ENGLISH for CRUISE Created by : GROUP 2
2ENGLISH FOR CRUISE CHEF
AURISMA CAHYA GUFIANTAMI
12.321.037
IKIP PGRI MADIUN 5B (PENDIDIKAN
KHOTIMATUL KHUSNAH
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IKIP PGRI MADIUN 5B (PENDIDIKAN BAHASA INGGRIS)
HENDRIANI DWI RISTIANAWATI
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IKIP PGRI MADIUN 5B (PENDIDIKAN BAHASA INGGRIS)
HEPI DWI ASTUTI
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IKIP PGRI MADIUN 5B (PENDIDIKAN BAHASA INGGRIS)
ENGLISH FOR SPECIFIC PURPOSE
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PREFACE
All praise and gratitude we pray to ALLAH SWT ,
because of the blessings and abundance of grace Him
then we can finish a bookontime.
Here the authors presented a book entitled
“ENGLISH for CRUISE CHEFF with the interview skill ”
which I think can be of great benefit for us to learn
how to study english for cheff and cruise.
Through this preface the authors apologize in
advance and ask if the proclamation which the contents
of this book and there is no shortage of posts that we
make less precise or offend reader feeling. We asked
for comments and suggestions from readers so that we
can offer better writing to the next.
I hereby didicate this book with gratitude and may
ALLAH SWT bless this book soas to provide benefits
Madiun, January 2015
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TABLE OF COUNTAINTS
COVER..................................................................................................... i
PREFACE................................................................................................... ii
TABLE OF CONTAINTS.............................................................................. iii
INTRODUCTION OF CRUISE CHEFF......................................................... 5
GENERAL LESSON
CHAPTER 1 PART OF SPEECH....................................................... 37
CHAPTER 2 SENTENCES................................................................ 71
CHAPTER 3 SIMPLE VERB AND NOMINAL SENTENCES............... 77
CHAPTER 4 TENSES...................................................................... 84
SPESIFIC LESSON
CHAPTER 5 HOTEL AND SHIP INFORMATION............................ 101
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CHAPTER 6 FOOD PRODUCTION ( THEORY)............................. 135
CHAPTER 7 FOOD PRODUCTION (PRACTICE).......................... 151
CHAPTER 8 COMMUNICATION AND INTERVIEW SKILL............ 161
CHAPTER 9 FINAL EXERCISE...................................................... 171
CHAPTHER 10 MENU APPENDIX................................................ 181
REFERENCES
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Kitchen organization andfunction
The organizationalstructure in the kitchen
Executive chef
2nd executivechef
2nd executivechef
Sous chef Sous chef
Chef de partie
2nd cooks Asst. cooks cooks
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Executive chef responsible for the entireoperation and preparation of good food in thekitchen or in the pantry. In performing hisduties, he was assisted by executive chef 2(second executive chef). Sometimes there are oneor two workers who holds this position.Supervision throughout the kitchen area and otherfood preparation done by a sous chef.
Usually there is also a duatenaga who hold thisposition. The main kitchen is usually divided intoseveral sections, each headed by a chef de partie.Operation of working in the kitchen and buffet forbreakfast / sarapan pagi , lunch / makan siang anddinner / santap malam as well as for nightbuffet / santap larut malam, headed by a chef departie.
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PEMBAGIAN SEKSI DAPUR
SEKSI JENIS MAKANAN YANG DITANGANIEntermetier Semua bahan makanan penghias yang
melengkapi hidangan utama sepertisayuran, kentang, spageti,mie, dll.
Garde manger Hidangan pembuka yang dingin(horsd’oeuvre atau appetizer), irisandaging, unggas, hidangan laut, hamatau daging asap, hidangan rendahkalori, sald,saus salad, sausdingin, dan kompot buah.
grillardair Segala macam daging sapi, ayam dansatwa liar yang dipanggang baikdengan panggangan maupun dengan oven
poisonier Segala macam hidangan dari ikan danbinatang laut lainnya(dibakar,panggang atau tim)
potage Segala macam sup baik yang disajikandingin atau panas.
rotiseur Segala mcam hidangan dari daging sapi, unggas atau satwa liar, yang dipanggang, tumis atau digoreng di atas wajan, tetapi tidak di bakar.
Saucier Segala macam saus panas, sepertisaus putih, saus mentega dan sauscoklat,dll.
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BAGIAN PELAYANAN DAPUR
Dishwasing area (bagian cuci piring): di sini dicucisemua piring dan pinggan dari ruangmakan(pecah belah/keramik dansendok-garpu).
Glass washingarea
(bagian cuci gelas): hanya berbagaimacam gelas yang di cuci di sini.
PEMBAGIAN SEKSI LAINNYA DI DAPUR:
SEKSI PETUGAS/JENIS MAKANANBakery Dikepalai chief baker, second
baker dan assistant baker. Disini dilakukan prosespembakaran(di oven) untuk segalamacam roti, roti isi dan rotimanis.
Baker bekerja di siang dan malam hari(2shift).
Butchery Dikepalai chief butcher dansecond assistant butcher. Di sinisegala macam daging sapi, unggas,dan daging hewan buruan lainnya,disiapkan dan dipotong sebelumdikirim ke dapur untk pengolahanselanjutnya.
Coffe pantry Di kita bisa memperoleh kopi teh krem susu susu krim susu butter kopi instan es kopi es teh roti bakar dan telur rebus dll .
Cold pantry Di sini disiapkan buah buahan segar jus crackers aneka roti isiroti manis mentega selai [jam, marmalade] keju sour cream yogurt dll .
Confectionary/patisserie
Dikepalai oleh chief pastry cook patisserier second pastry .
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Maker dan assistantpastry maker
Di sini disiapkan segala macam pastri kue kering hidangan penutup yang manis seperti es krim pudding cake dll
Pantry Dibagi menjadi dua wilayah kerja tepisah : cold panty dan hot /coffee pantry dikepalai oleh first pantry man dan second pantry man di masing masing wilayah kerja terdapat beberapa GPA [general public attendants] .
KITCHEN CLASSIFICATION AND DISTRIBUTION OFSECTION IN THE KITCHEN
preliminaryOrganization of a company foodserviceataufood- service diverse services within themeaning of the function or size, and each hasits own form of organization.Needs and the size of the kitchen arearestaurants, hotels, catering companies,educational institutions and camp foodservice will vary, but in any case the systemwill remain the same organization.To better utilize the kitchen in order toachieve the results to the maximum extentpossible, the necessary arrangement ordivision of the kitchen space into sectionsaccording to function, the scope of the workhas been determined by the company'sorganization system.
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kitchen classification, function and scope ofworkkitchen can be classified into four kindsaccording to the size and scope of the workfunction while the kitchen classification isas follows:a. Kitchen regular (conventional kitchen)In general, there are company foodservicesmall in size. Function lingkuo kitchen workspace is just preparing types fixed menu(table d'hote) and in a small banquet menu,which has a standard menu and a flexibleportion sfatnya.As for the room kitchen all parts of both thepreparation and completion of the sectionpresented a group and work the room the same.All hot food served somewhere in the kitchenwhich is called the counter.b. The kitchen is a combination ofpreparation and penyesaian (combinedpreparation and finishing kitchen).The kitchen is especially prepared forfoodservice company in the medium size whichmakes it possible to prepare a certain numberof standard menu and portions. Keuntungna ofthis system is the cook can be done on bothparts of the room the kitchen.In principle, the division of space dapue ispart of preparation into two blocks. Apakhthis block will be separated in whole or inpart depending on its system. Each block hadto adjust to the various menus and from othertypes of food such as hot food, cold food,food cake atauroti.
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c. The kitchen is separated, between thepreparation and completion (separatedpreparation and finishing kitchen)This system is suitable untu foodservicecompany in large size. Both kinds of menus aswell as the types of food can vary and can beserved in large quantities but the standardmenu and the portions would be necessary.The division of the kitchen room is asfollows:
i. Cold food processing part or LendersThis section has the function to preparevarious cold foods or appetizers (appetizer)The scope of work section cold foodprocessing mainly assorted cold sauces suchas mayonnaise, vinaigrette, and cold foodssuch as salads, cocktails, cold hors d'oeuvre (canapés, pates, galantine).
ii. Part processing vegetables or vegetablethis section has the functions and scope ofwork to prepare and make all sorts of hotmeal, for example, prepare and make brothwhite as white kalsu chicken, beef brothwhite, white fish broth, bouillon, preparingand making all sorts of watery soup(bouillon, onsomme ), a thick soup (vegetablesoup, cream soups, puree soup, soup veloute).National soup and special soup; and prepareand make all sorts of eating vegetables,potatoes, rice, pasta an egg.
iii. Processing section sauce or saucier
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This section has the function of the scope ofwork in preparing and making all kinds of hotfood which basically will be the staple foodof a set menu that is for example to prepareand make the various basic sauces such aswhite sauce (béchamel), demi-glace, veloute,hollandaise / béarnaise, tomato sauce, buttersauce, special sauce; prepare and make a hotmeal of meat such as beef, lamb, pork; ofother seafood such as fish, shellfish,shrimp, poultry such as chickens, ducks,turkeys, and other hot foods.
iv. Processing part cake / bread orpatisserieThis section has the function and scope ofwork to prepare and make all sorts of cakes,breads, sweets, ice cream and eat othercoverings.
d. Special kitchen for food so (conveniencefood kitchen)This system specifically for perusan \ panyfoodservice so that does not require a ruangafor preparation and purchase groceries justfinished food food [convenience food]Setting: This kitchen requires a cooling roomand dry room [dry storage area] for storageand prsiapan room for placement of appliancessuch as microwaves -ovens, convention ovensand tools frying (deep-fat-fryer). For coldfoods and cakes only requires space forstorage (store room) and cooling equipment
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(refrigenerator) for storing food that hasbeen prepared in advance.Special kitchen food so also need room towash and prepare food like salads becausethese foods can not be prepared in advance.
The working relationship between partsOperating a food service company will runsmoothly if supported by the good cooperationbetween the parts that have a good workingrelationship and indirectly. Similarly, laborrelations in the work environment in thekitchen should really be in harmony withinthe meaning of the word should help each ofthe parts to one another in order toefficient and effective as possible inaccordance with the objectives plannedcorporate leaders. As an obvious example of aharmonious working relationship in thekitchen for example: part of processing thesauce should help make the white sauce(béchamel) for parts of vegetables in orderto make foods like cauliflower mornayrequiring white sauce or tomato sauce forpart pengoalahn cold food to prepare hotappetizers (hot uppetizer) eg fried shrimp,fried cheese, and the other follows. Insteadcold food processing section should help toprepare the sauce processing section piecesof poultry or fish that can be cookedimmediately.
So something is wrong of temporary employeesthat knowing the function and scope of work
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of each piece and they do not want to helpthe other part. This is clearly demanded thenature of true professionals themselves everyemployee who has a high standard ofdiscipline and dedication to the company.
BASED KNOWLEDGE OF MENU
Menu and Menu characteristic
Definition :
Menu is a list of foods that are available tothe customers or guests.
Menu framework
There are two types of menus framework,namely:1. Classic menu framework
a. Coud appetizer – umpan tekak dingin b. Soup – supc. Hot appetizer – umpan tekak panasd. Fish – ikane. Main course – makanan utamaf. Warm side dish – makanan pelengkap panasg. Cold side dish –makanan pelengkap dinginh. Sherbet –sorbeti. Roash and salad – daging panggang dan saladj. Vegetable – sayuran
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k. Sweet dist – kue-kue /es kriml. Savoury – snack(asin)m. Dessert – makanan penutup
2. Modern menu frameworka. Cold appetizer - umpan tekan dinginb. Soup –sopc. Hot appetizer – makanan tekan panas d. Meat dishes whit garnist,vegetable and salad –
daging dengan pelengkapannya dan salade. Sweet dish - kue-kuef. Dessert – makanan penutup
3. Actual menua. Appetizerb. Soupc. Main coursed. Desserte. Tea/ coffe
Framework common menu at this time
Three kinds of menua. Soupb. Main coursec. Dessert
Forth kinds of menua. Cold appetizerb. Soupc. Main coursed. Dessert
Five kinds of menua. Cold appetizerb. Soupc. Warm appetizer/fishd. Main coursee. Dessert
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KINDS OF MENU
1. A la carte menuList of food available to the customers orguests with a variety of options and haverespective price.Menu usually consists of :
a. Appetizerb. Soupc. Fish d. Roash and grillse. Cold buffet and saladf. Egetable and potatosg. Dessert
2. Table d’hote menu(menu complete)In the list of foods available tocustomers or guests in the form of a setmenu complit a set menu priced premises.Menu usually consists of :a. Appetizerb. Soupc. Main coursed. Dessert
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3. Special party menuIs a list of foods that are available forthe guests / customers who bookedspecifically for a party and or the like.
For the wedding party:
a. 2 kinds appetizerb. 2 kinds soupc. 2 kinds main coursed. 2 kinds accompainement dishese. 2 kinds dessertf. 2 macam soft drink
Menu according to a presentation
The menu is composed of different groups andnutrient content, composition and portions.Grouping adjusted with consideration of thetime when the food is served.
Breakfast menu (jam 06.00-10.00) American breakfast
For example :
1 cup juice (+ 6 ounces ½ oz)
Fruit - fresh fruit 2 chicken eggs cooked to
taste, served with thinslices of dried fried fattymeat (bacon or sausage)
2 slices of bread (egcroissants, Swett roll,toasted bread, served withbutter and jam (orange,pineapple, strawberry, honey)
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1 cup of coffee / tea drinkshot or the like served withlemon.
Continental breakfastSame with american breakfast
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English breakfastSame with the american breakfast but inenglish breakfast plus cereal (oat meal,corn flakes, rise cripies, or crunch).
Indonesia breakfastFor example:
One glass of fruit juice /fruit fresh
Soto eldest / chicken soup fried rice / white rice One cup of tea / coffee /
drinks like.
Brunch menu(breakfast-lunch, jam 10.00-11.00)A combination of menu breakfast and lunchmenu, the composition is more severe thanthe breakfast menu.
Lunch menu(jam 12.00-jam 15.00)For example :
Shrimp cocktail Crab asparagus soup Spaghetti bolognaise Ice cream/fresh fruit Coffe/tea
Evening tea(jam 15.00-jam 17.00)For example :
Banana fried Coffe dan tea
Dinner(jam 19.00-21.00)For example :
Appetizer Soup Main course Dessert Coffe and tea
Supper(jam 21.00- 24.00)
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The composition of the food is lighterthan lunch or dinner.For example:
Soup Sandwich Dessert and tea
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The examples of food on menu:
Appetizer
Caviar hidangan dari telorikan sturgeon
Lobster cocktail udangbesar cocktail
escargot hidangan keong
Foie gras hati angsa yangdihaluskan
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Shrimp cocktail udangkecil dengan saus
Liver terrine hati ayam/babi yang dihaluskan dan
dibungkus dengan lemak/fat
Russian salad salad rusia dari wortel, kentang buncis, saus mayones
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PREPARATION KITCHEN
Initial preparation cooking
Mise en place is also called the set up can beinterpreted as the beginning of a job. Mempersiapcarefully the equipment is very important before theprocess begins, this also allows for a cook to nekerjait particularly efficient, especially at busy times.
To facilitate the implementation can be made a list ofequipment needed by each part according to the needs.With the mise en place, which either means half of beencompleted, it can be verified on the workers in thekitchen in general, as well as each and every part thatis below it.
This type of equipment is provided in each section foreach cook, among others:
Tools
Various kinds of knives, kitchen fork, sharpeningstainless, spatula, cutting board, skimmers, trainer,ladles, and a table spoon.
Pots and pans
Srock pot, marmite, sauteuse, saucepan, sautoir, andfryingpan.
Laundry
Side towel, apron, napkin and table cloth.
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All equipment should be placed such that it can bereached easily if needed, for example blades neededto be on the right cutting board on the table wherewe work. Then for small containers placed above thenorm tray to store the base material to be processed.As for pots and pans and other small equipment can bestored under the workbench so let me be easilyretrieved
Preparation of basic material production
Based on menu planning and recipes are there then prepall the basic ingredients needed for an absolute musthave, so this is a routine preparation for all sectionsin the kitchen. Gains derived from the completepreparation is able to easily cope with seandainta nofood orders that come suddenly.
The basic ingredients to be prepared will depend on theparts that exist in the kitchen itself.
In general, the type of base material required by eachpart before production, among others:
Chopped onion peeled shallots chopped parsleychopped parsley peeled garlic spings eggs buttermargarine oil vinegar mustard and white winecognac res herbs & spices salt pepper and flour.
aromatic vegetables such as; mirepoix banquetgarnish and spice sachet.
Thidkening agents such as; Beure Manie rouxSlury and liaison.
Stocks like: cicken white stock, white fish stock,white and brown beef stock beef stock.
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Sauce sepert: demi glace, béchamel, hollandaise,and some sauce that is tailored to the needs ofthe menu.
Vegetabls cuts are usually used as a soup orpresentation gaenish main course which will alsodepend on the menu such as: julline, bronoise,paysanne, turning, Jardiniere, losange, slice andshredded.
principal material to be processed based on therecipe.
With full preparation there the next activity is toprocess the material so that it becomes desirable foodwill easily be done.
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Preparation of presentation
This is no less important is the preparation of thenecessary ingredients in the time leading hidangkannyafood, so that the smooth operation of the kitchen willbe much dependent on the complete preparation here.
The type of material existing on the preparation ofpresentation materials are used to improve and enhancethe quality of processed food that includes colorconsistency and taste.
Besides the food that will be served, in preparationfor the presentation of such material should beequipped with: chopped onion, chopped shallo, parsleysprings, chopped parsley, egg, butter, oil, margarine,vinegar, mustard, red & white wine, cognac, herbs andspines, salt , pepper, and flour.
For this type of hot food is usually placed in a bainmarie such: sauce, gravis, soup, stews and so on.
Cold food items are usually placed in the refrigeratorseparate from the above foods to prevent interminglingaromas.
On this occasion, each cook should have enough time toconduct checks what is prepared based on the list aremade.
This is the ert conjunction with the preparation of thepresentation is to repack the goods after completion ofthe cage where each is used to facilitate the smoothoperation of the next well not forget replacement backsubstances discharged or reduced.
Only with a mix of the above preparation, the kitchenwill be smooth operation as a production site.
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BASIC COOKING
Cooking understanding
According to the understanding of ordinary people cookis making something raw material to mature in order tomake edible fit human instinct number three, which istermed voedingsdrang. However, according to Lundbergceserani and culinary experts, in definitive, cookingis the process of heat (application of heat) so thatthe material will serve targeted cooked edible(eatable), delicious dilidah (palatable), edible (saverto eat), easy digested (digestible), and changed hisappearance (change its appearance).
Are any food can be eaten without heat-kan?
The answer, not all. There is a type of food thatneeds to be cooked to be eaten as an example,cassava. Although it has been peeled, washed, cutinto pieces but not boiled, fried or baked potatoespohong was not edible.
Conversely, cassava skinned extant land, withoutbeing washed as long as the food is burned withgarbage though it will be edible.
Are any food will be delicious on the tongue when notgiven the heat?
not everything, fruits, uncooked, will be deliciouson the tongue. However kebnyakan vegetables, meat,fish, will be delicious when cooked and seasonedbeforehand.
whether any food is definitely safe to eat whenwithout being hot?
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there are certain types of foods are processed beforebeing eaten, because otherwise it will causepoisoning. For example, there is a type of fungusthat is dangerous if not cooked. There yam tubersshould be washed and soaked ashes for days and thendried in the sun to dry before cooking. If theprocess is not done, it will cause a hangover inpeople who eat them.
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Does each raw material must be easy to digest?
The answer is no. Egg whites for example, is noteasily digested bial not cooked first because it ispeople who take herbs with raw eggs, he had to wearyellow only that the egg was so easily digested.
Does the appearance of the raw materials have to bechanged in a way cooked?
True. Raw meat, although meat imports, still looksdisgusting if only on a plate and decorated. Otherhalnnya if the meat is baked, cooked with sauce orcooked with other processes, which makes itsappearance will seem attractive.
Understanding cookery, cooker, cookies, cook
Cookery is the art of cooking. For example, Frenchcookery, Spanish cookery. there also were found cookeryis how to set up food without the use of heat, forexample, if we make a hodgepodge lettuce, freshvegetables.
Cooker is a cooking appliance, not a cook. Cook calledthe cook and sometime chef, for example breakfast-chef(cook for breakfast). While cookiss is seenis sweetpastries pastry products that can be used to accompanyice cream or for snack foods only.
Understanding overcooking, Overcooked, Undercooked
The term overcooking shows that excess heat cookingprocess time. Overcooked means cooking too ripe.Undercooked or underdone showed that cooked not toomature for as spaghetti example unsdercooked called aldante, if nglentis Java language was still a littlehard.
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Definition of carry-over cooking
This term is a maturation process that continues eventhough the food already in the lift of a cookingappliance example boiled eggs after being cooked willkeep mature if placed the plate, because the egg wasongoing process of continuous heat. It also applies toother ingredients including meat and vegetables. Toprevent, ingredients are boiled should immediately putinto ice water after boiling.
The concept of the principle and how to cook
Principle 3 cooking there, but there is a kind way ofcooking. As well as eating principle is that foodshould enter the mouth to be chewed directly keperut,but how can eat with plates, bowls, spoons, by hand,banana leaves, cardboard plates, and so on.
Cooking principle is:
a. Radiation: cooked object subjected to heat directlyfrom the source of heat or flame. Not restricted if acharcoal fire, gas, or electricity. For example, ifwe burn satai, cassava, corn, fish, where the objectis directly exposed to the fire of charcoal.
b. Conduction: heat here has to go through a conductoror material as a medium heat warmers before reachingthe object. For example, when we cook with griddle,Teflon, with a panic boiling, frying pans.
c. Convection: hot air played in a sealed chamber inorder to finalize the object. For example in theoven. Said convection indicates the rotation. Becauseit's the perfect oven equipped air fan to rotatediruang oven.
