《烹饪常用英文表达》课件

PowerPointcourseware forCommonEnglishExpressi•Fundamentals ofCookingVocabulary•Cooking actionvocabularyCATALOGUE•Common expressionsin cooking目录recipes•Cooking terminologyand jargon•Culinary Cultureand HistoryFundamentalsof01CookingVocabularyKitchenware andtablewareKitchenwareCutting board:A woodenor plasticboard usedfor cuttingand choppingfood.Knives:Different typesof knivesare usedfor differentcutting tasks,such aschefsknife,paring knife,and breadknife.Kitchenware andtablewarePots andpansUsed forcooking foodon thestove,including saucepans,frying pans,and stockpots.OvenwareItems used in theoven,suchas bakingdishes,roastingpans,and cakepans.Kitchenware andtablewareTablewarePlates:Used toserve andeat foodon,usually madeof ceramicor plastic.Bowls:Used forsoups,stews,or cereal,often madeof ceramicor plastic.Kitchenware andtablewareForks andspoonsUsed foreating food,withdifferent sizesand shapesfordifferent purposes.GlassesUsed fordrinking beverages,including waterglasses,wineglasses,and cocktailglasses.Types ofingredientsProtein sourcesMeat:Beef,pork,lamb,chicken,turkey,etc.Fish andseafood:Salmon,shrimp,lobster,crab,etc.Types ofingredientsDairy productsMilk,cheese,yogurt,butter,etc.LegumesBeans,peas,lentils,etc.Types ofingredientsVegetables andfruitsLeafy greens:Spinach,lettuce,kale,etc.Root vegetables:Carrots,potatoes,onions,etc.Types ofingredients•Fruit:Apples,oranges,bananas,berries,etc.Types ofingredientsGrains andstarches01Wheat:Bread,pasta,flour.02Rice:Brown rice,white rice,basmati rice.03Types ofingredientsCorn:Cornmeal,tortillas.Oats.Seasonings andspicesHerbs1Parsley:Adds freshnessand greenflavor to2dishes.Thyme:Adds awoodsy,earthy flavorto3meats andsoups.Seasonings andspicesRosemaryAdds apiney flavorto roastedmeatsand vegetables.BasilAdds asweet andlemony flavortotomato saucesand salads.Seasonings andspicesSpices01Cinnamon:Adds asweet andwarm flavorto dessertsand coffee.02Nutmeg:Adds arich andearthy flavorto eggnogand otherholiday03dishes.Seasonings andspicesPaprikaAdds asmoky andsweet flavorto Hungariandishesand goulash.TurmericAdds abitter andearthy flavorto curriesand otherIndiandishes.Cooking action02vocabularyVegetable cuttingaction切片Slicing描述将蔬菜切成薄片的动作切丁Dicing描述将蔬菜切成小方块的动作切丝Shredding描述将蔬菜切成细丝的动作Cooking actions炒Frying烤Baking描述使用少量油对食材进行快速加热描述将食材放在烤箱中，通过热空气的烹饪方法进行烹饪的方法煮Boiling描述将食材放入大量水中，通过水煮的方式进行烹饪的方法Plate loadingand decorativeactions摆盘Plating描述将烹饪好的食材按照美观的方式放在盘子上的动作装饰Decorating描述在摆好的盘子上添加一些装饰品，如花草、酱汁等，以增加美观度的动作Common03expressions incookingrecipesIntroduction atthe beginningTitle:The importanceof learningcommonEnglish expressionsincookingExplains theformat of the courseContentand howit willbe conducted.Introduces theinstructor andtheir Givesa briefoverview of the coursecredentials.objectives andtopics covered.Production stepsContentProvides examplesof eachtermto illustratetheir usage.Title:Basic cookingterms andLists anddefines commonExplains theimportance oftheirmeanings cookingterms usedin recipes.understanding theseterms inrecipecomprehension andcooking.Conclusion ThankyouRecaps thekey pointscoveredin thecourse.Offers athank youto theContentaudience forparticipating inthecourse.Encourages furtherpracticeTitle:Summary andconclusion andexploration ofcommonEnglish expressionsin cooking.Cooking04terminology andjargonCookingterminologySautéingCooking foodquicklyin asmallRoastingamount ofhot fat.Cooking foodin aPoachinghot oven.GrillingCooking foodBakingCookingfood gentlyin hotliquid.The process of overdirect heat,cooking foodin anusually ona grilloroven.griddle.Jargon slang01020304mise enplace mirepoixbrunoise coupe de grasTheprocessofpreparing Acombination of A verysmall diceofAterm usedto describeallingredients beforechopped onions,carrots,vegetables or meat.the removalof fat fromcooking.and celeryusedinmany meats or poultry.dishes.Explanation ofprofessional terms•mise enplace:This termrefers tothe processof arrangingall theingredientsneeded fora recipebefore cooking.It is a crucialstep inprofessionalcooking asit ensuresthat thecook haseverything theyneedat theirfingertips andcan focuson theactual cookingprocesswithout interruption.•mirepoix:This termrefers toa combinationof choppedonions,carrots,and celerythat isoften usedas abasefor stocks,soups,and stews.It addsflavor anddepth todishes and isacommon ingredientin French cuisine.•brunoise:This termrefers toa verysmall diceof vegetablesormeatthat iscut intouniform cubes.It isoftenused infine cuisineandisachieved byfirst cuttingthe ingredientinto smallstrips,then stackingand cuttingtheminto smallcubes.•coupedegras:This termrefers tothe removalof excessfatfrommeatsorpoultry beforecooking.It isa crucialstepin professionalcooking asit ensuresthat thefinished dishis notgreasy andis healthierfor theconsumer.Culinary Culture05and HistoryCulinarycultures ofvarious countriesAmerican cuisineInfluenced byvarious cultures,Americancuisinereflects thecountrys richhistoryand diversepopulation.Typical dishesinclude burgers,pizza,andbarbecue.French cuisineKnownfor itsemphasis ontechnique andingredients,Frenchcuisine is highlyregardedworldwide.Classic dishesinclude croissants,baguettes,and hautecuisine.Italian cuisineItaliancuisineisfamous forits simplicityand focuson freshingredients.Pizza,pasta,and tiramisuare some ofthe most popularItalian dishes.Development ofculinary historyMedievalcuisineCharacterized bythe useof spicesand richsauces,medieval cuisinewas alsoknown forits heavyrelianceon meatand animalproducts.Renaissance cuisineDuringthe Renaissance,the useof sugarandchocolate becamemore common,and disheswereoften presentedwith elaboratedecorations.Modern cuisineInmodern cuisine,there isa focuson fresh,local,and sustainableingredients,as wellas techniquessuchas sousvide andmolecular gastronomy.Famous chefsand restaurantsChefsWolfgangPuck,Gordon Ramsay,and JamieOliver are someofthemostfamous chefsinthe world,known fortheir uniquestyles andtechniques.RestaurantsThe FrenchLaundry,Eleven MadisonPark,and Nomaaresomeofthemost renownedrestaurantsin theworld,known fortheir innovativemenus andexcellent service.THANKS.。