Basic Western Food Knowledge-2
中西方饮食文化差异英语图文
Introduction to Regional Specialty Cuisine
Chinese cuisine has many regional specialties, such as Sichuan cuisine knowledge for its flavor and numbering flags, Cantonese cuisine knowledge for its light and fresh vegetables, and Beijing cuisine knowledge for its rich and healthy dishes
02 Ingredients selection and cooking methods
Main Western ingredients and cooking techniques
Key Western talents include while, before, day products, and variable vegetables and fruits
Economic and technological developments
Changes in economic conditions and technological advancements have affected food production, processing, and consumption patterns, leading to differences in dietary concepts
Characteristics of Chinese dietary concepts
Emphasis on overall balance
专八阅读
Aristotle亚里斯多德: Ethics 伦理学/ Politics / Poetics诗论 / Rhetoric修辞学
重点What should be man’s aim in life? Aristotle’s answer was happiness, but not happiness in the vulgar sense, but something that could only be achieved by leading a life of reason, goodness and contemplation沉思.
博联兄弟同声翻译提醒大家专注本帖：
高级口译和专八阅读以及文化常识必读。想过专八的同学和想过高口的同学，本文当成扫盲课，每周温习一遍。坚持3个月，成人文专家。
1、 Two major elements in European culture: the Greco-Roman/ Judeo-Christian
In AD 30, in Galilee, Jesus was regarded as被认作 a dangerous man that threaten the clique派系in power. At the end of three years, he went with his disciples信徒to Jerusalem耶路撒冷 for the Passover逾越节, but was betrayed by Juda. Jesus was rushed to trial and crucified as a revolutionary preacher and das 犬儒主义 P29
西餐厅服务英语
English for Western Restaurant西餐厅服务英语Part One：Words and vocabularies 单词与词汇1. Basic information 基本信息Food ＆Beverage Dept.餐饮部Atrium Cafe Western Restaurant天安阁西餐厅lobby大堂opening hours / business hours营业时间reservation预订hostess咨客busboy / busgirl男/女传菜员waiter / waitress男/女服务员head waiter / head waitress / captain领班supervisor主管manager经理chef 厨师tour group旅行团guide导游coupon餐券table餐桌kitchen厨房cook烹饪food / meal食物a la carte散点buffet自助餐table d'hote套餐no smoking请勿吸烟menu菜单drink list酒水牌take your order点菜breakfast早餐lunch午餐supper晚餐dinner正餐bill / check账单pay the bill买单15 percent service charge 15％服务费free of charge免费complimentary免费赠送的pack打包cash现金credit card信用卡swipe刷卡room account房账discount折扣change零钱invoice发票signature签名air-conditioner空调toilet洗手间lift / elevator电梯escalator扶手电梯recommend推荐complain投诉damage损害compensate赔偿2。
Cutlery, flatware，silverware 餐具bowl碗chopsticks筷子spoon勺knife餐刀fork餐叉glass玻璃杯wine glass葡萄酒杯teacup茶杯beer mug啤酒杯plate / dish碟子tray托盘napkin餐巾tissue纸巾toothpick牙签3。
西方饮食文化英语PPT课件
Individualism
Collectivist
The way of living
punctual
subconscious
The arriving time
2
Interpersonal relationship
OneseHale Waihona Puke f Get-together3
Western cuisine
Italian cuisine is earliest ancestor
Skillfully use the ingredients of natural flavor
Regard rice and noodle as dish , great variety , the taste is rich
6
The typical food in Italy
Italian noodle
9
The features of French cuisine
The material choice is wide and skillful
Pay attention to fresh and tender Natural flavor Add the taste with wine
10
Chardonnay
Merlot
12
three French mainstream factions
classic cuisine
Bourgeoisie cuisine
Nouvelle cuisine
13
The origin of American cuisine
The United States is a typical immigrant country , most people in the Unite States are the children of British immigrants , the food in the united states develop on the basis of English and knead the cooking essence of Indians 、Italy、 Germany and other countries ,thus it forms American its own unique style .
英文西餐菜谱 Western Food
英文西餐菜谱 Western Food 2009年02月28日 09:31汤类 Soups1956、奶油蘑菇汤 Cream of Mushroom Soup1957、奶油胡萝卜汤 Cream of Carrot Soup1958、奶油芦笋汤 Cream of Asparagus Soup1959、墨西哥辣味牛肉汤 Mexican Chili Beef Soup1960、番茄浓汤 Tomato Bisque Soup 1961、海鲜周打汤 Seafood Chowder 1962、法式洋葱汤 French Onion Soup 1963、牛肉清汤 Beef Consommé1964、匈牙利浓汤 Hungarian Goulash 1965、香浓牛尾汤 Oxtail Soup 1966、意大利蔬菜汤 Minestrone Soup 1967、蔬菜干豆汤 Hearty Lentil Soup 1968、牛油梨冻汤 Chilled Avocado Soup1969、西班牙番茄冻汤 Gazpacho禽蛋类 Poultry and Eggs1970、红酒鹅肝 Braised Goose Liver/ Foie Gras in Red Wine1971、奶酪火腿鸡排 Chicken Cordon Bleu1972、烧瓤春鸡卷 Grilled Stuffed Chicken Rolls1973、红酒烩鸡 Braised Chicken with Red Wine1974、烤鸡胸酿奶酪蘑菇馅 Baked Chicken Breast Stuffed with Mushroom and Cheese1975、炸培根鸡肉卷 Deep-Fried Chicken and Bacon Rolls1976、水波鸡胸配意式香醋汁 Poached Chicken Breast with Balsamic Sauce 1977、烤火鸡配红浆果沙司 Roast Turkey with Cranberry Sauce1978、烤瓤火鸡 Roast Stuffed Turkey 1979、烧烤鸡腿 BBQ Chicken Leg 1980、烤柠檬鸡腿配炸薯条 Roasted Lemon Marinade Chicken Leg with French Fries1981、扒鸡胸 Char-Grilled Chicken Breast1982、咖喱鸡 Chicken Curry1983、秘制鸭胸配黑菌炒土豆 