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How to cook can be grouped into four, namely:
1) Dry heat cooking, cooking with dry heat, for exampleon the grill, broil, au gratin, gridding, enpapilote, and brochette, en cocotte.
2) Moist head cooking, cooking with moist heat, forexample in the process of boiling, poaching, encasserole, braising, stewing.
3) Fat cooking, cooking with oil or fat (fat), forexample, in the process of sautéing, pan frying,deepfrying, strisfrying.
4) Microwave cooking, cooking with micro wave.
Various changes as a result of the process of heat
Giving the heat will rise as a result as below:
1. Changes form on snacks such material, shapedspaghetti sticks after boiling would be like cable.Small crackers will be expand and blossom.
2. Changes food color. For example, sugar or syrupwhich continues to be heated will become increasinglydarker color, and eventually became very dark, calledcaramel.
3. Changes in taste. If a bowl of chicken soup isheated continues it will become increasingly salty.
4. Changes in texture, from hardware into software. Forexample, vegetables so soft because selulosenyasoftens. The meat becomes tender because itsconnective tissue- interrupted because of the heat.Flour can be thickened or jellying if mixed withwater and kept heated. In the case of overcooking,perubahanya happens to be extreme, causing damage to
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Thermostat thermostat function
Some cookware is equipped with a thermostat to keep theheat can be set as needed and not be extreme. Value isdetermined by a standard heat Celsius or Fahrenheit.For prescription america, expressed with standardtemperature and gas Fahrenheit mark. When the cookerdid not find the thermostat on the cooking appliance,then he should wear feeling on cooking time. To be ableto do well, it requires a lot of experience.
The ripening process is determined by two things,namely the length of cooking and the high and lowtemperatures. If we cook a turkey will require a longtime with a relatively low temperature, which isintended to enter the maturation process as deeply aspossible into the thick turkey meat.
Thin thick meat cooked affect how to cook it. Forexample, a nice thick meat to be roast, but notsuitable for pan (sautee).
The heat source for cooking
In the matter of cooking, the heat source is a matterthat must be planned in advance and shape may vary,among others:
• direct fire of charcoal, wood, coal, briquettes, andthe like.
• Fire of natural gas (LPG) or biogas.
• Fire dar electric element.
• Fire of fuel oil or kerosene type.
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• Using hot steam.
• Heat radiation from a microwave instrument (theresults of the internal molecular friction).
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Various heat sources may provide heat directly to thematerial being cooked or through a conductor, iecooking, such as Teflon, panic, fried frying pan, saucepan, griddle, sautoir, and others. Because the heatsource is a key point in the cooking, all equipmentassociated with this source should be treated well,cleaned and maintained regularly.
Dirt is often a major cause of problems in the ignitionsystem, even sapat taint food. In salamanders, ifbecause the gas does not burn completely, soot or blackcrust from gas rose about eating surface that is beingbaked.
If the tool is wearing a lighter to ignite the gas, itmust be seen whether lighters are still functioningproperly. For instruments such as an oven, in additionto cleanliness inside, also should be checked whetherfannya still can work well, the thermostat still be inthe oven or defunct.
Cleanliness of these tools must be in priority, toextend the live-time of the equipment. After cookingall the tools such as panic, bowls, ladles, and othertools should be immediately cleaned with detergent orcleaning powder. Stoves should be checked, whether thegas channel has been closed. Negligence in this mattercan be fatal. The gas leak may cause occupationalaccident or fire workspace. Even if the fire is not tohappen, obviously creates energy leakage.
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Various types of cooking equipment
About the cooking equipment is pretty much discussed inthe introduction to the book of food processing(Bartono PH, Perca, 2001). This cooking equipmentdikklasifikasikan into four, namely prepationequipment, processing equipment, holding equipment, andserving equipment. The type of equipment used dependsneeds. Umtuk catering industry, hotel, or cruise ships,large and small appliances necessary quantities ofmany. Most of them are digital tools and modernproducts. For the purposes of family or home appliance,equipment that can be easily purchased in supermarkets,with the basic of tools that can be produced food asgood.
1. Equipment cooking preparation (preparationequipment)
This equipment is used for the purposes of mise enplace (setting up her everything complete, neat anddetail) for each process of cooking a meal. Theequipment configuration, for example chopping board(telenan), mandolin (grated potatoes), bowls (panicconcave), baloonwhisker or wirewhip (shaker), sekale(scales), Grater (grater), slicer (slicer), anassortment of knives, needle (needle), sifter (gauzefilter flour), peeler (peeler), apple corer (tool toperforate).
2. Hardware implementation of cooking (processingequipment)
Many types of equipment for the cooking process,including:
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a. Tool boiler: egg-boiler, Brassiere, broiler pan,large steam jacketed boiler, double boiler, andvarious sizes broiler pan.
b. Fryer: deppfryer, Chinese wock, gas flyer,pressure fryer, tilting pan.
c. Tools penumis: sautee pan, sauteuse. Can alsowear sautoir or sauce pan, so depending on thesituation and keperluanya.
d. Tools penumis: Teflon various sizes. The fullterm is Teflon-coated sautee pan.
e. Poach tool: for small-sized materials can wearpanic or sautoir, but to the very large as wholefish should wear Brassiere to fit.
f. Burner: bake or grill process also uses a toolcalled a grill, made of iron and ram-ram usedover flaming charcoal.
g. Broil tools: a tool for this process is usedbroilers and if nobody can use a salamander orgrill.
h. Barbecue tools: barbecue grill wear, wearpuncture the material roasted over a charcoalfire.
i. Roast Tools: baking oven and roast called appliesto meat. For the baked base material used roastingpan.
j. Tool steam: steam requires steamer or steamer.Steam emerging from this tool will ripen objectsteamed.
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k. Tools braise: braising required for meat hard.Tool called Brassiere and process using broth orsauce as completeness.
l. Baking tools: make bread-baking oven must weardifferent-oven for roasting meat. Assistance toolis baking-pan, mold and other small tools.
m. Tools griddle: steamy flat iron plate to cookburgers, griddle cake, or greddeled egg, and hardcooked with grill.
All tools must be kept kebersiahannya and free of rustand dirt. It should also be cleaned periodically orgeneral cleaning of all kitchen tools terserbut.
3. Earthen ware and oven proof dish (porcelain fixturesfireproof)
in addition to the tools mentioned above, there arealso tools that have karestiristik fireproof(fireproof) and used for certain purposes and certainmenu.
Example as below:
a. Gratin dish: This tool is made of porcelain,used for processed foods are au gratin, orheated by fire from the top, wear a salamander.For example macaroni au gratin. Gratinatedleeks. Another term for this tool is the soledish.
b. Marmite: This tool convex brown porcelain, usedfor menu boiled together with the appliance(boiler-presenter), for example, pot au feu,petit marmite, chawan mushi.
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c. Casserole: there are kinds of casseroles, forexample round casserole, oval casserole. All ofit is used for food whose name is followed by acasserole, such as chicken casserole, beefcasserole.
d. Cocotte: This tool is used for direct cookingroasted egg, eggs en cocotte example, eggsbenedict. Before the first use should be smearedwith butter.
e. Dariole: Custard also called pot, used to cookthe pudding or gelatin pudding bread pudding,made of fire-resistant porcelain.
f. Pie dist: fireproof tool to make pies, such asapple pie.
g. Pyrex dist: This tool does not just hold theoven, but also for frying and boiling, made offire-resistant glass and translucent.
Most kitchen tools made of setainless-steel is rustresistant and meet the standards higieni. There arealso fire-resistant porcelain. While the materials usedfor suda no kitchen appliance is cadmium, brass andcopper. Besides outdated also in fear will causepoisoning if certain chemicals are mixed. Kitchen toolsmade of brass certainly should not be used for cookingthat makes the material vinegar.
Any device used should be in accordance with theirrespective functions. Fryer should not be used to boil.Sauteed tool not to fry, and so on.
All it has to be placed on special shelves and neatlyset so that each has distinguished. Bailer should be
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made hardpoints. Great tool in place on a special shelfhuge tool. So there must be a clear separation. So itneeds to be held grouping tool, for example:
a. Large group size cookware 10 liters upwards.
b. Group utencils, small tools.
c. Group of tools wood and plastic.
d. Slice group tool, knife, opener, and the like.
e. Group of traditional tools of spice and wood.
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Role Inventory system in the Kitchen
With the diversity of tools used in the kitchen, thelevel of loss and damage will be high. This requiresmonthly inventory system to record the instrument, tofind out some of the broken and missing. Work knife isa tool most often work. Therefore, the cook must bringtheir own knives and do not rely on supplies in thekitchen.
Form that must exist for this purpose, among others:
1. Kaitchen equipment inventory sheet, inventorysheets of kitchen tools.
2. Office equipment inventory sheet, a special toolin the kitchen office.
3. Kaitchen equipment loss report, sheet reportingtool damaged / missing.
Given the importance of cookware as a support mechanismfor the production of food, then attention needs to beshown in the inventory and investment tools, in ordermengifisiensikan tools and energy are usually limitedpresence.
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CHAPTER I
PARTS OF SPEECH
A. Definisi Parts of speech (P0S) adalah klasifikasi atau
pembagian jenis-jenis kata berdasarkan pada jenis,kegunaan, dan perubahan yang terdapat pada susunankata dalam kalimat bahasa inggris.
B. Kegunaan The parts of speech dalam kalimatSetiap kata dalam bahasa inggris memiliki
jenis-jenis tertentu yang dengannya dapatdiketahui fungsi dan kegunaan kata tersebut didalam kalimat. Oleh karenanya, mempelajari partsof speech merupakan langkah awal dari beberapafase dalam memahami bentuk-bentuk kalimat dalambahasa inggris. Penguasaan terhadap bab initerutama sekali akan membantu dalam beberapa halberikut ini;
1. Memahami tiap-tiap jenis kata yang terdapatdalam bahasa inggris.
Setiap kata dalam bahasa inggris memilikijenis yang berbeda-beda, sehingga memahami babini menjadi syarat mutlak dalam memahami bahasainggris dengan baik. Contoh; kata ‘help’ dapatberfungsi sebagai verb (kata kerja, petunjukaktivitas) dalam kalimat, sehingga katatersebut memiliki arti ‘menolong’ atau‘membantu’. Namun ia juga dapat berfungsisebagai noun (kata benda), tentu hal ini akanberimbas pada perubahan arti. Dalam bentuk nounkata ‘help’ berarti ‘bantuan’ atau‘pertolongan’. Contoh yang lain, ‘pandai’ dalam
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posisinya sebagai kata sifat (adjective), iadisebut ‘clever’ dalam bahasa inggris. Dalamarti ‘kepandaian’ (kata benda) ia disebut‘cleverness’, sementara dalam bentuk kataketerangan (adverb) ia berubah menjadi‘cleverly’ yang berarti ‘dengan pintar’.
2. Mengerti cara menempatkan kata dalam kalimatdengan tepat,
Yakni sesuai dengan aturan part of speech-nya. Hal ini terutama sekali dangan kenyataanbahwa bahasa inggris tidak dapat di terjemahkansecara kata per kata. Contoh: ‘Dia mengerjakanPr nya dengan baik’, kalimat ini tidak dapatterjemahkan kata per kata menjadi; ‘she (dia[perempuan]) do (mengerjakan) task atau job(pekerjaan) house (rumah) with (dengan) good(baik). Sebab terjemah yang tepat untuk kalimatdi atas adalah ‘she does her homework well’.Kata kerja ‘do’ mengalami perubahan menjadi‘does’ manakala subjek pada kalimat adalah‘orang ketiga tunggal’, yakni he, she (dia), it(ini [non person]), dan name (nama). Kata‘pekerjaan rumah’ merupakan kata benda yangterdiri dari satu kata saja, yakni ‘homework’,sehingga ia tidak perlu diterjemah secaraterpisah. Sementara kata ‘dengan baik’merupakan bagian dari jenis ‘kata keterangan(adverb)’ yang berubah secara tidak beraturanmenjadi ‘well’.
3. Memahami dua bentuk utama dalam kalimatberbahasa inggris
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Yaitu verbal sentence dan nominal sentence.Berikut pengertian singkat tentang keduanya;kalimat verbal adalah kalimat yang terdapatbentuk verb (kata kerja) di dalamnya, sehinggamengandung makna ‘melakukan aktifitas ataukegiatan tertentu’. Sementara kalimat nominaladalah kalimat yang mengandung 3 complementyang biasa di singkat menjadi ANA (Adjective,Noun, Adverb). Contoh: kata ‘kick’ dapat di gunakan dalam kalimatverbal berikut; ‘I kick the ball’ artinya, ‘sayamenendang bola’. Kalimat ini mengandung arti‘melakukan aktifitas’ yakni menendang bola.Sementara dalam bentuk nominal, kata ‘kick’berada dalam posisi Noun (kata benda), sehinggakalimat tersebut berada dalam jenis kalimatnominal, sehingga terjemahannya adalah ‘itu(tadi) tendangan yang bagus’.
4. Menguasai comprehensive English tenses.Salah satu kunci utama dalam penguasaan
bahasa inggris adalah pemahaman yang memadaitentang tenses. Penguasaan tenses secarakomprehensif meliputi:
a. Empat jenis utama tenses, yakni; present,past, future dan past future,
b. Tenses untuk kalimat active dan passive,c. Tenses merupakan kalimat verbal dan
nominal,Ketiga jenis tenses di atas mencakup semua bentukkalimat, yaitu positive, negative, dan interrogativesentence. Penguasaan yang baik terhadap materiini tidak semata bergantung pada kemampuan untukmenghafal seluruh rumus atau aturan dalam tata
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bahasa inggris, tetapi juga pada pemahaman yangbaik terhadap parts of speech. Oleh karenanya,pemahaman yang memadai tentang materi ini akanmembantu dalam penguasaan bahasa inggris secarakeseluruhan.
C. The Eight parts of speechKlasifikasi terhadap kata yang terhadap dalambahasa inggris terdiri dari delapan (8) jenis,yaitu:1. Noun : kata benda2. Adverb : kata keterangan3. Pronoun : kata ganti4. Preposition : kata depan5. Adjective : kata sifat6. Conjunction : kata penghubung7. Verb : kata kerja8. Interjection : kata seru
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NOUN
Dalam bahasa Indonesia kata ini disebut ‘katabenda’. Tetapi hal ini tidak selalu bermakna bahwa nountidak menunjuk kepada ‘benda’. Sebab kata ini berfungsiuntuk menamai sesuatu (the thing/s), baik abstrak maupunkonkrit, baik yang dapat dihitung maupun tidak.
The Position of Noun
Dalam rangkaian kalimat, Noun dapat berfungsi ataumenduduki posisi sebagai berikut:
a. Subject of Verb (subjek dari kata kerja) : John takes my glass.
b. Subject of Complement (subjek dari komplemen): A lobster is expensive.
c. Object of Verb (objek dari kata kerja) : She bought a list of menu.
d. Object of Preposition (objek dari preposisi) : I sit beside a waiters.
e. Head of Phrase (kata inti dalam frasa) :Smart chef.
f. Modifier of Phrase (mensifati kata dalam frasa): kitchen store.
Klasifikasi Noun dapat ditentukan melalui beberapa ciriberikut :
1. Quantity Noun ditentukan menurut jumlahnya.Terdapat dua jenis quantity noun, yakni countabledan uncountable noun.A. Countable Noun, yakni kata benda yang memaknai
sesuatu yang dapat dihitung.Ciri – ciri countable noun :
A. Dapat dibubuhi article atau penunjukjumlah untuk noun(a, an, the). Ketiga
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jenis article ini digunakan menurutketentuan berikut :
a) Article ‘a’ digunakan untuk kata bendayang diawali dengan huruf konsonsnatau mati.
b) Article ‘an’ digunakan untuk kata bendayang diawali dengan huruf vocal atauhidup.
c) Article ‘the’ berdiri pada psisi netral,sehingga ia dapat digunakan padakedua jenis noun seperti tertera diatas.
B. Dapat mengalami inflection, (perubahan daribentuk tunggal ke bentuk jamak dansebaliknya).Trdapat dua jenis perubahan pada countablenoun, yaitu :
Regular inflection (perubahanperaturan)
a) Noun dalam bentuk sederhana dan yangbarakhiran vcal ‘-e/-ee’.Tree treesTable tables
b) Noun yang berakhiran ‘-ss, -sh, -ch,-x’ bentuk pluralnya ditambah ‘-es’Class classesDish dishes
c) Noun yang berakhirkan ‘-y’ dan diawali dengan konsonan, maka ‘-y’ diganti dengan ‘-i’ dan di tambah ‘-es’City citiesArmy armies
d) Noun berakhirkan ‘-f/-fe’ umumnyamenjadi ‘-ves’ pada bentuk pluralnya.
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Wife wivesKnife knives
e) Noun berakhirkan ‘-o’ biasanya ditambahi ‘-es’ dalam bentuk pluralnyaHero heroesPotato potatoes
Irregular inflection Sedangkan irregular inflection mempunyai
pengertian bahwa perubahan kata benda dari bentuktunggal (single) ke jamak (plural) mempunyai poladan bentuk yang tersendiri.
Man menWoman women
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C. Mempunyai quantifier atau kata depanpenunjuk jumlah yang berupa:
Many : many people (banyakorang)
Some : some cheffs (beberapachef)
A few : a few menu(sejumlah/sedikit menu)
Several : several desert (beberapa desert)
A number of / the number of: a numberof cook assistant (sejumlah asisten pemasak)
All : all weeks (seluruhpekan)
Any : any foods (sedikit makanan)
A lot of : al lot of fruits (banyak buah)
B. Uncountable noun, yakni kata benda yang merujukkepada sesuatu yang tidak dapat di hitung. Halini disebabkan karena kata benda yang di tunjuktermasuk dalam dua jenis berikut; abstract danconcrete
1. Abstract noun. Adalah kata yang merujuk kapadabenda yang tidak dapat di jangkau oleh pancaindera. Adapun benda yang masuk dalam kriteriaini adalah;a. Quality (kualitas).
Ex. Kindness, goodness, honesty, softness,etc.
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b. Action (tindakan).Ex. Behavior, theft, activity, etc.
c. State (keadaan)Ex. Childhood, Youth, Freedom, Slavery,Sleep, Death, etc.
d. Name of various arts, sciences, andprofesions. (nama-nama seni, ilmupengetahuan, dan profesi)Ex. Politics, physics, anthroplogy, pharmacy,etc.
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2. Concrete noun. Adalah kata yang merujuk kepadabenda yang dapat di jangkau oleh panca indera.Adapun benda yang masuk dalam kriteria iniadalah;a. Common noun. Kata benda yang menunjuk satu
jenis atau kelas kata benda. Ex. Country, House, City, Car, ect.
b. Proper noun, kata benda yang menunjuk nama diridari common noun.Ex. Avenged sevenfold adalah proper noun danband adalah common nounAan Suganda is a bossAan Suganda adalah prper noun dan boss adalahcommon noun.
c. Material noun. Merujuk pada benda yang digunakansebagai dasar atau bahan untuk membuatsesuatu.Ex. Honey, iron, gold, rice, wood, etc.
d. Collective noun. Menunjukkan pada sekumpulanbenda yang dipandang sebagai sebuah kesatuan.Ex. Audience, Team, People, Club, etc.
Adapun sifat uncountable noun adalah:1. Tidak dapat di sertai article ‘a’ dan ‘an’,
tetapi boleh di sertai ‘the’.Contoh:
This morning I breathed some air. Theair was so fresh.Pembubuhan article ‘the’ diperbolehkandengan beberapa syarat-syarat yang akandi terangkan di level berikutnya.
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2. Tidak mengalami inflection (perubahan) daribentuk tunggal ke bentuk jamak.Contoh:Water tidak bisa menjadi watersRain tidak bisa menjadi rainsNamun jika terdapat inflection pada bentukuncountable noun, maka hal itu menunjukkanmakna jenis atau macam, bukan jumlahbendanya.Contoh:
I drink waters (saya meminum-bermacam-macam-air)She does not like smokes (dia tidakmenyukai-berbagai jenis-asap)
3. Untuk menunjukkan makna banyak atausedikitnya Uncountable Noun dapat dibubuhiquantifier berupa:
Much : much money Some : some gas A little : a little
expression Amount f : amount of data All : all hair Any : any fish A lot of : a lot of sand
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PRONOUN
Pronoun adalah jenis kata yang digunakan sebagaipengganti kata benda, baik berupa personal pronoun(kata ganti orang) maupun non personal pronoun (kataganti bukan orang).
Ex; Mike portnoy is the best drummer He is the best drummer
Contoh di atas menunjukkan bahwa nama subyek (Mikeportnoy) dapat diganti menjadi ‘he’ (dia [laki-laki]).Dalam prakteknya, pronoun digunakan sebagai penunjukterhadap kata yang telah disebutkan sebelumnya.Ex; andy is a good guy and andy will make us proud
kalimat ini berubah menjadi, andy is a good guy andhe will make us pround. (andy adalah orang baik dandia akan membuat kita bangga)
A. Pronoun functionsPronoun dapat berfungsi sebagai:a. Subject f verb (subyek pada kata kerja).
Ex; we have everything (that) you need (kamimempunyai semua yang anda butuhkan)
b. Subject of complement (subyek pelengkap).Ex; Mine is the best (milikku adalah yangterbaik)
c. Object of verb (obyek dari kata kerja).Ex; We don’t like it (kami tidak suka ini)
d. Object of preprosition (objek dari kata depan).Ex; I am proud of them (saya bangga padanya)
e. Head of Modifier (inti dari modifier)Ex; They have something special (merekamemiliki sesuatu yang speial)
f. Adverb of Vocative (kata keterangandalam bentuk seruan).Ex; You go out! (kamu, keluar!!)
