邮轮实用英语C_L_Ordering_Main_Course

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 carry 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 s

2、everal 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 smoot

3、hly run smoothly now.now. Sauce酱汁; 调味汁 ( Flavor 味道) Meat 肉肉 ( Protein 蛋白质蛋白质) Starch 面粉面粉 ( Calorie 卡卡 路里路里) Vegetable 蔬菜蔬菜 ( Vitamin 维他命维他命) Sauce ( Flavor) Meat ( Protein) Starch ( Calorie) Vegetable ( Vitamin) Dialogue 1 Ordering Steak W: May I take your order, sir? P: Yes, I am having T-bone ste

4、ak（T骨牛排-一边是菲力， 一边是莎朗）. W: How would you like your steak, rare（三分熟）, medium（五分熟）or well done（全熟）? 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

5、 Know! What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry 上脑上脑-颈部到肩部颈部到肩部 的肉的肉 胸肉胸肉 胫胫 ，牛腱，牛腱 牛腩牛腩腰窝肉腰窝肉 带骨前腰脊肉带骨前腰脊肉 肋骨牛里脊肉;西冷 牛柳；上 等腰肉 背脊 下后腰肉 Round / rump steak 后臀肉 Sirloin（后腰脊肉）（后腰脊肉） steak 沙朗牛排 T- bone ste

6、ak（T T骨牛排骨牛排） and porterhouse（上等腰肉上等腰肉） steak Fillet（肉片） （肉片） steak 菲力牛排 Strip steak 前腰脊肉 or New York steak 纽约克 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 carry How “ done” the steak is!

7、 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 RareMedium Rare At

8、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 “ done” the steak is!

9、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 “ done” the steak is!

10、 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 is! Well DoneWell Do

11、ne 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 of beef steak How

12、 “ done” the steak is? Role playing about ordering main course Plate carry 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 fo

13、r_ _ . 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 oil stir-fry: 炒 pan-fry:煎 deep-fry:炸 Main course2-Braised 炖熟的 lamb Way of Cooking 2 Braise = Braise

14、= to cook meat or vegetables slowly in liquid in a covered dish Main course3- Pork chops带骨猪排 Main course4-Poached fish Way of Cooking 3 Poach = Poach = to cook food in gently boiling water ( esp. egg or fish) Main course5-Broiled 烤 chicken Way of Cooking 4 Broil / Grill = Broil / Grill = to cook foo

15、d above 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 大比目鱼 Halibut flatfish Main course8- Mixed Barbecue Way of Cooking 6 Barbecue = Barbecue = charcoal木炭 grill or charcoal broil Mai

16、n course9-Lobster Thermidor 烙龙虾 is 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

17、its name from a summer month during which the Thermidorian Reaction occurred. Main course10- Escalope 炸肉块 a thin slice of meat, usually veal小牛 , coated with egg and breadcrumbs, fried. Main course11- Noisettes of veal Noisette小片精肉 A small round piece of meat, especially loin or fillet of lamb, veal

18、Main course12- Mutton stew Way of Cooking 7 Stew = Stew = to cook slowly and gently in liquid in a closed vessel Main course13-Pork cutlet Cutlet 肉饼，炸肉 排 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

19、a la Kiev 奶油鸡卷 Chicken 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 . Main course15- Grilled trout Trout Trout are a number of species of freshwater and sal

20、twater fish belonging to the Salmonidae 鲑科，鲑亚目 familly. Main course16-Chicken thighs Thigh大腿 Potatoes1- Mashed potatoes Potatoes2- French fries Potatoes3- 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 co

21、ok by allowing steam to heat Potatoes5- Potato croquettes A croquette 炸丸子 ，炸肉饼 is a small fried food roll containing usually as main ingredients mashed potatoes. Potatoes6- Parsley potato Potatoes7- Anna potatoes Anna potatoes is a classic French dish of sliced potatoes cooked in a very large amount

22、 of melted butter. Potatoes8- Duchesse potatoes 公爵夫人土豆 A pure of mashed potato and egg. It is made by hand into various shapes or forced from a piping bag 裱花袋 onto a baking sheet烤盘 . Potatoes9- Sauted清炒 potatoes Way of Cooking 10 saut = saut = to cook sth. quickly in a little hot oil Potatoes10- Cre

23、amed potatoes Potatoes11- Jacket potatoes 带皮烤的土豆 Baked potatoes fluffy interior and crispy outer Other side dish1-Mixed salad Other side dish2-Creamed vegetables Other side dish3- Curried rice咖喱饭 Other side dish4-Buttered rice Other side dish5-Boiled Carrot Way of Cooking 11 boil = boil = to cook fo

24、od in water at 100 Other side dish6-Cauliflower Other side dish7-Stuffed tomatoes Other side dish8- Asparagus tips Other side dish9- Vicky carrots Vicky is a french city name. It is a great use for champagne or sweet white wine. Other side dish10- Green beans String beans Other side dish11-Corn on t

25、he cob小圆块 Other side dish12-Mushrooms Other side dish13-Spinach Other side dish14-Onion rings Other side dish15-Peas Ways of Cooking 1. Fry 2. Braise炖， 焖 3. Poach 4. Broil / Grill 5. Roast 6. Stew 7. Bake 8. Steam 9. Saut 10. Boil Dialogue 2 Ordering Entre Passenger : Which entre do you recommend? W

26、aiter: 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. What We Should Know! What does mai

27、n course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry Quiz- Part1 Please write down the ways of cooking according to the English explanation. 1. _ 6. _ 2. _ 7. _ 3. _ 8. _ 4. _ 9. _ 5. _ 10. _ Quiz- Part 2 (Q&A) 1. What does main course consist of ? 2. How