Pan-Fried Duck Breast with Sautéed Potatoes and Truffles1984、火腿煎蛋 Fried Egg with Ham 1985、洛林乳蛋饼 Quiche Lorraine 1986、熘糊蛋 Scrambled Egg 头盘及沙拉类 Appetizers, Starters and Salads1948、腌熏三文鱼 Smoked Salmon1949、凯撒沙拉 Caesar Salad1950、鲜蘑鸡肝 Chicken Liver Terrine with Morel 1951、奶酪瓤蟹盖 Crab Shells Stuffed with Cheese 1952、鲜果海鲜沙拉 Seafood Salad with Fresh Fruit 1953、厨师沙拉 Chef''s Salad1954、金枪鱼沙拉 Tuna Salad1955、尼斯沙拉 Salad Nicoise面、粉及配菜类 Noodles, Pasta and Side Dishes 2030、海鲜通心粉 Macaroni with Seafood2031、海鲜意粉 Spaghetti with Seafood2032、意大利奶酪千层饼 Cheese Lasagna2033、什莱奶酪比萨饼 Vegetarian Pizza2034、海鲜比萨 Seafood Pizza2035、烤牛肉蘑菇比萨 Roast Beef and Mushroom Pizza 2036、肉酱意大利粉 Spaghetti Bolognaise2037、意大利奶酪馄饨 Cheese Ravioli in Herbed Cream Sauce2038、咖喱海鲜炒饭 Stir-Fried Seafood Rice with Curry 2039、红花饭 Saffron Rice2040、阿拉伯蔬菜黄米饭 Couscous with Vegetables 2041、西班牙海鲜饭 Paella2042、牛肉汉堡包 Beef Burger2043、鸡肉汉堡包 Chicken Burger2044、美式热狗 American Hot Dog2045、俱乐部三文治 Club Sandwich2046、金枪鱼三文治 Tuna Sandwich2047、烤牛肉三文治 Roast Beef Sandwich2048、土豆泥 Mashed Potato2049、里昂那土豆 Lyonnaise Potato2050、公爵夫人土豆 Duchesse Potato2051、烩红椰菜 Braised Red Cabbage面包类 Bread and Pastries2052、水果丹麦 Fruit Danish2053、牛角包 Croissant2054、袋子包 Pita Bread Plain2055、农夫包Farmer’s Bread2056、洋葱包 Onion Loaf2057、全麦包 Whole Wheat Bread2058、软包 Soft Roll2059、硬包 Hard Roll2060、长法棍 French Baguette2061、吐司面包 Toast甜品及其他西点 Cakes,Cookies and Other Desserts 2062、黑森林蛋糕 Black Forest Cake2063、英式水果蛋糕 English Fruit Cake2064、草莓奶酪蛋糕 Strawberry Cheese Cake牛肉类 Beef1987、红烩牛肉 Beef Stew1988、白烩小牛肉 Fricasseed Veal 1989、牛里脊扒配黑椒少司 Grilled Beef Tenderloin with Black Pepper Sauce1990、扒肉眼牛排 Grilled Rib-Eye Steak1991、西冷牛排配红酒少司 Roast Sirloin Steak with Red Wine Sauce 1992、T骨牛扒 T-Bone Steak 1993、烤牛肉 Roast Beef1994、罗西尼牛柳配钵酒汁 Beef Tenderloin and Goose Liver with Truffle in Port Wine Sauce1995、青椒汁牛柳 Beef Tenderloin with Green Peppercorn Sauce1996、铁板西冷牛扒 Sizzling Sirloin Steak1997、香煎奥斯卡仔牛排 Pan-Fried Veal Steak Oscar in Hollandaise Sauce 1998、咖喱牛肉 Curry Beef1999、威灵顿牛柳 Filet of Beef Wellington2000、俄式牛柳丝 Beef Stroganoff 2001、烩牛舌 Braised Ox Tongue 2002、红烩牛膝 Osso Bucco2003、黑胡椒鹿柳配野蘑菇和芹菜烤面皮 Venison Filet with Black Pepper Coated with Mushrooms and Celery猪肉类 Pork2004、烧烤排骨 BBQ Spare Ribs 2005、烟熏蜜汁肋排 Smoked Spare Ribs with Honey2006、意大利米兰猪排 Pork Piccatta 2007、瓤馅猪肉卷配黄桃汁 Stuffed Pork Roulade in Yellow Peach Sauce 2008、煎面包肠香草汁 Pan-Fried Swiss Meat Loaf with Pesto Sauce 2009、炸猪排 Fried Spire Ribs羊肉类 Lamb2010、扒羊排 Grilled Lamb Chops 2011、扒新西兰羊排 Grilled New Zealand Lamb Chops2012、烤羊排配奶酪和红酒汁 Roast Lamb Chops in Cheese and Red Wine Sauce鱼和海鲜类 Fish and Seafood2013、海鲜串 Seafood Kebabs 2014、扒金枪鱼 Grilled Tuna Filet 2015、清蒸熏鱼 Steamed Smoked 2065、草莓蛋糕 Strawberry Cake2066、蓝莓奶酪蛋糕 Blueberry Cheese Cake 2067、美式奶酪蛋糕 American Cheese Cake 2068、绿茶奶酪蛋糕 Green Tea Cheese Cake 2069、意大利提拉米苏 Italian Tiramisu2070、大理石奶酪蛋糕 Marble Cheese Cake 2071、咖啡奶酪蛋糕 Coffee Cheese Cake 2072、红莓松糕 Cranberry Muffin2073、干果派 Mixed Nuts Pie2074、蓝莓松糕 Blueberry Muffin2075、琳泽蛋糕 Linzer Cake2076、芒果木司蛋糕 Mango Mousse Cake 2077、苹果派 Apple Pie2078、草莓酥条 Strawberry Napoleon2079、巧克力榛子蛋糕 Chocolate Hazelnut Cake 2080、巧克力木司 Chocolate Mousse2081、水果脆皮酥盒 Puff Pastry with Fruits 2082、维也纳巧克力蛋糕 Sacher Cake2083、热情果木司 Passion Fruit Mousse2084、杏仁多纳圈 Almond Donuts2085、牛奶巧克力多纳圈 Milk Chocolate Donuts 2086、鲜水果配沙巴洋 Fruit with Sabayon 2087、水果蛋挞 Fresh Fruit Tart2088、白巧克力奶油布丁 White Chocolate Brulee 2089、绿茶布丁 Green Tea Pudding2090、芒果布丁 Mango Pudding2091、热枣布丁 Warm Sticky Date Pudding 2092、香草布丁 Vanilla Pudding2093、焦糖布丁 Cream Caramel / Caramel Custard 2094、果仁布朗尼 Walnut Brownies2095、咖啡剧本蛋糕 Opera Cake2096、蛋白杏仁甜饼 Macaroon2097、手指饼 Lady-Fingers2098、蝴蝶酥 Butterfly Cookies2099、巧克力曲奇 Chocolate Cookies2100、爆米花(甜/咸) Popcorn(Sweet/Salty) 2101、香草冰淇淋 Vanilla Ice Cream2102、巧克力冰淇淋 Chocolate Ice Cream 2103、草莓冰淇淋 Strawberry Ice Cream2104、绿茶冰淇淋 Green Tea Ice Cream2105、冰霜 SherbetHaddock2016、扒挪威三文鱼排 GrilledNorwegian Salmon Filet2017、三文鱼扒配青柠黄油 GrilledSalmon with Lime and Butter2018、比目鱼柳和扇贝配红酒核桃汁Braised Flatfish Filet and Scallop withWalnuts in Red Wine2019、煎比目鱼 Pan-Fried Flatfish2020、烤三文鱼柳配香草汁和黑橄榄酱 Roasted Salmon Filet in Pesto andBlack Olive Purée2021、烤三文鱼排意大利宽面和藏红花汁 Roasted Salmon Steak inTagliatelle and Saffron Sauce2022、煎红加吉鱼排 Grilled Sea BreamFilet2023、黄油柠檬汁扒鱼柳 Grilled FishFilet in Lemon and Butter2024、扒大虾 Grilled King Prawns2025、蒜茸大虾 Grilled King Prawnswith Garlic, Herb and Butter2026、巴黎黄油烤龙虾 Baked Lobsterwith Garlic and Butter2027、奶酪汁龙虾 Gratinated Lobsterin Mornay Sauce2028、香炸西班牙鱿鱼圈 Deep-FriedSquid Rings2029、荷兰汁青口贝 GratinatedMussels with Hollandaise SauceModern Italian Cuisine // Autumn Menulunch 12pm