B. Kinds of pronoun1. Personal pronoun
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Sebagai kata ganti orang, personal pronoundapat mengalami perubahan bentuk bergantungkepada posisinya, yakni sebagai subyek, obyekatau yang lainnya.Hal ini mengacu pada jenisnya sebagai;a. Orang pertama, biasa disebut the speaker,
atau ‘orang yang berbicara’. Bentuktunggalnya adalah I (saya) dan bentukjamaknya adalah we (kami/kita).
b. Orang kedua, bisa disebut the person spokento atau ‘orang yang diajak bicara’.Bentuk tunggalnya dan jamaknya sama, yakni;you (kamu).Catatan: untuk menunjukkan ‘kamu’ dalam maknajamak (dalam bahasa indnesia lazim di sebut‘kalian’), kata ‘you’ bisa di tambahi dengan‘all’, contoh. I am not afraid of you all!(aku tidak takut pada kalian!)
c. Orang ketiga, biasa disebut the personspoken of, atau ‘orang yang dibicarakan’.Bentuk tunggalnya adalah he, she, it, name(dia, ini, nama) dan bentuk jamaknya adalahthey (mereka).
2. Reflexive PronounAdalah kata ganti yang merefleksikan atau
memberi tekanan makna terhadap subyek atauobyek.Ex;Penekanan terhadap subyek - I myself make it easy (saya sendiri yang
membuatnya mudah)Penekanan terhadap obyek, hanya dapatdilakukan ketika subyek dan obyeknya sama
- Rudy bought himself a new knife (Rudy membelisebuah knife baru untuk dirinya)
Catatan: jika terdapat kata ‘by’ sebelumreflexive pronoun, maka ia tidak bermakna‘sendiri’ tetapi ‘sendirian/alone’. Ex, The boy
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goes to kitchen by himself (anak itu berangkatke dapur sendirian).
3. Reciprocal pronounAdalah kata ganti yang menunjukkan makna
‘saling’ atau ‘timbal balik’. Terdapat duajenis reciprocal pronoun, yaitu:a. Each other : digunakan untuk menyatakan
makna ‘saling’ antara dua orangEx: - Tono and Tini love each other (Tonodan Tini saling mencintai)
- Ghofur and jaenab like each other. (Ghofurdan jaenab saling menyukai)
b. One another : untuk menyatakan salinglebih dari dua orang.Ex: - The Gangsters throw one another(preman-preman itu saling melempari)
- The demonstrans insult one another (parademonstran saling memaki)
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4. Demonstrative pronounAdalah kata ganti penunjuk yang digunakan
sebagai pengganti kata benda.
Singular/tunggal Plural/jamak Makna/penggunaanThis These Untuk benda yang
dekat, masukjangkauan
That Those Untuk benda yangjauh, diluarjangkauan
Ex; This is paul, my friend. Those are my sisters,etc.
Catatan: terdapat kemiripan antara demonstrativeadjective dengan demonstrative pronoun. Namunsesungguhnya keduanya beda, sebab demonstrativeadjective selalu diikuti oleh kata benda sementarademonstrative pronoun tidak.
Ex;
-That book is mine :demonstrativeadjective -That is my book :demonstrativepronoun
5. Interrogative pronounAdalah kata tanya yang digunakan sebagai
pengganti kata benda, terdiri dari;a. Who : Who delivered ? (siapa yang
mengantarkan?)b. Whom : Whom do you call? (siapa yang kamu
panggil?)
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c. Whose : Whose is the winner? (siapa yangmenjadi pemenang?)
d. Which : Which do you like? (yang manayang kamu suka?)
e. Where : Where do we stay? (dimana kitatinggal?)
f. When : When did you come? (kapan kamudatang?)
g. What : What is it? (apa ini?)h. Why : Why do you love me? (mengapa kamu
mencintaiku?)i. How : How did you get here? (bagaimana kamu
bisa kemari?)
Catatan: Bedakan antara interrogative adjective andinterrogative pronoun. Ketentuannya adalah, bilasetelah interrogative diikuti oleh kata benda,maka disebut interrogative adjective, namun bilasetelah interrogative tidak diikuti kata benda,maka disebut interrogative pronoun.Ex;What car do you drive? ; introgative adjective
(mobil apa yang kamukendarai?)
What do you do? ; introgative pronoun (apayang kamu lakukan?)
6. Indefinite pronounAdalah kata ganti yang digunakan sebagai
ganti dari orang , benda , atau sesuatu yangbelum jelas bentuk maupun jumlahnya. Indefinitepronoun terdiri dari:
Pronoun -body -one -thingEvery- Everybody Everyone EverythingAny- Everyone Anyone AnythingNo- Nobody No one NothingSome- Somebody Someone Something
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Ex:- I found no one at home. (tidak ada orang di
rumah)- I have everything to give. (saya memiliki
segalanya untuk diberikan)- Somebody call me. (seseorang memanggil saya)
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ADJECTIVE
Adjective adalah kata sifat. Berfungsi untukmemberikan keterangan sifat terhadap subjek, juga dapatdigunakan untuk menggambarkan atau membatasi kata benda(noun).
Ex; Tamara is lazy (dia malas)
Kata lazy membarikan keterangan bahwasubjek (Tamara)adalah rang yang malas.Dalam kalimat, Adjective dapat berfungsi sebagai :Modifier (of a noun phrase) atau pemb atas terhadap katabenda.
Dapat diaplikasikan dengan dua cara berikut ;- Before Noun (diletakkan sebelum kata benda)
: good glass (gelas bagus).- After Noun ( diletakkan setelah kata benda)
: something nice (sesuatu yang bagus)
Head ( of an adjective phrase) atau kata inti dalam frasa.- So exhausted (sangat melelahkan)- Quite excelent (cukup bagus)
Secara gari besar, adjective diklasifikasikan menjadidua bagian, yaitu :
1. Limiting AdjectiveYakni kata sifat yang berfungsi untuk
membatasi unsur noun. Sehingga unsur noun tersebutmemiliki makna yang kuat. Adaun kata sifat yangtermasuk dalam katagori limiting adjective adalah :
Exclamatory (kalimat seru):What + Noun / Noun PhraseDalam kalimat ini what tidak berati ‘apa’,melainkan ‘betapa’ atau ‘alangkah’.Ex :
- What a praty man yu are! (batapa cantiknyakamu!)
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- Hat a nice drink it is! (alangkahbagusnya minuman ini!)
Article (artikel)Ex :
- An glass (sebuah glass)- An hour (satu jam)- A spoon (sebuah sendok)
Numera (angka)- Cardinal number: ex. Ne, tw, three...- Ordinal number : ex. First, second, third...- Multy number : ex. Singe, double, tripe...
Demonstrative (kata depan penunjuk)Ex. :
- This pillow (bantal ini)- These pillow (bantal – bantal ini)- That meat ball (bakso ini)
Possesive (kata depan penunjuk kepemilikan)Ex. :
- My pants (celana saya)- Your food (makanan anda)- His fiancee (tunangan saya)
Interogative (kata tanya)Dalam limiting adjective, hanya tiga
kata tanya yang termasuk dalam jenis ini.Yakni; hat, whse, dan which.Ex;
- What watch do you want to buy?- Whose jacket ill you borrow?- Which necklace do you like?
Indefinite (quantifier) (kata depan penunjukjumlah)Ex;
- Many people in the street.- A number of students have graduated.- Some cops run after the bandits.
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2. Description Adjective
Yakni kata sifat yang menggambarkan unsurnoun / pronoun dalam satu kalimat. Descriptiveadjective daat digolongkan dalam beberapa kategoriseperti di baah ini:
Quality(kualitas)
Character(karakter)
Size (ukuran) Age (usia /
masa) Temperature
(temperatur)
Participle(partisip)
Shape (bentuk) Color (warna) Origin(kata
dasar)
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VERB
Verb atau kata kerja memiiki pengertian yangberbeda dengan kata kerja yang terbaat dalam bahasaIndonesia. Sebab verb tidak selau menunjukkan pekerjaanatau aktivitas. Ha itu disebabkan leh perbedaan bentukdan fungsinya dalam kalimat. Pemahaman terhadap verbmerupakan faktr yang sangat penting dalam penguasaanterhadap tenses, karena etiap kaimat pasti mengandungminima dua unsur yaitu subject dan verb. Berikut adalahkasifikasi verb:
1. Menurut Bentuknya, kata kerja daam bahasa Inggrisdapat mengalami perubahan hingga lima kali,tergantung pada jenis kaimat dan tenses apa iadigunakan. Perhatikan penjeasan berikut ini:
V bi original form (bentuk kata kerjaasli), kata kerja jenis ini biasa digunakandalam kalimat yang mengandung unsur mdal3.Kata kerja ini di sebut ‘asli’ karena iatidak mengalami perubahan (bentuk) ataupunpenambahan (huruf, biasanya s/es) samasekali.Ex; - I will be there (saya akanberada di sana)
- We insist that he stay at home (kamimendesak agar dia tetap tinggal dirumah)
- She wouldn’t know everything (dia tidakakan tahu apapun)
V1 present form (kata kerja pertama),kata kerja ini digunakan pada tenses present(penunjuk masa sekarang). Kata kerja bentukpertama ini mengalami perubahan hanya jikasubject nya orang ke-3 tunggal (dia-he, she,it,name).4
Ex; - I am a sexy dancer (saya adalah penariyang seksi)
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- He plays guitar 5 hours a day (diabermain gitar 5 jam sehari)
- We eat dinner together at a restourant(kami makan malam bersama di restoran)
V2 past form (kata kerja kedua), katkerja ini digunakan pada tenses past(penunjuk masa lampau/telah terjadi) sehinggaia memiliki makna ‘yang telah terjadi dimasayang telah lewat’. Kata kerja ini mengalamiperubahan bentuk sesuai dengan jenisnya.5
Ex; - she was my girl friend (dia duluadalah pacarku)
- She hugged me tight last night (diamemelukku erat tadi malam)
- Vita cooked many delicious tripe soupsyesterday! (kemarin vita memasak banyaksoto babat yang lezat!)
V3 past participle form (kata kerjaketiga), kata kerja jenis ini digunakan padatenses perfect (penunjuk makna ‘sudah’),sehingga verb jenis ini umumnya digunakansebagai penunjuk sebuah aktifitas atauperistiwa yang sudah berlangsung sebelumperistiwa atau aktifitas lainnya. Semisal,saya sudah menikah sewaktu ayah sayameninggal dunia. Perhatikan kalimat yangdiberi garis bawah, kalimat ini menunjukkanbahwa aktifitas atau peristiwa ‘menikah’sudah terjadi sebelum aktifitas atauperistiwa lain (ayah meninggal dunia) terjadiberikutnya.Ex; - I have stayed here for six months(saya sudah tinggal disini selama 6 bulan)
- He has eaten before going off to sleep(dia sudah makan sebelum beranjak tidur)
- We had ever gone to bali before it isbombed by terrorists (kami sudah pernahpergi ke bali sebelum (bali) di bom olehpara teroris)
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V-Ing present participle form(bentuk gerund), kata kerja ini umumnyadigunakan sebagai penunjuk waktu ‘sedang’.Perubahan yang terjadi pada kata kerja jenisini hanyalah cukup dengan menambah ‘ing’ padaakhir kata kerja. Sebagai catatan tambahan,hanya kata kerja bentuk asli (Vbi) saja yangdapat diimbuhi ‘ing’. Semisal, play menjadiplaying, sleep menjadi sleeping, dst.Ex; - My mam is watching drama movie (ibusaya sedang menonton film drama)
- Someone is knocking the door (seseorangsedang mengetuk pintu)
- My ittle brother is being bathed by mydaddy (adik saya sedang dimandikan ayah)
To verb to infinitive , adalah bentukkata kerja yang umumnya berada dalam bentukasli (Vbi) dan tidak berfungsi sebagai katakerja lagi. Kata kerja jenis ini kemudiandifungsikan sebagai kata keerangan (adverb),kata benda (noun), dan kata sifat(adjective). Sehingga dalam kalimat,infinitive dapat menempati posisi subject danobject. Perhatikan cntoh berikut
Subject Verb ObjectTo drive arace car
Is Everyone’sdreams
I Like To drive a racecar
Pertama, infinitive lazimnya digunakan dalamkonteks menjawab atau memberi respon kepada‘WH question’.Ex. : rudi: what do you do? Tyo : i stop to eat meat.Kedua, ketika menempati posisi sebagaisubject, infinitive sering kali digunakan
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sebagai penunjuk habitual actions ataukebiasaan umum.Ex. : to buy a nice house is not easy. Buying a nice huse is not easy.Jika diterjemahkan, kedua kalimat di atasakan memiliki arti yang sama, yaitu ‘membeirumah yang bagus tidaklah mudah’. Namunkalimat pertama, yang menggunakan infinitifememiliki makna bahwa ‘umumnya, membeli rumahyang bagus tidaklah mudah’.
2. Menurut fungsinya Auxiliary, yakni kata kerja yang berfungsi
sebagai kata kerja bantu dalam susunankalimat tertentu. Verb jenis ini kemudianbiasa disebut auxiliary verb.terdapat dua jenisaux-verb, yakni:
1) Primary Auxiiary atau kata kerja bantuutama terdiri dari: d, des, did, have,has, had, am, is, are, as, ere, havebeen, has been, had been. Kata kerjabantu ini dapat menempati dua fungsisekaligus, yakni sebagai klausa (clause)dan kata kerja utama (main verb).Sebagai klausa, Ex:
- She doesn’t love me anymore.- You do eat the beef.
Sebagai kata kerja utama, Ex: - I am happy today.- I did many jobs yesterday.
2) Modal Auxiliary yakni kata kerja yangberbentuk modal, sehingga harusmengikuti beberapa aturan sepertiberikut:
Modal tidak dapat berdiri sendirisebagai main verb, ia hanya sebagaikata kerja bantu, oleh karena itumodal harus diikuti dengan kata
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kerja utama dalam bentuk bare(Vbi)/ asli.Ex.:
- She can make you happy.(benar)
- She cans make you happy.(salah)
Tidak boleh diikuti atau didahuluito infinitife.Ex.:
- I will fly to the sky.(benar)
- I will to fly to the sky.(salah)
Aux-verb yang termasuk dalam modal aux-verbantara lain : can, coud, may, might, wil,whould, shall, should, must, dare, need,ought to, etc.Note : primary dan mdal auxiliry memilikiperbedaan mendasar pada makna yang terkandungdi dalamnya. Primary auxiliary menyatakanhal-hal yang pasti sementara modal auxiliarymenyatakan hal-hal yang masih berupakemungkinan.
Ordinary yakni kata kerja asli yang terbagidalam dua bagian, yakni:a. Verbal Ordinary
Yakni kata kerja asli yang terdapatdalam kalimat verbal (penunjuk aktifitas atauperistiwa). Ex.:
- Mike prodnoy plays a drum everyday.- Susi did not understan math well.
b. Normaly OrdinaryYakni kata kerja asli yang terdapat
dalam kalimat nominal (penunjuk keteranganain selain aktifitas-kata benda, kata sifatdan kata keterangan).
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Ex.:- Nunik is my ex-girl friend.- Ahmad and Andi were here yesterday.
3. Menurut PerubahannyaKata kerja dalam bahasa Inggris dapat
mengalami perubahan bentuk, hal ini berkaitan eratdengan tenses atau penunjuk waktu yang terdapatdalam perubahan bentuk kerja tadi. Perubahan initerbagi ke dalam dua bagian yakni perubahanberaturan (regular) dan perubahan tidak beraturan(iregular)
Regular Yaitu kata kerja yang mengalami
perubahan dari present form (V1) ke past form(V2) dan past participle form (V3) denganhanya menambahkan ‘-d’ atau ‘-ed’ di akrihkata.Ex.:
Present form Past form Past participleform
CookPlayStudy
CookedPlayedstudied
CookedPlayedStudied
IregularYaitu kata kerja yang mengalami
perubahan dari present form (V1) ke past form(V2) dan past participle form (V3) dengantidak mengikuti pla aturan perubahan. Ex.:
Present form Past form Past participleform
TakeSpeakPut
TookSpokeput
TakenSpokenPut
4. Menurut Objectnya
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a. TransitiveAdalah jenis kata kerja yang membutuhkan
atau dapat dibubuhi objek. Sehingga jika katakerja ini hanya berdiri pada posisi subject danverb saja memiiki makna yang kurang tepat,semisal, I eat (saya makan). Kalimat tersebutbelum termasuk kalimat sempurna, sebab tidakmemiliki object. Object dalam kata kerjatransitive salah satunya berfungsi sebagaipentunjuk aktifitas yang ditunjukkan olehverb. Oleh karenanya, jika kalimatnya hanya“I eat” saja, maka akan timbul pertanyaan(yang maminta penjelasan), masak apa???Berikut adalah beberapa contoh verb transitive :cook, kiss, eat, read, see, admire, interrup,etc.
Kata kerja transitive dibagi menjadi dua,yaitu:
1) Mono TransitiveAdalah kata kerja yang hanya
memiliki satu jenis object saja, yaituobject langsung.Contoh kata kerja mono transitive : type,capture, admire, write, etc.Ex.:
- Iwrite my thesis.- She reads a newspaper.
2) Be-transitive / Dis-transitiveAdalah kata kerja yang membutuhkan
dua jenis object, yaitu bject angsungdan object tidak langsung.Conth kata kerja bi-transitive adalah :make, tell, give, lend, promise, teach,show, send, pay, etc.Ex.:
- My mom teaches me how to cook.- They have offered him a good job in
town.
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b. Intransitive Adalah kata kerja yang tidak membutuhkan
object. Sebagai gantinya, biasanya kata kerjaintransitive membutuhkan keterangan (adverb).Contoh kata kerja intransitive adalah : sit,sleep, stand, cry, etc.Ex.:
She sit calmly He stand in front of the door I walk alone
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ADVERB
Dalam tata bahasa Indonesia, adverb setara dengankata keterangan. Oleh karenanya, kata ini biasadigunakan sebagai penunjuk berbagai ajenis keterangan,misalnya: keterangan tempat, waktu, cara, dsb. Padaumumnya, adverb atau kata keterangan digunakan untukmenjelaskan kata kerja, namun adverb juga dapatdigunakan dalam pola-pola seperti di bawah ini :
Menjelaskan seluruh bagian kalimatEx.:
- Aira works very hard.- Unifortunately , she does nt love me.
Menjelaskan FrasaEx.:
- Extremely good- Very quick- Actually, she loves me
Adverb terbagi ke dalam dua bagian, hal iniberdasarkan pada makna dan fungsi dari adverb itusendiri.
A. Menurut arti katanya, adverb dapat dikelompokkansebagai berikut:1. Adverb of place and Direction (kata keterangan
tempat dan arah)Berfungsi sebagai penunjuk keterangan
terhadap tempat maupun arah. Beberapa katayang termasuk dalam adverb of place anddirection antara lain:
- Here - on the way- There - in the class- Inside - at hme- Outside - in Bandung- Left - on Kaliurang street- Right - etc.
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Exampes : I pray at mosque He stays at Kaliurang street No. 43 I will be waiting downstairs
2. Adverb of Time (kata keterangan waktu)Berfungsi sebagai penunjuk terhadap waktu
terjadinya suatu peristiwa atau kejadian. Beberapa kat ayang termasuk dalam adverb oftime:
- Now - soon- Yesterday - later- Tomorrow - next- Today - lately- Tonight -recenly- This morning - next time- Next week - long time ago- Two days ago - etc.
Examples : I was kissed by my boyfriend yesterday. My youngest sister cried for many times
this morning. They are now at my home.
3. Adverb of Manner (kata keterangan cara)Adalah kata keterangan yang menjelaskan cara
atau kualitas suatu aktifitas atau hal lain.Beberapa kata yang atermasuk dalam adverb of mannerantara lain:
- Well - carefully- Fast - beautifully- Hard - neatly - Fluently - accurately- Correctly - completely- Tremendously - sincerely- Etc.
Example : I can drive a car quiqly You are totally insane!
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I am very well
4. Adverb of frequency (kata keterangan frekwensi)Yaitu kata keterangan yang menunjukkan
frekuensi terjadinya suatu peristiwa ataukejadian.Beberapa kata yang termasuk ke dalam adverb offrequency:
- Always - ever- Often - everyday- Seldom - every mrning- Rarely - twice a week- Never - there times in a month- Occasionally - etc.
Examples : She comes to see me everyday. My mother always does the best fr me! My Dad never buys me a video game.
5. Adverb of Intensifier / Degree (kata keterangantingkatan)
Yakni, kata keterangan yang menunjukkan maknatingkatan atau derajat.Beberapa kata yang termasuk dalam jenis adverb iniantara lain:
- So- Too- Very - Rather- Enought- Almoust- Quite- Really- Etc.
Example : She really makes me crazy. This case is too hard to be solved.
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6. Adverb of Negation (kata keterangan penegasan)Berfungsi untuk menunjukkan penegasan atau
pembatasan.Beberapa kata yang termasuk dalam Adverb of Negationantara ain:
- Merely- Only- Just- Right- Etc.
Examples : You are the only one I love. Come here right now! Those car are merely for race.
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Berdasarkan fungsinya, Adverb terbagi dalam jenis-jenisberikut:
1. Sentece AdverbAdalah kata keterangan yang menjelaskan makna
ke seluruh kalimat.Beberapa kata yang termasuk daam jenis sentenceadverb antara lain:
- Unfortunately- Fortunately- Perhaps- Actually- Preassembly- Obviously- Probably
Examples: Finally , I found my true love ith you. I will get much money by next month perhaps. You are obviously fantastic!
2. Relative AdverbAdalah jenis adverb yang berfungsi sebagai
penghubung dalam kalimat. Example :
I know when he arrived. We stay at the house where the famouse artist
has ever lived here before. They visited museum in which many antique
cllections are seved.
3. Exclamatory AdverbYakni adverb yang berfungsi sebagai kata seru
atau penyeru, sehingga adverb tersebut memilikiarti ‘betapa’ atau ‘alangkah’.
Pola Exclamatory Adverb:
How + Adj/Adv + S + Verb
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Examples : How handsome I am! How tall you are! How quickly he runs!
4. Explanatory AdverbAdalah adverb yang digunakan sebagai penjelas
melalui gambaran, contoh atau deskripsi. Beberapa kata yang atermasuk dalam ExplanatoryAdverb antara lain :
- Namely- For example- Such as- Among other
Examples : My mother likes fruit, such as bananas,
apples, and mangoes. She likes dancing, singing, etc.
