郵輪實(shí)用英語第一單元OrderingMainCourse專題培訓(xùn)課件

1、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 course Plate carryA 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 sev

2、eral course 】. . 分詞作后置定語分詞作后置定語 v + ing: v + ing: 現(xiàn)在分詞作后置定語現(xiàn)在分詞作后置定語 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: 過去分詞作后置定語過去分詞作后置定語 Eg: The car Eg: The car 【 repaired repaired yesterday yesterday 】run smoothl

3、y run smoothly now.now. Sauce( Flavor)Meat( Protein)Starch( Calorie)Vegetable( Vitamin)Sauce( Flavor)Meat( Protein)Starch( Calorie)Vegetable( Vitamin)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?

4、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. What We Should Know! What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role

5、playing about ordering main course Plate carryRound / rump steakSirloin steakT- bone steak and porterhouse steakFillet steakStrip steakWhat We Should Know! What does main course consist of ? Popular types of beef steak! How “ done” the steak is? Role playing about ordering main course Plate carryHow

6、 “ 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. How “ done” the steak is!Medium

7、 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. How “

8、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. How “

9、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. How “ done” the steak i

10、s!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. What We Should Know! What does main course consist of ? Popular types

11、 of beef steak How “ done” the steak is? Role playing about ordering main course Plate carryDialogue 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 d

12、o not care for_ _ . Could I have _ ?Waiter: I am sorry, sir. We dont have_ _. May I suggest_?Passenger : _ _sounds good.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Main course2-Braised lamb Way of Cooking 2 Braise = Brais

13、e = to cook meat or vegetables slowly in liquid in a covered dishMain course3-Pork chopsMain course4-Poached fish Way of Cooking 3 Poach = Poach = to cook food in gently boiling water ( esp. egg or fish)Main course5-Broiled chicken Way of Cooking 4 Broil / Grill = Broil / Grill = to cook food above

14、a metal shelf over direct heat Main course6-Rump roast Way of Cooking 5 Roast = Roast = to cook by dry heat in an oven ( esp. meat) Main course7-Pan fried halibut Halibut flatfishMain course8-Mixed Barbecue Way of Cooking 6 Barbecue = Barbecue = charcoal grill or charcoal broil Main course9-Lobster

15、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

16、month during which the Thermidorian Reaction occurred.Main course10-Escalope a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried.Main course11-Noisettes of veal Noisette A small round piece of meat, especially loin or fillet of lamb, veal Main course12-Mutton stew Way of Cooki

17、ng 7 Stew = Stew = to cook slowly and gently in liquid in a closed vessel Main course13-Pork cutlet Cutlet A thin slice of meat, usually veal or lamb, cut from the leg or ribs with bone usually coated with bread crumbs and fried. Main course14-Chicken a la Kiev Chicken Kiev is a dish of boneless chi

18、cken breast rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Chicken SupremeSupreme or Buttered chickenButtered chicken . Main course15-Grilled trout Trout Trout are a number of species of freshwater and saltwater fish belonging to the Salmonidae familly.Main c

19、ourse16-Chicken thighs ThighPotatoes1- Mashed potatoesPotatoes2- French friesPotatoes3- Baked Potatoes Way of Cooking 8 Bake = Bake = to cook in an oven ( esp. bread) Potatoes4- Steamed potatoes Way of Cooking 9 Steam = Steam = to cook by allowing steam to heat Potatoes5- Potato croquettes A croquet

20、te is a small fried food roll containing usually as main ingredients mashed potatoes.Potatoes6- Parsley potatoPotatoes7- Anna potatoes Anna potatoes is a classic French dish of sliced potatoes cooked in a very large amount of melted butter.Potatoes8- Duchesse potatoes A pure of mashed potato and egg

21、. It is made by hand into various shapes or forced from a piping bag onto a baking sheet.Potatoes9- Sauted potatoes Way of Cooking 10 saut = saut = to cook sth. quickly in a little hot oil Potatoes10- Creamed potatoesPotatoes11- Jacket potatoes Baked potatoes fluffy interior and crispy outerOther si

22、de dish1-Mixed saladOther side dish2-Creamed vegetablesOther side dish3-Curried riceOther side dish4-Buttered riceOther side dish5-Boiled Carrot Way of Cooking 11 boil = boil = to cook food in water at 100 Other side dish6-CauliflowerOther side dish7-Stuffed tomatoesOther side dish8-Asparagus tipsOt

23、her side dish9-Vicky carrots Vicky is a french city name. It is a great use for champagne or sweet white wine. Carrot + anize.Other side dish10- Green beansString beansOther side dish11-Corn on the cobOther side dish12-MushroomsOther side dish13-SpinachOther side dish14-Onion ringsOther side dish15-PeasWays of CookingFryBraisePoachBroil / GrillRoast6. Stew7. Bake8. Steam9. Saut10. BoilDialogue 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 _ ,