旅游专业英语教案14Task-6-Helping-Tourists-Enjoy-the-First-Meal(part-two)

1、精品文档精品文档课次14课程名称旅游英语授课教师授课班级旅游11-301授课日期本次课题Task 6 Helping Tourists Enjoy the First Meal Guide process References教学目的 和技能要求? Toasting; asking for opinions? Manners in the banquet? Inspecting the dishes; toasting教学设计：重点、难点 To acquire vocabulary, sentence structures and ways of expression used in Help

2、ing Tourists Enjoy the First Meal.能力;Train studentsskills in Helping Tourists Enjoy the First Meal.德 育 By learning this period, to train the students interest; to train rigorous, realisticspirit and the best quality of constantly enterprising, blazing the new trails;Students must have both ability a

3、nd political integrity.教学方法Lecturing and practice; Discussion教学内容摘要：任务学习： Talking about the information about Helping Tourists Enjoy the First Meal.归纳小结： To sum up this learning content and the situation in attending a lecture练习： To check up while in class辅导答疑： Collective or individual for questions

4、 and answers布置作业: Recite the tourism term and sentence bank on P47-48参 考 资 料旅游英语南凡高等教育出版社 导游英语朱华高等教育出版社教 学 后 记大庆职业学院备课用纸第 页. 。1欢迎下载精品文档 欢迎下载精品文档_ 。4欢迎下载精品文档_o2欢迎下载The Main Teaching Process and ArrangementType of Restaurants Chinese Japanese Korean Thai Malaysian French Italian Arabian MexicanUseful

5、Expressions receptionist reservereservation vacancytable available private dining room non-smoking sectionDialogA: rose restaurant , What can I do for you B: I d like to reserve a table for dinner.A: smoking section or non-smoking section? B: we prefer to sit in the non-smoking section. A: how many

6、people are there in your party? B: two.what time will you be arriving?Around 6 p.m.A: I am very sorry , all the tables are reserved at 7p.m. , what about a table for 7p.m.?OK, I ll take it.All right , sir , What name, please?B : Mr. and Mrs. Ron Black.A : Ron Black.That is right. It is our wedding a

7、nniversary,Indian Vietnameseuntil 6 p.m., but we can fit you inso perhaps you could arrange to haveroses on the table.Yes, I suggest you choose a reserve a private dining room.That sounds a good idea.All right, Mr. Ron Black ,a private room for two this evening at 7, with roses, is that right?A: Rig

8、ht, thank you very much!thank you for calling, Good-bye!IntroductionChoose Restaurants in China? Chinese meals should be enjoyed with everyone sharing .? Chinese restaurant is not suited for.If you were to, you would most likely eat at one of the typicalChinese food enjoys.?Generally, Chinese food c

9、an be divided into.Chinese food is a perfect combination of.Beijing food is based on and cuisines.Shanghai food tastes.Guangdong food features and _ flavors.Restaurants in Guangdong offer specialties such as.Cantonese chefs always try to adapt the dishes according to the seasonflavoring in summer an

10、d during winter.?Dishes in Sichuan are noted for their , and flavor. ?When youare in China, an opportunity to sample its famous should not be passed.because.Eating out is and very popular in China, so, itis often necessary to. You will sometimes see short lines of people at some famous restaurants.S

11、upplementCooking methods煎、炸、烘、烤、烧烤、烤炙、煮、炖、蒸、炯、煨、腌frydeep frybakeroastbarbecuegrill boilstewsteambraisesimmerpikcle 卤味? pot-stewed fowl or meat with salt and five kinds of spices or in soy sauseI? thick gravy of meat, egg and starch used as a sause dressing for noodles,etc.打卤面? noodles with thick gra

12、vy Introduction? Food and Eating Etiquette (Page 26)? The making method of jiaozi or Knife-chopped noodlesStage 1NounVerbTooltoprepare stuffingground meat vegetable egg seasoningMince Chop cut mix with stirfoodprocessor chopping board cleaver cutting board kitchenknifeStage 2NounVerbToolto make doug

13、hflour water dough(paste)Put add to beat blend drench kneadBasin chopsticksStage 3NounVerbToolto roll out wrapperslong sausagessectionsballsdry flourround, flat,evenwrappersform into cut sprinkle roll outrolling pinStage 4NounVerbTooltowrapdumplingone halfthe other halfthe upper facepleats (flowerli

14、kefolds)fill withbring up to meet sealkneadtablespoon Stage 5NounVerbTooltocookdumplingleftoversboil shovelcover ladle sth out of frypot shovel strainer ladle frying panStage 6NounVerbTooltoservedumplingsause flavorput into dissolve eatshallow bowls saucer bowlSupplementseasoningtastequalityshapeoil

