旅游專業(yè)英語教案14Task6HelpingTouristsEnjoytheFirstMealparttwo

1、課次 14課程名稱旅游英語 授課教師授課班級旅游 11-301 授課日期本次課題Task 6 Helping Tourists Enjoy the First MealGuide process References教學目的和技能要求 Toasting; asking for opinions Manners in the banquet Inspecting the dishes; toasting教學設(shè)計: 重點、難點 To acquire vocabulary, sentence structures and ways of expression used in Helping Tour

2、ists Enjoy the First Meal.能力培養(yǎng) Train students skills in Helping Tourists Enjoy the First Meal.德 育 By learning this period, to train the students interest; to train rigorous, realistic spirit and the best quality of constantly enterprising, blazing the new trails; Students must have both ability and

3、political integrity.教學方法 Lecturing and practice; Discussion教學內(nèi)容摘要:A. 任務(wù)學習：Talking about the information about Helping Tourists Enjoy the First Meal.B. 歸納小結(jié)：To sum up this learning content and the situation in attending a lecture C. 練習：To check up while in classD. 輔導答疑：Collective or individual for qu

4、estions and answersE. 布置作業(yè): Recite the tourism term and sentence bank on P47-48參考資料旅游英語南凡 高等教育出版社導游英語朱華 高等教育出版社教學后記大慶職業(yè)學院備課用紙第頁 The Main Teaching Process and Arrangement n Type of RestaurantsChinese Japanese Korean Thai Malaysian Indian Vietnamese French Italian Arabian MexicanUseful Expressionsn re

5、ceptionistn reservereservationn vacancytable availablen private dining roomn non-smoking sectionDialogA: rose restaurant，What can I do for you？B: Id 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 people are ther

6、e in your party?B: two.A: what time will you be arriving?B: Around 6 p.m.A: I am very sorry，all the tables are reserved until 6 p.m., but we can fit you in at 7p.m. , what about a table for 7p.m. ？B: OK, Ill take it.A: All right，sir，What name, please?B : Mr. and Mrs. Ron Black.A : Ron Black.B: That

7、is right. It is our wedding anniversary, so perhaps you could arrange to have roses on the table. A: Yes, I suggest you choose a reserve a private dining room.B: That sounds a good idea. A: All right, Mr. Ron Black ,a private room for two this evening at 7, with roses, is that right?A: Right, thank

8、you very much!B: 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 typical _. Chinese food enjoys _. Generally, Chinese f

9、ood can 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 season-

10、_ flavoring in summer and _ during winter. Dishes in Sichuan are noted for their _, _ and _ flavor.When you are in China, an opportunity to sample its famous _ should not be passed.because _.Eating out is _ and very popular in China, so, it is often necessaryto _. You will sometimes see short lines

11、of people _at some famous restaurants. SupplementCooking methods煎、炸、烘、烤、燒烤、烤炙、煮、燉、蒸、燜、煨、腌frydeep frybakeroastbarbecuegrillboilstewsteambraisesimmerpikcle鹵味 pot-stewed fowl or meat with salt and five kinds of spices or in soy sause 鹵 thick gravy of meat, egg and starch used as a sause dressing for no

12、odles,etc.打鹵面 noodles with thick gravyIntroduction Food and Eating Etiquette (Page 26) The making method of jiaozi or Knife-chopped noodles Stage 1 NounVerbToolto prepare stuffingground meatvegetable eggseasoningMinceChopcutmix withstirfood processorchopping board cleavercutting board kitchen knifeS

13、tage 2 NounVerbToolto make doughflour waterdough(paste)Putadd to beatblenddrenchkneadBasinchopsticksStage 3 NounVerbToolto roll out wrapperslong sausagessections balls dry flourround, flat, even wrappersform intocut sprinkle roll out rolling pin Stage 4 NounVerbToolto wrap dumplingone half the other

14、 halfthe upper face"pleats" (flowerlike folds)fill withbring up to meet seal knead tablespoon Stage 5 NounVerbToolto cook dumplingleftovers boil shovelcoverladle sth out of frypotshovelstrainer ladlefrying pan Stage 6 NounVerbToolto serve dumplingsauseflavorput into dissolveeatshallow bowl

15、ssaucerbowlSupplementseasoningtastequalityshapeoilvinegarsoy saucerice winetable salt sugar MSGspring onion coriander galic ginger allspice aniseedRed(hot) pepper(chilli)Chinese red pepperwhite pepper black peppercurry mustard gravytomato saucesalad dressingscream cheese butter honey jam delicious t

16、asty flavored acid sweetbitterhotsaltymild bland Lightheavypungentrawraremedium-raremediummedium-wellwell-Doneover donetendertoughChewycrumblysmoothfreshstalesquareroundrectangularcubiccurvedhollowstraightirregular-shapedshoe-shapedboat-shapedIntroduction中文菜名： “麻婆豆腐”原不規(guī)范英文譯名：beancurd made 

