烹饪英语
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Cooking: An Art of Flavor and CreativityCooking, often overlooked as a mere domestic chore, is in fact an art that combines flavor, creativity, and tradition. It is not just about throwing ingredients together but about understanding their properties, interactions, and how to bring out their best flavors. Each dish, whether simple or complex, tells a story of its origin, culture, and the chef's own personal touch.The journey of cooking begins with the selection of ingredients. Freshness is paramount, as it ensures the maximum retention of nutrients and flavor. The chef must be discerning, knowing which ingredients complement each other and how to balance the sweet, sour, bitter, salty, and umami tastes. This requires not just knowledge but also a sense of intuition and experimentation.The preparation of ingredients is equally crucial. Cutting, chopping, slicing, and dicing are not just about making the ingredients fit into the dish but about enhancing their flavor and texture. The way a vegetable is cut affects how it cooks and how it interacts with other ingredients.The cooking process itself is where the magic happens. The heat, time, and technique all play a pivotal role in transforming raw ingredients into delicious dishes. The chef must be attentive, adjusting the heat, stirring, and tasting periodically to ensure the dish reaches its desired flavor and texture.But cooking is not just about following recipes. It is about understanding the principles behind them and using that knowledge to create new dishes. A true chef is not afraid to experiment, to push the boundaries of flavor and texture. They understand that cooking is not just about satisfying hunger but about satisfying the senses and the soul.In conclusion, cooking is much more than a skill; it is an art that requires passion, dedication, and continuous learning. It is about understanding ingredients, mastering techniques, and creating dishes that are not just delicious but also beautiful and satisfying. Cooking is an expression of love, culture, and tradition, and it is something that everyone can enjoy and appreciate.**烹饪:风味与创意的艺术**烹饪,这一常被忽视的家务琐事,实际上是一种将风味、创意和传统相结合的艺术。
