Střední odborná škola a Střední odborné učiliště, Chrudim, Čáslavská 205. Inventory

Střední odborná škola a Střední odborné učiliště, Chrudim, Čáslavská 205

Inventory

Klíčová slova: Keywords: inventory, plates, cutlery, glasses, additive inventory, service

Text: Inventory Inventory is a set of all things that the guest needs for consumption and the waiter for serving. Considering the fact that there are too many items of the inventory, it is advisable to separate the inventory into groups according to different criteria e.g.: Used material – porcelain, glass, metal, wooden, plastic…… Different use – table and sitting, linens, small table inventory, cutlery, inventory for meals, inventory for drinks, auxiliary tables, auxiliary carts for food, additive inventory Different events – common, festive, single-use… Different places – restaurant, cafe, wine restaurant, bar… Examples of most frequently used inventory needed for the service and consumption of meals and drinks in a restaurant: Small table inventory: Salt and pepper castors A portable set of seasonings Oil and vinegar cruets – small bottles with a good plug

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Tento projekt je spolufinancován Evropským sociálním fondem a státním rozpočtem České republiky


Sugar basin – dose and sugar tongs for lump sugar (hot drinks) dosage for granulated sugar (hot drinks) “powder box“ for icing sugar (warm desserts) Ashtrays Menu stands and stands for lists of beverages Beer mat stands

Linens Tablecloths – the sizes of tablecloths are specified in this way – we add 30 cm to each side Smaller tablecloths – size 80 x 80 cm are used for decoration or for covering the imperfections of the large tablecloth Molleton – felt underlay under the tablecloth, absorb the shocks and prevent sliding of the tablecloth Linen napkins – before eating we put them on the lap, after eating next to the plate “Tea-towels“ - when serving meals they are put on left hand when serving it is folded in thirds and put over left wrist Plates Club plate – is used as underlay so called blind plate large helpings (portions) or decorated meals are served on it Meat plate – main courses, fish and some warm dessert are served on it Soup plate – soups, porridge and sometimes also goulash are served on it Dessert plate – is used as underlay for bowls, as a plate for bones, portable plate for cutlery and as a plate for serving warm side dishes cold starters, some warm starters, cheese, warm desserts and fruits are served on it 2



Plate for sweets – cold sweets are served on it Pastry plate – pastry is served on it it is also called “cover“, because the cover charge means extra charge for pastry (bread) and seasonings Cutlery Meat cutlery – it is meat fork and meat knife it is put on the table when serving main courses Dessert cutlery - it is dessert fork and knife is used when eating starters, cheese and some warm sweets e.g. apple fritters Fish cutlery – it is fish fork (can be replaced by meat fork) and fish knife is used when eating fish and seafood Sweets cutlery – it is dessert fork and dessert spoon is used when eating warm sweets Cocktail cutlery – it is dessert fork and coffee spoon is used when eating starters cocktails, some cold sweets, ice-cream and fruit salads Spoon – soup, dessert Little spoons – coffee, ice-cream, lemonade Dessert fork Common service cutlery – soup spoon and meat fork Additive inventory Servers (salvers) – is held on the longer side, at the waist level when serving not many drinks and clearing the table (debaras) Trays – are held from below, at the shoulder level when serving more drinks and clearing the table (debaras) Glasses Drinking glass – for cold non-alcoholic beverages can be with or without stem

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the volume can be 0,1 or 0,2 or 0,3 l Beer glass – thick-walled with a handle thin-walled without a handle the volume can be 0,5l and 0,3l or 0,4l and 0,2l for special beers Wine glass – glasses with longer stem and smaller open calix are used for non-sparkling white wines and rosé glasses with shorter stem and bigger close calix are used for non-sparkling red wine glasses of three different shapes are used for champagne aperitif glasses for hippocras small narrow glasses with short stem and volume 0,08 l are used for dessert wine Glasses for spirits – glass tumblers with volume of 0,04l and 0,02 l, can be with or without stem liqueur-glasses whisky glasses with thick bottom bulbous glasses with short stem – cognac glasses Inventory used for serving hot beverages Cup, saucer and teapot Cup and saucer for espresso coffee A cup with extended top used for hot chocolate Milk jug A cezve – coffee pot used for preparing Turkish coffee Glasses for hot beverages – different shapes, with or without a handle, thick-walled or thin-walled Summary: Inventory is a set of all things that the guest needs for consumption and the waiter for serving. Some kinds of inventory are used in all places e.g. some types of glasses, plates, cutlery etc., some kinds are typical for specific places e.g. bar inventory. The most common kinds of inventory used in restaurants are described in this document.

