1、English at WorkUnit 3 FoodA poem for Each and Every Day- a present to you all on our first meetingMay you have Enough sun to keep your attitude bright, Enough happiness to keep your spirit alive; Enough trials to keep you strong, Enough sorrow to keep you human; Enough hope to keep you happy, Enough

2、 failure to keep you humble; Enough success to keep you eager, Enough loss to appreciate all that you possess; Enough friends to give you comfort, Enough wealth to meet your needs; Enough enthusiasm to look forward, Enough faith to banish驅(qū)逐 depression; Enough determination to make each day better th

3、an yesterday. Quotations on Food and Eating One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf The discovery of a new dish does more for human happiness than the discovery of a new star. -Anthelme Brillat-SvarinUnit Three in Summary (1)Unit Three in Summary (2)A1

4、/T1 (p111) nutrient 營(yíng)養(yǎng)，營(yíng)養(yǎng)品 Vitamin A/ B complex 復(fù)合維生素B/ C/ D/ Calcium 鈣 Iron 鐵 Fish Liver Oil 魚(yú)肝油 Margarine 人造黃油 Cereals 谷物 Fortified Breakfast and Cereals 強(qiáng)化早餐麥片 Dried Fruit 果脯 bacteria and viruses 細(xì)菌和病毒 Carbohydrate 碳水化合物 Protein 蛋白質(zhì) essential absorb phosphorus 磷 it is vital to do. red blood cells

5、 紅細(xì)胞 A1/T2 &3 (P112,113,114) 1. contribute to 有助于 2. are rich in 富含3. contains. 4. are good for 5. It is vital to have a regular supply of 6. can be found in 7. reduce the risk of 8. have.9. is essential for 很有必要 10. help us to 11. We need .to . 12. . is full of .13. .prevents . 預(yù)防14. . is high

6、in . 含量很高15. .provides us with. and .A2/T2 green leafy vegetables potatoes chips薯?xiàng)l ketchup/tomato sauce 番茄醬 sweets甜食 ice cream fresh salads lettuce 萵苣 spinach 菠菜 parsley 西芹 watercress 西洋菜 chocolate bars biscuits fresh peas pureed soup濃湯 beefburgers hamburgers vegetable sticks蔬菜段 Thousand Island sala

7、d dressing 千島醬A2/T3 &4 expressions to show likes .like . .keen on . .are my favorites. I can never resist them. I really love . Im fond of . expressions to show dislikes .dont care for . I dont really like . .never appeals to . I cant stand . I dislike . . always put me off. expressions to show

8、lack of familiarity I have never eaten . I have never heard of. .sounds new to me. A2/T6 （p123） likes sweet food uncooked eat slowly by taking small bitesdesire to eat completelysoups with a blended mixture of food seed containers 豆莢puttinghoping changed in some way so that they are hard to recogniz

9、eA2/T8 Mrs. Monks responses to Ms. Fosss advice are as follows: 1. . I could try that, I suppose.2. That sounds a good idea , but Im not sure that it will work . 3. Yes, I think that would work. 4. Thats another good suggestion youre certainly giving me lots of ideas. 5. Well, you have really inspir

10、ed me! Im full of ideas now.6. Yes, I will.A3/T3 gastronomic revolution 美食革命 a profusion of 大量的 Dutch beans 荷蘭豆 broccoli 西藍(lán)花 scant 少量的，不足的 deep-fried dough strips 油條 pickle 泡菜 indulge indulgence all the rage 流行起來(lái)，成為時(shí)尚A3/T3 spaghetti 意大利面 blanch at the thought of 對(duì).不感興趣 sumptuous 豪華的，奢侈的 chafing dish

11、es 火鍋 innovative contraption 新奇的玩意兒 accolade 榮譽(yù)，稱贊 palate 味覺(jué) affluence 富裕，豐富A4/T3 recipe 食譜 stock 高湯 minced 切碎的 rape 油菜 cooking wine 料酒 cornstarch 玉米淀粉 saucepan 燉鍋，深平底鍋 drain 去除水分，瀝干水分 sprinkle 撒A4/T3 mix stir well-blended foamy 起泡的 spoon put dip in 浸入 coat v. creamy white 乳白色 A4/T6 (P141) Fry the e

