Hosp and Cat Level 1 English

©

Hospitality and Catering

English Literacy

Communication

Level 1

HOSPITALITY AND CATERING INTRODUCTION LEVEL 1

©West Nottinghamshire College 1

Excellence in skills development The vocational workbooks are designed to be used alongside the bksb Level 1 Literacy learning resources. They enable learners to appreciate the relevance of their Literacy studies to their chosen vocational area. Each sheet carries the appropriate unit number and the adult core curriculum reference. Answers are included at the back of the workbook where appropriate. Dyslexic Learners It may help dyslexic learners if their worksheets are photocopied onto buff coloured paper.

HOSPITALITY AND CATERING CONTENTS LEVEL 1


Excellence in skills development

Workbook 1 Punctuation Workbook 2 Grammar and Syntax Workbook 3 Spelling and Handwriting Workbook 4 Vocabulary and Morphology Workbook 5 Reading for Understanding Workbook 6 Writing for Different Purposes Workbook 7 Using Images

HOSPITALITY AND CATERING PUNCTUATION LEVEL 1 Rs/L1.2 Ws/L1.1 Ws/L1.3


Excellence in skills development 1 Exercise 1 Complete Sentences Match up an appropriate ending for each sentence. 1) Customer Service usually involves unsociable hours.

2) All kitchen staff is available for training purposes.

3) Working in a restaurant is a vital part of a successful business.

4) Team meetings must have a food-handling certificate.

5) The conference suite give staff the opportunity to contribute.

Exercise 2 Complete Sentences Which of the following are complete sentences? 1) The health and safety inspection

2) I worked very hard for the whole shift

3) Next week’s duty rota

4) The utensils used were all stainless steel

5) Planning the conference was very complicated

6) When the fire alarm rings

7) All members of staff

8) Please evacuate the building



Excellence in skills development 1 Exercise 3 Sentence Punctuation Put capital letters and full stops in the following passage. hygiene standards are particularly important in the workplace and of course it is a legal

requirement that certain standards are met all staff handling food must have successfully

completed the food hygiene certificate regular cleaning of work surfaces is essential and

all kitchens must have a separate sink for washing of hands sometimes meeting these

standards can be hard for a small food outlet as the relative cost of maintaining standards

are much higher there has been a number of food scares in the uk in the last few years so

it is important that all food outlets adhere to the regulations all medium sized businesses

must have a health and safety representative to make sure that legal requirements are met

and that new legislation is adhered to

Exercise 4 Capital Letters Which of the following need capital letters? 1) vegetables 2) gm foods 3) reception

4) fleur de lys hotel 5) biodegradable 6) vitamin c

7) fire alarm 8) vip 9) katie’s kitchen co

10) msg 11) room service 12) vegetarian



Excellence in skills development 1 Exercise 5 Sentence Punctuation Put capital letters, full stops and commas into the following passage: modern appliances have made work in the catering field a great deal easier kitchens are

now full of modern conveniences so it is possible to provide fast food that is also nutritious

and good value as staffing costs are usually the greatest factor when running a business

anything that allows staff to work more productively obviously saves money it doesn’t

seem conceivable now to work without modern appliances and to some extent we take

them for granted it is now difficult to imagine running a restaurant without food processors

microwaves and dishwashers it does mean that additional time can be spent on the more

creative side for example creating interesting varied menus and providing a pleasant

ambience.

Exercise 6 Omissive Apostrophes Add apostrophes where needed when two words have been joined together. 1) Bed & Breakfast outlets dont always provide an evening meal.

2) I cant understand why the inspection isnt satisfactory.

3) Weve got very high standards of hygiene in our kitchens.

4) Its obvious that theyve got to re-think their menu.

5) It wasnt clear to us that the targets werent going to be met.



Excellence in skills development 1 Exercise 7 End of Sentence Punctuation Do these sentences need a question mark, exclamation mark or full stop? You decide. 1) Do you think health and safety standards are sufficiently high

2) That kitchen is filthy

3) We are wondering how to raise standards generally

4) The manager wished she knew how to speed up the service

5) What percentage of guests requested a vegetarian option

6) How many settings can we manage in the course of one shift

7) Clean that mess up at once

HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2


Excellence in skills development 2 Exercise 1 Adverbs Highlight the adverbs in the following instructions. Discuss with a colleague how useful they were to the instructions.

