中职文件7--烹饪英语.-整套教学教程电子讲义教案.pptx

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,第六级,第七级,第八级,2021/3/22,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,Cooking English,烹饪英语,Unit 1 Kitchen Positions and Rules,厨房职位和守则,Unit 1 kitchen Positions and Rules,Agenda,Start off,Focus on Cooking Language,Summing up,Have a Try,Extension Activity,Reading for Fun,Unit 1 kitchen Positions and Rules,Start off,Activity 1,Activity 2,Activity 3,Unit 1 kitchen Positions and Rules,Start off,Activity 1,Hi,my name is John William.Im an,executive chef,working in Garden Restaurant.,I m in charge of kitchen management.I often work in my office.,I love my job.,Do you know names of kitchen positions?,Unit 1 kitchen Positions and Rules,Start off,Activity 1,Executive chef,Secretary,Hygiene manager,Executive sous chef,Chinese chef,Western chef,Pastry chef,Commissary chef,Steward manager,Sous chef,Chef de partie,Stewarding Supervisor,Chef de partie,Demi chef de partie,Stewarding Foreman,Demi chef de partie,Commis,Stewarding Staff,Commis,Trainee,Trainee,Executive chef,1)He is the head of chefs and worksinthechefsoffice.,2)He is in charge of all cooking things.,3)He is in charge of cooking all kinds of meat.,4)Hehelps other cooks.,5)Heis in the hot kitchen to roast meat.,6)Heisinthescullery.,7)He isinthevegetablepreparation section.,8)He is in the hot kitchen to grill meat.,9)He works in the kitchen store.,10)Heworksinthefishsection.,11)He works inpastry section.,12)He works in the butchery.,Unit 1 kitchen Positions and Rules,Start off,Activity 2,Can you identify different kinds of kitchen positions?Match the following sentences with kitchen positions.,Sous chef,larder chef,commis cook,roast cook,pantry man,vegetable chef,grill cook,steward,fish cook,pastry chef,butcher,Unit 1 kitchen Positions and Rules,Start off,Activity 3,executive chef,larder chef,fish cook,pantry man,butcher,steward,A:Where is the,B:He is in,chefs office,hot kitchen,fish section,kitchen store,butchery,scullery,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,1 Position Introduction,2 Kitchen Rules for Food Safety,Sous chef:Nice to meet you,my name is Bob Kim,the sous chef working in Garden Restaurant.Welcome to join us.,Commis cook:Nice to meet you,too.Mr.Kim.Im Jim Green.What should I do as a commis cook?,Sous chef:You Should learn how to help other cooks when they are working.Im in charge of cooking and staff training.I will tell you how to do it.,Commis cook:Thanks.Its very kind of you.Ill try my best to do it.,Commis cook:Who is that man over there?,Sous chef:Oh,its Peter,the larder chef in our restaurant.,Commis cook:Larder chef?What does he do?,Sous chef:He is in charge of cooking all kinds of meat.,Commis cook:Oh,I see.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,1.Position Introduction,A:Who is that man?,larder chef,pastry chef,vegetable chef,fish cook,grill cook,roast cook,commis cook,pantry man,butcher,steward,B:He is a in our restaurant.,A:What does he do?,B:He is in charge of,cooking all kinds of meat,making pastry,cooking vegetables,cooking fish,grilling meat,roasting meat,helping other cooks,storing food,chopping meat,doing some washing,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,Practice,1.Keep your kitchen clean,Wash your hands before and after handling food and utensils,especially after dealing with raw meat,poultry,fish,shellfish and eggs.,Wash used utensils and surfaces with hot,soapy water everyday.,Properly get rid of the scrap,left rice and dishes.Clean and sanitize kitchen everyday.,2.Keep hot food hot,Hot foods must be kept at 60or above.It will cause bacteria growth within the Danger Zone(5C-60C).,Food must be reheated above 74 for 15 seconds within 2 hours in order to kill bacteria.Therefore,reheating food is typically a bad practice and should be avoided.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,Kitchen rules are widely involved many parts of kitchen policy,including cleaning and hygiene,food safety,utensil and fire safety,preventive maintenance,kitchen stuff management ect.,Food safety is one of the most important rules for kitchen management.So kitchen employees should firmly remember and strictly follow the rules during their work.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,3.Keep cold food cold,Cold food must be kept at 4 or below.Food stored at over 4 more than 2 hours,or below 4 over 4 hours must be discarded.,Food must pass through the Danger Zone quickly to refrigerate.,4.Dont cross-contaminate,Wash knives and utensils that were used with raw poultry,meat,fish or seafood with hot,soapy water.,Wash sinks and sink mats with hot,soapy water if theyve come in contact with raw poultry,meat,fish or seafood.,Cutting boards should be washed and sanitized after it is used.When a cutting board gets deep cuts and scratches,toss it out.