邮轮实用英语C1 L6 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酱汁;调味汁(Flavor味道),Meat肉(Protein蛋白质),Starch面粉(Calorie卡路里),Vegetable蔬菜(Vitamin维他命),Sauce(Flavor),Meat(Protein),Starch(Calorie),Vegetable(Vitamin),Dialogue1OrderingSteak,W:MayItakeyourorder,sir?P:Yes,IamhavingT-bonesteak（T骨牛排-一边是菲力，一边是莎朗）.W:Howwouldyoulikeyoursteak,rare（三分熟）,medium（五分熟）orwelldone（全熟）?P:Medium,please.W:Andwhatwouldyouliketodrinkwithyourmeal?P:Idliketoorderwine.W:Thewinelistisonthelastpageofthemenu,sir.Iwillletyouchoose.P:Thankyou.,WhatWeShouldKnow!,Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarry,上脑-颈部到肩部的肉,胸肉,胫，牛腱,牛腩,腰窝肉,带骨前腰脊肉,肋骨,牛里脊肉;西冷,牛柳；上等腰肉,背脊,下后腰肉,Round/rumpsteak后臀肉,Sirloin（后腰脊肉）steak沙朗牛排,T-bonesteak（T骨牛排）andporterhouse（上等腰肉）steak,Fillet（肉片）steak菲力牛排,Stripsteak前腰脊肉orNewYorksteak纽约克,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,Dialogue2OrderingEntre,Passenger:Whichentredoyourecommend?Waiter:The_isdelicious.Passenger:The_soundsgood.Illtakeit.Whatcomeswiththeentre?Waiter:Itcomeswith_,sir.Passenger:Idonotcarefor_.CouldIhave_?Waiter:Iamsorry,sir.Wedonthave_.MayIsuggest_?Passenger:_soundsgood.,Maincourse1-Friedspringchicken,WayofCooking1Fry=cookinhotoilstir-fry:炒pan-fry:煎deep-fry:炸,Maincourse2-Braised炖熟的lamb,WayofCooking2Braise=tocookmeatorvegetablesslowlyinliquidinacovereddish,Maincourse3-Porkchops带骨猪排,Maincourse4-Poachedfish,WayofCooking3Poach=tocookfoodingentlyboilingwater(esp.eggorfish),Maincourse5-Broiled烤chicken,WayofCooking4Broil/Grill=tocookfoodaboveametalshelfoverdirectheat,Maincourse6-Rumproast,WayofCooking5Roast=tocookbydryheatinanoven(esp.meat),Maincourse7-Panfriedhalibut大比目鱼,Halibutflatfish,Maincourse8-MixedBarbecue,WayofCooking6Barbecue=charcoal木炭grillorcharcoalbroil,Maincourse9-LobsterThermidor烙龙虾,isaFrenchdishconsistingofacreamycheesymixtureofcookedlobstermeat,eggyolks,andbrandyorsherry,stuffedintoalobstershell.LobsterThermidorwascreatedinaParisrestaurantnearatheatre,tohonortheopeningoftheplayThermidor.TheplaytookitsnamefromasummermonthduringwhichtheThermidorianReactionoccurred.,Maincourse10-Escalope炸肉块,athinsliceofmeat,usuallyveal小牛,coatedwitheggandbreadcrumbs,fried.,Maincourse11-Noisettesofveal,Noisette小片精肉Asmallroundpieceofmeat,especiallyloinorfilletoflamb,veal,Maincourse12-Muttonstew,WayofCooking7Stew=tocookslowlyandgentlyinliquidinaclosedvessel,Maincourse13-Porkcutlet,Cutlet肉饼，炸肉排Athinsliceofmeat,usuallyvealorlamb,cutfromthelegorribswithboneusuallycoatedwithbreadcrumbsandfried.,Maincourse14-ChickenalaKiev奶油鸡卷,ChickenKievisadishofbonelesschickenbreastrolledaroundcoldunsaltedbutter,thenbreadedandfried.ItisalsoknownasChickenSupremeorButteredchicken.,Maincourse15-Grilledtrout,TroutTroutareanumberofspeciesoffreshwaterandsaltwaterfishbelongingtotheSalmonidae鲑科，鲑亚目familly.,Maincourse16-Chickenthighs,Thigh大腿,Potatoes1-Mashedpotatoes,Potatoes2-Frenchfries,Potatoes3-BakedPotatoes,WayofCooking8Bake=tocookinanoven(esp.bread),Potatoes4-Steamedpotatoes,WayofCooking9Steam=tocookbyallowingsteamtoheat,Potatoes5-Potatocroquettes,Acroquette炸丸子，炸肉饼isasmallfriedfoodrollcontainingusuallyasmainingredientsmashedpotatoes.,Potatoes6-Parsleypotato,Potatoes7-Annapotatoes,AnnapotatoesisaclassicFrenchdishofslicedpotatoescookedinaverylargeamountofmeltedbutter.,Potatoes8-Duchessepotatoes公爵夫人土豆,Apureofmashedpotatoandegg.Itismadebyhandintovariousshapesorforcedfromapipingbag裱花袋ontoabakingsheet烤盘.,Potatoes9-Sauted清炒potatoes,WayofCooking10saut=tocooksth.quicklyinalittlehotoil,Potatoes10-Creamedpotatoes,Potatoes11-Jacketpotatoes带皮烤的土豆,Bakedpotatoesfluffyinteriorandcrispyouter,Othersidedish1-Mixedsalad,Othersidedish2-Creamedvegetables,Othersidedish3-Curriedrice咖喱饭,Othersidedish4-Butteredrice,Othersidedish5-BoiledCarrot,WayofCooking11boil=tocookfoodinwaterat100,Othersidedish6-Cauliflower,Othersidedish7-Stuffedtomatoes,Othersidedish8-Asparagustips,Othersidedish9-Vickycarrots,Vickyisafrenchcityname.Itisagreatuseforchampagneorsweetwhitewine.,Othersidedish10-Greenbeans,Stringbeans,Othersidedish11-Cornonthecob小圆块,Othersidedish12-Mushrooms,Othersidedish13-Spinach,Othersidedish14-Onionrings,Othersidedish15-Peas,WaysofCooking,FryBraise炖，焖PoachBroil/GrillRoast,6.Stew7.Bake8.Steam9.Saut10.Boil,Dialogue2OrderingEntre,Passenger:Whichentredoyourecommend?Waiter:The_isdelicious.Passenger:The_soundsgood.Illtakeit.Whatcomeswiththeentre?Waite