烹饪英语01-02厨房职位和守则-厨房的设备.ppt

CookingEnglish烹饪英语烹饪英语Unit1KitchenPositionsandRulesUnit1KitchenPositionsandRules厨房职位和守则厨房职位和守则厨房职位和守则厨房职位和守则Unit 1 kitchen Positions and RulesAgendaStartoffFocusonCookingLanguageSummingupHaveaTryExtensionActivityReadingforFun Unit 1 kitchen Positions and RulesStartoffActivity1Activity2Activity3Unit 1 kitchen Positions and RulesStartoffActivity1 Hi,my name is John William.Im Hi,my name is John William.Im an an executive chefexecutive chef working in Garden working in Garden Restaurant.Restaurant.I m in charge of kitchen I m in charge of kitchen management.I often work in my management.I often work in my office.office.I love my job.I love my job.Doyouknownamesofkitchenpositions?Unit 1 kitchen Positions and RulesStartoffActivity1ExecutivechefSecretaryHygienemanagerExecutivesouschefChinesechefWesternchefPastrychefCommissarychefStewardmanagerSouschefChefdepartieStewardingSupervisorChefdepartieDemichefdepartieStewardingForemanDemichefdepartieCommisStewardingStaffCommisTraineeTraineeExecutive chef1)Heistheheadofchefsandworksinthechefsoffice.2)Heisinchargeofallcookingthings.3)Heisinchargeofcookingallkindsofmeat.4)Hehelpsothercooks.5)Heisinthehotkitchentoroastmeat.6)Heisinthescullery.7)Heisinthevegetablepreparationsection.8)Heisinthehotkitchentogrillmeat.9)Heworksinthekitchenstore.10)Heworksinthefishsection.11)Heworksinpastrysection.12)Heworksinthebutchery.Unit 1 kitchen Positions and RulesStartoffActivity2Canyouidentifydifferentkindsofkitchenpositions?Matchthefollowingsentenceswithkitchenpositions.Sous cheflarder chefcommis cookroast cookpantry manvegetable chefgrill cookstewardfish cookpastry chefbutcherUnit 1 kitchen Positions and RulesStartoffActivity3executivecheflardercheffishcookpantrymanbutcherstewardA:WhereistheB:Heisin chefsofficehotkitchenfishsectionkitchenstorebutcherysculleryUnit 1 kitchen Positions and RulesFocusonCookingLanguage1PositionIntroduction2KitchenRulesforFoodSafetySouschef:Nicetomeetyou,mynameisBobKim,thesouschefworkinginGardenRestaurant.Welcometojoinus.Commiscook:Nicetomeetyou,too.Mr.Kim.ImJimGreen.WhatshouldIdoasacommiscook?Souschef:YouShouldlearnhowtohelpothercookswhentheyareworking.Iminchargeofcookingandstafftraining.Iwilltellyouhowtodoit.Commiscook:Thanks.Itsverykindofyou.Illtrymybesttodoit.Commiscook:Whoisthatmanoverthere?Souschef:Oh,itsPeter,thelarderchefinourrestaurant.Commiscook:Larderchef?Whatdoeshedo?Souschef:Heisinchargeofcookingallkindsofmeat.Commiscook:Oh,Isee.Unit 1 kitchen Positions and RulesFocusonCookingLanguage1.PositionIntroductionA:Who is that man?larderchefpastrychefvegetablecheffishcookgrillcookroastcookcommiscookpantrymanbutchersteward B:He is a in our restaurant.A:What does he do?B:He is in charge of cookingallkindsofmeatmakingpastrycookingvegetablescookingfishgrillingmeatroastingmeathelpingothercooksstoringfoodchoppingmeatdoingsomewashingUnit 1 kitchen Positions and RulesFocusonCookingLanguagePractice1.KeepyourkitchencleanWashyourhandsbeforeandafterhandlingfoodandutensils,especiallyafterdealingwithrawmeat,poultry,fish,shellfishandeggs.Washusedutensilsandsurfaceswithhot,soapywatereveryday.Properlygetridofthescrap,leftriceanddishes.Cleanandsanitizekitcheneveryday.2.KeephotfoodhotHotfoodsmustbekeptat60orabove.ItwillcausebacteriagrowthwithintheDangerZone(5C-60C).Foodmustbereheatedabove74for15secondswithin2hoursinordertokillbacteria.Therefore,reheatingfoodistypicallyabadpracticeandshouldbeavoided.