1、PasturePasture (to graze)graze: vt. He used to graze cattle in the field.vi.Cattle were grazing in the field.poultry poultry: (meat from) farmyard birds, such as hen, duck, chicken, turkey, goose etc. raised for egg or meat. fowl c.f. foul: smelly, rotten, contrary to the rules of a game or sport: f

2、owl meat vs. foul meat a foul ballpoultry farming Poultry Farming, commercial raising of chickens, turkeys, ducks, and geese for their meat and eggs. Since the 1930s and 1940s, the poultry industry has become one of the most efficient producers of protein for human consumption. It expanded rapidly d

3、uring World War II because of the shortage of beef and pork, which require a much longer time to develop; only seven weeks are required to produce a broiler and five months to produce a laying hen.poultry farmingwholemeal (also whole wheat)wholemeal bread (containing fibre)white bread (fibre removed

4、)Three Major Cuisines By general consent the three major styles of modern cookery are the Chinese, Italian, and French. Of these, the oldest, purest, and perhaps most sophisticated is the Chinese, which is built on concepts defined by Confucius. The character of Chinese cookery has been shaped by th

5、e character of China itself. Chinese cookery is typified by lightness, freshness, variety, and the calculated interplay of contrasting textures, flavors, colors, and aromas. About French Cuisine Although today it sets the standard for all other Western cuisines, French cookery was heavy, monotonous,

6、 and overspiced until the arrival in France (1533) of the Italian-born queen Catherine de Mdicis. Later it develops a new cooking style characterized by lightness, purity, and simple, undisguised flavors.中餐菜名翻譯法1 原料（烹飪方法）with/in佐料e.g. Bean Curd with hot pepper 麻辣豆腐 Shredded Pork in Garlic Sauce 魚香肉絲

7、2 烹飪方法原料（with/in佐料）e.g. Braised Prawns in Chilli Sauce 辣味燴蝦 Steamed Beef in Rice Flour 粉蒸牛肉3 in the shape of / shapede.g. Sharks Fin in the shape of Phoenix Tail 鳳尾魚翅 Peacock-Shaped Chicken 開屏孔雀雞cocktail (開胃飲料，雞尾酒)hors doeuvre (正餐前的開胃食品)salmon 鮭魚，大馬哈魚entree （BrE.兩道正菜間的小菜AmE.主菜 main course）pastry 糕餅，餡餅皮red meat 常見用料 chicken / duck / goose / fish / pigeon / snake / frog / lobst