17、by a pockmarked woman（滿臉雀斑的女人制作的豆腐）對外國游客驚嚇指數(shù)： 中文菜名：虎皮尖椒”原不規(guī)范英文譯名：Sharp Chili in Tiger Skin（用虎皮包裹的辣椒）對外國游客驚嚇指數(shù)： 中文菜名：“紅燒獅子頭”原不規(guī)范英文譯名：Red Lion Head（紅獅子頭）對外國游客驚嚇指數(shù)：中文菜名：“夫妻肺片”原不規(guī)范英文譯名：Husband and Wifes Lung（丈夫和妻子的肺片）對外國游客驚嚇指數(shù)：中文菜名四喜丸子驢打滾原不規(guī)范英文譯名Four gla

18、d meatballsRolling Donkey正式公布的中文菜單英文譯法包括中餐和西餐菜名譯法，對常見的2000余個菜品、主食小吃、甜點、酒類的名字做了英文的翻譯，在日前正式公布的中文菜單英文譯法中，其中中餐有冷菜123道、熱菜1057道、主食小吃391道，西餐頭盤類9道、湯類14道、主盤79道、面包27種，甜點及其他西點96種；中國酒95種，洋酒150種，進口葡萄酒149種，飲料235種。 一、   以主料為主、配料為輔的翻譯原則1、      菜肴的主料和配料主料（名稱/形狀）+ with + 配

19、料 如：白靈菇扣鴨掌 Mushrooms with Duck Webs 2、      菜肴的主料和配汁主料 + with/in + 湯汁（Sauce） 如：冰梅涼瓜 Bitter Melon in Plum Sauce二、   以烹制方法為主、原料為輔的翻譯原則1、      菜肴的做法和主料做法（動詞過去分詞）+主料（名稱/形狀） 如：火爆腰花 Sautéed Pig Kidney 2、      菜肴的做法、主

20、料和配料做法(動詞過去分詞)+主料（名稱/形狀）+ 配料如：地瓜燒肉     Stewed Diced Pork and Sweet Potatoes3、      菜肴的做法、主料和湯汁做法(動詞過去分詞)+主料（名稱/形狀）+ with/in +湯汁如：京醬肉絲   Sautéed Shredded Pork in Sweet Bean Sauce三、   以形狀、口感為主、原料為輔的翻譯原則1、    

21、0; 菜肴形狀或口感以及主配料形狀/口感 + 主料 如：玉兔饅頭 Rabbit-Shaped Mantou 脆皮雞 Crispy Chicken2、      菜肴的做法、形狀或口感、做法以及主配料做法（動詞過去分詞）+ 形狀/口感 + 主料 + 配料如： 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley四、   以人名、地名為主，原料為輔的翻譯原則1、      菜肴的創(chuàng)始人（發(fā)源地）和主料人名（地名）+ 主料如：

22、 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)         廣東點心 Cantonese Dim Sum2、      介紹菜肴的創(chuàng)始人（發(fā)源地）、主配料及做法做法（動詞過去式）+ 主輔料+ + 人名/地名 + Style如： 北京炒肝   Stewed Liver, Beijing Style 北京炸醬面 Noodles with Soy Bean Paste,

23、 Beijing Style五、   體現(xiàn)中國餐飲文化，使用漢語拼音命名或音譯的翻譯原則1、具有中國特色且被外國人接受的傳統(tǒng)食品，本著推廣漢語及中國餐飲文化的原則，使用漢語拼音。 如：餃子 Jiaozi     包子 Baozi    饅頭 Mantou    花卷 Huajuan 燒麥 Shaomai2、 具有中國特色且被外國人接受的，使用地方語言拼寫或音譯拼寫的菜名，仍保留其拼寫方式。 如：豆腐     Tofu  宮保雞丁 Kun

24、g Pao Chicken 雜碎    Chop Suey 餛飩    Wonton3、中文菜肴名稱無法體現(xiàn)其做法及主配料的，使用漢語拼音，并在后標注英文注釋。如：佛跳墻 Fotiaoqiang-Steamed Abalone with Sharks Fin and Fish Maw in Broth 鍋貼  Guotie (Pan-Fried Dumplings)窩頭  Wotou (Steamed Corn Bun) 蒸餃  Steamed Jiaozi (Steamed Dumplings)油條&#

25、160; Youtiao (Deep-Fried Dough Sticks)湯圓  Tangyuan (Glutinous Rice Balls)咕嚕肉 Gulaorou (Sweet and Sour Pork)粽子  Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)元宵  Yuanxiao（Glutinous Rice Balls for Lantern Festival)驢打滾兒 Ldagunr- Glutinous Rice Rolls Stuffed with Red Bean Paste 艾窩窩   Aiwowo (Steamed Rice Cakes with Sweet Stuffing)豆汁兒   Douzhir (Fermented Bean Drink)六、   可數(shù)名詞單復(fù)數(shù)使用原則菜單中的可數(shù)名詞基本使用復(fù)數(shù)，但在整道菜中只有一件或太細碎無法數(shù)清的用單數(shù)。如：蔬菜面   Nood