餐饮服务英语Module-15Food-Preparation课件

Module15.

FoodPreparation

1Module15.FoodPreparationTeachingObjectives

Task1preparingfruitsTask2preparingVegetablesTask3preparingMeatTask4preparingPreparedporkitemsTask5preparingPoultryTask6preparingFishTask7preparingShellfishTask8preparingDairyproductsTask9preparingEggsTask10preparingSoupsTask11preparingSaucesLettheStudents–knowsituationalexpressionsoffoodpreparation--knowPersonalhygiene;preparingfood;Cleaningcookingutensils;Two-spoonmethod;Cookingwords;kitchenwordsWorkTasks

2Module15.FoodPreparationF&BSituationalExpressions--------Kitchenandchefs-Whoisinchargeoftheadministration?-Theexecutivechefisinchargeoftheadministration.-Whocooksthestaffmeal,please?-Thestaffcookcooksmealsforthreeworkers.-Isthekitchenclerkresponsibleforthepastry?-Whereistheexecutivechef?-Isthegrillcookonnightshift?-Whatisthepastrychefdoing?-Thepastrychefiskneadingthedoughoverthere.-Thevegetablechefisinthepreparationsectionpeelingpotatoes.-Aretheremanykindsofinsectsandmiceinthekitchen?-Issanitationimportantforfoodprocessing?-Istherefoodpoisoningprobleminthekitchen?-HaveyougottheordersfromtheVIPbanquetroom?-Thestation-cookingserviceisgoingonintheFrenchrestaurants.3Module15.FoodPreparationF&BSituationalExpressions--------Vegetableandtheirprocessing-CanIwashtheradishfirst?-Wouldyoupleasescrubthepotatoes?-Don’tpeeltheonions.-Heisdicingthecarrots.-Cookaccordingtotherecipe.-Doyoulikesalad?-Justleavethebabycornsthere.-HowmuchsaltshallIadd?-Whataretheseasoningsinthestir-friedeggplant?-Aretheremanyvegetablesamongtheguests?-Whydowerefrigeratethelettuce?-Whichdoyouprefer,cabbageorasparagus?-ShallIservethepeaswithbutter?-ShallIchoptheonionsfine?-Whatmakesvegetableslosetheirvitamins?4Module15.FoodPreparationF&BSituationalExpressions--------Seafoodcooking-Howmuchlemonjuicefortheshrimp?-CanIputthreetablespoonsofsoysauce?-Isthecarpveryfishy?-Istheabaloneverynutritious?-TheOystercontainsmuchproteinandzinc.-ShallIcoverthefish?-HowlongshallIleavethepotonbigflame?-Didtheguestaskthesteakmediumrare?-Istheperchverybony?-Areyouscalingtheherring?-ShallIcoatthefishwiththepaste?-Shallweusewinewhenwecooktheseafood?-HowcanIremovethefishysmell?-Isthefishfreshinthetank?-ShallIputthefishawayintherefrigerator?5Module15.FoodPreparationF&BSituationalExpressions--------Meatprocessing-Doweusethetenderizerforthepork?-Pleasedonotuseadditiveswhenyoucook.-ShallIchopthespareribs?-Youdonothavetochopthelambleg.-Shallwesteamthemeatballswiththeplate?-Isthereanygeneticallymodifiedingredientinthedish?-Wedonotuseanythingcontainingthegeneticallymodifiedingredientforcooking.-Isitusedforfrying?-IsoxtailsoupaGermandish?-Howlongshalltherabbitbeboiled?-Anhourandahalfwillbepreferable.-Whatshallwestirintothemuttonsoup?-Dowestarchthedicedchicken?-Whydoyouputsoysauceintothepot?-ShallIcutthebeefintostrips?-Shallwecooktheporkoverlowheat?-Shallwecookthebeefoverbigflame?-WhatshallIaddtothevenison?-HowmanyclovesofgarlicshallIgrind?-Howlongdowesimmerthemutton?6Module15.FoodPreparationF&BSituationalExpressions--------Menusandrecipes-Itisanewmenu,isit?-Isthemenunewly-designed?-Whatarethespecialtiesonthemenu,please?-Whatisthepriceforthemaincourse?-Doyouhaveasmallportionserved?-Doesthisdishcontainthegeneticallymodifiedingredient?