《烹飪常用英文表達(dá)》課件

PowerPointcoursewarefor"CommonEnglishExpressiCATALOGUE目錄FundamentalsofCookingVocabularyCookingactionvocabularyCommonexpressionsincookingrecipesCookingterminologyandjargonCulinaryCultureandHistoryFundamentalsofCookingVocabulary01KitchenwareCuttingboard:Awoodenorplasticboardusedforcuttingandchoppingfood.Knives:Differenttypesofknivesareusedfordifferentcuttingtasks,suchaschef'sknife,paringknife,andbreadknife.KitchenwareandtablewareUsedforcookingfoodonthestove,includingsaucepans,fryingpans,andstockpots.PotsandpansItemsusedintheoven,suchasbakingdishes,roastingpans,andcakepans.OvenwareKitchenwareandtablewareTablewarePlates:Usedtoserveandeatfoodon,usuallymadeofceramicorplastic.Bowls:Usedforsoups,stews,orcereal,oftenmadeofceramicorplastic.KitchenwareandtablewareUsedforeatingfood,withdifferentsizesandshapesfordifferentpurposes.Usedfordrinkingbeverages,includingwaterglasses,wineglasses,andcocktailglasses.KitchenwareandtablewareGlassesForksandspoonsProteinsourcesMeat:Beef,pork,lamb,chicken,turkey,etc.Fishandseafood:Salmon,shrimp,lobster,crab,etc.TypesofingredientsDairyproductsMilk,cheese,yogurt,butter,etc.LegumesBeans,peas,lentils,etc.TypesofingredientsVegetablesandfruitsLeafygreens:Spinach,lettuce,kale,etc.Rootvegetables:Carrots,potatoes,onions,etc.TypesofingredientsFruit:Apples,oranges,bananas,berries,etc.Typesofingredients03Rice:Brownrice,whiterice,basmatirice.01Grainsandstarches02Wheat:Bread,pasta,flour.TypesofingredientsCorn:Cornmeal,tortillas.Oats.Typesofingredients123HerbsParsley:Addsfreshnessandgreenflavortodishes.Thyme:Addsawoodsy,earthyflavortomeatsandsoups.SeasoningsandspicesSeasoningsandspicesRosemaryAddsapineyflavortoroastedmeatsandvegetables.BasilAddsasweetandlemonyflavortotomatosaucesandsalads.01Spices02Cinnamon:Addsasweetandwarmflavortodessertsandcoffee.03Nutmeg:Addsarichandearthyflavortoeggnogandotherholidaydishes.SeasoningsandspicesAddsasmokyandsweetflavortoHungariandishesandgoulash.PaprikaAddsabitterandearthyflavortocurriesandotherIndiandishes.TurmericSeasoningsandspicesCookingactionvocabulary02切丁Dicing描述將蔬菜切成小方塊的動作。切絲Shredding描述將蔬菜切成細(xì)絲的動作。切片Slicing描述將蔬菜切成薄片的動作。Vegetablecuttingaction

Cookingactions炒Frying描述使用少量油對食材進行快速加熱的烹飪方法。煮Boiling描述將食材放入大量水中，通過水煮的方式進行烹飪的方法?？綛aking描述將食材放在烤箱中，通過熱空氣進行烹飪的方法。描述將烹飪好的食材按照美觀的方式放在盤子上的動作。擺盤Plating描述在擺好的盤子上添加一些裝飾品，如花草、醬汁等，以增加美觀度的動作。裝飾DecoratingPlateloadinganddecorativeactionsCommonexpressionsincookingrecipes03ContentGivesabriefoverviewofthecourseobjectivesandtopicscovered.Explainstheformatofthecourseandhowitwillbeconducted.Introducestheinstructorandtheircredentials.Title:TheimportanceoflearningcommonEnglishexpressionsincookingIntroductionatthebeginningExplainstheimportanceofunderstandingthesetermsinrecipecomprehensionandcooking.Providesexamplesofeachtermtoillustratetheirusage.Listsanddefinescommoncookingtermsusedinrecipes.Title:BasiccookingtermsandtheirmeaningsContentProductionstepsConclusionThankyouRecapsthekeypointscoveredinthecourse.ContentTitle:SummaryandconclusionOffersathankyoutotheaudienceforparticipatinginthecourse.EncouragesfurtherpracticeandexplorationofcommonEnglishexpressionsincooking.Cookingterminologyandjargon04PoachingCookingfoodgentlyinhotliquid.BakingTheprocessofcookingfoodinanoven.GrillingCookingfoodoverdirectheat,usuallyonagrillorgriddle.RoastingCookingfoodinahotoven.SautéingCookingfoodquicklyinasmallamountofhotfat.CookingterminologymiseenplacemirepoixbrunoisecoupedegrasJargonslang01020304Theprocessofpreparingallingredientsbeforecooking.Acombinationofchoppedonions,carrots,andceleryusedinmanydishes.Averysmalldiceofvegetablesormeat.Atermusedtodescribetheremovaloffatfrommeatsorpoultry.Explanationofprofessionaltermsmiseenplace:Thistermreferstotheprocessofarrangingalltheingredientsneededforarecipebeforecooking.Itisacrucialstepinprofessionalcookingasitensuresthatthecookhaseverythingtheyneedattheirfingertipsandcanfocusontheactualcookingprocesswithoutinterruption.mirepoix:Thistermreferstoacombinationofchoppedonions,carrots,andcelerythatisoftenusedasabaseforstocks,soups,andstews.ItaddsflavoranddepthtodishesandisacommoningredientinFrenchcuisine.brunoise:Thistermreferstoaverysmalldiceofvegetablesormeatthatiscutintouniformcubes.Itisoftenusedinfinecuisineandisachievedbyfirstcuttingtheingredientintosmallstrips,thenstackingandcuttingthemintosmallcubes.coupedegras:Thistermreferstotheremovalofexcessfatfrommeatsorpoultrybeforecooking.Itisacrucialstepinprofessionalcookingasitensuresthatthefinisheddishisnotgreasyandishealthierfortheconsumer.CulinaryCultureandHistory05AmericancuisineInfluencedbyvariouscultures,Americancuisinereflectsthecountry'srichhistoryanddiversepopulation.Typicaldishesincludeburgers,pizza,andbarbecue.FrenchcuisineKnownforitsemphasisontechniqueandingredients,Frenchcuisineishighlyregardedworldwide.Classicdishesincludecroissants,baguettes,andhautecuisine.ItaliancuisineItaliancuisineisfamousforitssimplicityandfocusonfreshingredients.Pizza,pasta,andtiramisuaresomeofthemostpopularItaliandishes.CulinaryculturesofvariouscountriesCharacterizedbytheuseofspicesandrichsauces,medievalcuisinewasalsoknownforitsheavyrelianceonmeatandanimalproducts.MedievalcuisineDuringtheRenaissance,theuseof