烹饪英语U1L1
烹饪英语课件unit 1
More words about vegetables
mushroom
oyster mushroom
shitake mushroom
enoki mushroom
radish
asparagus
More words about vegetables
bamboo shoot
spinach
broccoli
— My name is Karl. Nice to meet you. — Nice to meet you, too.
— How do you do? — How do you do?
Dialogues
Task V Work in pairs Fill in the blanks with sentences.
sh [ ʃ ] fish
tch [ tʃ ] catch
tr [ tr ] try
ts [ ts ] pots
dr [ dr] dry
ds [ dz ] hands
qu [ kw] queen ng [ ŋ ] thing
th [ θ ] thin
wh [ w ] what
[ ð ] mother
Cut the pumpkin into 5 blocks. 将南瓜切成五大块。
Cut the leek into small sections. 将韭菜切成小节。
Cut the potato into 5 pieces. 把土豆切成五片。
Cut the mushrooms into small sections and stir-fry until done. 把蘑菇切成小节，炒熟。
m [ m ] mop
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。
烹饪英语Unit 1
Unit 1 Kitchen Introduction
Part A Titles and Job Description
1
Start You Off Focus on Language Start You Off Start You Off
2
3 Summarize Key Expressions 4 Give It a Try Do Extension Activities
2
5
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Home
Unit 1 Kitchen Introduction
questions and answer practice in pairs.
Activity 1 Look at the pictures and do the
A: What do you do ?/What do you do For a living? B: I’m a/an----
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Unit 1 Kitchen Introduction
Summarize key expressions
1. Talking about your occupation a. What do you do? I am a/an… b. What do you do for a living? I work for…/I work in… 2. Talking about your job a. How do you find in your job? b. What do you think of your job? c. How about your job? 3. Expressing your attitudes toward your job a. I think it is very attractive/satisfying /boring… b. I believe it is so attractive/satisfying /boring… c. I find it very attractive/satisfying /boring… 4. Describing your job duties a. What do you do as a /an…? b. What are you in charge of…? c. What are you responsible for…?
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.
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.
烹饪厨房英语unit 1 I am a cook
food. My uniform/apron is clean. I will wash my hands before
preparing food.
Tom: Hi, my name is Tom.
Jack: Hi, Tom. Nice to meet you. My name is Jack.
Tom: Nice to meet you too, Jack. So, where are you from?
Jack: I’m from Harbin, Heilongjiang Province. What about you?
I believe I will be a famous cook in the future. Tom: That’s for sure.
Dialogue 2:
Dialogues
Jack: Good morning. Chef: Good morning. Jack: What a nice day today! Chef: Yes, let’s start work now. Jack: Just wait a minute. I’ll go to wash my hands first. Chef: OK. Hurry up! But do you know how to wash your hands properly?
厨师应该有良好的英语工作知识。
Contents
Self Introduction Personal Hygiene
Dialogues
习题册参考答案-《烹饪实用英语(第二版)》-A25-9499
烹饪英语参考答案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.H ReadingA. 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
烹饪英语Unit
< Back Next > Home
Unit 1 Kitchen Introduction
Language Tips
Task 3
The following form shows people who work in the kitchen of Beijing Hotel. Look at the form below, try to find out what they do and write down their duties.
A: What do you do ?/What do you do For a living? B: I’m a/an----
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Unit 1 Kitchen Introduction
➢cook
➢ gardener
➢mechanic
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The person who is responsible for the pantry.
< Back Next > Home
Unit 1 Kitchen Introduction
Language Tips
2. Expressing your attitudes toward your job.
< Back Next > Home
Unit 1 Kitchen Introduction
Language
Tips Term
Definition
The person who can relieve everyone.