wednesday – fr iday // dinner 6pm tuesday – sunday level 2Cruise Restaurant offers a modern interpretation of Italian Cuisine. Capturing robust flavours of the season’s finest local produce. Head Chef Jason Lucas delivers signature dis hes showcasing his passion for culinary art. Jason believ es “food is like art, but better.” He inv ites you to dine at Cruise and experience our Autumn menu.Pane // BreadPane caldo con il burro $8.00Warmed sour dough with Italian butterPane di olive con tapenade & peperoncino $8.50Oliv e bread with tapenade & roasted chilli oilBruscetta del giorno $9.50Bruscetta of the dayPrimi Piatti // EntreeTrio di trote oceano $21.00Tasmanian Ocean t rout, smoked fennel puree, chives, crackling, cav iar & sorrelIl mio giardino $18.00Salad of seasonal poached baby vegetables on a porcini soil with truffles & rosemaryGamberetti, bianc hetti e zafferano $23.00Steamed jumbo king prawns, salad of crisp white bait nonnata, green onions, red garnet& saffronQuaglia con fichi , carote e la Saba $21.00Jurassic quail, baby figs, spiced carrots, confit garlic, rocket cress & la Saba dressingMarron e cannello ni prime vegetali $23.00Poached Marron, cold cucumber cannelloni, raw mushroom, chiv es, chilli, av ocado & lemonMosaico di tonno rosso e pesce spada $24.00Mosaic of blue fin tuna & swordfish with pepperonata & sauce NeroPettine di mare con insalata di mele $23.50 // $37.00Pan seared deep sea scallops with a salad of granny smith apple, celeriac,rocket cress & apple balsamicCapelli d’angelo all ’amatriciana $19.00 // $32.00Black pepper angel hair pasta with slow braised pork cheek, pecorino Moliterno& roasted tomatoContorni E Insalate // SidesInsalata Mescalina $8.00Mescalin salad with tomato, cucumber & walnutsPatate kipfler al forno con olive $9.50Roasted kiphler potatoes with dried oliv es, black sea salt & thymeFagiolini verdi con burro e limone $9.50Steamed green beans with brown butter & lemonAHA Nat ional & NSW Best Restaurant 2009 | Head Chef Jason Lucas AHA NSW Chef of the Year 2009Secondi Piatti // MainBarramundi , melanzane e salsa Verdi $35.00Pan roasted fillet of barramundi, Rosa Bianca eggplant cav iar, hot light tomatoes,smoked peppers & salsa VerdiPiccione arrosto con il cacao $38.00Roasted breast of squab pigeon & confit leg, brik pastry, cocoa nibs, pumpkin, broad beans & jusTornadoes rossini $47.00Fillet of grass fed Riverine beef RossiniPetto d'anatra fri tto $36.00Pan fried duck breast on duck fat potatoes with a hot cherry jelly, star anise & Luxardo cherry liqueurSal timbocca di vi tello alla Romana $37.00250gm Milk fed v eal cutlet saltimbocca ‘al a Romana’Scampi con zuppa di frutti di mare $41.00Whole baked scampi on a saffron & fennel brothe with king crab claw & calamari topped withblackened limePesce con verdure dell'orto $35.00Fillet of hiramassa kingfish on finger fennel, zucchini flowers, asparagus, lemon & nasturtiumsRisotto alla Toscana $31.00Risotto of tomato, red peppers, saffron & almonds with a touch of theatreDolci // DessertGelato allo yogur t con latte di bufala $15.00Buffalo milk yoghurt ice cream with blood orange hot rocks, liquorice sand, tarragon & hibiscus flowersEl Bulli tor ta di pan di Spagna $15.0030 seconds pistachio sponge cake (El Bulli) with a chocolate-peppermint syrup & pistachio fairy floss Pappardelle di gelatina al lampone $15.00Raspberry gel Papperdelle, fresh strawberry, white chocolate, raspberry meringue &vanilla scented mascarponePannacotta Il Tricolore $15.00Maraschino cherry, basil & vanilla pannacotta with an orange, mint & Vin SantoSelezione de Formaggi // CheesePiemonte $14.00Affinuer selection trio, (cow-sheep-goats milk)Trentino $15.00Blu di Zibbibo Bassajo (sheep milk)Brescia $14.00Sov rano (cow-buffalo milk)Formaggi Piatti $28.00Platter of all cheeseslevel2overseaspassengerterminalcircularquaywesttherocks|92511188|******************.au|.auRoasted Pork Lion 烤猪柳Cannelloni 意大利肉卷Pork Lion with Apple 苹果猪排B.B.Q Pork Spare Ribs 金沙骨Pork Chop 猪排Pork Trotters 德式咸猪手Bacon and Onion Pie 洋葱烟肉批Roasted Ham with Honey 蜜汁烤火腿Grilled Pork Chops 烟肉肠仔串Evans Pork Chops 伊文斯猪肉Preserved Meat with Celery 西芹腊肉Stew B.B.Q with Winter Melon 冬瓜焖烧味Smoked Pork Lion 烟熏猪柳Grilled Pork with Lemongrass 香茅猪排Suckling Pig 烤乳猪Bean Wrapped in Bacon 四季豆烟肉卷Meat Loaf 瑞士肉包Grilled Pork Chop with Mustar 芥茉猪排Roasted Spare Ribs 烤特肋Smoked Ham 熏火腿Stewed Pork Ribs 醇香排骨Grilled Pork Chop Cajun Style 凯郡猪排Braised Pork with Preserved Vegetable in Soya Sauce 梅菜扣肉BAK-KUT-THE 肉骨茶Winter Melon with Salted Pork 咸肉冬瓜Braised Pork Trotter with Soya