邮轮实用英语 第一单元 第6课 Ordering Main Course.ppt

邮轮实用英语 Chapter1Lesson6OrderingMainCourse WhatWeShouldKnow Whatdoesmaincourseconsistof PopulartypesofbeefsteakHow done thesteakis RoleplayingaboutorderingmaincoursePlatecarry Amaincourseisthe meatcourse inameal consistingofseveralcourse 分词作后置定语 v ing 现在分词作后置定语Eg Doyouknowtheboy chattingwiththeseprettygirls v ed 过去分词作后置定语Eg Thecar repairedyesterday runsmoothlynow Sauce Flavor Meat Protein Starch Calorie Vegetable Vitamin Sauce Flavor Meat Protein Starch Calorie Vegetable Vitamin Dialogue1 OrderingSteak W MayItakeyourorder sir P Yes IamhavingT bonesteak W Howwouldyoulikeyoursteak rare mediumorwelldone P Medium please W Andwhatwouldyouliketodrinkwithyourmeal P I dliketoorderwine W Thewinelistisonthelastpageofthemenu sir Iwillletyouchoose P Thankyou WhatWeShouldKnow Whatdoesmaincourseconsistof PopulartypesofbeefsteakHow done thesteakis RoleplayingaboutorderingmaincoursePlatecarry Round rumpsteak Sirloinsteak T bonesteakandporterhousesteak Filletsteak Stripsteak WhatWeShouldKnow Whatdoesmaincourseconsistof Populartypesofbeefsteak How done thesteakis RoleplayingaboutorderingmaincoursePlatecarry How done thesteakis RareAraredonesteakshouldbewarmthroughthemiddle lightlycharredontheoutside andbrownedaroundthesidesandbrightredinthemiddle Themeatshouldbesofttothetouch feelingliketherawmeatbutbrownedoverthesurface How done thesteakis MediumRareAtmediumrareyoursteakshouldbewarmthroughthemiddlewithahintofred Mostofthecenterofthesteakshouldbepink Thesidesshouldbewellbrowned thetopandbottomcharredtoadarkbrowncolor Thissteakshouldhaveafirmsurfacebutbesoftinthemiddle How done thesteakis MediumAmediumsteakshouldhaveathickbandoflightpinkthroughthemiddlebutbemorebrownedthanpink Thesidesshouldbearichbrowncolorandthetopandbottomcharreddarkly Thissteakshouldhavesomeplaythroughthemiddlebutfeelfirmtothetouch How done thesteakis MediumWellAmediumwellsteakshouldhaveahintofpinkintheverymiddleofthesteak Thesurfaceshouldbeadarkbrownwithgoodcharringonthetopandbottom Thissteakwillbeverystiffbutstillhavealittlesquishinthemiddle How done thesteakis WellDoneThissteakshouldnotbeburntontheoutside Whilethereisnoteventhefaintesthintofpinkinthemiddleitshouldbebrownedthrough notburntthrough Thissteakshouldfeelsolidallthewaythrough WhatWeShouldKnow Whatdoesmaincourseconsistof PopulartypesofbeefsteakHow done thesteakis RoleplayingaboutorderingmaincoursePlatecarry Dialogue2 OrderingEntr e Passenger Whichentr edoyourecommend Waiter The isdelicious Passenger The soundsgood I lltakeit Whatcomeswiththeentr e Waiter Itcomeswith sir Passenger Idonotcarefor CouldIhave Waiter Iamsorry sir Wedon thave MayIsuggest Passenger soundsgood Maincourse1 Friedspringchicken WayofCooking1Fry cookinhotoilstir fry 炒pan fry 煎deep fry 炸 Maincourse2 Braisedlamb WayofCooking2Braise tocookmeatorvegetablesslowlyinliquidinacovereddish Maincourse3 Porkchops Maincourse4 Poachedfish WayofCooking3Poach tocookfoodingentlyboilingwater esp eggorfish Maincourse5 Broiledchicken WayofCooking4Broil Grill tocookfoodaboveametalshelfoverdirectheat Maincourse6 Rumproast WayofCooking5Roast tocookbydryheatinanoven esp meat Maincourse7 Panfriedhalibut Halibutflatfish Maincourse8 MixedBarbecue WayofCooking6Barbecue charcoalgrillorcharcoalbroil Maincourse9 LobsterThermidor isaFrenchdishconsistingofacreamycheesymixtureofcookedlobstermeat eggyolks andbrandyorsherry stuffedintoalobstershell LobsterThermidorwascreatedinaParisrestaurantnearatheatre tohonortheopeningoftheplayThermidor TheplaytookitsnamefromasummermonthduringwhichtheThermidorianReactionoccurred Maincourse10 Escalope athinsliceofmeat usuallyveal coatedwitheggandbreadcrumbs fried Maincourse11 Noisettesofveal NoisetteAsmallroundpieceofmeat especiallyloinorfilletoflamb veal Maincourse12 Muttonstew WayofCooking7Stew tocookslowlyandgentlyinliquidinaclosedvessel Maincourse13 Porkcutlet CutletAthinsliceofmeat usuallyvealorlamb cutfromthelegorribswithboneusuallycoatedwithbreadcrumbsandfried Maincourse14 ChickenalaKiev ChickenKievisadishofbonelesschickenbreastrolledaroundcoldunsaltedbutter thenbreadedandfried ItisalsoknownasChickenSupremeorButteredchicken Maincourse15 Grilledtrout TroutTroutareanumberofspeciesoffreshwaterandsaltwaterfishbelongingtotheSalmonidaefamilly Maincourse16 Chickenthighs Thigh Potatoes1 Mashedpotatoes Potatoes2 Frenchfries Potatoes3 BakedPotatoes WayofCooking8Bake tocookinanoven esp bread Potatoes4 Steamedpotatoes WayofCooking9Steam tocookbyallowingsteamtoheat Potatoes5 Potatocroquettes Acroquetteisasmallfriedfoodrollcontainingusuallyasmainingredientsmashedpotatoes Potatoes6 Parsleypotato Potatoes7 Annapotatoes AnnapotatoesisaclassicFrenchdishofslicedpotatoescookedinaverylargeamountofmeltedbutter Potatoes8 Duchessepotatoes Apur eofmashedpotatoandegg Itismadebyhandintovariousshapesorforcedfromapipingbagontoabakingsheet Potatoes9 Saut edpotatoes WayofCooking10saut tocooksth quicklyinalittlehotoil Potatoes10 Creamedpotatoes Potatoes11 Jacketpotatoes Bakedpotatoesfluffyinteriorandcrispyouter Othersidedish1 Mixedsalad Othersidedish2 Creamedvegetables Othersidedish3 Curriedrice Othersidedish4 Butteredrice Othersidedish5 BoiledCarrot WayofCooking11boil tocookfoodinwaterat100 Othersidedish6 Cauliflower Othersidedish7 Stuffedtomatoes Othersidedish8 Asparagustips Othersidedish9 Vickycarrots Vickyisafrenchcityname Itisagreatuseforchampagneorsweetwhitewine Carrot anize Othersidedish10 Greenbeans Stringbeans Othersidedish11 Cornonthecob Othersidedish12 Mushrooms Othersidedish13 Spinach Othersidedish14 Onionrings Othersidedish15 Peas WaysofCooking FryBraisePoachBroil GrillRoast 6 Stew7 Bake8 Steam9 Saut 10 Boil Dialogue2 OrderingEntr e Passenger Whichentr edoyourecommend Waiter The isdelicious Passenger The soundsgood I lltakeit Whatcomeswiththeentr e Waiter Itcomesw