郵輪實用英語C L Ordering Main Course

1、郵輪實用英語郵輪實用英語Chapter 1 Lesson 6 Ordering Main Course What We Should Know! What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carryA main course is the “ meat course” in a meal A main course is the “ meat course” in a

2、meal 【consisting consisting of several course of several course 】. . 分詞作后置定語分詞作后置定語 v + ing: v + ing: 現(xiàn)在分詞作后置定語現(xiàn)在分詞作后置定語 Eg: Do you know the boy Eg: Do you know the boy 【 chatting withchatting with these these pretty girls pretty girls 】? ? v + ed: v + ed: 過去分詞作后置定語過去分詞作后置定語 Eg: The car Eg: The car

3、【 repaired repaired yesterday yesterday 】run smoothly run smoothly now.now. Sauce醬汁; 調(diào)味汁( Flavor 味道)Meat 肉肉( Protein 蛋白質(zhì)蛋白質(zhì))Starch 面粉面粉( Calorie 卡卡路里路里)Vegetable 蔬菜蔬菜( Vitamin 維他命維他命)Sauce( Flavor)Meat( Protein)Starch( Calorie)Vegetable( Vitamin)Dialogue 1 Ordering SteakW: May I take your order, sir

4、?P: Yes, I am having T-bone steak（T骨牛排-一邊是菲力，一邊是莎朗）. W: How would you like your steak, rare（三分熟）, medium（五分熟）or well done（全熟）? P: Medium, please.W: And what would you like to drink with your meal?P: Id like to order wine.W: The wine list is on the last page of the menu, sir. I will let you choose.P:

5、 Thank you. What We Should Know! What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry上腦上腦-頸部到肩部頸部到肩部的肉的肉 胸肉胸肉 脛脛 ，牛腱，牛腱牛腩牛腩腰窩肉腰窩肉 帶骨前腰脊肉帶骨前腰脊肉 肋骨牛里脊肉;西冷 牛柳；上等腰肉背脊下后腰肉Round / rump steak 后臀肉Sirloin（后腰脊肉）（后腰脊肉） stea

6、k 沙朗牛排T- bone steak（T T骨牛排骨牛排） and porterhouse（上等腰肉上等腰肉） steakFillet（肉片）（肉片） steak 菲力牛排Strip steak 前腰脊肉 or New York steak 紐約克What We Should Know! What does main course consist of ? Popular types of beef steak! How “ done” the steak is? Role playing about ordering main course Plate carryHow “ done” t

7、he steak is!RareRare A rare done steak should be warm through the middle, lightly charred on the outside, and browned around the sides and bright red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface. How “ done” the steak is!Medium RareMediu

8、m Rare At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle. How “ done” the

9、steak is!MediumMedium A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly. This steak should have some play through the middle but feel firm to the touch. How “ done” the

10、steak is! Medium Well Medium Well A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the middle. How “ done” the steak is!Well Don

11、eWell Done This steak should not be burnt on the outside. While there is not even the faintest hint of pink in the middle it should be browned through, not burnt through. This steak should feel solid all the way through. What We Should Know! What does main course consist of ? Popular types of beef s

12、teak How “ done” the steak is? Role playing about ordering main course Plate carryDialogue 2 Ordering Entre Passenger : Which entre do you recommend?Waiter: The_ is delicious.Passenger : The_ _ sounds good. Ill take it. What comes with the entre?Waiter: It comes with _ , sir.Passenger: I do not care

13、 for_ _ . Could I have _ ?Waiter: I am sorry, sir. We dont have_ _. May I suggest_?Passenger : _ _sounds good.Main course1-Fried spring chicken Way of Cooking 1 Fry = cook in hot oilFry = cook in hot oilstir-fry: 炒pan-fry:煎deep-fry:炸Main course2-Braised 燉熟的 lamb Way of Cooking 2 Braise = Braise = to

