5 Chapter 5: THE FOOD BUSINESS
THE FOOD BUSINESS
The food industry in the United States is a dynamic and constantly evolving landscape, and it is crucial to recognize the importance of the Spanish language in this field. Effective communication in Spanish is an essential tool for creating a seamless work environment, particularly when it comes to maintaining product quality, providing excellent customer service, ensuring employee safety, and streamlining the hiring process. Given that a significant portion of the food industry workforce consists of Spanish-speaking individuals, the ability to communicate with them in their native language can greatly enhance operational efficiency. Clear communication helps to ensure the consistent production of high-quality goods, improves customer service interactions, and contributes to a safer workplace. Additionally, conversing with Spanish-speaking employees can help to streamline the hiring process, promoting diversity and inclusivity within the industry. In a multicultural and diverse sector like the food business, proficiency in Spanish is a key tool for success, fostering collaboration and understanding among workers and stakeholders alike.
What to Find in this Chapter
- Introduction to “The Food Business” Chapter:
- Vocabulary Activities:
- Translating food terms and identifying Spanish-English cognates.
- Essay Overview: “Navigating the Food Business: Culinary Adventures”
- Explores the dynamic food industry, encompassing culinary arts to supply chain management.
- Highlights key terms defining the richness and complexity of the field.
- Vocabulary Activities:
- Translation Challenges:
- Translation of food business terms and industrial kitchen items from English to Spanish.
- Comparison of translations and discussion of challenges faced.
- Communication Activities:
- Understanding and Communicating Employment Contracts:
- Simulated scenario translating and explaining employment contracts in Spanish.
- Planning and Presenting Your New-Mexican Boutique Restaurant:
- Collaborative planning and presentation of a boutique restaurant concept in Spanish.
- Understanding and Communicating Employment Contracts:
- Translation Challenge:
- Safety instructions and preparing a Thanksgiving turkey translated into Spanish.
- Discussion on translation challenges and sharing insights among classmates.
Vocabulary Activities:
1. Translating food terms
1. Spanish-English cognates
Read the essay titled “Navigating the Food Business: Culinary Adventures” and identify all the Spanish-English cognates you can recognize.
Navigating the Food Business: Culinary Adventures
The food business is a dynamic industry, encapsulating a diverse range of activities, from the artistic expression of culinary arts to the intricacies of supply chain management. This essay will explore key terms that define the richness and complexity of this field.
At its core lies the Culinary Arts, where chefs transform raw ingredients into masterpieces. The avant-garde field of Molecular Gastronomy pushes scientific boundaries to create innovative dining experiences.
Emphasizing sustainability, practices like Farm-to-Table and Sustainable Agriculture promote locally sourced, fresh ingredients and environmentally conscious farming methods.
Fine Dining epitomizes culinary excellence, with upscale restaurants focusing on exquisite dishes, ambiance, and unparalleled service. In contrast, the fast-paced world of Fast Food caters to on-the-go lifestyles.
Beyond traditional dining, Food Trucks showcase culinary creativity on wheels, serving diverse cuisines and catering to dynamic consumer preferences.
Menu Planning shapes the culinary identity of a restaurant, considering flavor profiles, dietary restrictions, and food trends. Ingredients Sourcing emphasizes obtaining high-quality components and supporting local producers.
Roles like Chef de Cuisine, Sous Chef, and Line Cook contribute to the seamless execution of culinary creations. The front and back of the house represent distinct spheres, with the former encompassing the dining area and customer interactions.
The Hospitality Industry includes accommodation, entertainment, and food. Aspiring chefs undergo rigorous training in Culinary Schools, mastering techniques, flavor profiles, and presentation.
In the pursuit of gastronomic excellence, chefs explore disciplines like Pastry Arts and Food Pairing, enhancing skills and offering delightful experiences. The art of Food Presentation elevates the dining experience.
As culinary trends evolve, concepts like Fusion Cuisine emerge, blending elements for novel flavor combinations. Dietary preferences influence culinary landscapes, with movements like Veganism and Gluten-Free options gaining prominence.
The connection between food and culture is evident in International Cuisine, where each dish tells a story of heritage and tradition. Culinary enthusiasts embark on journeys of Culinary Tourism, exploring different regions for unique flavors and culinary practices.
The dynamic nature of the food business is reflected in the pursuit of innovation. From ever-changing Food Trends to Culinary Innovation, the industry remains in a perpetual state of evolution.
