旅游英语eating.ppt

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,*,Eating Out,In this unit,you will learn:,1)general knowledge about western dishes,2)dining etiquette,3)describing dishes,4)ordering and serving,5)choosing a restaurant,Speaking:Can you tell me something about Chinese food?,Full Structure,Lead-in phrase,1st pointing phrase,the point Id like to begin with is that,Point 1,2nd pointing phrase,another point which I could add is that.,Point 2,3rd pointing phrase,In addition to what Ive just said,I can add that.,Point 3,Read and answer:,1)Where can you eat in Paris?,2)What is entre?And plat?,3)What is,apritif,?And what do people normally drink for,apritif,?,4)Is,formule,menu cheaper than,la carte,Where can you eat in Paris?,bistro,A,bistro,sometimes spelled,bistrot,is a small,restaurant,serving moderately priced simple meals in a modest setting.Bistros are defined mostly by the foods they serve.Home cooking with robust earthy dishes,and slow-cooked foods like,cassoulet,are typical.,Bistros likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board.Landlords could supplement their income by opening their kitchen to the paying public.The limited space for diners in these cramped corners prompted the tradition of adding table service to the footpath.,Brasserie,a,brasserie,is a type of,French restaurant,with a relaxed,upscale setting,which serves single dishes and other meals.A brasserie can be expected to have professional service,printed menus,and,traditionally,white linen-unlike a,bistro,which may have none of these.Typically,a brasserie is open every day of the week and serves the same menu all day.,caf,A,caf,in most countries,refers to an establishment which focuses on serving,coffee,.In the,United States,it may refer to an informal,restaurant,offering a range of hot meals and made-to-order,sandwiches,.,In,France,most cafs serve as lunch restaurants in the day,and bars in the evening.They generally have pastries during mornings with your breakfast coffee.,What is entre?And plat?,1.In America,the term,entre,refers to the main course of a meal.,2.In parts of Europe,it refers to the dish served between the fish and meat courses during formal dinners.,3.In Australia,the entre is the first course or appetizer.,头盘（,Appetizer,）,头盘是西餐的第一道菜，也称前菜或餐前小食品。,是为了引起对主菜的食欲而制作的小吃，有开胃和刺激食欲的作用。,它包括冷开胃菜、热开胃菜等。,常见的菜品有鱼子酱,caviar,、鹅肝酱、焗蜗牛等。,汤（,Soup),西餐汤品主张天然、健康，其味道浓重，富含动、植物蛋白质，能补充人体所需的维生素及钙、铁、钾等微量元素。,西餐的汤主要分为二大类,：,热汤,浓汤,清汤,冷汤,（是用各种新鲜的蔬菜和水果用搅拌机打碎，冷却后直接饮用的）,沙拉（,Salad),沙拉（,salad,）一词来源于拉丁语中的“沙”（,sal,),，“沙”即盐的意思。,沙拉是用各种凉透了的熟料或是直接食用的生料加工成较小的形状后，再加入调味品或浇上各种冷少司或冷调味汁拌制而成的。,主菜,（,main course),作为西餐的“主旋律”，西餐的主菜分为冷菜和热菜。正规的西餐中，热菜则一般有两道，一道为鱼菜，另一道为扒类。肉扒可谓重中之重，它标志着本餐的档次与水平。,甜品（,Dessert),甜品样式精美，是厨师精湛技艺的体现，也是一种艺术的表现。,甜品有助于消化与解油腻的作用。,如果说开胃菜相当于一本书的前言或者导读。甜点则相当于这本书的后记或跋,咖啡或茶（,Coffee&Tea,),西餐通常将热饮放于最后，帮助消化。最正规的热饮是红茶或什么都不加的黑咖啡。西餐的热饮就餐地点灵活，可以是餐桌、客厅或休息厅等,In France a typical meal consists of:,Amuse,Bouches,(single bite apps served to standing crowd or at the table before you place your order).,Entre(starter or first course),Plat principal(entre),Salad,Cheeses,Dessert,Coffee and chocolates,What is,apritif,?And what do people normally drink for,apritif,?,In France an,Apritif,is an alcohol(typically fortified wines,pastis,or champagne or,kir,etc.)usually served before you sit at the table,along with amuse,bouches,头盘及沙拉类,Appetizers,Starters and Salads,1948,、腌熏三文鱼,Smoked Salmon 1949,、凯撒沙拉,Caesar Salad 1950,、鲜蘑鸡肝,Chicken Liver Terrine with Morel 1951,、奶酪瓤蟹盖,Crab Shells Stuffed with Cheese 1952,、鲜果海鲜沙拉,Seafood Salad with Fresh Fruit 1953,、厨师沙拉,Chefs,Salad 1954,、金枪鱼沙拉,Tuna Salad 1955,、尼斯沙拉,Salad,Nicoise,禽蛋类,Poultry and Eggs,1973,、红酒烩鸡,Braised Chicken with Red Wine 1974,、烤鸡胸酿奶酪蘑菇馅,Baked Chicken Breast Stuffed with Mushroom and Cheese 1975,、炸培根鸡肉卷,Deep-Fried Chicken and Bacon Rolls 