烹饪英语教师用书

Chapter1ChineseCuisine

UnitlSichuanCuisineandHunanCuisine

PartA

SichuanCuisine

TasklLead-in

key：Twice-cookedPork

MapoTofu

Task2Listening

Question：Whatkindsofseasoningsarementionedinthepassage?

(key:broadbeanchilipaste,garlic,chilipeppers,ginger,andstaranise,

etc.)

Script：

ThemostuniqueandimportantspiceinSichuancuisineistheSichuan

pepper.Sichuanpeppercomhasanintensefragrant.Othercommonly

usedspicesinSichuancuisinearegarlic,chilipeppers,ginger,andstar

anise,etc.

Broadbeanchilipasteisoneofthemostimportantseasonings.Itisan

essentialcomponenttofamousdishessuchasMapotofuand

twiced-cookedpork.Sichuancuisineistheoriginofseveralprominent

sauceswidelyusedinmodemChinesecuisine,includingthegarlicsauce

(yuxiang),mala,andguaiwei.

Task3Reading

key:DanDanMianandChongqingHotpot

Text

参考译文：川菜

川菜的主要风味是辛辣。

担担面，一种麻辣味的面条，是成都地区著名的小吃。担担面的调味

酱采用干虾、榨菜丝、研碎的油炸花生、芝麻、辣椒油、酱油、醋和

蒜蓉等原材料制成。担担面遍布四川地区，常常也被当做宴会上的小

吃。

重庆火锅

重庆麻辣火锅起源于20世纪，在国内外众多食客中越来越受欢迎。

火锅在重庆很流行，以麻辣称著。制作方法是：锅汤置于火上慢炖，

把各种肉类和蔬菜放进锅中烹煮片刻即捞出食用。

Task4OralPractice

1.key:hotandspicy

2.key:EightImmortals5SeaVoyage

MapoTofu

TofuPudding

BeanJelly

ShapedBaoziStuffedwithSaucedPork

(with)DriedOrangePeel

Multi-flavor

MashedGarlic

SweetandSour

Spiced

PartB

HunanCuisine

Task1Lead-in

key:fishhead鱼头choppedredpeppers剁椒

springonion小葱ginger姜scallion大葱

garlic大蒜cookingoil油cookingwine料酒

salt盐pepperpowder胡椒粉

Task2Listening

key:Thelocalpeopleeathotpepperstohelpremovedampnessandcold.

Script：

Hunanfoodischaracterizedbyitshotandsourflavor,fresharoma,

greasiness,deepcolor,andtheprominenceofthemainflavorinthe

dishes.Hunanfoodishotbecausetheclimateisveryhumid,which

makesitdifficultforhumanbodytoeliminatemoisture.Thelocalpeople

eathotpepperstohelpremovedampnessandcold.Themaincooking

methodsforHunandishesarebraising,double-boiling,steamingand

stewing.Itisalsorenownedforitsfrequentuseofpreservedmeatin

cooking.

Typicaldishesinclude:Dong'anchick;pepperyandhotchick,lotusseed

withrockcandy,Xiaoxiangturtle,andhotandspicyfrogleg.

Task3Reading

Text

参考译文：湖南菜系

湘菜的特点是酸辣、鲜香、多油、色重。湖南省气候潮湿，人们

食用辣椒得以驱寒。

剁椒鱼头在湘菜中占有重要地位。剁椒鱼头采用大头鱼的鱼头为

原料，鱼头的平均长度为60-80公分。大头鱼鱼头硕大、无鳞，是理

想的原材料。而其他头部较大的鱼也可以用来制作剁椒鱼头。

尝试剁椒鱼头，第一口感觉通常就是辣，但是慢慢地，就会感觉在辣

味之外是鱼头那藏不住的鲜香。

Task4OralPractice

略

Chapter1ChineseCuisine

Unit2CantoneseCuisineandFujianCuisine

PartA

CantoneseCuisine

TasklLead-in

key:SteamedChicken

key:ShaheRiceNoodle

Task2Listening

Key:ACantonesechefaimstobringouttheoriginalflavoroffood.

Script：AwidevarietyoffoodstuffsareusedtomakeCantonesedishes.

Theycansurpriseforeignerssometimes.Thesaying"TheCantoneseeat

everythingwithfourlegsexcepttablesandeverythingthatfliesexcept

airplanes"isanexaggeration.Buttheirdishesthatarecookedofsnake,

cat,or(and)dogmeatandingredientsfromtheseaarenotfamiliarto

mostforeigners.AlsothenamesofdishesonaCantonesemenucanbe

verystrange.

AnauthenticCantonesechefpreservesandbringsouttheoriginalflavor

ofingredients.Solittlespiceorsugarisused.

