外研版（2019）必修第二册：Unit1 Food for thought Food for thought writing（p11)课件（12张）
文档属性
| 名称 | 外研版（2019）必修第二册：Unit1 Food for thought Food for thought writing（p11)课件（12张） |  | |
| 格式 | pptx | ||
| 文件大小 | 127.6KB | ||
| 资源类型 | 教案 | ||
| 版本资源 | 外研版（2019） | ||
| 科目 | 英语 | ||
| 更新时间 | 2022-03-10 12:28:10 | ||
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文档简介
(共11张PPT)
Developing ideas — writing
Unit 1 Food for thought
（一）cooking methods
1. stir-fry
2. quick-fry
3. deep-fry
4. steam
5. boil
6. twice-cooked
7. pan-fry
8. roast
9. salt
10. braise
check students’ preview paper
炒
爆
炸
清蒸
煮
回锅
煎
烤
腌
炖
（二）slicing Techniques
1. dice/cube
2. shred
3. fillet/slice
4. mince
切丁/块
切丝/条
切片
切碎/末
（三）seasoning/ condiments
1. soy sauce
2. vinegar
3. spring onion
4. garlic
5. ginger
6. monosodium glutamate(MSG)
7. peanut oil
8. custer sugar
9. starch
酱油
醋
葱
蒜
姜
味精
花生油
白砂糖
淀粉
1.Look at the pictures in the food blog and answer questions.
(1) What can you see in the pictures (2) What’s the relationship between
the man and the dish
Pre-writing: Reading & Answering
Pre-writing: Reading & Answering
2. Read the food blog and answer the questions.
1. What is the origin of Gong Bao Chicken
2. Read the recipe and take notes.
main ingredients:
seaoning:
3. Read the instructions and answer the questions.
(1) What needs to be done before adding the chicken
(2) What needs to be done after the chicken is cooked through
3. Work in pairs, and describe the process of making Gong Bao Chicken
according to the recipe.
Pre-writing: Reading & Answering
While-writing activities
1. Think of your favourite dish and fill in the chart.
Name of the dish
Main ingredients
Seasoning
2. White down the main cooking process.
While-writing activities
3. Work in groups to sxchange ideas and add detailed information.
4. Write a recipe for you favorite food referring to the blog.
Steamed fish is a classical Chinese dish. The combination of light, soft and slippery taste makes steamed fish hard to resist. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. First, clean it and season it with your choice of spices. Put the whole fish on a plate and steam it in a steam pot for 8 to 10 minutes with mild heat if it weighs about one pound. Before the dish is finished, add a spoon of oil and the spring onions and a spoon of soy sauce. Then the steamed fish is done.
An introduction to my favourite dish
1. Polish your recipe.
2. Find suitable pictures for your recipe and write a brief introduction to your recipe.
Homework
Developing ideas — writing
Unit 1 Food for thought
（一）cooking methods
1. stir-fry
2. quick-fry
3. deep-fry
4. steam
5. boil
6. twice-cooked
7. pan-fry
8. roast
9. salt
10. braise
check students’ preview paper
炒
爆
炸
清蒸
煮
回锅
煎
烤
腌
炖
（二）slicing Techniques
1. dice/cube
2. shred
3. fillet/slice
4. mince
切丁/块
切丝/条
切片
切碎/末
（三）seasoning/ condiments
1. soy sauce
2. vinegar
3. spring onion
4. garlic
5. ginger
6. monosodium glutamate(MSG)
7. peanut oil
8. custer sugar
9. starch
酱油
醋
葱
蒜
姜
味精
花生油
白砂糖
淀粉
1.Look at the pictures in the food blog and answer questions.
(1) What can you see in the pictures (2) What’s the relationship between
the man and the dish
Pre-writing: Reading & Answering
Pre-writing: Reading & Answering
2. Read the food blog and answer the questions.
1. What is the origin of Gong Bao Chicken
2. Read the recipe and take notes.
main ingredients:
seaoning:
3. Read the instructions and answer the questions.
(1) What needs to be done before adding the chicken
(2) What needs to be done after the chicken is cooked through
3. Work in pairs, and describe the process of making Gong Bao Chicken
according to the recipe.
Pre-writing: Reading & Answering
While-writing activities
1. Think of your favourite dish and fill in the chart.
Name of the dish
Main ingredients
Seasoning
2. White down the main cooking process.
While-writing activities
3. Work in groups to sxchange ideas and add detailed information.
4. Write a recipe for you favorite food referring to the blog.
Steamed fish is a classical Chinese dish. The combination of light, soft and slippery taste makes steamed fish hard to resist. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. First, clean it and season it with your choice of spices. Put the whole fish on a plate and steam it in a steam pot for 8 to 10 minutes with mild heat if it weighs about one pound. Before the dish is finished, add a spoon of oil and the spring onions and a spoon of soy sauce. Then the steamed fish is done.
An introduction to my favourite dish
1. Polish your recipe.
2. Find suitable pictures for your recipe and write a brief introduction to your recipe.
Homework