burger kings - level 2 functional english · nando's flame-grilling technique is perhaps...

December 2011. Kindly contributed by Stephen Griffin, South Birmingham College. Search for Stephen on www.skillsworkshop.org of 15 L2 Functional English. For related resources, teaching ideas, and curriculum links visit the download page for this resource at skillsworkshop.

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Document 1 __________________________________________________________________________________

Fast‐foodsuccessintheUKrequiresaguilt‐freeformofgluttony...Sowhynoteatyourselfforbreakfast?__________________________________________________________________________________

By Charlie Brooker The Guardian, Monday 20th September 2010 http://www.guardian.co.uk/commentisfree/2010/sep/20/charlie-brooker-fast-food

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What with all the hoo-hah surrounding the pope's recent British holiday, the news that Nando's has bought the Gourmet Burger Kitchen chain for £30m may have escaped your attention. In many ways it's the 21st-century equivalent of Little Chef absorbing Wimpy, albeit markedly more middle-class than that. Both chains specialise in upmarket fast food: the kind of place you don't feel thoroughly ashamed to be seen in,

unlike their more established and reviled mass-market competitors.

One cold morning about two years ago, I sat in the window of a McDonald's tucking into a sausage-and-egg McMuffin. It was a bit like sinking my teeth into a small, soft woodland creature with a light dusting of flour; one which thoroughly enjoyed being eaten and responded to each bite by gently urinating warm oil down my chin. It was a strangely comforting experience, until I realised that some – not all, but a reasonable percentage – of the passersby outside the window were regarding me with a combination of pity and contempt as they scurried past. Sitting in the window of a McDonald's, I realised, is a bit like self-harming in a glass booth. People judge you for it.

Not so the Gourmet Burger Kitchen. It has about 50 branches around the UK, but since most of them are in London, chances are you haven't visited one. It's a posher, ostensibly healthier Burger King: fresh, chargrilled, 100% Aberdeen Angus patties served inside buns "made to a secret recipe by our artisan baker". But that much you could probably guess from the name. What's truly shocking, the first time you're confronted with a Gourmet Burger, is the sheer quantity of food involved. Eating one is a bit like attempting to cram a fortnight's worth of clothing into a child-size suitcase, or falling face-first into a meat sofa.



You've got two options: tackle it with a knife and fork (the coward's way out), or dislocate your jaw in the manner of a boa constrictor swallowing a foal, and heave it into your gullet, driving it home like a Victorian taskmaster pushing a buttered eight-year-old into a narrow chimney flue, taking care not to let the top half of the snooty artisan bap smother your nostrils on the way in.

Order chips, incidentally, and your burger will be accompanied by a generous helping of deep-fried slabs the size and weight of piano keys. Eat there at lunchtime and you'll spend the rest of the day feeling as if you're incubating an immense, spherical beef-baby. And caesarean delivery sadly isn't an option. Before bedtime, you'll understand how it might feel to give birth to a banister.

Even though a posh cheeseburger contains roughly 805 calories, compared with 490 calories in a Big Mac, there's no shame attached to the public enguzzlement of Gourmet Burgers, partly because of the emphasis on fresh ingredients, but mainly because it's a thoroughly middle-class form of indulgence. (Don't get me wrong, I like a Gourmet gutbuster now and then – but I couldn't honestly say I enjoy it more than a Burger King Whopper. Both are definitely superior to the Big Mac, however; to my mind, Big Macs taste a bit like a burger that's just been sick down its own front on a long car journey.)

Nando's, while not as posh as GBK, serves up spicy flame-grilled chicken, which makes eating there feel decidedly less shameful than a trip to KFC (fair enough, since eating KFC is like squeezing a sponge full of poultry- flavoured oil into your gob). But the health benefit of Nando's flame-grilling technique is perhaps slightly offset by the endless free drink refills; while gnawing at their chicken, your diet-conscious kiddywinks can guzzle as much cola as their guts can withstand.