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafetyKitchenrulesarewidelyinvolvedmanypartsofkitchenpolicy,includingcleaningandhygiene,foodsafety,utensilandfiresafety,preventivemaintenance,kitchenstuffmanagementect.Foodsafetyisoneofthemostimportantrulesforkitchenmanagement.Sokitchenemployeesshouldfirmlyrememberandstrictlyfollowtherulesduringtheirwork.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafety3.KeepcoldfoodcoldColdfoodmustbekeptat4orbelow.Foodstoredatover4morethan2hours,orbelow4over4hoursmustbediscarded.FoodmustpassthroughtheDangerZonequicklytorefrigerate.4.Dontcross-contaminateWashknivesandutensilsthatwereusedwithrawpoultry,meat,fishorseafoodwithhot,soapywater.Washsinksandsinkmatswithhot,soapywateriftheyvecomeincontactwithrawpoultry,meat,fishorseafood.Cuttingboardsshouldbewashedandsanitizedafteritisused.Whenacuttingboardgetsdeepcutsandscratches,tossitout.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafetyDecidedwhetherthefollowingstatementsaretrue(T)orfalse(F)accordingtothepassage.（）1.Wemustcleanourhandsbeforehandlingfoodandutensils.（）2.Weneedntwashtheutensilseverydayunlesstheycontactrawfood.（）3.Bacteriawillgroweasilywhenthentemperatureoffoodisbetween5C-60C.（）4.Reheatingfoodisagoodwayforsavingfood.（）5.Foodkeptbelow4for3hoursmustbediscarded.（）6.Weshouldtossoutthescratchedcuttingboardbecauseitisnotniceenoughtouse.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafetyPractice1TFFTFFChoosethecorrectanswersaccordingtothepassage.1.Thepassageistalkingabout（）.A.kitchenpolicyB.keephotandcoldfoodC.personalhygieneD.foodsafety2.TheDangerZoneisrefertothetemperatureoffood（）A.above60Candbelow4CB.between60Cand74CC.above74Candbelow5CD.between5Cand60C3.Whichfollowingiswrong（）A.Washtheutensilswithcoldwateraftercontactingrawfood.B.Cleanyourhandsbeforetouchingutensils.C.Cleanthesurfacewithsoapywateraftercontactingrawfood.D.Cleanandsanitizekitcheneveryday.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafetyPractice2Choosethecorrectanswersaccordingtothepassage.4.Whichfollowingiswrong（）A.Properlygetridofthescrapistopreventbacteriagrowth.B.Sanitizekitcheneverydaytokillthebacteria.C.Reheatfoodbeforeeatingcankillthebacteria.D.Theusedscratchedcuttingboardwillgrowbacteriaeasily.5.Foodmustbediscardedwhen（）.A.ithasbeenkeptat70.B.ithasbeenstoredforover4hoursat0.C.ithasbeenstoredatroomtemperaturefor1hoursD.itisreheatedabove74for15secondswithin2hours.Unit 1 kitchen Positions and RulesFocusonCookingLanguage2.KitchenRulesforFoodSafetyPractice2Unit 1 kitchen Positions and