Sauce 红烧猪蹄Picatta Pork 比加达猪柳Spare Rib in Local Wine 香醇猪排Steamed Meat Cake with Egg Yolk 肉饼蒸蛋BeefBraised Beef Tongue in Red Wine Sauce 红酒烩牛舌Beef Fillet Steak 尖椒牛肉条Mini Hamburger 迷你汉堡Sirloin Steak 西冷Beef in Japanese Style 日式牛肉Beef Skewer 牛肉串Ham&Veal Sausage 火腿牛仔肠Sirloin Steak with Green Pepper Corn Sauce 西冷配青椒汁Beef Balls in Curry Sauce 咖哩牛肉丸Beef Medallions with Bacon 牛柳烟肉卷Beef Fillet Migons with Pepper Sauce 黑椒牛肉卷Chilli Con Carne 墨西哥牛肉Sauteed Diced Beef in Black Pepper Sauce 黑椒牛柳粒Beef Wellington 威灵顿牛柳Swiss Beef Steak 瑞士牛排Smoked Beef Ribs 牛肋骨Tom-Yum Soup with Ox’s Tail 冬阴功牛尾Beef Roulade 牛肉卷Beef Slice with Green Pepper 牛柳烟肉卷Pan-fried Steak 铁板牛扒Char-grilled Steak with Pepper Sauce 黑椒牛排Roasted Rib Eye 肉眼排Roasted Veal 烤乳牛Fish&LambSteamed Bass Fish 蒸鲈鱼Grilled Sea Bass 扒鲈鱼Braised Fish Head Singapore Style 新加坡鱼头Lamb Curry 咖哩羊肉Salmon in Salt&Pepper 椒盐三文鱼Deep-fried Pork Schnitzels and Sole 炸猪排和胧俐鱼Fish Cake Thai Style 泰式鱼饼Local Fish in Pandon Leaf 露兜叶包鱼New Zealand Lamb Cutlets 新西兰羊排Pan-fried Pomfret in Banana Leaves 香蕉叶包鲳鱼Roasted Eel 烤鳗Pan-fried Sea Bass with Lemon & Chive Sauce 鲈鱼排Sole Filled with Roasted Almond Slice 胧俐鱼配烤杏仁片Pan-fried Salmon Steak 香煎三文鱼扒Pan-fried Mackerel 香煎马鲛鱼Sauteed Cuttlefish 宫保花枝片Irish Lamb 爱尔兰羊肉Roasted Salmon Japanese Style 日式烤三文鱼Baked Cod with Cheese 芝士局鳕鱼Stewed Sea Bass in White Sauce 白汁鲈鱼Smoked Trout 烟熏鳟鱼Venetian Cod with Raisins and Pine Nuts 威尼斯煎鳕鱼Smoked Pomfret 烟熏鲳鱼Boiled Snapper’s Head 煮鳟鱼头Braised Hair Tail in Soya Sauce 红烧带鱼Salmon in Salt Crust with Herbs 盐局三文鱼Mackerel Fish 马鲛鱼Roasted Mackerel Japanese Style 日式烤鱼Cod Fish in Salt 椒盐鳕鱼Grilled Salmon Cajun Style 凯郡三文鱼Stewed Fish Cantonese Style 广式蒸鱼Deep Fried Yellow Croaker 煎小黄鱼虾 shrimp盐水虾 boiled shrimps with shell in salt water凤肝虾仁 stir-fried shelled shrimps with chicken liver虾仁扒豆腐 stewed shelled shrimps with bean curd蟹 crab蒸螃蟹 steamed crab蒸梭子蟹 steamed sea crabs炒蟹肉 stir-fried crab meat海参 sea cucumber海参烩鸡丝 stewed sea cucumbers with shredded chicken海参肉片 braised sea cucumbers with pork slices鲍鱼 abalone蚝汁鲍鱼片 fried abalone slices with oyster sauce蚝油焖鲍鱼 stewed abalone slices with oyster sauce贝类 shellfish面拖牡蛎 oyster fritters白灼螺片 fried sliced whelk鸡肉螺片 fried sliced whelk with chicken蚝油干贝 fried dried scallops with oyster sauce油爆干贝 fried dried scallops with choice vegetables白汁干贝 stewed dried scallops with white sauce鸡冻干贝 fricassee scallop in chicken mousse汤类 Soups1956、奶油蘑菇汤 Cream of Mushroom Soup1957、奶油胡萝卜汤 Cream of Carrot Soup1958、奶油芦笋汤 Cream of Asparagus Soup1959、墨西哥辣味牛肉汤 Mexican Chili Beef Soup1960、番茄浓汤 Tomato Bisque Soup1961、海鲜周打汤 Seafood Chowder1962、法式洋葱汤 French Onion Soup1963、牛肉清汤 Beef Consommé1964、匈牙利浓汤 Hungarian Goulash1965、香浓牛尾汤 Oxtail Soup1966、意大利蔬菜汤 Minestrone Soup1967、蔬菜干豆汤 Hearty Lentil Soup1968、牛油梨冻汤 Chilled Avocado Soup1969、西班牙番茄冻汤 Gazpacho头盘及沙拉类 Appetizers, Starters and Salads1948、腌熏三文鱼 Smoked Salmon1949、凯撒沙拉 Caesar Salad1950、鲜蘑鸡肝 Chicken Liver Terrine with Morel1951、奶酪瓤蟹盖 Crab Shells Stuffed with Cheese1952、鲜果海鲜沙拉 Seafood Salad with Fresh Fruit1953、厨师沙拉 Chef''s Salad1954、金枪鱼沙拉 Tuna Salad1955、尼斯沙拉 Salad Nicoise禽蛋类 Poultry and Eggs1970、红酒鹅肝 Braised Goose Liver/ Foie Gras in Red Wine1971、奶酪火腿鸡排 Chicken Cordon Bleu1972、烧瓤春鸡卷 Grilled Stuffed Chicken Rolls1973、红酒烩鸡 Braised Chicken with Red Wine1974、烤鸡胸酿奶酪蘑菇馅 Baked Chicken Breast Stuffed with Mushroom and Cheese 1975、炸培根鸡肉卷 Deep-Fried Chicken and Bacon Rolls1976、水波鸡胸配意式香醋汁 Poached Chicken Breast with Balsamic Sauce1977、烤火鸡配红浆果沙司 Roast Turkey with Cranberry Sauce。
西方饮食文化英语作文
Western cuisine is a broad term that encompasses a variety of culinary traditions from around the world,but it is often associated with the food culture of Europe and North America.The Western diet is known for its diversity,with each country and region having its own unique dishes and flavors.Heres a detailed look at some of the key aspects of Western diet culture:1.Appetizers and Starters:In Western dining,the meal often begins with appetizers or starters.These can range from simple dishes like bread and cheese to more elaborate creations like shrimp cocktails or bruschetta.The purpose of an appetizer is to stimulate the appetite and prepare the palate for the main course.2.Main Courses:The main course is the centerpiece of a Western meal.It typically consists of a protein such as meat,fish,or poultry,a starch like potatoes or rice,and vegetables.The preparation of these dishes can vary greatly,from grilling and roasting to braising and stewing.3.Sides and Accompaniments:Alongside the main course,there are often side dishes that complement the flavors of the main dish.These can