实用游轮英语课件C1 L7 Ordering Cheese

《邮轮实用英语》Chapter1Lesson7OrderingCheeseWhatWeShouldKnow!1.Whatischeese?2.WhatdoesanAOCmarkreferto?3.Whatarethecommoncategoriesofcheese?4.Whatarethefactorswhicharerelevanttothecategorizationofcheese?5.Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?AOC•TheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.ControlledDesignationoforiginFactorswhicharerelevanttothecategorizationofcheese•Lengthofaging•Texture•Methodsofmaking•Fatcontent•Kindofmilk•Country/regionoforigin1.Freshcheese•Soft•Unripened•Highermoisturecontent•Lowerinfat•Highlyperishable2.Whitemoldcheese•PowderywhitemoldgrowsontheoutsideofasoftcheeseE.g.:BireCamembertBrieClassification:•France•WhitemouldcheeseIntroduction:•Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.CamembertClassification:•France•WhitemouldcheeseIntroduction:•Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.3.Bluecheese•Mold:palegreentodarkblue•Texture:softorfirmE.g.:RoquefortGorgonzolaStilton(World’mostfamous)RoquefortClassification:•France•BluecheeseIntroduction:•RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses.GorgonzolaClassification:•Italy•BluecheeseIntroduction:•GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.StiltonClassification:•England•BluecheeseIntroduction:•StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.4.Washedrindcheese•Orangeybrownrind•Washedinbrine,cider,wineorherbs•Mildinflavor•Stronginaroma•Texture:creamy•Smell:pungent•Highmoisturecontent5.Semihardcheese•Firm•Notcrumbly•NotagedtoolongE.g.:CheddarEdamCheddarClassification:•England•SemihardcheeseIntroduction:•Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.cheddarEdamClassification:•Holland•SemihardcheeseIntroduction:•EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.6.Hardcheese•Agedforlongperiods•Hard•dry•Usedforgrating7.Goatcheese•Goat’smilk•Taste:strong,pungent,delicate,mild•Manyshapes•Texture:creamy,crumbly,semi-hard•Getcoated•Pristinewhitecolor8.Processedcheese•Cheese+salt+milk+preservatives+foodcoloring•Inexpensive•Consistent•Meltsmoothly•PackagedorslicedTypesofCheese•Freshcheese(unripenedcheese)•WhiteMoldcheese•Bluecheese•WashedrindcheeseSemihardcheese•Hardcheese•Goatcheese•ProcessedcheeseDialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲.CamembertClassification:•France•WhitemoldcheeseIntroduction:•Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.StiltonClassification:•England•BluecheeseIntroduction:•StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.EdamClassification:•Holland•SemihardcheeseIntroduction:•EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.GorgonzolaClassification:•Italy•BluecheeseIntroduction:•GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.ComtéClassification:•France•HardcheeseIntroduction:•ComtéismadeintheFrance-ComtéregionofeasternFrance.Therindisusuallyadusty-browncolor,andtheinternalpâtéisapalecreamyyellow.Thetextureisrelativelyhardandflexible,andthetasteismild,slightlysweet,and“nutty”.CheddarClassification:•England•SemihardcheeseIntroduction:•Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.Saint-PaulinClassification:•France•SemihardcheeseIntroduction:•Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind.Itisoftenservedwithfruitandlightwine.MünsterClassification:•Germany•WashedrindcheeseIntroduction:•Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste.Pont–l'évêqueClassification:•France•WashedrindcheeseIntroduction:•Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor.ReblochonClassification:•France•FreshcheeseIntroduction:•Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold.Reblochonhasfruity,creamyandnuttytaste.BrieClassification:•France•WhitemoldcheeseIntroduction:•Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.TommeClassification:•France•SemihardcheeseIntroduction:•Tommesarenormallyproducedfromthemilkleftoverafterthecrea