ESP215

STUDENT BOOK
This booklet in its compiled form is the
property of Duoc UC English Program.

All original material conceived & written

by Caroline Oyarzo, 2020, unless
otherwise credited.
 CONTENTS

UNIT 1 : The Cooking Industry

File 1 : Parts of a Restaurant 2

File 2 : Staff Responsibilities 5
File 3 : Kitchen and Table Utensils 8
File 4 : Taking Orders & Reservations 11

UNIT 2 : The Art of Cooking

File 1 : Cooking & Prepping 15

File 2 : Making Recipes 18
File 3 : Describing Food 21
File 4 : Health & Hygiene 24

UNIT 3 : Job Hunting

File 1 : Finding a New Job 28

File 2 : Presenting Yourself 30
File 3 : The Job Interview 32

Listening Scripts 34
 UNIT 1

The Cooking Industry

https://www.youtube.com/watch?v=fjRwV9qPncI

1
FILE 1
Function: Asking people to do things.
Grammar: can, could, would.

Parts of a Restaurant
DISCUSSION
1. Which parts of a restaurant are accessible to the public?
2. Are open kitchens that are visible to the public a good idea?

READING Read the internal email and answer the questions. COMPREHENSION
Select the correct answers.

VOCABULARY Match the different parts of a restaurant with the correct description.

2
 1
WATCH & LISTEN
1. Watch the video tour of a 2 star Michelin Restaurant. 2. Watch again and order the parts of the restaurant
in order, from first to last, on the tour.

___ bar ___ main dining room ___ kitchen

___ small cozy corner 1 entrance

___
___ wine display

___ small office ___ small dining room ___ lounge

Parts of a Dining Room Identify the different parts of a dining room.

a
__ __
Good evening and welcome…..
__
a) I have a small cozy corner table,
is that okay?

b)
Would you like a window seat?

c) We only have space out on the

terrace, would you like that?
d)
I have a nice little table for 1.

e) There’s a beautiful private

__ __
booth available, if you want it?

Grammar: can, could, would

The most common form of giving instructions or making Can you inspect the storage room?
direct requests is with the use of can: Can I see you in my office, please?

It is also possible to use could or would: Could you check the lobby, please?
Would you stock the bar?
Sometimes we use could to be more polite or diplomatic: Could you clean the men’s restroom?
Could you work all day on Sunday, please?

Grammar Check: 1. I drink Can bar? at Can I drink at the bar?

_________________________

2. have Could a we seat? window _________________________

can, could, would
3. restroom? I Can to the go __________________________
Arrange the requests
4. we speak in office my Can please? _________________________
and instructions into
the correct order.
5. Would clean you kitchen the now? __________________________
3
Asking People to do Things Match the situations to the correct requests.

_ We’re ready, would you open the doors. please?

_ Could somebody pick up the broken plate?

a) b) c) _ Can you check the restrooms regularly tonight?

_ Could you sweep the kitchen quickly?

_ Would you fill the gentleman’s glass at the bar?

e) f)
d) _a Can we get these windows cleaned today?

WRITING Read the issues for today and ask the supervisor via email to do them .

Today’s issues…
FROM: MANAGER

ost empty. TO: SUPERVISOR

- Food storage is alm
.
- Broken female toilet RE: Today’s Issues.
for end of
- Schedule deep clean
month.
in the dining
- Need an extra table
m for ton igh t’s service.
roo
the lobby.
- Buy new flowers for

SPEAKING Now have a role-play conversation with your partner.

Student A : Student B :
You are the RESTAURANT MANAGER. You are the SUPERVISOR.

Give instructions to Student B about: Make requests to Student A for:

a) Deep cleaning the kitchen. a) More cleaning products.

b) Cleaning the windows. b) New equipment.
c) Restocking the storage room. c) More time to complete cleaning.
d) Extra hours for cleaning staff. d) More cleaning staff.

4
FILE 2 :
Function: Giving commands and instructions.
Grammar: Imperative mode.

Staff Responsibilities
DISCUSSION
1. What jobs have you had in the food service industry?
2. What responsibilities did you have?

COMPREHENSION
READING Read the job advertisement and answer the questions.
Write the answers in the space provided.

1. What type of restaurant is it?

_____________________________

2. Where is the restaurant located?

____________________________

3. When is the restaurant going to open?

____________________________

4. How many members of staff is the

restaurant looking for?
_____________________________

VOCABULARY Complete the job descriptions for each staff member with the words provided.

baked goods greeting cook

Second in command
rs front-of-house utensils drinks
orde ingredients

cook
Marie Fincher is our Head Chef, she is an experienced __________ and is responsible for everything in the kitchen.

Dave Peters is our Sous Chef, he is ______________ in the kitchen and supervises the kitchen crew.

Barbara Chevrolet is our Baker, she prepares all _______________ and specializes in pastries.

Karla and Jason are our Restaurant Supervisors, they deal with all ____________ staff and customer service issues.

Our Bartenders work behind the bar and prepare a wide variety of ___________ for our customers.

Our Dishwashers clean all the plates and ___________ after the day’s service.

Our Servers are responsible for taking __________ and bringing food.

The Host is responsible for __________ our customers and showing them to their table.

Our Kitchen Crew, cut, chop and prepare all the ___________ for the day’s service.
5
 Grammar: Imperatives.

Imperatives are short commands or instructions Don’t touch! Faster, please!

used to convey information quickly.

They can be considered forceful or discourteous. Get out! Be quiet!

GRAMMAR EXERCISE Find a synonym for the statements in bold from the list below.

Sous Chef : Please stop talking everybody, the Head Chef Be quiet
____________
wants to say something.

Head Chef : Thank you. We have a lot of customers tonight so we

____________
need to do everything very quickly.

Sous Chef : .. but please maintain your usual high standards and
do everything with consideration for safety in the ____________
kitchen.

Head Chef : Yes, and if you make any errors just put it into the trash ____________
and start again.

Sous Chef : And just one more thing, please keep your work station
clean and tidy, Remember our motto, if you have time to
relax, you should use that time productively. ____________

Head Chef : Exactly. Now lets start work with a positive attitude.
Have a great service everybody. ____________

be careful throw it away be quiet

time to lean, time to clean let’s do it hurry up

Giving Commands Match the instruction with the correct imperative.

Tell the kitchen crew to stop talking Hurry up!

Ask the server to work faster Get out!

Tell the cleaner to put it in the trash Let’s do it!

Ask the server to leave the kitchen Be careful!

Tell the dishwasher to be safe Be quiet!

Ask everybody to begin working

Throw it away!

6
2 LISTENING Listen and match each complaint with the correct response.

We’ve been waiting for these drinks for Sorry sir, I forgot to mention it. Would
half an hour. you like to order a different main course?
Excuse me. These carrots are almost raw.
Oh, I’ll get it for you right now.
I’m afraid I asked for it rare, but this steak
is virtually well-done. Oh dear, I’ll get some more for you.
I didn’t know this main course had nuts
Sorry sir, I’ll get the chef to fry another
in it. I’m allergic to them.
one for you as quickly as possible.
Don’t you have any high chairs for children
to sit in? Sorry, I’ll bring them for you now.

Sorry, but I asked for the bill 10 minutes ago. I’m afraid not. Would a cushion do?

Dealing with Complaints Write responses to the following complaints.

Excuse me, but this soup is cold.

Oh dear, I’ll warm it for you.
a) ________________________________

Hello… we’ve been waiting to order for 20

minutes! b) ________________________________

I’m sorry but this wine tastes like it’s corked. c) ________________________________

I’m really not happy with the service here,

can I speak to the manager please? d) ________________________________

SPEAKING Now have a role-play conversation with your partner.

