版權(quán)說明：本文檔由用戶提供并上傳，收益歸屬內(nèi)容提供方，若內(nèi)容存在侵權(quán)，請進(jìn)行舉報(bào)或認(rèn)領(lǐng)
文檔簡介
《郵輪實(shí)用英語》Chapter1Lesson7OrderingCheese
《郵輪實(shí)用英語》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》Chapter1Lesson7OrderingCheese
《郵輪實(shí)用英語》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
溫馨提示
- 1. 本站所有資源如無特殊說明，都需要本地電腦安裝OFFICE2007和PDF閱讀器。圖紙軟件為CAD,CAXA,PROE,UG,SolidWorks等.壓縮文件請下載最新的WinRAR軟件解壓。
- 2. 本站的文檔不包含任何第三方提供的附件圖紙等，如果需要附件，請聯(lián)系上傳者。文件的所有權(quán)益歸上傳用戶所有。
- 3. 本站RAR壓縮包中若帶圖紙，網(wǎng)頁內(nèi)容里面會(huì)有圖紙預(yù)覽，若沒有圖紙預(yù)覽就沒有圖紙。
- 4. 未經(jīng)權(quán)益所有人同意不得將文件中的內(nèi)容挪作商業(yè)或盈利用途。
- 5. 人人文庫網(wǎng)僅提供信息存儲(chǔ)空間，僅對用戶上傳內(nèi)容的表現(xiàn)方式做保護(hù)處理，對用戶上傳分享的文檔內(nèi)容本身不做任何修改或編輯，并不能對任何下載內(nèi)容負(fù)責(zé)。
- 6. 下載文件中如有侵權(quán)或不適當(dāng)內(nèi)容，請與我們聯(lián)系，我們立即糾正。
- 7. 本站不保證下載資源的準(zhǔn)確性、安全性和完整性, 同時(shí)也不承擔(dān)用戶因使用這些下載資源對自己和他人造成任何形式的傷害或損失。
最新文檔
- 學(xué)校感恩教育主題班會(huì)
- 盾構(gòu)電工基礎(chǔ)知識培訓(xùn)
- 獵頭培訓(xùn)工作總結(jié)
- 定制養(yǎng)殖設(shè)備合同范本
- 舞臺(tái)展位搭建合同范本
- 買賣鍘草機(jī)合同范本
- 洗衣調(diào)解合同范本
- 單位出售住房合同范本
- 家庭除甲醛服務(wù)合同（2篇）
- 租房跟人合租合同范本
- 2023年復(fù)合型膠粘劑項(xiàng)目安全評價(jià)報(bào)告
- DZ∕T 0215-2020 礦產(chǎn)地質(zhì)勘查規(guī)范 煤（正式版）
- 【初中+語文】中考語文一輪專題復(fù)習(xí)+《名著閱讀+女性的力量》課件
- 2024年強(qiáng)基計(jì)劃解讀 課件-2024屆高三下學(xué)期主題班會(huì)
- 城市道路橋梁工程施工質(zhì)量驗(yàn)收規(guī)范 DG-TJ08-2152-2014
- 響應(yīng)面分析軟件DesignExpert使用教程
- 《新病歷書寫規(guī)范》課件
- 2024城鎮(zhèn)燃?xì)夤艿婪情_挖修復(fù)更新工程技術(shù)規(guī)范
- 腸胃消化健康的知識講座
- 新概念英語第二冊-Lesson-56-Faster-than-sound-課件
- 美的社會(huì)責(zé)任報(bào)告2023
評論
0/150
提交評論