So, then. It seems the key to nurturing a successful chain of fast-food restaurants in modern Britain is to provide a less reprehensible version of something popular (burgers for GBK; chicken'n'chips for Nando's), while still enabling your customers to indulge in potentially ruinous gluttony. It's a simple formula, and I think I've spotted a gap in the market: fry-ups. Everyone loves a full English breakfast, but the traditional greasy spoon has an image problem. I propose a chain of health-conscious caffs where the eggs are free-range, the tea and coffee are Fairtrade, and the sausages and bacon are cooked on George Foreman grills, right there at the table.

Oh, and the meat in the sausages and bacon comes from the customers themselves. Your first cup of tea contains a local anaesthetic; while you read your paper, simply slice a thin rasher of thigh off your leg and pop it on the grill. Two rashers if you want to lose weight. It's the ultimate in locally sourced produce: 100% organic, extremely environmentally friendly, and, if taken up by large numbers of people, it will go some way to solving the global food crisis.

The only downside I can think of is the blood leakage, although I'm sure, given time, I'll think of a solution. Probably involving vinyl seats and black pudding. I only need a couple of million to get going. Who's in?



Having read the document ‘Fast‐food success in the UK requires a guilt‐free form of gluttony…’ answer the following questions: 1. Which of the following best describes the main purpose of the article?

To give an opinion about high‐class burger restaurants

To inform the reader about fast‐food and health

To persuade people to eat gourmet burgers

To describe the ingredients used in fast‐food

2. Which of the following could most appropriately be used to replace the word ‘reviled’ in the first paragraph?

Hated

Criticised

Loved

Frequented

3. Briefly describe two points made by the writer concerning food from the Gourmet Burger Kitchen.



4. Identify three techniques the writer has used to get the message across effectively. Give one example of each.

5. Take one of the techniques identified from question four and explain why you think that technique is effective.



6. According to the writer of the article, which of the following statements are true, and which are false? Tick the column that applies.

True False

The Gourmet Burger Kitchen is owned by Nando’s

Only cowards attempt to eat a Gourmet Burger with their hands

People judge those who eat while sitting in the window of Burger King restaurants

The writer would prefer to eat a Burger King Whopper than a Gourmet Burger

The most shocking thing about the Gourmet Burger is the sheer quality of the food involved.

________________________________________________________________ Now look at the documents on the following pages: Document 2: Menu for the Gourmet Burger Kitchen (p.7) Source: http://www.gbk.co.uk/

Document 3: Menu for The Vortex Bar & Grill (p.8‐9) Source: http://www.thevortexbarandgrill.com/



Document 2

Gourmet burger kitchen is all about the burger. We use the freshest ingredients and created classic and innovative taste combinations to make the 'best burgers in town'. Absolutely everything we serve is made to order, so if you want to make the burger your own, no worries, just choose your favourites from the menu and we'll do the rest. Our burgers are at the heart of everything we do, made by our hard working and fun loving staff who share our pride in serving you awesome food, every time.

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Our Food

Burgers may seem simple but we go to extraordinary lengths to make sure GBK is the freshest and the tastiest out there. Our buns are made to a secret recipe by our artisan baker and our beef patties are made with nothing but lovely Aberdeen Angus beef. Renowned chef Peter Gordon is a legend at GBK (and across the world) and he has helped us from day one in creating awesome recipes for our burgers. Our sauces (great as a dip for fries too) are made every day from scratch in each kitchen and we know you can tell the difference. We are proud of what we do and our kitchens are on view, so take a look at us either cooking your food to order or making sure they stay spotless. One thing you will never see is a microwave.

100% Aberdeen Angus

The Wellington Mushroom & horseradish sauce, rocket and mayo £7.75 Jamaican Mango & ginger sauce, salad and mayo £8.00 Pesterella Pesto, mozzarella, salad, mayo and relish £8.25 Avocado Bacon Avocado, streaky bacon, salad, mayo and relish £6.25 Classic Salad, mayo and relish £7.50 Cheese Aged cheddar, salad, mayo and relish

Chilli Sweet chilli sauce, salad, mayo and relish £8.00 BBQ Smokey barbeque sauce, salad and mayo £8.25 Habanero Hot & spicy sauce, mozzarella, salad and mayo £7.75 Blue Cheese Aged stilton dressing, salad, mayo and relish £8.25 Mexican Sour cream, avocado, spicy kidney bean salsa, mayo and salad £8.50 Kiwiburger Beetroot, egg, pineapple, cheese, salad, mayo and relish. We will make a voluntary donation on your behalf of 25p which will go to help save the Kiwi in Whakatane** £8.50



