Virginia Evans

Jenny Dooley
Ryan Hayley

Express Publishing
Scope and Sequence

Reading
Unit Topic Vocabulary Function
context
1 The Kitchen Checklist appliance, cook, countertop, dishwasher, freezer, Apologizing for
kitchen, oven, refngerator. sink, stove an error

2 People in the Restaurant baker, broiler cook, chef de cuisine, chef, cook’s Correcting an
Kitchen website helper, dishwasher, first cook, fry cook, pastry chef, error
sous-chef. vegetable cook

3 People in a Job listings on bartender, bus. busser. cashier, food runner, front-of- Asking about
Restaurant a webpage house. host, manager, seat, server, waitstaff length of time

4 Tools 1 Memo bench knife, boning knife, butcher knife, cleaver, fork. Asking for advice
French knife, knife, panng knife, steel, utensil

5 Tools 2 Webpage on colander, cutting board, tongs, grater, ladle, Asking for an item
kitchen tools measuring cup. measuring spoon, scoop, spatula,
spoon, whisk

6 Tools 3 Poster bake pan. double boiler, frying pan. pan. pot, sauce Giving a warning
pan. sheet pan, skillet, stock pot. strainer

7 Appliances Email blender, deep fryer, food processor, heat lamp, ice Asking for
maker, microwave, mixer, pressure cooker, scale, attention
toaster

8 Basic Actions 1 Employee blend, chop, dice, drain, grate, irregular, mince, pour, Describing order
handbook sift, toss of events

9 Basic Actions 2 Recipe aside, bake, beat, combine, cool, dissolve, drop, Giving advice
grease, heat, stir

10 Flavors Training guide aftertaste, bitter, flavor, minty, salty, savory, sour, Describing degree
spicy, sweet, taste bud. taste

11 Measurements 1 Chart Celsius. Fahrenheit, fluid ounce, gallon, gram, imperial, Expressing
liter, metric, ounce, pound confusion

12 Measurements 2 Cookbook cup. dash. drop, equal, pinch, pint, smidgen, spoonful, Asking for a favor
chapter tablespoon, teaspoon

13 Food Safety Food safety bacteria, contaminate, expiration date, food Describing
report poisoning, inspection, label, pest, room temperature, consequences
soiled, thermometer

14 Kitchen Safety Poster bum, disposal, dull, fire hazard, sharp, slippery, spill, Describing
store, strain, trained personal condition

15 Nutrition Menu calone. carbohydrate, diet. fat. food pyramid, nutrition, Asking for a
portion, protein, sodium, vitamin recommendation
 The Kitchen

Get ready!
Q Before you read the passage, talk about
these questions.
1 What is the purpose of different kitchen
appliances?
2 Why does a restaurant kitchen need frequent
cleaning and tidying?

Reading
© Read the kitchen checklist. Then, choose
the c o rre ct answers.

1 What is the main idea of the checklist?

A the purpose of kitchen appliances
B duties to complete before closing
C different cleaning methods
D ways to store food and supplies

2 What can be left in the sink?

A clean dishes C dirty dishes
B food D nothing

3 Which of the following is NOT an instruction in

the checklist?
A Wipe down the refrigerator.
B Close the freezer door.
C Remove dishes from the dishwasher.
D Make sure oven is off.

Vocabulary
Checklist for Closing Shift 0 W rite a w ord that is sim ilar in meaning to
Make sure the kitchen is clean and tidy before you the underlined part.
leave. The morning crew is very busy. They cannot 1 We wash our pots and pans in the appliance
cook anything with dirty appliances. Write your initials
next to each item below.
- O - Put cold foods back in the refrigerator. Remember 2 The appliance M heats food .in .an..enclosed
area needs repair. _ v __
i^ Q .^ te fr e e z e r _ d o o r ______________________
3 It’s difficult to aoplv heat to anything when
© Empty the dishwasher and put away.the _cl.ean
the electricity is out. c _ o _
dishes, Don't leave any food or dirty dishes in the
sink._____________________________________ 4 The kitchen supply company sells many
^m dim ^theJLop.oLthe stove and..thfl..inskfei?.L
the oven. Make^reJMth.appliances.atetume£LofL_ functions. a__l_an__s
d/Put-aw ay supplies or food containersJiiaLare^still
_____ on the countertops.________________________
O Fill in the blanks w ith the c o rre ct w ords from the word Speaking
bank.
© With a partner, act out the
roles below based on Task 7.
w P /d Then, switch roles.
freezer stove kitchen
countertop refrigerator sink USE LANGUAGE SUCH AS:
The kitchen was -
1 I heated my breakfast in a pan on top of th e --------------------
I guess I forgot to ~
2 The milk goes in th e ____________ to keep it cold, but not
I won't let i t ._
frozen.
3 O ur____________ has the most updated appliances.
4 The dirty dishes are piled up in th e _____________
5 The ice melted when it was left out of th e _____________
6 Clear old food off th e ____________ before you prepare the
salad.

© f t Listen and read the kitchen c h e cklist again. What

should the kitchen s ta ff do w ith food at the end of the
day?

Listening
Q » Listen to a conversation between a restaurant Writing
manager and a chef. Mark the follow ing statements as
true (T) or false (F). © Use the kitchen c h e cklist and
the conversation from Task 8
1 _ The woman was supposed to clean the kitchen. to fill o u t the opening sh ift’s
2 _ The countertops were dirty. kitchen report.
3 _ The woman did not know about the cleaning checklist.

O pening S hift Report

© f t Listen again and com plete the conversation.

Was the kitchen clean? y / n

Manager: Linda, were you 1________________________ ? ^ \
Chef: Yes. I worked the 2 ________________ Why? Please describe any areas that were
Manager: The kitchen 3 ________________________ this not clean:
morning.
Chef: Really? What was wrong?
Manager: There was old food all over the 4 _______ , and the
milk was not in the refrigerator.
Chef: I guess I forgot to go over the 5 ________________
Manager: Linda. I'm sure you know how important a clean Please list any food not
kitchen is.
properly stored:
Chef: Yes, I'm sorry. I definitely won't 6 ________________
_______ again.

froeicr m /e ok */*
'W * ' ^ ____
_ refrigerator ok