《邮轮烹饪英语》教学课件-07International-Culinary-Art

邮轮烹饪英语PartSeven

InternationalCulinaryArtUnit1Appetizer

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofappetizers.Tohelpthestudentsmasterhowtomakeappetizers.

Appetizer,isalsocalled

horsd’oeuvreorstarter.Appetizerisusedtodescribeanyrelativelysmalllightdishservedatthebeginningoflunchordinner,orismorespecificallydefinedasafoodservedbeforeamealdesignedtostimulatetheappetite.Inotherwords,Itisservedbeforethemaincoursesofameal.Mostappetizersaresaltyandhaveastrongtastetowhettheappetitewhilststillleavingroomforthemealahead.Itcanbehotorcold,cookedorraw.

PreambleWhenselectingamenuwithseveralcoursestheskillisinchoosingwhichappetizergoeswithwhichmaincourseaswellaswhichflavorscomplementeachotherensuringthatthemealisneithertoorichortoolight.AppetizerrecipeslikeBakedBoxCamembertorthisEasyEggStarterandSpicySeafoodStarterwithScallopsandPrawns.

Italiananti-pastiisacontinentaltakeontheBritishappetizerandusescheesessuchasmozzarellacombinedwithstrongerflavorssuchassundriedtomato,oliveandpesto.ForsomeIndianappetizer,

TandooriChicken

orlambisapopulardish.The

marinatedmeatis

traditionallycookedinatandoorovenafterbeingmarinatedinspicesandyoghurt.Warm-upGermanPotatoSalad

SoutheastAsianFlavorSquidRing

FrenchFriedFoieGras

TunaPastaSalad

CaesarSalad

MexicoChickenPrawns

FryTunas

SalmonCrocodileRolls

SpanishGarlicPrawns

FriedScallopwithMangoSauce

SmokedSalmonSalad

BakedChickenBreastSalad

PracticalProcessHowtoMakeCaesarSaladPreparationTime:15minutesCookingMethod:

mixCookingTime:15minutesIngredients:3ozPortugueserollora7-inchpieceofbaguette,cutinto3/4inchcubes8anchovyfilletspackedinoil,drained1garlicclove,half3heartsofromaine,leavesseparatedbutleftwhole1ozparmigiano-reggiano

cheese,finelygrated1egg1cupextra-virginoliveoil2tbspFreshlemonjuicesaltandpeeperDirectionsWashanddrythelettuce.Inalargesaladbowl,combinethelettuce,dressingandcroutons.TopwithfreshlygratedParmesan.Tossgentlytocombinewell.Step1Seasonthesaladbowlbyrubbingacuthalfofgarlicand1tspoilontothebottomandsideofthebowl,reservethegarlic.Step2Heattheoilwithbothhalvesofthereservedgarliconmoderatelyhighflame,turninggarlictillgoldenforabout1to2minutesandthendiscardthegarlic.Step3Addbreadcubesandfry,turningoccasionally,tillgoldenonallsidesforabout2minutes.Step4Placethecroutonstothepapertowelstodrain.Pouroilthroughasmallfine-meshsieveintotheheatproofmeasuringcupandaddsufficientadditionaloliveoiltototal6tbsp.Step5Placetheanchoviesinthesaladbowland

mashittomakeafinepaste.Step6Whiskineggandlemonjuice,thenaddreservedoil,warmoratroomtemperatureinaslowstream,whiskingtillemulsifiedandcombinesaltwithit.Step7Combineromaineleaveswiththedressingand

tosstocoat.Addcroutonstoitandtossforamoment.Step8Sprinklethesaladwithcheeseandpepper.WordsandExpressions1.appetizer

/ˈæpɪtaɪzə(r)/n.开胃菜；前菜，第一道菜2.horsd’oeuvre（法）（主菜前的）开胃小菜3.appetite/ˈæpɪtaɪt/

n.食欲；嗜好4.raw/rɔː/adj.生的；未加工的5.complement/'kɒmplɪm(ə)nt/

n.补足物6.Italiananti-pasti意大利餐前小吃；开胃小吃（antipasto的名词复数）7.marinatedmeat腌肉8.Caesarsalad凯撒沙拉9.lettuce

