 swizzle sticks
…………………………
picks

| At the Bar 87
 straws
5 …………………………

Basic set of tools

blender
1 ………………………… icebucket and tongs
2 ………………………… Botth
3 ………………………… 4 ………………………
Loucksnew
openen

5 …………………………
can
openn staine
6 ………………………… Ban Knife
7 ………………………… 8 ………………………
Shakel

9 ………………………… 10 ………………………… Bottle Sealus

measuring cups measuring spoons 11 Bar
…………………………
spoon 12 ………………………

towels
13 cutting board
………………………… 14 …………………………
fuice square jiggel
15 ………………………… 16 ………………………

Additional Equipment

| At the Bar 88
1 citme
…………………………
neamen muddlen
2 ………………………… funnel
3 ………………………… nutmeg quate
4 …………………………

glasspitchen
5 ………………………… ice elesher
6 ………………………… vegetable peaker
7 ………………………… ice
8 …………………………
pick

NB: When using a glass of non- standard

size to mix a drink, be sure to adjust
measurements to fill the glass, when
appropriate.

icscoop
9 ………………………… paiping knife.
10 …………………………

Tending the Bar: Glassware

It is essential to serve drinks in the correct glassware. Good-quality, sparkling clean glasses and
proper garnishes make a huge difference to the drinker. Drinking is, in large part, ritual, and all
aspects of the ritual should be perfect. Although glassware is less critical in serving liquor than it is
in serving wine, glass shape and size can enhance or detract from the experience of enjoying
straight liquor or mixed drinks.
If you plan on running a home bar, highball, lowball, and cocktail glasses are almost essential. The
highball glass is fine for any large mixed drink, while the lowball glass can be used for any smaller
drink served with ice. It is essential to have cocktail glasses, as well. The flare and elegance of the
cocktail glass is irreplaceable, and it is also necessary to have a stemmed glass forcocktails which
must be kept cold without being diluted by ice. Additionally, if you are planning on serving fine
brandy or other spirits which benefit from their aroma, it is best to have a brandy snifter or other
glass which captures the fragrance available.

1. Match each of these glasses to the correct description.

| At the Bar 89
 i. Often used to make any drink that mixes
alcohol and a mixer, Scotch and soda, bourbon
and water, gin and tonic. There are several
a) Beer Mug-12 shots that are served in these glasses, as are
ounces* some sours, juleps, and many other varieties of
cocktails. These glasses are clear, simple, and
will probably be the glasses that you use the
most.

ii. This glass is also known as the rocks glass

because it is used to serve many drinks with ice
b) Brandy snifter- in them. It is appropriate for serving any stirred
5 to 25 cocktail on the rocks, and is clear to display the
ounces* hues of your chilled concoction. It has also
lately become popular to serve many
traditional -highball drinks in lowball glasses

iii. These glasses have a unique double bowl.

The wide upper rim allows for the drink to have
c) Cocktail glass - copious amounts of salt on the rim, while the
4 ounces* smaller inner bowl increases the impact of a
dash of grenadine or other liqueur added for
colour.

iv. It provides an excellent and popular

mechanism to elevate the social status of beer.
d) Collins Glass - If serving beer at a cocktail party, these are
10 to 14 recommended.
ounces*

v. Similar to champagne flutes, these glasses

have a rounded cup and stem to make foamy
e) Highball Glass sour drinks more appealing while also keeping
- 8 or 12 your cold drink from the warmth of your hands.
ounces*

f) Lowball Glass (rocks glass) - 4 to 9 vi. Used for many dessert drinks, these glasses
ounces* are the preferred glass for the presentation of
aperitifs, ports, and sherry. The best is the
copita which features a narrow taper to
enhance the wine's aroma. Alternatively, you
may prefer smaller pony or cordial glasses.

| At the Bar 90
 vii. These tiny glasses are also called jiggers,
and were once used primarily to measure the
g) Margarita
amount of alcohol to pour into a drink. It wasn't
glasses - 6
until the 1970's that people started creating
ounces*
complex drinks in these tiny glasses.

viii. Despite its copious size, don't pour more

than a couple of ounces of brandy into one. The
bulbous cup is designed to allow you to use
your hand to warm the brandy, while the cup
h) Martini glass-4
shape wafts the aroma into your nose while
ounces*
drinking. The size of the snifter will greatly
influence the strength of the aroma, and unless
you warm your brandy you will likely prefer to
have a snifter smaller than 16 ounces.

ix. Almost invincible, these can suffer an

incredible amount of abuse and remain sturdy.
i) Old-fashioned
glass - 4 or 7
ounces*

x. Since these drinks aren't served with ice, the

shape of this glass is as functional as it is
j) Pilsner - 10 classic. By using the stem to hold your drink,
ounces* you are able to hold the glass without warming
its contents with your hands.

xi. Similar to lowball glasses, except for a bump

k) Pousse café at the base of the glass. The frugal bartender
glass - 4 could easily substitute it for a lowball glass or
ounces* vice-versa.

xii. Perfect for a Tom Collins, it is also used for

various fizzes and tropical drinks. It is often
l) Sherry glasses - frosted or pebbled with a smooth rim.
3 ounces*

| At the Bar 91
 xiii. This is a handy glass to have for Pousse
cafés and other layered dessert drinks. The
m) Shot Glass - 1 glass is very narrow to increase the surface
1/2 ounces* tension and make it easier to pour a layered
drink.

xiv. Slightly different from the Cocktail Glass,

h) this glass has a slightly less tapered bowl. Some
n) Sour glasses - 5 drinkers prefer this glass, stating that it better
ounces* displays and cradles the olives.

*All glass sizes given are approximate.

Writing skills (assessment reports/letters of application)

Reports (Introductions - Recommendations)

A. 1 Match the introductions (1-3) with the recommendations (A-C) and say what exactly is being
assessed.

[1] The aim of this report is to assess the safety factors of certain tourist attractions in the local
area.
[2] This report was carried out with the intention of assessing the mobile library service offered
to elderly residents within the city.
[3] As requested, this report has been produced with the aim of assessing student reaction to the
new registration system.

A. On the whole, the system seems to be working reasonably well, though I believe that there
needs to be a reduction in student waiting time to make the registration process much faster.

B. Despite the fact that not all members are totally satisfied with the service, there are only a
few problems. Practical suggestions from those involved however, would certainly help to create
a more effective service.

C. Generally speaking, the three attractions are of a totally unacceptable standard. Therefore, I
strongly recommend that improvements are carried out immediately before the coming summer
season.
A. 2. Use the language in bold to write an appropriate introduction and recommendation for a
hotel/restaurant/etc. you have been to.

Read the rubric below and say what the task is. Then, match the paragraphs to the relevant
headings. Write the missing paragraph for the heading that doesn't match.

You work as the manager of a coffee bar the owner would like to attract more young people. He
has asked you to write a report making suggestions on how to achieve this.

| At the Bar 92
 ✓ Menu ✓ Conclusion
✓ Hours of business ✓ Purpose
✓ Décor ✓ Facilities

A ………………….
The purpose of this report is to explore ways in which Lorenzo's Coffee Bar could attract the
custom of more young people
B ………………….
The interior is old-fashioned and therefore unappealing to teenagers. In order to attract
younger customers, the coffee bar should be redecorated in brighter colours and the existing
furniture replaced with something more modern.
C ………………….
The coffee bar as it is now, offers no kinds of activity to interest young people. It would be a
good idea to install items such as a billiard table, dartboards and computers with access to the
Internet.
D ………………….
Our rather high prices also discourage young people. We should include a cheaper range of
drinks and snacks at affordable prices. We could also introduce a self-service sandwich bar.
E ………………….
All in all, Lorenzo's Coffee Bar would attract more young customers if the interior were redeco-
rated and if there were some interesting facilities for young people. Also, the menu needs to be
improved, the prices lowered and the opening hours extended.

| At the Bar 93
In the Kitchen

| In the Kitchen 94
 Talking about food: origin; type; smell and taste
Food idioms & collocations
Key vocabulary

1. Where is this food from?

Pasta Potatoes Tomatoes Chicken Tikka Bangers and Maize Corn

Masala Mash
…................... …............. ….................. …................ …................. …................

2. What are these people talking about? Try to guess what foods the characters are talking
about in the dialogue below.

Alun: Our national food is the ……A…. So, we eat quite a lot of them.
Kaichi: What is a ……A…..?
Alun: Well, it’s a green and white vegetable, and it tastes like an onion.
Kaichi: Oh, do you cook it?
Alun: In Wales we do, yes.
Renata: In Poland we eat ……A…… raw in a kind of salad for breakfast. They taste
delicious.
Alun: What about Japanese food? What does it taste like?
Kaichi: Well, Japanese food generally tastes very clean, very fresh.
Alun: Is there a national dish, like the ……A….?
Renata: Don’t people eat raw fish in Japan?
Kaichi: Yes, …B ..... It’s raw fish and really delicious – but not everyone likes it.
Alun: Yuck! Raw fish! That must smell horrible.
Kaichi: No, it doesn’t.
Renata: And don’t the Japanese eat a lot of sweet and sour chicken?
Kaichi: Huh? No, I don’t think so. That’s more Chinese, isn’t it?
Alun: Maybe. What about ….C…., do they eat ….C…. in Japan?
Kaichi: I think that’s Indian, but I tried ….C…. for the first time in London. It was delicious.
Alun: It’s too spicy for me. Too different!

