《邮轮烹饪英语》教学课件—08Diet Culture
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美食文化英语ppt课件
燧人氏Simulated flight cooked food, from now on, into the hot Stone Age. The main cooking method: (1), namely fire drill to make pulp and burnt; (2) in clay pot: with mud wrapped after burn; (3) with a stone mortar water, food, with red-hot stones hot cooked food; (4) roasted: the flake hot, then put the seeds in the fire.钻木取火，从此熟食，进入石烹时代。主要烹调方法：①炮，即钻火使果肉而燔之； ②煲：用泥裹后烧； ③用石臼盛水、食，用烧红的石子烫熟食物； ④焙炒：把石片烧热，再把植物种子放在上面炒。
苏菜特征选料严谨，制作精致，口味适中，四季分明。在烹调技术上擅长炖焖、烩、窝、烧、炒、又重视调汤，保持原汁，风味清鲜，适应面广，浓而不腻、淡而不薄，酥烂脱骨，滑嫩爽脆。
苏菜烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。
Is famous for its cooking skills to stew, braised, simmer; Attaches great importance to the soup, keep juice. Formerly jiangsu and zhejiang cuisine, is the middle and lower reaches of the Yangtze river region famous cuisines in China, its broad geographical coverage, including jiangsu, zhejiang, anhui and Shanghai today, and parts of jiangxi, henan, it has "southeast first JiaWei", "to the United States of the world" reputation, reputation spread far from home and abroad.
苏菜特征选料严谨，制作精致，口味适中，四季分明。在烹调技术上擅长炖焖、烩、窝、烧、炒、又重视调汤，保持原汁，风味清鲜，适应面广，浓而不腻、淡而不薄，酥烂脱骨，滑嫩爽脆。
苏菜烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。
Is famous for its cooking skills to stew, braised, simmer; Attaches great importance to the soup, keep juice. Formerly jiangsu and zhejiang cuisine, is the middle and lower reaches of the Yangtze river region famous cuisines in China, its broad geographical coverage, including jiangsu, zhejiang, anhui and Shanghai today, and parts of jiangxi, henan, it has "southeast first JiaWei", "to the United States of the world" reputation, reputation spread far from home and abroad.
《烹饪专业英语》课件
烹饪制作过程句型
准备食材："Prepare the ingredients."
加热锅具："Heat the pan."
加入食材："Add the ingredients."
翻炒食材："Stir-fr y the ingredients."
调味："Season with salt and pepper."
PART 2
烹饪专业英语词汇
烹饪常用食材词汇
•
牛肉：beef
•
鸡肉：chicken
•
猪肉：pork
•
羊肉：mutton
•
鱼肉：fish
•
蔬菜：vegetables
•
水果：fruits
•
米饭：rice
•
面条：noodles
•
面包：bread
•
牛奶：milk
•
鸡蛋：eggs
•
糖：sugar
•
盐：salt
烹饪常用术语词汇
烹饪方法：bake, boil, fry, grill,ables, fruits, grains, dairy products等
调料：salt, pepper, sugar, vinegar, oil, sauce等
烹饪工具：knife, pan, pot, oven, grill, blender等
添加标题
添加标题
涵盖了烹饪专业中常见的食材、 烹饪方法、烹饪工具等
鼓励学员在实际烹饪中运用英语， 提高英语应用能力
对未来发展的展望
烹饪专业英语的重要性：随着全球化的加速，烹饪专业英语将成为厨师必备技能 发展趋势：烹饪专业英语将更加注重实用性和跨文化交流能力 学习资源：未来将有更多优质的烹饪专业英语学习资源可供选择 职业发展：掌握烹饪专业英语将为厨师提供更广阔的职业发展空间
American Diet Culture
General manners while dining
As is the traditional manner,
the food may be passed around or served by a host or staff.If passed, you should pass on the serving dish to the next person in the same direction as the other dishes are being passed.
Gentlemen should stand
when a lady leaves or rejoins the table in formal social settings.
At the end of the meal
When you have finished
your meal, place all used utensils onto your plate together, on the right side, pointed up, so the waiter knows you have finished.
If you do not care for any of
the dish, pass it to the next person without comment.
When serving, serve
from the left and pick-up the dish from the right. Beverages, however, are to be both served and removed from the right-hand side.
