TABLE OF CONTENT

English

for restaurant specialists

3 ^rd semester

© FB Sprachen 2020

TABLE OF CONTENT

1. Talking about your job profile p. 3

2. Guest communication – Being polite using modal verbs p. 4

3. Vegetables, vegetarian dishes and herbs p. 7

4. Methods of preparation p. 14

5. Meat and meat dishes p. 15

6. Fish and seafood p. 20

7. Describing dishes using the passive voice p. 24

8. Non-alcoholic and alcoholic drinks p. 29

9. Bar utensils p. 32

10. Doing small talk at the bar p. 34

11. Payment methods p. 38

Useful information

There will be parts where you are free to use your smartphone to check on words. Here are some useful websites that you might want to use:

• www.dict.cc offers words in different contexts and has an audio option for getting the pronunciation right; can be downloaded as an app for using it offline.

• www.leo.org quite similar to dict.cc but without the offline option

• www.linguee.de a German-based online dictionary that presents you words embedded in whole sentences and thus in a specific context. Very helpful for checking on whether a certain combination of words can be used in a particular situation.

Sources:

• 986-8-32 %2( #39 14368%28 *%'87 %&398 :)+)8%&0)7 )<8 %:%-0%&0) 32 ,884;;;2986-8-32%2(=39'31:)+)8%&0) 2986-8-32,81044

• %1-)>731)33/-2+/-007 3;838)00-**-7,-7*6)7, )<8%:%-0%&0)32

,884;;;.%1-)7,31)'33/-2+7/-007'314(*7*%'87,))873; 83 8)00 -* *-7, -7 *6)7,4(*44

• )3; 3;831%/)71%008%0/%88,)&%6"-()3%:%-0%&0)32,8847;;;=3989&)'31;%8',:!$%$:+44

• )7.%6(-27+63947 %=1)281)8,3(7"-()3%:%-0%&0)32,8847;;;=3989&)'31;%8',:"=,))/54

Copyright information: All pictures used in this script were taken from www.pixabay.com and are declared as free for commercial use.

bar restaurant reception management

Task 2

me:

minutes

Task 1

ime:

10 minutes

Guest communication - Being polite using modal verbs

Task 1

10 minutes

Guest communication - Being polite using modal verbs

Task 2

Time:

15 minutes

Guest communication - Being polite using modal verbs

Task 3

Make sure to use breakfast vocabulary only!

Time:

20 minutes

Vegetables, vegetarian dishes and herbs

Task 1

with their corresponding pictures. Mind page 14, too! Time:

10 minutes

vegetables (part 1)

+++++++++++++++

!

+++++++++++++++

+++++++++++++++

#

+++++++++++++++

+++++++++++++++

+++++++++++++++

Other vegetables you know...

Vegetables, vegetarian dishes and herbs

vegetarian dishes

+++++++++++++++

%

+++++++++++++++

+++++++++++++++

Other vegetarian dishes you know...

Vegetables, vegetarian dishes and herbs

Task 2

EXTRA TASK FOR QUICK STUDENTS:

Use your smartphone and work on table B on page 16.

Time:

10 minutes

Table A: Vegetables (part 2)

English German

die Aubergine

Vegetables, vegetarian dishes and herbs

English German

der Schnittlauch

die Petersilie

Vegetables, vegetarian dishes and herbs

Extra task

1. Read the text on pages 17 and 18 and find suitable (= passend) titles for each paragraph.

2. Prepare a mind map that includes all relevant information given in the text.

Use your own words rather than just copying from the text by paraphrasing the given facts.

Watch out for the vocabulary help at the end of the text.

Time:

25 minutes

Important facts about vegetables

Title 1:

Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and

minerals. All the Green-Yellow- Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C,

vitamin-A, and vitamin K. As in fruits, vegetables too are home

for many antioxidants. These health-benefiting compounds firstly; help protect the human body from oxidant stress, diseases, and cancers, and secondly; help the body develop the capacity to fight against these

by boosting immunity. Additionally, vegetables are packed with soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) such as cellulose, hemi-cellulose and pectin. Fiber offers protection from conditions like chronic constipation, hemorrhoids and colon cancer.

