西餐专业英语学习：1KitchenFacilities课件.ppt

1、Unit One Kitchen Facilities目目 录录C O N T E N T SReading for Fun Start off Have a TrySummary Focus on Cooking Language Start offActivity 1 Activity 2Activity 1 Do you know the name of the following kitchen tools?Please choose the correct from the box and write down in the blanks.Rice Cooker电饭煲电饭煲 Rang

2、e Hood 抽油烟机抽油烟机 Cupboard 碗碗柜柜Microwave 微微波炉波炉Pressure Cooker压力锅压力锅 Gas Cooker 燃气灶燃气灶Do you know the name of the following kitchen tools?Please choose the correct from the box and write down in the blanks.Mincer 绞肉绞肉机机Grill 扒炉扒炉Blender 搅拌机搅拌机Dishwasher 洗碗机洗碗机 Egg Poacher 煮蛋器煮蛋器Toaster 烤面烤面包片机包片机Activ

3、ity 2Talking about the function of the kitchen facilitiesA:What does a cleaver look like?B:It has a very heavy,broad blade.A:Whats a cleaver used for?B:Its used for cutting through bones.Focus on Cooking Language1.Using kitchen facilities 2.How to use the kitchen facilities properly？commis cook:I ne

4、ed to cut up some potatoes.vegetable cook:You should use your chefs mis cook:Can I use my chefs knife for other purposes?vegetable cook:You can use it for chopping,slicing,dicing the mis cook:Can I cut up this meat with my chefs knife?vegetable cook:Are there any bones in the meat?commis cook:No.veg

5、etable cook:Sure.Use your chefs knife.This is your most important tool,so you must learn to handle it and care for mis cook:Thank you!1.Using kitchen facilities cut upheatmixslicestrainshred A:I need to the material B:You should use yourknifemicrowave ovens mixerslicerstrainerbox graterPracticecut u

6、proastmixslicefrygrill A:Can I the meat with my?B:Sure.chefs knife ovenmixerslicerdeep fryergas grillRANGE TOPS The range is still the most important piece of cooking equipment in the kitchen,even though many of its functions have been taken over by other tools such as steamers and ovens.When you us

7、e the range,remember the following“Dos and Donts”:2.How to use the kitchen facilities properly 1.Make sure gas pilots are lit before turning on burners.If burners do not light,turn off gas and allow the gas to ventilate before trying again to light pilots or burners.2.Adjust air intake till gas flam

8、es are blue with a white tip for maximum heat.3.Do not keep flat-top ranges on high heat unless items are being cooked over them.Or damage could be caused.Summary 1.Useful Sentences1.Where is the big plastic bowl?2.Whats new in the kitchen?3.Can you give me a hand with some things in the kitchen?4.O

9、K,what do you want me to do?5.Where is the tea towel?2.English terms of using kitchen facilities cut up/slice/shred/roast/fry/grill the meatheat/mix/strain the materialturn on the burnerturn off the gas Have a TryTask 1 Reading Read it after matchingknifemicrowave ovens slicerstrainerbox gratergas g

10、rillcut heatslicestrain shred grillWe use toTask 2 Speaking The following is the instruction on how to make“Black Forest Cake”.Practice it carefully and make a presentation to the class on how to make the dish and describe it.Pay attention to the kitchen equipments and tools mentioned below.Black Fo

11、rest CakeIngredients:2 cups of flour2 cup of sugar1 teaspoon of baking soda1 teaspoon of salt1/4 teaspoon of baking powder1 cup of water3/4 cup of shortening2 eggs1 teaspoon of vanilla1 bar of sweet chocolate2 cups of chilled whipping creamMaraschino cherriesCherry fillingProcedures:1.Preheat the ov

12、en to three hundred and fifty degrees.Grease and flour two cake pans.2.Put the flour,sugar,chocolate,baking soda,salt,baking powder,water,shortening,eggs and vanilla in the mixer.Mix the ingredients at low speed for thirty seconds and at high speed for three minutes.3.Pour the ingredients into the b

13、aking pans,and put them in the oven for thirty minutes.4.Prepare the cherry filling.Put the cake on wire racks to cool.5.Spread the whipping cream,cherry filling and frosting.And refrigerate the cakes in the refrigerator.Reading for FunKnives are very important to the chefs as guns to the soldiers.S

14、o you should learn more about how to use them properly and care for them well.Here are some different types of the common-used knives KnivesFrench knife or chefs knife(法刀或厨刀法刀或厨刀)The blade is wide at the heel and tapers to a point.Larger knives are for heavy cutting and chopping.Smaller blades are f

15、or more delicate work.Cleaver（砍刀）（砍刀）A very heavy,broad blade.Used for cutting through bonesSantoku knife or Japanese cooks knife（日式餐（日式餐刀）刀）A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chefs knife.Blades are usually 5 inches(13 cm)or 7 inches(18 cm)l

16、ong.Utility knife or salad knife（万用刀或沙拉刀）（万用刀或沙拉刀）A narrow,pointed knife 6 to 8 inches(160 to 200 mm)long.Used mostly for cutting and preparing lettuce,fruits,and so on.Also useful for carving roast chicken and duck.Paring knife（水果刀）（水果刀）A small pointed blade 2 to 4 inches(50 to 100 mm)long.Used for

17、 trimming and paring vegetables and fruits.Boning knife（剔骨刀）（剔骨刀）A thin,pointed blade about 6 inches(160 mm)long.Used for boning raw meats and poultry.Stiff blades are used for heavier work.Flexible blades are used for lighter work and for filleting fish.Slicer（切片刀）（切片刀）A long,slender,flexible blade

18、 up to 14 inches(360 mm)long.Used for carving and slicing cooked meats.Butcher knife（屠刀）（屠刀）A heavy,broad,slightly curved blade.Used for cutting,sectioning,and trimming raw meats in the butcher shop.Serrated slicer（锯齿刀）（锯齿刀）Like a slicer,but with a serrated edge.Used for cutting breads,cakes,and sim

19、ilar items.Scimitar or steak knife(短弯刀短弯刀)A curved,pointed blade.Used for accurate cutting of steaks.Oyster knife（牡蛎刀）（牡蛎刀）A short,rigid,blunt knife with a dull edge.Used for opening oysters.Clam knife（蛤刀）（蛤刀）A short,rigid,broad-bladed knife with a slight edge.Used for opening clams.Vegetable peeler（削皮刀）（削皮刀）A short tool with a slotted,swiveling blade.Used for peeling vegetables and fruits.Answer to the exercise II.Gas Cooker、Steamer、Microwave、Grill III.Dishwasher、Freezer Rice Cooker、Pressure Cooker、Toaster、Oven IV.A C B A D C A C B D