《郵輪實用英語》Chapter1Lesson6OrderingMainCourse

WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarryAmaincourseisthe“meatcourse”inameal【consistingofseveralcourse】.

分詞作后置定語

①

v+ing:目前分詞作后置定語

Eg:Doyouknowtheboy【

chattingwiththeseprettygirls】?②v+ed:過去分詞作后置定語

Eg:Thecar【

repairedyesterday】runsmoothlynow.

Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin)Sauce(Flavor)Meat(Protein)Starch(Calorie)Vegetable(Vitamin)Dialogue1–OrderingSteakW:MayItakeyourorder,sir?P:Yes,IamhavingT-bonesteak.W:Howwouldyoulikeyoursteak,rare,mediumorwelldone?P:Medium,please.W:Andwhatwouldyouliketodrinkwithyourmeal?P:I’dliketoorderwine.W:Thewinelistisonthelastpageofthemenu,sir.Iwillletyouchoose.P:Thankyou.WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarryRound/rumpsteakSirloinsteakT-bonesteakandporterhousesteakFilletsteakStripsteakWhatWeShouldKnow!Whatdoesmaincourseconsistof?Populartypesofbeefsteak!How“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarryHow“done”thesteakis!RareAraredonesteakshouldbewarmthroughthemiddle,lightlycharredontheoutside,andbrownedaroundthesidesandbrightredinthemiddle.Themeatshouldbesofttothetouch,feelingliketherawmeatbutbrownedoverthesurface.How“done”thesteakis!MediumRareAtmediumrareyoursteakshouldbewarmthroughthemiddlewithahintofred.Mostofthecenterofthesteakshouldbepink.Thesidesshouldbewellbrowned,thetopandbottomcharredtoadarkbrowncolor.Thissteakshouldhaveafirmsurfacebutbesoftinthemiddle.How“done”thesteakis!MediumAmediumsteakshouldhaveathickbandoflightpinkthroughthemiddlebutbemorebrownedthanpink.Thesidesshouldbearichbrowncolorandthetopandbottomcharreddarkly.Thissteakshouldhavesomeplaythroughthemiddlebutfeelfirmtothetouch.How“done”thesteakis!MediumWellAmediumwellsteakshouldhaveahintofpinkintheverymiddleofthesteak.Thesurfaceshouldbeadarkbrownwithgoodcharringonthetopandbottom.Thissteakwillbeverystiffbutstillhavealittlesquishinthemiddle.How“done”thesteakis!WellDoneThissteakshouldnotbeburntontheoutside.Whilethereisnoteventhefaintesthintofpinkinthemiddleitshouldbebrownedthrough,notburntthrough.Thissteakshouldfeelsolidallthewaythrough.WhatWeShouldKnow!Whatdoesmaincourseconsistof?PopulartypesofbeefsteakHow“done”thesteakis?RoleplayingaboutorderingmaincoursePlatecarryDialogue2–OrderingEntréePassenger:Whichentréedoyourecommend?Waiter:The___★___isdelicious.Passenger:The___★___soundsgood.I’lltakeit.

Whatcomeswiththeentrée?Waiter:Itcomeswith__◆___,sir.Passenger:Idonotcarefor__◆___.CouldIhave___■___?Waiter:Iamsorry,sir.Wedon'thave___■___.MayIsuggest___▲___?Passenger:___▲___soundsgood.Maincourse1-FriedspringchickenWayofCooking1

Fry=cookinhotoilstir-fry:炒pan-fry:煎deep-fry:炸Maincourse2-BraisedlambWayofCooking2

Braise=tocookmeatorvegetablesslowlyinliquidinacovereddishMaincourse3-PorkchopsMaincourse4-PoachedfishWayofCooking3

Poach=tocookfoodingentlyboilingwater(esp.eggorfish)Maincourse5-BroiledchickenWayofCooking4

Broil/Grill=tocookfoodaboveametalshelfoverdirectheat

Maincourse6-RumproastWayofCooking5

Roast=tocookbydryheatinanoven(esp.meat)