Student A : Student B :
You are an ANGRY CUSTOMER. You are the SERVER.

Complain to Student B that: Tell Student A that:

a) Your steak is cold. a) You’ll heat it up.

b) The rice isn’t cooked properly. b) That you’ll speak with the chef.
c) The service is very slow. c) That you are very busy tonight.

7
FILE 3 Function: Explaining what you need.
Grammar: need (to).

Kitchen & Table Utensils

DISCUSSION
1. What is tableware? 2. Can you name some examples?

READING Read the message thread and answer the questions. COMPREHENSION
You: Circle the correct answers.
Hi, I’m the manager of a local restaurant. I want to purchase
some tableware & utensils. Can you help? 1. Who wants to purchase supplies?
RC Supplies: a) The manager of RC Supplies.
Hello, yes. We specialize in all catering & restaurant supplies.
b) The manager of a local restaurant.
What do you need?
2. Who has supplies in stock?
You:
We need cutlery, glassware, crockery & kitchen utensils in large
a) The manager of RC Supplies.
quantities. We are opening soon so we need everything asap.
b) The manager of a local restaurant.
RC Supplies:
3. When are the supplies needed?
No problem, we have most products in stock. Can I send you a
product list? What’s your email address?
a) asap.
b) soon.
You:
My email is manager@mignon.com Do you provide delivery?
4. How much does same day delivery
cost?
RC Supplies:
Ok, I sent the list. Yes, we deliver at no extra cost, although if a) No cost.
you need same day delivery we charge a small fee.
b) A small cost.
You:
Great. I’ll take a look at the product list. Thank you for your help.

RC Supplies:
Please don’t hesitate to ask if you need more assistance.

VOCABULARY Move the list of tableware and utensils into the correct category.
eeded -
Tableware n
Knives Teapots
Rolling pin Cutting boards
Bread knife Placemats
Forks Bowls
knives Saucepans Colander
Plates Sieve
Garlic press ups
tes C illet
Champagne flu Sk
Grater Wine glasses
Mugs Spatula
er
Vegetable peel Tongs
Spoons
Scales
8
3 LISTENING 1. Listen to the conversation and identity the table items below.

e) _____
____ ____ c) ____________ _______
a) _ _ _ _

b) __________ d) ___________

2. Now listen again and put Francesca’s activities into the correct category.

Francesca has …. Francesca hasn’t ….

Filled the sugar bowls on the table.

Setting the Table Write the names of the corresponding tableware.

1 placemat 2 3
---------- ---------- ----------

4 5 6
---------- 1 ---------- ----------
1

1
1
1 9
7 8
---------- ---------- ----------

9
Explaining What You Need Grammar: need (to)
Read the conversation with a partner.
Use need(s) to ask for objects or people.
Chef: Today we’re going to practice the breakfast service I need a bread knife.
by making a classic BLT sandwich. So, what utensils She needs some help in the kitchen.
do we need? He doesn’t need a colander, he needs a sieve.

Trainee Cook: First, we need a serrated knife to cut the bread into
thick slices. Use need(s) + infinitive verb to explain actions.
I need to peel the vegetables.
Chef: Correct, we need a bread knife. Anything else?
She needs cutlery to set the table before 5pm.
They don’t need to use placemats.
Trainee Cook: A skillet.

Chef: What for?

Trainee Cook: To fry the bacon.

Grammar Check:
need (to)
Chef: That’s right. Do we need to use any other equipment?
Arrange the requests and
instructions in their correct order.
Trainee Cook: Erm..a sharp knife to cut the tomatoes and lettuce…
Oh, and we need a cutting board.
1. knife sharp need I a
Chef: Sure, but how are you going to wash the lettuce? I need a sharp knife.
______________________________

Trainee Cook: Hmmm, good question. With water? 2. chop You to need meat the
_______________________________
Chef: Obviously, but you need to dry it, don’t you?
3. stir soup spoon needs He to the with a
Trainee Cook: Ah yes, I know. We need to dry it in a sieve….
…or a colander.
_______________________________

Chef: Which one? A sieve or a colander? 4. need the mugs don’t We tonight use to
____________________________
Trainee Cook: Hmmm, I’m not sure. What’s the difference, Chef?
5. need you Do the scales to measure?
_____________________________

SPEAKING Now have a role-play conversation with your partner.

Student A : Student B :
You are the HEAD CHEF. You are the KITCHEN CREW.

Explain to Student B that they need to: Tell Student A that you need:

a) Chop some onions. a) A sharp knife.

b) Drain the pasta . b) A sieve.
c) Hurry up. c) More time.

10
 Function: Offering and suggesting.
FILE 4 Grammar: Would you like..? How about..?

Taking Orders & Reservations

DISCUSSION
1. What type of restaurants do you prefer?

2. Is there a difference in the way you order at a restaurant and at a fast food place?

READING Read the short story.

COMPREHENSION
Answer True or False.

1. The guest wanted to celebrate his

birthday.
True or False

2. The host was distracted.

True or False

3. A party of 25 was possible.

True or False

4. A table for 3 was impossible.

True or False

5. They thought the misunderstanding

was funny. True or False

What should the guest

have done before going
to the restaurant? .

4
LISTENING
1. Before you listen, read and complete the dialogue.
HOST: This is Shogun Restaurant.
CUSTOMER: Hello, I need to _______________
make a dinner reservation.
HOST: Can you tell me what night you will _____________?
dining with us
CUSTOMER: We will be coming to your restaurant on Tuesday night. be coming
HOST: What time will you be ________________? guest
CUSTOMER: Our first choice would be 7:00, or ____________ 7:30. perhaps
four of us
HOST: How many ___________ will be in your ___________? party
CUSTOMER: ______________ will be coming. a table for you
HOST: Please just give me your name, and at 7:00 on Tuesday we will make a dinner
forward to having
have ___________________!
CUSTOMER: Great! Our last name is Foster.
HOST: Thank you, Mr. Foster, see you this Tuesday at 7:00.
CUSTOMER: I look ___________________ dinner at your restaurant. Thank you for 2. Now listen and check your answers.
your help.
11
 Grammar: Would you like…? / How about…? / May I suggest….

Use would you like…? to offer something or an action: Would you like something for dessert?
Would you like to order now?

Typically use how about…? to suggest an alternative: We’re out of fish but how about the sea food?
How about fries instead of mashed potato?
Use may I suggest…? for special offers or promotions: May I suggest the chef’s special tonight?
This is very formal and should not be overused. May I suggest a bottle of chateau de feet?

1. you Would see to like the menu? Would you like to see the menu?
Grammar Check: ____________________________

Would you like…? 2. suggest May I chicken? the ____________________________

How about…?
May I suggest…. 3. with ice? whisky suggest I May a ____________________________

Arrange the offers 4. about How a refreshing drink? cold ____________________________

& suggestions in
their correct order. 5. to now? you like pay Would ____________________________

Offering & Suggesting Choose the correct reply to the host’s offers and suggestions .

“Sure, I really need a drink”

“How about a reservation for 11pm?”
“No thanks, that’s too early”
“How about you take a look at the menu?”
“No, I’d prefer a table at the back”
“Would you like a table near the front window?”
“Okay, can I see the main courses, please”
“Would you like to make a reservation for tomorrow?”
“Yes, tomorrow night at 9pm”
“How about a reservation for 6:30pm?”

