Giáo án bồi dưỡng Tiếng Anh Lớp 6

	We make French dressing from oil and vinegar.
m. The restaurant serves lunch from 12 to 3.
n.	The barman makes dry martinis from gin and vermouth.
o.	The wine waiter opens the wine at the table.
p.	The chef makes mornay sauce from flour, milk, butter, cheese and seasoning.
q.	The waiters bring the dishes from the kitchen on trays.
3. Quantifiers
Uncountable ingredients
....
Countable ingredients
....
PRACTICE

has
contains
has
contains

no
very little
(just) a little
quiet a lot of
a lot of
no
very few
(just) a few 
quiet a lot of
a lot of

wine
butter
garlic
....
olives
prawns
....

in it.
in it.
Choose phrases from B in the chart below to explain the following dishes to 
customers. Here is the information you need:
Tortilla
Tortilla: a sort of omelet
Main ingredients: eggs and potatoes
Additional ingredients: onion (just a little)
Preparation: slice potatoes, chop onion
Method of cooking: fry in oil
Accompaniment: serve with green salad.
Ratatouille
Ratatouille: a sort of vegetables stew.
Main ingredients: tomatoes, aubergines, green peppers, courgettes.
Additional ingredients: oil, butter, garlic.
Preparation: slice main ingredients.
Method of cooking: saute and then stew slowly in the oven.
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Accompaniment: serve with boiled potatoes or rice.
A: Customer
What's this...?
What's this dish here?
Can you tell me about this
Is there a lot of onion in it?
How much onion is there in it?
Does it contain any garlic?
Is there any flour in it?
What's it served with?
What does it come with?
Is there anything to go with it?
Does it come with a salad?
B: Waiter or waitress
Tortilla, Sir/Madam?
It's a sort of ...
It consists of ... and sliced
...with some ...
It's fried in ...
It contains ... onion.
It contains no ...
(No,) it's served on its own.
(No,) it comes with ...
(Yes,) it's served ...
3. Look at the following menu from Saigon Palace Restaurant. Work in groups of three
or four. Some of you will be customers ordering foods, and the other will be the
waiter/waitress taking down the orders.
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2. Vocabulary
Food ingredients and recipes
Ingredients
Put the following words into the correct types of ingredients.
turkey - mustard - beans - kidney - herbs - margarine - rice - salmon - lobster -
pheasant - lamp 
TYPES
Vegetables
Fish
Shellfish
Poultry
Offal
Meat
Game
Cereals
Cereal products
Fats and oils
Condiments
Flavorings 
Cooking Verbs

Cauliflower, beans
Trout
Crab
Duck
Liver
Beef
Venison
Flour
Butter
Pepper
Garlic
Match the verbs on the left with the definitions on the right.
Verbs
1.	bake
2.	blanch
3.	braise
4.	caramelize
5.	carve
6.	chill
7.	cream
8.	deep-fry
9.	dice
10. flambé
11. flavor
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Definitions
a.	cook food on or under a direct flame
b.	shred into very small pieces, using a rough metal tool
c.	decorate
d.	cook in oil or fat in a shallow pan
e.	pass food through a machine which reduces it to powder
or pulp
f.	reduce fruit/vegetables, etc. to liquid
g.	fry in a little fat at a lower temperature
h.	cook over a fire or in an oven with oil or fat
i.	cook eggs (without their shells) or fish in gently boiling 
water
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12. fricassee
13. fry
14. garnish
15. grate
16. grill
17. grind
18. liquidize
19. marinade
20. parboil
21. roast
22. sauté
23. slice
24. steam
25. stuff
26. poach 
3. French in English
j.	cook in an oven
k.	stew meat (usually chicken) with vegetables in a little
water, which is then used to make a rich white sauce
l.	half-cook in boiling water
m. cut meat and poultry up at the table or in the kitchen for
service to the table
n.	heat sugar until it becomes brown
o.	cook (meat or vegetables) in a covered pot with very 
little liquid
p.	cook for a short time in boiling water
q.	make cold 
r.	mix ingredients together until they form a smooth
mixture
s.	add spices and seasoning
t.	pour brandy or other alcohol over food and set it alight
u.	cut food into small cubes
v.	cook food in a deep pan of boiling oil or fat
w.	cut into large, thin pieces
x.	cook over a pan of boiling water by allowing the steam
to pass through holes in a container with food in it
y.	put breadcrumbs, chopped meat, etc. inside meat or
vegetables and cook and serve them together
z.	leave a mixture of, for example, wine and herbs for some 
time before cooking
A lot of words come from other languages, especially French in the language of 
restaurant. Complete these sentences using the words provided.
French words and phrases
a la mode
a la carte
bouquet garni
brut
chambre
chateau
chef de cuisine
cordon bleu
de luxe
digestif
en pension
hors-d'oeuvre
maitre d'hotel
nouvelle cuisine
plat du jour 
plongeur
sauté
soupcon
table d'hote 
traiteur
vinaigrette
a.	I like champagne, but this one is rather sweet for me. I prefer ________.
b.	I'm glad you enjoyed the 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 ________.
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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
1.
2.
3.
4.
5.
6.
7.
8.
English
 Cold appetizer
Soup
Hot appetizer 
Fish
Main course
Intermediate course
Sorbet
Roast with salad
Example
 Melon with port 
Consomme brunoise 
Morels on toast
Fillet of sole Joinville 
Saddle of Iamb
Sweetbreads with apparagus
Champagne sorbet
Guinea hen stuffed with goose liver,
l d
9.
10.
11.
12.
13.
Cold roast
Vegetable
Sweet
Savory
Dessert
Game terrine
Braised lettuce with peas 
Charlotte russe
Cheese fritter 
 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
Cold appetizer
Soup
Warm appetizer
Main course
Dessert
4-course Menu
Course
Cold appetizer
Soup 
Warm appetizer
Main course
Dessert
The Menu Format
Examples
Melon with port
-
Fillet of sole Joinville
Steamed rice
Chicken breast with truffles
Steamed rice
Braised lettuce with bacon
Hazelnut cream
Examples
- 
Consomme with marrow
Gnocchi, Parisian style
Roast Pheasant
Williamspotatoes 
Red cabbage with chestnuts
Peach Melba
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?
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SECTION 3
DO YOU REMEMBER?
1. What structures do you use to describe foods to customers?
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Unit 8 
During the meal
SECTION 1
LANGUAGE FOCUS
1. Structures
Commenting
(Yes) This	soup, stew
steak
bread, fish
melon

