当前位置：文档之家 › 综合英语烹饪

综合英语烹饪

  • 格式：doc
  • 大小：499.50 KB
  • 文档页数：13

2009年全国技工教育和职业培训 参评组别：A组 优秀教研成果评选活动参评教案 专业分类：公共课 课程名称：综合英语

Unit3 Cuisine（烹饪） 科目 综合英语 Unit3 Cuisine（烹饪） 授课 日期 March24th, 2009 课 时 two

班级 高职中英文会计文秘2班

授课方式 Task-based Approach & Communicative Approach（任务型教学法 & 交际教学法） 作业 题数 two 拟用 时间 ten minutes

教学目的 ☆知识目标： 1 掌握关于烹饪的词汇和基本句型。 2 学会口语表达出各种食物和饭店。 3了解中国式烹饪。 ☆技能目标： 1社会能力：合作精神和参与意识 2 方法能力：分析和概括文章的能力 3 专业能力：情景交际能力和阅读策略 选 用 教 具 挂 图

A tape recorder computer projector some pictures

教学 重点 ⑴ the basic expressions ⑵ the useful sentence structures ⑶ relevant exercises of the text 教学 难 点

⑴skills to talk about the Chinese cuisine ⑵understand the main idea

教学回顾 总结反思：学生求知欲强，积极性高，形成了师生互动、生生互动的课堂氛围，掌握了基本词汇、句型结构、语言点等知识，能够灵活运用到课文相关练习中，但由于英语底子薄，有些学生不能完全理解课文大意，缺乏阅读技巧和策略，应加大课外阅读量。此外，学生语音面貌和口语较差，有待于改善和提高。

教学说明 教材分析： 所教的课文是《世纪英语综合教程Ⅰ》的第三单元，每单元分四部分讲解，本部分 主要解析Section B—Text Learning。教材注重知识性、科学性，有兼顾多样性和趣味性。用任务式的崭新理念，帮助学生掌握语言技能和知识，培养学生实际运用语言的能力。 教学对象分析： 该班为中英文会计文秘班，课堂气氛和谐活波，学习热情高。虽然有些同学基础薄弱，但绝大部分同学都乐学、会学、好学，能够积极思考，极大地提高学习效率，优化了教学效果。 教学准备： 图片、录音机、电脑、投影仪、多媒体课件的制作

审阅签名： 思 维 导 图

教 室 设 置 图

任务型教学法 交际教学法 角色扮演法 小组讨论学习法

学生分成九个小组 每组6个人 地点：多媒体教室 时间：09.03.24

多媒体教室 投影仪 多媒体课件 录音机 图片

方法能力：培养举一反三、分析解决的能力 社会能力：培养合作精神和参与意识 学习能力：增强自主学习能力和理解及分析概括能力

教学环境 什么时间 （与地点教）

教学手段 与媒体 （用什么教）

教学目标

（为什么教）

高职 中英文会计文秘2班

过程与方法

（怎么教）

教学对象

（教谁）

教学内容 （教什么） 掌握有关烹饪的词汇

掌握有用句型和语言点 掌握大意，完成相关习题

Chinese Cuisine 中国烹饪 教学流程图：

投影仪 Lead-in 引入新课 Cuisine 多媒体播放视频 Vocabulary 相关词汇 头脑风暴法 课本词汇

图片展示法

Sentences ure

小组讨论 情景运用句型

教师指导 学生评价 Dialogue 任务型学习 阅读理解 角色扮演 知识运用

Self-evaluation Conclusion Assignments End

翻译句子竞赛 教学环节 教学内容与过程 师生活动 教学方法 设计意图 引入新课 (10分钟) ⅠGreetings(师生问候) ⅡLean in（导入） 1) Ask students: Did you have breakfast this morning?( Most of them answer: “Yes.”) What kind of food do you prefer? Chinese Or Western food ?(Answer: open end自由畅谈) What ingredients do we need while we are cooking food? （话题导入） 2) Review some ingredients:（重点单词，集体回忆，教师可以在多媒体课件中先给出示图如下，引导学生进行单词巩固和记忆） Spell the words according to the pictures and the given letters. 1.s 2.g 3.g 教师一边发问，引导学生思考，使学生自主回答问题一边用多媒体展示图片.

学生通过小组讨论,以竞赛的形式说出单词.

引导法 图示法 头脑风暴法 营造和谐活波的课堂气氛,让学生犹如身临其境.