Task3Reading

Text

参考译文：粤菜

粤菜来源于中国广东省，已遍布世界各地。西方人谈到的中餐通常

就是指粤菜。

粤菜采用的原材料不仅多种多样，有些甚至被认为是奇怪的。除了

猪肉、牛肉和鸡肉，很多其他可食用的肉都可以作为食材，象鸡爪,

鸭舌，蛇以及螺蛔也是粤菜厨师喜欢的。传统的粤菜必需采用最新

鲜而且品质最好的原材料。粤菜中，给菜肴起一个富有寓意的名字

也很重要。

在澳门，春节除夕的团圆饭中通常会有“一陶菜''这道菜。丰盛的“一

陶菜”中有多种食材，每一种食材都代表一种美好的祝愿。

花椰菜

“花菜”在粤语中和“发财”谐音，代表人们创造财富的良好愿望。

Task4OralPractice

Key：

“YikTaoTsoi“containsmultipleingredients

andeachkindofingredientrepresentsa

specificgoodwish.

"FatTsoi"inCantoneseishomophonictoanotherexpressionthat

means"gettingrich"todemonstratepeople's

wishtomakeafortune.

Key：

蒸水蛋

咕噜肉

蒜蓉蒸扇贝

牛杂

猪腑

红豆沙

老火汤

PartB

FujianCuisine

TasklLead-in

Cues:Fujiansoupavarietyofingredientsbesimmeredforalong

time

Task2Listening

key:7

Script:The"Buddhajumpsoverthewall"isafamousFujiansoup.The

dishcontainsavarietyofingredientsincludingsharkfin,abalone,sea

cucumber,scallop,ham,porktendonandmushroom.Theingredientsare

simmeredforalongtimetomakethegravythickandtasty.Thesoupis

saidtohavebeeninventedbysomeoneinFuzhou,capitalofFujian

province,morethan100yearsago.Itisstillconsideredadishfor

distinguishedguests.

Task3Reading

Text

参考译文：福建菜系

福建菜系是中国八大菜系之一，味道清淡。滑嫩可口。福建菜讲究

低糖低盐低脂肪而富含蛋白质。

福建菜的口味曾经是酸甜并带有一些辣味，随着人们越来越注重身

体健康，腌渍和酥炸的菜肴有所减少。

作为一个临海省份，海鲜是福建菜的一大特色,可供选择的海鲜多达

300种。其中有炒海螺片，弹性十足的猪肉馅大鱼丸。此外，福建手

工大虾线面、豌鱼线面也很受欢迎。

Task4Translation

Key

StewedAssortedEightDelicacies

Soft-friedChickenwithSesameOil

BraisedHouseRabbitinBrownSauce

Dry-friedCodfishChops

FuzhouStyleFishBallSoup

Shark'sLipsinSauce

Chapter1ChineseCuisine

Unit3JiangsuCuisineandZhejiangCuisine

PartA

JiangsuCuisine

Task1Lead-in

Key:SweetandSourMandarinFish

Key:Beggar'sChicken/BakedMud-coatedChicken

Task2Listening

Key:Freshandliveaquaticproducts,carefullyselectedtealeaves,

bambooshoots,mushrooms,pears,anddates.

Script:

Knownas"alandoffishandrice"inChina,JiangsuProvincehasarich

varietyofingredientsavailableforcooking.Thetypicalrawmaterialsare

freshandliveaquaticproducts.Ithighlightsthefreshnessofingredients.

Othercookingingredientsareoftencarefullyselectedtealeaves,bamboo

shoots,mushrooms,pears,anddates.Duetousingthemethodsof

stewing,braising,quick-frying,warming-up,stir-fryingandaddingsome

sugarascondiments,Jiangsudishestastefresh,lightandmellow.

Task3Reading

参考译文

江苏菜以其独特的风格和清新的味道，咸甜适中而闻名。

江苏菜的特色是原料丰富多样，来自河流、湖泊和海洋，以及各种

烹饪技巧和精湛的切割技术。它通常使用炖、蒸、煨来保持食物的

原汁原味，口味清新平和。

糖醋鱼是典型的江苏菜，鲜嫩可口，外酥里嫩。

桂鱼是通常刻成松鼠的形状，炸至金黄，然后将甜酸酱淋在上面。

淋汁那一刻吱吱的叫声听起来像是一只松鼠在叫，给这道菜命增添

儿分趣味。

Task4OralPractice

1.Key:Distinctivestyleandfreshtaste,withmoderatesaltinessand

sweetness.