“May I suggest you wait in bar?” “No thank you, that’s very late”

SPEAKING Have a role-play conversation with your partner.

Student A : Student B :
You are the SERVER. You are the CUSTOMER.

Take orders from Student B for: Ask Student A for:

a) The starter menu. a) A sea food starter.

b) The main course. b) A pasta main course.
c) An alcoholic drink. c) A non-alcoholic drink.
d) The dessert menu. d) Just a coffee, no dessert.

12
Taking an Order at the Table
Put the offers and suggestions into their corresponding category.
BEFORE THE SERVICE
A) Can I take your order?
B) Is everything ok with your meal?
C) Are you ready to order?
D) Would you like anything to drink first?
E) Here’s your main course…..the steak isn’t it? DURING THE SERVICE
F) Would you like some more wine? Here’s your main course…the steak isn’t it?

G) Can I get you any dessert?

Now match the questions (A-G) with their corresponding answers (1-8)

E Yes, that’s right. Thank you.

__ __ Yes, I’d like the fish and chips please.

__ No thank you, I’m full. __ Yes, I’ll have a glass of sparkling water.

__ Yes, I’m ready. __ Not really, I don’t think the chicken is cooked.

__ No thanks, I’m driving.

WRITING Read the email reservation and write a reply formally confirming the
booking and the details.

TO: JOE’S DINER TO: FISHER & SON INSURANCE

FROM: FISHER & SON INSURANCE FROM: JOE’S DINER

Dear Joe’s Diner,

I am writing to enquire if you will be able to accept a group booking for

a party of 40 people tomorrow night (16th April) at approximately 8pm?

We are looking to spend around $25 per head and would like to be all
seated at one large table. If possible can you send a pdf copy of your
menu?

I realize this is a little short notice for such a large booking but we are
having an unexpected leaving party and would very much appreciate
your assistance.

Please confirm asap.

Kind Regards,
David A Fisher.

13
 UNIT 2

The Art of Cooking

https://www.youtube.com/watch?v=OXb0Cu3Rt0w

14
FILE 1 : Function: Explaining forms of cooking & prepping .
Grammar: Passive voice.

Cooking & Prepping

Discussion
1. Are you, or anybody you know, vegetarian?
2. Do you have any experience cooking for vegetarians?

READING Read the web page.

The Vegan Society JOIN

Promoting a Healthy Lifestyle DONATE
Welcome to The Vegan Society your one-stop online resource for all things vegetarian.
We promote a healthy lifestyle for the body and mind through a non-meat diet and ethical living.
Why go vegan?
ABOUT US A vegan lifestyle prevents a large amount of animal cruelty. It also offers a
way to shrink our environmental footprint, especially in regard to climate
change. A well-planned vegan diet can assist the highest levels of fitness,
INGREDIENTS while reducing our risk of various chronic diseases. Plus, the food is really
delicious and it is becoming more widely available each and every year.
RECIPES
Is going vegan expensive?
SHOPPING No. Many studies have shown that eating vegan from a well-stocked
pantry can actually save you money. You just need to experiment and find
the right foods for you.
CONTACT
Isn’t vegan food bland?
Contrary to popular belief, vegan food can be exciting and flavoursome.
Eating a vegan diet does not mean eating plain oatmeal and lentils every
day. It means looking forward to a barbecue lentil sandwich with spicy
mustard and extra pickles on the side. There’s a whole new world waiting
to be discovered, and the only limit is your own imagination.
How is vegan food prepared?
Vegan food can be cooked in the same manner as non-vegan food, although
to fully benefit from its health proprieties we recommend a few essential
alternatives to the norm. Vegetables should be steamed to keep their vital
nutrients. Soy dishes can be sautéed instead of being fried. Beans are A well-stocked vegan pantry can
often slow cooked in a pressure cooker for convenience but they may also actually save you money
be soaked over night, if you remember of course!

COMPREHENSION VOCABULARY
Write the answers to the following questions. With your answers from question 2, match the
cooking methods with their correct definitions.
1. What are the 4 reason to go vegan according to the
web site?
To prevent
animal cruelty
1. _________________ 2. _________________ To cook using vapor from boiling water _____
3. __________________ 4. _________________
To leave in water for a period of time _____
2. What are the 4 alternative methods of cooking vegan
food? 1.
To leave on a low heat for a long time _____

slow cooked
1. _________________ 2. _________________
To quick fry on a high heat _____
3. __________________ 4. _________________
15
5 LISTENING
1. Listen to the radio show and identify the 2 healthy 2. Now listen to the radio interview again and make a note of
cooking methods mentioned in the interview. the tips for healthy eating.

a) Don’t….
Do….
______

b)
______

Grammar: Passive Voice.

Use passive voice when it is not important to say who performs The soy is being sautéed.
the action. The lentils are soaked overnight.
The beans were cooked yesterday.
Make with the verb to be and the past participle. The vegetables will be steamed by the chef.

GRAMMAR PRACTICE Transform the active voice sentences into passive voice.

1. The sous chef fried the tomatoes with a pinch of salt. The tomatoes were fried with a pinch of salt by the sous chef.
____________________________________________________________

2. The waiter will flambé the crepes at the table. ____________________________________________________________

3. The baker is making a fine selection of pastries. ____________________________________________________________

4. Pete the barman prepared cocktails for everybody. ____________________________________________________________

5. Our head chef selects only the best cuts of meat. ____________________________________________________________

Explaining Cooking
Complete in the past passive.

boiled

grilled .
1 The rice …………………
was steamed .
2 The chicken breasts ……………
steamed

stir-fried

slow-cooked

.
3 The potatoes …………… .
4 The lamb ……………… .
5 The beef ………...... 16
Explaining Prepping Match the actions to their explanations.

3. 4. ___
15 the flour was sifted.
1. 2.
___ the peas were shelled.
___ the potatoes are mashed.
___ the cheese is grated.
5. 6. 7. 8.
___ the potato is pealed.
___ the eggs will be beaten.
___ the salad is being tossed.
___ the tin will be greased.
9. 10. 11. 12.
___ the dough was kneaded.
___ the onions were sliced.
___ the carrots are diced.

15.
___ the lettuce is shredded.
13. 14.
16. ___ the pastry will be glazed.
___ the onions were chopped.
___ the pasta is being drained.
___ the steak is coated with
breadcrumbs.

THE
WRITING Take a look at the ingredients and create a meal. Write your recipe
using the present passive.

CHALLENGE

17
 FILE 2 Function: Putting processes in order.
Grammar: Connectors of sequence.

Making Recipes
DISCUSSION
1. What is your favourite dessert?
2. What are the ingredients of your favourite dessert?

READING Read the two stories about the origin of a famous dessert.

The crepe Suzette has a reputation for being a sophisticated French dessert. A pancake dish served with a caramelised alcohol based sauce, it is
often served at the tables of expensive restaurants and set on fire, or flambeéd, for the entertainment of the guests.

Yet the exact origin of crepes Suzette is not clear, and two conflicting stories have circulated for years about how the dish was invented and named.
Both stories have high-class connections but which version do you think is more likely?

A Dessert for a King The Tasty Production

In 1897, a famous French actress by the name of Suzette Reichenberg
In 1895, a young waiter at an exclusive cafe in Monte Carlo was
appeared in a comedy production at a theatre in Paris. Every night
making a simple pancake dessert at the table of a very important
her character, a maid, had to serve crepes on stage and the actors, as
guest, the future king of England, Prince Edward VII.
part of the story, were then required to eat them.