《烹饪英语》试卷(A)卷考试时间:60 分钟闭卷班级:姓名:学号:一、单选题Multiple choice (80 points, 2 points each)1、翻译“牛肉清汤”:A、 Chicken ConsommeB、 Beef ConsommeC、 Beef SoupD、 Beef Bisque正确答案: B2、"Sirloin Steak, medium" 对应的中文是:A、菲力牛排,五成熟B、眼肉牛排,五成熟C、菲力牛排,七成熟D、西冷牛排,五成熟正确答案:D3、翻译菜名Wood-grilled OctopusA、柴火鱿鱼B、烤鱿鱼C、柴火八爪鱼D、烤乌贼正确答案:C4、翻译菜名Sweet and Sour Sea Bass BallsA、咕噜石斑球B、酸辣石斑球C、咕噜排骨D、酸辣排骨正确答案:A5、翻译菜名Cheese CakeA、草莓蛋糕B、芝士蛋糕C、蓝莓蛋糕D、芝士拼盘正确答案:B6、翻译菜名GazpachoA、墨西哥冷汤B、葡萄牙冷汤C、西班牙冷汤D、意大利冷汤正确答案:C7、翻译菜名Stewed Beef Brisket in CasseroleA、砂锅牛腩B、铁锅牛腩C、砂锅牛肠D、铁锅牛百叶正确答案:AA、甜辣汤B、酸热汤C、酸甜汤D、酸辣汤正确答案:D9、翻译菜名Fried Chicken with CucumberA、鸡片炒木耳B、鸡丝炒苦瓜C、鸡肉炒黄瓜D、鸡丝炒木耳正确答案:C10、翻译菜名Curry Fish BallsA、咖喱鱼B、咖喱鱼丸C、咖喱肉丸D、咖喱牛丸正确答案:B11、翻译菜名Mango Ice CreamA、芒果冰激凌B、芒果布丁C、芒果冰沙D、芒果奶昔正确答案:AA、蒸米粉B、蒸肠粉C、面条D、米饭正确答案:B13、翻译菜名Strawberry CakeA、草莓布丁B、草莓蛋糕C、草莓冰淇淋D、草莓蛋卷正确答案:B14、翻译菜名Stewed Crab Roe and Tofu in Stone PotA、石锅蟹豆腐B、砂锅蟹豆腐C、石锅蟹黄豆腐D、砂锅蟹黄豆腐正确答案:C15、翻译菜名Sautéed Mussel with Black Bean SauceA、豉汁炒青口B、黑豆酱炒蛤蜊C、酱油炒蛤蜊D、黑豆酱炒扇贝正确答案:A16、翻译菜名Griddle Cooked Tea Tree MushroomA、铁板蘑菇B、干锅松茸C、干锅茶树菇D、铁板松茸正确答案:C17、翻译菜名Scramble Egg with Chopped Chili PepperA、辣椒蒸蛋B、剁椒鱼头C、剁椒炒鸡蛋D、回锅肉正确答案:C18、翻译菜名Braised Carp in Brown SauceA、红烧肉B、红烧猪脚C、红烧排骨D、红烧鲤鱼正确答案:D19、翻译菜名Curry Crabs in CasseroleA、咖喱蟹煲B、红焖蟹煲C、咖喱小龙虾D、红烧大闸蟹20、翻译菜名Braised Spinach in BrothA、上汤野菜B、上汤龙虾C、上汤西蓝花D、上汤菠菜正确答案:D21、翻译菜名Braised Pork Belly with Turnip PeelA、五花肉炒萝卜皮B、萝卜焖猪肚C、五花肉炖萝卜皮D、肚腩肉炒萝卜皮正确答案:C22、翻译菜名Pan-Fried Duck Breast with Honey SauceA、香煎蜜汁鸭胸B、红焖蜜汁鸭胸C、红酒焖鸭胸D、香煎蜜汁叉烧正确答案:A23、翻译菜名Sous Vide SteakA、西冷牛排B、大块牛排C、低温真空慢煮牛排D、炭烤牛排24、翻译菜名Poached PrawnsA、白灼大虾B、水煮鱿鱼C、清蒸蟹D、白灼花枝片正确答案:A25、翻译菜名Steamed Fish Head with Diced Hot Red PeppersA、剁椒鱼头B、清蒸鱼头C、清蒸红辣椒D、沸腾鱼正确答案:A26、翻译菜名Fried Pork KidneyA、炒猪肝B、炒肉丁C、炒猪腰D、炒大肠正确答案:C27、翻译菜名Fried Pork LiverA、炒猪肝B、炒肉丁C、炒猪腰D、炒大肠28、翻译菜名Sautéed Pickled Beans with Minced PorkA、酸菜炒肉末B、酸笋炒肉末C、酸豆角炒肉末D、酸豆角炒肉片正确答案:C29、翻译菜名Creamy Salmon PastaA、奶油蘑菇汤B、奶油意大利面C、奶油三文鱼意大利面D、奶油意大利细面条正确答案:C30、翻译菜名Roasted Lemon Marinade Chicken Leg with French FriesA、烤柠檬鸡腿配炸薯条B、烤柠檬鸡翅配洋葱C、烤柠檬鸡爪配炸薯条D、烤柠檬鸡胸配洋葱正确答案:A31、翻译菜名Papaya Milk with Egg YolkA、蛋黄酱B、木瓜果冻C、蛋黄木瓜冰激凌D、蛋黄木瓜奶32、翻译菜名Seafood ChowderA、海鲜浓汤B、海鲜奶油汤C、海鲜杂烩汤D、奶油杂烩汤正确答案:C33、翻译菜名Boiled Sliced CuttlefishA、白灼鱿鱼片B、白灼大虾C、白灼章鱼D、白灼墨鱼片正确答案:D34、翻译菜名Braised Catfish with EggplantA、鲶鱼烧茄子B、鲤鱼焖茄子C、鳕鱼烧茄子D、桂鱼烧茄子正确答案:A35、翻译菜名Steamed Minced Pork and Salted FishA、咸蛋蒸肉饼B、咸鱼蒸肉饼C、咸菜蒸猪肉D、梅菜蒸猪肉36、翻译菜名Meatballs with Tomato SauceA、茄汁肉丸B、酱汁鱼丸C、番茄鱼丸D、茄汁炒肉正确答案:A37、翻译菜名Caesar SaladA、凯撒沙拉B、厨师沙拉C、卷心菜沙拉D、吞拿鱼沙拉正确答案:A38、翻译菜名Thai Crab CurryA、泰式咖喱蟹B、泰式咖喱鸡C、泰式咖喱鱼D、泰式咖喱虾正确答案:A39、翻译菜名Roast Chicken with Potatoes & CarrotsA、烤鸡配土豆和胡萝卜B、烤火鸡配土豆和胡萝卜C、烤鸡配洋葱和胡萝卜D、烤鸡配土豆和洋葱正确答案:A40、翻译菜名Beef BurgerA、猪肉堡B、鸡肉堡C、牛肉堡D、鱼肉堡正确答案:C二、判断题True or False (10 points, 1 point each)1、我对花生过敏:I'm allergic to peanuts.