通过小组讨论,加深学生对烹调原料的印象,为本次课做 教学环节 教学内容与过程 师生活动 教学方法 设计意图 开始新课 (65分钟) 知识目标3 知识目标1 4.c 5.p 6.s Ⅲ Class Presentation: (新课) 1. 给学生播放一段中国式烹饪视频，引入课文： 1) 通过观看片段让学生猜测本节课的学习主题----中国式烹饪： 2) 放课文录音，完成Comprehension Check & following questions : a. Why does Chinese food enjoy a high reputation in the world? b. What kind of restaurant do you usually have dinner? c. What are the Characteristics of Chinese Cuisine? 2. Language Points & Sentences Structures（语言点和句型结构） 1) due to: because of , caused by e.g. Due to his carelessness, he failed in the final exam. ※2) △characteristic (of): (n) distinguishing feature e.g. Good planning is one of the characteristics of a successful business. 规划周详是成功企业的特征之一。 △ characteristic (of) : (adj) typical characteristically (adv) e.g. : the characteristic flavor of bananas香蕉所特有的味道 △ characterize :(v) describe or portray the character of sb/sth e.g. A rabbit is characterized by its long ears. ☆ be characterized by: be features by, having characteristic of 3) make up of: from as a whole e.g. The committee is made up of representatives from all the universities. The tea is made up of several different types. 4) strive for: make great efforts for.. e.g. The Chinese people are striving for a harmonious society. ※5)harmony (n): a state of complete agreement (in feelings, ideas, etc) 引入相关性学习，并下达任务

师：鼓励学生大胆尝试

听说法 问答法 跳读法 略读法

呈现法 讲授法

铺垫。 通过录音能基本概括文章大意，完成阅读理解

及时给予积极的评价，融洽师生情 教学环节 教学内容与过程 师生活动 教学方法 设计意图 e.g. The harmony of sea and sky makes a beautiful picture. 大海和天空和谐地构成一幅美丽的图画。 harmonious (adj):free from disagreement e.g. harmonious society/ atmosphere 6) share sth with sb/ share with sb in sth: partake, obtain one’s share of

e.g. I will share with you in the cost. 7) have sb do sth让人做某事have sb doing sth使、让人一直做某事

e.g. I had John find me a house.

You’ll have the neighbors complaining 3. 例举一些常用中英文菜名：

①T: Tofu with Preserved Eggs, Mapo Tofu/Stir-fried Tofu in Hot Sauce S: (学生1) 皮蛋豆腐,麻婆豆腐 ②T: Beijing Roast Duck S: (学生2)北京烤鸭 ③T: Golden Mushrooms and mixed Vegetables S: (学生3)凉拌金针菇 ④T: Beggars Chicken (Baked Chicken) S: (学生4)叫花鸡 ⑤T: Crispy Chicken S: (学生5)脆皮鸡 ⑥T: Kung Pao Chicken S: (学生6)宫保鸡丁

翻译句子。 生：查词典,翻阅课本,发挥想象,快速说出词汇的含义并掌握基本句型的用法和造句子。 举例法 感，并使学

生体验到参与学习的成就感。

合集下载

中国菜烹饪方法英语作文

中国菜烹饪方法英语作文

中国菜烹饪方法英语作文Chinese cuisine is known for its rich flavors, diverse ingredients, and intricate cooking methods. In this article, we will explore some popular Chinese cooking techniques that are commonly used in preparing delicious dishes.One of the most common Chinese cooking methods is stir-frying. This technique involves cooking ingredients quickly in a hot wok with a small amount of oil. Stir-frying allows for ingredients to retain their natural flavors and textures while also cooking them evenly. The key to successful stir-frying is to ensure that the wok is hot enough before adding the ingredients and to keep them moving constantly to prevent burning.Another popular cooking method in Chinese cuisine is steaming. Steaming is a healthy and gentle way to cook ingredients, especially seafood and vegetables. By steaming, the natural flavors of the ingredients are preserved, and nutrients are retained. To steam food, a bamboo steamer or a metal steaming rack placed over boiling water can be used. Steaming is a great way to cook delicate foods without adding extra fats or oils.Boiling is another common cooking method in Chinese cuisine. Boiling is used to cook ingredients in a large pot of water or broth until they are tender. This method is often used for making soups, stocks, and braised dishes. Boiling is a simple yet effective way to cook ingredients thoroughly and infuse them with flavors from the broth or seasoning.Braising is a cooking technique that involves searing ingredients in a hot pan and then simmering them in a flavorful liquid. Braising is often used for cooking tough cuts of meat, such as pork belly or beef brisket, until they become tender and flavorful. The slow cooking process allows the ingredients to absorb the rich flavors of the liquid, resulting in a hearty and delicious dish.Steaming is another popular cooking technique in Chinese cuisine. Steaming involves cooking ingredients in a closed container over boiling water. This gentle cooking method helps to retain the natural flavors and nutrients of the ingredients whilealso keeping them moist and tender. Steamed dishes are often light, healthy, and full of flavor.In conclusion, Chinese cuisine is known for its use of a variety of cooking techniques that result in delicious and flavorful dishes. Whether it's stir-frying, steaming, boiling, braising, or steaming, each method brings out the unique flavors and textures of the ingredients. By mastering these techniques, you can create authentic Chinese dishes that are sure to impress your family and friends. So why not give them a try and experience the wonderful world of Chinese cooking?。

