Unit 4. In the Kitchen (B) Flash on English for Cooking, Catering and Reception

 

Flash on English for Cooking, Catering and Reception Unit 4. In the Kitchen (B)

 

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. all sounds good can go could be do you agree do you think have you got I do I don’t like to I suggest should be they need to be what about   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 the kitchen with external access for deliveries and internal access to the cold preparation section. Manager: OK, but (5) ______ quite small, because there isn't a lot of space back there. Head chef: That's fine. (6) ______ have too many goods in storage. Manager: (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. Manager: What ideas have you got for the kitchen design? Head chef: Well, ...

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