《邮轮烹饪英语》教学课件—03Cooking Methods
- 格式：pptx
- 大小：30.23 MB
- 文档页数：88
下载文档原格式
合集下载
烹饪英语教材
烹饪英语教材全文共四篇示例，供读者参考第一篇示例：烹饪是一门充满乐趣和创造力的艺术，也是一项需要不断学习和提高的技能。
对于喜欢烹饪的朋友们来说，学习一些烹饪英语也是很有必要的。
今天，我们就来制作一份烹饪英语教材，帮助大家更好地了解和掌握烹饪的基础知识和技巧。
第一部分：基础烹饪技巧1. Wash the vegetables thoroughly before cutting them.把蔬菜彻底洗净再切割。
2. Preheat the oven to 180 degrees Celsius.将烤箱预热到摄氏180度。
3. Boil the water before adding the pasta.在加入面条之前把水煮开。
4. Stir the ingredients constantly to prevent burning.不断搅拌食材，以防烧焦。
5. Let the meat rest for 10 minutes before slicing it.让肉休息10分钟再切片。
6. Use a sharp knife to slice the vegetables thinly.用锋利的刀片将蔬菜切成薄片。
7. Season the dish with salt and pepper to taste.用盐和胡椒调味。
8. Cook the meat until it reaches an internal temperature of 75 degrees Celsius.将肉烹饪至内部温度达到75摄氏度。
第二部分：常用烹饪用语第三部分：常见菜肴名称1. Cutting board –切菜板2. Knife –刀3. Saucepan –煮锅4. Frying pan –平底锅5. Whisk –打蛋器6. Colander –滤网7. Oven –烤箱8. Blender –搅拌机通过学习以上内容，相信大家对烹饪英语有了更深入的了解。
《邮轮烹饪英语》教学课件—08Diet Culture
birthday.
rice porridge with nuts and
dried fruit eaten on the eighth day of the twelfth lunar month
spring pancake
Practical Process
Chinese Food Culture
Words and Expressions
11. immortality /ˌɪmɔːˈtæləti / n. 不朽；不朽的声名；不灭 12. couplet /ˈkʌplət / n. 对联；对句 13. longan /'lɒŋg(ə)n / n. 龙眼 14. in accord with 同…相符合；与…一致 15. proclamation /ˌprɒkləˈmeɪʃn / n. 公告；宣布；宣告；公布 16. be associated with 和…联系在一起；与……有关，与……有关系 17. venerate /ˈvenəreɪt / v. 崇敬，尊敬 18. nourishing /ˈnʌrɪʃɪŋ / adj. 有营养的；滋养多的 19. accumulation /əˌkjuːmjəˈleɪʃn/ n. 积聚，累积；堆积物
Warm-up
dumplings on Spring Festival
sweet dumplings on
Lantern Festival
Zongzi on Dragon Boat
Festival
Long noodles mean longevity
in China, so people eat noodles on
Chinese diet culture. ➢ To help the students master diet culture for Chinese food.
rice porridge with nuts and
dried fruit eaten on the eighth day of the twelfth lunar month
spring pancake
Practical Process
Chinese Food Culture
Words and Expressions
11. immortality /ˌɪmɔːˈtæləti / n. 不朽；不朽的声名；不灭 12. couplet /ˈkʌplət / n. 对联；对句 13. longan /'lɒŋg(ə)n / n. 龙眼 14. in accord with 同…相符合；与…一致 15. proclamation /ˌprɒkləˈmeɪʃn / n. 公告；宣布；宣告；公布 16. be associated with 和…联系在一起；与……有关，与……有关系 17. venerate /ˈvenəreɪt / v. 崇敬，尊敬 18. nourishing /ˈnʌrɪʃɪŋ / adj. 有营养的；滋养多的 19. accumulation /əˌkjuːmjəˈleɪʃn/ n. 积聚，累积；堆积物
Warm-up
dumplings on Spring Festival
sweet dumplings on
Lantern Festival
Zongzi on Dragon Boat
Festival
Long noodles mean longevity
in China, so people eat noodles on
Chinese diet culture. ➢ To help the students master diet culture for Chinese food.