RulesSummingup1.UsefulSentencesWhatdoeshe/shedo?Whatdoyoudo?Whatdoesyourmother/fatherdo?Imasouschef/commiscookworkinginIminchargeofImresponsibleforImverygladtointroducemyselftoyou.Itsmypleasuretointroducemyselftoyou.Unit 1 kitchen Positions and RulesSummingup2.EnglishTermsofKitchenPositionsandRuleshotkitchenvegetablepreparationsectionfish/pastrysectioncookvegetables/fishgrill/roast/chopmeathelpothercooksstorefooddosomewashingKeepthekitchencleanfollowtherulesgetridofleftdishesdealwiththerawmeatkeepfoodatforhourstossitoutUnit 1 kitchen Positions and RulesHaveaTryTask1ReadingReaditaftermatchingTheexecutivechefThesouschefThelarderchefThepastrychefThevegetablechefThefishcookTheroastcookThegrillcookThecommiscookThepantrymanThebutcherThestewardcooksallkindsofmeatcooksfishstoresfooddoessomewashingmakespastryroastsmeatcooksvegetableschopsmeatgrillsmeattrainsstaffhelpsothercooksmanagesthekitcheninfishsectioninpastrysectioninhotkitcheninkitchenstoreinbutcheryinsculleryincoldkitcheninchefsofficeinvegetablepreparationsectionUnit 1 kitchen Positions and RulesHaveaTryTask2ListeningListenandnumberthepicturesUnit 1 kitchen Positions and RulesHaveaTryTask3SpeakingDailycheckbeforestartingworkisveryessential.MakeSureDailyCheckofPersonalHygiene Iamnotsick(nofever,diarrheaorflu).Ihavehadabathandkeptcleanbeforegoingtowork.Ihavenoopencutsorburns.Myfingernailsaretrimmedandcleaned.Myhandsaretotallywashed.Myuniform/apronisclean.Iamwearingachefshat/hairnettokeephairawayfromfood.Iamnotwearingjewelry.Unit 1 kitchen Positions and RulesHaveaTryTask3SpeakingDailycheckbeforestartingworkisveryessential.SomeOtherNoticesforPersonalHygieneDonotsmokeorchewgumwhileworking.Alwayssneezeorcoughawayfromfood.Coveryourmouthandnosewithatissue(绵纸绵纸),thenwashyourhands.Donotuseapronsasahandtowel.Disposableglovesisnecessary.Washhandfrequently.Unit 1 kitchen Positions and RulesExtensionActivityReadthepassageandthentrytowriteanintroductionaboutotherkitchenpositionsasthispattern.Self-IntroductionImverygladtointroducemyselftoyou.MynameisJimGreen.Istudiedcookingandgraduatedfromavocationalschool.Ihopetobeagoodchefinthefuture.NowIworkinGardenRestaurantasacommiscookwhoisinchargeofhelpingothercookswhentheyarecookingfood.Igetupat6:30everymorningandmakepreparationforthewholedayscookingwork.Ioftenwashandprocessthefoodbeforethechefcooksit.Ialsohelptocleanthekitchenandmakeupthekitchenfacilitiesafterthecheffinishescooking.FortunatelyIhavethechancetocooksomesimpledishesiftherearenotenoughhands.SometimesIhelpgrillcookorroastcook,sometimesIhelpvegetablecheforfishcook.MyjobisprobablyhardbutIloveitandIhavelearntalotinmyposition.Unit 1 kitchen Positions and RulesReadingforFunKitchenRulesforKnifeSafetyDullknivesaremorelikelytocutyourhand.比较钝的刀具更容易切到手比较钝的刀具更容易切到手Nevertrytocatchafallingdownknife.不要试图抓住滑落的刀具不要试图抓住滑落的刀具Neverholdfoodinyourhandwhilecuttingfood.不要手中拿着食品来切不要手中拿着食品来切Neveruseaknifetoopenanything.不要用刀具来开任何东西不要用刀具来开任何东西Usetheridgeonyourindexfingertoguideyourknife.用你的食指来控制你的刀具用你的食指来控制你的刀具Carryknifeclosetobutnotagainstyourleg.