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,Decided whether the following statements are true(T)or false(F)according to the passage.,（）1.We must clean our hands before handling food and utensils.,（）2.We neednt wash the utensils everyday unless they contact raw food.,（）3.Bacteria will grow easily when then temperature of food is between 5C-60C.,（）4.Reheating food is a good way for saving food.,（）5.Food kept below 4 for 3 hours must be discarded.,（）6.We should toss out the scratched cutting board because it is not nice enough to use.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,Practice 1,T,F,F,T,F,F,Choose the correct answers according to the passage.,1.The passage is talking about（）.,A.kitchen policy B.keep hot and cold food,C.personal hygiene D.food safety,2.The Danger Zone is refer to the temperature of food（）,A.above 60C and below 4C B.between 60C and 74C,C.above 74 C and below 5C D.between 5C and 60C,3.Which following is wrong（）,A.Wash the utensils with cold water after contacting raw food.,B.Clean your hands before touching utensils.,C.Clean the surface with soapy water after contacting raw food.,D.Clean and sanitize kitchen everyday.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,Practice 2,Choose the correct answers according to the passage.,4.Which following is wrong（）,A.Properly get rid of the scrap is to prevent bacteria growth.,B.Sanitize kitchen everyday to kill the bacteria.,C.Reheat food before eating can kill the bacteria.,D.The used scratched cutting board will grow bacteria easily.,5.Food must be discarded when（）.,A.it has been kept at 70.,B.it has been stored for over 4 hours at 0.,C.it has been stored at room temperature for 1 hours,D.it is reheated above 74 for 15 seconds within 2 hours.,Unit 1 kitchen Positions and Rules,Focus on Cooking Language,2.Kitchen Rules for Food Safety,Practice 2,Unit 1 kitchen Positions and Rules,Summing up,1.Useful Sentences,What does he/she do?,What do you do?,What does your mother/father do?,Im a sous chef/commis cook working in,Im in charge of,Im responsible for,Im very glad to introduce myself to you.,Its my pleasure to introduce myself to you.,Unit 1 kitchen Positions and Rules,Summing up,2.English Terms of Kitchen Positions and Rules,hot kitchen,vegetable preparation section,fish/pastry section,cook vegetables/fish,grill/roast/chop meat,help other cooks,store food,do some washing,Keep the kitchen clean,follow the rules,get rid of left dishes,deal with the raw meat,keep food at forhours,toss it out,Unit 1 kitchen Positions and Rules,Have a Try,Task 1 Reading Read it after matching,The executive chef,The sous chef,The larder chef,The pastry chef,The vegetable chef,The fish cook,The roast cook,The grill cook,The commis cook,The pantry man,The butcher,The steward,cooks all kinds of meat,cooks fish,stores food,does some washing,makes pastry,roasts meat,cooks vegetables,chops meat,grills meat,trains staff,helps other cooks,manages the kitchen,in fish section,in pastry section,in hot kitchen,in kitchen store,in butchery,in scullery,in cold kitchen,in chefs office,in vegetable preparation section,Unit 1 kitchen Positions and Rules,Have a Try,Task 2 Listening,Listen and number the pictures,Unit 1 kitchen Positions and Rules,Have a Try,Task 3 Speaking,Daily check before starting work is very essential.,Make Sure,Daily Check of Personal Hygiene,I am not sick(no fever,diarrhea or flu).,I have had a bath and kept clean before going to work.,I have no open cuts or burns.,My fingernails are trimmed and cleaned.,My hands are totally washed.,My uniform/apron is clean.,I am wearing a chefs hat/hair net to keep hair away from food.,I am not wearing jewelry.,Unit 1 kitchen Positions and Rules,Have a Try,Task 3 Speaking,Daily check before starting work is very essential.,Some Other Notices for Personal Hygiene,Do not smoke or chew gum while working.,Always sneeze or cough away from food.,Cover your mouth and nose with a tissue(绵纸),then wash your hands.,Do not use aprons as a hand towel.,Disposable gloves is necessary.,Wash hand frequently.,Unit 1 kitchen Positions and Rules,Extension Activity,Read the passage and then try to write an introduction about other kitchen positions as this pattern.,Self-Introduction,Im very glad to introduce myself to you.My name is Jim Green.I studied cooking and graduated from a vocational school.I hope to be a good chef in the future.Now I work in Garden Restaurant as a commis cook who is in charge of helping other cooks when they are cooking food.,I get up at 6:30 every morning and make preparation for the whole days cooking work.I often wash and process the food before the chef cooks it.I also help to clean the kitchen and make up the