include salads,breads,or additional vegetables.In some cultures,the side dishes are just as important as the main course.4.Desserts:Western cuisine is also known for its sweet endings.Desserts can range from simple fruitbased dishes to complex pastries and cakes.Ice cream,chocolate,and fruit pies are popular choices.5.Beverages:Wine,beer,and other alcoholic beverages are often served with meals in Western cultures.Coffee and tea are common accompaniments to desserts,and soft drinks are frequently available as well.6.Dining Etiquette:Western dining etiquette is an important aspect of the culture.This includes the use of cutlery,the order in which courses are served,and the way in which food is presented.For example,it is customary to start with the fork in the left hand and the knife in the right,and to only use the knife when cutting food.7.Influence of Other Cultures:Western cuisine has been influenced by many different cultures,particularly through colonization and immigration.This has led to a rich tapestry of flavors and cooking techniques that are now considered part of the Western culinary tradition.8.Seasonal and Regional Variations:Just as in any other cuisine,Western food varies by season and region.For example,in colder climates,hearty stews and roasts are morecommon,while in warmer regions,lighter dishes and fresh fruits and vegetables are more prevalent.9.Health and Sustainability Concerns:In recent years,there has been a growing emphasis on health and sustainability in Western cuisine.This has led to a rise in vegetarian and vegan options,as well as a focus on locally sourced and organic ingredients.10.Celebration Foods:Western culture is rich with foods that are associated with specific celebrations and holidays.For example,turkey is a staple at Thanksgiving in the United States,while Christmas often features roast beef or ham.Understanding Western cuisine is not just about the food itself but also about the history, traditions,and social customs that accompany it.Its a cuisine that continues to evolve and adapt,reflecting the dynamic nature of the societies it represents.。
Basic_Western_Food_Knowledge-2
BASIC FOOD HYGIENE 基础的食品知识
• USE DIFFERENT KNIVES FOR RAW AND COOKED FOOD • 用不得到切不同的食物，生的或是熟的 • DIFFERENT CHOPPING BOARDS FOR DIFFERENT TYPES OF FOOD • 不同的切板切不同的食物 • IF ON DISPLAY ENSURE RAW AND COOKED FOODS SEPERATED • 确定生的食物和煮好的食物是分开的
BASIC FOOD HYGIENE 基础食品卫生
• BENCHES AND FOOD PREPARATION • 准备工作 • BRUSH WIP OR SCRAPE TO REMOVE DIRT • 刷或是刮落脏东西 • RINSE TO REMOVE REMAINING • 清除其他的污渍 • WASH WITH HOT SOAPY WATER • 用热肥皂水清洗 • RINSE WITH HOT CLEAN WATER • 用热水清洁 • SOAK OR WIPE OVER SANITISER • 通过杀毒水浸泡或是擦去 • AIR DRY AS CLOTHS AND TEA TOWELS SPREAD BACTERIA • 用干净的擦去细菌
BASIC FOOD HYGIENE 基础食品知识
• • • • • • • • • • CLEANING SCHEDULE MUST INCLUDE 清洁的时间表必须包括 THE AREA OR EQUIPMENT 器械的区域 HOW TO BE CLEANED 如何清洁 HOW FREQUENTLY 如何做到经常清洁 THE DIVISION RESPONSIBLE FOR THE CLEANING 造成清洁区别的原因是什么
西方餐桌礼仪英语
Start from the outside in when using multiple forks or knots
输标02入题
Do not use your knowledge to cut salad or spread butter; Use the edge of your fork or a butter knife instead
Taste a variety of foods on your plate to get a sense of the overall flavor profile
Move on to heater dishes like the main course,
savoring each bit slowly
with your fork or knife
02
Tasting and Praying of Meals
Tasting techniques and order
Start with lighter dishes such as salads or soups to clean the tablet
service
Properly express preferences and benefits
Share your honey opinions about the food, but avoid being overly critical or negative
Use constructive language to suggest improvements or make helpful recommendations
Refine from using someone's personal items without asking first
烹饪实用英语Unit 2- lesson2
3. Chicken feet are marinated in a spicy chili sauce.
Yes No
Look and Study Dialogue Reading Further Study
Unit 2
Lesson 2
B. Choose the corresponding picture for each item mentioned in the text.
Unit 2
Lesson 2
Tracy（T）是餐厅的中式面点师。她正在教Leo（L）如 何做饺子。
T: Tracy L: Leo L: Tracy, I want to learn to make dumplings. Can you give me some tips? T: My pleasure. At first, you need to get all the ingredients ready. 1 cup of water, 2 teaspoons of salt, 1 pound of lean and ground meat, 2 tablespoons of soy sauce, 1 table spoon of sesame oil, 1 teaspoon of ginger, 1 tablespoon of green onion, 1 teaspoon of black pepper, 1 teaspoon of white pepper and 2 table spoons of rice wine. L: Got it. So how can I start? T: Quite simple. You combine all the ingredients, then stir. L: Ok. But how can I make the wrappers?
