Curso: Técnico de Restaurante/Bar Data: ____/ ____/ _______

Disciplina: LEAR: UFCD 4214

Nome: Classificação:
Data: __________________________________________ Professor:

Group I – Listening

A. Circle True or False for these sentences.

1.The customers want two tables. True False

2. There are two customers eating together. True False

3. The two customers order the same starter. True False

4. Both customers order the Thai chicken for their main course. True False

5. The customers order cold drinks. True False

6. Both customers order a dessert. True False Páá giná3 – Técnico de Restaurante/Bar - 2ºano

B. Complete the gaps with the words you will listen.

1. A table _______________ two, please.

2. Are you ready _______________ order?

3. What would you _______________ for your starter?

4. I’d _______________ French onion soup, please.

5. What _______________ you like to drink?

DP1.6/095/05
Estrada de São Bernardo, nº137 - 3810-175 Aveiro  Capital Social 120.000 euros  Nº de Matrícula/NIPC 506 924 904 Mat. C.R.C. de Aveiro
Telef. 234 483 470  Fax: 234 483 469  E-mail: secretaria@efta.edu.pt  Url: www.efta.edu.pt
 6. I’ll _______________ a fresh orange juice.

Group II – Vocabulary

A. Give 3 examples of each type of food.

Fish Meat Vegetables Fruit Condiments/Seasonings Dairy Sweats/Desserts

B. List the ingredients needed to make a Daiquiri.

1. ____________________

2. ____________________

3. ____________________

4. ____________________

C. Match the words to their definitions.

1. A party a) Food/drink that has been left to mature. Páá giná3 – Técnico de Restaurante/Bar - 2ºano
2. Cutlery b) Food that is plain, not very tasty.
3. Side dish/Garnish c) Very hard to chew.
4. Halal d) Food cooked in a pan, usually in water.
5. Tannin e) Dishes that Muslims can eat.
6. Kosher f) Cut into thin, small stripes.
7. Mushy g) Food with a semi-liquid texture.
8. Ripe h) Food that is very soft.
9. Crumbly i) Dishes that Jewish can eat.
10. Boiled j) Group of people who arrange to eat together.
11. Aged k) Food which has been lightly tossed in oil and coked over a high heat.
12. Diced l) A wine ingredient that adds a slightly bitter taste.
13. Sauteed m) Stored in the fridge.
14. Shredded n) Food that is ready to eat.

DP1.6/095/05
Estrada de São Bernardo, nº137 - 3810-175 Aveiro  Capital Social 120.000 euros  Nº de Matrícula/NIPC 506 924 904 Mat. C.R.C. de Aveiro
Telef. 234 483 470  Fax: 234 483 469  E-mail: secretaria@efta.edu.pt  Url: www.efta.edu.pt
15. Chilled o) Knives, forks and spoons.
16. Bland p) Food that has been chopped into small, square pieces.
17. Tough q) A small portion of food that you eat with the main meal.
18. Runny r) Food that breaks easily when you try to eat it.

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18. __

Group III – Writing

Build a dialogue between a waiter/bartender and a customer that wants to make an order.
Be creative! (Write 10 lines for each.)

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Páá giná3 – Técnico de Restaurante/Bar - 2ºano

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DP1.6/095/05
Estrada de São Bernardo, nº137 - 3810-175 Aveiro  Capital Social 120.000 euros  Nº de Matrícula/NIPC 506 924 904 Mat. C.R.C. de Aveiro
Telef. 234 483 470  Fax: 234 483 469  E-mail: secretaria@efta.edu.pt  Url: www.efta.edu.pt
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Professora Joana Franco LEAR - 2017/2018

Páá giná3 – Técnico de Restaurante/Bar - 2ºano

DP1.6/095/05
Estrada de São Bernardo, nº137 - 3810-175 Aveiro  Capital Social 120.000 euros  Nº de Matrícula/NIPC 506 924 904 Mat. C.R.C. de Aveiro
Telef. 234 483 470  Fax: 234 483 469  E-mail: secretaria@efta.edu.pt  Url: www.efta.edu.pt