at for a al outline 正式演讲提纲格式.doc

Format for a formal outline 正式演讲提纲格式TitleTopic:Specific purposes:Thesis statement:IntroductionAttention materials: Thesis statement:Preview:(Transition into body of speech)BodyI. First main point:(State the main points and sub-points in full sentences so that you will be able to develop your ideas fully)A. Sub-point or supporting material:_B. Sub-point or supporting materials:_1. sub-sub-point or supporting materials:_2. sub-sub-point or supporting materials:_(Transition into next main point)II. Second main point:A. Sub-point or supporting materials: _1.sub-sub-point or supporting material: _2. sub-sub-point or supporting materials: _B. Sub-point or supporting material: _(Transition into next main point) or (Transition into conclusion)III. Second main point: ConclusionSummary statement: _Concluding remarks: _Works consultedAdapted from Osborn & Osborn (1997)Now lets study a sample outline for an informative speech on chocolate. See if the outline follows the above guidelines or not:Are You Addicted?Topic: ChocolateSpecific purpose Statement: To inform my audience about chocolate.Thesis Statement: To inform my audience about the history, the mafor types and chemical compositions of chocolate.Introduction 前言Welcome! All of you are here today because you have found a golden ticket in your Chilly Chonka Chocolate bar, which means that you get to go on the Delicious Chilly Chonka Chocolate tour. You have all been given a sample of the Chilly Chonka chocolate but it is disguised in a Hersheys wrapper, you are to consume this and experience what it is like to be under the influence of chocolate. For those of you who can not eat it you will experience what it is like not being under the influence. But I must warn you: those around you might start acting a little out of the ordinary. Now are we all ready? On the count of three, follow me, ONE open your wrappers, TWO, place it in your mouth, and THREE, chew and .THREE, chew and swallow. And here we go. While you are getting over your excitement of winning, I would like to give you a sneak preview of the Delicious Chilly Chonka Chocolate tour: We will first melt our way into the history of chocolate. Secondly, we will get a taste of the three main types of chocolate, and finally we will dip into the chemical composition of chocolate.Body主要部分Visual Aid will be used.）I. The history of where chocolate comes from.A. Biologically where chocolate comes from1. Cocoa bean is the seed of the cocoa tree.2. The type of tree is called the Theobroma cocoa.3. Cocoa is defined by the 1999 2000 Encyclopedia Britannica Online to be a highly concentrated powder made from chocolate liquor.B. The people who were involved with chocolate.1. In the year 1502, Christopher Columbus brought cocoa beans to Spain, and chocolate slowly spread throughout the world.2. The cocoa three dates back more than 3000 years ago by the Maya, Toltec, and the Aztecs.C. How chocolate was first prepared.1. The Aztecs prepared the cocoa beans as a beverage by sun-drying shelled beans and mashing it into liquid.2. Chocolate was called Xocaatl, which meant “bitter water”._Transition 过渡Now that we have melted our way into the history of chocolate Id like to take us to taste the three main types of chocolate: Milk, white, and dark chocolate.(Visual Aid will be used.)II. These are the three main types of chocolate. (According to )A. There is milk chocolate.1. Milk chocolate is made up of 10% chocolate liquor and 12% solids, combined with sugar, cocoa butter, and vanilla.2. Milk chocolate is the most common chocolate in most sweet candies.B. There is white chocolate.1. White chocolate does not contain chocolate liquor at all. Its ingredients include cocoa butter, sugar, milk solids, and vanilla.2. There has been some debate as to whether or not white chocolate is “real chocolate” because it doesnt contain chocolate liquor.C. There is dark chocolate.1. Dark chocolate is made from 15 35% of chocolate liquor, sugar, cocoa butter and vanilla.2. Dark chocolate is also referred to as sweet and semisweet chocolate, it got it name dark chocolate because it is darker than the milk and white chocolate.