1. The word menu means:

2. The dishes served in this restaurant.

3. The list of dishes and wines.

4. It is usually printed in a form of a card.

5. Each guest receives the copy of the menu.

6. Modern menus usually have appetizers, soups, entrees, main courses, desserts.

7. There are 4 basic types of menus: a’la carte menu, table d’hôte menu, carte du jour, cycle menu.

8. A’ la carte means dishes according to the card.

9. This menu allows the customers to choose the number and type of dishes.

10. The dishes are ‘cooked to order’.

11. The guests must wait a little until the dish is ready.

12. Table d’hôte usually offers a limited choice of dishes.

13. Business lunch is the best example of this menu.

14. Carte du jour is a card of the day.

15. The dishes in this menu are served on this day only.

16. A cycle menu is a group of menu which is repeated in a certain cycle.

17. Cycle menus are usually used in hospitals, on airlines and in work canteens.

18. The dishes in the main course are new every day.

Methods of cooking. Boiling and stewing.

1. Cooking is a heat treatment of food to make it edible.

2. Many products cannot be eaten raw.

3. Meat, fish and vegetables are usually cooked.

4. Fruit are not cooked.

5. But apples and pears may be used in pies.

6. Some berries are used to make desserts.

7. Fruit and berries are also coked to make jams, jellies and marmalades.

8. There are 4 basic ways to cook food.

9. They are heating in a liquid (boiling, stewing), heating in fat or oil (frying and sautéing), Heating in steam (steaming), heating by dry heat (baking, roasting and grilling).

10. Heating in a liquid is boiling and stewing.

11. We may boil food in different liquids and mixtures such as water, stock, wine.

12. Meat, poultry, many vegetables and spaghetti are cooked in this way.

13. Stewing is cooking food slowly in a liquid.

14. It is often used for cooking meat.

15. Vegetables, herbs and spices are usually added at the end of cooking.

Methods of cooking. Frying.

1. Cooking is a heat treatment of food to make it edible.

2. Many products cannot be eaten raw.

3. Meat, fish and vegetables are usually cooked.

4. Fruit are not cooked.

5. But apples and pears may be used in pies.

6. Some berries are used to make desserts.

7. Fruit and berries are also coked to make jams, jellies and marmalades.

8. There are 4 basic ways to cook food.

9. They are heating in a liquid (boiling, stewing), heating in fat or oil (frying and sautéing), Heating in steam (steaming), heating by dry heat (baking, roasting and grilling).

10. Heating in fat or oil is frying and sautéing.

11. Deep-frying is immersion of food in hot fat or oil.

12. Deep-fried foods are called fritters.

13. Chipped potatoes and doughnuts are the best example of deep-frying.

14. Shallow frying on a pan in hot fat or oil when the food is fried on both sides.

15. We can fry eggs, meat, vegetables, and mushrooms. Onions and pancakes.

16. Sautéing is frying when natural juices of the food are mixed with the fat or oil in the saucepan.

17. We can also add stock, wine or cream.

18. As a result we obtain a dish with sauce.

Methods of cooking. Baking, roasting and grilling.