2.盐水鸭Brine-boiledDuck

西瓜鸡WatermelonChicken

鸭包鱼翅DuckStuffedwithSharkFins

清汤火方FiresideBroth

PartB

ZhejiangCuisine

Task1Lead-in

Key:Dongpo'sBraisedPork

Key:WestLakeFishinVinegar

Task2Listening

Keys:1.fresh,crisp

2.salty,delicious

3.fresh,rural

Script:

Zhejiangcuisine,alsocalledZheCaiforshort,isoneoftheeightfamous

culinaryschoolsinChina.ItincludesthespecialtiesofHangzhou,

NingboandShaoxinginZhejiangProvince.Hangzhoucuisineisthemost

famousoneamongthethree.Hangzhoucuisineischaracterizedbyits

elaboratepreparationandvaryingtechniquesofcooking,suchassauteing,

stewing,stir-fryinganddeep-frying.Hangzhoufoodtastesfreshandcrisp,

varyingwiththechangeofseason.Ningbofoodisabitsaltybutdelicious.

Specializinginsteamed,roastedandbraisedseafood,Ningbocuisineis

particularinretainingtheoriginalfreshness,tendernessandsoftness.

Shaoxingcuisineoffersfreshaquaticfoodandpoultrythathasaspecial

ruralflavor,sweetinsmell,softandglutinousintaste,thickingravyand

stronginseason.

Task3Reading

参考译文

浙江菜起源于人口稠密和资源丰富的浙江省。如果你不喜欢辣的菜，

但喜欢鱼和海鲜，浙江菜正适合你。

浙江菜不油腻，以新鲜、软嫩、柔滑，香味柔和著称。

如何做东坡肉？

原料：

猪五花肉，生姜，小葱，酱油，绍兴黄酒，白糖等。

制作方法：

五花肉煮熟之后切成方块，沙锅内放入葱，姜块垫底，五花肉皮朝

下放在葱姜上，加入酱油，白糖，黄酒，葱头，加盖先用旺火烧开，

再用微火炳2小时，再将肉块装入陶罐，加盖，以纸密封，上笼蒸

透即成。

Task4OralPractice

2.Keys:

东坡肉Dongpo'sBraisedPork

西湖醋鱼WestLakeFishinVinegar

锦绣鱼SplendidFish

清汤鱼圆FishBallsinClearSoup

生爆鳍片SlicedFriedEel

大汤黄鱼BraisedCroakerSoup

爆墨鱼卷FriedCuttlefishRolls

龙井虾仁FriedShrimpswithLongjingTea

Chapter1ChineseCuisine

Unit4AnhuiCuisineandShandongCuisine

PartA

AnhuiCuisine

Task1Lead-in

Key:LiHongzhangstew

Task2Listening

Key:Piecesofchickenand/orhamand/orothermeat,vegetables,and

perhapsseafood.

Script:

LiHongzhangstewisacomplexstewwithmanydifferentingredients

thatareeitheravailableorseasonal.Itcontainspiecesofchickenand/or

hamand/orothermeat,vegetables,andperhapsseafood.Itisnamedafter

LiHongzhang,aQingDynastyofficial.

Task3Reading

参考译文

安徽厨师更注重菜肴的口味和颜色，以及烹饪的温度，擅长炖、煮，

尤其擅长烹饪来自山区和海里的美味。安徽菜保留大部分的原汁原

味和营养成分。通常这里的食物稍辣和咸。一些菜通常红烧，重油

和酱汁。经常添加火腿、白糖来增味提鲜。

火腿炖甲鱼

一整个甲鱼、猪肉、火腿、竹笋、大蒜、葱、姜、酱油、盐、

大米酒、黑胡椒、猪油都一起放在锅里在炭火上炖。这道菜肥而不

腻，回味无穷。

Task4OralPractice

1.Key:Thetaste,colorofdishesandtheheattemperature.

2.Keys:

火腿炖鞭笋StewedBambooShootwithHam

火腿炖甲鱼StewedSoftShellTurtlewithHam

符离集烧鸡Red-CookedChicken

无味熏鸭TastelessSmokedDuck

奶汁肥王鱼FatKingFishinMilkSoup

蜂窝豆腐HoneycombTofu

红烧果子狸BraisedMaskedPalmCivet

PartB

ShandongCuisine

Task1Lead-in

Key:BraisedSeaCucumberswithScallions

Key:StewedPorkHock

Task2Listening

Key:greenonion,garlic,ginger,redpepper,vinegarandsalt

Script:

Shandongpeoplelikespicesintheonionfamilysuchasgreenonionsand

garlic.Theyincludeonionsinmanydishes.Gingerisalsocommonly

usedalongwithredpepper.Butspiceislessheavilyappliedthanin

Sichuancuisine.Itismeanttohighlighttheflavorofthefood.Vinegar

andsaltareheavilyapplied.

