中西飲食差異英文對(duì)比

1、關(guān)于中西飲食差異英文對(duì)比第一張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China ：chopsticks The West : knife and fork第二張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : 中餐桌上的用具總量也許少一些，但食物卻也比較豐盛，因?yàn)榇蟛糠钟镁邔俟玫?，特別是盛菜各種盤(pán)、碟、碗之類(lèi)。擺放客人自己面前也通常只有飯碗（有時(shí)兼盛菜）、碟子、白酒杯、飲料杯、湯勺、筷子、餐巾紙等。 The West : 餐叉分得很細(xì)，包括salad fork, dinner fork, dessert fork, 還有soup spoon, teaspoon, soup bowl,

2、 service or dinner plate, butter spreader, bread and butter plate, water goblet, red wine goblet, white wine goblet, napkin,etc.第三張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月第四張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : the dishes are placed on the table and everyone shares 第五張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月The West : you have your own plate of fo

3、od 第六張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : Chinese hosts like to put food into the plates of their guests 第七張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月The West : the guests enjoy the food by themselves第八張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : People in China tend to over-order food, for they will find it embarrassing if all the food is cons

4、umed. The West : Westerner will order proper food,and they will pack them home if they cant eat out. 第九張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : The custom of toasting in some parts of China is to finish the drink at once,and they view it as politeness and liberated.第十張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月The West : Excessive dr

5、inking is never proper, and when toasting Westerners usually only take a sip of their drink 第十一張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : People like to toast to each other with the glasses touched a burst of sound.The West : When drinking to someones health,you raise your glasses,but the glasses should not touch

6、.第十二張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月China : Chinese food in general tends to simple, but the dishes are more complicated and artistic,yet it is very delicious. 第十三張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月The West : Western dinner is more elegant,the food may be untasty but it is convenient and nutrious.第十四張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月Chi

7、nese dinner : A typical meal starts with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally a soup is brought out, which is followed by the starchy staplefood, which is usually rice or noodles or sometimes dumplings. 第十五張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月The Western dinner : Di

8、nner start with a small dish, which is often called a starter.After the starter you will get a bowl of soupbut only one bowl of soup . The next dish is the main course.Many Westerners think the chicken breast with its tender white flesh is the best part of the bird. Some people can use their fingers

9、 when they eating chicken or other birds,but never touch beef or other meat in bones.Then the dinner is finished by some dilicious dessert.第十六張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月用餐禮儀 The Table Manners 在中國(guó)古代，在用餐過(guò)程中，就有一套繁文縟節(jié)the red tape。communalchopsticks公筷Chinese第十七張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月 Chinese people is accustomed

10、 to toasting to the guest frequently and clipping food for guests.ChineseWesternWRONG-第十八張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月用餐禮儀 The Table Manners Dont make noise when you eat food. Western第十九張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月用餐禮儀 The Table Manners The guest should pay attention to appreciating the food the host prepares.West

11、ern第二十張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月烹飪方式 The Cooking Way There are more than 50 kinds of main cooking ways in China. 第二十一張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月Some words and expressions you may use to discuss cookery and regimen fry煎salt鹽Medicinal cuisine藥膳boil煮soy source醬油herb草藥deep fry炸vinegar醋Chinese medicine中醫(yī)stew燉Cookin

12、g wine料酒food tonic 食補(bǔ)bake,roast烤sugar糖medicine tonic藥補(bǔ)steam蒸starch淀粉unique flavor特殊風(fēng)味stir-fry炒vitamin維生素herbal juice藥汁braise紅燒mineral礦物質(zhì)regimen養(yǎng)生grill燒烤fibrin纖維素balance nutrition均衡營(yíng)養(yǎng)oil油fat脂肪Nutritional components營(yíng)養(yǎng)成分第二十二張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月whats more 鹵,醬sauce,浸steep,風(fēng),臘,煙mist,熏fume醉,甑,冰浸,撥絲,掛霜,椒鹽,油泡,走油,火焰, 串燒yakitoui,鐵板,桑拿,煎封,窩貼,窩塌,軟煎,蛋煎,火鍋chaffy dish,汽鍋,涼拌,魚(yú)生,刺身,竹筒,蜜汁,酥炸第二十三張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月西餐的烹飪方法基本上分為三種 (1)焦化作用的烹飪 (2)軟化作用的烹飪 (3)混合焦化軟化作用的烹 飪 第二十四張，PPT共二十六頁(yè)，創(chuàng)作于2022年6月 焦化作用的烹飪以空氣為介質(zhì)者依其加熱的方式:(a)Gr