A B C

3. Dishes from around the world - Do you know which countries the following dishes come
from? How many of these dishes have you tried?

a) lasagna ………………………………….. g) moussaka …………………………………..

b) paella ………………………………….. h) burritos …………………………………..
c) chop suey ………………………………….. i) sushi …………………………………..

| In the Kitchen 95
d) vindaloo ………………………………….. j) kimchi …………………………………..
e) haggis ………………………………….. k) borscht …………………………………..
f) sauerkraut ………………………………….. l) bouillabaisse …………………………………..

 Reading
You are going to read a magazine article about a man who studies the eating of insects.
1) Why does Peter think eating insects is a good thing?
2) How does his wife feel about it?

Tickle your taste buds

Peter Menzel thinks we are ignoring a tasty and First it tried to crawl across my tongue and out
nutritious source of food - insects. of my mouth, so I had to crunch down on it so
First, take 30 or 40 live scorpions. Stir-fry in hot it didn't get away, and it exploded. The taste
oil for 20 seconds. Add pork, ginger, salt and made me feel sick but there were all these
pepper. Cook gently for 40 minutes..... people watching me so I had to swallow it.
Not your average take-away, but a traditional After that it got easier and Peter gradually
dish in some parts of the world and one of the became a connoisseur. One dish he
unusual recipes collected by photographer recommends from personal experience is
Peter Menzel and his wife, Faith, during a nine- roast tarantula spider. 'It’s the world's largest
year study of entomophagy, the eating of spider, it's bigger than your hand. You roast it,
insects, which has taken them all over the and it has juicy white meat inside, like a crab.
globe. And there's actually very little difference
'I remember, as a child hearing a radio between them, except one of them lives in
programme about people eating live water and one on land.'
grasshoppers’, says Peter, talking from their His wife, Faith, is still far from happy about
home in California. 'At the time I thought it was insect eating. 'I'm the reluctant bug-eater
just unbelievable that people could actually eat here,’ she says. 'I know it makes sense in
things like that. But then I came across a environmental terms, but l just don't like the
magazine called the Food Insect Newsletter thought of it. I suppose here in the USA, we've
and I just became fascinated with insect eating stopped thinking about where our food
and decided to find out moreabout it.' actually comes from - we just go along to the
He vividly remembers the first time he actually supermarket and buy something in a packet.'
ate insects himself. 'It was in a village in a very 'People have asked me why I do this’, says
remote region. Peter. ‘Well, the food we eat is a very basic
There were all these people on top of a part of our culture, and when we share
mountain who were hunting stink bugs*. I others' food I think we gain more
walked up to a group of women who were understanding of their culture. But as well as
mashing them up ready to cook them - but that, it helps us to examine our own attitudes
some of the women were eating them alive, towards what we eat. In fact, many species of
and they offered me one. I knew that l couldn't insects are lower in fat, and higher in protein
refuse, or they would have been terribly than beef or chicken. And raising insects is
offended. But it was revolting. environmentally friendly - you don't need to
destroy any wildlife habitat to do it.

| In the Kitchen 96
So what's on the menu for lunch today forPeter going to have a very nice pasta with sun-dried
and Faith? ‘Well, I've got a couple of kilos of tomatoes and a fresh salad - and no bugs in it.
dried worms’, says Peter. 'We could make a Adapted from THE INDEPENDENT
nice little casserole with spices and onions'.
‘Oh no’, says Faith, interrupting. 'I'll tell you * stink bug: an insect which gives off a strong and
unpleasant smell.
exactly what we're having. We're

I. Choose the answer (A, B, C or D) which you think fits best according to the text.

1) Peter and Faith have travelled round the world in order to …

A. do research into people's eating habits. C. take photographs of unusual insects.
B. learn how to cook scorpions. D. write a book of traditional recipes.

2) When Peter read about insect eating, he decided the idea sounded …
A shocking. B strange. C interesting. D unpleasant.

3) Why did Peter accept a stink bug from the women on the mountain?
A. He did not want to be impolite. C. He thought it had been cooked.
B. He did not realise they wanted him to eat it. D. He did not know what it was.

4) Peter bit into the stink bug because he wanted to …

A. stop it stinging him. C. swallow it.
B. prevent it from escaping. D. taste it.

5) What does 'it' (in bold) refer to?

A. biting stink bugs C. eating insects
B. enjoying stink bugs D. cooking insects

6) Peter says that the tarantula spider is

A. similar in taste to a type of seafood.
B. the most delicious insect he has eaten.
C. not very different in taste from other types of insect.
D. only good to eat if it is carefully cooked.

7) Faith says that although she isn't enthusiastic about eating insects, she …
A. is prepared to try anything to protect the environment.
B. is aware that there are good reasons for eating them.
C. will eat them if she knows where they come from.
D. would buy them if she saw them in the supermarket.

8) Peter says that one advantage of his work is that he has …

A. become more aware of environmental problems.
B. learned more about what makes food healthy.
C. discovered new sources of food.
| In the Kitchen 97
 D. found out about other ways of life.

I. Which of the following statements do you agree or disagree with? Give reasons and
examples.

| In the Kitchen 98
 1) I would definitely eat insects if I was very hungry.
2) People have a lot of unreasonable prejudices about food.
3) If we thought about where some of our food came from, we might not want to eat it.

II. Read the encyclopaedia entry about Japanese food. Underline three
more sentences that the editor would ask to be taken out because
they express opinion rather than fact.

Basic ingredients
Rice is a staple of the Japanese diet and is served with nearly every meal.
Noodles are also popular for light meals. The Japanese eat a huge variety of fish and seafood
including tuna, squid, octopus and shellfish. Soy products also feature strongly in soy sauce, tofu
and miso (a soya paste used in soups). Miso soup is my personal favourite.

Typical dishes
The best-known styles of Japanese food are sashimi (sliced raw fish) eaten with wasabi (a spicy
green horseradish paste) and soy sauce. Sushi is raw fish and rice in seaweed, cut into small
pieces and served with soy sauce and wasabi. You can buy sushi all over the world now but it
won't be as good as in Japan. Tempura consists of vegetables or seafood coated in batter and
deep-fried. Sukiyaki is a stew of beef, cooked together in sake (rice wine), sugar and soy sauce.
It is served with vegetables, and tofu.

Daily eating
People in Japan generally eat three meals a day: breakfast, lunch and dinner. A traditional
breakfast consists of steamed rice, miso soup, and side dishes like pickles, grilled fish and dried
seaweed.
Some families now eat a Western-style breakfast of cereal, toast, milk and fruit juice. Dinner is
the main meal of the day and may be traditional Japanese-style or a dish from another cuisine
such as Italian, Chinese, French or American. I'm really worried that our traditional cuisine may
be changing because of imported food.

Table manners
It's important to say traditional phrases at the beginning and end of a meal: itadakimasu ['I
gratefully receive') and gochisosama deshita ('I thank you for the meal.') There are also rules for
the use of chopsticks: don't stick them upright into a bowl of rice or use them to point at the
food. It's a silly mistake that foreigners make. It is also very bad manners to bite or lick your
chopsticks. You are also supposed to eat what you are given, including every grain of rice in your
bowl.

 Writing
Writing tip:
Write two paragraphs (120-150 words) for an online
When you write, remember to think
encyclopaedia about the food culture in your country. who your reader is and why they are
Use some of the headings and the language in the text reading the text, e.g. in a factual piece
to help you. of writing, they won't expect to find
 Language study your personal opinions, or likes and
dislikes.
A. Correct the mistakes in these phrases about food

| In the Kitchen 99
 and eating. Look back at the text if you need to.

1) Pasta is a basic of the Italian diet.

2) The Polish eat a large varied of pork dishes.
3) Fish and seafood appear strongly in the coastal areas of Spain.
4) The best-knowed dishes in Argentina are asados.
5) The food in Hong Kong consists with a huge range of ingredients.
6) Duck is popular in Singapore served with a range of side plates.
7) Lunch is the principal meal of the day in Brazil.
8) It's bad taste to start eating before the other people at the table.

Collocations - Types of food

1. In each of these conversations, useful collocations are in bold. Study them.

Tom: Kids eat far too much junk food. NB:

Nelly: Yeah, but it's hard to get them to eat food additives - substances added to
nourishing meals. They think they're boring. food to improve its taste or
appearance or to preserve it
Fran: Have you tried the new supermarket yet? processed foods - foods which are
Jim: Yes. The fresh produce is excellent, and they changed or treated as part of an
have a big organic food section. industrial operation
GMNB:foods - genetically modified
Fran: Mm, yes. I actually think their ready meals are fresh produce - foods produced from
foods
good too. farming, e.g.
perishable fooddairy produce,
- food which goes
Liam: I can't believe food additives are good for our agricultural produce
bad quickly, e.g. cheese, fish
ready meals - meals already prepared
long-term health. or which just need to be heated
Todd: No, and I think processed foods in general are quickly before eating
probably bad for us, not to mention carcinogenic. junk food - meals which do not make
you healthy and strong
Gail: The restaurant was leaving perishable food lying

round outside the fridge, and some people got food poisoning so the authorities closed
it down.
Terry: Oh dear.

2. Look at this information on eating out for visitors to a town. Note the collocations in bold.
What do they mean? Explain in your own words.

3. Jane and Ron are in the Old Port restaurant area looking for somewhere to eat. Note the
collocations in bold. Check that you understand what they mean.