-Howmanystepsaretakentocookthesedishes?-Doweneedblackpepperforthesteak?-Whatseasoningsareusedforthisdish?-WehaveinvitedanewcheffromFrance.-Isthisanewrecipe?-Couldyoutellmetheseasoningsinthisdish?-ShallIspreadthepepperontothepizza?-HowlongshallIstirthesoup?-AtwhatspeedshallImixtheingredients?-WhenshallIpourthedressingtothesalad?-Whatistheoliveoilfor?-CanIpeelthelettucenow?-Howmuchmustarddoweuseforthefungi?-Whatkindofnutsdoyouwant?7Module15.FoodPreparationF&BTasksofPractice-----SampleofTask1----FruitJack:Hi,Andy!Andy:Yes,Jack?Jack:Let’sprepareafruitsalad!Andy:Fruitsalad?Whattypesoffruitdoweneed,Jack?Jack:Weneedonepineapple,5oranges,awatermelon,andsomegrapes.Andy:Ok,I’mgoingtopreparealloftheserightnow!Jack:Thankyou,Andy.Andy:It’smypleasure.SampleofTask2----VegetablesJack:Andy!Andy:Yes,Jack!Jack:Pleasebringme1kgofpotatoes.Andy:Ok.Whatarewegoingtoprepare?Jack:LeekandpotatoSoup.Andy:LeekandpotatoSoup.I’llscrubthepotatoeswithabrush,peelthemanddicethemintopieces.Jack:Great.Westillneed500gofleeks,50gofbacon,20gofbutter,300mlofcream,and1.5gofbeefbroth.Andy:AfterIfinishthepotatoes,ok?8Module15.FoodPreparationF&BTasksofPractice-----SampleofTask3----MeatJack:Andy,whatareyoudoing?Andy:I’mroastingalegoflamb.Jack:Mm,whilecookingmeatyoushouldcookitaccordingtotheguest’spreference.Andy:Guest’spreference?Jack:yes,someguestsprefertheirmeatrareormediumrare.Someprefermedium,butsomeprefermedium-wellorevenwell-done.Andy:Ok,thanks,Jack.Jack:Youarewelcome.9Module15.FoodPreparationF&BTasksofPractice-----SampleofTask4----PreparedporkitemsJack:Andy,pleasegettwoeggsandpoachthem.Andy:Ok,I’lldo.WhatelseshallIdo?Jack:Preparetwoslicesofbacon.Andy:Allright.AmImakingbaconandeggsnow?Jack:Yes,youare.Andy:ShallIgarnishthepoachedeggswithbaconstripenow?Jack:That’sright.10Module15.FoodPreparationF&BTasksofPractice-----SampleofTask5----PoultryJack:Andy,couldyouwashthechickenbreastsforme?Andy:Sure.Jack:Also,pleasemixtheflour,saltandpepper.Andy:Ialreadydid.Jack:Good.Coatthechickenbreastsevenlywiththemixture.Andy:It’sdone!Nowcookthem.ShallIcookthemoverlowheat?Jack:No,cookovermediumheatuntillightbrown.11Module15.FoodPreparationF&BTasksofPractice-----SampleofTask6----FishAndy:WhatshallIdowiththisfish?Jack:Firstscaleit,andthengutit.Andy:ShouldIscaleitwiththisknife?Jack:Yes,andgutitwiththesefishscissors.Andy:Ihaverinsedthefish.Whatisnext?Jack:Filletthefish.Andy:Ok.Jack:Checktomakesuretherearenobonesinthefillet.Andy:Ididthatalready.Jack:Nowpourthesauceoverthefishfillets.Andy:Thenputtheminthestewpan?Jack:Yes,nowturnontheoven,andcookthefish.Andy:Forhowlong?Jack:Forfifteenminutes.12Module15.FoodPreparationF&BTasksofPractice-----SampleofTask7----ShellfishAndy:ShallIshucktheoyster?Jack:Yes.Andy:Howdoweusuallyprepareoysters?Jack:Oystercanbesautéed,fried,braisedorusedinsoup.Andy:Theymustbetasty.Jack:Yes,theyare.Andrichinnutrition.Andy:Whataboutabalone?Jack:Abalonearethetastiestofalltheshellfishes.Guestlikethem.Andy:Arethesescallops?AretheyoftenusedinWesternfood?Jack:Yes,especiallyinFrenchfood.Scallopsareoneofthehighest-qualityingredientswhenpreparingsoup,colddishes(butthescallopsmustbecooked)andhotdishes.Andy:Thankyoufortellingmeallaboutthis,Jack!Jack:Youarewelcome.13Module15.FoodPreparationF&BTasksofPractice-----SampleofTask8----Dairyproducts

