烹飪廚房英語(yǔ)unitCookingmethodsPPT學(xué)習(xí)教案

1、會(huì)計(jì)學(xué)1烹飪烹飪(pngrn)廚房英語(yǔ)廚房英語(yǔ)unitCookingmethods第一頁(yè)，共21頁(yè)。ContentsCooking methodsDialoguesEnglish terms of useful cooking methods第1頁(yè)/共21頁(yè)第二頁(yè)，共21頁(yè)。Cooking methodsdeep-fryboil第2頁(yè)/共21頁(yè)第三頁(yè)，共21頁(yè)。steamsauteCooking methods第3頁(yè)/共21頁(yè)第四頁(yè)，共21頁(yè)。braisestir-fryCooking methods第4頁(yè)/共21頁(yè)第五頁(yè)，共21頁(yè)。smokeroastCooking methods第5頁(yè)/共

2、21頁(yè)第六頁(yè)，共21頁(yè)。grillbakeCooking methods第6頁(yè)/共21頁(yè)第七頁(yè)，共21頁(yè)。frystewCooking methods第7頁(yè)/共21頁(yè)第八頁(yè)，共21頁(yè)。dip-boilmicrowaveCooking methods第8頁(yè)/共21頁(yè)第九頁(yè)，共21頁(yè)。red cookpoachCooking methods第9頁(yè)/共21頁(yè)第十頁(yè)，共21頁(yè)。Words & ExpressionsWords & Expressionsstir-fryst:fra v. 用旺火煸，用旺火炒 sautesteadj.炒的，嫩煎的; v.炒; braise brez v.燉

3、，燜; roastrst v.烤，烘，焙;grillgrlv.燒烤(sho ko),鐵扒; stewstju:v.燉; 煨poachptv.水煮（荷包蛋）第10頁(yè)/共21頁(yè)第十一頁(yè)，共21頁(yè)。English terms of useful cooking methods boil the corn 煮玉米 steam the rice 蒸米飯(mfn) fry beef steak 煎牛排 braise the beef 燉牛肉 bake the bread 烤面包 deep-fry chicken wings 炸雞翅 dip-boil mutton 涮羊肉 poach eggs 煮荷包蛋 r

4、oast the leg of lamb 烤羊腿 第11頁(yè)/共21頁(yè)第十二頁(yè)，共21頁(yè)。Words & ExpressionsWords & Expressionscorn k:n n. 玉米； rice ras n.稻； 稻米， 大米;steak stek n.牛排； 肉排(rupi)； wing w n.翅膀，翼；lamblmn.羔羊，小羊； 羔羊肉；第12頁(yè)/共21頁(yè)第十三頁(yè)，共21頁(yè)。DialoguesDialogue 1: Jack:What should I do ?Chef:Cook the onions.Jack:OK.Chef:Then mix the ses

5、ame seed, water, garlic, salt, lemon juice and red pepper.Jack:How much lemon juice?第13頁(yè)/共21頁(yè)第十四頁(yè)，共21頁(yè)。Chef:Ten tablespoons.Jack:Next?Chef:Sprinkle the baking dish with breadcrumbs and parsley.Jack:And then put the fish in the baking dish ?Chef:Yes. Pour the sesame seeds and onions over the fish.Jac

6、k:Shall I cover the fish ?Chef:No. Do not cover the fish.Jack:Ok.Chef:Did you light the oven?Jack:No, not yet.Chef:Light the oven. Cook the fish at four hundred degrees.Jack:For how longChef:For twenty to twenty-five minutes.Jack:I will garnish the fish with parsley and olives.第14頁(yè)/共21頁(yè)第十五頁(yè)，共21頁(yè)。Wor

7、ds & ExpressionsWords & Expressionsbake bek vt. 烤, 烘焙baking dish 烤盤(pán) light lat vi. 點(diǎn)燃; 發(fā)光, 發(fā)亮 oven vn n. 烤箱tablespoon teblspu:n n. 大湯匙, 大調(diào)羹sesame seed sesmi si:d n. 芝麻籽breadcrumb bredkrmb n. 面包屑cover kv(r) n. 蓋子, 覆蓋物olive lv n. 橄欖parsley p:sl n. 植 西芹, 歐芹sprinkle sprkl vt. 灑; 散置; 把液體或顆粒(kl)灑在上

8、garnish :n vt. 裝飾, 文飾; 給加配菜 第15頁(yè)/共21頁(yè)第十六頁(yè)，共21頁(yè)。Notes:1. How much? .多少？（只用于不可數(shù)名多少？（只用于不可數(shù)名詞）詞）2. sprinklewith把把撒在撒在上上3. pourover把把倒在倒在上上4. at four hundred degrees 在這里在這里at表示表示“（溫度）達(dá)，以（溫度）達(dá)，以（ 溫度）溫度）”5. For how long? “for”在這里表示（時(shí)間在這里表示（時(shí)間(shjin)）達(dá)，計(jì)）達(dá)，計(jì)how long多久多久6. garnishwith給給配上配上第16頁(yè)/共21頁(yè)第十七頁(yè)，共21

9、頁(yè)。Dialogue 2:Jack: Chef, could you tell me the difference between basting and braising?Chef: Basting and braising?Jack: Yes.Chef: Basting is a cooking method, which is using butter, sauce, or juice over to keep food moist during cooking.Jack: Its to keep food moist.Chef: Yes. Braising is searing foo

10、d in oil and then simmering it.Jack: So, basting is to keep the food moist, and braising is to simmer the food.Chef: Right.Jack: Thanks a lot!第17頁(yè)/共21頁(yè)第十八頁(yè)，共21頁(yè)。Words & ExpressionsWords & Expressionsdifference dfrns n.差別，差異(chy); bastebest v. 澆汁 butter bt(r) n.黃油; moistmst adj.潮濕的; sears(r)

11、vt.燒焦; simmersm(r)vt.燉; Notes:Could you tell me the difference between basting and braising? 你能告訴我你能告訴我“澆汁澆汁”和和“燜燜”在做法在做法(zuf)上有什么不上有什么不同嗎？同嗎？ keep food moist 保持食物水分保持食物水分第18頁(yè)/共21頁(yè)第十九頁(yè)，共21頁(yè)。DrillsDrill OneA: What should I do ?B:Cook the onions.Mix the sesame seed, water, garlic, salt and lemon juice. Sprinkle the baking dish with breadcrumbs and parsley.Put the fish in the baking dish.Pour the sesame seeds a