Prepare for IELTS by Topic
2. Restaurants
LISTENING
Listening Test Part:
3
Questions 1 and 2
Choose TWO letters A - E.
What are two things that Sam thinks other student’s will find interesting about the kitchen environment?
A The different job positions in the kitchen.
B The importance of the executive chef in the kitchen.
C How the kitchen staff handle many customer’s orders.
D The wide variety of food that can be quickly produced.
E The lines of equipment in the kitchen.
Questions 3 and 4
Choose TWO letters A - E.
What are two things that Maya says are important to an effective team in the kitchen?
A Morale
B Teamwork
C Management
D Leadership
E Communication
Questions 5 - 10
Choose the correct letter, A, B or C.
5 Why did Maya think that kitchen work is different from other types of work?
A There is more time management involved.
B It’s more stressful.
C You don’t know what your next task will be.
6 Why did Sam wake up very early one morning?
A He went to a market to buy products for the restaurant.
B He wanted to help the cooks prepare for the day.
C He had to open the restaurant in the morning.
7 What did Maya learn about how meat is stored in the kitchen?
A Meat must be kept very clean.
B Uncooked meat is stored apart from other ingredients.
C Meat is kept at the bottom of the fridge
8 What did Sam dislike about the restaurant food?
A He thought there weren’t enough dishes.
B He didn’t like all the flavours.
C He thought it was unhealthy.
9 What did Maya notice about the ingredients the cooks used?
A They used artificial flavourings.
B They used home-grown vegetables.
C They used natural ingredients.
10 What did Maya say about working in a kitchen in the future?
A She would really enjoy it.
B She doesn’t want to do it.
C She recommends it to other students.
READING
The Past & Future of Fine Dining
A
Fine dining has always been an integral part of the hospitality industry, and it has undergone a significant transformation over the years. From being a symbol of luxury and opulence to embracing culinary innovation and progress, the industry has come a long way.
B
Haute cuisine has been a defining characteristic of fine dining, and it is characterised by high-quality, sophisticated cuisine. It has always been associated with wealth, self-indulgence, and excess. However, in recent years, the industry has shifted its focus to culinary innovation, progressive cuisine, and molecular gastronomy. Restaurateurs are now more focused on creating and providing unique culinary experiences for their guests than ever before.
C
The Michelin star system has been a feature of the haute cuisine world for over a century. From its origins as a guide aimed at encouraging French motorists to visit far flung restaurants, the Michelin star rating system has grown to become the gold standard for fine dining around the world. A restaurant's Michelin star rating is a measure of its excellence, and it is a significant achievement for any restaurant to receive even one star. The rating system has been known to make or break a restaurant, and has remained an important player in the fine dining industry's evolution.
D
The evolution in the industry has been significant. One of the most notable changes is the growing emphasis on sustainable and ethical dining. Consumers are becoming more conscious of their impact on the environment and society, and are demanding that restaurants adopt ever more sustainable practices. As a result, there has been a growing trend of farm-to-table dining, where restaurants source their ingredients from local producers and suppliers. This trend has not only led to fresher and healthier dishes but has also supported local communities and economies.
E
The fine dining industry has also undergone significant diversification in recent years. Restaurants are no longer limited to traditional cuisine or concepts, and are embracing fusion cuisine, progressive concepts, and increasingly unique dining experiences. This trend has given rise to a new generation of chefs who are experimenting with new techniques and creating dishes that are not only delicious but also visually stunning.
F
The COVID-19 pandemic had a significant impact on the fine dining industry, and it forced restaurants to adapt and evolve. The pandemic led to the closure of many restaurants, and those that survived had to adopt new strategies to stay afloat. Many restaurants shifted their focus to takeout and delivery services, while others experimented with new dining concepts such as outdoor-only dining, and even virtual dining experiences. Thankfully, with the end of pandemic restrictions, life could return to normal, but we continue to see a larger demand for take-out and delivery services than pre-pandemic.
G
The future of fine dining is uncertain, but it is clear that the industry will continue to need to evolve and adapt to changing circumstances. Sustainability, ethical dining, and culinary innovation will continue to be the driving forces behind the industry's growth. The pandemic highlighted the need for resilience and adaptation, and it is likely that restaurants that can continue to quickly adapt to changing circumstances will be the ones that thrive in the future.
The article is an abridged version of The Past and Future of Fine Dining • CHEFIN Australia
Questions 1-4
Choose the correct answer from the options below.
1. What is haute cuisine?
A A scientific approach to cooking.
B A type of fusion cuisine.
C High-quality, sophisticated cuisine.
