邮轮实用英语第一单元OrderingMainCourse省公共课一等奖全国赛课获奖课件.pptx

邮轮实用英语邮轮实用英语Chapter 1 Lesson 6 Ordering Main Course 第1页What We Should Know!What does main course consist of?Popular types of beef steakHow“done”the steak is?Role playing about ordering main coursePlate carry第2页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 several 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 smoothly run smoothly now.now.第3页Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin)第4页Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin)第5页Dialogue 1 Ordering SteakW:May I take your order,sir?P:Yes,I am having T-bone steak.W:How would you like your steak,rare,medium 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.第6页What We Should Know!What does main course consist of?Popular types of beef steakHow“done”the steak is?Role playing about ordering main coursePlate carry第7页Round/rump steak第8页第9页Sirloin steak第10页第11页T-bone steak and porterhouse steak第12页第13页Fillet steak第14页第15页Strip steak第16页第17页第18页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 coursePlate carry第19页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.第20页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 but be soft in the middle.第21页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 but feel firm to the touch.第22页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 the middle.第23页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.第24页What We Should Know!What does main course consist of?Popular types of beef steakHow“done”the steak is?Role playing about ordering main coursePlate carry第25页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?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.第26页Main course1-Fried spring chicken Way of Cooking 1 Fry=cook in hot oilFry=cook in hot oilstir-fry:炒pan-fry:煎deep-fry:炸第27页Main course2-Braised lamb Way of Cooking 2 Braise=Braise=to cook meat or vegetables slowly in liquid in a covered dish第28页Main course3-Pork chops第29页Main course4-Poached fish Way of Cooking 3 Poach=Poach=to cook food in gently boiling water(esp.egg or fish)第30页Main course5-Broiled chicken Way of Cooking 4 Broil/Grill=Broil/Grill=to cook food above a metal shelf over direct heat 第31页Main course6-Rump roast Way of Cooking 5 Roast=Roast=to cook by dry heat in an oven(esp.meat)第32页Main course7-Pan fried halibutHalibut flatfish第33页Main course8-Mixed Barbecue Way of Cooking 6 Barbecue=Barbecue=charcoal grill or charcoal broil 第34页Main course9-Lobster Thermidoris 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 play Thermidor.The play took its name from a summer month during which the Thermidorian Reaction occurred.第35页Main course10-Escalopea thin slice of meat,usually veal,coated with egg and breadcrumbs,fried.第36页Main course11-Noisettes of vealNoisette A small round piece of meat,especially loin or fillet of lamb,veal 第37页Main course12-Mutton stew Way of Cooking 7 Stew=Stew=to cook slowly and gently in liquid in a closed vessel 第38页Main course13-Pork cutletCutlet A thin slice of meat,usually veal or lamb,cut from the leg or ribs with bone usually coated with bread crumbs and fried.第39页Main course14-Chicken a la KievChicken 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.第40页Main course15-Grilled troutTrout Trout are a number of species of freshwater and saltwater fish belonging to the Salmonidae familly.第41页Main course16-Chicken thighsThigh第42页Potatoes1-Mashed potatoes第43页Potatoes2-French fries第44页Potatoes3-Baked Potatoes Way of Cooking 8 Bake=Bake=to cook in an oven (esp.bread)第45页Potatoes4-Steamed potatoes Way of Cooking 9 Steam=Steam=to cook by allowing steam to heat 第46页Potatoes5-Potato croquettesA croquette is a small fried food roll containing usually as main ingredients mashed potatoes.第47页Potatoes6-Parsley potato第48页Potatoes7-Anna potatoes Anna potatoes is a classic French dish of sliced potatoes cooked in a very large amount of melted butter.第49页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.第50页Potatoes9-Sauted potatoes Way of Cooking 10 saut=saut=to cook sth.quickly in a little hot oil 第51页Potatoes10-Creamed potatoes第52页Potatoes11-Jacket potatoesBaked potatoesfluffy interior and crispy outer第53页Other side dish1-Mixed salad第54页Other side dish2-Creamed vegetables第55页Other side dish3-Curried rice第56页Other side dish4-Buttered rice第57页Other side dish5-Boiled Carrot Way of Cooking 11 boil=boil=to cook food in water at 100 第58页Other side dish6-Cauliflower第59页Other side dish7-Stuffed tomatoes第60页Other side dish8-Asparagus tips第61页Other side dish9-Vicky carrotsVicky is a french city name.It is a great use for champagne or sweet white wine.Carrot+anize.第62页Other side dish10-Green beansString beans第63页Other side dish11-Corn on the cob第64页Other side dish12-Mushrooms第65页Other side dish13-Spinach第66页Other side dish14-Onion rings第67页Other side dish15-Peas第68页Ways of Cooking1.Fry2.Braise3.Poach4.Broil/Grill5.Roast6.Stew7.Bake8.Steam9.Saut10.Boil第69页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?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.第70页What We Should Know!What does main course consist of?Popular types of beef steakHow“done”the steak is?Role playing about ordering main coursePlate carry第71页第72页Quiz-Part1Please write down the ways of cooking according to the English explanation.1._ 6._2._ 7._3._ 8._4._ 9._5._ 10._第73页Quiz-Part 2(Q&A)1.What does main course consist of?2.How many popular 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?第74页