12、gg until it is set. Bake the bread until it is golden. Stir the mixture until it is smooth. Steam the beans until they are soft. Boil the meat until it is tender. Fry the onions until they are brown. Fry the potato slices until they are crisp.A5/T1&2 make fromscoop outdryremovecrush 壓扁，壓碎sweeten

13、roll 滾動(dòng)cool useferment 發(fā)酵roastshell 剝皮，去殼enrichflavour 風(fēng)味conch v. 壓平mould 模具 aroma 香氣 vanilla 香草 irregularity 不平整 texture 質(zhì)地A5/T6 -en sweeten thicken strengthen lengthen shorten soften stiffenreview My Choices of Food My Partners Choices of FoodMy Choices of Food (sample) Im keen on fresh fruits and

14、 vegetables. I have at least two vegetable dishes for every meal and I always have an apple or a banana as the last course. For vegetables, I prefer green leafy vegetables, such as spinach and lettuce, since I know they are rich in vitamins that are good for the skin. We all know that “an apple a da

15、y keeps the doctor away”. Apple is rich in vitamin A and vitamin C that can prevent bacteria and viruses entering our body. Junk food, such as hamburger and fried chicken, never appeals to me. They are very fattening and they contain little vegetable. I dont think they are healthy food. My Partners

16、Choices of Food (sample) My partner Brian enjoys eating meat and junk food. He says when he is hungry, he wants a big burger, not a wet salad. He loves burgers and fried chicken very much, and he cannot stand a dish that has no meat in it. Brian doesnt care for fruit. He says that is the food for ch

17、ildren and women. The only fruit he eats is watermelon in the hot summer.Warming-upA Guide to Daily Food Choices Choose several servings a day of foods made from whole grains to get the fiber you need. (6-11 Servings) Eat a variety of vegetables that provide different nutrients. (3-5 Servings) Eat w

18、hole fruits often-they are higher in fiber and rich in vitamins. (2-4 Servings) Choose skim milk(脫脂牛奶脫脂牛奶)and nonfat yogurt often. Choose “part skim” (部分脫部分脫脂脂) or low- fat cheeses. They are low in fat. (2-3 Servings) Choose lean meat, poultry without skin, fish, and dry beans and peas often. They a

19、re the choices lowest in fat. (2-3 Servings) Use Sparingly(節(jié)約地節(jié)約地)Fats, Oils, & Sweets. Go easy on fats and sugars added to foods in cooking or at the table.Changes in Eating habits and Diet (aspects) Aspects of changes in eating habits and diet: Changes in food variety (meat, vegetable, staple

20、food, foreign food) Changes in foods for a meal (such as breakfast) Changes in ideas about the purpose of eating Changes in size of a meal for guests Changes in time spent on cooking Changes in frequency of eating out Changes of cooking utensils Changes in Eating habits and Diet (sample conversation

21、-the beginning part )A: I couldnt believe that a friend of mine, a man in his thirties has made up his mind to give up meat. No meat at all in his meals. People are changing their eating habits! B: I do agree with you!A: Really? Do you happen to know someone who is making a diet revolution? B: I nee

22、d not mention others. I can tell you some changes in my fathers diet and eating habits.A: Good. Does your father have any changes in his choices of food?B: Yes. He used to eat a lot of meat, pork, and beef in particular, but now he is keen on vegetables. He buys fresh vegetables every day and asks m

23、y mother to cook vegetable dishes for every lunch and every supper.A: What about his breakfast? Is he still sticking to the traditional Chinese breakfast food, such as deep-fried dough sticks and soya-bean milk?B: No. He has been influenced by my choices and is now used to having bread and milk. Rea

24、ding a Recipe (sample) THAI BEEF CURRY (泰國(guó)咖喱牛肉泰國(guó)咖喱牛肉) Serves 4 1 medium onion thinly sliced. / 1 tbsp （=tablespoonful）. / 500 grams beef or lamb sliced thinly across the grain (紋紋理理). / jar Thai Hot Curry Paste. pint water. of a 7 oz block of creamed coconut crumbled(碎成細(xì)屑碎成細(xì)屑). / 4 oz frozen whole g

