《酒店 用英语课件》课件-Part Three

PartThree

Food&Beverage

Department

Unit1:ChineseRestaurant

LearningOutcome

Inthisunityouwilllearn:

HowtotalkaboutChineserestaurantserviceTechniquesofordertakingandfoodintroductionHowtofilloutanorderWarmUp

WorkwithyourpartnertomatchthewordsrelatedtoEMPLOYMENTincolumnAwiththeirmeaningsincolumnB

cuisineroastsnackspringrollliquorcaterasmallmealoramountoffood,usuallyeateninahurryAChinesedishconsistingofasavourymixtureofvegetablesandmeatrolledupinathinpancakeandfriedastrongalcoholicdrinkastyleofcookingtoprovideserviceoffood&drinktocookfood,especiallymeat,withoutliquidinanovenoroverafireAnswer:d.f.a.b.c.e.Speak&Drill

WordsandExpressionsreservationn.预定suitv.适合pulloutv.

拉出recommendv.

推荐cabbagen.

白菜oystern.

牡蛎saucen.

调味汁；酱mincen.肉碎

v．绞肉tenderadj.

嫰的；柔软的deliciousadj.

美味的Chefn.主厨Shrimpn.

虾broccolin.甘蓝walnutn.核桃Episode1:

ReceivingthedinersC:CaptainG:GuestSituation:(Mr.WilliamstogetherwithhistwofriendscomestotheBambooGardenRestauranttohavedinnerwithareservation.)C:Goodevening,sir.WelcometotheBambooGardenRestaurant.G:Goodevening.C:Doyouhaveareservation?竹园餐厅您定座了吗？G:Yes,I’vereservedatableforthree.C:MayIhaveyourname,please?G:Yes,it’sMr.Williams.C:Mr.Williams.Wewereexpectingyou.I’llshowyoutoyourtable.Thisway,please.Isthistablesuitsyou?G:Great,it’sjustfine.C:(PullsoutchairstoseatMr.Williamsandhisfriends)Takeyourseat,please.G:Thanks.C:Awaiterwillcometotakeyourorder.Justamoment,please.我们早就期待您的到来。请就坐。Episode2:

TakingordersW:WaitressG:GuestSituation:(Mr.GregishavingdinneratChaozhouRestaurant.Thewaitresshelpshimmakehisorder.)W:MayItakeyourordernow,sir?G:Ur…Idon’tknowmuchaboutChinesefood,canyourecommendsomething?W:Certainly.HowaboutCabbageinOysterSauce?It’stenderandtasty.G:Good,I’lltakeit.What’stheChickenSoupwithCornlike?W:It’ssoupwithcornandmincedchicken.It’ssweetanddelicious.您准备好点菜了吗？蚝油生菜甜玉米鸡茸汤G:Well,I’lltakethis,too.I’dliketohavesomefriedrice,couldyoumakesomerecommendations.W:HowabouttheChef’sFriedRice?G:Howdoyoumakeit?W:It’sfriedricewithshrimp,eggsandbroccoli.G:OK,I’lltrythat.Thankyou.W:Anythingelse,sir?G:No,thanks.That’sallnow.W:ShallIbringyouaknifeandfork?G:No,thanks.Thechopstickswilldo.主厨推荐炒饭虾仁鸡蛋甘蓝炒饭。筷子就行了。Episode3:

Serviceduringameal

W:WaitressG:GuestW:Ladiesandgentlemen,mayIservethedishes?G:Certainly.W:ThefistdishisOystersoupwithmixedvegetables,asoupinCantonesestyle.G:Thanks.W:Andtheseconddishisveryhot.Pleasebecareful.G:Yes,wewill.W:Excuseme.MayItakeawaytheemptycupsandplates?G:Yes,please.上菜服务/席间服务时菜生蚝汤广东靓汤(Severalminuteslater)G:Waitress,we’dlikesomemoreicecreamandsoftdrinks.W:Whichflavorwouldyouprefer?G:Twovanillasandtwowalnuts.W:Yes.Andwhatkindsofdrinksdoyoulike?G:Orangejuice,please.W:I’llgetyouricecreamsanddrinksforyoueachinafewminutes.(Afewminuteslater)Ladiesandgentlemen,yourice-creamsanddrinks,please.Willthatall?G:Yes,thanks.W:You’rewelcome.Pleaseenjoyyourdinner.您都喜欢什么口味的？两份香草味、两份核桃位A.Completethefollowingdialogue:G:GuestW:WaitressW:__________________（女士，先生，晚上好！)Hereisthemenu._______________________________(我们有非常地道的中餐菜肴。希望你们喜欢。)G:We’dlikeveryCantonesefood._________________________(能推荐几样菜吗？)W:Allright.____________________（这是我们今天的主厨特推菜）。G:Well,_____________（都有些什么？）Goodevening,sirandmadam.WehavetypicalChinesefood.HopeyouenjoyyourmealCanyoumakesomerecommendation?

