Вопрос № 911767 - Английский язык

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RESTAURANTS
There are two main types 26 ____ restaurants in the U.S.: fast-food and full-service restaurants. Fast-food restaurants are called so because little time passes between the time a patron orders a meal and the time he receives 27 ____. The style of fast-food restaurants is much like that of a cafeteria. In a fast-food restaurant, 28 ___ go up to a counter to order their meal. It is then placed on a plastic tray which patrons 29 ____ to a table. Fast food trends to be mass-produced. Items such as hamburgers, hot chicken sandwiches, pizza, and salads are typically of fast-food fare. Eating in a fast-food style restaurants is also 30 ____ less expensive than eating in full service restaurants. A 31 ____ dinner in a fast-food restaurant costs from $3.00 to 6.00. It is expected that patrons will finish eating 32 ___ leave the fast-food restaurant within 30 to 45 minutes. In full-service restaurants, patrons 33 ____ at tables and a waiter comes to take the patrons’ orders. Food is brought to the patrons by the 34 ____. Dinner at full-service restaurants can vary from $10.00 in a less expensive restaurant to $50.00 in a very expensive restaurant. It is expected that patrons will finish eating and leave full-service restaurant within an hour or an hour and a half. Usually patrons give the staff at full-service restaurants 35 ____ of 15% of the bill.

Прочитайте текст и восстановите пропущенные слова под номером 27
RESTAURANTS
There are two main types 26 ____ restaurants in the U.S.: fast-food and full-service restaurants. Fast-food restaurants are called so because little time passes between the time a patron orders a meal and the time he receives 27 ____. The style of fast-food restaurants is much like that of a cafeteria. In a fast-food restaurant, 28 ___ go up to a counter to order their meal. It is then placed on a plastic tray which patrons 29 ____ to a table. Fast food trends to be mass-produced. Items such as hamburgers, hot chicken sandwiches, pizza, and salads are typically of fast-food fare. Eating in a fast-food style restaurants is also 30 ____ less expensive than eating in full service restaurants. A 31 ____ dinner in a fast-food restaurant costs from $3.00 to 6.00. It is expected that patrons will finish eating 32 ___ leave the fast-food restaurant within 30 to 45 minutes. In full-service restaurants, patrons 33 ____ at tables and a waiter comes to take the patrons’ orders. Food is brought to the patrons by the 34 ____. Dinner at full-service restaurants can vary from $10.00 in a less expensive restaurant to $50.00 in a very expensive restaurant. It is expected that patrons will finish eating and leave full-service restaurant within an hour or an hour and a half. Usually patrons give the staff at full-service restaurants 35 ____ of 15% of the bill.

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Many manufacturers add preservatives or additives to packaged or bottled juices. By far the most common added ingredient in juice is refined sugar. If you buy ready-made juices or the frozen concentrates, read the label to make sure that they have no added sugar or colourings, especially if you are giving them to children. For younger children, even pure fruit juices should always be diluted. Many juices are quite acidic and can damage young teeth or cause diarrhea if children drink them at full strength.
Many juices are quite acidic …

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Is it a myth or is it true that the English drink tea all the time? The English very seldom drink milk with their meals as in many other countries. Some Frenchmen drink water or squash, others may drink beer or wine on special occasions. Some families have tea with their dinner. If you are not given anything to drink and you find it difficult to have a meal without a drink, you can get yourself a glass of water from the jar. You just say: “May I get myself a glass of water, please?”
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Some Frenchmen drink …

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Cooks love eggs and the wise cook is never without a good supply. Eggs are versatile, easy to use, easy to digest, and most people like them. They are always obtainable and their price remains reasonable. Store them in a cool place, larder or refrigerator, and there is always the basis of a quick, inexpensive meal. If you keep them in the refrigerator, take them out and let them reach kitchen temperature before using. Beaten when warm rather than cold, the whites produce far greater volume for meringues or soufflés. Most people are now familiar with the grading system, from Grade 1 for the largest down to Grades 5 or 6 for the smallest.
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Eggs are always obtainable and …

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Chickens are on most tables today. Modern methods of rearing and refrigeration have made birds of uniform quality available everywhere and we eat them probably more than any other meal. Most people now buy frozen ones which are inexpensive and ready to cook. You can buy whole birds or chicken pieces. For a family a whole bird is a saving as it will provide more than one meal. Chicken pieces are good for a quick meal. The most economical joints are the drumsticks and thighs – there is a lot of meat on them.
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Modern methods of rearing and refrigeration have made birds of uniform quality available everywhere and …