口语B2-U3FoodandCooking.pptVIP

Let’s Talk2 Unit 3 Food and Cooking;Idioms and hot words bring home the bacon 谋生 hot potato 烫手的山芋 bad egg 坏蛋，恶棍 big cheese 老板 the cream of the crop 最优秀的人 one smart cookie 聪明人 use one’s noodles 思考 chew the fat 闲聊 ;Activity 1 Guessing Games;Topic 1 (for group 1): What’s your favorite food? Why do you like it?;Cooking Methods;See the Video ;Cooking Methods They include boiling (煮), stewing (煲/炖), braising (烧/焖/烩), frying (煎), stir-frying (炒), quick-frying (爆), deep-frying (炸), frying and simmering (扒), sautéing (快煎), simmering (煨), smoking (熏), roasting or barbecuing (烤), baking (烘), steaming (蒸) and scalding (白灼);Yin-yang Principle Each food has its own characteristics of yin or yang. Yin foods are thin, cooling and low in calories. Yang foods are rich, spicy, warming and high in calories. Boiling food makes them yin; frying them makes them yang ;Eight Regional Cuisines;Activity 3 Group Work: Every group can choose three students to give us typical characteristics of Chinese cuisines and also give us one special food for each Chinese cuisine. ;Shandong Cuisine, also known as Lu Cai, is famous for its qualities of freshness, clear colors, dedication to fragrance and pure tastes.;Sichuan Cuisine, also known as Chuan Cai, is famous for its many flavors, especially for its hot and pungent flavoring. Almost every dish has its own unique taste.;Guangdong Cuisine is known as Yue Cai (粤菜). Tasting clean, light, crisp and fresh. It usually has fowl (家禽) and other meats to produce its unique dishes. ; Fujian Cuisine, also known as Min Cai, is noted for its light taste and sweet and sour flavors. The cooking puts great emphasis on choosing the choicest ingredients, and is thus particularly apt in preparing seafood dishes. ;Jiangsu Cuisine, also known as Su Cai, has characteristically sweet taste. It preserves the food’s original flavour, while emphasizing strictly choice ingredients, exquisite workmanship, and elegant shapes. ;Zhejiang Cuisine, also known as Zhe Cai, ha