《邮轮烹饪英语》教学课件—06Chinese Culinary Art
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《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.
中国文化英文PPT之中国菜Chinese cuisine(课堂PPT)
• Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms.
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
Four Aspects of Chinese Culinary Arts
Preparation of ingredients Cutting and garnishing Temperature Cooking techniques
1. Preparation of ingredients
• Hangzhou’s West Lake Fish in Vinegar Sauce needs live grass carp from West Lake. Any dish made from live fish should be delicious, but the Hangzhou chefs are not satisfied with just any fish. Their live fish are lowed in special baskets into lake water and starved for a couple of days to ensure that the meat is firm and free of any muddy oder. Fish prepared in this way is also more tender and tastes somewhat like crabmeat.
• Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
《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).
《邮轮烹饪英语》教学课件—05Cooking Ingredient
Preamble
A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables may even promote weight loss. Their low glycemic loads prevent blood sugar spikes that can increase hunger.
Words and Expressions
stroke /strəʊk/ n.中风 digestive /daɪˈdʒestɪv/ adj.消化的;助消化的 starchy /ˈstɑːtʃi/ adj.含淀粉的 glycemic /ɡlɪˈsemɪk/ adj.血糖的 beneficial /ˌbenɪˈfɪʃl/ adj.有益的,有利的 GrannySmithapple n.澳洲青苹果 cashew /ˈkæʃuː/ n.腰果 balsamicvinegar n.意大利香醋 cinnamon /ˈsˌnəmən/ n.肉桂皮
邮轮烹饪英语
Part Five Cooking Ingredient
电子课件-《烹饪实用英语(第三版)》 Unit 6- lesson3
L: Leo J: Jackie L: Jackie, can you teach me how to cut vegetables? J: There are different ways to cut various kinds of vegetable. L: What about the potato? J: The potato is a kind of oval vegetable. So first we have to cut it into half so you have a flat surface. And cut half-moon panels from the potato halves. We can use the slices as they are at this point. L: If I want to julienne the potato, what can we do next? J: Stack up the potatoes and move the knife down the row, keeping the tip in contact with the cutting surface to produce julienne.
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 3
A. Match the English with the Chinese.
1. Would you like some beef jerky?
a. 女孩子排成三排。
2. The girls are formed into three lines.
Look and Study Dialogue Reading Further Study
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 3
A. Match the English with the Chinese.
1. Would you like some beef jerky?
a. 女孩子排成三排。
2. The girls are formed into three lines.
Look and Study Dialogue Reading Further Study
中国饮食 chinese cuisine(课堂PPT)
4
Focus on
Eight district regional cuisine The art of chinese cooking
5
Teaching Difficulties
The usages of the key words and expressions
6
Teaching Methods
15
Twice cooked pork slices 16
Fish-flavored pork shreds
17
Stick hot fish with sour cabbage
18
Boiled Meat Slice
19
Spicy diced Chicken with Peanut 20
Jiangsu cuisine
.(广东菜基本特色是什么呢)
W: There are two.
. （一个是菜肴要绝对新鲜）The other is
that the meal must be harmonious.
H: What do you mean by “ harmonious”?
W:
.(也就是说不同原料的颜色要搭配，味道和
菜的质地也要搭配)。
H: What do you mean by “ harmonious”?
W: It means that different coloured foods must complement each color and that tastes and textures should contrast.(也就是说不同原料的颜色要搭配， 味道和菜的质地也要搭配)。
21
Sweet-sour pork 22
Focus on
Eight district regional cuisine The art of chinese cooking
5
Teaching Difficulties
The usages of the key words and expressions
6
Teaching Methods
15
Twice cooked pork slices 16
Fish-flavored pork shreds
17
Stick hot fish with sour cabbage
18
Boiled Meat Slice
19
Spicy diced Chicken with Peanut 20
Jiangsu cuisine
.(广东菜基本特色是什么呢)
W: There are two.
. （一个是菜肴要绝对新鲜）The other is
that the meal must be harmonious.
H: What do you mean by “ harmonious”?
W:
.(也就是说不同原料的颜色要搭配，味道和
菜的质地也要搭配)。
H: What do you mean by “ harmonious”?