Andy:DoweneedmilkformakingSwissCheesePie?Jack:Yes.Andy:Whatelsedoweneed?Jack:Wealsoneedcornstarch,Swisscheese,cream,eggs,salt,andnutmeg.Andy:Isbutterneeded?Jack:No.Andy:WhataboutforCheeseOmelet?Jack:OnetablespoonofbutterisneededforCheeseOmelet.Andy:Doesitneededtobeheated?Jack:Yes,itdoes.14Module15.FoodPreparationF&BTasksofPractice-----SampleofTask9----EggsAndy:Howshallwepreparetheseeggs,Jack?Jack:Scramblethem.Andy:Scrambledeggs!Jack:Yes,breaksixeggsintoamixingbowl.Andy:Ok,breaksixeggs.Jack:Nowmixtheeggswithcream,saltandpepper.Andy:Ok,itisdone.NowshouldIheatthebutterinthepan?Jack:That’sright.Pourintheeggs,mixandstirrapidly.Andy:Ok.SampleofTask10----SoupsAndy:Jack,IhavepreparedalltheingredientsforLambandChickenSoup.Jack:Verygood,Andy.Nowputthechickenandlambintoalargesaucepanwithbutter,onion,parsley,paprika,saffronandsalt.Andy:Nopepper?Jack:Yes,somepepper,too.Nowcookandstirgentlyfor5minutes.Andy:Jack,timeisup.Jack:Addwater,chickpeas,lentils,tomatoesandlemonjuice.Andy:Ok.I’veaddedwater,chickpeas,lentils,tomatoesandlemonjuice.15Module15.FoodPreparationF&BTasksofPractice-----Jack:Coverthepan,cookforoneandahalfhour,thenaddriceandcookforadditional15to20minutes.Andy:WhatshallIdointhemeanwhile?Jack:Putflourintoabowlandmixitslowlywithcoldwateruntilyouhaveathinpaste.Andy:Ok.Stirtheflourmixtureintothepanandcookforanother15minutes?Jack:That’sright.Beforeit’sready,breakanegganddropittothesoupslowlywhilestirring.Andy:Isitdone?Jack:It’sdone.Lambanddchickensoup.SampleofTask11----SaucesAndy:Whataretheingredientsforpreparingwhitesauce?Jack:Meltedbutter,flourandwhitestocks.Andy:Meltthebutterfirst?Jack:Yes.Andy:ShallIheatthebutterinasaucepan?Jack:Yes.Andy:Thanks.16Module15.FoodPreparationF&BHow-To’s&TipsPre-cookingworkingFoodwhicharetobecookedrequiresomeamountofpreparation.Thefollowingaresomethethingsthatusuallymightbedone:WashingThisisdonetoremovesurfacedirt.Washvegetables,meatandfishincoldwater.Iftheyaresoakedforalongperiodorwashedaftercutting,thereisgreaterlossofwater,solublemineralsandvitamins.PeelingandscrapingSpoiled,solidandinedibleportionsareremoved.Skinsofvegetableslikepotatoes,carrotsandfruitsareremovedbyeitherpeelingorscraping.Whenpeeling,removeaslittleofthefleshypartaspossible.cuttingReducingtosmallpartsbymeansofknifeorchopper.Whenthereductionisdonebyachoppingknifeorafoodchopper,itisknownaschopping.Cuttingintoevensizecubesiscalleddicing.Cuttingintoveryfinepiecesismincing.Shreddingiscuttingintofinelongpieceswithaknifeorshredder.Slicingisalsocuttingintothinlongpieces,butthesearenotasfineasinshredding.17Module15.FoodPreparationF&BHow-To’s&TipsGratingReducingtofineparticlesbyrubbingoveraroughsharpsurfaceorgrater.GrindingReducingtosmallfragmentsbycrushinginagrindingmachineorgrindingstone.MashingThisisamethodofbreakingupsoftfoodssuchascookedpotatoesorvegetables.SievingPassingthroughmeshtoremoveimpuritiestobreakdowntoevenportions.MillingUsedforcerealsandlegumestoremovehusks,etc.SteepingExtractingcoloringandflavoringbyallowingingredientstostandinwatergenerallyatatemperaturejustbelowboilingpoint.EmulsificationDispersingoneliquidinanotherinwhichitisinsolublee.g.oilandyolkofegginmayonnaise.EvaporationRemovalofexcessmoisturebyheating.18Module15.FoodPreparationF&BHow-To’s&TipsWashing19Module15.FoodPreparationF&BHow-To’s&TipsPeeling

20Module15.FoodPreparationF&BHow-To’s&Tipscutting

21Module15.FoodPreparationF&BHow-To’s&TipsGrating22Module15.FoodPreparationF&BHow-To’s&TipsGrinding23Module15.FoodPreparationF&BHow-To’s&TipsMashing24Module15.FoodPreparationF&BHow-To’s&TipsSieving25Module15.FoodPreparationF&BHow-To’s&TipsMilling26Module15.FoodPreparationF&BHow-To’s&TipsSteeping27Module15.FoodPreparationF&BHow-To’s&TipsEmulsification

