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1、邮轮实用英语,Chapter 1 Lesson 6 Ordering Main Course,What We Should Know!,What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry,A main course is the “ meat course” in a meal 【consisting of several course 】. 分词作后置定语 v +
2、ing: 现在分词作后置定语 Eg: Do you know the boy 【 chatting with these pretty girls 】? v + ed: 过去分词作后置定语 Eg: The car 【 repaired yesterday 】run smoothly now.,Sauce ( Flavor),Meat ( Protein),Starch ( Calorie),Vegetable ( Vitamin),Sauce ( Flavor),Meat ( Protein),Starch ( Calorie),Vegetable ( Vitamin),Dialogue 1
3、Ordering Steak,W: May I take your order, sir? P: Yes, I am having T-bone steak. W: How would you like your steak, rare, medium or well done? P: Medium, please. W: And what would you like to drink with your meal? P: Id like to order wine. W: The wine list is on the last page of the menu, sir. I will
4、let you choose. P: Thank you.,What We Should Know!,What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry,Round / rump steak,Sirloin steak,T- bone steak and porterhouse steak,Fillet steak,Strip steak,What We Should
5、 Know!,What does main course consist of ? Popular types of beef steak! How “ done” the steak is? Role playing about ordering main course Plate carry,How “ done” the steak is!,Rare A rare done steak should be warm through the middle, lightly charred on the outside, and browned around the sides and br
6、ight red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface.,How “ done” the steak is!,Medium Rare At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should
7、 be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.,How “ done” the steak is!,Medium A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich bro
8、wn color and the top and bottom charred darkly. This steak should have some play through the middle but feel firm to the touch.,How “ done” the steak is!,Medium Well A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring
9、on the top and bottom. This steak will be very stiff but still have a little squish in the middle.,How “ done” the steak is!,Well Done This steak should not be burnt on the outside. While there is not even the faintest hint of pink in the middle it should be browned through, not burnt through. This
10、steak should feel solid all the way through.,What We Should Know!,What does main course consist of ? Popular types of beef steak How “ done” the steak is? Role playing about ordering main course Plate carry,Dialogue 2 Ordering Entre,Passenger : Which entre do you recommend? Waiter: The_ is delicious
11、. Passenger : The_ _ sounds good. Ill take it. What comes with the entre? Waiter: It comes with _ , sir. Passenger: I do not care for_ _ . Could I have _ ? Waiter: I am sorry, sir. We dont have_ _. May I suggest_? Passenger : _ _sounds good.,Main course1-Fried spring chicken,Way of Cooking 1 Fry = c
12、ook in hot oil stir-fry: 炒 pan-fry:煎 deep-fry:炸,Main course2-Braised lamb,Way of Cooking 2 Braise = to cook meat or vegetables slowly in liquid in a covered dish,Main course3-Pork chops,Main course4-Poached fish,Way of Cooking 3 Poach = to cook food in gently boiling water ( esp. egg or fish),Main c
13、ourse5-Broiled chicken,Way of Cooking 4 Broil / Grill = to cook food above a metal shelf over direct heat,Main course6-Rump roast,Way of Cooking 5 Roast = to cook by dry heat in an oven ( esp. meat),Main course7-Pan fried halibut,Halibut flatfish,Main course8-Mixed Barbecue,Way of Cooking 6 Barbecue
14、 = charcoal grill or charcoal broil,Main course9-Lobster Thermidor,is a French dish consisting of a creamy cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell. Lobster Thermidor was created in a Paris restaurant near a theatre, to honor the opening of
15、 the play Thermidor. The play took its name from a summer month during which the Thermidorian Reaction occurred.,Main course10-Escalope,a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried.,Main course11-Noisettes of veal,Noisette A small round piece of meat, especially loin or
16、 fillet of lamb, veal,Main course12-Mutton stew,Way of Cooking 7 Stew = to cook slowly and gently in liquid in a closed vessel,Main course13-Pork cutlet,Cutlet A thin slice of meat, usually veal or lamb, cut from the leg or ribs with bone usually coated with bread crumbs and fried.,Main course14-Chicken a la Kiev,Chicken Kiev is a dish of boneless chicken breast rolled around cold unsalted b