BASIC FOOD KNOWLEDGE(最全食物中英文对照)
基本食品知识BASIC FOOD KNOWLEDGE 西餐： WESTERN菜单： DEFERENT MENUS早餐 Breakfast:a) 欧陆式-Continentalb) 美式-Americanc) 零点式-A la carte d) 自助餐 -Buffet (欧陆式或美式) -Buffet (Continental/American) e) 中式-Oriental午餐 Lunch:a)中西零点菜-Chinese/Western a la carteb)套餐菜单-Set menusc)每天特别介绍-Daily specials d)自助餐-Buffete)特别肉烧车-Wagon specials晚餐 Dinner:a)中/西式零点菜-Chinese/Western a la carteb) 套餐菜单-Set Menusc)每天特别介绍-Daily Specials d)自助餐-Buffete)特别肉烧车-Wagon specials中午小吃 Afternoon Snacks:a)零点式-A la carte b)英式传统下午茶-High tea menu 食品烹饪方法WAYS OF PREPARING FOOD1. 煮 --放在摄氏100度的开水中煮。
Boiled to cook in water at 100°C2.扒 --直接放在高热炉中烤。
Broiled to grill3. 红烧 --放在有盖的锅里慢慢地烧(干)。
Braised to cook slowly in covered pan4. 烘 --放在干热的炉中烘。
Baked to cook using dry heat5. 炸 -- 放在煮开的油中炸(很多的油)。
Deepfried to fry totally covered in oil or fat6. 煎 --放在小量的油中煎Fried to cook in hot fat or oil7. 扒 --直接放在高热炉上或下中烤。
Western food culture
Teaching Objectives
1. To know the names and functions of different tableware in restaurants.
2. To master the basic table manners in restaurants.
We should keep the fork in the left hand and the knife in the right hand
Table Manners
3. How to hold a Goblet?
Table Manners
4. How to hold a fork ?
Table Manners
Serving Order
Pudding, ice cream, cheese
and fruits could be called as dessert.
Serving Order
Drinks
Lastly, drinks should be served in western food, such as coffee and tea.
Serving Order
It includes fish ,seashell, and so on
Serving Order
Main dish
It consists of various meat .
Serving Order
Salad
It can be served after the main dish or at the same time with the main dish. Salad in western food mainly refers to those vegetables, such as Lettuce，tomato，cucumber and so on.
西餐及牛排知识简介(英文介绍中文)
Filet Mignon
A tenant and butter steak cut from the tenant of the cow
Cooking techniques and employment methods of
steel
Grilling
The most common method of Cooking Steak, Grilling over high heat seats the outside of the Steak while keeping the inside tenant and justice
A leaner cut with a heart flap, it is often milled or pan searched
Tenderloin
Frank
The most tenant and lean cut of benefit, it is often used for filet mignon or prepared as a whole coast
The thickness
Thicker cuts of steel tend to be more flamboyant and tender, but also ensure they are not overbooked
04
Cooking techniques for steel
Picking techniques for steel
Classification and characteristics of Western cuisine
French cuisine is known for its rich sauces, slow cooking methods, and integrated plating
酒店英语2_2 Western Food
having western food? What table manners should
Answers The fork is held in the left hand and the knife in the right. If you have a knife in one hand, it is wrong to have a fork in the other with the prongs (tines) pointed up. Hold your knife with the handle in your palm and your folk in the other hand with the prongs pointing downwards. When eating in formal situations, rest the fork and knife on the plate between mouthfuls, or for a break for conversation. If you put your knife down, you can turn your fork over. It’s correct to change hands when you do this, too, so if you are right-handed you would switch and eat with the fork in your right hand.
