烹饪实用英语Unit 6- lesson1
烹饪实用英语Unit1-lesson
Onion
A pungent vegetable that is used in many dishes to add flavor.
Tomato
A juicy, round fruit that is often used in cooking as a sauce or in salads.
Celery
Incorporation of ingredients from around the world
01
02
03
04
Western culinary culture
01
02
04
Chinese culinary culture
Strong emphasis on flavor and taste
Variety of cooking methods
Interactive learning
Students are encouraged to actively participate in class discussions, ask questions, and share their own experiences and recipes.
讨论最佳的烹饪方法，如煮、炒、烤等。
讨论是否需要添加调味品，以及选择哪种调味品。
烹饪实用英语Unit 1-lesson1
b. butter
c. water
d. chili
e. sugar
f. soy sauce
g. vinegar
Look and Study Dialogue Reading Further Study
h. yogurt
Unit 1
切洋葱的方法
Lesson 1
There are so many recipes that call for diced, sliced and chopped onions. Think about how many times you cut onions each week and you will understand why it is so important you learn how to do it safely and properly.
thermo food container salad-and-go food container paper food container
Lesson 1
1.__________
2. __________
3. __________
4. __________
5. __________
Look and Study Dialogue Reading Further Study
Look and Study Dialogue Reading Further Study
Unit 1
Lesson 1
Betty（B）是餐厅的食品加工工人。她正在教Leo（L）如 何做腌肉。
L: Is it really so simple? I just can’t wait to taste it. B: No, you need to leave the meat in the pickling liquid for three days. L: You mean three days later I will be able to enjoy the wonderful pickled meat? Oh, great! Thank you so mush for teaching me. B: My pleasure. Oh, by the way, you can keep the mixture for reuse.
烹饪实用英语Unit 6- lesson1
Unit 6
Lesson 1
A. Match the English with the Chinese.
（ ）A CV is needed when you apply for a job. （ ）He majors in culinary art. （ ）The executive chef is good at culinary art. （ ）Thank you for giving me this opportunity to
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 1
Howard (H)即将毕业。他正在接受餐厅行政总厨Smith (S) 的面试。 H: Yes. I had the course of English for Culinary Art in my second year in the school and I took a part-time job in Apple Bees, an American restaurant during summer vacation. S: Can you describe your personality? H: OK. I am an easy-going person and I like team work. I am patient and energetic. I can work very hard and I am a quick learner. S: Sound great. Then, what are your disadvantages? H: Well, I haven’t had any full-time job, so I need to gain more experience. S: OK. That’s all. Thank you for your time, Howard. You’ll take a basic cooking test, if you pass the interview. And we will inform you as soon as possible. H: Thank you very much. Mr. Smith. Good-bye.
烹饪实用英语Unit 6- lesson3
Lesson 3
Unit 6
Step 1: (stack; at the bottom) Step 2: (roll) ★ How to cut long vegetable?
Step 3: (slice)
Step 1: (cut; section)
Step 2: (cut; panel)
Step 3: (slice)
Look and Study Dialogue Reading Further Study
Unit 6
C. Learn the important grammars in the text.
Lesson 3
1. a base for …的基础 Meat is a typical base for making sandwiches. 肉类是做三明 治的基本原料。
Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, and other sausages, as well as beef, such as steak and roast beef. Meat can also be canned.
preparing quality food and handling complaints from customers or staff (职员). The ability to coordinate （协调） several different orders at the same time is also a good skill for a line cook to possess（具备）.
电子课件-《烹饪实用英语(第三版)》 Unit 1- lesson3
Further Study
Words and Phrases
Write the correct term below each picture.