Title 2:

Eat at least 5-7 servings of fresh vegetables every day. Dietary

guidelines now recommend at least nine servings of vegetable and fruit nutrition per day. Seasonal vegetables should be encouraged. Bring variety in the choice of vegetables in your everyday diet. Yellow and

orange vegetables are rich in Vitamin-A, and ß-carotenes, whereas dark- green vegetables are a good source of minerals and anti-oxidants.

Vegetables, vegetarian dishes and herbs

Title 3:

Whenever possible, go for organic farm vegetables to get maximum health benefits. They are not very expensive if you can find them from the nearby local farm owners. Organic vegetables tend to be smaller but have a rich flavour, have some good concentration of vitamins, minerals and are loaded with numerous health benefiting antioxidants. In the

markets, however, always buy small quantities so that they should last within a day or two. There is no point in eating unfit greens! Buy

vegetables that feature freshness, are bright in colour and flavour, and feel heavy in your hands. Look carefully for spots, fungal mould and signs of insecticide spray. Buy whole vegetables instead of sections of

them.

Title 4:

First thing you need to do soon after shopping your choice of vegetables is to wash them thoroughly, especially green leafy

vegetables. Rinse in saltwater for few minutes, and gently swish in cool water until you are satisfied with cleanliness. This way, you ensure them free from dirt, sand and any chemical sprays. Use them early while fresh because, firstly, certain vegetables have very short shelf life and

secondly, the health benefiting properties of a vegetable declines with

time. However, if you need to store them, then place inside plastic

wrappings or in zip pouches in order to preserve their nutrition for short- periods until you use them.

Source: http://www.nutrition-and-you.com/vegetable-nutrition.html

Vocabulary help:

source = die Quelle organic = bio

soluble = wasserlöslich health benefiting = good for your health insoluble = wasserunlöslich quantity = die Menge

to boost = stärken unfit = unreif

starch = die Stärke fungal mould = der Schimmel fiber = die Ballaststoffe thoroughly = gründlich constipation = die Verstopfung leafy = blattreich

serving = die Portion shelf life = die Lagerfähigkeit to encourage = hier: bevorzugen to decline = verringern, abnehmen

Space for your notes

Methods of preparation

Task 1

are regular or irregular and write down their past participle form. Time:

10 minutes

Meat and meat dishes

Task 1

Time:

10 minutes

Text A

Space for your notes

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

Meat and meat dishes

Text B

Space for your notes

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

Meat and meat dishes

Fish and seafood

Task 1

each number. Time:

10 minutes

Fish and seafood

Task 2

Complete the table below using the correct English terms. Time:

10 minutes

German English Where does it live?

Lachs

Zander

Aal

Forelle

Schellfisch

Kabeljau

Scholle

Fish and seafood

Extra task

Read the text on pages 33 and 34. Paraphrase the information given in the text and make a mindmap that covers features fresh fish should have with regard to its look, smell and texture. Do not just copy from the text, but use your own words, synonyms and alternative expressions.

Time:

10 minutes

Fish and seafood

Source: http://www.jamieshomecookingskills.com/pdfs/fact- sheets/How%20to%20tell%20if%20fish%20is%20fresh.pdf

Vocabulary help

to benefit profitieren von

smelly übelriechend

dried out ausgetrocknet

to be hanging around here: schon eine Weile herumliegen

scaly schuppig

red mullet Rotbarbe (Fischsorte)

to be rubbed off abgerubbelt sein

cloudy trüb

glazed over glasig

to flake apart auseinanderfallen

display here: Warenpräsentation

neatly säuberlich, ordentlich

fishmonger Fischhändler

carelessly thrown rücksichtslos hingeworfen

pile Stapel

to be bent verbogen sein

to get close to nah herangehen an

ammonia Ammoniak, übelriechende Substanz

slippery glatt, glitschig

rubbery gummiartig, zäh

squishy matschig, schwammig

bin Mülltonne

Describing dishes using the passive voice

Task 1

zugewiesenen) text A, B or C. Underline relevant information.