15、vinegarsoy saucerice wine table salt sugar MSG spring onion coriander galic ginger allspice aniseed Red(hot) pepper(chilli) Chinese red pepper white pepper black pepper curry mustard gravy tomato saucesalad dressings cream cheese butter honey jamdelicious tasty flavored acid sweet bitter hot salty m

16、ild bland Light heavy pungentraw rare medium-rare medium medium-well well-Done over done tender tough Chewy crumbly smooth fresh stalesquare round rectangular cubiccurved hollow straight irregular-shaped shoe-shaped boat-shapedIntroduction中文菜名： 麻婆豆腐”原不规范英文译名：beancurd madeby a pockmarked woman （满脸雀斑的

17、女人制作的豆腐）对外国游客惊吓指数：中文菜名：虎皮尖椒”原不规范英文译名：Sharp Chili in Tiger Skin （用虎皮包裹的辣椒）对外国游客惊吓指数：中文菜名：红烧狮子头”原不规范英文译名：RedLion Head （红狮子头）对外国游客惊吓指数：中文菜名：夫妻肺片”原不规范英文译名：Husband and Wife s Lung （丈夫和妻子的肺片）对外国游客惊吓指数：中文采名四喜丸子驴打滚原不规范英文译 名Four glad meatballsRolling Donkey正式公布的中文菜单英文译法包括中餐和西餐菜名译法，对常见的2000余个菜品、主食小吃、甜点、酒类的名字做

18、了英文的翻译，在日前正式公布的中文菜单英文译法中，其中中餐有冷菜123道、热菜1057道、主食小吃391道，西餐头盘类9道、汤类14道、主盘 精品文档 欢迎下载精品文档 欢迎下载79道、面包27种，甜点及其他西点 96种；中国酒95种，洋酒150种，进口葡萄酒149种, 饮料235种。一、以主料为主、配料为辅的翻译原则菜肴的主料和配料主料（名称/形状）+ with + 配料 如：白灵菇扣鸭掌 Mushrooms with Duck Webs菜肴的主料和配汁主料 + with/in + 汤汁（Sauce）如：冰梅凉瓜 Bitter Melon in Plum Sauce二、以烹制方法为主、原料为

19、辅的翻译原则菜肴的做法和主料做法（动词过去分词）+主料（名称/形状）如：火爆腰花 Saut ed Pig Kidney菜肴的做法、主料和配料做法（动词过去分词）+主料（名称/形状）+配料如：地瓜烧肉Stewed Diced Pork and Sweet Potatoes菜肴的做法、主料和汤汁做法（动词过去分词）+主料（名称/形状）+ with/in + 汤汁 如：京酱肉丝 Saut 心d Shredded Pork in Sweet Bean Sauce三、以形状、口感为主、原料为辅的翻译原则菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头 Rabbit-Shaped Mantou脆皮鸡

20、Crispy Chicken菜肴的做法、形状或口感、做法以及主配料做法（动词过去分词）+形状/口感+主料+配料如： 小炒黑山羊 Saut osd Sliced Lamb with Pepper and Parsley以人名、地名为主，原料为辅的翻译原则菜肴的创始人（发源地）和主料人名（地名）+主料如： 麻婆豆腐 Mapo Tofu （Sautced Tofu in Hot and Spicy Sauce）广东点心 Cantonese Dim Sum介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+ +人名/地名+ Style如： 北京炒肝 Stewed Liver, Beij

21、ing Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1、具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。如：饺子Jiaozi包子Baozi馒头Mantou花卷 Huajuan烧麦 Shaomai2、具有中国特色且被外国人接受的，使用地方语言拼写或音译拼写的菜名，仍保留其拼写 方式。如：豆腐 Tofu宫保鸡丁 Kung Pao Chicken杂碎 Chop Suey馄饨 Wonton3、中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注

22、英文注释。如：佛跳墙 Fotiaoqiang-Steamed Abalone with Sharks Fin and Fish Maw in Broth锅贴 Guotie (Pan-Fried Dumplings)窝头 Wotou (Steamed Corn Bun)蒸饺 Steamed Jiaozi (Steamed Dumplings)油条 Youtiao (Deep-Fried Dough Sticks)汤圆 Tangyuan (Glutinous Rice Balls)咕噜肉 Gulaorou (Sweet and Sour Pork)粽子 Zongzi (Glutinous Rice

23、 Wrapped in Bamboo Leaves)元宵 Yuanxiao (Glutinous Rice Balls for Lantern Festival)驴打滚儿 L udagunr- Glutinous Rice Rolls Stuffed with Red Bean Paste艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing)豆汁儿 Douzhir (Fermented Bean Drink)六、可数名词单复数使用原则菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。如：蔬菜面 Noodles with Vegetables葱爆羊肉 Saut fed Lamb Slices with Scallion七、 介词in和with在汤汁、配料中的用