Incorporates All the Best of Man and Han Cuisine is Held in h

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Unit 3 Food, Cooking and Chinese Cuisine

Objectives: 1. To introduce the language of cooking.

2. To talk about menus and restaurants.

3A How do you cook that?

Teaching steps:

I. Warm-up questions.

1. Do you know some proverbs about food and cooking?

For Reference:

What is food to one man may be fierce poison to others. /One mans

meat is another mans poison.

He was a bold man who first swallowed an oyster.

One cannot think well, love well, sleep well if one has not dined well.

Virginia Wolf.

Fashion is in Europe, living is in America, but eating is in China.

Food is our common ground, a universal experience.

Part of the secret of success in life is to eat what you want and let the

food fight it out inside. Mark Twain.

There is no sincerer love than the love of food.

One can say everything best over a meal.

We may live without friends, we may live without books. But civilized

men cannot live without cooks.

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Life is like an onion. You peel it off one layer at a time, and

sometimes you weep.

Better wait on the cook than on the doctor..

Eating is top priority. Or: Bread is the staff of life.

When wine is in truth is out.

Since food is so important in our life, people draw many lessons

from food and cooking, some of them are very instructive:

You cannot unscramble an egg.

Too many cooks can spoil the soup.

Teach ones grandmother to suck eggs.

Never offer to teach fish to swim.

2. Do you know some idioms related to food? Here are some:

chicken-and-egg

count ones chickens before they are hatched

have your cake and eat it too

sell/go like hot cakes

put all your eggs in one basket

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out of the frying pan into the fire

bread and butter

packed in like sardines

The fat is in the fire.

cry over spilt milk

have ones finger in every pie

like a fish out of water

a peach of (a girl, a book)

everything from soup to nuts

3. Whats your favorite main dish/ vegetable/ beverage/ dessert/

snack/ ethnic food?

Ten most-liked foods among US college students: ice cream, rolls,

beef steak, cookies, milk, orange juice, roast turkey, roast beef, apple

pie, fried chicken,

4. What do you like to cook?

5. Whats your specialty?

6. What's your favorite restaurant? What is important for a restaurant:

food, price, service or atmosphere?

7. Whats your least favorite main dish/ vegetable/ beverage/ dessert/

snack/ ethnic food?

Ten least-liked foods among US college students: chicken liver,

turnips , liver, tried eggplant, cabbage, pickled beans, baked

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squash, stewed tomatoes, carrot salad, stewed rhubarb

,

II. Word-builder.

1. vegetables: cabbage, cauliflower, carrot, lettuce, mushroom, bean

sprouts, leeks, scallions, spinach, eggplant, celerytomato,

potato, onion, pepper, squash, bamboo shoots,

2. seafood: squid, tuna, oysters, shrimp, anchovies , clams,

freshwater fish, jellyfish, eel, crab, lobster,

3. meat: beef, lamb, pork, chicken, mutton, game, roast duck,

turkey, liver, sausage, minced meatmeat filling, ham,

steak, sliced meat

4.

seasonings: curry, cinnamon, garlic, ginger, nutmeg,

, pepper, soy sauce, mustard,

5. snacks: pop corn, chocolate, candy, cookies, biscuit, cracker,

sweet, ice cream, chips, French fries,

6. staple food: cooked rice, steamed bread, noodles, porridge,

dumpling, hamburger, bread, toast, rolls

bun loafcereal, oatmeal,

cake, hot dog, pie, pizza, sandwich,

7. ways of preparing food:peel, slice, stir, beat, whip

, marinate(

), blend, chop, mix, pour, spread,

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8. ways of cooking: fry, deep-fry, broil, grill, bake, steam, melt,

roast, boil, barbecue, panfry, poach

, stew, pickle, stir, simmer

9. equipment:frying pan, skillet,, roasting pan, pot,

oven, burner, steamer, cutting board, food processor, grill, knife,

rice cooker, spoon, stove, saucepan, ,

toaster, wok,

10. eating places: restaurant, cafeteria, buffet, caf and snack bar,

canteen, fast food restaurant, drive-in (a restaurant where one is

served without leaving ones car), take-away/take-out (a

restaurant where food is bought for eating elsewhere)

III.

Role play: Suppose you are the distinguished guest for You are

chef program tonight. Explain how to prepare the most popular dish

in your family.

3B Going out to eat

Teaching steps:

I. Do Activity 1 in the textbook.

II. Do Activity 2 in the textbook.

Possible answers: 1. A table for two? / Good evening. Do you have a

reservation? / Welcome! Nice to see you again.

