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《郵輪實(shí)用英語(yǔ)》Chapter1Lesson7OrderingCheese
《郵輪實(shí)用英語(yǔ)》Chapter1Lesson7WhatWeShouldKnow!Whatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?WhatWeShouldKnow!WhatiscAOCTheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.ControlledDesignationoforiginAOCTheAOCmarkguaranteesthaFactorswhicharerelevanttothecategorizationofcheeseLengthofagingTextureMethodsofmakingFatcontentKindofmilkCountry/regionoforiginFactorswhicharerelevantto1.FreshcheeseSoftUnripenedHighermoisturecontentLowerinfatHighlyperishable1.FreshcheeseSoft2.WhitemoldcheesePowderywhitemoldgrowsontheoutsideofasoftcheese
E.g.:BireCamembert2.WhitemoldcheesePowderywBrie
Classification:FranceWhitemouldcheese
Introduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.BrieClassification:CamembertClassification:FranceWhitemouldcheese
Introduction:Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.CamembertClassification:3.BluecheeseMold:palegreentodarkblueTexture:softorfirmE.g.:RoquefortGorgonzolaStilton(World’mostfamous)
3.BluecheeseMold:palegreeRoquefortClassification:FranceBluecheese
Introduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses.RoquefortClassification:GorgonzolaClassification:ItalyBluecheese
Introduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.GorgonzolaClassification:StiltonClassification:EnglandBluecheese
Introduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.StiltonClassification:4.WashedrindcheeseOrangeybrownrindWashedinbrine,cider,wineorherbsMildinflavorStronginaromaTexture:creamySmell:pungentHighmoisturecontent4.WashedrindcheeseOrangey5.SemihardcheeseFirmNotcrumblyNotagedtoolong
E.g.:CheddarEdam5.SemihardcheeseFirmCheddarClassification:EnglandSemihardcheese
Introduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.CheddarClassification:cheddarcheddarEdamClassification:HollandSemihardcheese
Introduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.EdamClassification:6.HardcheeseAgedforlongperiodsHarddryUsedforgrating6.HardcheeseAgedforlongp7.GoatcheeseGoat’smilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedPristinewhitecolor7.GoatcheeseGoat’smilk8.ProcessedcheeseCheese+salt+milk+preservatives+foodcoloringInexpensiveConsistentMeltsmoothlyPackagedorsliced8.ProcessedcheeseCheese+sTypesofCheeseFreshcheese(unripenedcheese)WhiteMoldcheeseBluecheeseWashedrindcheeseSemihardcheeseHardcheeseGoatcheeseProcessedcheeseTypesofCheeseFreshcheese(uDialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲.Dialogue–OrderingCheeseW:ECamembertClassification:FranceWhitemoldcheese
Introduction:Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.CamembertClassification:StiltonClassification:EnglandBluecheese
Introduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.StiltonClassification:EdamClassification:HollandSemihardcheese
Introduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.EdamClassification:GorgonzolaClassification:ItalyBluecheese
Introduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.GorgonzolaClassification:ComtéClassification:FranceHardcheese
Introduction:ComtéismadeintheFrance-ComtéregionofeasternFrance.Therindisusuallyadusty-browncolor,andtheinternalpatéisapalecreamyyellow.Thetextureisrelativelyhardandflexible,andthetasteismild,slightlysweet,and“nutty”.ComtéClassification:CheddarClassification:EnglandSemihardcheese
Introduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.CheddarClassification:Saint-PaulinClassification:FranceSemihardcheese
Introduction:Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind.Itisoftenservedwithfruitandlightwine.Saint-PaulinClassification:Münster
Classification:GermanyWashedrindcheese
Introduction:Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste.MünsterClassification:Pont–l'évêqueClassification:FranceWashedrindcheese
Introduction:Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor.Pont–l'évêqueClassification:ReblochonClassification:FranceFreshcheese