《邮轮烹饪英语》教学课件—10Safety and Sanitation
Words and Expressions
1. priority / praɪˈɒrəti / n. 优先；优先权 2. hazard / ' hæzəd / n. 危险，风险；冒险的事 3. bacteria / bækˈtɪəriə / n. [微] 细菌 4. blade / bleɪd / n. 叶片；刀片，刀锋；剑 5. retract / rɪˈtrækt / v. 缩回；缩进；取消 6. dangling / 'dæŋglɪŋ / adj. 悬挂的；摇摆的 7. potholder / 'pɒt,həʊldə / n. 防烫套垫（用以握持热锅的布垫子或厚布） 8. refrigerate / rɪˈfrɪdʒəreɪt / v. 冷藏，冷冻；使冷却；使清凉 9. precaution / prɪˈkɔːʃn / n. 预防，警惕；预防措施 10. cross-contamination /ˌkrɔːs kənˌtæmɪˈneɪʃn / n. 交叉污染
Warm-up
Fire extinguisher
Teo-spoon method
Chef’s uniform
Chef’s toque
Apron
Practical Process
Basic Rules of Kitchen Safety
Keep the Blade Retracted when Not in Use. Never cook in loose clothes and keep long hair tied back. Never cook while wearing dangling jewelry. Keep potholders nearby and use them! Don’t let temperature-sensitive foods sit out in the kitchen. Wipe up spills immediately. Separate raw meat and poultry from other items whenever you use or store them. Wash your hands before handling food and after handling meat or poultry.
《烹饪厨房英语》课程教案完整版全套(技校)
烹饪英语教案（续表）理论课教案（续表）（续表）（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）Ask some questions:Do you like meat?What meat words do you rememberStep2. PartA:Meat&Poultry.Show students some pictures about Meat&Poultry. to impress students the key words by showing pictures. Step3. The teacher reads thenew words, followed by the students.Skim through all the picture in the text.Ask students to read the words.Step4:to make students understand the details of the sentences .Remember the useful verbs of processing vegetables.English Terms of Processing Meatslice the meat 将肉切片mince the meat 将肉切碎mash the meat 将肉捣烂dice the meat 将肉切丁fillet the meat 将肉切柳bone the meat 将肉去骨skin the meat 将肉去皮rinse the meat 涮肉Step4.Vocabulary ExplanationStep5.Homework:Recite the words and expressions.理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）主要教学内容及步骤Step1. Lead-inActivity1. Greetings and Free-talkingCan you speak out some words you had drank before?Then I will show students some pictures and ask students what are they/ they know how to read it？Step2. Give 2 minutes to read passage quickly. Learn and master new words, phrases and sentence patterns.2.Explain some main phrases and sentence patternsEnglish terms of processing eggsfry eggs 煎鸡蛋scramble eggs 炒鸡蛋boil eggs 煮鸡蛋poach eggs 水煮荷包蛋Step3. Do some exercisesCheck the answer: Ask a team student to answer one by one.Step4:to make students understand the details of the sentences.Remember the useful verbs of processing vegetables.Individual, pair and group work to make every理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）2. What do you recommend? 你推荐什么菜呢？3. We will serve it 15 minutes later .我们会15分钟后上菜。
烹饪实用英语PreUnit PPT
Look and Study Dialogue Reading Further Study
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).
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).
《烹饪专业英语》课件
such as fry, deep fry, etc.
Fried
such as Steam.
Steaming
such as salt, pepper, sugar, etc.
Seasoning
Spices
Cooking terms
Cooking genres
such as ginger, garlic, parsley, etc.
Cooking Professional English is a branch of professional English that focuses on the language used in the culinary industry It encompassed terms, phrases, and communication used in restaurants, kitchens, food processing plants, and other related settings
Used to express gratitude or apology, such as "Thank you for your patient. I'm sorry the food too long to apologize."
04
Conversations and Chapters in Cooking Professional English
Develop cooking plan: Based on ingredients and tools, develop a reasonable cooking plan, including cooking sequence, time arrangement, and required seasoning.
Fried
such as Steam.
Steaming
such as salt, pepper, sugar, etc.
Seasoning
Spices
Cooking terms
Cooking genres
such as ginger, garlic, parsley, etc.
Cooking Professional English is a branch of professional English that focuses on the language used in the culinary industry It encompassed terms, phrases, and communication used in restaurants, kitchens, food processing plants, and other related settings
Used to express gratitude or apology, such as "Thank you for your patient. I'm sorry the food too long to apologize."
04
Conversations and Chapters in Cooking Professional English
Develop cooking plan: Based on ingredients and tools, develop a reasonable cooking plan, including cooking sequence, time arrangement, and required seasoning.
