Special Terms

Date: 2015-10-07; view: 480.

MENU PLANNING

UNIT THREE

Выполните КОПР №2 «Группа времен Simple», подтемы «Настоящее простое (Present Simple)», «Прошедшее простое (Past Simple)».

Menu:The food served by a restaurant; also a list of foods and beverages from which

the customer makes a choice (меню).

Dish: The container in which food is served; also a particular item of prepared food (блюдо - миска; кушанье).

Overhead: Indirect costs involved in doing business, such as rent, taxes, electricity,

and insurance; overhead costs are those that cannot be assigned to a particular

part of the operation (накладные расходы).

Merchandising: Making a product interesting or appealing so that customers will

want to buy it; restaurant merchandising in­cludes not only food and service but

factors such as ap­pearance, location, and advertising (реклама).

Nutrition:The qualities in food that nourish the health or growth of the person eating

it (питание; питательность).

Short-order Cook:A person specializing in the preparation of food that is cooked

quickly, often found at a lunch counter or fast food establishment (повар в

буфете).

Dietitian:A person trained in planning menus for maximum nutri­tional value

(диетолог).

Proteins:The vital cell-building substances in food (белки).

Carbohydrates:The substances in food that provide the body with heat and energy

(углеводы).

Fats:Oily substances in food that provide heat and energy and build fatty tissue

(жиры).

Minerals: Inorganic (not living) substances necessary for life, such as iron or

phosphorus (минеральные вещества).

Vitamins: The substances, necessary for life, that regulate the func­tioning of nerves

and glands (витамины).

Calories: The units of heat used to measure the energy-producing value of food

(калории).

Chef: An accomplished cook, either the head cook or the one who prepares

complicated specialties (шеф-повар).

Cook: In restaurant terminology, an assistant to the chef (повар).

Entree: The main dish or course of a meal (главное блюдо).

Appetizer:A dish other than soup served before the main course to stimulate the

appetite (закуска).

Dessert: A dish served at the end of the meal; most often it is sweet (десерт –

завершающее блюдо стола, обязательно легкое, освежающее).

Logo: The recognizable symbol of an organization or business (эмблема).

Table d'hote: An arrangement in which the price of the entree in­cludes a complete

meal (табльдот; дежурные блюда; комплексный обед).

A la Carte: An arrangement in which each course of a meal is priced separately

(заказные блюда; заказ блюд по меню).