W: It means that different coloured foods must complement each color and that tastes and textures should contrast.(也就是说不同原料的颜色要搭配， 味道和菜的质地也要搭配)。
21
Sweet-sour pork 22
大学烹饪英语教材
大学烹饪英语教材Introduction:Welcome to the world of culinary arts! In this university-level cooking English textbook, we will embark on a journey to explore the fascinating realm of culinary expertise, from basic cooking techniques to advanced culinary skills, all presented in English. This comprehensive guide aims to equip you with the necessary culinary vocabulary and language skills to excel in the international culinary industry. Let's dive in!Chapter 1: Introduction to Culinary Arts1.1 The Art of CookingIn this section, we will delve into the definition of culinary arts, its historical background, and its relevance in today's society. We will also discuss the diverse career opportunities available for aspiring chefs.1.2 Essential Kitchen Tools and EquipmentLearn about the essential kitchen tools and equipment required for a professional culinary setting. Accurate terminologies and their respective functions will be explained in detail.Chapter 2: Culinary Vocabulary and Measurements2.1 Basic Culinary VocabularyBuild a solid foundation of culinary vocabulary by familiarizing yourself with commonly used terms related to cooking techniques, food preparation,and kitchen management. Alongside the vocabulary, we will also explore proper pronunciation and usage examples.2.2 Culinary Measurements and ConversionsClear communication in the kitchen is vital. Gain an understanding of culinary measurements, including weight, volume, and temperature conversions, as well as the standardized units used in international recipes.Chapter 3: Cooking Techniques3.1 Moist Heat Cooking MethodsExplore various moist heat cooking methods such as boiling, simmering, poaching, and steaming. Discover the differences between these techniques and when to apply each one to achieve optimal results.3.2 Dry Heat Cooking MethodsLearn about dry heat cooking methods such as roasting, baking, grilling, and broiling. Master the art of controlling heat and understanding the flavor profiles created by these techniques.Chapter 4: Food Preparation and Culinary Skills4.1 Knife SkillsDevelop the fundamental knife skills necessary for precision and efficiency in the kitchen. Learn about different types of knives, proper handling techniques, and various cutting styles.4.2 Food Presentation and GarnishingDiscover the significance of food presentation in the culinary world. This section will cover essential principles of plating, garnishing techniques, and artistic design to elevate the visual appeal of your dishes.Chapter 5: International Cuisine5.1 French CuisineImmerse yourself in the elegance and refinement of French cuisine. Explore classic French dishes, culinary traditions, and the importance of French culinary techniques in international cooking.5.2 Asian CuisineEmbark on a culinary adventure across Asia, encompassing the flavors of Chinese, Japanese, Thai, and Indian cuisines. Learn about the unique ingredients, cooking styles, and cultural significance of each culinary tradition.Conclusion:Congratulations on journeying through this comprehensive university-level cooking English textbook! By mastering the culinary vocabulary, understanding various cooking techniques, and honing your food preparation skills, you are now equipped to excel in the diverse and dynamic world of culinary arts. Best of luck in your culinary endeavors and may you create delectable delights that tantalize taste buds worldwide!。
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Roasted suckling pig is one of famous Cantonese cuisine. Cantonese cuisine, also called Yue cuisine or Guangdong cuisine, is one of the Chinese Eight Cuisines. Cantonese cuisine is based on the local dishes of Guangzhou, Chaozhou and Dongjiang. The tastes are clear, fresh, refreshing, smooth, tender and crisp and the seasonings are "sour salty and fresh". The dishes are fragrant, soft, crisp, fatty and strong flavored.In addition, there are famous Cantonese dishes, such as: Wenchang Braised Chicken, Ah Yat Abalone, Plain Chicken, Cantonese Roasted Goose, Poached Lobster in Premium Soup, Stewed Clam Worm, Fried Snake Flesh with Vegetables, the Snake Soup with Wild Cat, Chicken and Chrysanthemum, Stewed Sweet and Sour Pork, Daliang Fried Fresh Milk, Beef in Oyster Sauce etc.
1. Major ingredients are those of seafood and food from mountainous regions. 2. The cuisine's cutting techniques are exquisite and taste is paramount. 3. Soups are exquisite and rich in variation. 4. Fujian cuisine's cooking process is exquisite and its seasoning is of great importance. Fujian cuisine has a lot of famous dishes, such as: Buddha Jumps Over the Wall, Soaked and Wined Chicken, Hot and Sour Squid, Sliced Wined Chicken, Tai Chi Prawn, Steamed Bream and Sweet and Sour Litchis, etc.
Objectives:
➢ To help the students recite new words and expressions.
➢ To help the students be familiar with Fujian and Cantonese Cuisine.
➢ To help the students master how to make specialty dishes in Fujian and Guangzhou.
