|
Читайте также: |
Caller: Okay, Paulo, I've got three steaks for 1 ________ _______.
Line Cook: How should I cook those?
Caller__________________ Two 2 _________, please.
Line Cook: What about the third one?
Caller: Rare. And 3 __________ on the salt.
Line Cook: Okay, I'm on it. It'll be ready in twelve minutes.
Caller: Wait a minute! 4 ___________ on the steaks!
Line Cook: What's up?
Caller: We've got a 5 _______ for table twelve.
Line Cook: What's the order?
Caller: One grilled salmon, cooked through, with wild rice and steamed vegetables.
Line Cook: is there anything else?
Caller: Yes, we also need one pork special, with 6 __________ Start with the pork.
Line Cook: No problem. That order will 7 _______ ______ in ten minutes.
Caller One last thing... table two sends their 8 _________ to the chef.
Line Cook: Thanks. I'm glad they liked the food.
Kitchen Safety and sanitation
Reading
Read the poster about restaurant health and safety, and then mark the following statements as true (T) or false (F).
1. _ Workers must dress correctly to avoid burns.
2. _ Cooking utensils often harbor germs.
3. _ Aprons help prevent slipping accidents.
Department of Health
Health and Safety Guidelines for Commercial Kitchens
The following is a list of health and safety guidelines issued by the Department of Health. Health code violations may result in a citation and the closing of this establishment upon inspection.
Food Guidelines
Stored food must be labeled with the date and time of preparation.
Spoiled foods must be promptly disposed of.
Equipment Guidelines
All equipment and utensils are to be thoroughly cleaned prior to use since they may harbor germs.
A three-compartment sinks must have drainboards as wide and long as the sink bowls.
All refrigerators and freezers must be fitted with thermometers
All refrigerators and freezers must be kept within established temperature ranges to allow for proper refrigeration.
Personnel Guidelines
• Employees are to dress in clean clothing free of holes. They must wear closed-toe shoes. This is to prevent slips or burns.
• Employees must maintain good personal nygiene.
• Employees must be in good health to handle food.
• Employees must wear hairnets and aprons during food preparation.
• Employees are to wear disposable gloves when touching ready-to-eat foods.
• Employees are to wear oven mitts when handling hot food items or equipment.
• Employees must wash hands after using the restroom.
Vocabulary
Choose the correct word pairs to fill the blanks.
1. After the restaurant's _______ the health official gave it a ______ for several violations.
A inspection – citation С guideline - hairnet
В health care violation - drainboard
2. Sylvia wears ___ to protect her feet and a _____ to keep her hair in place.
A oven mitts - disposable glove В aprons - hygiene
С closed-toe shoes - hairnet
3. Check the health ______ to find out if you should wear _______.
A drainboards – germs С guidelines - oven mitts
В aprons - hairnets
Check ü the sentences that use the underlined parts correctly.
1. _ The police officer issued John a citation for breaking the law.
2. _ Julia used a hairnet to remove the hot food from the stove.
3. _ The chef wore an apron to keep her hair in place.
4. _ Old kitchen sponges often harbor germs.
5. _ Monica disposed of the spoiled milk.
6. _ The restaurant requires employees to wear drainboards in the kitchen.
Дата добавления: 2015-12-08; просмотров: 80 | Нарушение авторских прав