√ Always ensure that you use the correct chopping boards for meat and

vegetables - never use the incorrect board as this could lead to cross-

contamination.

√ When using the oven make sure it is sufficiently hot to cook the required food.

√ Always make sure that menus are accurately labelled. Customers with allergies

will need to be informed of any ingredients which may have an adverse effect on

their health.

√ Carefully measure ingredients with appropriate scales.

√ Stick to the recipe as closely as possible.

√ Ensure that containers are fastened firmly to avoid the introduction of bacteria.

√ Open the oven only when necessary to avoid any heat loss.

√ Knead the dough thoroughly to ensure an even consistency.



Excellence in skills development 2 Exercise 2 Verb Tenses Here is a list of useful verbs you may need to use in your vocational assignments. Only the present tense is shown. Write in the form of the verb you would need to use if you were writing in other tenses. The first one is done for you.

Present tense

Past tense

Future tense

boil boiled will boil

saturate

scrub

blend

whisk

poach

fry

coat

grate

juice



Excellence in skills development 2 Exercise 3 Complex Sentences Use appropriate linking words and phrases, taken from the list below, to link these sentences together to complete a meaningful paragraph.

therefore in addition although finally

throughout however in order Having seated your customers and taken their coats to the cloakroom, remember to

excuse yourself before handing out the menus. Allow enough time for the customers to

decide their orders. ……………….. , do not leave them unattended for too long. With

experience, you will learn a suitable balance. ……………….. the menu should be accurate

and comprehensive, make sure that you are aware of any dietary requirements that the

customers may have. ………………. , you will not only be providing excellent customer

service but also be covering yourself and the restaurant in case of any health and safety

issues. ……………….. , ensure that you remain polite and helpful at all times. If you are

not sure about any aspects of the menu, excuse yourself and check with the chef.

……………….. the ordering process, repeat back what the customers have ordered to

ensure that you heard correctly. ……………….. , collect the menus and say thank you to

the customers.



Excellence in skills development 2 Exercise 4 Joining Sentences Join these pairs of sentences together using one of the given words or phrases. Write out the new sentence in the space provided. Try to use a different joining word or phrase for each sentence. 1) Over the past decade there has been a huge increase in food allergies. Nowadays it

is good practice for a restaurant to label their menu if any common problem food may be contained in their dishes.

……………………………………………………………………………………………….. ……………………………………………………………………………………………….. 2) 90% of allergic reactions are caused by milk, fish, eggs, nuts, shellfish, wheat and

soy. Other foods can cause allergic reactions too.

……..………………………………………………………………………………………… ……..………………………………………………………………………………………… 3) Food allergies are caused by the human body mistaking certain foods as harmful

substances. The body will react with a surge of chemicals. ……..………………………………………………………………………………………… ……..…………………………………………………………………………………………

and because so that

since until

but although while



Excellence in skills development 2 4) This reaction is seen as a defence mechanism. Once the body has decided that a

certain substance is harmful it will have the same reaction each time.

……..………………………………………………………………………………………… ……..………………………………………………………………………………………… 5) Allergic symptoms include breathing problems, heart problems and skin outbreaks.

In extreme circumstances a person may die. ………………………………………………………………………………………………... ………………………………………………………………………………………………...



Excellence in skills development 2 Exercise 5 Subject/Verb Agreement Read the following passage taken from a catering magazine. Highlight the correct form of the verb in bold which agrees with the preceding subject. The first one has been done for you.

Decorating the Dining Table Providing table decorations is a good way of creating a positive dining experience. One choice may be to decorate the table with flowers. Flowers can enhance the layout of the table and are/is a useful way of creating atmosphere. Chose/choose a stylish and simple display to add to the mood without taking the emphasis away from the food. Candles are/were another useful addition to a table for creating mood. Candles would/ will provide soft lighting but take care to provide non-scented candles. Scented candles provides a powerful aroma which may be overpowering alongside the food. Finally, a simple table decoration produce/produces a good appearance. Make sure it is not over-fussy as the eye should be drawn to the food more than the decoration.

