XIII. When waiters and waitresses explain a dish, they usually talk only about the food, not about the chefs.
Example:The chefs fry the trout in butter. Waiter: «The trout is fried in butter, Sir» Change these sentences in the same way: 1. The chefs fry the mushrooms in oil. 2. They cook the beef in wine. 3. They poach the cod in milk. 4. They flavour the soup with herbs. 5. Chefs stuff the heart with bread, onions and nuts. 6. They flavour the chicken with lemon. 7 They serve the smoked salmon with brown bread and butter. 8. They garnish the soup with small pieces of fried bread. 9 Chefs fry the vegetables in oil. 10. They poach the poussins in wine. 11 They fill the pancakes with cream cheese. 12. They flavour the dumplings with herbs. 13. They stuff the tomatoes with fried ham and onion. 14. They serve the schrimps on a bed of lettuce. XIV. Read out the dialogues in which waiters describe the main ingredients in three dishes. Dialogue 1. C. — customer; W. — waiter C. — Can you tell me what this is? W. — Salade breton, Madam? It's a salad. It consists of chopped carrots, French beans, potatoes and turnips, with hard-boiled eggs, mayonnaise and French dressing. C. — I see. And are the vegetables raw? W. — No, Madam, they're cooked. Dialogue 2. C. — customer; W. — waiter C. —What's this? W. — Vichyssoise, Sir? It's a creamy soup made of leeks, onions and potatoes, with cream. C. —Is it hot? CI. W. —No, Sir, it's cold.
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