Unit 3 Performance Food Objectives describe

Unit 3 Performance Food Objectives • describe / ask about food and food value • express attitudes to / taste of food • comparing diets / eating habits • follow / write recipes • describe problems at work • offer advice / suggestions for dealing with problems

Warm Up Before we come to the content, in order to be familiar with the vocabulary and expressions about food, let’s have a discussion. The following is the topic: * Why is food important? The answer is mainly associated with these three aspects: 1. Food gives us energy. 2. Food provides us with chemical elements our body needs 3. Food keeps us healthy. Actually they are also the main focus of this unit. a healthy diet and healthy eating habits

Activity 1 Food and Food Values * You would learn a lot of words about the nutrients and various foods. Page 111 * Some expressions describing the sources of nutrients: 1) … be rich in … e. g. All of vegetables are rich in various vitamins. 2) … contain / have … e. g. Meat contains vitamin B complex and iron. 3) … can be found in … e. g. Carbohydrates and proteins can be found in cereals. 4) … be full of / high in … e. g. Milk is high in calcium and proteins. 5) … provide / provide … with… e. g. Food can provide people with energy and nutrients.

* Some expressions describing the value of nutrients: 1) … be good /essential for … e. g. Milk is good for the growth of children. 2) It is vital to have a regular supply of … e. g. It’s vital to have a regular supply of fruit because it can keep our constant need for vitamin. 3) … reduce the risk … e. g. Eating liver can reduce the risk of infection. 4) … help us to … e. g. Fruit and vegetables help us to fight infections. 5) … prevent … e. g. Vitamin prevents bacteria and viruses entering people’s body.

Task For All of You Organize brief talks about two of these unfamiliar foods, describing their nutritional value with the vocabulary and expressions we’ve learned above. Topic: Foods and Food Values

Activity 2 Advice about Eating Habits Some key words in this part: • dietician : someone whose job is to advise people about what they should or should not eat in order to be healthy. 营养学家 • puree: thick liquid made of fruits or vegetables • dressing: sauce , 调味品，调味汁 • beefburger: 德式牛排，煎牛肉饼 hamburger：牛肉饼, 汉堡包 burger：碎肉夹饼, 各种夹饼 • blender: 搅拌机 • liquidiser: 榨汁机 • ground meat: 碎肉，肉末

Describing People’s Attitude to Food Some expressions to show “likes”: • … like … • … don’t care for … • … are my favorites … • … don’t really like … • … keen on … • … never appeals to … • … can never resist them … • … can’t stand … • … really love … • … dislike … • … fond of … • … always put me off …

Some expressions to show that “you don’t know”: • … have never heard of … • … have never eaten … • … sounds new to me …

Some useful expressions for giving advice and responses: A. ---- you could try… ---- I could try that, I suppose. B. ---- I always recommend … ---- That sounds a good idea, but I’m not sure that it will work. C. ---- What about …? ---- Yes, I think that would work.

D. ---- I always think it’s a good idea to … ---- That’s another good suggestion, you’re certainly giving me lots of ideas. E. ---- Well, another useful strategy is to … ---- Well, you have really inspired me! I’m full of ideas now. F. ---- One last word of advice ---- don’t forget … ---- Yes, I will.

Activity 3 Reading about Eating Habits • Requirement: Through an intensive reading of Text 3. 1 on page 129, not only are all of you expected to get a general idea about the great changes in Chinese eating habits, but also you can acquire a lot of words and expressions in this aspect. Title: China’s Great Gastronomic Revolution Interpretation: The great changes of Chinese people’s eating habits Key Word: gastronomic: a very formal word, usually used to describe something concerned with good food that has been prepared by an expert. / of eating art.

The eating habits of the British people: Breakfast: porridge, bread, milk, egg, ham, bacon Lunch: self- made sandwich, snack Supper(dinner): 1. appetizer 2. soup 3. main dishes and staple food 4. dessert 5. coffee

Please pay attention to the following words and expressions: • profusion: a large quantity of e. g. a profusion of fruits on the market • indulgence: the state of satisfying desires 尽情享受 / 纵情 • yuppy：fashionable young people belonging to middle or upper class. • blanch: become pale with fear, cold e. g. Her face blanched with fear at the news of her daughter's accident. • chafing dishes: 火锅 • electric steamer: 电饭煲 • electric range: 炉灶

Activity 4 Cooking and Recipes • Where can you get recipes? 1) in special recipe books 2) on leaflets 3) on packets of food we buy The items contained in a recipe: • the name of the dish • ingredients • the amount of each ingredient required • the method / procedure / instruction • the utensils required

The grammatical features in writing a recipe: • the accurate choice of verbs • the use of imperatives • some verb participles used as adjectives All of these futures can contribute to a clear and complete conveyance of messages and an easy job for the cook.