Time:

5 minutes

Text A

Text B

Text C

Space for your notes

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

________________________________________________________________________

___________________________________________________________________________

________________________________________________________________________

___________________________________________________________________________

________________________________________________________________________

___________________________________________________________________________

________________________________________________________________________

Describing dishes using the passive voice

Task 2

exchange the findings from your texts. Complete steps 1 to 3 below with the help of the information from the texts

Time:

10 minutes

Describing dishes using the passive voice

Task 3

EXTRA HELP: You may use your vocabulary lists, Quizlet or the dictionary to check on irregular verb forms.

Time:

10 minutes

Task 4

Time:

20 minutes

Describing dishes using the passive voice

to come to make to bake to fry to be to deep-fry to refine¹

Extra task

Complete the sentences with the right verbs from the box below. Use the passive whenever needed. Make sure to put the verbs into the right form!

Time:

10 minutes

-* !#+++++++++++++++++++++ *

.*+++++++++++++++++++++# )!!"*

/*++++++++++++++++++++# *

0* ++++++++++++++++++++++++! #! * 1*+++++++++++++++++++++++++ !-316*

2* !'!++++++++++++++++++# * 3* !" ++++++++++++++++++++++$#*

4*+++++++++++++++++++++++++++" * 5*!++++++++++++++++++++++# #*

-,*

Speisen können nach Zubereitungsart, Herkunft, Zutaten und den dazugehörigen Beilagen beschrieben werden. Die nachfolgende Übung dient dem Beschreiben von Speisen nach den genannten Merkmalen.

Lets practise

Non-alcoholic drinks

Non-alcoholic drinks

hot drinks softdrinks types of water juices

Task 1

Time:

5 minutes

Alcoholic drinks

Task 1

Time:

5 minutes

Alcoholic drinks

Task 2

correct German translation in the table underneath. Time:

10 minutes

Describing drinks

**%&1",!.+,'+*!.*+,'!.

-+,'%*+,,*-&*+,&!&'/ ,(*,!-$**!&#

,+,+$!#/$$$&*!&#!+&!, *,''*1&!!

&'*,''+/,'-'-$-+, !+/'*'*+*!!&/!&+

/!&'**!++*!+-$$'!!, ++,*'&

&($+&,,+,$! ,*!&# +$++$' '$'%(*,'

', *.*++,!*!&#'&, ', * & +$','$' '$!&!,,&-+'*

&1$' '$!*!&#++(!$$1'#,!$+ &+*!!&/!&'&/'-$',&-+, /'*+*1%!-%*1&+/, +/'*++*!, *'+/,&++'/!&

'-'-$$+'-+/'*+$!#!,,*+'-*'**-!,1', /!&&%!&*$/,*&

+*!+!, *+(*#$!&/!, +'*&'&+(*#$!&/!, '-,+&', */'*'*

+$! ,$1+(*#$!&/'-$!221+,*! ,*!&#!+&$' '$!'&/ ! !+&',%!0/!,

&1, !&$+-,!-+&,*!&#!+)-!,+!%!$*!,!+&',%!0/!, &1', *$!)-!+

&!+&',+*./!, !'-&+*.*!&#!, */!, '-,!+,*! ,-('*/!, !

'&, *'#+1'-/&,,'+*!+'%",!.+%'*(*!+$11'-/'-$-+

0,*/'*+$$.*+.*+$/1++,&!&*'&,'",!.+,'+*!, % ,,*+-$/'*+*!&,$1"-+,.*1$!,,$+$! ,$1$!,,$&!&,&+!.$1)-!,$', '1'-'-$+1( *++$!#!&,$1!,,*+$! ,$1+,*'&'*!&,&+!.$1*-!,1+-,$,+, '3%&+, ,*!&# +.*1$! ,,+,'(*,!-$*!&*!&,

Bar utensils

Task 3

,*&+$,!'&+*'%, '0'&, #', !+/'*#+ ,&

+1'-&+'% $($''#-(-&#&'/&/'*+!&1'-*

+%*,( '&!&( ,''

!