/ˈletɪs/

n.生菜；莴苣10.croutons/ˈkruːtɒn/

n.油煎面包块；烤的碎面包片11.parmesancheese帕玛森乳酪；帕玛森芝士12.Worcestershiresauce辣酱油；伍斯特沙司13.romaineleaves长叶莴苣叶子14.Portugueseroll葡萄牙卷15.parmigiano-reggianocheese

帕马森干酪16.fine-meshsieve细孔筛17.anchoviesn.凤尾鱼，鳀鱼；小银鱼（anchovy的复数形式）18.mash

/mæʃ/vt.捣碎19.emulsified乳化的20.toss/tɒs/

v.抛，摇匀；把（煎饼）颠起翻面ExercisesI.Answerthefollowingquestions.1.What’sappetizer?2.Whatarekindsofappetizers?3.GiveabriefintroductionabouthowtomakeCaesarsalad.II.MatchthecorrectwordswithChinese.A

B(1)

CaesarSalad

a.法式煎鹅肝(2)SmokedSalmonSalad

b.墨西哥鸡肉薄饼(3)

FrenchFriedFoieGras

c.凯撒沙拉(4)

MexicoChickenPrawns

d.熏三文鱼沙拉(5)

TunaPastaSalad

e.西班牙蒜香大虾(6)SpanishGarlicPrawns

f.金枪鱼意面沙拉III.ReadingthefollowingpassageanddecidingwhetherthefollowingstatementsareTrue(T)orFalse(F).Cheese

Cheese

is

a

food

derived

from

milk

that

is

produced

in

a

wide

range

of

flavors,textures,

and

forms

by

coagulation

of

the

milk

protein

casein.

It

comprisesproteins

and

fat

from

milk,

usually

the

milk

of

cows,

buffalo,

goats,

or

sheep.During

production,

the

milk

is

usually

acidified,

and

adding

the

enzyme

rennetcauses

coagulation.

Thesolids

are

separated

and

pressed

into

final

form.[1]Some

cheeses

have

molds

on

the

rind,

the

outer

layer,

or

throughout.

Mostcheeses

melt

at

cooking

temperature.Hundreds

of

typesofcheese

from

various

countries

are

produced.

Theirstyles,pasteurized,

the

butterfat

content,

thebacteria

and

mold,

the

processing,

and

aging.

Herbs,

spices,

or

woodsmokemay

be

used

as

flavoring

agents.

The

yellow

to

red

color

of

many

cheeses,such

as

Red

Leicester,

is

produced

by

adding

annatto.

Other

ingredients

maybe

added

to

some

cheeses,

such

as

blackpepper,

garlic,chives

orcranberries.For

a

few

cheeses,

the

milk

is

curdled

by

adding

acids

such

as

vinegar

orlemonjuice.

Most

cheeses

are

acidified

to

a

lesser

degreeby

bacteria,

whichturn

milksugars

into

lacticacid,

then

the

addition

of

rennet

completes

thecurdling.

Vegetarian

alternatives

to

rennet

are

available;

most

are

produced

byfermentation

of

the

fungus

Mucor

miehei.Cheese

is

valued

for

its

portability,

long

life,

and

high

content

of

fat,

protein,

calcium,

and

phosphorus.

Cheese

is

more

compact

and

has

a

longer

shelflife

than

milk,

although

how

long

a

cheese

will

keep

depends

on

the

type

ofcheese;labels

onpackets

of

cheese

often

claim

that

a

cheese

should

beconsumed

within

three

to

five

days

of

opening.

Generally

speaking,

hardcheeses,

such

as

parmesan

last

longer

than

soft

cheeses,

such

as

Brie

orgoat's

milk

cheese.

The

long

storage

life

of

some

cheeses,

especially

whenencased

in

a

protective

rind,

allows

selling

when

markets

are

favorable.There

is

some

debate

as

to

the

best

way

to

store

cheese,

but

some

experts

say

that

wrapping

it

in

cheese

paper

providesoptimal

results.

Cheese

paper

is

coated

in

a

porousplastic

on

the

inside,

and

the

outside

has

a

layer

of

wax.