As was common for the time, the waiter lightly fried the pancakes
Although the hot crepes were provided by a nearby restaurant, by the
over a naked flame and then added a sweet fruit sauce to the dish.
time they arrived at the theatre they were cold. This was much to the
After that, he added a splash of liquor as a finishing touch. To
disappointment of the actors who didn’t enjoy eating cold dessert.
everybody’s surprise however, the alcohol came into contact with
After a while, the restaurant owner had an idea.
the flame and the pan accidentally began to burn.

First, he soaked the pancakes in alcohol. Next he lit them on fire just
Luckily, the burning ingredients combined to make a delicious smell
before they were taken on stage. The flame provided a spectacular
and the Prince was so pleased that he ate the spoiled dish without
effect for the audience, and, of course, kept the pancakes warm for
complaint. Consequently, he insisted that the new discovery be
the actors. Later, the owner decided to name his new dish Crepes
named after one of his dining partners, a lady called Suzette.
Suzette, in memory of the famous actress who served them on stage.

COMPREHENSION VOCABULARY
Answer True or False. Number the recipe directions in the correct order from 1 to 7.
1. Crepe Suzette is a French dessert.
True or False
uzette
Crepes S ___ pour th
e liq
2. The future king of England was dinning at ueurs
a restaurant in Paris. ___ add the
orange butter
True or False
es:
For Crep ___ serve on
a plate
3. Crepe Suzette may be named after a famous Carol gs
2 large eg se flour
¾ all-pur
po ___ fry the
actresses. milk crepes mix
4 ½ cup of
True or False r, water ___ heat up
salt, suga a pan
15 mins Butter
Orange
4. Crepe Suzette is best eaten warm. 30 mins G ra n d M arnier 1.
___ whisk th
e ingredient
C o g n a c to make crep s
True or False n/a es
___ flambe
the pan
5. The dessert was probably invented in the 1890’s
True or False
18
 Grammar: Connectors of Sequence.

Use first.. second.. third.. for related tasks in specific First, heat up a pan. Second, add oil.
consecutive order: Third, pour in the mix.

Use next, then, and after that for general consecutive Next, you can fry it. Then you can serve it.
tasks: After that, you can take a break.

Use later, after a while and by the time to indicate tasks Later, check the consistency.
over a longer period: After a while, the onions will soften.
By the time the pasta is cooked, you can
start preparing the dressing.

Use consequently to indicate the effect of a previous task: The knife was blunt, consequently he
couldn’t cut the beef into thin slices.

GRAMMAR PRACTICE
1. “To make a basic omelet for 2 people, _______
first you should whisk 3 large second / first / third
eggs in a bowl. __________, add a pinch of salt and pepper, and ________, fry
it in a pan. Simple.

2. “A classic beef stew takes a long time to cook in the oven, _____________
there are many other things you can do while you are waiting. ___________ you first / after that / consequently
can prepare the salad and ____________ you can make the salad dressing.

3. “__________________ the soup is ready, you can think about making the by the time / later
main course and ___________ the dessert. .

4. “whisk the egg whites and _______ add cream and sugar. _________ , maybe after a while / then
30 or 40 minutes, the mix should reach room temperature.

6 LISTENING
1. Listen to the cooking show and number the recipe 2. Now listen again and complete
steps in the correct order . the recipe details.

Mushroom Risotto

___ ___ ___

1
…… g of butter
half a chopped ………
300g sliced ………….
….. g of Arborio rice
… l of vegetable stock
150 ml of dry ……..
….. g of grated ………
___ ___ ___ 19
WRITING Write the steps for the following dishes using sequence connectors
and the verbs provided.

First, slice the bread.

spread chop cut place sprinkle

slice

First, cut an onion.

cut chop break add mix pour

SPEAKING Now have a conversation with a partner.

Student A : Student B :
Ask Student B:
Ask Student A:

a) For the steps to make a a) For the steps to make a

tuna & mayo sandwich. cheese & tomato omelette.

20
FILE 3 :
Function: Describing flavors & textures.
Grammar: Adjectives.

Describing Food
DISCUSSION
What’s the best tasting food you have ever eaten in your life?

READING Read the magazine article and answer the questions.

COMPREHENSION
Answer True or False.
The USA may be famous for its cheese burgers, milkshakes and apple pie but this
nation of immigrants has a lot more diversity to offer on the culinary scale. 1. The USA has a diverse range of
We asked first and second generation Americans about their favourite food.
foods and the results were surprising! True or False

Kamon, 36, Chicago.
“My mom’s from Thailand
and she owns a Thai
restaurant in Chicago.
She makes the best Tom Kha Gai,
which is basically a chicken and
coconut soup. It’s thick and creamy
with a really sweet aftertaste.
Perfect for the cold Chicago winter.
It’s my favourite food ever.”
Benita, 57, Miami.
“I’m a Cuban-American
and my favourite food
is a chunky beef and vegetable stew
called Ajiaco. I make it at home for
my family. The base is watery but
intense in flavour. It’s common to
add a little lemon juice so it’s a little
sour which makes it very refreshing.
I don’t like heavy food so it’s perfect
for me.”
Devon, 24, New York. 2. Kamon’s mom owns a Jamaican
restaurant in Chicago.
“My parents arrived from True or False
Jamaica in the 1980’s, so
traditional Caribbean 3. Devon doesn’t like hot food, and
food has always been a big part of my especially not spicy.
diet. My favourite is Jerk Chicken True or False
which is a spicy dish cooked on a grill.
The seasoned marinade we use is 4. Benita thinks heavy food is perfect
really bold and flavorsome and for her.
probably too hot for most people but I True or False
love it. It’s delicious.”
5. Devendra prefers fusion over authentic
food.
Devendra, 29, Texas. True or False
“I’m of Indian heritage so
obviously curry is a big
part of my culture.
However, I’m not really a fan of m
ag
az
authentic Indian food and prefer light in
e
dishes. My wife is Italian-American
and she makes a really good savoury
fusion, Tandoori Bruschetta. My
parents said it was bland but we think
it’s yummy.”

VOCABULARY Complete the descriptions with an adjective from the box.

bold
1. If a dish is intense it can also be __________ .
bland
2. In Chinese cooking a common combination is sweet and ________ . light yummy
3. A watery dish is not ___________ .
spicy flavourso
4. If a meal is tasty is can also be ___________ and _________. me
5. Indian food is often hot and ___________ . s
deliciou
6. A dish that contains big pieces of ingredients can be ___________ .
chunky
7. If a dish is not heavy it is probably ___________ . sour
thick
8. Food with a lot of different flavours is ___________ . bold
9. A boring meal can be described as being ___________ .

21
 Grammar: Adjectives. Grammar Check:
Adjectives can be used to describe an object or Adjectives
after a form of be:
Arrange descriptions in correct order.
I don’t like hot curry.
That is a tasty chicken recipe.
This food is yummy. 1. so onion The French yummy is soup
My soup was watery. The_______________________________
French onion soup is so yummy
I hope the meal won’t be bland.
2. food love I flavoursome
Use very, really, so or too to intensify an adjective: ___________________________
I ate a really delicious pizza last night.
Jerk chicken is very spicy. 3. curry too green The was thick
The pancakes here are so yummy. ___________________________
The soup is too thick, it should be watery.
North American food is too bland for me.
4. really like I sour don’t food
To make comparisons use more or –er ending ___________________________
depending on the adjective :
Salad is lighter than pasta. 5. tasty? very rolls the Are spring
The casserole is more watery than before. ___________________________

Describing Flavours & Textures Select the correct comparisons.

vou rsome
harder more sour milder r more fla
thicker chunkie

Obviously, the lemon pie will be __________ chunkier than my

Wow, your beef stew is ___________
than the chocolate cake because of the citrus. chicken casserole, look at the size of those pieces!

