邮轮实用英语课件PPT杨杰 9787 81134 806 4 chapter1C1 L7 Ordering Cheese.ppt 45页

'《邮轮实用英语》Chapter1Lesson7OrderingCheese WhatWeShouldKnow!Whatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable? AOCTheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.ControlledDesignationoforigin FactorswhicharerelevanttothecategorizationofcheeseLengthofagingTextureMethodsofmakingFatcontentKindofmilkCountry/regionoforigin 1.FreshcheeseSoftUnripenedHighermoisturecontentLowerinfatHighlyperishable 2.WhitemoldcheesePowderywhitemoldgrowsontheoutsideofasoftcheeseE.g.:BireCamembert BrieClassification:FranceWhitemouldcheeseIntroduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft. CamembertClassification:FranceWhitemouldcheeseIntroduction:Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes. 3.BluecheeseMold:palegreentodarkblueTexture:softorfirmE.g.:RoquefortGorgonzolaStilton(World’mostfamous) RoquefortClassification:FranceBluecheeseIntroduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses. GorgonzolaClassification:ItalyBluecheeseIntroduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly. StiltonClassification:EnglandBluecheeseIntroduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell. 4.WashedrindcheeseOrangeybrownrindWashedinbrine,cider,wineorherbsMildinflavorStronginaromaTexture:creamySmell:pungentHighmoisturecontent 5.SemihardcheeseFirmNotcrumblyNotagedtoolongE.g.:CheddarEdam CheddarClassification:EnglandSemihardcheeseIntroduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK. cheddar EdamClassification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent. 6.HardcheeseAgedforlongperiodsHarddryUsedforgrating 7.GoatcheeseGoat’smilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedPristinewhitecolor 8.ProcessedcheeseCheese+salt+milk+preservatives+foodcoloringInexpensiveConsistentMeltsmoothlyPackagedorsliced TypesofCheeseFreshcheese(unripenedcheese)WhiteMoldcheeseBluecheeseWashedrindcheeseSemihardcheeseHardcheeseGoatcheeseProcessedcheese Dialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲. CamembertClassification:FranceWhitemoldcheeseIntroduction:Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes. StiltonClassification:EnglandBluecheeseIntroduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell. EdamClassification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent. GorgonzolaClassification:ItalyBluecheeseIntroduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly. ComtéClassification:FranceHardcheeseIntroduction:ComtéismadeintheFrance-ComtéregionofeasternFrance.Therindisusuallyadusty-browncolor,andtheinternalpâtéisapalecreamyyellow.Thetextureisrelativelyhardandflexible,andthetasteismild,slightlysweet,and“nutty”. CheddarClassification:EnglandSemihardcheeseIntroduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK. Saint-PaulinClassification:FranceSemihardcheeseIntroduction:Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind.Itisoftenservedwithfruitandlightwine. MünsterClassification:GermanyWashedrindcheeseIntroduction:Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste. Pont–l"évêqueClassification:FranceWashedrindcheeseIntroduction:Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor. ReblochonClassification:FranceFreshcheeseIntroduction:Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold.Reblochonhasfruity,creamyandnuttytaste. BrieClassification:FranceWhitemoldcheeseIntroduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft. TommeClassification:FranceSemihardcheeseIntroduction:Tommesarenormallyproducedfromthemilkleftoverafterthecreamhasbeenremovedtoproducebutterandrichercheeses.Asaresult,theyaregenerallylowinfat. GruyèreClassification:SwitzerlandHardcheeseIntroduction:GruyèreisahardyellowcheesenamedafterthetownofGruyèreinSwitzerland.Itissweetbutslightlysalty.Itisoftendescribedascreamyandnuttywhenyoung,becomingmoreearthy,andcomplexwithage.Whenfullyaged(fivemonthstoayear)ittendstohavesmallholes. CantalClassification:FranceSemihardcheeseIntroduction:CantalcheeseisnamedaftertheCantalmountains.Forcantal,themilkofcowsthatarefedduring15Novenberto15Aprilisused.Thissemihardcheeseisagedforseveralmonths.Thecheesehasasoftinterior.Itsflavorisastrong,butterytasteandgrowswithage. CheshireClassification:EnglandSemihardcheeseIntroduction:CheshirecheeseisacheeseproducedintheEnglishcountyofCheshire.Cheshirecheeseisdenseandsemi-hard,andisdefinedbyitscrumblytextureandsaltytaste. EmmentalClassification:SwitzerlandSemihardcheeseIntroduction:EmmentalissometimesknownasSwisscheese.Itisayellow,medium-hardcheese,withcharacteristiclargeholes. GoudaClassification:TheNetherlandSemihardcheeseIntroduction:GoudaisayellowcheesenamedafterthecityofGoudaintheNetherland. GoatCheeseClassification:GoatcheeseIntroduction:Goat’smilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedWhitecolor RoquefortClassification:FranceBluecheeseIntroduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses. Port-SalutClassification:FranceSemihardcheeseIntroduction:Itiswithanearthyflavor,weighing2kg. Dialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲. SERVICESRULESAlwaysbemindfulofOH&SwhenperforminganddutiesLadiesarealwaysservicedfirstGuestsareservedtoandclearedfromtherightfordeliveryofdishesSaladdressingsandpepperisofferedtotheleftBeveragesarepouredtotherightoftheguestTea&coffeecupisliftedfromthetableforpouringAllbeveragesshouldhavecoasterunderneath.OccupationalHealthandSafety Q&AWhatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?'