Jane: Let's find a café and have a quick snack. And I could
really do with a refreshing drink.
Ron: I'm dying of hunger! I need a square meal.

| In the Kitchen 98
 Jane: I know you have a healthy appetite, but you had a hearty breakfast only three
hours ago! Well, how about having a soft drink and a bag of crisps now, and a proper lunch
later?
Ron: Crisps will only spoil your appetite. Look, this restaurant looks good and the set menu
is reasonably priced. Let's go in.

4. Match the words on the left with their collocations on the right.

a) set i. additives
b) food ii. food
c) junk iii. produce
NB:
d) ready iv. menu
We say international food/cuisine,
e) fresh v. meals NOT worldwide food / cuisine. A
Chinese / Mexican / French meal is
5. Complete these sentences using the collocations what you eat in a restaurant. When
from the previous exercise to fill the gaps. referring in general to the food of a
country or culture we say Chinese /
a) such as artificial flavours Mexican / French food / cooking /
and colouring can cause allergies. cuisine.
b) may be unhealthy, but
it's quick and easy and fills you up.
c) People who don't have much time to cook often buy .......................................... from the
supermarket.
d) It's always better to buy ....................................... instead of canned or frozen foods.
e) The ........................................... is usually cheaper than ordering dishes separately in a
restaurant.

6. Replace the underlined words with suitable collocations from the previous exercises.

a) Foods which are changed or treated as part of an industrial operation may damage our
health in the long term.
b) Some people always have three fully satisfying meals a day, but I prefer a large breakfast
and then a small meal around midday and a more sizeable meal in the evening.
c) There are some overpriced restaurants in the city centre, but down at the beach, there are
some nice, not too expensively priced ones.
d) On my birthday my parents took me out for a big good meal. They wanted to go for a very
high quality meal but I said I'd prefer something more ordinary.
e) Iced tea is a drink that cools you and makes you feel less tired on a hot day, and is probably
better for you than non-alcoholic drinks such as cola or lemonade.
f) Let me take you out to dinner on your birthday. Or would you prefer a meal prepared at
home? I could make dinner for you at my place.

Collocation - Taste and Smell

A. Food and restaurant reviews - Look at these descriptions of smells and tastes in travel re-
view articles below.

Everywhere you go, the fragrant perfume of Caranza 1 a slightly literary word used to
Island's wild flowers follows you. And in the village of Jarca, refer to pleasant smells (often of
1
the distinctive aroma of the local dishes and the smell of
2 | In the Kitchen 99
fresh coffee wafting across the square from the small cafés
is simply wonderful.
food and drink, e.g. coffee); often used with adjectives such as distinctive, rich, strong, sweet,
appetising.
2 moving gently through the air.
3 something you dislike at first but start to like after trying it several times.
4 not noticeable or obvious.

B. Negative collocations connected with smells and tastes

a) I can't drink bitter coffee. I’ll have to put some sugar For many people Octopus is an
in this. acquired taste 3, but it’s a must
b) There was nothing in the fridge except an old carton on the South coast, and the
of milk which had gone sour. subtle 4 flavour of the local
c) The lovely beach was completely spoilt by the acrid vegetable, quingat, provides a
smoke* and noxious fumes from a foul-smelling perfect accompaniment. The
chemical factory** nearby. fresh scent of herbs is
[*strong smelling, causing a burning feeling in your throat] everywhere in the local
[**poisonous]
markets.
d) Body odour *** can be extremely unpleasant and
embarrassing.
[***an unpleasant smell on a person's body that is caused by sweat]

Ray: Jane, do you think this cheese is bad? It has a strong NB:
smell. Have a taste, tell me what you think. To smell off - no longer fresh or
Jane: Hmm. Let me have a smell ... mm ... When did you buy good to eat because of being too old
it? It smells off to me. Stench is a stronger, more extreme
Tania: There was an overpowering stink coming from the word than stink. Revolting means
river today as I drove over the bridge. It always gives extremely unpleasant, disgusting.
off a smell in the hot weather but this was dreadful. Whiff of perfume - slight smell
Mick: Yes, I passed there the other day. It's a revolting
stench. The pollution is getting worse and worse.
Chris: Do I detect a whiff of perfume? Are you meeting someone special tonight?
Rita: It's none of your business!

C. Now match the beginning of each sentence with its ending.

I think caviar must be an acquired (1) fumes from the factory behind it.
The delicious aroma of fresh coffee (2) is just too bitter for my taste.
The park was spoilt by the noxious (3) wafted in from the kitchen.
We just loved the fragrant (4) smoke from the bonfire
I particularly enjoy the subtle (5) taste - I don't like it very much.
Smell the bottle and tell me if the milk (6) perfume of the blossom on the trees.
I usually love coffee but this coffee (7) is sour or OK to drink still.
It must be the wet wood causing such (8) flavours that herbs give to food.
acrid
D. To describe food, we can use SMELL and/ or TASTE. Look at the following table and check that
you know what the words along the top mean. Can they be used to describe the foods on the
left? Put a tick √ in the box if they can.

| In the Kitchen 100

 spicy bitter salty sweet sour oily creamy
lemons
honey
ice cream
olives
bananas
coffee
butter
anchovies
curry
cheese
cake
milk
cookies
pepper
beer

E. Choose the best alternative from the words in italics to complete the sentence.

a) I love lemon in cake - it makes it just a little bit sweet/ sour.

b) I like vegetables to be quite crunchy – not undercooked / overcooked.
c) I’m not keen on anchovies. I find them too sour/salty.
d) I’m not a pudding person. I much prefer savoury/ sweet food.
e) This bread is on/ off. It’s turned green!
f) I much prefer a medium/ middle wine to a dry one.
g) I bought these bananas when they were green but I think they’re ripe/ tender now.
h) My husband eats his steak quite rare/ raw – so it’s just pink inside.

F. Write as many sentences with the words you didn't choose. Can you think of other words that
can be used to describe tastes and smells?

G. Smell and taste: metaphorical collocations. Study the following sentences, and then read the
sentences below and answer the questions about them.

a) Her cruel remarks left a bad/ unpleasant taste in our mouths. [left an unpleasant memory]
b) I tasted freedom when I gave up my job and travelled for a year. Now I can't go back to
normal life.
c) Bob and I share the same taste in music; we often buy the same CDs
d) She has developed a taste for fast cars. She's just bought a bright red Ferrari.
e) We smelt danger and decided not to enter the city. It was a wise choice.
f) I didn't hear every word, but I got the flavour of what he was saying and I didn't like it.

1. Greg has developed a taste for visiting old churches.

a) How frequently do you think Greg visits old churches?

2. Greta always leaves a whiff of perfume behind her.

a) Does Greta leave a strong smell or a light one?

| In the Kitchen 101

 b) Is it a pleasant or an unpleasant smell?

3. As I entered the train carriage I couldn't help noticing the body odour.
a) Does the speaker notice the smell of sweat or the smell of cosmetics?

4. Jim asked his girlfriend to have a taste of the sauce he was preparing.
a) Does the girlfriend probably take a lot or a little of the sauce?

5. Some fish were rotting in a bucket and were giving off an overpowering stink.
a) Did the speaker like the smell?
b) If the speaker had said revolting stench instead of overpowering stink, would this have
made the smell seem better or worse?

6. If you just read the introduction to the article, you can get the flavour of it.
a) How could you say get the flavour in a different way?

7. The argument has left an unpleasant taste in my mouth.

a) Is the speaker upset by something he has eaten or something that has happened?

8. Hilary and I get on so well together because we share the same taste in lots of things.
a) Do Hilary and the speaker only like the same kinds of food or other things too?

H. Food Idioms - The expressions in bold, which all use words connected with food, have been
put into the wrong sentences below. Use your dictionary to help you rearrange them.

0) The exam was so easy! It was a butter-fingers. A piece of cake

1) I don't like horror films; they're bananas.
2) I don't get paid very much in my new job. In fact, my boss pays me sour grapes.
3) Jane is really angry with her boyfriend. As far as she's concerned, he's not warm as toast.
4) I've just seen the boss and he looks really angry. I think there's a different kettle of fish.
5) She became very embarrassed and her face turned cool as a cucumber.
6) Mr Lewis is a wonderful man. He's as different as chalk and cheese.
7) You're mad, crazy, completely not my cup of tea!
8) I'm always dropping things and breaking them. I'm such a piece of cake.
9) Although Joe and Brian are brothers, they're completely different. They're the salt of the
earth.
10) The bank robbers were packed together like sardines when the police questioned them,
and told them everything they knew about the robbery.
11) I'm not at all cold. In fact, I'm the flavour of the month.
12) Andy is always calm and relaxed. He never panics. He's as red as a beetroot.
13) Steven didn't congratulate me when I got the job. It was probably peanuts.
14) It was so crowded on the train we spilled the beans.
15) I don't mind you borrowing my umbrella without asking, but to borrow my car? That's
trouble brewing.
I. Look at the following sentences. Can you find a verb pattern? Fill in the blanks in the text
below.

I've decided to go get some food from the takeaway around the corner.
Have you ever eaten Thai food?
I have never been to a Thai restaurant before.

| In the Kitchen 102

 Helen's just ordered a pizza.
She's often done that.
He's been a chef since 1998.

The .................................. perfect simple is formed with the auxiliary verb ..................................
in the .................................. and a main verb in the ................................... form.

