English foe chef

1ENGLISH FOR CRUISE CHEF

ENGLISH for

CRUISE

Created by : GROUP 2


AURISMA CAHYA GUFIANTAMI

12.321.037

IKIP PGRI MADIUN 5B (PENDIDIKAN

KHOTIMATUL KHUSNAH

12.321.053

IKIP PGRI MADIUN 5B (PENDIDIKAN BAHASA INGGRIS)

HENDRIANI DWI RISTIANAWATI

12.321.062


HEPI DWI ASTUTI

12.321.063


ENGLISH FOR SPECIFIC PURPOSE


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


Author


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


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


INTRODUCTION


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


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.


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.


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 .


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.


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.


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


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


(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


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


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


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


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)


1 cup of coffee / tea drinkshot or the like served withlemon.

Continental breakfastSame with american breakfast


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)


The composition of the food is lighterthan lunch or dinner.For example:

Soup Sandwich Dessert and tea


The examples of food on menu:

Appetizer

Caviar hidangan dari telorikan sturgeon

Lobster cocktail udangbesar cocktail

escargot hidangan keong

Foie gras hati angsa yangdihaluskan


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



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.


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.


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.


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.


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?


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.


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.



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.



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


the shape, color, flavor, texture, and also innutrients.


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.


• Using hot steam.

• Heat radiation from a microwave instrument (theresults of the internal molecular friction).


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.


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:


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.


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.


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


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.


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.


GENERAL LESSON


CHAPTER 1PART OF SPEECH


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


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


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


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


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


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.


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


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.


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.


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.


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


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


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


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)


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?)


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


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)


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!)


- 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.


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)


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)


- 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)


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


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


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).


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


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.


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


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.


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!


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.


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.


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


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.


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


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


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


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


- 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



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.


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.


CHAPTER 2SENTENCES


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


I have spoken to my cheff about this

S B O(aku sudah berbicara pada koki tentang ini)


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;


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.


- 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.


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.


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!


CHAPTER 3SIMPLE VERB AND

NOMINAL SENTENCES


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 –


jenis dan fungsi – fungsi verb merupakan hal yangmutlak dalam penguasaan terhadap bagian ini.


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)


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.


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.


Dalam aturan gramaticalnya, what, which, when, where,why, who, whom, whose, dan how. Tersebut dibagimenjadi dua interrogative adverb daninterrogative adjective, pronoun dan adverbs.


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


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?


CHAPTER 4TENSES

Past

Yesterday

Present

Now

Future

Tomorrow


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.



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.


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 :


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


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


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.


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


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:


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?


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


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?


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


o Will she be happy? (?) WH-Question

o How will you be there ?


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.


(?) 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.


(-) 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


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


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


SPECIFICLESSON


CHAPTER 5HOTEL AND SHIP

INFORMATION


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


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


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.


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


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


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.


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


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.



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


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


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.


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


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.



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


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.


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.


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


the ship works and the opportunity to learn the work of

the next step to eventual promotion.


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


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


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


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


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


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


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


FOOD AND BEVERAGE

DEPARTMENT

Department yang bertanggung

jawab operational dari supplies

makan dan management dari

galley


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?


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?


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


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.


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?


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?


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


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


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


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


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


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


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


information is located within the members area of the

site.


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


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.


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).



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.


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.


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


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


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


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


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


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


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


chocolate and etc


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


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


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


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


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


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


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


Hot chocolate


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


Blender


CHAPTER 7FOOD PRODUCTION

(PRACTICE)


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.


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.


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


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


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


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 +


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


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


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


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.


Noisette : small pieces of lamb meat, minus bone and fat.

Parisienne: small round balls.


CHAPTER 8COMMUNICATION AND

INTERVIEW SKILL


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?


Could you tell me about your family?


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?


Where did you work?

What is your hotel?

What hotel you work?

What is your job experience?

Do you have any experience in hotel?


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?


Howabout your salary in your hotel?

What position yoo want to apply for?

How much salary do want to get?


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


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?


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?


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?


26. Cheese

Mention kinds of cheese do you know?


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?


Kinds of herbs do you know?

Mention name of herbs?

32. Spices

Mention names of spices?

Kinds of spices do you know?


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


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?


Mention about safety procedure in the

galley?

46. Bouquet garni

What do you know about bouquet garni?

Mention kinds of bouquet garni?


CHAPTER 9FINAL EXAMINATION

(EXAMPLE OF MARLIN TEST)


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


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


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


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?


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


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


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


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


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


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


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


CHAPTER 10MENU APPENDIX)


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


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


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


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


tomat


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


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


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


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


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


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


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


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


Pizza dengan nanas, paprika, dan keju mozarella


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



REFERENCES

Kaimuddin Tomsio, Laoni. (2012) Language and International

Culinary Training Center. Jogja Culinary School:

Jogja.


Culinary Training Center. Cruise cheff. Jogja Culinary

School: Jogja.


Culinary Training Center. Food production. Jogja

Culinary School: Jogja.


Culinary Training Center. Hotel and Ship Information. Jogja

Culinary School: Jogja.


Culinary Training Center. Interview school. Jogja Culinary

School: Jogja.

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