Unit 5. Restaurant furnishing and equipment

1. Read and translate the text. While reading the text sum up you’ve learned from text about:

a) different types of kitchen equipment in the restaurants;

b) the importance of sanitation and safety;

c) the ways to make frequent cleaning easier;

d) the biggest hazards to health and safety of the kitchen staff;

e) the importance of good ventilation system;

f) different service areas;

m) the people who work in the kitchen.

The size, arrangement and equipment in the food preparation area depend on the number of meals the restaurant handles and the kind of food it serves. It must include tables or counters. There are different kinds of equipment on the market including machines for slicing, peeling, grinding and shaping, as well as ranges and ovens for baking, grill­ing, frying, and broiling.

Refrigerators and freezers come in a variety of sizes and shapes. Portable equipment is preferable because it permits rearranging the work areas and easier cleaning.

Some equipment is self-cleaning to cut down on one of the hard­est kitchen chores. Many ranges and ovens are equipped with auto­matic timers that reduce the amount of attention required from chefs and cooks. Kitchen equipment can be purchased in standard models to be assembled according to the needs of the establishment or can be specially designed and custom-built for much more money. A strong trend today is toward automated equipment that reduces chores as much as possible.

Both sanitation and safety require frequent cleaning of the equipment and washing down of the entire area. Most restaurant kitchens have washable floors and walls of tile or plastic that can be hosed. To prevent slipping on vegetable peelings or similar wastes, many kitchens are equipped with duck boards mat are laid down in the Work areas and removed when the kitchen is washed.

The worst health hazards are insects and rodents (rat and mice) that carry diseases, and unsanitary food handling procedures.

A place that has as many cutting instruments and hot surfaces as a kitchen will inevitably be the scene of a certain number of accidents. The best way to prevent them is by means of an industrial safety training programme for the employees.

Much of the standard kitchen equipment has safety devices such as automatic cut-offs to reduce accidents.

Restaurant kitchens function outside the vision of those in the dining room. Although the work is often hard and hot and is some­times performed under great stress and pressure, it is the heart of the entire operation.

Depending on the size of the establishment, there may be kitchen offices, locker rooms and washrooms.

During mealtimes a steady stream of dishes comes in dirty, and goes back to the dining room clean. Even when the restaurant has automatic dishwashers it is necessary for employ­ees to scrape and sort dishes and to load and unload the machine and there are always cooking pots from the kitchen to be scrubbed by hand.

2. Exercise 2.1 Answer the following questions:

1. What does the size and arrangement of the food preparation area depends on?

2. What equipment is needed for preparing food?

3. What kinds of equipment does the market offer?

4. What can help to cut down on hard kitchen chores?

5. What type of uniform do kitchen employees wear? Why?

6. What considerations are very important in the kitchen design?

7. Why is cleanliness a vital factor?

8. What do sanitation and safety require?

9. How are sanitation codes enforced?

10. What are the worst health hazards?

11. Why is grease dangerous?

12. Why is ventilation absolutely necessary in the kitchen?

13. When is it necessary to think of good ventilation system? Why?

14. What is the best way to prevent accidents?

15. What is the kitchen to an outsider?

16. Why is separation of different areas practised?

17. What areas can there be in the kitchen?

18. Who is the boss of the back of the house?

19. What are his duties? Who may assist him?

20. What are the responsibilities of cooks?

Exercise 2.2 Find in the text another way of expressing the following:

1. A term often used for the part of the kitchen where the waiters and waitresses give and pick up orders.

2. A cooking utensil; the people who wash _______ and _______in a restaurant are called potwashers and dishwashers.

3. A large cooking stove.

4. The head cook in a restaurant.

5. In restaurant usage, an assistant to the chef. Some ____________ work in the service area.

6. An area in or near a restaurant kitchen where cold foods such as salads and sandwiches are prepared. People who work there may be responsible for non-alcoholic beverages as well, in some places, the term is also used to designate a storage area.

7. A chef who has a large staff and many managerial duties is often called _____________.

8. A grill of boards, with spaces between them, that can be laid over a slippery floor.

9. A kitchen employee who performs non-cooking chores such as cutting vegetables or cleaning.

10. There are also _____________ chefs, responsible for preparing one kind of dish such as sauces or desserts.

Exercise 2.3. Say whether the following statements are true or false:

1. There are only a few kinds of kitchen equipment from which a restaurateur can make a selection.

2. Kitchen equipment must always be specially designed and cus­tom-built.

3. Some industrial accidents are inevitable in a place where there are many sharp instruments and hot surfaces.

4. Modern devices such as portable or self-cleaning equipment or automatic timers do not really provide any advantages in a res­taurant kitchen.