I think the fish soup is definitely going to be For me, Chinese food is _____________ than
____________ than the spicy chicken curry. bland American fast food with no taste.

My meat is ____________ than yours. I almost

I’m sorry but my dessert is very watery,
broke my tooth trying to chew it.
I would prefer it ___________ if possible.

SPEAKING Have a role-play conversation with your partner.

Student A : Student B :
You are VEGETARIAN. You are BBQ FAN.

Tell Student B why: Tell Student A why:

a) You don’t eat meat. a) You love to eat meat.

b) Vegan food is tasty. b) You don’t like vegan food.

22
7 LISTENING 1. Listen to the conversation and complete the missing information.

Waiter: Table for two, sir?

Brian: Yes, please.
Waiter: Can I get you any drinks?
Brian: Two glasses of water, please. And the menu.
Waiter: We have a standard set lunch menu. Here you are.
There are three courses. You can choose one dish
from each course.
Brian/Tracy: Thank you.
Waiter: Here is your water. Have you decided what to order?
Tracy: Hmmm. It all looks so _______ . What is the pork satay
exactly?
Waiter: It’s pieces of pork in a peanut butter sauce... quite
______ . Very _______.
Tracy: That sounds _________ . I’ll have that to start with.
Waiter: Very good. One pork satay. And for you, sir?
Brian: Are the spring rolls very _______?
Waiter: Not too ______ , sir, no…but they come with a _______
chili sauce.
Brian: Hmmm. I think I’ll have the chicken and coconut
soup, thanks.
Waiter: Fine. And what would you like for the main course, madam?
Tracy: What’s the difference between the ____ curry and the
_____ curry?
Waiter: The red curry is made from red chilies, so it’s a bit
_______. The green curry is ______ and more _______ .
Tracy: Green prawn curry for me then, thanks.
Brian: And the same for me. And for dessert I’ll have the fruit
salad.
Tracy: And I’ll have the fried banana, thanks.
Waiter: Very good, madam. Thank you.
Brian/Tracy Thank you.

2. Now listen to the conversation again and complete 8 3. Finally, listen to Brian and Tracy’s comments about each
the exercise. dish and compete the exercise.

OR D E R :
.... 7
Table no … _______________
_________
_________

____________
_________

Starters

rses
Main Cou

Desserts

Drinks

23
 FILE 4 :
Function: Expressing obligation & prohibition.
Grammar: must, mustn’t / have to, don’t have to

Health & Hygiene

DISCUSSION
What safety measures do you follow in your kitchen?

READING Read the food truck safety instructions. COMPREHENSION

Write the answers to the questions.
The food truck business is growing every year. In America the industry is worth more than $2 billion
annually. But with the increase in business there is also a sharp rise in food truck related accidents and 1. How much is the food truck industry
food hygiene concerns. This basic guide offers some essential tips to ensure proper food truck safety. worth every year in America?

_____________________________

2. Why is there an increase in accidents

and hygiene concerns?

- Stoves must have proper ventilation.
- They should be secured in place.
- They must be cleaned regularly to
avoid grease build up.
- Inspections should be performed
quarterly.
- Fridges have to be set at 40F or below _____________________________
- Fridge shelves don’t have to be
adjustable but it is desirable. 3. What is an important mandatory
- Cold storage regulations must be requirement to ensure proper fire
followed at all times.
safety?
- Regular temperature checks have to
be performed.
______________________________
- A portable fire extinguisher must be fitted
and displayed prominently by law. 4. Why do employees with long hair have
to use a hair net?
- Employees should be trained
in basic food hygiene rules.
______________________________
- Cloth care is important. Use
separate cloths for different
tasks to stop spread of germs.
- If an employee has long hair
they have to use a net as
a matter of good practice.
- Employees must not work
under the influence of alcohol.

VOCABULARY Write the different tasks into the correct checklist category.

Things to do… Health & Hygien

use extinguishers.
e Checklist
- Train new staff to
Cleaning
- Buy cloths. Food Hygiene
Fire Safety
grease build up.
- Check stoves for Purchase hair
ometers.
- Buy electric therm nets.

- Purchase hair nets.

wall.
- Fix extinguisher to
cold storage rules.
- Train new staff in
ing products.
- Buy surface clean
th care.
- Train staff in clo
ature.
- Check fridge temper

24
 Grammar: must, mustn’t / have to, don’t have to.
Use must or have (has) to express obligations:
You must clean the shelves every week.
I have to check the temperature of the fridge.
She has to wear a hair net.
Use must not for prohibitions:
You must not cross contaminate food.
Employees mustn’t work under the influence of alcohol.
Use don’t (doesn’t) have to for the absence of obligation:
He doesn’t have to clean the fridge today.
You don’t have to work on Saturday.
Grammar Check:
mustn’t / don’t have to
Re-write the sentences using the correct form.
1. She has no obligation to work at weekends.
She doesn’t have to work at weekends.
_________________________________________
2. He is prohibited to drink alcohol at work.
___________________________________
3. We are not obligated to wear hair nets.
___________________________________
4. You are prohibited to touch the hot stove.
___________________________________

Expressing Obligations Match the kitchen safety signs with the appropriate obligation or prohibition.

3. 5.
1.

2. 4.

___ You mustn’t prepare cooked food here. ___ You mustn’t prepare raw food here.

___ You have to wash utensils here . ___ You have to wash food here. 1. You have to wash your hands here.
___

9 WATCH & LISTEN

1. Watch the food safety video. 2. Now complete the obligatory rules for food safety.

a)
__

b)
______ ______

c)
______

d)
__

25
WRITING Look at the unsanitary kitchen.
Write a health and hygiene report identifying problems and providing solutions.

Big Phil’s Kitchen 06/09

There are rats in the kitchen. You must call pest control.

SPEAKING Have a role-play conversation with your partner.

Student A : Student B :
You are the HEALTH & HYGIENE You are BIG PHIL.
INSPECTOR.
Tell Student A:
Tell Student B:
a) how you solved each
a) about each problem you
problem in the kitchen.
found in the kitchen.

26
 UNIT 3

Job Hunting

https://www.youtube.com/watch?v=ZT6e9wctGHk

27
FILE 1 Function: Preparing a CV / resume.
Grammar: -ing nouns.

Finding a New Job

DISCUSSION
1. Where do you look to find a job?
2. Do use any on-line employment platforms?
2. What would be your “dream job”?

READING Read the CV / resume.

COMPREHENSION
Write the correct answers.

1. How old is Lisa?

_________________________________

2. Where is Lisa from?

_________________________________

3. What is Lisa’s present job?

__________________________________

4. What was Lisa’s previous role?

__________________________________

5. What skills and specialities does she have?

___________________________________

VOCABULARY Put the different skills into their correct skill set category.

budgeting desserts cash handling prepping supervising baking French cuisine

teambuilding ordering leading recruitment training inventory
Italian cuisine managing customer service food handling

KITCHEN SKILL SET ADMINISTRATION SKILL SET INTER-PERSONAL SKILL SET

French cuisine recruitment training

28
Preparing a CV 10
WATCH & LISTEN
Complete the CV with skill headings. Listen.to a video resume and complete the details.

1. “I’m currently looking for a position as a _______

a)
in a restaurant.”
b)
c) 2. “I have over ______ years experience in the
d) Customer service restaurant industry.”
e)
3. “I have great interpersonal communication skills
that help me work well as a _____________ .”

training recruiting ordering

4. “I speak fluent _________ and a little bit of
teambuilding customer service _______ _________.”

