Unit 3 Eating & DrinkingUnit 3 Eating & Drinking

By Fu JinyuBy Fu Jinyu

Unit ObjectivesUnit Objectives

Chinese Cuisine and Foreign CuisinesChinese Cuisine and Foreign Cuisines Expressing Ingredients and Cooking Expressing Ingredients and Cooking

Equipments / UtensilsEquipments / Utensils Expressing Slicing Techniques and Cooking Expressing Slicing Techniques and Cooking

MethodsMethods Expressing Names of Chinese DishesExpressing Names of Chinese Dishes Eating OutEating Out Eating at Home (A Pot Luck Supper)Eating at Home (A Pot Luck Supper)

VocabularyVocabulary

world/ regional/ local cuisine (culinary art) world/ regional/ local cuisine (culinary art) dishes, cutlery, utensil, crockerydishes, cutlery, utensil, crockery condiments, preservative-freecondiments, preservative-free gourmet powder, chicken essence gourmet powder, chicken essence ingredients, seasoning, specialty ingredients, seasoning, specialty recipe/menu, appetizer recipe/menu, appetizer hors d’oeuvres, a la cartehors d’oeuvres, a la carte first/ main courses, dessertfirst/ main courses, dessert

To Eat or Not to Eat, That’s the To Eat or Not to Eat, That’s the ProblemProblem

To eat and to drink is the most prior necessity for hTo eat and to drink is the most prior necessity for human subsistence. uman subsistence.

Cookery, preparation of food for consumption, is cCookery, preparation of food for consumption, is conceived as the oldest and most essential of the aonceived as the oldest and most essential of the arts and crafts.rts and crafts.

Cookery must be divided into two classes, Cookery must be divided into two classes, perhaps best defined by the French, who perhaps best defined by the French, who distinguish between cuisine bourgeois (“home distinguish between cuisine bourgeois (“home cooking”) and haute cuisine—cookery conceived cooking”) and haute cuisine—cookery conceived as an aesthetic pursuit.as an aesthetic pursuit.

The Great CuisinesThe Great Cuisines

By general consent the three major styles of By general consent the three major styles of modern cookery are the Chinese, Italian, and modern cookery are the Chinese, Italian, and French. French.

Of these, the oldest, purest, and perhaps most Of these, the oldest, purest, and perhaps most sophisticated is the Chinese. sophisticated is the Chinese.

Italian cookery was refined to a high degree by the Italian cookery was refined to a high degree by the early Renaissance, when it produced the first truly early Renaissance, when it produced the first truly modern European cuisine. modern European cuisine.

French cuisine sets the present standard for all French cuisine sets the present standard for all other Western cuisines.other Western cuisines.

Chinese CuisineChinese Cuisine

China enjoys a world-wide reputation as the China enjoys a world-wide reputation as the “Kingdom of cuisine” for her distinctive culinary art.“Kingdom of cuisine” for her distinctive culinary art.

The three essential factors or key elements for The three essential factors or key elements for judging Chinese cooking are known as “color, judging Chinese cooking are known as “color, aroma, and taste”.aroma, and taste”.

The ingredients selecting, the blending of The ingredients selecting, the blending of seasonings, the timing of cooking, the controlling seasonings, the timing of cooking, the controlling of the heat and the final presentation ---- the layout of the heat and the final presentation ---- the layout and design of the dishes are also of significance.and design of the dishes are also of significance.

Four Major Chinese CuisinesFour Major Chinese Cuisines

Generally classified into four major schools Generally classified into four major schools viz. the Northern School, the Sichuan Schooviz. the Northern School, the Sichuan School, the Jiangzhe School and the Southern Schl, the Jiangzhe School and the Southern School.ool.

The light southern cuisine, and the salty nortThe light southern cuisine, and the salty northern cuisine; the sweet eastern cuisine, and hern cuisine; the sweet eastern cuisine, and the spicy western cuisine.the spicy western cuisine.

Foreign CuisinesForeign Cuisines

Italian cuisine (Like the Chinese, Italian Italian cuisine (Like the Chinese, Italian cookery is essentially quick cookery, with cookery is essentially quick cookery, with thin cuts of meat exposed to heat for periods thin cuts of meat exposed to heat for periods of short duration) of short duration)

French cuisine (a new cooking style French cuisine (a new cooking style characterized by lightness, purity, and characterized by lightness, purity, and simple, undisguised flavors)simple, undisguised flavors)

Japanese cuisine (offering a great variety of Japanese cuisine (offering a great variety of seafood and boasting the dining etiquette)seafood and boasting the dining etiquette)

Other Foreign FoodOther Foreign Food

spaghetti & macaroni, pizzaspaghetti & macaroni, pizza hamburger, sandwich hamburger, sandwich French fries/potato chips, popcorn,French fries/potato chips, popcorn, Japanese Sake, Sashimi, Sushi, TempuraJapanese Sake, Sashimi, Sushi, Tempura Fast food / Junk food (KFC, McDonald’s and Fast food / Junk food (KFC, McDonald’s and

Pizza Hut etc.)Pizza Hut etc.)

Topics for Further DiscussionTopics for Further Discussion

What’s your attitude towards cookery (home What’s your attitude towards cookery (home cooking or haute cuisine)?cooking or haute cuisine)?

Of the four major Chinese cuisine schools, Of the four major Chinese cuisine schools, which one is your most favorite?which one is your most favorite?

Have you the experience of having western Have you the experience of having western food? What’s your most favorite foreign food? What’s your most favorite foreign cuisine.cuisine.