This

specificcombination

of

plastic

on

the

inside

and

wax

on

the

outside

protects

the

cheese

by

allowing

condensation

on

the

cheese

to

bewicked

away

while

preventing

moisture

fromwithin

the

cheese

escaping.DecidingwhetherthefollowingstatementsareTrue(T)orFalse(F)accordingtothepassage.(1)Cheese

is

a

food

derived

from

milk

that

is

produced.()(2)Theflavorsofcheeses

depend

on

the

origin

of

the

production.()(3)Lesscheeses

are

acidified

to

a

lesser

degree

by

bacteria,

whichturn

milksugars

into

lacticacid.()(4)

Cheese

is

more

compact

and

has

a

longer

shelflife

than

milk.()(5)Cheese

paper

is

coated

in

a

porous

plastic

on

the

outside,

and

theinside

has

a

layer

of

wax.()

Suchas:FrenchBakedEscargotsVenisonPateMarinatedSalmonWithHerbsSeafoodPateBakedSeafoodPuddingProvencaleScallopStuffedSeafoodinPuffPastryFrenchGooseLiverPateCheese&TomatoPlateBeefCapaccioSmokedSalmonwithCarviorParmaHamwithMelonShrimpCocktailRoastedDuckBreastwithAppleSauceIV.DiscussandwritedownmoreEnglishnamesofappetizersbygroups.

Unit2Soup

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofsoups.Tohelpthestudentsmasterhowtomakesoups.Soupisaprimarilyliquidfood,generallyservedwarmorhot(butmaybecoolorcold),thatismadebycombiningingredientssuchasmeatandvegetableswithstock,juice,water,oranotherliquid.

Hotsoupsareadditionallycharacterizedbyboilingsolidingredientsinliquidsinapotuntiltheflavorsareextracted,formingabroth.Preamble

Traditionally,soupsareclassifiedintotwomaingroups:clearsoupsandthicksoups.

TheestablishedFrenchclassificationsofclearsoupsarebouillonandconsommé.

Thicksoupsareclassifieddependinguponthetypeofthickeningagentused:puréesarevegetablesoupsthickenedwithstarch,

bisquesaremadefrompuréedshellfishorvegetablesthickenedwithcream,creamsoupsmaybethickenedwithbéchamelsauce,andveloutésarethickenedwitheggs,butter,andcream.

Otheringredientscommonlyusedtothickensoupsandbrothsincludeegg,rice,lentils,flour,andgrains;

manypopularsoupsalsoincludecarrotsandpotatoes.Soupsaresimilartostews,andinsomecasestheremaynotbeacleardistinctionbetweenthetwo;

however,soupsgenerallyhavemoreliquidthanstews.

Besides,differentcountrieshavetheirtraditionalvegetablesoups.BorschisaRussianvegetablesoup.GazpachoisacoldSpanishtomato-basedrawvegetablesoup.MinestroneisaItalianvegetablesoup.Warm-upBaconPotatoCreamSoup

FrenchOnionSoup

TomatoSoup

Lobsterbisque

Bouillabaisse

CreamAsparagusSoup

CreamMushroomSoup

CreamPumpkinSoup

ScotchMuttonBroth

ThaiTomYumGoongSoup

GoulashSoup

MinestroneSoup

PracticalProcessHowtoMakeFrenchOnionSoup

PreparationTime:10minutesCookingMethod:simmerCookingTime:1hour,10minutesIngredients:6largeredoryellowonions,peeledandthinlyslicedroottostem,10cupsofslicedonionstotal4tablespoonsextravirginoliveoil2tablespoonsbutter1teaspoonofsugar

salt2clovesgarlic,minced8cupsofbeefstock,chickenstock,oracombinationofthetwo1/2cupofdryvermouthordrywhitewine2bayleaves1tablespoon(loose)offreshthymeor1/2teaspoondriedthyme(moretotaste)1/2teaspoonfreshlygroundblackpepper2tablespoonsbrandy8slicesFrenchbreadorbaguette

cut1-inchthick11/2cupsofgratedSwissGruyereandasprinklingofParmesan

DirectionsFrenchonionsoupisoneofthemostpopularsouprecipesinwesterncountry.Itisalsooneofthemostsimpletoprepare.TraditionalFrenchonionsoupisacombinationofrichbeefbrothandsweet,caramelizedonions,toppedwithFrenchbread,andmeltedcheese.

