Программа оценивания контролируемой компетенции: №Контролируемые модули, разделы (темы) дисциплиныКод контролируемой компетенции (или ее части)Наименование оценочного средств Модуль 1 «История древнего мира и средневековья»
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Economics Many restaurants are small businesses, and franchise restaurants are common. There is often a relatively large immigrant representation, reflecting both the relatively low start-up costs of the industry (thus making restaurant ownership an option for immigrants with relatively few resources) and the cultural importance of food. Regulations In many counties, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. As part of these inspections, cooking and handling practices of ground beef are taken into account to protect against the spread of E coli poisoning. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants. As sickness is easily spread through touch, the importance of regularly wiping down tables, door knobs and menus cannot be stressed enough. Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer. ТЕКСТ № 9 Hospitality service The concept of hospitality exchange, also known as "accommodation sharing", "hospitality services" (short "hospex"), and "home stay networks", "home hospitality" ("hoho"), refers to centrally organized social networks of individuals, generally travelers, who offer or seek accommodation without monetary exchange. These services generally connect users via the internet. History In 1949 Bob Luitweiler founded the first hospitality service called Servas Open Doors as a cross-national, nonprofit, volunteer-run organization advocating interracial and international peace. In 1965 John Wilcock set up the Traveler's Directory as a listing of his friends willing to host each other when traveling. In 1988, Joy Lily rescued the organization from imminent shutdown, forming Hospitality Exchange. In 1977 U.S. President Jimmy Carter announced the formation of Friendship Force International, which has chapters in 57 countries today. In 2000 Veit Kuhne founded Hospitality Club, the first such Internet-based hospitality service. In 2004, Casey Fenton started CouchSurfing, which is now the largest hospitality exchange organization. Generally, after registering, members have the option of providing very detailed information and pictures of themselves and of the sleeping accommodation being offered, if any. The more information provided by a member improves the chances that someone will find the member trustworthy enough to be their host or guest. Names and addresses may be verified by volunteers. Members looking for accommodation can search for hosts using several parameters such as age, location, sex, and activity level. Home stays are entirely consensual between the host and guest, and the duration, nature, and terms of the guest's stay are generally worked out in advance to the convenience of both parties. No monetary exchange takes place except under certain circumstances (e.g., the guest may compensate the host for food). After using the service, members can leave a noticeable reference about their host or guest. Instead of or in addition to accommodation, members also offer to provide guide services or travel-related advice. The websites of the networks also provide editable travel guides and forums where members may seek travel partners or advice. Many such organizations are also focused on "social networking" and members organize activities such as camping trips, bar crawls, meetings, and sporting events. Some networks cater to specific niche markets such as students, activists, religious pilgrims, and even occupational groups like police officers. Home hospitality in the Scout Movement In the Scout Movement, home hospitality ("hoho") refers to Scouts living for a few days with a host family to experience everyday life in that community. This often takes place before or after a jamboree and is usually organized by the organization running the jamboree. ТЕКСТ № 10 A visa is a conditional authorization given by a competent authority of a country for a person who is not a citizen of that country to enter its territory and to remain there for a limited duration. Each country typically attaches various conditions to their visas, such as duration of stay, the territory covered by the visa, dates of validity, whether the visa is valid for more than one visit, etc. Visas are associated with the request for permission to enter a country, and are thus, for some countries, distinct from actual formal permission for an alien to enter and remain in the country. In any event, a visa is subject to permission of an immigration official at the time of actual entry, and can be revoked at any time. The visa is commonly a stamp endorsed in the applicant's passport or other travel document. The visa, when required, was historically granted by an immigration official on a visitor's arrival at the frontiers of a country, but increasingly today a traveller wishing to enter another country must apply in advance for a visa, sometimes in person at a consular office, by mail or over the internet. The actual visa may still be an endorsement in the passport or may take the form of a document or an electronic record of the authorisation, which the applicant can print before leaving home and produce on entry to the host country. Some countries do not require visas for short visits. Some countries require that their citizens, as well as foreign travelers, obtain an "exit visa" to be allowed to leave the country. A visa generally gives non-citizens clearance to enter a country and to remain there within specified constraints, such as a time frame for entry, a limit on the time spent in the country, and a prohibition against employment. Some countries do not require a visa in some situations, such as a result of reciprocal treaty arrangements. The possession of a visa is not in itself a guarantee of entry into the country that issued it, and a visa can be revoked at any time. A visa application in advance of arrival gives the country a chance to consider the applicant's circumstance, such as financial security, reason for applying, and details of previous visits to the country. A visitor may also be required to undergo and pass security and/or health checks upon arrival at the border. Many countries have a mechanism to allow the holder of a visa to apply to extend a visa. In Denmark, a visa holder can apply to the Danish Immigration Service for a Residence Permit after they have arrived in the country. In the United Kingdom, applications can be made to the UK Border Agency. In certain circumstances, it is not possible for the holder of the visa to do this, either because the country does not have a mechanism to prolong visas or, most likely, because the holder of the visa is using a short stay visa to live in a country. ТЕКСТ № 11 Greek cuisine Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry. Mezйs (межЭт) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs asouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Byzantine cuisine was similar to the classical cuisine including however new ingredients that were not available before, like caviar, nutmeg and lemons, basil, with fish continuing to be an integral part of the diet. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople’s position as a global hub of the spice trade. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade(bitter orange) trees, thyme honey, and pine honey. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios. ТЕКСТ № 12 Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dilland bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews. The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists. Recently, fast food has become more widespread, with local chains such as Goody's springing up, though most McDonald's have closed. Locals still largely eat on Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style. Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself. Some dishes can be traced back to ancient Greece: lentil soup, fasolada, retsina (white or rosй wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe) and paximadi (traditional hard bread baked from corn, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge as the main staple, fish sauce, and salt water mixed into wine. Many dishes are part of the larger tradition of Ottoman cuisine and their names reveal Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftethes, boureki, and so on. Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs. Some dishes may be pre-Ottoman, only taking Turkish names later; Ash and Dalby, for example, speculate that grape-leaf dolmathes were made by the early Byzantine period. ТЕКСТ № 13 Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell pepper sand maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad. Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. In 2013 Italian cuisine was ranked by CNN as the best cuisine in the world. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine. ТЕКСТ № 14 The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to Virginia, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: Rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture. |
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