Task3Reading

参考译文

山东省海岸线长，所以新鲜的河鱼和海鲜都是当地的美味佳肴。

与中国的其他菜系不同，如四川菜系的厨师在菜肴里用了大量的香

料和油，地道的山东菜系厨师的主要目的是保持主料的形、色、味。

所以使用的香料和糖的量相对少些，爆炒则是常用的烹调方式。

高温爆炒——"爆":他们的厨师喜欢用锅猛火烹调肉类和蔬菜。他

们让油在极高温度煮沸，快速放入食材翻炒。这样可以让食材的外

层微焦，锁住食材的味道，还可以防止油渗到食材里。主要食材炒

好后他们通常将油倒出，添加香料、草药和调味料，快速翻炒，然

后趁热上菜。这种烹饪的方法称为"爆"。

Task4OralPractice

1.Key:Lessoil,relativelylittlespiceorsugarisused.

2.Keys:

葱烧海参BraisedseacucumberwithShandongScallion

油炳大虾FriedPrawns

葱爆羊肉QuickStirFriedLambwithShandongScallion

干烧银鳄鱼BraisedCodFish

水晶肘子StewedPorkHock

坛子肉DicedPorkCookedinaPot

九转大肠BraisedColoninBrownSauce

奶汤怠肺LungsinMilkSoup

奶汤八宝布袋鸡EightTreasuresStuffedChickeninMilkSoup

德州扒鸡DezhouGrilledChicken

Chapter2PastryandRiceFood

UnitlChineseWheatFlourFoods

PartA

Noodles

TasklLead-in

面条(noodle)炒面(fHednoodles)

馒头(Mantou/steamedbread/steamedbun)包子(Baozi/steamedstuffedbun)

Task2Listening

(Key：Theyarewheatflournoodles,ricenoodlesandcellophanenoodles)

Script：

Chinesenoodles,knowncollectivelyasmien,fallintothreemaincategories.The

mostcommonarewheatflournoodles,whichcanbemadewithorwithouteggs.

WhiletodaywheatflournoodlesareenjoyedthroughoutChina,theyoriginatedinthe

north,wherewheatisastaplecrop.Dependingontheremainingingredients,wheat

noodlescanbewhiteoryellow,thinasspaghettiorthickasfettucine,stiffor

extremelyelastic.

Madefromriceflour,water,andsalt,ricenoodlescanalsobethickorverythin.

Thesameistrueofricesticks.Therearealsoricepaperwrapperswhichcomein

eithercircularortriangularshape.

Finally,cellophanenoodlesareclearnoodlesmadefromgroundmungbean

paste.

Task3Reading

(Keys:Longevity.

soybeanpastenoodles(orZhajiangMian)inBeijing,hand-pullednoodles(or

Lamian)inShaanxiProvince,slicednoodles(orDaoxiaoMian)inShanxiProvince,

dandannoodles(orDandanMian)inSichuanProvince.)

Text

参考译文：

中国的面条文化

在中国人的食谱中，面条是主食，它有悠久的历史并深受喜爱。

中式面条宽窄粗细不同，可以细如缝针，也可粗如筷子。但它的长度可以不

限，因为中国的传统文化中，长面条就是长寿的象征，因此生日宴上总会上长寿

面表示希望主人长命百岁。

面条热食冷食均可，加工方法有水煮、蒸、抄、炸或浇汤。不论用何种方法

烹饪，吃前都要用筷子充分搅拌以保证每种食材均匀混合。面条是一种能够给人

们带来均衡营养的美食，它热量低，富含蛋白质和碳水化合物。

在中国有上千种富有地方特色的面条，其中最知名的有北京的炸酱面，陕西

的手拉面，山西的刀削面，四川的担担面，仅举此几例。

Task4OralPractice

1.(Sample：Ilikesoupnoodles.Becausethenoodlesareservedwithbrothandsome

vegetables.SometimesIwouldaddchillyoilandputslicesofmeatonthetop.Itis

easytocook.Youcaneatitwithanyotheringredientsyoulike.)

2.Afterlearning,teachercanaskstudentstoclosethetextbook.Letthemspeakout

theEnglishversionofthenoodledishesgivenbyteacherorpartnerinChinese.

PartBOtherTraditionalStapleFoodMadeofFlour

Task1Lead-in

(Keys:wheatflour,water,meat,mushroom,leek,shrimp...

Fivestep:1.Mixwaterwithflourinacontainer.Pressthedoughuntilitisnotsticky.

