Flash_on_English_for_Cooking_Catering_and_Rece

4 Match the words to their definitions.

1 leftovers

2 storage

3 equipment

4 w aste

5 packaging

a 0 the container or material that a product is sold in

b 0 food which remains after a meal

c 0 materials that are not wanted and remain after you have used something

d 0 when you put things in a safe place until you need them

e 0 the tools that are used for a particular job or activity

5 n 5 Complete the conversation between a restaurant manager and a head chef about a kitchen

design with the information below. Then listen and check your answers.

( ell ,~und' good cen go could b e d o you egeee d~ you thln;;- '"-you yo> J

I do I don't like t o I suggest sho ul d b e they need to be what a b out

Manager: What ideas (1) have you got for the
kitchen design, chef?
Head chef: Well, the new menu isn't too big or
complicated, so (2)
a simple linear design.
Manager: Where (3) the
storage areas should be?
Head chef: The cold storage (4) ____
next to the storeroom at the back of

Manager:

Head chef:

Manager:

the kitchen with external access for

deliveries and internal access to the cold

preparation section.

OK, but (5) _____ _

quite small, because there isn't a lot of

space back there.

That's fine. (6) have too many goods in storage.

(7) the main kitchen and the dishwashing area?

Head chef: Well, the main kitchen (8) ___ directly in front of the cold preparation area,

which should be behind the service area so we get hot dishes out quickly to the serving staff.

(9)?

Manager: Yes, (10) _______ _

Head chef: And the dishwashing area (11) __ either to the left or the right side of the

main kitchen so that dirty dishes can come back into the kitchen without getting in the way of

the preparation area.

Manager: Yes, that (12) ------to me!

6 Work in pairs. Role play a conversation between a food and beverage manager and a head chef. Discuss
the type of kitchen design you want. Use the conversation in exercise 5 and the suggestions below to
help you.

How about... ?/What about ...?

Why don't we ...?

Let's ...

I suggest...

What do you suggest?

What do you think about...?

I agree ...

I don't agree ...

I think it should be ...

I like/don't like/ prefer ...

It can/ could ...

Manager:

Head chef:

What ideas have you got for the kitchen design?

Well, ...