邮轮实用英语____Ordering_Main_Course

1、What We Should Know! What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry A main course is the “ meat course” in a meal A main course is the “ meat course” in a meal 【 consisting consisting of several course of s

2、everal course 】. . 分词作后置定语分词作后置定语 v + ing: v + ing: 现在分词作后置定语现在分词作后置定语 Eg: Do you know the boy Eg: Do you know the boy 【 chatting withchatting with these these pretty girls pretty girls 】? ? v + ed: v + ed: 过去分词作后置定语过去分词作后置定语 Eg: The car Eg: The car 【 repaired repaired yesterday yesterday 】run smoot

3、hly run smoothly now.now. Sauce ( Flavor) Meat ( Protein) Starch ( Calorie) Vegetable ( Vitamin) Sauce ( Flavor) Meat ( Protein) Starch ( Calorie) Vegetable ( Vitamin) Dialogue 1 Ordering Steak W: May I take your order, sir? P: Yes, I am having T-bone steak. W: How would you like your steak, rare, m

4、edium or well done? P: Medium, please. W: And what would you like to drink with your meal? P: Id like to order wine. W: The wine list is on the last page of the menu, sir. I will let you choose. P: Thank you. What We Should Know! What does main course consist of ? Popular types of beef steak How “ d

5、one” the steak is? Role playing about ordering main course Plate carry Round / rump steak Sirloin steak T- bone steak and porterhouse steak Fillet steak Strip steak What We Should Know! What does main course consist of ? Popular types of beef steak! How “ done” the steak is? Role playing about order

6、ing main course Plate carry How “ done” the steak is! RareRare A rare done steak should be warm through the middle, lightly charred on the outside, and browned around the sides and bright red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface.

7、 How “ done” the steak is! Medium RareMedium Rare At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface

8、but be soft in the middle. How “ done” the steak is! MediumMedium A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly. This steak should have some play through the middle

9、but feel firm to the touch. How “ done” the steak is! Medium Well Medium Well A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in t

10、he middle. How “ done” the steak is! Well DoneWell Done This steak should not be burnt on the outside. While there is not even the faintest hint of pink in the middle it should be browned through, not burnt through. This steak should feel solid all the way through. What We Should Know! What does mai

11、n course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry Dialogue 2 Ordering Entre Passenger : Which entre do you recommend? Waiter: The_ is delicious. Passenger : The_ _ sounds good. Ill take it. What comes with the entre? Waite

12、r: It comes with _ , sir. Passenger: I do not care for_ _ . Could I have _ ? Waiter: I am sorry, sir. We dont have_ _. May I suggest_? Passenger : _ _sounds good. Main course1-Fried spring chicken Way of Cooking 1 Fry = cook in hot oilFry = cook in hot oil stir-fry: 炒 pan-fry:煎 deep-fry:炸 Main cours

13、e2-Braised lamb Way of Cooking 2 Braise = Braise = to cook meat or vegetables slowly in liquid in a covered dish Main course3-Pork chops Main course4-Poached fish Way of Cooking 3 Poach = Poach = to cook food in gently boiling water ( esp. egg or fish) Main course5-Broiled chicken Way of Cooking 4 B

14、roil / Grill = Broil / Grill = to cook food above a metal shelf over direct heat Main course6-Rump roast Way of Cooking 5 Roast = Roast = to cook by dry heat in an oven ( esp. meat) Main course7-Pan fried halibut Halibut flatfish Main course8-Mixed Barbecue Way of Cooking 6 Barbecue = Barbecue = cha

15、rcoal grill or charcoal broil Main course9-Lobster Thermidor is a French dish consisting of a creamy cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell. Lobster Thermidor was created in a Paris restaurant near a theatre, to honor the opening of the p

16、lay Thermidor. The play took its name from a summer month during which the Thermidorian Reaction occurred. Main course10-Escalope a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried. Main course11-Noisettes of veal Noisette A small round piece of meat, especially loin or fille

17、t of lamb, veal Main course12-Mutton stew Way of Cooking 7 Stew = Stew = to cook slowly and gently in liquid in a closed vessel Main course13-Pork cutlet Cutlet A thin slice of meat, usually veal or lamb, cut from the leg or ribs with bone usually coated with bread crumbs and fried. Main course14-Ch

18、icken a la Kiev Chicken Kiev is a dish of boneless chicken breast rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Chicken SupremeSupreme or Buttered chickenButtered chicken . Main course15-Grilled trout Trout Trout are a number of species of freshwater and sal

19、twater fish belonging to the Salmonidae familly. Main course16-Chicken thighs Thigh Potatoes1- Mashed potatoes Potatoes2- French fries Potatoes3- Baked Potatoes Way of Cooking 8 Bake = Bake = to cook in an oven ( esp. bread) Potatoes4- Steamed potatoes Way of Cooking 9 Steam = Steam = to cook by all

20、owing steam to heat Potatoes5- Potato croquettes A croquette is a small fried food roll containing usually as main ingredients mashed potatoes. Potatoes6- Parsley potato Potatoes7- Anna potatoes Anna potatoes is a classic French dish of sliced potatoes cooked in a very large amount of melted butter.

21、 Potatoes8- Duchesse potatoes A pure of mashed potato and egg. It is made by hand into various shapes or forced from a piping bag onto a baking sheet. Potatoes9- Sauted potatoes Way of Cooking 10 saut = saut = to cook sth. quickly in a little hot oil Potatoes10- Creamed potatoes Potatoes11- Jacket p

22、otatoes Baked potatoes fluffy interior and crispy outer Other side dish1-Mixed salad Other side dish2-Creamed vegetables Other side dish3-Curried rice Other side dish4-Buttered rice Other side dish5-Boiled Carrot Way of Cooking 11 boil = boil = to cook food in water at 100 Other side dish6-Cauliflow

23、er Other side dish7-Stuffed tomatoes Other side dish8-Asparagus tips Other side dish9-Vicky carrots Vicky is a french city name. It is a great use for champagne or sweet white wine. Carrot + anize. Other side dish10- Green beans String beans Other side dish11-Corn on the cob Other side dish12-Mushro

24、oms Other side dish13-Spinach Other side dish14-Onion rings Other side dish15-Peas Ways of Cooking 1. Fry 2. Braise 3. Poach 4. Broil / Grill 5. Roast 6. Stew 7. Bake 8. Steam 9. Saut 10. Boil Dialogue 2 Ordering Entre Passenger : Which entre do you recommend? Waiter: The_ is delicious. Passenger :

25、The_ _ sounds good. Ill take it. What comes with the entre? Waiter: It comes with _ , sir. Passenger: I do not care for_ _ . Could I have _ ? Waiter: I am sorry, sir. We dont have_ _. May I suggest_? Passenger : _ _sounds good. What We Should Know! What does main course consist of ? Popular types of

26、 beef steak How “ done” the steak is? Role playing about ordering main course Plate carry Quiz- Part1 Please write down the ways of cooking according to the English explanation. 1. _ 6. _ 2. _ 7. _ 3. _ 8. _ 4. _ 9. _ 5. _ 10. _ Quiz- Part 2 (Q&A) 1. What does main course consist of ? 2. How many po

27、pular types of beef steak are you familiar with? What are they? 3. How many degrees could the steak be done? What are they? 4. What is Lobster Thermidor? 5. What is Chicken a la Kiev? 6. What is Anna potatoes? 7. What is Duchesse potatoes? 8. What is Jacket potatoes? 9. What is Vicky carrots? 10. What is Escalope? How “ done” the steak is! Well DoneWell Done This steak should not be burnt on the outside. While there is not even the faintest hint of pink in the middle it