MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

I’m a professional! I work in the catering sector!

Lead-in

Which skills do you think are required to work in the catering industry? Here are
some skills. Choose between four or five. Then reorder them from the least to
the most important to you.

customer service skills / cultural awareness / communication skills

work ethic / multitasking skills / language skills / professionalism
teamwork skills / problem-solving skills / attention to detail

Getting started!

In the catering industry you can follow different careers. Look at

the pictures and match them with the corresponding career / job:

consumer scientist / meat process worker / hotel manager / butler

sommelier / butcher / chef / cellar technician / catering manager
event planner / cake decorator / hotel receptionist / waitress
housekeeping manager / barman / barista / housekeeper / baggage porter
baker / food factory worker

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6 7 8 9 10

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16 17 18 19 20

1. ______________________ 11. ______________________

2. ______________________
3. ______________________
4. ______________________
5. ______________________
6. ______________________
7. ______________________
8. ______________________
9. ______________________
10. ______________________
My words and tools
12. ______________________
13. ______________________
14. ______________________
15. ______________________
16. ______________________
17. ______________________
18. ______________________
19. ______________________
20. ______________________

A. Look at the following catering equipment and

guess what they are. Choose the right option.
What is this?

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6 7 8 9 10

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MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

1. They are whisks / kitchen tongs.

2. They are chafing dishes / spatulas.
3. It’s a heat lamp / strainer.
4. It’s a ladle / kitchen trolley.
5. It’s a juice dispenser / timer.
6. It’s a coffee urn / pot.
7. It’s a chopping board / pitcher (of water).
8. It’s a serving spoon / chopping board.
9. It’s a food warmer / saucepan.
10. It’s a frying pan / tiered tray.
11. It’s a rolling pin / cereal dispenser.
12. It’s flatware / a napkin.
13. They are measuring cups / kitchen shears.
14. It’s a platter / corkscrew.
15. It’s a cleaver / grater.
16. It’s an apron / a bowl.
 
B. Besides hotels, there are also other types of accommodation. Now
look at the pictures and guess which type of accommodation is
being represented. Write the following type of accommodation next
to the corresponding picture.

Bed & Breakfast / farmstay / luxury lodges / resort / boutique lodges

guesthouse / motel / campground / apartments / youth hostel

1 2 3 4 5

6 7 8 9 10
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

1. _______________________
2. _______________________
3. _______________________
4. _______________________
5. _______________________
6. _______________________
7. _______________________
8. _______________________
9. _______________________
10. _______________________

C. Replace the bold underlined adjective in each sentence with its

corresponding antonym.

rich / creamy / tasty / stale / mushy / rancid / bitter / juicy / spicy / moist

1. Susan makes a delicious and dry ______________ cake.

2. My brother likes eating lemons for breakfast. I don’t know how. They’re
so sweet ______________.
3. I love Creole cooking, so hot and bland ______________.
4. How old is this milk? It smells fresh ______________.
5. The soup is very tastless ______________.
6. The chocolate mousse was smooth and crispy ______________.
7. The pizza was so old and crunchy ______________.
8. Oranges are poor______________ in vitamins.
9. This wine is full of mellow ______________ flavors.
10. Apples have become old and juicy ______________.

D. Useful food verbs. Match the verbs [1 to 20] with their

following corresponding synonym expression [a) to s)].
Example: eat – consume

a) cook by exposure to heat g) put (food) into or on

b) eat, drink fast something with a spoon
c) carry h) clean
d) cook in hot oil i) serve a drink
e) open out j) mix up
f) heat to bubbling k) bite
l) place (2x)
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

m) flow over q) cook in oven

n) move (food) with a fork r) cut into portions
o) clean, polish s) chop with sharp instrument
p) take off outer covering

1. load _____________ 11. pour _____________

2. put _____________ 12. spill _____________
3. scour _____________ 13. chew _____________
4. set _____________ 14. cut _____________
5. gulp _____________ 15. fork _____________
6. bake _____________ 16. spoon _____________
7. fry _____________ 17. toast _____________
8. boil _____________ 18. peel _____________
9. stir _____________ 19. slice _____________
10. sweep _____________ 20. spread _____________

E. Match the words/expressions with their Portuguese translation by

completing the chart below.