正确答案:正确2、我再给您做一份:I'll make you another one.正确答案:正确3、"用大火还是中火?"翻译为:"Over low heat or medium heat?"正确答案:错误4、"Reduce the heat, cover and simmer."理解为:关小火,盖上锅盖慢煮。
学习烹饪的英语作业### Vocabulary List1. Cook - 烹饪2. Recipe - 食谱3. Ingredient - 食材4. Stir-fry - 炒5. Boil - 煮6. Bake - 烤7. Grill - 烧烤8. Marinate - 腌制9. Season - 调味10. Blend - 混合11. Chop - 切12. Dice - 切丁13. Mince - 切碎14. Whisk - 搅拌15. Simmer - 煨16. Steam - 蒸17. Roast - 烤18. Sauté - 煎19. Broil - 烤(烤箱)20. Garnish - 装饰### Phrases1. Follow a recipe - 按照食谱做2. Cook to perfection - 烹饪至完美3. Prepare the ingredients - 准备食材4. Cooking techniques - 烹饪技巧5. Taste test - 尝味测试6. Cooking oil - 烹饪油7. Cookware - 烹饪器具8. Cooking time - 烹饪时间9. Cooking temperature - 烹饪温度10. Cooking method - 烹饪方法### Sentences1. I enjoy cooking because it allows me to be creative with flavors and textures.- 我喜欢烹饪,因为它让我能够以味道和质地来发挥创意。
2. When learning to cook, it's important to understand the basic cooking techniques.- 当学习烹饪时,了解基本的烹饪技巧非常重要。
3. To make a delicious meal, you must first choose the right recipe and gather all the necessary ingredients.- 要制作一顿美味的餐点,你首先需要选择合适的食谱并收集所有必需的食材。
烹饪英语教材
以下是两本烹饪英语教材的介绍:
- 《烹饪英语/全国旅游高等院校精品课程系列教材》:本书按照高等职业教育专业英语教学的性质与目标要求,以食品原材料为主线,实际工作流程与场景为辅线设计教学内容。
每个单元围绕一个主题展开,由lead-in和四个section组成,涉及听、说、读、译能力的锻炼。
对话部分均以真实情境为设计基础,听力部分涵盖工作场景和知识背景两部分内容,阅读分为精读和泛读两个部分,均为英语基础较好的同学提供更多的学习素材。
菜名和菜谱翻译,从翻译原则出发,总结厨房常用功能句,尽量为学生提供尽可能多的实践交流机会。
- 《中等职业教育旅游服务类专业教材:烹饪英语》:本书以中式烹饪为重点,共分三个模块,即基础模块、职业模块和拓展模块。
基础模块以菜名英文表述的常用公式为主线展开,引出烹饪专业相关的基础内容。
职业模块主要以对话组成,旨在锻炼学生的口语表达能力,加强学生对外交流的能力。
拓展模块对中国常见菜肴的英文表达进行了汇编,以便于学生学习菜名公式后进行实际应用时对照,并完善了本书的内容。
烹饪中常用的单词:烹调方法1、 fry 煎 deep-fry炸2、 roast 烘烤(肉类)3、 bake 烘焙(面食类)4、 grill 用(烤架)烤5、 s auté用少量油煎、炒6、 stew 焖7、 simmer 炖8、 grate 磨碎9、 marinate 入卤汁泡10、 mash 捣成泥11、 brew 冲泡/煮12、 p urée 把……做成酱、浓汤13、 mince 绞碎,剁碎14、 boil 煮熟15、 dice 切小块16、 Knead 揉面17、 toast 烘烤18、 blanch 汆烫19、 toss 翻面,拌20、 whip 搅拌 stir21、 shred 切丝 slice切片chop切碎dice切丁22、 steam 蒸23、shell剥,剥皮 peel削,削皮24、 beat打25、 knead捏制26、 sift筛27、 drain捞28、 combine 结合29、 mix 混合30、 crush 粉碎31、 melt 融化32、 saute 炒中菜的烹调方法煮boiling煲/炖stewing烧/焖/烩braising煎frying炒stir-frying爆quick-frying炸deep-frying扒frying