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邮轮实用英语 C1 L5 Ordering Soup

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邮轮实用英语____Ordering_Main_Course

邮轮实用英语____Ordering_Main_Course

What We Should Know!
• What does main course consist of ? • Popular types of beef steak • How “ done” the steak is? • Role playing about ordering main
Way of Cooking 3
Poach = to cook food in gently boiling water ( esp. egg or fish)
Main course5-Broiled chicken
Way of Cooking 4
Broil / Grill = to cook food above a metal shelf over direct heat
Main course6-Rump roast
Way of Cooking 5
Roast = to cook by dry heat in an oven ( esp. meat)
Main course7-Pan fried halibut
• Halibut
flatfish
Main course8-Mixed Barbecue
Sauce ( Flavor)
Starch ( Calorie)
Vegetable ( Vitamin)
Meat ( Protein)
Dialogue 1 – Ordering Steak
W: May I take your order, sir? P: Yes, I am having T-bone steak. W: How would you like your steak, rare, medium or

实用游轮英语课件C1_L2_Breakfast

实用游轮英语课件C1_L2_Breakfast
餐饮英语
Chapter 1 Lesson2 Breakfast
Outline
1. 2. 3. 4. Meal Serving System Breakfast Types Dialogue 1, 2, 3 Menu reading
1.Meal Serving System
• à la carte点单 • table d’hôte餐单 • buffet自助餐
Buffet
• is a meal serving system where passengers serve themselves. It is a popular method of feeding large numbers of people.
2. Breakfast Types
• A Continental breakfast • An English Breakfast /an Ama carte
• is a French expression meaning “from the card”. It may refer to a menu of items priced and ordered separately rather than selected from a list of multi-course meals at fixed prices (table d’hôte).
An English/American Breakfast
• is a substantial hot meal for breakfast, featuring eggs, bacon and sausages, accompanied by toast and tea or coffee.
3. Dialogue

邮轮实用英语 第一单元 第8课 L8 Ordering Dessert

邮轮实用英语 第一单元 第8课 L8 Ordering Dessert
Waiter: Very well, sir.
Menu: Baked Alaska
Menu: Profiteroles in Chocolate Sauce
Puff
Menu: Black Forest cake
Menu: Custard
Menu: Pancakes with Jam
Menu: Chocolate soufflé
(The waiter comes back with the trolley.) Waiter: Would you care for _____ or ______?
• May I suggest _____ or _____.
Guest: I’ll take the _______.
• The ________ sounds like a good idea.
2. List of common desserts
Pie
Pie is baked and usually made of a
Filled
Top – crust
Two-crust
pastry dough shell that covers or
completely contains a filling of
(The waiter comes back with the trolley.) Waiter: Would you care for _____ or ______?
• May I suggest _____ or _____.
Guest: I’ll take the _______.
• The ________ sounds like a good idea.
serving a guest.

邮轮实用英语 C1 L2 Breakfast

邮轮实用英语 C1 L2 Breakfast
How would you like your egg?
Fried eggs : Sunny – side up Easy – over over- hard
Boiled eggs: soft hard
Scrambled eggs Omelette ( with …)
4. The Breakfast menu reading
Belgian waffles
French toast with cinnamon sugar
Corned beef hash
Sliced ham
Link sausage
Danish
Croissants
Muffins
Raisin English Muffins
Bagels
White, whole wheat or rye toast
à la carte
• is a French expression meaning “from the card”. It may refer to a menu of items priced and ordered separately rather than selected from a list of multi-course meals at fixed prices (table d’hôte).
Herbal teas
Skim milk
Chocolate milk
Decaf ( decaffeinated coffee )
Hot chocolate
Prune juice
Corn Flakes
Frosted Flakes
Special K Corn pops
All Bran Raisin Bran

实用游轮英语课件C1 L2 Breakfast

实用游轮英语课件C1 L2 Breakfast

A Continental Breakfast
• is a light breakfast consists of coffee and milk or hot chocolate with a variety of sweet cakes, often with a sweet jam, cream of chocolate filling. It is often served with juice.
Entrée Entrée ( British) ( America Meat main course (beef, pork, mutton, poultry) n)
Cheese Dessert
Grapefruit half
Banana melon ( in season)
Orange and grapefruit sections
table d’hôte
• is also a French phrase which means “host’s table”. It is used to indicate a menu where multi-course meals with limited choices are charged at a fixed price.
《邮轮实用英语》
Chapter 1 Lesson2 Breakfast
Outline
1. 2. 3. 4. Meal Serving System Breakfast Types Dialogue 1, 2, 3 Menu reading
1.Meal Serving System
• à la carte • table d’hôte • buffet
Buffet

邮轮实用英语C1 L2 Breakfast

邮轮实用英语C1 L2 Breakfast

• 欧式早餐（仅有 咖啡和果酱面包 ） • adj. 赠送的；称 赞的；问候的 • n. 小屋；客舱； 船舱
• steward ['stjuːəd]
• at your service • display
n. 管家；乘务员； 听候吩咐；乐意效劳 n. 显示；炫耀 vt. 显示；表现；陈列 燕麦粥；燕麦片 n. 票价；旅客；食物
A Continental Breakfast
• is a light breakfast consists of coffee and milk or hot chocolate with a variety of sweet cakes, often with a sweet jam, cream of chocolate filling. It is often served with juice.
How would you like your egg?
Fried eggs : Sunny – side up Easy – over over- hard Boiled eggs: soft hard Scrambled eggs Omelette ( with …)
4. The Breakfast menu reading
Hot chocolate
Passage
• full-service • 全方位服务 • 休闲的 • 开放式座位 • 轻早餐（量比较 少）
• casual
• opening seating
• light breakfast
• lounge [laʊn(d)ʒ]
• 休息室；客厅；
（英）酒吧间
• continental breakfast • complimentary • cabin