美食文化英语PPT课件
中华民族的饮食状况又有了改善，皇帝作灶，始为灶神，集中火力 节省燃料，使食物速熟，而广泛使用在秦汉时期，当时是釜，高脚 灶具逐步退出历史舞台，"蒸谷为饮，烹谷为粥"首次因烹调方法区 别食品，蒸锅发明了，叫甑。蒸盐业是黄帝臣子宿沙氏发明，从此 不仅懂得了烹还懂得调，有益人的健康。
第7页/共48页
第8页/共48页
归功于汉代中西（西域）饮食文化的交流，引进石榴、芝麻、葡萄、胡桃（即核桃）、西瓜、甜瓜、黄瓜、菠菜、胡萝卜、茴香、芹菜、胡
豆、扁豆、苜蓿（主要用于马粮），莴笋、大葱、大蒜，还传入一些烹调方法，如炸油饼，胡饼即芝麻烧饼也叫炉桡。淮南王刘安发明豆腐，使
豆类的营养得到消化，物美价廉，可做出许多种菜肴，1960年河南密县发现的汉墓中的大画像石上就有豆腐作坊的石刻。东汉还发明了植物油。
在此以前都用动物油，叫脂膏，带角的动物油叫脂，无角的如犬，叫膏。脂较硬，膏较稀软，植物油有杏仁油，奈实油，麻油，但很稀少，南
北朝以后植物油的品种增加，价格也便宜。
第9页/共48页
唐宋Diet culture peak, pay attention to too much.
饮食文化的高峰，过分讲究。“素蒸声音部、罔川图小样”，最具 代表性的是烧尾宴。
• Jiangsu cuisine features • Strict election materials,
production, refined taste moderate, the four seasons. On cooking is good at stewing, stewed, nest, burning stew, fry, and pay attention to the soup, keep juice, flavor freshness, adaptation of wide and thick but not greasy, not thin, crisp rotten to take off the bone, tender crisp.
第7页/共48页
第8页/共48页
归功于汉代中西（西域）饮食文化的交流，引进石榴、芝麻、葡萄、胡桃（即核桃）、西瓜、甜瓜、黄瓜、菠菜、胡萝卜、茴香、芹菜、胡
豆、扁豆、苜蓿（主要用于马粮），莴笋、大葱、大蒜，还传入一些烹调方法，如炸油饼，胡饼即芝麻烧饼也叫炉桡。淮南王刘安发明豆腐，使
豆类的营养得到消化，物美价廉，可做出许多种菜肴，1960年河南密县发现的汉墓中的大画像石上就有豆腐作坊的石刻。东汉还发明了植物油。
在此以前都用动物油，叫脂膏，带角的动物油叫脂，无角的如犬，叫膏。脂较硬，膏较稀软，植物油有杏仁油，奈实油，麻油，但很稀少，南
北朝以后植物油的品种增加，价格也便宜。
第9页/共48页
唐宋Diet culture peak, pay attention to too much.
饮食文化的高峰，过分讲究。“素蒸声音部、罔川图小样”，最具 代表性的是烧尾宴。
• Jiangsu cuisine features • Strict election materials,
production, refined taste moderate, the four seasons. On cooking is good at stewing, stewed, nest, burning stew, fry, and pay attention to the soup, keep juice, flavor freshness, adaptation of wide and thick but not greasy, not thin, crisp rotten to take off the bone, tender crisp.
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birthday.
rice porridge with nuts and
dried fruit eaten on the eighth day of the twelfth lunar month
spring pancake
Practical Process
Chinese Food Culture
Words and Expressions
11. immortality /ˌɪmɔːˈtæləti / n. 不朽；不朽的声名；不灭 12. couplet /ˈkʌplət / n. 对联；对句 13. longan /'lɒŋg(ə)n / n. 龙眼 14. in accord with 同…相符合；与…一致 15. proclamation /ˌprɒkləˈmeɪʃn / n. 公告；宣布；宣告；公布 16. be associated with 和…联系在一起；与……有关，与……有关系 17. venerate /ˈvenəreɪt / v. 崇敬，尊敬 18. nourishing /ˈnʌrɪʃɪŋ / adj. 有营养的；滋养多的 19. accumulation /əˌkjuːmjəˈleɪʃn/ n. 积聚，累积；堆积物
Warm-up
dumplings on Spring Festival
sweet dumplings on
Lantern Festival
Zongzi on Dragon Boat
Festival
Long noodles mean longevity
in China, so people eat noodles on
Chinese diet culture. ➢ To help the students master diet culture for Chinese food.