We use the present perfect to refer to personal experiences we have had, things that we did
repeatedly in the past, things we completed, and generally anything that started at some point
in the past which continues to happen up to the moment of speech. It is often used with time
markers such as:

To talk about personal experience ever / never

questions & negative sentences yet
positive sentences. so far
Time markers

To describe an action which happened before. already

To describe a very recent event Just
To describe frequency always /
often
To describe a period of time For
To describe a point in time Since

 Speaking
1. Work in groups. Find out about your partners’ experiences of different kinds of food and
drink, using the questions below.
a) Unusual foods they have eaten – vegetables, fruit, meat, fish, sauces, salads, sweets, cakes,
etc.
b) Different cuisines – vegetarian, vegan, French, Italian, Chinese, Indian, Japanese, Greek, etc.
c) Strange things they have eaten – for breakfast, lunch, dinner, supper, elevenses, tea.
d) Strange drinks they have had – hot/cold, alcoholic/soft.

Have you ever ... ? How many times have you?

Did you ever….? When did you….?
When did you first. .. ? How often….?
How long have you….? What was it like exactly?

Flavours and tastes: adjectives and some opposites

2. Study the following adjectives

✓ sweet ≠ bitter [sharp/ unpleasant]

✓ sour [e.g. unripe fruit]
✓ hot, spicy [e.g. curry] ≠ mild bland [rather negative]
✓ salty [a lot of salt]
✓ sugary [a lot of sugar] sickly [too much sugar]
✓ savoury [pleasant, slightly salty or with herbs]
✓ tasty [has a good taste/flavour] ≠ tasteless [no flavour at all]

| In the Kitchen 103

3. Use the taste and flavour words above to describe the following.

a) Indian curry e) a cup of tea with five spoonfuls of sugar

b) pizza f) strong black coffee with no sugar
c) sea water g) factory-made white bread
d) an unripe apple

4. What might a person say to other person/people with in a restaurant if…

(1) chips had too much oil/ fat on them?

(2) dish had obviously been cooked too much/ too long?
(3) your piece of meat was absolutely perfectly cooked?
(4) your dish seemed to have no flavour at all?

5. Read Diane’s description of a meal and notice the language used to describe the food.

My name's Diane and I've been eating a confit of duck, with salad. Very
tasty, sweet but gamey …it was nice, it was really good. It's a fairly light
meal… very, very tasty, moreish! In terms of texture it was more of a 'melt
in the mouth' taste, which I didn't expect. The duck was not tough or
chewy but rather tender, I must say.
a) Do you think that Diane enjoyed her meal her meal? Underline the words/ expressions
in the text that prove it.
b) What expression does she use which you might use to describe something that you can't
stop eating?

6. For questions 1-10, read the text below. Use the word given in capitals at the end of some of
the lines to form a word that fits in the gap in the same line. There is an example at the
beginning (0).

EATING lN BRITAIN

More than 500 chefs, food (0) .......writers ........... and restaurant experts have WRITE
compiled a list of the world's top restaurants. Judges included the owner

successful
of two of the most (1) ....................................... restaurants in the United SUCCESS
conclusion
States. Their (2) ....................................... was that 14 of the world’s best CONCLUDE
restaurants are British.

variety
The judges said that the wide (3) ..................................... of food, the number VARY
freshness
of Michelin-starred chefs and the quality and (4) ........................................of FRESH
the produce have helped to make the world (5) .....................................
envious of ENVY

| In the Kitchen 104

Britain's restaurants. This is quite a turnaround for a cuisine which was
once thought of as fairly (6) ......................................
unispiring Immigration has also INSPIRE
significante contribution to the British restaurant scene.
made a (7) ................................ SIGNIFY
international
There are more (8) ................................. cuisines than in any other country. NATION
recognition
The interest in British cuisine has been given (9)................................... in the RECOGNISE
biggest
US as well. America's (10) .................................. food magazine, Gourmet, BIG
last month named London as the best place to eat in the world.

Talking about food: identifying ingredients

Key vocabulary
1. Look at the following words for cooking and food. Can you think of smaller categories that
they could be put in? How many categories can you think of? Group the words into the
categories and add some words if you can.

salmon • frying pan • serve • beef • chop • cooker • microwave • chicken • orange •
------- - -

oven • slice • toaster • -

---
-
knife • sugar
- • salt
- • lettuce
- • plate
- • measuring
- jug • pork • -

-
vinegar • chopping board • egg • onion • potato • beat • parsley • butter • whisk
- - - -

Looker
Salmon Knife microware

beef plate oven

chicken
measuring jug traster
Orange chopping board
lettuce
bork freying par
egg
onion -

potato
butter

sugal
Whisk salt
serve vingan
chop parsley
slice
beat

2. Make as many
sentences as you
can with words from the
list. Choose at least one word from
each of the categories.

| In the Kitchen 105

3. Below is another restaurant menu. What's in each of the dishes? Now have another look
and answer the questions.

a) Which starter doesn't contain vegetables?

b) Which dish contains pasta?
c) Which dish may be rare or well-done?
d) Which dish is definitely cooked in the oven?
e) Which dish will probably be quite spicy?
f) Which dish contains alcohol?
g) Which meat may be fatty or tough if you are unlucky?
h) Which dessert(s) will be quite sweet?
i) Which dessert must be very fresh?
j) You are on a diet (= you are trying to lose weight) and you do not want to have a
fattening meal. Which would probably be the best dish to choose for each course?
k) Recommend a three course meal to a vegan customer.

 Starters 
Broccoli Soup
Home-made Chicken Liver Pâté
Tagliatelle with Courgettes, Cream and Bacon

 Entrées 
Baked Salmon with Spinach
Breast of Chicken in a White Wine Sauce and Portobello Mushrooms
Grilled Fillet Steak in a Pepper Sauce
Button Mushroom Risotto

 Desserts 
Chocolate Mousse
Fruit Salad
Ice Cream

 Vocabulary
1. Do you know all of these? Make sure you check their meaning in a good reference book
(dictionary, or a glossary – there are few very good ones online...)

vegetables: cabbage ● cauliflower ● broccoli ● spinach ● cucumber ● courgettes

(Am. Eng: zucchini) ● aubergines (Am. Eng: egg plants) ● leeks
meat: venison ● liver ● kidneys ● veal
fish: cod ● hake ● plaice ● whiting ● mackerel ● herring ● sardine ● trout ●
salmon
seafood: prawns ● shrimps ● crab ● lobster ● crayfish ● squid ● cockles ●
mussels ● oysters
| In the Kitchen 106
 herbs: parsley ● rosemary ● thyme ● chives ● oregano ● tarragon ● sage
spices: curry ● cinnamon ● ginger ● nutmeg

2. Vegetables - In order to learn long lists of words, it is sometimes helpful to divide them up
into groups. Try dividing these vegetable names into groups, in any way you like, e.g.
'vegetables which grow underground' (potatoes, carrots etc.). If possible, compare your
answers with someone else's. Add words to the list.
aubergine cucumber carrot cauliflower
courgette lettuce rice cabbage
radish shallot asparagus celery
leek spinach potato green/ red pepper
sweet corn onion pea garlic
bean turnip beetroot

3. Meat - Add the following words to their correct group below:

chicken ● burger ● steak ● pork ● chops

a) fillet / rump / sirloin / T-bone

b) pork / lamb
c) chops / sausages / ribs
d) chicken / beef / bacon
e) breast / wing / leg

4. Meat - Put the different types of meat below into the correct place on the diagram:

beef ● lamb ● pork ● chicken ● ham ● turkey ● liver ● veal ● bacon

duck ● kidney ● guinea fowl

Pig Poultry Sheep Cow/Ox Inside an Animal

5. Have you ever tried pheasant, rabbit, quail, venison or ostrich?

6. Meat - What do we call the meat of these animals?

a) cow
b) calf
c) deer
d) sheep (two names) or
e) pig (three names) or or
7. Fish and seafood - Match the words with the pictures:

salmon squid crab

sole lobster prawn

| In the Kitchen 107

mussels tuna snapper
trout plaice clam

1. 2. 3. 4.

5. . 6. 7. 8.

9. 10. 11. 12.

8. Which are fish (F) and which are usually called seafood (S)?

cod (….) mussels (….) sole (….)

crab (….) oysters (….) squid (….)
hake (….) plaice (….) trout (….)
lobster (….) prawns (….) whiting (….)
mackerel (….) sardines (….)

9. Collocations - Match each of the following lines of words with one of the types of food
below:
cheese ● soup ● bread ● oil● rice ● salad
a) green, mixed, potato, fruit .............................................
b) white, brown, wholemeal, rye, sliced, garlic .............................................
c) tomato, chicken, mushroom, home-made, tinned .............................................
d) mild, mature, soft, cream, blue, goat's .............................................
e) brown, long-grain, wild .............................................
f) olive, vegetable, sunflower .............................................
10. Now do the same with the following:
yoghurt ● ice cream ● sauce ● chocolate ● pie ● cake
a) chocolate, fruit, cheese, birthday, wedding .............................................

| In the Kitchen 108

b) natural, strawberry, black cherry, Greek, low fat .............................................

| In the Kitchen 109

c) tomato, pesto, soy, oyster, apple, mint .............................................
d) milk, plain, white, dark, Belgian .............................................
e) meat, chicken, apple, cherry, home-made .............................................
f) vanilla, strawberry, chocolate, Italian .............................................