(continued)_Transition 过渡 So now that we have had a taste of the 3 main types of chocolate: milk, white, and dark chocolate, lets go and take a dip into the chemical composition of chocolate. (Visual Aid will be used.)III. These are the chemical compositions of chocolate. (According to John Glenn Benner, author of the book The Emperor of Chocolate.)A. Chemicals in chocolate include:1. Serotonin: transmits calmness to brain.2. Phenoylthylamine: a chemical released in our brain when we fall in love.3. Endorphins: transmit high-level energy and euphoria to our brain cells.4. Theobromine: a substance similar to caffeine, it affects brain function by increasing alertness, concentration and cognitive functioning.B. The theobroma tree that chocolate comes from means “food for the gods” according to Sara S. Berry, author of the book Cocoa, Custom, and Socioeconomic Change in Rural Western Nigeria.C. Chocolate has a blend of over five hundred flavors(2.5 times more than any other food.)Visual Aids: I have one visual aid, projecting again the History, Main Types, and Two of the Chemicals that Compose Chocolate.Conclusion 结论Our tour has now come full circle, when all of you indulged in the chocolate I gave you, you may not have been aware that the chocolate in itself contained milk, white, and dark chocolate. But now you are aware of where chocolate comes form, the main types of chocolate and finally now you should understand why your body reacted to the chocolate the way it did. Since we just freshly dipped ourselves into the chemical composition, Id leave you with the answer to the myth that you all have been dying to know: Is chocolate really an aphrodisiac? Well, according to , after careful study and extensive experiments they have concluded to the delight of many that this is actually true.Bibliography参考文献 Brenner, Joel Glenn. The Emperors of Chocolate. New York: Random House, 1999. (注：姓在前，名在后，按字母顺序排序；书名斜体；出版社所在城市名，出版社名；该书出版日期)Berry, Sara S. Cocoa, Custom, and Socio-Economic Change in Rural Western Nigeria. London: Butler and Tanner, 1975.Encyclopedia Britannica. Chocolate Online. Internet 1999-2000 Available. Mikell, Gwendolyn. Cocoa and Chaos in Ghana. New York: Paragon House, 1989.Wagner, Gillian. The Chocolate Conscience. London: Chatto and Windus, 1987.Developing a Delivery Outline 准备演讲提纲 The preparation outline is a formal outline that you should not use during the presentation of your speech. It is too long and you may rely on it so much that you keep your eyes on the notes all the time. This will make delivery ineffective. What you should use is a delivery outline. And so we come to the second stage of outline development. A delivery outline is to be accomplished after completion of preparation outline and preliminary rehearsals. The aim of a speaking outline is to help you remember what you want to say and the order you say it. With the help of a delivery outline, you can see instantly where you are in the speech at any given moment. As you speak, you can look down at your outline from time to time (not fix your eyes on it) to make sure you are covering the right ideas in the right order. Your delivery outline should fit on a few pieces of paper or on some index cards. To develop a good delivery outline, you should follow the following steps: Make the outline as brief as possible Write in single words or short phrases rather than complete sentences. Include the introduction and conclusion in a much more shortened form. Give yourself clues for delivering the speech.Below is a sample delivery outline for an informative speech on chocolate. By comparing it with the preparation outline for the same speech, you can see how a detailed preparation outline is transformed into a concise delivery outline.OutlineEye Contact! / Slow DownIntroductionI. GreetingsII. Taste Chilly ChonkaIII. Three parts of the speech Pause Body(Visual Aid will be used.)I. The historyA. Biologically1. Cocoa bean2. The Theobroma cacao 3. Definition by 1999 2000 Encyclopedia Britannica OnlineB. The people involved1. Christopher Columbus2. The Maya, Toltec, and the Aztecs.C. Preparation of chocolate1. Mashing sun-drying shelled beans into liquid2. “bitter water”(Now that we have melted our way into the history of chocolate ) (Visual Aid will be used.)II. Three main types of chocolate.A. Milk chocolate1. 10% chocolate liquor and 12% milk solid with sugar, cocoa butter, and vanilla2. The most common chocolate in most sweet candiesB. White chocolate1. Cocoa butter, sugar, milk solids, and vanilla2. Doesnt contain chocolate liquorC. Dark chocolate1. 15-35% of chocolate liquor, sugar, cocoa butter and vanilla2. Sweet and semisweet chocolate darker than the milk and white chocolate(So now that we have had a taste of the 3 main types of chocolate )(Visual Aid will be used.)III. Chemical compositions of chocolateA. Chemicals include:1. Serotonin2. Phenoylthylamine3. Endorphins4. TheobromineB. The Theobroma TreeC. Blend of over five hundred flavorsVisual Aids: I have one visual aid, projecting again the History, Main types, and two of the Chemicals that compose chocolate. Pause ConclusionI. Full circle tourI