HOSPITALITY AND CATERING SPELLING AND HANDWRITING LEVEL 1 Rs/L1.1 Ws/L1.3


Excellence in skills development 3 Exercise 1 their/there/they’re Insert the correct word - their, there or they’re. 1) ________ are some difficulties for staff managing shift work.

2) The booking staff received ________ bonus that week.

3) On the ground floor of the hotel ________ was a new restaurant.

4) ________ are many opportunities for overtime in catering.

5) Union members wanted an opportunity for airing ________ views.

6) Did you know ________ due for a Christmas bonus?

Exercise 2 to/too/two Insert the correct word – to, too or two.

1) _______ many food orders are being mixed up. 2) We will need _______ more cleaners for the holiday period. 3) It is _______ dangerous __________ allow untrained staff in the kitchen. 4) You need _______ read the safety manual before starting work. 5) Every hotel must have _______ designated Health and Safety representatives. 6) Ask your line manager if you want _______ apply for annual leave.



Excellence in skills development 3

Exercise 3 its/its Insert the correct word – its or it’s 1) _______ very likely that the hotel will be awarded three stars.

2) The management had _______ first meeting with staff.

3) When entering the building _______ necessary to sign in.

4) Some staff think _______ not necessary to train regularly.

5) The Development Committee lost _______ interest in the project.

6) The air conditioning had _______ annual safety check.

Exercise 4 hear/here Insert the correct word – hear or here.

1) The noise from the kitchens made it difficult to _______.

2) _______ in Europe we have regular updates in legislation.

3) Health and Safety is considered important _______.

4) Good managers are always ready to _______ feedback.

5) We _______ there has been some difficulty _______ in the UK.



Excellence in skills development 3 Exercise 5 Spelling Rules Put ‘i’ and ‘e’ in the correct order in these words. 1) Nearly ___ghty members of staff are undertaking training.

2) The new fast-food outlet rec___ved a quality award.

3) P___ces of wedding cake were distributed among the guests.

4) We have ___ther to reduce the cost per head or change the menus.

5) I bel___ve that we can provide more varied menus just as cheaply.

6) Check the w___ght of all the ingredients.

7) Please ensure all clients get a rec___pt with their order.

Exercise 6 Plurals Make the following words plural. 1. loaf 2. potato

3. property 4. galley

5. knife 6. trolley

7. company 8. scissors

9. tomato 10 chef



Excellence in skills development 3 Exercise 7 Compound Words Match up the small words to make a compound word

1) self scale

2) ultra sufficient

3) egg violet

4) small service

5) multi timer

6) room skilled

Exercise 8 Prefixes or Suffixes Add the prefix or suffix to the following:

Prefix ‘dis’ – goes in front of the word changing its meaning. Suffix ‘able’ – goes at the end of the word and changes its use.

1) infect ……………………………………………………………………………

2) integrate ……………………………………………………………………………

3) work ……………………………………………………………………………

4) recover ……………………………………………………………………………

5) service ……………………………………………………………………………

6) profit ……………………………………………………………………………

7) able ……………………………………………………………………………

8) credit ……………………………………………………………………………

9) store ……………………………………………………………………………

10) colour ……………………………………………………………………………

Note: Some of the above words will take either the prefix or suffix.

HOSPITALITY AND CATERING VOCABULARY AND MORPHOLOGY LEVEL 1 Rw/L1.1 Rw/L1.2 Rw/L1.3


Excellence in skills development 4 Exercise 1 Using Dictionaries and Glossaries

• First put this catering and hospitality vocabulary into alphabetical order.

• Next make yourself a useful catering and hospitality glossary by using a dictionary to define each word.

• It may be useful to include illustrations or diagrams with some of the definitions.

• Add any further specialist vocabulary you may find useful.

