烹饪实用英语Unit 5- lesson1

Lesson 1
1. which引导的非限定性定语从句
Tough cuts of meat contain the muscle, which requires braising or stewing to become tender… 老的肉里肌肉组织比 较多，需要炖或煮来使其变嫩； 非限定性定语从句起补充说明作用，在句中并非必不可少 ，即使省略也不会引起意义上的混乱，它与主句往往用 逗号隔开。 练习：It offers food of Hunan flavor, which is hot and spicy. 中文：______________________________________________
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Unit 5
A. Reorder the letters.
Letters
uthbcer
b
pp a tice ren ship
a
s re ct pe
r
nery mபைடு நூலகம் chi
m
Lesson 1
Words
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2. Fry quickly to seal in the flavor of the meat.
3. The child has cherry red cheeks.
a. 这孩子的脸蛋红扑扑的。
b. 这家老厂已显现出一派新面貌。
c. 快速把肉用油煎一下，以保住其 美味。
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Unit 5
如何选鲜肉
Lesson 1
There are two cuts of meat: tough and tender. Tough cuts of meat contain the muscle, which requires braising or stewing to become tender; tender cuts demand quick cooking to retain their texture and seal in their flavor.
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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。
bone [bəun] v.去骨 abattoir [‘æbətwɑ:] n.屠宰场 saw [sɔ:] n.锯 apprenticeship [ə'prentɪʃɪp] n.学徒身份 cut .[kʌt] n.切下的肉块(片等) tender ['tendə] adj.嫩的 muscle ['mʌsl] n.肌肉 texture [‘tekstʃə] n. 质地 seal [si:l] v. 封 outer ['autə] adj.外表的 pinkish ['pɪŋkɪʃ] adj.带桃红色的 lamb [læm] n.羔羊肉
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Unit 5
Lesson 1
A. Match the English with the Chinese. Draw lines.
1. The old factory has taken on a new look.
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
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Select high-quality beef
Choose beef with minimal outer fat. The meat should be firm, fine-textured and a light cherry red.
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Further Study
Words and Phrases
Unit 5
Write the correct term below each picture.
burger press sausage
butcher double-edged cleaver
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Unit 5
Additional expressions.
Lesson 1
English
poultry lamb bacon sausage dried floss ham
Chinese
禽肉 羔羊肉 咸猪肉 香肠 肉松 火腿
Yes No
3. The younger lamb has more delicate texture than the older one. Yes No
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Unit 5
C. Learn the important grammars in the text.
Lesson 1
为了更好的熟悉肉食品加工部门的工作内容，Leo（L） 去向Jason（J）咨询其所做的工作。
L: Leo J: Jason L: What does a butcher do, Jason? J: In general, butchers are responsible for boning and cutting up meat. L: How did you become a butcher? J: I'm more like self-taught. I started laboring at the abattoirs and went from there... I just had been boning out beef for twenty years, and then I started doing a little part-time job in butcher shops and I went along learning a bit. L: Is it dangerous?
Unit 5
Lesson 1
Choose high-quality pork Select pork that’s pinkish-white to pink in color and firm to the touch. Choose high-quality lamb Look for lamb that’s been butchered at five to seven months or younger. It has a more delicate flavor and texture than mutton, which takes on a rich gamy flavor.
Unit 5
B. Read the text again and circle Yes or No.
Lesson 1
1. Tender meat requires long cooking such as braising and stewing. Yes No
2. The dark cherry red beef should be selected.
练习：优质矿泉水已通过国家级鉴定。
提示：state-level 英文：_____________________________________________
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Unit 5
C. Learn the important grammars in the text.
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：____________________________________________
Unit 5
B. Name the following meat.
Lesson 1
a. ___________
b. ___________
c. ___________
d. ___________
e. ___________
f. ___________
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Unit 5
Lesson 1
为了更好的熟悉肉食品加工部门的工作内容，Leo（L）去 向Jason（J）咨询其所做的工作。
J: It can be, yeah, when you're working with band saws, minces... You've got to treat the machinery with the greatest respect because one slip, you could just cut your hand off. L: Are there any tips for getting a job as a butcher? J: If you take on an apprenticeship, don't expect to leap into shopkeeping right away. Like everything, you start at the bottom, sweeping the floor, cleaning the blocks, and you just generally learn as you go along. But after you've done your apprenticeship, you're ready to go.
English
butcher shops fish markets primal cuts trimmings ground meat
slaughter
Chinese
肉店 鱼市 大块肉 肉丝 肉末 屠宰
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Words and Phrases
Unit 5 The Larder Chef
Lesson 1 The Butcher Lesson 2 The Fish and Seafood Chef
Lesson 1 The Butcher
Goal Learn the duties of the butcher and meat cutter, and learn to process meat.
Lesson 1
block brush pork
1.__________
2. __________
3. __________
4.__________
5. __________
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6. __________
Unit 5