D Food cooked over a very high heat.
2. What is the Michelin star rating system?
A A measure of a restaurant's excellence.
B A rating system for delivery services.
C A measure of a restaurant's sustainability.
D A system for judging roadside restaurants.
3. What is the trend of farm-to-table dining?
A Sourcing ingredients from local producers and suppliers.
B Experimenting with new sustainable ingredients.
C Opening restaurants in local communities.
D Opening restaurants on the grounds of farms.
4. What will allow fine dining establishments to be successful in the future?
A An emphasis on luxury.
B Growing wealth in economies around the world.
C Sustainable growth and development.
D Innovation and adaptability.
Questions 5-9
Match the description with the correct paragraph (A - G)
Descriptions:
5 How chefs are exploring innovative methods and using novel ingredients
6 New approaches to providing food to the public
7 How customers requirements are changing restaurant practices
8 The importance of being given an award
9 The need for flexibility in order to be successful
Questions 10-13
Do the following statements agree with the information in the text?
You should write ‘true’, ‘false’ or ‘not given’.
10. Haute cuisine is a new concept that has only recently emerged in the culinary world.
11. The Michelin star rating system is a measure of a restaurant's sustainability practices.
12. Farm-to-table dining involves sourcing ingredients from local producers and suppliers.
13. The COVID-19 pandemic had a significant impact on the farming industry.
SPEAKING
Speaking Part 1
1. Do you like to eat at restaurants?
2. What is your favourite restaurant?
3. Why do people like to go to restaurants?
4. What types of food are popular in your country?
5. Do you often have dinner with your family or friends?
6. Do you ever eat fast food?
7. What kind of new food would you like to try?
8. Are there any good restaurants in your town?
Speaking Part 2
Describe a restaurant you enjoyed going to.
You should say:
where the restaurant was
who you went with
what type of food you ate in this restaurant
and explain why you thought the restaurant was good
Speaking Part 3
1. Do you think people eat too much fast food these days?
2. How can a restaurant attract more customers?
3. Are expensive restaurants always better than cheap restaurants?
4. Why do some people prefer to eat at home rather than eat at a restaurant?
5. Do you think people will cook at home less in the future?
6. Should governments check the quality of food in restaurants?
WRITING
Writing Task 1 Assignment (General Training)
You went for dinner at a local restaurant but the meal was disappointing. You would like to complain to the restaurant manager.
Write a letter to the manager. In your letter:
explain why you decided to eat at the restaurant
describe the problems
say what you would like the manager to do
Writing Task 2 Assignment
Some people prefer to eat at restaurants, whereas others prefer to eat home-made food.
Which do you prefer?
VOCABULARY
Vocabulary Exercises:
Exercise 1: Fill the gaps with the appropriate word(s) from the list below
1. The restaurant has been awarded three ____________ for its exceptional cuisine and service.
2. This restaurant is ____________, with a good balance of cost and quality food.
3. The staff were ____________ and ensured the guests' needs were met throughout the evening.
4. The candle-lit dinner was ____________ and romantic, perfect for the couple's anniversary.
5. The ____________ French dish of beef bourguignon is a staple in French cuisine.
6. I love eating at this Italian restaurant because the food is ____________ and tastes like it's straight from Italy.
7. The restaurant's menu features a ____________ of Asian and Latin American flavours.
8. The ____________ restaurant is known for its fine dining experience, with a menu of gourmet dishes and premium wines.
9. This restaurant has great food and a wonderful ____________
10. The restaurant is known for its use of ____________ ingredients which are grown in the farms surrounding the town.
11. The chef's ____________ presentation made each dish look like a work of art.
a. ambience
b. attentive
c. authentic
d. classic
e. fusion
f. high-end
g. impeccable
h. intimate
i. locally sourced
j. Michelin stars
k. mid-range
Exercise 2: Match sentence halves
1. I love to dine out
2. The posh restaurant had
3. After the restaurant was awarded a Michelin star
4. The restaurant offered many vegetarian alternatives
5. The city's gastronomy scene was
6. The restaurant's haute cuisine dishes
7. The mid-range restaurant had
8. The restaurant's popularity grew through
9. He was confused when he saw
10. The restaurant had a separate menu
a. for those with dietary restrictions.
b. positive word of mouth recommendations.
c. at new restaurants.
d. a dress code and required reservations.
e. it became extremely popular.
f. so much cutlery on the table.
g. diverse and celebrated local ingredients.
h. to meat-derived products.
i. were works of art and tasted amazing.
j. a casual atmosphere and affordable prices.