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PREPOSITION
Dalam bahasa Indnesia, kata ini biasa disebutPreposisi. Yakni kata yang terletak sebelum noun,pronoun, gerund, dan verbal noun. Preposisi berfungsi untukmenghubungkan kata atau kalimat yang berbeda sebelumatau sesudah preposisi.
Ex.:- My friend, Michael often sit beside those trees.- Bento is looking for his cat.
Kata depan atau preposisi dapat dibagi ke dalam duajenis, yakni:
1. Free PrepositionYaitu jenis preposisi yang berdiri sendiri
atau tidak terikat dengan kata lainnya. Berikutadalah contoh – contoh Free Preposition:In, on, at, under, above, below, after, before, between, up, down,beside, behind, over, with, by, for, of, to, off, near, etc.
Position: Free Preposition biasanya terletak sebelumnoun, pronoun, atau gerund dalam kalimat atau frasa,sehingga jenis ini juga sering disebut prepsitionphrase.
Contoh : - My grand father gave this good ball for me.- In the morning.- The book is on the table.
2. Bound PrepositionYakni jenis preposisi yang terikat dengan katalainnya yang dapat berupa verb, adjective, ataunoun. Position: bound preposition biasanya terletaksetelah verb, adjective, atau noun. Berikut
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rincian dari beberapa contoh preposisi berdasarkanjenis posisinya dalam kalimat atau frasa.
a. Preposisi yang terikat dengan verb Go over Get out of Depend on Look into Look like Look for Laought at Consist of Sit don Run out
b. Preposisi yang terikat dengan adjective Afraid of Differant from Angry with Same as Similiar to Interested in Full f Famous of
c. Preposisi yang terikat dengan noun In case of On account of Amount of Behalf on Return for Reference to Result from Result of
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CONJUNCTION
Conjuntion atau yang sering disebut juga sebagaikata sambung atau penghubung, merupakan jenis kata yangberfungsi untuk menghubungkan dua kalimat atau lebihsehingga menjadi susunan kalimat yang baru. Adapunkalimat tersebut dapat berupa compound sentence ataucomplex sentence.
A. Compound ConjunctionYakni kata hubung yang berfungsi untuk
menghubungkan dua kalimat yang dalam posisi sebagaikalimat majemuk setara dan tidak menghasilkan anakkalimat.
Compound Conjunction terbagi ke dalam tiga jenis,yaitu:
1. Coordinative ConjunctionYakni conjunction yang menyambung segala hal
yang secara gramatikal memiiki kedudukan setara.
Catatan :Ketikia digunakan untuk menyambungkan dua kalimatatau lebih, conjunction ini diletakkan di antaradua kalimat tersebut dan didahului dengan tandakoma (,) terlebih dahulu. Terkadang untuk ‘or’ dan‘and’ tidak perlu ditambahi tanda koma (tergantungpada kebutuhan kalimat).
2. Correlative ConjunctionAdalah pasangan kata yang digunakan untuk
menghubungkan baik frasa, klausa maupun kalimatyang dipandang berimbang secara gramatikal. Correlative Conjunction terdiri dari :
- Not only ..... but- Not only ..... but also- Both ..... and- Neither ..... nor- Either ..... or
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Catatan :Jika digunakan sebagai penghubung antar subject,khusus untuk conjunction ‘both ..... and’, katakerja yang digunakan adalah plural verb, yakni katakerja untuk subject jamak.
3. Conjunctive AdverbIalah kata keterangan yang difungsikan
sebagai conjunction / penghubung.
Conjunctive Adverb terdiri dari:- However- Therefore- Otherwise- Moreover- Nevertheles- Furthermore- Hence- Also- Then- Besides- Acordingly- Those- In a fact- Dll
B. Complex ConjunctionMerupakankata hubung yang menghubungkan dua
kalimat atau lebih yang mengakibatkan adanya anakkalimat dan induk kalimat. Sehingga kalimat yangmemiliki main clause dan sub clause secara tmatisdisebut juga sebagai complex conjunction.Beberapa kata yang termasuk complex conjunction dapatdigolongkan ke dalam beberapa bagian seperti berikut:
Cause (sebab) - As
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- Because- In order that- Since- So that
Concension and Comparison (konsensi danpertimbangan)
- Although- As- As though- Even though- Just as- Though- Whereas- While
Condition (kondisi)- Even it- If- In case- Provided that- Unless
Place (tempat)- Where- Wherever
Time (waktu)- After- As soon as- As long as- Before- Once- Still- Until- When- Whenever- While
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INTERJECTION
Interjection (kata seru) adalah jenis kata yangdigunakan sebagai penunjuk perasaan yang kuat atauemosi yang muncu secara tiba – tiba dan hanya bersifatsesaat. Pada praktiknya, interjection digunakan sebagaiungkapan yang berada di luar aturan – aturan Grammar.Berikut adalah jenis – jenis atauklasifikasiinterjectin menurut kelompok kata dan fungsinya:
Menurut Kelompoknya : Kata seru asli / bebas, hanya berupa ungkapan
pendek yang tidak memiliki makna jeas atau tetap.Examples :
- Ah!- Uh!- Emhh!- Oh!- Etc.
Kata seru yang berasal dari kata lain, di sinikata – kata tersebut digunakan di luar aturan –aturan grammar dan tidak jarang kata – katatersebut memiliki makna yang lain sama sekali.Examples :
- Look- Listen- See- Hear!- Etc.
Menurut Fungsinya a. Menarik perhatian orang lain / memanggil
Hi... see... hey...Look... hello... etc...
b. Menunjuk keenggananUkh... fuh...No thank... no sense... etc.
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c. Menunjuk keberhasilanA ha... oh yes...Yup... got it.... etc.
d. Mengungkapkan perpisahanGood bye... see you...Bye-bye... etc.
e. Menunjukkan rasa takutNo no... please no...Oh no... etc.
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CHAPTER II
SENTENCE
A. Pengertian
Pada bab sebelumnya, kita teah membahasmateri parts of speech (POS), mengingat betaa sangatpentingnya bab tersebut dalam pemahaman tentangbahasa Inggris secara keseluruhan, maka sebelummemasuki bab seanjutnya pastikan terlebih dahulubahwa anda telah memahami bab POS dengan baik,sebab jika tidak, bab berikut akan menjadi sulituntuk dipahami. So, are you ready for the nextchapter??? Check this out, then!
Bab ini akan mengulas tentang sentence ataukaimat. Secara garis besar, kalimat adalah susunandari beberapa kata yang minimal telah mengandungunsur subject dan verb. Sementara unsur-unsur lainyang biasanya juga ada dalam rangkaian kalimatdisebut sebagai complement/pelengkap atau objectyang terdiri dari adverb, noun, adjective (ANA)7.
S + v+ o
Examples:Andrian is cooking (andrian sedang masak ) S v
Rio cooking in the kitchen (Rio memasak didapur)
S V O
He did the job very well (dia melaksanakantugasnya dengan sangatbaik)
S V O
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I have spoken to my cheff about this
S B O(aku sudah berbicara pada koki tentang ini)
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Catatan:
- Tidak adanya object pada kalimatpertama sebab kata kerja yang digunakanadalah verb intransitive, yakni katakerja yang tidak memerlukan object.
- Sementara pada kalimat kedua, ketiga,dan keempat. Kata kerja yang digunakanadalah verb transitive, yakni katakerja yang memerlukan atau dapat ditambahi object.
Dalam kaitannya dengan unsur-unsur yangterdapat daam kaimat, ada baiknya jikaanda memahami POS apa saja yang dapatdigunakan sebagai subject maupunobject. Unsur-unsur tersebut adalah:1. Noun :Dogs are clever animals
(Anjing adalah binatang yang pintar)2. Pronoun :He scares me to
death! (Dia benar-benar membuatkutakut)
3. Gerund :Eating makes me powerful(makan membuatku bertenaga)
4. To invinitive :To wait is boring!(menunggu memang membosankan!)
5. Noun phrase :that unbelievabledrummer impresses me (Drummer luarbiasa itu menarik perhatianku)
6. Noun clause :Who won last yearchampion was found dead this morning([orang]yang memenangkan kejuaraantahun lalu ditemukan meninggal duniatadi pagi)
Unsur-unsur kata diatas dapat pula digunakan sebagaiobject dalam susunan kalimat;
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1. Noun :They have a house (Merekamemiliki sebuah rumah)
2. Pronoun :I have ignored him once (Akupernah mengabaikannya)
3. Gerund :I like reading romance novels(Saya suka membaca novel-novel percintaan)
4. To invinitive :There is nothing to talk aboutanymore! (Tidak ada lagi yang perlu dibicarakan)
5. Noun phrase :Jaenab is my beautiful girlfriend(Jaenab adalah pacarku yang cantik)
6. Noun clause :I don’t care what exactly you want(Saya tak peduli apa yang sebenarnya kau mau)
B. Macam – macam Klasifikasi KalimatKalimat dibagi ke dalam beberapa klasifikasiberdasarkan pada level, jenis kata kerja, danbentuknya.
1. Menurut Levelnya. Leve di sini dapat jugadiartikan sebagai tingkatan, kalimat secara garisbesar terbagi ke dalam tiga tingkatan utama.a. Simple Sentence
Adalah susunan kalimat yang hanya memilikisatu subject dan satu verb.Contoh :We cooked this fried rice yesterday. S V OAdverb
b. Compound SentenceAdalah kalimat yang berasal dari dua
kaimat yang digabung dengan menggunakancoompound conjunction sehingga compoundsentence dapat memiliki lebih dari satu unsursubject dan verb.Contoh :
- Ince works as a writer.
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- Ince teaches English.c. Complex Sentence
Yakni kalimat yang terdiri atas gabungandari dua kaimat atau lebih yang menyebabkanmunculnya anak kalimat dan induk kaimat.Contoh :
- The woman will go to work.- She is looking for a hat for her son.
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2. Menurut Jenis Kata Kerjanyaa. Verbal Sentence
Yakni kata kerja yang menunjukkan maknaaktifitas atau peristiwa.Contoh :
- He kick the ball.- My father calls me sleep head.
b. Nminal SentenceYakni kata kerja yang merujuk pada maknaketerangan, sifat, dan penjelas.Contoh :
- I am smart.- She is very bored.
c. Active SentenceYakni kalimat yang menunjukkan posisi subjectsebagai pelaku aktif suatu aktifitas atauperistiwa.Contoh :
- I slash the chili.- I will marry her next week.
d. Passive SentenceYakni kalimat yang menunjukkan posisi subjectsebagai subject yang dikenai aktifitas dalamsuatu kalimat.Contoh :
- Nonik is kissed by Gito.- The motorcycle will be bought by my uncle.
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3. Menurut Bentuknyaa. Positive (+)
Contoh :- She loves to dance.- She was a boy.
b. Negative (-)Contoh :
- She doesn’t love t dance.- She was not a boy.
c. Interrogative (?)Conth :
- Does she love to dance?- Was she a boy?
d. Imperative (!)Contoh :
- Be diligent!- Be quite please!
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CHAPTER III
SIMPLE VERBA AND NOMINAL SENTENCES
Pada bab ini, kita akan mempelajari dua tipe utamaperihal kalimat dalam bahasa Inggris, yakni kalimatverbal dan nominal. Kedua jenis kalimat ini terbentukakibat perbedaan jenis verb yang digunakan dalamkalimat. Oleh karenanya, pemahaman yang baik tentangjenis – jenis verb akan sangat membantu dalampenguasaan bab ini. Akan tetapi bab ini hanya terbataspada kalimat – kalimat sederhana, yakni kalimat –kalimat yang hanya terdiri dari satu kata kerja utamaatau kalimat yang setidaknya terdiri dari dua unsursaja, yaitu satu subject dan satu verb.
Simple sentence = subject + verb
Contoh :
1. They run.2. Mr.George leaves.3. I go.4. She studies.5. He ate.6. Etc.
Note : contoh – contoh di atas adalah susunan kalimatverbal dengan menggunakan verb intransitive, yakni katakerja yang tidak memerlukan / bisa digunakan tanpamenyebutkan object. Sehingga kalimat di atas biasa jugadisebut sebagai susunan kalimat dalam bentuk yangpaling sederhana. Oleh karenanya, memahami jenis –
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jenis dan fungsi – fungsi verb merupakan hal yangmutlak dalam penguasaan terhadap bagian ini.
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Dua jenis kalimat berdasarkan kata kerjanya
Verbal sentence
Verbal sentence = subject + verb + [object]
Kalimat verbal adalah kalimat yang ordinary verb-nya dapat diidentifikasi melalui dua cara berikut ini :
1. Secara meaning atau artinya, ordinary verb yangdigunakan dalam kalimat menunjukkan suatuaktifitas atau peristiwa tertentu.
2. Secara structure atau tata bahasa ordinary verbdalam verbal sentence berbentuk selain to be.
Oleh karena dua hal di atas, secara tata bahasaunsur yang biasanya muncul setelah verb pada verbalsentence adalah object atau adverb atau keduanyasekaligus, perhatikan contoh berikut :
a. Subject + verb + objectEx : I take the money.
b. Subject + verb + adverbEx : I sing anthusiastically.
c. Subject + verb + object + adverbEx : I sing mandarin song anthusiastically.
Sehingga verbal sentence dapat dipahami sebagaipenunjuk aktifitas yang dilakukan oleh subject.
Nominal Sentence
Nominal sentence = subject + verb + O (3complement)
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Ordinary verb pada nominal sentence dapat puladiidentifikasi melalui dua cara berikut :
1. Artinya, Ordinary verb pada nominal sentence tidakmenunjukkan suatu aktifitas atau peristiwatertentu. Sehingga ‘ordinary verb-nya tidakberaktifitas’.
2. Secara structure atau tata bahasanya, ordinaryverb pada nominal sentence hanya berbentuk ‘ tobe’.
3. Secara sederhana, nominal sentence biasanyamenyatakan penjeasan terhadap status, keadaan, dankeberadaan dari subject.
4. Sehingga menurut tata bahasa dalam nominalsentence, unsur subject yang muncul setelah verbadalah tiga complement, yakni : adjective, noun,dan adverb.
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Jenis dan fungsi 3 complement
1. Adjective, yakni unsur yang biasanya berfungsisebagai penunjuk keadaan subject, atau kata yangmensifati subject.Example : Ara is beautiful.
2. Noun, unsur yang biasanya berfungsi untukmenyatakan status subject.Example : he must be a hero.
3. Adverb, unsur yang biasanya berfungsi untukmenyatakan keterangan tambahan terhadap subject.Example : my mother is at home.
Question SentenceQuestion Sentence atau kalimat – kalimat
pertanyaan adalah salah satu jenis kalimat yangmemberikan penekanan pada kebutuhan akan jawaban.Dalam aturan bahasa Inggris, terdapat dua jenisquestion sentence. Yakni :
A. Yes or No Question atau kalimat pertanyaan yanghanya membutuhkan jawaban ‘ya’ atau ‘tidak’.Example :- Do you love me?- Are you happy?- Does he understand?
B. WH question adalah kalimat pertanyaan yangmembutuhkan jawaban lebih dari sekedar yes atauno saja, sebab jawabannya berupa penjelasanatau deskripsi. WH tersebut merupakan singkatan dari what, which,when, where, why, who, whom, whose, dan how.
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Dalam aturan gramaticalnya, what, which, when, where,why, who, whom, whose, dan how. Tersebut dibagimenjadi dua interrogative adverb daninterrogative adjective, pronoun dan adverbs.
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1. Interrogative adverbsYang termasuk ke dalam golongan interrogativeadverb adalah why, when, where, how. a. Why? (kenapa) bermakna ‘alasannya apa?’
sehingga jaaban atas pertanyaan ini biasanyadiawalidengan because (karena).- Why did you come late?- Why are you sad?
b. When? (kapan) bermakna ‘pada saat apa?’- When will you marry me?- When did you come?
c. Where? (dimana) bermakna ‘di (tempat yang)mana?’- Where come I meet you?- Where did you put my key?
d. How? (bagaimana) bermakana ‘dengan cara apa?’- How did you get here?- How do you go to school?
2. Interrogative adjective , pronoun and adverbDalam konteks kalimat tanya ini, kata tanya yangbiasa digunakan adalah who, whom, whose, what, which.Dengan ketentuan sebagai berikut :Pertanyaan untuk orang :
Subject whoObject whomPossesive whose
Pertanyaan untuk Benda :Subject what Object what
Pertanyaan untuk Benda dan orang :Subject whichObject which
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Examples :- Who drives you home?- What obsess you?- Which of those is Erik’s?- What do you eat?- Whome did you meet?- Which school did you go to?
Past
Yesterday
Present
Now
Future
Tomorrow
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CHAPTER IV
TENSES
Line of tenses :
Note : tenses adalah keterangan penunjuk waktu yangmemberikan keterangan perihal kapan suatuaktivitas atau kejadian berlangsung. Sehinggaketika kita membuat kalimat, misalnya ‘sayaganteng’, tenses berfungsi untuk menjelaskan‘kapan’ gantengnya itu terjadi; apakahgantengnya cuma dulu saja, sekarang, atau suatusaat nanti. Secara garis besar, berikut adalahtiga jenis tenses yang paling dasar :
Perubahan kata kerja
Berbeda dengan bahasa Indonesia, bahasa Inggris tidak mengalami pengulangan dalam kata kerjanya sepertiyang lazim kita temui daam bahasa Indonesia; misalnya, jalan – jalan, makan – makan, dll. Namun demikian, katakerja dalam bahasa Inggris mengalami perubahan bentuk sehingga lima kali bergantung pada kebutuhan tenses.
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Berikut adalah tabel berisi contoh singkat perihal perubahan kata kerja tersebut :
Verb. (regular)
Verb. (irregular)
Tobe
V Bare invinitive
Love Drive Be
V1 Love (-s) Drive (-s) Is, am, areV2 Loved Drove Was, were V3 Loved Driven Been V – ing Loving Driving Being
Berikut adalah jenis dan penjelasan tenses :
A. PRESENT TENSES 1. SIMPLE PRESENT
a) Verbal Sentence(+) S + V1 (-S/-ES) Fungsi simple present tense adalah untuk mengekpresikan hal – hal sebagai berikut :
Habitual Action (kebiasaan)Ciri – ciri menggunakan adverb of frequencyExample : I never go to Bali
General Truth (kebenaran umum) Example : I am girl.
Public Schedule (jadwal umum) Menyatakan aktu yang akan datang / future yang
ada waktu yang spesifik. Example : the plane leaves at 7 tomorrow.
Headline News (berita utama / judul / title)Example : SBY visits Yogyakarta.
Menyatakan sifat / karakter seseorangExample : I am smart.
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Digunakan untuk mmenggambarkan suatu cara, langkah– langkah membuat atau melakukan sesuatu step by step. Example : Deskripsi tentang membuat masakan.
( - ) S + DO/DOES + NOT + Vbi
o He does not work hard everyday.
(?) DO / DOES + S + Vbi ?
o They go to cinema tonight?
(?) WH – Questions
o Why do you go to school alone?b) Nominal Sentence
(+) S + AM/IS/ARE + A N A (ADJECTIVE/ NOUN/ ADVERB)
o I am happy.
(-)S + AM/IS/ARE + NOT + A N Ao He is not a kind man.
(?) AM/IS/ARE + S + A N A?o Is she a nurse?
(?) WH-Question
o Why are they the library now?
2. PRESENT CONTINOUSa) Verbal Sentence
(+) S + AM/IS/ARE + Ving
Fungsi present continous tense adaah untuk mengespresikan hal – hal sebagai berikut :
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At the moment speaking action (aktifitas yangsedang diakukan pada saat berbicara)Example : He is taking a bath.
Personal schedule with preparationExample : She is leaving at 7 this evening.
Temporally long action (aktifitas yang dilakukan dalam waktu yang lama tetapi bersifat tempora)Example : Mr.Andi and Mr.Boy are studying at UGM.
Annoying habitual action (kebiasaan buruk yang dilakukan berulang – ulang)Example : she is usually losing the key.(-) S + AM/IS/ARE + NOT + Ving
o He is not sleeping now.
(?) AM/IS/ARE + S + Ving
o Is he sleeping now?
(?) WH-Question
o What are they trying?
b) Nominal Sentence (+) S + AM/IS/ARE + ANA
o She is angry.(-) S + AM/IS/ARE + NOT + ANA
o She is not angry.
(?) AM/IS/ARE + S + ANA
o Are they friendly?
(?) WH-Question
o Who are they?
3. PRESENT PERFECT
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a) Verbal Sentence (+) S + HAVE / HAS + V3Fungsi present perfect tense adalah untuk mengekspresikan hal – hal sebagai berikut :
Menyatakan aktifitas yang telah selesai (sempurna) dilakukan.Example : I have had breakfast.
Menyatakan aktiffitas yang terjadi berulang –ulang.Example : I have visited Bali 3 times.(-) S + HAVE/HAS + NOT + V3
o We have not writen a letter for you.
(?) HAVE/HAS + S + V3
o Has she got her money back?
(?) WH-Question
o How much money have you spent?
b) Nominal Sentence (+) S + HAVE/HAS + BEEN + ANA
o She has been here since yesterday.
(-) S + HAVE/HAS + BEEN + NOT + ANA
o She has not been here since yesterday.
(?) HAVE/HAS + S + ANA
o Has she been here since yesterday.
(?) WH-Question
o How long have you been here?
4. PRESENT PERFECT CONTINOUS
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a) Verbal Sentence (+) S + HAVE/HAS + BEEN + VingFungsi present perfect continous tense adalah untuk mengekspresikan hal – hal sebagai berikut :
Menyatakan aktifitas yang telah mulai dilakukan pada masa lalu dan sampai saat ini masih berlangsung.
Example : I have been staying here for two weeks.