Hint: If you do it on the computer and save your work onto a disk, you can keep adding to your list as you meet new vocabulary in your vocational studies.

condiment flambé kosher weevil

cured rare intolerance

desiccated tartare colander

spatula carbonated season

complimentary glutenous additive

organic veganfragrant odourless

consistency hydrate nutritious

contaminant knead



Excellence in skills development 4 Exercise 2 Vocabulary for Different Purposes Make a collection of texts connected with catering and hospitality which show different uses of language. For example, a collection of the following texts would show an amazing variety of different kinds of language and vocabulary. • an article from a catering magazine

• a catering catalogue

• instructions from the packaging of a food product

• recipes

• an advert in a catering magazine

• a job advert for a chef from the local paper

Take photocopies, stick them on sheets of A4 paper and annotate them, pointing out the different uses of language



Excellence in skills development 4 Exercise 3 Origins of Words Our language is generally rich in “borrowed words” from other languages and times. The word cater comes from the Latin word “acceptare” meaning accept. Some of the catering and hospitality words we use today are based on French words. Lots of other words in catering and hospitality have a long history. Using a good dictionary, look up the following words and discover the root from which they originated. The first one has been done for you.

English word

Origin

Root

Meaning

cater

Latin

acceptare

accept

cuisine

serve

waiter

menu

chef

infuse

portion

aperitif

HOSPITALITY AND CATERING READING FOR UNDERSTANDING LEVEL 1 Rs/L1.1 Ws/L1.3


Excellence in skills development 5 Exercise 1 Skimming Skim through the following passage and jot down the main ideas. Skimming - reading through and picking out key points. Food preparation and packaging are responsible for some of the problems we have concerning the environment. Over packaging is something that causes concern. Some foods, such as tea, coffee and cereals do need several layers of packaging to maintain their condition and stop smells transmitting from one product to another. Convenience foods (such as ready-meals) require more packaging than foods in their natural form. There is also a tendency for supermarkets to package foods unnecessarily for convenience and quick handling by the customer. All packaging contributes to using up valuable resources and has ultimately to be disposed of. Food preparation, of course, is another concern. The final product is often far removed from its original source and the various foods, which go to make up the final product, have travelled long distances, including from abroad. ‘Fresh’ food does not have the same meaning as it did when all food was grown and bought locally. Transportation of food over long distances and the processing of foods to make up a singular product all contribute to using up the earth’s resources. Other concerns are the disposal of packaging. Most of this is achieved by the use of landfill sites or burning. A small amount of re-cycling also takes place. Food packaging and its disposal make a significant contribution to global warming.



Excellence in skills development 5 Exercise 2 Scanning Scan the passage and answer the following questions. Scanning - reading through to gain specific information. 1) Name two foods which justifiably need double packaging? ................................................................................................................................ ................................................................................................................................ 2) Why do convenience foods’ cause a problem? ................................................................................................................................ ................................................................................................................................ 3) Name some concerns about food preparation. ................................................................................................................................ ................................................................................................................................ ................................................................................................................................ 4) How is packaging disposed of? ................................................................................................................................ ................................................................................................................................ ................................................................................................................................



Excellence in skills development 5 Exercises 3 and 4 Making Notes Read the text below on decorating a dining table. Exercise 3 Make a set of linear notes using headings, sub-headings, underlining, indenting and abbreviations. Exercise 4 Make a set of web notes.

Decorating Dining Tables An attractive dining table will immediately give a restaurant a professional appearance. A correctly set table will avoid confusion during dining and will contribute to a pleasant dining experience. A table should have fresh, clean linen. Any stains, tearing or fraying will render the linen unsuitable for use. Napkins should also be in a presentable and hygienic condition, folded neatly and displayed appropriately. The linen and napkins should compliment each other without being over fussy. The way in which the table is set will vary between establishments and also depends on the meal being served and the food being consumed. All tables should be set with appropriate silverware, glasses and crockery. A simple table decoration, candles or flowers can be added to create atmosphere. Ensuring that the tables are set in advance will go a long way to creating the right image in any restaurant.

HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1 Wt/L1.3


Excellence in skills development 6 Exercise 1 Planning and Drafting Writing in a Logical Sequence You have been asked to plan your working day. The tasks that need doing are: clean all floors and surfaces; dispose of all rubbish safely; peel and wash all fresh produce; set all tables in the restaurant; wash up; clear the dining tables; prepare the salad bar; ensure that all products are fully stocked. Use a flow chart or other diagram to plan your day sensibly.

HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1-Wt/L1.5


Excellence in skills development 6 Exercise 2 Planning into Paragraphs You are now requested to write a report of your day and the progress you made. It is a formal report and needs to be written in paragraphs. Use the writing frame below to plan, in note form, your report.