Thisistoday’sChef’sspecialty.Whatarethey?W:_____________（我向您推荐）saltbakedchicken,scallopballs,andsteamedperch.__________________（您要点哪些？)G:Good,we’dliketoorderthemall._______________（有汤吗？）W:Wehavemanykindsofsoups.__________________（请您从菜单中选。）G:Letmesee.I’dlikefishheadsoupwithvegetables.W:That’sverygood.It’soneofourbest.____________________（请稍等，马上就给您上菜。）

I’llrecommendWhatwouldyouliketoorder?Doyouhaveanysoups?Youcanmakeachoiceinthemenu.Plesewaitawhile.Yourdinnerwillbereadysoon.B.Role-play:

Scene1:

Guest:YournameisJames.YouwanttohavedinnerwithyourfriendThomasatLotusRestaurant.Whenyouarrivethere,unfortunately,thereisnovacanttable.Soyouaskthecaptainforhelp.Captain:Yougreettheguestsatthegateandtrytoeasethembyaskingthemtowaitforabout15to20minutes.15minuteslater,whenthereisatableavailable,youtakeseatsfortheguests.Scene2:

Guest:YouareMr.andMrs.GreenandintendtohavedinneratGrandRestaurant.YouhaveheardofroastBeijingduckandwanttotryone.YouasktheWaitresstorecommendsomeothersuitablefoodanddrinktogowiththemaincourse.Waitress:Yougreettheguestsandhelpthegueststomaketheirorders.Scene3:

Guest:YouareMr.RichardsonandintendtohavedinnerwithtwoofyourfriendsatSpringRestaurant.Youhavemadeyourorderandwaitforthewaiter/waitresstoserveyourmeal.Waiter/Waitress:YougreettheguestsandservethegueststheirmealsC.Discussion:

1.HowtotranslatethenamesofChinesedishesintoEnglish?Basicpointsforyourreferance:1.Waysofcooking+mainfood+with/in+ingredientse.g.鱼香肉丝——shreddedporkwithhotspicysauce

京酱牛肉——friedbeefinBeijingsauce2.Waysofcooking+wherethedishisfromornamedafter+mainfoode.g.北京烤鸭——roastBeijingduck

东坡肉——stewedporkorDongpopork2.WhatistheprocedureofservingChinesefood?

Basicpointsforyourreferance:ColddishHotdishSoupStaple/SnacksDrinks主食3.Whatdoweusuallysayanddowhenservingtheforeignguests?

4.HowdowerecommendsometypicalChinesesnackstoforeignguests?Basicpointsforyourreferance:AskforeignerswhethertheyneedforksandknivesRecommenddifferentfeaturesofChinesecuisinesMakesmallexplanationstoChinesedishes&snacksRead&ActWordsandPhrasescuisinen.

烹饪aroman.芳香；香味contributev.贡献ingredientn.原料；成分specialtyn.特色菜poisonousadj.有毒的cobran.眼镜蛇seasoningn.调味品；作料sucklen.幼兽crispadj.

脆的salt-bakedadj.

盐焗的brothn.

肉汤greasyadj.

油腻的carpn.鲤鱼souradj.酸的grillv.

烤conchn.

海螺cucumbern.

黄瓜scallionn.

大葱simmerv.

煨sauté

v.

嫩煎；炒camphorn.

樟脑fungusn.

真菌beancurdn.

豆腐stewv.

炖braisev.