Introduction:Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold.Reblochonhasfruity,creamyandnuttytaste.ReblochonClassification:Brie
Classification:FranceWhitemoldcheese
Introduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.BrieClassification:Tomme
Classification:FranceSemihardcheese
Introduction:Tommesarenormallyproducedfromthemilkleftoverafterthecreamhasbeenremovedtoproducebutterandrichercheeses.Asaresult,theyaregenerallylowinfat.TommeClassification:Gruyère
Classification:SwitzerlandHardcheese
Introduction:GruyèreisahardyellowcheesenamedafterthetownofGruyèreinSwitzerland.Itissweetbutslightlysalty.Itisoftendescribedascreamyandnuttywhenyoung,becomingmoreearthy,andcomplexwithage.Whenfullyaged(fivemonthstoayear)ittendstohavesmallholes.GruyèreClassification:Cantal
Classification:FranceSemihardcheese
Introduction:CantalcheeseisnamedaftertheCantalmountains.Forcantal,themilkofcowsthatarefedduring15Novenberto15Aprilisused.Thissemihardcheeseisagedforseveralmonths.Thecheesehasasoftinterior.Itsflavorisastrong,butterytasteandgrowswithage.CantalClassification:CheshireClassification:EnglandSemihardcheese
Introduction:CheshirecheeseisacheeseproducedintheEnglishcountyofCheshire.Cheshirecheeseisdenseandsemi-hard,andisdefinedbyitscrumblytextureandsaltytaste.CheshireClassification:EmmentalClassification:SwitzerlandSemihardcheese
Introduction:EmmentalissometimesknownasSwisscheese.Itisayellow,medium-hardcheese,withcharacteristiclargeholes.EmmentalClassification:GoudaClassification:TheNetherlandSemihardcheese
Introduction:GoudaisayellowcheesenamedafterthecityofGoudaintheNetherland.GoudaClassification:GoatCheeseClassification:Goatcheese
Introduction:Goat’smilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedWhitecolorGoatCheeseClassification:RoquefortClassification:FranceBluecheese
Introduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses.RoquefortClassification:Port-SalutClassification:FranceSemihardcheese
Introduction:Itiswithanearthyflavor,weighing2kg.Port-SalutClassification:Dialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲.Dialogue–OrderingCheeseW:ESERVICESRULESAlwaysbemindfulofOH&S
whenperforminganddutiesLadiesarealwaysservicedfirstGuestsareservedtoandclearedfromtherightfordeliveryofdishesSaladdressingsandpepperisofferedtotheleftBeverages
arepouredtothe
right
oftheguestTea&coffeecup
is
liftedfromthetable
forpouring
Allbeveragesshouldhave
coaster
underneath.OccupationalHealthandSafetySERVICESRULESAlwaysbemindfuQ&AWhatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?Q&AWhatischeese?《郵輪實(shí)用英語(yǔ)》Chapter1Lesson7OrderingCheese
《郵輪實(shí)用英語(yǔ)》Chapter1Lesson7WhatWeShouldKnow!Whatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?WhatWeShouldKnow!WhatiscAOCTheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.ControlledDesignationoforiginAOCTheAOCmarkguaranteesthaFactorswhicharerelevanttothecategorizationofcheeseLengthofagingTextureMethodsofmakingFatcontentKindofmilkCountry/regionoforiginFactorswhicharerelevantto1.FreshcheeseSoftUnripenedHighermoisturecontentLowerinfatHighlyperishable1.FreshcheeseSoft2.WhitemoldcheesePowderywhitemoldgrowsontheoutsideofasoftcheese
E.g.:BireCamembert2.WhitemoldcheesePowderywBrie
Classification:FranceWhitemouldcheese
Introduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.BrieClassification:CamembertClassification:FranceWhitemouldcheese
Introduction:Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.CamembertClassification:3.BluecheeseMold:palegreentodarkblueTexture:softorfirmE.g.:RoquefortGorgonzolaStilton(World’mostfamous)
3.BluecheeseMold:palegreeRoquefortClassification:FranceBluecheese
Introduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses.RoquefortClassification:GorgonzolaClassification:ItalyBluecheese
Introduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.GorgonzolaClassification:StiltonClassification:EnglandBluecheese
Introduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.StiltonClassification:4.WashedrindcheeseOrangeybrownrindWashedinbrine,cider,wineorherbsMildinflavorStronginaromaTexture:creamySmell:pungentHighmoisturecontent4.WashedrindcheeseOrangey5.SemihardcheeseFirmNotcrumblyNotagedtoolong
E.g.:CheddarEdam5.SemihardcheeseFirmCheddarClassification:EnglandSemihardcheese
Introduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.CheddarClassification:cheddarcheddarEdamClassification:HollandSemihardcheese
Introduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.EdamClassification:6.HardcheeseAgedforlongperiodsHarddryUsedforgrating6.HardcheeseAgedforlongp7.GoatcheeseGoat’smilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedPristinewhitecolor7.GoatcheeseGoat’smilk8.ProcessedcheeseCheese+salt+milk+preservatives+foodcoloringInexpensiveConsistentMeltsmoothlyPackagedorsliced8.ProcessedcheeseCheese+sTypesofCheeseFreshcheese(unripenedcheese)WhiteMoldcheeseBluecheeseWashedrindcheeseSemihardcheeseHardcheeseGoatcheeseProcessedcheeseTypesofCheeseFreshcheese(uDialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲.Dialogue–OrderingCheeseW:ECamembertClassification:FranceWhitemoldcheese
Introduction:Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.CamembertClassification:StiltonClassification:EnglandBluecheese
Introduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.StiltonClassification:EdamClassification:HollandSemihardcheese
Introduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.EdamClassification:GorgonzolaClassification:ItalyBluecheese
Introduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.GorgonzolaClassification:ComtéClassification:FranceHardcheese
Introduction:ComtéismadeintheFrance-ComtéregionofeasternFrance.Therindisusuallyadusty-browncolor,andtheinternalpatéisapalecreamyyellow.Thetextureisrelativelyhardandflexible,andthetasteismild,slightlysweet,and“nutty”.ComtéClassification:CheddarClassification:EnglandSemihardcheese
Introduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.CheddarClassification:Saint-PaulinClassification:FranceSemihardcheese
Introduction:Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind.Itisoftenservedwithfruitandlightwine.Saint-PaulinClassification:Münster
Classification:GermanyWashedrindcheese
Introduction:Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste.MünsterClassification:Pont–l'évêqueClassification:FranceWashedrindcheese
Introduction:Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor.Pont–l'évêqueClassification:ReblochonClassification:FranceFreshcheese
Introduction:Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold.Reblochonhasfruity,creamyandnuttytaste.ReblochonClassification:Brie
Classification:FranceWhitemoldcheese
Introduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.BrieClassification:Tomme
Classification:FranceSemihardcheese
Introduction:Tommesarenormallyproducedfromthemilkleftoverafterthecreamhasbeenremovedtoproducebutterandrichercheeses.Asaresult,theyaregenerallylowinfat.TommeClassification:Gruyère
Classification:SwitzerlandHardcheese
Introduction:GruyèreisahardyellowcheesenamedafterthetownofGruyèreinSwitzerland.Itissweetbutslightlysalty.Itisoftendescribedascreamyandnuttywhenyoung,becomingmoreearthy,andcomplexwithage.Whenfullyaged(fivemonthstoayear)ittendstohavesmallholes.GruyèreClassification:Cantal
Classification:FranceSemihardcheese
Introduction:CantalcheeseisnamedaftertheCantalmountains.Forcantal,themilkofcowsthatarefedduring15Novenberto15Aprilisused.Thissemihardcheeseisagedforseveralmonths.Thecheesehasasoftinterior.Itsflavorisastrong,butterytasteandgrowswithage.CantalClassification:CheshireClassification:EnglandSemihardcheese
Introduction:CheshirecheeseisacheeseproducedintheEnglishcountyofCheshire.Cheshirecheeseisdenseandsemi-hard,andisdefinedbyitscrumblytextureandsaltytaste.CheshireClassif
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