5. Chefs' caps serve no useful purpose.

6. Walls and floors of tile or plastic are easiest to hose down and thoroughly clean.

7. Insects, rodents and poor waste disposal methods can all present health hazards in a restaurant.

8. Build-ups of grease create a fire hazard in a kitchen.

9. All activities in a kitchen are always crowded together into one all-purpose room.

10. Automatic dishwashing machines eliminate the need to employ any dishwashing personnel.

11. Work in a restaurant kitchen is often rushed, noisy, hot and con­fused.

12. Good organisation of the kitchen work areas helps reduce pres­sure arid confusion there.

13. A cook ranks above a chef in a restaurant kitchen.

14. Some restaurant dishwashing machines can be operated by two employees, one to load and one to unload at the other end.

15. The chef may be assisted by specialty cooks who prepare such dishes as sauces, vegetables and desserts.

Exercise 2.4. Translate from Russian into English using the vocabulary from the text:

1. Кухня ресторана — очень беспокойное место, где жарко, суетно и шумно и где людям приходится работать в постоянном напряжении, но именно кухня является сердцем всего предприятия.

2. Оборудование кухни должно быть современным и автомати­зированным, насколько это возможно. Оно должно быть расположено так, чтобы к нему был удобный доступ всем работающим на кухне.

3. Оборудование, сделанное по специальному заказу, бывает очень дорогим, но не самым лучшим. Прежде, чем заказать такое оборудование, нужно внимательно изучить все виды оборудования для кухонь, которые предлагает рынок.

4. Чистота и соблюдение санитарных норм являются основными факторами приготовления здоровой пищи. Специальные комиссии контролируют санитарное состояние кухни и следят за соблюдением санитарных норм. Если клиенты заболевают из-за несоблюдения рестораном санитарных норм, это может привести к закрытию заведения.

5. Чтобы работники кухни не скользили на очистках, падающих на пол, на полы кладут специальные решетки, которые потом убирают. На кухне много всего, что может привести к производственной травме: острые и колющие инструменты, горячие поверхности, энергичная деятельность многих людей. Поэтому необходимо проводить специальные програм­мы обучения персонала технике безопасности.

Exercise 2.5. If a restaurant kitchen has a very large staff, indicate the employees who would perform each of the jobs listed below:

1. Planning the menu. ____________________________________________________

2. Cutting up vegetables. ____________________________________________________

3. Washing used pots. ____________________________________________________

4. Supervising all personnel and activities in the kitchen. ____________________________________________________

5. Preparing sauces. ____________________________________________________

6. Filling orders and making last-minute food preparations. ____________________________________________________

7. Taking the guests' food orders. ____________________________________________________

8. Returning from the kitchen with the food on platters. ____________________________________________________

9. Making desserts. ____________________________________________________

10. Unloading dishes from a dishwashing machine.

____________________________________________________

11. Scraping waste food from soiled dishes.

_____________________________________________________

12. Wheeling a portable pot-sink from the cooking area to the

dishwashing area.
____________________________________________________

13. Wheeling trash receptacles to an area where they will be later

removed.
____________________________________________________

14. Hosing down the kitchen at the end of the work period.

_____________________________________________________

Exercise 2.6. Read put the dialogue and say whether the sentences below are true or false:

Sam shows Rosa the kitchen.

S. — So, what do you think of the restaurant, Rosa?

R. — Well, it's very nice, but I'd like to see the kitchen.

S. — Come with me, then. Peter, let me introduce you to Rosa. Rosa's the new cook. She's in charge of the fish section.

P. — I am Peter, the pastry cook and here's Bob who works with me in the pastry section.

S. — In the mornings Bob helps me to bake rolls and croissants for breakfast and then he prepares desserts. But he can help you at lunch time.

R. — Oh, great! And where's the fish section?

S. — It's over here, next to the vegetable section.

R. — Is there an oven and stove just for the fish cook?

S. — There's an oven here just for you but there isn't a stove. There arestoves in the middle and you share them with the other cooks.

R.—OK, that's fine. It all looks great.

1. Rosa likes the restaurant.

2. Rosa is a fish cook.

3. Peter and Bob prepare rolls and croissants for dessert.

4. Bob can assist Rosa.

5. Rosa shares an oven with the other cooks

Не нашли, что искали? Воспользуйтесь поиском: