《邮轮烹饪英语》教学课件-04Seasonings-and-Condiments

邮轮烹饪英语PartFour

SeasoningsandCondimentsUnit1ChineseCondiments

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.TohelpthestudentsfamiliarwithtypesofChinese.TohelpthestudentsmasterhowtouseChinesecondiments.InEasterncuisine,therearekindsofsaucesforyourfood,butforthosenewtoChinesecooking

especialytheycanlookreallydaunting.IfyougotoyourlocalChinesesupermarket,you’llnodoubtsee

countlessrowsafterrowsofChinesesauces,pastes,vinegar,andoils.Someofthesauces,pastesandsoforthmaylookandsoundreallystrangeandwhileeachsaucehasitspurpose.EachregionalcuisineinChina

utilizesthesaucesandflavorsdifferently,solet’stakealook!PreambleWarm-upSichuanPepper花椒StarAnise八角

Cinnamon肉桂Hotpepper辣椒Clove丁香

Cumin孜然Nutmeg肉蔻TsaokoAmomumFruit草果

PracticalProcessHowtoMakeKungPaoChickenRecipeDirections:1.Startbyroastingthepeanuts:Heatatablespoonofoilinawokovermediumheatandaddacupofrawshelledpeanuts.Stirconstantly(orthey’llburn)for3minutes.Turnofftheheatandstirforanotherminuteusingtheresidualheatinthewok.Setasidetocool.Theywillturncrunchyoncethey’recooledcompletely.2.Marinatethechicken:

Combinethechickenwith1tablespoonofoil,cornstarch,andShaoxingwine,1/8tablespoonsalt,andapinchofwhitepepper.Setasidetomarinatefor20minutes.PracticalProcessHowtoMakeKungPaoChickenRecipe3.Preparethesauce:Mixtogetherlightsoysauce,darksoysauce,ricewinevinegar,sugar,water,andcornstarch,

andsetaside.4.Grabtherestofyouringredients:

3tablespoonsoil3clovesgarlic,smashedandsliced2thinslicesginger,minced2driedredchilies,deseededandchopped(thesecanbequitespicy,soadjustaccordingtoyourowntastes)1/2tablespoonSichuanpeppercornpowder6scallions,whiteportionsonly,cutinto3/4”piecesPracticalProcess5.Andyou’rereadytocookkungpaochicken:Heat2tablespoonsoilinawokoverhighheat.Searthechicken,removefromthewoktoabowl,andsetaside.Turntheheattolowandaddanothertablespoonoil.Addthegarlic,ginger,chilies,Sichuanpeppercornpowder,andscallions.Cookforaminuteortwountilfragrant.Addthechickenbacktothewok.Turnuptheheattohighandstir-fryforaminute.Thenstirupyourpreparedsauce(thecornstarchwillhavesettledtothebottom,somakesureit’swellincorporated).Addthesaucetothewokandstir-fryforanotherminute.Thesauceshouldthickenveryquickly.Finally,addthepeanuts.Giveeverythingafinalstirandserve.WordsandExpressions1.sauce/sɔːs/n.酱;沙司,调味汁2.especially/ɪˈspeʃəli/adv.特别;尤其;格外3.daunting/ˈdɔːntɪŋ/adj.使人畏缩的;使人气馁的4.countless/ˈkaʊntləs/adj.无数的;数不尽的5.utilize/ˈjuːtəlaɪz/v.利用6.tablespoon汤匙7.residual/rɪˈzɪdjuəl/adj.剩余的8.crunchy/ˈkrʌntʃi/adj.硬脆的;爽脆的9.cornstarch/ˈkɔːnstɑːtʃ/n.玉米淀粉10.deseed/diːˈsiːd/v.去除(植物、蔬菜或水果)的籽11.scallion/ˈskæliən/n.青葱12.incorporate/ɪnˈkɔːpəreɪt/v.包含,吸收;体现ExercisesI.Answerthefollowingquestions.1.Whydopeopleuseseasoningsandcondimentsintheircooking?2.Howmanysaucesdoyouknow?3.CanyoulistsomeimportantChinesecondiments?II.MatchthecorrectwordswithChinese.III.Readingthefollowingpassageandanswerthequestions.SichuanCuisineSichuanprovinceisthebirthplaceofmanydishesthatarewell-receivedglobally.Sichuanfood,originatedfromtheSouthwesternregionofChina,isthemostwidelyservedcuisineinChinaitself.ThedishesofSichuancuisineareknownfortheirdeepandrichflavours,especiallythetasteofSichuanpepperwhichisrareinotherregionalcuisines.

