The menu

The word menu means:

• The dishes served in this restaurant

• The list of dishes andwines. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular restaurants there are one or two big menus on blackboards.

The structure of the menu

The classical French menu has more than twelve cours­es. Modern menus usually have:

• Appetizers ['ajpitaizs] or snacks

• Soups

• Entrees fontreiz]

• Main courses

• Desserts [di'za:ts].

Many restaurants call the first three courses «star­ters».

1. Appetizers can be hors-d'oeuvres [o.'dg.vr]), pates, or natural oysters ['oistazj. These dishes are usually cold. They stimulate the appetite and are served at the begin­ning of the meal.

1. Soups may be thick potage [po'ta:3] or thin con­somme [kan'somei]. Soups are usually served hot, but can be served cold.

3. The entree in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish.

3. The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses.

3. Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits.

Словарь

list список

to receive fri'si.v] получать

course перемена блюд

hors-d'oeuvre закуска

entree горячая закуска

main courses вторые (основные) блюда

dessert десерт

pate паштет

oysters ['oistaz] устрицы

potage суп-пюре

consomme жидкий суп

hot горячий

cold холодный

Ответьте на вопросы:

1. How many courses are there in a modern menu?

2. What are starters?

3. When are the appetizers served?

4. What kinds of soups do you know?

120

121

5. most ['moust] большинство

   to consist of [kan'sist] состо­ять из

   certain [sa:tn] определен­ный

   order [o:da] порядок

   light [lait] легкий

   a la carte menu [ab'ka:t] меню а ля карт

   When are the entrees served?

6. What is the Jnain course?

7. What is dessert? What can be served for dessert?

8. When is coffee served?

Переведите на английский:

1. Каждый гость получает напечатанную копию меню.

2. Современные меню обычно имеют 5 перемен блюд.

3. Закуски стимулируют аппетит и подаются в начале еды.

4. Супы могут быть густыми или жидкими.

5. Супы обычно подаются горячими, но могут пода­ваться холодными.

6. Гости обычно выбирают сначала основные блюда.

7. Десерт подается в конце обеда перед кофе.

8. Кофе может подаваться с конфетами или пирожны­ми.

ТЕКСТ В