罗宋汤　　　　材料：包心菜 1/4个，红萝卜 2个，蕃茄3个，排骨半斤（或牛尾 1付），盐。　　　　做法：　　A、排骨洗净，红萝卜削皮切块，蕃茄切块置入锅中。　　B、加水熬汤熬 2小时。　　C、加入适量的盐。　　　　

Borsch Procedure: Ingredients: 1. Wash the rib, peel the • a quarter of a white cabbage radishes and dice the • 2 radishes and tomatoes. • 3 tomatoes 2. In a large saucepan, put the • 250 grams pork rib ( an OX-tail ) the rib, diced radishes and • salt tomatoes. 3. Add the water and boil for two hours. 4. Put in a bit of salt.

清汤素鱼圆原料：玉米淀粉100克　豆浆350克　小菠菜 50克　水发木耳 50克　笋片25克　胡萝卜片5克　精盐 4克　味精 3克　精炼油 5克　素清汤 1000克　　制法：　　（１）将豆浆175克加入玉米淀粉调匀成稀糊状。炒锅上火，加入豆浆烧沸，加入精盐 2克、味精 2克，再将豆浆糊徐徐倒入锅中，边倒边用手勺搅拌。待豆浆、玉米粉打成熟稠粥状时盛入碗中，再用筷子搅拌，使其充分融合，趁热用手抓挤成小鱼圆状，放入凉水碗中，即成素鱼圆。（２）炒锅上火，放入素汤、菠菜、木耳、笋片、胡萝卜片烧开后，加入素鱼圆、精盐、味精，待汤烧沸时，撇去浮沫，淋精炼油，盛入碗内即成。　　特点：素鱼圆洁白，细嫩光亮，汤汁清醇味美。　　　

五香大排原料：新鲜大排 3条（每条 2500克），上等酱油 1500克，绍酒 500 克，大、小茴香、生姜、沙姜各少许，精盐 15克，甘草15克，桂皮少许，草果 75克，花椒 25克，冰糖 750克，味精 5克。　　制法：　　（１）制老卤：把大小茴香、甘草、桂皮、丁香、草果、沙姜等香料装入袋内扎好，放在滚水锅中，加酱油、精盐、糖、味精等用文火煮 1小时至香味透出。　　（２）粗加：排骨用刀劈成每块 70克大块，用上等酱油、姜汁、少许精盐腌制 1小时，再入油锅旺火炸至金黄，成型捞起。　　（３）精加：将排骨置于老卤中烧开，文火煮半小时捞起，浸于老卤中自然冷却，即成。　　特点：色泽棕红，干香扑鼻。　　　

Activity 5 Describing Processes Through learning the text 5. 1, you’re expected to be able to do the following tasks. A. Can you paraphrase these words in English? • scoop : make sth hollow by removing part of it with a spoon • flavour : add flavour to sth to give it a particular taste • conch : make sth into tiny pieces by pressing it or hammering it • mould : crush / make sth into a particular shape • ferment : let chemical change take place in sth • sweeten : make sth sweet • shell : remove the natural covering from sth • enrich : improve the quality or value of sth by adding sth else to it

B. Can you tell me how many parts the text is divided according C. to the content? Two parts: Part A: a general introduction Part B: the description of the actual process Please pay attention to the use of sequence markers: In a description of a process, such words as first, then, next, etc. are clear signals to show the sequence of the steps.

C. Can you express the main idea of the text by the flowchart? the cocoa beans 1. scooped out of their pods 2. fermented and dried 3. roasted 4. shelled 5. crushed The paste 1. enriched with extra cocoa butter 2. sweetened with sugar 3. flavoured with vanilla

the mixture 1. rolled 2. conched (irregularities removed) the chocolate 1. cooled 2. moulded

D. Can you summarize the features of writing clear description of a E. process: 1. sequence markers 2. passive voice 3. accurate choice of verbs and a clear specification of subjects 4. clauses to state the purpose of a certain step 5. gerunds to name the stages

Activity 6 Writing Process Description ( Practice Class ) Here you are required to write a description of the doufu making process, according to what we have learned about it in the first some activities.