Follow the MenuFollow the Menu

Expressing Ingredients and Cooking Expressing Ingredients and Cooking Equipments / UtensilsEquipments / Utensils

Expressing Slicing Techniques and Cooking Expressing Slicing Techniques and Cooking MethodsMethods

Expressing Names of Chinese DishesExpressing Names of Chinese Dishes

IngredientsIngredients

Meat: pork, beef, mutton, lamb, venison etc.Meat: pork, beef, mutton, lamb, venison etc. Fish: eel, abalone/salmon/tuna/mandarin Fish: eel, abalone/salmon/tuna/mandarin

fish etc.fish etc. Fowl: chicken, duck, goose, quail, pigeon Fowl: chicken, duck, goose, quail, pigeon

etc.etc. Seafood: shrimp, scallop, crab, oyster, Seafood: shrimp, scallop, crab, oyster,

lobster etc.lobster etc. Others: spareribs, trotter, ham, sausage, Others: spareribs, trotter, ham, sausage,

kidney etc.kidney etc.

Cooking Equipments / UtensilsCooking Equipments / Utensils

a stove, or range a stove, or range 灶灶 // 多眼炉灶多眼炉灶 sink sink 水池水池 , kitchen knives , kitchen knives 菜刀菜刀 cutting board cutting board 案板案板 // 砧板砧板 pot pot 壶壶 // 罐罐 , pan , pan 平底锅平底锅 , wok , wok 中国式的锅中国式的锅 spatula spatula 刮刀刮刀 // 刮铲刮铲 , rolling pin , rolling pin 擀面杖擀面杖 blender blender 搅拌器搅拌器 , whisk , whisk 打蛋器打蛋器 microwave oven microwave oven 微波炉微波炉

Preparations and Slicing Preparations and Slicing TechniqueTechnique

boning boning 去骨去骨 ; scaling ; scaling 去鳞去鳞 skinning skinning 去皮去皮 ; ; shelling shelling 去壳 去壳 (shelled shrimp (shelled shrimp 虾仁虾仁 )) pickling pickling 腌制 腌制 (pickled vegetables (pickled vegetables 咸酸菜咸酸菜 )) slicing slicing 切片切片 ; shred ; shred 切丝切丝 dice dice 切丁切丁 ; mince ; mince 切碎 切碎 (minced pork (minced pork 肉饼肉饼 )) mash mash 捣烂捣烂 ; stuff ; stuff 酿入酿入

Cooking MethodsCooking Methods

boiling boiling 煮煮 , stewing , stewing 煲煲 // 炖炖 , frying , frying 煎煎 stir-frying stir-frying 炒炒 , quick-frying , quick-frying 爆爆 , , deep-frying deep-frying 炸炸 , baking , baking 烘烘 frying and simmering frying and simmering 扒扒 sautéing sautéing 煸煸 , simmering , simmering 煨煨 smoking smoking 熏熏 , braising , braising 烧烧 // 炖炖 // 烩 烩 Steaming Steaming 蒸蒸 , scalding , scalding 白灼白灼 instant-boiled instant-boiled 涮涮 , roasting / barbecuing , roasting / barbecuing 烤烤

Expressing Names of Chinese Expressing Names of Chinese DishesDishes

Stewed Turtle in Clear Soup Stewed Turtle in Clear Soup 清炖甲鱼清炖甲鱼 Braised Ox Trotters in Brown Sauce Braised Ox Trotters in Brown Sauce 红烧牛蹄红烧牛蹄 Shredded pork in Garlic Sauce Shredded pork in Garlic Sauce 鱼香肉丝鱼香肉丝 Diced Chicken with Chili and Peanuts Diced Chicken with Chili and Peanuts 宫宝鸡丁宫宝鸡丁 Fried beef with Curry Fried beef with Curry 咖喱牛肉咖喱牛肉 Spareribs with Sweet and Sour Sauce Spareribs with Sweet and Sour Sauce 糖醋排骨糖醋排骨 Sweet & Sour Pork Sweet & Sour Pork 古老肉古老肉 Bean Curd Sichuan Style Bean Curd Sichuan Style 麻婆豆腐麻婆豆腐

Eating Out Eating Out

Seating the diners (the people eating in the Seating the diners (the people eating in the restaurant)restaurant)

Asking for the menu/ discussing the menuAsking for the menu/ discussing the menu Ordering starter and main courseOrdering starter and main course Ordering dessert and coffeeOrdering dessert and coffee Asking for the bill and payingAsking for the bill and paying

A Pot Luck Supper / DinnerA Pot Luck Supper / Dinner

Whatever is available: Whatever is available: whatever happens whatever happens to be available to satisfy a need to be available to satisfy a need

Food available to unexpected guest: Food available to unexpected guest: whatever food happens to be available to whatever food happens to be available to give to an unexpected guest. give to an unexpected guest.

Meal to which everyone brings Meal to which everyone brings something: something: a meal to which each a meal to which each participant brings one dish that is shared participant brings one dish that is shared with everyone elsewith everyone else..

Group WorkGroup Work

Make a conversation about dining with Make a conversation about dining with friends in a Chinese/ Foreign restaurant friends in a Chinese/ Foreign restaurant (including talking about menu, (including talking about menu, recommending and ordering food etc.)recommending and ordering food etc.)

Make a conversation about preparing a pot Make a conversation about preparing a pot luck dinner with your friends.luck dinner with your friends.