烹饪厨房英语unit 9 Cooking methods-精选文档-精品文档
Words & Expressions
corn [kɔ:n] n. 玉米； rice [raɪs] n.稻； 稻米， 大米; steak [steɪk] n.牛排； 肉排； wing [wɪŋ] n.翅膀，翼； lamb[læ m]n.羔羊Fra bibliotek小羊； 羔羊肉；
Dialogues
Dialogue 1:
English terms of useful cooking methods
boil the corn steam the rice fry beef steak braise the beef bake the bread deep-fry chicken wings dip-boil mutton poach eggs roast the leg of lamb 煮玉米 蒸米饭 煎牛排 炖牛肉 烤面包 炸鸡翅 涮羊肉 煮荷包蛋 烤羊腿
Chef: Ten tablespoons. Jack: Next? Chef: Sprinkle the baking dish with breadcrumbs and parsley. Jack: And then put the fish in the baking dish ? Chef: Yes. Pour the sesame seeds and onions over the fish. Jack: Shall I cover the fish ? Chef: No. Do not cover the fish. Jack: Ok. Chef: Did you light the oven? Jack: No, not yet. Chef: Light the oven. Cook the fish at four hundred degrees. Jack: For how long Chef: For twenty to twenty-five minutes. Jack: I will garnish the fish with parsley and olives.
烹饪实用英语Unit1-lesson
Cooking is a cultural experience, and this course aims to introduce students to different cuisines and cultures, enhancing their understanding and appreciation of diverse food cultures.
Onion
A pungent vegetable that is used in many dishes to add flavor.
Tomato
A juicy, round fruit that is often used in cooking as a sauce or in salads.
Celery
Incorporation of ingredients from around the world
01
02
03
04
Western culinary culture
01
02
04
Chinese culinary culture
Strong emphasis on flavor and taste
Variety of cooking methods
Interactive learning
Students are encouraged to actively participate in class discussions, ask questions, and share their own experiences and recipes.
讨论最佳的烹饪方法，如煮、炒、烤等。
讨论是否需要添加调味品，以及选择哪种调味品。
Onion
A pungent vegetable that is used in many dishes to add flavor.
Tomato
A juicy, round fruit that is often used in cooking as a sauce or in salads.
Celery
Incorporation of ingredients from around the world
01
02
03
04
Western culinary culture
01
02
04
Chinese culinary culture
Strong emphasis on flavor and taste
Variety of cooking methods
Interactive learning
Students are encouraged to actively participate in class discussions, ask questions, and share their own experiences and recipes.
讨论最佳的烹饪方法，如煮、炒、烤等。
讨论是否需要添加调味品，以及选择哪种调味品。
《邮轮烹饪英语》教学课件—10Safety and Sanitation
Words and Expressions
1. priority / praɪˈɒrəti / n. 优先；优先权 2. hazard / ' hæzəd / n. 危险，风险；冒险的事 3. bacteria / bækˈtɪəriə / n. [微] 细菌 4. blade / bleɪd / n. 叶片；刀片，刀锋；剑 5. retract / rɪˈtrækt / v. 缩回；缩进；取消 6. dangling / 'dæŋglɪŋ / adj. 悬挂的；摇摆的 7. potholder / 'pɒt,həʊldə / n. 防烫套垫（用以握持热锅的布垫子或厚布） 8. refrigerate / rɪˈfrɪdʒəreɪt / v. 冷藏，冷冻；使冷却；使清凉 9. precaution / prɪˈkɔːʃn / n. 预防，警惕；预防措施 10. cross-contamination /ˌkrɔːs kənˌtæmɪˈneɪʃn / n. 交叉污染
Warm-up
Fire extinguisher
Teo-spoon method
Chef’s uniform
Chef’s toque
Apron
Practical Process
Basic Rules of Kitchen Safety
Keep the Blade Retracted when Not in Use. Never cook in loose clothes and keep long hair tied back. Never cook while wearing dangling jewelry. Keep potholders nearby and use them! Don’t let temperature-sensitive foods sit out in the kitchen. Wipe up spills immediately. Separate raw meat and poultry from other items whenever you use or store them. Wash your hands before handling food and after handling meat or poultry.
烹饪实用英语课件
purchasing food, attention should be paid to the production date and shelf life of the food to avoid purchasing expired or soon to expire food. Meanwhile, for different types of food, their preservation methods also vary, such as refrigeration, freezing, sealing, etc. Understanding the preservation methods of food can ensure its freshness and quality, avoiding food spoilage or contamination.
Practical Cooking English Courseware
• Fundamentals of Cooking • Food ingredient selection and storage • Cooking techniques and seasoning • Menu Reading and Understanding • Practical English Dialogue for Cooking
Rich in vitamins, minerals, and dietary fiber, providing the body with the necessary nutrients.
such as rice, noodles, potatoes, etc., provide energy and dietary fiber.
Practical Cooking English Courseware
• Fundamentals of Cooking • Food ingredient selection and storage • Cooking techniques and seasoning • Menu Reading and Understanding • Practical English Dialogue for Cooking
Rich in vitamins, minerals, and dietary fiber, providing the body with the necessary nutrients.
such as rice, noodles, potatoes, etc., provide energy and dietary fiber.
电子课件-《烹饪实用英语(第三版)》 Unit 1- lesson3
Look and Study Dialogue Reading
Further Study
Words and Phrases
Write the correct term below each picture.
Unload delivery
insect
detergent
Lesson 3
Unit 1
1.__________
a. Detergent b. running water c. brush
d. tissue
e. soap
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Lesson 3
2. come along 出现
… the insects, chemicals that come along with them, wash the fruits and vegetables before eating them. 蔬菜、水果里 有虫子、化学物质, 最好在吃之前清洗干净。 练习：待适当的机会来临，她就能抓住。 提示：right opportunity 英文：_____________________________________________
Unit 1
Lesson 3
B. Group discussion: what are needed in washing the fruits and vegetables according to the dialogue.
Further Study
Words and Phrases
Write the correct term below each picture.
Unload delivery
insect
detergent
Lesson 3
Unit 1
1.__________
a. Detergent b. running water c. brush
d. tissue
e. soap
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Look and Study Dialogue Reading Further Study
Unit 1
C. Learn the important grammars in the text.
Lesson 3
2. come along 出现
… the insects, chemicals that come along with them, wash the fruits and vegetables before eating them. 蔬菜、水果里 有虫子、化学物质, 最好在吃之前清洗干净。 练习：待适当的机会来临，她就能抓住。 提示：right opportunity 英文：_____________________________________________
Unit 1
Lesson 3
B. Group discussion: what are needed in washing the fruits and vegetables according to the dialogue.
《邮轮烹饪英语》教学课件—05Cooking Ingredient
Preamble
A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables may even promote weight loss. Their low glycemic loads prevent blood sugar spikes that can increase hunger.
Words and Expressions
stroke /strəʊk/ n.中风 digestive /daɪˈdʒestɪv/ adj.消化的;助消化的 starchy /ˈstɑːtʃi/ adj.含淀粉的 glycemic /ɡlɪˈsemɪk/ adj.血糖的 beneficial /ˌbenɪˈfɪʃl/ adj.有益的,有利的 GrannySmithapple n.澳洲青苹果 cashew /ˈkæʃuː/ n.腰果 balsamicvinegar n.意大利香醋 cinnamon /ˈsˌnəmən/ n.肉桂皮
邮轮烹饪英语
Part Five Cooking Ingredient
《烹饪英语》电子教案
思政目标
Establish the awareness of promoting Chinese food culture树立弘扬中华饮食文化的意识
教 学
重 点
Know the useful expressions and functional sentences of dinner 了解关于用餐的实用的表达和句子
教学实施条件
1.Teaching resources: textbooks, PPT, Exercises教学资源：教材.课件.习题
2.Venue: multimedia classroom教学场地：多媒体教室
教学设计
课 题
名 称
Unit 4 Kitchen Tools and Equipment厨房工具
1.Students discussing and practicing学生讨论、练习
2.Teacher check one by one then score, and the training results will be included as part of the usual grades教师逐一检查后打分，将训练成绩纳入平时成绩的一部分
《烹饪英语》授课计划表
周次
章节（单元、模块、任务、项目）
名称及内容摘要
教学条件
课型
课时
第一周
Unit 1 Ordering Food in a Restaurant在餐厅点餐
多媒体教室
讲授型
实践型
4
第二周
Unit 2 Having a Conversation with the Chef与厨师交谈
多媒体教室
讲授型
实践型
4
第三周
Establish the awareness of promoting Chinese food culture树立弘扬中华饮食文化的意识
教 学
重 点
Know the useful expressions and functional sentences of dinner 了解关于用餐的实用的表达和句子
教学实施条件
1.Teaching resources: textbooks, PPT, Exercises教学资源：教材.课件.习题
2.Venue: multimedia classroom教学场地：多媒体教室
教学设计
课 题
名 称
Unit 4 Kitchen Tools and Equipment厨房工具
1.Students discussing and practicing学生讨论、练习
2.Teacher check one by one then score, and the training results will be included as part of the usual grades教师逐一检查后打分，将训练成绩纳入平时成绩的一部分
《烹饪英语》授课计划表
周次
章节（单元、模块、任务、项目）
名称及内容摘要
教学条件
课型
课时
第一周
Unit 1 Ordering Food in a Restaurant在餐厅点餐
多媒体教室
讲授型
实践型
4
第二周
Unit 2 Having a Conversation with the Chef与厨师交谈
多媒体教室
讲授型
实践型
4
第三周
电子课件-《烹饪实用英语(第三版)》 Unit 6- lesson3
L: Leo J: Jackie L: Jackie, can you teach me how to cut vegetables? J: There are different ways to cut various kinds of vegetable. L: What about the potato? J: The potato is a kind of oval vegetable. So first we have to cut it into half so you have a flat surface. And cut half-moon panels from the potato halves. We can use the slices as they are at this point. L: If I want to julienne the potato, what can we do next? J: Stack up the potatoes and move the knife down the row, keeping the tip in contact with the cutting surface to produce julienne.