11. Expressions with and match the words on the left with the words on the right:

a. salt and i. biscuits

b. fish and ii. butter
c. bread and iii. cream
d. cheese and iv. pepper
e. strawberries and v. chips

Fruit and vegetables

1. Different kinds of fruit. Match these words with the pictures:

apple lemon pineapple

bananas melon plums
cherries orange pomegranate
(black) currants peach raspberry
grapes pear strawberries

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

2. Complete the sentences with the following words:

exotic ● stones ● skin ● pips ● varieties ● seedless ● bitter ● bunches

a) Whatever you do, don't try to eat the ............................................. of a banana!

| In the Kitchen 110

b) Plums and peaches have large ............................................ .
c) Grapes and bananas grow in ............................................ .
d) Grapes can be seeded or ............................................ .
e) Grapes have seeds, but lemons and limes have ............................................ .
f) Mangoes, lychees and starfruit are sometimes called tropical or ............................... fruit.
g) Golden Delicious, Cox's, and Granny Smith are different ............................................ of apple.
h) A grapefruit is part of the same family as the orange, but much more ................................... .

3. Match these words with the pictures:

aubergine carrot onion
beans cauliflower peas
broccoli courgette potato
Brussels sprouts leek sweet corn
cabbage mushroom turnip

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

4. Leafy and salad vegetables – Match the words with the pictures.

Avocado Endives Sweet/bell peppers

Beetroot Lettuce Tomato
Celery Radicchio Watercress
Chicory Rocket
Cucumber Spinach

| In the Kitchen 111

 1 2 3 4 5

6 7 8 9 10

11 12 13

5. Complete the sentences using these words:

beans ● egg plants ● gherkins ● paprika ● peel ● potato ● shell ●zucchini

a) Aubergines are sometimes also called ...................................... .

b) In English we sometimes use the Italian word ......................................for courgettes.
c) Sweet peppers are red, green or yellow and are sometimes called .......................... .
d) Haricot, broad, green, are kinds of ...................................... .
e) Small cucumbers which are pickled are called ...................................... .
f) Maris Piper, King Edwards and Jersey Royals are three kinds of .............................. .
g) Before eating peas, you have to........................................them.
h) You ...................................... potatoes before cooking them.

A. Scan the following text for new vocabulary describing herbs & spices, and highlight each one.
Spices & herbs

Spices were among the most demanded and expensive products available in Europe in the Middle Ages,
the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg,
ginger and cloves. Given medieval medicine's main theory of humourism, spices and herbs were
indispensable to balance "humours" in food, a daily basis for good health at a time of recurrent
pandemics.
Spices were all imported from plantations in Asia and Africa, which made them expensive. From the
8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle
East, and along with it the neighbouring Italian city-states. The trade made the region rich. It has been
estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported
into Western Europe each year during the Late Middle Ages. The value of these goods was the
equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as
much for its vivid yellow-red colour as for its flavour. Spices that have now fallen into obscurity in
European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in
late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

| In the Kitchen 112

The control of trade routes and the spice-producing regions were the main reasons that Portuguese
navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high
price that Venice demanded for spices. At around the same time, Christopher Columbus returned from
the New World, he described to investors new spices available there.
The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control
of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in
1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510,
and Malacca on the Malay Peninsula in 1511. The Portuguese could now trade directly with Siam,
China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the
treasures of the Orient to Europe via Lisbon, including many spices.
With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla,
and chocolate. This development kept the spice trade, with America as a late comer with its new
seasonings, profitable well into the 19th century.

B. Can you find the 27 hidden herbs & spices?

K L C N O R F F A S S A G E Z
F A A L L S P I C E Y X A T S
B D B A O S H E D E U L M R Q
N A W K H V M E L I L H G O N
M P Y I V M E S I I L I O S O
A R E R T D R B N A N L R E G
R C G P W A A A C G L N E M A
J Y A A P S V I E L I O G A R
O P R P A E R R N G S M A R R
R E L W D E R I P Z A A N Y A
A M I R M P M N P B B N O D T
M Y C R G U M G E S I N A W E
V H U A C L E N N E F I M N K
X T N I M R E P P E P C J V T
L J C H I V E S N U T M E G D

1. ………………………………….. 10. ………………………………….. 19. …………………………………..

2. ………………………………….. 11. ………………………………….. 20. …………………………………..
3. ………………………………….. 12. ………………………………….. 21. …………………………………..
4. ………………………………….. 13. ………………………………….. 22. …………………………………..
5. ………………………………….. 14. ………………………………….. 23. …………………………………..
6. ………………………………….. 15. ………………………………….. 24. …………………………………..
7. ………………………………….. 16. ………………………………….. 25. …………………………………..
8. ………………………………….. 17. ………………………………….. 26. …………………………………..
9. ………………………………….. 18. ………………………………….. 27. …………………………………..

| In the Kitchen 113

Reading
A. Read the extract from Three Men in a Boat by Jerome K. Jerome and make a note of all the new
vocabulary.

IRISH STEW

We roamed about sweet Sonning for an hour or dozen or so more, and put them in without
so, and then, it being too late to push on past peeling. We also put in a cabbage and about half
Reading, we decided to go back to one of the a peck of peas. George stirred it all up, and then
Shiplake islands, and put up there for the night. It he said that there seemed to be a lot of room to
was still early when we got settled, and George spare, so we overhauled both the hampers, and
said that, as we had plenty of time, it would be a picked out all the odds and ends and the
splendid opportunity to try a good, slap-up remnants, and added them to the stew. There
supper. He said he would show us what could be were half a pork pie and a bit of cold boiled bacon
done up the river in the way of cooking, and left, and we put them in. Then Georgefound half
suggested that, with the vegetables and the a tin of potted salmon, and he emptied that into
remains of the cold beef and general odds and the pot.
ends, we should make an Irish stew. He said that was the advantage of Irish stew: you
It seemed a fascinating idea. George gathered got rid of such a lot of things. I fished out a couple
wood and made a fire, and Harris and I started to of eggs that had got cracked, and put those in.
peel the potatoes. I should never have thought George said they would thicken the gravy.
that peeling potatoes was such an undertaking. I forget the other ingredients, but I know nothing
The job turned out to be the biggest thing of its was wasted; and I remember that, towards the
kind that I had ever been in. We began cheerfully, end, Montmorency, who had evinced great
one might almost say skittishly, but our light- interest in the proceedings throughout, strolled
heartedness was gone by the time the first potato away with an earnest and thoughtful air,
was finished. The more we peeled, the more peel reappearing, a few minutes afterwards, with a
there seemed to be left on; by the time we had dead water-rat in his mouth, which he evidently
got all the peel off and all the eyes out, there was wished to present as his contribution to the
no potato left - at least none worth speaking of. dinner; whether in a sarcastic spirit, or with a
George came and had a look at it - it was about genuine desire to assist, I cannot say.
the size of a pea-nut. He said: "Oh, that won't do! We had a discussion as to whether the rat should
You're wasting them. You must scrape them." go in or not. Harris said that he thought it would
So we scraped them, and that was harder work be all right, mixed up with the other things, and
than peeling. They are such an extraordinary that every little helped; but George stood up for
shape, potatoes - all bumps and warts and precedent. He said he had never heard of water-
hollows. We worked steadily for five-and-twenty rats in Irish stew, and he would rather be on the
minutes, and did four potatoes. Then we struck. safe side, and not try experiments.
We said we should require the rest of the evening Harris said: "If you never try a new thing, how
for scraping ourselves. can you tell what it's like? It's men such as you
I never saw such a thing as potato-scraping for that hamper the world's progress. Think of the
making a fellow in a mess. It seemed difficult to man who first tried German sausage!"
believe that the potato-scrapings in which Harris It was a great success, that Irish stew. I don't think
and I stood, half smothered, could have come off I ever enjoyed a meal more. There was something
four potatoes. It shows you what can be done so fresh and piquant about it. One's palate gets so
with economy and care. tired of the old hackneyed things: here was a dish
George said it was absurd to have only four with a new flavour, with a taste like nothing else
potatoes in an Irish stew, so we washed half-a- on earth.

| In the Kitchen 114

And it was nourishing, too. As George said, there so that did not matter much: and as for the gravy,
was good stuff in it. The peas and potatoes might it was a poem - a little too rich, perhaps, for a
have been a bit softer, but we all had good teeth, weak stomach, but nutritious.

A. Now read the story again and choose the correct alternative for each of the following questions.

1) The group decided ...

A to eat in a restaurant. C to go and buy some food.
B to cook for themselves in the open air. D to get Montmorency to cook for them.

2) Who was mainly in charge of cooking the Irish stew?

A Harris B Montmorency C George D the narrator

3) They found peeling potatoes

A difficult at first but they got used to it. C difficult but fun.
B quite easy. D hard work.

4) How many different ingredients does the narrator mention went into the stew?
A seven B eight C nine D ten

5) Who was definitely in favour of including the water rat in the stew?
A Montmorency and the narrator C the narrator and George
B Harris and George D Harris and Montmorency

6) What does "eyes" mean?

A dirt B dark spots C people watching D knives

7) What does "that" refer to?

A The fact that they all had good teeth.
B The fact that they didn't all have good teeth.
C The fact that the peas and potatoes were soft.
D The fact that the peas and potatoes were hard.

