английский. Конкурс Кращий навчальнометодичний посібник 2014
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Part III (multiple matching)Text 1 You are going to read about four different chefs and their work. For questions 1-15, choose from the chefs (A-D). The chefs may be chosen more than once. Meet the Chefs A Gerard I am a classically trained French chef and I am concerned about the lack of quality in most restaurants today. It seems that people can simply do a short cooking course and then call themselves a chef these days. I was trained in the cordon bleu tradition and am particularly skilled in making pastries. Both the food and service are of a very high standard at my restaurant. For me, presentation is the key. When a customer is served his meal, it should be pleasing to the eye. For dessert at our restaurant, I recommend our signature dish: hazelnut and pecan nougat. It will definitely have you wanting to return the next evening for a second helping! Critics have praised my creations and I have received 3 Michelin stars. Now my name is associated with excellent cooking. I know that the media have published reports from former staff who claim I threw food and swore at them. But the way I see it, if you can’t take the heat, get out of the kitchen! Everyone who works in a celebrated restaurant has to expect some pressure. I have standards to maintain, after all B Arpad My "soup kitchen’, as I jokingly call it, only serves soup and drinks, as I prefer to specialize. The most popular soups are gazpacho, lentil, courgette and celery. I know that people who enjoy fine dining would not normally consider going to a soup restaurant, but after they have tasted the delicious soups on our menu they change their minds. I want to show how soup can be a meal in itself, not just a starter or something you throw together at the last minute. I grew up in poverty and often ate at the soup kitchens in our neighbourhood. In honour of the volunteers who fed me in tough times, I now donate over 100 litres of soup to charities every week. It's the least I can do. The success of the business means that nowadays I have nothing to do with the daily operations of the restaurant. Having handed most responsibilities over to the staff, I get to enjoy my other passion, which is golf. C Elisabeth I only use organic ingredients. Too many pesticides and insecticides are present in our food today and I believe they are causing widespread illness, Apart from that, humane treatment of animals is really important to many of our customers. To be certified organic, the animals must eat natural food, not be treated with antibiotics, or be kept in cages. They must have space to walk freely. For these reasons, organic meat is fresher and of better quality, and my customers say they can taste the difference. Organic food should be eaten by everyone who cares about our planet. I always purchase food from local producers. You see, pollution caused by transporting food long distances is a serious problem. Just like our ancestors, who didn’t have refrigeration or modern transport, we should only eat produce that is grown close to home and in season. My restaurant follows that principle. D Rosemary My speciality is Polynesian food. I have travelled extensively and my places for sourcing ingredients are Samoa, New Zealand and Hawaii. I combine old recipes with innovative ways of preparing food, and I try to maintain the unique cultural history of a dish while adding a modern twist. When I first opened my restaurant, there were queues lining up outside. People were curious. Things have quietened down now, but on Saturday nights, you can expect to wait over an hour for a table. Booking is highly recommended, By placing frangipani and gardenia around the restaurant, I have tried to recreate the fragrances of the region, I put hibiscuses in shell vases which are handmade by locals. The vases look magnificent in the evenings, when the restaurant is lit up with candles. Many of the customers tell me that the flowers trigger memories of their own trips to the region. To add to the flowers, I have brought back artifacts and fabrics from my journeys to place on the tables for customers to admire during their meal. Eating at my restaurant should be an unforgettable experience. Which chef
Text 2 You are going to read a magazine article about careers in sport. For questions 1-10, choose from the items A-D. The items may be chosen more than once. Careers in Football You don’t have to be a star player to have a career in the sport you love. Here are some people who have what many of us would call dream jobs. A Janet Pearce – Physiotherapist I've been playing women’s football for ten years now, and I would love to play at international level. But let’s face it, very few football players are going to get a place in a top team. And for a woman footballer, there are even fewer openings. So I count myself very fortunate that I have a job in football at all. As a physiotherapist, I have to go to matches and, unless there’s an injury on the pitch, I get to watch matches from up close. It’s part of my job, actually, because if a player has an old injury, I have to watch them very carefully for signs of the injury flaring up during the game. Then, of course, I will recommend that they are substituted. The rest of my job is working with injured players. Some of the injuries are quite serious, and I have to say that one of the worst things about my job is having to tell players that their career is over. Some injuries will just not go away. But yes, in many ways it is a dream job. B Timothy Gittings – Coach As a coach, I'm right in the middle of the action. Nobody knows the players better than me, because it’s my job to know exactly how they’re feeling at all times. This is important because however good a player is, they will not play their best if they are worried about something. So a big part of my job is discussing things with individuals. They have to work well as a team, too, so I try very hard to create a positive atmosphere in the team. It’s a much more difficult job than most people realize. One good way to find out if you are suited for it is to coach a junior team near where you live. They’re usually desperate for people who know the game to pass on their knowledge. And it’s very rewarding work – sometimes older players can be hard to handle, but with kids, they just want to learn. C Don McRae –Referee It took many years for me to get to this position. It's not something you should consider if you’re not prepared to work very hard. You have to think fast, often under extreme pressure, and you cannot let your concentration wander for a second, or you might miss something important. Referees are often criticized for making the wrong decision, or failing to notice something like a foul. For this reason, you need to be as close to the ball as possible throughout the whole 90 minutes. And for that, you need to be incredibly fit! But, if you think you can deal with all that, it really is a great job to have. D Jack Hunter – Steward My job involves controlling the crowd at big matches. First of all, I help people get to their seats and then, during the match, I have to watch for signs of trouble. Then we have to step in, but never alone - we all have walkie-talkies to call for back-up. That can sometimes be unpleasant but we know most of the local hooligans and they know we are watching them – they don’t want to get caught - so that helps keeps things peaceful! All my friends and neighbours are really jealous and think I’m really lucky - they see me going off to a big match with Manchester United or Liverpool, say, and they think I’m getting a free ticket to see the game. But you don’t get much chance to watch, as you’re usually looking the other way. Think about it - the spectators are watching the game and you are watching the spectators! But I love my job. I love the atmosphere and, although there is sometimes trouble, most of the time the crowds are very well behaved. Which person:
doesn’t get a good view of matches? thinks they are lucky to work in their chosen field? suggests teaching young children? has to call someone for help in difficult situations? had to wait a long time to get where they are? needs to talk to players about their worries? sometimes has to give people bad news? has to be very careful not to make mistakes? sometimes has to deal with violence? |