Bài tập môn Tiếng Anh - Chủ đề: Du lịch

 meal. Would you like a ________? 
c. Here's the menu. We also have a ________ which is mackerel in white wine with 
spring onions. 
d. My first job in the kitchen was as a ________. Nowadays we have a dishwashing 
machine. 
e. We serve the salad with a simple ________. 
f. I usually have the set menu, but this is a special occasion. Let's go ________. 
g. I love apple pie ________ - it's the combination of hot and cold that I find 
irresistible. 
h. This is an excellent red, bottled on the ________. 
i. The restaurant has improved enormously since Larry Duval became the ________. 
English for Tourism page 49 
j. We're investing a lot of money to create a restaurant which offers a genuinely 
________ service. 
k. Add some ground chili, but not too much. Just a ________. 
l. Red wine should normally be served ________. 
m. If you want to have dinner in the hotel, we have special ________ price which is 
very economical. 
n. We ________ the mushrooms in butter with garlic and black pepper. 
o. A real ________ chef can make very good money in London. 
p. There's the ________ which is a set price of $18.90 for three courses. 
q. They complained to the ________ about the service they had received. 
r. We use a ________ to flavor the soup. 
s. I'm not crazy about ________ - I'm usually still hungry after I finish dinner. 
t. While we were looking at the menu, we were served Atlantic prawns with 
mayonnaise and an endive salad as an ________. 
u. Almost everything is prepared in our own kitchen except that we use a ________ 
for patisserie. 
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SECTION 2 
READING 
1. Pre-reading 
Discuss the questions with your friends. 
a. What kinds of food should be included in a menu? In what order? 
b. How many kinds of menu do you know? What are they? 
c. How is a menu formatted? 
d. What are the basic rules for organizing a menu? 
2. Reading 
THE MENU 
Offering the right varieties, combinations, and preparations of foods is a basic 
requirement for a restaurant's commercial success, but what will work for each 
restaurant differs from case to case. The reading selection below gives you a basic 
insight of a menu composition. 
The Classical Menu Structure 
A successful menu depends upon composition-the right combination of foods, prepared 
perfectly. So claimed Antonin Careme (1784-1833), the French chef who is considered 
the founder of classical cuisine. A table d'hote or a part menu is a predetermined 
succession of courses, offered at a set price. Today the a la carte menu, from which 
guests choose from a variety of courses and foods at different prices, is also popular. 
The classical French menu contains thirteen courses. Today, a menu of this size is 
hardly ever offered. But even today's shorter menus follow the structure of the classical 
French menus as far as succession of courses is concerned. They always start with 
something light to stimulate the appetite, build up to the main course, and then become 
lighter toward the end of the meal. 
The Thirteen Courses of the Classic Menu for French Cuisine 
Course English Example 
1. Cold appetizer Melon with port 
2. Soup Consomme brunoise 
3. Hot appetizer Morels on toast 
4. Fish Fillet of sole Joinville 
5. Main course Saddle of Iamb
6. Intermediate course Sweetbreads with apparagus
7. Sorbet Champagne sorbet 
8. Roast with salad Guinea hen stuffed with goose liver, 
l d9. Cold roast Game terrine 
10. Vegetable Braised lettuce with peas 
11. Sweet Charlotte russe 
12. Savory Cheese fritter 
13. Dessert Jellied fruit
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Short Menus 
The following examples of five-course, four-course, and three-course menus illustrate 
that even today's short menus follow the same sequence based on the classical thirteen-
course French menu. The individual courses, however, have been merged in many 
cases. The original main course consisted of an entire, uncarved poultry, meat, or 
game animal - a whole prime rib of beef, for example. Today the entree has merged 
with the main course. The vegetable, at one time a separate course, today is served as a 
side dish with the main course. Cold appetizers are always served before the soup. Hot 
appetizers are served after the soup. 