5. “If interested, please give me a call at ________.”

WRITING Use the template to complete your CV.

YOUR NAME YOUR ADDRESS

YOUR PROFESSION
YOUR PHONE NUMBER
YOUR LOCATION YOUR EMAIL

29
FILE 2 Function: Writing a cover letter.
Grammar: Key sentence introductions.

Presenting Yourself
DISCUSSION
1. What are your key attributes that could attract a potential employer?

READING Read the cover letter.

COMPREHENSION
Write the correct answers.

1. Is Mike applying for a full-time or part-time job?

_________________________________

2. Where did he find the vacancy?

_________________________________

3. Where does Mike currently work?

__________________________________

4. Why does he want to change jobs?

__________________________________

5. How does Mike describe himself?

___________________________________

VOCABULARY Complete the definitions of common profile descriptions.

creative person is inventive and likes to create.

1. A ___________
easy-going energetic
2. A ___________ person plans ahead in their mind.

3. A _____________ person concentrates on their work. creative

er
4. An ___________ person has a lot of energy. competitive fast-learn
5. A ___________ person wants to progress in a work environment.
ambitious
le
6. A ___________ person learns things very quickly. responsib
7. A ___________ person likes to win and be the best.
experienced focused
8. An ___________ person has a lot of knowledge and skill.

9. An ___________ person has a relaxed personality. forward-thinking

10. A ___________ person is conscientious and takes care. 30
11 LISTENING Listen to the cover letter and complete the missing words.

WRITING Read the job advertisement and write a cover letter using the format provided.

P /T
B AK E R
ED
WANT
ASAP
le
c e p r eferab
en
Experi ot essential
b ut n ed)
in in g provid
(tra ct
Conta ervisor
up
e st aurant S
R o.com
@restr

31
FILE 3 Function: Being interviewed.
Grammar: Common questions.

The Job Interview

DISCUSSION
1. How many job interviews have you attended?
2. How did you feel during your interviews?

READING Read the magazine article.

Interviewing the Interviewer

Amy Wright, 52, is a recruitment specialist for an employment agency that specialises in food and catering services.
She has more than 20 years experience in interviewing candidates for positions at all levels in the industry.
So, for a change, we decided to reverse the roles and interview her in order to discover what recruiters are really
looking for during that all-important job interview.

Firstly Amy, what are some of the specifics that you look for during an interview?
Well, obviously, specific skillsets depend on the requirements of the position. A head chef vacancy, for example, will be different to that of a dishwasher.
But there are some more general things that we look for. A good candidate will make lots of eye contact during an interview, they’ll ask good relevant
questions and also come prepared with references and even bank details which shows forward-thinking.

Why is asking questions important? I mean, you’re conducting the interview, not the candidate!
It shows interest in the position and knowledge of the job. Particularly in food service, a passion for the industry is paramount.

What happens if a candidate is nervous during an interview?

It’s my job to make candidates feel relaxed during an interview which is why I always welcome them with some small talk before I start the actual
interview. I ask about the weather or their trip to the interview or something like that. Even asking profile questions about age, address or education can
help nervous candidates gain confidence before we move to the more substantial topics of the interview.

What are the substantial topics of an interview?

In this industry, experience is really the major indicator of suitability for a position. Without relevant experience I could never send a candidate into a
kitchen or a catering environment. Even for an entry-level position the candidate must be able to demonstrate some level of experience, either via work or
study. Also, a candidate should have a good understanding of their strengths. I’m not the type of interviewer who is interested in weaknesses (he laughs)
and if I asked the candidate wouldn’t tell me anyway. I prefer to conduct the interview on positives not negatives. I also look for people who think in terms
of achievements. What they achieved in the past and what goals they have for the future.

Great. And for a final question, how should candidates approach the issue of salary expectations?
That’s super important. Sometimes candidates prefer to avoid the issue of salary expectations because they’re more concerned about getting the job. Most
of the time the salary will be stated in the vacancy so it’s not a problem. Sometimes however, it is necessary to negotiate, and I’d recommend that a good
candidate never undersells themselves. In my experience, a company is always willing to pay the right price for the right person. They’d be silly not to.

COMPREHENSION VOCABULARY
Write the answers to the following questions. Complete the definitions with a word from the interview.

1. What is Amy’s occupation? 1. __________________ = An initial position inside an industry.

______________________________________ 2. __________________ = A pleasant but unsubstantial conversation.

2. What are the general things recruiters look for 3. ________ / _________ =
during a job interview?
4. __________________
______________________________________
5. __________________
3. What are the substantial topics of a job interview?
6. __________________
______________________________________
7. __________________
The things that you are good / bad at doing.
= Your correctness or acceptability for a job.
= Objectives for the future.
= Things you earned or accomplished in the past.
= The detailed requisites for a position
32
12 LISTENING Listen to the job interview and answer the questions.

a) nineteen
How old are you, Tom?
b)
..and what job are you applying for?
c)
Do you have any preferences?
d)
..give me your phone number & I’ll be in touch?
e)
When is the best time to contact you?

GRAMMAR PRACTICE Match the interview questions with their correct replies.

What do you consider some of your strengths? _____ A. No, I honestly think I only have strengths?
Do you think you have any weakness? _____ B. I was Employee of the Month 3 times in a row.
Why are you suitable for this position? F
_____ C. Yes, I want to be a Head Chef within 5 years.
Does your experience meet all the requirements? _____ D. I’m very focused, responsible and a fast-learner
What was a major achievement in your last job? _____ E. Definitely, I’ve worked in the same area for 2 years.
Do you have any particular goals for the future? _____ F.
/ Because of my work history and knowledge.

WRITING
Read the tips for a successful job interview and write notes into “do” / “don’t” categories.

GET TOP 10 TIPS FOR INTERVIEWS Do….

THAT 1. Do your research. Investigate the company and if possible the
interviewer. A little knowledge can go far.

JOB.com 2.
Practice your answers. There are many common interview
questions that you can predict. Make sure you prepare for them.

LINKS
CV’s
3. Pre-prepare some questions. When the interviewer asks “do you
have any questions?” don’t say “no”. Be smart, plan ahead.
Cover Letters
Interviews 4. Arrive early. Don’t be late. 10 minutes before is a good amount of
time, giving you sufficient time to compose yourself.
Job hunting
Skill Sets 5. Dress smartly and appropriately. Whatever the job, don’t wear
informal clothes or distracting accessories. First impressions count.

IMPROVE
6. Benotpolite and keep calm. Big gestures or extreme body language is
necessary to impress. A hand shake and eye contact is fine.
Don’t….
YOUR
7. to exaggerate but sell yourself with confidence and honestly.
ENGLISH Don’t ramble. Keep your answers concise and to the point. Try not

8. current jobs and bosses.