14、 cook meat or vegetables slowly in liquid in a covered dishMain course3- Pork chops帶骨豬排 Main course4-Poached fish Way of Cooking 3 Poach = Poach = to cook food in gently boiling water ( esp. egg or fish)Main course5-Broiled 烤 chicken Way of Cooking 4 Broil / Grill = Broil / Grill = to cook food abov

15、e a metal shelf over direct heat Main course6- Rump roast Way of Cooking 5 Roast = Roast = to cook by dry heat in an oven ( esp. meat) Main course7-Pan fried halibut 大比目魚 Halibut flatfishMain course8- Mixed Barbecue Way of Cooking 6 Barbecue = Barbecue = charcoal木炭 grill or charcoal broil Main cours

16、e9-Lobster Thermidor 烙龍蝦 is a French dish consisting of a creamy cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell. Lobster Thermidor was created in a Paris restaurant near a theatre, to honor the opening of the play Thermidor. The play took its nam

17、e from a summer month during which the Thermidorian Reaction occurred.Main course10- Escalope 炸肉塊 a thin slice of meat, usually veal小牛 , coated with egg and breadcrumbs, fried.Main course11- Noisettes of veal Noisette小片精肉 A small round piece of meat, especially loin or fillet of lamb, veal Main cour

18、se12- Mutton stew Way of Cooking 7 Stew = Stew = to cook slowly and gently in liquid in a closed vessel Main course13-Pork cutlet Cutlet 肉餅，炸肉排 A thin slice of meat, usually veal or lamb, cut from the leg or ribs with bone usually coated with bread crumbs and fried. Main course14- Chicken a la Kiev

19、奶油雞卷 Chicken Kiev is a dish of boneless chicken breast rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Chicken SupremeSupreme or Buttered chickenButtered chicken . Main course15- Grilled trout Trout Trout are a number of species of freshwater and saltwater fis

20、h belonging to the Salmonidae 鮭科，鮭亞目familly.Main course16-Chicken thighs Thigh大腿 Potatoes1- Mashed potatoesPotatoes2- French friesPotatoes3- Baked Potatoes Way of Cooking 8 Bake = Bake = to cook in an oven ( esp. bread) Potatoes4- Steamed potatoes Way of Cooking 9 Steam = Steam = to cook by allowing

21、 steam to heat Potatoes5- Potato croquettes A croquette 炸丸子，炸肉餅 is a small fried food roll containing usually as main ingredients mashed potatoes.Potatoes6- Parsley potatoPotatoes7- Anna potatoes Anna potatoes is a classic French dish of sliced potatoes cooked in a very large amount of melted butter

22、.Potatoes8- Duchesse potatoes 公爵夫人土豆 A pure of mashed potato and egg. It is made by hand into various shapes or forced from a piping bag裱花袋 onto a baking sheet烤盤 .Potatoes9- Sauted清炒 potatoes Way of Cooking 10 saut = saut = to cook sth. quickly in a little hot oil Potatoes10- Creamed potatoesPotatoe

23、s11- Jacket potatoes 帶皮烤的土豆 Baked potatoes fluffy interior and crispy outerOther side dish1-Mixed saladOther side dish2-Creamed vegetablesOther side dish3- Curried rice咖喱飯 Other side dish4-Buttered riceOther side dish5-Boiled Carrot Way of Cooking 11 boil = boil = to cook food in water at 100 Other

24、side dish6-CauliflowerOther side dish7-Stuffed tomatoesOther side dish8- Asparagus tipsOther side dish9- Vicky carrots Vicky is a french city name. It is a great use for champagne or sweet white wine. Other side dish10- Green beansString beansOther side dish11-Corn on the cob小圓塊 Other side dish12-Mu

25、shroomsOther side dish13-SpinachOther side dish14-Onion ringsOther side dish15-PeasWays of CookingFryBraise燉，燜 PoachBroil / GrillRoast6. Stew7. Bake8. Steam9. Saut10. BoilDialogue 2 Ordering Entre Passenger : Which entre do you recommend?Waiter: The_ is delicious.Passenger : The_ _ sounds good. Ill take it. What comes with the entre?Waiter: It comes