《旅游英语eating》PPT课件.ppt

Eating Out In this unit, you will learn: 1) general knowledge about western dishes 2) dining etiquette 3) describing dishes 4) ordering and serving 5) choosing a restaurant Speaking: Can you tell me something about Chinese food? Full Structure Lead-in phrase 1st pointing phrase the point Id like to begin with is that Point 1 2nd pointing phrase another point which I could add is that Point 2 3rd pointing phrase In addition to what Ive just said, I can add that Point 3 Read and answer: 1)Where can you eat in Paris? 2)What is entre? And plat? 3)What is apritif ? And what do people normally drink for apritif ? 4)Is formule menu cheaper than la carte Where can you eat in Paris? bistro A bistro, sometimes spelled bistrot is a small restaurant serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. Home cooking with robust earthy dishes, and slow- cooked foods like cassoulet are typical. Bistros likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board. Landlords could supplement their income by opening their kitchen to the paying public. The limited space for diners in these cramped corners prompted the tradition of adding table service to the footpath. Brasserie a brasserie is a type of French restaurant with a relaxed, upscale setting, which serves single dishes and other meals. A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen - unlike a bistro which may have none of these. Typically, a brasserie is open every day of the week and serves the same menu all day. caf A caf , in most countries, refers to an establishment which focuses on serving coffee. In the United States, it may refer to an informal restaurant, offering a range of hot meals and made-to-order sandwiches. In France most cafs serve as lunch restaurants in the day, and bars in the evening. They generally have pastries during mornings with your breakfast coffee. What is entre? And plat? 1. In America, the term “entre“ refers to the main course of a meal. 2. In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners. 3. In Australia, the entre is the first course or appetizer. 头盘 （Appetizer） 头盘是西餐的第一道菜， 也称前菜或餐前小食品。 是为了引起对主菜的食欲 而制作的小吃，有开胃和 刺激食欲的作用。 它包括冷开胃菜、热开胃 菜等。 常见的菜品有鱼子酱 caviar 、鹅肝酱、焗蜗 牛等。 汤（Soup) 西餐汤品主张天然、健康 ，其味道浓重，富含动、 植物蛋白质，能补充人体 所需的维生素及钙、铁、 钾等微量元素。 西餐的汤主要分为二大类 ： 热汤 浓汤 清汤 冷汤 （是用各种新鲜的蔬菜和水 果用搅拌机打碎，冷却后直接 饮用的 ） 沙拉（Salad) 沙拉（salad）一词来 源于拉丁语中的“沙”（ sal)，“沙”即盐的意思 。 沙拉是用各种凉透了 的熟料或是直接食用 的生料加工成较小的 形状后，再加入调味 品或浇上各种冷少司 或冷调味汁拌制而成 的。 主菜（main course) 作为西餐的“主旋律”， 西餐的主菜分为冷菜 和热菜。正规的西餐 中，热菜则一般有两 道，一道为鱼菜，另 一道为扒类。肉扒可 谓重中之重，它标志 着本餐的档次与水平 。 甜品（Dessert) 甜品样式精美，是厨师精 湛技艺的体现，也是一种 艺术的表现。 甜品有助于消化与解油腻 的作用。 如果说开胃菜相当于一本 书的前言或者导读。甜点 则相当于这本书的后记或 跋 咖啡或茶（Coffee theres no need to hide them.“ Besides, the napkin could soil the chair, which could then soil your clothing. If you excuse yourself from the table, loosely fold the napkin and place it to the left or right of your plate. Do not refold your napkin or wad it up on the table either. At the end of the meal, leave the napkin semi- folded at the left side of the place setting. It should not be crumpled压皱 or twisted; nor should it be folded. The napkin must also not be left on the chair. How to use your silverware and dinnerware: Use the silverware farthest from your plate first. Eat to your left, drink to your right. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork. Your soup spoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert. If you remember the rule to work from the outside in, youll be fine. Use one of two methods when using the fork and knife: American Style: Knife in right hand, fork in left hand holding food. After a few bite-sized pieces of food are cut, place knife on edge of plate with blades facing in. Eat food by switching fork to right hand (unless you are left handed). A left hand, arm or elbow on the table is bad manners. Continental/European Style: Knife in right hand, fork in left hand. Eat food with fork still in left hand. The difference is that you dont switch hands-you eat with your fork in your left hand, with the prongs叉子 curving downward. Both utensils are kept in your hands with the tines pointed down throughout the entire eating process. If you take a drink, you do not just put your knife down, you put both utensils down into the resting position: cross the fork over the knife. Once used, your utensils, including the handles, must not touch the table again. Always rest forks, knives, and spoons on the side of your plate or in the bowl. For more formal dinners, from course to course, your tableware will be taken away and replaced as needed. To signal that your are done with the course, rest your fork, tines尖头 up, and knife blade in, with the handles resting at five oclock an tips pointing to ten oclock on your plate. Any unused silverware is simply left on the table. Continental Breakfast: a light breakfast, usually consisting of cereal, juice, and pastries, but without any fried items American Breakfast: is a copious丰富的 breakfast including fruit juice, ham, bacon or sausage, all kinds of bread, brewed beverage, jam, marmalade etc Explaining how dishes are prepared Croissants These flaky pastry crescents are eaten freshly baked for breakfast. Moules marinieres Mussels are steamed in a garlic-flavoured wine stock. Coquislle saint- jacques Scallops can be prepared and garnished in many ways but are classically cooked with butter with sliced mushrooms in white wine, lemon juice and butter. Escargot la Bourguignonne Cooked snails are replaced in their shells and garnished with lemon Andouillettes la Lyonnaise These sausage made from pork intestines are grilled or fried and served with onions. Oeuf en cocotte a Lestragon A tarragon- flavoured sauce is poured over poached eggs. Useful phrases for describing dishes Name the dish Pollo al ajillo Name the main ingredient and how it is prepared Is fried chicken Is made with Say how it is served Served with white wine or garlic Comes with a salad. Always sound enthusiastic when recommending dishes Its served with a delicious white wine sauce. The chicken is our house speciality. Kartoffelsuppe Noisettes dagneau Kartoffelsuppe is creamy potato soup flavoured with herbs and served with thick slices of sausage. Noisettes dagneau Are small tender lamb cutlets fried in butter and served with a variety of garnished. Chawan mushi is a thick egg custard steamed in a small lidded pot and served with vegetables, shrimp and other seafood. Gefllte Forella is wild trout steamed and served with vegetables, shrimp and other seafood. Taking orders Useful expressions: Have you made a reservation? A table for three please. Sorry, our tables are full. How long do we have to wait? Would you like to sit over there near the door? Your table is ready now , sir. Come this way. Would you like to see the menu？ May I see the menu, please. What would you like to have? May I take your order now? I havent made up my mind yet. We have all kinds of Western food at your choice. What is todays special? What do you recommend? You might want t