Speaking negatively is a bad idea. Remain positive about old or

CLICK
9. interest and organizational skills. Don’t take notes on a cell phone.
Have a notebook and pen ready. Taking brief notes shows
HERE
Ask about next steps. Don’t leave an interview without querying
10. what might happen next if you are successful or not.
33
LISTENING
SCRIPTS

34

1 Carrie: Oh perfect And have you also done the napkins?
Welcome, WBB stars in the restaurant deLeest. I'll show you around
in our restaurant.
On this side we have our lounge to drink an aperitif. Yeah. To wait for
a guest or maybe afterwards for a nice cup of coffee with some
whiskey or cognac. Then we go to the restaurant.
There's two parts in the restaurant this small part, it's nice for the
people who like to look a little into the kitchen and for small groups,
so they have kind of private dining. And here we have some beautiful
wines. Nice view from the table. And then, on this side, we have our
bar for our drinks, for the wines so it's very central in the restaurant.
And we own this part, small, cozy corner nice for couples and then
we have here the other part of the restaurant. And in summer, we
can also serve the lunch outside. And, of course, it's not always that
good weather in Haans so dinner, we don't do very often, but of
course, an aperitif is also a possibility. Then we go this way to the
kitchen.
To the small office here. Then we go directly into the kitchen, the
heart of the kitchen, it is where the chef works. And then on this side
we have our patisserie and of course the cold dishes and then serve
them here. This is our sous-chef preparing for the starters and of
course the desserts.
So I hope you will enjoy your stay in the restaurant deLeest.
Source: https://www.youtube.com/watch?v=mlM3crnl6yA&t=4s
2
a) We’ve been waiting for these drinks for half an hour. / Sorry, I’ll
bring them for you now.
b) Excuse me. These carrots are almost raw. / Oh dear, I’ll get some
more for you.
c) I’m afraid I asked for it rare, but this steak is virtually well-done. /
Sorry sir, I’ll bring you another one as quickly as possible.
d) I didn’t know this main course had nuts in it. I’m allergic to them.
/ Sorry sir, I forgot to mention it. Would you like to order a different
main course?
e) Don’t you have any high chairs for children to sit in? / I’m afraid
not. Would a cushion do?
f) Sorry, but I asked for the bill 10 minutes ago. / I’ll find out what’s
happened to it.
Source: Real Listening and Speaking 3, Craven, Miles, CUP, 2008
. B: I look forward to having dinner at your restaurant.
3 Thank you for your help.
Carrie: So, Francesca, you've been working for an hour or so now.
Do you want to take a break?
Francesca: Ah, yes piease, that would be good.
Carrie: OK, Um. Do you want to talk about what you've done so
far?
Francesca: Yeah. Well, I've already filled the sugar bowls.
Carrie: Oh great. So you've done all of them?
Francesca: Yes.
Carrie: Fantastic What about the knives and forks - have you put
those out yet?
Francesca: Ah yeah, l've put them out.
Carrie: OK - they're all on the tables?
Francesca: Yeah.
Francesca: Um, yes, l've folded them, but l haven't put them out
yet
Carrie: OK. l'II double-check as well... It look me ages to leam to
fold them correctly.
Francesca: If it's no good, er tell me and l can do it again.
Carrie: Yeah, no problem. How about the um ... water jugs?
Francesca: Ah yeah l've filled the water jugs and put them in the
refrigerator.
Carrie: Thanks.
Francesca: But l haven't put the menus on the tables yet Do l
have to put them out?
Carne: Um, yeah. we should do that before we open.
Francesca: l'II do that later. l've put flowers on every table but l
still need to put the salt and pepper out.
Carrie: OK. Um, we also need to put glasses on all the tables. l
notice that there aren’t glasses on the tables.
Francesca: Oh, sorry, l just ... forgot
Carrie: That’s OK. We've still got an hour or so, so you can do
that now. l'II check them after you've done it... Um, and maybe
right before we open, we should light the candles. But we don't
want to do that yet. Maybe just 15 minutes before service time.
Francesca: Sure. l'II do it later.
Carrie: OK ... OK. Do you have any other questions?
Francesca: Do you want me to cut the bread as well?
Carrie: Oh yes please. See you later then.
Source: Real Listening and Speaking 2, Logan, Sally, CUP, 2008
4
A: This is Shogun Restaurant.
B: Hello, I need to make a dinner reservation.
A: Can you tell me what night you will be coming?
B: We will be coming to your restaurant on Tuesday night.
A: What time will you be dining with us?
B: Our first choice would be 7:00, or perhaps 7:30.
A: How many guests will be in your party?
B: Four of us will be coming.
A: Please just give me your name, and at 7:00 on Tuesday
we will have a table for you!
B: Great! Our last name is Foster.
A: Thank you, Mr. Foster, see you this Tuesday at 7:00.
Source: https://www.eslfast.com/robot/topics/restaurant/
5
Presenter: Radio City ... It's the Big Breakfast Show .. with Mike
Martini
Mike: Good morning, America! I'm Mlke Martin, and what a iovely
morning it is here today with the sun shining and... doesn't it just
feel so good to be alive? Don't you feel great? Well, if you don't,
then listen up, because today’s topic is how to live a better and
healthier life. Joining us here in the studio to start things off we
have expert Sonia Tarrington, from the University of California's
Nutrition Research Centre. Hi, Sonia, welcome to the programme.
35