Paragraph 1

(introduction, your name, job

title, where and when you worked)

Paragraph 2

(first tasks and how they progressed)

Paragraph 3

(later jobs and progress made)

Conclusion

(summary of the day)

HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1-Wt/L1.6


Excellence in skills development 6 Exercise 3 Writing a Report Proofreading

Now write your report using the notes in the writing frame as your guide. Remember your work must now be written in complete sentences and be grammatically correct and neatly presented. Don’t forget to proofread your work for errors and to make sure what you have written makes sense.

HOSPITALITY AND CATERING USING IMAGES LEVEL 1 Rt/L1.3 Wt/L1.5


Excellence in skills development 7 Exercise 1 Designing a Handbook You have been asked to design a handbook for new catering students. Write down the images you could use in it and explain why.

IMAGES WHY THE HAVE BEEN CHOSEN 1

2

3

4

5

6

Exercise 2 Images Showing Statistics Think of a chart showing statistics that you could add to your handbook. It should help to describe something, or provide information. Consider: • clear titles; • clear labels; • how it illustrates the text. Write down details of your chart.

HOSPITALITY AND CATERING USING IMAGES LEVEL 1 Rs/L1.1 Ws/L1.3


Excellence in skills development 7 Exercise 3 Using Other Images Are there any other photos/maps/diagrams you could use? Exercise 4 Using a Pie Chart Read through the following information. The restaurant provides an extensive menu. All customers at the restaurant can find something to meet their needs. The aim is to encourage as broad a spectrum of customers as possible to eat at this outlet. 60% of the menu is dedicated to foods from outside the UK. The next largest group of food on offer is vegetarian which accounts for 17%, 6% of which is vegan. The remainder changes depending on the season and availability. Produce a pie chart showing how the menus are divided up.

HOSPITALITY AND CATERING ANSWERS LEVEL 1


Excellence in skills development Workbook 1 Punctuation Exercise 1 1) Customer Service is a vital part of a successful business. 2) All kitchen staff must have a food-handling certificate. 3) Working in a restaurant usually involves unsociable hours. 4) Team meetings give staff the opportunity to contribute. 5) The conference suite is available for training purposes. Exercise 2 2) I worked very hard for the whole shift. 4) The utensils used were all stainless steel. 5) Planning the conference was very complicated. 8) Please evacuate the building. Exercise 3 Hygiene standards are particularly important in the workplace and of course it is a legal requirement that certain standards are met. All staff handling food must have successfully completed the Food Hygiene Certificate. Regular cleaning of work surfaces is essential and all kitchens must have a separate sink for washing of hands. Sometimes meeting these standards can be hard for a small food outlet as the relative cost of maintaining standards are much higher. There has been a number of food scares in the UK in the last few years so it is important that all food outlets adhere to the regulations. All medium sized businesses must have a Health and Safety representative to make sure that legal requirements are met and that new legislation is adhered to. Exercise 4 2) GM foods 4) Fleur de Lys Hotel 6) Vitamin C 8) VIP 9) Katie’s Kitchen Co 10) MSG



Excellence in skills development Exercise 5 Modern appliances have made work in the catering field a great deal easier. Kitchens are now full of modern conveniences, so it is possible to provide fast food that is also nutritious and good value. As staffing costs are usually the greatest factor when running a business, anything that allows staff to work more productively obviously saves money. It doesn’t seem conceivable now to work without modern appliances and to some extent we take them for granted. It is now difficult to imagine running a restaurant without food processors, microwaves and dishwashers. It does mean that additional time can be spent on the more creative side, for example creating interesting, varied menus and providing a pleasant ambience. Exercise 6 1) Bed & Breakfast outlets don’t always provide an evening meal. 2) I can’t understand why the inspection isn’t satisfactory. 3) We’ve got very high standards of hygiene in our kitchens. 4) It’s obvious that they’ve got to re-think their menu. 5) It wasn’t clear to us that the targets weren’t going to be met. Exercise 7 1) Do you think health and safety standards are sufficiently high? 2) That kitchen is filthy! 3) We are wondering how to raise standards generally. 4) The manager wished she knew how to speed up the service. 5) What percentage of guests requested a vegetarian option? 6) How many settings can we manage in the course of one shift? 7) Clean that mess up at once!