kitchen facilities after the chef finishes cooking.Fortunately I have the chance to cook some simple dishes if there are not enough hands.Sometimes I help grill cook or roast cook,sometimes I help vegetable chef or fish cook.My job is probably hard but I love it and I have learnt a lot in my position.,Unit 1 kitchen Positions and Rules,Reading for Fun,Kitchen Rules for Knife Safety,Dull knives are more likely to cut your hand.,比较钝的刀具更容易切到手,Never try to catch a falling down knife.,不要试图抓住滑落的刀具,Never hold food in your hand while cutting food.,不要手中拿着食品来切,Never use a knife to open anything.,不要用刀具来开任何东西,Use the ridge on your index finger to guide your knife.,用你的食指来控制你的刀具,Carry knife close to but not against your leg.,拿着刀具走是要把刀靠近身体,但不要靠着腿部,If you carry a knife,the blade should always be facing down.,如果你拿着刀行走时,刀刃一定要朝下,Dirty knife can spread harmful bacteria.,脏的刀具会使有害细菌滋生蔓延,Always clean your knife and cutting board when changing tasks.,在更换工作任务时,一定要清洁你的刀具和更换案板,Always clean your knife between cutting different products.,在切不同的食品原料时一定要清洗刀具,Always clean and sanitize your knife after use.,在刀具使用后一定要清洗消毒,The end,thank you!,Cooking English,烹饪英语,Unit 2 Kitchen Facilities,厨房的设备,科学出版社,Unit 2 Kitchen Facilities,Agenda,Start off,Focus on Cooking Language,Summing up,Have a Try,Extension Activity,Reading for Fun,Unit 2 Kitchen Facilities,Start off,Activity 1,Activity 2,Activity 3,Unit 2 Kitchen Facilities,Start off,Activity 1,Do you know the name of the following kitchen tools?Please choose the correct from the box and write down in the blanks.,box grater,stockpot,slicer,mixer,strainer,bake pan,Unit 2 Kitchen Facilities,Start off,Activity 1,Do you know the name of the following kitchen tools?Please choose the correct from the box and write down in the blanks.,chefs knife,boning knife,comis-steamer,deep fryer,gas grill,cleaver,Unit 2 Kitchen Facilities,microwave oven,gas grill,slicer,saucepan,strainer,bake pan,mixer,oven,cleaver,comis-steamer,boning knife,saucepot,Start off,Activity 2,Can you identify different kinds of equipments?Put the following words into the right box,variety,Equipments,cooking equipment,processing equipment,storage equipment,hand tools,microwave oven,oven,gas grill,comis-steamer,cleaver,strainer,boning knife,saucepan,bake pan,sauce pot,mixer,slicer,Unit 2 Kitchen Facilities,Start off,Activity 3,Talking about the function of the kitchen facilities,A:What does a cleaver look like?,B:It has a very heavy,broad blade.,A:Whats a cleaver used for?,B:Its used for cutting through bones.,Unit 2 Kitchen Facilities,Focus on Cooking Language,1.,Using kitchen facilities,2.,How to use the kitchen facilities properly,commis cook:,I need to cut up some potatoes.,vegetable cook:,You should use your chefs knife.,commis cook:,Can I use my chefs knife for other purposes?,vegetable cook:,You can use it for chopping,slicing,dicing the material.,commis cook:,Can I cut up this meat with my chefs knife?,vegetable cook:,Are there any bones in the meat?,commis cook:,No.,vegetable cook:,Sure.Use your chefs knife.This is your most important tool,so you must learn to handle it and care for it.,commis cook:,Thank you!,Unit 2 Kitchen Facilities,Focus on Cooking Language,1.Using kitchen facilities,cut up,heat,mix,slice,strain,shred,A:I need to,the material,B:You should use your,knife,microwave ovens mixer,slicer,strainer,box grater,Unit 2 Kitchen Facilities,Focus on Cooking Language,Practice,cut up,roast,mix,slice,fry,grill,A:Can I the meat with my?,B:Sure.,chefs knife,oven,mixer,slicer,deep fryer,gas grill,Unit 2 Kitchen Facilities,Focus on Cooking Language,Practice,RANGE TOPS,The range is still the most important piece of cooking equipment in the kitchen,even though many of its functions have been taken over by other tools such as steamers and ovens.When you use the range,remember the following“Dos and Donts”:,Unit 2 Kitchen Facilities,Focus on Cooking Language,2.How to use the kitchen facilities properly,1.Make sure gas pilots are lit before turning on burners.If burners do not light,turn off gas and allow the gas to ventilate before trying again to light pilots or burners.,2.Adjust air intake till gas flames are blue with a white tip for maximum heat.,3.Do not keep flat-top ranges on high heat unless items are being cooked over them.Or damage could be caused.,Unit 2 Kitchen Facilities,Focus on Cooking Language,2.How to use the kitchen facilities properly,Decided whether the following statements are true(T)or false(F)according to the passage.,（）1.Range has been instead by steamers and ovens.,（）2.If the burners do not light,try again to light pilots immediately.,（）3.When the ranges are on the maximum heat,the gas flames are blue with a red tip.,（）4.If the ranges are kept on high heat,they will be damaged.,Unit 2 Kitchen Fa