Leaveitthereforuselater.2.Mincethemeat,mushroomsandshrimpsandmixthem

togetherasfillings.Addsomesaltandsomespicesuchasgingerandonionandstir

themevenly.3.Withthehelpofaroundstick,asmallpieceofdoughispressedintoa

wrapperwithabout50mmindiameterand3mminthickness.4.Putthefillingsinthe

middleofawrapper.ThenpressthewrappertightandaJiaoziisready.5.Putapotof

wateronthestoveandheatit.Whenthewaterisboiling,puttheJiaoziintothewater

andcoverthepot.Whensteamcomesout,addmorecoldwater.Whenitboilsagain

addcoldwaterathirdtime.WhenyouseetheJiaozifloatinginboilingwater,youcan

puttheminbowlsorplates,getthechopsticksandbereadytoeat.)

Task2Listening

(Key:Noodles,dumplings,steamedbuns,stuffedbuns,andpancakes)

Script：

WheatisthestaplecropofNorthernChina,andyouwillfindanabundanceof

wheat-flourproductsintheformofnoodles,dumplings,steamedbuns,stuffedbuns,

andpancakes.Riceisalsoeateninthenorth,butisdefinitelysecondarytowheat.

Dumplingsareverypopularinthenorth,servedwithvinegarandhotchilioilfor

dipping.Therearevariousmeatandvegetablefillings.

Forbreakfasttherearesteamedbuns,stuffedbuns(withdifferentfillingslikemeats,

vegetables,orredbeanpaste),andpancakeseatenwithporridge.

Hand-pullednoodlesandsliced“noodles“arealsoverycommondishesintheNorth,

servedeitherstir-friedorinsoups.

Task3Reading

(Key:BecausetheshapeofJiaoziissimilartoancientChinesegoldorsilveringots

andJiaozisymbolizeswealth.)

Text

参考译文：

A.饺子

饺子是中国传统食物，尤其在中国北方它是节假日最基本的食物。在中国传

统的节日春节大年三十，家庭成员会聚在一起包饺子。因为饺子的形状像中国古

代的金银元宝，所以饺子象征财富。他们会将一枚钱币包进饺子，找到的人就意

味来年将有好的财运。在其他的节假日中国人也会包饺子来庆贺，所以它是中国

文化传统的组成部分。

饺子的做法有很多，可煮、煎、蒸。

B.馒头

馒头是中国最普通的面食之一，它是一种传统的发酵面粉做成的主食，尤其

对中国的北方人来说。

馒头是用蒸笼蒸出来的，它可以是圆的或类似圆柱现状。一块面团可以用于

做各种蒸制食物，如馒头、包子、花卷等。

馒头的基本材料是面粉、水和酵母。有些人喜欢加入其它的料如养麦粉、小

米粉、高凉粉、黑米粉或玉米粉。做馒头的步骤为：和面、发酵、成形和蒸煮。

Task4OralPractice

(Key:汤包soupdumpling,汤圆stickyriceball,馄饨wonton,发糕steamed

spongecake,油条deep-frieddoughstick,肉夹馍Chinesehamburger,羊肉泡馍

pitabreadsoakedinmuttonsoup)

PartCSomeBasicKitchenUtensilsforChineseFood

Task2MatchtheEnglishwordswiththeirChineseversions

(Key:1-5DBACE6-10IFJHG11-15KNOLM

16-21TPRQSU)

Chapter2PastryandRiceFood

Unit2ChineseRiceFoods

PartA

Rice

TasklLead-in

糙米(brownrice)黑米(blackrice)红米(redrice)

白米饭(plainrice,rice)炒饭(fhedrice)

粥(congeeorporridge)粽子(zongziorricedumpling)

Task2Listening

(Key:Niangao(ricecake)fortheSpringFestival,Yuanxiao(ricedumpling)forthe

LanternFestival,Zongzi(ricepuddingwrappedbybambooleaves)fortheDragon

BoatFestivalandLabaporridge(madeofrice,cereals,beans,nutsanddriedfruit)for

theLabaRicePorridgeFestival.)

Script：

Chinawasbuiltonagriculture.Chinesebegantogrowrice7,000yearsago.

Nowadays,ricehasbecomeoneofthemostcommonfoods.Itcanalsobeusedto

brewwinesandofferedasasacrificetotheGods.What'smore,ricecanbedelicately

madeintodifferentkindsoffood,whichplayedanimportantroleinanumberof

traditionalChinesefestivities.SuchasNiangao(ricecake)fortheSpringFestival,

Yuanxiao(ricedumpling)fortheLanternFestival,Zongzi(ricepuddingwrappedby

bambooleaves)fortheDragonBoatFestivalandLabaporridge(madeofrice,cereals,

beans,nutsanddriedfruit)fortheLabaRicePorridgeFestival.

Task3Reading

(Keys:plainrice,friedrice,porridgeandzongzi.

ricedumplingorstickyricedumpling.

bamboo-tube-cookedrice,steamedspareribswithglutinousrice,ricecrust...)

