实用游轮英语课件C1_L2_Breakfast
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《邮轮烹饪英语》教学课件—10Safety and Sanitation
Words and Expressions
1. priority / praɪˈɒrəti / n. 优先；优先权 2. hazard / ' hæzəd / n. 危险，风险；冒险的事 3. bacteria / bækˈtɪəriə / n. [微] 细菌 4. blade / bleɪd / n. 叶片；刀片，刀锋；剑 5. retract / rɪˈtrækt / v. 缩回；缩进；取消 6. dangling / 'dæŋglɪŋ / adj. 悬挂的；摇摆的 7. potholder / 'pɒt,həʊldə / n. 防烫套垫（用以握持热锅的布垫子或厚布） 8. refrigerate / rɪˈfrɪdʒəreɪt / v. 冷藏，冷冻；使冷却；使清凉 9. precaution / prɪˈkɔːʃn / n. 预防，警惕；预防措施 10. cross-contamination /ˌkrɔːs kənˌtæmɪˈneɪʃn / n. 交叉污染
Warm-up
Fire extinguisher
Teo-spoon method
Chef’s uniform
Chef’s toque
Apron
Practical Process
Basic Rules of Kitchen Safety
Keep the Blade Retracted when Not in Use. Never cook in loose clothes and keep long hair tied back. Never cook while wearing dangling jewelry. Keep potholders nearby and use them! Don’t let temperature-sensitive foods sit out in the kitchen. Wipe up spills immediately. Separate raw meat and poultry from other items whenever you use or store them. Wash your hands before handling food and after handling meat or poultry.
实用游轮英语课件C1 L6 Ordering Main Course
How “ done” the steak is!
Medium A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly. This steak should have some play through the middle but feel firm to the touch.
• Lobster Thermidor was created in a Paris restaurant near a theatre, to honor the opening of the play Thermidor. The play took its name from a summer month during which the Thermidorian Reaction occurred.
Main course14-Chicken a la Kiev
• Chicken Kiev is a dish of boneless chicken breast rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme or
How “ done” the steak is!
Medium Rare At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.
实用游轮英语课件C3 L7 Cabin Steward
Assistant Chief Housekeeper
• supervises day to day operations of the department as directed by the Chief Housekeeper
Floor Supervisor
• supervises assigned floor of cabins and cabin stewards as directed by the chief housekeeper • Possibilities for promotion to Assistant Chief Housekeeper.
Cabin Steward / Stewardess / Cabin Attendant
• daily cleaning of passenger cabins • Possibilities for promotion to Head Room Steward.
Assistant Cabin Steward / Stewardess
Laundry Supervisor
• supervises laundry department and dry cleaning of all passenger garments
Assistant Laundry Supervisor
• supervises laundry department and dry cleaning of all the officers, management, staff and crew garments as directed by Laundry Supervisor • Possibilities for promotion to Laundry Supervisor.
实用游轮英语
Junior Waiter, Waiter and Assistant Waiter.
Buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. It is a popular method for feeding a large number of people with small staff.
《邮轮实用英语》
Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship
Shipboard Organization
Deck (Staff Captain)
Captain
Engine (Chief Engineer)
Hotel
(Hotel Director / Purser)
Medical (Chief Doctor)
Director of Services
Assistant Director of services
Food Productions (Executive chef)
Shipboard Management (Chief Housekeeper)
Beverage Operations (Bar Manager)
Food & Beverage Manager
• Responsible for the management and supervision of the restaurants, bar, galley and related areas.
• Responsibilities include food costing budgeting, training, maintaining a high standard of food quality, service, safe handling of food supplies etc.
Buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. It is a popular method for feeding a large number of people with small staff.
《邮轮实用英语》
Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship
Shipboard Organization
Deck (Staff Captain)
Captain
Engine (Chief Engineer)
Hotel
(Hotel Director / Purser)
Medical (Chief Doctor)
Director of Services
Assistant Director of services
Food Productions (Executive chef)
Shipboard Management (Chief Housekeeper)
Beverage Operations (Bar Manager)
Food & Beverage Manager
• Responsible for the management and supervision of the restaurants, bar, galley and related areas.
• Responsibilities include food costing budgeting, training, maintaining a high standard of food quality, service, safe handling of food supplies etc.
