Номер 1, страница 24 - гдз по английскому языку 10 класс (starlight) рабочая тетрадь Баранова, Дули

Module 2. Food, Health and Safety. Reading & Vocabulary 3 - номер 1, страница 24.

Условие.

Reading

1 a) Match the headings (A-H) to extracts 1-7. Use each heading only once. There is one extra heading you do not need to use.

A Waiting for promotion

B A rise in youthful customers

C Mainly one kind of customer

D Starting at the bottom

E Reservations are advised

F Needs to work late

G Booking required for weekends

H Happy to work late

b) Translate texts 4 and 7 into Russian.

From takeaways to sophisticated cuisine, your local town centre has it all. We spoke to some of the people behind the scenes to find out more!

1 James Barton owns Recharge, a small coffee bar which serves takeaway beverages and a selection of convenient prepackaged snacks for people on the go. When asked about the typical clientele he caters for, James doesn’t hesitate. “Office workers”, he replies. “They seem to need a constant supply of caffeine! Lunchtimes are particularly hectic as the queue stretches right out the door!” So James and his team are developing an office delivery service to meet the needs of workers throughout the day.

2 When she’s not studying hard, Sarah Fox is behind the counter at the local fast food restaurant Supersize. Although it isn’t everyone’s ideal job, it allows her to work antisocial hours which don’t clash with her university timetable. “We tend to get a lot of teenagers in here who want a cheap bite to eat and shoppers who come in to take a breather from the high street,” she told us. Her only complaint is that as she works the evening shift she doesn’t have much of a social life.

3 Luke Tomlinson works as a waiter at Whitely Manor, a restaurant well-known for its fine cuisine. Luke says that the restaurant’s reputation for great food and its picturesque riverside location mean that it is constantly filled with people, so he rarely has a quiet moment at work. But he believes the hard work is worth it as he hopes to progress to a supervisory position through the company’s career-building scheme.

4 Greg Phillips has been working for Fast Pizza for just over a year. When he first joined he used to deliver the pizzas all over town on a moped but he found it really stressful and now he stays in the shop to take the telephone orders. “We are open from four in the afternoon till midnight,” he says, “and while there’s a steady flow of orders all evening it’s from ten onwards that we are really rushed off our feet.” Greg adds that he doesn’t really mind because he’s not the one who has to make all the pizzas!

5 Lisa Brady works as a kitchen porter in the restaurant of the Marsdale Hotel. Her duties include keeping the kitchen clean and making sure all foodstuffs are stored away properly. She told us not many women work in kitchens. “It didn’t take me long to earn their respect, though, when they saw what a hard worker I am.” Although being a kitchen porter is the lowest rung of the ladder in a professional kitchen. Lisa says she loves working in the catering trade and is thinking of making a career out of it.

6 Hilda Bowman is semi-retired and works part-time as the manager of Aunt Maud’s, an old fashioned teashop. “Most of our patrons are of the older generation, who appreciate proper tea with good cream cakes and fresh pastries,” she told us, “but lately, we’ve been getting more and more young people coming in. I think taking afternoon tea has become quite fashionable again.” Hilda says she enjoys the job because the hours of work suit her and she gets to meet some very charming people.

7 Anup Khan has been the head chef at The Moghul, a renowned Indian restaurant, since it opened ten years ago. “Unlike most Indian restaurants, The Moghul doesn’t do takeaways and customers are very lucky to get a table without booking first,” he points out. “It can get very frantic in the kitchen at the weekends when we’re very busy, but I thrive on the hustle and bustle of a professional kitchen,” he adds proudly. Considering the popularity of Indian food in Britain, Anup is likely to be busy for many more years to come.

Решение 1.

Решение 2.

Решение 3.

Решение 4.

1 a) Соотнесите заголовки (A-H) с отрывками 1-7. Используйте каждый заголовок только один раз. Один лишний заголовок использовать не нужно.

Ответ:

1	C
2	F
3	A
4	H
5	D
6	B
7	G

Лишний заголовок: E (Reservations are advised / Предварительное бронирование рекомендуется)

b) Переведите тексты 4 и 7 на русский язык.

Ответ:

Текст 4:

Greg Phillips has been working for Fast Pizza for just over a year. When he first joined he used to deliver the pizzas all over town on a moped but he found it really stressful and now he stays in the shop to take the telephone orders. "We are open from four in the afternoon till midnight," he says, "and while there's a steady flow of orders all evening it's from ten onwards that we are really rushed off our feet." Greg adds that he doesn't really mind because he's not the one who has to make all the pizzas!

Грег Филлипс работает в Fast Pizza чуть больше года. Когда он только устроился на работу, он развозил пиццу по всему городу на мопеде, но это показалось ему очень напряженным, и теперь он остается в магазине, чтобы принимать заказы по телефону. «Мы открыты с четырех дня до полуночи, — говорит он, — и хотя вечером есть постоянный поток заказов, именно с десяти часов мы действительно сбиваемся с ног». Грег добавляет, что он не особо возражает, потому что он не тот, кто должен готовить всю пиццу!

Текст 7:

Anup Khan has been the head chef at The Moghul, a renowned Indian restaurant, since it opened ten years ago. "Unlike most Indian restaurants, The Moghul doesn't do takeaways and customers are very lucky to get a table without booking first," he points out. "It can get very frantic in the kitchen at the weekends when we're very busy, but I thrive on the hustle and bustle of a professional kitchen," he adds proudly. Considering the popularity of Indian food in Britain, Anup is likely to be busy for many more years to come.

Ануп Хан является шеф-поваром в The Moghul, известном индийском ресторане, с момента его открытия десять лет назад. «В отличие от большинства индийских ресторанов, The Moghul не делает еду на вынос, и клиентам очень везет, если они получают столик без предварительного бронирования», — отмечает он. «На выходных на кухне может быть очень суматошно, когда мы очень заняты, но мне нравится суета и оживление профессиональной кухни», — с гордостью добавляет он. Учитывая популярность индийской еды в Британии, Ануп, скорее всего, будет занят еще много лет.