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B. PAST TENSES 1. SIMPLE PAST TENSE
a) Verbal sentenceSecara umum, simple past digunakan untuk menyatakan aktifitas/peristiwa (+) S + V2
yang terjadi pada masa lampau. Simple past biasanya diikuti oleh time signal berupa: Yesterday, This morning, Once Upon The Time, Once In The Past, Last, Ago, Previous, At TheTime, Dll. Namun secara spesifik, simple pastdapat menunjukkan makna sebagai berikut:
Single time in the pastExamples:
o Yesterday, I met her in Ambarukmo Plaza. General Truth in the past
Examples:o Dorce was a man.
Habitual Action in the pastExamples I:
o At the time we always smoke in front of this gate.
Examples II:o I was used to swimming in the river
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Examples III:o I used to swim in the river.
(-) S + DID + NOT + Vbi
o They not study English last night.(?) DID + S + Vbi?
o Did she come to me home last night?(?) WH-Questions
o When did she come to my home
b) Nominal sentence (+) S + WAS/WERE + A N A
o I was ill yesterday(-) S + WAS/WERE + NOT + ANA
o She was not busy last night(?) WAS/WERE + S + ANA?
o Was she sad yesterday?(?) WH-Quentions
o Why was she sad yesterday?2. PAST CONTINUOUS TENSE
a) Verbal sentence(+) S + WAS/WERE + Ving
Hampir sama dengan simple past, past continuous tense juga digunakan untuk menyatakan kejadianmasa lalu, perbedaannya adalah past continuous tense menunjukkan peristiwa yang sedang berlangsung di masa lampau sehingga time signal-nya menunjukkan blck of time yanglebih spesifik, antara lain: At this time yesterday, in the morning last Sunday, when something happened, etc.Secara khusus past continuous tense digunakanuntuk mengekspresikan:
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Menyatakan aktifitas yang sedang berlangsung pada waktu lampau.Examples:
o She was eating banana when my mother called me yesterday.
Menyatakan aktifitas yang berangsur-angsur terjadi pada waktu lampau.Examples:
o The wind was blooming harder.(-) S + WAS/WERE + NOT + Ving
o I was not cooking when my friend called me yesterday(?) WAS/WERE + S + Ving?
o Was I cooking when my friend called me yesterday(?) WH-Quetions
o What where they doing during holidays in the previous semester?
3. PAST PERFECT TENSEa) Verbal sentence
(+) S + HAD + V3Past perfect tense digunakan untuk menyatakan suatu pekerjaan yang sudah selesai dikerjakanketika peristiwa lain terjadi. Atau di gunakan untuk menyatakan peristiwa/perbuatan yang terjadi sebelum saat tertentu pada waktulampau, biasanya di ikuti oleh kejadian lain.Biasanya diikuti time signal berupa: after, before, until, when, as soon as. Examples:o I expalined that I hat forgotten my keys.(-) S + HAD + NOT + V3o She had not slept when I came last night(?) HAD + S + V3?
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o Had she slept when I came last night?(?) WH-Questions o What had he done when I went to french?
b) Nominal Sentence(+) S + HAD + BEEN + A N Ao I had been there when the accident
happened.(-) S + HAD + NOT + BEEN + ANA
o I had not been in my hometown yet when my father called.(?) HAD + S + BEEN + ANA
o Had you been there when the accident happened?(?) WH-Questions
o Whe had you been earlier when your frend just came this morning?
4. PAST PERFECT CNTINOUS TENSEa) Verbal Sentence
(+) S + HAD + BEEN + VingPast perfect continous tense digunakan untuk menyatakan suatu peristiwa yang terjadi pada waktu lampau dan peristiwa itu masih berlangsung ketika peristiwa lain terjadi. Example : o Mary had been sleeeping for two hours when
I visited her last night.
(-) S + HAD + NOT + BEEN + Ving
o I had not been there where the accident happened.
(?) HAD + S + BEEN + Ving
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o Had they been living here for two years when I came?
(?) WH-Question
o How long had they had been living in Jakarta when you moved there?
b) Nominal Sentence (+) S + HAD + BEEN + ANAo She had been in Australia to start
studying wen I came back to Indonesia.
(-) S + HAD + NOT + BEEN + ANA
o She had been in Australia yet when her younger sister entered university.
(?) HAD + S + BEEN + ANA
o Had you been there when the accident happened?
(?) WH-Question
o How long had you been there when I called you lastnight?
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C. FUTURE TENSES1. SIMPLE FUTURE TENSES
a) Verbal Sentence (+) S + WILL/SHALL + Vbi
Simple future tense adalah tense yang digunakan untuk mengekspresikan kejadian yang berlangsung di masa yang akan datang. Penandawaktu yang biasanya digunakan adalah : tomorro, next, later, etc.
Menyatakan aktifitas yang akan datangExample : I will go to Bali tomorrow.
Menyatakan spontanitas Example : Look! The car will come here.
Menyatakan prediksi Example : In the next world cup, Brazil will win the championsip.(-) S + WILL/SHALL + NOT + Vbi
o He will not visit us next week.
(?) WILL/SHALL + S + Vbi ?
o Shall we go to Yogyakarta tomorrow?
(?) WH-Question
o Who will go earlier?
b) Nominal Sentence(+) S + WILL/SHALL + BE + ANA
o She will be happy.(-) S + WILL/SHALL + NOT + BE + ANA
o She will not be happy.(?) WILL/SHALL + S + BE + ANA
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2. FUTURE CONTINOUS TENSE a) Verbal Sentence
(+) S + WILL/SHALL + BE + Ving
Future cntinous tense digunakan untuk mengekspresikan peristiwa yang sedang berlangsung di masa yang akan datang, sehingga time signal lebih spesifik dari padafuture continous. Example : by this time tomorrow, we will be studying English. (-) S + WILL/SHALL + NOT + BE + Ving
o They will not going to library today.(?) WILL/SHALL + S + BE + Ving
o Will he be helping your mother at 4 this afternoon?(?) WH-Question
o What will they be doing tomorrow afternoon?
3. FUTURE PERFECT TENSEa) Verbal Sentence
(+) S + WILL/SHALL + HAVE + V3Future perfect tense digunakan untuk menyatakan suatu peristiwa yang akan sudah terjadi /dilakukan di waktu yang akan datang. Keterangan waktunya : by the next july, by ..., by the end of ..., etc. Example : In the two years time, I shall haveleft Yogyakarta. (-) S + WILL/SHALL + NOT + HAVE + V3
o She will not have spoken English well next week.
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(?) WILL/SHALL + S + HAVE + V3?o Shall I have styudied the lesson tomorrow.
(?) WH-Questiono What will you have done by the end of this
month.
b) Nominal Sentence(+) S + WILL/SHALL + HAVE +BEEN + ANA
o They will have been busy tonight.(-) S + WILL/SHALL + NOT + HAVE +BEEN + ANA
o They will not have been busy tonight.(?) WILL/SHALL + S + HAVE +BEEN + ANA
o Will they have been busy tonight?
4. FUTURE PERFECT CONTINOUS TENSEa) Verbal Sentence
(+)S + WILL/SHALL + HAVE +BEEN + ANA + VingFuture perfect continous tense digunakan untuk menyatakan perbuatan yang akan sudah dilakukan pada waktu yang akan datang tetapi masih berlangsung pada waktu itu, keterangan waktunya : by the end of..., by this time next..., Example :I will have been staying in Yogyakarta for 8 years by the end of next years.
Future perfect dan Future perfect continous tense , keduanya dapat digunakan untuk menyatakan perbuatan yang akan selesai pada aktu tertentu di masa yang akan datang. Example : By this time next week, I will have been taking my exam.
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(-) S + WILL/SHALL + NOT + HAVE +BEEN + ANA +Ving
o They will not have been living here for threeyears by the next July.(?) WILL/SHALL + S + HAVE +BEEN + ANA + Ving
o Will they have been living here for three years by the next July?
IMPERATIVE SENTENCE
Diberi tanda seru (!) pada akhir kalimat
Verbal Sentence (+) Ving + O / Vbi !(-) Don’t + Vbi + O !Examples :
o Close the door!o Close!o Speak loudly!
Nominal Sentence (+) BE + ANA!(-) Dn’t + BE + ANA!Examples :
o Be smart !o Be here !o Don’T be lazy!
TENSES OF PASSIVE VOICE
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Present Past Future Pastfuture
Simple Am, is,are + V3
Was/were +V3 + by
Will + be+V3 + by
Would +be + V3 +
byContinous Am, is,
are +being + V3
+ by
Was/were +being + V3
+ by
Will + be+ being +V3 + by
Would +be +
being +V3 + by
Perfect Have/has +been + V3
+ by
Had + been+ V3 + by
Will +have +
been + V3+ by
Would +have +
been + V3+ by
Perfectccontinous
Have/has +been + V3
+ by
Had + been+ V3 + by
Will +have +
been + V3+ by
Would +have +
been + V3+ by
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Dalam perfect continous tense (present , past, future, dan past future), kalimat pasive tidak boleh ditambah dengan being.
Examples :
The fish is eaten by the cat. The cat eats fish. Is the fish eaten by the cat? The fish isn’t eaten by the cat.
Syarat – syarat Kalimat Passive
1. Kata kerja harus dirubah jadi past partucipe (V3)2. Kata kerja harus menggunakan kata kerja transitive3. Kalimat passive voice harus menggunakan kalimat
verba4. Untuk kalimat yang menggunakan modal dalam kalimat
passive voice hanya menambahkan be setelah auxilary
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CHAPTER 5
HOTEL AND SHIP INFORMTION
THE DURATION OF CONTRACT
The duration of a contract will depend on the
position you hold and the cruise lines you are working
for. But I general guest contract positions such and
dining room steward and cabin steward are six months
and non guest contract such as utility cleaner are ten
months or eleven months.
A passenger ship operates like a five star hotel
requise the same standard of staff and positions.
Take pride in your position on board even you are
cleaner in public areas you should act in helpful
manner to show that you are proud of your position and
your country.never fprget that a happy paseenger will
return to the same cruise line, no passenger mean no
passenger mean no job, and this means the end of career
for you. Be proud of you ability too work with guest
contact
ALLOCATION OF CABIN
On board you will assigned a cabin and you will be
sharing your cabin with one, two or three person. For
this reason you will have make sure cabin is kept
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clean. Frequently there will be captain inspections, if
your cabin is not correct there could be a fine up to
US$50.
Always lock your cabin when going out, follow
guide lines regarding use of port holes. Don’t change
your cabin without informing the crew purser, smoking
in bed is strickly forbidden. Key for your cabin will
issued by the crew purser when you are arrive on board.
Crew quarters/crew area.
It is that you understand which desk and areas reserved
for the crew and which desk are for passenger. You are
only allowed in passenger areas when your job requires
you to be there. Passenger are not allowe in crew-
areas. If they chatch you in passenger areas, you may
be dismissed. Smoking is forbidden in passenger-areas
when ojn duty. When of duty is forbitdden to smoke in
bed and elevators. Recreation facilities on board vary
from company to company some have excellent some have
none.
UNIFORM REGULATIONS
All department on board have a standart uniform,
which you will be expected to wear at all times on
duty, it will supplied by the ship and it will washed
by the laundry free of charge. You will be expected to
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maintain your uniform in good condition and to give the
appesrance of neatness and good grooming at all times.
PERSONAL HYGIENE
This is a most important part of your daily
rountine and should be given top priority. Because you
will work in close environment to passenger and other
crew members.
Shower frequently, using a deodorant soap, brush your
teeth and use a mount wash if you use perfume cologne
or after shave you should apply it lightly.
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ON BOARD PRUCHASING
After the ship sails, many cruise lines hold a
special time for crew to visit passenger shop you will
usually get a crew discount which makes the purchases
price very attractive.
MISSING THE SHIP
If yu miss the ship for an invalid reason you are
fired. If you had and accident or were robed ashore you
need a police-repot to get on again. If you mis ship
your passport and whatever you had on board will be
handed over to the ports agent by crew-purser. You
always report on board one hour or half and hour before
the departure of the vessel.
THE RULES OF SHORE LEAVE
Mose cruise lines will have standard procedure for
permission to go ashore. You are allowed ashore when
the ship is in port unless when the ship is an shored
off shore or the pier is full or to small for the
ship.
BOAT DRILL
In your cabin you will a notice indicating the
location of your emergency station and you life boat
number. It is advisable tthat the passengers should
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know where they are expected to report in case any
accident should occur.
Boat drill there fore will take place soon after
you leave port and you are requestes to follow the
instructions and cooperate with the ship’s officials.
All passengers are requested to put on warm clothing
and wear their life belts during the boat drill. Please
be on time in order no to delay you cabin steward will
be n hand to prohide you.
With a life jacket and to direct you to boat
stations. A notice regarding your boat number is posted
in your cabin.
PRACTICAL ADVICE ON BOARD
If the decks are wet, walk carefully and don’t run
at any time. When the ship is in motion be very
carefull with open doors which may close suddenly on
hands or fingers. Before using an upper berth, make
sure the ladder is secure. To ensure proper functioning
of the air contion system all port holes and windows
must be kept closed. If the ship should be in heavy sea
be sated in furniture is secured.
SICKNESS AN INJURY
If you are sick you must report to your supervisor
who will send you to see the doctor during consultation
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hours. You must not miss working schedules without a
doctor’s sick note.
If you are sick before visiting hours you must
report to your superviso and ask permission to visit
the doctor. Never try to hide any symptoms of illnesss,
report all injured immediately to your supervisor
WORK ROUTINES ON BOARD
The schedule will out line duties, your location,
your starting and finishing times.the supervisor in
charge of the section will assign your duties for the
day and you to check, never go away from our work
station without permission from your supervisor. During
your contract you will follow 7 day a wek, without day
off, it is not easy and requires people with the right
attitude, good stamina and the ability to adapt quickly
to this intensive work environment.
Remember to smile and show that you a person ready
to serve then. They will not forget your face an that
could be the basis of a generous tip the end of the
cruise. Passengers will be interested in where you come
from, be ready to answer question about country and
act as good ambassador, as this will give a good
impression for all Indonesian who may follow after you.
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You will all have an important role to play in the
operations of the ship you work on. You best effort and
loyalty you will be assured a good future in this
expanding business.
The first week will be the most difficult as you
will feel strange to every thing that happens around
you, and your job seem to be endlenss hour of work.
After the first week when you have stopped being
sea sick and manage to over come the feelings of
missing your family and friends you will get day in
better times and norso long finishing your work
routines.
On ship you will also find other crew who may have
negative attitude and they might tryto pass this on to
you.
You will have a supervisor on board, who is your
working boss and is the person to whom you should take
the problems he is in position to advice you or direct
you to the right place for answer.
You can also find out information at the crew
office where you sign on you will have discovered some
Indonesia colleagues working on the ship, and they will
help and assist you betteruse of your times.
Hotel manager
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The hotel manager is in charge of the hotel
department. The following divisions will come into his
control: food and beverage divisions, doctors, shops,
salon, photograph, laundry,casino, steward, cruise
staff, entertainment, and pursers. His duties are to
carry out the various system, schedules, control and
inspection.
Duties are: inspect cleaners, maintenance of
passengers and crew areas and working areas. He ensures
the high standartd of all departments especially:
housekeeping, dining room and bars. He controls writes
cruise reports, organizes training for new crew. The
hotel manager instruct everyone to have a service
minded attitude.
Crew purser
The crew purser is subornate to the hotel manager.
He assigns for all categories of officers staff and
crew, keeps a berthing plan up to date all time. All
cabin changes and request to througt the crew card,
issues keys, issues relevant emergency instruction and
deck plants, issues rules and regulations, supplies
uniform, signs off crew, safety deposit box service for
crew. Perfoms a crew check 30 minutes prior to
departure from any port, inspects crew cabin every week
with the staff cabin.
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Cruise director
The cruise director is subordinate to the hotel
manager. The cruise director is in charge of all
passengers entertainment, activities, and shore
excursions. The cruise director is in charge of all
musicians and he is responsible for dollowing a company
musical program. The cruise director is responsible for
administrating the proper presentations of dining room
live music schedule agreed to by shore side hotel and
food and beverage management. The cruise director is
responsible for an effective administrating of the sale
of shore excursion tickets. The cruise director is
responsible for the care and maintenance of all
equipment in his care, including the library book.
EMBARKATION
Steward : shall I show to your cabin, sir?
Passenger : yes, please. I’m in cabin 275
S : the name is Mr. Wilson
P : that’s right
S : I’m your cabin steward sir, my name is
wiryanto
P : I’m afraid that’s too difgicult for me to
remember
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S : well, call me wir, perhaps that’s easier.
Your cabin is on a deck is this all your
language, sir?
P : let me see, that’s all
S :we are due to sail at 4.00PM
Here we are, your cabin in the end of this
alley way.
P : it’s rather hot in here, would you mind
opening the port hole?
S : I’m very sorry sir, the port holes have to
remain closed until we are sail
P : all right steward, I don’t want you to
break the rules
S : I can let some more cold air in
P : thank you steward
S : when would you like me to unpack, sir?
P : could you just hang out my suits for me,
the you can leave what time is dinner. The
first sitting is at 6.30, sir
S : that suits me fire
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P : if you like, you can go to the lounge to
have some tea and biscuits there very good
idea, steward. I’ll do that.
S : I have put your suits in the wardrobe there
is an extra blanket in this cup board in case
you feel cold in the night.
P : thank you, what is this bottle for?
S : that is the thermons, it contain fresh
drinking water, would you like a call in the
morning?
P : oh yes please round about eight I that’s
not too late for breakfast
S :no, sir. Breakfast is served till 9.00 am so
you will have plenty of time.
P : well, that’s all for now, steward.
S : thank you sir, I hope you’ll enjoy your
trip
P : thank you.
Ship board terminology
1. A long side, when the ship is beside the pier tied
up.
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2. Alley way, a passenger way or corridor inside or
outside.
3. A anchor, when the sjip is anchored off shore,
usually when the pier is full or too small the
ship.
4. Berth, this can be either the dock or pier also
the bed in passenger or cabin crew.
5. Bow, the front of the ship.
6. Bridge, is the command center of the ship.
7. CI/I, this the permit approved by the us
immigration, iyt must be stamped in a foreign
passport. This permit cannot used for work in the
USA ashore.
8. Cabin, refers to a passenger or crew living or
room.
9. Comment card, this is the questionnaire for
passenger to complete indicating their
satisfaction with the ship, the service on board
and the performance of service staff.
10. Crew, I.D. pass, a photo ID card issue by the
crew office on board used to show when crew embark
and disembark the ship.
11. Custom manifest, also know as a crew list
listing all crew members on board the ship.
12. Disembark, to leave the ship/go ashore.
13. Deck, is the term used for floors on a ship
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14. Dock, to bring the ship along side the pier
15. Embarkation, term for going on board the
ship, usually applies to passenger joining for a
cruise
16. E.T.A expected tiem arrival of the ship(in
port)
17. E.T.D expected time departure of the
ship(from port)
18. Fire detector, an electroni system for
detecting heat, smoke or fire and it relays the
signal to the bridge indicating where problem is
located, this assist the emergency teams to go
directly to the place.
19. Fire doors, specially constructed doors
located through the ship that close automatically
after a command given from the bridge.
20. First seating, the erliner of two assigned
meal times in the passenger dining room.
21. Forward, to go toward the front of the ship
22. Funnel, the ship’s chimney
23. Galley, the ship’s kitchen area
24. Gratuities, the passengers expression of
thank, handed to the ship’s service personel
(tipping) asking for tips is not permitted and
usually result dismissal.
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Uniform regulations
All depatement on board have a standart uniform,
which you will be expected to we are at all times on
duty, it will supplied by the the ship and it will
washed by the laundry free of charge. You will be
expected to maintain your uniform in good condition
and go give the appearance of neatness and good
grooming at all times.
Personal hygiene
This is a most important part of your daily
routine and should be given top priority. Because
you will in close environment to passengers and
other cre members. Shower frequently, using a
deodorant soap, brush your teeth and use a mount
wash if you use perfume, cologne or after shave you
should apply it lightly.
United states cost guard vocabulary
1. General alarm, alarm for all types of
emergencies.
2. Ice berg, mountain of ice floating in the sea
3. Evacuate, to remove some body from a
dangerous area
4. Sink, not able to float in water
5. Over board, fall from the ship into the water
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6. Storm, bad weather with lightning and heavy
rain
7. Abandon ship, to leave the ship because it is
sinking
8. Flame gun, a gun used to send a fire signal
into the sky
9. Fire alarm, alarm for lines
10. Crash, to ump into something and cause
accident
11. Life boat, a boat carried on a ship that
is use if the ship is to be abandndoned or in
case of an emergency. Is usually made of
12. Life raft, a raft is usually made of in
flat table material or rubber and used in
emergencies at sea
Abandon ship alarm
If you hear the abadon ship alarm, go to the
cabin, dress warmly. Take the jacket, and go to the
life boat or life station. You can find your life boat
or life raft number on a card attached to the life
jacket.
Five emergency items found in the life boat or
life raft are fresh water food, signating device,
fishing tools and first aid kit.
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Joining day
Before leaving yor country, your agent will have
prepared your required documentation you will have
passport which must be valid for the term of your
contract, and will contain a CI/I visa which is the
permit required by us immigration.
This visa does not permit you to work in the USA a
shore. You will require your seaman’s book and basic
safety training certificate also youwill have a medical
certificate that is accept table to the cruise line
employing you.
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Signing on procedure
When you go to the ship, you must report to the
crew office, which is usually located very closed to
the crew gangway, there may be many other crewmembers
to sign on also ad you will have to wait you turn.
After yougo in the office, you will have your
photograph taken for your crew I.D pass.
You will be given a key to your cabin, your life jacket
and the safety book that goes with your crew number you
will also be given notification of a safety meeting and
you need to attend in order to learn about the ship,
the rules and regulations, the safety and emergency
requirement for evaluating in emergency situation.
You will be given brief lecture by the crew purser, the
safety officer and security officer. You are advised
not to be late for this meeting this is very important
meeting especially to new recruits into the ship.
You will normally take your luggage to your cabin and
prepare for work immediately. The reason you must start
work is that you have taken the position of some one
who has left the ship for vacation or sickness.
