Reading Buffet or Buffet Service

Vocabulary

1.	cuffet	манжета	manjet
2.	cermanent	постоянна	Qat’iy
3.	cooking Equipment	Кухонное оборудование	Oshxona uskunalari
4.	food establishment	Продовольственное заведеие	Oziq-ovqat korxonasi
5.	installation	Установка	O’rnatish
6.	cupboard	Буфет	javon
7.	dishware and utensil	Посуда и столовие приборы	Idish-tovoq
8.	flat-topped piece	Плоская вершина	Tekis ustki kiyim
9.	array	множество	massiv
10.	commercial	коммерческий	tijorat

EXERCISES

Exercise 1. Find in the text the following topical words and phrases, make sure that you are able to explain in English what they mean, and add them to your working vocabulary.
Buffet, permanent, temporary,unpackaged,displayed,attendees,equipment, smorgasbords, a sideboard, storing crockery, flat-topped piece, dishware, essential, immediately, select,

Exercise 2. Write out from the text the sentences or their parts which contain the words and phrases given below and translate them into Uzbek.
Prepared food, a flat-topped piece of furniture, for storing crockery, buffet restaurants.

Exercise 3. Explain in English what is meant by:
Buffet, Permanent, Regularly Occurring, Cooking Equipment, Cooking Station, Self-Service Area, Service Line. 

Exercise 4. Read the text and answer the following questions.
1. What is the main information about in the text.
2. Give general information about the buffet.
3. What foods are often served at these events?
4. Have buffets usually such dishes?
5. Why was the term cold buffet released?
6. What is the important feature of buffets?
7. How are prices measured at the buffet?
8. Where are the rules and fees posted at such eateries?


Exercise 5. Read the sentences and mark (√) in the blank to indicate if the statement is True or False.
1. There are no ways to offer buffet meals to guests.
2. In order to avoid misunderstandings in dining areas, rules and fees are posted near the buffet table.
3. Dishes in hot and cold buffets include trays.
4. Buffets are not considered efficient if they serve several people at the same time.
5. The term cold buffet originated from the lack of hot food.
6. Buffets salad bars, sandwich bars, buffets, smorgasbords dishes are presented at the events.
7. Buffet refers to permanent, regular and temporary activity in a food establishment.
8. In the buffet, some food prices are measured by weight or number of dishes.