Critical to success is adherence to Food Safety standards, ensuring consumers indulge without fear of foodborne illnesses.
In the age of digital communication, platforms like Food Blogging and Food Photography showcase culinary creations. The visual appeal of food, enhanced through the art of Food Styling, engages audiences.
The food business grapples with challenges related to Food Regulations and sustainability. Addressing these concerns requires a holistic approach considering the entire Food Supply Chain.
In conclusion, the food business is a dynamic realm intertwining artistry, innovation, and sustainability. Whether the delicate touch of a pastry chef, the sizzling creativity of a food truck, or the sophisticated elegance of a fine dining experience, the food business is a rich tapestry weaving its story on plates worldwide.
2. Food Business terms
Translate the following terms related to the food business from English to Spanish and write the definitions in Spanish.
| Culinary Arts | Ingredients Sourcing | Pastry Arts | Gluten-Free | Food Photography |
| Gastronomy | Food Safety | Molecular Gastronomy | Veganism | Food Styling |
| Farm-to-Table | Hospitality Industry | Food Trends | Farm Markets | Nutritional Labeling |
| Sustainable Agriculture | Chef de Cuisine | Food Pairing | Food Regulations | Food Industry Sustainability |
| Foodservice | Sous Chef | Wine and Food Pairing | Culinary Tourism | Culinary Innovation |
| Fine Dining | Line Cook | Fusion Cuisine | Food Presentation | Seasonal Menus |
| Fast Food | Front of House | Organic Food | Tasting Menu | Gourmet |
| Catering | Back of House | Locally Sourced | Food Critic | Foodborne Illness |
| Food Truck | Culinary School | Specialty Foods | Culinary Competition | International Cuisine |
| Menu Planning | Culinary Techniques | Dietary Restrictions | Food Blogging | Food Supply Chain |
2. An Industrial kitchen
- Translate from English to Spanish the following definitions of items found in an industrial kitchen.
- Stainless Steel Worktable: A large, sturdy table made of stainless steel used for food preparation, assembly, and various kitchen tasks.
- Commercial Range: A heavy-duty cooking appliance that includes stovetop burners and ovens, designed for high-volume cooking in commercial kitchens.
- Walk-In Refrigerator: A large refrigeration unit with enough space for staff to walk inside, used for storing perishable food items in bulk.
- Industrial Mixer: A powerful and large-scale mixer designed for mixing, kneading, and blending ingredients in large quantities.
- Convection Oven: An oven equipped with fans to circulate hot air, ensuring even cooking and baking.
- Commercial Dishwasher: A high-capacity dishwasher designed for quickly and efficiently washing large quantities of dishes and utensils.
- Exhaust Hood: A ventilation system positioned above cooking equipment to capture and remove heat, smoke, and odors from the kitchen.
- Sheet Pans: Flat, rectangular pans used for baking and roasting a variety of food items in bulk.
- Commercial Refrigerator: A refrigeration unit designed for storing perishable items in commercial kitchens, featuring multiple compartments and robust cooling systems.
- Food Processor: An electric kitchen appliance that can chop, slice, shred, and puree ingredients quickly and efficiently.
- Industrial Blender: A heavy-duty blender designed for blending large volumes of liquids, sauces, or smoothies.
- Sauté Pans: Shallow pans with a wide, flat bottom and vertical sides, used for sautéing, frying, and browning food.
- Commercial Fryer: A deep fryer designed for commercial use, allowing for the frying of large quantities of food quickly.
- Commercial Sinks: Large and durable sinks equipped with multiple compartments for washing, rinsing, and sanitizing dishes.
- Salamander Broiler: An overhead broiler used for browning, melting, and finishing dishes quickly, typically found in professional kitchens.
- Dough Sheeter: A machine used to roll out and flatten dough to a consistent thickness, commonly used in bakeries and pizza shops.
- Steam Kettle: A large, stationary kettle with a sealed lid that uses steam to heat and cook large quantities of liquids, such as soups and stews.
- Heat Lamps: Infrared lamps used to keep food warm by radiating heat, often positioned above serving areas.
- Commercial Food Processor: A heavy-duty food processor designed for commercial kitchens, capable of handling a wide range of food preparation tasks.
- Digital Thermometer: A precise temperature-measuring device used in the kitchen to ensure food safety and accurate cooking temperatures.
