(精选)英语报刊阅读教程unit 14 Food Science and Engineering课件.pptVIP

Unit Fourteen;Titles;Passage 1;Before Reading(The Introduction of Background Information);Detailed Reading;Vocabulary ;3. celebrated：[sel?bre?t?d] adj. 有名的，著名的 4. froth：[fr?θ] n.泡沫；无关紧要的小事 vt. vi. （使）起泡沫，产生泡沫 e.g. 1）I don t like beer with too much?froth. 我不喜欢泡沫太多的啤酒。 2）Add a little of the warmed milk and allow to?froth?a little. 加一点温牛奶，并让它起点儿沫。 ;5. tidbit：[t?db?t] n. （美味食物的）一口； 趣闻；栏目报导 6. culinary: [kjul?n?ri] adj. 厨房的，烹饪的； 烹调用的 e.g. She was keen to acquire more advanced?culinary?skills. 她热切渴望学到更高超的烹饪技巧。 7. mint: [m?nt] n. 薄荷 (具有很高的食用和药用价值) ;8. aromatic: [?r?m?t?k] adj. 芳香的，有香味的；n. 芳香植物；芳香剂，香料 e.g. An?aromatic?beef stew waited on the stove. 炉子上放着香味四溢的炖牛肉。 9. champagne flute : [flu:t] n. 香槟笛形杯 10. sugar cube: [?uɡ? kju:b] n. 方糖 11. ethanol : [eθ?n?l] n. 乙醇 ; 12. dilute: [da?lu:t] vt. 稀释，冲淡 e.g. The water will?dilute?the wine. 水能使酒变淡。 13. oxidize : [‘?ks?da?z] vt. 使氧化； 使生锈 vi. 氧化； 变成氧化的 e.g. Ensure the area is dark. Bright light will?oxidize?wine. 确保存酒的地方是黑暗的。亮光会氧化葡萄酒。 14. aldehydes: [?ld?ha?dz] [医]醛 ;After Reading;Content Questions;2. What should you use when shaking up a drink that you want frothy? Why? When?shaking?up?a?drink?that?you?want?frothy,?egg?white?is?your?friend,?since?its?proteins?bond?together?permanently?to?give?structure?to?a? foam. ;3. About mint what did McGee reveal? McGee?revealed?that?mint,?and?other?plants?in? the?same?botanical?family,?such?as?basil,?store?their? delicious?aromatic?compounds?in?little?hairs?and? organs?on?the?bottom?surface?of?their?leaves. ;4．According to the passage, what was the general way to make a champagne cocktail? To?make?a?champagne?cocktail,?as?we?all?know,?you ?put?a?sugar?cube?at?the?bottom?of?a? champagne? flute,?shake?a?few?dashes?of?Angostura?bitters?onto? the?cube,?then?fill?the?glass?with?chilled?champagne