is 	really delicious,
excellent
tender
fresh
juicy, sweet
(Yes) These
These
mushrooms
rolls, shrimps
grapes
are	really delicious
fresh
juicy, sweet
I’m really/I sure am enjoying this soup/these rolls
(No)

This	soup, stew
steak
bread
fish
milk

is	awful, disgusting, revolting,
is	burnt,	underdone,	overdone,
tough
stale, dry, old
off, not fresh
off, sour
bitter
tasteless
overcooked, undercooked
too salty/spicy/peppery/sweet
not spicy/sweet/enough
These mushrooms are awful  etc. (as above)
Responses 
I’m very sorry, Sir/Madam.
Shall I take it/them away?
Would you like to order something else?
I’ll bring you another /some other 
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PRACTICE
1. Work in groups of three. Take turns to be A (the waiter or waitress) and B and C
(two customers). Write out a menu, or use an available menu (such as the one from
Saigon Palace), and imagine that the meal is in progress. Practice these exchanges:
A 
(a) Is everything all
right, Sir/Madam?
(b) Would you like 
some/a  to go with
your 
(c) Would you like
more/another ?

B and C 
Ask for something
OR
Say you want something
OR
Express your enjoyment
OR
Complain

A 
Respond
appropriately 
2. Work in groups of three or four. One of you is a waiter/waitress, and the others are
customers. Imagine that you are having dinner at Saigon Palace Restaurant. Act out a
conversation between the waiter/waitress and the customers during the meal.
2. Vocabulary
Match the items and activities in the chart with the right number in the picture
opposite.
Number 
5 
----------
----------
----------
----------
----------
----------
----------
----------
----------
----------
----------
to carve
to flambé
to fillet
a silver flat
a vegetable dish
a sauce boat
a soup tureen
a trolley
a service counter
a sideboard
a hotplate
A customer who is enjoying a dish could use the words in column 1. Find words in
column 2 which mean approximately the opposite. For example: (a) – 3.
Column 1
(a) delicious; excellent
(b) tasty
(c) juicy
(d) fresh
(e) tender (meat)
(f) sweet (fruit)
English for Tourism
Column 2
1. sour
2. dry
3. awful, horrible, ghastly, revolting, 
 terrible
4. stale, old, off
5. tasteless
6. tough

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SECTION 3
READING
1. Pre-reading
Discuss the answers to the following questions.
a.	What should a waiter/waitress do when serving customers? What shouldn't 
he/she do?
b.	How is he/she supposed to carry plates, glassware and utensils when serving
guests?
c.	What are some rules for service at the guest table?
2. Reading
SERVICE RULES
Service Rules
Every profession has rules, more or less. Table service has more. There are
personal rules dealing with you as an individual and rules for working directly
with guests. This should not scare you - in fact, the rules should make you feel
more secure. All these rules are based on common sense and are designed to make
your work easier.
Personal Rules
Gum chewing and smoking during working hours are forbidden. A noisy service
station is a sign that the service personnel are neglecting their main task, which is 
creating a relaxing environment in which guests can enjoy their meals. All
utensils should be handled carefully and silently, and orders should be called
calmly, so that even during your busiest time, the atmosphere will not become
hectic. Collisions with colleagues are easily avoided if you obey the following
two rules:
1. Never stop abruptly.
2. In a restaurant, as on the road, there