拿着刀具走是要把刀靠近身体拿着刀具走是要把刀靠近身体,但不要靠着腿部但不要靠着腿部Ifyoucarryaknife,thebladeshouldalwaysbefacingdown.如果你拿着刀行走时如果你拿着刀行走时,刀刃一定要朝下刀刃一定要朝下Dirtyknifecanspreadharmfulbacteria.脏的刀具会使有害细菌滋生蔓延脏的刀具会使有害细菌滋生蔓延Alwayscleanyourknifeandcuttingboardwhenchangingtasks.在更换工作任务时在更换工作任务时,一定要清洁你的刀具和更换案板一定要清洁你的刀具和更换案板Alwayscleanyourknifebetweencuttingdifferentproducts.在切不同的食品原料时一定要清洗刀具在切不同的食品原料时一定要清洗刀具Alwayscleanandsanitizeyourknifeafteruse.在刀具使用后一定要清洗消毒在刀具使用后一定要清洗消毒Theend,thankyou!CookingEnglish烹饪英语烹饪英语UnitUnit2 2KitchenKitchenFacilitiesFacilities厨房厨房厨房厨房的的的的设备设备设备设备Unit2KitchenFacilitiesAgendaStartoffFocusonCookingLanguageSummingupHaveaTryExtensionActivityReadingforFun Unit2KitchenFacilitiesStartoffActivity1Activity2Activity3Unit 2 Kitchen FacilitiesStartoffActivity1Doyouknowthenameofthefollowingkitchentools?Pleasechoosethecorrectfromtheboxandwritedownintheblanks.boxgraterstockpotslicermixerstrainerbakepanUnit 2 Kitchen FacilitiesStartoffActivity1Doyouknowthenameofthefollowingkitchentools?Pleasechoosethecorrectfromtheboxandwritedownintheblanks.chefsknifeboningknifecomis-steamerdeepfryergasgrillcleaverUnit 2 Kitchen Facilitiesmicrowave ovenmicrowave ovengas grillgas grillslicerslicersaucepansaucepanstrainerstrainerbake panbake panmixermixerovenovencleavercleavercomis-steamercomis-steamerboning knife boning knife saucepotsaucepotStartoffActivity2Canyouidentifydifferentkindsofequipments?PutthefollowingwordsintotherightboxvarietyvarietyEquipmentsEquipmentscooking equipment cooking equipment processing equipmentprocessing equipmentstorage equipment storage equipment hand toolshand toolsmicrowaveoven,oven,gasgrill,comis-steamercleaver,strainer,boningknifesaucepan,bakepan,saucepotmixer,slicerUnit 2 Kitchen FacilitiesStartoffActivity3TalkingaboutthefunctionofthekitchenfacilitiesA:Whatdoesacleaverlooklike?B:Ithasaveryheavy,broadblade.A:Whatsacleaverusedfor?B:Itsusedforcuttingthroughbones.Unit2KitchenFacilitiesFocusonCookingLanguage1.Usingkitchenfacilities 2.Howtousethekitchenfacilitiesproperly commiscook:Ineedtocutupsomepotatoes.vegetablecook:Ymiscook:CanIusemychefsknifeforotherpurposes?vegetablecook:Youcanuseitforchopping,slicing,miscook:CanIcutupthismeatwithmychefsknife?vegetablecook:Arethereanybonesinthemeat?commiscook:No.vegetablecook:Sure.Useyourchefsknife.Thisisyourmostimportanttool,miscook:Thankyou!Unit 2 Kitchen FacilitiesFocusonCookingLanguage1.Usingkitchenfacilitiescutupheatmixslicestrainshred A:I need to the material B:You should use yourknifemicrowaveovensmixerslicerstrainerboxgraterUnit 2 Kitchen FacilitiesFocusonCookingLanguagePracticecutuproastmixslicefrygrill A:Can I the meat with my?B:Sure.chefsknifeovenmixerslicerdeepfryergasgrillUnit 2 Kitchen FacilitiesFocusonCookingLanguagePracticeRANGETOPSTherangeisstillthemostimportantpieceofcookingequipmentinthekitchen,eventhoughmanyofitsfunctionshavebeentakenoverbyothertoolssuchassteamersandovens.Whenyouusetherange,rememberthefollowing“DosandDonts”:Unit 2 Kitchen