Document 3

STUFF YOU REALLY NEED TO KNOW

The Vortex Bar & Grill has earned a reputation for having the Best Burgers in Atlanta, a huge beer & spirit selection, really terrific bar food and a no‐nonsense style. We take pride in offering our customers superior food and drink at reasonable prices and we strive to provide an enjoyable

atmosphere along with professional and efficient service. ALL WE ASK IN RETURN IS THAT YOU DON’T COME IN HERE AND START ACTING LIKE

A DAMNED FOOL! We suggest you review the Vortex policies below. Enjoy your visit, stay out of trouble and play nicely

with others.

WARNING The Vortex Bar & Grill is not politically correct. If you are easily offended, there’s a good chance you’ll be offended here. We offer our customers a bunch of booze, the option to smoke, delicious grilled animals to eat, and ridiculous humour. So consider yourself warned, tight‐ass.

READ OUR MENUS Everything you need to know about our food and beverage selection is printed somewhere within our menus. Please read them thoroughly. If you ask us stupid questions we will be forced to mock you mercilessly.

NO WHINING The Vortex Bar & Grill is not a Public Library, it is a privately owned bar and as such we enforce a very strict “No‐Whining” policy. We are sorry if you are offended by the rowdy strippers sitting at the table next to you, or if you think that the bar area is too smoky, or if you don’t like the music, but if you really need to have total control over your environment, then you really need to stay home.

SMOKING & AGE RESTRICTION The Vortex is proud to accommodate non‐smokers and smokers alike, and we will continue to do so as long as this choice is not taken away from small business owners by evil zealots and petty bureaucrats. Believe us, they’ve tried. In accordance with The Georgia Smoke‐free Air Act of 2005, you must now be 18 or older to enter The Vortex at any time. If you cannot tolerate being around any type of smoke, we suggest you go somewhere else. If you are going to smoke, make sure you know where our designated smoking areas are. We do not allow the smoking of cigars, pipes or clove cigarettes at any time.

IDIOT‐FREE ZONE At The Vortex Bar & Grill the customer is NOT always right. We reserve the right to refuse service to anyone, especially if we think that you’re a great big jerk. We strive to keep The Vortex an official “Idiot‐Free Zone” at all times, so if you’re acting like an idiot, we’ll be sure to let you know, right before we throw your silly ass out.

FRESH FOOD PREPARATION NOTICE All the items on our menu are fresh, and cooked to order. We strive to have food to your table within 20 minutes but if we are very busy your order may take a little longer. Any well‐done burgers will also increase your wait time. You see, a half pound of fresh, raw sirloin actually has to cook! Nothing at The Vortex ever sits under a heat lamp. This ain’t fast food, it’s good food.

TIP OR DIE An 18% gratuity may be added to your check if you are a party of six or more. If you think that tipping is a scam, then buy yourself a TV dinner, stay home and watch wrestling. Tipping is how our Servers and Bartenders make their living. If you ever feel that you have received substandard service, please notify the Manager‐on‐Duty before you leave. We really want to know.

CUSTOMER COMMENTS In an effort to constantly improve our operation, we welcome your comments. You can contact us through our Web site at:

w w w . T h e Vo r t e x B a r A n d G r i l l . c o m All emails received by us become the property of The Vortex Bar & Grill and may be posted on our Web site or facebook page for informational or entertainment

purposes.



BLUE ‘SHROOM BURGER Topped with our thick blue cheese spread, sautéed

mushrooms and bacon. You’ll see God. 8.75

RAGIN’ CAJUN BURGER Topped with a zesty blend of our secret Cajun sauce

and pepperjack cheese. 8.25

GUACAMOLE BURGER Topped with jack cheese and a big glob of our freshly

made guacamole. Totally rad, dude. 8.25

BLACK ‘N’ SPICY BURGER Covered in Cajun spices, blackened and topped with

roasted red pepper and pepperjack cheese. 8.25

HELL BURGER Topped with habanero relish, a roasted jalapeño pepper and pepperjack cheese. This is one spicy burger! Don’t order it if you’re a wussy ‘cause there