U1L1 A Perfect Day课文文本
Module 1 Unit 1 Lesson 1 A Perfect Day?课文文本Module 1 Unit 1 Lifestyles Lesson 1 A Perfect Day?A Couch PotatoForty-three-year-old Brian Blakey from Birmingham is sitting on his sofa and telling me about his perfect day.‘When I wake up I don’t get up immediately. I turn on the television and watch the children’s programmes and old movies until about half-past ten. Then I get up, go downstairs and witch on the TV in the living room. For lunch, I have biscuits and a glass of milk, and I watch the news. In the afternoon, I often watch another old film – they’re showing some good ones at the moment. In the evenings, I often watch TV series or sport and the news again. I like the main news at six o’clock. At nine thirty, if there is a good play on BBC 2, I switch over and watch it. Then at night, I watch more films and I usually switch off the TV at about two o’clock. I never watch TV all night.I watch TV for sixteen or seventeen hours a day. I also do some exercise every day. I take Tina, the dog, for a walk every afternoon. I don’t go far, of course. I walk to the wall outside my house. I always take my portable TV and I sit on the stone wall while the dog walks round in a circle.Of course, I couldn’t live this lifestyle without a good wife. She’s not here now because she’s working, but she always makes my meals. We haven’t got much money, you know, but we’re happy. Sit down and watch TV. Here’s the remote control. You’ve got the world at your feet. And in your hand. Great! ’A WorkaholicThirty-six-year-old Bob Black is sitting at his desk and working his waythrough his paperwork.‘I normally wake up about five minutes before my alarm clock goes off. As soon as I hear my alarm clock, I jump out of my bed. It takes me less than fifteen minutes to wash, get changed, have breakfast, leave home and get on a bus.I am always the first person to get to the office. The mornings are always very busy and the afternoons are even busier! Meetings and phone calls take up a large part of the day. Every minute of the day is filled with urgent matters. By around eight o’clock, I usually find some time to do my own paperwork and answer some personal e-mails.When I get home at about ten, I look at some documents that I bring back from the office so that I can be ready for the next day’s work. I get to bed around midnight when my wife and children are already asleep.I seldom have time for fun and other activities with my family. My family complains about it. But I try to work hard so that I can make more money for them. Besides, I get bored if there’s nothing to do. I like being busy. ’。
大学烹饪英语教材课后答案
大学烹饪英语教材课后答案Unit 1: Introduction to Culinary English1. Match the following cooking terms with their definitions:a. Julienne - To cut into long, thin stripsb. Simmer - To cook in liquid just below boiling pointc. Sauté - To cook quickly in a small amount of fatd. Blanch - To briefly cook in boiling water and then shock in ice watere. Braise - To cook slowly in a covered pot with a small amount of liquidf. Grate - To shred food into fine pieces using a grater2. Fill in the blanks with the correct cooking verbs:a. Sift - To pass dry ingredients through a sieve to remove lumpsb. Whisk - To beat ingredients quickly to incorporate air for a light and fluffy texturec. Knead - To work dough with hands to develop glutend. Fold - To gently combine ingredients without stirring or beatinge. Marinate - To soak food in a liquid to add flavor and tenderizef. Steam - To cook food by surrounding it with hot vapor in a covered containerUnit 2: Kitchen Equipment and Tools1. Choose the correct kitchen equipment for each description:a. Blender - Used to puree ingredients and make smoothiesb. Measuring cups - Used to measure liquid and dry ingredients accuratelyc. Rolling pin - Used to flatten dough for pastries and breadsd. Strainer - Used to separate solid matter from liquide. Zester - Used to grate the outer peel of citrus fruitsf. Tongs - Used to grip and lift hot foods safely2. Identify the kitchen tools mentioned in the following sentences:a. "Please pass me the peeler. I need to peel the potatoes."b. "Could you bring me the thermometer? I want to check the internal temperature of the chicken."c. "I can't find the pastry brush. Do you know where it is?"d. "I accidentally spilled some salt. I'll grab the dustpan and brush to clean it up."e. "The recipe calls for minced garlic. Let me grab the garlic press."Unit 3: Food Preparation Techniques1. Match the cooking techniques with their descriptions:a. Roasting - To cook food in an oven with dry heatb. Boiling - To cook food in liquid at 100 degrees Celsiusc. Grilling - To cook food over direct heat from a grilld. Stir-frying - To cook food at high heat while constantly stirringe. Poaching - To cook food gently in liquid just below boiling pointf. Steaming - To cook food with steam in a covered container2. Fill in the blanks with the correct food preparation terms:a. Mince - To cut food into very small piecesb. Dice - To cut food into small, uniform cubesc. Slice - To cut food into flat, thin piecesd. Chop - To cut food into irregular, rough piecese. Shred - To tear or cut food into long, thin stripsf. Peel - To remove the outer skin of fruits or vegetablesUnit 4: Food Safety and Hygiene1. Choose the correct food safety practices for each situation:a. Wash hands with soap and warm water for at least 20 seconds before handling foodb. Use separate cutting boards for raw meat and vegetables to avoid cross-contaminationc. Store leftovers in airtight containers in the refrigerator within 2 hoursd. Cook poultry to an internal temperature of 75 degrees Celsius to kill harmful bacteriae. Regularly clean and sanitize kitchen surfaces, utensils, and equipment to prevent foodborne illnessesf. Discard canned goods with bulging or dented lids, as they may be spoiled2. Fill in the blanks with the correct food hygiene practices:a. Keep raw meat stored separately from ready-to-eat foods to prevent cross-contaminationb. Wash fruits and vegetables thoroughly under running water before consumptionc. Use different cutting boards and knives for raw meats and fresh produced. Regularly check the expiration dates of ingredients to ensure freshnesse. Avoid touching your face, hair, or other body parts while handling foodf. Wear clean and appropriate protective clothing, such as aprons and gloves, while handling foodNote: The answers provided are general suggestions and may vary depending on the specific teaching material used in the "College Culinary English" course.。
烹饪英语01-02厨房职位和守则-厨房的设备
Unit 1 kitchen Positions and Rules
Focus on Cooking Language
A: Who is that man?
