新职业英语1-基础篇-Unit-3教学文案.pptVIP

Unit 3 ENGLISH FOR CAREERS Unit 3 Business Meals 新职业英语 职业综合英语 1 第 2 版 Contents Warm-2 Guest Information Henry male, former HR Manager. Susan female, CEO. She loves traveling. George male, Sales Manager. David male, Production Manager. He loves traveling. Mary female, Customer Service Manager, a good friend of George. Who would you put in seats A throught E? Warm-2 Food and drinks every day People rely on all kinds of food every day. Try to see if you happen to know the following food. Warm-2 Fruits Apricot Strawberry Pineapple Peach Lemon Plum Pitaya Warm-2 Vegetables Cauliflower Eggplant Carrot Cabbage Asparagus Seafood Oysters Crab Prawn Lobster Warm-2 Table Manner in Western Countries As soon as the hostess picks up her napkin (餐巾), pick yours up and lay it on your lap. 2) The Soup Course Dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side. 3) The Fish Course If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. 4) The Meat Course The main course is usually served by the host himself, especially if it is a fowl (鸡禽) or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark (红肉) or light (白肉). Warm-2 5) Using Knife and Fork The English keep the fork in the left hand, point curved downward, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Americans carve the meat in the same position, then lay down the knife and taking the fork in the right hand with the point turned up, push it under a small piece of food without the help of the knife and bring it to the mouth right-side-up. 6) Helping Yourself and Refusing