《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

邮轮实用英语 C2 L4 Ordering Wines

• Use your waiters cloth to wipe the top of the bottle to avoid drips when pouring.
From region From grape varieties
Dialogue 1
Waiter: Would you like wine with your meal? Guest: Yes, please. Waiter: Here is our wine list. Waiter: ( The waiter comes back after the guest
Waiter: How is the wine, sir? Guest: It tastes bad.
( It does not taste right.) It is __________. Waiter: I will bring you another bottle.
Wine Tasting
3. Place the capsule in your apron or pocket. Return blade into waiters
frien•d. ( From the right ) using waiters cloth, and displaying 4. Localtaebtheel,cpernetrseeonf tthweincoerktowihthotshteapnoninot uofntchiencgosrkeslcerecwteadnwd pinrees–s point firbmrlaynindto, vthinetcaogrke. and style 5. Sc•re(wItfhaepcporrkosvceredw)culoscekwwisaeituenrtsil ofrnieentudrncoofrtrheecctloyrk&screw remains. 6. Placecothnefildeveenrtolynttoothoepleipnowf tihneebfoottrlegaunedshtold firmly in place.

邮轮实用英语C1L5OrderingSou

Early Development
Growth and Evolution
Current Trends
The History and Development of Practical English for Cruise Lines
C1L5 Orderingsou Course Outline for Cruise Practical English
01
Practical English for cruise ships refers to the specific type of English used by crew members and passengers onboard a cruise ship. This language is tailored to the unique environment and requirements of the cruise industry.
Teaching methods and means
01
Classroom instruction: face-to-face interaction with the teacher.
Online resources: access to a digital learning platform with additional exercises, videos, and podcasts.
03
Each module includes theory, practice, and role-playing activities.
04
The final exam assesses students' ability to apply the language learned in real-life situations.

邮轮实用英语 Ordering Main Course

I will let you choose. P: Thank you.
What We Should Know!
• What does main course consist of ? • Popular types of beef steak • How “ done” the steak is? • Role playing about ordering main
How “ done” the steak is!
Medium Rare
At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.
well done? P: Medium, please. W: And what would you like to drink with your meal? P: I’d like to order wine. W: The wine list is on the last page of the menu, sir.
《邮轮实用英语》
Chapter 1 Lesson 6 Ordering Main Course
What We Should Know!
• What does main course consist of ? • Popular types of beef steak • How “ done” the steak is? • Role playing about ordering main
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with pasta)
PASTA
• Vermicelli • Spaghetti
Soup
Clear soup
Thick soup
Vegetable soup
Bouillon /
Purée
Consommé (vegetable soups thickened
with starch)
Borsch (Russian beetroot
with pasta)
Pair Work 1---- Ordering Soup
Waiter: Would you care to start with an hors-d’oeuvre?
Guest: No. Thanks. Waiter: We have some very nice soups
《邮轮实用英语》
Chapter 1 Lesson 5 Ordering Soup
Sequence of A Multicourse Meal
• Appetizer / starter + Aperitifs
( Hors-d’oeuvre) Entrée (French)
• Soup
• Lighter main course (egg, seafood)
Cuisine Knowledge
• Thai lemongrass soup
• Rich fragrant broth and scallop dumplings, finished with chopped green onion
Cuisine Knowledge
• Split pea soup
★ Green pea soup ◆ Lobster bisque
★ Gazpache
• Watermelon Gazpacho
• Chilled soup garnished with chopped celery and cucumber
soup)
Broth ( stock)
Bisque (seafood thickened with
cream)
Cream soup (thickened with béchamel
sauce)
Gazpacho (Spanish vegetable
soup)
Minestrone (Italian vegetable soup
on the menu. Guest: What do you recommend? Waiter: How about __★__ or __◆__? Guest: I’ll take __ ◆ __.
★ Cream of chicken ◆ French onion soup ☺
★ Vegetable soup ◆ Cream of celery
Cuisine Knowledge
• Chicken Consommé
• Delicious chicken broth with profiterole puffs
Cuisine Knowledge
• Corn and Leek Chowder
• Creamy purée of corn, flavored with simmered leeks, celery and salt garnished with red and green bell pepper
Cuisine Knowledge
• Banarama Soup
• Chilled banana soup spiked with Malibu rum
Cuisine Knowledge
• Tuscan Tomato Soup
• Thick rustic soup swirled with basil pesto
• Traditional Dutchstyle green pea soup flavored with smoked ham hocks
Entrée
• Entrée ( British)
( America
• Meat main course (beef, pork, mutton, poultnry) )
• Cheese
• Dessert + Digestifs
Clear soup
Bouillon / Consommé
Broth ( stock)
★ Scotch mutton broth ◆ German noodle soup
★ Oxtail soup ◆ Cold chicken broth
★ French beef broth ◆ Creamed shrimp
★ Borsch ◆ Cream of asparagus
★ Lentil soup ◆ Chicken soup with dumplings
Cuisine Knowledge
• Lobster Bisque
• Classically prepared, finished with cognac and whipped cream
Cuisine Knowledge
• Oxtail Broth
• Beef broth enhanced by aged sherry and served with a crisp cheese twist
• Milk thickened with a butter and flour mixture
• Mother sauce of traditional French cuisine
Soup
Vegetable soup
Borsch (Russian beetroot
soup)
Gazpacho (Spanish vegetable soup) Minestrone (Italian vegetable soup
Soup
Soup
Thick soup
Purée (vegetable soups thickened
with starch)
Bisque (seafood soups thickened
with cream) Cream soup (thickened with béchamel
sauce)
béchamel sauce