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 3
A. Match the English with the Chinese.
1. Would you like some beef jerky?
a. 女孩子排成三排。
2. The girls are formed into three lines.
Look and Study Dialogue Reading Further Study
Look and Study Dialogue Reading Further Study
Unit 6
Lesson 3
A. Match the English with the Chinese.
1. Would you like some beef jerky?
a. 女孩子排成三排。
2. The girls are formed into three lines.
Look and Study Dialogue Reading Further Study
《烹饪英语》授课计划、教案教学设计
《烹饪英语》授课计划、教案教学设计第一章：课程介绍教学目标：1. 了解《烹饪英语》的课程目标和教学内容。
2. 熟悉课程的教学方法和评估方式。
教学内容：1. 课程目标：培养学生的烹饪英语交流能力和烹饪行业专业知识。
2. 教学内容：包括烹饪英语基础词汇、烹饪技巧、食谱表达、烹饪行业交流等。
3. 教学方法：采用情景教学法、任务型教学法和互动式教学法。
4. 评估方式：包括平时成绩、课堂参与度、小组项目和期末考试。
第二章：烹饪英语基础词汇教学目标：1. 掌握烹饪英语基础词汇。
2. 能够运用所学的词汇描述烹饪原料和烹饪过程。
教学内容：1. 烹饪原料词汇：肉类、海鲜、蔬菜、水果等。
2. 烹饪过程词汇：切、煮、炒、烤等。
3. 常用烹饪动词和形容词。
教学活动：1. 词汇学习：学生通过词汇卡片记忆词汇。
2. 词汇练习：学生进行词汇填空和翻译练习。
3. 词汇应用：学生分组讨论，用所学生词汇描述烹饪原料和烹饪过程。
第三章：烹饪技巧教学目标：1. 学习常用的烹饪技巧。
2. 能够用英语表达不同的烹饪技巧。
教学内容：1. 切割技巧：切、切丁、切片等。
2. 烹饪方法：煮、炒、烤、蒸等。
3. 调味技巧：盐、糖、酱油等。
教学活动：1. 烹饪技巧介绍：教师演示不同的烹饪技巧。
2. 烹饪技巧练习：学生分组练习不同的烹饪技巧。
3. 烹饪技巧表达：学生用英语描述所学的烹饪技巧。
第四章：食谱表达教学目标：1. 学习如何用英语表达烹饪食谱。
2. 能够编写简单的烹饪食谱。
教学内容：1. 食谱结构：、材料、步骤等。
2. 食谱表达词汇：用量词、动词、形容词等。
教学活动：1. 食谱表达介绍：教师展示典型的食谱表达方式。
2. 食谱编写练习：学生分组编写简单的烹饪食谱。
3. 食谱表达展示：学生展示所编写的食谱，并进行交流和评价。
第五章：烹饪行业交流教学目标：1. 学习烹饪行业的常用表达。
2. 能够进行简单的烹饪行业交流。
教学内容：1. 烹饪行业词汇：餐厅、厨房、菜单等。
《烹饪厨房英语》课程教案完整版全套(技校)
烹饪英语教案（续表）理论课教案（续表）（续表）（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）Ask some questions:Do you like meat?What meat words do you rememberStep2. PartA:Meat&Poultry.Show students some pictures about Meat&Poultry. to impress students the key words by showing pictures. Step3. The teacher reads thenew words, followed by the students.Skim through all the picture in the text.Ask students to read the words.Step4:to make students understand the details of the sentences .Remember the useful verbs of processing vegetables.English Terms of Processing Meatslice the meat 将肉切片mince the meat 将肉切碎mash the meat 将肉捣烂dice the meat 将肉切丁fillet the meat 将肉切柳bone the meat 将肉去骨skin the meat 将肉去皮rinse the meat 涮肉Step4.Vocabulary ExplanationStep5.Homework:Recite the words and expressions.理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）主要教学内容及步骤Step1. Lead-inActivity1. Greetings and Free-talkingCan you speak out some words you had drank before?Then I will show students some pictures and ask students what are they/ they know how to read it？Step2. Give 2 minutes to read passage quickly. Learn and master new words, phrases and sentence patterns.2.Explain some main phrases and sentence patternsEnglish terms of processing eggsfry eggs 煎鸡蛋scramble eggs 炒鸡蛋boil eggs 煮鸡蛋poach eggs 水煮荷包蛋Step3. Do some exercisesCheck the answer: Ask a team student to answer one by one.Step4:to make students understand the details of the sentences.Remember the useful verbs of processing vegetables.Individual, pair and group work to make every理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）理论课教案（首页）课堂教学安排（续表）2. What do you recommend? 你推荐什么菜呢？3. We will serve it 15 minutes later .我们会15分钟后上菜。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
