2. In all large cities there are plenty of restaurants, cafs,
cafeterias, self-service dining-rooms, etc. All the large hotels
have dining-rooms orrestaurants.
3. At the restaurant each little partyof guests has its own
table. In theevening you can see severalpeople dancing at the far
endof the room, near the orchestra.One of the waiters is
standingnear the table where there arecold dishes of various kinds.
He isholding a tray with two wine-glasses on it. He has put
thebottle of wine into the ice-bucket to keep it cool.
4. At a restaurant you can get all kinds of meals, hot dishes
as well as cold ones.
5. Having meals at a restaurant. Choosing a meal can be a
problem sometimes because dishes arecalled unknown foreign names.
Do not guess - ask the waiter to helpyou. Dont let the number of
knives, forks and spoons confuse you. It is simpleenough - use them
in the order in which they are laid; the place settingspicture(
diagram) on the right will help you.
6. Place settings:1. napkin 1. 2.2. plate3. bread and butter
plate,4. water glass5. wine glasses6. cup and saucer 3. 4.7. fork
and knife for the fish8. fork and knife forthemain(meat) course9.
butter knife10. fork for dessert 5. 6.11. spoon for dessert12.
spoon for soup 7. 8. 9. 10. 11. 12.
7. Ukrainian food is one of the richest national cuisines. Its
dishes are wellknown far away from Ukraine. And the Ukrainian
recipes of the foodsare very popular nowadays. Is anyone, who
doesnt know the UkrainianBorsch?
8. The Ukrainian food ischaracterized with large numberof
components. For example thetraditional Ukrainian food borsch
contains 20components. The peculiaritieshave the thermal processing
ofthe products of the dishes. As arule, there are used several
typesof thermal processing for thepreparing of the food
(frying,boiling, stewing, baking). Therules of food processing
arestrictly held in Ukrainianrestaurants, to reach the besttaste of
the national dishes. Therecipes of the Ukrainian cuisineinclude the
number of differentfruits and vegetables, as well asmeat, poultry,
fish, mushroomsand berries. The most commonmeat product is pork.
The meatis present in large amount in firstcourses, among which the
majorone is borsch.
9. In Ukrainian food borschoccupies the first place, butnot the
single one. The populardishes are also cereals: millet,buckwheat,
pumpkin etc. Therather important place inrecipes of Ukrainian
foodbelongs to floury foods: curds,dumplings, grechaniki,
cottagecheese patty, potaptsy,pancakes, verguny,
mandryky,puchkenyky and others. Therich assortment of egg
dishes(fried eggs with salo (fat) andsausage etc).
10. Among the traditional sweet foods the most popular are
stewed fruitsand jellied fruits. To prepare sweet dishes are used
plums, apples, pears,apricots, cherries, red currants,
strawberries, wild strawberries,raspberries, honey, nuts. Ukrainian
cuisine was always famous for the bignumber of foods with fruits
and berries, raised on the Ukrainian lands
11. The very tasteful are dishes, which stewed in ceramic pots:
roastmeat, curds with sour cream, stewed cabbage, potatoes with
meatand prunes.Ukrainian cuisine has dozens thousands of food
recipes, which arecharacterized with plane food cooking and high
taste qualities. Themodern national culinary art preserved and
enriched the old goodtraditions.
12. Fast foodFast food restaurantsemphasize speed ofservice.
Operationsrange from small-scalestreet vendors withcarts to
mega-corporations likeMcDonalds. Alsoknown as a QSR orQuick
ServeRestaurant.
13. Fast casualFast casual restaurantsusually do not offer
fulltable service, but mayoffer non-disposableplates and cutlery.
Thequality of food and pricestend to be higher thanthose of a
conventionalfast food restaurant butmay be lower thancasual
dining
14. Casual diningA casual dining restaurant is arestaurant that
servesmoderately-priced food in acasual atmosphere. Except
forbuffet-style restaurants, casualdining restaurants
typicallyprovide table service. Casualdining comprises a
marketsegment between fast foodestablishments and fine
diningrestaurants. Casual diningrestaurants usually have a fullbar
with separate bar staff, alarger beer menu and a limitedwine menu.
They are frequently,but not necessarily, part of awider chain,
particularly in theUnited States.
15. Family styleFamily style restaurantsare a type of
casualdining restaurants wherefood is often served onplatters and
the dinersservethemselves.[1]Typically,alcoholic beverages arenot
sold at family-stylecasual dining restaurants.
16. Fine diningFine dining restaurants are fullservice
restaurants with specificdedicated meal courses. Dcor ofsuch
restaurants feature higher-quality materials, with an eyetowards
the "atmosphere" desiredby the restaurateur, thanrestaurants
featuring lower-qualitymaterials. The wait staff is usuallyhighly
trained and often wearsmore formal attire. Fine-diningrestaurants
are almost alwayssmall businesses and are generallyeither
single-location operations orhave just a few locations.
Foodportions are visually appealing.Fine dining restaurants
havecertain rules of dining whichvisitors are generally expected
tofollow.