美食英語知識點歸納

美食英語知識點歸納

一、食材和菜品名稱

1.食材名稱：

-Fruits(水果):apple(蘋果),orange(橙子),banana(香蕉),strawberry(草莓),cherry(櫻桃),pineapple(菠蘿),watermelon(西瓜),grape(葡萄),lemon(檸檬),mango(芒果),etc.

-Vegetables(蔬菜):tomato(番茄),lettuce(生菜),spinach(菠菜),carrot(胡蘿卜),potato(土豆),onion(洋蔥),broccoli(西蘭花),cucumber(黃瓜),eggplant(茄子),etc.

-Meat(肉類):beef(牛肉),pork(豬肉),chicken(雞肉),lamb(羊肉),duck(鴨肉),fish(魚),shrimp(蝦),crab(蟹),lobster(龍蝦),etc.

-Seafood(海鮮):oyster(牡蠣),squid(魷魚),scallop(扇貝),octopus(章魚),salmon(三文魚),tuna(金槍魚),etc.

-Grains(谷物):rice(大米),wheat(小麥),corn(玉米),barley(大麥),oat(燕麥),etc.

-Dairyproducts(乳制品):milk(牛奶),cheese(奶酪),yogurt(酸奶),butter(黃油),cream(奶油),etc.

-Condiments(調味品):salt(鹽),pepper(胡椒粉),sugar(糖),vinegar(醋),soysauce(醬油),ketchup(番茄醬),mustard(芥末),mayonnaise(蛋黃醬),etc.

2.菜品名稱：

-Appetizers(開胃菜):salad(沙拉),soup(湯),bruschetta(意式烤面包片),springrolls(春卷),dumplings(餃子),etc.

-Maincourses(主菜):steak(牛排),roastchicken(烤雞),grilledfish(烤魚),stir-friedvegetables(炒菜),pasta(意大利面),pizza(比薩餅),sushi(壽司),etc.

-Sidedishes(配菜):mashedpotatoes(土豆泥),roastedvegetables(烤蔬菜),steamedrice(蒸飯),frenchfries(炸薯條),coleslaw(卷心菜沙拉),etc.

-Desserts(甜點):cake(蛋糕),icecream(冰淇淋),chocolate(巧克力),pie(派),pudding(布丁),cookies(餅干),etc.

-Drinks(飲品):coffee(咖啡),tea(茶),juice(果汁),soda(蘇打水),wine(葡萄酒),beer(啤酒),cocktail(雞尾酒),etc.

二、烹飪方法和口味

1.烹飪方法：

-Boil(煮沸):boilwater(煮沸水),boilpasta(煮意大利面)

-Fry(炸):frychicken(炸雞),deep-fryfrenchfries(油炸薯條)

-Grill(燒烤):grillsteak(燒烤牛排),barbecue(燒烤)

-Steam(蒸):steamfish(蒸魚),steamvegetables(蒸蔬菜)

-Bake(烘烤):bakebread(烤面包),bakecake(烤蛋糕)

-Roast(烤):roastchicken(烤雞),roastvegetables(烤蔬菜)

-Stir-fry(炒):stir-fryvegetables(炒菜),stir-frynoodles(炒面)

-Saute(煎炒):sauteonions(炒洋蔥),sautemushrooms(煎蘑菇)

2.口味：

-Spicy(辣的):spicychicken(辣雞肉),spicynoodles(辣面)

-Sweet(甜的):sweetfruitsalad(甜水果沙拉),sweetdessert(甜點)

-Sour(酸的):soursoup(酸湯),sourcandy(酸糖)

-Salty(咸的):saltychips(咸薯片),saltypopcorn(咸爆米花)

-Bitter(苦的):bittercoffee(苦咖啡),bittermelon(苦瓜)

-Savory(咸香的):savorychicken(咸香雞肉),savorypie(咸香派)

三、用餐禮儀和文化

1.餐桌上的用具：

-Plate(盤子),bowl(碗),cup(杯子),glass(玻璃杯)

-Knife(刀),fork(叉子),spoon(勺子),chopsticks(筷子)

-Napkin(餐巾紙),tablecloth(桌布),placemat(餐墊)

2.用餐禮儀：

-Situpstraight(坐直),keepelbowsoffthetable(不要擱肘),chewwithyourmouthclosed(閉嘴嚼),useutensilsproperly(正確使用餐具)

-Say"please"and"thankyou"(說“請”和“謝謝”),waitforotherstostartbeforeeating(等待他人開始吃飯),don'ttalkwithyourmouthfull(滿口談話),etc.

3.飲食文化：

-Afternoontea(下午茶):atraditionalBritishcustomofenjoyingteaandcakesintheafternoon.

-Dimsum(點心):astyleofChinesecuisinewheresmallportionsoffood,suchasdumplingsandbuns,areservedinsmallbamboosteamersoronsmallplates.

-Sushi(壽司):atraditionalJapanesedishconsistingofriceseasonedwithvinegarandtoppedwithraworcookedfish,seafood,vegetables,oregg.

-Barbecue(燒烤):apopularoutdoorcookingmethodinmanycountries,wheremeat,fish,andvegetablesarecookedoveranopenflameorhotcoals.

四、食物偏好和特殊飲食習慣

1.食物偏好：

-Vegetarian(素食者):someonewhodoesn'teatmeatoranimalproducts.

-Vegan(純素食者):someonewhodoesn'teatanyanimalproducts,includingmeat,dairy,andeggs.

-Gluten-free(無麩質):someonewhoavoidsconsuminggluten,aproteinfoundinwheat,barley,andrye.

-Lactoseintolerant(乳糖不耐受):someonewhocan'tdigestlactose,thesugarfoundinmilkanddairyproducts.

-Allergictopeanuts(對花生過敏):someonewhohasasevereallergicreactiontopeanuts.

2.特殊飲食習慣：

-Ramadan(齋月):amonth-longIslamicfastingperiodduringwhichMuslimsrefrainfromeatingordrinkingbetweensunriseandsunset.

-Kosher(猶太食譜):asetofdietarylawsfollowedbyJewishpeoplethatspecifycertainfoodsandpreparationmethodsthatareconsidered"kosher"andpermittedtobeeaten.

-Halal:asetofdietarylawsfollowedbyMuslimsthatspecifycertain