《烹饪常用英文表达》课件

PowerPointcoursewarefor"CommonEnglishExpressiCATALOGUE目录FundamentalsofCookingVocabularyCookingactionvocabularyCommonexpressionsincookingrecipesCookingterminologyandjargonCulinaryCultureandHistoryFundamentalsofCookingVocabulary01KitchenwareCuttingboard:Awoodenorplasticboardusedforcuttingandchoppingfood.Knives:Differenttypesofknivesareusedfordifferentcuttingtasks,suchaschef'sknife,paringknife,andbreadknife.KitchenwareandtablewareUsedforcookingfoodonthestove,includingsaucepans,fryingpans,andstockpots.PotsandpansItemsusedintheoven,suchasbakingdishes,roastingpans,andcakepans.OvenwareKitchenwareandtablewareTablewarePlates:Usedtoserveandeatfoodon,usuallymadeofceramicorplastic.Bowls:Usedforsoups,stews,orcereal,oftenmadeofceramicorplastic.KitchenwareandtablewareUsedforeatingfood,withdifferentsizesandshapesfordifferentpurposes.Usedfordrinkingbeverages,includingwaterglasses,wineglasses,andcocktailglasses.KitchenwareandtablewareGlassesForksandspoonsProteinsourcesMeat:Beef,pork,lamb,chicken,turkey,etc.Fishandseafood:Salmon,shrimp,lobster,crab,etc.TypesofingredientsDairyproductsMilk,cheese,yogurt,butter,etc.LegumesBeans,peas,lentils,etc.TypesofingredientsVegetablesandfruitsLeafygreens:Spinach,lettuce,kale,etc.Rootvegetables:Carrots,potatoes,onions,etc.TypesofingredientsFruit:Apples,oranges,bananas,berries,etc.Typesofingredients03Rice:Brownrice,whiterice,basmatirice.01Grainsandstarches02Wheat:Bread,pasta,flour.TypesofingredientsCorn:Cornmeal,tortillas.Oats.Typesofingredients123HerbsParsley:Addsfreshnessandgreenflavortodishes.Thyme:Addsawoodsy,earthyflavortomeatsandsoups.SeasoningsandspicesSeasoningsandspicesRosemaryAddsapineyflavortoroastedmeatsandvegetables.BasilAddsasweetandlemonyflavortotomatosaucesandsalads.01Spices02Cinnamon:Addsasweetandwarmflavortodessertsandcoffee.03Nutmeg:Addsarichandearthyflavortoeggnogandotherholidaydishes.SeasoningsandspicesAddsasmokyandsweetflavortoHungariandishesandgoulash.PaprikaAddsabitterandearthyflavortocurriesandotherIndiandishes.TurmericSeasoningsandspicesCookingactionvocabulary02切丁Dicing描述将蔬菜切成小方块的动作。切丝Shredding描述将蔬菜切成细丝的动作。切片Slicing描述将蔬菜切成薄片的动作。Vegetablecuttingaction

Cookingactions炒Frying描述使用少量油对食材进行快速加热的烹饪方法。煮Boiling描述将食材放入大量水中，通过水煮的方式进行烹饪的方法。烤Baking描述将食材放在烤箱中，通过热空气进行烹饪的方法。描述将烹饪好的食材按照美观的方式放在盘子上的动作。摆盘Plating描述在摆好的盘子上添加一些装饰品，如花草、酱汁等，以增加美观度的动作。装饰DecoratingPlateloadinganddecorativeactionsCommonexpressionsincookingrecipes03ContentGivesabriefoverviewofthecourseobjectivesandtopicscovered.Explainstheformatofthecourseandhowitwillbeconducted.Introducestheinstructorandtheircredentials.Title:TheimportanceoflearningcommonEnglishexpressionsincookingIntroductionatthebeginningExplainstheimportanceofunderstandingthesetermsinrecipecomprehensionandcooking.Providesexamplesofeachtermtoillustratetheirusage.Listsanddefinescommoncookingtermsusedinrecipes.Title:BasiccookingtermsandtheirmeaningsContentProductionstepsConclusionThankyouRecapsthekeypointscoveredinthecourse.ContentTitle:SummaryandconclusionOffersathankyoutotheaudienceforparticipatinginthecourse.EncouragesfurtherpracticeandexplorationofcommonEnglishexpressionsincooking.Cookingterminologyandjargon04PoachingCookingfoodgentlyinhotliquid.BakingTheprocessofcookingfoodinanoven.GrillingCookingfoodoverdirectheat,usuallyonagrillorgriddle.RoastingCookingfoodinahotoven.SautéingCookingfoodquicklyinasmallamountofhotfat.CookingterminologymiseenplacemirepoixbrunoisecoupedegrasJargonslang01020304Theprocessofpreparingallingredientsbeforecooking.Acombinationofchoppedonions,carrots,andceleryusedinmanydishes.Averysmalldiceofvegetablesormeat.Atermusedtodescribetheremovaloffatfrommeatsorpoultry.Explanationofprofessionaltermsmiseenplace:Thistermreferstotheprocessofarrangingalltheingredientsneededforarecipebeforecooking.Itisacrucialstepinprofessionalcookingasitensuresthatthecookhaseverythingtheyneedattheirfingertipsandcanfocusontheactualcookingprocesswithoutinterruption.mirepoix:Thistermreferstoacombinationofchoppedonions,carrots,andcelerythatisoftenusedasabaseforstocks,soups,andstews.ItaddsflavoranddepthtodishesandisacommoningredientinFrenchcuisine.brunoise:Thistermreferstoaverysmalldiceofvegetablesormeatthatiscutintouniformcubes.Itisoftenusedinfinecuisineandisachievedbyfirstcuttingtheingredientintosmallstrips,thenstackingandcuttingthemintosmallcubes.coupedegras:Thistermreferstotheremovalofexcessfatfrommeatsorpoultrybeforecooking.Itisacrucialstepinprofessionalcookingasitensuresthatthefinisheddishisnotgreasyandishealthierfortheconsumer.CulinaryCultureandHistory05AmericancuisineInfluencedbyvariouscultures,Americancuisinereflectsthecountry'srichhistoryanddiversepopulation.Typicaldishesincludeburgers,pizza,andbarbecue.FrenchcuisineKnownforitsemphasisontechniqueandingredients,Frenchcuisineishighlyregardedworldwide.Classicdishesincludecroissants,baguettes,andhautecuisine.ItaliancuisineItaliancuisineisfamousforitssimplicityandfocusonfreshingredients.Pizza,pasta,andtiramisuaresomeofthemostpopularItaliandishes.CulinaryculturesofvariouscountriesCharacterizedbytheuseofspicesandrichsauces,medievalcuisinewasalsoknownforitsheavyrelianceonmeatandanimalproducts.MedievalcuisineDuringtheRenaissance,theuseof