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1、Cooking English烹饪英语烹饪英语Unit Unit FourFour Condiment Condiment 调味品调味品调味品调味品科学出版社科学出版社在线教务辅导网：在线教务辅导网：http:/教材其余课件及动画素材请查阅在线教务辅导网教材其余课件及动画素材请查阅在线教务辅导网QQ:349134187 或者直接输入下面地址：或者直接输入下面地址：http:/Unit 4 Condiment AgendaStart offFocus on Cooking LanguageSumming up Have a Try Extension ActivityReading for Fu
2、n Start offActivity 1 Activity 2Activity 3 Unit 4 Condiment Start offActivity 1Do you know the name of the following condiments ？Unit 4 Condiment onionthymeaniserosmarygarlicgingercinnamonBay leafGreen onionStart offActivity 1Unit 4 Condiment Soy saucehoneyvinegarketchuppeppermustardStart offActivit
3、y 2Can you identify different kinds of condiments ?Unit 4 Condiment varietycondiment saline seasoningSacid seasoningshot seasoningsSaccharine seasoningsherbs and spicessaucesSoy saucevinegarPeeper powder, garlic, onion, ginger, green onion, mustard powderHoney, syrup, sugarRosemary, thyme, anise, ci
4、namon, bay leaf, sage, dill, tarragonMustard sauce, ketchup, mayonnaiseStart offActivity 3Talking about buying condiment A: What can I do for you?B: I want to buy some acid seasonings.A: Sorry, pardon?B: I want to buy vinegar, lemon juice or some seasonings like that, which have a sour taste.A: Good
5、. We have white vinegar, dark vinegar and apple cider vinegar at present.B: OK. Give me the white vinegar and apple cider vinegar, please.A: Here you are.B: Thank you.Unit 4 Condiment Focus on Cooking Language1 Preparing steamed perch 2 How to Make the Classic Beef Stock Unit 4 Condiment Focus on Co
6、oking Language1. Preparing steamed perch commis cook: Hello, John, what are you doing?fish cook : I do preparation for making the steamed mis cook: So what can I do for you?fish cook : Would you please help me to bring the condiments?commis cook: Yes. So what are they?fish cook : Salt, white pepper,
7、 wine, light soy sauce and oil. commis cook: Waif for a moment, please. commis cook: Here you are. Anything else?fish cook : Yes, ginger, garlic and green onion. But you should shred mis cook: OK. So I need to bring the shredded ginger, garlic and green onion here.fish cook : Yes. Unit 4 Condiment A
8、: What can I do for you? red winebrandysoy saucesugarsyrupgingerrosemarygreen onion B: Help me to bring the A: How can I do with the ginger? B: You can the ginger. washcrushpeelsliceshredmashsqueezeFocus on Cooking LanguagePractice Unit 4 Condiment Ingredients: 8 pounds of beef bones Seasoning： 8 ou
9、nces onions, cut in 1 dice 4 ounces carrots, cut in 1 dice 4 ounces celery, cut in 1 pieces 1 sprig thyme 4 parsley stems 1 bay leaf 1 teaspoon whole peppercorns Cold water to cover, probably 5-6 quarts Focus on Cooking Language2. How to Make a Garden Salad Unit 4 Condiment Procedures:1. Drop the be
10、ef bones in a pot with cool water, bring to a boil, and drain off the now-blanched bones. 2. Cover the cleaned bones in cold water and put over high heat. Bring to a boil, then turn the heat down to a gentle simmer. Every once in a while skim off any fat or scum that floats to the top. Simmer about
11、5 hours.3. Add the vegetables, herbs and peppercorns. Simmer one hour more. 4. Strain out the bones and vegetables, then strain it again through the fine-mesh strainer. Let cool to room temperature, then chill or freeze.Focus on Cooking Language2. How to Make a Garden Salad Unit 4 Condiment Decided
12、whether the following statements are true (T) or false (F) according to the passage.（ F ）1. The beef bones should be put in hot water when blanching.（ F ）2. We should use high heat to cook the stock in order to save time.（ T ）3. Fat or scum should be skimmed off every once in a while when simmering.
