English for Hotel and Catering Industry (Unit 13 - Describing dishes )

English for Hotel and Catering Industry (Unit 13 - Describing dishes )

• Posted by zar ni (My Way!) on December 2, 2012 at 19:02
•  
• ဒီသင္ခန္းစာမွာေတာ့ ဟင္းလ်ာအမ်ိဳးအစားေတြ၊ ဘယ္လိုခ်က္ျပဳတ္ထားတယ္၊ ဘာေတြနဲ႔ျပဳလုပ္ထားတယ္၊ ဘာအမယ္ေတြပါ၀င္တယ္ဆိုတာရွင္းျပႏိုင္ေအာင္ ေ၀ါဟာရေတြအသံုးအႏႈန္းေတြကိုေလ့လာၾကပါမယ္။

Unit 13 Describing dishes (ဟင္းလ်ာမ်ားကိုေဖာ္ျပျခင္း)

What’s it made from

Customer      :        Excuse me. Could you explain the menu to us, please.

Waiter          :        Yes, of course.

Customer      :        What’s in the penne arribbiata?

Waiter          :        Well, this is a pasta dish. It consists of penne, a type of pasta, and

a chilli and tomato sauce. It’s made from chilli, tomato, garlic  and basil with pine nuts.

Customer      :        Umm, sounds good. And what’s the salmon coulibiac?

Waiter          :        This is made from layers of rice mixed with onions and mushroom,

Fresh salmons and hard-boiled eggs. It’s wrapped in puff pastry and baked in the oven.

Customer      :        And what’s the seafood dish?

Waiter          :        This is a dish for two people. It contains half a lobster, king

prawns, scallops and mussels. And it’s served warm with a crisp, green salad.

စားပြဲထိုးေကာင္းတစ္ဦးမွာရွိသင့္တဲ့အရည္အခ်င္းေတြကို အၾကမ္းျဖင့္အားျဖင့္ Skills and knowledge နဲ႔ Personal qualities ႏွစ္ပိုင္း႔ခြဲျခားႏိုင္ပါတယ္။

Skills and knowledge ရဲ႕ေအာက္မွာ

Waiters and waitresses need to have:

• knowledge about menu items and wine (ဟင္းလ်ာစာရင္းနဲ႔၀ိုင္ေတြအေၾကာင္းေကာင္းစြာသိျခင္း)
• food and drink service skills (အစားအေသာက္တည္ခင္း၀န္ေဆာင္မႈစြမ္းရည္)
• knowledge of food health and safety (အစားအစာအဟာရႏွင့္ေဘးဥပါဒ္ကင္းေစရန္)
• good communication and people skills (လူမႈဆက္ဆံေရးစြမ္းရည္)
• organisational skills (ခ်ိန္သားကိုက္ေဆာင္ရြက္ႏိုင္မႈစြမ္းရည္)
• selling skills. (အေရာင္းစြမ္းရည္)

စတဲ့ကၽြမ္းက်င္မႈေတြရွိရမယ္လို႔ဆိုပါတယ္။

Personal Qualitiesရဲ႕ေအာက္မွာ

Waiters and waitresses need to be:

• friendly, helpful and polite (ရင္းႏွီးေဖာ္ေရြယဥ္ေက်းျခင္း)
• able to remain calm under pressure (ဖိအားေအာက္မွာတည္တည္ျငိမ္ၿငိမ္တံု႔ျပန္ႏိုင္ျခင္း)
• quick and efficient (လွ်င္ျမန္သြက္လက္၊ ထိေရာက္မႈရွိျခင္း)
• reliable and punctual (အားကိုးႏိုင္ရမည္။ အခ်ိန္မွန္ရမည္)
• tactful and diplomatic (လိမၼာပါးနပ္ေသာ၊ သံတမန္ကဲ့သို႔ပရိယာယ္ၾကြယ္၀ေသာ)
• able to work effectively in a team.(သင္းဖြဲ႕လုပ္ေဆာင္ႏိုင္စြမ္း)