1. appetizer (noun) a) prato

2. arrival date (noun) b) entrada
3. beverage (noun) c) profissional especializado(a) em
vinhos e outros tipos de bebidas
4. bill (UK) / check (US) d) pagamento de uma taxa adicional
(noun) depois da hora de saída estabelecida
num hotel
5. course (noun) e) aperitivo
6. departure date (noun) f) saboroso(a)
7. floor (noun) g) sedento(a)
8. hungry (adjective) h) prato principal
9. late charge (noun) i) conta
10. luggage cart (noun) j) gorjeta / dar gorjeta
11. main course (noun) k) esfomeado(a)
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

12. savoury (adjective) l) data de partida (de um destino)

13. side dish (noun) m) máquina automática de vendas
14. skillet (noun) n) fogão
15. sommelier (noun) o) bebida
16. starter (noun) p) data de chegada (a um destino)
17. stove (noun) q) frigideira
18. thirsty (adjective) r) piso
19. tip (noun) / tip (verb) s) carrinho de bagagens
20. vending machine (noun) t) acompanhamento

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Reading comprehension tasks

Read the article and perform the following tasks.

A. While reading the article, write the following parts of the day in the
correct place.

Early Afternoon / Late Night / Late Afternoon / Early Morning

Early Evening / Midday / Midmorning

A day in the life of a chef

by Cindy White

If you think that a chef’s life is cooking day in and day out, you may be surprised
to learn what a typical day for a chef is actually like. Although a person who
holds the title of “cook” probably does spend most of each day simply cooking,
a chef’s life involves much more than culinary arts. Depending on where he
works, a chef may quite easily be a part-time personnel manager, businessman,
public relations specialist and special events coordinator.
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

1.__________________________
After first arriving at the restaurant, a chef must immediately do an inventory of
all the food and beverages. Deliveries often arrive in the morning, and it’s the
chef’s responsibility to be sure that all the fruit and vegetables are fresh.

2.__________________________
Kitchen staff usually begin to arrive a short while after the chef does. This is the
time when work should commence on any dishes that take longer to cook or
can be prepared ahead of time, such as soups or desserts. Because a chef is
usually also the supervisor of all employees who work in the kitchen, he also
needs to make sure that every worker arrives on time. If he’s short on staff, the
chef should immediately begin making arrangements for additional workers to
fill in if possible.

3.__________________________
The lunch crowd typically begins to arrive at around 11:30 a.m. and it’s then that
the chef’s full attention must be devoted to how his staff is performing in the
kitchen. It may be necessary for the chef to provide advice or instruction to staff
members. […]

4.__________________________
After the lunch rush is over, a chef and his staff have time to take a lunch break
of their own. Kitchen personnel usually stay at the restaurant and eat their
midday meal together. […] This is also the time of day when beverage
distributors typically make their deliveries. […]

5.__________________________
The chef supervises his kitchen staff as they prepare for
the dinner crowd. This often involves making sauces,
chopping and slicing vegetables and beginning to cook any
meat that may take a long period of time to prepare, such
as roasts or baked poultry.
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

6.__________________________
The dinner crowd arrives in early evening, and this is most often the busiest
time of day. Usually beginning around 6:00 p.m. and lasting until 9:00 or 10:00
that night. […] A chef’s duties during this time of day can be compared to a
conductor leading an orchestra.

7.__________________________
While kitchen employees are cleaning up, the chef takes the time to plan and
review his menu for the next day. It is also often the time for placing beverage
and other products orders for the following day.
in https://work.chron.com (shortened and adapted)

B. Complete the sentences with the right option.

1. A chef spends his days…

a) only cooking. b) performing many tasks. c) teaching culinary arts.
2. A chef has to…
a) get a part-time job. b) do multitasking. c) make deliveries.
3. Beverage deliveries usually arrive…
a) early morning. b) at midday. c) early afternoon.
4. Sauces are done…
a) at midday. b) late afternoon. c) early afternoon.
5. In the early evening the chef is identified with a(n)…
a) orchestra. b) conductor. c) distributor.