II. Warm-up
Cooking Ways for Chinese Food
Stir-fry 炒
Deep-fry 炸
Cooking Ways for Chinese Food
Steam 蒸
Pan-fry 煎
Cooking Ways for Chinese Food
Simmer 炖
Roast 烤
Cooking Ways for Chinese Food
Smoke 熏
Bake in Salt 盐焗
Cooking Ways for Chinese Food
Boil 煮
Instant Boil 涮
Cooking Ways for Chinese Food
Dress 凉拌
Pickle 腌
III.Practical Process
I. Preamble
You may be shocked by its surprising range and variety of ingredients if you've only eaten in Chinese restaurants abroad.Chinese food has countless delicious and fantastic dishes.And people from different areas have different cuisine types,which can be light,sweet,salty,spicy,or sour.来自Objectives:
➢ To help the students recite new words and expressions.
➢ To help the students be familiar with types of Chinese food.
➢ To help the students master how to cook Chinese food.
I. Preamble
Chinese cooking is renowned throughout the world.Chinese food has a distinctive culinary style all of its own.The emphasis is on fresh,seasonal ingredients,prepared with a minimum amount of fuss and beautifully balanced as far as color, texture, nutrition,and presentation are concerned.
How to Make Chinese Dumplings
Ingredients: flour，400g pork，300-350g celery，200-300 g
How to Make Chinese Dumplings
Seasonings: green onion；ginger；salt；five-spice powder；cooking wine； soy sauce；sesame oil
How to Make Chinese Dumplings
Preparation: 1.Dispose of the skin of the pork. Mince the pork. Add the five-spice powder, soy sauce and cooking wine.Fully mix them and preserve for 15 min. 2.Trim the celery and remove the big leaves.Clean the stems of the celery and chop them into small pieces. 3.Peel the ginger and prepare green onion，then smash them.
How to Make Chinese Dumplings
How to Make Chinese Dumplings
In northern China，the dumplings， Jiaozi in Chinese，are one of the most popular staple foods.Different from the ancient times when people only had dumplings on important festivals，they now eat whenever they want.But still， making and eating dumplings is an important activity for most families on the Eve of Chinese New Year. Family members gather together at a table, wrapping and eating dumplings while and enjoying the Spring Festival Gala. In addition， it is tradition in northern China to eat dumplings on the day of Winter Solstice.
How to Make Chinese Dumplings
Directions: Step l Making the dough：Pour 400 g flour into a basin. Repeatedly add water and stir to make all flour form small pieces. Add more water，gather the flour pieces and knead into dough. Cover it with preservative film to stand for 20-30 min. After，knead it smooth enough and cover it again for later use.
邮轮烹饪英语
Part Three Cooking Methods
Unit 1 Cooking Methods for Chinese Food
■ I. Preamble ■ II. Warm-up ■ III. Practical Process ■ IV. Exercises ■ V. Knowledge Link