Maincourse7-PanfriedhalibutHalibut

flatfishMaincourse8-MixedBarbecueWayofCooking6

Barbecue=charcoalgrillorcharcoalbroil

Maincourse9-LobsterThermidorisaFrenchdishconsistingofacreamy

cheesymixtureofcookedlobstermeat,eggyolks,andbrandyorsherry,stuffedintoalobstershell.LobsterThermidorwascreatedinaParisrestaurantnearatheatre,tohonortheopeningoftheplayThermidor.TheplaytookitsnamefromasummermonthduringwhichtheThermidorianReactionoccurred.Maincourse10-Escalopeathinsliceofmeat,usuallyveal,coatedwitheggandbreadcrumbs,fried.Maincourse11-NoisettesofvealNoisette

Asmallroundpieceofmeat,especiallyloinorfilletoflamb,veal

Maincourse12-MuttonstewWayofCooking7

Stew=tocookslowlyandgentlyinliquidinaclosedvesselMaincourse13-PorkcutletCutlet

Athinsliceofmeat,usuallyvealorlamb,cutfromthelegorribswithboneusuallycoatedwithbreadcrumbsandfried.

Maincourse14-ChickenalaKievChickenKievisadishofbonelesschickenbreastrolledaroundcoldunsaltedbutter,thenbreadedandfried.Itisalsoknownas

ChickenSupreme

orButteredchicken.Maincourse15-GrilledtroutTrout

TroutareanumberofspeciesoffreshwaterandsaltwaterfishbelongingtotheSalmonidaefamilly.Maincourse16-ChickenthighsThighPotatoes1-MashedpotatoesPotatoes2-FrenchfriesPotatoes3-BakedPotatoesWayofCooking8

Bake=tocookinanoven(esp.bread)

Potatoes4-SteamedpotatoesWayofCooking9

Steam=tocookbyallowingsteamtoheatPotatoes5-PotatocroquettesAcroquetteisasmallfriedfoodrollcontainingusuallyasmainingredientsmashedpotatoes.Potatoes6-ParsleypotatoPotatoes7-AnnapotatoesAnnapotatoesisaclassicFrenchdishofslicedpotatoescookedinaverylargeamountofmeltedbutter.Potatoes8-DuchessepotatoesApuréeofmashedpotatoandegg.Itismadebyhandintovariousshapesorforcedfromapipingbagontoabakingsheet.Potatoes9-SautéedpotatoesWayofCooking10

sauté=tocooksth.quicklyinalittlehotoilPotatoes10-CreamedpotatoesPotatoes11-JacketpotatoesBakedpotatoesfluffyinteriorandcrispyouterOthersidedish1-MixedsaladOthersidedish2-CreamedvegetablesOthersidedish3-CurriedriceOthersidedish4-ButteredriceOthersidedish5-BoiledCarrotWayofCooking11

boil=tocookfoodinwaterat100℃

Othersidedish6-CauliflowerOthersidedish7-StuffedtomatoesOthersidedish8-AsparagustipsOthersidedish9-VickycarrotsVickyisafrenchcityname.Itisagreatuseforchampagneorsweetwhitewine.

Carrot+anize.Othersidedish10-GreenbeansStringbeansOthersidedish11-CornonthecobOthersidedish12-MushroomsOthersidedish13-SpinachOthersidedish14-OnionringsOthersidedish15-PeasWaysofCookingFryBraisePoachBroil/GrillRoast6.Stew7.Bake8.Steam9.Sauté10.BoilDialogue2–OrderingEntréePassenger:Whichentréedoyourecommend?Waiter:The___★___isdelicious.Passenger:The___★___soundsgood.I’lltakeit.

Whatcomeswiththeentrée?Waiter:Itcomeswith__◆___,sir.Passenger:Idonotcarefor__◆___.CouldIhave___■___?Waiter:Iamsorry,sir.Wedon'thave___■___.MayIsuggest_