Step1:CaramelizetheonionsIna5to6quartthick-bottomedpot,heat3tablespoonsofoliveoilonmediumheat.Addtheonionsandtosstocoatwiththeoliveoil.

Cooktheonions,stirringoften,untiltheyhavesoftened,about15to20minutes.

Increasetheheattomediumhigh.Addtheremainingtablespoonofoliveoilandthebutterandcook,stirringoften,untiltheonionsstarttobrown,about15moreminutes.Thensprinklewithsugar(tohelpwiththecaramelization)and1teaspoonofsaltandcontinuetocookuntiltheonionsarewellbrowned,about10to15moreminutes.Addthemincedgarlicandcookforaminutemore.Step2:DeglazethepotwithvermouthAddthevermouthtothepotandscrapeupthebrownedbitsonthebottomandsidesofthepot,deglazingthepotasyougo.Step3:

AddstockandseasoningsAddthestock,bayleaves,andthyme.Bringtoasimmer,coverthepotandlowertheheattomaintainalowsimmer.Cookforabout30minutes.Seasontotastewithmoresaltandaddfreshlygroundblackpepper.Discardthebayleaves.Addbrandyifusing.Step4:

ToastFrenchbreadslicesWhilethesoupissimmering,lineasheetpanwithparchmentpaperorfoilandpreheattheovento450°Fwitharackintheupperthirdoftheoven.

BrushbothsidesoftheFrenchbreadorbaguettesliceslightlywitholiveoil(you'llendupusingaboutatablespoonandahalfofoliveoilforthis).

Putintheovenandtoastuntillightlybrowned,about5to7minutes.Removefromoven.TurnthetoastsoverandsprinklewiththegratedGruyerecheeseandParmesan.Returntoovenwhenit'sclosetoservingtimeandbakeuntilthecheeseisbubblyandlightlybrowned.Step

5:ServeToserve,ladlesoupintoabowlandtransferonecheesytoastontothetopofeachbowlofsoup.Alternatively,youcanuseindividualoven-proofbowlsoronelargecasseroledish.Ladlethesoupintothebowlsorcasseroledish.Coverwiththetoastandsprinklewithcheese.Putintothebroilerfor10minutesat350°F,oruntilthecheesebubblesandisslightlybrowned.WordsandExpressions1.soup/suːp/

n.汤，羹2.stock/stɒk/

n.原料3.broth/brɒθ/

n.肉汤4.clearsoup清汤5.thicksoup浓汤6.bouillon/ˈbuːjɒn;ˈbuːjɒ̃/n.（法）牛肉等的清汤7.consommé/kən'sɒmeɪ/n.（法）肉煮的清汤8.stewsn.炖汤9.borsch/bɔːʃ/

