Here is a clip from an episode of the famous tv series Friends, it’s about hotels and might be interesting to practise our English and learn new vocabulary.
Enjoy!
The following file is a worksheet we’re going to use after watching the clip
1. What should a menu be like? Circle the answer you think is best.
big / small
colourful / black & white
one language only / translated into other languages
printed / handwritten
expensive / cheap
with pictures / without pictures
Key words:
menu = list of foods and drinks offered in a bar, restaurant, orsimilar catering establishment
course = the successive division of a meal: soups, fish, main course, etc.
diner = person who eats a meal
MENU COMPILATION
should be compiled by a number of people working together in strict collaboration: the Head Chef, the Maître d’Hôtel and the Manager.
THE IMPORTANCE OF THE MENU
The menu influences customers and when creating menus, chefs and restaurateurs appeal to certain market segments.
They create the a tmosphere of
the restaurant through the décor,
furniture and uniforms, but also through the menu. Whatever the restaurant type may be, ethnic or gourmet or fast food, the physical ambience together
with the items on the menu contribute to create a complete image to
meet the clients’ needs.
TYPES OF
MENU
There are two major types of menus:
table
d’hôte
à la
carte
In addition, there are two minor types:
coffee shop menu
carte du
jour
Table
d’hôte
It is defined by the following points:
fixed number of courses
possible choice of courses
fixed price
all dishes ready at a set time
A table
d’hôte menu is presented alone or in conjunction with an à la carte or carte du jourmenu.
À la carte
In English, à la carte translates literally as ‘on the card’ and a typical à la carte menu
features:
full list of prepared dishes
separately priced dishes
dishes that can require longer preparation times
dishes that are prepared toorder
An a la
carte menu is generally presented alone in first-class establishments, or with atable d’hote or carte du
jour menu in smaller establishments. Tire dishes may change according to the season.
Torta pasqualina is an Italian pie with a lovely spinach and ricotta filling. It’s an Easter tradition but you can enjoy it any time of year! Watch this recipe being made by clicking on the
following link
Now, talking about dinner we might enjoy the following clip about the behind the scenes regarding the preparation of the United Kingdom State Dinner at the White House. Of course
this is no common dinner… Enjoy
Place the spinach in a frying pan over medium heat and cook until wilted. Drain, squeeze dry and chop
finely.
Heat a knob of butter in the frying pan and add the onion. Cook until soft, adding the spinach for the last minute or
two. Remove from heat and transfer to a bowl.
Once the spinach mixture has cooled slightly, mix in the ricotta, Parmesan, two whole eggs, nutmeg, salt and
pepper.
Preheat the oven to 180 degrees C. Butter a 23cm tart tin or pie dish. Unwrap the filo and keep a damp cloth over the
stack of sheets to prevent them from drying out whilst you work.
Lay a sheet of filo over the buttered dish. Instead of laying it centred over the dish, lay it to the side so that
excess filo hangs over only one side of the dish. Brush lightly with butter, then top with another sheet of filo, at a slight angle to the first one. Continue in this manner, with up to
12 sheets, brushing between sheets and working clockwise to lay each at a slight angle to the previous sheet.
Tip the cheese and spinach mixture into the filo-lined dish. Spread out evenly. Using the back of a spoon, make six
indentations in the filling, then place a egg yolk in each. Season each yolk with salt and pepper, then drizzle each with a bit of melted butter.
Take the extra filo hanging over the edge of the dish and fold it over to the centre to cover the filling. Bring each
sheet of filo over one at a time and brush each one with butter. End by brushing the top of the whole pie with butter.
Bake for 40 minutes, or until the filo pastry is a dark golden brown. Remove and let cool slightly before slicing. Serve
warm.
Studiando sul web
