The structure of the menu. Задание 4. Ответьте письменно на вопросы

The structure of the menu

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

• Appetizers[ˈæpɪtaɪzə] /Аперити́в — блюдо, подаваемое перед едой и вызывающее аппетит, слюноотделение и улучшающее пищеварение/.or snacks

• Soups

• Entrées [ˈɒntreɪ]

• Main courses

• Desserts [dɪˈzɜːt]

· Beverages

Many restaurants call the first three courses «starters».

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

2. Soups may be thick potage [po'ta:ʤ] or thin consommé [kən'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.

4. 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.

5. 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.

Задание 4. Ответьте письменно 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?

5. When are the entrees served?

6. What is the main course?

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

8. When is coffee served?

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