n.罗宋汤10.Gazpacho/ɡəˈspætʃəʊ/

n.西班牙凉菜汤11.Minestrone/ˌmɪnəˈstroʊni/

n.蔬菜通心粉汤（意大利美食；蔬菜面条汤12.Frenchonionsoup法式洋葱汤13.hallmark

/ˈhɔːlmɑːk/

n.特点14.caramelize/ˈkærəməlaɪz/

vt.使成焦糖15.dryvermouth干苦艾酒16.baguette

/bæˈɡet/

n.法国棍子面包17.SwissGruyere瑞士格鲁耶尔干酪18.deglaze/ˌdiːˈɡleɪz/

vt.使脱釉；稀释锅底结块ExercisesI.Answerthefollowingquestions.1.What’ssoup?2.Whatarekindsofsoups?3.GiveabriefintroductionabouthowtomakeFrenchOnionSoup.II.MatchthecorrectwordswithChinese.AB(1)Bouillabaissea.奶油蘑菇汤(2)FrenchOnionSoupb.意大利蔬菜汤(3)CreamMushroomSoupc.苏格兰羊肉汤(4)MinestroneSoupd.法式洋葱汤(5)GoulashSoupe.马赛海鲜汤(6)ScotchMuttonBrothf.匈牙利牛肉汤III.Readingthefollowingpassageandanswerthequestions.ACommonSequenceforMulti-CourseMealsItconsistsofcoldstarterorappetizer,intermittentcourses,themaincourse,andthenthedessert.First,themealbeginswithastarter,asmallservingthatusuallydoesnotincluderedmeat.Itissometimesreferredtoasasoupcourseassoups,bisquesarepopularstarters.InItaliancustom,antipastoisserved,usuallyfingerfoodwhichdoesnotcontainpastaoranystarch.IntheUnitedStatesthetermappetizerisusuallyusedinplaceofentréeasentréeisusedtorefertothemaincourse.Second,thismaybefollowedbyavarietyofdishes,includingapossiblefishcourseorotherlightercourses,eachwithsomekindofvegetable.Thenumberandsizeoftheseintermittentcoursesisentirelydependentonlocalcustom.Third,followingtheseisthemaincourseorcentralpartofthemeal.Thisisthemostimportantcourseandisusuallyalargerportionthanallothers.Fourth,nextcomesthesaladcourse,although"salad"mayoftenrefertoacookedvegetable,ratherthanthegreensmostpeopleassociatewiththeword.IntheUnitedStates,Canada,GreatBritainandpartsofEurope,thesaladcourse(usuallyagreensalad)isservedatsomepointbeforethemaincourse.Sometimes,thesaladalsoaccompaniesthecheesecourse.Last,Themealwilloftenculminatewithadessert,eitherhotorcold,sometimesfollowedwithafinalservingofhotorcoldfruitandaccompaniedbyasuitabledessertwine.Questions:(1)What’ssequenceofmulti-coursemeals?(2)Whatisantipasto?(3)What’sthelastdish?IV.DiscussandwritedownmoreEnglishnamesofsoupsbygroups.NameDescriptionBergenfishsoupAheavy,creamedsoupmadewithwhitefish(haddock,halibut,cod)andvariousvegetables.Norwegianorigin.CarpsoupAsoupmadewithcarp'sheadandoffal,onionandvegetable.PartoftraditionalChristmasEvedinner.CullenskinkAtraditionalfishsoupfromScotland.Madewith,potatoes,onionsandcream.DashiJapanesefishstocksoup,withseasonalvegetables.FanescaAtraditionalcodsoupfromEcuadorSlicedfishsoupAdishfromwithfish,prawnsandvegetablesSoursoupAVietnamesedishmadewithrice,fish,variousvegetables,andinsomecases.UkhaorухаRussianfishsoup,madeofcodorsalmon,vegetables,lime,dill,parsleyandblackpepperSaiminfresh,soft,undriedeggnoodlesinbonitoorbrothwithChinese,Japanese,Filipino,Hawaiian,KoreanandPortugueseinfluencesStockThebasisformanyfishsoupsand.IntheWest,itisusuallymadewithfishbonesandandfinelychopped,andcookedfor30–45minutes.InJapan,fishstockismadefromfishthathavebeenfriedandboiledforseveralhours,creatingawhitemilkybroth.Concentratedfishstockiscalled"fishfumet."Dehydratedstockcanbeformedintosmallcubescalledstockcubes.Unit3MainCourse

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofmaincourses.Tohelpthestudentsmasterhowtomakemaincourses.Amaincourseisthe“meatcourse”inamealconsistingofseveralcourses.Itismostoftenprecededbyanappetizerorsoup,andfollowedbyadessert.InNorthAmericanusage,itmayinfactbecalledthe“entrée”.Butitisessentialdifferencesbetweenthemaincourseandentrée.Vegetable,potatoesorriceareusuallyservedwiththeentrée.PreambleThemaincourseisusuallytheheaviest,heartiest,andmostcomplexorsubstantivedishonamenu.Themainingredientisusuallymeat,poultryorseafood.Oneofthemostrepresentativeisbeeforsteak.Atypicalsteakdinnerconsistsofasteak,withastarchysidedish,usuallymashedpotatoes,butoccasionallywithapotatodish,rice,pasta,orbeans.Asmallservingportionofcookedvegetablesandsteaksauceaccompanythemeatandsidedish.PeopleunusuallyeatmeatdisheswithSpainsauce,thicksauce,ormushroomsauce.Poultrydishesaremostlychicken,boiled,fried,grilled,mainsaucecurrysauce,cream,sauce.Warm-upBeefStroganoff