စတဲ့အရည္အခ်င္းေတြရွိထားရပါမယ္။

ဒါေတြဟာအၾကမ္းဖ်င္းေျပာဆိုတာပါ။ ဒီသင္ခန္းစာနဲ႔တိုက္႐ိုက္သက္ဆိုင္တာကေတာ့ ကိုယ္ေရာင္းတဲ့ ဟင္းလ်ာစာရင္းအေၾကာင္း (menu) ကိုေကာင္းစြာနားလည္ထားၿပီး ဧည့္သည္ကိုရွင္းျပႏိုင္ရပါမယ္။ ဒါမွသာ စားသံုးသူေတြ ဘယ္ဟာကိုေရြးခ်ယ္ရမယ္ဆိုတာဆံုးျဖတ္ႏိုင္မွာျဖစ္ၿပီး ေကာင္းမြန္တဲ့၀န္ေဆာင္မႈစြမ္းရည္ကိုျပသႏိုင္မွာျဖစ္ပါတယ္။

ေလ့လာထားရမည့္ expression မ်ား

Excuse me, could you explain the menu to us, please?  တဆိတ္ေလာက္။ ဒီမီႏူးေလးရွင္းျပလို႔ရမလား

What’s in the penne arribbiata?    “ပန္ေနးအရီဘီယာတာ” မွာဘာေတြပါလဲ။

This is a pasta dish.   ဒါကေတာ့ အီတာလ်ံ ပါစတာ ေခါက္ဆြဲဟင္းပြဲပါ။

It consists of penne, a type of pasta,  အီတာလ်ံေခါက္ဆြဲတစ္မ်ိဳးျဖစ္တဲ့ “ပန္ေနး” ပါပါတယ္။

It’s made from chilli, tomato, garlic  and basil. င႐ုတ္သီး၊ ခရမ္းခ်ဥ္သီး၊ ၾကက္သြန္ျဖဴနဲ႔ ပင္စိမ္း တို႔နဲ႔ျပဳလုပ္ထားပါတယ္။

This is made from layers of rice.   ထမင္း အလႊာကေလးေတြနဲ႔ျပဳလုပ္ထားပါတယ္။

It contains half a lobster, king  prawns, scallops and mussels. ပုဇြန္ထုပ္ၾကီး(ေက်ာက္ပုဇြန္) တစ္ျခမ္း၊ ကင္းပုဇြန္၊ ခံုးေကာင္နဲ႔ ေယာက္သြားေတြပါ၀င္ပါတယ္။

it’s served warm with a crisp, green salad.  ပူပူေႏြးေႏြး အၾကြပ္ေၾကာ္ေတြနဲ႔ ဟင္းရြက္သုပ္နဲ႔အတူ တည္ခင္းဧည့္ခံပါတယ္။