If you a new comer to the cruise ship, it is normal
that you will join in lowest rank of your department
this is done to give you the opportunity to learn hoa
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the ship works and the opportunity to learn the work of
the next step to eventual promotion.
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Life on a cruise ship
The life on cruise ship does not suit every one
but for those that do become dedicate there is good
career a head and good living for yo and family. You
must spend long period away from your home to be able
to have this good living.
But five years will bring in a good income and enable
you to purchase all he thinks. It offers security and
future financial independence if you savecarefully.
Cruise lines take care of their returning crew and as
long as you keep a clean record.
Work to your best ability maintain your attitude
and politeness never forget your smile you will be
given promotion as suitable.
There are crew shows for the crew hello in
passenger lounge were all the crew are invited to see
some of their friend doing something to entertain. If
you assured of a good first contract the life at sea
will be like any other job the only difference baing
that you will become a professional in the hospitality
industry and able to work any where in the world
because of this background.
Istilah yang sering digunakan dalam kaoan pesiar
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Istilah Arti kataGANGWAY Pintu masuk dan keluaryang
sering digunakan untuk
embarkasi dan disembarkasi
ataupun untuk tendar service
jika kapal dalam keadaan
ANCORAGE/DORKHOTEL DEPATEMENT Salah satu pintu departemen
yang betanggung jawab utuk
semua operasional dari
fasilitas-fasilitas untuk tamu
setiap harinya dan departemen
lainnya.IMMIGRATION Pihak imigrasi setempat yang
bertanggung jawab terhadap
semua safety dan security
pelabuhan termasuk ijin untuk
kunjunganKEEL Bagian bawah dari kapal yang
terendam oleh air laut atau
bagian bawah kapal yang berada
di bawah permukaan air lautKNOT Satuan nautical mil per jam
(6080,2 fet)LEEWARD Bagian dari kapal yang
terlindungi oleh angin
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LETTER OF EMPLOYMENT Document tertulis dari
perusahaan sebagai bukti kerjaLIFEBOAT Kapal kecil atau sekoci yang di
bawa kapal induk dan digunakan
untuk emergencyM.V Motor vesselM.S Motor shipMUSTER STATION Suatu tempat kumpulannya
penumpang dan crew selama
lifeboat drill atau latihanOPEN SEATING Bebas memilih meja yang kosong
di restaurantPORT Sebelah kiri, waktu menghadap
anjunganPOTR OF CALL Negara, pulau atau territorial
dari tujuan kapalPURSER’ OFFICE Pusat kantor administrasi did
lam kapal untuk penumpang
sekaligus crewREGISTRY Negara dimana kapal tersebut di
register atau terdaftarROOL Goyangan atau goncangan ombak
dari kapalSALARY Pembayaran dari gaji yang di
terima crew per bulannya
sebagai standar di industry
kemaritiman
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SIGN ON Start atau hari dimana kita
mulai bekerja yang tertulis
dalam kontrak kerjaSIGN OF END CONTRACT Hari dimana akhir kontrak kerja
yang tertulis dalam kontrakSLOPS Crew store yang di kelola oleh
para crew sendiriSTARBOARD Sebelah kanan, ketika menghadap
ke anjungan kapalSTATEROOM Kamar tamuSTEM Bagian depan anjunganSTERN Bagian belakang dari kapalSTOW AWAY Illegal tamu atau illegal
passengerTENDER Kapal kecil yang digunakan
untuk transportasi tamu dan
crew atau bahan supplies dari
dank e pelabuhan, dapat juga di
fungsikan sebagai lifeboat saat
emergencyUSPH UNITED STATED OF PUBLIC
HEALTH.yaitu instasi yang
berweang dala inspeksi standa
dari kualitas keersihan dan
kesehatan semua bagian kapal
yang masuk di territory nya
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amerikaWATER TIGHT DOOR Pintu special yang otomatis dan
berfungsi sebagai pencegahan
flooding bila kapal dalam
keadaan bocorWEIGHT ANCHOR Menaikan anchor atau jangkar
untuk persiapan berlayarWET DOCK Perbaikan dari bagian kapal
tanda enarik kapal ke daratan
biasanya bagian yang di
perbaiki terseut berada dalam
kapal atau di sebut juga
perbaikan kecilAFT Bagian belakang kapal jika kita
menghadap ke anjunganALLEWAY/CORRIDOR Bagian kapal yang di gunakan
untuk akses jalanBEAM Kamar yang berada di atas
waterlineBERTH/MOORING Tempat dimana jangkar dari
kapal beradaBOW Bagian depan kapal atau
anjunganBLAST Suara dari klakson kapal atau
ship’s whistleBRIDGE Bagian dari kapal sebagai pusat
navigasi atau pengendalian
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kapalBULKHEAD Bagian dari dinding kapal yang
berfungsi sebagai pemisah antar
ruanganCABIN Kamar dari crew ataupun officerCOURSE Arah dari kapl dimana berlayarCREW AREA Bagian atau area kapal yang
menjadi akses dari crewCREW BAR Suatu tempat yang disediakan
untuk para crew yang ingin
berinterkasi dengan sesame crew
dengan fasilitas minuman, music
ataupun yang lainnyaCREW I.D Kartu identitas crew yang
disediakan perusahaan sebagai
tanda pengenal dan akses
keluar/masuk crewCREW MESS Restaurant yang dipeuntukan
bagi crewCRUISESTAFF
DEPARTEMENT
Suatu departemen yang berada di
bawah hotel department yang
bertanggung jawab dalam setiap
aktifitas dan event untuk tamuCUSTOMS Petugas pelabuahn yang
berwenang atau yang bertanggung
jawab dalam setiap perputaran
bahan supplies.service dari
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setiap NegaraCUSTOMS MANIFEST Daftar dari barang pribadi dari
masing=masng crewDAILY PROGRAM Program-program yang di rancang
oleh cruise staff setiap
harinya dalm setiap aktivitas
ataupun berisi informasi yang
penting untuk tamuDECK Lantai dari kapalDECK DEPARTEMENT Department yang bertanggung
jawab untuk semua operasi dan
navigasi kapalDISEMARK/MARK MeninggalkankapalDOCK Keadaan diman kapal bias
berlabuh di port atau pelabuhanDRAFT Satuan ukuran dalam feet dari
batas air laut sampai titik
terendah bawah kapalDRY DOCK Keadaan dimana kapal ditarik ke
daratan untuk diadakan
perbaikan kapalEMBARKATION/EMBARK Masuk dalam kapalFIRE DOORS Pintu special otomatis dan
tahan api yang berada tersebar
di seluruh bagian kapal yang
berfungsi mencegah bersebarnya
api ke ruangan yang lain
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FOOD AND BEVERAGE
DEPARTMENT
Department yang bertanggung
jawab operational dari supplies
makan dan management dari
galley
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ENGLISH CONVERSATION on food and beverage
Welcoming guest menyambut tamu
did you any reservation? Apakah anda telah
memesan tempat?
Do you have a reservation? Sudah pesan
tempat?
May I have yor name,sir/mam? Boleh saya tahu nama
anda, pak, bu?
What number, please? Meja nomor
berapa, pak/bu?
Come this way, sir/ ma’am. Silahkan ikut
saya,pak/bu?
I’ll show you to your table saya antar ke
meja anda
Offering help menawarkan bantuan
Can I help you? Bisa saya
bantu?
Have you ordered sir/ma’am? Sudah pesan,
pak/bu?
Are you ready to order, sir/ma’am? Siap untuk
memesan,pak/bu?
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What will you have,sir/ma’am? Ingin pesan apa
pak/bu?
What can I get you? Ada yang bias saya
ambilkan?
What would you like? Ada yang anda
inginkan?
Would you like to order a drink? Ada yang ingin
pesan minuman
Would you like an aperitif? Anda ingin
minuman pembuka?
Would you like something to drink? Anda ingin
pesan minuman?
Taking an order melayani
pesanan
How would you like your egg/steak? Ingin dimasak
bagaimana telur/steaknya?
I’m afraid we haven’t any… sayangnya kami tidak
sedia
But the…is very good tetapi…nyaa enak
sekali
Would you like to try that? Maukah anda
mencobanya?
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Anything else? Masih ada lagi?
Will that be all? Ada lagi?(yang ingin
dipesan)?
So that’s one.. and.. thank you jadi(pesanannya)
satu.. dan.. terima kasih
Responding request melayani permintaan
Certainly,sir/ma’am baik pak/bu
One moment,sir/ma’am segera pak/bu
I’ll right back with you saya akan segera
kembali
Suggesting/recommending mengusulkan
Have you tried..? sudah pernahkah anda
mencoba?
May I suggest..? bolehkah saya
mengusulkan?
Can I get you? Bisakah saya ambilkan?
What about..? bagaimana dengan?
Expressing regret/apology menyatakan
penyesalan/maaf
(if the restaurant is full, and no (bila restaurant
penuh,dan tak tersedia
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more table is available) meja bu).
I’m sory, sir/ma’am maaf pak/bu
We’ve nothing left kami kehabisan
tempat
It’s our busy day/night kami sangat sibuk
hari/mala mini
I’m sorry, sir/ma’am maaf, pak/bu
We’re fully booked today/tonight meja kami sudah
dipesan semua hari/malam
Ini.
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Responding to complain menghadapi keluhan
I’m very sorry saya sangat menyesal
My apologies, sir/ma’am mohon dimaafkan,
pak/bu
(if there is something wrong (bila terjdi kesalahan
pada makanan atau
With the food or drink) minuman)
I’ll change it for you akan saya ambilkan
gantinya
I’ll have it replaced akan saya gantikan
Can I get you something else? Bisakah saya ambilkan
sesuatu yang lain?
I’ll see what I can do? Akan saya coba atasi
I’ll talk to the chef akan saya laporkan pada
chef
Cheking memeriksa
is everything all right? Segala sesuatu
beres?
Do you enjoy your mental? Hidangannya cocok?
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Setting the payment mengurus pembayaran
(for hotel guest) (bagi tamu hotel)
Could I have key card, please? Bolehkan saya pinjam
kartu kamar anda?
Shall I charge this to your room apakah pembayarannya
digabung dengan
Sir/ma’am? Biaya kamar anda?
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LIFE ON BOARD
Life on board is definitely an all-round fun-
filled experience. Living life to the fullest should be
a top priority for every body,and cruise ships allow
this to happen! Unfornately, many jobs available today
do not! Anybody who has worked on a cruise ship will
tell you that it’s the best “job”in the wprld.
Troughout every work day, you will meet new people and
make new friends. Every night, there are parties and
employed get-togethers. You will be meeting people from
nearly country around the world, and you’ll grow, and
get a better understanding about people from other
countries, and how they live their lives. Exchange an
email address with somebody, and stay in contact for
years to come. We have made hunders of friends from
dozens of countries around the globe over the years ,
and it’s wonderful. If you decide to visit a country
one day, co-workers that you had met on the ship during
your work contract will be there for you and provide
hospitality. You will have more contact and more
resources available in your life, and that truly is a
good thing. The bottom line is, that you will become
more worldly, well-rounded-diverse, and think
differently about other countries and what their
culture is all about. Best of all, you will save all of
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your money that you earn, because you have no expense!
YOU WILL BANK EVERYTHING!!!
Are you only looking to ride the cruise lines for free
with minimal work? no problem!
The quality of life aboard a cruise ship cannot be
compared to any other normal job. You’ll all monies
earned, receive free from and board, and you can work
for as long as you want, with no commitmens. Here some
of the benefits working on a cruise ship:
Free room and board
Countless benefits(free medical/dental)
Free international travel-go ashore and visit
world renown beaches resorts
No experience necessary
Various types of contracts-work for as long
as you want(seasonal/part time/full time)1-
3weeks, 4-6weeks, 1-3 months, 4-6months
All types of work available-regardless of age
Cruise line travel and employment are
skyrocketing
Up to 100 types of jobs available on each
cruise ship
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Able to save all monies earned-no expenses
Thousands of position available
Starting pay around $2.000/months
Whichever cruise ship you decide to work on,you
will meet people from dozens of countries around the
world, and the for this it’s more economical for the
cruise lines to hire staff internationally,”where the
ship are actually heading,”which happens ti include to
include all of the world-renown beaches and resorts.
Go ashore and visit world renown beaches and
resorts:visit: Hawaii, the caribben,mexico, Alaska,
eastern Canada, all of Europe, china, india, southeast
asia, southpasific, eastern Russia, Australia, new
Zealand, Baltic sea, british isles, mediterranea, and
the black sea.
Visit the places you’ve seen on the travel cannel and
in travel/island magazine!FOR FREE!IT’S THE PERFECT
OPPORTUNITY TO TRAVEL THE WORLD!
Every day life
Keep an open mind if you’re deciding to work on a
cruise ship. The only way to know if you like it. Sign
up for 1-3 week contrack and decide for yourself if
this is something you would like to do in the long
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term. We are sure you will be impressed.we were!!!
There is so much fun you can have! Become a member!
Employee sleeping quarters
There are many benefitswhen working on a crise
ship. Alla of which outweigh any of the disadvantages.
There is limited privacy: you don’t get your own room
right of the bat, however there are positions that
allow you to have your own room. Seniority plays a
major role on the ships. Example: if you’re a new
employee, and you’re heading into an entry-level
position, expect to share a room with somebody.
Usually, you will not have more than I roommate. Also
the rooms are very comfortable and liveable if you
don’t mind having a roommate temporarily, you’re good
to go! That’s the only major issue on the ships. Now,
in may cases, you can pay a minimal feeach month and
get your own room. The thing is, it many not be
aconomical for you. Chances are, you won’t be spending
too much time in the rooms. You’ll either be working or
sightseeing. After you put in about 2-4 months of work
on the ship, you could very well get your own room by
talking to a manager. Again, it’s all about seniority.
It’s really great life on board.
No expenses
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Nearly all monies earned are saved. There are
literally no expenses, expect when you go ashore and
purchase items.
Receiving postal mail from family and friend
You can receive mail at nearly all of the cruise
shi ports. The crew purser will provide you with an
itinerary of the ports you will be visiting and port
agents mailing addresses at each location. You may send
and receive mail at each port agents mailing address.
The mail will be delivered to the ship that re on.
Contract lengths/contens
Remember, cruise hip contracts vary. You may
negotiate what you would like in your contract. Read
the contract thoroughly before you sign. Request more
time off if you wish. Contract lengths are follows. 1-
3weeks, 2-3weeks, 4-6months+
Zero drug tolerance
No drugs are allowed on the ship, although alcohol
on board is widely-available, and drinking is common
among employess.
International work environment
There are people from dozens of countries around
the world who work on y=the ships. Nearly everyone
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speaks some English. It is recommended to anyone who
wishes to work on a crise ship, that they speak some
English.
Time off
All crew members are free to go ashore when
schedule allows them to. Remember, you are free to
choose what type of work contract you wat.you may work
as much as you would like.
Eating you meals
The cruise ship industry is known for their 24 hr
buffets. You may eat from the buffets, other meals
direcly from th ekitchen, or you can go to the employee
cafeteria, and eat food there. All food and beverages
are FREE!!!!!!
Transportation to and from cruise lines
Usually, all of your transportation
expenses,includimh place tickets are paid for by the
cruise ships or the employment agencies when going to
and leaving from the cruise lines. It depend what your
contract states. If you resign or get fired, chances
are no travel expences are coveredby either parties.
Getting home is your responsibility.
Always have a smile
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Always have a smile on your face. It’s your job to
maintain a positive attitude toward your co-workers and
the guests, this part is a must. Be outgoing!
Weekly safety drill
Crew members must attend a weekly lifeboat safety
drill, plus other occasional safety drills by law.
Various types if cruise lines
You have the option to work on a mega-liner,
smaller ship, singles cruise, etc… all information is
located within the members only area of the site,
Documentation needed to work
The only documentation you need to work on a
cruise ship is a (PASSPORT) and depending on what
country you live in a(VISA), and it I recommended that
you do bring tour birth certificate. You can get the
(PASPORT) WITHIN 72 hrs by going to an expedited
service passport agency. We list all passport agencies
that you can go to and get your passport within the
members are, or alternatively, you can go to any post
office and pick up a passport application. It takes a
few weeks to get it that way. When it comes to a VISA.
You’ll have to contact a cruise ship office or
recruiting agency to find out how and where to get it
depending on your country. All passport and VISA
173ENGLISH FOR CRUISE CHEF
A financial comparison:cruise ship jobs vs land jobs:
Always remember, it’s not about how much money you
earn, it’s how much you save that counts. Below you
will find a financial comparison with the costs that
you would incur when employed on a:cruise ship and on-
land job:
Estimated living costs per month for on- land job:
$400 $100 $75 $50 $50 $75
$200 $100 $100
Total: $1150
Pros:
If you work on cruise ship, you travel to many
attractive destinations and see interesting
places. Although tou spend most of the time
aboard, there are some chances to go ashore and
see the sites.
You meet people from all aover the world and may
forge some enduring friendships
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You can earn quite a lot of money. Since you not
have many opportunities to spend the money aboard,
you can easily save most of it.
You get free accommodation and food. Moreover, you
don’t have to pay the utility bills.
Cons:
it is very difficult to get a job on a cruise
liner.
You will work long hours-12 or 14 hours a day, 7
days a week.
Accommodation for the cruise staff is very modest.
On newer ships two people or, on older ships, even
more share a small cabin and a bathroom. The crew
cabins of the major cruise lines have televisions
supplied. Most cabins are situated on one of the
lower decks and they do not have windows. You have
to gie up some of your habits and get used to
those of your roommates’.
You will be at up some sea in all types of
weather. If you suffer from severe sea sickness,
perhaps you should find a job ashore. Light forms
of sea-sicknesss, however, are common amongst
experience seamen.
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When you sign the contact with a cruise line company,
you will usually pass a course on work safety, first
aid and hygiene. You get free medical care in case get
ill on a cruise ship. Your employer-the cruise line-
will pay for your health insurance for the period of
the contract. This duty is based on the international
conventions regarding employment at sea. Cruise line
staff can use the various leisure facilities on most
ships, such as the gym, ftness centre, swimming pool,
bar and meeting room. These facilities are only for the
staff. Most employees do not socialize with the
passengers during their free time. They are not allowed
to use the facilities for the passengers.
Most cruise liners embark un the USA. You will be
probably required to pay travel employees to buy a
single way ticket and pay the travel deposit that will
be returned to yo when the contract is over. However,
if you decide to leave before the contract terminates
or if you get fired, you will forfeit you depoit. It
will be used for purchasing the ticket back to your
home country. You will be guarded to the airport to
make sure you leave the USA and do not stay there
illegally. The deposit is usually from $300 to$500.
Some of the largest cruise lines recalled the deposite
payments so that the new employees have less
expenses(e.g. carnival cruise lines inc).
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CHAPTER 6
FOOD PRODUCTION
(THEORY)
THE ORGANIZATION CHART FOR THE KITCHEN OR GALLEYDEPARTMENT
CHAPTER 6FOOD PRODUCTION
(THEORY)
FOOD & BEVERAGE
Executive chef Sr. Asst. Food &
Sous ChefStaff Cook
Jr. Sous Chef
ASST. Staff Cook
1ST COMMIS
2nd COMMIS
CHEF de Party
Demi CHEF
1ST Cooks
CDP. STAFF
STAFF COOK
Galley SPV
2nd Cooks
Cook Trainer
Galley Steward
I would like to apply for us a chef of Garde Manager
cold kitchen at food production.
I would like to apply for an assistant cook at lido
section.
I would like to apply for as a chef buffet lido pantry.
I would like to apply for as an assistant cook at hot
kitchen food production.
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GALLEY SECTION:
1. Main galley
Sauce section (to prepare all the sauce and
pastas we serve on board for dinning room and
lido buffet (for the hot food)
Roast section (to prepare all the meats such
as beefs, poultries, pork, and cookedin oven
or grill)
Soup section (all the hot soups for lunch and
dinner are prepared here)
Fish section (for prepare fish and other
seafoods for lunch and dinner)
Vegetable section (to cut and prepared all
vegetables)
Central section (for prepare all the dishes
for special party and help another sections)
Lido section (for prepare all the food served
in lido for lunch and dinner)
2. Appetizer
Appetizer pantry (this cold section for
prepare all appetizer pantry and buffet
pantry for dinning room during lunch and
dinner). All salads, sandwiches. Cheeses,
dressing, cold soup, andappetizer plates are
prepared here.
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Buffet pantry (for prepared all the salads
and appetizer plate including ice carving
that we serve in lido and sushi, bar and crew
galley.
3. Crew galley (forprepared all the hot foods in crew
mess for breakfast, lunch and dinner for crew
only)
4. Pastry section (for prepare all the breads, cake
serve in dinning room, lido, room service and crew
mess)
Pastry section devided into three:
Bakery (for prepare and bake all the
bread including assorted rolls for guest
and crew)
Cakes section (for prepare and arrange
all the cakes for guest and crew)
Dessert section(for prepare aand arrange
on the plat dessert serves in dinning
room, room service, lido and crew mess,
include special party)
5. Lido buffet (this section is self-service
restaurant. All the foods are arangged on the
buffet during breakfast, lunch, dinner, supper at
180ENGLISH FOR CRUISE CHEF
midnight. All foods are pfrepared in main galley
expect during breakfast time)
6. Pizzeria (here we prepare cooks and serve all
kinds of pizza to the guest also prepare for crew,
but only serve in crew mess)
7. Room service pantry (for prepare all sandwiches,
salad, desserts, bread rolls for breakfast,
beverages like juice and coffee)
JOB DESCRIPTION OF COOK Assistant and commis
Basic functions to assist Demi chef when preparing
meals,in ensure that all the food production
recipes and presentation specifications are
followed as company standard. To produce all foods
in consistent qualities and cots.
