1、精品文檔精品文檔課次14課程名稱旅游英語授課教師授課班級旅游11-301授課日期本次課題Task 6 Helping Tourists Enjoy the First Meal Guide process References教學(xué)目的 和技能要求? Toasting; asking for opinions? Manners in the banquet? Inspecting the dishes; toasting教學(xué)設(shè)計：重點、難點 To acquire vocabulary, sentence structures and ways of expression used in Help

2、ing Tourists Enjoy the First Meal.能力;Train studentsskills in Helping Tourists Enjoy the First Meal.德 育 By learning this period, to train the students interest; to train rigorous, realisticspirit and the best quality of constantly enterprising, blazing the new trails;Students must have both ability a

3、nd political integrity.教學(xué)方法Lecturing and practice; Discussion教學(xué)內(nèi)容摘要：任務(wù)學(xué)習(xí)： Talking about the information about Helping Tourists Enjoy the First Meal.歸納小結(jié)： To sum up this learning content and the situation in attending a lecture練習(xí)： To check up while in class輔導(dǎo)答疑： Collective or individual for questions

4、 and answers布置作業(yè): Recite the tourism term and sentence bank on P47-48參 考 資 料旅游英語南凡高等教育出版社 導(dǎo)游英語朱華高等教育出版社教 學(xué) 后 記大慶職業(yè)學(xué)院備課用紙第 頁. 。1歡迎下載精品文檔 歡迎下載精品文檔_ 。4歡迎下載精品文檔_o2歡迎下載The Main Teaching Process and ArrangementType of Restaurants Chinese Japanese Korean Thai Malaysian French Italian Arabian MexicanUseful

5、Expressions receptionist reservereservation vacancytable available private dining room non-smoking sectionDialogA: rose restaurant , What can I do for you B: I d like to reserve a table for dinner.A: smoking section or non-smoking section? B: we prefer to sit in the non-smoking section. A: how many

6、people are there in your party? B: two.what time will you be arriving?Around 6 p.m.A: I am very sorry , all the tables are reserved at 7p.m. , what about a table for 7p.m.?OK, I ll take it.All right , sir , What name, please?B : Mr. and Mrs. Ron Black.A : Ron Black.That is right. It is our wedding a

7、nniversary,Indian Vietnameseuntil 6 p.m., but we can fit you inso perhaps you could arrange to haveroses on the table.Yes, I suggest you choose a reserve a private dining room.That sounds a good idea.All right, Mr. Ron Black ,a private room for two this evening at 7, with roses, is that right?A: Rig

8、ht, thank you very much!thank you for calling, Good-bye!IntroductionChoose Restaurants in China? Chinese meals should be enjoyed with everyone sharing .? Chinese restaurant is not suited for.If you were to, you would most likely eat at one of the typicalChinese food enjoys.?Generally, Chinese food c

9、an be divided into.Chinese food is a perfect combination of.Beijing food is based on and cuisines.Shanghai food tastes.Guangdong food features and _ flavors.Restaurants in Guangdong offer specialties such as.Cantonese chefs always try to adapt the dishes according to the seasonflavoring in summer an

10、d during winter.?Dishes in Sichuan are noted for their , and flavor. ?When youare in China, an opportunity to sample its famous should not be passed.because.Eating out is and very popular in China, so, itis often necessary to. You will sometimes see short lines of people at some famous restaurants.S

11、upplementCooking methods煎、炸、烘、烤、燒烤、烤炙、煮、燉、蒸、炯、煨、腌frydeep frybakeroastbarbecuegrill boilstewsteambraisesimmerpikcle 鹵味? pot-stewed fowl or meat with salt and five kinds of spices or in soy sauseI? thick gravy of meat, egg and starch used as a sause dressing for noodles,etc.打鹵面? noodles with thick gra

12、vy Introduction? Food and Eating Etiquette (Page 26)? The making method of jiaozi or Knife-chopped noodlesStage 1NounVerbTooltoprepare stuffingground meat vegetable egg seasoningMince Chop cut mix with stirfoodprocessor chopping board cleaver cutting board kitchenknifeStage 2NounVerbToolto make doug

13、hflour water dough(paste)Put add to beat blend drench kneadBasin chopsticksStage 3NounVerbToolto roll out wrapperslong sausagessectionsballsdry flourround, flat,evenwrappersform into cut sprinkle roll outrolling pinStage 4NounVerbTooltowrapdumplingone halfthe other halfthe upper facepleats (flowerli

14、kefolds)fill withbring up to meet sealkneadtablespoon Stage 5NounVerbTooltocookdumplingleftoversboil shovelcover ladle sth out of frypot shovel strainer ladle frying panStage 6NounVerbTooltoservedumplingsause flavorput into dissolve eatshallow bowls saucer bowlSupplementseasoningtastequalityshapeoil

15、vinegarsoy saucerice wine table salt sugar MSG spring onion coriander galic ginger allspice aniseed Red(hot) pepper(chilli) Chinese red pepper white pepper black pepper curry mustard gravy tomato saucesalad dressings cream cheese butter honey jamdelicious tasty flavored acid sweet bitter hot salty m

16、ild bland Light heavy pungentraw rare medium-rare medium medium-well well-Done over done tender tough Chewy crumbly smooth fresh stalesquare round rectangular cubiccurved hollow straight irregular-shaped shoe-shaped boat-shapedIntroduction中文菜名： 麻婆豆腐”原不規(guī)范英文譯名：beancurd madeby a pockmarked woman （滿臉雀斑的

