邮轮实用英语 第一单元 第7课 Ordering Cheese.ppt

邮轮实用英语,Chapter1Lesson7OrderingCheese,WhatWeShouldKnow!,Whatischeese?WhatdoesanAOCmarkreferto?Whatarethecommoncategoriesofcheese?Whatarethefactorswhicharerelevanttothecategorizationofcheese?Whosmostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?,AOC,TheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.,ControlledDesignationoforigin,Factorswhicharerelevanttothecategorizationofcheese,LengthofagingTextureMethodsofmakingFatcontentKindofmilkCountry/regionoforigin,1.Freshcheese,SoftUnripenedHighermoisturecontentLowerinfatHighlyperishable,2.Whitemoldcheese,PowderywhitemoldgrowsontheoutsideofasoftcheeseE.g.:BireCamembert,Brie,Classification:FranceWhitemouldcheeseIntroduction:BrieisasoftcowscheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.,Camembert,Classification:FranceWhitemouldcheeseIntroduction:Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.,3.Bluecheese,Mold:palegreentodarkblueTexture:softorfirmE.g.:RoquefortGorgonzolaStilton(Worldmostfamous),Roquefort,Classification:FranceBluecheeseIntroduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworldsbest-knownbluecheeses.,Gorgonzola,Classification:ItalyBluecheeseIntroduction:GorgonzolaisaveinedItalianbluecheese,madefromcowsmilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.,Stilton,Classification:EnglandBluecheeseIntroduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.,4.Washedrindcheese,OrangeybrownrindWashedinbrine,cider,wineorherbsMildinflavorStronginaromaTexture:creamySmell:pungentHighmoisturecontent,5.Semihardcheese,FirmNotcrumblyNotagedtoolongE.g.:CheddarEdam,Cheddar,Classification:EnglandSemihardcheeseIntroduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.,cheddar,Edam,Classification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.,6.Hardcheese,AgedforlongperiodsHarddryUsedforgrating,7.Goatcheese,GoatsmilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedPristinewhitecolor,8.Processedcheese,Cheese+salt+milk+preservatives+foodcoloringInexpensiveConsistentMeltsmoothlyPackagedorsliced,TypesofCheese,Freshcheese(unripenedcheese)WhiteMoldcheeseBluecheeseWashedrindcheeseSemihardcheeseHardcheeseGoatcheeseProcessedcheese,DialogueOrderingCheese,W:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.IwillbringthecheeseboardG:Whatdoyourecommend?W:Wehave,and.G:Illhaveasliceofand.,Camembert,Classification:FranceWhitemoldcheeseIntroduction:Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.,Stilton,Classification:EnglandBluecheeseIntroduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.,Edam,Classification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.,Gorgonzola,Classification:ItalyBluecheeseIntroduction:GorgonzolaisaveinedItalianbluecheese,madefromcowsmilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.,Comt,Classification:FranceHardcheeseIntroduction:ComtismadeintheFrance-ComtregionofeasternFrance.Therindisusuallyadusty-browncolor,andtheinternalptisapalecreamyyellow.Thetextureisrelativelyhardandflexible,andthetasteismild,slightlysweet,and“nutty”.,Cheddar,Classification:EnglandSemihardcheeseIntroduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.,Saint-Paulin,Classification:FranceSemihardcheeseIntroduction:Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind.Itisoftenservedwithfruitandlightwine.,Mnster,Classification:GermanyWashedrindcheeseIntroduction:Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste.,Pontlvque,Classification:FranceWashedrindcheeseIntroduction:Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor.,Reblochon,Classification:FranceFreshcheeseIntroduction:Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold.Reblochonhasfruity,creamyandnuttytaste.,Brie,Classification:FranceWhitemoldcheeseIntroduction:BrieisasoftcowscheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.,Tomme,Classification:FranceSemihardcheeseIntroduction:Tommesarenormallyproducedfromthemilkleftoverafterthecreamhasbeenremovedtoproducebutterandrichercheeses.Asaresult,theyaregenerallylowinfat.,Gruyre,Classification:SwitzerlandHardcheeseIntroduction:GruyreisahardyellowcheesenamedafterthetownofGruyreinSwitzerland.Itissweetbutslightlysalty.Itisoftendescribedascreamyandnuttywhenyoung,becomingmoreearthy,andcomplexwithage.Whenfullyaged(fivemonthstoayear)ittendstohavesmallholes.,Cantal,Classification:FranceSemihardcheeseIntroduction:CantalcheeseisnamedaftertheCantalmountains.Forcantal,themilkofcowsthatarefedduring15Novenberto15Aprilisused.Thissemihardcheeseisagedforseveralmonths.Thecheesehasasoftinterior.Itsflavorisastrong,butterytasteandgrowswithage.,Cheshire,Classification:EnglandSemihardcheeseIntroduction:CheshirecheeseisacheeseproducedintheEnglishcountyofCheshire.Cheshirecheeseisdenseandsemi-hard,andisdefinedbyitscrumblytextureandsaltytaste.,Emmental,Classification:SwitzerlandSemihardcheeseIntroduction:EmmentalissometimesknownasSwisscheese.Itisayellow,medium-hardcheese,withcharacteristiclargeholes.,Gouda,Classification:TheNetherlandSemihardcheeseIntroduction:GoudaisayellowcheesenamedafterthecityofGoudaintheNetherland.,GoatCheese,Classification:GoatcheeseIntroduction:GoatsmilkTaste:strong,pungent,delicate,mildManyshapesTexture:creamy,crumbly,semi-hardGetcoatedWhitecolor,Roquefort,Classification:FranceBluecheeseIntroduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworldsbest-knownbluecheeses.,Port-Salut,Classification:FranceSemihardcheeseIntroduction:Itiswithanearthyflavor,weighing2kg.,Dialogu