Exercise 3: Complete the text with the words below
The 1____________ industry is known for providing exquisite 2____________ experiences, with 3____________ dining establishments offering the best in 4____________ cuisine. However, with an increasing number of 5____________ restrictions and a growing concern for 6____________ needs, the industry is constantly evolving. Chefs are finding innovative ways to avoid using 7____________ products and eliminate the use of artificial 8____________ in their dishes. From vegan and gluten-free options to carefully crafted meals that cater to specific dietary needs, the hospitality industry is dedicated to providing delicious and healthy meals to all.
a. nutritional
b. hospitality
c. haute
d. meat derived
e. fine
f. dietary
g. flavourings
h. culinary
Topic Vocabulary:
ambience (adjective):
Definition: The mood or atmosphere of a place.
Example: This restaurant has great food and a wonderful ambience.
appetiser (noun [c]):
Definition: A small dish or snack served before the main course of a meal to stimulate the appetite.
Example: Before the main course, they served delicious appetisers like spring rolls and chicken wings.
artificial flavourings (phrase):
Definition: Man-made taste added to food to enhance its flavour.
Example: This ice cream has artificial flavourings that give it a sweeter taste.
be on me (idiom):
Definition: A phrase used to express that the speaker will pay for something, typically a meal or drinks.
Example: Don't worry about the bill; dinner is on me tonight.
courteous (adjective):
Definition: Polite, showing good manners and respectful behaviour towards others.
Example: The waiter was courteous and always smiled while taking our orders.
cuisine (noun [u]):
Definition: A type of cooking or style of food.
Example: French cuisine is known for its rich sauces and fresh ingredients.
culinary (adjective):
Definition: Related to cooking and eating.
Example: She has a wealth of culinary experiences from travelling the world.
cutlery (noun [u]):
Definition: Knives, forks, and spoons used for eating.
Example: Set the table with the cutlery and plates.
dietary (adjective):
Definition: Related to what a person or animal can eat.
Example: She has dietary restrictions due to her lactose intolerance.
dine out (phrasal verb):
Definition: Eat a meal at a restaurant or other eating establishment, rather than at home.
Example: They decided to dine out at a new restaurant to celebrate their anniversary.
fine dining (uncountable noun):
Definition: A style of restaurant service that emphasises high-quality and a sophisticated atmosphere.
Example: For our wedding anniversary, my partner and I enjoyed a delicious meal at a fine dining restaurant.
grab a bite to eat (idiom):
Definition: To quickly get something to eat, often a light or casual meal.
Example: I'm feeling hungry; let's grab a bite to eat at the nearby cafe.
hospitality industry (noun phrase):
Definition: Businesses that provide services such as hotel accommodation, food and drink, and tourism.
Example: The hospitality industry was hit hard by the COVID-19 pandemic.
hygienic (adjective):
Definition: Clean, promoting good health and preventing the spread of diseases.
Example: The restaurant's kitchen wasn't hygienic, and some customers got food poisoning.
impeccable (adjective):
Definition: Without any mistakes or faults; perfect.
Example: Sarah's presentation was impeccable, she didn't make any mistakes while speaking.
mouthwatering (adjective):
Definition: Appearing delicious and causing a strong desire to eat or drink.
Example: The smell of fresh baked cookies was mouthwatering.
preservative (noun [c]):
Definition: A substance added to food to stop it from going off.
Example: He avoids food with preservatives because they are unhealthy.
set menu (noun phrase):
Definition: A fixed selection of dishes offered by a restaurant for a fixed price, usually with two or three courses.
Example: The set menu included three courses and wasn't expensive at all.
source (verb):
Definition: To find the materials needed to make something.
Example: She sources only the freshest ingredients for her dishes.
specialty (noun [c]):
Definition: A dish that a restaurant is particularly known for and that is a standout offering on its menu.
Example: The restaurant's specialty dish is its seafood paella, made with fresh, locally caught fish.
Listening Answer Key:
1. A, 2. C, 3. B, 4. E, 5. C, 6. A, 7. B, 8. C, 9. B
Reading Answer Key:
1C, 2A, 3A, 4D, 5E, 6F, 7D, 8C, 9G, 10. False, 11. False, 12. True, 13. Not Given
Vocabulary Answer Key:
Exercise 1: 1j, 2k, 3b, 4h, 5d, 6c, 7e, 8f, 9a, 10i, 11g
Exercise 2: 1c, 2d, 3e, 4h, 5g, 6i, 7j, 8b, 9f, 10a
Exercise 3: 1b, 2h, 3e, 4c, 5f, 6a, 7d, 8g