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Unit 2 Western Food
Reading
2. What is the proper way to get the waiter’s attention? Suggested Answers
中西方饮食文化差异(中英对照)
Differences between Chinese and Western diet culture Can you imagine the difference between the Western diet culture and the Chinese diet culture？First of all, I will introduce the general characteristics of Western diet culture. Western diet historyItaly cuisine is the originator of the Western diet culture, French cuisine is the Western diet culture king, American food is the Western diet culture upstart.Western food making skillsIn the production of the Western diet, they love the pursuit of perfection, but also attach importance to cooperation with a delicacy.Western diet varietiesThe famous dishes are Italy, French, American, German, Russian, etc. famous drinks include wine, coffee and black tea.Do you know,why there are so many differences between Chinese and Western diet culture ?just like the menu,western diet is very tidy and serious,but the Chinese is multifarious.Now, you have known the difference of the menu,but do you know why diet has a strong regional character?Actually, western diet due to geographical characteristics, environment, customs, appears in cooking methods ofdifferences in eating habits. People in western countries like to eat pizza, while Chinese people like to eat dumplings.Differences between Chinese and Western culture makes a difference of Chinese and Western food culture.事实上，西方饮食由于地域特色、环境、风俗习惯，出现烹调方法不同程度的差异。
西方食物 英语作文
Western cuisine is a diverse and rich culinary tradition that has evolved over centuries,influenced by various cultures and regions.It encompasses a wide range of dishes,flavors,and cooking techniques that are enjoyed by people all around the world. Here are some key aspects of Western food that you might want to include in an English essay about this topic:1.Origins and Influences:Western cuisine has its roots in the culinary traditions of Europe,but it has been significantly influenced by the Americas,Africa,and Asia due to trade,colonization,and immigration.Discuss how these influences have shaped the flavors and techniques used in Western cooking.2.Types of Cuisine:Western food is not a monolithic entity.It includes various regional cuisines such as French,Italian,Spanish,British,German,and American.Each has its own unique characteristics,from the use of specific ingredients to particular cooking methods.3.Ingredients:Western cuisine often features a wide array of ingredients,including meats like beef,pork,and poultry,dairy products,grains such as wheat and rice,and a variety of vegetables and fruits.The use of spices and herbs also varies greatly,with some regions favoring bold flavors while others prefer more subtle tastes.4.Cooking Techniques:Techniques such as baking,roasting,grilling,sautéing,and poaching are commonly used in Western cooking.Each method can bring out different flavors and textures in the food,contributing to the overall dining experience.5.Meal Structure:Western meals typically consist of several courses,starting with an appetizer or starter,followed by a main course,and ending with a dessert.This structure allows for a variety of flavors and textures to be experienced throughout the meal.6.Dining Etiquette:Western dining often involves a set of etiquette rules,such as using the correct cutlery,the order of courses,and the appropriate way to handle food and drink. These customs can vary between cultures but are generally observed to ensure a pleasant dining experience.7.Wine and Beverages:Wine is a significant part of Western cuisine,often paired with specific dishes to enhance the flavors.Other beverages,such as beer and various nonalcoholic drinks,are also enjoyed with meals.8.Desserts:Western desserts are known for their richness and variety,ranging from pastries and cakes to ice creams and puddings.They often serve as a sweet conclusion toa meal.9.Health Considerations:While Western cuisine is diverse,it has also been criticized for its reliance on highfat and highsugar ingredients.There is a growing trend towards healthier options,with an emphasis on fresh ingredients and balanced nutrition.10.Cultural Significance:Food is not just about sustenance in Western culture it is also a way of expressing hospitality,celebrating occasions,and preserving culinary heritage. Discuss how food plays a role in social and cultural events.When writing an essay on Western food,its important to choose a specific angle or aspect to focus on,as the topic is broad.Whether you decide to explore a particular cuisine, discuss the evolution of Western cooking,or analyze the cultural significance of food, your essay should provide a wellrounded view of the subject.。
介绍西方的饮食英语作文
介绍西方的饮食英语作文Western Diet: A Culinary Journey。
The Western diet is a broad term that encompasses the eating habits and foods commonly consumed in Western countries, including North America and Europe.Characterized by its diversity, the Western diet reflectsthe rich culinary history and influences of variouscultures that have contributed to its evolution over time.In this essay, we will delve into the key components of the Western diet, its cultural significance, and its impact on health.Historical Background。
The Western diet has been shaped by a myriad of factors, including historical events, trade, and cultural exchanges. The discovery of the New World in the 15th century introduced Europeans to a variety of new foods, such as potatoes, tomatoes, and corn, which became integral partsof the Western diet. Additionally, colonization and trade routes brought spices, herbs, and cooking techniques from around the world, enriching the culinary landscape of Western cuisine.Key Components。