25、reen beans. METHOD: Fry the onion. When golden, add the meat. Add half a jar of paste and the water. Stir well, cover and simmer（燉）（燉）for 1 hour until the meat is tender. Stir in the crumbled coconut and green beans. Simmer uncovered for a further five minutes. Garnish (裝飾裝飾) with fresh coriander le

26、aves. A typical Thai dish that has a light, delicate aroma (香氣香氣) and distinctive flavor, and yet is generally pungent (辛辣的辛辣的) and spicy. Reading a Recipe (information) The information in a recipe: The name of the dish The main features of the dish Its origin The ingredients The amount of each ingr

27、edient required The method/procedure The nutritional value of the dish The calories it contains The number of people it will serveWriting a Recipe Name of the dish: Ingredients and the amount of each ingredient required: Condiments(調(diào)味品)/seasonings/flavorings: Food preparation: Kitchen utensils/cooki

28、ng aids: Food cooking: Changes during the cooking process: Crockery(餐用器皿餐用器皿): Cutlery(餐具餐具):Main features of describing food making process 1. Using sequence markers(p144) First/ then/ next/ afterhave/ after that/finally 2. Using passive voice(146) Cocoa beans are roasted/the paste is enriched 3. C

29、hoosing accurate verbs and specifying of the subject clearly (p146) Cocoa beans are shelled and then crushed/the mixture is rolled and then conched 4. Stating the purpose of a certain step (P149) The cocoa beans are roasted to bring our the flavor/ The mixture is conched to make it smooth 5. Using g

30、erunds to name the stages This roasting stage creates a delicious chocolaty aroma. Making Doufu (1) Doufu is a popular food in Chinese cuisine. It is made from soya beans. Soak the soya beans to soften them, remove them from the water. After that, make a paste by mashing the soya beans in a blender.

31、 Then wrap the paste in a cloth to get rid of the pulp. Collect the liquid and boil it. When the liquid has cooled down, add it with thickener. The next step is dealing with the mixture. The mixture is spread in a cloth-lined container and squeezed firmly. Place a heavy lid on the top and leave for

32、at least half an hour. Doing so is to allow the excess liquid to drain away. The doufu is finally ready to eat. Making Doufu (2) Doufu is a popular food in Chinese cuisine. It is made from soya beans. First, the soya beans are soaked in water to be softened. They are then removed from the water and

33、mashed in a blender to make a paste. When the paste has been stuck, it is squeezed in a cloth to separate the pulp from the liquid. Next, the liquid is collected and boiled. After the liquid has been boiled, it is cooled and added with thickener. After that, the mixture (of the liquid and the thicke

34、ner) is spread in a cloth-lined container and wrapped firmly with a a heavy lid being placed on the top. Then the mixture is left in the container for at least half an hour to allow the excess liquid to drain away. The doufu is then ready to eat. Making yogurt at home Prepare milk and yogurt with LI

35、VE CULTURES and then get started. Heat the milk, by itself, to about 180 degrees, or to just under the boiling point. A stainless steel pan is recommended. This pre-heating kills off any microorganisms in the milk which might compete with the yogurt culture. Let the milk cool to about 115 degrees. W

36、hisk(攪拌攪拌)about 1/2 cup of this warm milk with the yogurt starter. Then add this mixture to the remaining milk, and whisk it again. Mix well, as any undermixing may result in a failed batch. This mixture should be incubated (UNDISTURBED) for a period of at least four hours, and up to 12 hours. The l

37、onger you incubate it, the tarter the yogurt will be. There are two basic methods of incubation, which are (a) insulation, or (b) by providing an outside heat source. Either way you maintain your temperature, please remember to NOT disturb the container until it sets. Once it has set to the degree o

38、f tartness you prefer, your yogurt can be stored in the refrigerator. Any small containers with lids will do.Appetite(食欲食欲,胃口欲望胃口欲望;愛(ài)好愛(ài)好)Laurie Lee One of the major pleasures in life is appetite, and one of our major duties should be to preserve it. Appetite is the keenness of living; it is one of the senses that tells you that you are still curious to exist, that you still have an edge on your longings and want to bite into the world and taste its multitudinous(極多的極多的) flavors and juices. By appetite, of course, I dont mean just the lust for food, but any condition of unsati