《餐饮服务英语》Module 15.Food Preparation.ppt

Module 15.Food Preparation Module 1. 1 Teaching Objectives Task 1 preparing fruits Task 2 preparing Vegetables Task 3 preparing Meat Task 4 preparing Prepared pork items Task 5 preparing Poultry Task 6 preparing Fish Task 7 preparing Shellfish Task 8 preparing Dairy products Task 9 preparing Eggs Task 10 preparing Soups Task 11 preparing Sauces F B Situational Expressions-------- Kitchen and chefs -Who is in charge of the administration? -The executive chef is in charge of the administration. -Who cooks the staff meal, please? -The staff cook cooks meals for three workers. -Is the kitchen clerk responsible for the pastry? -Where is the executive chef? -Is the grill cook on night shift? -What is the pastry chef doing? -The pastry chef is kneading the dough over there. -The vegetable chef is in the preparation section peeling potatoes. -Are there many kinds of insects and mice in the kitchen? -Is sanitation important for food processing? -Is there food poisoning problem in the kitchen? -Have you got the orders from the VIP banquet room? -The station-cooking service is going on in the French restaurants. F B Situational Expressions-------- Vegetable and their processing -Can I wash the radish first? -Would you please scrub the potatoes? -Don’t peel the onions. -He is dicing the carrots. -Cook according to the recipe. -Do you like salad? -Just leave the baby corns there. -How much salt shall I add? -What are the seasonings in the stir-fried eggplant? -Are there many vegetables among the guests? -Why do we refrigerate the lettuce? -Which do you prefer, cabbage or asparagus? -Shall I serve the peas with butter? -Shall I chop the onions fine? -What makes vegetables lose their vitamins? F B Situational Expressions-------- Seafood cooking -How much lemon juice for the shrimp? -Can I put three tablespoons of soy sauce? -Is the carp very fishy? -Is the abalone very nutritious? -The Oyster contains much protein and zinc. -Shall I cover the fish? -How long shall I leav