Unload delivery
insect
detergent
Lesson 3
Unit 1
1.__________
a. Detergent b. running water c. brush
d. tissue
e. soap
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Lesson 3
2. come along 出现
… the insects, chemicals that come along with them, wash the fruits and vegetables before eating them. 蔬菜、水果里 有虫子、化学物质, 最好在吃之前清洗干净。 练习：待适当的机会来临，她就能抓住。 提示：right opportunity 英文：_____________________________________________
Unit 1
Lesson 3
B. Group discussion: what are needed in washing the fruits and vegetables according to the dialogue.
电子课件烹饪实用英语第三版Unit5lesson1
Lesson 1
3. look for 寻找
Look for lamb that’s been butchered at five to seven months or younger. 选择屠宰时为5 ～ 7 个月或更小的羊的羊羔肉。 练习：你仍在找工作吗？ 英文：____________________________________________
Look and Study Dialogue Reading
Further Study
Words and Phrases
Unit 5
Write the correct term below each picture.
burger press sausage
butcher double-edged cleaver
Look and Study Dialogue Reading Further Study
Unit 5
C. Learn the important grammars in the text.
Lesson 1
2. high-quality 优质的 Select high-quality beef. 选择优质牛肉。
Select high-quality beef
Choose beef with minimal outer fat. The meat should be firm, fine-textured and a light cherry red.
Look and Study Dialogue Reading Further Study
English
butcher shops fish markets primal cuts trimmings ground meat
电子课件-《烹饪实用英语(第三版)》 Unit 4- lesson1
3. ___________
4. ___________
5. ___________
Look and Study Dialogue Reading Further Study
Unit 4
肉类的烹调法
A steak is a cut of meat (usually beef). The cooking time of a steak is based upon personal preference; shorter cooking time retains more juice, while longer cooking time results in drier and tougher meat. The following terms are in order from least cooked to most cooked: 1. Raw — Uncooked. 2. Blue rare or very rare — Cooked very quickly. The steak will be red in the inside and barely warmed. 3. Rare — (52 °C) The outside is grey-brown, and the middle of the steak is red and slightly warm.
Unit 4
C. Learn the important grammars in the text.
Lesson 1
1. result in 导致，结果是
…while longer cooking time results in drier and tougher meat. 时长则肉干而硬。
烹饪厨房英语unit 6 dairy and eggs
Fried Eggs
sunny-side up
over easy
Fried Eggs
scrambled eggs
omelet
English terms of processing eggs
fry eggs
煎鸡蛋
scramble eggs 炒鸡蛋
boil eggs
煮鸡蛋
poach eggs
水煮荷包蛋
Dialogue 1:
Dialogues
Waiter: Can I take your order? Guest: Yes, I’d like the eggs, a bowl of cereal and some toast. Waiter: How would you like your eggs? Guest: Fried. Waiter: Sunny-side up or over easy? Guest: Over easy.
Waiter: And, to drink? Guest: A cup of tea. Waiter: Anything else? Guest: No, that’s all.
Dialogue 2:
Dialogues
Jack: What shall we do with theቤተ መጻሕፍቲ ባይዱe eggs? chef: Scramble them. Jack:Scramble eggs! chef: Yes. Crack three eggs in a bowl. Jack: Okay, crack three eggs. chef: Add a dash of milk, salt and pepper, then mix them.
烹饪实用英语PreUnit PPT
Mr. Carpenter（C）视察厨房工作时，指导了刚招聘的员 工Leo（L）做中式炒鸡丁。
L: Leo C: Mr. Carpenter L: Mr. Carpenter, good afternoon. C: Good afternoon. What are you doing? L: I want to make Chinese chicken. C: OK. Here is the question: What are the ingredients? L: To make Chinese chicken, I need 4 chicken breasts; sweet chili; Chinese five spices and ground ginger. C: Anything else? L: Soy sauce, olive oil, salt, red peppers; bean sprouts and a cup of frozen peas. C: Good. Chinese Chicken gives a very tasty and nutritious meal. L: But I have a problem about cooking it.
烹饪实用英语
COOKING ENGLISH
Contents
Pre-Unit 1 Basic Knowledge of Culinary Art
Unit 1 The Pre Cook
Unit 2 The Pastry Chef Unit 3 The Cold Dishes Chef
Contents
Look and Study Dialogue Reading Further Study
烹饪实用英语Pre-Unit
Dialogue
Reading
Further Study
Words and Phrases
2021/6/4
5
Pre-Unit
Match the festival with the food.
