新职业英语第二版Unit 3ppt课件
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Unit 3 Business Meals
WarmWianrmg--2up
5) Using Knife and Fork The English kee, point curved downward, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Americans carve the meat in the same position, then lay down the knife and taking the fork in the right hand with the point turned up, push it under a small piece of food without the help of the knife and bring it to the mouth right-side-up.
2.Pair male and female guests.
dinner. Here are some
3.Seat guests of honor in
principles for arranging seats at a dinner table and the
order. The most important person should be seated at
Fruits
Apricot Strawberry Pineapple Peach
Lemon
Plum
Pitaya
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Unit 3 Business Meals
WarmWianrmg--2up
Vegetables Cauliflower Eggplant Carrot Cabbage Asparagus
Guest Information
Henry male, former HR Manager.
Mr. Nelson
Susan
female, CEO. She loves
A
traveling.
George
male, Sales Manager.
David
C
male, Production Manager.
People rely on all kinds of food every day. Try to see if you happen to know the following food.
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Unit 3 Business Meals
WarmWianrmg--2up
新职业英语 Unit 3 Business Meals
职业综合英语 1
第2版
Unit 3
Unit 3 Business Meals
Conte nts
1
Warming-up
2
Reading A
3
Reading B
4 Listening & Speaking
5
Writing
6
Mini-project
7
information about the guests.
the right hand of the host.
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Unit 3 Business Meals
WarmWianrmg--2up
Who would you put in seats A throught E?
1) As soon as the hostess picks up her napkin (餐巾), pick yours up and lay it on your lap.
2) The Soup Course Dinner usually begins with soup. The largest spoon at your place is the
The main course is usually served by the host himself, especially if it is a fowl (鸡禽) or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark (红肉) or light (白肉).
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Unit 3 Business Meals
Warming-up
Oysters
Seafood
Crab
Prawn
Lobster
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Unit 3 Business Meals
WarmWianrmg--2up
Table Manner in Western Countries
Language Lab
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Unit 3 Business Meals
WarmWairnm-g1 -up
Task Complete the following table seating arrangement.
Henry is retiring on
Principles of Seating
He loves traveling.
Mary
female, Customer Service
Manager, a good friend of
George.
B D E
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Unit 3 Business Meals
WarmWianrmg--2up
Food and drinks every day
Monday. Mr. Nelson,
Arrangement
Chairman of your company, 1.Seat people who have
asks you to arrange the table common interests together.
seats for Henry’s farewell
soup spoon. It will be beside your plate at the right-hand side. 3) The Fish Course
If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. 4) The Meat Course
Unit 3 Business Meals
WarmWianrmg--2up
5) Using Knife and Fork The English kee, point curved downward, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Americans carve the meat in the same position, then lay down the knife and taking the fork in the right hand with the point turned up, push it under a small piece of food without the help of the knife and bring it to the mouth right-side-up.
2.Pair male and female guests.
dinner. Here are some
3.Seat guests of honor in
principles for arranging seats at a dinner table and the
order. The most important person should be seated at
Fruits
Apricot Strawberry Pineapple Peach
Lemon
Plum
Pitaya
< Back Next > Home
Unit 3 Business Meals
WarmWianrmg--2up
Vegetables Cauliflower Eggplant Carrot Cabbage Asparagus
Guest Information
Henry male, former HR Manager.
Mr. Nelson
Susan
female, CEO. She loves
A
traveling.
George
male, Sales Manager.
David
C
male, Production Manager.
People rely on all kinds of food every day. Try to see if you happen to know the following food.
< Back Next > Home
Unit 3 Business Meals
WarmWianrmg--2up
新职业英语 Unit 3 Business Meals
职业综合英语 1
第2版
Unit 3
Unit 3 Business Meals
Conte nts
1
Warming-up
2
Reading A
3
Reading B
4 Listening & Speaking
5
Writing
6
Mini-project
7
information about the guests.
the right hand of the host.
< Back Next > Home
Unit 3 Business Meals
WarmWianrmg--2up
Who would you put in seats A throught E?
1) As soon as the hostess picks up her napkin (餐巾), pick yours up and lay it on your lap.
2) The Soup Course Dinner usually begins with soup. The largest spoon at your place is the
The main course is usually served by the host himself, especially if it is a fowl (鸡禽) or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark (红肉) or light (白肉).
< Back Next > Home
Unit 3 Business Meals
Warming-up
Oysters
Seafood
Crab
Prawn
Lobster
< Back Next > Home
Unit 3 Business Meals
WarmWianrmg--2up
Table Manner in Western Countries
Language Lab
< Back Next > Home
Unit 3 Business Meals
WarmWairnm-g1 -up
Task Complete the following table seating arrangement.
Henry is retiring on
Principles of Seating
He loves traveling.
Mary
female, Customer Service
Manager, a good friend of
George.
B D E
< Back Next > Home
Unit 3 Business Meals
WarmWianrmg--2up
Food and drinks every day
Monday. Mr. Nelson,
Arrangement
Chairman of your company, 1.Seat people who have
asks you to arrange the table common interests together.
seats for Henry’s farewell
soup spoon. It will be beside your plate at the right-hand side. 3) The Fish Course
If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. 4) The Meat Course