are no returns. 8.75

TASMANIAN DEVIL BURGER Coated with a pepperberry rub and topped with

pepperjack cheese and pineapple salsa. 8.25

ELVIS BURGER Slathered with a King‐sized helpin’ of smooth peanut

butter, bacon and fried bananas. 8.25

BLACK & BLUE BURGER Coated with Cajun spices, blackened and topped with

blue cheese spread. It’ll knock you out. 8.25

STEAKHOUSE BURGER Topped with sautéed onions and mushrooms, Swiss

& cheddar cheese and our secret steak sauce. 8.75

BIG BLUE BUFFALO BURGER Drenched in our original buffalo wing sauce and

topped with our thick blue cheese spread. 8.25 (Make it with chicken instead of beef: 9.75)

TEX MELT Topped with cheddar cheese, b‐b‐q sauce and three

crispy onion rings. Served on Texas toast. 8.75

YOKOHAMA MAMA BURGER Topped with our special teriyaki glaze, jack cheese

and a ring of grilled pineapple. 8.25



Referring to documents 2 and 3, complete the following activities: 7. Identify three differences in style between the two menus. State what they are, giving examples.



8. Assuming you eat burgers, which of the two restaurants would you prefer to eat in? Give reasons for your answer based on the documents. You should write 75 – 100 words



9. Imagine that you have been to eat at the Gourmet Burger Kitchen or The Vortex Bar & Grill. Write either a letter of praise or complaint to the restaurant telling them exactly what was right or wrong with either:

The service you received from staff

The food you ordered

The other customers in the restaurant

The building and facilities or

Another item of your choice You should refer to the ‘Stuff You Really Need To Know’ section of their menu and reference parts of this in your letter. Produce a rough plan for your letter in the space below:



Use this page to produce a rough draft of your letter (use this as sentence‐writing practice for your final copy):



Now produce a final draft of your letter (it should be mistake‐free!)

Burger Kings – curriculum mapping


Level 2 Functional Skills English mappingCoverage and range statements provide an indication of the type of content candidates are expected to apply in functional contexts. Relevant content can also be drawn from equivalent (school) National Curriculum levels and the Adult Literacy standards. indicates the main coverage and range skills that are (or can be) covered in this resource. However, these will vary with the student group and how the resource is used by the teacher. Reference: Ofqual (2009), Functional Skills criteria for English: Entry 1, Entry 2, Entry 3, level 1 and level 2. http://www.ofqual.gov.uk/ Speaking, Listening and Communication skill standard: Make a range of contributions to discussions in a range of contexts, including those that are unfamiliar, and make effective presentations

a) Consider complex information and give a relevant, cogent response in appropriate language b) Present information and ideas clearly and persuasively to others c) Adapt contributions to suit audience, purpose and situation d) Make significant contributions to discussions, taking a range of roles and helping to move discussion forward

Writing skill standard: Write a range of texts, including extended written documents, communicating information, ideas and opinions, effectively and persuasively: Note: weighting in formal assessment: a‐d 55‐60%, e‐f 40‐45%.

a) Present information on complex subjects clearly and concisely Q8, Q9 b) Present information/ideas concisely, logically, and persuasively Q8 c) Use a range of writing styles for different purposes Q8, Q9 d) Use a range of sentence structures, including complex sentences, and paragraphs to organise written communication effectively e) Punctuate written text using commas, apostrophes and inverted commas accurately f) Ensure written work is fit for purpose and audience, with accurate spelling and grammar that supports clear meaning Reading skill standard: Select, read, understand and compare texts and use them to gather information, ideas, arguments and opinions

a) Select and use different types of texts to obtain and utilise relevant information Q2, Q6 b) Read and summarise, succinctly, information/ideas from different sources Q3 c) Identify the purposes of texts and comment on how meaning is conveyed Q1, Q5 d) Detect point of view, implicit meaning and/or bias Q3, Q6 e) Analyse texts in relation to audience needs and consider suitable responses Q4, Q5, Q7 ** This resource also covers many adult literacy curriculum http://www.excellencegateway.org.uk/sflcurriculum elements.

burger kings - level 2 functional english · nando's flame-grilling technique is perhaps...

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