2019_2020学年新教材高中英语Unit1FoodforthoughtPeriod5Writing教学案外研版.docx

Period 5Writing应用文写作中国美食文化 技法指导本单元的写作项目是应用文，主题为中国美食文化。民以食为天，一个民族的饮食习惯，既形成其特有的生活方式与民风民俗，也由民生引发出各种社会现象，甚至演化为民族性格。那么就让我们在本单元的写作学习中，一起领略中华民族的美食文化吧！在写作时要注意以下几点：1写作主题为中国美食文化，所以选取具有代表性的中国美食是写作的基础。2写作要步骤清晰，简洁易懂。3关于中国美食的名称翻译，在写作时要格外注意。经典句式1开头常用句式Fish dishes are a specialty of the region. 鱼类菜肴是这个地区的特色。This makes an excellent hot main dish. 这就是一道绝好的热主菜。This recipe is an adaptation of an old favourite. 这个食谱是一个传统名食谱的改编。Do you like cabbage? 你喜欢卷心菜吗？2主体段落常用句式This soup is substantial enough to serve as a main dish. 这道汤材料十足，可以当主菜了。Stew the apple and blackberries to make a thick pulp. 把苹果和黑莓炖成浓稠的果浆。Bind the mixture together with a little beaten egg. 用少许打过的蛋将混合料搅拌在一起。Break the eggs into a shallow bowl and beat them lightly. 把鸡蛋打到一个浅碗里，轻轻地打。3结尾常用句式With each successful dumpling or stir fry, I felt the rush of having conquered something while also learning essential stories of my past.每一次成功的饺子或炒菜，都让我感到一种征服了某些东西的冲动，同时也学习了过去我的一些重要故事。We are living in a cooking culture. 我们生活在一种饮食文化之中。Food is the most important part of the developing of Chinese civilization.食物是中华文明发展的最重要组成部分。Chinese eating culture have a long history and it use the special way to feed Chinese from generation to generation.中国饮食文化有着悠久的历史，它以特殊的方式养育着一代又一代的中国人。典例演练假如你是李华，你的美国朋友Alice想了解中国的经典菜肴麻婆豆腐的地道做法，请你为她写一份麻婆豆腐的食谱。内容包括：1.佐料及具体用量；2烹饪步骤。注意：150词左右。_精彩范文Main ingredients: 250g tofu, 75g beef, 15g green garlic shootsAuxiliary ingredients: 15g fermented black beans, 75g peanut oil, appropriate amounts of soy sauce, fine salt, chili powder, Sichuan peppercorn powder, starch and stock Preparation1Cut tofu into small cubes; place cubes into boiling water for about one minute before leaching out；2Chop beef into mince; cut garlic shoots into small pieces; dissolve starch into water and stir well.Cooking3Heat peanut oil in a wok over small flame; and add fry minced beef until it is crispy and fragrant; add salt and fermented black beans to taste and stir them in; then add chili powder and stir until spicy flavor comes out. Now pour all the cooked ingredients into a pot.4Pour stock into wok and add drained tofu cubes; simmer for 3 or 4 minutes; add soy sauce and pour starch mixture to thicken all the ingredients together, and stir gently with the back of a ladle (take care not to break tofu cubes). Finally, put everything into a bowl, and scatter Sichuan peppercorn powder and green garlic shoots pieces over them evenly. The dish is ready to serve.FeaturesSpicy, savory, delicious and colorful.总评本篇范文的写作顺序为：佐料及用量准备烹饪步骤菜肴特点。写作框架清晰，使人一目了然。亮点呈现(1)Main ingredients: . Auxiliary ingredients: . 清晰地列出了该菜肴需用到的材料，让人一目了然。(2)Cut tofu into small cubes; place cubes into boiling water for about one minute . 各项步骤之间用分号连接，用词简洁，步骤易懂。跟踪演练热汤是我们中华饮食文化中的一颗明珠，不同于外国的冷汤，中国的热汤除了滋味美妙，更传递了温暖和爱。为了更好地向外国朋友介绍中国热汤，你将要写一篇关于鱼汤的食谱，上传到互联网上，分享给全世界爱好美食的人。注意：100词左右。_精彩范文Dairy products are rarely used in making savory dishes in Chinese cooking. So, without milk or cream, whats the secret to making this Chinesestyle fish soup that looks milky and tastes creamy? Heres the “secret” . Ingredients and stepsMediumsized whole black sea bass or striped bass, about 1.2 lb (540 g); scaled and gutted. Make 3 or 4 diagonal cuts on each side of the fish.1 oz (30 g) red bell pepper, cut into thin matchsticks.Oneinch ginger, crushed.2 scallions, white and green parts separated; green parts cut diagonally into thin slices.1 teaspoon Shaoxing wine2 tablespoons vegetable oil1 tablespoon lard, or substitute vegetable oil if you preferSalt and freshly ground white pepperAs compared to the French bouillabaisse, this Chinese fish soup uses minimal seasonings to highlight the natural flavors of the fish. For that reason, using really fresh fish is key. Mildflavored white fish, such as black sea bass or striped bass works well for this dish.课外拓展阅读中国优秀传统文化专题练阅读下面材料，在空白处填入适当的内容(1个单词)或括号内单词的正确形式。Wonton, also called “huntun” in Chinese, is a _1_ (high) welcoming dish in China. Since China is a nation of diverse ethnic groups and different cultures, each region has _2_ (they) shapes for wonton. Wonton is usually boiled and served in soup, but it can also be deepfried.The most common shape for wonton is a simple right triangle. _3_ (make) by folding wonton in half and _4_ (pull) together to two opposite comers, wontons flat profile allows it to be panfried like _5_ pot sticker in addition to it being boiled or deepfried.Many people mix up wonton and dumplings, _6_ they have three major _7_ (difference). First, they have different starting shapes: wonton makes use _8_ a 6cm square or isosceles trapezoid (等腰梯形) base while dumplings use a 7cm diameter circular (圆形) base. Second, the “skin” used for wonton is much _9_ (thin) than the “skin” used for dumplings. Finally, wonton is always found in soups while very often dumplings _10_ (dip) in condiments (调味品) and sauces.1_2._3._4._5_6._7._8.