Excellence in skills development Workbook 2 Grammar & Syntax Exercise 1

√ Always ensure that you use the correct chopping boards for meat and vegetables, - never use the incorrect board as this could lead to cross-contamination.

√ When using the oven make sure it is sufficiently hot to cook the required food. √ Always make sure that menus are accurately labelled. Customers with allergies

will need to be informed of any ingredients which may have an adverse effect on their health.

√ Carefully measure ingredients with appropriate scales. √ Stick to the recipe as closely as possible. √ Ensure that containers are fastened firmly to avoid the introduction of bacteria. √ Open the oven only when necessary to avoid any heat loss. √ Knead the dough thoroughly to ensure an even consistency.

Exercise 2

Present tense

Past tense

Future tense

boil boiled will boil

saturate saturated will saturate

scrub scrubbed will scrub

blend blended will blend

whisk whisked will whisk

poach poached will poach

fry fried will fry

coat coated will coat

grate grated will grate

juice juiced will juice



Excellence in skills development Exercise 3 Having seated your customers and taken their coats to the cloakroom, remember to excuse yourself before handing out the menus. Allow enough time for the customers to decide their orders. However, do not leave them unattended for too long. With experience, you will learn a suitable balance. Although the menu should be accurate and comprehensive, make sure that you are aware of any dietary requirements that the customers may have. Therefore, you will not only be providing excellent customer service but also be covering yourself and the restaurant in case of any health and safety issues. In addition, ensure that you remain polite and helpful at all times. If you are not sure about any aspects of the menu, excuse yourself and check with the chef. Throughout the ordering process, repeat back what the customers have ordered to ensure that you heard correctly. Finally, collect the menus and say thank you to the customers. Exercise 4 1) Since over the past decade there has been a huge increase in food allergies,

nowadays it is good practice for a restaurant to label their menu if any common problem foods are contained in their dishes.

2) 90% of allergic reactions are caused by milk, fish, eggs, nuts, shellfish, wheat and soy although other foods can cause allergic reactions too.

3) Food allergies are caused by the human body mistaking certain foods as harmful substances and the body will react with a surge of chemicals.

4) This reaction is seen as a defence mechanism so that once the body has decided that a certain substance is harmful it will have the same reaction each time.

5) Allergic symptoms include breathing problems, heart problems and skin outbreaks but in extreme circumstances a person may die.

Exercise 5 Providing table decorations is a good way of creating a positive dining experience. One choice may be to decorate the table with flowers. Flowers can enhance the layout of the table and are a useful way of creating atmosphere. Choose a stylish and simple display to add to the mood without taking the emphasis away from the food. Candles are another useful addition to a table for creating mood. Candles will provide soft lighting but take care to provide non-scented candles. Scented candles provides a powerful aroma which may be overpowering alongside the food. Finally, a simple table decoration produces a good appearance. Make sure it is not over-fussy as the eye should be drawn to the food more than the decoration.



Excellence in skills development Workbook 3 Spelling & Handwriting Exercise 1 1) There are some difficulties for staff managing shift work. 2) The booking staff received their bonus that week. 3) On the ground floor of the hotel there was a new restaurant. 4) There are many opportunities for overtime in catering. 5) Union members wanted an opportunity for airing their views. 6) Did you know they’re due for a Christmas bonus? Exercise 2 1) Too many food orders are being mixed up. 2) We will need two more cleaners for the holiday period. 3) It is too dangerous to allow untrained staff in the kitchen. 4) You need to read the safety manual before starting work. 5) Every hotel must have two designated Health and Safety representatives. 6) Ask your line manager if you want to apply for annual leave. Exercise 3 1) It’s very likely that the hotel will be awarded three stars. 2) The management had its first meeting with staff. 3) When entering the building it’s necessary to sign in. 4) Some staff think it’s not necessary to train regularly. 5) The Development Committee lost its interest in the project. 6) The air conditioning had its annual safety check. Exercise 4 1) The noise from the kitchens made it difficult to hear. 2) Here in Europe we have regular updates in legislation. 3) Health and Safety is considered important here. 4) Good managers are always ready to hear feedback. 5) We hear there has been some difficulty here in the UK. Exercise 5 1) Nearly eighty members of staff are undertaking training. 2) The new fast-food outlet received a quality award. 3) Pieces of wedding cake were distributed among the guests. 4) We have either to reduce the cost per head or change the menus. 5) I believe that we can provide more varied menus just as cheaply. 6) Check the weight of all the ingredients. 7) Please ensure all clients get a receipt with their order.