28Module15.FoodPreparationF&BHow-To’s&TipsEvaporation29Module15.FoodPreparationF&BHow-To’s&TipsMethodsofcookingfoodsFoodcanbecookedinmanyways.Thebriefmethodsaredescribedbelow:SteamingCookingisdonebymoisthat(vapors).Therearetwotypesofsteaming:indirectsteamingwherefoodissealedwithclothoraluminumfoilandplacedinacontainerwhichisimmersedinanothercontainerwhichgeneratessteamfromboilingwaterorfromasteamer,e.g.steampudding.Indirectsteamfooditemsareindirectcontactwiththevapors.BoilingFooditemsarecookedinboilingwater(100°C).Greenvegetablesareputinboilingwaterandrootvegetablesareputincoldwaterandthenboilede.g.boiledpotatoes,boiledgreenpeas,etc.RoastingFoodiscookedindirectcontactwithheat.Fatisbastedtomoistenandsoftenthemeat.Therearethreemajormethodsofroasting:30Module15.FoodPreparationF&BHow-To’s&Tips1.PotroastingQualitymeatsaretrussedtoretaintheirshapeandplaceinapotwhichhascrossedrodswithintopreventthemeatfromstickingtothebottom.Themeatisbastedwithfat.Thisissealedandheatedfromstickingtothebottom.Themeatisbastedwithfat.Thisissealedandheatedfrombelowonaslowfire.Rootvegetablesmaybeaddedlaterforflavor.Afterthemeatiscooked,stockmaybeaddedlatertoliquidinsidetomakeasauce.Otherwise,thenaturalliquidformedcalled“JusRoti”mayactasthegravy.2.OvenroastingThemeatisbastedandroastedinatrayintheovenattemperatureof300°F.Themeatisconstantlybastedandturnedroundforevencookingandcolor.3.TandoorroastingAnIndianconceptwheremeatismarinatedwithspicesandcurdandskeweredonrodswhichareplacedintomudovenswhichareheatedfromwithin.31Module15.FoodPreparationF&BHow-To’s&TipsPoachingFooditemsarecookedinshallowwater.Thewaterneverboilsbutsimmers,thatis,itiskeptbelowboilingpoint,e.g.poachedeggs,poachedfish,etc.GrillingThefastestmethodofcookingexpansivemeatcutsdoneonhotgridironwithheatcomingfromtoporbelow.Meatismarinatedbeforegrillingandneverprickedwhilecookingasthejuiceflowout.FryingThismethodofcookingusedfatasacookingmedia.Therearethreetypesoffrying:1.Saute:doneonslowfireandusedfortenderitems.2.Shallowfrying:verylittlefatusedbutcookingisdonefully.3.Deepfrying:doneinhotoilorfat,thefoodissubmergedintheoilandcooked.BakingThemethodbywhichcakes,pies,biscuitsarecookedindryradiantheatatdifferenttemperaturesinanairoven.BroilingItisdrymethodofcookingbydirectheateitherfromaboveorbelow.Itcanbedoneongridsorpanswherefoodiscookeduncovered.Itisusedasamethodofpreservingfood.smokingFoodispreservedwiththehelpofsmokefromwoodenshavingsandsawdust,inaclosedfrom,e.g.smokedsalmon,smokedham,etc.32Module15.FoodPreparationF&BHow-To’s&TipsStewingVeryslowmethodofcookinginautensilwithaclosedlidwheretoughmeatsandjointsarecookedinwatertosoftenthem.Herbsandspicesareaddedforflavorandthejuiceisservedasgravy.Itiscookedonlowfireorinanovenatalowtemperature,e.g.muttonsteworIrishstew,etc.BraisingItisacombinationofroastingandstewing.Meatisfirstbrownedtosealofftheporessoastoretainthejuices.Themeatisthenplacedonabedofvegetables,herbs,baconandham,etc.inacasserole.Thecasseroleissealedwithalidtopreventevaporationandthenplacedinanoventocook.Themethodchosentocookaparticularfooddependsuponthenatureofthefood.Cookingmethodsinfluencetasteandtexture.Roughlyspeaking,cookingistheapplicationofeitherdryormoistheattofood.Baking,roasting,andbroilingareexamplesofcookingwithdryheat.Boilingandstewingareexamplesofcookingwithwetheat.33Module15.FoodPreparationF&BHow-To’s&TipsSteaming34Modu