Clean, cut, and grinds meats, poultry and seafood
Prepare cooking ingredients to make kinds of salad
and appetizer
Dips food items in crumbs, flour, and better to
bread them
Stirs and straints soups and sauces
Weight and measures designate ingredients
Carries pans, kettles, and trays of food to and
from work stations, stove, and refrrigerator
Stores foods in designated areas, utilizing
knowledge of temperature requirements and foos
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spoilage
Cleans work areas, equipment and utensils,
segregates and removes garbage, and steam cleans
of hoses garbage
Distributes supplies, utensils, and portable
equipment, using hand truck
May be designated according to worker assisted as
cook helper, broiler or fry; cook helper, dessert;
cook helper, vegetable; pantry goods maker helper
Performs other duties as described under helper
master title
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Books
tools
Thermometer
Notebook
Paring
knive
Dispossible
spoon
Pen
Bleach tes
paper
Side towel
Alcohol
swabs
Apron
Cook hat
Kitchen
hygiene
Personal hygiene;
Grooming,(wash hand
before work, use
glove, use
deodorant, brush
toots, wear cooking
hat, take a bath
twice a day, etc)
Temperatures;
Final cooking,
storage, cold and
hot temperatures Rinse; to
remove the
loose food,
grease, and
detergent by
using warm
water, clean
water or rinse
to waste
Sanitation;
reducing the
numbers of
bacteria to
save level by
183ENGLISH FOR CRUISE CHEF
using hot water
and approved
chemical.
Clean; to
remove of all
visible dirt
and grease with
hot soapy water
Kitchen/GALLEY REGULATION;
Maintain of personal hygiene
Be punctual. Arrive on time for schedule
duties
Always carry tools of the trade when working
Guest areas are for the guest, use the crew
elevators or stairs at all times
Maintain USHP (United State Public Health)
procedureand standard at all times
Do not shout or use abuvise language
Speak English in front of the guest all the
times
Never eat in the galley
Follow the standard recipes
Never take food from the store room without a
signed requistions
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Always respect galley utensils and equipments
Do not run in the galley
Always refer any special request to the chef
of sous chef
Try to accommodate late order whenever
possible
Do not fight or argue with fallow workers
Reports any accidents orspillages to the chef
or sous chef
Always work tidy, clean up after yourself
Do not leave the galley without checking with
chef or sous chef
Respect the chain of command
Do not use guest toilets at any time
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BREAKFAST MENU
Structure menus;
Appetizer; light dishes that are served at
the first course and it can be served hot or
cold. The characteristic about the flavor of
it such as spicy, salty, sour, and bitter. It
is used to stimulate to the meal
Soup;liquid food made by cooking meat or
vegetable in water and it can be served thick
ao clear and it can also be served hot or
cold. Soup can be divided in four catagories:
consomme, veloutes, cream soup, and purees
Salad; cold dishes of mixed of fresh
vegetable and should be come with cold sauces
it called dressing
Main course; heavy meal thatare served in the
middle of meal and it can be consists of
pasta, fish, seafood, poultry, meat, and
vegetables
Dessert; final courses of the meal that it
has sweet tasty and it can be fruit, cake,
pie, ice cream, ice coupe, pudding, caramel,
mousse and etc
Beverage; anysort of hot drinks that are
served after meal such as coffee, tea, hot
187ENGLISH FOR CRUISE CHEF
Difference between American breakfast and
continental breakfast
American breakfast Continental
breakfast
Consists of:
Fruit juice
Yogurt
Dry cereal
Egg dishes
Ham
Link sausage
Assorted roll
and bread
Smoke salmon
Idaho hash
brown
potatoes
Fresh fruit
Milk
Beverages
Hot cereal
hot cake
Consists of:
Fruit
juice
Yogurt
Dry
cereal
Butter
and
preserves
Milk
beverages
Assorted
rolls and
bread
Herbal
tea
Assorted of
fruit juice
Assorted of
fresh fruit
Assorted yogurt
Orange
juice
Half
grape
Strawberry
Banana
188ENGLISH FOR CRUISE CHEF
Tomato
juice
Prune
juice
V-8 juice
Grape
fruit
juice
Apple
juice
Pineapple
juice
(do not forget
when serving
tomato and
prune juice
always serve
with lemon of
lime wedge)
fruit
Sliced
honeydew
melon
Banana
Stewed
prunes
Sliced
cantaloup
e
Sliced
orange
Sliced
pineapple
Etc
Pineapple
yogurt
Peach
Roseberry
Plain yogurt
On the side Cold cut Main course
On the side
usually be
served as side
order such as:
Corned
Parma ham
Salami
steam rice
meat and
189ENGLISH FOR CRUISE CHEF
beef
Sliced ham
Hickory
smoked
sliced
bacon
Hash brown
potatoes
Pork link
sausage
Turkey
bacon
Mortadello
Copa ham
Chorize
vegetable
pasta
poultry
(chicken/duck,
ect)
seafood
190ENGLISH FOR CRUISE CHEF
A. Cereal:
Divided into two:
1. Dry cereal; all brain, corn flakes, rice
crispy, frosred flakes, cheerios, brand
flakes, shredded wheat, raisin brand, fiber
one
2. Hot cereal; oatmeal, cream of wheat, grits
B. Eggs dishes
1. Boiled egg, boiled egg can be ordered:
Soft : 3 minutes
Medium : 5 minutes
Hard : 7 minutes
2. Scrambled egg
Are eggs that are scramble or stirred as
they are being cooked and scrambled egg
is usually being served as medium (made
from egg and fresh milk)
3. Fried egg, can be prepared
Sunny side up : It means that the
egg fried with yolk facing up
Over easy : It means that the egg
is to be fried on one side and the turn
over so that the other side is slightly
cooked or close over
191ENGLISH FOR CRUISE CHEF
Over medium : It means that the
egg is turn over and the yolk is cooked
until it is too runny but not firm
Over hard : It means that the fried
egg is turn over and fried until egg is
cooked and hard
4. Poach egg
Are egg that are shell and place in
boiled water that has some salt and
touch of vinegar added to it. Usually
the egg white automatically covers the
egg yolk completely
5. Omelets
Mixed of white and egg yolk, well beaten
the fried in pan with a little oil or
butter. As the pan is hot the egg will
fluff, then they are flipped. It can be
topping with slice ring tomato, slice
ring onion, cucumber
Omelets can be prepared:
Plain : just egg with no
stuffing
Ham : has tiny bit of ham on
it
Cheese : has some cheddar cheese
on it
192ENGLISH FOR CRUISE CHEF
Combination : has some sliced of
ham and some cheese
Spanish : has sliced onion,
sliced red pepper mixed together in
it
Western : has mixed vegetables
and ham in it
Egg beater : egg beater based
on egg white an artificial color
and it is usually prepared as
omelet and scramble
Egg benedict : two poach egg on
tasted English muffins and covered
by mornay sauce
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C. Hot cakes
There are several different kind of hot cakes
that are serving for breakfast such as butter
milk pancake, belgian waffles and french
toast with cinnamon sugar. All items above
are served with syrup and honey
Pancake : batter of thin and
round cake that is prepared on the grill
French toast : bread has been
soaked in batter fresh milk and beaten
egg and then grilled
Waffle : batter cakes baked
in special grid type iron which two
plates that close to retain heat and
bake the waffle between them
From the bakery:
Danish, croissant, muffins, plain and
raisin English muffin, begals,
strawberry , grape jellies, orange
marmalade and honey
Beverages:
Ice , hot and herbal tea
Milk, skim milk, chocolate milk
Regular and decaffeinated coffee
195ENGLISH FOR CRUISE CHEF
Galley equipment’s
Heavy equipment/kitchen
equipment
Small equipment/kitchen
equipment
Deep fat fryer
Salamander
Grilled
Toaster
Braising pan
Refrigerator
Potato peeler
Baking oven
Dough mixer
Grinder
Meat chopper
Freezer
Stock pot
Roasting pan
Frying pan
Mixing bowl
Potatoe presser
Palate
Knife sharpener
Skimmer
Frying basket
Mandolin
Can opener
Bread brush
Cocotte
Braising pan
Whisking bowl
Scoop
Knives
Spatula
Ladle
Strainer
Grater
Rolling pin
198ENGLISH FOR CRUISE CHEF
CHAPTER 6
FOOD PRODUCTION
(THEORY)
Kind of pasta (Italian noodle made of wheal)
Canelotty, conchiglie, fafalle, lasagna, linguine,macaroni, oricchiette, penne, risoni, ngatoni, spaghety, fucili, stellate, ziti, tagliatelle.Sauce served with pasta there are ; marinara, bolognasie, Alf redo, carbonara.
Kind of fish
Bass, code, haddock, halibut, mahi – mahi, salmon,sole, snapper, trout, tuna.
Kind of poultry
Chicken, duck/bebek, goose/angsa, turkey/kalkun, quail/burung puyuh.
Kind of meats
Beef, lamb, moutons, pork/daging babi, veal/anak lembu.
Kind of vegetables
Beans, brussles sprout, cabbage, cauliflower, carrot, cucumber, chicory, fennel, garlic, leek, mushroom, onion, parsnip, peas, pepper, ptat, radish, turnip, tomato, watercress.
Kind of herbs
Basil, dill, lavender, marjoram, oregano, pansley,rosemary, sage, tarragon, thyme.
199ENGLISH FOR CRUISE CHEF
Kind of spices
Peppers, paprica, mustard, chili papper, cinnamon clove, black paper, coriander, seed, shallod, nutmey, ginger, lemn grass.
Kind of cheese
Port salute, brie, gouda, imported Swiss, camembert, cheddar, cream cheese, edam, gorganzola, mozzarella, parmesan, stilton, bell pease, roquefort.
Kind of lettuce
Boston lettuce/butter lettuce, dolorosa lettuce, romaine lettuce, frise/curly, endive, icebery lettuce, oak lettuce, radicchio, mignotte lettuce,watercress.
Kind of steak meats served a cruise
Sirloin steak, T- bone steak, prime rib of beef, fillet mignon, pork loin, rump steak, brisket of beef, hamburger steak, salisbury steak, pot roust,veal chop, prk chop, lamb chop, loin of park, leg r shoulder of lamb.
200ENGLISH FOR CRUISE CHEF
The grade or doneness of meats
English Abbreviations Italian
Very Rate VR. Molt al sangue
Rare R. Al sangue
Medium Rare MR. Tra normale ed al sangue
Medium M. Normale – media cottura
Medium Well MW. Tra normale e cotta
Well Done WD. Ben cotta
Very Well Done VWD. Molto cotta
SAUCES
It is a thickened, flavored, and liquid designed t accmpany food in order to enhance and bring out its, flavor. A sauce should serve the following purpose. Sauces use for main course and dessert, and can be served in a hot or warm or cold.
- It should be suitable for the style of service.- It should be suitable for main ingredients and
cooking tehnique.- The flavor of the food should be appropriate the
flavor of the food it is served with.
The French are credited for refining the art f sauce making in the 19th century French chef Antoin Caseme involved an intricate method by which hundreds of
201ENGLISH FOR CRUISE CHEF
sauces were classified under S mother sauce or grand sauce.
1. Espahola (brown sauce)
Bordelaise sauce b.sc + shallot + beef marrow + red wine + pepper + thyme + bay leaf + onion
Chasseur / hunter
b.sc + shallot + white wine + butter + mushroom + tomato + tarragon
Pepper sauce Demiglace + shallot + crushed + pepper + brandy + seasoning
Diable sauce Tomato flavour demiglase + pepper + white wine + vinegar + thyme + shallot + bay leaf
Robert sc Demiglace + shallot + butter + white wine + mustard
Madeira sc Espagnola = madeira whine
Zingara sc Demiglace + tomato sauce + mushroom + julenne ham + pickledtounget + truffles + seasoning ith paprika
Lyonnais sc Bs + minced onion + herbs + white wine
Bigarade sc Orange juice + duck drippings + white wine + salt + thickened with flour and served with roastduck
2. Veloute
Bercy sauce Veloute + shallot + butter + wine + fish fumet + parsley
Allemande Veloute (veal) + egg yolk + butter
202ENGLISH FOR CRUISE CHEF
Supreme sc Veloute (chiken) + cream + butter
Tamor sc Veloute (fish) + dill + lemon + paprika
Nuberry sc Veloute (fish) + butter + sherry
Amandine sc Veloute (fish) + butter + almondflakes
Ivory sc Supreme + beef glaze
Normande sc Veloute (fish) + oyster + mushroom + egg yolk + cream + butter
Tarragoon white sc
Veloute + tarragon + white wine
Capers sauce Veloute (fish) + capers + wine +cream + pepper + lemon + butter
3. Bechamel
Mornay sauce Bechamel + butter + gratedsauce
Soubise sc Bechamel + onion pureet + nutmeg
Cardinal sc Bechamel sc + cream + fishstock + lobster butter + cayenne pepper + truffles
Egg sc Bechamel + hard-boiled egg+ cream
Curry sc Bechamel + curry powder
Nantuna sc Bechamel + crayfish + cream + butter + brandy + cayenne + pepper
Roifort sc Bechamel + grated horse radish
203ENGLISH FOR CRUISE CHEF
4. Hollasndaise - Unsalted butter + egg yolk + lemon juice + butter
+ salt + pepper + tarragn + vinegar + shallot + water.
Bearnaise sc Hollandaise sc + tarragon + vinegar
Mousselin sc Hollandaise sc + wripped creamCapers sc Hollandaise sc + capper Maltese sc Hollandaise sc + range jc +
orange peelCharon sc Bearnaiase + tomato puree
5. Tomato sauce - Plum tomato + tomato puree + (veal, chicken or
beef stock) + mire poix + bouquet garnish seasoning + salt prk.
Barbeque sc Tomato sc + paprika powder Brettone sc Tomato sc + chopped fried onion
+ parsleyBrettone sc Tomato sc + cncasse + sugar +
parsley + extra garlic + onion +white wine + veal stock
6. Oil sauce
Tartar sauce Maynnaise + shallot + capers + gherkin + tarragon + mustart + salt + vinnegar
Cocktail sauce May + tomato ketchup + cream + brandy
Thousand isand sc May + olive oil + chopped hard-boiled egg + pickles + paprika + mustart + vinegar + chili sc + tomato sc + tabasco sc
Remoulade sc May + gherkin + capers +
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parsley Gribiche sc Tar tare + hard-boile egg +
chopped green herbCumerland May + shallot + orange + lemon
+ dijon mustart + lime jcMaltaise sc May + range jc + orange peelBlognaise sc Brown sc + onion + garlic
+leeks + carrot + mushroom + red wine + butter + beef driled
Marinara sc (pasta)
Tangy tomato sauce + onion + garlic + seasoning + tomato ketchup
Charcutiere sc (pork)
Brown sc + mustart + cream + onion + gherkin + butter
Mories sc Brwn sc + morels + red wine + onion
Bordelaise sauce b.sc + shallot + beef marrow + red wine + pepper + thyme + bayleaf + onion
Chili sauce Tomato + chili pepper + vinegar+ seasoning
Oyster sauce Oyster liquid + butter + flour + lemon juice + sat + red pepper + cream
Italian sauce Mushroom + shaliots + butter + parsley + whitw wine
Butter scotch Made of white or brown sugar + corn syrup + butter + flavoring
Chantilly sc White sc made by handling cold mayonnaise or hot hollandaise with whipped cream
Chateaubriand sc Made with fat + lemon juice + salt + pepper + minched parsley+ spanish sauce
Mushroom sc Demi glaze + shallot + white wine + mushroomm + cream
Red wine sc Demi glaze + shallot + red wine+ bay leaf + thyme
Demi glaze Is basic sauce that is made
205ENGLISH FOR CRUISE CHEF
from veal or beef bone + tomatopaste + mire pork + bouquet garni
7. Essing Is for appetizer and presented in a cold state
Eamy Italian Soybean oil + water + vinegar +sugar + salt + anchoivies + spices + butter + onion + garlic
Ue cheese Soybean oil + blue cheese + eggyolk + vinegar + milk + sour + cream + salt + corn syrup + sugar + garlic
Ench Soybean oil + tomato paste + salt + mustard poder + paprika = garlic
Thousand island Soybean oil + tomato paste + vinegar + pickles + egg yolk + sugar + sat + pepper + onion
Buttermilk Buttermilk + Soybean oil + water + egg + vinegar + salt + sugar + garlic + onion + spices+ parsley
Fat free dressing These dressing have between 20 to 40 calories but 0 calories from fat, their sodium content varies between 11% - 16 %
Fat freee ranch Water + corn syrup + whey + protein + vinegart + garlic + lemon juice + soybean oil + chives + onion
Fat free Italian Water + vineger + sugar + salt + garlic + onion + red bell pepper + lemn juice + caramel powder
Fat free thousand Soybean oil + water + corn
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island syrup + pickles relish + cucumber + vinegar + salt + turmeric + sugar + tomate paste
Fat free honey dijon
Crn syrup + vinegar + honey + nonfat buttermilk + caramel + onion + garlic + salt lemon juice
Teriyaki Caramel + soya sauce + teriyaki+ pineapple juice + honey
Russian dressing May + ketchup + hrseradish + chili sauce
Mustard Mustard seed + lemon juice + tarragn + salt + water
Honey mustard May + mustard + honey + lemon juice
Cooking Methods
Are two methods f cooking
1. Moist head cooking Boiled : to cook in water until
boiling point. Simmered : to cook in to lower temperature
bellow the boiling point until the buble raising slowly.
Steamed : to cook in to small amount of water or liquid t get the steam to cooks the food.
Pached : to cook by immersonn in water, maintaned just bellow the boiling point.
Marinated : to allo food to soak in marinade sauce, so that flavoring may be absorbed.
2. Dry heat cooking
207ENGLISH FOR CRUISE CHEF
Roasted : to cook an uncovered food item inthe oven with a little or no liquid.
Baked : to cook by dry continuous heat in the oven.
Grilled : to cook by exposing the food items to derect head over the surface head.
Braised : to cok until brown in a small amunt of fat and then coks in a small amount of water until done.
Stewed : to cook boiled or swimmered or small amuont of fat/oil.
Fried : to cook food in a shallow pan using small amount of fat /oil.
Boiled : to cook by exposing the fooditem into direct heat under the surface heat.
Sauteed : to cook in a pan by small amount of fat untill brown.
Eating Method Chopped : a small cut by using quick, heavy
blows of a knive to cut into small pieces. Minced : to cut food int very small
pieces. Smaller than chopped. Sliced : to cut into pieces. Julience : to cut into very thin strips 3 cm
x 1 mm. Diced : to cut into tiny cubes. Chunk : to cut food into thick pieces. Sheredded : to cut food into thick pieces. Brunoise : cut into 2 cm x 2 mm, similar to
matches and fat. Batons : to cut into steak. Medallion : small round meats fillets.
208ENGLISH FOR CRUISE CHEF
Noisette : small pieces of lamb meat, minus bone and fat.
Parisienne: small round balls.
210ENGLISH FOR CRUISE CHEF
CHAPTER 8
COMMUNICATION AND INTERVIEW SKILL
COMMUNICATION & INTERVIEW SKILL
(General Question for cook on board)
1. Personal file
Complete name and nick name
Age and date of birth, place
Original and address
Hobby and interest
Status and family
Background education
Job experiences
Who are you?
Please introduce yourself
Could you tell me little about yourself,
please?
2. Old/age
How old are you now?
What is your age now?
When were you born?
Where were you born?
3. Status/family
Are you married?
Do you have any children?
212ENGLISH FOR CRUISE CHEF
4. Addres/homestay/hometown
Where are you from?
Where are you staying now?
Where did you live?
Where are you come from?
How long have you been here?
Please, tell me little about your hometown?
5. Motivation/reason/interested
What is your motivation join on cruise ship?
Why do you want to join on cruise line?
Why do you want to apply on cruise ship?
Why do you want to get job on cruise line?
Why do you want to work on cruise ship?
6. Education background
What is your school?
Where did you study?
What school have you done your diploma?
What did you study in your school?
How long did you study in your school?
Where did you learn?
Which language can you read and write?
7. Job experiences
What hotel have you applied for job
training?
How long have you finished your job
training?
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Where did you work?
What is your hotel?
What hotel you work?
What is your job experience?
Do you have any experience in hotel?
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8. About hotel
Tell me your hotel?
How many star in your hotel?
How many room?
Restaurant?
Facility?
Special food/menus and explain?
Address
Who is your GM/SPV/CDP?
9. Job description/responsibility/duties/daily
activity
What is your duties in hotel?
What is your responsibility in hotel?
What is your job description in hotel?
What is your daily activity in hotel?
10. Spesific job
What do you do in hotel and explain about
it?
What did you do in hotel and explain about
it?
What did you make in hotel and explain
about it?
What kind of menus you made in hotel and
explai about it?
11. Salary and position
Why did you quit from your job?
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Howabout your salary in your hotel?
What position yoo want to apply for?
How much salary do want to get?
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12. Kitchen hygiene/general sanitation
Mention about kitchen hygiene?
Could you mention about three bucket
system?
Could you mention about temperature (final
cooking, storage, cold and hot holding
temperature)
Mention general sanitation for cook and
kitchen personal?
13. Negotiations
What can I do for you?
What will you do to our company?
How long will you work for a cruise ship?
What do you think if the atmosphere is not
comfortsble for you?
What did you know about our company?
Where did you know about our company?
14. About cruise ship
What do you knowabout living on board?
Please give example of how to prevent any
environmental pollution in your workplace?
What do you know about USPH/United State
Public Health standard?
As a shipboard employee, you are sometimes
required to work long hours accompanied
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with pressure and stress, how will you deal
with thatif it becomes very frequents?
State your human rights and what will you
do if it is being violated on board?
Life on board is very different than life
on land. Is there any reason why you would
not be able to commit to an on board 6 or 8
up to 10 months assigments away from your
family and friend, working 10 up to 12
hours a day and 7 days a week?
15. Activity
What is your daily activity in hotel?
What are you doing now?
16. Account of number
30.823?
What is your phone number?
3.704.208
17. Egg dishes/egg product
Mention any egg dishes you served in the
breakfast?
Can you make egg dishes?
Explain how to make?
18. Cutting method
Could you mention about cutting method?
Explain what do you know aboutcutting
method?
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What is cutting method?
19. Cooking method
Mention about cooking method?
What do you know about moist heat and dry
heat cooking method and their
classification?
20. Lettuce
Mention kinds of lettuce you know?
