unit4Foodandbeverage市公開課一等獎(jiǎng)省賽課微課金獎(jiǎng)?wù)n件

Unit4FoodandBeverageService

1/21Contents1.BackgroundKnowledge3.Dialogues6.Homework4.KeySentences5.Practice2.NewWords2/21Part1:NewWordsutensils[ju:‘tens?lz]器具

bowl碗dinnerfork主叉

dinnerknife主刀

ChopStick[t??p][st?k]筷子

caketurner餅鏟

Soupspoon[su?p][spu?n]湯匙

Stick[st?k]攪棒Straw[str??]吸管

cork軟木塞screw[skru?]開瓶器

TissuePaper['t??u]

['pe?p?]餐巾紙napkin['n?pk?n]餐巾

toothpick[‘tu?θp?k]牙簽

NotePaper便簽紙Match火柴Lighter打火機(jī)3/21

Dish(lunch/dinner)Cantonesefood[?k?nt??niz]粵菜speciality[?sp??i??l?ti]特色菜cuisine[kw??zin]烹飪法、菜系Thefirstcourse第一道菜Maincourse主菜（第二道菜）Dessert甜食sherbet[???:b?t]果凍Buffet[b??fe]自助餐appetizer[??p??ta?z?]開胃菜aperitif[??per??ti?f]開胃酒Dinneroralacartedishes[kɑ:t]

是套餐還是點(diǎn)菜Dinealacarteortakethetabled’hote點(diǎn)菜還是吃套餐Pork[p??k]豬肉

4/21chop[t?ɑp]排骨steak[ste?k]牛排

lobster[?lɑbst?]龍蝦，大蝦crab[kr?b]螃蟹salmon['s?m?n]三文魚Seafood海鮮Mushroom蘑菇Oystersoup[???st?]牡蠣湯Beef牛肉Roastlegoflamb[l?m]烤羊腿Roastducksuckling[?s?kl??]/RoastedSucklingPig乳獸/烤乳豬Adragonandatigerincombat龍虎斗shrimp[?r?mp]蝦chafingdish[?t?e?f??]

火鍋Lotusseedsoup[?lot?s]蓮子湯Steamedchicken清蒸雞5/21Tasterare[re?]生一點(diǎn)Medium['mid??m]五分熟Mediumwell七八分熟

well-done全熟

over-done做很老Softboiledeggs溏心雞蛋Hardboiledeggs全熟煮雞蛋Light清淡

Heavy口味重spicy/hot['spa?s?]辣salty['s?lti]咸sour[sa??]酸

crisp[kr?sp]脆6/21Terrible糟糕Delicious美味Sweet甜B(yǎng)itter苦Cookingmethods（烹飪方法）Steamed蒸Roast烤Stew[stju]

燉Fry炸Boiled水煮Braised燒Barbecued[?bɑrb??kju]

烤，鐵板燒Stir-frying=twicecooked[st?]

回鍋mashed[m??]

搗碎7/21Seasoning(調(diào)料)chili[?t??li]紅辣椒garlic[?ɡɑrl?k]大蒜Salt鹽sauce[s?s]醬汁、調(diào)味汁chutney[?t??tni]酸辣醬peppermill[?p?p?m?l]胡椒醬OtherWords:air-conditioningregister空調(diào)機(jī)Draught[drɑft]通風(fēng)Chef廚師長(zhǎng)Onthehouse無(wú)償Garbage

bin[?ɡɑrb?d?][b?n]垃圾桶pizzaoven[?pits?][??v?n]披薩烤箱

8/21開胃酒又稱餐前酒。使人在餐前喝了能夠刺激胃口、增加食欲。開胃酒主要是以葡萄酒或蒸餾酒為原料加入植物根、莖、葉、藥材、香料等配制而成。適合于開胃酒酒類品種很多，傳統(tǒng)開胃酒品種大多是味美思（Vermouth）、比特酒、茴香酒，這些酒大多加過(guò)香料或一些植物性原料，用于增加酒風(fēng)味。當(dāng)代開胃酒大多是調(diào)配酒，用葡萄酒或烈性酒作酒基，加入植物性原料浸泡物或在蒸餾時(shí)加入這些原料。Tips9/2110/2111/2112/2113/2114/21

Part2:Lead-inDisscussionDirection:Ingroupsof5-8people,discussandanswertheopen-endedquestionfromyourownexperienceorviewpoints.1.Whatarethebasicproceduresoftakingorders?15/21ThebasicproceduresoftakingordersRecommendsomespecialdishestotheguestsandgivesomeintroduction2Repeatandconfirmtheorderandtheguests’specialrequest4Writedowntheguests’orderandspecialrequest33Greettheguestsandaskthemwhethertheyarereadytoorder.3116/21Part3:Dialogue

--questionsHowtoserveinawesternrestaurant?5Howtoenda

conversation

withthe

guests

in

order?2Howtotakeanorder?4Whenserving,

whatdoyousay?33Dialogue1Dialogue2Howtorecommen