and simmering煸sauteing煨simmering熏smoking烤roasting/barbecuing烘baking蒸steamingdried干的iced冰镇的frozen冰冻的raw生的,未煮的fresh新鲜的stale陈腐的,变坏了的;(酒)走了味的stinky 发臭的glazed 有光泽的餐厅用具主餐刀dinner knife 主餐叉dinner fork 主餐勺dinner spoon沙拉刀salad knife 沙拉叉salad fork 头盆叉Starter Fork黄油刀butter knife 牛排刀steak knife 切肉刀 carving knife鱼刀fish knife 鱼叉fish fork 蜗牛叉Snail Fork甜食勺dessert spoon 甜品叉Dessert fork 甜品刀Dessert knife海鲜叉Cocktail Fork咖啡勺coffee spoon 咖啡勺(大)tea spoon服务叉Serving fork 服务勺Serving spoon自助餐服务叉sharing fork 自助餐服务勺sharing spoon 自助餐服务夹sharing clip自助餐长柄汤勺sharing laddle蛋糕铲cake shovel 冰铲ice shovel 冰桶 ice cooler食品夹Food tongs 糖夹 sugar tong 冰夹 ice tong中式长柄分勺chinese style sharing laddlecoffee pot 咖啡壶 coffee cup 咖啡杯tea -pot 茶壶 tea set 茶具 tea tray [trei] 茶盘caddy ['kædi] 茶罐主盘 dinner plate Round plate 圆盘 saucer [ˈsɔ:sə] 小碟子Pastry box 点心盒 Dessert|pastry plate 点心碟,甜品碟Bread butter plate 面包碟 butter plate 黄油碟Salad bowl 沙律碗 sugar bowl 糖盅 soup bowl 汤碗 soup plate 汤碟fruit plate 水果盘 Relish tray 调味盘开胃品盘 Starter Plate装饰盘Service PlatePlastic chopsticks 塑胶筷 table cloth 台布 glass cloth 抹杯布skimmer 漏勺 coaster 杯垫 drinking straw 吸管napkin 餐巾 paper towel [ˈtauəl] 纸巾Ashtray / æʃtrei/ 烟灰缸Table Skirt 桌裙 Silver paper 银箔纸;锡箔纸 kettle 水壶rice bowl 饭碗 chopsticks 筷子 mug [mʌg] 马克杯tray 托盘 Candle stick 烛台 toothpick牙签refrigerator 电冰箱drawers 抽屉 platerack 盘架 dish-cover盘盖cover 、lid 锅盖 pan 锅 handle 锅把saucepan煮锅 steamer 蒸锅 bamboo steamer蒸笼frying-pan 煎锅 stew-pot 炖锅 wok (圆底的)煎锅earthenware cooking pot 砂锅 pressure cooker 压力锅electric rice cooker 电饭锅 roasting pans 烤锅stock pot 汤锅 spatula 炒菜勺 ladle 长柄汤勺cleaver 大切肉刀 chopper 粗切用肉刀 skimmer 漏勺boning knife 去骨刀 carving knife 切肉刀 peeler 削皮刀paring knife 水果刀 can-opener 罐头刀 bottle cap opener 瓶盖起子kitchen knife 菜刀 egg-beater 打蛋器 meat-mincer 绞肉机gas stove 煤气炉 kerosene stove 煤油炉 electric stove 电炉cooker 灶(美作:stove) kitchen range 使用煤气或电的大灶toast rack 烤面包夹 toaster 烤面包架oven 烤箱 microwave oven 微波炉ice cream maker 冰淇淋机 blender 搅与机 coffee-mill 咖啡磨rolling pin 擀面杖 chopping board 菜板 knife-grinder 磨刀轮sieve 筛 funnel 漏斗cupboard 碗柜sideboard 餐具柜sink 洗菜池 tap 水龙头 pail 水桶dust-pan 簸箕 mop 拖把 broom 扫把dustbin 垃圾箱 garbage can 垃圾筒spatula 刮铲bottle opener 开瓶器 dishwasher 洗碗机 draining board 沥水板(美作:drainboard) 服务手推车Service Trolley 送餐车Transfer Trolley席次卡Place cardProcesses 烹饪过程add 添加bake 烤beat 击打blend 混合boil 煮沸braise 炖brown 