Restaurants and meals. Střední odborná škola Otrokovice. Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je ing. Renata Vondráková
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Restaurants and meals
Střední odborná škola Otrokovice
Autorem materiálu a všech jeho částí, není-li uvedeno jinak, je ing. Renata Vondráková
Dostupné z Metodického portálu www.rvp.cz, ISSN: 1802-4785, financovaného z ESF a státního rozpočtu ČR. Provozováno Výzkumným ústavem pedagogickým v Praze.
Restaurants and meals
A restaurant isan establishment whichprepares and servesfood and drinks and customerspayforit.
Restaurantsofferregularmealssuch as breakfast, lunch and dinner
orspecial mealsat occasions as weddding, birthday and graduation.
Restaurant´s employees and staff
The waiterorwaitresstakes the orders and servesmeals.
The maitre d´welcomecustomers and seatsthem.
The bartender (barman) prepares and servesdrinks at the bar.
The head chefisresponsibleforfood.
Brunch is a late-morning meal, usually larger than a breakfast and usually replacing both breakfast and lunch; it is most common on Sundays.
Toast withmarmaladeor jam and cerealswithyoughurt are now more commonbreakfast in England.
Tea can refer to any of several different meals or mealtimes.
Afternoontea is a small meal snack typically eaten between 4pm and 6pm. Afternoon tea is accompanied by cucumber and ham sandwiches,
and usually cakes and pastries
(such as fruitcakes).
Highteais the evening meal or dinner of the working class, typically eaten between 5pm and 7pm.
High tea typically consists of a hot dish such as fish and chips, cheese, followed by cakes and bread, butter and jam.
In a restaurant a multicoursemeal has a followingorder :
The mealbeginswithstarter. Itisusuallysmall and light.
Next comes a soup.
The maincourseis the most important and is the largestmeal.
Next comes the saladcourseand cheesecourse.
The mealoftenculminatewith a dessert.