烹饪课的课程内容英语作文

烹饪课的课程内容英语作文

烹饪课的课程内容英语作文英文回答：Course Content for a Cooking Class.Module 1: Introduction to Cooking.Fundamentals of cooking, including basic techniques and terminology.Kitchen safety and organization.Types of cooking methods and equipment.Understanding different ingredients and their properties.Module 2: Essential Culinary Skills.Knife skills: proper techniques for chopping, slicing,Heat control: understanding heat levels and how to adjust them.Measuring and scaling ingredients accurately.Seasoning and flavoring techniques.Module 3: Basic Sauces and Stocks.Understanding the five mother sauces: béchamel, velouté, espagnole, hollandais e, and tomato.Preparing basic stocks, including chicken, beef, and vegetable.Using sauces and stocks to enhance dishes.Module 4: Cooking Techniques.Dry heat cooking methods: grilling, roasting, frying,Moist heat cooking methods: boiling, simmering, steaming, and poaching.Combination of cooking methods to achieve optimal results.Module 5: Types of Cuisine.Exploring different international cuisines, including French, Italian, Asian, and Latin American.Understanding regional variations and cultural influences.Adapting recipes to suit dietary preferences.Module 6: Food Safety and Hygiene.Importance of food safety and sanitation in the kitchen.Safe handling and storage of food.Preventing cross-contamination and foodborne illnesses.Module 7: Knife Maintenance and Sharpening.Types of knives and their uses.Proper knife maintenance techniques, including sharpening and honing.Safety precautions when handling knives.Module 8: Advanced Cooking Techniques.Sous vide cooking: vacuum-sealing ingredients and cooking them precisely in water baths.Molecular gastronomy: using scientific principles to create innovative dishes.Plating and presentation skills.Module 9: Culinary Vocabulary and Terminology.Expanding culinary vocabulary to enhance communication and recipe understanding.Understanding the meaning of technical terms and cooking jargon.Using dictionaries and resources to clarify unfamiliar terms.Module 10: Recipe Development and Modification.Principles of recipe creation and modification.Adjusting recipes based on desired flavor profiles, dietary restrictions, and availability of ingredients.Developing new recipes from scratch.中文回答：烹饪课课程内容。

烹饪考试试卷及答案英语

烹饪考试试卷及答案英语

烹饪考试试卷及答案英语 一、选择题（每题2分，共20分） 1. Which of the following is not a basic cooking technique? A. Boiling B. Frying C. Baking D. Painting Answer: D

2. What is the primary purpose of marinating meat? A. To add color B. To tenderize C. To add flavor D. To thicken Answer: C

3. Which of the following is a type of dairy product used in cooking? A. Flour B. Butter C. Vinegar D. Olive oil Answer: B

4. What is the term for the process of adding sugar to a dish to balance its acidity?

A. Glazing B. Sweetening C. Braising D. Deglazing Answer: B

5. What is the main difference between a sauce and a gravy? A. Sauce is thicker than gravy B. Gravy is made from meat drippings C. Sauce is always sweet D. Gravy is always savory Answer: B 6. Which of the following is a cooking oil with a high smoke point, suitable for deep frying?

烹饪的名词解释英语

烹饪的名词解释英语

烹饪的名词解释英语烹饪是一门复杂而又创造性的艺术，它涉及到许多独特的名词术语。

在本文中，我们将探索一些常见的烹饪名词，解释它们的英语表达以及它们在烹饪过程中的作用。

通过了解这些名词，您将能够更深入地理解和欣赏美食的制作过程。

首先，让我们从最基础的名词开始-“烹饪”（Cuisine）。

在烹饪领域，这个词常用来描述特定地区或国家的独特菜肴风格。

例如，法国烹饪以其精致的技巧和用料讲究而闻名。

在英语中，我们可以用“French Cuisine”来描述法国的烹饪风格。

接下来，我们来解释一些常见的烹饪技术和工具名词。

首先是“煎”（Sauté），这是一种在热锅中用少量的油或牛油迅速炒煮食材的方法。

煎可以使食材保持湿润，同时增加其外观的金黄色。

如果您想要煎一份牛排，您可以用英语表达为“sauté a steak”。

现在，让我们来看看另一种常见的烹饪技术，“煮”（Boil）。

煮是将食材放入热水中煮沸的过程。

这种方法适用于制作饺子、面条等需要食材完全煮熟的菜肴。

例如，如果您想要煮面条，您可以用英语说“boil the noodles”。

除了基础的煎和煮，我们还有“蒸”（Steam）这种烹饪方法。

蒸是将食材放入蒸锅或蒸箱中，利用蒸汽加热来烹饪食物。

这种方法能够保持食材的营养成分和口感。

如果您想要蒸一碗蔬菜，您可以用英语说“steam the vegetables”。

在烹饪过程中，我们经常使用一系列的工具来帮助我们完成各种任务。

例如，“菜刀”（Chef's Knife）是一种广泛使用的厨师刀具，适用于切割、修整和切碎各种食材。

另外，餐厅中常见的“煎锅”（Frying Pan）通常用于煎炒和煎煮食物。

如果您需要描述一把菜刀或煎锅，可以用英语称它们为“chef's knife”和“frying pan”。

当然，除了技术和工具，烹饪还涉及到各种各样的食材。

“大蒜”（Garlic）是一种常用的调味品，它具有独特的辛辣和强烈的香气。