C. Complete the sentences with no more than two words.

1. A typical day for a chef is not just ________________.

2. All fruits and vegetables must be _________________.
3. Soups or desserts need to be prepared ______________.
4. During lunch time the chef supervises the staff’s ______________.
5. After lunch kitchen staff eat at ______________.

D. Answer the following questions about the text.

MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

1. What is the first responsibility of a chef early in the morning?

__________________________________________________________
2. What must a chef do when employees miss their work?
__________________________________________________________
3. Which dishes take longer to be prepared?
__________________________________________________________
4. Which part(s) of the day is the restaurant more crowded?
__________________________________________________________
5. When does the chef prepare the menu for the following day?
__________________________________________________________

Viewing / Listening comprehension tasks – in a

professional context

https://www.youtube.com/watch?v=hwlEvPK6SGY
View and listen to the video Industry insight: careers in hospitality
(catering) and perform the following tasks.

A. You are going to listen to Eileen and Glenn. Complete the

following table with the missing information.

Names Eileen Buicke-Kelly Glenn Noel

Position / Job

B. Eileen and Glenn are being interviewed. First read the questions
and then reorder them (1, 2, 3, …) while you are listening and
viewing the video.

Questions Correct order (1, 2, 3, …)

Key skills for hospitality?
Negative aspects of hospitality?
What do you love about hospitality?
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

Your career advice?

What makes you smile?
Biggest challenge of your career?
Typical day?
Did anyone influence your career choice?
Travel opportunities?
Misconceptions about hospitality?
Does your career enhance your lifestyle?
Why hospitality?
Your school examination subjects?
Were you always focused on hospitality?
Highlights of your career?
What surprised you about hospitality?
Your training & qualification?

C. Complete the sentences with the correct option according to the

video.

1. According to Eileen, when it comes to hospitality every day is the same /

unique / different.
2. Glenn starts working at eight / nine / ten.
3. Eileen started to work as a head chef / commis chef / catering
manager.
4. According to Eileen the most important thing to work in hospitality are
qualifications / natural talents / problem-solving skills.
5. Choose the correct ones: for Eileen the key skills for hospitality are
cultural awareness / communication skills / multitasking skills /
work ethic / teamwork skills / attention to detail / initiative skills /
hardworking skills.
6. Choose the correct ones: for Glenn the key skills for hospitality are
cultural awareness / communication skills / multitasking skills /
work ethic / teamwork skills / attention to detail / initiative skills /
hardworking skills.
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

7. Glenn’s highlight of his career was a culinary professional award / an

internship in a hotel / a hotel manager position.
8. Eileen would like to win a medal of excellence / hotel manager
position / culinary professional award.
9. According to Eileen hospitality opens doors to any job position / every
country / new opportunities.
10. Glenn smiles with a good tip / a hotel manager position / the client’s
satisfaction.

D. Now, read the statements before you watch and listen to the video
again. The statements are not in the same order as they appear in
the video. So, you have to pay special attention to decide who says
what: Eileen or Glenn?

Statements Who says what?

1. I took the certificates and diplomas in food
preparing with the beverage service.
2. Originally, I wanted to be an orthopaedic surgeon.
3. You have to be able to sustain long hours and to
work with people on a daily basis under pressure.
4. I love finding out that the customer had the best
meal of his life.
5. Working with people was always something I
wanted to do.
6. Every day is a challenge, so it’s a good thing.
7. You generally have to work Christmas, weekends,
birthdays.
8. I started to cook at the age of ten.
9. I decided to take a different path with hospitality.
10. Take constructive criticism and learn from it.
11. It has given me great friendships.
12. I love meeting new people on a daily basis and
getting different roles and responsibilities.
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

13. You just have to have your head down and work.
14. Whatever you are going to do give it a hundred
percent.
15. Most people think that only vocational students go
into this industry.