Text

参考译文：

中国米制食品

A.米饭

大米在中国非常重要，他是一餐饭中的最基本的部分之一，通常用最简单的

方法煮食。中国人最典型的一餐就是一碗米饭和炒蔬菜和肉。大米也可以酿酒。

此外，通过不同的烹制方法可以做出不同的食物。

B.粥

在许多亚洲国家，粥就是广受欢迎的大米稀饭。如果是白粥，通常会与配菜

一起上。如果在煮粥时加入其它的食材，如肉、鱼和调味品，就单独成为一餐，

对病人尤其适用。尽管有各式各样的粥类食品，但其根本就是大米在水中长时间

熬制后分解形成的浓稠稀饭。

C.炒饭

炒饭就是将蒸熟的米饭放在炒锅里翻炒，并与其它的食材，如蛋、蔬菜、和

肉等混合成为单独一道饭食。如果在家做，通常都会用剩菜剩饭，做出来的味道

千变万化，成为一道像炒面一样的经济实惠的大杂炒。

D.粽子

E.粽子是中国人的传统食品，它是在糯米中加入不同的馅料，再用竹叶、芦苇

叶或其他大而平的叶子包裹成一团，放在水中煮或蒸熟。在西方称为米团(rice

dumpling)或糯米团(stickyricedumpling)。

F.

Task4OralPractice

1.

(Keys:Ingredients:cookedrice,cooked,dicedchicken,frozenpeas,greenonions,

eggs,soysauce,oystersauce,saltandpepper,cookingoil.

Process:beattheeggs;frytheeggs;stir-frygreenonion;stir-frypeas;stir-fiyrice;

addchickenandpeas;servewitheggandgreenonionasgarnish.)

2.Learningandtranslation.

蕃茄鸡丁炒饭(Key：Friedricewithdicedchickenandtomato)

广州炒饭(Key：Guangzhoustylefriedrice)

什锦蛋炒饭(Key：Friedricewithmixedmeatandegg)

虾仁炒饭(Key：Shrimpfriedrice)

鱼片粥(Key：Congeewithslicedfish)

八宝粥(Key：Eighttreasurescongee)

PartBTraditionalFoodMadeofGroundRice

Task1Lead-in

汤粉(ricenoodleinsoup)过桥米线(Cross-the-Bridgericenoodle)

肠粉(steamedricenoodleroll)汤圆(ricedumplingball)

发糕(steamedspongericecake)年糕(ricecake,newyearcake)

Task2Listening

(Key:Riceflourismadefromrice.Ithasnoglutenanditwillnotrise.Wheatflouris

madefromwheat.Itcontainglutenwhichmakesiteasy-to-handleandwillrisewhen

mixedwithyeast.)

Script：

What'sthedifferencebetweenriceflourandwheatflour?

Themainingredientofwhitericeflourisfinelymilled,polishedrawwhiterice,

whichtastesbland,hasafinertextureandcontainsfewnutrients.Brownriceflour,a

productofunpolishedbrownrice,containsricebran,hasmorenutrientsandfiberand

aheavier,grainiertexture.

Thehighgluteninwheatflourresultsinaneasy-to-handledoughthatwillrisein

yeastbreads—amainreasonforthepopularityofwheatflour.Becausericehasno

gluten,itsdoughwillnotriseunlessyoumixitwithwheatflourorgluten.

Task3Reading

(Key:secretingredientsauce,broth,friedpeanutsorsoybeans,scallions,Chinese

parsley,pickledvegetableandthinslidesofdifferentkindsofmeatsuchasbeef,horse

meat,andpork,garlicandchili)

Text

参考译文：

米粉

米粉是中国最普通的菜肴之一。米粉可以是新鲜的、冰冻的或凉干的，有各

种形状和厚度。在中国的不同地区有各自不同的、独特的烹饪方法。

A.桂林米粉

桂林米粉是广西桂林最有名的美食。它的米粉有圆有扁的，圆的较适合于吃

无汤的，而扁的更适于加入美味的肉汤。你可以选择加入各种各样的食材，如秘

制卤汁、油炸花生米或黄豆，葱、香菜、泡菜以及各种肉片，牛肉、马肉和猪肉,

还可加大蒜和辣椒。现在，桂林米粉已经风靡全国。

B.肠粉

肠粉是中国广东省和香港的特色食品，通常是作为小吃，中间餐或点心来吃。

它是由一条宽而薄的沙河粉片将虾肉、猪肉、牛肉和其他蔬菜卷制而成的，再浇

上调味酱就可以上桌了。如果不卷馅料，它就称为猪肠粉，猪肠就是猪的肠子，

粉就是指米粉，这是因它紧紧地卷成一卷看似猪肠而得名。

C.过桥米线

过桥米线是云南独特的风味美食，使用之前要准备好一碗热汤，一碗米粉，

一些肉片，切好的新鲜蔬菜等食材。汤是至关重要的，由鸡、鸭和猪骨熬制而成,

虽然看不到蒸汽，但它相当烫。一切准备好后，先放入生肉片搅动直至烫熟，接

着放其他配料、蔬菜和米线，这道食物因肉的鲜嫩而异常美味。

Task4OralPractice

柳州螺狮粉(Key：Liuzhouriversnailricenoodle)