13、（ T ）4. When the stock is cooked, the bones and vegetables should be strained.Focus on Cooking Language2. How to Make a Garden Salad Practice 1 Unit 4 Condiment Put the following sentences into the correct order according to the time sequence.A: Strain out the stockB: Blanch the bonesC: Add the vege
14、tables, herbs and peppercorns and simmer one hour more.D: Simmer the bones for about five hours1.B,2.D,3.C,4.A;Focus on Cooking Language2. How to Make a Garden Salad Practice 2 Unit 4 Condiment Summing up1. Useful Sentences 1. I want to buy I want to have 2.Sorry, pardon? 3. So I need to bringhereUn
15、it 4 Condiment Summing up2. English Terms of processing vegetables saline seasoningsacid seasoningshot seasoningssaccharine seasoningsa pot with cool waterbring to a boildrain off the bones skim off any fat or scum strain out the bones and vegetables Unit 4 Condiment Have a TryTask 1 Reading Read it
16、 after matchingsaline seasoningschop the green onionshred the onionbring to a boil over high heatmash the garlicsqueeze the gingersaccharine seasoningsskim off fat and scumstrain out bones and vegetables葱切马耳朵葱切马耳朵洋葱去皮洋葱去皮撇去浮沫和油脂撇去浮沫和油脂大火煮开大火煮开大蒜捣茸大蒜捣茸甜味调味品甜味调味品洋葱切丝洋葱切丝过滤掉蔬菜和骨头过滤掉蔬菜和骨头咸味调味品咸味调味品Unit
17、4 Condiment Have a TryTask 2 Listening Listen and choose the right answers. 1. The story is related to how to make （ C ）. A. white pepper B. green pepper C. black pepper D. red pepper2. Whats the cooking method of the pepper? （ D ）. A. Steam B. Braise C. Fry D. Boil3. Why the drupes need to cook? （
18、D ）. A. For cleaning B. For preparing them for drying C. For a spicier flavor D. Both A and B4. We can dry the drupes（ D ）. A. by machines B. under the sunlight C. by cooking D. Both A and B5. Which sentence is true according to the passage（ C ）. A. Black pepper is produced from ripe drupes of the p
19、epper plant. B. The drupes are dried only by machine for several days. C. Black peppercorn is the dried drupes of the pepper plant D. White peppercorn is considered spicier than black peppercornUnit 4 Condiment Have a TryTask 3 Speaking The VinaigretteSeasoning： 1 clove garlic, diced (1 teaspoon cho
20、pped) 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup red wine vinegar 1/2 cup extra virgin olive oilUnit 4 Condiment Have a TryTask 3 Speaking Procedures: 1. Place diced garlic, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 to 1/2 cup red wine vine
21、gar, and 1/2 cup extra virgin olive oil in the jar. Shake the jar to emulsify the ingredients. 2. Taste and adjust quantities as desired. Vinaigrette can be stored in the refrigerator for up to 2 weeks, make sure to bring to room temperature and shake well before serving.Unit 4 Condiment Extension A
22、ctivityDo you know how many condiments you need to cook for a dish? Try to guess before you translate the English into Chinese. Stir-fried Spare Ribs 1. dried chili 2. garlic 3. ginger 4. green onion 5. chili paste6. pepper7. sugar 8. wine9.soy sauce10. s/p Spinach Salad 1.red onion 2. apple vinegar
23、 3. olive oil 4. mustard sauce 5. dried rosemary6. dried thyme7. s/p Unit 4 Condiment Reading for FunHerb Usage in KitchenUnit 4 Condiment bay leaf月桂叶1. Included in bouquet garni for stews, soups and sauces.1. Included in bouquet garni for stews, soups and sauces.2. Added to marinade, stock, potato
24、soup, stuffing, p2. Added to marinade, stock, potato soup, stuffing, p t t , curry, game and poached fish. , curry, game and poached fish. 3. Used as a garnish.Place in a jar of rice to produce flavoured rice.3. Used as a garnish.Place in a jar of rice to produce flavoured rice.1. 1. 香草束中的一种，用于焖炖，汤和
25、酱汁。香草束中的一种，用于焖炖，汤和酱汁。2. 2. 加入淹泡汁，底汤，土豆汤，填塞料，肉坯，咖喱，野味和煮鱼等菜肴。加入淹泡汁，底汤，土豆汤，填塞料，肉坯，咖喱，野味和煮鱼等菜肴。3 3 或像装饰一样把它放入装有米的罐子让米更有味道。或像装饰一样把它放入装有米的罐子让米更有味道。 chive细香葱Flower of chives are usually sprinkled on salads. The leaves of the chives are included Flower of chives are usually sprinkled on salads. The leaves o