烤chill 冷chop 剁coat 涂combine 掺合cook 烹调cover 盖deep-fry 油炸dice 切成丁drain (水)流干fold in 折叠freeze 冻fry 煎grate 炉排烤grease 抹油脂mash 打成泥measure 量melt 熔mince 搅肉末mix 混合parboil 煮成半熟peel 削果皮pour 倒、倾refrigerate 冷藏roast 烤saute 炒season 加佐料scald 煮牛奶近沸sift 筛simmer 煨slice 切片spread 伸展sprinkle 洒stir 搅拌stir-fry 爆炒toast 烤面包片grind 研磨knead 揉toss 抖翻turn 转whip 打泥Ingredients 配料dishes, measures 菜,措施baking soda 小苏打batter 面糊broth 肉汤casserole 沙锅chops 薯条cocktail 鸡尾酒condiments 调味品corn meal 玉米粉cornstarch 玉米淀粉cup 杯dash 少许dough 面团dressing 敷料filling 填充flavor 风味flour 面粉lard 猪油molasses 糖蜜oil 油pinch 捏roast 烤salad 沙拉salad dressing 沙拉酱sauce 酱油seasoning 调味shell 壳soup 汤steak 牛排stew 炖stick of butter 黄油stuffing 填料syrup 糖浆tablespoon 汤匙teaspoon 茶匙vinegar 醋loaf 面包leftover 剩料(egg) whites (蛋)白(egg) yolks (蛋)黄Adjectives 常用形容词boiled 煮broiled 烤crisp 脆curdled 凝结fresh 新鲜fried 炸ground 研磨了的medium 中等moderate (oven)温与(烤箱)rare 煮得嫰的raw 生ripe 熟scalloped 加了奶油的slow (oven)慢(炉)steamed 蒸tender 软的thickened 加厚well-done 熟Idiomshalf-baked 不成熟watered down 淡化西餐常用配料甜胡椒Allspice八角Anise玉挂Cinnamon丁香Clove桂皮Cassia薄荷Peppermint小豆蔻Cardamon胡荽Cardamon咖啡酱Curry Paste 姜粉Ginger Power 小茴香Cumin月桂叶Bay Leaf豆蔻花Mace玻璃苣Borage芥末Mustard红花粉Saffron牛膝草Marjoram黄姜粉Tumeric白胡椒White Pepper 黑胡椒Black Pepper粗胡椒Coarse Pepper 花胡椒Cayenne Pepper 鱼椒粉Isinglass橄榄油Olive Oil椰油Coconut Oil人造黄油Margarine麦片Rolled Oats谷类Cereal粟米片Corn Flakes提子核麦片Grapenuts 麦粥Porridge泡米Puffed Wheat全麦粉Graham Flour 西餐常用的水果苹果Apple杏、黄梅Apricot鳕梨Avocado香蕉Banada面包果Bread Fruit杨桃Carambola乌梅Damson葡萄Grape榴莲Durin番石榴Guava青梅Greengage蜜瓜Honey dew Melon 荔枝Lychee柠檬Lemon芒果Mango西瓜Water-melon橄榄Olive木瓜Papaya西柚Grapefruit菠萝Pineapple梅子Plum桃Peach橙Orange。
《烹饪英语》课程教学大纲一、课程教学目标本课程是烹饪工艺与营养专业的专业课之一,本课程从发展职业培训事业,开发劳动者的职业技能,提高劳动者的素质,增强劳动者的就业能力和工作能力出发,为烹饪工艺与营养专业的学生提供必要的英语交际能力。
学习烹饪英语,目的是使中国餐饮事业有机地和国际餐饮事业接轨,从而把中式烹调技艺推向世界。
二、课程设置说明该课程要求学生重点掌握中式菜肴的英文名称,并能用英语介绍中式菜肴的烹调步骤;难点在于用自己的语言介绍菜肴的烹调过程。
本课程的学习需要有大学英语、中式烹调等基础理论课作为指导,具有较强的口语交际性,对于学生毕业所从事的工作有很大的帮助。
三、课程性质本课程主要适用于烹饪工艺与营养的学生第三学期修完专业基础课后使用,是专业必修课之一。
四、教学内容,基本要求和学时分配总学时:72学时Lesson One(4学时)(一)教学内容1. 学习基本的国际音标及英语的读音规则(一)2. 学习课文中的对话,学会问候(二) 教学基本要求: 熟练掌握音素的发音及问候用语Lesson Two(4学时)(一)教学内容1. 学习五个元音字母及特殊辅音字母的读音规则2. 