Pre-Unit
a. zongzi (glutinous rice wrapped bamboo or reed leaves)
Loo20k21a/6n/d4 Study Dialogue Reading Further Study
Pre-Unit
7
Pre-Unit
Pre-Unit
Mr. Carpenter（C）视察厨房工作时，指导了刚招聘的员 工Leo（L）做中式炒鸡丁。
Pre-Unit
L: Leo C: Mr. Carpenter L: Mr. Carpenter, good afternoon. C: Good afternoon. What are you doing? L: I want to make Chinese chicken. C: OK. Here is the question: What are the ingredients? L: To make Chinese chicken, I need 4 chicken breasts; sweet chili; Chinese five spices and ground ginger. C: Anything else? L: Soy sauce, olive oil, salt, red peppers; bean sprouts and a cup of frozen peas. C: Good. Chinese Chicken gives a very tasty and nutritious meal. L: But I have a problem about cooking it.
美食烹饪教案：新目标英语九年级上Unit6教案
美食烹饪教案：新目标英语九年级上Unit6教案In today's world, cooking has become an integral part of our daily lives. With a variety of local and international cuisines, it is crucial to understand the basics of cooking. In this regard, the New Target English ninth-grade syllabus has included a unit 6 lesson plan on food and cooking. The aim of this lesson is to introduce students to different cooking techniques and culinary traditions. This article examines the lesson plan and highlights its importance in enhancing culinary knowledge among students.The Importance of the Lesson PlanThe Unit 6 lesson plan on food and cooking is critical in shaping students' understanding of various cooking techniques and culinary traditions. Through this lesson, students get to understand the different methods of preparing food and the cultures that influence their preparation. This lesson is essential because it cultivates awareness and appreciationfor diverse culinary traditions and their significance in different regions.The lesson plan has several objectives aimed at achieving this aim. The objectives include;1.Introducing students to different cookingterminologies, such as boiling, simmering, sautéing, and frying.2.Familiarizing students with different ingredientsused in cooking and their nutritional value.3.Introducing students to the cultural significanceof food in different regions and how it blends with thelocal cuisine.4.Encouraging students to appreciate and respectdifferent culinary traditions and integrating them intotheir cooking.The lesson plan is structured around three main sections: Warm-up, presentation, and practice. The warm-up section is designed to create a relaxed learning environment and encourage student participation. The presentation section introduces students to various cooking techniques, ingredients, and cultural traditions. The practice section enables students to apply this knowledge through cooking exercises that encourage teamwork and creativity.The Lesson Plan in PracticeThe lesson plan on food and cooking has severalactivities that enable students to learn through practical and hands-on experience. Some of these activities include;1.The blindfold game- this activity enables studentsto explore different textures, smells, and tastes ofingredients while blindfolded.2.The