银牙干炒牛河(Key：Stir-friedricenoodlewithbeefandbeansprouts)

红烧牛脯米粉(Key：Ricenoodlewithbraisedbeefbrisket)

酸辣粉(Key：Hotandsourricenoodle)

PartCOtherCommonAdditivesforCongee

Task2UsethewordsabovetotranslatethefollowingdishesintoEnglish

1.绿豆粥(Key：congeewithmungbean)

2.小米红枣粥(Key：milletgruelwithreddates)

3.银耳莲子羹(Key：whitefungusandlotusseedsoup)

4.黑豆黑米慧米粥(Key：blackricecongeewithblacksoybeanandJob'stear)

5.百合枸杞南瓜粥(Key：congeewithLilybulbs,wolfberryandpumpkin)

6.燕麦粥(Key：oatmeal；porridge)

Chapter2PastryandRiceFood

Unit3WesternPastry

PartA

Pizza

TasklLead-in

QI:Key:dough,cheese,onion,tomato,greenpepper,blackolive,

sauce...)

Q2:Key:bacon,beef,chickenmeat,sausage,peperoni,seafood,com,

vegetablesandfruit,mushroom,egg,nut,blackpepper,rosemary,

curry...

Task2Listening

Key:tomatosauceandcheese,aselectionofmeats,vegetables

andcondiments.

Script:

Pizzaisaflatbreadgenerallytoppedwithtomatosauceandcheeseand

bakedinanoven.Itiscommonlytoppedwithaselectionofmeats,

vegetablesandcondiments.Thetermwasfirstrecordedinthe10th

century,inaLatinmanuscriptinItaly.Themodempizzawasinventedin

Naples,Italy,andthedishanditsvariantshavesincebecomepopularin

manyareasoftheworld.

Pizzaissoldfreshorfrozen,eitherwholeorinportions,andisacommon

fastfooditeminEuropeandNorthAmerica.Varioustypesofovensare

usedtocookthemandmanyvarietiesexist.Severalsimilardishesare

preparedfromingredientscommonlyusedinpizzapreparation.

Task3Reading

Key:1.PizzawasfirstaflatbreadsnackforRomansinNaplesasearlyas

theyear997,andthefirstmodempizzaalsoappearedinItalyin1989.

2.Americanpizzaiscrispyandthin;it'softenfoldedinhalfformore

compacteating.)

Script:

ThemodernpizzawasinventedinJune1889byRaffaeleEsposito,a

NeapolitanchefwhowantedtohonorQueenMargherita.Itwastopped

withfreshtomato,cheese,oliveoilandbasil,torepresentthecolorsof

theflagofItaly.

Theactualword"pizza"isfirstrecordedasearlyastheyear997.The

wordreferredtoasimpleflatbreadinNapleswhichwasasnackforthe

Romans.Thislaterdevelopedintothepizzawehavetoday.

PizzamayhavebeeninventedinNaples,butitwasperfectedinNew

York.NewYorkstylepizzaiscrispyandthin;it'softenfoldedinhalffor

morecompacteating.

Text

参考译文：

现代比萨是一位名叫RaffaeleEsposito的意大利厨师为了纪念玛格利

特皇后在1889年6月创作出来的。比萨上放了新鲜的西红柿、奶酪、

橄榄油和罗勒籽，这个外形象征着意大利国旗。

“Pizza”一词最早出现在公元997年，是一种罗马人常吃的在那不勒

斯颇为流行的大饼。这种大饼日后逐渐演变成如今人们吃的比萨。

比萨虽起源于那不勒斯，但其制作方法却是在美国日臻完美。美式比

萨皮薄酥脆，便于人们用手将整个比萨折叠后食用。

Task4OralPractice

Discussion:Key：Herearesomesimpledosanddon'tsformakinghealthy

pizza.

DO:Usewholegraincrust.

DO:Useplentyoftomato-basedpizzasauce.

DO:Addlotsofvegetables.

Don't:Usealotofcheese.

Don't:Addprocessedmeats.

Don't:Eattoomuch.)