2. Are you ready to order?/ Would you like to hear about todays special?

3. What theyre having looks good! /Ooh, that looks good!/ That must be

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todays special. / I am going to get that.

4. Can you explain what this is, please?/ Does this dish come with./ I

will have the steak, please.

5. Is everything all right? / Can I get you anything else? / How is

everything?

6. Excuse me, I dont think this is correct. / I think theres a mistake on

the check.

IIIRole-play the situation.

Student A: You are a customer in a coffee shop.

This is what you want to order for lunch:

Tomato and cucumber salad, garlic bread,

Spaghetti and meatballs, iced tea with lemon

Student B: You are the waiter or waitress. Take your customers order.

III. Free discussion.

1. What kind of restaurants do you like? What kinds dont you like?

2. How often do you go out to eat? Who do you usually go with?

3. Whats the best meal youve ever had in a restaurant?

4. What foods do you think of as being Chinese?

5. What foods do you think you would miss most when you are abroad?

/What foods bring back your best memories?

6. Do you remember what you and your family ate when you were in the

primary school, middle school and at college? How about now? Are

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there any great changes?

7. What do you think are the factors which contribute to the popularity of

Chinese food?

8. Are there any disadvantages of Chinese cooking?

9. Many people are vegetarians. Can you understand them? What do you

think the reasons are?

10. Have you found any similarities in Chinese and American eating

habits? And any differences?

IV. Homework.

As a Chinese, how would you introduce Chinese cuisine to foreign

people? Prepare a 2-minutes speech on the following topic:

On Chinese Cuisine

For reference

Chinese cuisine has a long history, and is one of the Chinese cultural treasures. It is

famous all over the world. Chinese cookery has developed and matured over the

centuries, forming a rich cultural content. It is characterized by fine selection of

ingredients, precise processing, particular care to the amount of fire, and substantial

nourishment. Local flavors and snacks, and special dishes have formed according to

regions, local products, climate, historical factors, and eating habits.

The development and diversity of the delights of Chinese cuisine are also

representative of China's long history. With each dynasty new recipes were created

until the art of food preparation reach its peak during the Qing Dynasty (1644 - 1911).

The dinner called Man Han Quan Xi that incorporates all the very best of Man and

Han Cuisine is held in high esteem involving as it does countless dishes, each with its

own distinctive flavor and appeal. This veritable banquet in its preparation and

presentation typifies all of the culture and culinary arts that have been perfected over

centuries and is a comprehensive amalgam of taste, instruments, and manners.

It is no exaggeration to say that Chinese cuisine is dainty, in its items, esthetics,

atmosphere, and effects.

Eight Cuisines: The diversity of geography, climate, costumes and products haveled to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as

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catering is a living art sub-classifications continue to increase. For example in each

field of cuisine, adept chefs can utilize something as simple as a melon to create

dozens of dishes with dozens of flavors. Meanwhile, local specialties and snacks with

their origins steeped in the mists of time are also an important progeny and indicate a

profound philosophy and taste. As well as the cuisine of the majority Han people, themany minorities have their own fantastic traditions and appeal.

Cuisine in China is a harmonious integration of color, redolence, taste, shape and

the fineness of the instruments. For the cooking process, chefs pick choice and

various ingredients and seasonings while employing unparalleled complicated skills

handed down from their fathers, ever aspiring to their ideal of perfection for all the

senses. Among the many cooking methods they use are boiling, stewing, braising,

frying, steaming, crisping, baking, and simmering and so on. When they finish their

masterpieces they are arranged on a variety of plates and dishes so that they are a real

pleasure to view, to smell and ultimately to savor. The facility to partake of thesedelights is also distinctive - chopsticks! To see even the smallest child eat with such

dexterity is quite amazing for many foreigners. The use of two simple sticks in this

way is an art in itself and chopsticks have determined the way in which Chinese food

is presented at table.

Cuisine can rise to many different occasions from luxury court feasts, fetes, holy

sacrificial rites, joyous wedding ceremonies to simple daily meals and snacks. The art

of a good cook is to provide a wholesome and satisfying dish to suit the occasion.

Chinese Medicinal Cuisine: Good cuisine has the effect of prolonging life,

sustaining the constitution and promoting energy and in this respect bears some

relationship to Chinese medicine.Food Culture: Just as the ingredients of each dish and presentation is important,

table manners and courtesy among diners are very much part of the Chinese cultural

tradition. Only by combining excellent food with good manners can the high art of

Chinese cuisine be truly enjoyed to the full.

Minority Cuisine: It also has their own flavor and appeal in our ethnic groups,

which is quite distinctive.

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Incorporates All the Best of Man and Han Cuisine is Held in h