"

"

"

"

Bar utensils

"

"

!#

English translations

ice cube stirrer ice tongs small grater shaker blender strainer muddler ice crusher straw tumbler dash bottle ice bucket bar knife

mixing glass bar spoon measuring glass lemon squeezer

English translations

ice cube stirrer ice tongs small grater shaker blender strainer muddler ice crusher straw tumbler dash bottle ice bucket bar knife

mixing glass bar spoon measuring glass lemon squeezer

Small talk at the bar

Task 1

Time:

5 minutes

Topics when having small talk

Task 2

Double-check your work with the words from the box below. Watch out for the back of the worksheet, too!

Time:

5 minutes

# # ! )))))))))))))))))) # # ))))))))))))))))))))) # # * ! ! (#*#!

%! #))))))))))))))))))))))))

! # # ! #

)))))))))))))))))))))))))%*!#$*!!

#$*!!#% # #

&

%#!

))))))))))))))))))))))))

! ))))))))))))))))))))))))) ! #% #$

)))))))))))))))))))))))% *#*

#! )))))))))))))))))))))))) "

#

# #

!

"

!

#

Watch me here:

Small talk at the bar

!#!#!%#!#

))))))))))))))))))))) ))))))))))))))))))))))%

! ! # ))))))))))))))))))))))))) # ! #

)))))))))))))))))))))))))#*#

!

# # !

#*%

))))))))))))))$)))))))))))))))))))))#%

##!#)))))))))))))))))))

% * # #

#% ' ))))))))))))))))))))))

%#!

Check your words

Small talk at the bar

Task 3

• Check whether the German phrases below are correct or not.

• Correct the wrong phrases using English sentences.

Time:

10 minutes

True False

1 Man sollte nie über Fußballergebnisse reden, weil man nicht

weiß welche Mannschaft der Gast bevorzugt.

2 Man sollte nicht über die eigene Lieblingspartei reden, da man

nicht weiß ob das den Gast beleidigt.

3 Am besten man steht einfach da und wartet bis man

angesprochen wird.

5 Man sollte neutrale Themen vermeiden, weil sie den Gast

langweilen könnten.

6 Man sollte versuchen mit komplexen und tiefgründigen Aussagen den Gegenüber zu unterhalten. Seichte und einfache Themen wirken dabei eher unprofessionell.

Small talk at the bar

Task 4

time:

10 minutes

.)'*.(%,'.%*%*',"%%!( *()')%*+%) (%#%%)()$,%#$)%.%*,$)

%%+$$)*"".,%$%)!$%,,))%'$!)$.%*

'%##$

"".%*"%%!"!.%*'(%##&%')$)&%")$('%#) (%

)$!.%*,%*""!)%+(%#%%,$

$%)*"".#$%'0$$$.,.($(%*$(

%%%'#%.%*+%%,),$))(#*#'.$'*).

.,"!()%+%!)"''".(%#)$(),)(%#)$

)'%&"$)

%%"',%*"(*().%*&/)*'*$')$)('*).$

#*#'.)%'.$)()"!)"%)

""$%),)-&)*)%!3

$%'.%*',,%*"'%##$'%&"'$4)($%"%%"$

)$(#,)(%#'*). *()"")'%&"%&"'""."!

)

'.%*$,)$%$"%%"%!)")%%"".%*))'()%&'$!$

"%%"$.,.(1"")!)

%%%1"").%*''$!($#%#$)

$!("%)

'(.%*'&/)*'*$'$.%*''%&"'$$ %..%*''$!(

$!.%* %*".%*'$#)""'$*''.

')$".''$!%'.%*',(%$#((*$".

"")$!.%*3$5).%*"'$)(%%"%,)%+)%,'(*()(

%*'#%')$,"%#$ %..%*'().$'"$$%$%)%'))%

()%&.)'"$)'"%*%*"%(%#&'.'()'

Methods of payment

Task 1

,*&+$,!'& ''+*'%, /'*+!.&!&, '0$'/

Deutsch Englisch

das Bargeld / in bar die Girokarte

das (Bank-)Konto der Händler

die Mehrwertsteuer der Rabatt

abheben (Verb)

der Einkauf / einkaufen die Quittung

die Direktzahlung zurückzahlen (Verb) der Bedienzuschlag das Gehalt

die Kreditkarte in Rechnung stellen eine Karte sperren lassen das Trinkgeld

Words to choose from

Task 2

/!, 1'-*'/&/'*+

Watch me here: