邮轮实用英语课件PPT杨杰 9787 81134 806 4 chapter1C1 L6 Ordering Main Course.ppt 74页

'《邮轮实用英语》Chapter1Lesson6OrderingMainCourse WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry Amaincourseisthe“meatcourse”inameal【consistingofseveralcourse】.分词作后置定语①v+ing:现在分词作后置定语Eg:Doyouknowtheboy【chattingwiththeseprettygirls】?②v+ed:过去分词作后置定语Eg:Thecar【repairedyesterday】runsmoothlynow. Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin) Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin) Dialogue1–OrderingSteakW:MayItakeyourorder,sir?P:Yes,IamhavingT-bonesteak.W:Howwouldyoulikeyoursteak,rare,mediumorwelldone?P:Medium,please.W:Andwhatwouldyouliketodrinkwithyourmeal?P:I’dliketoorderwine.W:Thewinelistisonthelastpageofthemenu,sir.Iwillletyouchoose.P:Thankyou. WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry Round/rumpsteak Sirloinsteak T-bonesteakandporterhousesteak Filletsteak Stripsteak WhatWeShouldKnow!Whatdoesmaincourseconsistof?Populartypesofbeefsteak!How“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry How“done”thesteakis!RareAraredonesteakshouldbewarmthroughthemiddle,lightlycharredontheoutside,andbrownedaroundthesidesandbrightredinthemiddle.Themeatshouldbesofttothetouch,feelingliketherawmeatbutbrownedoverthesurface. How“done”thesteakis!MediumRareAtmediumrareyoursteakshouldbewarmthroughthemiddlewithahintofred.Mostofthecenterofthesteakshouldbepink.Thesidesshouldbewellbrowned,thetopandbottomcharredtoadarkbrowncolor.Thissteakshouldhaveafirmsurfacebutbesoftinthemiddle. How“done”thesteakis!MediumAmediumsteakshouldhaveathickbandoflightpinkthroughthemiddlebutbemorebrownedthanpink.Thesidesshouldbearichbrowncolorandthetopandbottomcharreddarkly.Thissteakshouldhavesomeplaythroughthemiddlebutfeelfirmtothetouch. How“done”thesteakis!MediumWellAmediumwellsteakshouldhaveahintofpinkintheverymiddleofthesteak.Thesurfaceshouldbeadarkbrownwithgoodcharringonthetopandbottom.Thissteakwillbeverystiffbutstillhavealittlesquishinthemiddle. How“done”thesteakis!WellDoneThissteakshouldnotbeburntontheoutside.Whilethereisnoteventhefaintesthintofpinkinthemiddleitshouldbebrownedthrough,notburntthrough.Thissteakshouldfeelsolidallthewaythrough. WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry Dialogue2–OrderingEntréePassenger:Whichentréedoyourecommend?Waiter:The___★___isdelicious.Passenger:The___★___soundsgood.I’lltakeit.Whatcomeswiththeentrée?Waiter:Itcomeswith__◆___,sir.Passenger:Idonotcarefor__◆___.CouldIhave___■___?Waiter:Iamsorry,sir.Wedon"thave___■___.MayIsuggest___▲___?Passenger:___▲___soundsgood. Maincourse1-FriedspringchickenWayofCooking1Fry=cookinhotoilstir-fry:炒pan-fry:煎deep-fry:炸 Maincourse2-BraisedlambWayofCooking2Braise=tocookmeatorvegetablesslowlyinliquidinacovereddish Maincourse3-Porkchops Maincourse4-PoachedfishWayofCooking3Poach=tocookfoodingentlyboilingwater(esp.eggorfish) Maincourse5-BroiledchickenWayofCooking4Broil/Grill=tocookfoodaboveametalshelfoverdirectheat Maincourse6-RumproastWayofCooking5Roast=tocookbydryheatinanoven(esp.meat) Maincourse7-PanfriedhalibutHalibutflatfish Maincourse8-MixedBarbecueWayofCooking6Barbecue=charcoalgrillorcharcoalbroil