Unit Four Catering Culture.docx

UnitFour
CateringCulture

A.WordsandExpressions
烹饪艺术 culinaryart 冷盘 colddish
色香味 thecolor,aromaandtaste 原料 rawmaterial
饮食习惯 dietaryhabit;foodstyle 佐料 seasonings
民族风味餐 ethnicfood 刀功 slicingtechnique
家乡特色菜 nativespecialties 点心 pastry 面食pasta
食谱 recipe 主食 staplefood
餐前开胃点心 appetizer 御膳厨师 royalchef
餐后甜食 dessert 下午茶点 hightea
正菜；主菜 maindish 野外烧烤 barbecue
附菜 sidedish 地方风味 localspecialties
大菜 whole-sizeshowpiecedish 大厨师 chef

Chinesemethodsforcooking:
煎 pan-frying 铁扒grilling
炒 stir-frying 清蒸steaming
馒头 steamedbread
包子 steamstuffedbun
馄钝 wanton
花卷 steamedflourrolls
煸 sautéing 烧braising
爆 quick-frying 红烧braisingwithsoysauce
炸 deep-frying 白灼scalding
烩、炖、焖，煲 stewing
腌 pickling
煨 simmer 酱stewinsoysauce
煮 boiling 卤stewwithsoysauceandspice
烘 baking 拔丝coatedwithmeltedsugar
Dippinginmeltedsugar
烤roasting

Hints：
Wecancookfoodinseveraldifferentways.Wecanbakebreadusingdryheatinanoven.Wecanroastmeatinanovenoroveranopenfire.Wecangrillpiecesofmeat,ortoastthin,flatpiecesofbreadunderdirectheat(fromagrill).Wecanboilpotatoesorstewmeatusingapotfilledwithwater.Ifthefoodboilsveryslowlyitsimmers.Wecanbraisemeatandvegetablesbycookingthemslowlyinacoveredpotwithfatandwater.Wecansteamvegetablesbycookingthemoverwaterinaraisedcontainersothatthewaterdoesnottouchthemdirectly.Wecanfryeggs,meatandpotatoesbycookingtheminhotfatoroil.

somepopulardelicacies美味佳肴
燕窝 bird’snest
鱼翅 sharksfin soup
涮羊肉 aMongolianhotpotwithinstantlyboiledmutton
海参 seacucumber
鲍鱼 abalone
鱼肚 fishmaw;fishbelly
挂炉/闷炉 openoven/closedoven
甜面酱 sweetsoybeanpaste
葱白 stalkofshallot
薄面饼 cakescrepes
芝麻花卷 rollscovered/dottedwithsesameseeds
麻花 frieddoughtwist
通心粉 macaroni 实心粉spaghetti
桔子酱 marmalade
谷类食品/麦片 cereal

Wineandliquor
黄酒 yellowricewine
烈性白酒 strongwhiteliquor
红葡萄酒 portwine;rose
香槟酒 champagne
威士忌 whisky
白兰地brandy
鸡尾酒cocktail
加冰/不加冰的鸡尾酒 Ontherocks/straightup

B.Sent