2. Compare your translation of kitchen terms with the following list.
- Campana de Extracción
- Cocina Comercial
- Charolas para Hornear
- Lámparas de Calor
- Caldera de Vapor
- Fregaderos Comerciales
- Mezcladora Industrial
- Mesa de Trabajo de Acero Inoxidable
- Licuadora Industrial
- Laminadora de Masa
- Procesador de Alimentos Comercial
- Horno de Convección
- Procesador de Alimentos
- Refrigerador Comercial
- Refrigerador de Almacenamiento
- Freidora Comercial
- Termómetro Digital
- Parrilla Salamandra
- Lavavajillas Comercial
- Sartenes para Saltear
Communication activities:
1. Understanding and Communicating Employment Contracts
Objective: To simulate real-life scenarios in which employees and employers navigate language barriers during the hiring process and contract explanation.
Your company is going to hire a person who doesn’t speak English. You and your workmates don’t have time to translate all the contract from English to Spanish; you have 25 minutes to translate the most important information about the contract and be prepared to meet with future employees to explain the contract in Spanish.
This is the contract you need to translate:
EMPLOYMENT AGREEMENT
This Employment Agreement (the “Agreement”) is entered into between “Los Mariachis Machos” (the “Employer”) and [Employee’s Full Name] (the “Employee”) on [Date].
1. POSITION AND DUTIES
The Employer hereby employs the Employee as a Cooker in the kitchen of “Los Mariachis Machos.” The Employee agrees to perform all duties associated with the position, including but not limited to:
- Preparing and cooking menu items.
- Maintaining cleanliness and sanitation in the kitchen.
- Adhering to food safety standards and regulations.
- Collaborating with other kitchen staff to ensure smooth operation.
2. COMPENSATION
The Employee will receive a monthly salary of $4,000, payable on the [Specify Payment Schedule, e.g., 1st and 15th of each month]. The salary will be subject to applicable taxes and deductions as required by law.
3. WORK HOURS
The regular work hours for the Employee shall be [Specify Hours], [Specify Days] per week. Overtime may be required based on the needs of “Los Mariachis Machos,” and the Employee will be compensated for any overtime work in accordance with applicable labor laws.
4. PROBATIONARY PERIOD
The first [Specify Duration, e.g., 90 days] of employment shall be considered a probationary period during which either party may terminate the employment relationship with or without cause and with or without notice.
5. BENEFITS
The Employee may be eligible for [Specify Benefits, e.g., health insurance, retirement plans, etc.]. Details of benefits, if applicable, will be provided separately.
6. TERMINATION
Either party may terminate this Agreement with or without cause and with or without notice. The Employee agrees to provide [Specify Notice Period, e.g., two weeks] notice in the event of resignation. The Employer reserves the right to terminate the Employee for just cause.
7. CONFIDENTIALITY
During and after the term of employment, the Employee agrees not to disclose or use for personal gain any confidential information pertaining to “Los Mariachis Machos” business.
8. GOVERNING LAW
This Agreement shall be governed by and construed in accordance with the laws of [Specify State].
IN WITNESS WHEREOF, the parties hereto have executed this Employment Agreement as of the date first above written.
EMPLOYER:
“Los Mariachis Machos” [Authorized Signatory’s Name] [Authorized Signatory’s Title] [Date]
Now work in groups of 6 or 7 students.
Instructions for Employer Group:
- Your company is hiring an individual who doesn’t speak English.
- Translate the most important part of the employment contract from English to Spanish in 25 minutes.
- Identify crucial information such as job responsibilities, compensation, termination clauses, and benefits.
- Prepare to meet with the future employee where you’ll explain the contract in Spanish.
- During the meeting, communicate key contract points in Spanish.
Instructions for Employee Group:
- Imagine being hired by a U.S. company but not speaking English.
- List potential problems, dangers, or confusing situations in these language conditions.
- Develop a list of questions in Spanish you’d need to ask your employers before signing the contract.
- In the meeting, communicate exclusively in Spanish, responding to questions and asking your own about the contract and job conditions.
Meeting/Reunión:
- Arrange a meeting between the Employer and Employee Groups.
- Employers: Explain the contract in Spanish, emphasizing key points.
- Employees: Communicate exclusively in Spanish, responding to questions and posing your own about the contract and job conditions.
2. Planning and Presenting Your New-Mexican Boutique Restaurant
Objective: Collaboratively plan and present a boutique restaurant concept in Spanish, focusing on naming, restaurant background, menu creation, and wine selection.