 Language study
1. Fill in the blanks with a suitable word- Write only one word in each blank.

Vegetables

We are frequently told these days that we should eat more vegetables (0) …as… part of a healthy
diet. However, a large (1) ............................... of people are still not taking this advice. One of the
reasons could be that they (2) ............................... bad memories of the few vegetables they were
forced to eat by (3) ………………………….. parents when they were children. (4) …………………………..
the other hand, potatoes are one (5) ………………………….. of vegetable which we are familiar (6)
………………………….. although we do not perhaps think of them (7) ............................... healthy food
to eat. Of course, chips are not very good for us (8) ............................... of their high fat content,
but potatoes can (9) ………………………….. cooked in many other interesting ways which do not harm
our health. (10) ………………………….. vegetables which we will almost certainly (11)
………………………….. eaten are carrots, turnips and parsnips. Carrots can be eaten raw, whileparsnips
can be prepared (12) ………………………….. potatoes, and baby turnips are crisp and as sweet as
| In the Kitchen 115
apples when cooked. Alternatively, there are many different vegetables in the shops,
(13) ………………………….. as celeriac, kohlrabi and salsify. These may (14) .............................strange
to us at the moment, but they are as easy to cook as (15) ........................ of the other vegetables
mentioned and make a delicious change.

| In the Kitchen 116

 Talking about food: preparing & cooking

 Key vocabulary
1. Complete the crossword.
1

6 7

10 11

12 13

14 15

16

Across
2. Boil very gently
5. Draw off (a liquid) gradually (with a strainer or colander)
6. To mix in or add (an ingredient) by gently turning one part over another (esp. Egg whites)
7. Boil off excess liquid
9. Mash fruit or vegetables
10. Decorate a finished dish, usually with salad or herbs
14. Cook in sugar and water to cover with a sweet coating
15. To half cook food
16. Make liquid using heat
Down
1. To pour in a fine stream
2. Spread small particles of chocolate, candy, sugar, etc., used as a decorative topping for
cookies, cakes, ice-cream cones, and the like.
3. Soak in seasoned liquid
4. To cut into slices
8. To cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little

| In the Kitchen 117

 liquid.
10. To broil on a gridiron or other apparatus over or before a fire.
11. Grill or fry very quickly at a very high temperature
12. Scorch slightly in cooking (onions esp.)
13. Cook quickly in boiling water (3 minute eggs)
14. To cut in pieces; mince (often followed by up; esp. an onion; meat)

2. Match the different types of cooking methods (A-F) with the descriptions (1-6). Write the
letter of your answer in the box at the end of the sentence.

A. grilled B. roasted C. boiled D. poached E. baked F. raw

a) Food that is not cooked at all – for example fish or vegetables.

b) Meat - like beef or chicken – is cooked in the oven.
c) Sausages and bacon can be cooked under the heat on a hot metal pan.
d) Cakes and bread are cooked in an oven.
e) Fish is cooked like this, gently in a pan of very hot water.
f) Eggs are cooked in their shells in a pan of boiling water.

 Reading
I. You are going to read an article about a cookery course for children. Seven sentences have
been removed from the article. Choose from the sentences A ‐ H the one which fits each
gap (1 ‐ 7). There is one extra sentence which you do not need to use.

A) This is followed by a session on 'knife skills', which will be important later on.
B) She always uses top‐quality ingredients, such as the best cuts of meat and the finest
cheeses, so there's clearly no profit motive in this operation.
C) As they wander round, they argue light-heartedly about who has had the most
experience in the kitchen.
D) In the garden, they learn about the herbs that they will use in their cooking.
E) Their obvious tiredness may explain why one of them goes about the task so carelessly
that the ingredients end up on the floor.
F) This is particularly true of young boys, who are happy to do anything that will end in a
meal.
G) As a result, she has a very relaxed attitude to cooking, constantly encouraging the
children and never talking down to them.
H) This contrast will become something of a theme during the course.

The little chefs

Hilary Rose travels to Dorset, in the south of England, to investigate a cookery course for children.
There must be something in the air in Dorset, because the last place you'd expect to find children
during the summer holidays is in the kitchen. Yet in a farmhouse, deep in the English countryside,
that's exactly where they are ‐ on a cookery course designed especially for children.
It's all the idea of Anna Wilson, who wants to educate young children about cooking and eating

| In the Kitchen 118

 in a healthy way. 'I'm very keen to plant the idea in their heads that food doesn't grow on
supermarket shelves,' she explains. 'The course is all about making food fun and enjoyable.' She
thinks that eight is the perfect age to start teaching children to cook, because at that age they
are always hungry.’ ① ……..
These children are certainly all smiles as they arrive at the country farmhouse. Three girls and
four boys aged from ten to thirteen make up the group. They are immediately given a tour of
what will be 'home' for the next 48 hours.
② But one thing is quite clear – they all have a genuine interest in food and learning how
to cook.
Anna has worked as a chef in all sorts of situations and has even cooked for the crew of a racing
yacht, in limited space and difficult weather conditions. ③ …… 'Kids are easy to teach,' she
insists, 'because they're naturally curious and if you treat them like adults they listen to you.'
Back in the kitchen, Anna is giving the introductory talk, including advice on keeping hands
clean, and being careful around hot ovens. ④ .........Judging by the eager looks on their young
faces as they watch Anna's demonstration, they are just keen to start cooking.
The children learn the simplest way, by watching and then doing it themselves. They gather
round as Anna chops an onion for the first evening meal. Then the boys compete with each
other to chop their onions as fast as possible, while the girls work carefully, concentrating on
being neat.⑤ …… ’When they learn to make bread, the girls knead the dough with their hands
competently, while the boys punch it into the board, cheerfully hitting the table with their fists.
The following morning, four boys with dark shadows under their eyes stumble into the kitchen
at 8.30 a.m. to learn how to make breakfast (sausages and eggs, and fruit drinks made with
yoghurt and honey). We learn later that they didn't stop talking until 4.30 a.m.
⑥........ Ignoring this, Anna brightly continues trying to persuade everyone that fruit drinks are
just as interesting as sausages and eggs.
Anna has great plans for the courses and is reluctant to lower her standards in any way, even
though her students are so young. ⑦ …… 'And I like to keep the course fees down,' Anna adds,
'because if the children enjoy it and go on to teach their own children to cook, I feel it's worth it.'
If this course doesn't inspire them to cook, nothing will.

II. Explain in your own words the meaning of the following expressions in bold in the text:

1) Cookery …………………………………………………………………………………………..
2) Farmhouse …………………………………………………………………………………………..
3) Keen …………………………………………………………………………………………..
4) Chops …………………………………………………………………………………………..
5) Dough …………………………………………………………………………………………..

Vocabulary expansion
O
1. Now match the verbs on the left with the nouns on the right:

a) bake d i. an egg / bacon / hamburgers

b) roast b ii. a leg of lamb / a chicken
c) boil a iii. bread / a cake / a lasagne
d) fry 2 iv. rice / carrots / green beans

| In the Kitchen 119

0
2. Cooking at home - Complete the following text with these words:

recipe
------● ingredients ● helping ● sauce ● delicious ● cook

I wouldn't say I'm a great (1) ................................

COOK , but I had some friends round for dinner
recently and it went quite well. I'd seen a (2) ..............................
ncipe for fish curry in a
delicious .. - so I thought I'd try it. I
magazine the week before and it sounded (3) .............................
ingedients
went to the market and bought all the (4) .............................. and then spent the day in
the kitchen. Everybody said they really liked it, especially the (5)...............................
sance , and I
think they were telling the truth because everyone wanted a second (6)
helping
.............................. .

⑧
3. Preparing food - Label the pictures below with these verbs:
I
beat grate 3 slice 4
chop 6 peel 2 squeeze 5

1 2 3

4 5 6

⑧
4. Now match the verbs on the left with the phrases on the right in the two lists below:

a) peel -
i. the mixture with a wooden spoon
b) pour iW
ii. the potatoes and boil in a pan
c) slice V iii. the cheese and add to the sauce
d) grate iv. the sauce over the meat and serve
e) stir # v. the ham as thinly as possible
f) chop ix vi. the eggs until light and fluffy
g) mix X vii. a lemon over the fish
h) beat Vi viii. a little butter in a frying pan
i) melt vi;I ix. the vegetables into small pieces
j) squeeze vil x. all the ingredients together
| In the Kitchen 120
⑧
5. Some types of food are usually cooked or prepared in a particular way. Complete the
following sentences with the types of food below:

potato
- ● onions
- ● steak ● salmon
- ● eggs ● rice

a) I think I'll have fried boiled / poached / scrambled..................................

eggs for breakfast.
Steak
b) Would you like your ................................. rare, medium or well-done?
potato
c) I fancy a baked / a jacket / some mashed .................................. with these sausages.
salmon
d) Shall we give them smoked or poached .................................. as a starter?
e) Would you like a couple of pickled ..................................
Chins with your salad?
f) Do you prefer plain boiled or fried .................................?
ric

6. Find definitions in the dictionary or a specialised glossary for:

✓ Jacket potato Baked potato

7. Read the vocabulary below and label the picture.

boil: in water, e.g. carrots

fry: in oil or butter above the heat, e.g. sausages
grill: under the heat, e.g. toast or meat
roast: in the oven using oil, e.g. meat
bake: in the oven without oil, e.g. cakes

Note: Food which is not cooked is raw.