My revision quiz

1. At a larger hotel, the catering department is part of the:

a) Food and Beverage c) Room Division.
Department. d) Guest Service Division.
b) Sales Department.
2. At a smaller hotel, the catering department is typically supervised
by the:
a) Food and Beverage c) Room Division.
Department. d) Guest Service Division.
b) Sales Department.
3. A Catering Director is in charge of:
a) sales and administration. c) soliciting business.
b) serving food and d) maintaining paperwork.
beverage.
4. Which of the following is a popular mantra in the catering business?
a) Effort counts.
b) How can I make it happen for you?
c) The customer is always right.
5. How can you provide appropriate product and services to
customer?
a) By going against company’s policies.
b) By asking too many personal questions.
c) By understanding customer expectations.
6. House Limit means…
a) a guest credit limit established by the credit card company.
b) a guest credit limit established by the airport authority.
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

c) a guest credit limit established by the hotel.

7. While dealing with guests – always greet each guest with a smile in
your voice as well as your face?
a) I don’t know. d) Partially correct and
b) False. incorrect.
c) True.
8. What should be considered while checking for availability of a
room?
a) Your personal relationship with the guest.
b) Guest request.
c) Behaviour of the guest.
9. If a hotel accepts more bookings than the hotel can accommodate
for a particular period, it is known as:
a) reservations. c) upselling.
b) overbooking. d) occupation.
10. A guest walks up to the front desk of the hotel and asks for a
recommendation for a good place to eat. Which is the best way to
respond to your guest?
a) Tell your guest you are new
in town and don’t know the
restaurants.
b) Direct your guest to the
restaurant your friend owns.
c) Tell your guest that it is the
concierge’s job and he is
not working that day.
d) Ask your guest what type of food he likes and offer him nearby
restaurants to choose from.

My Professional Dictionary
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

A
accommodation (noun) - alojamento
amenities (noun) - comodidades
apartment (noun) - apartamento
appetizer (noun) - aperitivo
apron (noun) - avental
arrival date (noun) - data de chegada (a um destino)
B
baker (noun) - padeiro(a)
bake (verb) - assar, cozer no forno
barista (noun) - profissional especializado(a) em cafés de
alta qualidade
bartender / barman (noun) - empregado(a) de bar
bed and breakfast (noun) - alojamento com pequeno almoço
beverage (noun) - bebida
bill (UK) (noun) - conta
bite (verb) - trincar, morder
bitter (adjective) - amargo
bland (adjective) - destemperado(a), suave
boil (verb) - ferver
booking form (noun) - formulário da reserva
boutique lodges / hotel (noun) - pousada ou hotel de charme
bowl (noun) - tigela
bubble (noun) - borbulhar, ferver
butcher (noun) - talhante
butler (noun) - mordomo
C
cake decorator (noun) - decorador(a) de bolos
campground (noun) - acampamento
carry (verb) - carregar
catering manager (noun) - gerente de restauração, gerente de catering
cellar technician (noun) - técnico de adega
cereal dispenser (noun) - dispensador de cereais
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

chafing dishes (noun) - recipiente para manter alimentos quentes

check (US) (noun) - conta
chef (noun) - chefe de cozinha
chew (verb) - mastigar
chop (verb) - cortar, talhar (com instrumento afiado)
chopping board (noun) - tábua de cozinha (para cortar alimentos)
clean (verb) - limpar
cleaver (noun) - cutelo
coach tour (noun) - excursão
coffee urn (noun) - cafeteira
commis chef (noun) - ajudante de cozinha que trabalha nas
diversas áreas para aprender como funciona
cada sector
consume (verb) - consumir
corkscrew (noun) - saca-rolhas
course (noun) - prato
concierge (noun) - porteiro (de um hotel)
creamy (adjective) - cremoso(a)
crispy (adjective) - crocante, estaladiço(a)
crisp (with heat) (verb) - torrar
crunchy (adjective) - crocante, estaladiço(a)
cutlery (noun) - talheres, talher
cut (verb) - cortar
cut into (portions) (phrasal verb) - cortar em (fatias), repartir, dividir
D
departure date (noun) - data de partida (para um destino)
dry (adjective) - seco(a)
E
eat (verb) - comer, ingerir
event planner (noun) - organizador(a) de eventos
executive chef (noun) - chefe executivo(a) de cozinha
extend (verb) - espalhar
F
farmstay (noun) - (estada numa) fazenda ou quinta
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