炖

ChineseCuisineChinesecookingisworldfamousforitsrichvariety---aromaandflavor.EachregioninChina,withitsownspecialfoodsandcookingtechniques,contributestoover5000well-knowndishesfromalloverthecountry.BesidesBeijingandShanghaicooking,therearefourmajorregionalstyles,thoseofGuangdong,Shandong,SichuanandJiangzhe(JiangsuandZhejiang).芳香/香味Guangdongcookingisknownforitsrichness,theattractivewayitsdishesaredisplayed,anditswiderangeofingredients.Forinstance,snakedishesareanoldGuangdongspecialty.DragonandTigerLockedinFight,inparticular,ispopularatdinners.Themainingredientsarethreekindsofpoisonoussnakes,includingthedeadlycobra.Some28ingredientsandseasoningsareusedinthepreparation,whichusuallyinvolvesseveraldozensofprocesses.毒蛇龙虎斗OtherGuangdongfavoritesincludeRoastSucklingPigwhichhasabrightshinyredappearancewithcrispskinandtendermeat,Salt-bakedChickenandDuckWebsinOysterSauce.InGuangzhou,thecapitalofGuangdongProvince,famousGuangdongstylerestaurantsincludethePanxi,Beiyuan,Guangzhou,andDatong.烤乳猪盐焗鸡蚝油鸭掌。Shandongcookingisknownfordishesthatarebasedonaclearormilkybroth,notthickorgreasyBird’sNestSoup,madefromclearbrothwithbirdnestsandusuallythefirstcourseofadinner,isaShandongspecialty.OtherfamousShandongdishesincludeDeep-FriedGoldenCarp,SweetandSourHuangheCarp,GrilledBonedChicken,andFriedConchandSeaCucumberwithScallions.肉汤大葱BeijingcookingisheavilyinfluencedbyShandongcooking.Beijing’sQuanjudeRoastDuckRestaurantandFengzeyuanRestaurantbothserveShandongstyledishes.Sichuandishes,whichhaveareputationforbeinghotandspicy,areusuallystir-friedorsimmered.Unlikedeep-frying,stir-fryingrequiresnochangeofpotsandjuicesarenaturallyabsorbedinthecookingprocesswhichrequirescarefulheatcontrol.Insimmering,alltheingredientsandseasoningsarecookedtogetheroveralowfameuntilthejuicesarealsonaturallyabsorbed.麻辣风味NotedSichuandishesincludePorkShredswithFishFlavor,SautedChickenCubeswithChiliandPeanuts,DuckSmockedCamphorWoodandFragrantTeaLeaves,CarpinHotSauceandClearSoupwithWhitefungus.Sichuanstylecookedbeancurdisalsowidelyknown.BeancurdMincedMeatinChiliSauce,forexample,whichishot,crisp,tenderandspicy,isapopulardish.鱼香肉丝，宫爆鸡丁，樟茶鸭，红烧鲤鱼和银耳汤JiangsuandZhejiangdishesareknownfortheirblendofsweetandsaltyflavors.Thisstyleofcookingspecializesinboiling,stewing,braisingandsimmering.Cookedintheirownjuices,thedishesarefresh,tender,fragrantandrich—eithercrisporsoft,butnevergreasy.Agoodbalanceiskeptbetweenunder-and,over-seasoning,andmeatfallseasilyoffthebones.调料恰到好处

FamousJiangsuandZhejiangdishesincludeWestLakeVinegarFish,SteamedHilsaHerring,FrozenPorkLoaves,RoastedPorkCubes,GrilledWholePig’s-headandLiverSoup.Shanghai-stylecookingisderivedfromJiangsuandZhejiangcooking.A.ReadthepassageandthenmarkthefollowingstatementsT(True)orF(False):1.()TherearefourmajorregionalcookingstylesinChina.2.()SnakedishesaretypicalGuangdongfood.3.()Salt-bakeddishesaretypicalShandongfood.4.()BeijingfoodisdeeplyinfluencedbySichuanfood.5.()Sichuanfoodisfamousforbeinghotandspicy.6.()ThecompoundofsweetandsaltyflavorsisthemainfeatureofJiangzhefood.FTFFTTB.Discussthefollowingquestions:1.Whatdoesthepassagetellus?2.WhatarethedifferencesbetweenGuangdongandSichuanfood?3.WhatdoyouthinkisthemainfeatureofShanghaifood?C.PutthefollowingintoChinese:Chinesecookingisworldfamousforitsrichvariety---aromaandflavor.EachregioninChina,withitsownspecialfoodsandcookingtechniques,contributestoover5000well-knowndishesfromalloverthecountry.中式烹饪以其式样繁复而举世闻名----色香兼备、风味各异。在中国，每个地方都有其独特的菜肴，特殊的烹饪方法。因而，汇聚成5000多种名闻遐迩的菜式。OtherGuangdongfavoritesincludeRoastSucklingPigwhichhasabrightshinyredappearancewithcrispskinandtendermeat,Salt-bakedChickenandDuckWebsinOysterSauce.

其它广受欢迎的粤菜还有脆皮乳猪—色艳、皮酥、肉嫩，盐焗鸡，蚝油鸭掌。Shandongcookingisknownfordishesthatarebasedonaclearormilkybroth,notthickorgreasyBird’sNestSoup,madefromclearbrothwithbirdnestsandusuallythefirstcourseofadinner,isaShandongspecialty.鲁菜多以上汤或高汤为原料，如典型鲁菜之一的清炖燕窝，以上汤燕窝熬制而成，常作为宴席的头道菜。Cookedintheirownjuices,thedishesarefresh,tender,fragrantandrich—eithercrisporsoft,butnevergreasy.Agoodbalanceiskeptbetweenunder-and,over-seasoning,andmeatfallseasilyoffthebones.这些菜肴以原汁烹制，味鲜、肉嫰、香浓、色艳，松脆柔软，不油腻。作料内外平衡作用，肉极易脱骨。GroupWork

AQuestionnaireon“Food&ServiceSatisfaction”Step1Dividetheclassintofourgoups.Step2Workingroupsandthinkaboutthesituationsoraspectsyouaregoingtoinvestigate.Step3Eachstudentshouldcontributessomeideasaboutwhatandhowtosurvey.Step4

Discusstheseideasinyourowngroup.Choose10mostusefulandreasonableideasandpu