26、f the chives are included in salads, sandwiches, soups and as a garnish. in salads, sandwiches, soups and as a garnish. 细香葱的花朵通常撒在沙拉上，细香葱的叶用于沙拉，三明治，汤或装饰。细香葱的花朵通常撒在沙拉上，细香葱的叶用于沙拉，三明治，汤或装饰。 dill莳萝Seed: Use whole or ground in soups, fish dishes, pickles, cabbage, dill butter, cakes Seed: Use whole or gr
27、ound in soups, fish dishes, pickles, cabbage, dill butter, cakes and breads.and breads.Leaf: Add finely chopped to soups, potato salads, cream cheese, eggs, salmon and Leaf: Add finely chopped to soups, potato salads, cream cheese, eggs, salmon and grilled meats and use as garnish. grilled meats and
28、 use as garnish. 籽：把整的或切碎的莳萝用于汤，鱼肉，泡菜，卷心菜，莳萝黄油，蛋糕或面包。籽：把整的或切碎的莳萝用于汤，鱼肉，泡菜，卷心菜，莳萝黄油，蛋糕或面包。叶：仔细切碎后可以用于汤，土豆沙拉，奶油芝士，蛋，三文鱼和扒肉并被用于装饰。叶：仔细切碎后可以用于汤，土豆沙拉，奶油芝士，蛋，三文鱼和扒肉并被用于装饰。 marjoram牛至叶The leaves can be infused with aromatic tea. Chopped finely for salads and butter The leaves can be infused with aromatic t
29、ea. Chopped finely for salads and butter sauces for fish. sauces for fish. The stem gives a faint flavour by laying stems on barbeque embers.The stem gives a faint flavour by laying stems on barbeque embers.叶子可以加入芬芳茶叶子可以加入芬芳茶 给予更浓郁的味道。切碎后可加入沙拉和配鱼的黄油汁。给予更浓郁的味道。切碎后可加入沙拉和配鱼的黄油汁。茎部在烧烤时可以产生清淡的味道。茎部在烧烤时可以
30、产生清淡的味道。 Reading for FunHerb Usage in KitchenUnit 4 Condiment Parsley欧芹1.1.Leaves are added raw to salads. Finely chopped and sprinkled over sandwiches, egg Leaves are added raw to salads. Finely chopped and sprinkled over sandwiches, egg dishes, vegetable soups, fish and boiled potatoes. dishes, ve
31、getable soups, fish and boiled potatoes. 2.2.Add to mayonnaise and many other sauces.Add to mayonnaise and many other sauces.3.3.Enhances other flavours but needs to be added at the later stage of the cooking.Enhances other flavours but needs to be added at the later stage of the cooking.4.4.Roots i
32、s added to bouquet garni for stews and soups.Roots is added to bouquet garni for stews and soups.1. 1. 叶子可加入沙拉生食，切碎后可以撒在三明治，蔬菜汤，鱼和煮土豆的上面。叶子可加入沙拉生食，切碎后可以撒在三明治，蔬菜汤，鱼和煮土豆的上面。2. 2. 还可加入蛋黄酱和其它汤汁。还可加入蛋黄酱和其它汤汁。3. 3. 可以增加菜肴的味道，但要注意要在烹饪最后加入。可以增加菜肴的味道，但要注意要在烹饪最后加入。4. 4. 根部可以加入香草束用于烩菜和汤。根部可以加入香草束用于烩菜和汤。rosemar
33、y迷迭香1. 1. Flower of the rosemary is tossed fresh salads, mixed with sugar and added in a fruit puree.Flower of the rosemary is tossed fresh salads, mixed with sugar and added in a fruit puree.2. Leaf is cautiously added to a wide range of meat dishes especially in lamb and pork.2. Leaf is cautiously
34、 added to a wide range of meat dishes especially in lamb and pork.3. Use rosemary to flavour baked potatoes and make herb butter for vegetables 3. Use rosemary to flavour baked potatoes and make herb butter for vegetables 1. 1. 迷迭香的花可以拌入新鲜的沙拉，混合白糖后加入水果果茸。迷迭香的花可以拌入新鲜的沙拉，混合白糖后加入水果果茸。2. 2. 叶子可以加入很多种类的肉
35、菜，特别是羊肉和猪肉。叶子可以加入很多种类的肉菜，特别是羊肉和猪肉。3. 3. 用迷迭香还可以烤土豆，或加入配蔬菜用的香草黄油。用迷迭香还可以烤土豆，或加入配蔬菜用的香草黄油。 sage鼠尾草1. The flowers of sage is mostly scattered on salads.1. The flowers of sage is mostly scattered on salads.2. Infused for a light balsamic tea 2. Infused for a light balsamic tea 3. Leaf is mixed with onio
36、n for poultry stuffing3. Leaf is mixed with onion for poultry stuffing4. Cooked with rich fatty meats like pork, duck, sausage4. Cooked with rich fatty meats like pork, duck, sausage1. 1. 鼠尾草的花通常加入到沙拉中。鼠尾草的花通常加入到沙拉中。2. 2. 浸渍香醋茶。浸渍香醋茶。3. 3. 叶子与洋葱混合填酿家禽。叶子与洋葱混合填酿家禽。4. 4. 与油脂多的肉一起烹调，如猪肉，鸭肉，肠。与油脂多的肉一起烹调
37、，如猪肉，鸭肉，肠。Reading for FunHerb Usage in KitchenUnit 4 Condiment Tarragon龙蒿1.Used to make tarragon vinegar and vinegar blends for 1.Used to make tarragon vinegar and vinegar blends for B B arnaise, tartar and hollandaise sauces. arnaise, tartar and hollandaise sauces. 2. Use by Persians on grilled mea
38、t.2. Use by Persians on grilled meat.1.1.用于制作龙蒿醋和贝亚恩汁的混合醋，鞑靼汁和荷兰汁。用于制作龙蒿醋和贝亚恩汁的混合醋，鞑靼汁和荷兰汁。2. 2. 用于扒肉。用于扒肉。Thyme百里香1. Used to add to stocks, marinades, stuffing, sauces and 1. Used to add to stocks, marinades, stuffing, sauces and soups.soups.2. Used to flavour beef.2. Used to flavour beef.1. 1. 通常加入到底汤，淹泡汁，填塞料，浓汁和汤。通常加入到底汤，淹泡汁，填塞料，浓汁和汤。2. 2. 用于给牛肉增加香味。用于给牛肉增加香味。The end,thank you!