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Shrnutí: Vocabulary inventory castor cruet sugar basin dose ashtray beer mat molleton tea-towel meat cutlery dessert cutlery fish cutlery sweets cutlery spoon soup spoon dessert spoon little spoon coffee spoon ice-cream spoon lemonade spoon dessert fork meat fork knife cup saucer serve

inventář sypátko karafa cukřenka dóza popelník pivní tácek molton příručník masový příbor dezertní příbor rybí příbor moučníkový příbor lžíce polévková lžíce dezertní vidlička lžička kávová lžička zmrzlinová lžička limonádová lžička dezertní vidlička masová vidlička nůž šálek podšálek podávat

salt pepper oil vinegar tongs menu stand tablecloth club plate napkin meat plate soup plate dessert plate plate for sweets salver tray glass beer glass wine glass liqueur glass whisky glass cognac glass short stem long stem teapot main course

sůl pepř olej ocet kleštičky stojánek na menu ubrus klubový talíř ubrousek masový talíř polévkový talíř dezertní talíř moučníkový talíř tác podnos sklenička pivní sklenice sklenka na víno likérová sklenka sklenka na whisky sklenka na koňak krátká stopka dlouhá stopka čajová konvička hlavní chod

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Test (pracovní list): Worksheet: 1) Desribe the picture. – popište obrázek

2) Spelling mistakes. – opravujte chyby v pravopise a překládejte DOUSE

_____________________

TEA-TOVEL _____________________

NEPKIN

_____________________

TREY

LIQUER

_____________________

MEET FORK _____________________

_____________________

MILK JAG _____________________

MOLETON

KRUET

LONG SPEM _____________________

_____________________

_____________________

3) Plates. – jaké druhy talířů znáte, doplňujte chybějící písmena -E-- P---E

S--- P----

--SS--- ---T-

--U- --A--

-----Y -L--P----

---

-W----

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4) Cutlery. – jaké druhy příborů znáte, poskládejte jejich názvy ETAM cutlery ___________________ TIALCCOK cutlery ___________________ SHIF cutlery

___________________ SSERTED cutlery ___________________

5) Hidden message – hledejte výrazy v angličtině a doplňte židovské přísloví T A M R E E B U O G I C H R X

I T N V A E I C A S T O R E Z

N A Z O B A T H B M A G E C G

S E R E V L A S R S Z N P U I

C S T S L R E Q K I L A P A C

S S A L G Y K S I H W C E S V

T A B L E C L O T H S G P O X

A G C E G A R H V T H L L B D

A S U A E E B V C R O A I L S

R U H J N W N U H A R S O E K

E R H T K A P I F G T S B N I

S A O T R L Q L W E S S I D O

S G N O T A I U J N T F I S Z

T O P A E T Y M L I E Z B X Y

D N A T S U N E M V M H U W H

popelník

pivní tácek sypátko džezva koňaková sklenička šálek nůž stojánek na menu konvička na mléko olej pepř tác podšálek krátká stopka ubrus konvička na čaj kleštičky ocet sklenka na whisky sklenka na víno

__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

Jewish Proverb 6) Translate – překládejte: Lucka má polévkový talíř, dva dezertní talířky a příbor. Kde je sklenice na víno? Chcete dezertní vidličku? Na stole je sypátko na pepř a sůl a karafa na ocet. Nemáme žádné ubrousky. Líbí se mi tyto pivní tácky. Tomáš nemá lžíci na polévku. Skleničky na bílé víno mají obvykle dlouho stopku. Hlavní jídlo podáváme na masovém talíři. Moučníkový příbor je dezertní vidlička a dezertní lžička. 7



TEST

Name:

Přeložte do angličtiny: sypátko

Class:

Přeložte do češtiny: pastry plate

koktejlový příbor

teapot

tác

menu stand

nůž

long stem

klubový talíř

vinegar cruet

popelník

beer mat

podšálek

dose

konvička na mléko

tongs

cukřenka

inventory

ubrus

napkin

Přeložte: Rybí příbor je rybí vidlička a rybí nůž. Kde jsou skleničky na víno? Guláš podáváme na polévkovém talíři. Babička nemá žádné sklenky na whisky. Mám nové zelené šálky s černými podšálky.

Literatura, odkazy: COLLINS, W. Anglicko-český výkladový slovník. 1. vyd. Praha: NLN, 2003. 1174 s. ISBN 807106-304-5. www.puzzlemaker.com www.eslprintables.com

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Střední odborná škola a Střední odborné učiliště, Chrudim, Čáslavská 205. Inventory

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