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Была в сети 28.02.2025 21:12

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Контрольная работа по теме "Restaurant"

Категория: Английский язык

28.02.2025 21:19

Просмотр содержимого документа
«Контрольная работа по теме "Restaurant"»

Билет номер 1

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

2. Put words into spaces.

Eggs, potato, chop, add, mix, boil, peel, juice, ingredients

Olivie salad.

1. _______ carrots, ______ and ________. They need to cool and ________

2. _________ all products into cubes. ________ all _______ in deep bowl.

3. ________ peas, drain _________ out of it beforehand.

4. Add mayonnaise and salt.

3. Tell about a: line cook, waiter, busser

Билет номер 2

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

2. Guess what fruits and vegetables are hided.

1. rpaelop

2. mbaonnan

3. slpuieapn

4. trroc

5. sleypecn

6. aertswdberroi

7. anban

8. getoarp

9. loerctcau

10. miaanitnog

Tell about a: prep cook, maintenance staff, head cook

Билет номер 3

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

КОНДИТЕРСКИЕ ИЗДЕЛИЯ

ГОСТЬ

ВЛАДЕЛЕЦ

СТОЛ

СЕРВИС

ЗАКАЗ

МЕНЮ

ЧАЕВЫЕ

НАЛИЧНЫЕ

КУХНЯ

3. Tell about a: maître d’hotel, guest, sous chef

Билет номер 4

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

2. Put words into spaces.

Eggs, potato, chop, add, mix, boil, peel, juice, ingridients

Olivie salad.

1. _______ carrots, ______ and ________. They need to cool and ________

2. _________ all products into cubes. ________ all _______ in deep bowl.

3. ________ peas, drain _________ out of it beforehand.

4. Add mayonnaise and salt.

3. Tell about a: line cook, dishwashing staff, busser

Билет номер 5

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

2. Guess what fruits and vegetables are hided.

1. rpaelop

2. mbaonnan

3. slpuieapn

4. trroc

5. sleypecn

6. aertswdberroi

7. anban

8. getoarp

9. loerctcau

10. miaanitnog

3. Tell about a: maintenance staff, sous chef, waiter

Билет номер 6

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.

КОНДИТЕРСКИЕ ИЗДЕЛИЯ

ГОСТЬ

ВЛАДЕЛЕЦ

СТОЛ

СЕРВИС

ЗАКАЗ

МЕНЮ

ЧАЕВЫЕ

НАЛИЧНЫЕ

КУХНЯ

3. Tell about a: prep cook, guest, host

Билет номер 7

1. Match

1.	line cook	A.	greets guests, escorts to the tables, answers the questions, considers the complaints
2.	prep cook	B.	gives a menu, consults a guest, takes an order, brings the order, brings the bill, gets tips.
3.	pastry chef	C.	the main waiter, keeps order, plans waiters’ work, replaces waiters.
4.	maître d’hotel	D.	visits a restaurant
5.	waiter	E.	assists a cook
6.	host	F.	right-hand man in the kitchen. Replaces a main chef, managers the kitchen, controls cooking and staff
7.	dishwashing staff	G.	washes the dishes
8.	staff	H.	managers staff, creates new dishes, processes charts, menus, restaurant’s concept.
9.	maintenance staff	I.	cooks cakes, cupcakes, donats, pies, deserts, etc.
10.	guest	J.	a cook who is responsible for one operation (meat processing, fish processing, etc.)
11.	busser	K.	all the workers in the restaurant
12.	sous chef	L.	buses the tables
13.	head cook	M.	repairs equipment
14.	owner	N.	owns the restaurant, controls prices, salaries, incomes and expenses, financial reports and all the departments.