邮轮实用英语C1-L6-Ordering-Main-Course

《邮轮实用英语》Chapter1Lesson6OrderingMainCourseWhatWeShouldKnow!•Whatdoesmaincourseconsistof?•Populartypesofbeefsteak•How“done”thesteakis?•Roleplayingaboutorderingmaincourse•PlatecarryAmaincourseisthe“meatcourse”inameal【consistingofseveralcourse】.分词作后置定语①v+ing:现在分词作后置定语Eg:Doyouknowtheboy【chattingwiththeseprettygirls】?②v+ed:过去分词作后置定语Eg:Thecar【repairedyesterday】runsmoothlynow.Sauce酱汁;调味汁(Flavor味道)Meat肉(Protein蛋白质)Starch面粉(Calorie卡路里)Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin)Dialogue1–OrderingSteakW:MayItakeyourorder,sir?P:Yes,IamhavingT-bonesteak（T骨牛排-一边是菲力，一边是莎朗）.W:Howwouldyoulikeyoursteak,rare（三分熟）,medium（五分熟）orwelldone（全熟）?P:Medium,please.W:Andwhatwouldyouliketodrinkwithyourmeal?P:I’dliketoorderwine.W:Thewinelistisonthelastpageofthemenu,sir.Iwillletyouchoose.P:Thankyou.WhatWeShouldKnow!•Whatdoesmaincourseconsistof?•Populartypesofbeefsteak•How“done”thesteakis?•Roleplayingaboutorderingmaincourse•Platecarry上脑-颈部到肩部的肉胸肉胫，牛腱牛腩腰窝肉带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/rumpsteak后臀肉Sirloin（后腰脊肉）steak沙朗牛排T-bonesteak（T骨牛排）andporterhouse（上等腰肉）steakFillet（肉片）steak菲力牛排Stripsteak前腰脊肉orNewYorksteak纽约克WhatWeShouldKnow!•Whatdoesmaincourseconsistof?•Populartypesofbeefsteak!•How“done”thesteakis?•Roleplayingaboutorderingmaincourse•PlatecarryHow“done”thesteakis!RareAraredonesteakshouldbewarmthroughthemiddle,lightlycharredontheoutside,andbrownedaroundthesidesandbrightredinthemiddle.Themeatshouldbesofttothetouch,feelingliketherawmeatbutbrownedoverthesurface.How“done”thesteakis!MediumRareAtmediumrareyoursteakshouldbewarmthroughthemiddlewithahintofred.Mostofthecenterofthesteakshouldbepink.Thesidesshouldbewellbrowned,thetopandbottomcharredtoadarkbrowncolor.Thissteakshouldhaveafirmsurfacebutbesoftinthemiddle.How“done”thesteakis!MediumAmediumsteakshouldhaveathickbandoflightpinkthroughthemiddlebutbemorebrownedthanpink.Thesidesshouldbearichbrowncolorandthetopandbottomcharreddarkly.Thissteakshouldhavesomeplaythroughthemiddlebutfeelfirmtothetouch.How“done”thesteakis!MediumWellAmediumwellsteakshouldhaveahintofpinkintheverymiddleofthesteak.Thesurfaceshouldbeadarkbrownwithgoodcharringonthetopandbottom.Thissteakwillbeverystiffbutstillhavealittlesquishinthemiddle.How“done”thesteakis!WellDoneThissteakshouldnotbeburntontheoutside.Whilethereisnoteventhefaintesthintofpinkinthemiddleitshouldbebrownedthrough,notburntthrough.Thissteakshouldfeelsolidallthewaythrough.WhatWeShouldKnow!•Whatdoesmaincourseconsistof?•Populartypesofbeefsteak•How“done”thesteakis?•Roleplayingaboutorderingmaincourse•PlatecarryDialogue2–OrderingEntréePassenger:Whichentréedoyourecommend?Waiter:The___★___isdelicious.Passenger:The___★___soundsgood.I’lltakeit.Whatcomeswiththeentrée?Waiter:Itcomeswith__◆___,sir.Passenger:Idonotcarefor__◆___.CouldIhave___■___?Waiter:Iamsorry,sir.Wedon'thave___■___.MayIsuggest___▲___?Passenger:___▲___soundsgood.Maincourse1-FriedspringchickenWayofCooking1Fry=cookinhotoil•stir-fry:炒•pan-fry:煎•deep-fry:炸Maincourse2-Braised炖熟的lambWayofCooking2Braise=tocookmeatorvegetablesslowlyinliquidinacovereddishMaincourse3-Porkchops带骨猪排Maincourse4-PoachedfishWayofCooking3Poach=tocookfoodingentlyboilingwater(esp.eggorfish)Maincourse5-Broiled烤chickenWayofCooking4Broil/Grill=tocookfoodaboveametalshelfoverdirectheatMaincourse6-RumproastWayofCooking5Roast=tocookbydryheatinanoven(esp.meat)Maincourse7-Panfriedhalibut大比目鱼•HalibutflatfishMaincourse8-MixedBarbecueWayofCooking6Barbecue=charcoal木炭grillorcharcoalbroilMaincourse9-LobsterThermidor烙龙虾•isaFrenchdishconsistingofacreamycheesymixtureofcookedlobstermeat,eggyolks,andbrandyorsherry,stuffedintoalobstershell.•LobsterThermidorwascreatedinaParisrestaurantnearatheatre,tohonortheopeningoftheplayThermidor.TheplaytookitsnamefromasummermonthduringwhichtheThermidorianReactionoccurred.Maincourse10-Escalope炸肉块•athinsliceofmeat,usuallyveal小牛,coatedwitheggandbreadcrumbs,fried.Maincourse11-Noisettesofveal•Noisette小片精肉Asmallroundpieceofmeat,especiallyloinorfilletoflamb,vealMaincourse12-MuttonstewWayofCooking7Stew=tocookslowlyandgentlyinliquidinaclosedvesselMaincourse13-Porkcutlet•Cutlet肉饼，炸肉排Athinsliceofmeat,usuallyvealorlamb,cutfromthelegorribswithboneusuallycoatedwithbreadcrumbsandfried.Maincourse14-ChickenalaKiev奶油鸡卷•ChickenKievisadishofbonelesschickenbreastrolledaroundcoldunsaltedbutter,thenbreadedandfried.ItisalsoknownasChickenSupremeorButteredchicken.Maincourse15-Grilledtrout•TroutTroutareanumberofspeciesoffreshwaterandsaltwaterfishbelongingtotheSalmonidae鲑科，鲑亚目familly.Maincourse16-Chickenthighs•Thigh大腿Potatoes1-MashedpotatoesPotatoes2-FrenchfriesPotatoes3-BakedPotatoesWayofCooking8Bake=tocookinanoven(esp.bread)Potatoes4-SteamedpotatoesWayofCooking9Steam=tocookbyallowingsteamtoheatPotatoes5-Potatocroquettes•Acroquette炸丸子，炸肉饼isasmallfriedfoodrollcontainingusuallyasmainingredientsmashedpotatoes.Potatoes6-ParsleypotatoPotatoes7-Annapotatoes•AnnapotatoesisaclassicFrenchdishofslicedpotatoescookedinaverylargeamountofmeltedbutter.Potatoes8-Duchessepotatoes公爵夫人土豆•Apuréeofmashedpotatoandegg.•Itismadebyhandintovariousshapesorforcedfroma