学会用英语做自我介绍(二)教学基本要求:用流利的口语和别人进行交谈并能做简短的自我介绍Lesson Three(4学时)(一)教学内容1. Learn the dialogue happened at the restaurant2. Learn how to receive the guests take the Table d′hoteand a la carte(二)教学基本要求:了解一下点菜和份饭的异同点Lesson Four(3学时)(一)教学内容1. Learn the dialogues2. Learn the grammar------Noun(二)教学基本要求:重点掌握主要句型及了解北京烤鸭和醉鸡的做法Lesson Five(3学时)(一)教学内容1. Learn how to cash the travelers′check2. Learn the grammar------Pronoun(二)教学基本要求:掌握关于外币兑换的语句Lesson Six(2学时)(一)教学内容1. Learn how to deal with the checking-out2. Learn the grammar-------Article(二)教学基本要求:重点掌握如何处理结账及冠词的用法Lesson Seven(2学时)(一)教学内容1. Learn how to make phone calls2. Learn the dialogue----- Looking for a new job by phone(二)教学基本要求:重点掌握用英文设计个人简历Lesson Eight(2学时)(一)教学内容1. Learn different customs in different countries2. Learn how to set a dinner table(二)教学基本要求: 了解不同的国家有不同的饮食习惯Lesson Nine(2学时)(一)教学内容1. Learn how to congratulate a foreign teacher′birthday2. Learn the conversation------ birthday noodles(二)教学基本要求:掌握为他人祝贺生日的语句Lesson Ten(2学时)(一)教学内容1. How to deal with advance reservation2. Making arrangement for a feast(二)教学基本要求:掌握如何处理提前预订,并准备一桌宴席Lesson Eleven(2学时)(一)教学内容Introduce the Eight Cuisines of Chinese Food(二)教学基本要求:用英文介绍中国八大菜系的特点Lesson Twelve(2学时)(一)教学内容The procedure of baking and braising salt chicken(二)教学基本要求:用英文简短的介绍盐掬鸡的制作过程Lesson Thirteen(2学时)(一)教学内容Learn the ingredients and procedures of the dish-----Fried fish grains with pine nuts(二)教学基本要求:掌握松仁鱼米的原料及制作步骤Lesson Fourteen(2学时)Learn the procedures of Sauté chicken rolls(二)教学基本要求:重点掌握炸鸡卷的原料及其做法Lesson Fifteen(2学时)(一)教学内容The ingredients and procedures of Dongpo Braised Pork (二)教学基本要求: 掌握东坡肉的原料和制作过程Lesson Sixteen(2学时)(一)教学内容Sauté chicken with chili pepper(二)教学基本要求:熟练掌握宫宝鸡丁的烹调过程Lesson Seventeen(2学时)(一)教学内容Learn the materials and procedures of Marinated chicken with hongzao(二)教学基本要求:掌握三丝拌槽鸡的制作过程Lesson Eighteen(2学时)(一)教学内容Learn the materials and procedures of the dish------ Steamed chicken with straw mushrooms(二)教学基本要求: 用英文介绍香菇鸡的原料及烹调过程Lesson Nineteen(2学时)Learn the materials and procedures of Jin Qian duck liver (二)教学基本要求: 用英文简单介绍金钱鸭肝的原料及制作步骤Lesson Twenty(2学时)(一)教学内容Learn the materials and procedures of Fried shrimp with peas(二)教学基本要求: 能用英语介绍虾仁炒豌豆的步骤Lesson Twenty-one(2学时)(一)教学内容Learn the materials and procedures of Pig′knuckle with cloves(二)教学基本要求: 了解丁香肘子的制作步骤并做课后练习Lesson Twenty-two(2学时)(一)教学内容Learn the materials and procedures of Two-Tone chicken (二)教学基本要求: 了解双色鸡的原料,并能介绍其制作方法Lesson Twenty-three(2学时)(一)教学内容Learn the materials and procedures of West Lake water shield(二)教学基本要求: 掌握西湖莼菜的制作方法Lesson Twenty-four(2学时)(一)教学内容Learn