17、女人制作的豆腐）對外國游客驚嚇指數(shù)：中文菜名：虎皮尖椒”原不規(guī)范英文譯名：Sharp Chili in Tiger Skin （用虎皮包裹的辣椒）對外國游客驚嚇指數(shù)：中文菜名：紅燒獅子頭”原不規(guī)范英文譯名：RedLion Head （紅獅子頭）對外國游客驚嚇指數(shù)：中文菜名：夫妻肺片”原不規(guī)范英文譯名：Husband and Wife s Lung （丈夫和妻子的肺片）對外國游客驚嚇指數(shù)：中文采名四喜丸子驢打滾原不規(guī)范英文譯 名Four glad meatballsRolling Donkey正式公布的中文菜單英文譯法包括中餐和西餐菜名譯法，對常見的2000余個菜品、主食小吃、甜點、酒類的名字做

18、了英文的翻譯，在日前正式公布的中文菜單英文譯法中，其中中餐有冷菜123道、熱菜1057道、主食小吃391道，西餐頭盤類9道、湯類14道、主盤 精品文檔 歡迎下載精品文檔 歡迎下載79道、面包27種，甜點及其他西點 96種；中國酒95種，洋酒150種，進(jìn)口葡萄酒149種, 飲料235種。一、以主料為主、配料為輔的翻譯原則菜肴的主料和配料主料（名稱/形狀）+ with + 配料 如：白靈菇扣鴨掌 Mushrooms with Duck Webs菜肴的主料和配汁主料 + with/in + 湯汁（Sauce）如：冰梅涼瓜 Bitter Melon in Plum Sauce二、以烹制方法為主、原料為

19、輔的翻譯原則菜肴的做法和主料做法（動詞過去分詞）+主料（名稱/形狀）如：火爆腰花 Saut ed Pig Kidney菜肴的做法、主料和配料做法（動詞過去分詞）+主料（名稱/形狀）+配料如：地瓜燒肉Stewed Diced Pork and Sweet Potatoes菜肴的做法、主料和湯汁做法（動詞過去分詞）+主料（名稱/形狀）+ with/in + 湯汁 如：京醬肉絲 Saut 心d Shredded Pork in Sweet Bean Sauce三、以形狀、口感為主、原料為輔的翻譯原則菜肴形狀或口感以及主配料形狀/口感+主料如：玉兔饅頭 Rabbit-Shaped Mantou脆皮雞

20、Crispy Chicken菜肴的做法、形狀或口感、做法以及主配料做法（動詞過去分詞）+形狀/口感+主料+配料如： 小炒黑山羊 Saut osd Sliced Lamb with Pepper and Parsley以人名、地名為主，原料為輔的翻譯原則菜肴的創(chuàng)始人（發(fā)源地）和主料人名（地名）+主料如： 麻婆豆腐 Mapo Tofu （Sautced Tofu in Hot and Spicy Sauce）廣東點心 Cantonese Dim Sum介紹菜肴的創(chuàng)始人（發(fā)源地）、主配料及做法做法（動詞過去式）+主輔料+ +人名/地名+ Style如： 北京炒肝 Stewed Liver, Beij

21、ing Style北京炸醬面 Noodles with Soy Bean Paste, Beijing Style體現(xiàn)中國餐飲文化，使用漢語拼音命名或音譯的翻譯原則1、具有中國特色且被外國人接受的傳統(tǒng)食品，本著推廣漢語及中國餐飲文化的原則，使用漢語拼音。如：餃子Jiaozi包子Baozi饅頭Mantou花卷 Huajuan燒麥 Shaomai2、具有中國特色且被外國人接受的，使用地方語言拼寫或音譯拼寫的菜名，仍保留其拼寫 方式。如：豆腐 Tofu宮保雞丁 Kung Pao Chicken雜碎 Chop Suey餛飩 Wonton3、中文菜肴名稱無法體現(xiàn)其做法及主配料的，使用漢語拼音，并在后標(biāo)注

22、英文注釋。如：佛跳墻 Fotiaoqiang-Steamed Abalone with Sharks Fin and Fish Maw in Broth鍋貼 Guotie (Pan-Fried Dumplings)窩頭 Wotou (Steamed Corn Bun)蒸餃 Steamed Jiaozi (Steamed Dumplings)油條 Youtiao (Deep-Fried Dough Sticks)湯圓 Tangyuan (Glutinous Rice Balls)咕嚕肉 Gulaorou (Sweet and Sour Pork)粽子 Zongzi (Glutinous Rice

23、 Wrapped in Bamboo Leaves)元宵 Yuanxiao (Glutinous Rice Balls for Lantern Festival)驢打滾兒 L udagunr- Glutinous Rice Rolls Stuffed with Red Bean Paste艾窩窩 Aiwowo (Steamed Rice Cakes with Sweet Stuffing)豆汁兒 Douzhir (Fermented Bean Drink)六、可數(shù)名詞單復(fù)數(shù)使用原則菜單中的可數(shù)名詞基本使用復(fù)數(shù)，但在整道菜中只有一件或太細(xì)碎無法數(shù)清的用單數(shù)。如：蔬菜面 Noodles with Vegetables蔥爆羊肉 Saut fed Lamb Slices with Scallion七、 介詞in和with在湯汁、配料中的用