FilletofBeefWellington

TheMediterraneanSeaPrawns

ProvenceLamb

AmericanBarbecuePorkRibs

BraisedBeefwithRedWine

Farmhouse-breadChickenSandwich

SausagePlatter

LobsterThermidor

SpaghettiBolognese

ChickenaLaKiev

HawaiiPizza

PracticalProcessHowtoGrillFilletSteak

PreparationTime:15minutesCookingMethod:grillCookingTime:

Ifyou’repan-fryingyoursteak,eachsidetakes1minuteforblue,2minutesforrare,3minutesformediumrare,4minutesformediumand5minutesforwelldone.Ifyou’regrillingit,eachsidetakes4minutesforrare,5minutesformedium-rareand7minutesforwelldone.Ingredients:4(6ounce)filetmignonsteaksseasonedsalttotastecrackedblackpeppertotaste¼cupextravirginoliveoil¼cupbalsamicvinegar1tablespoonDijonmustard2teaspoonsdriedrosemary1tablespoonbutter2cupsonionslices1teaspoonwhitesugar4ouncesbluecheese,crumbledDirectionsMakesureyourgrillorpanisheatedtohighbeforeyouattempttoputthesteakin.Youwantitscorchinglyhot.

Step1Seasonsteakswithseasonedsaltandblackpepper,andarrangeinasinglelayerinalargebakingdish.Inabowl,whisktogetheroliveoil,balsamicvinegar,mustard,androsemary.Pourmixtureoverfillets,andturntocoat.Marinateforupto30minutes.Step2Whileyouaremarinatingthemeat,meltthebutterinaskilletovermediumheat.Cookonionslicesinbutteruntilsoft,thenstirinsugar.Continuecookinguntilonionsarecaramelized.Setaside.Step3Preheatgrillforhighheatononeside,andmediumheatontheotherside.Step4Lightlyoilthegrillgrate.Placesteaksonthehotsideofthegrill,andcookfor10minutes,turningonce.Whenthesteaksarealmostdone,movetothecoolersideofthegrill.Topeachfiletwithaquarterofthecaramelizedonionsandbluecheese.Closethelid,andcontinuecookinguntilthecheeseis

melted.

WordsandExpressions1.maincourse主菜2.entree/ˈɔntreɪ/n.（餐厅里或正式宴会上的）主菜3.substantive

/ˈsʌbstəntɪv/adj.大量的；真实的；独立存在的4.ingredient

/ɪnˈɡriːdiənt/n.原料；要素5.poultry

/ˈpəʊltri/

n.家禽6.representative/ˌreprɪˈzentətɪv/

adj.典型的，有代表性的7.mashedpotatoes土豆泥8.accompany/əˈkʌmpəni/vt.陪伴，伴随；伴奏9.irresistible/ˌɪrɪˈzɪstəbl/

adj.极度诱人的；不可抵抗的10.onthegrill在烤架上烤11.intheoven在烤箱里12.onthestove在炉子上13.cooked

sousvide真空烹饪14.filletsteak菲力牛排15.scorchingly

/ˈskɔːtʃɪŋli/adv.灼热地16.rosemary/ˈrəʊzməri/

n.[植]迷迭香17.marinate/ˈmærɪneɪt/v.腌制，腌渍，浸泡（食物）18.skillet/ˈskɪlɪt/

n.煮锅；长柄平底煎锅19.cheese

/tʃiːz/n.[食品]奶酪；干酪；要人20.melted/meltid/

adj.融化的；溶解的ExercisesI.Answerthefollowingquestions.1.What’smaincourse?2.What’sisthedifferencebetweenthemaincourseandentrée?3.Giveabriefintroductionabouthowtogrillfilletsteak.II.MatchthecorrectwordswithChinese.AB(1)SirloinSteaka.纽约客牛排(2)FilletSteakb.肉眼牛排/肋眼牛排(3)NewYorkStripSteakc.臀肉牛排(4)T-boneSteakd.菲力牛排(5)Rib-EyeSteake.T骨牛排(6)Round/rumpsteakf.西冷、沙朗牛排III.Readingthefollowingpassageandanswerthequestions.OriginofPasta

Whilemanybelievethatspaghetti(orevenpastainsomeaccounts)originatedinChina(wherelongthinnoodleshavealengthyhistory),somenowassertthatthereadingofalostMarcoPolomanuscriptwhichledtothisbelief,wasinfactaninaccurateLatintranslation.