cooking competition- this activity encouragesteamwork and creativity when students are tasked withcreating dishes using various ingredients and cookingtechniques.3.The Culture exchange- this activity encouragesstudents to research and present different culinarytraditions and how they are prepared.4.The hands-on cooking- this activity enablesstudents to apply the different cooking techniques andingredients learned in class to create dishes.ConclusionIn summary, the lesson plan on food and cooking in the ninth-grade syllabus is a critical element in shapingstudents' culinary knowledge. Through this lesson, students get to understand different cooking techniques, ingredients, and cultural traditions, which are essential in enhancing their appreciation of culinary diversity. The lesson plan encourages teamwork, creativity, and practical learning, enabling students to apply the knowledge gained in class to their cooking skills. It is, therefore, essential that teachers integrate this lesson plan into the ninth-grade curriculum to enhance students' culinary experience.。
人教版六年级英语上册 38-39页课文讲解
课文讲解：Unit 6 Lesson 11. 课文概述本课文是人教版六年级英语上册的第六单元第一课，主要围绕“Can I have some juice?”这一话题展开讨论。
通过两位主人公Lucy和John的对话，引导学生学习并掌握关于点餐和购物的相关词汇和表达。
2. 词汇解析在课文中，涉及到了一些和点餐和购物相关的英语单词和短语，例如juice（果汁）、bread（面包）、cake（蛋糕）等。
这些单词是学生在日常生活中经常会用到的，通过本课文的学习，能够帮助学生更好地掌握这些实用的词汇。
3. 语法解析课文中，通过Lucy和John的对话，学生不仅可以学习到一些常用的购物和点餐的表达方式，还能够了解到一些基本的句型和语法结构。
Can I have...?（我可以要……吗？）、Yes, please.（是的，请。
）、No, thank you.（不用了，谢谢。
）等。
这些句型和表达方式在日常生活中也是非常常见的，通过课文的学习，学生可以加深对这些用法的理解和掌握。
4. 文化知识除了语言知识外，课文还通过对话内容向学生介绍了一些关于西方国家饮食文化的知识。
西方人在早餐时喜欢喝果汁和吃面包，下午茶时会品尝一些甜点和小吃等。
通过这些内容的学习，能够帮助学生了解到不同国家的饮食习惯和文化差异，拓展视野，增长知识。
5. 教学建议在教学过程中，老师可以通过多媒体展示相关图片或视频，让学生通过视觉感受到西方国家的饮食文化，激发学生的学习兴趣。
老师还可以设计一些角色扮演或游戏活动，让学生在互动中灵活运用课文中学到的内容，提高口语表达能力。
6. 总结本课文以日常生活场景为背景，围绕购物和点餐展开，通过生动有趣的对话，引导学生学习了相关词汇、句型和文化知识。
本课文还为学生提供了多种教学方法和活动形式，有利于提高学生的学习兴趣和语言表达能力。
在教学中，老师可以根据学生的实际情况，合理安排教学内容和活动，让学生在轻松愉快的氛围中学习和掌握知识。
烹饪实用英语(第二版)参考答案
汪莹主编的《烹饪实用英语（第二版）》包括6个单元，从普通厨师到行政级别包含了厨房工作人员的主要岗位。
每个单元根据不同岗位的要求安排2～4课。
每课分为4个部分。
Look and Learn以趣味小题的形式引出与本课相关的专业术语。
Dialogue以刚从学校毕业的学生Leo到一家餐饮企业轮岗实习为主线，真实反映厨房内员工之间的交流和工作流程。
Reading为阅读短文，文章主题围绕岗位要求选材，锻炼学生英文阅读能力。
Learn More中多种多样的学习资料是每课书的有益补充。
汪莹主编的《烹饪实用英语（第二版）》以“岗位”为中心组织理论、实操知识，对厨房每个岗位中需要完成的任务进行分解，在学生熟悉的工作环境中开展专业英语的学习。
《烹饪实用英语（第二版）》包括6个单元，从普通厨师到行政级别包含了厨房工作人员的主要岗位。
每个单元根据不同岗位的要求安排2～4课。
每课分为4个部分。
Look and Learn 以趣味小题的形式引出与本课相关的专业术语。
Dialogue以刚从学校毕业的学生Leo到一家餐饮企业轮岗实习为主线，真实反映厨房内员工之间的交流和工作流程。
Reading为阅读短文，文章主题围绕岗位要求选材，锻炼学生英文阅读能力。
Learn More中多种多样的学习资料是每课书的有益补充。
写在前面的话各位老师：您们好。
欢迎使用劳动版专业英语教材。
如果您在使用中发现问题，或者有任何建议和意见，可与我们联系：联系人：赵硕联系电话：64962011电子邮箱：***************.cn烹饪实用英语（第二版）参考答案Pre-UnitLook and Learn1-f; 2-d; 3-e; 4-a; 5-c; 6-bDialogueA. chicken breasts, sweet chili, Chinese five spices, ground ginger, soy sauce, olive oil, red pepper,bean sprouts and a cup of frozen peasB. 1-a; 2-d; 3-c; 4-bReadingA. 2. 1. 4. 3.B. 1-c; 2-d; 3-e; 4-a 5-b; 6-fUnit 1Lesson 1Look and LearnA.1. disposable food container2. fresh sealed food container3. salad-and-go food container4. fresh sealed food container5. selling-paper food container6. thermo food containerB.1. 