Sonia: HI, Mike. Glad to be here.
Mike: Sonia, your job title is Nutritionist. Now, what on earth do you do?
Sonia: Well, a nutritionist is basically a food scientist... that means l examine
the effect food has on our bodies.
Mike: Hm. So you mean you find out what is in, say, an apple, that makes it a
healthy food to eat?
Sonia: More or less, Mike. You see, unhealthy eating causes all kinds of health
problems such as obesity and even heart disease. it's an area the government is
very interested in now, as it has to spend millions of dollars every year fighting
these problems. That's why programmes like the University of California's
Nutrition Research Centre were set up. We hope to show people how to eat
themselves to better health.
Mike: Eat yourself to better health? That sounds too good to be true. Shouldn't
we be dieting or something?
Sonia: Not necessarily. You really don't have to go on a diet to eat healthily.
You can eat just as much as before but by choosing the right combination of
foods then you'll become healthier.
Mike: Great! Can you give poor slobs like me any details here, Sonia?
Sonia: Sure. The best thing you can probably do is add one extra vegetable to
your main meal... oh, and always cook vegetables by stir-frying. It's quick and
easy, plus they keep their goodness.
Mike: Great advice. And I guess people Iike me who tend to snack on chocolate
and cakes should swap to, say, fruit and health bars instead, right?
Sonia: That’s right. There's really no trick to it. It’s just common sense.
Mike: So why do people like you get such huge salaries? Only joking, Sonia.
Seriously, though, the message is - keep away from fries and burgers?
Sonia; Yes. And red meat. White meat such as chicken or pork is far healthier.
Mike: And my mom always said you should grill meat. too. Is that right?
Sonia: Yes. Grilling removes more fat. You see...
Mike: And what about fish? My mom always made us eat fish on Fridays. Was
she right? l hated fish
Sonia: Your mom was right again, Mike. At least once or twlce a week you
should eat fish. It's full of goodness, and very easy to digest.
Mike: OK then, Sonla. So, are you telling us that lots of fresh fruit, veg, and
healthy things like that will make us live longer?
Sonia: The statistics suggest yes. You'll live a longer and healthier life. In fact,
some research shows that eatlng more fruit and vegetables can reduce your
risk of cancer by as much as 20%.
Mike: Amazingl Well, we'll be back with Sonia ... right after the ads.
Source: Listening Extra, Craven, Miles, CUP, 2004
6 Brian: How about your fried banana? You haven't eaten
Hello and welcome once again to What’s Cooking? the programme that shows
you the quick and easy way to cook tasty meals! Now today l'm going to show
you how to make mushroom risotto. This is an easy dish to make. First, heat 25
grams of butter in a saucepan. Then add half a large onion, chopped, and cook
for three minutes. And next add 300 grams of sliced mushrooms and continue
to cook for two minutes. And now we are ready for the arborio rice - 350
grams. Stir it well. And next you need some liquid -about a litre of vegetable
stock, together with 150 millilitres of dry white wine. Add the liquid a little at a
time. Keep stirring and gradually add more stock until the rice is cooked. And
here's one l started just before the programme began. Hmm. Smells great
already! And finally, we are going to turn the heat off, add 40 grams of grated
cheese, cover it and let it stand for five minutes,
.. OK that’s five minutes, so let's take a look at our risotto. And there you are!
One perfect mushroom risotto. And next week I’m going to show you one of
my favourite desserts...
Source: Listening Extra, Craven, Miles, CUP, 2004
7
Waiter: Table for two, sir?
Brian: Yes, please.
Waiter: Can i get you any drinks?
Brian: Two glasses of water, please. And the menu,
Walter: We have a standard set lunch menu. Here you are.
There are three courses. You can choose one dish far each
course.
Brian/Tracy: Thank you.
Waiter: Here Is your water. Have you decided what to order?
Tracy: Hmm. It all looks so good! What is the pork satay,
exactly?
Waiter: It's pieces of pork in a peanut butter sauce ... quite
sweet. Very tasty!
Tracy: That sounds delicious. I’ll have that to start with.
Waiter: Very good. One pork satay... And for you, sir?
Brian: Are the spring rolls very spicy?
Waiter: Not too spicy, sir. no ... but they come with a sweet
chilli sauce.
Brian: Hmm. l think l’II have the chicken and coconut soup,
thanks.
Walter: Fine. And what would you like far main course,
madam?
Tracy: What's the difference between the red curry and the
green curry?
Waiter: The red curry is made from red chillies, so it's a bit
hotter. The green curry is milder and more creamy.
Tracy: Green prawn curry for me then, thanks.
Brian: And the same for me. And for dessert I’ll have the fruit
salad.
Tracy: And I’ll have the fried banana, thanks,
Walter: Very good, madam. Thankyou.
Brian/Tracy: Thank you.
Source: Listening Extra, Craven, Miles, CUP, 2004
8
Brian: Well, l couldn't eat another thing! That fruit salad was
great.
Tracy: Yes, it looked really fresh.
much.
Tracy: Mm, it's a bit too sweet for my taste.
Brian: That’s a shame.
Tracy: The pork satay was fantastic, though. And the green
curry was pretty good too. l enjoyed the meal.
Brian: So did l. The best part far me was the soup. l agree the
green curry was OK but it wasn't anything special. Anyway,
overall it was worth it. l'II be coming here again, that's for
sure!
Tracy: Me too. Perhaps we should make thls a regular thing,
Brian... Every Friday?
Brlan: Hmm- That sounds like a nice idea, Tracy. Why not!
Waiter: Was everything all right with your meal?
Brian/Tracy: Great, thanks!
Waiter: Would you like any coffees or anything?
Brian: No, thanks. Just the bill. We must get back to work.
Source: Listening Extra, Craven, Miles, CUP, 2004 36
 9 12
Life moves fast, but food, foodborne illness can really slow you
down. Fortunately, following the four steps to food safety can be
quick and easy. Some food safe habits can take just a few seconds,
like washing your hands with soap and water for at least 20 seconds
before touching food and washing fruits and vegetables before you
eat them. And it only takes a moment to separate raw meat from
produce. That won't be cooked. Testing the temperature of cooked
foods with the food thermometer before serving can help keep you
and your friends safe and healthy. And don't forget, cold foods and
12 Kevin: OK. And what job are you applying far?
leftovers should be refrigerated within two hours of cooking or
shopping. Remember to take a few seconds for food safety because
food poisoning can cause hours of stomachaches, nausea, diarrhea
and making you feel miserable. And who has time for that?
Find out more about food safety at wwwd.FDA.gov/food.
Source: https://www.youtube.com/watch?v=iguM_pqetzo
10
Hello, and thank you for your interest.
My name is Tony Dupone.
I’m currently looking for a position as a server in a restaurant. I
have over 20 years experience in the restaurant industry doing
anything from cooking to bartending to even washing dishes. I’ve
covered all positions.
My talent as a server exceeds average expectations. Being patient
and a good listener, I’m able to understand customers and their
needs. Years as a server helps with quick decision making and
keeps me cool under pressure. I have great interpersonal
communication skills that helps me work well as a team,
something valued customers appreciate, keeping the atmosphere
always friendly and warm.
I also am serve safe certified, have a full hander’s card, and I speak
fluent Spanish and a little bit of sign language. If interested, please
give me a call at 760 472 4529 that’s 760 472 4529. Thank you very
much.
Source: https://www.youtube.com/watch?v=LhsCBtp6ltI
11
Dear Manager, I am writing to express my interest in the position
for full-time bartender as advertised in the local newspaper. I
include my CV for your consideration. I am currently working in a
coffee shop where I serve and prepare a variety of hot and cold
beverages.
I have been working in this position for 15 months. My duties
include cash handling and customer service. I also have some
experience with food handling .
I think I am an ideal candidate for this position. I am energetic and
enjoy working with the public. Although I have no experience in
bar work, I think my skill set is easily transferable to this work.
I am also a very fast learner. I hope to have the opportunity to
discuss my application further. Yours faithfully, Ivan Bravo.
Source: Oyarzo, Carolina, 2020.
Kevin: Come in! ... Hello, yes ... take a seat. Now, you are...?
Tom: Tom ... Tom Baker.
Kevin: Tom Baker. OK, My name is Kevin Bird, Tom, and l'm
going to interview you today.
Tom: Hi!
Kevin: Now then, how old are you, Tom?
Tom: Nineteen.
Tom: Waiter. Just a normal waiter.
Kevin: OK. Now we have two shifts, that's seven to three or
three to eleven in the evening. Do you have any preference?
Tom: No, l don't mind. But l can only work Saturday
and Sunday.
Kevin: That's OK, Tom. Saturday and Sunday are our busiest
days! Are you available from next Saturday?
Tom: Sure! That's the eighteenth, right?
Kevin: Yes, Saturday the eighteenth. Great. But first can you
tell me if you have any experience? Our standards are pretty
high here at the Happy Chicken.
Tom: Well, last summer l worked for MacDonald's ... far
three months.
Kevin: Right. How about as a waiter, though?
Tom: Oh, l worked over New Year in a local restaurant near
my parents’ home.
Kevin: Oh yes? And did you enjoy it?
Tom: Sure, it was OK. I speak Spanish and there were lots of
Spanish tourists, so i got good tips!
Kevin: Great So you speak Spanish. Excellent. Well, there are
still some other candidates so can you just give me your
phone number and l’ll be in touch?
Tom: Yes. lt’s 559304.
Kevin: 559304. OK! Oh! When is the best time to contact
you?
Tom: Evenings, between five and eight, l think.
Kevin: Fine. Well, thanks very much for coming, Tom. See
you again!
Tom: Thank you, Mr Bird.
Kevin: Call me Kevin.
Tom: Oh, thanks. Bye then.
Source: Listening Extra, Craven, Miles, CUP, 2004
Sourced Print Materials Used:
Unit 1: File 3 Listening –
Real Listening and Speaking 2, Logan, Sally, CUP, 2008
Unit 2: File 2 Listening –
Listening Extra, Craven, Miles, CUP, 2004
Unit 2: File 2 Writing –
Speaking Extra, Gammidge, Mick, CUP, 2004
Unit 2: File 4 Watch & Listen –
https://www.youtube.com/watch?v=iguM_pqetzo
Unit 2: File 4 Writing -
Writing Extra, Palmer, Graham, CUP, 2004

37