Excellence in skills development Exercise 6 1) loaves 2) potatoes 3) properties 4) galleys 5) knives 6) trolleys 7) companies 8) scissors 9) tomatoes 10) chefs Exercise 7 1) self-sufficient 2) ultra-violet 3) egg-timer 4) small-scale 5) multi-purpose 6) room-service Exercise 8 1) disinfect 2) disintegrate 3) workable 4) recoverable 5) serviceable/disservice 6) profitable 7) disable 8) creditable/discredit 9) storable 10) discolour



Excellence in skills development Workbook 4 Vocabulary & Morphology Exercise 1 additive a substance added to another carbonated treated with carbon dioxide – normally in soft drinks colander a pan with a perforated bottom used for straining complimentary something supplied free condiment seasoning for food consistency degree of firmness contaminant a polluting substance cured to preserve by salting or smoking desiccated to remove the water from flambé food served in flaming brandy fragrant having a pleasant or sweet smell glutinous containing a protein present in cereal grain hydrate to add water intolerance unable to be endured knead to work and press dough kosher prepared in accordance with dietary law especially Jewish nutritious nourishing odourless without a characteristic scent or smell organic produced without the use of chemicals rare lightly cooked season to add herbs, spices, salt or pepper to food spatula utensil with a broad, flat blade tartare mayonnaise sauce with egg yolks, herbs, capers and gherkins vegan a person who refrains from eating or using any animal product weevil an animal of the beetle family which lives in grain



Excellence in skills development Exercise 2 Accept suitable collections of catering texts. Take care to check they are each annotated with appropriate descriptions of use of language. Exercise 3

English word

Origin

Root

Meaning

cater

Latin

acceptare

accept

cuisine

French

cuisine

kitchen

serve

Latin

servus

slave

waiter

French

waitier

wake

menu

Latin

minutus

minute

chef

French

chief

chief

infuse

Latin

infundere

steep

portion

French

portio

part

aperitif

Latin

aperire

open



Excellence in skills development Workbook 5 Reading for Understanding Exercise 1 Concerns regarding environment Packaging and preparation of food Packaging – over packaging, waste disposal, energy conservation Preparation – food travelling long distances, use of additional packaging

Exercise 2 1) Tea, coffee and cereals 2) More packaging needed 3) Food not fresh, travels long distances, needs more processing and packaging 4) Some recycling. Mainly land fill sites and burning Exercise 3 DECORATING A DINING TABLE • attractive settings look professional • correctly set table – avoids confusion • fresh, clean linen important • appropriate silverware, glasses, crockery • table decorations create atmosphere • tables set in advance create right image.



Excellence in skills development Exercise 4 Possible answer.

attractive settings correctly set tables avoid confusion

professionalism

fresh clean linen

DECORATING A DINING TABLE

Image

set in advance

appropriate crockery etc.

decorations atmosphere



Excellence in skills development Workbook 6 Writing for Different Purposes Exercise 1 Accept any logical sequence. Exercise 2 Accept any logical sequence. Exercise 3 Check that the planning has been used to present things in a logical sequence and that four paragraphs have been used. The report should be written in complete sentences with appropriate punctuation. Spelling should be of Level 1 standard. Handwriting should be neat and legible with no crossings out / alterations, or word processing should be neat and in an appropriate font and point. Work should be proof-read by the learner to ensure they are able to check their own work for any mistakes.



Excellence in skills development Workbook 7 Using Images Exercise 1 Ideas could include: plans of restaurants, examples of menus including illustrations, bar charts, pie charts of customer sale figures. Exercise 2 Consider clear titles, labels, illustrations preferences, work rotas. Exercise 3 Accept relevant illustrations, charts, plans etc. Exercise 4

Restaurant menu

foods from abroad

60%vegetarian11%

vegan6%

seasonal23%

Documents

Hosp and Cat Level 1 English