HistoricallypeopleinItalyatepastaintheformofgnocchi-likedumplings–pastafrescaeatenassoonasitwasprepared.

IthasnowbeenassertedthattheArabswhopopulatedSouthernItaly(aroundthe12thCentury)werethefirsttodeveloptheinnovationofworkingpastafromgrainintothinlongforms,capableofbeingdriedoutandstoredformonthsoryearspriortoconsumption.

LegendhasitthatCicero,thefamousRomanoratorwasfondof"laganum",anancienttagliatelle.

TheSaracens,originallyfromNorthAfrica,invadedsouthernItalyinthe9thcenturyandoccupiedSicilyfor200hundredyears.

PastaisnowassociatedwithItaliansasawhole.

ThepopularityofpastaspreadtothewholeofItalyaftertheestablishmentofpastafactoriesinthe19thcentury,enablingthemassproductionofpastafortheItalianmarket.Today,thepastaisusedforthemaincourse,thereareroughly350differentshapesandvarietiesofpastainItaly.Suchas:Alphabets-字母面(小朋友至爱)Macaroni---通心粉Rotini("Spirals"or"Twists")-螺旋粉.AngelHair,Capellini("FineHairs")-天使细发面.Manicotti-大通心面(袖筒面)JumboShells-大扇贝面BowTies,Farfalle("Butterflies")-蝴蝶结面MediumShells,Conchiglie("Shells")-中等扇贝面Ditalini----手指面(顶针面)WideEggNoodles---宽边蛋面Spaghetti--长面Orzo("Barley")-粒粒面Vermicelli---细面Fusilli---弯弯面Penne,Mostaccioli---尖尖面WagonWheels,Ruote("Wheels")-圈圈面(小轮面)Lasagne(From"lasanum,"Latinforpot)-排面(长扁面).Radiatore("Radiators")-层层面Ziti("Bridegrooms")-新郎面.Linguine("LittleTongues")-中细面Rigatoni("LargeGrooved")-粗通心面Questions:

(1)Whatispasta?(2)Pleaselisttenkindsofpasta.(3)Discusswithyourpartneranddescribehowtomakepasta.IV.DiscussandwritedownthemoreEnglishnamesofmaincoursesbygroups.Suchas:lPoultryandEggs禽蛋类：BraisedGooseLiveinRedWineChickenCordonBleuFriedEggswithHamScrambledHamlBeef牛肉类：BeefStewRoastBeefBeefTenderloinwithGreenPepperandCornSaucelPork猪肉类:SmokedspareribswithhoneyPorkPiccattalLamb羊肉类:GrilledLambChopslFishandseafood海鲜类：ShrimpCrablPasta,noodlesandsidedishes意大利面类:CheeseLasagnaSpaghettiUnit4Dessert

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofdesserts.Tohelpthestudentsmasterhowtomakedesserts.Theword"dessert"originatedfromtheFrenchworddesservir,meaning"toclearthetable."TheworddessertismostcommonlyusedforthiscourseintheUnitedStates,Canada,Australia,NewZealandandIreland.PreambleDessertisacoursethattypicallycomesattheendofameal,usuallyconsistingofsweetfoodbutsometimesofastrongly-flavoredone,suchassomecheese.Theterm"dessert"canapplytomanyconfections,suchascakes,tarts,cookies,biscuits,gelatins,pastries,icecreams,pies,puddings,custards,andsweetsoups.

Fruitisalsocommonlyfoundindessertcoursesbecauseofitsnaturallyoccurringsweetness.

Someculturessweetenfoodsthataremorecommonlysavorytocreatedesserts.Dessert,thecourseusuallyconsistsofsweetfoodsandbeverages,suchasdessertwineorliqueurs,butmayincludecoffee,cheeses,nuts,orothersavoryitems.

Insomepartsoftheworld,suchasmuchofcentralandwesternAfrica,thereisnotraditionofadessertcoursetoconcludeameal.Warm-upWhiteChocolateMousse

IceCream

CheeseCake

EggTart

PecanPie

SchwarzWaldCake

CaramelPudding

Macaroon

Napoleon

FreshFruitTart

OrangeCake

NunCreamPuff

PracticalProcessHowtoMake

ClassicChocolateMoussePreparationTime:15minutesCookingMethod:bakeCookingTime:2hours,30mi