日期标签2. 原产地3. 储存条件4. 使用说明DialogueA. pickle gallon foam liquidB. a; c; e; fReadingA. 3. 1. 2.B. 1-a; 2-c; 3-bLesson 2Look and Learn1.ham2. breadcrumb3. brown sugar4.strawberry sauce5. egg yolk6. mustard sauceDialogueA. 1-c; 2-d; 3-a; 4-bB. a. b. c. d. g. j.ReadingA. 1. suggests 2. is vital to 3. not only but alsoB. a. carrot soup b. tomato soup c. celery soup d. pork bone soupLesson 3Look and Learn1.unload delivery2.detergent3.insectDialogueA. 1. 3. 2.B.a. chip machineb. cutterc. electric mixerd. dish-and glass-washing machinee. fridgef. knifeg. ovenh. pani. electric cookerj. scissorReadingA. moisture chemical scrub spoilB. b. c.Unit 2Lesson 1Look and Learn1. pastry bag2. mousse cake3. pastry cutter4. pastry5. pastry board6. flaky pastry DialogueA. 1. No 2. No 3. YesB.be interested in: 对……感兴趣have a passion for sth: 对……有激情new recipes: 新食谱spare time: 业余时间ReadingA. flour powder characteristic croissantB. 1. 挤花袋2. 酥香奶油蛋糕 3.糕点模具 4.点心面板Lesson 2Look and Learn1. lotus seed cake2. stinky tofu3. cha siu bao4. banana roll5. steamed stuffed bun6. marry girl cakeDialogueA. 1.resembles 2. overdoes 3. prevent fromB. 1. L 2.D 3.G 4.C 5.A 6.J 7.E 8.B 9.I 10. F 11.K 12.HReadingA. 1. No 2. No 3. YesB. c. e. d.Unit 3Lesson 1Look and Learn1. coconut2. eggplant3. kiwi fruit4. lettuce5. pineapple6. mangoDialogueA.Yogurt is very nutritious. ------ 酸奶很有营养。
烹饪实用英语Unit 2- lesson1
Lesson 1
Benton（B）是资深面点师。记者Ivon（I）在采访他， 他们正在讨论面点师的职业生涯。
B: Benton I: Ivon I: Can you tell us your pastry chef career steps? B: I started cooking when I was 8-years-old. Back then, I never thought of cooking as a profession. I: Then when did you start to have the idea? B: When I went to culinary school. After I took my first baking class, I knew it was what I really wanted to do. I: What advice would you give to those interested in pastry chef jobs? B: Think hard if you really want to do it, and make sure you have a passion for it.
2. Only experience affects the pastry chef.
Yes No
3. Benton thought of cooking as a profession when he went to the culinary school.
Yes No
Look and Study Dialogue Reading Further Study
Look and Study Dialogue Reading Further Study
烹饪实用英语PreUnit PPT
Mr. Carpenter（C）视察厨房工作时，指导了刚招聘的员 工Leo（L）做中式炒鸡丁。
L: Leo C: Mr. Carpenter L: Mr. Carpenter, good afternoon. C: Good afternoon. What are you doing? L: I want to make Chinese chicken. C: OK. Here is the question: What are the ingredients? L: To make Chinese chicken, I need 4 chicken breasts; sweet chili; Chinese five spices and ground ginger. C: Anything else? L: Soy sauce, olive oil, salt, red peppers; bean sprouts and a cup of frozen peas. C: Good. Chinese Chicken gives a very tasty and nutritious meal. L: But I have a problem about cooking it.
1.__________
2. __________
3. __________
4. __________
5. __________
6. __________
Look and Study Dialogue Reading Further Study
Procedures:
• Put in the two spoons of sugar and stir(摇晃) until all the sugar has dissolved(溶解).