1976,、水波鸡胸配意式香醋汁,Poached Chicken Breast with Balsamic Sauce 1977,、烤火鸡配红浆果沙司,Roast Turkey with Cranberry Sauce 1978,、烤瓤火鸡,Roast Stuffed Turkey,牛肉类,Beef,1987,、红烩牛肉,Beef Stew 1988,、白烩小牛肉,Fricasseed Veal 1989,、牛里脊扒配黑椒少司,Grilled Beef Tenderloin with Black Pepper Sauce 1990,、扒肉眼牛排,Grilled Rib-Eye Steak 1991,、西冷牛排配红酒少司,Roast Sirloin Steak with Red Wine Sauce 1992,、,T,骨牛扒,T-Bone Steak 1993,、烤牛肉,Roast Beef 1994,、罗西尼牛柳配钵酒汁,Beef Tenderloin and Goose Liver with Truffle in Port Wine Sauce,猪肉类,Pork,2004,、烧烤排骨,BBQ Spare Ribs 2005,、烟熏蜜汁肋排,Smoked Spare Ribs with Honey 2006,、意大利米兰猪排,Pork,Piccatta,2007,、瓤馅猪肉卷配黄桃汁,Stuffed Pork Roulade in Yellow Peach Sauce,羊肉类,Lamb,2010,、扒羊排,Grilled Lamb Chops 2011,、扒新西兰羊排,Grilled New Zealand Lamb Chops 2012,、烤羊排配奶酪和红酒汁,Roast Lamb Chops in Cheese and Red Wine Sauce,鱼和海鲜类,Fish and Seafood,2013,、海鲜串,Seafood Kebabs 2014,、扒金枪鱼,Grilled Tuna Filet 2015,、清蒸熏鱼,Steamed Smoked Haddock 2016,、扒挪威三文鱼排,Grilled Norwegian Salmon Filet 2017,、三文鱼扒配青柠黄油,Grilled Salmon with Lime and Butter 2018,、比目鱼柳和扇贝配红酒核桃汁,Braised Flatfish Filet and Scallop with Walnuts in Red Wine 2019,、煎比目鱼,Pan-Fried Flatfish,甜品及其他西点,Cakes,Cookies,and Other Desserts,2062,、黑森林蛋糕,Black Forest Cake 2063,、英式水果蛋糕,English Fruit Cake 2064,、草莓奶酪蛋糕,Strawberry Cheese Cake 2065,、草莓蛋糕,Strawberry Cake 2066,、蓝莓奶酪蛋糕,Blueberry Cheese Cake 2067,、美式奶酪蛋糕,American Cheese Cake,Dining Etiquette Guide,How to set a formal dinner table?,E:,Table manners play an important part in making a favorable impression.They are essential to professional success.,How to use napkins:,As soon as you are seated,remove the napkin from your place setting,unfold it,and put it in your lap.The napkin rests on the lap till the end of the meal.Dont clean the cutlery,餐具,or wipe your face with the napkin.NEVER use it to wipe your nose!,Use the napkin for dabbing your mouth-frequently.,John H.Remer,Jr,states:,If you need to rise from the table for any reason such as giving a toast or using the washroom,place the napkin loosely on your chair and push your chair under the table.,At the end of the meal,place your napkin loosely on the left side of your place setting as you rise.Do not neatly refold the napkin,nor put it on your plate.,Nathalie Dupree,a cookbook author says,Napkins are meant to get messy;theres no need to hide them.Besides,the napkin could soil the chair,which could then soil your clothing.,If you excuse yourself from the table,loosely fold the napkin and place it to the left or right of your plateDo not refold your napkin or wad it up on the table either.,At the end of the meal,leave the napkin semi-folded at the left side of the place setting.It should not be crumpled,压皱,or twisted;nor should it be folded.The napkin must also not be left on the chair.,How to use your silverware and dinnerware:,Use the silverware farthest from your plate first.,Eat to your left,drink to your right.,Starting with the knife,fork,or spoon that is farthest from your plate,work your way in,using one utensil for each course.The salad fork is on your outermost left,followed by your dinner fork.Your soup spoon is on your outermost right,followed by your beverage spoon,salad knife and dinner knife.Your dessert spoon and fork are above your plate or brought out with dessert.If you remember the rule to work from the outside in,youll be fine.,Use one of two methods when using the fork and knife:,American Style:,Knife in right hand,fork in left hand holding food.After a few bite-sized pieces of food are cut,placeknife on edge of plate with blades facing in.Eat food byswitching fork to right hand(unless you are left handed).A left hand,arm or elbow on the table is bad manners.,Continental/European StyleKnife in right hand,fork in left hand.Eat food with fork still in left hand.The difference is that you dont switch hands-you eat with your