flatware (noun) - talher, talheres

floor (noun) - piso
flow over (verb) - derramar, transbordar
food factory worker (noun) - operário(a) fabril alimentar
food warmer (noun) - aquecedor de sopa
fork (verb) - mover comida com um garfo
fresh (adjective) - fresco(a)
fruity (adjective) - frutado(a)
fry (verb) - fritar
frying pan (noun) - frigideira
G
grater (noun) - ralador
guesthouse (noun) - pousada
gulp (verb) - engolir
H
heat lamp (noun) - lâmpada para aquecer os alimentos
hostel (noun) - albergue
hotel manager (noun) - gerente do hotel
housekeeper (noun) - empregado(a) de limpeza
housekeeping manager (noun) - chefe de limpeza (de um hotel)
hungry (adjective) - esfomeado(a)
J
juice dispenser (noun) - máquina refrigeradora de sumos
juicy (adjective) - suculento(a)
K
kitchen tongs (noun) - pinça de cozinha
kitchen trolley (noun) - carrinho de cozinha
kitchen shears (noun) - tesoura de cozinha
L
ladle (noun) - concha (talher)
late charge (noun) - pagamento de uma taxa adicional por saída
depois da hora estabelecida pelo hotel
leisure activities coordinator (noun) - coordenador de atividades de lazer
length of stay (noun) - duração da estada
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

load (verb) - carregar

luggage cart (noun) - carrinho de bagagens
luxury lodge (noun) - pousada de luxo
M
main course (noun) - prato principal
measuring cup (noun) - recipiente de medição
meat process worker (noun) - operário de processamento de carne
mellow (adjective) - suave, maduro(a)
mix up (verb) - mexer, agitar
moist (adjective) - húmido(a)
motel (noun) - motel
mushy (adjective) - pastoso(a)
N
napkin (noun) - guardanapo
P
peel (verb) - descascar
pitcher (of water) (noun) - jarro (de água)
place (verb) - colocar, pôr
platter (noun) - prato, travessa, bandeja
polish (verb) - limpar, esfregar
poor (adjective) - pobre
pot (US) / saucepan (UK) - caçarola, tacho, panela
pour (verb) - servir, verter
put (verb) - colocar, pôr
R
rancid (adjective) - rançoso(a)
receptionist (noun) - rececionista
resort (noun) - estância turística
rich (adjective) - rico(a)
rolling pin (noun) - rolo de massa
room rate (noun) - tarifa do quarto
S
saucepan (UK) / pot (US) - caçarola, tacho, panela
savoury (adjective) - saboroso(a)
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

scour (verb) - limpar, esfregar

service delivery (noun) - serviço de entregas
serving spoon (noun) - colher de servir
set (verb) - colocar, pôr
side dish (noun) - acompanhamento
sightseeing (noun) - passeio turístico
skillet (noun) - frigideira
slice (verb) - cortar em fatias, repartir, dividir
sommelier (noun) - profissional especializado em vinhos e
outros tipos de bebidas
SPA manager (noun) - gerente do SPA
spatula (noun) - espátula
spread (verb) - espalhar
spicy (adjective) - picante
spill (verb) - derramar, transbordar
spoon (verb) - servir comida com uma colher
stale (adjective) - velho(a), estragado(a)
starter (noun) - entrada
stir (verb) - mexer, agitar
stove (noun) - fogão
strainer (noun) - coador, passador
sweep (verb) - limpar
sweet (adjective) - doce
T
take off outer covering (phrasal verb) - retirar (parte exterior ou cobertura),
descascar
tastless (adjective) - insosso(a)
tasty (adjective) - saboroso(a)
thirsty (adjective) - sedento(a)
tiered tray (noun) - bandeja escalonada
timer (noun) - temporizador
tip (noun) - gorjeta
tip (verb) - dar gorjeta
toast (verb) - torrar
MY CHOICES|INGLÊS – ENSINO PROFISSIONAL

V
vending machine (noun) - máquina automática de vendas
W
waiter (noun) - empregado de mesa
waitress (noun) - empregada de mesa
whisk (noun) - batedeira