the materials and procedures of Deep-Fried fish toast (二)教学基本要求: 用英文介绍炸鱼托的制作过程Lesson Twenty-five(2学时)(一)教学内容Learn the materials and procedures of Sichuan dry-cooked fish(二)教学基本要求: 了解四川干烧鱼的制作方法Lesson Twenty-six(2学时)(一)教学内容Learn the materials and procedures of Chicken shreds with bean sprouts(二)教学基本要求:用英文介绍鸡丝银针的原料及烹调步骤Lesson Twenty-seven(2学时)(一)教学内容Learn the materials and procedures of Steam pot chicken (二)教学基本要求:了解气锅鸡的制作过程Lesson Twenty-eight(2学时)(一)教学内容Learn the materials and procedures of Fried abalone with scallops(二)教学基本要求:了解鲜贝原鲍的制作方法Lesson Twenty-nine(2学时)(一)教学内容Learn the materials and procedures of Wenchang cold chicken (二)教学基本要求:熟练掌握文昌鸡的制法Lesson Thirty(2学时)(一)教学内容Learn the materials and procedures of Steamed pork, ham and chicken shreds in broth(二)教学基本要求: 掌握三丝的原料及制作过程Lesson Thirty-one(2学时)(一)教学内容Learn the materials and procedures of Fish “Grapes”in tomato sauce(二)教学基本要求: 掌握茄汁葡萄鱼的原料及制作过程Lesson Thirty-two(2学时)(一)教学内容Learn the materials and procedures of Filled bean curd cake(二)教学基本要求: 掌握一品豆腐的制作过程五、教学手段使用的要求课上对于烹饪的知识进行分类讲解并领读,让学生打破传统的中式教法,让其张开嘴,多做口语练习。
中国菜常用的烹调方法cutting techniques
Slicing 片dicing 切丁
Strapping 条mincing 磨
Cutting into chunks块stewing over medium, then high heat 烧Stir-frying 炒,deep frying 炸shallow fry 煎
Steam 蒸stew/ braise 炖,焖
Boil 煮roast. Broil 烤frying 煎
Quick-frying 爆
Bake, smoke 熏pickle 腌
重点记住基本的几个词汇就可以了,蒸煮炒炸煎常用调料有:Pickly ash 花椒pepper salt 椒盐
Monosodium glutamate (M.S.G.)味精
Chili 辣椒salt / oil/ sugar/ ketchup, vinegar
Ginger 姜garlic 蒜
Shallot 葱leek 韭
几道中国菜名翻译:就是烹饪方法+ 主料+ 配料+ 风味
蛋炒饭stir-fired rice with egg
凉拌黄瓜fresh cucumber with bean sauce
醋溜土豆potato with vinegar flavor
糖醋排骨fried spareribs with sweet and sour sauce
红烧肉braised pork with soy sauce
肉丝面noodles with slice pork
宫爆鸡丁stir-fried diced chicken with chili sauce and peanuts 清蒸鱼steamed fish
一:以主料开头的翻译方法
1 介绍菜肴的主料和辅料
公式:主料(形状)+ with 辅料
杏仁鸡丁chicken cubes with almond
牛肉豆腐beef with bean -curd
西红柿炒蛋scrambled egg with tomato
2 介绍菜肴的主料和味汁
公式:主料+ 味汁
葱油鸡chicken in Scallion oil
米酒鱼卷fish rolls with rice wine
二:以烹制方法开头的翻译方法
1 介绍菜肴的烹法和主料
公式:烹法+主料
烤乳猪roast suckling pig
炒鳝片stir-fried eel slices
2 介绍菜肴烹法,主料和味汁
公式:烹法+主料+味汁
红烧牛肉braised beef with brown sauce
鱼香肉丝fried shredded pork with sweet and sour sauce
三以人名或地名开头的翻译方法
1 介绍菜肴的创始人(发源地)和主料
公式:人名+主料
麻辣豆腐Ma Po bean-curd
四川水饺Sichuan boiled dumpling
北京烤鸭roast Beijing Duck。