实用游轮英语课件C1 L5 Ordering Soup
Soup
Clear soup
Bouillon / Consommé
ห้องสมุดไป่ตู้
Thick soup
Purée (vegetable soups thickened with starch)
Bisque (seafood thickened with cream)
Vegetable soup
Borsch (Russian beetroot soup)
Cuisine Knowledge
• Tuscan Tomato Soup • Thick rustic soup swirled with basil pesto
Cuisine Knowledge
• Chicken Consommé • Delicious chicken broth with profiterole puffs
Gazpacho (Spanish vegetable soup)
Broth ( stock)
Cream soup (thickened with béchamel sauce)
Minestrone (Italian vegetable soup with pasta)
Pair Work 1---- Ordering Soup
Cuisine Knowledge
• Corn and Leek Chowder
• Creamy purée of corn, flavored with simmered leeks, celery and salt garnished with red and green bell pepper
Pair Work 2---- Ordering Soup
实用游轮英语课件C3 L10 Laundry Service Onboard
NOTICE
(1) Please list the quantity of each article in column one, failing which, the onboard account must be accepted as correct. (2) The cruise line is not responsible for things left in pockets. The management will not be responsible for any loss or damage to things left in clothing. (3) Liability for damage to clothing is limited to not more than 10 times the charge for laundering/dry cleaning/pressing.
Dialogue
Laundress: Laundry. Can I help you? Passenger: Yes, I’m calling from staterooms E296. You see I’ve got 2 shirts and my wife has 2 blouses that need to be dry cleaned. We are going to the Casino this evening. Laundress: No problem, sir. For quicker service, please check off “SAME DAY SERVICE.” Passenger: Is it more expensive? Laundress: There is a 50% extra charge for SAME DAY SERVICE. You may find the cost for each item on your DRY CLEANING LIST. Passenger: Thank you, Miss. Laundress: My pleasure, sir. I’ll send the laundryman to pick up your laundry right now. Passenger: I’ll be ready in five minutes. Bye.Leabharlann Laundry Service
邮轮上的餐饮(附上前厅部的一些问答)-邮轮情景英语-Unit-5
please tell us the meaning of hangup \Hold on\put through\line is busy and on the line ?
How do bellmen handle large amount of lugage during embarkation day?
Traditional tomato soup
Beef consomme
Braised goose liver in red wine
Hale Waihona Puke 烹调；cook，boil，fry Mashed 捣碎的 mixed ，bake，braise，smoke 混合的 ，roast，simmer，stew
Mashed 捣碎的 mixed 混合的 Loaf 条 Carafe = karafe
Buffet counter is over there.If you need anything else,your waiter of your seating section is ready to serve you .
Buffet counter =buffet line
From here and on ,they are fruits,cereals ,eggs,cold cut,
four 1.cash 2.Express check out 3.credit card 4.check out
please tell us the meaning of hangup \Hold on\put through\line is busy and on the line ?
Helped by staff of other departments all staff were divided in severou groups luggages will be delivered according to the luggage tag
实用游轮英语课件C1 L8 Ordering Dessert
2. List of common desserts
Parfait
French Parfait American Parfait
Frozen custard with cream, A tall glass filled with ice and usually with a fruit purée. cream, layered with various syrups, topped with whipped cream and fruits
Puff
Menu: Black Forest cake
Menu: Custard
Menu: Pancakes with Jam
Menu: Chocolate soufflé
Menu: Strawberry Parfait
Menu: Egg Tart
Menu: Apple fritters
2. List of common desserts Sorbet made from sweetened frozen water flavored with iced fruit juice or purée from Middle East. Turkish: Sorbet → Sherbet
• •
May I suggest _____ or _____. Guest: I’ll take the _______. The ________ sounds like a good idea. Waiter: Very well, sir.
What We Should Know!
1. What does common dessert include? 2. List of common desserts 3. Role Playing – Ordering Dessert 4. Explain the whole sequence when serving a guest.
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餐饮英语
Chapter 1 Lesson2 Breakfast
Outline
1. 2. 3. 4. Meal Serving System Breakfast Types Dialogue 1, 2, 3 Menu reading
1.Meal Serving System
• à la carte点单 • table d’hôte餐单 • buffet自助餐
Buffet
• is a meal serving system where passengers serve themselves. It is a popular method of feeding large numbers of people.
2. Breakfast Types
• A Continental breakfast • An English Breakfast /an Ama carte
• is a French expression meaning “from the card”. It may refer to a menu of items priced and ordered separately rather than selected from a list of multi-course meals at fixed prices (table d’hôte).
An English/American Breakfast
• is a substantial hot meal for breakfast, featuring eggs, bacon and sausages, accompanied by toast and tea or coffee.