FlavorsofSichuanCuisine—hotandspicy

Sichuancuisineholdsareputationforitsvarietyofseasoningsused,aseachdishrequiresdifferentcookingmethods.Asthesayinggoes,'onedishwithoneflavor,withonehundreddishescomehundredflavors.'Sichuanfoodismostwell-knownforitshotandspicyflavor,thoughitmaysportsweetandsourflavorstoo.Themostcommonlyusedspicesyoucanfindinmosthouseholdsandeateriesare"TheFiveFragrances"whichconsistoffennel,pepper,aniseed,cinnamon,andclove;chiliandSichuanpepper.SeasoningsofSichuanCuisineSichuancuisinecannotdowithoutSichuanpepper,blackpepper,chili,broadbeanchilipaste,shallots,ginger,andgarlic.Thesearemust-haveseasoningsthatbringouttheintenseflavorsthedishesarerenownedfor.Theotherfreshproduceusedrangewidelyfromporktobeef,fish,vegetables,andeventofu.CookingMethodsThecookingmethodsofSichuancuisinevaryaccordingtotextureandbiterequiredforeachspecificdish.Thearrayofcookingmethodsincludestir-frying,steaming,braising,baking,andthemostpopularofwhichisfast-frying.TheMostFamousSichuanDishesFeaturingagoodcombinationofflavors,someofthemostSichuandishesarethesesix:1.'PockmarkedGranny'BeanCurd(MapoTofu)2.SpicyDicedChicken(KungPaoChicken)3.FuqiFeiPian('HusbandandWifeLungSlices')4.SichuanHotPot5.DandanMian(DandanNoodles)6.GanbianSijidou(DryStirFriedGreenBeans)Questions:

(1)CanyoulistsomeimportantseasoningsofSichuancuisine?(2)BesideSichuancuisine,whatothercuisinesdoyouknowinChina?(3)CanyouintroducesomefamousSichuandishes?IV.DiscussandwritedownthemoreEnglishnamesofChinesecondimentbygroups.

Suchas:Spice香料：CloveStarAniseHotpepperSauce酱汁：SoybeansauceSoursauceOil油：SoybeanoilPeanutoilUnit2WestenCondiments

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpstudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithgalleyrulesonboard.TohelpstudentsbefamiliarwithtypesofWesterncondiments.TohelpstudentsmasterhowtouseWesterncondiments.Westerncivilizationhasundergoneaseriesofdramaticchangessincethediscoveryofspicesandherbs.Today,mosthomesusespicestomakefoodanddrinktastegreatandtheyarecosteffective.However,thiswasnotthecaseintheancientandmedievaltimeswhenspiceswerecostlyandonlyaffordablebywealthyindividuals.Productssuchasmedicine,perfume,flavoring,andincensewereconsideredtobepreciouscommodities.Spiceshavebeeninusesinceancienttimes.TheywerefirstusedbyAsians,Arabians,andpeopleintheMediterraneanregion.Owingtoitshighdemand,manycountrieshavefoughtveryhardinthepasttocontrolitsproductionandtrade.Thishascausedseveralwarsandthedeathsofmenwhoriskedtheirlives.PreambleWarm-upRosemary迷迭香