8. How do you like the following foods prepared? Use words from above and look up others if
necessary.

a leg of chicken (drumstick) .......................................................................................

eggs .......................................................................................
potatoes .......................................................................................
cheese .......................................................................................
sausages .......................................................................................
a fillet of cod .......................................................................................
prawns .......................................................................................
mushrooms .......................................................................................
8.1. Now use the words from the box, to say what you like to put on the foods above.

salt ● pepper ● vinegar ● mustard ● brown sauce ● ketchup ● salad-dressing ● oil ●

aise ● lemon juice

⑧
9. A simple recipe - Complete the following recipe
with the words and phrases below:
Ingredients:
-serve ● heat the oil ● stirring ● ---
slice ● cook ● gently
add -

a pinch of salt
tablespoon of soft brown sugar
1 tablespoon of dark soy sauce | In the Kitchen 119
2 tablespoons of oil
6 spring onions
a) slice the beef into thin strips about 3 cm long.
b) Mix the sugar, spices and soy sauce in a bowl.
and stir well.
Gently add the beef, ginger and salt

c) Heatthe oil in a wok and stir-fry the onions for one minute.
d) Add the beef and fry,
browned.
stiking constantly, for four minutes, or until the meat is

e) Stir in a little more soy sauce and black pepper and COOK for a minute or
two.
f) save with plain boiled rice.

10. DESCRIBING FOOD: Culinary knife cuts - Link the culinary terms for cut of vegetables on the
left with the pictures on the right.
1. Brunoise (2mm X 2mm) a)
A culinary knife cut in which the food item is first
julienned and then turned a quarter turn and diced
again, producing very small cubes. Used as a garnish
for consommé. Used in Scotch broth.

2. Jardiniére – batons
(3mm X 3mm X 18mm)
Used as a garnish for braised steak.

m
b)

3. Julienne – long thin strips. Aprox. 2 – 4 cm in length

carrots and leeks can be julienne. Used in coleslaw.

c)

4. Paysanne – country style. Cut into squares, triangle,

rounds or half-rounds. The vegetables are cut
according to the shape to reduce wastage. All are cut
thinly, about 1mm X 2mm thick.
d)

| In the Kitchen 120

5. Mirepoix – rough cut
Mixed vegetables roughly cut. Used to improve
flavour in stocks and sauces and as a trivet of
vegetables to lay meat on.
e)

6. Macedonie – large diced cubes.

5mm X 5mm square
Used in Russian salad.

f)

7. Tomato Concasse -
Skinned, deseeded and roughly diced tomatoes
approx. 4 mm X 4mm

g)

Language study
Passive voice
1. Match the foods in the first column with the ways of preparing and cooking in the second
and third columns. Then write sentences like this:
………………. are/is usually ……………… and then ………………..
Example: Onions are usually peeled, chopped/ sliced and then fried.

FOOD PREPARE & COOK

onions beat bake
pancake batter chop boil
cake mixture grate eat raw
carrots grind fry
cheese knead grill/ broil
cream mix roast
dough peel serve
a lemon stir steam
a lettuce slice stew
Liver squeeze toss
potatoes wash whip
Rice
walnuts

Determiners & Quantifiers

| In the Kitchen 121

⑧
1. Fill in the blanks with a suitable determiner or quantifier. The first one has been done for
you as an example.

French Toast

Break 4 eggs into (0) ….a…… wide, shallow bowl or pie plate and beat
them lightly with (1) …………………... a the/some sugar,
fork. Stir in (2) .......................
salt, and (3) .......................
the milk.
Over medium-low heat, heat (4) .......................
a
frying pan coated with
(5) .......................
a spoonful of butter or margarine.
the/come bread slices, one at a time, into (7) …………………...
Place (6) …………………... a

bowl or plate. Let (8) …………………... the the

bread slices soak up in (9) ........................ egg mixture for
(10) .......................
some seconds, then carefully turn to coat the other side. Soak only as many slices
as you will be cooking at one time.
Transfer (11) …………………... the bread slices to (12)........................hot
C frying pan, until
the
(13) …………………... the
bottom is golden brown. Turn and brown (14) ........................ other side.
Serve hot with (15) .......................
some butter and syrup.

⑧
2. Complete the correct phrase under each picture.

........... of soup ................ meat .......... of butter ................ eggs

............ jam ................ bread ................ milk ............ biscuits ........ lemonade

a bottle of Lemonade a carton of milk a dozen eg8S

a jar of Jam a joint of met a loaf of bead
a packet of biscents a tin of soup half a pound of better

Identifying kitchen equipment

Talking about work in the kitchen
 Key vocabulary

What’s in the kitchen?

| In the Kitchen 122

A. Label each of the numbered items in this kitchen:

1) ....................................................... 7) .......................................................
2) ....................................................... 8) .......................................................
3) ....................................................... 9) .......................................................
4) ....................................................... 10) .......................................................
5) ....................................................... 11) .......................................................
6) ....................................................... 12) .......................................................

B. Bits & pieces in the kitchen – Label each picture using the words from the box.

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15

| In the Kitchen 123

 16 17 18 19 20

21 22 23 24 25

26 27 28 29 30

blender ( .... ) kitchen paper/roll ( .... ) rotisserie oven ( ....)

cake tin ( .... ) ladle ( .... ) saucepan ( .... )
coffee maker ( .... ) measuring jug (.....) scales ( .... )
cooking pot ( ....) milk pot ( .... ) spring form ( .... )
deep fryer (.....) mincer ( .... ) tablecloth ( .... )
food slicer ( .... ) mixer ( .... ) tea towel ( .... )
frying pan ( .... ) pan set (.....) teapot ( .... )
grater ( .... ) plate rack (.... ) toaster ( .... )
juice extractor ( .... ) pressure cooker (.... ) waffle iron ( .... )
kettle ( .... ) rolling pin ( .... ) washing-up liquid ( .... )

C. Containers and contents. There are a number of special words in English which are used to describe
different kinds of containers. Look at the following pictures and use the list to label the pictures.
bag (.........) bucket (.........) jar (.........) sack (.........)
barrel (.........) can (.........) jug (.........) tin (.........)
basin (.........) carton (.........) keg (.........) tub (.........)
basket (.........) case (.........) mug (.........) tube (.........)
bottle (.........) crate (.........) pack (.........)
bowl (.........) deck (.........) pan (.........)
box (.........) glass (.........) pot (.........)

1 2 3 4 5

| In the Kitchen 124

 6 7 8 9 10

11 12 13 14 15

16 17 18 19 20

21 22 23 24 25

 Reading
1. You are going to read a newspaper article about a man who works in the kitchens of a fast
food restaurant. Eight sentences have been removed from the article. Choose from the
sentences A-I the one which fits each gap (1-7). There is one extra sentence which you do not
need to use. There is an example at the beginning (0).
A. This means I get sent to sort them out.
B. These are the people who get all the glory.
C. Before we open at midday, all the staff meet in the restaurant.
D. I arrive home twelve hours after I left.
E. My first job of the day is chopping, and shredding leaves and lettuces for salads.
F. However, I don't get anything to eat until the end of my working day, at 6 that evening.
G. There's been a break of just about four hours and the kitchen has not been tidied from
last night.
H. I couldn't have been more wrong.
I. If the chicken goes cold, then it's the cook's fault for not keeping it in the oven longer.

2. Before you do the exercise, answer the following questions:

| In the Kitchen 125

Sentence B: Can you find a verb + preposition which is associated with the idea of behaving
proudly?
Sentence C: Why do you think the staff meets?
Sentence E: What has to happen before the lettuce is shredded?

FASTWORK FOR FAST FOOD

I graduated from cookery school, I could have Between 9 and 10, the line chefs start arriv-
applied for jobs in ski chalets or on board ships ing. ③ ….... They swan around the kitchens
sailing around the Caribbean. Instead, I applied shouting orders at the poor cooks like me
to work in a fashionable fast-food restaurant whose job it is to prepare all the ingredients.
and suddenly found myself work- ing very long But if anything goes wrong once the custom-
hours in hot, sweaty kitchens full of completely ers' orders start coming in, you can guess who
crazy characters. gets the blame. If they run out of sauce, then
I thought that starting at the bottom of the it's the cook's fault for not preparing enough
food chain, as opposed to the high life of ski- in the first place ④.......
ing and sailing, would be good training. ⓪ The chefs are only under pressure at particu-
...H... lar points in the day. The cooks are under
At 7.45 each morning I stagger into the kitch- pressure all the time.
en with all the other cooks, exhausted from ⑤........ This is when the waiters get told what
working a 10-hour shift the night before. ① the day's special menus are. Then, no sooner
…...... Nothing is where it should be. Vegeta- are we back in the kitchen to start the lunch
bles have been left on the floor and raw fish service than three deliveries of food and drink
has been left uncovered in the fridge. A cou- arrive all at the same time. ⑥ I
ple of dustbins have not been emptied and am faced with carrying boxes of frozen chips or
everything has to be cleaned before we can bottles of fruit juice from the lorries down two
begin the day's work. flights of stairs to the store rooms.
② …....... I fill a sink with water, throw in By mid-afternoon, the lunchtime rush is dying
several box loads of the stuff and wash each down. ⑦............ Then I am allowed to have
leaf separately. My hands are so cold I can my free staff 'lunch', by which time I'm too
hardly feel them. tired to eat.