ေလ့လာထားရမည့္ေ၀ါဟာရမ်ား

baked =  ဖိုထဲတြင္ထည့္၍ဖုတ္သည္။ ကင္သည္။

butter knife =  ေထာပတ္ခပ္သည့္ဓါး

dessert fork = အခ်ိဳပြဲစားသည့္ခက္ရင္း

fish fork = ငါးႏႊင္သည့္ခက္ရင္း

fish knife = ငါးႏႊင္သည့္ဓါး

flower arrangement =  ပန္းအလွျပင္

hard-boiled egg = အကာေရာအႏွစ္ပါၾကက္ေအာင္ျပဳတ္ထားသည့္ၾကက္ဥ

layers = အလႊာ၊ အထပ္

mussels = ေယာက္သြား

napkin = လက္သုပ္ပု၀ါ

onion = ၾကက္သြန္နီ

pepper = င႐ုတ္ေကာင္း

puff = မလိုင္၊ ယို စသည္ ဌာပနာ ပါေသာ) ၾကြပ္ရြသည့္ မုန္႔။

pastry = ဂ်ဳံမုန္႔ညက္ႏွင့္ ေထာပတ္တို႔ကို ဖုတ္ထား ေသာ ဖုံပြသည့္မုန္႔အကာ။

scallop = ခံုးေကာင္

spicy = စပ္ေသာ၊ ပူေသာ

tablecloth = စားပြဲခင္း

ေလ့လာထားရမည့္ ၀ါက်တည္ေဆာက္ပံုမ်ား

Present simple passive

Passive voice ကို အရာ၀တၳဳေတြထုတ္လုပ္ပံု manufacturing process, reports and scientific writing ေတြမွာသံုးေလ့ရွိပါတယ္။ ဒီမွာ ျပဳလုပ္သူဟာအေရးမႀကီးဘဲ ျပဳလုပ္ျခင္းခံရသည့္အရာ (object) နဲ႔ ျပဳလုပ္ပံုျပဳလုပ္နည္း (action) ေတြကိုသာအဓိကထားေဖာ္ျပခ်င္တဲ့အတြက္ သူတို႔ကိုေရွ႕တန္းတင္ေဖာ္ျပၾကပါတယ္။

ဥပမာ

The chef makes ice cream from cream, eggs, and sugar.

Ice cream is made from cream, eggs and sugar.

The chef makes pancakes from eggs, milk, and flour.

Pancakes are made from eggs, milk, and flour.

ဒီနမူနာေတြမွာ Ice cream နဲ႔ pancake ေတြကိုဘယ္သူလုပ္သလဲဆိုတာအေရးမႀကီးဘဲနဲ႔ ဘာေတြနဲ႔လုပ္သလဲဆိုတာသာေရွ႕တန္းတင္ေဖာ္ျပခ်င္တဲ့အခါ passive ကိုသံုးထားပါတယ္။ ျပဳလုပ္သူကိုေဖ်ာက္ထားလိုက္ပါတယ္။ (သို႔) ေနာက္တန္းပို႔လိုက္ပါတယ္။

Subject + finite form of to be + Past Participle

• ဒီအခါမွာ active sentence က object  သည္ passive sentence မွာ subject ေနရာကို၀င္ယူပါတယ္။
• verb ကို past participle သို႔ေျပာင္းပါတယ္။
• active sentence က subject သည္ passive sentence မွာ object ေနရာေရာက္သြားပါတယ္။(ျဖဳတ္ခ်င္လည္းျဖဳတ္ခဲ့ႏိုင္ပါတယ္)

Tense		Subject	Verb	Object
Simple Present	Active:	Rita	writes	a letter.
	Passive:	A letter	is written	by Rita.

ေလ့က်င့္ခန္း

၁။ ေအာက္ပါ၀ါက်တို႔ကို passive သို႔ေျပာင္းပါ။

1. We make pasta from flour, eggs and salt.

2. You make a Margarita with tequila.

3. The receptionist tells guests about the hotel facilities.

4. The restaurant serves dinner from 7.30 to 11.00.

5. We make dressing from oil and vinegar.

6. The waitress takes your order at the table.

၂။ ေအာက္ပါတို႔ကို passive သံုး၍၀ါက်ဖြဲ႕ပါ။

e.g The table is laid in the eveining.

table                               lay                         in the evening

table cloth                       place                      on the table

napkin                             fold and place         on the side plate

knife and fork                   place                      each side of the plate

wine glass                        put                         above the soup spoon

salt and pepper                 put                         in the middle of the table

main course plate              take away               when the main course is finished

dessert spoon and fork      bring                      with the dessert menu

flower arrangement           place                      next to the salt and pepper

၃။ ေအာက္ပါေမးခြန္းမ်ားကို ေပးထားသည့္ prompt မ်ားသံုး၍ေျဖပါ။

1. What is ice cream made from?    

(cream / eggs/ sugar)

It's made from cream, eggs, and sugar.

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2. What does a continental breakfast consist of? 

(fruit juice/ croissant or bread/ jam/ butter/ coffee)

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3. What does the mixed seafood dish contain?

(lobster/ prawns / scallops/ mussels)

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4. What does a Margarita consist of?

(tequila / triple sec/ lime and lemon juice/ ice)

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5. What is summer pudding made from?

(bread strips/ raspberries/ sugar)

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6. What vegetables does the vegetarian bake contain?

(aubergines/ tomatoes/ onions/ broccoli/ mushrooms)

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ဇာနည္ (MyWay!)

Unit(12)

https://htooaungwintt.blogspot.com/2015/12/english-for-hotel-and-catering.html

Unit(14)

https://htooaungwintt.blogspot.com/2015/12/english-for-hotel-and-catering-industry_5.html