Preamble
The importance of food in understanding human culture lies precisely in its infinite variability--variability that is not essential for species survival. For survival needs, people everywhere could eat the same food, to be measured only in calories, fats, carbohydrates, proteins, and vitamins. But people of different backgrounds eat very differently. The basic stuffs from which food is prepared; the ways in which it is preserved, cut up, cooked (if at all); the amount and variety at each meal; the tastes that are liked and disliked; the customs of serving food; the utensils; the beliefs about the food's properties--these all vary. The number of such "food variables" is great.
Words and Expressions
1. courtesy /ˈkɜːtəsi / n. 礼貌；好意；恩惠 2. invariably / ɪnˈveəriəbli / adv. 总是；不变地；一定地 3. admirable / ˈædmərəbl / adj. 令人钦佩的；极好的；值得赞扬的 4. filial piety /ˈfɪliəl / / ˈpaɪəti / n. 孝顺；孝心 5. observe / əbˈzɜːv / v. 庆祝；观察；遵守 6. granted /ˈɡrɑːntɪd / adv. 的确 7. hospitable / ˈhɒspɪtəbl / adj. 热情友好的；（环境）舒适的 8. embody / ɪmˈbɒdi / v. 体现，使具体化；具体表达 9. virtue /ˈvɜːtʃuː / n. 美德；优点；贞操；功效 10. longevity / lɒnˈdʒevəti / n. 长寿，长命；寿命
As a country that pays great attention to courtesy, the culture is deep rooted in China's history. As a visitor or guest in either a Chinese home or restaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits! Respect First At Important Moments
邮轮烹饪英语
Part Eight Diet Culture
Unit 1 Diet Culture for Chinese Food
■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises
Objectives:
➢ To help the students learn the new words and expressions. ➢ To help the students familiar with rules and conventions related to
rice porridge with nuts and
dried fruit eaten on the eighth day of the twelfth lunar month
spring pancake
Practical Process
Chinese Food Culture
Words and Expressions
11. immortality /ˌɪmɔːˈtæləti / n. 不朽；不朽的声名；不灭 12. couplet /ˈkʌplət / n. 对联；对句 13. longan /'lɒŋg(ə)n / n. 龙眼 14. in accord with 同…相符合；与…一致 15. proclamation /ˌprɒkləˈmeɪʃn / n. 公告；宣布；宣告；公布 16. be associated with 和…联系在一起；与……有关，与……有关系 17. venerate /ˈvenəreɪt / v. 崇敬，尊敬 18. nourishing /ˈnʌrɪʃɪŋ / adj. 有营养的；滋养多的 19. accumulation /əˌkjuːmjəˈleɪʃn/ n. 积聚，累积；堆积物
Warm-up
dumplings on Spring Festival
sweet dumplings on
Lantern Festival
Zongzi on Dragon Boat
Festival
Long noodles mean longevity
in China, so people eat noodles on
Chinese diet culture. ➢ To help the students master diet culture for Chinese food.
Preamble
The importance of food in understanding human culture lies precisely in its infinite variability--variability that is not essential for species survival. For survival needs, people everywhere could eat the same food, to be measured only in calories, fats, carbohydrates, proteins, and vitamins. But people of different backgrounds eat very differently. The basic stuffs from which food is prepared; the ways in which it is preserved, cut up, cooked (if at all); the amount and variety at each meal; the tastes that are liked and disliked; the customs of serving food; the utensils; the beliefs about the food's properties--these all vary. The number of such "food variables" is great.
Words and Expressions
1. courtesy /ˈkɜːtəsi / n. 礼貌；好意；恩惠 2. invariably / ɪnˈveəriəbli / adv. 总是；不变地；一定地 3. admirable / ˈædmərəbl / adj. 令人钦佩的；极好的；值得赞扬的 4. filial piety /ˈfɪliəl / / ˈpaɪəti / n. 孝顺；孝心 5. observe / əbˈzɜːv / v. 庆祝；观察；遵守 6. granted /ˈɡrɑːntɪd / adv. 的确 7. hospitable / ˈhɒspɪtəbl / adj. 热情友好的；（环境）舒适的 8. embody / ɪmˈbɒdi / v. 体现，使具体化；具体表达 9. virtue /ˈvɜːtʃuː / n. 美德；优点；贞操；功效 10. longevity / lɒnˈdʒevəti / n. 长寿，长命；寿命
As a country that pays great attention to courtesy, the culture is deep rooted in China's history. As a visitor or guest in either a Chinese home or restaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits! Respect First At Important Moments
邮轮烹饪英语
Part Eight Diet Culture
Unit 1 Diet Culture for Chinese Food
■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises
Objectives:
➢ To help the students learn the new words and expressions. ➢ To help the students familiar with rules and conventions related to