Instructions:
1. Naming Your Restaurant (10 minutes):
- Brainstorm and propose names for your New-Mexican boutique restaurant.
- Consider cultural elements, uniqueness, and appeal to your target audience.
- Select the most fitting name that represents the essence of your restaurant.
2. Defining Your Restaurant (15 minutes):
- Describe what your restaurant is about, emphasizing the uniqueness of New Mexican cuisine.
- Provide a brief history of your restaurant, explaining its inspiration and journey.
- Share any cultural or thematic elements that will set your restaurant apart.
3. Creating a Menu (20 minutes):
- Develop a small menu including 3 appetizers, 2 soups, 2 salads, and 4 large plates.
- Describe each dish, including key ingredients and any special preparation methods.
- Ensure diversity in flavors, textures, and presentation to cater to a wide range of preferences.
4. Designing a Lunch Menu (15 minutes):
- Create a separate lunch menu that is both affordable and interesting.
- Include options that are lighter but still representative of New Mexican flavors.
- Emphasize the value proposition to attract a lunchtime crowd.
5. Crafting a Wine Menu (20 minutes):
- Choose at least 4 wines that complement New Mexican cuisine.
- Describe each wine, its flavor profile, and why it pairs well with specific dishes.
- Consider the origin of the wines and any unique features that make them stand out.
6. Documenting and Presentation (20 minutes):
- Compile all the information into a Word document.
- Assign roles for presenting during the Zoom meeting (naming, restaurant background, menu, and wine selection).
- Each student should be ready to speak in Spanish about their assigned section during the presentation.
Translation Challenge
1. Safety instructions
-
Translate the provided English paragraph into Spanish.
Restaurant Kitchen Safety Rules
- Personal Protective Equipment (PPE):
- Always wear the required PPE, including non-slip footwear, heat-resistant gloves, and appropriate aprons.
- Hand Hygiene:
- Wash hands thoroughly with soap and water before starting work, after using the restroom, and after handling raw food.
- Knife Safety:
- Use knives with caution, keeping them sharp and handling them properly to prevent accidents.
- Fire Safety:
- Know the location of fire extinguishers, fire exits, and emergency exits. Never block these pathways.
- Electrical Safety:
- Avoid overloading electrical outlets, and report any malfunctioning equipment immediately.
- Chemical Safety:
- Use cleaning chemicals as per instructions, wear protective gear, and store chemicals in designated areas.
- Slip and Fall Prevention:
- Clean up spills promptly, use anti-slip mats, and report any damaged flooring or equipment that could pose a tripping hazard.
- Temperature Control:
- Follow proper temperature controls for hot and cold food storage to prevent the growth of harmful bacteria.
- Equipment Safety:
- Ensure all kitchen equipment is in good working order, and report any defects or malfunctions immediately.
- Emergency Procedures:
- Be familiar with emergency procedures, including evacuation routes and the location of first aid kits.
- Allergen Awareness:
- Clearly label allergens in food, and communicate effectively about allergies with kitchen staff.
- Lifting Techniques:
- Use proper lifting techniques to avoid strains and injuries. Ask for assistance when handling heavy items.
- Proper Food Handling:
- Follow safe food handling practices to prevent cross-contamination and foodborne illnesses.
- Storage Procedures:
- Store food items properly, adhering to the “first in, first out” (FIFO) principle to minimize waste and ensure freshness.
- Communication:
- Maintain clear communication with team members, especially during busy periods, to avoid collisions and accidents.
- Proper Ventilation:
- Ensure proper ventilation in the kitchen to minimize exposure to cooking fumes and maintain a comfortable working environment.
- Prohibited Items:
- Avoid bringing personal items such as jewelry or loose clothing that could pose a safety risk in the kitchen.
- Sharp Object Handling:
- Handle sharp objects with care, and always store them securely when not in use.
- Food Labeling:
- Clearly label and date all food items to track freshness and prevent the use of expired ingredients.
- Ongoing Training:
- Participate in regular safety training sessions to stay updated on best practices and industry safety standards.
2. Discussing Translation Challenges
- Translation Difficulties Discussion: Discuss the challenges you encountered while translating the paragraph in pairs or small groups. Consider intricacies related to legal terms, cultural concepts, and maintaining the original meaning.
- Comparison and Analysis:
- Classmate 1: Review their translation and identify any differences or similarities compared to your own. Note any distinct phrasing or choices they made.
- Classmate 2: Analyze their translation and pinpoint any variations in wording, tone, or structure compared to your translation.