Language study
1. What is it for? Make sentences explaining what each of the items in vocabulary exercise 2 is
for. Make sentences with the –ing form of a suitable verb.
Example: The washing-up liquid is for doing the dishes.

2. To fill in the blanks, use the word given in capitals at the end of each line to form a suitable
word.

Kitchen Hygiene

The next time you go to the supermarket don't forget to

buy the (0) ....biggest ...... bottle of kitchen cleaner BIG
| In the Kitchen 126
 desinfect
you can to (1) ............................................................ your work surfaces. INFECT
scientific
Recent (2) ......................................... research in America has shown that SCIENCE
unhygirenic
the kitchen is often the most (3) ......................................... of all the HYGIENE
rooms in the home.
combination
The (4) ......................................... of food, heat and dampness means the COMBINE
potentially
kitchen is (5) ......................................... a breeding ground for bacteria POTENTIAL
that can cause stomach upsets and vomiting. The study at the University
of Arizona examined 15 homes over 30 weeks.
cleanliness
Levels of (6).......................................... were certainly not below average CLEAN
yet cutting boards and dishcloths were found to contain bacteria in
far greater number than elsewhere in the home.
Researchens
(7).......................................... say ignorance is the cause of the problem RESEARCH
inadequate
and point out that (8) ......................................... cleaning can lead to ADEQUATE
serious food poisoning.
solution
The (9) ......................................... ? Make sure you clean all work surfaces SOLVE
Daily
(10)..........................................and keep an eye on that dishcloth! DAY

| In the Kitchen 127

 Complaints

Dealing with complaints

 Warmer
In pairs, build a dialogue between a waiter and 2 or 3 customers at a restaurant.

Customers must choose from the Specials of the day below and while they are eating complain
that the food is undercooked / not savoury/ too spicy/ too sour/ tasteless/ the restaurant is too
hot / too cold/ too noisy/ the service is too slow. What should the waiter do/ say?

| Complaints 128
 Specials of the day

Special: Smoked salmon

Special: Pumpkin pie and Special: Pumpkin pie and and cream cheese on a
whip cream. whip cream. bagel.
€2.00 €2.00 €4.50

Special: Four cheese Special: Eel rolls Mexican pizza made with
ravioli. Price:€2.50 chilli peppers, avocado,
€4.50 and hot pepperoni.
(s) €6.00 (l) € 10.00

Special: Roast chicken with Special: Hot chicken wings.

potatoes. 12 wings for €5.00.
€7.50

 Language Study
The Grammar of 'Complain'
Word Part of Speech Sample sentence
to complain infinitive verb I would like to complain about your services.
Complains third person verb He complains all the time.
Customers complained about our services last year.
Complained past tense verb I complained to the customer service
representative 2 weeks ago.
present perfect Recently several customers have complained about
have complained
verb this problem.
continuous verb Customers are complaining about our services.
We value complaining customers because they help
Complaining adjective
us to improve.
gerund Complaining makes me feel better.
complaint noun I have received a complaint about our services.
compliant (meaning: adjective The company is a compliant customer.
obedient / co-
operative)

Complain used with Prepositions/relative pronoun:

Syntax Sample sentence

complain about + problem ( a noun or 'I would like to complain about the service in
noun phrase) the restaurant'.

| Complaints 129
 'I complained to the head waiter and he called
complain to + a person
the manager'.
complained of + a medical problem 'He complained of not sleeping well'.
complaint of + date the complaint was 'I received your complaint of 28 March 2008 '.
written
complaint on + date the complaint was 'I received your complaint on 28 March 2008 '.
received
complained that + clause 'He complained that the shrimps were off'.

Dealing with complaints & Making Apologies

Here are some useful sentences you might want to learn before you actually do the exercises:
How can I help you?
Dealing with complaints
How can I be of assistance?
I'm (most) terribly sorry, sir/ madam.
I'm so sorry,
Making apologies
I do apologize,
Please accept my/our apologies,

 Reading
A. Read the article.

Feel free to protest

HOBSON’S CHOICE has taken on an added meaning at Berni restaurants, the chain of more than
230 steak houses owned by Grant Metropolitan. Nowadays if you don’t like what is provided in
your meal you don’t pay. And that covers the service too. Slow waitresses, soup-spilling
waitresses, surly waitresses, and “please make up your mind” waitresses are out.
Under what Berni call a customer service guarantee, diners who complain about either their meal
or the service have their bill torn up. One of the intentions is to get round the traditional British
habit of not complaining, but not going back either.
A poll conducted by Berni found that 60 per cent of dissatisfied customers said they wouldn’t go
back to an offending restaurant. To break down this reserve, the scheme was initiated by a group
of Berni managers and tried out in the north of England, where results were sufficiently
encouraging to spread the scheme to the rest of Britain.
Armed with this knowledge and thinking that it didn’t seem too difficult to get a free meal, I
descended on the Berni Inn at Wimbledon, where my waitress was Martha, who failed to provide
me with an opportunity to use the repertoire of “Waiter, there’s a fly in my soup” jokes I had
rehearsed beforehand. The food proved a match for the service. Simon Smith, the manager,told
me he had been pleasantly pleased at a lack of unscrupulous diners trying to take advantage of
the scheme. Complaints had generally been justified. In fact some people who did complain had
to be persuaded to leave the bill to him. Many had not even realised the scheme was operating.
“We’re finding that those who complained and had their bill torn up are returning and bringing
others with them. In the first five weeks we lost £1,000 in unpaid bills, but we’re getting a lot of
favourable publicity by word of mouth. “I am sure we’ll keep more customers longer this way”.

| Complaints 130
 James Allen

B. Decide whether these statements are true (T) or false (F), according to the text:

1) The scheme was a brainchild of Berni’s marketing department.

2) The scheme was introduced because Berni were losing a lot of customers.
3) The scheme was introduced because British don’t like to complain.
4) Berni wanted customers to complain if they were dissatisfied.
5) A lot of customers who complained didn’t know their bill would be torn up.
6) The quality of the food at Wimbledon was even better than the service.
7) The manager at Wimbledon approved of the scheme.
8) The scheme had to be abandoned because it was being abused.

 Discuss the following questions

1) Could such scheme operate in restaurants in your country?
2) Have you ever complained (or been with someone who complained) in a restaurant?
What happened?
3) What other situations have you actually been in where you made a complaint?
4) What are the qualities of a good restaurant? Describe a good restaurant you have been
to and a bad restaurant you remember going to.

Reading
A. Look at this advertisement for The Country Village Hotel.
a) What facilities does it offer?
b) What type of guest would be attracted to the hotel?

2. Divide into pairs, A and B. A

should read letter 1. B should read
letter 2. Answer the questions which
follow, then compare answers with
your partner.

Letter 1

Dear Sir,

I am writing to you concerning my

recent stay at your hotel. My wife
and I arrived on Saturday 15th May
and stayed for a week. Although we
were treated well and found the
service and your staff excellent,
there are one or two matters which
we feel we should bring to your
attention.

| Complaints 131
Firstly, we had hoped for a complete break from our busy work lives, and indeed your
advertisement promised ‘peace and quiet’ and the chance to relax. However, we were surprised
to find that there was a lot of noisy building work. I understand that repairs are sometimes
needed, but is it really necessary to start at seven o’clock in the morning?

Secondly, we had hoped to make use of the luxurious pool. To our astonishment we found that
this was closed for the entire period of our stay.

I hope you do not mind me writing to you about these things, but I would be grateful if you could
give me some explanation. As I said at the start, it is a pity when your service is so excellent in
other areas.

I look forward to hearing from you.

Yours faithfully

Mr. Hector Bradley

Letter 2

Dear Sir

I recently had the bad luck to stay in your hotel, and I am now forced to write to you to express
my disgust with the service you provided.

From the moment I arrived I was treated in an unfriendly manner. I also found that the promises
you made in your advertisement were not true. The hotel was not relaxing - it was noisy and
uncomfortable. The restaurant was not romantic, and indeed it was hardly a restaurant, as it
offered very little variety of food.

Furthermore, there was no transport into town. When I complained about this I was simply told
there was a bus strike. Surely you could have provided a taxi service for your guests.

I am a fairly reasonable man, and I am quite prepared to put up with a little inconvenience, but
this was too much for me. If I do not receive a satisfactory explanation and appropriate
compensation, I shall be forced to take the matter further.

I am sending a copy of this letter to my solicitor and to the local tourist board.
Yours faithfully

a) Who is the letter from? hotel to take?

b) What is the writer complaining about? e) What is the tone of the letter?
c) Was there anything positive? f) Underline expressions used to complain.
d) What action does the writer want the

| Complaints 132
 Writing
You are the manager of The Country Village Hotel, and you must reply to the unhappy guests.
You don’t want to make excuses but you know there were reasons why the things promised in
the advertisement did not happen. Here are your notes:

Write a letter to one of the guests apologizing for the difficulties they had, and explaining the
reasons. If you want to, you can offer some compensation.

Follow this structure:

Paragraph 1: Thank writer for letter/ Make general apology.

Paragraph 2: Make specific apology and give explanation/reasons for each complaint.
Paragraph 3: Offer some compensation (if you want).
Paragraph 4: Repeat general apology and make closing remarks.

Here are some expressions which may be useful:

Thank you for... As a sign of our concern, we would like to

I was sorry to hear... offer…
I would like to explain… I hope...
I can assure you… Please accept…

| Complaints 133