3. Dialogue
A Continental Breakfast
• is a light breakfast consists of coffee and milk or hot chocolate with a variety of sweet cakes, often with a sweet jam, cream of chocolate filling. It is often served with juice.
Entrée Entrée ( British) ( America Meat main course (beef, pork, mutton, poultry) n)
Cheese Dessert
Grapefruit half
Banana melon ( in season)
Orange and grapefruit sections
• • • • • • • Fruit Chilled juices Cereals谷类 Breakfast Entrees On the Side From the Bakery面包店 Beverages
Sequence of A Multicourse Meal
• • • • • • • Appetizer / starter Entrée (French) Soup Lighter main course (egg, seafood)
Chocolate milk
Decaf ( decaffeinated coffee ) 低因咖啡
Hot chocolate
Sliced ham切片火腿
Link sausage长串香肠
Croissants
Muffins
Raisin English Muffins葡萄干英式松 饼
Bagels百吉饼
White, whole wheat or rye toast吐司
Herbal teas凉茶
Skim milk脱脂奶粉
strawberry or peach yogurt
Eggs Benedict火腿蛋松饼
Omelette煎蛋卷
Poached eggs水煮蛋
Pancakes薄煎饼
Belgian waffles
French toast with cinnamon sugar 肉桂法式吐司
Corned beef hash咸牛肉土 豆泥
table d’hôte
• is also a French phrase which means “host’s table”. It is used to indicate a menu where multi-course meals with limited choices are charged at a fixed price.
Baked apples
Stewed prunes西梅
Orange juice
Grapefruit juice
Pineapple juice
Apple juice
Tomato juice
Prune juice
Froot Loops果脆圈
Smacks风味 Hot Cream of wheat
How would you like your egg?
Fried eggs : Sunny – side up Easy – over over- hard Boiled eggs: soft hard Scrambled eggs Omelette ( with …)
4. The Breakfast menu reading
Chapter 1 Lesson2 Breakfast
Outline
1. 2. 3. 4. Meal Serving System Breakfast Types Dialogue 1, 2, 3 Menu reading
1.Meal Serving System
• à la carte点单 • table d’hôte餐单 • buffet自助餐
Buffet
• is a meal serving system where passengers serve themselves. It is a popular method of feeding large numbers of people.
2. Breakfast Types
• A Continental breakfast • An English Breakfast /an Ama carte
• is a French expression meaning “from the card”. It may refer to a menu of items priced and ordered separately rather than selected from a list of multi-course meals at fixed prices (table d’hôte).
An English/American Breakfast
• is a substantial hot meal for breakfast, featuring eggs, bacon and sausages, accompanied by toast and tea or coffee.
3. Dialogue
A Continental Breakfast
• is a light breakfast consists of coffee and milk or hot chocolate with a variety of sweet cakes, often with a sweet jam, cream of chocolate filling. It is often served with juice.
Entrée Entrée ( British) ( America Meat main course (beef, pork, mutton, poultry) n)
Cheese Dessert
Grapefruit half
Banana melon ( in season)
Orange and grapefruit sections
• • • • • • • Fruit Chilled juices Cereals谷类 Breakfast Entrees On the Side From the Bakery面包店 Beverages
Sequence of A Multicourse Meal
• • • • • • • Appetizer / starter Entrée (French) Soup Lighter main course (egg, seafood)
Chocolate milk
Decaf ( decaffeinated coffee ) 低因咖啡
Hot chocolate
Sliced ham切片火腿
Link sausage长串香肠
Croissants
Muffins
Raisin English Muffins葡萄干英式松 饼
Bagels百吉饼
White, whole wheat or rye toast吐司
Herbal teas凉茶
Skim milk脱脂奶粉
strawberry or peach yogurt
Eggs Benedict火腿蛋松饼
Omelette煎蛋卷
Poached eggs水煮蛋
Pancakes薄煎饼
Belgian waffles
French toast with cinnamon sugar 肉桂法式吐司
Corned beef hash咸牛肉土 豆泥
table d’hôte
• is also a French phrase which means “host’s table”. It is used to indicate a menu where multi-course meals with limited choices are charged at a fixed price.
Baked apples
Stewed prunes西梅
Orange juice
Grapefruit juice
Pineapple juice
Apple juice
Tomato juice
Prune juice
Froot Loops果脆圈
Smacks风味 Hot Cream of wheat
How would you like your egg?
Fried eggs : Sunny – side up Easy – over over- hard Boiled eggs: soft hard Scrambled eggs Omelette ( with …)
4. The Breakfast menu reading