What do you know about lettuce
Mention name of lettuce?
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21. Pasta
Mention any pasta?
Mention name of pasta?
What is pasta?
Mention kinds of sauces served with pasta
and explain how to make it?
22. Demi glaze
What is demi gaze?
Could you explai how to make demi glaze?
23. Mother sauces/grand sauces
What is mother sauces?
Could you explain kinds of mother sauces
Please, explain how to make (Espanola/brown
sauce, Velounte/blonde sauce,
bechamel/white sauce, hollandaise/butter
sauce, tomato sauce, mayonnaise/oil sauce?
24. Functions of sauces
Mention the functions of sauces in dishes?
What is difference between sauces with
dressing?
25. Galley equipment/kitchen equipment
Mention about galley equipments/kitchen
equipments?
Mention hand tools and small equipment use
in the galley?
Mention about cook tools?
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27. Soup
What do you know about soup?
Mention kinds of soup?
What is difference between clear soup and
cream soup and nationality soup?
Explain kinds of soup do you make in hotel?
Mention western famous soup?
28. American breakfast and continental breakfast
What is the consists of an American
breakfast?
What is difference between American
breakfast with continental breakfast?
29. Bakeries/pastries/bread
Mention the bread we served for breakfast?
Kinds of bread or pasrties served for
breakfast?
Explain names of differencebread or
bakeries/parties product commonly served
for breakfast
30. Cereal
What is cereal?
Mention kinds of cereal do you know?
Mention dry cereal and hot cereal did you
know?
31. Herbs
What is herbs?
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Kinds of herbs do you know?
Mention name of herbs?
32. Spices
Mention names of spices?
Kinds of spices do you know?
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33. Set up menu
What is consists of a set up menu and
mention difference kinds of each course?
Mention kinds of menu do you know?
Could you explain we served menus with his
time?
34. Vegetable
Mention kinds of vegetable?
35. Fish
Kinds of fish do you know?
Mention kinds of fish for main course?
36. Seafood
Mention kinds of seafood?
37. Dressing
Kinds of dressing do you know and explain
how to make it?
What is function of dressing?
Kinds of dressing you served with salad?
38. Salad
Mention kinds of salad do you know?
Explain how to make it?
39. Steak/meats
What kinds of steaks do you know?
Kinds of meats we served for breakfast?
40. Grade/doneness
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Tell different kinds of steak/grade of
steak?
Mention the grade/doneness of steak?
41. Stock
What is stock?
What is white stock, brown stock, fish
stock?
42. Roux
What is roux and how to make it?
43. Mire pox
What is mire pox?
What do you know about mire pox?
Mention kinds of mire pox?
44. Fruit
Mention kinds of fruit do you know?
45. Kitchen stewards/galley stewards
What is job description in the galley
steward?
Chemical use in the galley?
What did you wash or clean in the galley?
Mention about galley tools?
What is dishwashing?
What is pot washing?
Mention that can be washed in the
dishwasher machine?
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Mention about safety procedure in the
galley?
46. Bouquet garni
What do you know about bouquet garni?
Mention kinds of bouquet garni?
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CHAPTER 9
FINAL EXAMINATION
( Example of Marlin Test )
Marlins English Language Test for Cruise Ship Staff
Listening
Listen then choose the words you hear
1. A guest is asking a dockboy how to play a deckgame. How do you win points?
a. By throwing the rope behind the pegsb. By throwing the rope over the pegsc. By throwing the rope between the pegs
2. A radio journalist is talking about food onboardcruise ships. Who will the journalist beinterviewing?
a. Guest on special dietsb. The head chef on boardc. Medical and healt expert
3. A waiter is serving food in the dining room. Whatdid the guest order?
a. Vegetarian lasagneb. Chicken kievc. Russian salad
4. An elderly guest is having trouble with the T.V.why could not the guest find channel she wanted?
a. The TV was not working properlyb. She was on the wrong channelc. The satellite box was not switched on
5. The wine waiter is discussing the wine list with aguest. Which wine does the guest order for
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himself?a. A glass of chablisb. A glass of merlotc. A glass of cabernet
6. A guest is asking sports staff about dancingclasses. Why is the guest worried about the danceclasses?
a. She does not havethe right shoesb. She does not think she is very goodc. She does not like the time of the classes
7. A guest is asking about a shore excursios. Whatdoes the manager advisethe guest to do beforegoing on the scuba diving trip?
a. Check that they are covered by theirinsurance
b. Try to get some experience before the tripc. Contact the instructor before the trip
8. A guest is askingfor advice at the front desk. Whyshould the guest change dollars to pesos?
a. You can not use dollars in the marketb. To get a better deal in the marketc. She can use them at next port of call also
9. A guest is phoning room service. What does sheorder to drink?
a. Diet drinksb. Iced teac. Fruit juice
10. A steward is chatting with a guest. Why doesnot the guest use the gym in the morning?
a. It is too crowdedin the morningb. She prefers running in the fresh airc. The gym is not open yet
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11. The bartender is askig a guest about herplans for the evening. What is the planning to dothat evening?
a. Play the slot machinesb. Go to the theatrec. Go to the casino
12. The chief steward is talking to a cabinsteward. What did the guest complain about?
a. There was no water in the cabinb. There were no clean towelsc. The cabin was in a mess
13. A guest is making enquiries about a shoreexcursion. Why does not the guest’s mother want towalk?
a. She does not like walkingb. She is quite oldc. She has an injury
14. The ship’s doctor is attending to a guest.What does the doctor recommend?
a. She should change her cabinb. She should take some asprinc. She should leave the ship
15. A guest is complaining about herfinalaccount. Why did the woman have to pay forthe cancelled excursion?
a. She did not have a doctor’s certificateb. She cancelled the excursion too latec. She did not have travel insurance
16. A guest is asking a steward for directions.What is the guest looking for?
a. The gymb. The souvenir storec. The beauty salon
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17. A guest is ordering drinks. How does theguest order his scotch?
a. With ice b. With soda waterc. With ice and soda
18. A guest is asking the cabin steward for someextra bedding. What does the guest want exactly?
a. A pillow and blanketb. Two pillows and a blanketc. A pillow and two blankets
19. A guest phoning room service. What type ofbreakfast does the guest order?
a. Two cooked breakfastb. One continental and one cooked breakfastc. Two continental breakfast
20. A cook is talking to the chef in the galleyabout an accident. What happened to the cook?
a. He cut himselfb. He dropped a tray on his foodc. He burnt himself
21. A guest is asking about playroom for hisyoung children. Can children under two join theplay group?
a. No, they can notb. Yes, but you have to book a placec. Yes, but one parent must stay with them
22. A guest is speaking to a steward about hisdry cleaning. When will the guest get his suitback?
a. Mondayb. Wednesdayc. Tuesday
23. A steward is chatting with a guest about hisday on shore. How did the guest spend the day?
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a. He made his own arrangementsb. He decided to hire a car for the dayc. He went on an organised tour
24. A guest is phonong the front desk about aproblem. What is the problem?
a. The bad weather has made his wife seasickb. A sick dog bit his wife when she was on shorec. His wife ate some bad food on shore
25. A guest is talking to a waiter about hersteak. What does the guest tell the waiter?
a. She wants a rare steakb. She wants a well done steakc. She wants lamb instead
26. A guest is asking a steward for directions.Where is the library next to?
a. The stairsb. The gymc. The business centre
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Grammar
choose the correct word
27. One of the guests was arguing with thepurser. . . his final account
a. Aboveb. Aboutc. Around
28. The cabin stewards are responsible. . .keeping cabins clean
a. Forb. Inc. Of
29. I am sorry, Ihad an accident. Could you cleanit. . .?
a. Onb. Upc. In
30. I . . . the plane to Miami next Fridaya. Will to catchb. Going to catchc. am catchingd. Will have been caught
31. Tomorrow evening at 20.00 hrs there. . . aspecial Captain’s ball
a. Willb. Isc. Going tod. Has
32. The guest in B 513C asked if he. . . changeto the second dinner setting
a. Was ableb. Couldc. Would be able
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d. Could be33. What. . . when the storm hit?
a. Were you doingb. Did you doingc. You were doingd. You did
34. . . . have you worked as a wine waiter?a. How manyb. How longc. How everd. How far
35. When. . . received?a. Did the storm warningb. The storm warning wasc. Has the storm warningd. Was the storm warning
36. Could you take this. . . cabin 643?a. Atb. Toc. Of
37. Going on a luxury cruise is similar. . .staying in a five star hotel
a. Ofb. Toc. For
38. The cabin stewards are responsible. . .keeping cabins clean
a. Ofb. Inc. For
39. The ship . . . at sea for 16 hours before wereach our next port of call
a. Going to be b. Is going to
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c. Willd. Will be
40. Cabin 512. . . a wake up call at 6.00 amtomorrow
a. Likingb. Likedc. Would liked. Like
41. The deck boys usually. . . the deck furnitureat 7.00 am
a. Had been setting upb. Set upc. Will have been set upd. Setting up
42. . . . how to use the fire blanket?a. Is the cook knowingb. Does the cook knowc. Are bthe cook knowd. Knows the cook
43. . . . people does the movie theatre seat?a. How manyb. Which number ofc. How muchd. How number
44. . . . to finish this job?a. How much time will it take youb. How many time you will takec. Did it took you much timed. How much time it will take you
Grammar
Choose the statement that describes the picture
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45. a.She is going to take the cookies out of theoven b.She has taken the cookies out of the oven c.She will probably take the cookies out of theoven d.She takes the cookies out of the oven
46. a. The buggy is driving on the sea b. The buggy is driving beside the beach c. The buggy is driving on the beach d. The buggy will be driving on the beach
47. a. The deck boys are going to put outthe sunbeds b. The deck boys have finished putting outthe sunbeds c. The deck boys are putting out thesunbeds d. The deck boys will put out the sunbeds
48. a. The guests are standing behind therailings b. The guests are standing on the railings c. The guests are standing in the railings d. The guests are standing at the railings
49. a. The river is going to be polluted b. The river is polluted c. The river used to be polluted d. The river is polluted
Reading
Read the text then choose the correct words or phrases
STANDARDS OF SERVICE
Our guests have come on a cruise to relax, enjoy (50). . . and see something of the world. They have
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also paid for, and expect, the higest level of service(51). . .
Recently, there has been a marked(52). . . in the number of complaints from guests(53). . . the standard of room service they have experienced.
Although it is true that guests can be over-demanding, and may have unrealistic(54). . . ,we as a team must work together to ensure that requests are dealt with asquickly and efficiently(55) . . .
50. a. himself b. one c. themselves
51. a. at all times b. for all times c. sometimes
52. a. count b. increase c. rising
53. a. in place of b. out of respect for c. with regard to
54. a. consultations b. expectations c. investigations
55. a. as possible b. in time c. whatever
FAILURE TO RETURN TO THE SHIP ON TIME
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Staff(56). . . leave to go onshore should be aware thata failure(57). . . return to the ship on time when it is at port is(58). . . to result in a demotion or dismissal.
All crew and staff are required to be on board an hour(59). . . to departure pay close attention to the sailing schedule and keep an eye on time.
If you do, (60). . . miss the ship, your cruise line’s agents will help you find the ship and board again. However, there may be some expense to you.
56. a. Granted b. Have c. Paid
57. a. At b. Of c. To
58. a. Having b. likely c. owing
59. a. In advance b. In front of c. Prior
60. a. At a distance b. At no time c. For some reason
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CHAPTER 10
MENU APPENDIX
Indonesian and Asian specially
Dessert & Sweets
Javanese Banana Fritter, with vanilla ice cream
and chocolate sauce
Pisang goreng dengan es krim vanili dan saus
coklat
Malang Apple Tart, with vanilla ice cream
Kue apel disajikan dengan es krim vanili
Chocolate Cake, chocolate and nougat explosion
with a berry coulis
Kue coklat dengan saus berry
Tiramisu Unexpected, tiramisu deconstracted
Tiramisu saos celup disajikan dengan kue kering
Assorted Tropical Fruit Mosaic
Buah-buahan segar
Homemade Ice Cream, rum raisin, chocolate,
strawberry, vanilla, lime, served on baked
apple
Es krim; rum dan kismis, coklat, stroberi,
vanili, jeruk, sirsak disajikan dengan apel
panggang
Special Homemade Sherbet, ginger flower served
on baked apple
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Special sherbet; kecombrang disajikan dengan
apel panggang
Manisan, assortment of indonesian sweets
Kue manis
Assorted Fruits on Crispy Puff Pastry, served
with vanilla sauce
Aneka buah dengan puff pastry disajikan dengan
saus vanila
Rice and Noodles
Nasi goreng a la Chef Catur, traditional fried
rice with shrimp, fried egg and chicken satay
Nasi Goreng spesial dengan udang, telur goreng
dan sate ayam
Nasi Goreng Sapi, fried rice with curried diced
beef, fried egg, candle nut crackers and
pickles
Nasi goreng dengan kari daging sapi, telur
goreng, emping dan acar
Javanese Tumpeng, traditional celebrational
dish of yellow turmeric infused rice, side
dishes and comdiments
Nasi tumpeng jawa
Singapore Style Stir Fry, using spaghetti
noodles stir fried with chili prawn
Pasta spageti goreng dengan udang saos pedas
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Simply Noodle, fried or boiled noodle with
vegetable, shrimp, shreaded chicken and egg
Mie goreng atau rebus dengan sayuran, udang,
suir ayam dan telur ayam
Ten Don, japanese rice bowl covered with
lightly tempura breaded prawns
Nasi jepang dengan sayuran dan udang goreng
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Main Courses
Work-Fried General Tao Chicken, szchechuanese
diced chicken wok fried with cashew nuts, dried
chilli served with steamed rice
Ayam masak dengan kacang mete, cabai kering
disajikan dengan nasi putih
Bamboo Mixed Satay, chicken, beef and lamb
satay, served with the traditional javanese
peanut sauce and sticky rice cake
Sate ayam, sapi dan kambing disajikan dengan
saos kacang dan lontong
Ikan kuah kemangi, traditional kemangi fish
stew served with marble potato, aromatic leaves
and turmeric sauce
Ikan kakap kuah kemangi disajikan dengan
kentang, brokoli dan kuah kemangi
Balinese Iga Bakar, grill beef rib and beef
broth served with steamed rice
Tumis udang masak garlic dan brokoli, disajikan
dengan nasi putih
Javanese Ayam Bakar, javanese style grilled
chicken with rice in banana leaf, fresh raw
vegetable and sauteed long bean served with a
spicy tomato sauce
Ayam bakar kecap disajikan dengan nasi bakar,
tumis kacang panjang, lalapan dan saos cabe dan
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Starters
Indonesian Gado-Gado, blanched vegetable salad
with potato, beancurd, beancake, fried onion
and peanut sauce
Sayuran rebus dengan kentang, tempe, tahu,
bawang merah dan saus kacang
Javanese Crispy Vegetarian Spring Roll, gently
fried and served with a sweet and sour sauce
Lumpia sayuran dengan saus asam manis
Fresh Vietnamese Spring Roll, local vegetables
andprawn, served with a spicy chilli sauce
Lumpia basah ala Vietnam dengan saus cabai
Thai Beef Salad, served with chilli lime
dressing
Selada daging ala Thailand dengan saus asam
pedas
Chicken Karaage Japanese, served with a honey
teriyaki sauce
Ayam goreng jepang dengan saus teriyaki yang
manis
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Soup
Tom Yum Goong Soup, Thai soup with prawn, straw
mushroom, chilli and fresh coriander leaves
Sup asam pedas ala Thailand dengan udang, jamur
merang, cabai rawit dan daun ketumbar
Soto Ayam Madura, rich chicken soup in turmeric
flavour served with shredded chicken, glass
noodle, vegetable and steamed rice
Soto ayam kampung disajikan dengan ayam suir,
soun, sayuran dan nasi putih
Sop daging merapi, preserved soya bean
flavoured beef clear soup with steamed rice
Soto daging sapi dengan rasa tausi disajikan
dengan nasi putih
Sup buntut, traditional indonesian beef oxtail
and vegetable soup, served with steamed rice
Sup buntut sapi dan sayuran, disajikan dengan
nasi putih
Japanese Udon & Baby Snapper, with a miso base
and a hint of crisp seaweed
Sup udon jepang dengan ikan kakap dan rumput
laut renyah
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POOLSIDE TERRACE
Sandwich, Pizza, and Burger Barger Bar
Dessert
Javanese Banana Fritter, with vanilla ice cream
and chocolate sauce
Pisang goreng dengan es krim vanili dan saus
coklat
Malang Apple Tart, with vanilla ice cream
Kue apel disajikan dengan es krim vanili
Chocolate Cake, chocolate and nougat explosion
with a berry coulis
Kue coklat dengan saus berry
Tiramisu Unexpected, tiramisu deconstracted
Tiramisu saos celup disajikan dengan kue kering
Assorted Tropical Fruit Mosaic
Buah-buahan segar
Homemade Ice Cream, rum raisin, chocolate,
strawberry, vanilla, lime, served on baked
apple
Es krim; rum dan kismis, coklat, stroberi,
vanili, jeruk, sirsak disajikan dengan apel
panggang
Special Homemade Sherbet, ginger flower served
on baked apple
Special sherbet; kecombrang disajikan dengan
apel panggang
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Manisan, assortment of indonesian sweets
Kue manis
Assorted Fruits on Crispy Puff Pastry, served
with vanilla sauce
Aneka buah dengan puff pastry disajikan dengan
saus vanila
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Starters and salad
Bruschetta, grilled bread flavored with garlic
tomato assembly
Roti bakar rasa bawang putih dengan tomat
Crispy Prawn, with mozarella and a hint of
parmesan, served on a bed of coleslaw and
tartar sauce
Udang panir dengan keju mozarella disajikan
dengan saus tartar dan kentang goreng
Chicken Wings, crispy yet juicy and tender.
Choose from our choice of sauce heat: mild,
very hot, really very hot, call-the-fire-
department-hot
Panir sayap ayam goreng disajikan dengan saus
aneka pilihan: sedang, pedas, sangat pedas dan
super pedas
Pizza balls, lightly garnishes pizza dough
balls, served hot and delicious
Bola-bola pizza disajikan panas
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Main Course
Burger
Kemangi Gastro Bistro Burger, beef or cheese
with seasoned french fries
Burger daging sapi dengan atau tanpa keju,
disajikan dengan kentang goreng
Chicken Flash Burger, chicken minute steak
burger, with dill
Burger daging ayam dengan sayuran panggang,
tomat disajikan dengan kentang goreng
Balinese Flash Burger, lemongrass fish patty
with mango salsa
Burger ikan bumbu bali disajikan dengan saus
mangga dan kentang goreng
Bean Curd Cake Burger, fried tempe and kemangi
shallots and tomato sambal
Burger tempe dengan sayuran, irisan tomat
disajikan dengan saus tomat dan kentang goreng
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Sandwich
Ciabbatte sandwich, with beef-ham, cheese and
tomato
Roti dengan daging sapi asap, keju dan tomat
Grill Minute Steak, served with mushroom and
zuchinni sandwich on poccacia bread
Roti focaccio isi daging bakar, jamur dan
zuchini
Club Sandwich, with grilled chicken, fried egg
and beef bacon
Roti lapis isi ayam bakar, telur goreng dan
daging sapi asap
Smoked salmon on Bagel, with cream cheese and
cucumber
Roti dengan ikan salmon asap, krim keju dan
mentimun
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Wood Fire Pizza Bar
Pizza Margharita, with tomato, mozarella and
basil
Pizza dengan tomat, keju mozarella dan basil
Pizza Napoletana, with tomato, mozarella,
anchovy and oregano
Pizza dengan tomat, keju mozarella, ikan asin
dan oregano
Piza Capricciosa, with tomato, mozarella, sun-
dried tomato, pickles and olive
Pizza dengan tomat, keju mozarella, tomat
kering, acar mentimun dan buah zaitun
Pizza Ortolana, with tomato, mozarella, grilled
bellpepper, zuchini, eggplant and mushroom
Pizza dengan tomat, keju mozarella, paprika,
mentimun jepang, terong dan jamur bakar
Pizza Rustica, with mushroom, beef salami and
rucola
Pizza dengan jamur, daging sapi asap dan selada
hijau
Pizza di Mare, with tomato sauce, mozarella,
anchovy, prawn and squid
Pizza dengan saos tomat, keju, ikan asin, udand
dan cumi-cumi
Pizza Hawaii, chicken pizza with pineapple,
bellpepper and mozarella
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Drink List
Traditional drink “jamu”, served cilled
Kunir Asam, tamarind, turmeric and palm sugar
Gula Asam, tamarind and palm sugar
Beras Kencur, rice, galingale, and palm sugar
Healthy Drink, served chilled
Red heart, celery, beetroot, apple and honey
Eagle eyes, carrot, apple and lime
Longevity, cucumber, apple, lime and honey
Moctail
Banana rosa, banana, pineapple, guava, lime and
strawberry
Coladamia, pineapple, passion fruit and coconut
milk
Coctail
Mai-Tai, pineapple, rum and simple syrup
Pina Colada, rum, pineapple, juice, passion
fruit, coconut milk
Fresh Drink
Squash, choice of lime or orange or lemon
Leed tea, regular black tea
Soft Drink
Cola, zero cola, soda, tonic
Beer, bintang or can or bottle
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REFERENCES
Kaimuddin Tomsio, Laoni. (2012) Language and International
Culinary Training Center. Jogja Culinary School:
Jogja.
Kaimuddin Tomsio, Laoni. (2012) Language and International
Culinary Training Center. Cruise cheff. Jogja Culinary
School: Jogja.
Kaimuddin Tomsio, Laoni. (2012) Language and International
Culinary Training Center. Food production. Jogja
Culinary School: Jogja.
Kaimuddin Tomsio, Laoni. (2012) Language and International
Culinary Training Center. Hotel and Ship Information. Jogja
Culinary School: Jogja.
Kaimuddin Tomsio, Laoni. (2012) Language and International
Culinary Training Center. Interview school. Jogja Culinary
School: Jogja.