- Classmate 3: Evaluate their translation, focusing on differences or similarities in conveying the original paragraph’s nuances and meaning.
- Classmate 4: Examine their translation, highlighting any unique approaches or word choices that deviate from your version.
3. Sharing Insights
- Group Discussion: Come together as a class and share your observations from comparing the translations. Discuss the intricacies of translating legal and technical terms, adapting cultural context, and maintaining clarity.
- Reflection and Feedback: Reflect on the challenges of translating legal and bureaucratic language. Discuss the importance of conveying accurate information while ensuring the text remains comprehensible for the target audience.
- Participate in regular safety training sessions to stay updated on best practices and industry safety standards.
2. The translation of a Thanksgiving turkey
-
Translate the provided English paragraph into Spanish.
Preparing a Thanksgiving turkey is a time-honored tradition that involves several key steps to ensure a delicious and perfectly cooked centerpiece for your holiday feast. Here is a meticulous description to guide you through the process:
Ingredients:
- Whole turkey (12-15 pounds)
- Salt
- Pepper
- Olive oil or melted butter
- Fresh herbs (rosemary, thyme, sage)
- Garlic cloves
- Citrus fruits (lemon, orange)
- Onion
- Turkey brine (optional)
Equipment:
- Roasting pan with a rack
- Kitchen twine
- Meat thermometer
- Basting brush or spoon
- Aluminum foil
- Carving knife and cutting board
Instructions:
- Thawing: Ensure the turkey is fully thawed before cooking. Thaw it in the refrigerator, allowing 24 hours for every 5 pounds of turkey. Remove the giblets and neck from the cavity.
- Brining (optional): If desired, brine the turkey for added moisture and flavor. Prepare a brine solution using water, salt, sugar, and various aromatics. Submerge the turkey in the brine for 12-24 hours in the refrigerator.
- Preparation:
- Preheat your oven to 325°F (163°C).
- Pat the turkey dry with paper towels.
- Season the cavity with salt and pepper.
- Stuff the cavity with fresh herbs, garlic cloves, onion quarters, and citrus fruits.
- Trussing:
- Truss the turkey using kitchen twine to ensure even cooking. Tie the legs together and secure the wings to the body.
- Seasoning:
- Rub the entire turkey with olive oil or melted butter. Season generously with salt, pepper, and additional herbs for extra flavor.
- Roasting:
- Place the turkey on a rack in a roasting pan.
- Insert a meat thermometer into the thickest part of the thigh without touching the bone.
- Tent the turkey loosely with aluminum foil.
- Cooking:
- Roast the turkey in the preheated oven, calculating approximately 15 minutes per pound. Remove the foil during the last hour for a golden-brown skin.
- Baste the turkey every 30-45 minutes with pan juices to keep it moist.
- Checking Doneness:
- The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- If the skin is getting too dark, cover it loosely with foil.
- Resting:
- Once done, remove the turkey from the oven and tent it with foil. Allow it to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier turkey.
- Carving:
- Carve the turkey by first removing the twine and separating the legs and wings. Slice the breast meat against the grain for optimal tenderness.
- Presentation:
- Arrange the carved turkey on a platter and garnish with fresh herbs and citrus slices for an appealing presentation.
Follow these meticulous steps, and you’ll have a succulent and flavorful Thanksgiving turkey that is sure to impress your guests.
-
Discussing Translation Challenges
- Translation Difficulties Discussion: Discuss the challenges you encountered while translating the paragraph in pairs or small groups. Consider intricacies related to legal terms, cultural concepts, and maintaining the original meaning.
- Comparison and Analysis:
- Classmate 1: Review their translation and identify any differences or similarities compared to your own. Note any distinct phrasing or choices they made.
- Classmate 2: Analyze their translation and pinpoint any variations in wording, tone, or structure compared to your translation.
- Classmate 3: Evaluate their translation, focusing on differences or similarities in conveying the original paragraph’s nuances and meaning.
- Classmate 4: Examine their translation, highlighting any unique approaches or word choices that deviate from your version.
3. Sharing Insights
- Group Discussion: Come together as a class and share your observations from comparing the translations. Discuss the intricacies of translating legal and technical terms, adapting cultural context, and maintaining clarity.
- Reflection and Feedback: Reflect on the challenges of translating legal and bureaucratic language. Discuss the importance of conveying accurate information while ensuring the text remains comprehensible for the target audience.