larder chef pastry chef vegetable chef fish cook grill cook roast cook commis cook pantry man butcher steward
Unit 1 kitchen Positions and Rules
Focus on Cooking Language
2. Kitchen Rules for Food Safety
1. Keep your kitchen clean
– – – Wash your hands before and after handling food and utensils, especially after dealing with raw meat, poultry, fish, shellfish and eggs. Wash used utensils and surfaces with hot, soapy water everyday. Properly get rid of the scrap, left rice and dishes. Clean and sanitize kitchen everyday.
Unit 1 kitchen Positions and Rules
Start off
executive chef larder chef fish cook pantry man butcher steward chef’s office hot kitchen fish section kitchen store butchery scullery
烹饪英语 第一课 炸篮lesson1
• 3. Put the French Fries in a bowl and shake them. • In the evening, Tom’s parents returned home. They told their parents what they had done. Mum was so happy that she decided to teach them how to fry fish next time. • Notes: • Shake： shake hands 握手 • tell sb. sth.告诉某人某事 • Sb. be +adj. that +从句 某人对某事感到… • feel/ be happy that • feel/ be sorry that • decide to do sth. 决定做某事 • teach sb. how to do sth. 教某人怎样做某事
• Tom and his brother made the tastiest and crispiest French fries in the following way: • 1. Choose some firm potatoes and cut them into sticks. Rinse the sticks with cold water. This prevents them from sticking to each other while frying. • 短语： • In the following way :以以下的方式 • Stick: 条状 chunk: 块状 shred：丝状 • With: 表示用… • Prevent sb. from doing sth. 阻止某人做某事 • Stick to : 粘在一起
烹饪专业英语PPT课件
Lesson Twelve Drinks
Lesson Thirteen Drinks (Western style )
Lesson Fourteen Food
Western
Lesson Fifteen Dessert
Lesson Sixteen Western Banquett
Lesson Sixteen Banquet
Appendix
Lesson One Kitchen Introduction
Lesson Two Kitcson Three Kitchen Utensils (2)
Lesson Four Vegetables
感谢您的观看！
Lesson Ten
Fruits
Lesson Eleven Grains
Lesson Twelve Drinks (Chinese style)
Lesson Thirteen Drinks (Western style)
Lesson Fourteen Western Food
Lesson Fifteen Desserts
Lesson Five Meat
Lesson Six Poultry
Lesson Seven Eggs
Lesson Eight Condiments
Lesson Nine Sea food
Lesson Ten Fruits
Lesson Eleven Grains
频道 豆丁首页 社区 企业工具 创业 微案例 会议 热门频道 工作总结 作文 股票 医疗 文档分类 论文 生活休闲 外语 心理学 全部 建筑频道 建筑文本 施组 方案 交底 用户中心 充值 vip 消息 设置 客户端 书房 阅读 会议ppt 上传 书房 登录 注册 论文 中学教育 高等教育 外语学习 it计算机 研究报告 办公文档 行业资料 生活休闲 建筑/环境 法律/法学 通信/电子 研究生考试 经济/贸易/财会 幼儿/小学教育 管理/人力资源 汽车/机械/制造 医学/心理学 资格/认证考试 金融/证券 文学/艺术/军事/历史 图书 杂志 股票 医疗 机构内容 > 高等教育 > 烹饪专业英语ppt课件 contentslesson one kitchen introduction lesson two kitchen utensils(1) lesson three kitchen utensils(2) lesson four vegetables lesson five meat lesson six poulty lesson seven eggs lesson eight condiments lesson nine sea food lessonten fruits lesson eleven grains lesson twelve drinks (chinese style) lesson thirteen drinks (western style) lesson fourteen western food lesson fifteen desserts lesson sixteen banquet appendix lessonone kitchen introduction 10lesson two kitchen utensils 15lesson three kitchen utensils 21lesson four vegetables 25lesson five meat 32lesson six poultry 39lesson seven eggs 45lesson eight condiments 51lesson nine sea food 55lesson ten fruits 60lesson eleven grains 65lesson twelve drinks 7