Task5WatchingandSpeaking

Key:

Step1:makingAlfredosauce(cream,oliveoil,Pamesancheese,garlic,

salt,pepper)

Step2:grillingchicken

Step3:gettingmozzarellacheese

Step4:choppinggarlic

Step5:makingapizzadough(water,flour,eggs,yeast,salt,oliveoil)

Step6:spreadingthesauce

Step7:spreadingthecheese

Step8:addingchicken

Step9:addinggarlic

Step10:preheattheovento375degreecentigradefor10minutesandput

thepizzaintotheovenfor30minutes

PartB

Pasta

TasklLead-in

QI:key:spaghetti

key:macaroni

key:lasagna

key:ravioli

keyitagliatelle

Task2Listening

Key:Simplesauceslikepestoareidealforlongandthinstrandsofpasta

whiletomatosaucecombineswellwiththickerpastas.

Script:

Pastaisgenerallyasimpledish,butcomesinmanyvarietiesduetoits

versatility.SomepastadishesareservedasafirstcourseinItalybecause

theportionsizesaresmallandsimple.Pastaisalsopreparedinlight

lunches,suchassaladsorlargeportionsizesfordinner.Itcanbe

preparedbyhandorfoodprocessorandservedhotorcold.Pastasauces

varyintaste,colorandtexture.Whenchoosingwhichtypeofpastaand

saucetoservetogether,thereisageneralruleregardingcompatibility.

Simplesauceslikepestoareidealforlongandthinstrandsofpastawhile

tomatosaucecombineswellwiththickerpastas.Theextrasaucelefton

theplateafterallofthepastaiseatenisoftenmoppedupwithapieceof

bread.

Task3Reading

Key:1.Dryandfresh.

2.Commonformsofpastaincludelongshapes,shortshapes,tubes,flat

shapesandsheets,miniaturesoupshapes,filledorstuffed,andspecialty

ordecorativeshapes.

Script:

PastaisastaplefoodoftraditionalItaliancuisine,datingto1154inSicily.

Itisalsocommonlyusedtorefertothevarietyofpastadishes.Typically,

pastaisanoodlemadefromadoughofflourmixedwithwateroreggs

andformedintosheetsorvariousshapes,thencookedbyboilingor

baking.

Pastasmaybedividedintotwobroadcategories,driedandfresh.

Bothdriedandfreshpastacomeinanumberofshapesandvarieties,with

310specificformsknownvariablybyover1300nameshavingbeen

documented.Commonformsofpastaincludelongshapes,shortshapes,

tubes,flatshapesandsheets,miniaturesoupshapes,filledorstuffed,and

specialtyordecorativeshapes.

Text

参考译文：

意大利面是一道传统的意式烹饪主食，起源于1154年的西西里。它

也用来指代由意大利面制成的各种不同的美食。意大利面是面粉团和

上水和鸡蛋再做成薄片或各种不同的形状然后煮熟或烤制而成。

意大利面可以分成干面和鲜面两类。干面和鲜面都可以做成不同形

状，有记录可查的就有310种形状和超过1300种叫法。意大利面较

为普遍的形状有长形、短形、管状、扁形、薄片形、可放入汤中小块

形、填充形、特殊形或装饰形等。

Task4OralPractice

Key：Hereistherecipeforthedish.

Ingredients:yellowandredpepper,onion,whitewine,blackolive,garlic,

rigatoni,salt,pepper,oliveoil.

Step1:putaquartercupofoliveoilintothepan.

Step2:putonion,yellowandredpepperintothepan,addsomesaltsand

pepper,cookforabouthalfanhourinmediumheat.

Step3:addingarlic,cookforaboutaminute.

Step4:addinwhitewine,cookfor3-4minutes(optional).Whilecooking,

chopupsomebasil,drainthepasta,andgrindsomecheese.

Step5:putinthepasta,somebutter,asplashofcookingwater,blackolive,

ahandfuloffreshbasil,freshlygrindedcheeseandstirthem.

Chapter2PastryandRiceFood

Unit4Coffee

PartA

TypesofCoffee

TasklLead-in

Studythepicturesofdifferenttypesofcoffeeandlearntoreadtheir

namescorrectly.

EspressoCalle

Americano

美式血喳(热>

KMT；'*♦

CaflcLaile

Cappuccino

卡布奇丽,瓜＞

CaramelGdle

MacchiatoMocha

»*i-<<*>

CiiHcLaueCiiramcl

Macchiato

仞的玛奇4：<i>k)

Task2Listening

Key:Nescafewasthemostpopularinstantcoffeeproductinthepost-war

period.

Script:

Anumberofproductsaresoldfortheconvenienceofconsumerswhodo

notwanttopreparetheirowncoffee.Instantcoffeeisdriedi