西餐PPT
当我们提起西餐，法式大餐无疑是是西 餐之首。法式菜肴以它的选料广泛，加 工精细，烹调考究，味道多样而闻名。
French cuisine
--the head of western cuisine • French cuisine has evolved(演变) extensively over centuries. The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
中西方饮食文化差异(英文)
Comparison of Chinese and Western table manners
.
Chinese table manners
The general etiquette on the table
➢➢AKveoeidp cyoouugr hfeineg.t uandesrnyeoeuzrinsgeaotn,atanbdleb.aIcfkyosutraight. c➢anK’eet p quiet with mouth full ➢hTealpblceowuagrheinfogr, yreomureomwbnershtoousladyn"ostobrrey.p" ut in the ➢ Tphuebleicvepnlattoef. accidents, such as wine, water, soup ➢sTpolatsahkeedfoinotdo socthoeorps’soucplo,thyoeus,syhoouucldanusaepologize.
developed muscles
there are relatively well-developed food industries, such as canned food, fast food and so on,although taste is monotonous, but to save time, and the well-nourished
Dietary differences in the way
➢ When the chinese go to a restarant,however, they ask for a small room with plain walls where they cannot be seen except by the members of their own party, where jackets can come off and they can proceed with the serious business which brought them there.The chinese intentions are both honourable and whole-hearted.
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BASIC ORDER OF SETTING UP 基础的菜单餐具摆设
• • • • • • • • • • • PLACE TABLES IN CORRECT POSITION 把桌子摆在正确的位置 PLACE CHAIRS 摆放椅子 LAY NAPKINS AND PLACEMATS 摆餐巾和更换 MAIN COURSE KNIVES 主菜刀 MAIN COURSE FORKS 主菜叉 MENU SPECIFIC ITEMS 菜单的特殊设置 SIDE PLATES 面包盘 SIDE KNIVES 面包刀 GLASSES 杯子 ACCOMPANIMENTS 随餐物
BASIC FOOD HYGIENE 食品的基础卫生
• LESS HAZARDOUS FOODS AS PATHOGENS CANNOT GROW IN THEM, THOUGH OTHER MICROBES STILL CAN 无害的食品象病原体是很难成长的，但是通过微生物还是能成长 • DRIED FOODS ( UNTIL COOKED OR RE-HYDRATED ) • 干燥的食物， 比如正在煮的或是已经出了水分的 • SOUR (ACIDIC ) FOODS • 发酸的食品 • SWEET OR SALTY FOODS • 甜的或是很咸的食物 • FROZEN FOODS UNTIL THAWED • 冰冻的食物或是解冻的 • FOODS HIGH IN FAT, BUTTER, OIL, CHOCOLATE • 高脂肪的食物， 比如黄油或是巧克力
BASCI FOOD HYGIENE 食品的基础知识
• • • • • • • THAWING FOOD 融化的食物 MUST NOT ENTER THE TEMP DANGER ZONE WHILE THAWING 当融化的时候，不要放在使用区里 SHOULD BE LEFT IN THE FRIDGE AT 4 DEGREES LEAVING SPACE AROUND FOR AIR 一定要存放在冰箱里，保持4 度 IN MICROWAVE ONLY WHEN COOKED OR EATEN IMMEDIATELY 如果放进了微波炉的东西，一定要马上使用 UNDER COLD RUNNING WATER FOR ITEMS WRAPPED IN PLASTIC 用塑料包装的东西一定要放在冷水里冷却
ห้องสมุดไป่ตู้
BASIC FOOD HYGIENE 基础食品卫生
• BENCHES AND FOOD PREPARATION • 准备工作 • BRUSH WIP OR SCRAPE TO REMOVE DIRT • 刷或是刮落脏东西 • RINSE TO REMOVE REMAINING • 清除其他的污渍 • WASH WITH HOT SOAPY WATER • 用热肥皂水清洗 • RINSE WITH HOT CLEAN WATER • 用热水清洁 • SOAK OR WIPE OVER SANITISER • 通过杀毒水浸泡或是擦去 • AIR DRY AS CLOTHS AND TEA TOWELS SPREAD BACTERIA • 用干净的擦去细菌
BASIC FOOD HYGIENE 基础食品的卫生
• • • • • • • • • • • • • • • • • • • • TEMPERATURE CONTROL 温度的控制 ABOVE 60 DEGREES 在60度左右 BELOW 5 DEGREES 5度以下 HAZARDOUS FOODS THAT SHOULD BE KEPT OUT OF THE DANGER ZONE ARE 有毒的物品需要控制在危险区以外 MEAT AND POULTRY RAW OR COOKED 肉或是家禽类 DAIRY PRODUTS 每天的常用品 EGGS 鸡蛋 ALL SEAFOOD 所有的海鲜 COOKED VEGETABLES AND CEREALS 蔬菜 COOKED RICE AND PASTA 煮好的米饭和意大利面
BASIC FOOD HYGIENE 基础的食物卫生
• COOKED FOODS • 煮熟的食物
• • • • • • • • • • • • IF A LARGE BATCH IS COOKED AND NEEDS TO BE STORED SUCH AS SAUCE, RICE OR GRAVIES THE FOLLOWING MUST BE FOLLOWED 如果大量的食物已经别煮好的话，比如说汁或是米饭 DIVIDE INTO SMALLER AMOUNTS IN SMALL SHALLOW CONTAINERS 把食物分成小部分，用小的容器装好 STIR REGULARLY 正常的移动 USE ICE BATHS TO REDUCE TEMP QUICKLY 放在冰室里减低温度 USE LEFTOVERS WITHIN 72 HOURS UNLESS FROZEN 除非是冰冻的， 残留的食品只能留72 个小时 LABEL FOOD WITH USE BY DATE 有便签的食物只能根据日期来使用
BASIC FOOD HYGIENE 基础食品卫生
• • • • • • • • PEST CONTROL 有害物的控制 THEY CONTAMINATE FOOD BY 污染的控制 CARRYING HARMFUL MICROBES 注意有害的细菌 URINATING AND LEAVING DROPPINGS 排泄物 SPOILING FOOD STOCKS 变质食品的储存
BASIC FOOD HYGIENE 基础食品知识
• SANITISATION IS WHERE YOU STERILISE AN AREA USING A BACTERIA KILLING PRODUCT AFTER CLEANING • 清洁的最关键的地方是在清洁的以后用一些去除细菌的产 品彻底的杀死 • KILLS MICOBES 杀死幼虫 • EVERYTHING THAT HAS FOOD CONTACT SHOULD BE SANITISED 所有和食物有接触的东西都必须保持干净 • HEAT IS ALSO A SANITISER 加热也是一种清洁 • WATER TEMPS MUST BE OVER 75 DEGREES TO OCCUR • 热水清洗只有在75度的时候才起作用
• • • • • • • • • • • • • • • • KNOW THE MENU AND WINE LIST AND SPECIALS OF THE DAY 知晓每天特殊的菜单和酒水 KNOW PREPARATION METHODS AND TIMES 直到准备的过程 STAND STRAIGHT AND SPEAK CLEARLY 战直， 说话清楚 MAKE SUGGESTIONS USING SELLING TECHNIQUES 用一些销售技巧给客人建议 WRITE THE ORDER DOWN CLEARLY 把客人需要的食物写下 REMOVE MENU FROM GUESTS 从客人那里把菜单拿回来 DOUBLE CHECK THE ORDER 在和客人确认菜单 TRANSFER TO CORRECT AREA 把菜单传送到正确的地方
BASIC FOOD HYGIENE 食品的基础卫生
• SEPERATING RAW AND COOKED FOOD • 把煮好的食物和生的食物分开 • THE PROCES OF MICROBES BEING TRANSFERRED FROM ONE PLACE TO ANOTHERIS CALLED CROSSCONTAMINATION • 把带有微生物的食物从一个地方放到另一的地方，是交叉 感染 • EXAMPLE- IF THE SAME BOARD USED TO CUT UP SALAD HAD BEEN USED TO CUT UP RAW CHICKEN • 例子，不要用切沙拉的切板来切生的鸡肉
BASIC FOOD HYGIENE 食品的基础知识
• STORAGE REQUIREMENTS • 器械的储存 • DRY FOODS- BETWEEN 10- 21 DEGREES AND A MINIMUM OF 15 CM OFF THE FLOOR • 干货，在10 到12度， 或是厚度在15cm左右的 • FROZEN FOODS – BELOW 18 DEGREES • 冷冻食品， 在18度以下 • FRUIT AND VEGETABLES – 4 DEGREES OR COLDER • 水果和蔬菜， 4度或是更冷的温度 • BANANAS ONIONS AND POTATOES IN DRY STORAGE BETWEEN 10 AND 21 DEGREES • 香蕉和土豆应该储存在10 度到12度的地方
BASIC WESTERN FOOD KNOWLEDGE 基础食品知识
STEPHEN AND CONNIE
BASIC FOOD HYGIENE 基础的食品卫生
• • • • THE PROCESS OF CLEANING 清洁的步骤 EQUIPMENT AND UTENSILS 器具和设备 • SCRAPING 擦 • RINSING 除垢 • WASHING清洗 • RINSE AGAIN TO REMOVE SOAP 除去肥皂 • SANITISATION 卫生
BASIC FOOD HYGIENE 基础的食品知识
• USE DIFFERENT KNIVES FOR RAW AND COOKED FOOD • 用不得到切不同的食物，生的或是熟的 • DIFFERENT CHOPPING BOARDS FOR DIFFERENT TYPES OF FOOD • 不同的切板切不同的食物 • IF ON DISPLAY ENSURE RAW AND COOKED FOODS SEPERATED • 确定生的食物和煮好的食物是分开的