电子课件《烹饪实用英语(第三版)》Unit4lesson1.ppt

1、COOKING ENGLISH实用英语实用英语烹饪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

2、 ChefUnit 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.Unit 4 Lesson 1Look and Study Dialogue Reading Further StudyWrite the correct term below each p

3、icture.1._ 2._ 3._mushroomgingergreen beanpeaturnipshrimp4._ 5._ 6._ Unit 4 Lesson 1Helen(H)是餐厅的煎炸厨师，她正在教Leo（L）做蔬菜饼。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

4、 interesting.What 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 Study Unit 4 Lesson 1H:Pat dry by wrapping the vegetables in a dry cloth.L:Its easy.H:Flour t

5、he vegetables.L:And bake 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 b

6、ake for an additional 45 minutes.When finished,unmold,slice and eat it warm.Look and Study Dialogue Reading Further StudyHelen(H)是餐厅的煎炸厨师，她正在教Leo（L）做蔬菜饼。Unit 4 Lesson 1A.Reorder the letters.Look and Study Dialogue Reading Further StudyLettersWordsve ta ge rianv na mon cincson seasl i e c ss Unit 4 L

7、esson 1Look and Study Dialogue Reading Further StudyB.The followings are methods of Chinese cooking.Match the term with the corresponding picture.Stir-fryroastboilstewfry1._ 2._ 3._4._ 5._ Unit 4 Lesson 1肉类的烹调法肉类的烹调法Look and Study Dialogue Reading Further Study A steak is a cut of meat(usually beef)

8、.The cooking time of a steak is based upon personal 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 w

9、ill be red in the inside and barely warmed.3.Rare (52 C)The outside is grey-brown,and the middle of the steak is red and slightly warm.Unit 4 Lesson 1Look 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 c

10、ooking at most steakhouses.5.Medium (60 C)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.Overcoo

11、k (much more than 71 C)The meat is dark throughout and slightly bitter.Unit 4 Lesson 1A.Fill in the blank.Look and Study Dialogue Reading Further Studya cut of base upongrey-brown1.This is a story _ historical factor.2.Would you like _ pork?3.The color of her hair is _.Unit 4 Lesson 1B.Write down th

12、e English terms according to the Chinese meanings.Look and Study Dialogue Reading Further Study1.全生：_5.四分熟：_2.两分熟：_6.煎焦：_3.七八分熟：_7.全熟：_4.三分熟：_8.五分熟：_ Unit 4 Lesson 1Look and Study Dialogue Reading Further StudyC.Learn the important grammars in the text.1.result in 导致，结果是 while longer cooking time re

13、sults in drier and tougher meat.时长则肉干而硬。练习：通过我们的努力此事终于成功了。英文：_ Unit 4 Lesson 1Look and Study Dialogue Reading Further StudyC.Learn the important grammars in the text.2.介词+which引导的定语从句 The steak will be fully red,of which center is warm.牛排血 红色，里面煎得温热。关系代词which在定语从句中用作介词宾语时，介词既可 置于从句之首，亦可置于从句之末。但以置于从句

14、之首 较为正式。“介词+which”结构中，which 不可省略。练习：I have three cooking books,the first of which I like best.中文：_ Unit 4 Lesson 1Look 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侧腹 Unit 4 Lesson

15、1Words and Phrasesturnip t:np n.萝卜flourfla(r)v.在上撒面粉citrus strs n.柑橘cinnamon sinmn n.桂皮unmold nmuld v.把从模子里取出preference prefrns n.偏好tough tf adj.（肉）老的term t:m n.术语rare r adj.（牛排）一成熟medium midim adj.（牛排）半熟Look and Study Dialogue Reading Further Study Unit 4 Lesson 1Words and Phraseschar t:v.烤焦overcook uvkuk vt.烘培过度throughout ru:aut prep.遍布do sb.a farvor帮某一个人忙far away from离很远clarified butter 液体黄油blue rare几乎全生medium rare（牛排）三成熟medium well done（牛排）七分熟well done（牛排）全熟Look and Study Dialogue Reading Further Study