Basil罗勒

Lemon柠檬

Saffron藏红花

Onion洋葱

Parsley香芹

Sage鼠尾草

Thyme百里香

BlackPepper黑胡椒

Dill莳萝

Mint薄荷

Curry咖喱

PracticalProcessHowtoMakeChickenConsomméIngredients:⟡1cookedchicken(skinandfatremoved)⟡1mediumonion(skinon,halved)⟡1largecarrot(washedandroughlychopped)⟡1celerystalk(washedandroughlychopped)⟡1garlicclove(skinon)⟡smallhandfulfreshtarragon⟡largehandfulflat-leafparsley(leavesandstalks)⟡1bayleaf⟡3largeeggwhites⟡saltandpepperDirections:Inalargestockorsaucepanlargeenoughtoholdthechickenandallthevegetables,placethechicken,onion,carrot,celery,garlic,tarragon,parsley,andbayleaf.Coverwithcoldwaterandbringtoagentle,rollingboil.Simmeratagentleboilfor11/2to2hours.Ifthewaterstartstoboilaway,addmorePracticalProcessHowtoMakeChickenConsommébecausetheingredientsmustbecoveredinwater.Tastethestockaftertheallottedcookingtime.Itshouldhaveagoodflavorofchickenandabackgroundhintofthevegetablesandherbs.Ifnot,cookawhilelonger.Strainthestockthroughalargecolander,discardingthesolids.Returntheliquidtothepan.Bringbacktoaboilandreducebyapproximatelyaquarter.Allowtheliquidtocooldown,thenplaceintherefrigeratorfor1hour.Skimanyfatfromthesurface.Thenaddtheeggwhitesandwhiskthoroughly.Bringtheliquidtoaboilwhiskingallthetime.Ifyouwantadarkerconsommé,thenaddtheoptionalkitchenbouquet.Simmergently,withoutstirring,for15minutesuntiltheeggwhitesformacrustonthesurface.Lineasievewithapieceofclean,unusedmuslinorateatowelthathasbeenwashedinplainwater.Gentlyladlethecrustintothesieveandthenslowlyladletheliquidoverthecrust,allowtimefortheliquidtopassthroughthecrustandsievebeforeaddinganymore.Returntheclearliquidtothepanandreheattohotbutnotboilinganddividebetweensixhotsoupplates,garnishasdesiredandserveimmediately.WordsandExpressionsedible/ˈedəbl/adj.可食用的protein/ˈprəʊtiːn/n.蛋白质sawfish/ˈsɔːfɪʃ/n.锯鳐;锯鲛sturgeon/ˈstɜːdʒən/n.鲟鱼lamprey/ˈlæmpri/n.七鳃鳗;八目鳗ray/reɪ/n.,鳐(扁体长尾,可食用)skate/skeɪt/n.鳐primitive/ˈprɪmətɪv/adj.原始的,远古的vitamin/ˈvɪtəmɪn/n.维生素acid/ˈæsɪd/n.酸allergy/ˈælədʒi/n.过敏症waterbody/ˈwɔːtəˌbɒdi/n.(构成自然地理特征的)水体(如大海或水库tarragon/ˈtærəɡən/n.龙嵩(用于烹调)allot/əˈlɒt/v.分配colander/ˈkʌləndə/n.滤器,滤锅crust/krʌst/n.外壳;坚硬外皮muslin/ˈmʌzlɪn/n.棉布ladle/ˈleɪdl/v.(用大勺)舀,盛ExercisesI.Answerthefollowingquestions.1.HowmanyWesterncondimentsdoyouknow?2.Canyoulistsomeimportantcondimentsofmakingsteak?3.Giveabriefintroductionabouthowtobakelobstertails.II.MatchthecorrectwordswithChinese.AB(1)Basila.藏红花(2)Rosemaryb.香芹(3)Saffronc.罗勒(4)Lemond.柠檬(5)Parsleye.黑胡椒(6)Blackpepperf.迷迭香III.Readingthefollowingpassageandanswerthequestions.WhatFoodsDoPeopleEatinEngland?CommonfoodseateninEnglandincludeShepherd'spie,fishandchipsandscones.OtherfavoritefoodsarebangersandmashandYorkshirepudding.EnjoyedallovertheUnitedKingdom,Shepherd'spieisatraditionalEnglishmealconsistingoffinelychopped–orminced–lambmixedwithvegetablesandcoveredwithmashedpotatoesinsteadofacrust.AvariationonthisclassicmealisCottagepie;themeati