FacilitiesFocusonCookingLanguage2.Howtousethekitchenfacilitiesproperly 1.Makesuregaspilotsarelitbeforeturningonburners.Ifburnersdonotlight,turnoffgasandallowthegastoventilatebeforetryingagaintolightpilotsorburners.2.Adjustairintaketillgasflamesarebluewithawhitetipformaximumheat.3.Donotkeepflat-toprangesonhighheatunlessitemsarebeingcookedoverthem.Ordamagecouldbecaused.Unit 2 Kitchen FacilitiesFocusonCookingLanguage2.Howtousethekitchenfacilitiesproperly Decidedwhetherthefollowingstatementsaretrue(T)orfalse(F)accordingtothepassage.（）1.Rangehasbeeninsteadbysteamersandovens.（）2.Iftheburnersdonotlight,tryagaintolightpilotsimmediately.（）3.Whentherangesareonthemaximumheat,thegasflamesarebluewitharedtip.（）4.Iftherangesarekeptonhighheat,theywillbedamaged.Unit 2 Kitchen FacilitiesFocusonCookingLanguage2.Howtousethekitchenfacilitiesproperly Practice1FFTTPutthefollowingsentencesintothecorrectorderaccordingtothearticlewhentheburnersdonotlight.A.VentilatethegasB.TurnoffthegasC.LitthepilotsD.Turnontheburner1.,2.,3.,4.Unit 2 Kitchen FacilitiesFocusonCookingLanguage2.Howtousethekitchenfacilitiesproperly Practice2BACDUnit 2 Kitchen FacilitiesSummingup1.UsefulSentencesWhatdoesacleaverlooklike?Whatsusedfor?ItsusedforWhatsfor?YoushoulduseyourCanIwithmy?Unit 2 Kitchen FacilitiesSummingup2.Englishtermsofusingkitchenfacilities cutup/slice/shred/roast/fry/grillthemeatheat/mix/strainthematerialturnontheburnerturnoffthegasUnit 2 Kitchen FacilitiesHaveaTryTask1ReadingReaditaftermatchingknifemicrowaveovensslicerstrainerboxgratergasgrillcutheatslicestrainshredgrillWeusetoUnit 2 Kitchen FacilitiesHaveaTryTask2ListeningListenandchoosetherightanswers.1.Conventionalinputscontain（）.A.timeandhumidityB.complicatedprogramming,constantmonitoringandmanyroutinechoresC.temperatureD.alloftheabove2.Self-CookingControlcandetectthefollowingfactorsexcept（）.A.specificrequirementsB.thesizeofthefoodC.theloadsizeD.therecipeofthefoodDDUnit 2 Kitchen FacilitiesHaveaTryTask2ListeningListenandchoosetherightanswers.3.Themachinecanautomaticallycalculatedthe（）onanindividualbasis.A.temperatureB.cabinetclimateC.cookingtimeD.alloftheabove4.Self-CookingControlsensitivelychecksthecookingprocess（）.A.60timesaminuteB.360timesaminuteC.120timesaminuteD.180timesaminuteDAUnit 2 Kitchen FacilitiesHaveaTryTask3SpeakingThefollowingistheinstructiononhowtomake“Black Forest Cake”.Practice itcarefully and make a presentation to theclassonhowtomakethedishanddescribeit.Pay attention to the kitchen equipmentsandtoolsmentionedbelow.Unit 2 Kitchen FacilitiesHaveaTryTask3SpeakingBlackForestCakeIngredients:2cupsofflour2cupofsugar1teaspoonofbakingsoda1teaspoonofsalt1/4teaspoonofbakingpowder1cupofwater3/4cupofshortening2eggs1teaspoonofvanilla1barofsweetchocolate2cupsofchilledwhippingcreamMaraschinocherriesCherryfillingUnit 2 Kitchen FacilitiesHaveaTryTask3SpeakingProcedures:1.Preheattheoventothreehundredandfiftydegrees.Greaseandflourtwocakepans.2.Puttheflour,sugar,chocolate,bakingsoda,salt,bakingpowder,water,shortening,eggsandvanillainthemixer.Mix