電子課件《烹飪實用英語(第三版)》Unit4lesson1

1、COOKING ENGLISH實用英語 烹飪Pre-Unit 1 Basic Knowledge of Culinary ArtUnit 1 The Pre Cook Unit 2 The Pastry ChefUnit 3 The Cold Dishes ChefContents Unit 4 The Hot Dishes ChefUnit 5 The Larder ChefUnit 6 The Executive LevelContents Lesson 1 The Fry ChefLesson 2 The Saute ChefLesson 3 The Grill and Roast Ch

2、efUnit 4 The Hot Dishes ChefLesson 4 The Vegetable ChefLook and Study Dialogue Reading Further StudyWords and PhrasesLesson 1 The Fry ChefGoal Learn the basic recipes of Chinese and Western fried foods.Look and Study Dialogue Reading Further StudyWrite the correct term below each picture.1._ 2. _ 3.

3、 _mushroomgingergreen beanpeaturnipshrimp4._ 5. _ 6. _Helen (H)是餐廳的煎炸廚師，她正在教Leo（L）做蔬菜餅。L: LeoH: HelenL: Helen, can you do me a favor?H: Well, what do you want me to do?L: I want to create a dish for vegetarians. Can you give me some suggestion?H: How about vegetable cakes?L: Sound interesting. What

4、are the ingredients?H: Some carrots, turnips, peas and green beans.L: These vegetables are nutritious.H: Right. And cut the vegetables after draining.L: OK.Look and Study Dialogue Reading Further StudyH: Pat dry by wrapping the vegetables in a dry cloth.L: Its easy.H: Flour the vegetables.L: And bak

5、e them?H: No, far away from that step. Take a bowl, mix the clarified butter with the eggs. Add the flour, baking powder, citrus zests, cinnamon, and seasons.L: Oh, my mistake. And now it is time to bake them, right?H: Yes. Bake at 250C for 10 minutes, then lower the temperature to 170C and bake for

6、 an additional 45 minutes. When finished, unmold, slice and eat it warm. Look and Study Dialogue Reading Further StudyHelen (H)是餐廳的煎炸廚師，她正在教Leo（L）做蔬菜餅。A. Reorder the letters. Look and Study Dialogue Reading Further StudyLettersWordsve ta ge rianv na mon cincson seasl i e c ssLook and Study Dialogue

7、Reading Further StudyB. The followings are methods of Chinese cooking. Match the term with the corresponding picture.Stir-fryroastboilstewfry1._ 2. _ 3. _4. _ 5. _肉類的烹調(diào)法Look and Study Dialogue Reading Further Study A steak is a cut of meat (usually beef). The cooking time of a steak is based upon pe

8、rsonal preference; shorter cooking time retains more juice, while longer cooking time results in drier and tougher meat. The following terms are in order from least cooked to most cooked: 1. Raw Uncooked. 2. Blue rare or very rare Cooked very quickly. The steak will be red in the inside and barely w

9、armed. 3. Rare (52 C) The outside is grey-brown, and the middle of the steak is red and slightly warm.Look and Study Dialogue Reading Further Study 4. Medium rare (55 C) The steak will be fully red, of which center is warm. This is the standard degree of cooking at most steakhouses. 5. Medium (60 C)

10、 The middle of the steak is hot and red with pink center. The outside is grey-brown. 6. Medium well done (65 C) The meat is light pink surrounding the center. 7. Well done (71 C above core temperature) The meat is grey-brown throughout and slightly charred. 8. Overcook (much more than 71 C) The meat

11、 is dark throughout and slightly bitter.Fill in the blank.Look and Study Dialogue Reading Further Studya cut of base upongrey-brownThis is a story _ historical factor.Would you like _ pork?The color of her hair is _.B. Write down the English terms according to the Chinese meanings.Look and Study Dia

12、logue Reading Further Study1. 全生：_5. 四分熟：_2. 兩分熟：_6. 煎焦：_3. 七八分熟：_7. 全熟：_4. 三分熟：_8. 五分熟：_Look and Study Dialogue Reading Further StudyC. Learn the important grammars in the text.1. result in 導致，結(jié)果是 while longer cooking time results in drier and tougher meat. 時長則肉干而硬。練習：通過我們的努力此事終于成功了。英文：_Look and St

13、udy Dialogue Reading Further StudyC. Learn the important grammars in the text.2. 介詞+which引導的定語從句 The steak will be fully red, of which center is warm. 牛排血 紅色，里面煎得溫熱。 關(guān)系代詞which在定語從句中用作介詞賓語時，介詞既可 置于從句之首，亦可置于從句之末。但以置于從句之首 較為正式?！敖樵~+which”結(jié)構(gòu)中，which 不可省略。練習：I have three cooking books, the first of which I

14、 like best.中文：_Look and Study Dialogue Reading Further StudyLearn about the types of beef.1. chunk牛肩胛肉2.rib肋骨3.sirloin 牛里脊肉4.tenderloin牛腰肉5.round牛腹腿6.shank牛腱7.brisket牛胸肉8.plate腹肉9.flank側(cè)腹Words and Phrasesturnip t:np n.蘿卜flourfla(r) v. 在上撒面粉citrus strs n.柑橘cinnamon sinmn n.桂皮unmold nmuld v.把從模子里取出preference prefrns n. 偏好tough tf adj.（肉）老的term t:m n. 術(shù)語rare r adj.（牛排）一成熟medium midim adj.（牛排）半熟Look and Study Dialogue Reading Further StudyWords and Phrasescha