fork in your left hand,with the prongs,叉子,curving downward.Both utensils are kept in your hands with the tines pointed down throughout the entire eating process.If you take a drink,you do not just put your knife down,you put both utensils down into the resting position:cross the fork over the knife.,Once used,your utensils,including the handles,must not touch the table again.Always rest forks,knives,and spoons on the side of your plate or in the bowl.,For more formal dinners,from course to course,your tableware will be taken away and replaced as needed.,To signal that your are done with the course,rest your fork,tines,尖头,up,and knife blade in,with the handles resting at five oclock an tips pointing to ten oclock on your plate.Any unused silverware is simply left on the table.,Continental Breakfast:a light breakfast,usually consisting of cereal,juice,and pastries,but without any fried items,American Breakfast:is a copious,丰富的,breakfast including fruit juice,ham,bacon or sausage,all kinds of bread,brewed beverage,jam,marmalade etc,Explaining how dishes are prepared,Croissants,These flaky pastry crescents are eaten freshly,baked,for breakfast.,Moules,marinieres,Mussels are,steamed,in a garlic-,flavoured,wine stock.,Coquislle,saint-,jacques,Scallops can be prepared and garnished in many ways but are classically cooked with butter with,slicedmushrooms in white wine,lemon juice and butter.,Escargot,la,Bourguignonne,Cooked snails are replaced in their shells and,garnished,with lemon,Andouillettes,la,Lyonnaise,These sausage made from pork intestines are,grilled,or fried and served with onions.,Oeuf en cocotte a,Lestragon,A tarragon-,flavoured,sauce is poured over,poached,eggs.,Useful phrases for describing dishes,Name the dish,Pollo,al,ajillo,Name the main ingredient and how it is prepared,Is fried chicken,Is made with,Say how it is served,Served with white wine or garlic,Comes with a salad.,Always sound enthusiastic when recommending dishes,Its served with a delicious white wine sauce.,The chicken is our house,speciality,.,Kartoffelsuppe,Noisettes,dagneau,Kartoffelsuppe,is creamy potato soup,flavoured,with herbs and served with thick slices of sausage.,Noisettes,dagneau,Are small tender lamb cutlets fried in butter and served with a variety of garnished.,Chawan,mushi,is a thick egg custard steamed in a small lidded pot and served with vegetables,shrimp and other seafood.,Gefllte,Forell,a,is wild trout steamed and served with vegetables,shrimp and other seafood.,Taking orders,Useful expressions:,Have you made a reservation?,A table for three please.,Sorry,our tables are full.,How long do we have to wait?,Would you like to sit over there near the door?,Your table is ready now,sir.Come this way.,Would you like to see the menu,？,May I see the menu,please.,What would you like to have?,May I take your order now?,I havent made up my mind yet.,We have all kinds of Western food at your choice.,What is todays special?,What do you recommend?,You might want to try our special of stuffed eggs with herbs,escargots,raw sardines.,Ill have a baked potato,green beans,and tomato salad.,How would you like the steak,rare,medium,or well done?,牛排依生熟度可分为：,rare,三分熟；,medium rare,中等偏生；,medium,半熟；,medium well,，八成熟；,well-done,熟透。,Would you care for some desserts?,How to serve the customer?,Proper service is to serve from the left and clear from the right.That is with food.As far as beverages you serve them from the right.A good rule of thumb is to never serve with the back of your arm facing you guest.,But hey,if they are leaning or talking to someone on their left at the time to put the plate down,dont just stand there and wait,serve to the right(most people at the event dont know proper etiquette anyways),Choosing a restaurant,Exercise 13,Exercise 14,Exercise 15,Assignments,