I. Preamble
The features and characteristis of Fujian cuisine: simple and elegant, fresh and tender, mild and mellow, a lingering fragrance. Four commonly displayed qualities:
I. Preamble
Min cuisine or Fujian cuisine, is one of Chinese Eight Cuisines. It originated in Minhou County in Fujan. Fujian cuisine has developed, represented by Fuzhou, Quanzhou and Xiamen dishes etc. It is one of the major cuisines of China and enjoys pride of place amongst the culinary culture treasures of China.The cuisine's best cooking techniques are sti-frying, sautéing, frying and simmering, steaming is the most distinctive of its techniques. Since Fujian lies in a southeastern coastal area,there are predominantly cooked with seafood as their main ingredients.
邮轮烹饪英语
Part Six Chinese Culinary Art
Unit 1 Min Cuisine and Yue Cuisine
■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises ■ V. Knowledge Link
II. Warm-up
Famous Dishes
Buddha Jumps Over the Wall
(Seafood and Poultry in Casserole) 佛跳墙
Boiled Sea Clam with Chicken Soup 鸡汤氽海蚌
II. Warm-up
Famous Dishes
II. Warm-up
Famous Dishes
Roasted Suckling Pig 烤乳猪
Char Siu
(Chinese BBQ Pork) 叉烧
III.Practical Process
How to Roast Suckling Pig
How to Roast Suckling Pig
Sweet and Sour Litchis 荔枝肉
Sliced Whelk in Red Vinasse 淡糟香螺片
II. Warm-up
Famous Dishes
Fuzhou Fish Balls 福州鱼丸
Oyster Omelette 海蛎煎
II. Warm-up
Famous Dishes
Plain Chicken
(Boiled Chicken with Sauce) 白切鸡
Cantonese Roasted Goose 广东烧鹅
II. Warm-up
Famous Dishes
Poached Lobster in Premium Soup 上汤焗龙虾
Double Boiled Soup 老火靓汤
1. Major ingredients are those of seafood and food from mountainous regions. 2. The cuisine's cutting techniques are exquisite and taste is paramount. 3. Soups are exquisite and rich in variation. 4. Fujian cuisine's cooking process is exquisite and its seasoning is of great importance. Fujian cuisine has a lot of famous dishes, such as: Buddha Jumps Over the Wall, Soaked and Wined Chicken, Hot and Sour Squid, Sliced Wined Chicken, Tai Chi Prawn, Steamed Bream and Sweet and Sour Litchis, etc.
Objectives:
➢ To help the students recite new words and expressions.
➢ To help the students be familiar with Fujian and Cantonese Cuisine.
➢ To help the students master how to make specialty dishes in Fujian and Guangzhou.
I. Preamble
The features and characteristis of Fujian cuisine: simple and elegant, fresh and tender, mild and mellow, a lingering fragrance. Four commonly displayed qualities:
I. Preamble
Min cuisine or Fujian cuisine, is one of Chinese Eight Cuisines. It originated in Minhou County in Fujan. Fujian cuisine has developed, represented by Fuzhou, Quanzhou and Xiamen dishes etc. It is one of the major cuisines of China and enjoys pride of place amongst the culinary culture treasures of China.The cuisine's best cooking techniques are sti-frying, sautéing, frying and simmering, steaming is the most distinctive of its techniques. Since Fujian lies in a southeastern coastal area,there are predominantly cooked with seafood as their main ingredients.
邮轮烹饪英语
Part Six Chinese Culinary Art
Unit 1 Min Cuisine and Yue Cuisine
■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises ■ V. Knowledge Link
II. Warm-up
Famous Dishes
Buddha Jumps Over the Wall
(Seafood and Poultry in Casserole) 佛跳墙
Boiled Sea Clam with Chicken Soup 鸡汤氽海蚌
II. Warm-up
Famous Dishes
II. Warm-up
Famous Dishes
Roasted Suckling Pig 烤乳猪
Char Siu
(Chinese BBQ Pork) 叉烧
III.Practical Process
How to Roast Suckling Pig
How to Roast Suckling Pig
Sweet and Sour Litchis 荔枝肉
Sliced Whelk in Red Vinasse 淡糟香螺片
II. Warm-up
Famous Dishes
Fuzhou Fish Balls 福州鱼丸
Oyster Omelette 海蛎煎
II. Warm-up
Famous Dishes
Plain Chicken
(Boiled Chicken with Sauce) 白切鸡
Cantonese Roasted Goose 广东烧鹅
II. Warm-up
Famous Dishes
Poached Lobster in Premium Soup 上汤焗龙虾
Double Boiled Soup 老火靓汤