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Lesson 1
Wear suitable interview clothes.
Do not smoke, chew gum, or eat garlic beforehand.
Look and Study Dialogue Reading Further Study
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 1
Appetizers: If you are serving appetizers only, figure on 6-8 pieces per adult. If the appetizers are before a dinner or buffet service, 4-6 pieces should suffice. It is preferable to offer a smaller variety but each in greater quantities. This saves time and costs. Also the amount of appetizers may depend on what it is.
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 1
A. Match the English with the Chinese.
（ ）A CV is needed when you apply for a job. （ ）He majors in culinary art. （ ）The executive chef is good at culinary art. （ ）Thank you for giving me this opportunity to
Unit 6
The executive chef.
Lesson 1
The executive chef oversees (监督) all kitchen staff, food preparation and cooking activities. Most of his time is spent outside the kitchen researching on trends (趋势) in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. The executive chef also recruits and hires staff, supervises their activities and instructs (指导) cooks in preparation, cooking and presentation of food.
Look and Study Dialogue Reading Further Study
Unit 6
C. Learn the important grammars in the text.
Lesson 1
1. preferable to do sth 更可取的是 It is preferable to offer a smaller variety…最好能品种少……
Lesson 1
2. in great quantities 大量 …but each in greater quantities. ……但数量多。
练习：他们送来大量豆腐、白糖和其他易于吸收的食品。
英文：_____________________________________________
Look and Study Dialogue Reading Further Study
自助餐_________
香肠_________
午餐会_________
菜单_________
芥末_________
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 1
B. Translate the following sentences into Chinese.
练习：有健康而无财富比有财富而无健康更好。
提示：wealth, health 英文：____________________________and Study Dialogue Reading Further Study
Unit 6
C. Learn the important grammars in the text.
1. Water never blends with oil. ___________________________________________________________ 2. The main course comes after the appetizer. ___________________________________________________________ 3. The buffet service is very convenient. ___________________________________________________________ 4. It depends on the weather. ___________________________________________________________
For instance, if you plan a luncheon with Italian Sausages and mustard as the main course, the courses before and following should be light such as simple salads and juicy flavorful fruits. This will cool the stomach and prevent appetite overload.
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 1
Howard (H)即将毕业。他正在接受餐厅行政总厨Smith (S) 的面试。 H: Yes. I had the course of English for Culinary Art in my second year in the school and I took a part-time job in Apple Bees, an American restaurant during summer vacation. S: Can you describe your personality? H: OK. I am an easy-going person and I like team work. I am patient and energetic. I can work very hard and I am a quick learner. S: Sound great. Then, what are your disadvantages? H: Well, I haven’t had any full-time job, so I need to gain more experience. S: OK. That’s all. Thank you for your time, Howard. You’ll take a basic cooking test, if you pass the interview. And we will inform you as soon as possible. H: Thank you very much. Mr. Smith. Good-bye.
make a speech here. 1. 这位行政总厨师长相当擅长烹饪。 2. 谢谢给我机会让我在此演讲。 3. 找工作的时候需要有份履历表。 4. 他的专业是烹饪。
Look and Study Dialogue Reading Further Study
Unit 6
B. Tips for a job interview.
实用英语
COOKING ENGLISH
Contents
Pre-Unit 1 Basic Knowledge of Culinary Art
Unit 1 The Pre Cook
Unit 2 The Pastry Chef Unit 3 The Cold Dishes Chef
Contents
Unit 4 The Hot Dishes Chef Unit 5 The Larder Chef Unit 6 The Executive Level
Look and Study Dialogue Reading Further Study
Lesson 1
A. Write the correct term below each picture according to the reading material.
Unit 6
开胃菜_________
Look and Study Dialogue Reading Further Study
Unit 6
设计宴会菜单
Lesson 1
When planning a menu, you should design courses that interact and blend harmoniously with the next course. Remember to imagine the impact and final impression.