Maincourse9-LobsterThermidorisaFrenchdishconsistingofacreamycheesymixtureofcookedlobstermeat,eggyolks,andbrandyorsherry,stuffedintoalobstershell.LobsterThermidorwascreatedinaParisrestaurantnearatheatre,tohonortheopeningoftheplayThermidor.TheplaytookitsnamefromasummermonthduringwhichtheThermidorianReactionoccurred. Maincourse10-Escalopeathinsliceofmeat,usuallyveal,coatedwitheggandbreadcrumbs,fried. Maincourse11-NoisettesofvealNoisetteAsmallroundpieceofmeat,especiallyloinorfilletoflamb,veal Maincourse12-MuttonstewWayofCooking7Stew=tocookslowlyandgentlyinliquidinaclosedvessel Maincourse13-PorkcutletCutletAthinsliceofmeat,usuallyvealorlamb,cutfromthelegorribswithboneusuallycoatedwithbreadcrumbsandfried. Maincourse14-ChickenalaKievChickenKievisadishofbonelesschickenbreastrolledaroundcoldunsaltedbutter,thenbreadedandfried.ItisalsoknownasChickenSupremeorButteredchicken. Maincourse15-GrilledtroutTroutTroutareanumberofspeciesoffreshwaterandsaltwaterfishbelongingtotheSalmonidaefamilly. Maincourse16-ChickenthighsThigh Potatoes1-Mashedpotatoes Potatoes2-Frenchfries Potatoes3-BakedPotatoesWayofCooking8Bake=tocookinanoven(esp.bread) Potatoes4-SteamedpotatoesWayofCooking9Steam=tocookbyallowingsteamtoheat Potatoes5-PotatocroquettesAcroquetteisasmallfriedfoodrollcontainingusuallyasmainingredientsmashedpotatoes. Potatoes6-Parsleypotato Potatoes7-AnnapotatoesAnnapotatoesisaclassicFrenchdishofslicedpotatoescookedinaverylargeamountofmeltedbutter. Potatoes8-DuchessepotatoesApuréeofmashedpotatoandegg.Itismadebyhandintovariousshapesorforcedfromapipingbagontoabakingsheet. Potatoes9-SautéedpotatoesWayofCooking10sauté=tocooksth.quicklyinalittlehotoil Potatoes10-Creamedpotatoes Potatoes11-JacketpotatoesBakedpotatoesfluffyinteriorandcrispyouter Othersidedish1-Mixedsalad Othersidedish2-Creamedvegetables Othersidedish3-Curriedrice Othersidedish4-Butteredrice Othersidedish5-BoiledCarrotWayofCooking11boil=tocookfoodinwaterat100℃ Othersidedish6-Cauliflower Othersidedish7-Stuffedtomatoes Othersidedish8-Asparagustips Othersidedish9-VickycarrotsVickyisafrenchcityname.Itisagreatuseforchampagneorsweetwhitewine.Carrot+anize. Othersidedish10-GreenbeansStringbeans Othersidedish11-Cornonthecob Othersidedish12-Mushrooms Othersidedish13-Spinach Othersidedish14-Onionrings Othersidedish15-Peas WaysofCookingFryBraisePoachBroil/GrillRoast6.Stew7.Bake8.Steam9.Sauté10.Boil Dialogue2–OrderingEntréePassenger:Whichentréedoyourecommend?Waiter:The___★___isdelicious.Passenger:The___★___soundsgood.I’lltakeit.Whatcomeswiththeentrée?Waiter:Itcomeswith__◆___,sir.Passenger:Idonotcarefor__◆___.CouldIhave___■___?Waiter:Iamsorry,sir.Wedon"thave___■___.MayIsuggest___▲___?Passenger:___▲___soundsgood. WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry Quiz-Part1PleasewritedownthewaysofcookingaccordingtotheEnglishexplanation.__________6.___________________7.___________________8.___________________9.___________________10.________ Quiz-Part2(Q&A)1.Whatdoesmaincourseconsistof?2.Howmanypopulartypesofbeefsteakareyoufamiliarwith?Whatarethey?3.Howmanydegreescouldthesteakbedone?Whatarethey?4.WhatisLobsterThermidor?5.WhatisChickenalaKiev?6.WhatisAnnapotatoes?7.WhatisDuchessepotatoes?8.WhatisJacketpotatoes?9.WhatisVickycarrots?10.WhatisEscalope?'