4-course Menu 
Course Examples 
Cold appetizer Melon with port 
Soup - 
Warm appetizer Fillet of sole Joinville 
Steamed rice 
Main course Chicken breast with truffles 
Steamed rice 
Braised lettuce with bacon 
Dessert Hazelnut cream 
4-course Menu 
Course Examples 
Cold appetizer - 
Soup Consomme with marrow 
Warm appetizer Gnocchi, Parisian style 
Main course Roast Pheasant 
Williamspotatoes 
Red cabbage with chestnuts 
Dessert Peach Melba 
The Menu Format 
In many cases, especially in restaurants serving haute cuisine, the a part or table d'hote 
menu is beautifully handwritten to emphasize the traditional character of the restaurant. In 
less fancy restaurants, a modern variant that is similar but simpler is often used: the 
blackboard, on which are written recommendations concerning the day's specialties. 
In general, however, the table d'hote or a part menu, which changes daily or cyclically, 
is prepared in-house (on a typewriter or computer) and duplicated as necessary. A separate 
menu listing the daily specials might also be prepared. 
In many restaurants the table d'hotel or a part menu and the daily specials contain only a 
fraction of what is offered. Often an a la carte menu, from which the guests can select an 
array of dishes that are always available, is also provided. If an a la carte menu is 
offered, the other menus are inserted in or clipped to its folder. The daily menus may also 
be placed at every seat, but in most establishments they are offered by the service staff 
along with the regular a la carte menu. 
Basic Principles for Organizing a Menu 
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Cold and warm dishes are listed separately. 
Appetizers, soups, seafood, and main courses are listed in separate groups. 
In every group the lighter dishes are listed before the richer ones. 
Salads should be highlighted. 
If offered, low-calorie foods should be specially indicated, and the number of calories 
should be provided. 
Every dish should be described clearly and simply, in an appetizing way, without being 
too flowery. 
House specialties and seasonal items should correspond to the season and should change 
accordingly. Use a clip-on menu or special insert to attract attention to them. 
The dessert selection should be listed on a separate attractive card. The menu should 
inform the guests that such a card is available. 
The numbering of menu items can save time and confusion, especially with many of 
the new computerized cash registers. Numbering, however, discourages 
communication between guests and the service staff and thus does not help promote 
sales. For an easy compromise, place one numbered menu at the register or where 
orders are relayed to the kitchen so you can punch in the guest's order by number; the 
guest, however, orders the actual foods with words, not numbers. 
Decide whether the following statements are true (T) or false (F). 
a. _________ Antonin Careme was the first to design the short menu. 
b. _________ Game is the cold course in the traditional menu. 
c. _________ Soup is sometimes absent from the modern short menu. 
d. _________ Vegetable used to be served separately in the thirteen-course menu. 
e. _________ Customers are served a cold appetizer after the soup. 
f. _________ Customers can choose different dishes from a table d'hotel menu. 
g. _________ Light courses are often presented before rich ones in a menu. 
h. _________ Depending on different seasons, restaurant menus may present a 
variety of dessert. 
i. _________ Menu items are often numbered only when the restaurant has a cash 
register. 
j. _________ The communication problem with menu numbering is that 
customers order foods and drinks while the waiter/waitress has to note down the 
number. 
3. Vocabulary 
Fill in the blanks with NO MORE THAN three words taken from the text. 
A successful menu is composed with a right combination of foods which are well-
_________.The _________, which is rarely _________, has around 13 courses. 
Instead, many restaurants nowadays offer _________ with _________ or five dishes in 
the structures of the classical ones. They often commence with some _________ foods 
and recess with something even _________ at the end. Customers can also _________ 
individual courses at their expectations when having a short menu. The order of the 
food served is not strictly maintained. 
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A menu can be _________, sometimes on a _________ to place a strong emphasis on 
the special feature of the restaurant. The _________ is mostly typed to show the day's 
specialities. Customers can also find it convenient to choose foods by looking at 
_________ available at their tables. 
4. Speaking 
Discuss the questions with your friends. 
a. According to you, what other factors constitute a successful menu? 
b. Compare the thirteen-course menu with any menu that you know. 
c. If you were going to run a restaurant, what elements would you include in the 
menu? 
English for Tourism page 54 
SECTION 3 
DO YOU REMEMBER? 
1. What structures do you use to describe foods to customers? 
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